1. Kitchen Basics Reading a Recipe Abbreviations and Equivalencies Equipment & Utensils Measuring Lab Responsibilities

2. – How to read a recipe – Abbreviations – Measuring Techniques – Equivalents – Cooking Vocabulary & Equipment – How to Change a Recipe

3. A set of directions or formula for making food or beverage – List of ingredients – listed in order of use, exact measurements – Yield – number of servings or amount the recipe makes

4. – Temperature and Time – for baked goods pre-heat oven – Pan Size & Type – use correct pan size for baked goods – Step-by-step directions – logical, clear, easy to follow – Nutrition Analysis – nutrient contents

5. ©2002 Learning Zone Express 5 Quesadillas (Serves 4 - 2 per person) 8 flour tortillas 1 cup grated cheese 1. Heat a frying pan over medium heat. 2. Place a tortilla in the pan. 3. Sprinkle 1/4 cup cheese on the tortilla. 4. Cover the cheese with another tortilla. 5. Cook about 1 minute, until brown and crisp. Then turn the quesadilla over. Cook until the cheese melts. 6. Place on a serving plate. Cut into pie shaped wedges. 7. Repeat process with remaining ingredients. Parts of a Recipe A recipe usually includes: Name What the recipe is called. Ingredients Food products you need to make the recipe. Yield Number of servings the recipe makes. Directions Steps you follow to make the recipe. Equipment

6. Think up a name for a recipe. What is the yield? How many people will it serve? Name each ingredient. Write the steps in the order that you would prepare them. Number each step. Underline the special equipment needed. Circle the time and temperature.

7. The shortened form of a word. Abbreviations in measuring units: – Save space on the cookbook page. – Make recipes easier to read.

8. Volume – amount of space an ingredient takes up – Teaspoon t or tsp gallons gal Tablespoon T or Tbsp Cup c Fluid ounce fl. oz. pint pt mililiter ml quart qt liter l Weight – measures the heaviness of an ingredients – Ounce oz pounds lb – Grams g

9. Measuring Spoons Dry Measuring Cups Liquid (transparent ) measuring cup

10. Different units of equal measure or amounts that are equal to each other. – They are useful when you must alter or change a recipe to serve more or less people than the recipe yields.

11. – Pinch or Dash=less than 1/8 teaspoon – 1 Tablespoon=3 teaspoons – 1/4 cup=4 Tablespoons – 1/3 cup=5 Tablespoons & 1 teaspoon – 1/2 cup=8 Tablespoons – 3/4 cup=12 Tablespoons – 1 cup =16 Tablespoons – 1 pint= 2 cups – 1 quart= 2 pints – 1 gallon= 4 quarts – 1 cup = 8 fluid ounces

12. Measuring Tools Cutting Tools Mixing Tools Cooking and Baking Tools

14. Measuring liquids is always done in “liquid measuring cups.” They may be glass or plastic, but they are always: a.Transparent or clear b.Have a spout c.Measurements are shown on the side of the cup Common measuring cup size are: – 1 cup, 1 pint or 2 cups, 1 quart or 4 cups

15. To measure liquids properly, one must: – Find the correct size of measuring cup for the amount needed. Ex: for 1 ½ cups, use a 1 pint measuring cup For 2 ¾ cups, use a 1 quart measuring cup For ¼ cup, use a 1 cup measuring cup – Put the cup on a flat, level surface. – Measure the liquid, looking at the cup at eye level. – How would you measure syrup?

16. Dry measuring cups are usually these sizes: – ¼ cup – 1/3 cup – ½ cup – 1 cup Dry measuring cups use the following steps: a.Fill it up until it is slightly rounded b.Level off the cup with a straight-edged item, such as a metal spatula.

17. Two exceptions to the rule: a.For flour/powdered sugar, spoon or sift it into the cup lightly and level off. Do NOT pack or tap! b.For brown sugar, pack it down tightly. Level it off. To measure other measurements than the four common sizes, figure out its equivalent! – ¾ cup = ______________________ – 2/3 cup = _____________________

18. Measuring butter and margarine is easy. Look at the side of the stick. The tablespoons are marked. 8 Tablespoons = ½ cup = 1 stick of butter or margarine. For shortening (Crisco) use the dry measuring cups and a rubber scraper to pack it in tightly, level it off, and then scrape it out.

19. Check you Knowledge Quiz 1.What is half of 2/3 cup? 2.What is the abbreviation for cup? ______ 3.What is the abbreviation for teaspoon? ____ 4.What is the abbreviation for Tablespoon? ___ 5.What is the abbreviation for ounce? ____

20. Check you Knowledge Quiz 6. 1 pint=____ cups 7. 1 gallon = ____ quarts 8. 1 quart =____ cups 9. 1 cup =____ tablespoons 10. 1 tablespoon =____ teaspoons

21. Dry/solid measure check-up: – Which of these amounts is greater? Write the amount. 11.1/2 cup or 3/4 cup 12.1/4 cup or 1/3 cup 13.1/4 cup or 2 Tbsp. 14.1/2 cup or 1/4 cup 15.1/4 cup or 3 tsp.

22. Check you Knowledge Quiz 16. What is the first thing you should do when you enter the kitchen? a. Start cooking b. Wash your hands c. sing 17. Always use a ___________ when using a knife to protect the countertops. a. Paper towel b. oven mitt c. Cutting board 18 – 20. List three of the 6 components of a standard recipe. ~ Bonus~ If a recipe calls for one egg and you want to cut the recipe in half, how might you half an egg?

23. Check you Knowledge Quiz Now that you know how many cups make up 1/2 pint, 1 pint, and 1 quart, try to figure out how many ounces are in these amounts: – 1 cup=___ oz. – 1/2 pint=___ oz. – 1 pint=___ oz. – 1 quart=___ oz. – 1 gallon=___ oz.