PPT-Reading a Recipe and Measuring Ingredients

Importance of reading a recipe Steps to Reading a Recipe Step 1 Read your list of ingredients Make sure you have all of the items available before you start You dont want to get halfway through the recipe and find you are missing a key ingredient . All rights reserved This tip sheet was developed in conjunction with the Great Trays TM Partnership dap with permission by ina Ba no inda Die an and sk ey from hn al ta tool art of Io old tar le nu at in 20 Io Nu trition Proj Io De ar me of Edu atio MatMuffin. Smoothie . . . . . We’ve made a little video to show you how to do the recipe. A Little video for you!. Now we will show you our recipe . Preparation. . . Ingredients. :. 1 . egg. How to Measure. LT: . Too much or too little of an ingredient = big difference in product outcome. Learn:. Which tool to use. How to use meas. tools CORRECTLY. Essential Question. Why use standardized recipes?. Objective: Demonstrate measurement procedures, equivalents and conversions. . A . well written . recipe . includes the following. :. Name of . INGREDIENTS. . and . AMOUNTS. . needed.. YEILD. : . # OF PEOPLE THE RECIPE SERVES. List the FOUR parts of a recipe:. List and amounts of ingredients. Step-by-step instructions. Essential info about temperature and equipment. Number of servings. 2. What are the EIGHT steps to following a recipe correctly?. Measuring accurately is probably the most important cooking skill in the kitchen. . Home Economists in test kitchens spend many hours testing recipes with varying measurements in a process called 'tolerance testing'. A recipe must perform well even though the ingredient amounts are changed; if it fails, it is not published. . RECIPE: a set of instructions for preparing food or drink.. Parts of a Recipe. Name of Recipe:. . description of what you are making.. Serving/Yield: . Amount the recipe will make.. Nutritional Analysis: . Liquid Ingredients. Place a liquid measuring cup on a level surface.. Pour the liquid in to the cup to the correct line.. Check . the measurement at . eye level to be sure you measured the correct amount. Objectives. AFTER READING THIS CHAPTER, YOU WILL BE ABLE TO:. 1. describe the parts of a recipe. 2. define recipe terms. 3. measure ingredients accurately.. New Terms. Recipe:. A list of ingredients and directions for preparing a food.. Nutrition & Wellness. 2013-2014. I. Measuring: . Match each ingredient with . ONE. measuring Tool (A or B) and fill in the remaining blanks with the measuring methods(C, D, E, F) listed below. . Introducing a Cookbook. Cookbook Use:. It is a book that provides . suffestions. to help a cook decide what to prepare and serve.. Contains recipes. Varieites. of Cookbooks. Many cookbooks are created to meet the needs of different people. Part Two – Using Standardized Recipes. Introduction. A . recipe. is one of the most versatile and hardworking tools in the professional kitchen. . The ability to read a recipe correctly and use it as the basis of a variety of calculations is critical to a chef’s success.. Recipe Calculations Mark Roe, EuroFIR AISBL Susanne Westenbrink, RIVM, Netherlands Workshop On Standardized Methodologies For Creating Food Composition Databases Tunis, Tunisia, 5th-8th November 2018 Know the cost of a recipe before it is made.. Calculate the cost of the ingredients used, not the ingredients purchased. . Compare the difference in cost of changing ingredients in a recipe on the total cost..