Using RECIPES

1. Chapter 23 Using RECIPES

2. What is a Recipe? • A recipe is a set of directions for making a food or beverage. • Well written recipe offers 6 types of information. • 1. List of Ingredients • 2. Yield : amount or number of servings that the recipe makes. • 3. Cooking Methods, Temperature, Time • 4. Container Size and Type • 5. Step-by-Step Directions • 6. Nutrition Analysis

3. Weights and Measurements • Recipes turn out best when you use each ingredient in exactly the right amount. • Ingredients are written in different ways. • Customary System: also called U.S standard or English. • Cups, tablespoons, and teaspoons • Metric System: a system of measurement based on multiples of 10. • Meter, Centimeters, etc.

4. Units of Measure • The customary and metric systems use different units of measurement for volume, weight, dimensions, and temperature. • Volume: is the amount of space an ingredient takes up. • Weight: measures the heaviness of an ingredient. • Dimensions: used to describe bake ware lengths, and widths • Temperature: customary- F; metric C

5. Using Dry and Fluid Ounces • In the customary system, and ounce (dry ounce) is a measure of weight, and a fluid ounce is a measure of volume. • What is the difference? • Measure a cup of popcorn and a cup of brown rice. • Both have the same volume (or fluid ounces) • Weight is different.

6. Calculating Equivalents • Math skills help you succeed with recipes. • Use equivalents to get the correct answer. • An equivalents is a different way of measuring. • For Example: • One cup =16 Tablespoons • One Pint = 2 cups

7. Converting between Customary and Metric • Converted measurements are close but are not exact. • For example: • 8 fl. Oz equals 236.5 mL, or 240 mL rounded. • Conversion charts and formulas help when converting recipes. • (pages. 360-361 in textbook)

8. Converting Temperatures • Celsius to Fahrenheit • Multiply Celsius temperature by 9. Then divide by 5 and add 32. • Fahrenheit to Celsius • Subtract 32 from the Fahrenheit temperature. Then multiply by 5 and divide by 9.

9. Changing Recipes • You may want to personalize for many reasons. • Increase/Decrease Yield • Substitute for Health Reasons • Certain Flavors • Creativity • Some recipes handle change better than others. • Other recipes, including recipes for baked goods, require EXACT amounts. • Baked items: chemical formula

10. Changing the Yield • Most recipes, including those for baked goods can be doubled. • Four Steps to follow to decrease the yield: • 1. Divide: divide the desired yield by the recipes yield. • Multiply: multiply each ingredient amount by the fraction or decimal you got in Step 1. • Covert: convert measurements into logical, manageable amounts. • Adjust: make any needed adjustments to equipment, temperature and time.

11. Substituting Ingredients (pg. 363) • Substituting or changing ingredients is another way to work with recipes. • Don’t want to or can’t eat a certain food • Use something you have on hand • Don’t have a certain ingredient • Nutritional Value • Recipes for baked good are harder to substitute. • Essential ingredients.

12. High-Altitude Cooking • Altitude, or elevation makes a difference in cooking. • Most recipes are developed for an altitude of 3,000 feet or below. • Recipes sometimes include directions to adjust to higher altitude. • Higher the altitude- the lower the air pressure • 2 effects • Water boils at a lower temperature- so liquids come to a boil sooner • Takes longer to cook food in the water • Gas bubbles in liquids escape from mixtures more readily at high temperatures • Baked products rise faster • Increased oven temperature

13. Collecting Recipes • Sources of Recipes • Cookbooks • Internet • Library • Friends/Family • Magazines • Organizing • Being able to find what you need when you want it!