Chapter 13 Getting Started in the Kitchen

2. Chapter 13Getting Started in the Kitchen Part 2 The Management of Food

3. Objective • Identify abbreviations and define cooking terms used in recipes.

4. These abbreviations are often used in recipes to indicate the amounts of ingredients required. What abbreviations might appear in recipes to indicate cooking times and temperatures? Abbreviations

5. Cooking Terms combine peel roll section

6. Objective • Measure liquid and dry ingredients and fats for use in recipes.

7. Spoon ingredient into measuring cup until it is overfilled. (When measuring brown sugar, pack it into the measuring cup with the back of the spoon.) Use a straight-edged spatula to level off any excess. How would you measure less than 1/4 cup of a dry ingredient? Measuring Dry Ingredients

8. Measuring Liquid Ingredients • Set a liquid measuring cup on a flat surface. • Bend down so the desired measurement marking is at eye level. • Slowly pour the ingredient into the measuring cup until it reaches the mark for the desired amount.

9. Measuring Fats • Use a rubber spatula to press fats into a dry measuring cup, making sure to eliminate any air pockets. • Overfill the measuring cup. • Level it with a straight-edged spatula.

10. Objective • Change the yield of a recipe.

11. Changing Yield When changing the yield of a recipe, use these measuring equivalents to figure the adjusted amounts of each ingredient before you begin cooking. Write the adjusted amounts on your recipe so you will remember them as you work.

12. A salsa recipe calls for 3 cups chopped tomatoes, 1 1/2 cups chopped green pepper, 2/3 cup chopped onion, 1 1/2 teaspoons salt, 1/2 teaspoon minced garlic, 1/3 cup vinegar, and 1 teaspoon hot sauce. How much of each ingredient would you need if you were doubling this recipe for a party? Apply It!

13. Objective • Plan time-work schedules.

14. Preliminary Planning 1. Set up a food preparation time chart and list menu items in the first column. 2. List estimates for the time required to prepare, cook, and serve each food. 3. Calculate and list total time required for each item. 4. Rank menu items in order of the total time required to prepare them.

15. Making a Schedule 1. Set up a chart and write the time you plan to begin eating at the bottom of the time column. 2. Work backward from your eating time to determine when you need to begin serving. 3. Identify the time at which you need to begin cooking each item. 4. Group preparation tasks in 5- to 10-minute blocks.

16. Objective • Follow a recipe to prepare a sandwich, snack, or beverage.

17. Preparing Sandwiches • Use a variety of breads and fillings. • Use butter, margarine, or mayonnaise to keep filling from soaking into bread. • Garnish sandwiches attractively. • Keep sandwiches refrigerated until serving time. • Serve hot sandwiches hot. photo courtesy of Fleischmann’s Yeast

18. Healthful snack foods to keep on hand include yogurt whole grain crackers cheese slices cut up fresh vegetables ready-to-eat cereal How can you use each of these foods to prepare a simple snack recipe? Snack Ideas Wheat Foods Council

19. Beverage Tips • Use fruit juices to make ice cubes and rings to keep cold drinks cold. • When brewing coffee, start with fresh, cold water and a clean pot. • Remove tea leaves before serving tea to keep it from becoming bitter. • When making hot cocoa, combine cocoa with sugar to prevent lumping when the hot water is added. photo courtesy of Fleischmann’s Yeast

20. Key Question How can recipe information and basic cooking and planning techniques help you prepare foods for your family?

21. Other Questions to Consider • Are there any tips for using microwave recipes? • How do recipes need to be adjusted when cooking at high altitudes? • How can I make a substitution if I do not have a needed ingredient?