1. Using Recipes Essential Question: How does an understanding of the components of a recipe help you produce successful results? Food for Today Chapter 24

2. The Well-Written Recipe Besides the title that names the dish, a well- written recipe has 6 essential parts. Hearty Potato Soup Recipe TOTAL TIME: Prep: 10 min. Cook: 30 min. YIELD:8-10 servings Ingredients 6 medium potatoes, peeled and sliced 2 carrots, chopped 6 celery ribs, chopped 8 cups water 1 onion, chopped 6 tablespoons butter, cubed 6 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon pepper 1-1/2 cups 2% milk Directions 1. In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside. 2. In the same pan, sauté onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Yield: 8-10 servings (about 2-1/2 quarts). Ingredients are given in exact amounts and in the order of use. This is the number of servings or the amount the recipe makes. ●Oven temperature and times are for conventional ovens unless stated otherwise. ● Remember to preheat the oven. ● May be indicated in technique – “fry until golden” or “chill until set.” Containers are described in as much detail as needed. Directions should be in logical order, clear, and easy to follow. They may be numbered. Although not needed for preparation, this information can help you choose recipes that fir your eating plan. List of Ingredients Yield Temperature and Time Container Size and Type Step-by-Step Directions Nutrition Analysis Nutrition analysis not found with this recipe.

3. Weights and Measures When recipes are written, ingredient amounts are listed using one of two measurement systems.  Also called U.S. Standard or English, this system was brought to the US by colonists from England.  It has been used in the United States ever since.  Used by most other countries of the world.  It is based on multiples of ten.  The U.S. has been gradually converting to this system.  Scientists work in metric.  Food service operations often measure in metric. For either system, you need __________________________________ that are sized or marked for that particular system. You will also need a ___________________________________________ to weigh ingredients. Customary System Metric System Measuring tools Kitchen scale

4. Units of Measure The amount of space an ingredient takes up. (1/2 cup chopped celery or 250 mL milk) Measures the heaviness of an ingredient. (1 lb. ground beef or 50 g. chopped walnuts) Commonly describe bakeware lengths and widths. (9” x 13” cake pan) Different units of equal measure. Volume Weight Dimensions Temperature Equivalents Indicates range and oven settings, and food temperatures.

5. Converting Between Systems In conversions, results are likely to be close, but not __________________ When converting recipes, good results also depend on the _______________. Recipes from ____________________ may have ingredients that differ from those used in the United States. Exact Ingredients Other Countries

6. Changing a Recipe Why?  To increase or decrease the _________________.  To substitute an ingredient for __________________ reasons.  Just to be ________________________. Some recipes handle change better than others. Examples: Baking takes precise measurements. Recipes for baked items are like ______________________________. Because each ingredient does a specific job in the recipe, ingredients must be used in _______________ amounts and in the right proportions to each other. Decreasing a recipe for a baked product is not recommended. Most recipes, including those for baked goods, can be ___________________ successfully by doubling the amount of each ___________________. Be sure you have larger ___________________ for mixing and cooking. Yield Health Creative Fruit salad, stir-fry Chemical Formulas Exact Doubled Ingredient Equipment

7. Recipes for casseroles, stews, and other mixtures can usually be _________________________. To decrease a recipe: 1.Divide the desired yield by the recipe’s ____________________. 2.______________ each ingredient amount by the result in step 1. This keeps the ingredients in the same proportion as in the original recipe. 3.Convert the measurements into logical, __________________ amounts. 4.Make any needed adjustments in equipment, _________________________, and time. Decreased Yield Multiply Manageable Temperature

8. Substituting Ingredients As with other changes, recipes for baked goods are the ___________ sensitive to substitutions. You CAN … Replace a nonessential ingredient with a _______________________ one. This will have little effect on the final product. Examples: In cookie dough, switch You CANNOT … Substitute basic ingredients. Even similar ingredients like butter and margarine may change the recipe’s ________________________, ____________________, or ________________________. Most Appearance Similar Taste Texture Walnuts for raisins or Peanut butter chips for chocolate chips

9. Where can you find recipes? Cookbooks Teacher Family FriendsMagazines Newspapers Package Labels Internet

10. Before you try a new recipe, _____________________ it carefully.  Does it suit your ____________________________ and ____________________?  Does it give all the needed ________________________________? If you plan to use a new recipe for a special occasion – Study Cooking Skills Budget Information Try it ahead of time!