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
WhatA Recipe Should Include: A. is wrong with this Recipe?
1. 2. 3. 4. 5. 6. 7. Title that names the dish List of ingredients in the order of use Step by step directions in logical order Container size and type Temperature and time Yield – number of servings or amount 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