Measuring Ingredients Part 1

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Presentation transcript:

Measuring Ingredients Part 1 http://www.youtube.com/watch?v=CTf1_7bjcA4 http://www.youtube.com/watch?v=4Tqqui0vEMw

INGREDIENTS

Eggs Functions Add flavor Yolk helps emulsify oil and liquid elements of batter Provide moisture Help bind other ingredients together Aid in browning Help a coating adhere to food surfaces for frying Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Grades and Sizes of Eggs AA B C Sizes Small Medium Large Extra large Jumbo Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Using Eggs in a Recipe Unless another size is designated in the recipe, use large eggs for food preparation. A large egg is the equivalent of 4 tablespoons. To measure half an egg, crack the egg open and place in a bowl. Beat the egg and then measure out 2 tablespoons. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Fats or Oils Function Tenderize Add flavor Add moisture Maintain freshness and extend keeping quality Help produce a tender and/or flaky product Prevent foods from sticking to the pan Help transfer heat Add a degree of brownness Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Types of FAT or OIL Butter Margarine Oils Lard Shortening Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Measuring Fats or Oils Solid Fat Liquids Stick Butter: Use dry measuring cups, scoop, press firmly, then level off. Liquids Pour into a graduated (liquid) measuring cup. Stick Butter: One stick = 1/2 cup or 8 tablespoons Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Flavorings Functions Enhances natural flavors Adds new flavors Slows growth of bacteria in bread products Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Types of Flavoring Extracts vanilla, almond, peppermint Spices cinnamon, nutmeg Salt table kosher sea Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Table Salt Used most often Mined and processed to form small, uniformly shaped cubes - additives are added to prevent caking and some medical problems. Processed in a manner so the crystals tend to linger on the surface of the tongue - can taste really salty and bitter. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Kosher Salt Produced by compacting granular salt between rollers which produce large irregular flakes Produced with no additives Dissolves easily and imparts a pleasing flavor without over-salting Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Sea Salt Produced when seawater or water from saltwater lakes evaporates Requires very little processing Concentrates the minerals in the water which adds color and flavor to the salt Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Measuring Flavoring Solid or granular flavoring Liquids scoop into appropriate measuring spoon Liquids pour into appropriate measuring spoons Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Flour Functions Provides bulk Provides structure Acts as a thickener Coats food Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Types of Flour All purpose Whole wheat Cake Bread Unbleached Pastry Instant Self-rising… Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Measuring Flour Sift or stir to flour incorporate air (sifting insures accurate measurements). Scoop gently into dry measuring cups and level off with a straight edge. If a recipe calls for sifted flour but you are unable to sift: measure out flour by gently scooping in dry measuring cup, level off with straight edge, then remove 2 Tbs of flour. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Leavening Agents Functions Incorporate air into food products React with moisture or with sweetening agents to produce carbon dioxide which will eventually create bubbles which will increase volume of a food product Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Leavening Agents Used in Food Preparation Baking soda Baking powder Yeast Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Measuring Leavening Agents Scoop with an appropriate measuring spoon Level off with a straight edge Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Liquid Functions Add moisture Help ingredients react with each other Bind ingredients together Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Liquids Used in Food Preparation Milk Buttermilk Water Juice Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Measuring Liquid Ingredients Place graduated measuring cup on a level surface Pour liquid into the cup Read it at eye level Scrape the cup with a rubber spatula after pouring Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Sweeteners Functions Adds flavor Provides tenderness Adds crispness Browns as it melts during cooking (caramelizing) Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Various Sweeteners Granulated sugar Superfine sugar Powdered sugar Brown sugar Raw sugar Honey Corn syrup Artificial sweeteners Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Measuring Sweeteners Granulated sugar Brown sugar Syrups spoon into a nested measuring cup level off with a straight edge. Brown sugar pack firmly in a nested measuring cup level with a straight edge. Syrups pour into a graduated measuring cup. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Measuring Ingredients Lab Each table has a different ingredient on it to measure. You will move as a group to each station. You will have 8 minutes to complete your trials and questions. Move to the next station at the sound of the alarm.