SİNEM SENKAYA FOREIGN AFAIRS EXPERT MARCH 2012 THESSALONIKI.
Flowchart Kitchen - Center for Computer Research in Music...
Transcript of Flowchart Kitchen - Center for Computer Research in Music...
A NOTE TO THE READER:
In the future we’ll have new recipes, printed editions, a website,and an app.
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ABOUT THE PDF VERSION:
This version will let you click on the following:
Table of Contents: - Each entry is linked to its corresponding page.
This page: - The above URLs are linked.
Each recipe: - The mini tool icons will take you to the corresponding Tools page. - Expanded cutting and cooking methods are linked to their pages.
Index: - Recipes and page numbers are linked to their pages.
Copyright © 2013 Regaip Sen and Sinem Sen.
Free for reproduction and distribution for educational purposes only.
Otherwise, no part of the contents of this e-book may be reproduced without written permission of the authors. Please visit our website on the next page to contact the authors or acquire the latest version of this book.
We would like to thank:
- Veena Singla for teaching Rego the fundamentals - Aaron Madfes for coining the title - Grace Nguyen, Gregor Hanuschak, and Teresa Zhang for their helpful suggestions - Kristen Sindlinger for her marketing expertise - Jon Dishotsky for introductions - Trip Adler and the Scribd team for all their support - Our family and friends for contributing their recipes - Our parents Hulya and Sabri for everything
Version 1.2
LAYOUT OF RECIPES
While typical recipes start with a list of ingredients and their quantities, the actual instructions are laid out like a word problem. While this workswell for some people, many others find a visual approach to be more helpful.
Advantages of a visual approach:- no repetition of ingredients- needed tools are immediately known (and not implied)- you can visually tell how to split the labor
Assembly instructions already take advantage of this with diagrams,but that hasn't been the case with cookbooks.
Below and to the right are two presentations of the same salsa recipe.
Ingredients:
1/2 pound tomatoes1 clove garlic1 serrano chile1/2 tsp salt2 tbsp water10 twigs cilantro, de-stemmed
Instructions:
First, coarsely chop the tomatoes and transfer to a bowl. Next, combine the garlic, chile, salt, water and cilantro in a blender. Puree for about 30 seconds and then pour into the bowl. Mix and serve. Serves 4.
Thread A*
Thread B*
This meansyou’ll need a
cutting board
Figure 1: Salsa recipe in traditional format (with annotations)
LAYOUT OF RECIPES
While typical recipes start with a list of ingredients and their quantities, the actual instructions are laid out like a word problem. While this workswell for some people, many others find a visual approach to be more helpful.
Advantages of a visual approach:- no repetition of ingredients- needed tools are immediately known (and not implied)- you can visually tell how to split the labor
Assembly instructions already take advantage of this with diagrams,but that hasn't been the case with cookbooks.
Below and to the right are two presentations of the same salsa recipe.
Ingredients:
1/2 pound tomatoes1 clove garlic1 serrano chile1/2 tsp salt2 tbsp water10 twigs cilantro, de-stemmed
Instructions:
First, coarsely chop the tomatoes and transfer to a bowl. Next, combine the garlic, chile, salt, water and cilantro in a blender. Puree for about 30 seconds and then pour into the bowl. Mix and serve. Serves 4.
Thread A*
Thread B*
This meansyou’ll need a
cutting board
Figure 1: Salsa recipe in traditional format (with annotations)
SALSA
xtomatoes ½ pound
xserrano chile 1
INGREDIENTS:
TOO
LS:
cutting board
large bowl
SIZE: 4 servings.
TOTAL TIME: 10 min.
COARSE CHOP
xcilantro 10 twigs
xsalt ½ tsp
MIX
xwater 2 tbsp
xgarlic 1 clove
de-stemdiscard stems
blender
PUREE 30 s
ingredientcolumn
quantitycolumn
followinstructions
inchronological
order
*Activities that can be done in parallel are grouped into their own columns. In this example, one person can do the blending while the other chops the tomatoes. Preparation of ingredients can serve as their own thread as well.
Thread A* Thread B*
required tools
serving sizeusing given
quantities
prep time(if 1 personis cooking)
Figure 2: Salsa recipe in visual format (with annotations)HOW TO USE THIS BOOK
viv
(This page is meant to be used as a worksheet. We encourage you to print a copy and track your achievements!)
TABLE OF CONTENTS Appliances Tools
FUNDAMENTALS Page Achievements
stove
ovenblender
microwave
toaste
r
grill cutti
ng board
bowlfry
ing pan
potco
lander
baking tray
sauce
pan
baking pan
How to Use This Book ivUnits (Measurement Crib Sheet) virTools
for Level 1 6for Level 2 7for Level 3 7
MethodsCutting Methods 8Cooking Methods 10
Ingredientsnon-perishable 12perishable 12
RECIPESLEVEL 1: EASY
Grilled Cheese 15Turkey Sandwich 16Fruit Smoothie 17Fruit Salad 19Potato Salad 20Shrimp Cocktail 21Hummus 23Pizza 25Pasta 27Omelette 29
LEVEL 2: INTERMEDIATESweet Potatoes 32Mashed Potatoes 33Beef Tacos 34Cornbread 35Caesar Salad 37Brownies 39Banana Bread 40
Power-ups from Level 1Pizza 25Pasta 27
LEVEL 3: DIFFICULTMac 'N Cheese 43Chicken Schnitzel 45Cheeseburger 46Flank Steak 48Bacon Quiche 49Nachos 50Chocolate Chip Cookies 53Sugar Cookies 55 (Cookie Baking Step) 56
Power-ups from Level 2Beef Tacos 34
POWER-UPSSalsa 58Guacamole 59Vinaigrette Dressing 60Pizza Sauce 61Marinara Sauce 63Pesto Sauce 65
INDEX 67
sto
ve
ove
n
mic
row
ave
ble
nder
toas
ter
gril
l
cut
ting
boar
d
bow
l
sau
ce p
an
bak
ing
pan
fryi
ng p
an
pot
col
ande
r
bak
ing
tray
(This page is meant to be used as a worksheet. We encourage you to print a copy and track your achievements!)
TABLE OF CONTENTS Appliances Tools
FUNDAMENTALS Page Achievements
stove
ovenblender
microwave
toaste
r
grill cutti
ng board
bowlfry
ing pan
potco
lander
baking tray
sauce
pan
baking pan
How to Use This Book ivUnits (Measurement Crib Sheet) virTools
for Level 1 6for Level 2 7for Level 3 7
MethodsCutting Methods 8Cooking Methods 10
Ingredientsnon-perishable 12perishable 12
RECIPESLEVEL 1: EASY
Grilled Cheese 15Turkey Sandwich 16Fruit Smoothie 17Fruit Salad 19Potato Salad 20Shrimp Cocktail 21Hummus 23Pizza 25Pasta 27Omelette 29
LEVEL 2: INTERMEDIATESweet Potatoes 32Mashed Potatoes 33Beef Tacos 34Cornbread 35Caesar Salad 37Brownies 39Banana Bread 40
Power-ups from Level 1Pizza 25Pasta 27
LEVEL 3: DIFFICULTMac 'N Cheese 43Chicken Schnitzel 45Cheeseburger 46Flank Steak 48Bacon Quiche 49Nachos 50Chocolate Chip Cookies 53Sugar Cookies 55 (Cookie Baking Step) 56
Power-ups from Level 2Beef Tacos 34
POWER-UPSSalsa 58Guacamole 59Vinaigrette Dressing 60Pizza Sauce 61Marinara Sauce 63Pesto Sauce 65
INDEX 67
sto
ve
ove
n
mic
row
ave
ble
nder
toas
ter
gril
l
cut
ting
boar
d
bow
l
sau
ce p
an
bak
ing
pan
fryi
ng p
an
pot
col
ande
r
bak
ing
tray
(This page is meant to be used as a worksheet. We encourage you to print a copy and track your achievements!)
