INTRO TO THE KITCHEN

Culinary Arts

INTRODUCTION

Most cooks use recipes.

A recipe is: a list of ingredients and directions for preparing a specific food.

If you know how to follow

recipes, then you will be successful in

the kitchen. 2

SUCCESSFUL COOKS KNOW:

How to read a recipe

Abbreviations

Measuring Techniques

Equivalents

How to Change a Recipe

Sanitation & Safety3

WHAT’S IN A RECIPE?

A formula! Read the recipe before you cook.

The parts of the recipe tell you:Recipe Name Ingredients & AmountsEquipmentDirectionsTime & TemperatureYield (number of servings)Sometimes - Nutritional Analysis

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Quesadillas(Serves 4 - 2 per person)

8 flour tortillas

1 cup grated cheese

1. Heat a frying pan over medium heat.

2. Place a tortilla in the pan.

3. Sprinkle 1/4 cup cheese on the tortilla.

4. Cover the cheese with another tortilla.

5. Cook about 1 minute, until brown and crisp. Then turn the quesadilla over. Cook until the cheese melts.

6. Place on a serving plate. Cut into pie shaped wedges.

7. Repeat process with remaining ingredients.

PARTS OF A RECIPE

A recipe usually includes:

NameWhat the

recipe is called.

Ingredients& Amounts

Food products you need to

make the recipe.

YieldNumber of

servings the recipe makes.

DirectionsSteps you follow

to make the recipe.

Equipment

Time & Temperatur

e

Time & Temperatur

e

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WHAT’S AN ABBREVIATION?

Understanding the language of recipes takes the guesswork out of cooking.

Abbreviation - The shortened form of a word.

Abbreviations in measuring units:

• Save space on the cookbook page.

• Make recipes easier to read.

pt.

doz.T.

t.

Tbsp.

Tsp.

oz.

lb.6

COMMON ABBREVIATIONS

The U.S. uses the English or customary system:

Teaspoon tsp. or t.Tablespoon Tbsp. or T.Cup c.Pint pt.Quart qt.Gallon gal.Ounce/fluid ounce oz./ fl. oz.Pound lb. 7

ABBREVIATIONS

Most other countries use the Metric system: based on 10’s.Milliliter mlLiter LGrams gKilogram kg

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MORE ABBREVIATIONS

More abbreviations:Few grains, dash, pinch f.g.Dozen doz.Pound lb. Inch in.Second sec.Minute min.Hour hr.Degree Fahrenheit/Celsius F. / C 9

BASIC MEASURING METHODS

Serving spoons & cups vary in size. Only use standard measuring utensils…

Can you name them?10

BASIC MEASURING METHODS

To Measure Dry & Solid Ingredients

Use Dry Measuring Cups

Set of several sizes.

Used to measure dry and solid ingredients:o applesauceo tomato sauceo sour creamo yogurt

o flouro sugar o riceo cocoa powder

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MEASURING DRY INGREDIENTS

o Hold measuring cup over waxed paper or the ingredient’s container

o Spoon ingredient into the measuring cup until it is overfilled.

o Use a straight-edged spatula to level off any excess.

Heap

Level

Empty

dry measuring cups

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MEASURING DRY INGREDIENTS

Measuring flour: Do not pack or shake the flour into the

measuring cup or spoon because you will end up with more flour. Instead, scoop flour into the cup and level with a spatula or knife.

Measuring brown sugar: Pack the brown sugar tightly into the measuring

cup or spoon. Once it is packed down, level it with a straight edge or knife.

Measuring granulated sugar: Fill the cup with sugar. Level with the back of a

spatula or knife so that sugar is even with top of measuring cup or spoon.

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TIPS FOR DRY INGREDIENTS Don’t shake or tap the cup to make more room

Don’t pack the ingredient (unless it’s brown sugar)

Brown Sugar- Pack firmly Overfill slightly then level Should hold the shape of cup

Granulated Sugar- Press out lumps with spoon

Sifted flour-Put flour through sifter first, then measure.

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MEASURING SOLID INGREDIENTS

Sticks of butter and margarine have measurements marked on the wrapper. One stick = 1/2 cup or 8 tablespoons

Measure solid fats, such as shortening or peanut butter, in a dry measuring cup. Pack it into the cup and level it with a spatula.

Then use a plastic scraper to remove it from the cup.

