Chapter 24 Foods I Miss Palmer Using Recipes Chapter 24 Foods I Miss Palmer

The Well-Written Recipe Section 1

Introduction Besides a title that names the dish, there are SIX essential parts of a recipe… List of ingredients Yield Temperature and time Container size and type Step-by-step directions Nutrition analysis

1) List of Ingredients Ingredients are given in exact amounts and in the order of the use This makes it easier to follow the recipe without leaving anything out

2) Yield The number of servings or amount the recipe makes

3) Temperature & Time Oven temperatures and times are usually for conventional ovens, unless stated otherwise. Recipes for baked goods may remind you to preheat the oven. Watch out though some May use such lingo as… “fry until golden” “chill until set” “bake for 25 minutes” “bake until juices run clear”

4) Container Size & Type Containers are described in as much detail as needed A brownie recipe may specify “a large bowl” for mixing and “a 9 x 13 pan” for baking. Dimensions commonly describe bakeware lengths and widths

5) Step-by-Step Directions Directions should be in logical order, clear, and easy to follow To help you keep your place To carry out each one in order

6) Nutrition Analysis Although not needed for preparation, this information can help you choose recipes that fit your eating plan # of calories grams of fat sodium fiber per serving carbohydrates protein

How Recipes are Written… The most common format for a recipe lists the ingredients first, followed by the step-by-step directions.

Weights & Measures Section 2

Introduction “This is delicious! How did you make it?” What cook doesn’t want to hear these words? Recipe success hinges greatly on putting ingredients together in the right proportions

Measurement Systems 2 Types of measurement systems. Customary system Metric system

Customary System Also called U.S. standard or English measuring system in the U.S. based on such units as inches and ounces

Metric System Used in most other countries of the world For instance Measuring system based on multiples of ten Used in most other countries of the world For instance 1 dollar = 100 pennies 1 meter = 100 centimeters

Units of Measurement Type of Measurement Customary Units of Measurements Metric Units of Measurements Volume Teaspoon; tablespoon; cup; pint; quart; gallon; fluid ounce Milliliter; liter Weight Ounce; pound Milligram; gram; kilogram; Dimensions inches centimeter Temperature degrees Fahrenheit degrees Celsius

Unit of Measure In the two systems of measurement, different units express volume, weight, dimensions, and temperature in recipes. Volume The amount of space an ingredient takes up ½ cup chopped celery 250 mL milk Weight Measures the heaviness of an ingredient 1 lb. ground beef 50 g. chopped walnuts

Working with Units of Measurement In the customary system, notice that “ounces” express weight but “fluid ounces” indicate volume. To understand the difference, suppose you measure a cup of popcorn and a cup of brown rice Since 1 cup = 8 fluid ounces, both of these ingredients have the same volume What about their weights? Because popcorn is mostly air, it is lighter than rice You can find out how many ounces each weighs with a kitchen scale

in Foods Class When you work with a recipe, math skills help you determine quantities What if you want to make a fruit salad recipe that calls for 1 ½ cups of blueberries but the store only sells them by the pint? How many pints do you buy? Cooks use equivalents to get answers!

Equivalents Different units of equal measure

Volume Equivalents ¼ tsp. ½ tsp. 1 tsp. 1 Tbsp. 3 tsp. ½ fl. oz. 1/8 C. 2 Tbsp. 1 fl. oz ¼ C. 4 Tbsp. 2 fl. oz 1/3 C. 5 Tbsp. 3 fl. oz. ½ C. 8 Tbsp. 4 fl. oz. 2/3 C. 11 Tbsp. 5 fl. oz. ¾ C. 12 Tbsp. 6 fl. oz. 1 C. 16 Tbsp. 8 fl. oz. 1 pint 2 cups 16 fl. oz 1 quart 2 pints (4 cups) 32 fl. oz 1 gallon 4 qts. (8 pts; 16 C.) 128 fl. oz.

Weight Equivalents 1 oz. 1 lb. 16 oz. 2.2 lb. 35 oz.

Back to the Fruit Salad… What if you want to make a fruit salad recipe that calls for 1 ½ cups of blueberries but the store only sells them by the pint? How many pints do you buy? Why? Because there are 2 cups in every pint!

Changing a Recipe Section 3

Introduction From time to time, you may wish to change a recipe Do you need to decrease or increase the yield? Maybe you need to substitute an ingredient for health reasons. On the other hand, you might just want to be creative!

Tips on Changing a Recipe Some recipes handle change better than others In mixtures where ingredients act more or less independently of each other—fruits in salad, vegetables in a stir fry—changes have little effect. You can experiment with different flavors and textures and still have a successful outcome

Tips on Changing a Recipe Baking takes precise measurements. Recipes for baked items are like chemical formulas Because each ingredient does a specific job in the recipe, ingredients must be used in exact amounts that are in the right proportion to each other If one amount is changed or one ingredient omitted, you risk a ruined product! Unless a recipe for a baked product can be cut in half exactly, decreasing it isn’t recommended!

Changing the Yield Most recipes, can be doubled successfully by doubling the amount of each ingredient TIPS: Adjust cooking times Use larger equipment for mixing and cooking For a double recipe of a baked product, use two baking pans of the original size rather than one large pan

These Steps are Fairly Simple! Divide the desired yield by the recipe’s yield. Suppose a lasagna recipe yields 12 servings and you want only 6. Divide 6 by 12, which gives you .5 or ½ Multiply each ingredient amount by the result in Step 1. This keeps the ingredients in the same proportion as in the original recipe Convert the measurements into logical, manageable amounts Make any needed adjustments in equipment, temperature and time.

Substituting Ingredients As with other changes, recipes for baked goods are the most sensitive to substitutions. Replacing a nonessential ingredient with a similar one— walnuts for raisins—has little effect on the final product.

Substituting Ingredients Substituting basic ingredients, even ones as similar as butter and margarine, may change the recipe’s appearance, taste, or texture Experienced cooks often make these changes intentionally Although many new dishes and baked items are created by altering basic recipes, the beginning cook needs to be careful about making revisions!

Collecting Recipes Section 4

Introduction If you haven’t already begun a recipe collection, now is a good time to start What you learn in this course will help you choose recipes that you can prepare successfully and “troubleshoot” problems that might arise! As you develop skills and understanding, a recipe that once seemed too challenging might become your specialty

Where Can you Find Recipes? Cookbooks Public Library Family & Friends Magazines Newspapers Package Labels Internet Search

Trying a New Recipe Study it carefully! Does it suit your cooking skills & budget? Does it give all the needed information? If you plan to use a new recipe for a special occasion, try it ahead of time. Practice helps you work out any problems You can make sure the recipe turns out as expected and decide whether to add it to your collection

Organizing Recipes Like an organized kitchen, an organized recipe collection makes cooking easier and more enjoyable Index cards in a card file box Divided notebook or binder Photo albums Computer programs

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