Usi USING A

RECIPE 16-3

RECIPES

• Recipe is a list of ingredients with a complete set of instructions for preparing a food product

• Learning to use a recipe correctly is the key to good meals.

• Format is the style in which a recipe is written

• Standard• Action• narrative

Understanding how to use a recipes

• Parts of a recipe• Title• Ingredients and

amounts• Directions• Pan size• Time and temperature• Yield • Nutritional information

• Smart cooks use simple recipes as they first learn to cook.

• As they develop their cooking skills try more involved recipes

Steps for using Recipes

• Read the entire recipe carefully before you start to cook

• Abbreviations• Gather all the

ingredients and cooking utensils before you start

• Preheat oven

• Follow recipe directions exactly for successful results

• Accurate timing

Abbreviations

• Teaspoon-tsp./t• Tablespoon-Tbsp./T• Cup C/c• Pint-pt.• Quart-qt.• Gallon-gal• Ounces-oz.• Pound-lb

• Recognizing the abbreviations used in recipes will assist you in measuring ingredients accurately

Using recipes

• Substitutions• Measuring techniques

• Knowing recipes terms

• Cream• Blend• Baste• reconstitute

Using a Recipe

• Changing the yield/servings

• Measurement equivalents are amounts that are equal to other amounts

• 1 tbsp=3 tsp.• 1/8 c= 2tbsp• ¼ c = 4tbsp• ½ c = 8tbsp• ¾ c = 12 tbsp• 1 c= 16 tbsp• 1 pt=2 cups• 1 quart=2 pts/4cups

Cooking Guidelines

• Microwave • Boil/stew• Braise• Simmer• steam

• Dry Heat• Bake/roast• Broil• Deep-fry• Grill• Pan-broil• Panfry• Stir-fry

Microwaving

• Piercing• Shielding• Covering• Venting• Stirring• Rearranging• Rotating• Standing time