Intro to FACS cooking

Reading a Recipe 

  • Plan/Blueprint

  • When you choose a recipe, ask yourself the following questions:

  • Will the food appeal to the family of guests as well as to you?

  • Do you have ALL the ingredients?

  • If not, can you stay inside your budget if you have to buy more groceries?

  • Do you have enough time to make the recipe?

  • Do you have the cooking skills required to make the recipe? 

Characteristic of a Good Recipe

  • A good recipe has TWO parts:

  1. A list of ingredients with the amounts required

  2. The directions for mixing the ingredients

Also will include the following elements

  1. Ingredients listed in the ORDER of their use

  2. Exact measurements of each listed ingredient

  3. Simple, step-by-step directions (steps listed in sequence)

  4. Cooking time

  5. Cooking temperature

  6. Size of correct cooking equipment of use

  7. Number and size of servings the recipe makes

  8. That the recipe be a tested one

Equivalent chart

  •  3t= 1T

  • 2c = 1pT

  • 2pt = 1qt

  • 4c = 1qt

  • 4qt = 1 gal

  • 16 oz = 1 lb weight 

  • 8 oz = 1 c 

  • 16 T= 1 c 

Whip

Scald

Grate

Beat

Chop

Combine

Dice

Cube

Pare

Fold in

Blend

Blanch

Cream

Sift

Shred

Knead

Baste

Mince

Puree

Marinate

Grease

Score

Dilute

Butterfly

Cut-in

Al dente

Coat

Sear

Marble

Simmer

Boil

Broil

Bard

Caramelize

Clarify

Dredge

Julienne

Render

Truss