Let's Eat...Day 3

Objectives:
After completing today's activities, you will be able to:
---list five sources you could consult to find a recipe.
---list the six things all recipes should have.
---demonstrate the method for measuring dry and liquid ingredients.

Instructions:
1. Everyone, from the teenager preparing a pizza to the world's greatest chef preparing exotic dishes, can experience consistent success with their cooking if they measure a recipe's ingredients accurately. Ingredients, or the foods that make up the recipe, are divided into two categories when measuring:
---Liquid ingredients include water, milk, syrups, and oils.
---Dry ingredients include flour, sugar, and salt (pickling).
Some ingredients such as vanilla, baking soda, salt, are measured in very small amounts so the standard measuring spoon set is used for both liquid and dry ingredients.

2. Measuring correctly is critical in certain types of recipes that involve a chemical reaction such as muffins which you will be preparing in two days. Read pages 198-200 in Adventures in Food and Nutrition.

3. On a clean piece of paper, write the FACS header. Explain five places you might locate a recipe to make chocolate chip cookies.

4. Now, take your paper and locate the video "Measure Up in the Kitchen" on the video rack in the back of the classroom. Using the copy of these questions by the TV, answer the questions while watching the video....use complete sentences.
---A. Why is measuring important in cooking?
---B. A recipe is another name for a _____ (chemistry).
---C. Why can't ordinary tableware be used as measuring spoons and cups?
---D. What are the differences between measuring cups for liquids and dry ingredients?
---E. What is the correct method for checking a liquid measurement?
---F. How should brown sugar be measured and how is that method different from other dry ingredients?
---G. Why is flour sometimes sifted?
---H. Should you measure before or after sifting?
---I. What is the easiest way to measure butter and margarine?
Bonus: How do you measure butter or lard that is not marked or premeasured?

6. Now, go to the kitchen and locate the "Practice Measuring" canister of whole wheat flour. Practice measuring the following quantities. When you are finished, call your instructor over to check your accuracy.
1/3 C. flour
2/3 C water
3/4 C water
1 Tbsp. flour
1/2 tsp water
1/2 C flour
Correctly measure 1 cup of flour. Weigh it using the kitchen scale and label and record its weight on today's work. Now, using the same cup of flour, tap the contents down and add more flour. Continue doing this until you cannot add any more flour. Weigh it suing the kitchen scale and label and record its new weight on today's work. What was the difference? What would that difference make in a recipe for cookies? Clean up the kitchen you've worked in.

7. On the same piece of paper that you have been using, number 1 to 10. Looking at the purple page below, read the directions and then answer each of the ten questions.

8. When you have completed today's work, put it into your numbered notebook. Clean up your module area and the kitchen you worked in.

Materials:
Pen/Pencil
Paper

Equipment:
Computer
TV/VCR
Kitchen
Measuring Items: dry measuring cups, liquid measuring cups, measuring spoons, flour for practice, kitchen scale

Instructional Materials:
Video "Measure Up in the Kitchen"
Worksheet "Equal Measures"
Textbook Adventures in Food and Nutrition