NAVIGATING IN THE KITCHEN

HFN 201 Ms. Maharaj

Using a cookbook

Supplies directions for cooking- a map almost to the final destination (the dish)

The list of directions for a particular dish is called a recipe

Cookbooks usually have components/sections APPETIZERS SOUPS SALADS MAIN MEAL (ENTRÉE) DESSERTS BEVERAGES

Other information included in Cookbooks

Tips for buying produce or cuts of meats Storage of food items/finished products Preparation tips Nutritional information (per serving etc) Special instructions for alternative

“diets” (E.g. diabetic options, high protein options –substitutions, low sodium/salt diets)

Historical information on food origins

How are recipes created and formatted?

-Chefs of all vocations (areas) try out their recipes in a TEST KITCHEN

--They revise the listing of ingredients– they are usually placed in list order (the sequence they are used)

-The point is to make it easier for you!

--They are usually placed in this format with ingredients at the top and directions to follow

-A picture of the finished dish accompanies the recipe

--YIELD: How many people/servings can be made in 1 recipe

Unit of Measuring

Refers to the amt. of space the ingredient takes up

E.g. 500 ml of cabbage

Some is measured by Weight (pounds, kilograms etc)

Volume (ml or l) Weight (g or kg) Temperature (degrees

Celsius) Food Energy (kJ or

calories)

The Majority : Volume

Canada: Metric System

However…

Canada used Imperial Measurements before we switched over to metric

So…. Sometimes recipes have to CONVERTED Imperial units are VERY common in recipes world

wide Volume

Tsp. Tbsp. Cup (c) Fluid Ounces (fl. Oz) Pint (pt) Quart (qt) Gallon (gal)

Imperial Unit continued

Weight Ounce (oz) and

pound (lbs)

Temperature Degrees (C) Fahrenheit

(F)

Imperial Unit continued

Measuring in the Kitchen

Dry Measures Comes in a set of

containers Spoons or Cup-like Some will be in

metric and imperial so no conversions necessary---Yeah!

Take a look at this video: what tips do they offer?

http://www.youtube.com/watch?v=0v-ulU_mi7o

Dry ingredients

Include flour, sugar, dry beans etc

Take a heaping spoon/container, then level off with a spatula

When measuring small amts. Use the measuring spoons for accuracy

Dash or pinches are also measurements!

If recipe calls for “sifted” ingredients, do so before measuring E.g. flour

http://www.youtube.com/watch?v=9mCutXI1ajY

Measuring by weight

Food scale can be used

Measuring Fats

Margarine, shortening and oil Sticks

method (butter) Wrapper is

usually marked

Measuring Fats continued….

•Dry measuring cup method

• - pack “fat” down in a measuring cup

Water Displacement Method

•Subtract amount of fat to be measured from 1 cup- marker in the measuring cup•The difference in the amt of water to pour into the measuring cup•When the water reaches the 1 cup level in the measuring cup when you combine fat and water, you have the correct measurement

•It’s super complicated, but makes sense when you sit down to figure it out!

Measuring cannot be under-estimated!

It can wreck a recipe if you don’t‘ follow it carefully! Here are some useful tips… make notes as you go!

http://www.youtube.com/watch?v=9YlkvmLk8nU

Use the text Food for Today•On p. 154 answer question 6

On your own…