1. Anatomy of a Recipe  Recipe Name Some recipes will give a descriptor after the name i.e, Tropical Fruit Sensation – a healthy and refreshing summer drink  Time Prep Time Cook Time – stove top, microwave, oven, etc…  Servings  Ingredients Everything needed to make the recipe Optional Ingredients Ingredients without specific measurements Preparation methods – i.e., cheddar cheese, grated

2. Anatomy of a Recipe  Directions/Instructions Always read before making the recipe  Nutritional Analysis Important for people on restricted eating plans for health i.e., weight, diabetes, heart attack

3. Recipe Basics  Metric System Milliliters, liters, grams, degrees Celsius  Imperial System Teaspoon, tablespoon, cup, pint, degrees Fahrenheit, quart, gallon, ounce, pound  1 ml = ¼ tsp  2 ml = ½ tsp  5 ml = 1 tsp  15 ml = 1 tbsp  60 ml = ¼ cup  80 ml = 1/3 cup  125 ml = ½ cup  160 ml = 2/3 cup  180 ml = ¾ cup  250 ml = 1 cup

4. Temperature Conversion  Degrees Celsius to Degrees Fahrenheit 0 C x 9 = _____ ÷ 5 = _____ + 32 = ____ 0 F Example: ○ 100 0 C x 9 = 900 ÷ 5 = 180 + 32 = 212 0 F  Degrees Fahrenheit to Degrees Celsius 0 F – 32 = _____ x 5 = ______ ÷ 9 = ____ 0 C Example: ○ 350 0 F – 32 = 318 x 5 = 1590 ÷ 9 = 176.6 0 C

5. Measuring Liquid Goods  Step 1: Set the cup on a level surface  Step 2: Carefully pour the liquid into the GLASS measuring cup  Step 3: Bend down to check the measurement at eye level for an accurate reading  Step 4: Add more liquid or pour off excess  Step 5: Pour the ingredient into the mixing container

6. Measuring Dry Goods  Step 1: Put a piece of wax paper under cup to catch any excess ingredients  Step 2: Fill the cup to overflowing with the ingredient  Step 3: Level off the cup using the straight edge of a spatula  Step 4: Pour the ingredient into the mixture

7. Measuring Fats  Stick Method The wrapper is marked in ml and fractions of a cup. Simply cut off the amount you need  Dry Measure Cup Method Press the fat into a cup, press firmly, level the top  Water Displacement Method Subtract amount of fat from a measured mark (i.e., 250 ml). The difference is the amount of water. Spoon fat into the cup with water. The fat plus the water should equal your original measured mark (i.e., 250 ml)

8. Assignment – pg 21, #4  Complete the measurement chart using the following: Spoons: ○ 1 ml, 2 ml, 5 ml, 15 ml, 25 ml Dry: ○ 50 ml, 60 ml, 125 ml, 250 ml Liquid: ○ 60 ml – 500 ml or 125 ml – 1000 ml

9. Kitchen Equipment  Stove Consists of a cook top, an oven, and a broiler Gas or Electricity  Convection Oven A fan circulates the heated air  Microwave Oven Microwaves are a form of energy that travel like radio waves. The Magnatron tube turns electricity into microwaves which are then deflected by a stirrer blade, a fan like device.

10. Small Appliances  Availible to help you perform certain cooking tasks quickly and easily Toaster Toaster Oven Electric Skillet Portable Electric Burner Slow Cooker Broiler/Grill Rice cooker/steamer

11. Cookware  As a general rule, cookware is an item used on top of the stove Sauce pan – 1 long handle Pot – larger than a saucepan with two small handles Skillet Double boiler Steamer Pressure cooker

12. Bakeware  As a general rule, bakeware is used inside of the oven Loaf pan Cookie sheet – 2 or 3 open sides Baking sheet – 4 closed sides and slightly deeper than a cookie sheet Cake pan – available in many shapes and sizes Tube pan Pie pan Muffin pan Roasting pan Casserole

13. Cooking Tools  A variety of tools for the many different cooking tasks Turners Tongs Basting spoon Baster Ladle Oven Meat Thermometer Pastry Brush Skewers Instant-read Thermometer Baking racks Potholder, oven mitts

14. Cutting Tools  Knives Chef’s knife – large triangular blade; slicing, chopping, and dicing Slicing knife – used for cutting large foods, such as poultry Utility knife – similar in shape to a slicing knife but smaller; cutting small items like potatoes or apples Paring knife – used to cut a very thin layer or peel or outer coating from fruits and veggies Boning knife – thin, angled blade used for boning meats Bread knife – serrated edge

15. Cutting Tools  Alternative Cutting Tools Vegetable peeler Poultry sheers Food chopper Food grinder

16. Mixing Tools  Electric mixer  Rotary beater  Mixing bowls  Mixing spoons  Sifter  Wire whisk  Rubber scraper