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Chapter 39

Chapter 39. Food Preparation Basics. Recipes for Success. Recipes are road maps to successful food preparation. They provide you with all the information you will need to make a food product. Using Recipes. Before using a recipe, read it carefully.

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Chapter 39

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  1. Chapter 39 Food Preparation Basics

  2. Recipes for Success • Recipes are road maps to successful food preparation. • They provide you with all the information you will need to make a food product.

  3. Using Recipes • Before using a recipe, read it carefully. • Make sure you have all the ingredients on hand and that you understand the directions. • If you make changes in a recipe, the end product might be unpleasant • Yield- the amount of food a recipe makes.

  4. Using Convenience Foods • You may choose to save time by preparing mixes and other convenience foods rather than following a recipe. • Be sure you read the package directions carefully. • Sometimes you can combine fresh foods and convenience foods to make a complete meal.

  5. Measuring Techniques • Do you know the difference in a teaspoon and a tablespoon? • How about the right way to measure flour? • If you don’t know how to measure ingredients accurately your recipes will not turn out correctly.

  6. Units of Measure • There are two different units of measure that we use to identify ingredients in recipes. • Customary System:is the standard system of measurement used in the United States. Ex: teaspoon, cup, fluid ounce and gallon.

  7. Units of Measure • Metric System: system of measurement used in most of the world and by health professionals and scientists. Ex: milliliter, liter and gram. • Volume: the amount space taken up by an ingredient and also units for measuring weight.

  8. Units of Measure • Equivalent measurement: the same amount expressed using different unit of measure.

  9. Equipment for Measuring • A liquid measuring cup made of clear glass or plastic with markings on the side. It has a spout so you can pour without spilling. • A set of dry measuring cups in different sizes. They are used for dry or solid ingredients. 1 cup, ½ cup, 1/3 cup and ¼ cup.

  10. Equipment for Measuring • A set of measuring spoons. These are used for small amounts of any ingredients. 1 Tablespoon, 1 teaspoon, ½ teaspoon & ¼ teaspoon.

  11. Methods of Measuring • Dry Ingredients: Ex: flour, sugar, baking powder and spices. • Steps to measure dry ingredients: • Select measuring cup or spoon • Hold over bowl or wax paper to catch spills • Fill the cup or spoon slightly higher than the brim • Level off with a level or knife.

  12. Methods of Measuring • Flour: Always spoon flour gently into the measuring cup, don’t scoop it in. This will give you more than you need. • Brown Sugar. Spoon the sugar into the measuring cup and press down firmly. Continue to add and continue packing until full.

  13. Methods of Measuring • Solid Fat: Ex: Butter, margarine, shortening and peanut butter. • Steps to measure solid ingredients: • Spoon into dry measuring cup packing it firmly • Level off the top with a level • Scrape it out with a rubber scraper. • Some solid fats are sold in sticks with measurement markings on the paper.

  14. Methods of Measuring • Liquid Ingredients: for small amounts of liquids. • Steps to measure liquid ingredients: • Select the correct size of measuring spoon or liquid measuring cup. • Hold it away from the bowl of ingredients so if spilled it will not fall into your ingredients. • Fill into the liquid measuring cup or spoon to the brim.

  15. Methods of Measuring • Measurement by weight: uses a kitchen scale. • Steps to measure liquid ingredients: • Place an empty container on the scale • Adjust the scale to read zero • Add the ingredient until the scale shows the correct amount.

  16. Pare Slice Chop Mince Cube Dice Puree Shred Grate Cutting Techniques

  17. Blend Stir Beat Whip Cream Fold Cut-in Toss Mixing Techniques

  18. Cooking Techniques • Cooking involves applying heat to foods. • Most cooking techniques fall into three categories: • Moist heat cooking • Dry heat cooking • Cooking with fat

  19. Steaming Boiling Simmering Poaching Braising Stewing Pressure cooking Moist Heat Cooking

  20. Cooking with Dry Heat • Roasting • Baking • Broiling

  21. Cooking with Fat • Sautéing • Pan-frying • Deep-fat frying • Stir-frying

  22. Microwave Cooking • Microwave ovens perform many cooking tasks faster than a conventional oven. • Microwave ovens are best suited for cooking small amounts of food. • Microwave ovens are also ideal for reheating cooked foods and defrosting frozen foods.

  23. Microwave Cookware • Ceramic, glass, plastic and paper are the appropriate containers for microwave cooking. • These containers are heat resistant so they won’t crack or melt when the food becomes hot. • Arcing: sparks that can damage the microwave and start a fire.

  24. Microwave Techniques • Stirring • Rotating • Covering • Puncturing • Defrosting • Standing Time: the time allowed for food to continue to cook after the microwave has turned off.

  25. Microwave Safety • DO NOT USE METAL!!! • Use pot holders when removing food. • Remove the cover of foods away from you. • Don’t use an extension cord, it should be grounded with a three prong plug. • Keep the microwave clean, splattered food will increase the cooking time.

  26. Meal Preparation • When you’re preparing a whole meal you must figure out what needs to be done in what sequence. • With careful planning and efficient techniques, you can put together a meal that everyone will enjoy.

  27. Making a Schedule • Dovetail : overlap tasks in order to save time. • Group similar tasks. • Prepare some items ahead of time.

  28. Working Efficiently • Clear the kitchen counters to give you room to work. • Assemble all the ingredients, utensils, and appliances you will need before you start. • Check off each task in your schedule as you complete it. • Clean up as you work.

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