Chapter 39 Food Preparation Basics. Recipes for Success Recipes are road maps to successful food...

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.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.

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.

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.

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.

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.

Units of Measure

* Equivalent measurement: the same amount expressed using different unit of measure.

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.

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.

Methods of Measuring

Dry Ingredients: Ex: flour, sugar, baking powder and spices.

Steps to measure dry ingredients:1. Select measuring cup or spoon

2. Hold over bowl or wax paper to catch spills

3. Fill the cup or spoon slightly higher than the brim

4. Level off with a level or knife.

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.

Methods of Measuring

Solid Fat: Ex: Butter, margarine, shortening and peanut butter.

Steps to measure solid ingredients:1. Spoon into dry measuring cup packing it firmly2. Level off the top with a level3. Scrape it out with a rubber scraper.• Some solid fats are sold in sticks with

measurement markings on the paper.

Methods of Measuring

Liquid Ingredients: for small amounts of liquids.

Steps to measure liquid ingredients:1. Select the correct size of measuring spoon or

liquid measuring cup.

2. Hold it away from the bowl of ingredients so if spilled it will not fall into your ingredients.

3. Fill into the liquid measuring cup or spoon to the brim.

Methods of Measuring

Measurement by weight: uses a kitchen scale.

Steps to measure liquid ingredients:1. Place an empty container on the scale

2. Adjust the scale to read zero

3. Add the ingredient until the scale shows the correct amount.

Cutting Techniques

PareSliceChopMince

CubeDicePureeShredGrate

Mixing Techniques

BlendStirBeatWhip

CreamFoldCut-inToss

Cooking Techniques

Cooking involves applying heat to foods.Most cooking techniques fall into three

categories: Moist heat cooking Dry heat cooking Cooking with fat

Moist Heat Cooking

SteamingBoilingSimmeringPoaching

BraisingStewingPressure

cooking

Cooking with Dry Heat

RoastingBakingBroiling

Cooking with Fat

SautéingPan-fryingDeep-fat fryingStir-frying

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.

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.

Microwave Techniques

StirringRotatingCoveringPuncturingDefrosting* Standing Time: the time allowed for food

to continue to cook after the microwave has turned off.

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.

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.

Making a Schedule

* Dovetail : overlap tasks in order to save time.

Group similar tasks.Prepare some items ahead of time.

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.