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Choosing A Recipe

Choosing A Recipe. What is a recipe?. A set of instructions for preparing a specific food. A recipe should include…. Listed ingredients A mounts to be measured Directions for mixing and handling Baking or cooking time Temperatures Pan size Yield *Nutritional analysis. Recipe Success.

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Choosing A Recipe

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  1. Choosing A Recipe

  2. What is a recipe? • A set of instructions for preparing a specific food

  3. A recipe should include… • Listed ingredients • Amounts to be measured • Directions for mixing and handling • Baking or cooking time • Temperatures • Pan size • Yield • *Nutritional analysis

  4. Recipe Success • Read the entire recipe before you start • Make sure you have all ingredients • Gather all ingredients and cooking utensils • Check preparation time • Preheat oven when necessary • Follow Directions Exactly!!! • Measure amounts of ingredients exactly

  5. Changing Recipes • Some recipes can handle change • If the ingredient acts more or less independently of each other • EX: Fruit in a fruit salad or vegetables in a stir fry • Others can not handle change • Bake goods are like chemical formulas • Certain ingredients blended together to create a certain effect • If you change one amount or omit(leave out) one ingredient, the food may be ruined.

  6. What you need to know about recipes • Kitchen Equipment • Abbreviations • Measuring Techniques • Kitchen Equivalents • Cooking Terms

  7. Abbreviations used in Recipes

  8. Measuring • http://www.youtube.com/watch?v=0v-ulU_mi7o

  9. Measuring Dry Ingredients • Sugar,flour, brown sugar • Measure dry ingredients in a dry measure cup • Spoon the ingredient into correct measuring cup until its overfilled • Using a metal spatula level off any excess

  10. Using Measuring Spoons • Use measuring spoons when measuring less than ¼ cup of dry or liquid ingredients

  11. Measuring Brown Sugar • Press it firmly into a dry measure with the back of a spoon (packing) • Overfill and level with a straight-edge spatula • Brown sugar should hold the shape when you dump it out

  12. Measuring Liquid Ingredients • Milk, water, oil, juices, etc. • Set liquid measuring cup on a flat surface • Bend down so that the desired marking is at eye level

  13. Measuring Fats • Butter, margarine, shortening, lard, and peanut butter • Stick of butter and margarine have markings on their wrappers • Each stick is equal to 8T or ½ cup • Use a sharp knife to cut at the correct marking • Measure shortening and peanut butter in dry measure cups • Use a rubber scraper to press into dry measure • Over fill cup • Level off with metal spatula • Remove with rubber spatula

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