Recipes and Work Plans Ch. 4

Using Recipes Recipe: a set of instructions for preparing a specific food. Ex: cookbooks, magazines, newspapers, appliance manuals, and recipe software. Can easily adjust the number of servings. Good recipes are very clear and easy to read. Should have 6 parts: List of ingredients Directions Yield Specify type of equipment needed Cooking times and temperatures Nutritional analysis

Good or Bad? Good or bad?

Separate, cook, and chill As you read through the recipe remember the 4 basic steps to keeping food safe: clean, separate, cook, and chill. READ THROUGH READ THROUGH THE RECIPE BEFORE YOU BEGIN! Yield Yield: average amount or number of servings a recipe makes. Using Recipes

Abbreviations Customary tsp. or t. teaspoon tbsp. or T. Tablespoon c. or C. Cup pt. Pint qt. quart. gal. Gallon oz. Ounce lb. or # Pound doz. Dozen pkg. package Abbreviations

SI (metric) mL milliliter L Liter g Gram kg kilogram Abbreviations

Ingredient substitution When looking over a recipe, look to see if anyone is allergic to any ingredient, if the ingredients are appealing to you, or do you have the ingredients on hand. If you come across a problem with the ingredient you may be able to substitute it. When substituting a ingredient: think about the functions that ingredient plays in the recipe.

Substitution Chart Ingredient Amount Substitution Baking powder 1 tsp. ¼ tsp. baking soda plus ½ tsp. cream of tartar Broth, beef or chicken 1 c. 1 bouillon cube plus 1 c. boiling water Brown sugar 1 c. packed 1 c. white sugar plus1/4 c. molasses and decrease liquid in recipe by ¼ cup Butter 1 c. margarine or shortening Chocolate, unsweetened 1 oz. 3 tbsp. unsweetened cocoa powder plus 1 tbsp. butter or margarine

Substitution Chart Ingredient Amount Substitution Cornstarch 1 tbsp. 2 tbsp. flour Cream, heavy 1 c. ¾ c. milk plus 1/3 c. butter Egg yolks 2 1 whole egg, for baking or thickening Flour, cake 7/8 c. all purpose flour Milk, whole ½ c. evaporated milk plus ½ c. water Milk, fat free 1 c. reconstituted nonfat dry milk

Changing Yield Customary Units: teaspoons, tablespoons, and cups. Knowing equivalents will help scale or adjust a recipes yield.

Common Equivalent Measures Customary Measures Customary Equivalent Approximate SI Equivalent ¼ tsp. ---- 1.25 milliliter ½ tsp. 2.5 milliliter 1 tsp. 5 milliliter 3 tsp. 1 tbsp. 15 milliliters 2 tbsp. 1/8 c. 30 milliliters 4 tbsp. ¼ c. 60 milliliters 5 1/3 tbsp. 1/3 c. 80 milliliters 8 tbsp. ½ c. 125 milliliters 10 2/3 tbsp. 2/3 c. 160 milliliters 12 tbsp. ¾ c. 185 milliliters 16 tbsp. 1 c., ½ pt. 250 milliliters 2 c. 1 pt. 500 milliliters 4 c. 1 qt. 1 liter Common Equivalent Measures

Recipe scaling worksheet

Cooking Terms Recipes use a variety of terms to describe exactly how ingredients are to be handled. See printed sheet

Recipe Costing Recipe costing: method used to find out how much it costs to prepare a recipe.

Microwave Recipes Microwave cooking times vary depending on the power of the microwave oven being used. Cooking time: total amount of time food is exposed to microwave energy. Watts: microwave cooking power is measured in units of power (more watts mean faster cooking) Standing time: time during which foods finish cooking by internal heat after being removed from a microwave oven.

Evenness of cooking Microwaves are not always distributed evenly throughout the microwave oven cavity. Stirring foods partway through cooking will redistribute the heat and promote more even cooking. Foods tend to cook more slowly in the center. (therefore, arrange foods in a circular form) Arcing: sparking of metal materials.

Using a time-work schedule When serving a meal, you would not want a side dish to finish cooking 20 minutes after you serve the main course. Using a time-work schedule you can manage how soon food comes out. Time-work schedule: written plan that lists times for doing specific tasks to prepare a meal or food product. Should be specific to identify the order and timing of all the critical preparation steps.

Preliminary planning In preliminary planning you need to get all recipes together and think about the cooking methods involved. Choosing two or more items that are cooked the same way can save time and money. Should set up a food preparation time table. Fig. 4.10.

Making a schedule Use completed food preparation timetable to help plan the actual time-work schedule. Think about when you want to begin eating the meal. (1st step) See fig. 4.11 To keep schedule flexible, avoid listing specific times for every task. (plan to do related task together) Dovetail: to overlap tasks to use time more efficiently.

Cooperation in the Kitchen Teams work best when one person takes a leadership role. ( meal manager, head chef, or group leader) Consider time frame and each person’s skills before making assignments. When you are a team member, show responsibility. Do you assigned tasks quickly, promptly, correctly. Accept direction from your leader and cooperate with the other members of the team. When you work together the group will be making the best use of time, space, and skills in the kitchen.