2. 4. Daily Focus  Objectives:  Review proper measuring.  Explain the parts of a recipe.  Analyze a recipe from beginning to end.  Question of the day:  What does the term Mise en Place mean in relation to recipes?  Wrap up (last class)  Explain the importance of proper measuring.  Agenda:  Measuring Notes/Demos  Measuring Worksheet Review/Equivalents  Reading Recipes  Wrap Up:  What is an example of an non-essential and an essential ingredient. Why is it important to know?

3. Basic Measuring Equipment  Dry  Liquid  Measuring spoons  Wonder cup/Multipurpose cups  Sifter or strainer  Solid spoon  Straight edged spatula/frosting spatula  Knife  Rubber scraper

4. Mise en place  Everything in it’s place  Gathering necessary equipment, ingredients, tools etc.  Makes cooking more efficient and enjoyable

5. Dry measuring cups  Standard set  1 c, 1/2c, 1/3c, 1/4c (1-2-3-4)  Some sets have additional measurements  ¾, 2/3, 1/8 (not necessary and just take up space in your cabinet)  Metal or plastic  $3.00-$30.00

6. Measuring Spoons  Any amount 1/8 c or less  Liquid or Dry  Standard set  1 T, 1t, ½ t, ¼ t  (1+1+2=4) (1big T takes care of 3 little t’s)  Plastic (watch for measurements that rub off) or metal  Sometimes there are additional sizes ½ T, 1/8 t (not necessary)  Multi-size spoons that adjust (be sure they come apart for cleaning)

7. Liquid measuring cups  Most commonly used in a household kitchen is a 2c  Come in many sizes  Glass or plastic  Usually have metric and standard measurements  Our kitchens have 1c, 2 c, 4c, 8c

8. Wonder Cup (multi-purpose)  Semi-solids  Peanut butter, shortening, molasses  Liquids in some brands (Pampered Chef)  Make sure they come apart for cleaning

9. Other measuring tools  Straight-edged spatula/frosting spatula for leveling (or the back of other kitchen utensil)  Knife for cutting stick butter or margarine or leveling ingredients  Sifter or strainer to incorporate air and remove clumps (flour and powdered sugar)

10. Measuring Demos  In your groups, write down the steps & equipment needed to properly measure your given ingredient.  On the butcher paper provided, write the steps and equipment in marker. (large enough to read)  Choose one person from your group to present and one person to demo.  As each group presents, record on the “how to measure demo notes” sheet in your packet.  After demo, clean any equipment you used.

11. Equivalents/ Measuring Review Equivalents: different units of equal measures 1. In groups of 2-3 complete the equivalent worksheet using the manipulatives provided. 2. When finished, put all pieces back into the ziplock bag and lay on the back counter. 3. Complete the following measuring worksheets with your group.  Choosing Measuring Methods  Measuring Up (1, 2, 4)  Kitchen Equivalents

12. DEMO: Oatmeal Drop Cookies Go to the kitchen tables & bring your Unit 1: Part 2 packet Let’s read and follow the recipe together

13. Chapter 24: Using Recipes  Fill out note guide in packet “The Basics” part 2 as we go along.

14. A Well Written Recipe  What is a recipe?  A set of directions for making a food or beverage.  Why are recipes important?  Helps to produce a successful product

15. Parts of a Recipe  What are the parts to a recipe?  Ingredients  Yield  Temp/Time  Container size & type  Step-by-step directions  Nutritional Analysis

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

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

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

19. 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

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

21. 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

22. Weights & Measurement  2 Measuring Systems  Customary (US/English)  Metric (all other countries)  Each types uses different units  Need the correct measuring tools for whichever system you use.

23. Units of Measure Terminology  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

24. Converting  Conversion charts and formulas can help you to be accurate.  Textbook Chart page 348  May need to convert recipes from one measuring system to the other  May also need to convert temperature  F °= C °x 9 ÷ 5 + 32  C°= F° - 32 x 5 ÷ 9

25. Equivalents  Equivalent- different units of equal measure.  Why would we need equivalents in cooking?  Converting one type of measurement into another.  Why are equivalents important in cooking/baking?  Recipes use both systems with different units of measure  Different items weigh/measure differently  Text pg 346-347

26. Equivalents Equivalents: different units of equal measures Activity 1. In groups of 2-3 complete the equivalent worksheet using the manipulatives provided. 2. When finished, put all pieces back into the ziplock bag and lay on the back counter.

27. Changing the Yield  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

28. Substituting Ingredients  Non essential: Little effect on end product  Example: Substituting walnuts for raisins in cookie dough  Essential: Large effect on appearance, taste, and texture  Flour  Sugar  Salt  Baking most sensitive to substitutions.

29. High Altitude Cooking  Most recipes created for altitude 3,000 or below  As altitude rises, air pressure decreases  Water boils at a lower temperature  Normal boiling point 212 ° F  Gas bubbles in leavening agents escape mixtures more readily. Baked products may rise before batter is set causing a collapse in the middle

30. Let’s Review: Parts of a Recipe  Ingredients tell us what we need to make the recipe.  Yield tells us how much we will be making.  Temperature tells us how hot/cold we need to prepare the product.  Time tells us how long it will take.  Container Size/Type tells us what we need to properly make the item based on the time and temp given.  Step-by-Step directions tell us how to make the recipe in an easy to read format.  Nutritional Analysis tells us what we are putting into our bodies as far as calories, fat, sodium, vitamins, etc.

31. Review  Abbreviations Worksheet  Changing a Yield Worksheet  Carrot Cupcakes  Yield: 12 cupcakes IngredientOriginal Amount 6 cupcakes24 cupcakes Flour1 cup Baking Powder 1 ½ tsp Cinnamon½ tsp Salt¼ tsp

32. Recipe Activity (25 points)  In your Unit 1: Part 2 packet we will choose a recipe and complete the recipe activity.  Must print out/tear out recipe and attach! See Recipe Specifications under directions. *** Whatever is not completed in class is homework due 8/25 (Gold) & 8/26 (Blue)

33. Setting the Table & Proper Etiquette During Meals

34. Setting the table for a meal.

35. What is a Cover???  The amount of Space needed by each person.  It contains-linens, dinnerware, flatware, and beverage. (20 in/min)

36. Tableware  Includes dinnerware, flatware, glassware, and linens.

37. Table Linens  This may include:  Table cloths  Runners  Place Mats  Napkins

38. Dinnerware  Dinner Plate  Salad Plate  Bread and Butter Plate

39. Beverage Placement  Water Glass  Cup and Saucer

40. What does it all look like http://www.youtube.com/watch?v=rQAETMMxsxU

41. Formal Dinner Setting

42. Clearing and Serving  Serving from the left,except beverage  Beverage can be refilled from the right  Clear from right  Use cart or tray

43. Manners & Etiquette

44. Discussion Questions  What are “manners”?  What were some examples of good manners? Or bad manners?  What might happen if we all forgot to use our good manners one day?  Why is it important to use proper etiquette and manners?

45. Why use proper etiquette?  Makes meals more pleasant for everyone  Common courtesy and common sense  Helps in social settings  Asset in the work world

46. Basic Table Manners/Etiquette  Use a fork for all foods  Cut foods with knife, hold properly  Use of the spoon  Place Napkin on lap  Watch your hostess  Watch Elbows  Watch table topics  Properly Groomed

47. Table Manners Review  Complete Worksheet in packet by underlining or circling the word that best completes the sentence.  Tables Setting Errors Worksheet