1. Chapter 8
A Cook’s Book

2. Introducing a Cookbook
Cookbook Use:
It is a book that provides suffestions to help a cook decide what to prepare and serve.
Contains recipes
Varieites of Cookbooks
Many cookbooks are created to meet the needs of different people
The heart and stroke foundation, diabetes, gluten free, vegetarian…

3. Cook Book Components Cook books are divided into sections
Most are divided into the courses of the meal
The major sections include
Appetizers
Soups
Salads
Main Meals
Deserts
Beverages

4. Recipe Information
Success with a recipe depends on the cooks skill, and on the recipe itself.
All recipes should be tested to make sure that they are correct and reliable
Test Kitchen: Kitchen in which recipes are tested before being placed in a cookbook.

5. Recipe Information Components of a recipe
Ingredients: Should be in order of use
Yield: Number of servings made
Information about temperature, time and equipment
Step-by-Step instruction:
Nutritional information
Other information

6. Units of Measurement Recipes are usually measured by volume
Volume: The amount of space something takes up. (500ml milk)
Some other ingredients may be measured by number. (1 egg)

7. Units of Measurement SI Metric Units: Imperial Units:
Volume: millilitre ml, Litre L
Weight: gram g, kilogram kg
Temperature: degrees Celsius
Food Energy: kilogoules, or kilocalorie (calorie)
Imperial Units:
Volume: Teaspoon tsp. , tablespoon Tbsp. , cup c, fluid ounce fl. oz. pint pt. , quart qt. , gallon gal.
Weight: ounce oz, pound lb.
Temperature: degrees Farenheit

8. Equipment for Measuring
Dry Measure:
Usually a set of sized containers
Used for measuring dry ingredients

9. Equipment of Measuring
Liquid measures:
Transparent measuring containers that have a measure on the side.

10. Equipment for Measuring
Small liquid/dry measures
Set of four to six spoons that are used for measuring small amounts of ingredients.
Usually sized in metric and imperial

11. Techniques for Measuring
Measuring Liquids
Set cup on a level surface
Carefully pour liquid int o the measuring cup
Bend down to check measurement
Add more or pour off liquid until desired level is reached
Pour ingredient into mixing container

12. Techniques for Measuring
Measuring Dry Ingredients
Put a piece of waxed paper under the measuring cup
Fill cup to overflowing with the ingredient
Level off the cup with a straight edge
Pour ingeredient into the mixture

13. Techniques for Measuring
Measuring Fats
Stuck Method:
Used for butter, and shortening.
The wrapper is marked in ml and fractions of a cup
Simply cut of the desired amount.
Dry measure method:
Pack fat into a cup, and level the top
Water displacement method.
Subtract the amount of fat to be added from a cup of water.
Add fat to the cup until it is back to a cup.

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