1. Using a Recipe Section 15-3

2. Recipe  A list of ingredients with a complete set of instructions for preparing a food product.

3. All recipes include certain information List of all necessary ingredients Exact amount of each ingredient needed Directions for combining ingredients Cookware/bakeware sizes Oven temperature Length of baking/cooking time Yield – how many servings the recipe will make

4. Steps for using a recipe successfully –Read recipe all the way through  Do I have all ingredients?  Do I have all equipment needed?  Do I have enough prep time?  What is the yield? (Do I need more or less?) –Do I understand all the abbreviations and terms? –Get out all ingredients and utensils needed before starting –Preheat oven to the indicated temperature  Correct temperature should be achieved before placing food in the oven

5. Steps for using a recipe successfully (cont.) –Follow recipe directions exactly  Measure accurately  Mix in order given with method indicated –Bake or cook as indicated in recipe  Correct pan size  Correct time  Correct temperature

6. Measuring accuracy is crucial to success  Abbreviations –teaspoon - t. or tsp. –Tablespoon - T. or Tbsp. –Cup - C. or c. –Pint - pt. –Quart - qt. –Gallon - gal. –Ounce - oz. –Pound - lb. or # –Dozen - doz.

7. Ingredient Substitutions  Substitute ingredients only if in a pinch –Substituting ingredients may effect the results of the product especially when baking.  1 egg instead of 2 egg yolks  1 cup of milk w/ 1 tablespoon of vinegar to replace 1 cup of buttermilk  2 tablespoons of flour in place of 1 tablespoon of cornstarch  1 cup of heavy cream can be replaced w/ ¾ cup milk plus ½ cup butter

8. Measuring Techniques  Dry Ingredients –Sugar, flour, baking powder, baking soda, salt, spices –Use dry measuring cups or measuring spoons for smaller amounts –Lightly spoon flour into dry measuring cup until overflowing  Do not shake or tap –Level with narrow spatula or straight edge of a knife –Most dry ingredients are not packed  Will have too much  Brown sugar is the exception –Lightly pack into measuring tool, level top –Should hold shape of measuring tool when turned out

9. Measuring Techniques (cont.)  Shortening, peanut butter, mayonnaise –Use dry measuring cup or measuring spoons –Measure at room temperature –Firmly press shortening into measuring tool as you overfill it –Be sure there are no air spaces –Level with a narrow spatula or straight edge knife –Remove from cup with a rubber spatula

10. Measuring Techniques (cont.)  Butter and margarine –Come in quarter pound sticks –Wrappers are marked with measuring lines (tablespoons) –Cut through wrapper on line indicated for the amount you need –Equivalent to know  1 stick of butter or margarine is ½ cup

11. Measuring Techniques (cont.)  Liquid Ingredients –Water, milk, oil, syrup, juices –Use liquid measuring cup or measuring spoons for smaller amounts –Place on flat level surface –Fill to line indicating needed amount  Cup should be on a flat, level surface  Check amount of liquid at eye level  Read at the lowest point (meniscus) of the liquid

12. Changing the Yield  Can double (triple, quadruple) or halve recipes to attain the desired yield  Measurement equivalents will need to be used –Equivalents are amounts that are equal to other amounts  Be sure to write down amounts of ingredients you will be using when doubling or halving recipes

13. Equivalents  1gallon = 4 quarts  1 quart = 2 pints  1 pint = 2 cups  1 cup = 16 Tablespoons  1 Tablespoon = 3 teaspoons  1 stick of butter/margarine = ½ cup  16 ounces = 1 pound  12 anything = 1 dozen

14. Changing Yield  Half of 1 Tablespoon –Equivalent to know  1 Tablespoon = 3 teaspoons –Half of 3 t. is 1 ½ teaspoons –Measure using a 1 teaspoon measuring spoon one time and ½ teaspoon measuring spoon one time  Half of ¼ cup –Equivalent to know  1 cup = 16 Tablespoons –¼ c. = 4 Tablespoons (1/4 x 16/1 =16/4=4) –Therefore half of ¼ c.= 2 Tablespoons –Measure using the one tablespoon measuring spoon, two times.

15. The Math  To halve, divide by 2 –2 ¼ C. divided by 2  2 divided by 2 = 1  ¼ divided by 2 = 1/8 –There is no 1/8 dry measuring cup, use equivalent which is 2 Tablespoons  Measure using the 1 cup dry measure two times and the 1 tablespoon measuring spoon two times  To double, multiply by 2 –2 ¼ C. x 2  2 x 2 = 4  ¼ x 2 = 2/4 = ½  Measure using the one cup dry measure 4 times and the ½ cup dry measure one time.

16. Common Terms Used in Recipes BreadMarinate CutFold MixStirCube DiceMince CoreJulienneBeat MixStir CreamKneadToss

17. Dredge Bread To dip food into a mixture, such as beaten eggs and milk then roll into crumbs To dip into or sprinkle with a dry Ingredient (flour)

18. Brush Baste To keep food moist during cooking By spooning or pouring melted fat, meat drippings, fruit juice, or sauce over it To lightly coat foods with a liquid such as melted butter before, during, or after cooking

19. Marinate cheese Meats Also vegetables To let a food, such as meat, stand in a liquid to increase the flavor and/or tenderness of the food

20. Pare Peel To remove the skin or outer covering of foods, usually by hand To remove the outer covering of foods by trimming only a thin layer to avoid removing nutrients found just under the skin.

