Topic: Measuring Ingredients

Preparing Ingredients
Discussant: Aila R. Arcilla
Professor: Mrs. Perlita M. Mallari

Source:
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 MEASURING
INGREDIENTS
MEASURING EQUIPMENT

Measuring spoons
Liquid measuring cups are clear and have a
spout for pouring liquids like milk, oil, water
or orange juice
Dry Measuring Cups are used to measure
dry, moist and solid ingredients
Flour sugar

Peanut butter Chocolate chips

Measuring spoons are used to measure
small amounts of any type of ingredient.
Thermometer- measures the
temperature of a substance or the food
being cooked.
Timer- measures the cooking period
for a recipe. Once it is set, it will give a
signal when the cooking time is up.
Weighing scale- measures large
quantities of ingredients which consist
of graduated system of standard units
of weight.
Measuring Liquids
Never hold the measuring
cup up to read. It should be
read at eyelevel from a level
countertop.
Before pouring the liquid find
the measure mark on the side
of the measuring cup.
Point to the measuring mark
and then pour your liquid to
the proper measurement
mark.
Measuring Dry
Ingredients
Flour
Flour tends to pack
in the canister so it is
good to stir it before
measuring.
Sifting is also
required before
measuring flour for
some recipes.
Flour
Spoon the flour into the dry Level the flour off by dragging
measuring cup, filling to a straight-edged utensil across
overflowing the top of the measuring cup.
Brown Sugar
o Brown sugar and shortening (and other solid fats) should be
spooned into the measuring device and packed firmly to
eliminate any air pockets. After it is firmly packed it can be
leveled with a straight edge, such as the back edge of a knife.
o When removed from the measuring cup, the brown sugar
will be molded into the shape of the cup if packed properly.
Moist Ingredients
Some ingredients are not
liquids nor are they dry.
They are moist.
Moist ingredients are
things such as butter,
peanut butter, mayonnaise,
yogurt and shortening.
Moist ingredients should
be packed into the
measuring cup and leveled
with a straight edge
spatula to be accurate.
Solid Ingredients
Solid ingredients can be
moist or dry. They are in
large pieces.
Examples of solid
ingredients are: raisins,
chocolate chips, chopped
onions, chopped nuts,
blueberries and sliced
celery
When measuring solid
ingredients, shake the
measuring cup from side to
side to level the ingredients.
Measuring Small
Ingredients
o When small
amount of a dry
ingredient are to
be measured ,
measuring spoons
are utilized.
o Overfill the measuring spoon and
level of the dry ingredient with a
straight-edged utensil.
o Hold the spoon flat and pour the
ingredient into the spoon until it
reaches the top rim of the spoon.
 Sticky Ingredients
o When measuring sticky ingredients, such as
jelly, honey, molasses, and syrup, lightly
coat the inside of the measuring cup with
vegetable oil or spray with cooking oil. The
oil will allow sticky ingredients to slide out
easily. If the recipe calls for oil, you can
measure the oil before the sticky
ingredients and then use the same cup,
without washing it, to measure the sticky
ingredient.
 Measuring Tips
Never measure over the mixing bowl containing
the other ingredients.
If you do not have two sets of measuring cups or
spoons that can be used separately for the dry and
liquid ingredients, measure the dry ingredients
first and then use the measuring cups and spoons
for the liquid ingredients.
Store loose dry ingredients, such as salt, in a
lidded container. The ingredient can then be
spooned out and leveled, rather than trying to
pour it into a measuring spoon and having it spill
over the edges.
 To help you keep track of which ingredients you have
measured and added in the mixing bowl, place all the
ingredients on one side of the mixing bowl and once
you have measure and add an ingredient, move its
container to the opposite side of the bowl.
Learn to estimate the small measurements of
ingredient to save time. This will greatly reduce your
prep time when cooking. Do not use this technique
when measuring ingredients for baking. When
baking, it is more critical to that all ingredients are
measured accurately.
Do not mistake fluid ounces for ounces. Ounces
measure weight and fluid ounces measures volume.
Remember...
Accurate
measuring is
your key to
success when
following
recipes!
 Preparing
Ingredients
General Preparation Practices
When preparing food;
Make sure work stations, cutting
boards, and utensils are clean and
sanitized.
Only remove as much food from the
cooler as you can prepare in a short
period of time
Return prepared food to the cooler or
cook it as quickly as possible.
 Preparing
Specific food
PREPARING
VEGETABLES
PREPARING VEGETABLES
1. Wash fruits and vegetables under slightly
warm running water. Scrub root
vegetables, such as potatoes, with a soft
brush to remove any dirt.
2. For fruits and vegetables that you are not
going to discard the skin before eating or
cooking, soak them for 20 to 30 minutes
with plenty of water so that the chemical
residues can be dissolved in the water and
discarded.
3. For fruits and vegetables with smooth
skin, use a vegetable brush to gently scrub
all the surfaces to remove dirt. For leafy
green, put a few spoons of white vinegar
to dissolve any chemicals sticking to the
leaves.
4. For root vegetables that
you are going to discard the
skin, peel first, then rinse
and drip by before cutting
them into the desired shape
and form.
5. For fruits and vegetables
that you are going to eat raw,
it is important to cut them
with dedicated knife and
cutting board to prevent
contamination.
PREPARING MEAT
PREPARING MEAT
1. To clean chicken, whether it is a whole chicken parts, it is
crucial to use salt to rub the chicken inside out after the
first rinse. Then soak chicken for at least 10 to 15 minutes
in clean water with 1 to 2 spoons of salt and the juice from
half to 1 lemon together with skin. Then rinse the meat
under running water and let them drip dry in a colander.
2. Pork can also be cleaned the same way
as chicken. As for beef and other red meat
such as lamb, you will not soak the meat
because it will lose a lot of its flavor. Then
rinse them and dry before cooking.
3. For any meat used for soup, cut all the skin and fat off
first. Then cut the meat and bone into big pieces and rinsed
clean. Blanch the meat for about 5 to 10 minutes in boiling
water to get rid of fat, blood and scum that flow to the top
when cooking. Then the meat should be rinsed with cold
water so that they are completely clean. This is an essential
step in producing quality soups with the best taste from the
meat.
PREPARING
SEAFOOD
PREPARING SEAFOOD
1. To clean shellfish such as mussels or clams, put them in
a tub of slow running water and put in a spoon of salt.
This will help the shellfish to throw up dirt from their
intestine.
2. For crabs and lobsters, scrub the outside shell first. The
underside of crabs and lobsters are full of bacteria so it is
necessary to clean them thoroughly with a firm brush.
3. For other slippery seafood such as squids, shrimps or
oysters wash them with salt then rinse. Then use a spoon
of starch to wash once again and rinse. This process will
clean off the slimy stuff from the meat and make the
texture crisp and firm.
PREPARING
HERBS
 PREPARING HERBS
For making herbal soup
1. Herbs of hardy root or nut should be
soaked for 20 to 30 minutes before cooking.
2. Herbs or dried leaves and flowers should
be rinsed briefly to get rid of sand and dust
before use.
3.Herbs that have been ground into powder
should not be washed.
For making herbal tea
1. Rinse the herbs in a fine metal
colander under the tap and then put
the herbs with the right amount of
water in a pot and let it sit for at least
30 minutes before cooking. This will
allow the herbs to be fully rehydrated
when cooking starts and the nutrients
can be easily extracted during cooking.
Thank you!