A Cooks Book. Key Terms Assembly directions Assembly directions Desired yield Desired yield...
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Transcript of A Cooks Book. Key Terms Assembly directions Assembly directions Desired yield Desired yield...
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Key TermsKey Terms
Assembly directionsAssembly directions Desired yieldDesired yield EquivalentsEquivalents RecipeRecipe Test kitchenTest kitchen VolumeVolume yieldyield
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Introducing a Cook BookIntroducing a Cook Book
Cookbook use: recipes, suggestions, Cookbook use: recipes, suggestions,
Cookbook varieties: low-fat, Cookbook varieties: low-fat, vegetarian, gourmet, etc…vegetarian, gourmet, etc…
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Cookbook ComponentsCookbook Components
Major Sections:Major Sections:
AppetizersAppetizers
SoupsSoups
SaladsSalads
Main meals (divided into chicken, beef Main meals (divided into chicken, beef etc..)etc..)
DessertsDesserts
BeveragesBeverages
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Additional ComponentsAdditional Components
What to look for when purchasing What to look for when purchasing ingredientsingredients
Storage of food itemsStorage of food items
Preparation tipsPreparation tips
Nutritional InfoNutritional Info
Special DietsSpecial Diets
Historic info on food originHistoric info on food origin
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Recipe InfoRecipe Info
Recipes should be tested by person creating the Recipes should be tested by person creating the cookbook.cookbook.
Ingredients: listed in order which they are usedIngredients: listed in order which they are used
Yield: number of servings or amount the recipe Yield: number of servings or amount the recipe makesmakes
Info about temp, time and equipmentInfo about temp, time and equipment
Step by step instructionsStep by step instructions
Nutritional infoNutritional info
Other infoOther info
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Recipe FormatRecipe Format
Most common format:Most common format:
11stst ingredients ingredients
22ndnd step by step procedure step by step procedure
Less common format:Less common format:
Combines ingredients and assembly Combines ingredients and assembly directionsdirections
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Measuring IngredientsMeasuring Ingredients
Units of Measurement: volume or weightUnits of Measurement: volume or weight
SI metric units:SI metric units:
Volume: millilitre (mL), litre (L)Volume: millilitre (mL), litre (L)
Weight: grams (g), kilogram (kg)Weight: grams (g), kilogram (kg)
Temperature: degrees Celsius (Temperature: degrees Celsius (00C)C)
Food Energy: kilojoules (kJ) or kilocalorie Food Energy: kilojoules (kJ) or kilocalorie (calorie)(calorie)
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Imperial UnitsImperial Units
Volume: teaspoon (tsp), tablespoon Volume: teaspoon (tsp), tablespoon (Tbsp), cup (c), fluid ounce (fl. Oz.), (Tbsp), cup (c), fluid ounce (fl. Oz.), pint (pt.) quart (qt.), gallon (gal.)pint (pt.) quart (qt.), gallon (gal.)
Weight: ounce (oz.), pound (lb)Weight: ounce (oz.), pound (lb)
Temperature: degrees Fahrenheit (Temperature: degrees Fahrenheit (ooF)F)
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Measuring EquipmentMeasuring Equipment
Dry measuresDry measures
Liquid measuresLiquid measures
Small liquid/dry measuresSmall liquid/dry measures
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Measuring FatsMeasuring Fats
Stick method: fats packaged in sticks Stick method: fats packaged in sticks (butter)(butter)
Dry measuring cup method: Pack fat Dry measuring cup method: Pack fat down in cupdown in cup
Water displacement method: Water displacement method:
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Measuring by WeightMeasuring by Weight
1.1. Decide what container you will put the Decide what container you will put the food in. Place empty container on food in. Place empty container on scale.scale.
2.2. Adjust the scale until it reads zero. Adjust the scale until it reads zero. Usually this is done by turning a knob.Usually this is done by turning a knob.
3.3. Add the food to the container until the Add the food to the container until the scale shows the desired amount.scale shows the desired amount.
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Changing a RecipeChanging a Recipe
Why?Why?
May be missing an ingredient.May be missing an ingredient.
May want to increase/decrease the May want to increase/decrease the yield.yield.
Some easier (stews) then others Some easier (stews) then others (breads)(breads)
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Changing the YieldChanging the Yield
1.1. Determine the desired yield.Determine the desired yield.
2.2. Use the formula. To adjust the yield of a Use the formula. To adjust the yield of a recipe, multiply by the amount of each recipe, multiply by the amount of each ingredient by the same number.ingredient by the same number.
Desired yield / regular yield = number to Desired yield / regular yield = number to multiply bymultiply by
3. Multiply each ingredient by that number.3. Multiply each ingredient by that number.
4. Make necessary changes to equipment.4. Make necessary changes to equipment.
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Tips For Healthier RecipesTips For Healthier Recipes(Fat Substitutions) (Fat Substitutions)
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Tips to Reduce SodiumTips to Reduce Sodium
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Tips to Reduce SugarsTips to Reduce Sugars
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Tips to Add FibreTips to Add Fibre
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Standard FormatStandard Format ADVANTAGES:ADVANTAGES:
Easy to followEasy to follow Takes up the least spaceTakes up the least space Can easily determine if all ingredients are on Can easily determine if all ingredients are on
handhand Ingredients are listed in order of use & step Ingredients are listed in order of use & step
by step method of combining followsby step method of combining follows DISADVANTAGES:DISADVANTAGES:
None????None????
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Active FormatActive Format
AdvantagesAdvantages Easy to follow step by step formatEasy to follow step by step format Ingredients and instructions combined Ingredients and instructions combined
together in the steps of the recipetogether in the steps of the recipe DisadvantagesDisadvantages
Takes up more spaceTakes up more space Checking, at a glance, for necessary Checking, at a glance, for necessary
ingredients is not as convenient ingredients is not as convenient
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Narrative FormatNarrative Format
AdvantagesAdvantages It works well for short recipes with few It works well for short recipes with few
ingredientsingredients DisadvantagesDisadvantages
Written in a paragraph, harder to followWritten in a paragraph, harder to follow Not easy to check for required Not easy to check for required
ingredientsingredients