RECIPE BASICS

A recipe is a set of directions for making a food or beverage

INGREDIENTS

The ingredients should be listed in the order in which they are used.

This makes it easier to follow the recipe and not omit an ingredient.

Amounts of ingredients are also given.

YIELD

Yield is the number of servings or amount the recipe makes.

The yield of a recipe can be increased or decreased

Temperature, Time, and Equipment

This may include pan size and type,oven temperature or power, and cooking time.

A well-written recipe will also tell you if a conventional oven needs to be preheated

Step by Step Directions

The directions should be clear and easy to follow.

Steps may be numbered so that you won’t skip a step

Some include more than one set of directions

Recipe ExampleHomemade Granola

3 cups rolled oats 1 cup mixed seeds or grains 1 cup crisp rice cereal 1/2 cup vegetable oil 1/2 cup honey 1 cup raisins 1 cup diced dried fruits Preheat oven to 350 F. Mix all ingredients except raisins and

dried fruit in a large bowl. Spread in a single layer on a baking sheet. Bake for 30 minutes, stirring often, or until golden brown. Remove from oven. Stir in raisins and dried fruit. Cool

Makes 8 cups granola or 16 1/2 cup servings

Ingredients and Amounts

Temperature

Equipment

TimeYield

Abbreviations

VolumeTeaspoon (tsp.)Tablespoon (Tbsp)Cup (c.)Fluid ounce (fl. Oz)Pint (pt)Quart (Qt)Gallon (gal)

Measuring Ingredients

WeightOunce (oz)Pound (lb)

TemperatureDegrees Fahrenheit

Length Inches (in)

Dry Measuring Cups

Set usually includes1/4 cup1/3 cup1/2 cup1 cup

What to do when you need 3/4 cup?Use 1/2 cup and 1/4 cupYou can also use the 1/4 cup 3 times

Using Combinations of Measures

How would you measure 5/8 cup?Closest to 5/8 cup is 1/2 (1/2=4/8)You still have 1/8 leftMeasuring spoons will need to be

usedThere are 16 Tablespoons in 1 cup

1/8 cup equals 2 Tablespoons

Equivalents

Chart in the Today’s Teen Book on page 474.

Measuring Liquids

1. Set the cup on a level surfacePour liquid into the measuring cupBend down to check the measurement at

eye level Add more liquid if necessary or pour off

excessPour the ingredient into the mixing

container

Measuring Dry Ingredients

1.Put a piece of wax paper under your measuring cup

Fill the cup with the ingredientLevel top with a straight edge

spatulaPour ingredients into mixture

Measuring Fats

Stick MethodThe wrapper is marked in tablespoons and in

fractions of a cupCut off the amount you need

Dry measuring cup methodPack fat down into the cupLevel topEmpty as much as possible

Changing a Recipe

Changing the Yield1. Determine the desired yield (the

number of servings you need)2.Use the formula:

Desired Yield/Regular Yield=Number to multiple byExample: Your chili recipe serves 8 and you need

to only serve 4: 4/8=.5

Changing the Yield Con’t

3. Multiple each ingredient amount by that number.

4. Convert measurements into logical, easy to manage amounts

5. Make any adjustments to equipment, temperature, and time

Understanding Recipe Terms

Stir-Use a spoon to make circular motions

Blend, mix, combine-Use a spoon to stir two or more ingredients

Beat- Quick, over and under motion with a spoon or wire whisk or electric mixer

Understanding Recipe Terms

Whip-Beat rapidly with wire whisk or electric mixer

Cream- Use a mixer until soft and creamy

Cut in-Pastry blenderFold-rubber scraper to gently combine

ingredients

Understanding Recipe Terms

Chop- Cut into small, irregular piecesMince-Cut into pieces as small as

possibleCube- Cut into evenly shaped pieces

about 1/2 inch on each sideDice- Cut into evenly shaped pieces

about 1/4 inch on each side

Understanding Recipe Terms

Pare- Cut off the outside covering of a fruit or vegetable

Grate- Rub food over a graterShred- Cut or tear into long, thin

piecesBaste- Moisten foods while cooking

Understanding Recipe Terms

Brush-Use a brush to lightly cover the surface

Coat- Cover the surface with a dry ingredient

Garnish- Decorate a food dish Grease- rub lightly with fat

Understanding Recipe Terms

Season- Add seasoningsDrain- Remove excess liquids

Quiz

Define the following:CreamMinceFoldCubePareBasteCoat