TABLE OF CONTENTS Appliances Tools
FUNDAMENTALS Page Achievements
stove
ovenblender
microwave
toaste
r
grill cutti
ng board
bowlfry
ing pan
potco
lander
baking tray
sauce
pan
baking pan
How to Use This Book ivUnits (Measurement Crib Sheet) virTools
for Level 1 6for Level 2 7for Level 3 7
MethodsCutting Methods 8Cooking Methods 10
Ingredientsnon-perishable 12perishable 12
RECIPESLEVEL 1: EASY
Grilled Cheese 15Turkey Sandwich 16Fruit Smoothie 17Fruit Salad 19Potato Salad 20Shrimp Cocktail 21Hummus 23Pizza 25Pasta 27Omelette 29
LEVEL 2: INTERMEDIATESweet Potatoes 32Mashed Potatoes 33Beef Tacos 34Cornbread 35Caesar Salad 37Brownies 39Banana Bread 40
Power-ups from Level 1Pizza 25Pasta 27
LEVEL 3: DIFFICULTMac 'N Cheese 43Chicken Schnitzel 45Cheeseburger 46Flank Steak 48Bacon Quiche 49Nachos 50Chocolate Chip Cookies 53Sugar Cookies 55 (Cookie Baking Step) 56
Power-ups from Level 2Beef Tacos 34
POWER-UPSSalsa 58Guacamole 59Vinaigrette Dressing 60Pizza Sauce 61Marinara Sauce 63Pesto Sauce 65
INDEX 67
sto
ve
ove
n
mic
row
ave
ble
nder
toas
ter
gril
l
cut
ting
boar
d
bow
l
sau
ce p
an
bak
ing
pan
fryi
ng p
an
pot
col
ande
r
bak
ing
tray
(This page is meant to be used as a worksheet. We encourage you to print a copy and track your achievements!)
TABLE OF CONTENTS Appliances Tools
FUNDAMENTALS Page Achievements
stove
ovenblender
microwave
toaste
r
grill cutti
ng board
bowlfry
ing pan
potco
lander
baking tray
sauce
pan
baking pan
How to Use This Book ivUnits (Measurement Crib Sheet) virTools
for Level 1 6for Level 2 7for Level 3 7
MethodsCutting Methods 8Cooking Methods 10
Ingredientsnon-perishable 12perishable 12
RECIPESLEVEL 1: EASY
Grilled Cheese 15Turkey Sandwich 16Fruit Smoothie 17Fruit Salad 19Potato Salad 20Shrimp Cocktail 21Hummus 23Pizza 25Pasta 27Omelette 29
LEVEL 2: INTERMEDIATESweet Potatoes 32Mashed Potatoes 33Beef Tacos 34Cornbread 35Caesar Salad 37Brownies 39Banana Bread 40
Power-ups from Level 1Pizza 25Pasta 27
LEVEL 3: DIFFICULTMac 'N Cheese 43Chicken Schnitzel 45Cheeseburger 46Flank Steak 48Bacon Quiche 49Nachos 50Chocolate Chip Cookies 53Sugar Cookies 55 (Cookie Baking Step) 56
Power-ups from Level 2Beef Tacos 34
POWER-UPSSalsa 58Guacamole 59Vinaigrette Dressing 60Pizza Sauce 61Marinara Sauce 63Pesto Sauce 65
INDEX 67
sto
ve
ove
n
mic
row
ave
ble
nder
toas
ter
gril
l
cut
ting
boar
d
bow
l
sau
ce p
an
bak
ing
pan
fryi
ng p
an
pot
col
ande
r
bak
ing
tray
(This page is meant to be used as a worksheet. We encourage you to print a copy and track your achievements!)
TABLE OF CONTENTS Appliances Tools
FUNDAMENTALS Page Achievements
stove
ovenblender
microwave
toaste
r
grill cutti
ng board
bowlfry
ing pan
potco
lander
baking tray
sauce
pan
baking pan
How to Use This Book ivUnits (Measurement Crib Sheet) virTools
for Level 1 6for Level 2 7for Level 3 7
MethodsCutting Methods 8Cooking Methods 10
Ingredientsnon-perishable 12perishable 12
RECIPESLEVEL 1: EASY
Grilled Cheese 15Turkey Sandwich 16Fruit Smoothie 17Fruit Salad 19Potato Salad 20Shrimp Cocktail 21Hummus 23Pizza 25Pasta 27Omelette 29
LEVEL 2: INTERMEDIATESweet Potatoes 32Mashed Potatoes 33Beef Tacos 34Cornbread 35Caesar Salad 37Brownies 39Banana Bread 40
Power-ups from Level 1Pizza 25Pasta 27
LEVEL 3: DIFFICULTMac 'N Cheese 43Chicken Schnitzel 45Cheeseburger 46Flank Steak 48Bacon Quiche 49Nachos 50Chocolate Chip Cookies 53Sugar Cookies 55 (Cookie Baking Step) 56
Power-ups from Level 2Beef Tacos 34
POWER-UPSSalsa 58Guacamole 59Vinaigrette Dressing 60Pizza Sauce 61Marinara Sauce 63Pesto Sauce 65
INDEX 67
sto
ve
ove
n
mic
row
ave
ble
nder
toas
ter
gril
l
cut
ting
boar
d
bow
l
sau
ce p
an
bak
ing
pan
fryi
ng p
an
pot
col
ande
r
bak
ing
tray
1 tbsp1 oz
1 cup1 pint
1 quart1 gallon
1 cup1 stick butter
3 tsp (teaspoon)2 tbsp (tablespoon)8 oz (ounce)2 cups2 pints4 quarts
15 in³ (cubic inch)8 tbsp
======
≈=
MEASUREMENT CRIB SHEET
vi
REQUIRED TOOLS for LEVEL 1:
stove&oven
cutting board/surface
Gas stoves are preferredover electric stoves because: 1. they heat up faster 2. they can get hotter
large bowl for mixing
frying pan w/ lid
pot w/ lid
Symbol Name Specifications
Capacity: at least 1 quart
Surface: at least 9” x 9”
straight kitchen knife Length: at least 6”
colander
baking tray
Diameter: at least 8” at bottom
Capacity: at least 1 gallon
Capacity: at least 60 in³ or 1 quart
Surface: at least 9” x 9” at bottom
blender Capacity: at least 1 quart
REQUIRED TOOLS for LEVEL 1:
stove&oven
cutting board/surface
Gas stoves are preferredover electric stoves because: 1. they heat up faster 2. they can get hotter
large bowl for mixing
frying pan w/ lid
pot w/ lid
Symbol Name Specifications
Capacity: at least 1 quart
Surface: at least 9” x 9”
straight kitchen knife Length: at least 6”
colander
baking tray
Diameter: at least 8” at bottom
Capacity: at least 1 gallon
Capacity: at least 60 in³ or 1 quart
Surface: at least 9” x 9” at bottom
blender Capacity: at least 1 quart
ADDITIONAL TOOLS for LEVEL 2:
Symbol Name Specifications
sauce pan
microwave
toaster
baking pan (loaf )
baking pan (round)
Capacity: at least 1 quart
Diameter: 9” at bottom
ADDITIONAL TOOLS for LEVEL 3:
Dimensions: about 8” x 4”
serrated kitchen knife Length: at least 6”
grill Capacity: 4+ steak servings
ADDITIONAL TOOLS for LEVEL 2:
Symbol Name Specifications
sauce pan
microwave
toaster
baking pan (loaf )
baking pan (round)
Capacity: at least 1 quart
Diameter: 9” at bottom
ADDITIONAL TOOLS for LEVEL 3:
Dimensions: about 8” x 4”
serrated kitchen knife Length: at least 6”
grill Capacity: 4+ steak servings
ADDITIONAL TOOLS for LEVEL 2:
Symbol Name Specifications
sauce pan
microwave
toaster
baking pan (loaf )
baking pan (round)
Capacity: at least 1 quart
Diameter: 9” at bottom
ADDITIONAL TOOLS for LEVEL 3:
Dimensions: about 8” x 4”
serrated kitchen knife Length: at least 6”
grill Capacity: 4+ steak servings
6 7
CUTTING METHODS
2.
