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Navigating in the kitchen

Navigating in the kitchen

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Navigating in the kitchen

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  1. Navigating in the kitchen HFN 201 Ms. Maharaj

  2. Using a cookbook • Supplies directions for cooking- a map almost to the final destination (the dish) • The list of directions for a particular dish is called a recipe • Cookbooks usually have components/sections • APPETIZERS • SOUPS • SALADS • MAIN MEAL (ENTRÉE) • DESSERTS • BEVERAGES

  3. Other information included in Cookbooks • Tips for buying produce or cuts of meats • Storage of food items/finished products • Preparation tips • Nutritional information (per serving etc) • Special instructions for alternative “diets” (E.g. diabetic options, high protein options –substitutions, low sodium/salt diets) • Historical information on food origins

  4. How are recipes created and formatted? Chefs of all vocations (areas) try out their recipes in a TEST KITCHEN -They revise the listing of ingredients– they are usually placed in list order (the sequence they are used) The point is to make it easier for you! -They are usually placed in this format with ingredients at the top and directions to follow A picture of the finished dish accompanies the recipe -YIELD: How many people/servings can be made in 1 recipe

  5. Unit of Measuring The Majority : Volume Canada: Metric System • Refers to the amt. of space the ingredient takes up • E.g. 500 ml of cabbage • Some is measured by Weight (pounds, kilograms etc) • Volume (ml or l) • Weight (g or kg) • Temperature (degrees Celsius) • Food Energy (kJ or calories)

  6. However… • Canada used Imperial Measurements before we switched over to metric • So…. Sometimes recipes have to CONVERTED • Imperial units are VERY common in recipes world wide • Volume • Tsp. Tbsp. • Cup (c) • Fluid Ounces (fl. Oz) • Pint (pt) • Quart (qt) • Gallon (gal)

  7. Imperial Unit continued • Weight • Ounce (oz) and pound (lbs)

  8. Imperial Unit continued • Temperature • Degrees (C) • Fahrenheit (F)

  9. Measuring in the Kitchen • Dry Measures • Comes in a set of containers • Spoons or Cup-like • Some will be in metric and imperial so no conversions necessary---Yeah! • Take a look at this video: what tips do they offer? http://www.youtube.com/watch?v=0v-ulU_mi7o

  10. Dry ingredients • Include flour, sugar, dry beans etc • Take a heaping spoon/container, then level off with a spatula • When measuring small amts. Use the measuring spoons for accuracy • Dash or pinches are also measurements! • If recipe calls for “sifted” ingredients, do so before measuring • E.g. flour http://www.youtube.com/watch?v=9mCutXI1ajY

  11. Measuring by weight • Food scale can be used

  12. Measuring Fats • Margarine, shortening and oil • Sticks method (butter) • Wrapper is usually marked

  13. Measuring Fats continued…. Dry measuring cup method - pack “fat” down in a measuring cup

  14. Water Displacement Method • Subtract amount of fat to be measured from 1 cup- marker in the measuring cup • The difference in the amt of water to pour into the measuring cup • When the water reaches the 1 cup level in the measuring cup when you combine fat and water, you have the correct measurement • It’s super complicated, but makes sense when you sit down to figure it out!

  15. Measuring cannot be under-estimated! • It can wreck a recipe if you don’t‘ follow it carefully! • Here are some useful tips… make notes as you go! http://www.youtube.com/watch?v=9YlkvmLk8nU

  16. On your own… Use the text Food for Today On p. 154 answer question 6