|
Starting a
series of cooking classes on reading recipes, interpreting some of the
terminology used, and how to deviate from a recipe (determining what ingredients
are critical to the recipe and which ingredients can be omitted or substituted.)
-The first step in working with a recipe is to
read it completely through:
-
how long the recipe will take to make- an important key to serving
all dishes at a meal at the same time and whether some of the mise en place
(a French term that means “everything in its place”-the organized process of
preparing the ingredients for a recipe- refer to archived show
May 9, 2005
for complete details) can be done ahead of time
-
how many people will it will serve- does the recipe need to be
halved or doubled to feed the number of people being served
-
what ingredients are needed- so all the ingredients are available
before starting
-
what tools are needed to complete the recipe- knives, pans, whisks,
etc.
-
what skill is needed to make the recipe- sautéing, chopping, deep
frying, etc.
-Understanding terms used to describe the
measuring of ingredients creates a perfectly made dish:
- "Dash" or a "pinch"- less than 1/8 teaspoon.
- Firmly Packed- a dry
measure term- tightly press the ingredient to the top of the measuring cup
- Lightly Packed- a dry
measure term- lightly press the ingredient to the top of the measuring cup
- Level- a dry measure
term- filling of a measuring cup and then removing the rest of the
ingredients that is above the rim using a straight edge, such as the back of
a knife or spatula
- Rounded- allowing the
ingredients to pile above the rim of the cup naturally, into a soft, rounded
shape
- Heaping / Heaped- pile
as much of the ingredient on top of the measure as it can hold.
- Sifted- sift with a strainer or sifter before measuring to
ensure ingredient is not packed down or lumpy
-Knowing how to convert measurements from teaspoons to tablespoons
to cups to ounces speeds up measuring time, especially if the recipe is being
enlarged:
Conversion Chart
|
TEASPOONS |
TABLESPOONS |
CUPS |
FLUID OUNCES |
|
3/4 teaspoon |
1/4 tablespoon |
|
|
|
1
teaspoon |
1/3 tablespoon |
|
|
|
3
teaspoons |
1
tablespoon |
1/16 cup |
1/2 oz |
|
6
teaspoons |
2
tablespoons |
1/8 cup |
1
oz |
|
12
teaspoons |
4
tablespoons |
1/4 cup |
2
oz |
|
16
teaspoons |
5
1/3 tablespoons |
1/3 cup |
2
1/2 oz |
|
18
teaspoons |
6
tablespoons |
3/8 cup |
3
oz |
|
24
teaspoons |
8
tablespoons |
1/2 cup |
4
oz |
|
32
teaspoons |
10
2/3 tablespoons |
2/3 cup |
5
oz |
|
36
teaspoons |
12
tablespoons |
3/4 cup |
6
oz |
|
48
teaspoons |
16
tablespoons |
1
cup |
8
oz |
|
1
1/2 cups |
12
oz |
|
|
|
2
cups |
16
oz |
|
1
pint |
|
3
cups |
24
oz |
|
1
1/2 pints |
|
4
cups |
32
oz |
|
1
quart |
|
8
cups |
64
oz |
|
2
quarts (1/2 gal) |
|
16
cups |
128 oz |
|
1
gallon |
|