1.
Wedge ( <N> slices ) :
3.
4.
canobject
roll?
YES
NO
LAY EACH HALFON FLATBOTTOM
START
< >°360 N
Julienne ( <T> inches ) :
45°
Slice* ( <T> inches ) :
}
<T>”
}<T>”
Halve :
90°
≥ 180°from original
rotation?
NO
YESSTOP
* Thinly Slice = Slice (2 mm)
CUTTING METHODS
2.
Rotate And Chop ( <T> inches , <R> degrees ):
NOTE: All the following methods are variants of Rotate And Chop:
3.
4.
<R>°
≥ 180°from original
rotation?
NO
YESSTOP
}<T>”
}<T>”
METHODCoarse ChopShredFine ChopMinceDice
THICKNESS1”1”¼”⅛”½”
ROTATION60°60°45°45°90°
canobject
roll?
YES
NO
START
LAYEACH HALF
ON FLATBOTTOM
1.
COARSE CHOP
8 9
COOKING METHODS
Boil And Simmer ( <Tb> boil , <Ts> simmer ) :
START
1. ADD boilables TO POT
BOIL
SIMMER <Ts>
2. COVER AND HEAT ON HIGHUNTIL BOILING (est. <Tb> time)
<Tb>boilables
boilables
3. ADD simmerables TO POT
simmerables
simmerables
4. HEAT ON LOW FOR <Ts> TIME
use recipe’s cover state
* An accurate time-to-boil depends on many variables, so this will be an average estimate. Electric stoves often take longer.
*
BOIL
SIMMER 15m
5 m
x 1 part
x 2 parts
rice
water
STOP
EXAMPLE: How to cook rice:
* 50m for brown rice
*Note: In this example, nothing extra is added to the pot in the simmer stage. Some recipes call for adding the rice later, but it usually doesn’t matter.
COOKING METHODS
Bake Until Clean Stab ( <Ts> start , <Ta> add ) :
doesutensil
come outdry?
YES
NO
STOP
START
1. BAKE FOR <Ts> TIME 2. STAB CONTENTS W/ UTENSIL*
3. BAKE FOR <Ta> TIME
BAKE UNTILCLEAN STAB
<Ts>
<Ta>
start
if unclean stab, add
* knife, chopstick, toothpick, etc.
4. TURN OFF OVEN, REMOVE CONTENTS
10 11
ESSENTIAL INGREDIENTS Regardless of what you’re cooking, it’s good to stock your kitchen with the following ingredients. They’re used in multiple recipes in this book. Non-Perishable: for Level 1: - Salt - Black Pepper - Canola Oil
o This oil is for cooking (as opposed to olive oil). All refined oils (corn oil, vegetable oil, etc.) are pretty much interchangeable since their flavors have been neutralized. for Level 2+: - Extra Virgin Olive Oil
o Do not use for cooking! It quickly smokes up on the stove and affects the flavor. - Baking Powder - Flour - Sugar Perishable (store these in the fridge): Item Shelf Life - Butter “best-before” date
o Get the salted butter; unsalted is typically for desserts. - Eggs 1 month after sell-by date - Onion 2 months (shorter if cut/peeled) - Garlic 3-4 months (shorter if cut/peeled) - Bread “Best-before” date - Cheese 1+ month if processed or hard, 2 weeks if soft
ESSENTIAL INGREDIENTS Regardless of what you’re cooking, it’s good to stock your kitchen with the following ingredients. They’re used in multiple recipes in this book. Non-Perishable: for Level 1: - Salt - Black Pepper - Canola Oil
o This oil is for cooking (as opposed to olive oil). All refined oils (corn oil, vegetable oil, etc.) are pretty much interchangeable since their flavors have been neutralized. for Level 2+: - Extra Virgin Olive Oil
o Do not use for cooking! It quickly smokes up on the stove and affects the flavor. - Baking Powder - Flour - Sugar Perishable (store these in the fridge): Item Shelf Life - Butter “best-before” date
o Get the salted butter; unsalted is typically for desserts. - Eggs 1 month after sell-by date - Onion 2 months (shorter if cut/peeled) - Garlic 3-4 months (shorter if cut/peeled) - Bread “Best-before” date - Cheese 1+ month if processed or hard, 2 weeks if soft
ESSENTIAL INGREDIENTS Regardless of what you’re cooking, it’s good to stock your kitchen with the following ingredients. They’re used in multiple recipes in this book. Non-Perishable: for Level 1: - Salt - Black Pepper - Canola Oil
o This oil is for cooking (as opposed to olive oil). All refined oils (corn oil, vegetable oil, etc.) are pretty much interchangeable since their flavors have been neutralized. for Level 2+: - Extra Virgin Olive Oil
o Do not use for cooking! It quickly smokes up on the stove and affects the flavor. - Baking Powder - Flour - Sugar Perishable (store these in the fridge): Item Shelf Life - Butter “best-before” date
o Get the salted butter; unsalted is typically for desserts. - Eggs 1 month after sell-by date - Onion 2 months (shorter if cut/peeled) - Garlic 3-4 months (shorter if cut/peeled) - Bread “Best-before” date - Cheese 1+ month if processed or hard, 2 weeks if soft
ESSENTIAL INGREDIENTS Regardless of what you’re cooking, it’s good to stock your kitchen with the following ingredients. They’re used in multiple recipes in this book. Non-Perishable: for Level 1: - Salt - Black Pepper - Canola Oil
o This oil is for cooking (as opposed to olive oil). All refined oils (corn oil, vegetable oil, etc.) are pretty much interchangeable since their flavors have been neutralized. for Level 2+: - Extra Virgin Olive Oil
o Do not use for cooking! It quickly smokes up on the stove and affects the flavor. - Baking Powder - Flour - Sugar Perishable (store these in the fridge): Item Shelf Life - Butter “best-before” date
o Get the salted butter; unsalted is typically for desserts. - Eggs 1 month after sell-by date - Onion 2 months (shorter if cut/peeled) - Garlic 3-4 months (shorter if cut/peeled) - Bread “Best-before” date - Cheese 1+ month if processed or hard, 2 weeks if soft
ESSENTIAL INGREDIENTS
NON-PERISHABLE:
PERISHABLE (store these in the fridge):
Regardless of what you’re cooking, it’s good to stock your kitchen with thefollowing ingredients. They’re used in multiple recipes in this book.