21. Chop To cut into pieces with a knife, scissors, or food chopper

22. Cube Dice To use a sharp knife to cut food into small even cubes about ½ to 1 inch in size To cut into small even pieces, smaller than ½ inch

23. Slice Mince To use a knife to cut foods into flat pieces of even widths To cut with a sharp knife or kitchen shears into very small pieces

24. Grate Shred To use a grater to cut food into very fine pieces by rubbing the food back and forth across the section of grater to give the size pieces needed To use a knife or the shredding section of a grater to cut food into thin strips

25. Julienne To cut into thin strips about the size of matchsticks

26. Core To use a knife to remove the center of the food

27. Sift To pass dry ingredients through a mesh or screen to add air or to combine dry ingredients Mix To combine ingredients until evenly distributed or blended.

28. Combine To use a spoon to mix two or more ingredients together

29. Stir To mix foods with a circular motion

30. Beat To make a mixture smooth by adding air using a brisk stirring or whipping motion with a spoon or an electric mixer, or rotary beater

31. Blend To combine two or more ingredients until smooth and of uniform consistency.

32. Whip To beat rapidly to incorporate air and to increase volume

33. Cream To stir or beat solid fat, such as shortening or butter, with sugar until the mixture is soft, smooth, and creamy

34. Cut in To mix dry ingredients into shortening by using a pastry blender, two knives, or a fork

35. Fold To combine ingredients into a light, airy mixture using a down, across, up and over motion with a rubber spatula

36. Knead To use a fold-push-turn motion when working with dough

37. Mash To crush food with an up and down motion until it has a smooth texture

38. Toss To mix ingredients by tumbling them lightly with a spoon and fork

39. Reconstitute To restore foods to their normal state by adding water.

40. Scald To heat milk just below the boiling point

41. BrownSear To cook food quickly at a high temperature so the surface becomes brown To brown the surface of meat quickly with intense heat

42. Cooking Methods chosen based on the foods being prepared  Moist heat methods –Moisture comes from  liquid being added to food  Steam released from the food is trapped in the cooking utensil –Boiling, stewing, braising, simmering and steaming –Basic microwave cooking  Steam is trapped in the sealed microwave oven cavity while cooking  Dry heat methods –Food is cooked in hot air or on a hot surface without added moisture –Baking/roasting, broiling, deep-frying, grilling, panbroiling, panfrying, and stir- frying –Food becomes brown and develops crisp crusts

43. Boil/Stew  To cook in water or liquid in which rolling bubbles have formed –Bubbles rise to the surface and break  Used when cooking vegetables (corn on the cob), meats, pasta

44. Braise  To cook in a small amount of liquid in a tightly covered pan over low heat  Used when cooking less tender meats and vegetables

45. Microwave  To cook in a microwave oven  Used when cooking vegetables, meats, fruits, casseroles

46. Simmer  To cook in liquid just below the boiling point  Used when cooking eggs, meats, soups

47. Steam  To cook in steam, with or without pressure –Food is placed over, not in boiling liquid and covered with a tight fitting lid  Used when cooking vegetables, meats, vegetables, meats, fish fish

48. Bake/Roast  To cook in an oven in a covered or uncovered container  Used when cooking cakes, cookies, breads, eggs, some vegetables and meats

49. Broil  To cook uncovered by direct heat  Used when cooking meats, seafood, fruits, and vegetables

50. Deep-fry  To cook in a large amount of hot fat  Meats, seafood, vegetables, doughnuts, fritters

51. Grill  To roast slowly over coals or another intense heat source  Used when cooking meats, and vegetables

52. Panbroil  To cook uncovered in a fry pan, pouring fat off as it accumulates  Bacon, sausage, and similar meats containing a large amount of fat

53. Panfry  To cook in a small amount of fat  Meats, seafood, vegetables, eggs

54. Stir-fry  To cook foods quickly in a small amount of fat at a high temperature  Thinly cut meats, fish, vegetables, rice

55. General Cooking Guidelines AAAAvoid overcooking –P–P–P–Proteins (meat & eggs) will become tough –M–M–M–Milk will curdle –B–B–B–Baked products get dry –F–F–F–Fruits & vegetables become mushy and discolored –F–F–F–Foods will lose water-soluble vitamins UUUUse as little water as possible when simmering UUUUse cooking liquids in soups, sauces and gravies, they contain nutrients

56. Microwave Cooking  Foods cook faster than in a conventional oven –Defrost cycle  Defrosting time is determined by the size and density of the food you wish to defrost –(roast takes longer than steaks)  Many microwaves have automatic defrost cycle –Many foods need the skin or wrapper to be pierced before placing in microwave to avoid an explosion

57. –Cover foods to prevent them from drying out  Dish lids  Microwave safe plastic wraps (vent)  Paper towels for foods that produce fats/moisture  Wax paper –Microwaves cook outer edges of food first  Promote even cooking by –Stirring –Rearranging –Rotating (turntable inside microwave)

58. –Stand time – the time after the microwave cooking time during which foods continue to cook on their own  food continues to cook as long as it is hot resulting in overcooked food  Food is removed just before food is finished cooking  Allows food to finish cooking without overcooking