1. 5/15 • What main nutrient do grains have?

2. Functions of Ingredients

3. FLOUR Function/Purpose How to measure Sift or stir to incorporate air (sifting insures accurate measurements). Scoop gently into dry measuring cup, then level off. • Provides bulk • Provides structure • Acts as a thickener • Coats food

4. SWEETENING Function/Purpose How to measure Granulated Sugar Spoon into a dry measuring cup, level off. Brown Sugar Firmly pack into a dry measuring cup, level off Syrups Pour into a liquid measuring cup. • Adds flavor • Provides tenderness • Adds crispness • Browns as it melts during cooking (caramelizing)

5. LEAVENING AGENTS Function/Purpose How to measure Scoop with correct measuring spoon, level off. • Makes it rise or increase in volume.

6. FLAVORINGS Function/Purpose How to measure Solids or Granules Scoop into proper size measuring spoon Liquids Pour into proper measuring spoon. • Enhances natural flavors (salt) • Adds new flavors

7. EGGS Function/Purpose How to measure Unless another size is designated in the recipe, use large eggs for cooking. To measure half an egg, first beat the egg, then measure out 2 TBSP. • Add flavor • Provide moisture • Helps binds other ingredients together • Aids in browning

8. LIQUIDS Function/Purpose How to measure Use a liquid measuring cup, put it on a level surface, pour liquid into the cup, read it at eye level. • Add moisture • Helps ingredients to react with each other • Binds ingredients together

9. FATS OR OILS Function/Purpose How to measure SOLID FATS Cut to the required line. Scoop, press firmly, then level off top. Liquids pour into a liquid measuring cup. • Tenderize • Add moisture • Adds flavor • Adds a degree of brownness