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Recipe Parts and Kitchen Math

learn the key parts of a recipe, common abbreviations, and measurement conversions.
by

Cara Jackson

on 14 September 2015

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Transcript of Recipe Parts and Kitchen Math

What are the measurement abbreviations for...
teaspoon
tablespoon
cup
pint
quart
gallon
ounce
pound
Fahrenheit
What do we do?!
Conversions
3 t. = 1 T.

16 T. = 1 c.

1 c. = 8 oz.

1 lb. = 16 oz.

4 qt. = 1 gal

2 pt. = 1 qt.

2 c. = 1 pt.

Gallon Guy
Scenario:

A recipe asks for 2 1/2 pints of yogurt. You only have a measuring cup. How many cups of yogurt will you need to equal 2 1/2 pints?
Scenario:

You need to multiply the yield of a recipe by 8. The recipe currently asks for 4 cups of molasses. How many gallons of molasses will you need for your new yield? How many quarts? How many pints?
Scenario:

A recipe asks for 1/3 c. of sugar. How many T. of sugar will you need?
Skim through the recipes with a partner.

Write down as many common pieces of information you find throughout all of the recipes.
After you have tried to label the parts, check it using the next slide!!!
Next Slide – Answer Key
Let's practice IDing the parts
Nutrition information is not necessary for preparing a recipe, but it is very useful information when planning foods to fit into a particular eating plan.
Some recipes include number of calories and/or grams per serving of various nutrients.
Optional: Nutrition Analysis
3. Step By Step Directions for Mixing & Handling
The recipe should have directions for how to prepare it.

- steps listed in the order & numbered

- sometimes written in paragraph form... read & follow VERY carefully.
2 c. flour ¼ tsp. nutmeg
¾ tsp. salt 1 egg, beaten
4 tsp. baking powder 1 c. milk
¼ c. sugar 1/3 c. shortening, melted
¾ tsp. cinnamon ¾ c. apples, chopped

Preheat oven to 400F.
Grease muffin pans.
In large mixing bowl, sift together the flour, salt, baking powder, sugar, cinnamon, & nutmeg. Make a well in the dry ingredients.
In separate mixing bowl, blend together egg, milk, and shortening, and add to dry ingredients; stir until ingredients are just moistened.
Fold apples into batter.
Fill muffin pans 2/3 full.
Bake for 25 minutes, or until golden brown.
Apple Muffins
1 dozen
5. Temperature & Time
Some recipes give you exact cooking temperatures and times (ex. 375°F for 15 minutes)
Others will tell you how to cook the food (ex. Heat liquid until it simmers.)
.
Ingredients are listed:
-exact amount needed.
- specific form of ingredients
- should be listed in the order they are used in the recipe
2. List of Ingredients & Amounts
Container Size
Most recipes do not state ALL the necessary equipment.

If specified, need to use that equipment so the food will not overflow or overcook.
4. Equipment (Container Size & Type)
Yield
The yield tells the number and size of servings the recipe will make.

Knowing the yield in advance helps one to know if more or less food is needed – whether or not to make more or less of the food.
1. Yield
Recipe Sleuth
????????
Put brackets { } around the ingredients.

Circle the ingredient amounts.

Place a star beside the yield.

Put a box around the cooking temperature.

Underline the cooking time.

Put an asterisk * * on either side of the cooking container.

Highlight nutritional analysis (if given).
Apple Muffins
1 dozen
2 c. flour ¼ tsp. nutmeg
¾ tsp. salt 1 egg, beaten
4 tsp. baking powder 1 c. milk
¼ c. sugar 1/3 c. shortening, melted
¾ tsp. cinnamon ¾ c. apples, chopped

Preheat oven to 400°F.
Grease muffin pans.
In large mixing bowl, sift together the flour, salt, baking powder, sugar, cinnamon, & nutmeg. Make a well in the dry ingredients.
In separate mixing bowl, blend together egg, milk, and shortening, and add to dry ingredients; stir until ingredients are just moistened.
Fold apples into batter.
Fill *muffin* pans 2/3 full.
Bake for 25 minutes, or until golden brown.
No Nutritional analysis given…….
Package Labels
Recipes passed down from generations within a family.
Family Recipes






The Internet is the quickest & easiest way to research a recipe by ingredient, type or time!!!!
(and also store your recipes)