•Pack•Level•Empty

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MEASURING FATS

Dry Measuring Cup MethodPack-eliminate air pocketsLevelRemove

Stick MethodEasyConvenient

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MEASURING LIQUID INGREDIENTS

Use Liquid Measuring Cups

• Clear cups with measurements marked on side

• Marked in fluid ounces, fractions and milliliters

• Pour spout and extra space at the top to prevent spilling

• Used to measure liquids such as: milk, water, juice, oil

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MEASURING LIQUID INGREDIENTS

Liquid ingredients can include: Milk, water, oil, juice, vanilla extract, etc.

To measure 1/4 cup or more of a liquid ingredient, use a clear, liquid measuring cup. • Place the cup on level surface and read measurements at eye level.

For smaller amounts use measuring spoons.• Fill spoon away from recipe bowl in

case it overflows. 18

o Set cup on a flat, level surface.o Slowly pour the liquid into the cup. Stoop down to eye level and

pour until the desired mark is reached.

How To Measure Liquids

Liquid Measuring Cups

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MEASURING SMALL AMOUNTS

Use Measuring Spoons

Graduated sets of four or five

Usually ¼ teaspoon up to 1 tablespoon

Used to measure any ingredient less than ¼ cup; solid, liquid or dry.

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USING MEASURING SPOONS

Anything less than ¼ cup.

Do not use kitchen spoons, they are not accurate.

A “Heaping” measurement is one that’s above the top of the spoon (or cup).

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MEASURING JUST WITH SPOONS

This chart shows some amounts that you’ll often see in recipes. And it shows how to measure those amounts with measuring spoons.

1 Tbsp. 1 tsp. + 1 tsp. + 1 tsp.

3/4 tsp. 1/4 tsp. + 1/4 tsp. + 1/4 tsp. or 1/2 tsp. + 1/4 tsp.

1/8 tsp. half of 1/4 tsp.

1/8 cup 1 Tbsp. + 1 Tbsp.22

MEASURING TIPS

Sticky Ingredients: Spray the measuring cup or spoon with pan

release before measuring sticky food like molasses or syrup.

Always measure away from your recipe bowl. Use the sink or a catch bowl incase of spills.

Check your measuring tool size with your recipe

For recipe success, measure accurately with the proper tool!

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ADDITIONAL MEASURING TOOLS

Kitchen Scales• Measures weight rather than volume• Adjust scale by taring, or subtracting the weight of

the container to find the weight of the food alone

Flat Spatula or Straight-Edge Spatula • Levels dry ingredients & spreads frostings

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EQUIVALENTS Equivalents are amounts that are equal to each

other. They are useful when you must alter or change a recipe

to serve more or less people than the recipe yields.

Dry/Liquid equivalents:Pinch or Dash = less than 1/8 teaspoon1 Tablespoon = 3 teaspoons1/4 cup = 4 Tablespoons1/3 cup = 5 Tablespoons & 1

teaspoon1/2 cup = 8 Tablespoons3/4 cup = 12 Tablespoons1 cup = 16 Tablespoons

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BASIC EQUIVALENTS To help you remember:

1 Tablespoon = 3 t-e-a-spoonsThere are 3 letters in the word tea and 3 teaspoons in a

tablespoon.

¼ c. = 4 Tbsp.

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1 pint = 2 cups1 quart = 2 pints = 4 cups1 gallon = 4 quarts = 8 pints = 16 cups

BASIC EQUIVALENTS

1 fluid ounce = 2 Tablespoons 8 ounces = 1 cup 16 ounces = 1 pound

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BASIC EQUIVALENTS

To help you remember:

A formula

4 qt. = 1 gal.

2 pt. = 1 qt.

2 c. = 1 pt.

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DRAW THIS!

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From small to large equivalents:

1 Tbsp. = 3 tsp.

4 Tbsp. = ¼ c.

1 c.= 16 Tbsp.

2 c.= 1 pt.

4 c.= 1 qt.

16 c.= 1 gal.

2 pt. = 1 qt.

4 qt.=1 gal.

EQUIVALENTS AT THE STORE

At the store, many foods are sold by the pint or by the quart. Many recipes will ask you to measure those foods by the cup.

Here is a helpful guide:1 cup = 1/2 pint

2 cups = 1 pint

4 cups = 2 pints

4 cups = 1 quart

4 quarts = 1 gallon30

PUTTING CUPS TOGETHER

Useful amounts to know: 2/3 cup = 1/3 cup + 1/3 cup 3/4 cup = 1/2 cup + 1/4 cup 1/8 cup = half of 1/4 cup 1 cup = 1/2 cup + 1/2 cup 1 cup = 1/3 cup + 1/3 cup + 1/3 cup 1 cup = 1/4 cup + 1/4 cup + 1/4 cup

+ 1/4 cup

How would you measure these amounts?