Level 1: Easy
Appliances Tools
Page stove
ovenblender
cutting board
bowlfry
ing pan
potcolander
baking tray
Grilled Cheese 15Turkey Sandwich 16Fruit Smoothie 17Fruit Salad 19Potato Salad 20Shrimp Cocktail 21Hummus 23Pizza 25Pasta 27Omelette 29
12 13
Figure 3: Ingredients for grilled cheese
GRILLED CHEESE
x
butter
1 tsp (⅓ tbsp)
x 2 tsp (⅔ tbsp)
x 1 slice
xbread 2 slices
HIGH
30 s
INGREDIENTS:
TOO
LS:
cutting board / surface
frying pan w/ lid
SIZE: 1 sandwich.
MELT
cheese
bread
cheese
bread
ARRANGE:
GRILL3 m
LOW
GRILL UNTIL CHEESE MELTS
3 mLOW
FLIP SANDWICH
BUTTER ALL SIDES
TOTAL TIME: 10 min.14 15
FRUIT SMOOTHIE
xyogurt ½ cup
xfrozen banana 1
INGREDIENTS:
TOO
LS:
cutting board
large bowl
SIZE: 2 or 3 servings.
PEEL AND PIT
PEEL AND HALVExorange 1
xpeaches 2
xraspberries 1 cup
x 1 tbsp
PEEL AND CHOP
xstrawberries 8 DE-STEM
blender
LIQUEFY
45 s
honey
CHOOSE ONE:
agave nectar
TOTAL TIME: 8 min.
xwheat bread 2 slices
x
x
x
dijon mustard
INGREDIENTS:
TOO
LS:
cutting board / surface
SIZE: 1 sandwich.
x
x ½ cupmixed greens
x
small tomato
x
jack cheese
slice
slice
mayonnaise
smoked turkey
avocado
3 slices
1 tbsp
2 tsp
½
1 slice
½
spread
spread
TURKEY SANDWICH
TOTAL TIME: 5 min.16 17
Figure 4: Fruit salad presentation
FRUIT SALAD
xfresh mint ⅓ cup
xblackberries 1¼ lbs
INGREDIENTS:
TOO
LS:
cutting board
large bowl
SIZE: 10 servings.
MINCE
PIT AND WEDGE
HALVE
DE-STEM AND HALVExstrawberries 1 lb
xpeaches 3
MIX
TOSS
xgrapes ½ lb
xsugar 3 tbsp
TOTAL TIME: 15 min.18 19
POTATO SALAD
xparsley ⅓ cup
xred pepper pinch
xblack olives ⅓ cup
xolive oil ¼ cup
xdried oregano 1 tsp
pot w/ lid DRAIN colander
INGREDIENTS:
TOO
LS:
SIZE: 4 servings.
cutting board
FINE CHOP
PIT AND HALVE
MIX
mixing bowl
xwater 5 cups
xpotatoes 1½ lbs
xsalt 1 tsp
(untilpotatoes
tender)
DRAIN
PEEL AND DICE
BOIL
SIMMER 10 m
partially covered
~10m
TOTAL TIME: 25 min.
SHRIMP COCKTAIL
x
water 4 cupsx
x
salt 1 tsp BOIL
SIMMER ~3 m
untilshrimpcooked
pot w/ lid
DRAIN colander
INGREDIENTS:
TOO
LS:
DRAIN
SIZE: 4 appetizer servings.
cutting board
partially covered
MIX
mixing bowl
~10m
squeeze juice
COCKTAIL SAUCE:
large shrimp 12
FINELY CHOP
REMOVE SHELLS
SERVE COLD
xchili sauce ¼ cup
xlemon ½
xtabasco 2 dashes
xketchup ½ cup
xgarlic 1 clove
xworcester 1 dash
xhorseradish 1 tsp
TOTAL TIME: 20 min.20 21
Figure 5: Hummus presentation
HUMMUS
xwater 2 tbsp
xcumin 1 tbsp
xtahini ⅓ cup
INGREDIENTS:
TOO
LS:
cutting board
SIZE: 4 appetizer servings.
CHOP
xsalt 1½ tsp
xgarlic 2 cloves
xcanned chickpeas 2 cups
xlemon 2
blender
PUREE
45 s
SQUEEZE JUICE
DRAIN colander
RINSE ANDDRAIN
TOTAL TIME: 8 min.22 23
Figure 6: Personal pizza after baking and slicing
INGREDIENTS:
TOO
LS:
PERSONAL PIZZA
xtoppings less than you think
xpizza sauce* 2 oz
x8” pizza crust 1 crust
BAKE @ 425°F 15 m
PREHEAT to 425°F
oven
SIZE: 4 large slices.
* Power-Up: see page 61 to make own sauce.
cutting board / surface
meat toppings should be pre-cooked / ready-to-eat
COARSE CHOP
baking tray
SPREAD ON CRUST
xshredded mozzarella 1 cup
SPRINKLE ON PIZZA
SPRINKLE ON PIZZA
SLICE
TOTAL TIME: 30 min. (15 min. idle)24 25
Figure 7: Make sure to wear gloves when removing items from the oven or stove
PASTA
xdry pasta (any) 8 oz
xpasta sauce* 24 oz
15 m
(until pastaeasy to chew)
+
HEAT = HIGH10 m
(untilbubbling)
HEAT = OFF
21
pot w/ lid DRAIN colander
INGREDIENTS:
TOO
LS:
combine when serving
* Power-Up: see page 63 to make own sauce.
DRAIN
(STIR OCCASIONALLY)
SIZE: 4 meals.
x
water 10 cupsx
salt BOIL
SIMMER
partially covered
~10msmall palmful
(2 pots if multithreading)
TOTAL TIME: 30 min.26 27
Figure 8: Ingredients for an omelette OMELETTE*
xeggs 2
xsalt small palmful
BEAT
MEDIUM-LOW
10 m
INGREDIENTS:
TOO
LS:
cutting board / surface mixing bowl
frying pan
SIZE: 1 meal.
xfillings (no cheese) less than you think COARSE CHOP
x small palmfulpepper
x small palmfulnutmeg
xbutter 1 tbsp
HIGH
30 s
CHOOSE ONE:
xoil 1 tbsp
5 m
MEDIUM
x 4 ozcheese
LOW
3 m
FLIP
FOLD WHEN SERVING
* technically a frittata if everything’s in the same pan
TOTAL TIME: 20 min.28 29
Level 2: Intermediate
Appliances Tools
Page stove
ovenmicr
owave
cutti
ng board
bowlfry
ing pan
potco
lander
baking tray
sauce
pan
baking pan
Sweet Potatoes 32Mashed Potatoes 33Beef Tacos 34Cornbread 35Caesar Salad 37Brownies 39Banana Bread 40
Power-ups from Level 1Pizza 25Pasta 27
(This page is meant to be used as a worksheet. We encourage you to print a copy and track your achievements!)
