see hand out sheet Components of a wellwritten

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see hand out sheet Components of a well-written recipe: 1. Ingredients   listed in

see hand out sheet Components of a well-written recipe: 1. Ingredients   listed in the order and amounts they are used in 2. Yield   the number of servings or amount the recipe makes 3. Equipment 4. Temperatures 5. Time 6. Directions

Ms. Sullivan's rule: Read the recipe. 
Twice.

Ms. Sullivan's rule: Read the recipe. 
Twice.

Class Activity Complete worksheet  ow Much Do You Need  heck Yourself: The Parts of

Class Activity Complete worksheet  ow Much Do You Need  heck Yourself: The Parts of a Recipe

Recipe Formats standard action narrative

Recipe Formats standard action narrative

Class Activity Complete worksheet   In the Right Order

Class Activity Complete worksheet   In the Right Order

Following a Recipe 1. Plan - make sure you have: Time  ools  ngredients

Following a Recipe 1. Plan - make sure you have: Time  ools  ngredients

2. Get ready to cook: Wash hands  lear and clean work area  et out

2. Get ready to cook: Wash hands  lear and clean work area  et out ingredients and equipment

3. Prepare the recipe Follow directions  reheat if called for  ash hands & utensils

3. Prepare the recipe Follow directions  reheat if called for  ash hands & utensils after touching  meat, fish, or poultry

Ingredients Main Ingredients   make up most of the dish

Ingredients Main Ingredients   make up most of the dish

Thickeners   make product thick   flour, cornstarch, egg yolks, gelatin

Thickeners   make product thick   flour, cornstarch, egg yolks, gelatin

Seasonings   add flavor to the product   herbs, spices, blends, extracts - oregano,

Seasonings   add flavor to the product   herbs, spices, blends, extracts - oregano, salt, vanilla, cinnamon, etc.

Shortenings   add flavor and texture to the product   vegetable oil, butter, margarine,

Shortenings   add flavor and texture to the product   vegetable oil, butter, margarine, lard

Leavening Agents   give products volume by making them rise   baking soda, baking

Leavening Agents   give products volume by making them rise   baking soda, baking powder, yeast

Baking powder, baking soda -- what's the difference? cannot use 1 instead of the

Baking powder, baking soda -- what's the difference? cannot use 1 instead of the other baking soda reacts with acid ingredients (vinegar, 
yogurt, lemon juice) baking powder is already a mixture of baking soda 
and acid baking powder reacts with heat so you get a 
"double-bubble"

Sweeteners   add a sweet taste to product   honey, sugar, brown sugar

Sweeteners   add a sweet taste to product   honey, sugar, brown sugar

Brown vs. White Sugar White - made from sugar cane or beets - crystal

Brown vs. White Sugar White - made from sugar cane or beets - crystal size depends on amount of processing - "stuff" that is removed to make it white is molasses Brown - less processed OR just white with molasses added - more calcium, phosphorus, iron, potassium

Class Activity Complete worksheet   What's Cooking?   Season to Taste

Class Activity Complete worksheet   What's Cooking?   Season to Taste

Lab Activity Making it Thicker Making it Rise

Lab Activity Making it Thicker Making it Rise

Changing a Recipe Why would you? you don't have a certain ingredient you want

Changing a Recipe Why would you? you don't have a certain ingredient you want to make it more healthy or less $$$ you might want to or the yield

some recipes can be changed easier than others recipes for baked goods are like

some recipes can be changed easier than others recipes for baked goods are like chemical formulas   each ingredient does a job   the ingredients must be used in relation to each  other

Changing the Yield When might you need to increase your # of servings? When

Changing the Yield When might you need to increase your # of servings? When might you have to decrease? Remember:   pan/pot sizes may change   cooking times may change

Multiplying Fractions 2 cups x 2 = 4 cups 1 cup x 2 =

Multiplying Fractions 2 cups x 2 = 4 cups 1 cup x 2 = 2 cup = 1 up 4  4  2 1 cup x 1 = 1 cup 3    

