Reading and using a recipe
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This document provides information on reading and using recipes. It defines what a recipe includes such as title, ingredients, directions, prep and cook times. It describes how to use a recipe by reading directions thoroughly before starting, gathering ingredients and equipment, preheating if needed, and following steps in order. Common abbreviations used in recipes are explained. Methods for accurately measuring dry, liquid and fat ingredients are outlined. Equivalents for converting between units of measurement are provided. The document describes how to adjust recipes by quantity using a multiplying factor. It includes an example of adjusting a lasagna recipe to serve more people. Finally, it proposes an activity of writing a favorite recipe from memory and comparing it to the actual recipe.
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A great powerpoint presentation on the desert and animals who lives their in critical conditions ......
This ppt is full of animations please just don't see this first download this then open this in your pc /laptop then u got to know about this full of animation ppt ......
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This document provides conversion measurements for ingredients commonly used in bread making. It includes equivalents for teaspoons, tablespoons, fluid ounces and cups as well as conversions between mass, volume and milliliters. It also lists substitutions that can be made for various ingredients in bread recipes, such as substituting water for milk or granulated sugar for brown sugar. Several basic bread recipes are also included.
Recipes
The document provides 15 recipes ranging from apple butter and chile to pecan quinoa breakfast bowls. The recipes include ingredients and instructions for making dishes like turkey gravy, beef casserole, chicken noodle soup, and peanut butter cookies. The final recipe is for a pecan quinoa breakfast bowl that can be prepared ahead and microwaved for a quick breakfast.
6th grade recipies 12 13
The first document provides a recipe and instructions for making a grilled cheese sandwich with white bread, butter and c
TeenGroupRecipes2
This document provides recipes for teens to try at home, including dairy-free ice cream made from bananas and almond milk, a sweet pumpkin dip made from pumpkin puree, cream cheese, and spices, and roasted pumpkin seeds prepared in the microwave with seasonings. It also offers ideas for personal and dessert pizzas that can be customized with different crusts, sauces, cheeses, and toppings. The final recipe is for a cauliflower pizza crust that is baked before adding toppings.
WILCOX Fast & Easy Meal Prep Recipe Guide
This document provides recipes for easy meal prep. It introduces recipes for breakfast, snacks, and meals that can be prepared in bulk on weekends and enjoyed throughout the week. Preparing meals ahead of time will save significant time and stress during busy work weeks. The recipes included are for items like chia pudding, egg muffins, tofu scramble, quinoa bowls, protein snack boxes, and taco bowls.
ACCESS Cooking Skills: Cook Book
This document provides recipes for various snacks, spreads, sauces, dressings, soups and salads. It begins with an index and table of contents listing the sections and page numbers. The document then provides recipes under each section, with ingredients lists and instructions. Some highlights include recipes for roasted beet hummus, homemade blender hummus, split pea hummus, mango salsa, fresh salad rolls, nutty granola, black bean brownies and various dressings and sauces.
The sirtfood diet recipe book a healthy lifestyle for weight loss
EAT TASTY FOOD WHILE ON DIET !
Best diet plan of healthy food recipes for weight loss
this easy healthy food recipes that taste good make you eat everyday
Recipe card design pro forma
This document contains recipes for various dishes including:
- Quinoa pudding with quinoa, eggs, milk, sugar, nuts and currants.
- Pea and mint soup made with potatoes, stock, peas and mint.
- Falafel burgers made from chickpeas, garlic, herbs and spices.
- Chickpea, tomato and spinach curry with onions, garlic, ginger, tomatoes and various spices.
- Hot camembert pastry parcels with puff pastry, camembert cheese, peppers and thyme.
- Vegetable lasagne and a vegetarian bangers and mash.
Cooking Up Content with the Content Marketing Institute
By day, you’re in the office, cooking up content. By night, you’re in the kitchen, preparing a satisfying meal. But what if we combined the two?
Developing a content marketing strategy is like creating a dinner menu. You start with the basic ingredients and build upon them. You perfect your technique, exercising balance while adding a dash of flavor. And don’t forget, presentation is key. You must distribute and plate your meal beautifully.
So, what are people making and how are they making it? We asked the Content Marketing Institute team to share their favorite content-inspired dishes. Whether you are a first-time cook or a seasoned chef, these recipes will give you new perspective on processes, measurement and ROI, technology, and more. They are definitely ones you want in your repertoire.
We’ve put together the ultimate cookbook for content marketers, filled with tasty (and mildly entertaining) recipes. We hope you enjoy it. Bon appétit!
Food Intolerance and Allergen Program (FIAP) Recipe and Menu Guide
The FIAP Recipe and Menu Guide is intended to provide the allergen cook with safe, allergy-friendly recipe ideas. The guide also saves the allergen cook time by listing ingredients by brand name or GFS (Gordon Food Service) reorder number. When presented with multiple products, the allergen cook can select the ingredient that is listed in the guide, rather than reading and analyzing multiple labels for allergens. The Recipe and Menu Guide includes a four week cycle menu, as well.
mealplan.week9.pdf
The document provides a week's worth of recipes organized by meal (breakfast, lunch, snacks, dinner, desserts). It includes recipes such as apple sage breakfast sausage, garlic parmesan chaffles, blackened shrimp and asparagus salad, loaded cauliflower mash, chicken pesto spaghetti squash, and turkey and cheese egg wraps. Nutritional information is provided for each recipe, including calories, fat, protein, and carbohydrates. Ingredients and preparation instructions are listed for making the various dishes.
