chapter 24 foods i miss palmer using recipes. the well-written recipe section 1

Chapter 24Foods IMiss Palmer

Using Recipes

The Well-Written Recipe

Section 1

IntroductionBesides a title that names the dish, there

are SIX essential parts of a recipe…1. List of ingredients2. Yield3. Temperature and time4. Container size and type5. Step-by-step directions6. Nutrition analysis

1) List of IngredientsIngredients are given in exact amounts and

in the order of the useThis makes it easier to follow the recipe

without leaving anything out

2) YieldThe number of servings or amount the

recipe makes

3) Temperature & Time

Oven temperatures and times are usually for conventional ovens, unless stated otherwise.

Recipes for baked goods may remind you to preheat the oven.

Watch out though some May use such lingo as…“fry until golden”“chill until set”“bake for 25 minutes”“bake until juices run clear”

4) Container Size & TypeContainers are described in as much detail

as neededA brownie recipe may specify “a large

bowl” for mixing and “a 9 x 13 pan” for baking.

Dimensions commonly describe bakeware lengths and widths

5) Step-by-Step DirectionsDirections should be in logical

order, clear, and easy to followTo help you keep your place To carry out each one in order

6) Nutrition Analysis

Although not needed for preparation, this information can help you choose recipes that fit your eating plan# of calories grams of fat sodium fiber per servingcarbohydrates protein

How Recipes are Written…The most common format

for a recipe lists the ingredients first, followed by the step-by-step directions.

Weights & Measures

Section 2

Introduction“This is delicious! How did you make it?”

What cook doesn’t want to hear these words?Recipe success hinges greatly on putting

ingredients together in the right proportions

Measurement Systems2 Types of measurement systems.

Customary systemMetric system

Customary SystemAlso called U.S. standard or Englishmeasuring system in the U.S. based on such

units as inches and ounces

Metric System

Measuring system based on multiples of tenUsed in most other countries of the worldFor instance1 dollar = 100 pennies1 meter = 100 centimeters

Units of Measurement

Type of Measurement

Customary Units of Measurements

Metric Units of Measurements

Volume Teaspoon; tablespoon; cup; pint; quart; gallon; fluid ounce

Milliliter; liter

Weight Ounce; pound Milligram; gram; kilogram;

Dimensions inches centimeter

Temperature degrees Fahrenheit degrees Celsius

Unit of MeasureIn the two systems of measurement,

different units express volume, weight, dimensions, and temperature in recipes.Volume

The amount of space an ingredient takes up½ cup chopped celery250 mL milk

WeightMeasures the heaviness of an ingredient1 lb. ground beef50 g. chopped walnuts

Working with Units of Measurement

In the customary system, notice that “ounces” express weight but “fluid ounces” indicate volume. To understand the difference, suppose you

measure a cup of popcorn and a cup of brown riceSince 1 cup = 8 fluid ounces, both of these

ingredients have the same volumeWhat about their weights?

Because popcorn is mostly air, it is lighter than riceYou can find out how many ounces each weighs

with a kitchen scale

in Foods Class

When you work with a recipe, math skills help you determine quantitiesWhat if you want to make a fruit

salad recipe that calls for 1 ½ cups of blueberries but the store only sells them by the pint?How many pints do you buy?Cooks use equivalents to get

answers!

EquivalentsDifferent units of equal measure

Volume Equivalents¼ tsp.

½ tsp.

1 tsp.

1 Tbsp. 3 tsp. ½ fl. oz.

1/8 C. 2 Tbsp. 1 fl. oz

¼ C. 4 Tbsp. 2 fl. oz

1/3 C. 5 Tbsp. 3 fl. oz.

½ C. 8 Tbsp. 4 fl. oz.

2/3 C. 11 Tbsp. 5 fl. oz.

¾ C. 12 Tbsp. 6 fl. oz.

1 C. 16 Tbsp. 8 fl. oz.

1 pint 2 cups 16 fl. oz

1 quart 2 pints (4 cups) 32 fl. oz

1 gallon 4 qts. (8 pts; 16 C.) 128 fl. oz.

Weight Equivalents1 oz.

1 lb. 16 oz.

2.2 lb. 35 oz.

Back to the Fruit Salad…What if you want to make a fruit salad

recipe that calls for 1 ½ cups of blueberries but the store only sells them by the pint?How many pints do you buy?

Why?

Because there are 2 cups in every pint!

Changing a Recipe

Section 3

IntroductionFrom time to time, you may wish to change

a recipeDo you need to decrease or increase the

yield?Maybe you need to substitute an ingredient

for health reasons.On the other hand, you might just want to be

creative!

Tips on Changing a Recipe

Some recipes handle change better than others

In mixtures where ingredients act more or less independently of each other—fruits in salad, vegetables in a stir fry—changes have little effect.

You can experiment with different flavors and textures and still have a successful outcome

Baking takes precise measurements. Recipes for baked items are like chemical formulasBecause each ingredient does a specific job

in the recipe, ingredients must be used in exact amounts that are in the right proportion to each other

If one amount is changed or one ingredient omitted, you risk a ruined product!

Unless a recipe for a baked product can be cut in half exactly, decreasing it isn’t recommended!

Tips on Changing a Recipe

Changing the YieldMost recipes, can be doubled successfully

by doubling the amount of each ingredientTIPS:

Adjust cooking timesUse larger equipment for mixing and

cookingFor a double recipe of a baked product, use two

baking pans of the original size rather than one large pan

These Steps are Fairly Simple!

1. Divide the desired yield by the recipe’s yield. Suppose a lasagna recipe yields 12 servings and you

want only 6. Divide 6 by 12, which gives you .5 or ½

2. Multiply each ingredient amount by the result in Step 1.

This keeps the ingredients in the same proportion as in the original recipe

3. Convert the measurements into logical, manageable amounts

4. Make any needed adjustments in equipment, temperature and time.

Substituting Ingredients

As with other changes, recipes for baked goods are the most sensitive to substitutions.

Replacing a nonessential ingredient with a similar one—walnuts for raisins—has little effect on the final product.

Substituting IngredientsSubstituting basic ingredients, even ones

as similar as butter and margarine, may change the recipe’s appearance, taste, or textureExperienced cooks often make these

changes intentionallyAlthough many new dishes and baked items are

created by altering basic recipes, the beginning cook needs to be careful about making revisions!

Collecting Recipes

Section 4

Introduction

If you haven’t already begun a recipe collection, now is a good time to start

What you learn in this course will help you choose recipes that you can prepare successfully and “troubleshoot” problems that might arise!As you develop skills and

understanding, a recipe that once seemed too challenging might become your specialty

Where Can you Find Recipes?CookbooksPublic LibraryFamily & FriendsMagazinesNewspapersPackage LabelsInternet Search

Trying a New Recipe

Study it carefully!Does it suit your cooking skills &

budget?Does it give all the needed

information?If you plan to use a new recipe for a

special occasion, try it ahead of time.Practice helps you work out any

problemsYou can make sure the recipe turns

out as expected and decide whether to add it to your collection

Organizing Recipes

Like an organized kitchen, an organized recipe collection makes cooking easier and more enjoyableIndex cards in a card file boxDivided notebook or binderPhoto albumsComputer programs

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