Recipe and Measuring Basics

Recipe Basics

Recipe: set of directions for making food or beverage.

Success with a recipe: Cook’s skill Well written

Components of a Recipe

Ingredients: listed in the order they are used

Yield: number of servings or amount the recipe makes

Temperature, time, and equipment Ex pan size and type, oven

temperature, and cooking time

Continued

Step by step instructions clear and easy to follow

Nutrition information new recipe books and websites more conscious of what we are eating

Recipe Formats

Standard: list the ingredients first step by step directions for assembly

Less common: combine the ingredient followed by

the assembly, and so on

Examples Standard 1c butter ½ sugar 1 c flour 1 c choc chips

Cream butter and sugar together. Add in flour, mix well. Stir in choc chips.

Other Cream 1c butter and ½ sugar together. Add 1 c flour and mix well. Stir in 1 c choc chips.

Where can you find recipes?

Is the recipe accurate?

Analyze it: Are basic ingredients missing? Are descriptions of ingredients clear? Is a direction included for each

ingredient? Do you have all the information

needed to prepare the recipe?

Measuring

Units of Measurement

Volume- amount of space it takes up Most ingredients Ex: ¼ c

Weight Ex: 1 lb chicken Ex: 8 oz package chocolate chips

Number of items Ex: 2 eggs

Customary Units Volume

Teaspoon, tablespoon, cup, fluid ounce, pint, quart, gallon

Weight Ounce, pound

Temperature Degrees Fahrenheit

Length inches

Customary Unit Abbreviations:

Volume Teaspoon __________ Tablespoon __________ Cup __________ Fluid Ounce __________ Pint __________ Quart __________ Gallon __________

Customary Unit Abbreviations:

Weight, Temperature, Length

Ounce ______ Pound ______ Degrees Fahrenheit ______ Inches ______

Equipment for Measuring

Liquid measuring cups Dry measuring cups Measuring spoons Spoon Straight edge spatula

Equipment for Measuring

Dry measuring cups sets of several sizes

Liquid measuring cups Transparent, have measurement

markings on the side Measuring spoons

come in sets of 4 or 5

Measuring Liquids

Set cup on level surface Pour liquid into measuring cup Bend down, check measurement at eye level for an accurate reading

Add more or pour off excess Pour into mixing container

Measuring Dry Ingredients

Fill cup with ingredient, using the spoon method

Level off the top of the cup using a straight edge spatula

Pour into mixing container

Measuring Small Amounts

Use measuring spoons for amounts smaller than ¼ c

Level off dry ingredients “Heaping” teaspoon- do not level Dash or pinch- amount that will fit

between your thumb and finger

Measuring Sifted Ingredients

Mainly flour 1c sifted flour 1c flour, sifted

Measuring Fats

Butter or shortening can be measured in several ways

Stick method: ¼ pound sticks, markings on wrapper

Dry measuring cup method: Pack fat down into cup, level off,

empty as much as possible