Italian Vegetarian Recipes
This document provides recipes for a 5-course Italian vegetarian meal including: pumpkin ravioli with sauce, Caesar salad, bruschetta, tiramisu, and amaretti cookies. The recipes include ingredients and instructions for making each dish.
The Helper Day 2
This recipe provides instructions for making quick cooker smashed Brussels sprouts. The ingredients include Brussels sprouts, Parmesan cheese, cheddar cheese, lemon, olive oil, and garlic and herb rub. The directions explain how to steam the Brussels sprouts in the quick cooker, then smash them on a grill stone and top with the cheeses and breadcrumbs before broiling for 4-6 minutes until browned and melted. The finished dish provides a crispy outside and soft inside for the Brussels sprouts, topped with cheese.
Recetas
The document discusses healthy lifestyle recipes from several European countries. It provides instructions for making traditional dishes like potato tortilla from Spain and frixuelos from Spain. It also includes recipes for pancakes, churros, and hamburgers. The objectives are to make traditional recipes and enjoy cooking healthy dishes. Students will visit cooking workshops and cook meals at home, taking step-by-step photos of the process.
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Reading and using a recipe
- 1. Reading and Using Recipes
- 2. What is a Recipe? A set of directions for making food or beverage. A recipe includes: Title Ingredients Directions Prep Time Cook Time Nutritional Facts (Optional)
- 3. How to Use a Recipe Read all directions thoroughly before beginning. Gather all needed equipment and ingredients. Preheat and/or complete other pre-preparation steps. Follow directions step by step.
- 4. Common Abbreviations Abbreviation Here are some common tsp. or t. abbreviations that you Tbsp. or T. will find in most recipes. c. or C. Meaning teaspoon qt. oz. lb. or # °F tablespoon cup pint quart ounce pound Fahrenheit Hr hour min. minute pt.
- 5. Measuring for Recipes: Dry Ingredients Spoon ingredient into measuring cup until it is overfilled. (When measuring brown sugar, pack it into the measuring cup with the back of the spoon.) Use a straight-edge spatula to level off any excess.
- 6. Measuring for Recipes: Liquid Ingredients Set a liquid measuring cup on a flat surface. Bend down so the desired measurement marking is at eye level. Slowly pour the ingredient into the measuring cup until it reaches the mark for the desired amount.
- 7. Measuring for Recipes: Fats Use a rubber spatula to press fats into a dry measuring cup, making sure to eliminate any air pockets. Overfill the measuring cup. Level it with a straight-edged spatula.
- 8. Equivalents Cups Fluid Oz. Tbsp. Tsp. 1 cup 8 oz. 16 Tbsp 48 tsp ¾ cup 6 oz. 12 Tbsp 36 tsp 2/3 cup 5 1/3 oz. 10.6 Tbsp 32 tsp ½ cup 4 oz. 8 Tbsp 24 tsp 1/3 cup 2 2/3 oz. 5.3 Tbsp 16 tsp ¼ cup 2 oz. 4 Tbsp 12 tsp 1/8 cup 1 oz. 2 Tbsp 6 tsp 1/16 cup ½ oz. 1 Tbsp 3 tsp 1 pint 2 cups 4 cups 1 quart 4 quarts 1 gallon
- 9. Adjusting Recipes When changing the yield of a recipe, use the measuring equivalents to figure the adjusted amounts of each ingredient before you begin cooking. Write the adjusted amounts on your recipe so you will remember them as you work. To adjust recipes you want to use the following formula: Want/yield = multiplying factor Take the multiplying factor and multiply it by each ingredient amount.
- 10. PASTA RECIPES Miracle Lasagna Servings: 6 Prep Time: 5 minutes Cook Time: 1 Hr 5 min Ingredients: •1 (26 ounce) jar Prego Traditional Italian Sauce •6 uncooked lasagna noodles •1 (15 ounce) container ricotta cheese •2 cups shredded mozzarella cheese •¼ cup grated Parmesan cheese Directions: 1. Spread about 1 cup pasta sauce in 2-quart shallow baking dish (11x7-inch). Top with 3 uncooked noodles, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and 1 cup pasta sauce. Top with remaining 3 uncooked noodles and remaining pasta sauce. Cover. 2. Bake at 375 degrees F for 1 hour Uncover and top with remaining mozzarella cheese. Let stand 5 minutes.
- 11. Recipe Adjusting Example Miracle Lasagna from slide 10 It yields 6 and I need it to feed 18 18/6=3 (multiplying factor) Take 3 and multiply by each ingredient 1 jar of Prego (3)=3 jars of Prego 6 lasagna noodles (3) = 18 lasagna noodles 2 cups shredded mozzarella (3) = 6 cups of mozzarella ¼ cup of grated Parmesan (3) = ¾ cup of grated Parmesan
- 12. Recipe Writing Activity Write down your favorite recipe including everything you think is needed to prepare, how to prepare and how long it takes. Next, find the real recipe either online or in a cookbook and compare the real recipe to your recipe. What was the difference? What were you missing? Why is it important to have an accurate recipe when preparing food?