1 1/4 cup x 2 = 5 cup x 2 4 = 10 4

1 1/4 cup x 2 = 5 cup x 2 4 = 10 4 =5 2 =1 2

1 1/4 cup x 1/2 = 5 cup x 1 4 2 =5 8

1 1/4 cup x 1/2 = 5 cup x 1 4 2 =5 8 =3 5

Doubling - you get twice as many servings as original   x by 2

Doubling - you get twice as many servings as original   x by 2 Halving  you get half as many servings as original   x by 1/2

Doubling Original 1 1/2 cups flour 3 1/2 tsp. baking powder 1 tsp. salt

Doubling Original 1 1/2 cups flour 3 1/2 tsp. baking powder 1 tsp. salt see handout Altered 3 cups 7 tsp. 1 tbs. white sugar 2 tsp. 1 1/4 cup milk 2 tbs. 1 egg 3 tbs. butter 2 1/2 cups 2 6 tbs.

Halving Original 1 1/2 cups flour 3 1/2 tsp. baking powder 1 tsp. salt

Halving Original 1 1/2 cups flour 3 1/2 tsp. baking powder 1 tsp. salt see handout Altered 3/4 cups 1 3/4 tsp. 1 tbs. white sugar 1/2 tsp. 1 1/2 cup milk 1/2 tbs. 1 egg 3 tbs. butter 3/4 cups 1/2 1 1/2 tbs.

How do you Halve an Egg? 1 large egg = 4 tbs. so for

How do you Halve an Egg? 1 large egg = 4 tbs. so for 1/2 you need? break egg and mix together measure out 2 tablespoons

How to Formally Change the Recipe determine the desired yield use the formula desired

How to Formally Change the Recipe determine the desired yield use the formula desired yield   number to x by  egular yield multiply each ingredient by the number make adjustments to equipment, temperature, time

Yield: 4 Serving: 16 1 cups flour 3 tsp. baking powder 1 tsp. salt

Yield: 4 Serving: 16 1 cups flour 3 tsp. baking powder 1 tsp. salt 1 tbs. white sugar 1 1/4 cup milk 1 egg 3 Tbsp. butter

Yield: 2 Serving: 11 1 1/2 cups flour 3 1/2 tsp. baking powder 1

Yield: 2 Serving: 11 1 1/2 cups flour 3 1/2 tsp. baking powder 1 tsp. salt 1 tbs. white sugar 1 1/4 cup milk 1 egg 3 tbs. butter

Class Activity Alter Cheese Biscuits recipe (double) Alter Country Casserole recipe (half)

Class Activity Alter Cheese Biscuits recipe (double) Alter Country Casserole recipe (half)

Making Ingredient Substitutions can do if you don't have an ingredient done to reduce

Making Ingredient Substitutions can do if you don't have an ingredient done to reduce fat, sugar, and/or sodium done to increase fiber done to allow for special diets

Substitutions That Reduce Fat can sometimes change:   ingredients used   amount of an

Substitutions That Reduce Fat can sometimes change:   ingredients used   amount of an ingredient   cooking method

Tips for Reducing Fat reduce the amount of added fat (butters, oils) use fat-free

Tips for Reducing Fat reduce the amount of added fat (butters, oils) use fat-free or low-fat milk and milk products instead of mayo -- 1/2 mayo and 1/2 yogurt use apple sauce instead of oil substitute chicken or turkey for high fat cuts of 
meats replace high fat cooking methods (frying) with 
baking, grilling, poaching

Tips for Reducing Sodium use lower-sodium versions of products use herbs, spices, lemon juice,

Tips for Reducing Sodium use lower-sodium versions of products use herbs, spices, lemon juice, or vinegar to 
enhance food flavors use canned food products in moderation when doubling recipes, don't double salt

Tips for Reducing Sugar use a little less than asked for replace up to

Tips for Reducing Sugar use a little less than asked for replace up to 1/4 sugar with apple sauce sweeten with natural sugars - msyrup, 
dates, honey, etc.

Tips for Increasing Fibre use ww flour instead of white use brown rice and

Tips for Increasing Fibre use ww flour instead of white use brown rice and ww pasta add veggies, fruit, pulses, and whole grains 
to recipes