FOOD PREPARTION MANAGEMENT
Reading a Recipe
D. Reading a Recipe and Measuring
1. List the FOUR parts of a recipe:
1. List and amounts of ingredients
2. Step-by-step instructions
3. Essential info about temperature and
equipment
4. Number of servings
2. What are the EIGHT steps to following
a recipe correctly?
1.
2.
3.
4.
5.
6.
7.
8.
Read the recipe carefully before beginning
Check to see if you have all the ingredients
Pre-heat the oven if needed
“Gather” all equipment needed
Complete preparation of specific ingredients
(EX: Chopped Nuts, Melted Chocolate, etc.)
Measure exactly!
Mix carefully, following each direction
Bake or cook at temperature and time directed
3. What is the most important step and
why?
•
#1! (Reading the recipe)-so you know what you
need to do and what ingredients you need
4. Before cooking, you should wash
your hands for at least how long?
•
20 seconds
5. What should you NEVER do when
measuring flour?
•
Pack or tap the cup (it releases the air needed in
the measurement)
How should you measure flour instead?
•
Spoon in the flour then level it off
6. What is the most efficient way to
measure the following measurements
of dry ingredients?
•
1/4 c.
4 Tbsp. = ___________________
•
1/2 c. + 1/4 c.
3/4 c. = ___________________
1 Tbsp.
•
3 tsp. = ___________________
•
2 Tbsp.
1/8 c. = ___________________
7. When cutting a recipe in half, or when
doubling a recipe:
The cooking TEMPERATURE remains the
same, but the SIZE of the cooking pan and
the length of TIME will be affected.
8. When baking with a glass dish, you
need to reduce (lower) the oven
temperature by:
25⁰
C. Measurements
1. The 2 Types of Standard Measuring Tools
(Coffee mugs, soup spoons and glasses vary in size and can’t give accuracy)
LIQUID INGREDIENTS
DRY INGREDIENTS
2. MEASURING
a. Flour: spoon into dry measuring cuplevel off
Sift into dry measuring cup-level off
NEVER tap or pack!
a. Brown Sugar:
Pack into dry measuring cup (with spoon,
NOT hands!), level off. Should look like a
sand castle
a. Oil, Milk, Water:
Pour liquid into liquid measuring cup.
Come down to eye level to see the
measurement. NEVER pick up the liquid
measuring cup to check.
a. Margarine:
Use wrapping to measure Tbsps or cups.
1 cube = ½ cup or 8 Tbsp
a. Sugar/Salt:
Scoop into dry measuring cup-level off
a. Shortening/Peanut Butter:
 Line dry measuring cup with
plastic wrap. Scoop into cup, cut
through to eliminate air bubbles,
level off. Lift plastic wrap to
remove contents.
 Fill liquid measure cup with
water to a certain level, add
certain amount of ingredient, ie:
half cup water, half cup
PB=water at 1 cup mark. Pour
off water, add ingredient to
product.
a. Eggs:
Recipes usually call for Large eggs unless
specified. 1 large egg= ~2 Tbsp.
Measuring
 3. Standard measuring cups come in what 4 sizes?
 ___1/4____
__1/3___
__1/2__
___1__
 4. Standard measuring spoons come in what 4 sizes?
 __1/4_tsp__
__1/2_tsp__1 tsp_ _1_Tbsp_
 What two cups are need to measure ¾ cup?
 ___1/2____ + ___1/4____ = ¾ cup
 The bigger the bottom fraction number, the SMALLER the
amount. ¼ vs 1/8
1/16 vs 1/3
5. Equivalents & Abbreviations
Min. = minute
Oz. = ounce
Qt. = quart
Pt. = pint
Gal. = Gallon
Hr. = hour
Doz. = dozen
T., Tbsp., or tbsp = tablespoon
t., or tsp. = teaspoon
C. = cup
lb. or # = pound
Pkg. = package
GOOP LAB
 How did it go?
 What’s your evaluation of it?
 Was it a positive experience?
 Does it matter to have a complete recipe?
(A) USING A WORK PLAN
 A work plan is a list of all the tasks it takes to prepare a meal.
 Listed in chronological order based on the starting time.
