USING A RECIPE by srutledge

USING A RECIPE

Published on Dec 06, 2015

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SUBSTITUTIONS CAN BE MADE IF YOU ARE OUT OF CERTAIN INGREDIENTS

YOU WILL NEED TO UNDERSTAND TERMS BEFORE YOU COOK

A GOOD RULE IS TO NEVER OVERCOOK

KEY TO A SUCCESSFUL MEAL IS PLANNING

MAKE AS MANY MEAL PREPARATIONS AHEAD OF TIME AS POSSIBLE

LEARNING TO WORK AS A TEAM IS AN IMPORTANT SKILL

YOU WILL NEED A WORK PLAN IN ORDER TO COMPLETE ALL DUTIES

MAKE OUT A SHOPPING LIST AND A TIME SCHEDULE

GIVES THE OPPORTUNITY TO IDENTIFY STRENGTHS AND WEAKNESSES

Slide Notes

USING A RECIPE

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PRESENTATION OUTLINE

UNDERSTANDING HOW TO USE RECIPES

UNDERSTANDING HOW TO USE RECIPES

STEPS FOR USING RECIPES1. READ RECIPE BEFORE YOU START2. BE SURE YOU UNDERSTAND ALL ABBREVIATIONS USED IN RECIPE3. BEFORE YOU START GATHER ALL YOUR INGREDIENTS

STEPS FOR USING RECIPES4. IF THE RECIPE CALLS FOR THE OVEN TO BE PREHEATED THIS IS THE TIME TO TURN IT ON5. FOR BEST RESULTS FOLLOW THE RECIPE INSTRUCTIONS EXACTLY6. FOR THE BEST FLAVORS AND APPEARANCE MAKE SURE THAT YOU FOLLOW THE TIMING OF THE RECIPE EXACTLY

USING INGREDIENT SUBSTITUTIONS

MEASURING TECHNIQUES1. FOR DRY INGREDIENTS OVERFILL THE MEASURING CUP THEN LEVEL IT OFF WITH A KNIFE2. FOR LIQUID INGREDIENTS USE CLEAR MEASURING CUPS AND SIT ON A FLAT SURFACE TO CHECK FOR ACCURACY

UNDERSTANDING RECIPE TERMS

CHANGING THE YIELD:IN ORDER TO CHANGE THE SERVINGS OF YOUR RECIPE YOU NEED TO KNOW HOW TO PREPARE THE RECIPE TO PRODUCE THE NUMBER OF SERVINGS NEEDED.

LEARNING COOKING METHODS2 BASIC CATEGORIES:1. MOIST HEAT COOKING -FOOD IS COOKED IN A MOIST ENVIRONMENT DUE TO WATER BEING ADDED OR THE LIQUID OF THE FOOD.

COOKING METHODS2. DRY HEAT COOKING - THIS IS WHERE FOOD IS COOKED BY DRY AIR OR ON A DRY SURFACE WITH NO WATER ADDED.

GENERAL COOKING GUIDELINES

MICROWAVE COOKING:FOODS COOK MUCH FASTER IN A MICROWAVE THAN AN OVEN.DEFROST CYCLE IS USED QUITE OFTEN TO HELP SPEED UP COOKING TIME.

USING A TIME PLAN

MAKING MEAL PREPARATIONS

USING COMPUTER TECHNOLOGIES1. MANY APPLIANCES COME WITH COMPUTERS THAT CAN BE PROGRAMMED2. YOU CAN USE COMPUTERS TO LOOK UP RECIPES, MENU PLANS, AND INFORMATION YOU MIGHT NOT UNDERSTAND

AT SCHOOL2 IMPORTANT SKILLS YOU LEARN WHEN YOU COOK AT SCHOOL1. COOKING2. TEAMWORK

WORKING WITH OTHERS

PLANNING THE LAB

PLANNING THE LAB

EVALUATE THE EXPERIENCE

Friend of Haiku Deck

Error!

STEPS FOR USING RECIPES
1. READ RECIPE BEFORE YOU START
2. BE SURE YOU UNDERSTAND ALL ABBREVIATIONS USED IN RECIPE
3. BEFORE YOU START GATHER ALL YOUR INGREDIENTS

STEPS FOR USING RECIPES
4. IF THE RECIPE CALLS FOR THE OVEN TO BE PREHEATED THIS IS THE TIME TO TURN IT ON
5. FOR BEST RESULTS FOLLOW THE RECIPE INSTRUCTIONS EXACTLY
6. FOR THE BEST FLAVORS AND APPEARANCE MAKE SURE THAT YOU FOLLOW THE TIMING OF THE RECIPE EXACTLY

MEASURING TECHNIQUES
1. FOR DRY INGREDIENTS OVERFILL THE MEASURING CUP THEN LEVEL IT OFF WITH A KNIFE
2. FOR LIQUID INGREDIENTS USE CLEAR MEASURING CUPS AND SIT ON A FLAT SURFACE TO CHECK FOR ACCURACY

CHANGING THE YIELD:
IN ORDER TO CHANGE THE SERVINGS OF YOUR RECIPE YOU NEED TO KNOW HOW TO PREPARE THE RECIPE TO PRODUCE THE NUMBER OF SERVINGS NEEDED.

LEARNING COOKING METHODS
2 BASIC CATEGORIES:
1. MOIST HEAT COOKING -FOOD IS COOKED IN A MOIST ENVIRONMENT DUE TO WATER BEING ADDED OR THE LIQUID OF THE FOOD.

COOKING METHODS
2. DRY HEAT COOKING - THIS IS WHERE FOOD IS COOKED BY DRY AIR OR ON A DRY SURFACE WITH NO WATER ADDED.

MICROWAVE COOKING:
FOODS COOK MUCH FASTER IN A MICROWAVE THAN AN OVEN.
DEFROST CYCLE IS USED QUITE OFTEN TO HELP SPEED UP COOKING TIME.

USING COMPUTER TECHNOLOGIES
1. MANY APPLIANCES COME WITH COMPUTERS THAT CAN BE PROGRAMMED
2. YOU CAN USE COMPUTERS TO LOOK UP RECIPES, MENU PLANS, AND INFORMATION YOU MIGHT NOT UNDERSTAND

AT SCHOOL
2 IMPORTANT SKILLS YOU LEARN WHEN YOU COOK AT SCHOOL
1. COOKING
2. TEAMWORK