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Reading Recipes

Reading Recipes. Chapter 11. What a Recipe tells you. Recipes can be written in different styles, but all recipes should include the same basic ingredients. Ingredients. The foods in a recipe Give specific details about the food Ex. chopped onions, sifted flour, grated cheese. Amounts.

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Reading Recipes

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  1. Reading Recipes Chapter 11

  2. What a Recipe tells you Recipes can be written in different styles, but all recipes should include the same basic ingredients

  3. Ingredients The foods in a recipe Give specific details about the food Ex. chopped onions, sifted flour, grated cheese

  4. Amounts Tells you exactly how much of each ingredient

  5. Directions Look for clear step by step instructions in your recipes

  6. Pan or Container Look for the size and type of pan you need to use

  7. Temperature You may need to know how to set the controls for the oven or other appliances

  8. Time Can tell you how long it takes to prepare, cook, or chill food

  9. Yield The number of servings the recipe makes

  10. Sample recipeCan you identify all of the parts • Baked Ziti I (sample) • Serves: 10change » • Prep Time: 35 Minutes • Cook Time: 20 Minutes • Ready In: 55 Minutes • Ingredients • 1 pound dry ziti pasta • 1 onion, chopped • 1 pound lean ground beef • 2 (26 ounce) jars spaghetti sauce • 6 ounces provolone cheese, sliced • 1 1/2 cups sour cream • 6 ounces mozzarella cheese, shredded • 2 tablespoons grated Parmesan cheese • Step-by-step View • Directions • 1. • Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. • 2. • In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. • 3. • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. • 4. • Bake for 30 minutes in the preheated oven, or until cheeses are melted.

  11. Basic terms and techniques Chop To cut food into small, uneven pieces Mince To cut food into very fine, uneven pieces Cube To cut food into small, equal size squares about 1/2 inch in size Dice To cut food into small, equal size squares about 1/4 to 1/8 inch in size Grate To reduce food into small pieces by pressing and rubbing it against the "teeth" of a grater

  12. Shred To cut or break food into long, thin strips by using a knife, fork, or a grater Pare To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler Peel To remove the outer layer/skin, by stripping or pulling off with your fingers or a knife Score To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in Slice To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down Baste To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon to keep the food moist and add flavor Freeze To lower a food's temperature to freezing or below by placing it in a freezer

  13. Defrost/thaw To expose to warmth in order to free from a frozen state Dissolve To cause a solid food to turn into or become part of a liquid Drain To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels Strain To separate solid from liquid materials by pouring the mixture through a strainer or sieve Dust To lightly sprinkle the surface of a food with crumbs, flour, or sugar Flour To sprinkle or coat a food with flour Grease To rub fat on the surface of a food or a cooking utensils

  14. Marinate To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor or to tenderize the food Tenderize To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber Melt To change food from a solid to a liquid by applying heat Soak To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning Season To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking (like a cast iron skillet) Vent To leave an opening in the covering of a food through which steam can escape

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