Internet Sites and Apps
Where do I find a well written recipe?
RECIPE SOURCES

Circulars or newspaper inserts with recipes for foods on specials. Often recipes are located right next to coupons as an added incentive.
Grocery Ads
Favorite recipes sent in by subscribers or seasonal recipes by advertisers
Newspapers
Cooking Light
Better Homes & Gardens
Gourmet
Southern Living
Taste of Home
Bon Appetit
Magazines
COOKBOOKS
NOT THAT!
An egg is equal to about 1/4 cup...
so half would be 2 tablespoons
2.03I_1 Cutting, Preparing, and Cooking Terms
To turn on an appliance or oven to a desired temperature about 5-10 minutes before food is to be placed in it
Preheat
2.03I_1 Cutting, Preparing, and Cooking Terms
Miscellaneous
2.03I_1 Cutting, Preparing, and Cooking Terms
To cook bite-sized small pieces of food quickly over high heat in a small amount of fat while stirring constantly.
Stir-fry
2.03I_1 Cutting, Preparing, and Cooking Terms
To lightly brown or cook food in a small amount of hot fat over moderate heat; Pieces of food are cut into small or thin pieces preserving texture, moisture, flavor.
Equipment: Frying pan and butter/oil
Sauté
2.03I_1 Cutting, Preparing, and Cooking Terms
To cook food by completely immersing in hot fat; also know as French fry
Deep-fry
2.03I_1 Cutting, Preparing, and Cooking Terms
Cooking Terms:
Cooking in Fat Methods
2.03I_1 Cutting, Preparing, and Cooking Terms
To cook food in liquid that is just below the boiling point
Equipment: Saucepan
Simmer
2.03I_1 Cutting, Preparing, and Cooking Terms
To cook food in a microwave oven using little or no liquid
Microwave
2.03I_1 Cutting, Preparing, and Cooking Terms
To cook food in hot liquid, 2120F, having bubbles that rise to and break on the surface of the liquid
Boil
2.03I_1 Cutting, Preparing, and Cooking Terms
Cooking Terms:
Moist Heat Methods
2.03I_1 Cutting, Preparing, and Cooking Terms
To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce
Barbeque
2.03I_1 Cutting, Preparing, and Cooking Terms
To cook meat, fish, or poultry uncovered in an oven with dry, hot air
Roast
2.03I_1 Cutting, Preparing, and Cooking Terms
To broil over hot coals or on a griddle
Grill
2.03I_1 Cutting, Preparing, and Cooking Terms
To cook uncovered under a direct heat source
Broil
2.03I_1 Cutting, Preparing, and Cooking Terms
To cook in an oven with dry, hot air
Bake
2.03I_1 Cutting, Preparing, and Cooking Terms
To beat quickly and vigorously by hand, wire whisk, or mixer to incorporate air and to make a mixture light and fluffy
Equipment: Wire whisk or electric mixer
Whip
2.03I_1 Cutting, Preparing, and Cooking Terms
To mix using a spoon or wire whisk with a circular motion
Stir
2.03I_1 Cutting, Preparing, and Cooking Terms
To combine two or more ingredients into one mass by stirring or beating them
Mix
2.03I_1 Cutting, Preparing, and Cooking Terms
To work a ball of dough with the heels of the hands repeating press, fold, and turn motions until the dough is smooth and elastic
Equipment: Hands
Knead
2.03I_1 Cutting, Preparing, and Cooking Terms
To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks or knives, or the hands
Cut in
2.03I_1 Cutting, Preparing, and Cooking Terms
To blend or mix two or more ingredients
Combine
2.03I_1 Cutting, Preparing, and Cooking Terms
To stir or mix ingredients until they are thoroughly combined and smooth
Blend
2.03I_1 Cutting, Preparing, and Cooking Terms
To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor with an up-and-down and circular motion
Beat
2.03I_1 Cutting, Preparing, and Cooking Terms
Mixing Terms
2.03I_1 Cutting, Preparing, and Cooking Terms
To leave an opening in the covering of a food through which steam can escape.
Vent
2.03I_1 Cutting, Preparing, and Cooking Terms
To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning.
Soak
2.03I_1 Cutting, Preparing, and Cooking Terms
To change food from a solid to a liquid by applying heat.
Melt
2.03I_1 Cutting, Preparing, and Cooking Terms
To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber.
Tenderize
2.03I_1 Cutting, Preparing, and Cooking Terms
To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor to or tenderize the food.
Marinate
2.03I_1 Cutting, Preparing, and Cooking Terms
To rub fat on the surface of a food or a cooking utensil
Grease
2.03I_1 Cutting, Preparing, and Cooking Terms
To lightly sprinkle the surface of a food with crumbs, flour, or sugar.
Dust
2.03I_1 Cutting, Preparing, and Cooking Terms
To separate solid from liquid materials by pouring the mixture through a strainer or sieve.
Strain
2.03I_1 Cutting, Preparing, and Cooking Terms
To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels.
Drain
2.03I_1 Cutting, Preparing, and Cooking Terms
To cause a solid food to turn into or become part of a liquid.
Dissolve
2.03I_1 Cutting, Preparing, and Cooking Terms
To expose to warmth in order to free from a frozen state.
Defrost/Thaw
2.03I_1 Cutting, Preparing, and Cooking Terms
To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon, to keep the food moist and add flavor.
Baste
2.03I_1 Cutting, Preparing, and Cooking Terms
Preparation Terms
2.03I_1 Cutting, Preparing, and Cooking Terms
To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down.
Slice
2.03I_1 Cutting, Preparing, and Cooking Terms
To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in.
Score
2.03I_1 Cutting, Preparing, and Cooking Terms
To remove the outer layer/skin, by stripping or pulling off with your finger or a knife
Peel
2.03I_1 Cutting, Preparing, and Cooking Terms
To cut or break food into long, thin strips by using a knife, fork, or grater.
Shred
2.03I_1 Cutting, Preparing, and Cooking Terms
To cut food into small, equal size squares about ¼ to 1/8 inch in size.
Equipment: French or Chef’s Knife, c. board
Dice
2.03I_1 Cutting, Preparing, and Cooking Terms
To cut food into small, equal size squares about ½ inch in size.
Cube
2.03I_1 Cutting, Preparing, and Cooking Terms
To cut food into very fine, uneven
pieces.
Equipment: French or Chef’s knife.
Mince
2.03I_1 Cutting, Preparing, and Cooking Terms
To cut food into small, uneven pieces

