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READING RECIPES

Discover .•. -tr the information given in a

recipe.

-tr what basic food preparation terms mean.

recipe ingredients yield

H ave you ever had a taco with too much

hot pepper or a dry, tough hamburger?

What went wrong?

The secret of successful food preparation is

knowing how to use recipes correctly. A recipe is

your guide to help you prepare a certain food. It

explains how to put the right amounts of food and

seasonings together in just the right way.

HOOSING A RECIPE Before you begin to prepare food, look at the recipe carefully. If it's

not clear and complete, choose a different one. The example on the next page shows the information a recipe needs to be complete.

FOLLOWING RECIPES Some recipes are flexible-they can be varied according to your taste.

After you prepare a stew, for example, you might decide to use a little more onion and less celery next time. You could also experiment with herbs and spices and give the stew a different flavor. That can be part of the fun of cooking.

What a Recipe Tells YoCA

R eclpes can be written In different styles. However, all recipes should Include the same basic Information.

Ingredients. Ingredients are the foods in a recipe. Look for specific details, such as ''finely chopped onion" or "light brown sugar." A well-written recipe lists ingredients in the order they are used.

Amounts. The recipe should tell you exactly how much you need of each ingredient. You will learn about units of measurement and their abbreviations in Chapter 16.

Direct ions. Are there clear, step-by-step instructions for preparing the recipe?

Pan or container. Be sure to use the type and size called for so the recipe will turn out right.

Temperature. You may need to know how to set the controls for the oven or other appliances.

Time. You may need to know how long to cook or chill the food, for example.

Yield. The yield is the amount the recipe makes or the number of servings.

Reading Recipes 117

118

However, some recipes can't be changed as easily. That's true of most baked goods, such as breads, cakes, and cookies. For best results, follow these recipes exactly.

What if you don't have an ingredient called for in the recipe? Many cookbooks have substitution charts. The chart may suggest ingredients that can be used in place of the one you're missing. Keep in mind that the results will probably be a little different.

BASIC TERMS AND TECHNIQUES Here are some of the most common terms and techniques used in

food preparation. Become familiar with them. They can help you use recipes more easily and successfully.

TECHNIQUES FOR CUTTING FOODS

When cutting foods, always use sharp tools and a clean cutting board. If you cut directly on a kitchen counter or table, you can damage the surface. After cutting raw meat, poultry, or fish, remember to wash the knife and cutting board with hot, soapy water before using them again. Here are some cutting terms to know:

Pare. Use a peeler or paring knife to cut a very thin layer of peel from

fruits or vegetables.

Grate. Rub food on a grater to make

very fine particles.

Many graters have small

holes for grating and larger holes for shredding.

Chapter 15

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Cube and dice. Make lengthwise cut with a knife, then cut across to make pieces that are all the same size. To cube, make the cuts about 1/2 inch or more apart. To dice, make the cuts about 1/4 inch apart.

Chop and mince. Use a knife, food chopper, kitchen shears,

or food processor. To chop, cut food

into small irregular pieces. The recipe

may tell you what size. To mince, keep chopping until the food pieces are as small as

possible.

Shred. Cut food into long, thin pieces by rubbing it on the coarse surface of a grater. You can also use a food processor, a knife (to shred lettuce or cabbage), or two forks (to shred cooked meat).

Slice. Cut into thin, flat pieces.

Puree. (pure­RAY or pure­EE) Put food through a blender, food processor, food mill, or strainer so that it becomes a smooth, thick mass.

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TECHNIQUES FOR COMBINING FOODS

A variety of bowls, spoons, and other tools are used to combine ingredients. The different terms help you know what tool to use and how quickly and completely to combine the ingredients.

motion; a rotary beater; or an electric mixer.

When beating different ingredients together, continue until

the mixture is smooth. Whole

eggs or egg whites are often beaten until they

take on the desired color and texture.

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Stir. Use a wooden or metal spoon and a circular or figure-8 motion. Stirring may be done to combine ingredients or to distribute heat evenly.

Mix or combine. Both these terms usually mean to stir different ingredients together.

Blend. Mix ingredients together thoroughly until they're completely uniform. You can use a spoon, wire whisk, or electric blender.

Cut in. This is a way to mix shortening and flour. Use a pastry blender or two knives and a cutting motion.

Fold in. This is a very gentle way to combine foods. It's often used with ingredients that have air beaten into them, such as whipped cream or beaten egg whites. You don't want the air bubbles to break and release air. Use a wooden spoon or rubber scraper. Cut straight down through the mixture, across the bottom, then up and over. Don't lift the spoon or scraper out of the mixture. Give the bowl a quarter turn. Repeat until the mixture is well blended.

Cream. This usually refers to combining shortening and sugar. Beat them together using a spoon, rotary beater, or electric

mixer until soft, smooth, and creamy.

Toss. Tumble a mixture, such as a salad, very lightly with a spoon and a fork.

Whip. Some ingredients, such as cream, can be whipped to add air to increase volume. Beat very rapidly with a beater, mixer, or wire whisk.

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COOKING TERMS

There are many different ways to cook food. You'll learn more about cooking techniques in Chapters 18 and 19. For now, here are some cooking terms you might see in recipe directions.

Preheat. Turn on an appliance, such as an oven or electric skillet, ahead of time so that it will be at the right temperature when you put in the food.

Brown. Cook food briefly until the surface turns brown. You can brown food in a skillet with a little hot fat, in the oven, or in a broiler. Use the method called for in the recipe.

Boil. When a liquid is heated to boiling, bubbles constantly rise to the surface and break.

Simmer. A simmering liquid isn't quite hot enough to boil. Bubbles form slowly and break before they reach the surface.

122 Chapter 15

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OTHER RECIPE TERMS

Here are additional terms you may see in recipes.

Chill. Refrigerate food until it's cold.

Grease. Some recipes call for a greased pan. Spread a thin layer of unsalted shortening in the pan or use a cooking spray.

Baste. To brush or pour liquid over food as it cooks. Basting keeps the food from drying out. Melted fat, sauces, or meat drippings may be used.

Drain. Remove excess liquid by pouring it off or by placing food in a strainer or colander.

Garnish. Decorate a food or dish with a small, colorful food such as parsley or a lemon slice.

1. Why are recipes useful? 2. How can you tell wheth er a recipe

gives complete information? 3. Explain the difference between

each pair of terms: cube and chop; shred and grate; cut in and fold in; boil and simmer.

Applying Knowledge and Skills

+ Recipe Analysis: Copy a recipe from a cookbook. Circle and label each of the recipe parts described on page 117. Note any parts that are missing. List the food preparation terms found in the recipe and explain the meaning of as many as you can . Do you feel the recipe is clearly written? Why or why not?

+ Foods Lab : Use raw potatoes to practice the following techniques: pare, slice, chop, mince, cube, dice, grate. Be sure to use the correct tools for each job.

Exploring Further

+ Creative Thinking: Choose a recipe for a casserole. Identify at least three ways you might alter the recipe to give it a different flavor.

+ Social Studies Connection: Find a recipe or cookbook from the 19th century. Discuss the differences between recipes from that era and modern ones. What might account for these differences?

Reading Recipes

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