1. Chapter 24 Using Recipes

2. List exact amount (1/2 cup, ¼ tsp, 8 oz)
Ingredients are in order of use in the recipe
List of Ingredients

3. Number of servings or amount the recipe makes
Example: 12 muffins, 4 servings
Yield

4. Oven temperatures and cooking/baking time will vary
Specific: Bake at 375 Degrees for 15 minutes
Descriptive: “Fry until golden” “Chill until set”
Temperature and Time

5. Container Size and Type
Described in as much detail as needed
“large bowl for mixing”
“8 inch square pan for baking”
Size and container can have an effect on final product
Container Size and Type

6. Step by Step Directions
Logical order
May be numbered (standard) or in paragraph form (narrative)
Step by Step Directions

7. Nutrition Analysis NOT needed for preparation
Helps you choose recipes that fit your eating plan
Can tell how much fat, sodium, fiber, protein, and vitamins per serving
Nutrition Analysis

8. Volume: Amount of space an ingredient takes up ( 250 mL of milk)
Weight: Measures heaviness of an ingredient (lb., gram)
Dimensions: Describe bakeware lengths and widths (13X9 in)
Temperature: Indicate range settings and food temperatures
Vocabulary

9. Converting Conversion charts and formulas can help
Textbook Chart page 348
May need to convert recipes from one measuring system to the other
Converting

10. Different units of equal measurement
Equivalents

11. Dividing: Divide the desired yield by the recipe’s yield
Increasing: Multiply each ingredient by desired amount
Converting Measurements: Logical and manageable amounts
Equipment, Temperature, and Time Adjustment: Depends on equipment measurements
Changing the Yield

12. Substituting Ingredients
Non essential: Little effect on end product
Example: Substituting walnuts for raisins in cookie dough
Basic Ingredients: Large effect on appearance, taste, and texture
Flour
Sugar
Salt
Substituting Ingredients

13. High Altitude Cooking Most recipes created for altitude 3,000 or below
As altitude gets higher, air pressure gets lower
Water boils at a lower temperature
Gas bubbles in leavening agents escape mixtures more readily. Baked products may rise before batter is set causing a collapse in the middle
High Altitude Cooking