• 1 1/4 cups

• 2/3 cup

• 3/4 cup

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CHANGING THE YIELD

Yield = how many servings a recipe will make. What if you want to make more or fewer servings?

Being able to change the yield will help you

① Know how much the recipe makes = Original Yield.② Decide how much you want to make = Desired

Yield③ Use the desired yield and the original yield in this

formula:

① Multiply the amount of each ingredient by the “magic number.”

desired yield ÷ original yield = magic number

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CHANGING THE YIELD

When adjusting recipes sometimes you may need to convert a measurement to an equivalent amount.

What if it doesn’t come out even? In Cooking-exact amounts aren’t as critical. Using a

whole egg instead of a half will still give good results.

In Baking-exact amounts are critical. Ingredients are dependent upon each other. Recipe will not come out.

Then what? Prepare whole recipe and freeze half to use later Be sure to adjust pan sizes and cooking times

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SAFETY IN THE KITCHEN

A Must ! Did you know that more accidents happen in the kitchen than any other room in the house? Safety can be divided into two very important areas:

Personal Safety in the kitchen.

Food Safety - preventing food-borne illnesses.

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PERSONAL SAFETY

Many kitchen accidents are due to lack of information or carelessness.

Chemical poisoning, cuts, burns, fires and falls are the most common of these accidents.

Electric shock and choking follow close behind.You can prevent many accidents by:

Properly using and caring for equipment. Noticing and correcting potential dangers. Being organized and following directions. Keeping your kitchen clean.

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FOOD SAFETY

Preventing Food-Borne Illnesses: A food-borne illness is an illness transmitted by food. Millions of cases of food-borne illnesses occur in

the U.S. each year. Many go unreported because people mistake their symptoms for the “flu”.

A food borne illness can result in one of two ways:

Contaminants – substances that have accidentally gotten into food.

Bacteria – micro-organisms that multiply and under certain conditions can cause people to get sick.

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Wash hands with hot, soapy water.

Scrub hands, wrist and fingernails for at least 20 seconds.

Rinse with hot water.

Dry with a paper towel.

WAYS TO PREVENT FOOD-BORNE ILLNESS

Sanitation – Keep yourself and your kitchen clean. What are things you should be doing before you cook for personal and kitchen cleanliness?

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HANDLE FOOD PROPERLY

Prepare foods as directed and properly clean them.

What are things you should remember when preparing foods? i.e., fruits, vegetables, meats such as chicken, beef, dairy products?

Store food at correct temperatures. Know the Danger Zone for certain foods! The Danger Zone is the temperature range of

40° - 140° F. where certain foods could begin to develop harmful bacteria.

Don’t keep these foods longer than 2 hours at room temperature.

What foods should not be kept in the Danger Zone for too long?

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WHAT ABOUT THE DISHES?

How to Wash Dishes Properly:

Scrape extra food into the garbage.

Prepare your water, make sure it’s very warm, and has enough soap to clean your dishes.

Wash glasses first, then silverware, plates, and cups. Wash pots and pan last, they will make the water greasy.

Dry dishes and put away

in their proper place.39

MIS EN PLACEMis en place = “In it’s place”

Get all your tools & ingredients out before you cook

Cooking and baking tools and utensils save time and energy.

Make sure all utensils are durable and are easy to clean. Use the right tool for the task at hand.

Learn how to use these tools for best results:Cutting & ServingMixingBaking - in the ovenCooking - on the stovetop

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TIME TO PUT THEORY INTO PRACTICE!

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KITCHEN MATH QUIZ

1. 1 tablespoon is equivalent to ___ teaspoons and 1 fluid ounce is equivalent to ___ tablespoons. a. 3, 4 b. 4, 1 c. 3, 2 d. 2, 3

2. How would you measure the following amounts?a. a. 2/3 cupb. b. 1/8 cupc. c. 1 2/3 cupd. d. 2 3/4 cups

Write down the answers to the following questions.

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KITCHEN MATH QUIZ

3. The number of servings a recipe makes is called its ________.a. a. serving sizeb. b. yieldc. c. equivalentd. d. supply

4. Match the term on the left with the appropriate abbreviation on the right.

1. pounds a. c. 2. cups b. Tbsp. 3. tablespoons c. lb. 4. teaspoons d. tsp. 5. ounces e. oz.

