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2. 2 Introduction Most cooks use recipes. A recipe is a list of ingredients that gives you directions for preparing a specific food. If you know how to follow recipes, then you will be successful in the kitchen. Who knows! You may become a famous chef!

3. 3 Introduction Successful cooks know: – How to read a recipe – Abbreviations – Measuring Techniques – Equivalents – How to Change a Recipe

4. 4 What’s in a recipe? 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

5. 5 Quesadillas (Serves 4 - 2 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. Parts of a Recipe A recipe usually includes: Name What the recipe is called. Ingredients Food products you need to make the recipe. Yield Number of servings the recipe makes. Directions Steps you follow to make the recipe. Equipment

6. 6 Name the Abbreviations The U.S. uses the English system: – Teaspoontsp. or t. – TablespoonTbsp. or T. – Cupc. – Pintpt. – Quartqt. – Gallongal. – Ounce/fluid ounce oz./ fl. oz. – Poundlb.

7. 7 Name the Abbreviations More abbreviations: – Few grains, dash, pinchf.g. – Dozendoz. – Poundlb. – Inchin. – Secondsec. – Minutemin. – Hourhr. – Degree  – Fahrenheit/CelsiusF. / C

8. Measuring Right! Fill in your worksheet from the video clip below

9. 9 Measuring Dry Ingredients For dry ingredients including flour, sugar, and salt, use dry measuring cups & spoons. – Heap – Level – Empty dry measuring cups measuring spoons

10. 10 Measuring Solid Ingredients For solid ingredients including peanut butter, shortening and brown sugar use dry measuring cups. – Pack – Level – Empty

11. 11 Measuring Liquids For liquid ingredients including milk, water, oil, and juice, use liquid measuring cups. – Set cup on a flat surface. – Bend down to eye level and pour until the desired mark is reached. liquid measuring cup

12. 12 Using Measuring Spoons Use measuring spoons to measure small amounts of dry and liquid ingredients. Do not use kitchen spoons, they are not accurate. How to measure the following: – 3/4 tsp. Salt – 3 tsp. Vanilla

13. 13 Measuring Dry Ingredients Measuring flour: – Do not pack the flour into the measuring cup or spoon because you will end up with more flour. Instead, scoop flour into the cup and level with a spatula or knife. Measuring brown sugar: – Pack the brown sugar tightly into the measuring cup or spoon. Once it is packed down, level it with a straight edge or knife. Measuring granulated sugar: – Fill the cup with sugar. Level with the back of a spatula or knife so that sugar is even with top of measuring cup or spoon.

14. 14 Equivalents From small to large measurements: 1 Tbsp.=3 tsp. 1 c.=16 Tbsp. 1 c. = 48 tsp. 2 c.=1 pt. 4 c.=1 qt. 16 c.=1 gal. 2 pt.=1 qt. 4 qt.=1 gal. 1 stick butter = 1/2 cup = 8 Tbsp. 1 box butter = 4 sticks 8 fluid ounces = 1 cup

15. 15 Pass the Cup Dry/solid measure check-up: – Which of these amounts is greater? Write the amount. 1/2 cup or 3/4 cup 1/4 cup or 1/3 cup 1/4 cup or2 Tbsp. 1/2 cupor 1/4 cup 1/4 cup or 3 tsp. 1 1/3 cupor1 1/4 cup

16. 16 Equivalents at the Store Answer the following questions with one of these amounts: 1/2 pint1 pint1 quart 1. A recipe for salad calls for 2 cups of cottage cheese.? 2. A recipe for a fruit dessert calls for 1 cup of whipping cream? 3. You need 4 cups of milk for a pudding? 4. You need 2 cups of sour cream to make a dip? 5. A recipe for fruit salad says to mix 8 ounces of yogurt with fruit? What size container will you buy if... 1.1 Pt 2.½ Pt 3.1 Qt 4.1 pt 5.1/2 pt