chapter 24 foods i miss palmer using recipes. the well-written recipe section 1
TRANSCRIPT
Chapter 24Foods IMiss Palmer
Using Recipes
The Well-Written Recipe
Section 1
IntroductionBesides a title that names the dish, there
are SIX essential parts of a recipe…1. List of ingredients2. Yield3. Temperature and time4. Container size and type5. Step-by-step directions6. Nutrition analysis
1) List of IngredientsIngredients are given in exact amounts and
in the order of the useThis makes it easier to follow the recipe
without leaving anything out
2) YieldThe number of servings or amount the
recipe makes
3) Temperature & Time
Oven temperatures and times are usually for conventional ovens, unless stated otherwise.
Recipes for baked goods may remind you to preheat the oven.
Watch out though some May use such lingo as…“fry until golden”“chill until set”“bake for 25 minutes”“bake until juices run clear”
4) Container Size & TypeContainers are described in as much detail
as neededA brownie recipe may specify “a large
bowl” for mixing and “a 9 x 13 pan” for baking.
Dimensions commonly describe bakeware lengths and widths
5) Step-by-Step DirectionsDirections should be in logical
order, clear, and easy to followTo help you keep your place To carry out each one in order
6) Nutrition Analysis
Although not needed for preparation, this information can help you choose recipes that fit your eating plan# of calories grams of fat sodium fiber per servingcarbohydrates protein
How Recipes are Written…The most common format
for a recipe lists the ingredients first, followed by the step-by-step directions.
Weights & Measures
Section 2
Introduction“This is delicious! How did you make it?”
What cook doesn’t want to hear these words?Recipe success hinges greatly on putting
ingredients together in the right proportions
Measurement Systems2 Types of measurement systems.
Customary systemMetric system
Customary SystemAlso called U.S. standard or Englishmeasuring system in the U.S. based on such
units as inches and ounces
Metric System
Measuring system based on multiples of tenUsed in most other countries of the worldFor instance1 dollar = 100 pennies1 meter = 100 centimeters
Units of Measurement
Type of Measurement
Customary Units of Measurements
Metric Units of Measurements
Volume Teaspoon; tablespoon; cup; pint; quart; gallon; fluid ounce
Milliliter; liter
Weight Ounce; pound Milligram; gram; kilogram;
Dimensions inches centimeter
Temperature degrees Fahrenheit degrees Celsius
Unit of MeasureIn the two systems of measurement,
different units express volume, weight, dimensions, and temperature in recipes.Volume
The amount of space an ingredient takes up½ cup chopped celery250 mL milk
WeightMeasures the heaviness of an ingredient1 lb. ground beef50 g. chopped walnuts
Working with Units of Measurement
In the customary system, notice that “ounces” express weight but “fluid ounces” indicate volume. To understand the difference, suppose you
measure a cup of popcorn and a cup of brown riceSince 1 cup = 8 fluid ounces, both of these
ingredients have the same volumeWhat about their weights?
Because popcorn is mostly air, it is lighter than riceYou can find out how many ounces each weighs
with a kitchen scale
in Foods Class
When you work with a recipe, math skills help you determine quantitiesWhat if you want to make a fruit
salad recipe that calls for 1 ½ cups of blueberries but the store only sells them by the pint?How many pints do you buy?Cooks use equivalents to get
answers!
EquivalentsDifferent units of equal measure
Volume Equivalents¼ tsp.
½ tsp.
1 tsp.
1 Tbsp. 3 tsp. ½ fl. oz.
1/8 C. 2 Tbsp. 1 fl. oz
¼ C. 4 Tbsp. 2 fl. oz
1/3 C. 5 Tbsp. 3 fl. oz.
½ C. 8 Tbsp. 4 fl. oz.
2/3 C. 11 Tbsp. 5 fl. oz.
¾ C. 12 Tbsp. 6 fl. oz.
1 C. 16 Tbsp. 8 fl. oz.
1 pint 2 cups 16 fl. oz
1 quart 2 pints (4 cups) 32 fl. oz
1 gallon 4 qts. (8 pts; 16 C.) 128 fl. oz.
Weight Equivalents1 oz.
1 lb. 16 oz.
2.2 lb. 35 oz.
Back to the Fruit Salad…What if you want to make a fruit salad
recipe that calls for 1 ½ cups of blueberries but the store only sells them by the pint?How many pints do you buy?
Why?
Because there are 2 cups in every pint!
Changing a Recipe
Section 3
IntroductionFrom time to time, you may wish to change
a recipeDo you need to decrease or increase the
yield?Maybe you need to substitute an ingredient
for health reasons.On the other hand, you might just want to be
creative!
Tips on Changing a Recipe
Some recipes handle change better than others
In mixtures where ingredients act more or less independently of each other—fruits in salad, vegetables in a stir fry—changes have little effect.
You can experiment with different flavors and textures and still have a successful outcome
Baking takes precise measurements. Recipes for baked items are like chemical formulasBecause each ingredient does a specific job
in the recipe, ingredients must be used in exact amounts that are in the right proportion to each other
If one amount is changed or one ingredient omitted, you risk a ruined product!
Unless a recipe for a baked product can be cut in half exactly, decreasing it isn’t recommended!
Tips on Changing a Recipe
Changing the YieldMost recipes, can be doubled successfully
by doubling the amount of each ingredientTIPS:
Adjust cooking timesUse larger equipment for mixing and
cookingFor a double recipe of a baked product, use two
baking pans of the original size rather than one large pan
These Steps are Fairly Simple!
1. Divide the desired yield by the recipe’s yield. Suppose a lasagna recipe yields 12 servings and you
want only 6. Divide 6 by 12, which gives you .5 or ½
2. Multiply each ingredient amount by the result in Step 1.
This keeps the ingredients in the same proportion as in the original recipe
3. Convert the measurements into logical, manageable amounts
4. Make any needed adjustments in equipment, temperature and time.
Substituting Ingredients
As with other changes, recipes for baked goods are the most sensitive to substitutions.
Replacing a nonessential ingredient with a similar one—walnuts for raisins—has little effect on the final product.
Substituting IngredientsSubstituting basic ingredients, even ones
as similar as butter and margarine, may change the recipe’s appearance, taste, or textureExperienced cooks often make these
changes intentionallyAlthough many new dishes and baked items are
created by altering basic recipes, the beginning cook needs to be careful about making revisions!
Collecting Recipes
Section 4
Introduction
If you haven’t already begun a recipe collection, now is a good time to start
What you learn in this course will help you choose recipes that you can prepare successfully and “troubleshoot” problems that might arise!As you develop skills and
understanding, a recipe that once seemed too challenging might become your specialty
Where Can you Find Recipes?CookbooksPublic LibraryFamily & FriendsMagazinesNewspapersPackage LabelsInternet Search
Trying a New Recipe
Study it carefully!Does it suit your cooking skills &
budget?Does it give all the needed
information?If you plan to use a new recipe for a
special occasion, try it ahead of time.Practice helps you work out any
problemsYou can make sure the recipe turns
out as expected and decide whether to add it to your collection
Organizing Recipes
Like an organized kitchen, an organized recipe collection makes cooking easier and more enjoyableIndex cards in a card file boxDivided notebook or binderPhoto albumsComputer programs
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