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Recipes

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by

Megan Wakefield

on 20 November 2014

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Transcript of Recipes

Title
Instructions
Recipes have their own language:
Cooking terms
Yield &
Serving Size
Culinary Practices -
Recipes
What parts does a recipe have?
Ingredients
Reading a Recipe, Measuring & Conversion
How much does the recipe make?
Ingredients listed in order with amount needed
BEAT
BOIL
CHOP
CORE
CREAM
CUT IN
FOLD
GRATE
GREASE
KNEAD
PARE
SAUTÉ
SIMMER
STIR
TOSS
WHIP
to make a mixture smooth by stirring rapidly
to cook a liquid until bubbles rise and break the surface
to cut into small pieces with a knife
to remove the center of a fruit
to blend with a spoon or electric mixer until fluffy, light, and well-blended (example: sugar, eggs, and shortening)
to mix shortening and flour with a pastry blender or two knives
to gently combine two mixtures by cutting down through the center with a rubber scraper, across the bottom of the bowl, and up and over close to the surface
to rub on a tool that separates or shreds the food into smaller pieces
to spread a thin layer of shortening or oil on a baking pan
to work or press dough with the palms of the hands
to remove the peeling by using a knife or peeler
to cook in a small amount of fat
to heat to just below boiling
to mix ingredients using a circular motion until well-blended
to mix foods lightly using a lifting motion with two forks or a fork and spoon
to beat rapidly and make light and airy (example: egg whites, whipping cream)
Measuring
Abbreviations
Equivalents
Halving a Recipe
Doubling a Recipe
1 tsp =

1/4 cup =

1 1/2 tsp =

3 cups =
1 tsp =

1/4 cup =

1 1/2 tsp =

3 cups =
Recipe makes 2 dozen cookies but you need 4 dozen
Recipe makes 4 serving but you only want 2
Full transcript