A Cooks BookA Cooks Book

Key TermsKey Terms

Assembly directionsAssembly directions Desired yieldDesired yield EquivalentsEquivalents RecipeRecipe Test kitchenTest kitchen VolumeVolume yieldyield

Introducing a Cook BookIntroducing a Cook Book

Cookbook use: recipes, suggestions, Cookbook use: recipes, suggestions,

Cookbook varieties: low-fat, Cookbook varieties: low-fat, vegetarian, gourmet, etc…vegetarian, gourmet, etc…

Cookbook ComponentsCookbook Components

Major Sections:Major Sections:

AppetizersAppetizers

SoupsSoups

SaladsSalads

Main meals (divided into chicken, beef Main meals (divided into chicken, beef etc..)etc..)

DessertsDesserts

BeveragesBeverages

Additional ComponentsAdditional Components

What to look for when purchasing What to look for when purchasing ingredientsingredients

Storage of food itemsStorage of food items

Preparation tipsPreparation tips

Nutritional InfoNutritional Info

Special DietsSpecial Diets

Historic info on food originHistoric info on food origin

Recipe InfoRecipe Info

Recipes should be tested by person creating the Recipes should be tested by person creating the cookbook.cookbook.

Ingredients: listed in order which they are usedIngredients: listed in order which they are used

Yield: number of servings or amount the recipe Yield: number of servings or amount the recipe makesmakes

Info about temp, time and equipmentInfo about temp, time and equipment

Step by step instructionsStep by step instructions

Nutritional infoNutritional info

Other infoOther info

Recipe FormatRecipe Format

Most common format:Most common format:

11stst ingredients ingredients

22ndnd step by step procedure step by step procedure

Less common format:Less common format:

Combines ingredients and assembly Combines ingredients and assembly directionsdirections

Measuring IngredientsMeasuring Ingredients

Units of Measurement: volume or weightUnits of Measurement: volume or weight

SI metric units:SI metric units:

Volume: millilitre (mL), litre (L)Volume: millilitre (mL), litre (L)

Weight: grams (g), kilogram (kg)Weight: grams (g), kilogram (kg)

Temperature: degrees Celsius (Temperature: degrees Celsius (00C)C)

Food Energy: kilojoules (kJ) or kilocalorie Food Energy: kilojoules (kJ) or kilocalorie (calorie)(calorie)

Imperial UnitsImperial Units

Volume: teaspoon (tsp), tablespoon Volume: teaspoon (tsp), tablespoon (Tbsp), cup (c), fluid ounce (fl. Oz.), (Tbsp), cup (c), fluid ounce (fl. Oz.), pint (pt.) quart (qt.), gallon (gal.)pint (pt.) quart (qt.), gallon (gal.)

Weight: ounce (oz.), pound (lb)Weight: ounce (oz.), pound (lb)

Temperature: degrees Fahrenheit (Temperature: degrees Fahrenheit (ooF)F)

Measuring EquipmentMeasuring Equipment

Dry measuresDry measures

Liquid measuresLiquid measures

Small liquid/dry measuresSmall liquid/dry measures

Measuring FatsMeasuring Fats

Stick method: fats packaged in sticks Stick method: fats packaged in sticks (butter)(butter)

Dry measuring cup method: Pack fat Dry measuring cup method: Pack fat down in cupdown in cup

Water displacement method: Water displacement method:

Measuring by WeightMeasuring by Weight

1.1. Decide what container you will put the Decide what container you will put the food in. Place empty container on food in. Place empty container on scale.scale.

2.2. Adjust the scale until it reads zero. Adjust the scale until it reads zero. Usually this is done by turning a knob.Usually this is done by turning a knob.

3.3. Add the food to the container until the Add the food to the container until the scale shows the desired amount.scale shows the desired amount.

Changing a RecipeChanging a Recipe

Why?Why?

May be missing an ingredient.May be missing an ingredient.

May want to increase/decrease the May want to increase/decrease the yield.yield.

Some easier (stews) then others Some easier (stews) then others (breads)(breads)

Changing the YieldChanging the Yield

1.1. Determine the desired yield.Determine the desired yield.

2.2. Use the formula. To adjust the yield of a Use the formula. To adjust the yield of a recipe, multiply by the amount of each recipe, multiply by the amount of each ingredient by the same number.ingredient by the same number.

Desired yield / regular yield = number to Desired yield / regular yield = number to multiply bymultiply by

3. Multiply each ingredient by that number.3. Multiply each ingredient by that number.

4. Make necessary changes to equipment.4. Make necessary changes to equipment.

Tips For Healthier RecipesTips For Healthier Recipes(Fat Substitutions) (Fat Substitutions)

Tips to Reduce SodiumTips to Reduce Sodium

Tips to Reduce SugarsTips to Reduce Sugars

Tips to Add FibreTips to Add Fibre

Standard FormatStandard Format ADVANTAGES:ADVANTAGES:

Easy to followEasy to follow Takes up the least spaceTakes up the least space Can easily determine if all ingredients are on Can easily determine if all ingredients are on

handhand Ingredients are listed in order of use & step Ingredients are listed in order of use & step

by step method of combining followsby step method of combining follows DISADVANTAGES:DISADVANTAGES:

None????None????

Active FormatActive Format

AdvantagesAdvantages Easy to follow step by step formatEasy to follow step by step format Ingredients and instructions combined Ingredients and instructions combined

together in the steps of the recipetogether in the steps of the recipe DisadvantagesDisadvantages

Takes up more spaceTakes up more space Checking, at a glance, for necessary Checking, at a glance, for necessary

ingredients is not as convenient ingredients is not as convenient

Narrative FormatNarrative Format

AdvantagesAdvantages It works well for short recipes with few It works well for short recipes with few

ingredientsingredients DisadvantagesDisadvantages

Written in a paragraph, harder to followWritten in a paragraph, harder to follow Not easy to check for required Not easy to check for required

ingredientsingredients