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KITCHEN MATH QUIZ

5. True of False?a. Liquids should always be measured at eye level.b. When measuring flour you should scoop it into a

dry measuring cup, pack it, and level it with a straight edge.

c. One stick of butter is equal to 1 cup.

6. Look at each of the following measurements and determine which amount is larger: a. 1/3 cup or 1/4 cup b. 1 pound or 18 ounces c. 1 tablespoon or 4 teaspoons d. 1 pint or 3 cups

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HOW DO YOU MEASURE UP?

This recipe for Chocolate Chip Cookies yields 3 dozen. You need to make 6 dozen. Write down the measurements you would use to double this recipe. Use correct abbreviations.

Yields 3 dozen.

2 1/4 cup flour 3/4 cup brown sugar

1 teaspoon baking soda 1 teaspoon vanilla extract

1/4 teaspoon salt 2 eggs

1 cup margarine 2 cup chocolate chips

3/4 cup sugar

Chocolate Chip Cookies

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HOW DO YOU MEASURE UP? Your Grandma’s recipe for Chocolate Cake makes a

large cake so you want to make only half of a cake. Write down the new measurements you would need to make half this recipe. Use correct abbreviations.

2 cups sugar 2 teaspoons baking soda1/2 cup butter 2 chocolate squares

2 eggs 1/2 teaspoon salt

1 cup buttermilk 2/3 cup warm water

2 1/2 cups cake flour 1 teaspoon vanilla extract

Chocolate Cake

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HOW DO YOU MEASURE UP?

What is half of 2/3 cup?

If a recipe calls for one egg and you want to cut the recipe in half, how might you half an egg?

BONUS !

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YOU’RE THE EXPERT Jenny is throwing a surprise birthday party

for her best friend Katie. She has decided to make Katie’s favorite dish, meat loaf. There will be a total of 40 people at the party. Answer the following questions:

The recipe says it serves 8 people. By what number should Jenny multiply each ingredient to make enough meat loaf for everyone?

The recipe calls for 1 1/2 lbs. of ground beef. How much ground beef will Jenny need to make enough meat loaf for everyone?

Jenny will be serving milk with the meal. She plans on using 8 oz. glasses. How many gallons of milk does she need to make sure everyone gets one glass of milk?

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THE RIGHT MEASURING UTENSIL

What are two ingredients that you’d measure with when using: measuring spoons? dry/solid measuring cups? a liquid measuring cup?

Which measuring utensil type and size(s) would you use to measure each of these ingredients? 1 1/3 cups flour 1 1/2 teaspoons baking powder 1/2 cup milk 2 tablespoons cooking oil 49

BASIC EQUIVALENTS POP QUIZ

1. 1. 1 pint = ____ cups

2. 2. 1 gallon = ____ quarts

3. 3. 1 quart = ____ cups

4. 4. 1 cup = ____ tablespoons

5. 5. 1 tablespoon = ____ teaspoons 50

EQUIVALENTS AT THE STORE

Now that you know how many cups make up 1/2 pint, 1 pint, and 1 quart, try to figure out how many ounces are in these amounts:

1 cup = ___ oz.

1/2 pint = ___ oz.

1 pint = ___ oz.

1 quart = ___ oz.

1 gallon = ___ oz.51

EQUIVALENTS AT THE STORE

Answer the following questions with one of these amounts: 1/2 pint 1 pint 1 quart

1. A recipe for salad calls for 2 cups of cottage cheese.?

2. A recipe for a fruit dessert calls for 1 cup of whipping cream?

3. You need 4 cups of milk for a pudding?

4. You need 2 cups of sour cream to make a dip?

5. A recipe for fruit salad says to mix 8 ounces of yogurt with fruit?

What size container will you buy if. . .

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PASS THE CUP Dry/solid measure check-up:

Which of these amounts is greater? Write the amount.

1/2 cup or 3/4 cup

1/4 cup or 1/3 cup

1/4 cup or 2 Tbsp.

1/2 cup or 1/4 cup

1/4 cup or 3 tsp.

1 1/3 cup or 1 1/4 cup 53

APPLYING WHAT YOU KNOW

Create a worksheet of math word problems based on kitchen measurements. Be sure to create an answer sheet. Trade worksheets with a classmate and grade each other’s work.

Create new recipe cards that double and cut in half a favorite recipe. For extra credit make the recipe and evaluate the results.

Create an easy-to-read poster of common abbreviations and basic equivalents. Be sure to include visuals and display accurate information.

Choose one of the following assignments to complete outside of class.

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