Equipment: French or Chef’s Knife
Chop
Which ones could you explain to a friend?

Which ones would you have a hard time explaining ?

What category would each fit in…MCMC?

MEasurement, CUtting, MIxing, COoking
2.03I_1 Cutting, Preparing, and Cooking Terms
Cooking Terms
2.03I_1 Cutting, Preparing, and Cooking Terms
Cutting, Preparing and Cooking Terms
2.03I_1 Cutting, Preparing, and Cooking Terms
To cook food in a small amount of hot fat
Fry
2.03I_1 Cutting, Preparing, and Cooking Terms
To cook food in a pan using vapor produced by a boiling liquid
Equipment: Steamer or Double Boiler
Steam
2.03I_1 Cutting, Preparing, and Cooking Terms
To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan
Braise
2.03I_1 Cutting, Preparing, and Cooking Terms
Cooking Terms:
Dry Heat Methods
2.03I_1 Cutting, Preparing, and Cooking Terms
To lightly mix ingredients by tumbling them with tongs or a large fork and spoon
Toss
2.03I_1 Cutting, Preparing, and Cooking Terms
To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients by putting them through a sieve
Sift
2.03I_1 Cutting, Preparing, and Cooking Terms
To blend a delicate mixture into a heavier one, using a rubber spatula, spoon, or wire whisk in a gentle up, down, and over motion so that the mixture stays light
Equipment: Bowl and spatula
Fold in
2.03I_1 Cutting, Preparing, and Cooking Terms
To beat solid fat and sugar with a wooden spoon or electric mixer until smooth, light, and creamy
Cream
2.03I_1 Cutting, Preparing, and Cooking Terms
To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking. (Ex. Cast iron skillet)
Season
2.03I_1 Cutting, Preparing, and Cooking Terms
To sprinkle or coat a food with flour.
Equipment: Flour, crumbs or seasoning.
Flour/Dredge/Coat
2.03I_1 Cutting, Preparing, and Cooking Terms
To lower a food’s temperature to freezing or below by placing it in a freezer.
Freeze
2.03I_1 Cutting, Preparing, and Cooking Terms
To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler.
Pare
2.03I_1 Cutting, Preparing, and Cooking Terms
To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater.
Equipment: Grater
Grate
The appetizer
(With any standard recipe in mind...)

What can you list as the essential parts of a recipe?

(hint: there are 5 with an optional 6th)
What would have to change if you
don't have specified pan size!?!
And now....
The moment you've all been waiting for,
Your first team lab recipe selection.....

BREAKFAST

Fluid ounces
MATH in the KITCHEN!?!?!?!
1 egg = 4 Tbs
so 1/2 egg = ? and how?
THE APPETIZER
Full transcript