Recipes: Read Em and Eat

Foods II Name ______

Unit 1: Food lab Procedures Date ______Per ____ RECIPES: READ ‘EM AND EAT! If you’ve got an empty stomach or bored taste buds, grab a recipe book and head for the kitchen. Then s-l-o-w down and READ. Here are some recipe reading basics you should know. It’s late at night and you’re home  Get organized: It sure takes Chances are that now’s the time alone. Suddenly you hear a noise. the fun out of fudge to get to melt, coarsely chop, and dice. You wait; you listen; you hear it halfway through the recipe only  Directions: The ingredients again. It’s the sound of your to learn that you’re out of usually are named in the order grumbling stomach! How do you spell chocolate, and that you’re little they are used in the recipe. But relief? R-E-C-I-P-E. brother is using the mixer to don’t think that you can mix The main key to recipe reading: make hamster food. Before you them all together. Read the Don’t treat it like a comic book. start, assemble the ingredients directions to see how the Skimming through it and flinging it and your equipment. To do ingredients are combined. away. Give yourself some time. that, read the whole recipe Watch for cooking methods as Relax. Settle in. Recipes need to be again. Watch for certain types you read. You don’t want to read through more than once, and of food products in the “boil” the fishsticks if the not in a big rush. ingredients listing. The recipe directions say “broil”. might call for “cake flour” not  Review: Ready? Set? When  Start-up: Get the main idea. just “flour”. Look for you’re done read the recipe again To start skim the recipe to get a equipment hints in the to make sure you haven’t missed general idea of what you’ll be directions. Example “Sift ½ anything - then go! doing, and how long it’ll take. cup flour into a large bowl”  Time & Temperature: Set the suggests you’ll need a flour oven temperature as the recipe  Check: How much? How hot? sifter, a dry measuring cup, a asks. And follow the cooking Now’s the time to double-check scoop, spatula, and a large bowl. directions to the minute so the the yield. If the recipe feeds  Details: First steps. Now food isn’t undercooked or four and you’re planning a party, read the ingredient list again overcooked. you’ll need to make adjustments. and check the pre-preparation -Candace Batha Roman And if you’re using an oven, look steps. If a recipe calls for for preheating instructions. melted butter, coarsely chopped green pepper, and diced carrots.

NACHOS OLÉ!

¼ lb. cubed Velveeta cheese 2 T. picante sauce 1 T. milk 2 c. warm tortilla chips ¼ c. chopped green peppers ¼ c. chopped green onions 2 T. sliced jalapeno peppers

1. In a small saucepan, combine cheese, picante sauce and milk. Cook over low heat stirring constantly until cheese melts, about 5 minutes. 2. Arrange warm chips on a serving platter. Pour cheese mixture over chips. Garnish with the green pepper, jalapeno pepper, and green onion and serve immediately. Makes 6 servings. READ ‘EM AND EAT! A RECIPE READING QUIZ

1 pound ground beef 1 can (about 15 oz.) red kidney beans, undrained 1 cup chopped onion 2 T. chili powder 1 cup chopped green pepper 1 T. vinegar 2 cloves garlic, minced 6 T. sour cream 2 cans (10.5 to 10.75) condensed tomato soup 6 T. sliced green onion

1. In a 4 qt Dutch oven over medium heat, cook the ground beef, onion, green pepper, and garlic until meat is browned and vegetables are tender, stirring occasionally to break up meat. Pour off fat. 2. Stir in soup, kidney beans with their liquid, chili powder, and vinegar. Heat to boiling. Reduce heat to low: simmer uncovered for 30 minutes, stirring occasionally. 3. Ladle into bowls; top with sour cream and sliced green onions. Makes about 6 servings.

Read the Tex-Mex Chili recipe and answer the 4. Circle the letter of the last ingredient you add questions below. to the chili before it’s heated to boiling.

1. Highlight the following parts of the Chili recipe A. Vinegar B. Kidney Beans C. Soup using the “Recipe Color Code Key” 5. What are two ingredients not cooked in the *Number Directions chili? *Equipment a. ______*Cooking Directions b. ______*Ingredients *Pre-Preparation Steps 6. How long should you simmer the chili?

2. Next to each ingredient below, write the A. 10 minutes B. 30 minutes C. 45 minutes preparation you must finish before cooking. a. Onion ______7. What‘s the stove setting at which chili b. Green Pepper ______simmers? c. Garlic ______d. Green Onion ______A. Low B. Medium C. High

3. Name three pieces of equipment and/or tools 8. Why not just throw all the ingredients into the you’ll use to prepare and serve the recipe. pot at once and boil? Give three reasons. a. ______a. ______

b. ______b. ______

c. ______c. ______