4. Temp., time, &Temp., time, &
equipmentequipment
Size and type of panSize and type of pan
Other equipmentOther equipment
neededneeded
Oven tempOven temp
Preheating instructionsPreheating instructions
5. Step-by-step directionsStep-by-step directions
How and when toHow and when to
combine ingredientscombine ingredients
Some recipes includeSome recipes include
both conventional andboth conventional and
MW methodMW method
6. Nutrition InformationNutrition Information
Not on all recipesNot on all recipes
May include:May include:
FatsFats FiberFiber
CarbsCarbs SodiumSodium
ProteinProtein VitaminsVitamins
FiberFiber MineralsMinerals
7. 2 Basic systems of2 Basic systems of
measurementmeasurement
1. Customary Units1. Customary Units
(most common)(most common)
Ounces, teaspoonsOunces, teaspoons
Cups, pints, gallonsCups, pints, gallons
2. Metric Units2. Metric Units
(based on multiples of 10)(based on multiples of 10)
8. Metric UnitsMetric Units
(continued)(continued)
Include:Include:
MillilitersMilliliters mlml
LitersLiters ll
MilligramsMilligrams mgmg
GramsGrams gg
KilogramsKilograms kgkg
Degrees CelsiusDegrees Celsius °C or centigrade°C or centigrade
10. VOLUMEVOLUME
The amount ofThe amount of
space anspace an
ingredients takesingredients takes
upup
examplesexamples
1 cup cooked pasta1 cup cooked pasta
1 tsp oregano1 tsp oregano
14. What is theWhat is the
difference betweendifference between
I cup of popcornI cup of popcorn
and 1 cup ofand 1 cup of
water????????????water????????????
??????
15. Both take up theBoth take up the
same amt of space-same amt of space-
eight fluid ounces-eight fluid ounces-
but they do notbut they do not
weigh the same;weigh the same;
the water isthe water is
16. Kitchen ScalesKitchen Scales
Use to find out howUse to find out how
much each cupmuch each cup
weighsweighs
Weight is oftenWeight is often
measured in ounces,measured in ounces,
while volume iswhile volume is
measured in fluidmeasured in fluid
ouncesounces
17. CONVERTING RECIPESCONVERTING RECIPES
To change a recipe if the yield is not theTo change a recipe if the yield is not the
amount needed.amount needed.
At home what do you usually do?At home what do you usually do?
Why might it be different in a restaurant?Why might it be different in a restaurant?
18. To increase orTo increase or
decreasedecrease
recipe yields;recipe yields;
1.1. Decide how many servings you need,Decide how many servings you need,
or theor the DESIRED YIELDDESIRED YIELD
2.2. Determine theDetermine the CONVERSIONCONVERSION
FACTORFACTOR or the number that eachor the number that each
ingredient amount is multiplied by iningredient amount is multiplied by in
order to adjust the yield of the recipeorder to adjust the yield of the recipe
19. Desired yieldDesired yield
Original yieldOriginal yield
=Conversion factor=Conversion factor
If a recipe serves 8If a recipe serves 8
And you need to serve 4And you need to serve 4
What is the conversionWhat is the conversion
factor?factor?
20. Multiply each ingredientMultiply each ingredient
amount by theamount by the
conversion factor. Thisconversion factor. This
keeps all the ingredientskeeps all the ingredients
in the same proportionin the same proportion
as in the original recipe.as in the original recipe.