TABLE OF CONTENTS Appliances Tools
FUNDAMENTALS Page Achievements
stove
ovenblender
microwave
toaste
r
grill cutti
ng board
bowlfry
ing pan
potco
lander
baking tray
sauce
pan
baking pan
How to Use This Book ivUnits (Measurement Crib Sheet) virTools
for Level 1 6for Level 2 7for Level 3 7
MethodsCutting Methods 8Cooking Methods 10
Ingredientsnon-perishable 12perishable 12
RECIPESLEVEL 1: EASY
Grilled Cheese 15Turkey Sandwich 16Fruit Smoothie 17Fruit Salad 19Potato Salad 20Shrimp Cocktail 21Hummus 23Pizza 25Pasta 27Omelette 29
LEVEL 2: INTERMEDIATESweet Potatoes 32Mashed Potatoes 33Beef Tacos 34Cornbread 35Caesar Salad 37Brownies 39Banana Bread 40
Power-ups from Level 1Pizza 25Pasta 27
LEVEL 3: DIFFICULTMac 'N Cheese 43Chicken Schnitzel 45Cheeseburger 46Flank Steak 48Bacon Quiche 49Nachos 50Chocolate Chip Cookies 53Sugar Cookies 55 (Cookie Baking Step) 56
Power-ups from Level 2Beef Tacos 34
POWER-UPSSalsa 58Guacamole 59Vinaigrette Dressing 60Pizza Sauce 61Marinara Sauce 63Pesto Sauce 65
INDEX 67
sto
ve
ove
n
mic
row
ave
ble
nder
toas
ter
gril
l
cut
ting
boar
d
bow
l
sau
ce p
an
bak
ing
pan
fryi
ng p
an
pot
col
ande
r
bak
ing
tray
(This page is meant to be used as a worksheet. We encourage you to print a copy and track your achievements!)
TABLE OF CONTENTS Appliances Tools
FUNDAMENTALS Page Achievements
stove
ovenblender
microwave
toaste
r
grill cutti
ng board
bowlfry
ing pan
potco
lander
baking tray
sauce
pan
baking pan
How to Use This Book ivUnits (Measurement Crib Sheet) virTools
for Level 1 6for Level 2 7for Level 3 7
MethodsCutting Methods 8Cooking Methods 10
Ingredientsnon-perishable 12perishable 12
RECIPESLEVEL 1: EASY
Grilled Cheese 15Turkey Sandwich 16Fruit Smoothie 17Fruit Salad 19Potato Salad 20Shrimp Cocktail 21Hummus 23Pizza 25Pasta 27Omelette 29
LEVEL 2: INTERMEDIATESweet Potatoes 32Mashed Potatoes 33Beef Tacos 34Cornbread 35Caesar Salad 37Brownies 39Banana Bread 40
Power-ups from Level 1Pizza 25Pasta 27
LEVEL 3: DIFFICULTMac 'N Cheese 43Chicken Schnitzel 45Cheeseburger 46Flank Steak 48Bacon Quiche 49Nachos 50Chocolate Chip Cookies 53Sugar Cookies 55 (Cookie Baking Step) 56
Power-ups from Level 2Beef Tacos 34
POWER-UPSSalsa 58Guacamole 59Vinaigrette Dressing 60Pizza Sauce 61Marinara Sauce 63Pesto Sauce 65
INDEX 67
sto
ve
ove
n
mic
row
ave
ble
nder
toas
ter
gril
l
cut
ting
boar
d
bow
l
sau
ce p
an
bak
ing
pan
fryi
ng p
an
pot
col
ande
r
bak
ing
tray
(This page is meant to be used as a worksheet. We encourage you to print a copy and track your achievements!)
TABLE OF CONTENTS Appliances Tools
FUNDAMENTALS Page Achievements
stove
ovenblender
microwave
toaste
r
grill cutti
ng board
bowlfry
ing pan
potco
lander
baking tray
sauce
pan
baking pan
How to Use This Book ivUnits (Measurement Crib Sheet) virTools
for Level 1 6for Level 2 7for Level 3 7
MethodsCutting Methods 8Cooking Methods 10
Ingredientsnon-perishable 12perishable 12
RECIPESLEVEL 1: EASY
Grilled Cheese 15Turkey Sandwich 16Fruit Smoothie 17Fruit Salad 19Potato Salad 20Shrimp Cocktail 21Hummus 23Pizza 25Pasta 27Omelette 29
LEVEL 2: INTERMEDIATESweet Potatoes 32Mashed Potatoes 33Beef Tacos 34Cornbread 35Caesar Salad 37Brownies 39Banana Bread 40
Power-ups from Level 1Pizza 25Pasta 27
LEVEL 3: DIFFICULTMac 'N Cheese 43Chicken Schnitzel 45Cheeseburger 46Flank Steak 48Bacon Quiche 49Nachos 50Chocolate Chip Cookies 53Sugar Cookies 55 (Cookie Baking Step) 56
Power-ups from Level 2Beef Tacos 34
POWER-UPSSalsa 58Guacamole 59Vinaigrette Dressing 60Pizza Sauce 61Marinara Sauce 63Pesto Sauce 65
INDEX 67
sto
ve
ove
n
mic
row
ave
ble
nder
toas
ter
gril
l
cut
ting
boar
d
bow
l
sau
ce p
an
bak
ing
pan
fryi
ng p
an
pot
col
ande
r
bak
ing
tray
(This page is meant to be used as a worksheet. We encourage you to print a copy and track your achievements!)
TABLE OF CONTENTS Appliances Tools
FUNDAMENTALS Page Achievements
stove
ovenblender
microwave
toaste
r
grill cutti
ng board
bowlfry
ing pan
potco
lander
baking tray
sauce
pan
baking pan
How to Use This Book ivUnits (Measurement Crib Sheet) virTools
for Level 1 6for Level 2 7for Level 3 7
MethodsCutting Methods 8Cooking Methods 10
Ingredientsnon-perishable 12perishable 12
RECIPESLEVEL 1: EASY
Grilled Cheese 15Turkey Sandwich 16Fruit Smoothie 17Fruit Salad 19Potato Salad 20Shrimp Cocktail 21Hummus 23Pizza 25Pasta 27Omelette 29
LEVEL 2: INTERMEDIATESweet Potatoes 32Mashed Potatoes 33Beef Tacos 34Cornbread 35Caesar Salad 37Brownies 39Banana Bread 40
Power-ups from Level 1Pizza 25Pasta 27
LEVEL 3: DIFFICULTMac 'N Cheese 43Chicken Schnitzel 45Cheeseburger 46Flank Steak 48Bacon Quiche 49Nachos 50Chocolate Chip Cookies 53Sugar Cookies 55 (Cookie Baking Step) 56
Power-ups from Level 2Beef Tacos 34
POWER-UPSSalsa 58Guacamole 59Vinaigrette Dressing 60Pizza Sauce 61Marinara Sauce 63Pesto Sauce 65
INDEX 67
sto
ve
ove
n
mic
row
ave
ble
nder
toas
ter
gril
l
cut
ting
boar
d
bow
l
sau
ce p
an
bak
ing
pan
fryi
ng p
an
pot
col
ande
r
bak
ing
tray
30 31
INGREDIENTS:
TOO
LS:
SWEET POTATOES
xvegetable oil 1 tbsp
TOSS
xsweet potatoes 3
xground cumin ½ tsp
xsalt ½ tsp
xred pepper ¼ tsp
BAKE @ 400°F 30 m
PREHEAT to 400°F
mixing bowl oven
SIZE: 10 large slices.
baking tray cutting board / surface
PEEL
WEDGE INTO 12
1 23
SPREAD OUT
TOTAL TIME: 40 min.
