2. There is an old adage that says "if you can read you can cook." That's only true after you've had a little experience! Cooking terms can be confusing, and most cookbooks aren't as detailed as many beginning cooks would like. This presentation will teach you how to understand and read a recipe. Cooking terms

3.  Cooking and baking are a science. A recipe is like a chemical formula.  Once you learn the language of recipes and how to interpret cooking and baking recipes, your cooking ability and knowledge will grow! (1)

4. (2) Baking  Need to follow the recipe EXACTLY  Based on flour to liquid ratio  Includes cakes, cookies, breads, pies Cooking  More of a guide  Can be altered more easily  Includes casseroles, soups, stir-fry, salads

5. 1. Read through the entire recipe 2. Check the ingredient measurements and abbreviations 3. Think through the procedure 4. Get out the equipment needed 5. Measure and prep all ingredients 6. Follow the steps of the procedure (3)

6. 1. Understand the organization of a recipe 2. Understand the ingredient measurements and abbreviations 3. Understand the procedure directions and terms 4. For Foods Lab: Understand how to break down a recipe to be prepared in a group

7. Simple Tomato Meat Sauce 1 Tbsp. olive oil 1 cup chopped onion 2 cloves garlic, minced 1/2 pound ground beef 2 8-oz. cans tomato sauce 1-1/2 cups water 1 tsp. salt 1 tsp. dried parsley 1 tsp. dried basil 1/4 tsp. pepper 1.Heat olive oil in heavy skillet over medium heat and add onion and garlic. Cook and stir until translucent. 2. Add ground beef and cook and stir until beef is browned and vegetables are tender. 3. Stir in remaining ingredients. 4. Bring to a boil, reduce heat, and simmer for 3 minutes. Makes 3 cups

8.  What ingredients will be used in the recipe  Generally listed in the order they are used  The amount of each ingredient will be used  Often abbreviations and fractions are used to signify amounts (4)

9. Simple Tomato Meat Sauce 1 Tbsp. olive oil 1 cup chopped onion 2 cloves garlic, minced 1/2 pound ground beef 2 8-oz. cans tomato sauce 1-1/2 cups water 1 tsp. salt 1 tsp. dried parsley 1 tsp. dried basil 1/4 tsp. pepper 1.Heat olive oil in heavy skillet over medium heat and add onion and garlic. Cook and stir until translucent. 2. Add ground beef and cook and stir until beef is browned and vegetables are tender. 3. Stir in remaining ingredients. 4. Bring to a boil, reduce heat, and simmer for 3 minutes. Makes 3 cups Most good recipes start with the ingredient list, and the ingredients are listed in the order they are used. In this case, the olive oil goes in the pan first, followed by the onions and the garlic.

10. Simple Tomato Meat Sauce 1 Tbsp. olive oil 1 cup chopped onion 2 cloves garlic, minced 1/2 pound ground beef 2 8-oz. cans tomato sauce 1-1/2 cups water 1 tsp. salt 1 tsp. dried parsley 1 tsp. dried basil 1/4 tsp. pepper 1.Heat olive oil in heavy skillet over medium heat and add onion and garlic. Cook and stir until translucent. 2. Add ground beef and cook and stir until beef is browned and vegetables are tender. 3. Stir in remaining ingredients. 4. Bring to a boil, reduce heat, and simmer for 3 minutes. Makes 3 cups Ingredient amounts are listed in either VOLUME or WEIGHT measurements. VOLUME measurements are spoons, cups, pinch and dash. Some ingredients are counted out in WHOLE PIECES. WEIGHT amounts are ounces and pounds

11. Simple Tomato Meat Sauce 1 Tbsp. olive oil 1 cup chopped onion 2 cloves garlic, minced 1/2 pound ground beef 2 8-oz. cans tomato sauce 1-1/2 cups water 1 tsp. salt 1 tsp. dried parsley 1 tsp. dried basil 1/4 tsp. pepper 1.Heat olive oil in heavy skillet over medium heat and add onion and garlic. Cook and stir until translucent. 2. Add ground beef and cook and stir until beef is browned and vegetables are tender. 3. Stir in remaining ingredients. 4. Bring to a boil, reduce heat, and simmer for 3 minutes. Makes 3 cups Volume measurements are shown as either whole (1, 2 etc.) or fractions of the cup, tablespoon or teaspoon.

12.  Directions or steps for putting the ingredients together (5)  Should be done in order  Cooking terms have special meanings:  How to preform task or step  Which equipment to use for the task  Which ingredients/mixtures to use for the step (6)

13. Simple Tomato Meat Sauce 1 Tbsp. olive oil 1 cup chopped onion 2 cloves garlic, minced 1/2 pound ground beef 2 8-oz. cans tomato sauce 1-1/2 cups water 1 tsp. salt 1 tsp. dried parsley 1 tsp. dried basil 1/4 tsp. pepper 1.Heat olive oil in heavy skillet over medium heat and add onion and garlic. Cook and stir until translucent. 2.Add ground beef and cook and stir until beef is browned and vegetables are tender. 3.Stir in remaining ingredients except for uncooked spaghetti. 4.Bring to a boil, reduce heat, and simmer for 3 minutes. Makes 3 cups In this recipe HEAT tells the cook that he will use the range (equipment) to cook (how) the oil, onion and garlic (ingredients). in the skillet.

