1. Measuring Ingredients Part 1

2. INGREDIENTS

3. Eggs Functions Add flavor
Yolk helps emulsify oil and liquid elements of batter
Provide moisture
Help bind other ingredients together
Aid in browning
Help a coating adhere to food surfaces for frying
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4. Grades and Sizes of EggsAA B C
Sizes
Small
Medium
Large
Extra large
Jumbo
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5. Using Eggs in a Recipe
Unless another size is designated in the recipe, use large eggs for food preparation.
A large egg is the equivalent of 4 tablespoons.
To measure half an egg, crack the egg open and
place in a bowl. Beat the egg and then measure out
2 tablespoons.
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

6. Fats or Oils Function Tenderize Add flavor Add moisture
Maintain freshness and extend keeping quality
Help produce a tender and/or flaky product
Prevent foods from sticking to the pan
Help transfer heat
Add a degree of brownness
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

7. Types of FAT or OIL Butter Margarine Oils Lard Shortening
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

8. Measuring Fats or Oils Solid Fat Liquids Stick Butter:
Use dry measuring cups, scoop, press firmly, then level off.
Liquids
Pour into a graduated (liquid)
measuring cup.
Stick Butter:
One stick = 1/2 cup or
8 tablespoons
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

9. Flavorings Functions Enhances natural flavors Adds new flavors
Slows growth of bacteria in bread products
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

10. Types of Flavoring Extracts vanilla, almond, peppermint Spices
cinnamon, nutmeg
Salt
table
kosher
sea
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

11. Table Salt Used most often
Mined and processed to form small, uniformly shaped cubes - additives are added to prevent caking and some medical problems.
Processed in a manner so the crystals tend to linger on the surface of the tongue - can taste really salty and bitter.
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

12. Kosher Salt
Produced by compacting granular salt between rollers which produce large irregular flakes
Produced with no additives
Dissolves easily and imparts a pleasing flavor without over-salting
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

13. Sea Salt
Produced when seawater or water from saltwater lakes evaporates
Requires very little processing
Concentrates the minerals in the water which adds color and flavor to the salt
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

14. Measuring Flavoring Solid or granular flavoring Liquids
scoop into appropriate measuring spoon
Liquids
pour into appropriate measuring spoons
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

15. Flour Functions Provides bulk Provides structure Acts as a thickener
Coats food
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

16. Types of Flour All purpose Whole wheat Cake Bread Unbleached Pastry
Instant
Self-rising…
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

17. Measuring Flour
Sift or stir to flour incorporate air (sifting insures accurate measurements).
Scoop gently into dry measuring cups and level off with a straight edge.
If a recipe calls for sifted flour but you are unable to sift: measure out flour by gently scooping in dry measuring cup, level off with straight edge, then remove 2 Tbs of flour.
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

18. Leavening Agents Functions Incorporate air into food products
React with moisture or with sweetening agents to produce carbon dioxide which will eventually create bubbles which will increase volume of a food product
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

19. Leavening Agents Used in Food Preparation
Baking soda
Baking powder
Yeast
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

20. Measuring Leavening Agents
Scoop with an appropriate measuring spoon
Level off with a straight edge
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

21. Liquid Functions Add moisture Help ingredients react with each other
Bind ingredients together
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

22. Liquids Used in Food Preparation
Milk
Buttermilk
Water
Juice
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

23. Measuring Liquid Ingredients
Place graduated measuring cup on a level surface
Pour liquid into the cup
Read it at eye level
Scrape the cup with a rubber spatula after pouring
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

24. Sweeteners Functions Adds flavor Provides tenderness Adds crispness
Browns as it melts during cooking (caramelizing)
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

25. Various Sweeteners Granulated sugar Superfine sugar Powdered sugar
Brown sugar
Raw sugar
Honey
Corn syrup
Artificial sweeteners
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

26. Measuring Sweeteners Granulated sugar Brown sugar Syrups
spoon into a nested measuring cup
level off with a straight edge.
Brown sugar
pack firmly in a nested measuring cup
level with a straight edge.
Syrups
pour into a graduated measuring cup.
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

27. Measuring Ingredients Lab
Each table has a different ingredient on it to measure.
You will move as a group to each station.
You will have 8 minutes to complete your trials and questions.
Move to the next station at the sound of the alarm.