MASHED POTATOES
xwater 5 cups
xsalt 1 tsp
xbutter 4 tbsp
xblack pepper small palmful
xmilk ⅔ cup
(untilpotatoes
tender)
5m
(untilbutter
melted)
pot w/ lid DRAIN colander
INGREDIENTS:
TOO
LS:
DRAIN
SIZE: 4 servings.
cutting board sauce pan (or pot)
SIMMER
MASH
TURN OFF HEAT
BOIL
SIMMER 10 m
partially covered
~10m
xpotatoes 2 lbs PEEL AND DICE
TOTAL TIME: 25 min.32 33
GROUND BEEF TACOS
xgarlic powder 1-2 tbsp
xsalt 1 tsp
xonion ½ onion
xbell pepper ½ pepper
xiceberg lettuce ½ head
xchili powder 1-2 tbsp
xcumin 1 tsp
xwater 1 cup
KNEAD
INGREDIENTS:
TOO
LS:
cutting board / surface mixing bowl
sauce pan (or pot)
SIZE: 12 tacos.
xsalsa 1 can*
xtortillas 12 tortillas
xpaprika 2 tbsp
xground beef 2 pounds
COARSE CHOP
SHRED
20 mSIMMER
LOW
FILL EACH TORTILLA WITHMIXTURE AND LETTUCE,
THEN FOLD
* Power-Up: see page 58 to make own salsa.
BOIL
SIMMER 1 hr
~10m
TOTAL TIME: 1 hour 40 min. (75 min. idle)
INGREDIENTS:
TOO
LS:
CORNBREADmicrowave
xcornmeal 1 cup
xflour ¾ cup
xsugar 1 tbsp
xbaking powder 1½ tsp
xbaking soda ½ tsp
xbuttermilk 1½ cups
xsalt ¼ tsp
MIX
microwavable plate
PREHEAT to 425°F
2 mixing bowls oven
baking pan
SIZE: 12 servings.
butter remaining on wrapper
canola oil spray
CHOOSE ONE:
MIXFOLD UNTIL
SMOOTH
BAKE UNTILCLEAN STAB
20 m
10 m
start
if unclean stab, add
xunsalted butter 6 tbsp
MELT 30 s
xeggs 2 BEAT
COATINSIDE
TOTAL TIME: 30-40 min. (20 min. idle)34 35
Figure 9: Some prefer to wash leaves as a preliminary step
CAESAR SALAD
xbaguette 7 inches
xlemon juice 2 tbsp
BEAT
INGREDIENTS:
TOO
LS:
cutting board large bowl
SIZE: 6 salads.
COARSE CHOP
frying pan
MEDIUM
2 m
xparmesan ½ cup
xsalt ½ tsp
xgarlic ½ clove
xolive oil ¾ cup
TOSS
xpepper 1 tsp
xromaine lettuce 3 hearts
xegg 1
MEDIUM
2 m
removegarlic
ABSORB
paper towel
BEAT
breadoil
6 tbsp. only
TOTAL TIME: 10 min.3736
Figure 10: Brownies presentation
INGREDIENTS:
TOO
LS:
BROWNIES
xunsalted butter 2 sticks
MELT
microwave
30 s
BEATxeggs 4
xsugar 1 cup
xbrown sugar 1 cup
xcocoa powder 1¼ cups
xvanilla extract 2 tsp
xflour ½ cup
xflour ¼ cup
xsalt ½ tsp
MIX
COATINSIDE
microwavable plate
PREHEAT to 300°F
mixing bowl oven
baking pan
SIZE: 12 servings.
BAKE UNTILCLEAN STAB
45 m
15 m
start
if unclean stab, addTOTAL TIME: 60-70 min. (45 min. idle)38 39
INGREDIENTS:
TOO
LS:
BANANA BREAD
xunsalted butter 1 stick
SOFTEN(DON’T MELT)
microwave
15 s
MASH
xripe bananas
xeggs 2
xsugar ¾ cup
xvanilla extract 1 tsp
xbaking powder 1 tsp
xsalt 1 tsp
xflour 1.5 cups
xchocolate chips 6 oz
MIX
MIX
POUR
butter remaining on wrapper
canola oil spray
CHOOSE ONE:
COAT INSIDE
microwavable plate
PREHEAT to 325°F
1
2
mixing bowl oven
baking pan
SIZE: 10 large slices.
BAKE UNTILCLEAN STAB
1 hr.
15 m
start
if unclean stab, addTOTAL TIME: 70-80 min. (1 hour idle)
BEAT
3 or 4 Level 3: Difficult
Appliances Tools
Page stove
ovenblender
microwave
toaste
r
grill cutti
ng board
bowlfry
ing pan
potco
lander
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sauce
pan
baking pan
Mac 'N Cheese 43Chicken Schnitzel 45Cheeseburger 46Flank Steak 48Bacon Quiche 49Nachos 50Chocolate Chip Cookies 53Sugar Cookies 55 (Cookie Baking Step) 56
Power-ups from Level 2Beef Tacos 34
40 41
Figure 11: About to check if elbow macaroni is ready to be drained
MAC-N-CHEESE
xbutter 4 tbsp
xpepper 1 dash
xsalt ½ tsp
HEAT = MEDIUM 5 m
STIR
pot w/ lid DRAIN colander
INGREDIENTS:
TOO
LS:
SIZE: 4 meals.
(until butter melts)
5 m
xflour ¼ cup
xmilk (not skim) 2 cups
xcheddar cheese 2 cups (shredded)
SLOWLY ADD MILKWHILE STIRRING
TURN OFF HEATAND MIX
xwater 10 cups
xelbow macaroni 8 oz
xsalt small palmful
15 m
(until pastaeasy to chew)
+
DRAIN
BOIL
SIMMER
~10m
(until slow boil)
(2 pots if multithreading)
TOTAL TIME: 30 min.4342
Figure 12: Chicken Schnitzel at the final stage of cooking
CHICKEN SCHNITZEL
xchicken breast 2 fillets
xflour ¼ cup
xegg 1
xsalt small palmful
xbutter 2 tbsp
xoil 1 tbsp
SPREAD
COVER BOTH SIDES
BEAT
COVER BOTH SIDES
COVER BOTHSIDES
MEDIUM-LOW
MEDIUM-LOW
10 m+
2 m
5 min per side
INGREDIENTS:
TOO
LS:
cutting board / surface mixing bowl
frying pan
SIZE: 1 meal.
xbread 1 slice
FINELY CHOP
toaster
TOASTDARK
(stale = ok)
TOTAL TIME: 20 min.44 45
CHEESEBURGER
xolive oil 4 tsp
xshallots 2
xtarragon (dry) 1 tsp
xsalt 1 heaping tsp
xground meat ⅔ pound
xpepper 1 palmful
MINCE
FORM 2 PATTIES
MIX
KNEAD
INGREDIENTS:
TOO
LS:
cutting board / surface mixing bowl
frying pan
SIZE: 2 burgers.
xbread 1 slice FINELY CHOP
toaster
TOASTDARK
(stale = ok)
TOTAL TIME: 30 min.
