Food Recipes

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Food Recipes
Shared by: Lauren Bacon
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110
posted:
4/27/2009
language:
English
pages:
33
Food Recipes

What Makes A Recipe?

• Beat a good lump of butter with a teacup

of sugar

• Mix in 2 scoops of flour, a pinch of salt, a

pinch of soda, 2 eggs, and enough milk to

make a thin batter

• Add a hand full of chocolate chips

• Pour in the pan and bake in a quick oven

until done

A. is wrong with this Recipe?

WhatA Recipe Should Include:

1. Title that names the dish

2. List of ingredients in the order of use

3. Step by step directions in logical order

4. Container size and type

5. Temperature and time

6. Yield – number of servings or amount

7. Nutritional analysis

1. Title



6. Yield



2. List of

Ingredients



4. Container

Size





3. Step by Step

Directions

5. Temperature and

Time



7. Nutritional Analysis

B. Changing a Recipe

1. Increase the yield

2. Decrease the yield

3. Substitute an ingredient

– Personal tastes

– Missing ingredient

– Health reasons

4. Experiment

Food

Terminology

A. Cutting Foods

dividing a food into smaller parts using a tool

with a sharp blade

1. Chop and Mince:

small irregular pieces

2. Cube and Dice:

small square pieces

3. Pare:

cut off a very thin layer of peel

4. Slice:

large, thin pieces

5. Sliver:

very thin strips

6. Grate and Shred:

rubbing food against blades of

grater

7. Mash:

crush food into smooth mixture

8. Quarter:

four equal pieces

B. Mixing

Ingredients

Combining two or more ingredients

1. Beat:

mix thoroughly and add air

2. Cream:

beat ingredients until soft and

creamy

3. Fold:

gently mix a light fluffy mixture into

heavier one

4. Stir:

mix with wooden spoon or whisk in

a circular motion

5. Toss:

mix by tumbling

6. Whip:

beat quickly and vigorously to

incorporate air into mixture

Coating

Techniques

Coat food with a thin layer of another food

adding flavor and texture

1. Bread:

coat food with three different layers

• Flour

• Liquid

• Seasoned crumbs or

cornmeal

2. Brush:

use a pastry brush to coat a afood

with a liquid

3. Dust:

lightly sprinkle a food

4. Flour:

coat a food with flour

5. Glaze:

coat a food with a liquid that forms

a glossy finish

Other

Techniques

1. Caramelize:

• heat sugar until it liquefies and darkens in

color

• to release the sugar content of a food

2. Drain:

to separate water from solid food

3. Marinate:

add flavor by soaking food in a cold

seasoned liquid

4. Season:

add flavorings such as herbs and

spices


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