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Recipe and Measuring Basics

Recipe and Measuring Basics. Recipe Basics. Recipe: set of directions for making food or beverage. Success with a recipe: Cook’s skill Well written . Components of a Recipe. Ingredients: listed in the order they are used Yield: number of servings or amount the recipe makes

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Recipe and Measuring Basics

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  1. Recipe and Measuring Basics

  2. Recipe Basics • Recipe: set of directions for making food or beverage. • Success with a recipe: • Cook’s skill • Well written

  3. Components of a Recipe • Ingredients: listed in the order they are used • Yield: number of servings or amount the recipe makes • Temperature, time, and equipment • Ex pan size and type, oven temperature, and cooking time

  4. Continued • Step by step instructions • clear and easy to follow • Nutrition information • new recipe books and websites • more conscious of what we are eating

  5. Recipe Formats • Standard: • list the ingredients first • step by step directions for assembly • Less common: • combine the ingredient followed by the assembly, and so on

  6. Standard 1c butter ½ sugar 1 c flour 1 c choc chips Cream butter and sugar together. Add in flour, mix well. Stir in choc chips. Other Cream 1c butter and ½ sugar together. Add 1 c flour and mix well. Stir in 1 c choc chips. Examples

  7. Where can you find recipes?

  8. Is the recipe accurate? • Analyze it: • Are basic ingredients missing? • Are descriptions of ingredients clear? • Is a direction included for each ingredient? • Do you have all the information needed to prepare the recipe?

  9. Measuring

  10. Units of Measurement • Volume- amount of space it takes up • Most ingredients • Ex: ¼ c • Weight • Ex: 1 lb chicken • Ex: 8 oz package chocolate chips • Number of items • Ex: 2 eggs

  11. Customary Units • Volume • Teaspoon, tablespoon, cup, fluid ounce, pint, quart, gallon • Weight • Ounce, pound • Temperature • Degrees Fahrenheit • Length • inches

  12. Customary Unit Abbreviations:Volume • Teaspoon __________ • Tablespoon __________ • Cup __________ • Fluid Ounce __________ • Pint __________ • Quart __________ • Gallon __________

  13. Customary Unit Abbreviations:Weight, Temperature, Length • Ounce ______ • Pound ______ • Degrees Fahrenheit ______ • Inches ______

  14. Equipment for Measuring • Liquid measuring cups • Dry measuring cups • Measuring spoons • Spoon • Straight edge spatula

  15. Equipment for Measuring • Dry measuring cups • sets of several sizes • Liquid measuring cups • Transparent, have measurement markings on the side • Measuring spoons • come in sets of 4 or 5

  16. Measuring Liquids • Set cup on level surface • Pour liquid into measuring cup • Bend down, check measurement at eyelevel for an accurate reading • Add more or pour off excess • Pour into mixing container

  17. Measuring Dry Ingredients • Fill cup with ingredient, using the spoon method • Level off the top of the cup using a straight edge spatula • Pour into mixing container

  18. Measuring Small Amounts • Use measuring spoons for amounts smaller than ¼ c • Level off dry ingredients • “Heaping” teaspoon- do not level • Dash or pinch- amount that will fit between your thumb and finger

  19. Measuring Sifted Ingredients • Mainly flour • 1c sifted flour • 1c flour, sifted

  20. Measuring Fats • Butter or shortening can be measured in several ways • Stick method: • ¼ pound sticks, markings on wrapper • Dry measuring cup method: • Pack fat down into cup, level off, empty as much as possible

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