 Begins with a detailed menu and every food you plan on serving
SUNDAY BRUNCH
Orange Juice
Broiled Ham steak
French Toast with Cherry Sauce
Bran Muffins
Milk
2. The Work Plan Steps
Description
1. Read Recipes Beforehand
Read through the list of ingredients and all instructions,
including instructions on packages. NOTE:
- Food and equipment needed
- Oven temperature and cooking time
- Food preparation techniques to use
2. List the Tasks
List all task that will be involved including setting the
table and cleaning up.
How can you simplify the work?
- What can you do ahead of time?
3. Develop a Timetable
Show the total time needed to complete each task and
the time to start the task.
-Work backwards from when you want to
have everything ready to serve.
4. Make and Carry Out the Work
Plan
Follow your start to finish road map
5. Evaluate the Work Plan
Review the plan. Was the meal completed on time?
Did you feel hurried? Was the plan flexible? What
changes would you make?
WORK PLAN FOR SUNDAY BRUNCH
Time
Task
9:50
Mix frozen juice in pitcher and refrigerate
9:55
Set the table
10:05
Gather equipment and ingredients
10:15
Do pre-preparation: Open packages, measure ingredients, wrap muffins in
paper towels, get cleanup area ready.
10:35
Start French Toast: Mix batter, heat skillet, dip bread, fry.
10:40
Put ham in broiler and set timer
10:45
Prepare cherry sauce and finish French toast
10:50
Warm bran muffins in microwave oven
10:55
Put food on plates in kitchen. Pour beverages.
11:00
Eat
Why was the time chosen to mix the orange juice? What other time management tasks were done?
Working in a School Lab takes:
 Organizing
 Jobs, tasks, and cleaning as you go.
 Cooperating, helping, and showing respect.
 Communicating
 Recipe tasks, warning of potential safety hazards, updating
progress, and evaluating after.
 Taking responsibility
 For your assigned job and doing it carefully and efficiently.
Accuracy and safety are a big part of taking responsibility.
Assignment #3 Getting Started
Recipe
 Beat a good lump of butter with a teacup of sugar. Mix in 2
scoops of flour, a pinch each of salt and soda, 2 eggs, and enough
milk to make a thin batter. Add a handful of nuts. Pour in the pan
and bake in a quick oven until done.
 Any Questions?
6 Parts of a well written recipe
DESCRIPTION
LIST OF INGREDIENTS
YIELD
COOKING METHOD,
TEMPERATURE, & TIME
CONTAINER SIZE & TYPE
STEP-BY-STEP DIRECTIONS
NUTRITION ANALYSIS
GIVEN IN EXACT AMOUNTS AND LISTED IN
ORDER
THE AMOUNT OR NUMBER OF SERVINGS THE
RECIPE MAKES
HOW LONG TO COOK, WHAT TEMPS,
REMINDER TO PREHEAT, WELL WRITEN
INSTRUCTIONS.
AS MUCH DETAIL AS NEEDED “A LARGE
BOWL” OR “8-IN SQUARE PAN”
CLEAR, EASY TO FOLLOW DIRECTIONS IN
LOGICAL ORDER
CALORIES AND NUTRIENTS
I.E. Granola
Yield-8 cups
(16 ½ c servings)
Nutritional Analysis per serving: 260 calories, 5 g protein, 36
g total carbohydrates, 3 g dietary fiber, 20 g sugars, 12 g total
fat, 2 g saturated fat, 0 g trans fat, 15 mg sodium.
Percent Daily Value: vit A 4%, vit C 6%, calcium 2%, iron 8%
Ingredients
3 c rolled oats
1 c mixed seeds or grains (sunflower, sesame seeds, wheat germ, shredded wheat)
1 c crisp rice cereal
½ c vegetable oil
½ c honey
1 c raisins
1 c dried fruit
Directions
1. Preheat oven to 300 degrees.
2. Mix all ingredients except raisins and dried fruit in a large bowl.
3. Spread in single layer on baking sheet.
4. Bake for 30 minutes, stirring often, or until golden brown.
5. Remove from the oven and stir in raisins and dried fruit. Cool.
“ This is delicious! How did you make it?”
 A recipes success hinges greatly on putting the ingredients
together in the right proportions and in the right order.
 Ingredients are listed first
 Step by step directions come second.
 Two most common formats for recipes:
 1st CUSTOMARY SYSTEM
 2nd METRIC SYSTEM
Measuring by Weight
Make your own recipe