CHEESEBURGER (cont.)
xolive oil 2 tbsp
xcheese 2 slices
2 PATTIES
MEDIUM
MEDIUM
MEDIUM
5 m
MEDIUM
5 m
1 m
TOO
LS:
cutting board / surface mixing bowl
frying pan toaster
COVER PATTIES
2 m (until cheese melts)
xhamburger buns 2 bunsLAY NEXT TO PATTIESFACE-DOWN
bread
cheese
bread
ARRANGE:
FLIP PATTIES
46 47
GRILLED FLANK STEAK
xwhite wine vinegar ⅓ cup
xflank steaks 3
xolive oil ¾ cup
xrosemary 1½ tbsp
xsalt 2 tsp
STAB REPEATEDLY
WHISK
INGREDIENTS:
TOO
LS:
cutting board / surface mixing bowl
SIZE: 3 steaks.
xgarlic 3 cloves
MINCE
MINCE
SLICE
oil spray (or oil)
3 large ziplock bags
SEALWITHOUT AIR
REFRIGERATE6-24hrs
grill
OIL RACK GRILL
GRILL
FLIP
6 m
6 m
formedium-rareTOTAL TIME: 6 hrs. 15 min. (6 hrs. idle)
BACON QUICHE
xeggs 4
xflour ¼ cup
BEAT
INGREDIENTS:
TOO
LS:
cutting board bowl
SIZE: 8 slices.
x
COARSE CHOP
9” baking pan
x9” pie crust 1 crust
onion ½ onion
frying pan
MEDIUM
8 m
xsalt ½ tsp
xpepper ¼ tsp
x small palmfulnutmeg
xbacon 8 oz
xmushrooms 8 shrooms
xbell pepper 1 pepper
MIX
xcottage cheese ½ cup
xjack cheese ½ cup
PREHEAT to 375°F
BAKE at 375°F50 m
1 2
oven
TOTAL TIME: 70 min. (50 min. idle)48 49
NACHOS
xcanola oil 3 tbsp
xsalt 1 palmful
xpepper 1 palmful
INGREDIENTS:
TOO
LS:
cutting board / surface
frying pan
SIZE: 6 people.
x
6x
garlic 2 cloves
MINCE
THINLY SLICE
* Power-Up: see page 58 to make own salsa.
oven
PREHEAT to 350°F
5 m
5 m
green onions
MEDIUM
MEDIUM
xsalsa* 1 cup
baking tray
cut off dark green parts and spindly roots
TOTAL TIME: 30 min. (10 min. idle)
NACHOS (cont.)
TOO
LS:
10 m+
xjalapeño 1
xsmall tomato 1 DICE
CHOP
LAYER
SPRINKLE
xtortilla chips 6 oz
xcheddar/jack 8 oz shredded
1 2
3
4
BAKE at 350°F
cutting board / surface
frying pan oven
baking tray
50 51
Figure 13: Chocolate chip cookies presentation
INGREDIENTS:
TOO
LS:
CHOC. CHIP COOKIES
MIX
xeggs 3
xflour 3 cups
xbaking soda 1½ tsp
xsalt 1½ tsp
5 m
2 mixing bowls oven
SIZE: 30 cookies.
baking tray microwave
xunsalted butter 2 sticks SOFTEN(MELTED OK)
20 s
BEAT UNTILFLUFFY
3 mBEAT UNTILCREAMY
xvanilla extract 3
xchoc. chips 16 oz
MIX
MIX
SPREAD OUTMIX
xsugar 1½ cups
PREHEAT to 375°F
GO TO BAKING STEPTOTAL TIME: 30 min. (10 min. idle)
52 53
Figure 14: Cookies at the end of the baking step
INGREDIENTS:
TOO
LS:
SUGAR COOKIES
MIX
xflour 3½ cups
xshortening ⅔ cup
xunsalted butter 1½ sticks
xsugar 1½ cups
2 mixing bowls oven
SIZE: 30 cookies.
baking tray microwave
xeggs 2
SOFTEN(DON’T MELT) 10 s
BEAT
xbaking powder 2 tsp
xsalt 1 tsp
xvanilla extract 2 tsp
PREHEAT to 350°F
SPREAD OUTMIX
GO TO BAKING STEPTOTAL TIME: 25 min. (10 min. idle)
5554
INGREDIENTS:
TOO
LS:
COOKIES (baking step)
BAKE 10 m
ovenbaking tray
xparchment paper 1 sheet
1 2
POUR INTO MOUNDS 3” IN DIAMETER
until golden
COOKIES
TRAY
REPEAT UNTIL BATTER DEPLETED
Power-Ups
Appliances Tools
Page stove
blender
cutti
ng board
bowlfry
ing pan
sauce
pan
baking pan
Salsa 58Guacamole 59Vinaigrette Dressing 60Pizza Sauce 61Marinara Sauce 63Pesto Sauce 65
56 57
SALSA
xtomatoes ½ pound
xserrano chile 1
INGREDIENTS:
TOO
LS:
cutting board
large bowl
SIZE: 4 servings.
COARSE CHOP
xcilantro 10 twigs
xsalt ½ tsp
MIX
xwater 2 tbsp
xgarlic 1 clove
de-stemdiscard stems
blender
PUREE 30 s
TOTAL TIME: 10 min.
INGREDIENTS:
TOO
LS:
GUACAMOLE
xripe avocados 3
MASH
xlime 1
xsalt ½ tsp
xred pepper ½ tsp
xwhite onion ½
xjalapeño pepper ½
xtomato 1
xcilantro 1 tbsp
xgarlic 1 clove
MIX
mixing bowl
SIZE: 6 servings.
cutting board / surface
SCOOP OUT INSIDE
DICE
DE-SEED AND MINCE
DE-SEED AND DICE
CHOP
MINCE
SQUEEZE JUICE
TOTAL TIME: 15 min.58 59
VINAIGRETTE
xe.v. olive oil ½ cup
xwine vinegar
xsalt
½ cup
xpepper small palmful
MIX
INGREDIENTS:
TOO
LS:
cutting board / surface mixing bowl
SIZE: 2 servings.
TOTAL TIME: 15 min.
MINCE
xbasil 1 palmful
xparsley 1 palmful
CHOOSE SUBSET:
xoregano 1 palmful
de-stem
small palmful
PIZZA SAUCE
xgarlic 1 clove
xolive oil 1 tbsp
INGREDIENTS:
TOO
LS:
cutting board
SIZE: for 1 pizza.
MINCE
FINE CHOP
xsalt small palmful
xtomato paste 1 tbsp
xtomatoes 2
frying pan
7 m
sauce pan (or pot)
MEDIUM-LOW( STIR )
3 mMEDIUM
untilbrown
untilthick
skin and deseed
TOTAL TIME: 20 min.60 61
Figure 15: Assessing consistency of marinara sauce
MARINARA SAUCE
yellow onions 2
olive oil 3 tbsp
INGREDIENTS:
TOO
LS:
cutting board
SIZE: for 4 servings of pasta.
