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