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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)
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
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