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Convenience Cooking vs. Homemade

Convenience Cooking vs. Homemade. History. From “scratch” Convenience – new concept (WWII) Pillsbury - Cake mix 1948 Tang – drink mix used in space in 1968. Why convenience?. Huge time saver for busy families *less preparation time *reduced planning, buying and storing of ingredients

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Convenience Cooking vs. Homemade

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  1. Convenience Cooking vs. Homemade

  2. History • From “scratch” • Convenience – new concept (WWII) • Pillsbury - Cake mix 1948 • Tang – drink mix used in space in 1968

  3. Why convenience? • Huge time saver for busy families • *less preparation time • *reduced planning, buying and storing of ingredients • *fewer leftovers • *more variety, especially for inexperienced cooks • *faster and easier cleanup • *storability – usually keeps well for a longer period of time

  4. Beware of Cost • What adds to the cost of convenience foods? • *packaging • *precooking • *seasoning and sauces • Not for families on a limited budget normally

  5. Three Cost Levels of Convenience • BASIC – canned, frozen, or dried foods (one or very few ingredients) • instant potatoes • frozen juice concentrates • canned vegetables • COMPLEX – several ingredients with more time-saving processing, these often cost more than homemade • ready to use frosting • frozen waffles • frozen entrees • MANUFACTURED – cannot be made at home, relatively expensive because of production technology • carbonated beverages • instant breakfast • ready to eat cereals

  6. High Cost Convenience • *frozen vegetables with sauce • *coating mixes • *carry-out or deli items • *frozen entrees or dinners • *instant hot cereals • *fancy bakery items • *ready to use frosting • *frozen pancake batter • *meat “helpers” • *seasoned rice

  7. Low Cost Convenience • *frozen juice concentrate • *cake and pancake dry mixes • *canned vegetables and fruits • *plain frozen vegetables • *instant mashed potatoes • *spaghetti sauce • *instant nonfat dry milk • *macaroni and cheese dry mix • *canned condensed soups • *frozen french fries • *bread, crackers, rolls

  8. Disadvantages of Convenience: • *may be less meat, fish or cheese than you would include in homemade versions • *cooking time is sometimes increased for thawing or longer baking time • *cost per serving may be higher than homemade • *poor nutrition (high in sodium, sugar, fat, and calories)

  9. Kitchen 1 – Instant Pudding/ Cook and Serve Pudding • Kitchen 2 – Pudding from Scratch (pg 255) • Kitchen 3 – Packaged blueberry muffins • Kitchen 4– Blueberry muffins from scratch (pg 115)

  10. Instant Pudding • 2 boxes of pudding • 4 cups of milk • Beat vigorously til thick

  11. Cook and Serve • 2 boxes of pudding • 4 cups of milk • Heat milk with low temps, add pudding mix, cook fully and allow some time to cool

  12. Packaged Blueberry Muffins • ¾ cup milk • ¼ c veg oil • 2 eggs • 1 package muffin mix • Mix ingredients together in a large mixing bowl. Drain and rinse blueberries. • Prepare muffin pan. • Preheat oven to 425 degrees. • Place muffin mixture in tins. • Baking time: follow package diretions.

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