PEEL AND DICE
FINE CHOP
xsalt 2 tsp
tomato paste 2 tbsp
xsugar small palmful
red wine ¼ cup
xoregano 1 tbsp
xbasil 1 tbsp
xtomatoes 20
xgarlic 3 cloves MINCE
frying pan
30m
sauce pan (or pot)
COOK WHILESTIRRING
TURN OFFAND STIR
3 mCOOK UNTILBROWN
5 mCOOK UNTILSOFT
skin and deseed
x
x
x
x
TOTAL TIME: 50 min. (30 min. semi-idle)62 63
Figure 16: Some prefer to heat up the pesto prior to serving
PESTO SAUCE
xbasil leaves 1 bunch*
xgarlic 2 cloves
INGREDIENTS:
TOO
LS:
SIZE: 2 cups.
xe.v. olive oil ⅔ cup
xsalt small palmful
xpepper pinch
xparmesan 4 oz
xgrated parmesan ½ cup
xpine nuts ¼ cup
blender
PUREE 45 s
* or 2 cups' worth when packed
DE-STEM
CHOOSE ONE:
MEDIUM-LOW
5 m
frying pan
untilgolden
CLEANUP TIP: Leave 20%-diluted vinegar inblender overnight to remove garlic smell.
TOTAL TIME: 10 min.64 65
Figure 17: Chopping off the tops of strawberries for fruit saladINDEX
RECIPES:Banana Bread 40Beef Tacos 34Brownies 39Caesar Salad 37Cheeseburger 46Chicken Schnitzel 45Chocolate Chip Cookies 53Cornbread 35Flank Steak 48Fruit Salad 19Fruit Smoothie 17Grilled Cheese 15Guacamole 59Hummus 23Mac 'N Cheese 43Marinara Sauce 63Mashed Potatoes 33Nachos 50Omelette 29Pasta 27Pesto Sauce 65Pizza 25Pizza Sauce 61Potato Salad 20Quiche (Bacon) 49Rice 10Salsa 58Shrimp Cocktail 21Sugar Cookies 55Sweet Potatoes 32Turkey Sandwich 16Vinaigrette Dressing 60
INDEX
RECIPES:Banana Bread 40Beef Tacos 34Brownies 39Caesar Salad 37Cheeseburger 46Chicken Schnitzel 45Chocolate Chip Cookies 53Cornbread 35Flank Steak 48Fruit Salad 19Fruit Smoothie 17Grilled Cheese 15Guacamole 59Hummus 23Mac 'N Cheese 43Marinara Sauce 63Mashed Potatoes 33Nachos 50Omelette 29Pasta 27Pesto Sauce 65Pizza 25Pizza Sauce 61Potato Salad 20Quiche (Bacon) 49Rice 10Salsa 58Shrimp Cocktail 21Sugar Cookies 55Sweet Potatoes 32Turkey Sandwich 16Vinaigrette Dressing 60
Index
66 67
INGREDIENTS:Agave nectar 17Avocados 16, 59Bacon 49Baking powder 12, 35, 40, 55Baking soda 35, 53Bananas 17, 40Basil 60, 63, 65Beef, ground 34, 46Blackberries 19Bread 12, 15, 45, 46Bread, baguette 37Bread, wheat 16Butter (salted) 12, 15, 29, 33, 43, 45Butter, unsalted 35, 39, 40, 53, 55Buttermilk 35Cheese 12, 15, 29, 47Cheese, cheddar 43, 51Cheese, cottage 49Cheese, jack 16, 49, 51Cheese, mozzarella 25Cheese, parmesan 37, 65Chicken breast 45, 50Chickpeas 23Chili powder 34Chili sauce 21Chocolate chips 40, 53Cilantro 58, 59Cocoa powder 39Cornmeal 35Cumin 23, 32, 34Eggs 12, 29, 35, 37, 39, 40, 45, 49, 53, 55Flour 12, 35, 39, 40, 43, 45, 49, 53, 55Garlic 12, 21, 23, 37, 48, 50, 58, 59, 61, 63, 65Garlic powder 34Grapes 19Green onions 50Hamburger buns 47Honey 17Horseradish 21Ketchup 21
INGREDIENTS:Agave nectar 17Avocados 16, 59Bacon 49Baking powder 12, 35, 40, 55Baking soda 35, 53Bananas 17, 40Basil 60, 63, 65Beef, ground 34, 46Blackberries 19Bread 12, 15, 45, 46Bread, baguette 37Bread, wheat 16Butter (salted) 12, 15, 29, 33, 43, 45Butter, unsalted 35, 39, 40, 53, 55Buttermilk 35Cheese 12, 15, 29, 47Cheese, cheddar 43, 51Cheese, cottage 49Cheese, jack 16, 49, 51Cheese, mozzarella 25Cheese, parmesan 37, 65Chicken breast 45, 50Chickpeas 23Chili powder 34Chili sauce 21Chocolate chips 40, 53Cilantro 58, 59Cocoa powder 39Cornmeal 35Cumin 23, 32, 34Eggs 12, 29, 35, 37, 39, 40, 45, 49, 53, 55Flour 12, 35, 39, 40, 43, 45, 49, 53, 55Garlic 12, 21, 23, 37, 48, 50, 58, 59, 61, 63, 65Garlic powder 34Grapes 19Green onions 50Hamburger buns 47Honey 17Horseradish 21Ketchup 21
Lemons 21, 23Lemon juice 37Lettuce 34, 37Limes 59Macaroni 43Mayonnaise 16Milk 33, 43Mint 19Mixed greens 16Mushrooms 49Mustard 16Nutmeg 29, 49Oil 12, 29, 32, 45, 50Oil spray 35, 40, 48Olive oil 12, 20, 37, 46, 47, 48, 60, 61, 63, 65Olives, black 20Onions 12, 34, 49, 59, 63Oranges 17Oregano 20, 60, 63Paprika 34Parchment paper 56Parsley 20, 60Pasta, dry 27Peaches 17, 19Pepper (black) 12, 29, 33, 37, 43, 46, 49, 50, 60, 65Pepper, bell 34, 49Pepper, jalapeño 51, 59Pepper, red 20, 32, 59Pepper, serrano 58Pie crust 49Pine nuts 65Pizza crust 25Potatoes 20, 33Potatoes, sweet 32Raspberries 17Rice 10Rosemary 48Salsa 34, 50Salt 43, 45, 46, 48, 49, 50, 53, 55, 58, 59, 60, 61, 63, Shallots 46Shortening 55
68 69
Shrimp 21Steak, flank 48Strawberries 17, 19Sugar 12, 19, 35, 39, 40, 53, 55, 63Sugar, brown 39Tabasco sauce 21Tahini 23Tarragon 46Tomato paste 61, 63Tomatoes 16, 51, 58, 59, 61, 63Tortillas 34Turkey, smoked 16Vanilla extract 39, 40, 53, 55Vinegar, white wine 48Vinegar, wine 60Water 10, 20, 21, 23, 27, 33, 34, 43, 58Wine, red 63Worcester sauce 21Yogurt 17
About the Authors
Sinem studied Entrepreneurship at University of St. Thomas in Minnesota. She has always had a passion for business and bringing creative ideas to life. She learned how to cook from her mom and continued to experiment in the kitchen. Once she saw her brother’s amazing way of transcribing recipes as diagrams, she thought it was hilarious yet brilliant. This is when the wonderful idea for this book was created by her and her brother.
Rego and Sinem Sen are siblings that grew up in Minnesota and found their way to San Francisco.
Rego is a jack-of-all-trades software engineer with degrees from MIT and Stanford. He shied away from cooking until he developed a visual way of representing recipes, which he found to be more intuitive to a technically-minded person. After working for established companies for 10 years he decided to pursue some his own ideas, one of which has resulted in this book.
70 71