Foods 1 Notes for 2.04
***
CONVENIENCE FOODS
1.
Convenience foods, also called processed foods, are those that have been either completely or
in-part commercially prepared. These foods have been canned, frozen, cured, dried, or freeze-dried.
These types of processing help keep perishable foods from spoiling by destroying or slowing down the
growth of harmful microorganisms. Convenience foods can be stored at room temperature and for
longer periods of time than “fresh” foods.
2.
By following directions found on convenience food labels, the inexperienced cook can quickly
prepare tasty, nutritious meals with confidence. Most of these foods do not require special skills or
equipment to prepare, which the inexperienced cook may not have. Directions and ingredients on
convenience food labels give clues as to how the food can fit into a balanced, healthful diet or meal
plan.
A.
Some ADVANTAGES for using convenience foods in meal preparation are:
1
Saves time and energy
2
Shorter/easier meal preparation leads to families eating at home more often
3
Foods are sold year round
4
An inexpensive way to add variety and creativity
5
Many products have suggestions for “light” preparation methods to reduce fat, calories, etc.
B
Some DISADVANTAGES for using convenience foods in meal preparation are:
1
Higher costs than homemade or semi-homemade
2
Some nutrients are lost during processing
3
Products may contain higher amounts of fat, sugar, sodium, and calories
4
Products may contain additives – preservatives, coloring, etc.
5
Products may lack appeal of foods prepared at home
6
Packaging may negatively impact the environment
C.
To be successful, it is important for inexperienced cooks to understand the classifications of
information and interpret directions on convenience foods and in recipes. The information includes:
1
Yield
2
Ingredients and their amounts
3
Step-by-step directions
4
Container size and type
5
Temperature and time
D.
help:
Following the directions on convenience food labels and in recipes is important because they
1
Ensure successful food preparation
2
Avoid frustration
3
Avoid wasting ingredients and money
4
Allow the cook to combine a few convenience foods with basic “fresh” ingredients for easier and
quicker meal preparation
***
INCREASING AND DECREASING RECIPE YIELDS
1.
It is important to remember that when changes are made to the recipe yields and ingredients, it
is usually necessary to make additional changes in:
a
Equipment size (Ex. 2-quart vs. 4-quart saucepan)
b
Equipment shape (Ex. Square vs. rectangular)
c
Temperature (Ex. Higher or lower than indicated on the recipe)
d
Time (Ex. Longer or shorter than indicated on the recipe)
2.
To change the yield of a recipe, follow the steps listed below:
a
Step 1 Divide the desired yield by the recipe’s original yield. The result is called the
conversion factor.
b
Simple yield conversions are:
1. Doubling recipes – multiply all ingredients by 2
2. Halving recipes – divide all ingredients by 2 (multiply by ½)
c
Step 2 Multiply all recipe ingredients by the conversion factor.
d
Step 3 Change all measurements into the logical, manageable amounts (Ex. 3 tsp. = 1 Tbsp. and
4/3 c. = 1 1/3 c.)
***
CHANGING INGREDIENTS
1.
Conventional recipes must be adjusted for high-altitude cooking. Recipes are usually written for
altitudes of 3,000 feet and below. If cooking at higher altitudes, the recipes will need to be changed
because:
a.
As altitude get higher, air pressure gets lower and liquids will boil at a temperature below 212
0F. Foods simmering in the liquid will take longer to cook, so they require more liquid and longer
cooking times.
b.
Because the gas bubbles formed by the liquid in baked goods rise more quickly, the batter will
rise before set. To prevent the center of the baked goods from collapsing, use less baking powder and
sugar than indicated in the recipe and increase the oven temperature.
2.
Conventional recipes can also be adjusted for microwave cooking. Typically, the following
adjustments must be made:
a
Decrease the liquid by one third the total amount
b
Eliminate fats (both solid and liquid) unless they provide flavor
c
Use only half of the seasonings because they intensify when microwaving.
d
Use HIGH power level unless it is a delicate food, which needs MEDIUM-HIGH power level
e
Decrease the cooking time – look in microwave cookbook for a similar recipe
f
Allow for standing time – food continues to cook
3.
Sometimes it is necessary to substitute one ingredient for another when preparing foods.
Reasons for substituting ingredients in recipes include:
a
Unavailable ingredients
b
Cost of ingredients
c
Nutritional value (Ex. need to increase or decrease fiber, fat, sodium, etc.)
d
Creativity
4.
Some recipes are easier to adjust than others. Recipes with NON-ESSENTIAL ingredients are
easily adjusted, while those containing ESSENTIAL ingredients are really difficult to change.
a
NON-ESSENTIAL ingredients are those that act independently of each other. They are found in
recipes for soups, stews, salads, casseroles, stir-fry, etc. These can be substituted without changing the
recipe’s appearance, taste, or texture.
b
ESSENTIAL ingredients are those that have specific functions in a recipe. These ingredients,
including flour, salt, sugar, fat, and leavening agents, work in exact proportion to each other, almost like
a chemical formula. They are found in recipes for cakes, cookies, breads, and other baked goods.
Because the recipes are so sensitive to changes in these ingredients, the appearance, taste, or texture
are affected.
c
Common ingredient substitutions can be found in well-written cookbooks and on the Internet.
These substitutions can usually be made without any significant difference in the final product. The
following is a chart of some common ingredients and their substitutions:
*** COMMON INGREDIENT SUBSTITUTIONS
INGREDIENT
SUBSTITUTION
1 c. cake flour
for
1 c. – 2 Tbsp. (7/8 c.) all-purpose flour
1 c. self-rising flour for
1 c. all-purpose flour + 1 tsp. baking powder + ½ tsp. salt
1 c. buttermilk
for
1 Tbsp. lemon juice or vinegar + enough milk to equal 1 c. (Stir and allow
mixture to stand several minutes before using.)
1 large egg
for
1 Tbsp. cornstarch
1 c. corn syrup for
2 egg whites
for
2 Tbsp. all-purpose flour
1 ¼ c. sugar + ¼ c. liquid used in recipe
1 oz. unsweetened baking chocolate
margarine, or vegetable oil
for
3 Tbsp. unsweetened cocoa + 1 Tbsp. butter,
1 2/3 oz. semisweet chocolate for
1 oz. unsweetened chocolate + 4 tsp. sugar OR 1 oz.
semisweet chocolate chips + 1 tsp. shortening.
1 tsp. dry mustard
for
1 clove garlic
1/8 tsp. garlic powder
for
1 Tbsp. chopped fresh herb
1 Tbsp. prepared mustard
for
1 tsp. chopped dried herb