1. Chapter 24 Foods I Miss Palmer
Using Recipes
Chapter 24
Foods I
Miss Palmer

2. The Well-Written Recipe
Section 1

3. Introduction
Besides a title that names the dish, there are SIX essential parts of a recipe…
List of ingredients
Yield
Temperature and time
Container size and type
Step-by-step directions
Nutrition analysis

4. 1) List of Ingredients
Ingredients are given in exact amounts and in the order of the use
This makes it easier to follow the recipe without leaving anything out

5. 2) Yield
The number of servings or amount the recipe makes

6. 3) Temperature & Time
Oven temperatures and times are usually for conventional ovens, unless stated otherwise.
Recipes for baked goods may remind you to preheat the oven.
Watch out though some May use such lingo as…
“fry until golden”
“chill until set”
“bake for 25 minutes”
“bake until juices run clear”

7. 4) Container Size & Type
Containers are described in as much detail as needed
A brownie recipe may specify “a large bowl” for mixing and “a 9 x 13 pan” for baking.
Dimensions commonly describe bakeware lengths and widths

8. 5) Step-by-Step Directions
Directions should be in logical order, clear, and easy to follow
To help you keep your place
To carry out each one in order

9. 6) Nutrition Analysis
Although not needed for preparation, this information can help you choose recipes that fit your eating plan
# of calories
grams of fat
sodium
fiber per serving
carbohydrates
protein

10. How Recipes are Written…
The most common format for a recipe lists the ingredients first, followed by the step-by-step directions.

11. Weights & Measures
Section 2

12. Introduction “This is delicious! How did you make it?”
What cook doesn’t want to hear these words?
Recipe success hinges greatly on putting ingredients together in the right proportions

13. Measurement Systems 2 Types of measurement systems. Customary system
Metric system

14. Customary System Also called U.S. standard or English
measuring system in the U.S. based on such units as inches and ounces

15. Metric System Used in most other countries of the world For instance
Measuring system based on multiples of ten
Used in most other countries of the world
For instance
1 dollar = 100 pennies
1 meter = 100 centimeters

16. Units of Measurement Type of Measurement
Customary Units of Measurements
Metric Units of Measurements
Volume
Teaspoon; tablespoon; cup; pint; quart; gallon; fluid ounce
Milliliter; liter
Weight
Ounce; pound
Milligram; gram; kilogram;
Dimensions
inches
centimeter
Temperature
degrees Fahrenheit
degrees Celsius

17. Unit of Measure
In the two systems of measurement, different units express volume, weight, dimensions, and temperature in recipes.
Volume
The amount of space an ingredient takes up
½ cup chopped celery
250 mL milk
Weight
Measures the heaviness of an ingredient
1 lb. ground beef
50 g. chopped walnuts

18. Working with Units of Measurement
In the customary system, notice that “ounces” express weight but “fluid ounces” indicate volume.
To understand the difference, suppose you measure a cup of popcorn and a cup of brown rice
Since 1 cup = 8 fluid ounces, both of these ingredients have the same volume
What about their weights?
Because popcorn is mostly air, it is lighter than rice
You can find out how many ounces each weighs with a kitchen scale

19. in Foods Class
When you work with a recipe, math skills help you determine quantities
What if you want to make a fruit salad recipe that calls for 1 ½ cups of blueberries but the store only sells them by the pint?
How many pints do you buy?
Cooks use equivalents to get answers!

20. Equivalents
Different units of equal measure

21. Volume Equivalents ¼ tsp. ½ tsp. 1 tsp. 1 Tbsp. 3 tsp. ½ fl. oz.
1/8 C.
2 Tbsp.
1 fl. oz
¼ C.
4 Tbsp.
2 fl. oz
1/3 C.
5 Tbsp.
3 fl. oz.
½ C.
8 Tbsp.
4 fl. oz.
2/3 C.
11 Tbsp.
5 fl. oz.
¾ C.
12 Tbsp.
6 fl. oz.
1 C.
16 Tbsp.
8 fl. oz.
1 pint
2 cups
16 fl. oz
1 quart
2 pints (4 cups)
32 fl. oz
1 gallon
4 qts. (8 pts; 16 C.)
128 fl. oz.

22. Weight Equivalents
1 oz.
1 lb.
16 oz.
2.2 lb.
35 oz.

23. Back to the Fruit Salad…
What if you want to make a fruit salad recipe that calls for 1 ½ cups of blueberries but the store only sells them by the pint?
How many pints do you buy?
Why?
Because there are 2 cups in every pint!

24. Changing a Recipe
Section 3

25. Introduction From time to time, you may wish to change a recipe
Do you need to decrease or increase the yield?
Maybe you need to substitute an ingredient for health reasons.
On the other hand, you might just want to be creative!

26. Tips on Changing a Recipe
Some recipes handle change better than others
In mixtures where ingredients act more or less independently of each other—fruits in salad, vegetables in a stir fry—changes have little effect.
You can experiment with different flavors and textures and still have a successful outcome

27. Tips on Changing a Recipe
Baking takes precise measurements. Recipes for baked items are like chemical formulas
Because each ingredient does a specific job in the recipe, ingredients must be used in exact amounts that are in the right proportion to each other
If one amount is changed or one ingredient omitted, you risk a ruined product!
Unless a recipe for a baked product can be cut in half exactly, decreasing it isn’t recommended!

28. Changing the Yield
Most recipes, can be doubled successfully by doubling the amount of each ingredient
TIPS:
Adjust cooking times
Use larger equipment for mixing and cooking
For a double recipe of a baked product, use two baking pans of the original size rather than one large pan

29. These Steps are Fairly Simple!
Divide the desired yield by the recipe’s yield.
Suppose a lasagna recipe yields 12 servings and you want only 6. Divide 6 by 12, which gives you .5 or ½
Multiply each ingredient amount by the result in Step 1.
This keeps the ingredients in the same proportion as in the original recipe
Convert the measurements into logical, manageable amounts
Make any needed adjustments in equipment, temperature and time.

30. Substituting Ingredients
As with other changes, recipes for baked goods are the most sensitive to substitutions.
Replacing a nonessential ingredient with a similar one— walnuts for raisins—has little effect on the final product.

31. Substituting Ingredients
Substituting basic ingredients, even ones as similar as butter and margarine, may change the recipe’s appearance, taste, or texture
Experienced cooks often make these changes intentionally
Although many new dishes and baked items are created by altering basic recipes, the beginning cook needs to be careful about making revisions!

32. Collecting Recipes
Section 4

33. Introduction
If you haven’t already begun a recipe collection, now is a good time to start
What you learn in this course will help you choose recipes that you can prepare successfully and “troubleshoot” problems that might arise!
As you develop skills and understanding, a recipe that once seemed too challenging might become your specialty

34. Where Can you Find Recipes?
Cookbooks
Public Library
Family & Friends
Magazines
Newspapers
Package Labels
Internet Search

35. Trying a New Recipe Study it carefully!
Does it suit your cooking skills & budget?
Does it give all the needed information?
If you plan to use a new recipe for a special occasion, try it ahead of time.
Practice helps you work out any problems
You can make sure the recipe turns out as expected and decide whether to add it to your collection

36. Organizing Recipes
Like an organized kitchen, an organized recipe collection makes cooking easier and more enjoyable
Index cards in a card file box
Divided notebook or binder
Photo albums
Computer programs

37. THE END 