1. Culinary Arts I
Day #7 

2. = =
Sara Jane Strecker, FACS Educator
©2002 Learning Zone Express

3. What’s in a recipe? Name Ingredients Equipment Directions
A formula!
Read the recipe before you cook. The parts of the recipe tell you:
Name
Ingredients
Equipment
Directions
Yield (number of servings)
Sometimes - Nutritional Analysis
©2002 Learning Zone Express

4. Identify the different parts of the recipe.
©2002 Learning Zone Express

5. Parts of a Recipe Quesadillas Name What the recipe is called.
A recipe usually includes:
Quesadillas
(Serves 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.
Yield Number of servings the recipe makes.
Ingredients Food products you need to make the recipe.
Equipment
Directions Steps you follow to make the recipe.
©2002 Learning Zone Express

6. What’s an Abbreviation?
Understanding the language of recipes takes the guesswork out of cooking.
Abbreviation - The shortened form of a word.
Abbreviations in measuring units:
Save space on the cookbook page.
Make recipes easier to read.
©2002 Learning Zone Express

7. Name the Abbreviations
The U.S. uses the English system:
Teaspoon tsp. or t.
Tablespoon Tbsp. or T.
Cup c.
Pint pt.
Quart qt.
Gallon gal.
Ounce/fluid ounce oz./ fl. oz.
Pound lb.
©2002 Learning Zone Express

8. Name That Utensil Can you name them?
Serving spoons & cups vary in size. Only use these standard measuring utensils…
Can you name them?
©2002 Learning Zone Express

9. Measuring Liquid Ingredients
Liquid ingredients can include:
Milk, water, oil, juice, vanilla extract, etc.
To measure 1/4 cup or more of a liquid ingredient, use a clear, liquid measuring cup.
Place the cup on level surface and read measurements at eye level.
For smaller amounts use measuring spoons.
Fill the spoon until a slight dome is visible.
©2002 Learning Zone Express

10. Measuring Dry Ingredients
A standard set of dry/solid measuring cups is made of four cup sizes.
What amount does each cup measure?
©2002 Learning Zone Express

11. How do we measure?
With your table, discuss how you would accurately measure the following items:
1. Flour
2. White Sugar
3. Brown Sugar
4. Water/Oil
5. Flavorings/Vanilla
6. Eggs
7. Shortening

12. Teacher demo 
1. Flour – dry measuring cup, dip into container and level off with a metal spatula
2. White Sugar -- dry measuring cup, dip into container and level off with a metal spatula
3. Brown Sugar - dry measuring cup, pack the sugar firmly into cup and level off with metal spatula
4. Water/Oil – liquid measuring cup, fill to correct amount, get at eye level, and measure
5. Flavorings/Vanilla – teaspoon/tablespoon – fill cup over a bowl so access is collected

13. Teacher demo 
6. Eggs – Using an egg separator if necessary to crack over a bowl, or do just over a bowl to crack and then add into mixture incase of shells, blood vessels in yolk, etc.
7. Shortening – Take a dry measuring cup and spoon the shortening into the cup with a rubber scrapper. Then scrape all excess into mixture.

14. Recipes, Equipment & Terms
Complete the Increasing Recipe Yield/Reading a Recipe worksheet and compare your answers with your kitchen group.
Next complete the kitchen equipment worksheet identifying the utensil and their function. Chapter 22 will help you out a lot.
With your table group and the help of Chapter 25 on page 355, define the following:
1. Cube 7. Beat Marinate
2. Pare 8. Cream 14. Simmer
3. Score 9. Dredge 15. Boil
4. Grate 10. Baste 16. Mince
5. Puree 11. Whip 17. Chop
6. Fold 12. Stir Saute

15. Reading Recipes
With a “food partner”, you will read through the two recipes.
1st – look for the cooking terms, either just defined in class or other terms you have heard of before.
2nd – look at the overall layout of the recipe – which do you like better? Which is easier to understand?
Discuss as a class Why is it important to use recipes? Why is it important to evaluate before using?