14. Simple Tomato Meat Sauce 1 Tbsp. olive oil 1 cup chopped onion 2 cloves garlic, minced 1/2 pound ground beef 2 8-oz. cans tomato sauce 1-1/2 cups water 1 tsp. salt 1 tsp. dried parsley 1 tsp. dried basil 1/4 tsp. pepper 1.Heat olive oil in heavy skillet over medium heat and add onion and garlic. Cook and stir until translucent. 1.Add ground beef and cook and stir until beef is browned and vegetables are tender. 2.Stir in remaining ingredients. 3.Bring to a boil, reduce heat, and simmer for 3 minutes. Makes 3 cups In this recipe: STIR tells the cook to use a long-handled spoon (tool) to mix the tomato sauce, water, salt, parsley, basil and pepper (ingredients) in a circular motion (how)

15. Simple Tomato Meat Sauce 1 Tbsp. olive oil 1 cup chopped onion 2 cloves garlic, minced 1/2 pound ground beef 2 8-oz. cans tomato sauce 1-1/2 cups water 1 tsp. salt 1 tsp. dried parsley 1 tsp. dried basil 1/4 tsp. pepper 1.Heat olive oil in heavy skillet over medium heat and add onion and garlic. Cook and stir until translucent. 1.Add ground beef and cook and stir until beef is browned and vegetables are tender. 2.Stir in remaining ingredients. 3.Bring to a boil, reduce heat, and simmer for 3 minutes. Makes 3 cups (7) YIELD: The amount or number of serving a recipe makes

16.  Step 5: You want to measure accurately or the recipe may not work out. (8)  Dry ingredients – spoon in lightly and level  Solid ingredients – pack into cup/spoon  Use a liquid measuring cup or measuring spoons for measuring liquids.

17.  Step 5 (continued)  (9) In foods lab put your SPOON measurements in custard cups. Leave cup measurements in the cup.

18.  Step 6: Follow the steps in the recipe. Mix ingredients together according to recipe directions.  Sometimes ingredients need to be mixed together before they can be added to the recipe.  You often mix all dry ingredients together and set them aside. Then you measure all the liquid ingredients together. When you are done, you add the two combinations together in the main recipe.

19. Quick Coffeecake 3/4 cup packed date sugar 2 tsp. cinnamon 6 Tbsp. butter, softened 1-1/2 cups chopped nuts 2 eggs 1 cup milk 1 tsp. stevia 1/4 cup melted butter 2 cups almond meal 4 tsp. baking powder 1/2 tsp. salt 1. Preheat oven to 375 degrees. Grease 13x9" pan and set aside. 2. In medium bowl, combine date sugar, cinnamon and butter and cream together until blended. Stir in nuts until crumbly. Set aside while preparing batter. 3. Crack eggs into large bowl and beat with a fork until combined. Add milk and mix well with wire whisk or eggbeater. Add stevia and melted butter and mix with a whisk until blended. 4. Stir together almond meal, baking powder and salt. Add to egg mixture and mix with a spoon for 20-30 strokes just until combined and all dry ingredients are moistened. Pour batter into prepared 13x9" pan. 5. Sprinkle nut mixture evenly over batter. Bake at 375 degrees for 25-35 minutes until puffed and golden brown, and a toothpick inserted in the center comes out clean. Serve warm. 12 servings In this recipe: The first 4 ingredients are combined for the topping and set aside. (used later) Then the next ingredients are combined in another bowl. The last 3 ingredients are combined THEN added to the liquid ingredients PAN SIZE – another measurement

20.  Think about how long measuring and prep tasks will take and divide accordingly  Look for mixtures that can be completed and set aside (10)

21. Measurements in recipes are critical. When a recipe calls for a tablespoon or teaspoon, the author means for you to use actual measuring utensils, not spoons that you use for eating and serving. Measurements are often given in abbreviations.

22.  Equal, being the same Useful to know when cooking  Useful for reducing or increasing recipe

26. 1 stick butter = 1/2 c. OR 8 T. ½ stick butter = ¼ c. OR 4 T. 1 whole large egg = 1/4 c. beaten egg ½ whole large egg = 2 T. beaten egg 1/8 t. = half or ¼ t. (ONLY spoon measurement that estimated and not leveled)

27. WEIGHT - ounce (oz.); pound (lb.) Equivalents 1 lb. = 16 oz.1/2 lb. = 8 oz.1/4 lb. = 4 oz. 1 stick butter = 1/4 lb. 4 oz. cheese = 1 c. shredded

28.  inch ( in. OR “) – used for spacing, pan size, cutting size, shaping size  minute ( min.) – used for cooking or baking, chilling, mixing times  hour (hr.) – used for baking and cooking time, chilling time  second (sec.) – used for microwave time  degrees Fahrenheit – (ºF) – used for oven temperature, thermometer temperature

29.  http://busycooks.about.com/library/lessons /blreadingrecipes2.htm http://busycooks.about.com/library/lessons /blreadingrecipes2.htm