- Slides: 45
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.
Class Activity Complete worksheet ow Much Do You Need heck Yourself: The Parts of a Recipe
Recipe Formats standard action narrative
Class Activity Complete worksheet In the Right Order
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 ingredients and equipment
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
Thickeners make product thick flour, cornstarch, egg yolks, gelatin
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, lard
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 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
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
Lab Activity Making it Thicker Making it Rise
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 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 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 = 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 =5 2 =1 2
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 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 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 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 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 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 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 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)
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 ingredient cooking method
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, 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 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 ww pasta add veggies, fruit, pulses, and whole grains to recipes