Transcript Units of Measurement

Using Recipes
Chapter 24
Foods I
Miss Palmer
The Well-Written Recipe
Section 1
Introduction
 Besides a title that names the dish, there are SIX essential
parts of a recipe…
1.
2.
3.
4.
5.
6.
List of ingredients
Yield
Temperature and time
Container size and type
Step-by-step directions
Nutrition analysis
1) List of Ingredients
 Ingredients are given in exact amounts and in the order of
the use
 This makes it easier to follow the recipe without leaving
anything out
2) Yield
 The 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 & Type
 Containers are described in as much detail as needed
 A 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 Directions
 Directions should be in logical order, clear, and
easy to follow
 To 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 serving
 carbohydrates
 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 Systems
 2 Types of measurement systems.
 Customary system
 Metric system
Customary System
 Also called U.S. standard or English
 measuring system in the U.S. based on such units as inches and ounces
Metric System
 Measuring system based on multiples of ten
 Used in most other countries of the world
 For instance
 1 dollar = 100 pennies
 1 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 Measure
 In the two systems of measurement, different units express
volume, weight, dimensions, and temperature in recipes.
 Volume
 The amount of space an ingredient takes up
 ½ cup chopped celery
 250 mL milk
 Weight
 Measures the heaviness of an ingredient
 1 lb. ground beef
 50 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 rice
 Since 1 cup = 8 fluid ounces, both of these ingredients have the same
volume
 What about their weights?
 Because popcorn is mostly air, it is lighter than rice
 You can find out how many ounces each weighs
kitchen scale
with a
in Foods Class
 When you work with a recipe, math skills
help you determine quantities
 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?
 Cooks use equivalents to get answers!
Equivalents
 Different units of equal measure
Volume Equivalents
¼ 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 Equivalents
1 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
pint!
every
Changing a Recipe
Section 3
Introduction
 From time to time, you may wish to change a recipe
 Do 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
Tips on Changing a Recipe
 Baking takes precise measurements. Recipes for baked
items are like chemical formulas
 Because 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!
Changing the Yield
 Most recipes, can be doubled successfully by doubling the
amount of each ingredient
 TIPS:
 Adjust cooking times
 Use larger equipment for mixing and cooking
 For 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!
Divide the desired yield by the recipe’s yield.
1.

Multiply each ingredient amount by the result in Step 1.
2.

3.
4.
Suppose a lasagna recipe yields 12 servings and you want only 6. Divide 6
by 12, which gives you .5 or ½
This keeps the ingredients in the same proportion as in the original recipe
Convert the measurements into logical, manageable amounts
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 Ingredients
 Substituting basic ingredients, even ones as similar as
butter and margarine, may change the recipe’s
appearance, taste, or texture
 Experienced cooks often make these changes intentionally
 Although 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?
 Cookbooks
 Public Library
 Family & Friends
 Magazines
 Newspapers
 Package Labels
 Internet 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 problems
 You 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 enjoyable
 Index cards in a card file box
 Divided notebook or binder
 Photo albums
 Computer programs
THE END 