Unit 3 Using Recipes Mixing Terms 1 stir

Unit 3 Using Recipes

Mixing Terms Ø 1. stir – use a mixing spoon to make circular or figure-eight motions Ø 2. blend/mix/combine – two or more ingredients put together thoroughly Ø 3. beat – technique used to add air to foods Øuse a mixing spoon, whisk or electric mixer Ø 4. whip – a rapid movement that adds air and makes food fluffy Øuse a whisk or electric mixer

Ø 5. cream – combine ingredients until soft and creamy Ø use a mixing spoon or electric mixer Ø 6. cut in – a cutting motion that mixes solid fat with dry ingredients Øuse a pastry blender or two knives Ø 7. fold – gently combine ingredients in delicate mixtures Øuse a rubber scraper or wooden spoon Ø 8. knead - work dough by repeatedly folding, pressing and turning it Øuse hands

Cooking Terms Ø 9. drain – remove excess liquid by placing food in a colander or strainer Ø 10. brush – use a brush to lightly cover the surface of one food with another Ømelted butter onto fish before baking Ø 11. grease – cover baking pan lightly with fat, such as butter or oil Ø 12. garnish – decorate a food dish with a small food item Ø 13. season – adding herbs or spices to flavor food

Baking Terms Ø 14. batter – flour mixture thin enough to be poured or dropped from a spoon Ø muffins, pancakes, cakes Ø 15. dough – flour mixture stiff enough to be shaped by hand, rolled or cut Ø biscuits, pie crusts, cookies

USING RECIPES ØRecipe – lists ingredients and instructions for preparing a dish ØParts of a Recipe: ØHeadnote – provides key info about recipe ØIngredients – list of each used, including the amount needed Ølisted in order of use ØPre-preparation – describes what should be done to an ingredient before measuring (shredding cheese, etc…)

ØParts of Recipe cont… ØInstructions/Directions – step-by -step directions of the cooking process ØEquipment – appliances and tools needed to make recipe ØTemperature – stove and oven settings, including if preheating is needed

ØParts of Recipe cont… ØTime – specifies how long to cook, or chill, the food ØYield – amount of food, or number of servings, the recipe makes ØNutrient/Calorie Information – nutritional info per serving

FOLLOWING ØRead. RECIPES carefully before starting ØLearn what unfamiliar terms mean ØAssemble all ingredients & equipment ØMeasure carefully ØUse exact equipment named in recipe ØFollow recipe exactly & reread as you work

Changing Recipes SUBSTITUTING INGREDIENTS Øreasons to substitute: Ønot eating a certain food Ønot having a certain ingredient Øwant to use a healthier ingredient Øwant a different flavor

Changing Recipes cont… ØINCREASING the yield Ømost baked goods recipes can be doubled – multiply amount of each ingredient by 2 Øadjustments to consider: Ømay need to cook for a longer amount of time Øuse larger bowls and cookware for mixing and cooking

Worksheet Abbreviating Terms Ø 3. cup = c Ø 11. ounce = oz Ø 13. pound = lb Ø 15. tablespoon = Tbsp Ø 16. teaspoon = tsp

Bellwork #8 Complete worksheet – Reading a Recipe ØBellwork DUE – Mon. 2/3 ØBW worksheets = BW grade ØUnit 3 TEST – Wed. 2/5 Ø$20 Lab Fee DUE – Fri. 2/14

Bellwork #9 Complete worksheet – How Do You Measure?

Worksheet How Do You Measure…? Ø 1. A C F Ø 2. B D I Ø 3. B D I J Ø 4. A F G Ø 5. A C F Ø 6. A E F Ø 7. A E F H Ø 8. B D I