preparing to cook

• Recipe


  A set of instructions for preparing a particular dish. Recipes include: the name of the dish, a list of ingredients, the method (instructions on how to make the dish), oven temperature and cooking time. Recipes often include serving suggestions, and some recipes also include a picture of the finished dish.
• Work routine

  A well-thought-out system of work that you carry out every time you cook. During cookery classes, a good work routine is important to ensure that dishes are finished on time and the kitchen is left clean and tidy.
• Establishing a good work routine

  1. Study the recipe before class so that you know what ingredients and equipment you need and the basic steps to follow. Write out your work plan.

  2. Put on a clean apron, cover or tie back your hair and remove all jewellery.

  3. Roll up your sleeves and wash your hands.

  4. Wipe down your work table with a disinfectant spray.

  5. Collect all equipment and set up your work area.

  6. Weigh and measure all ingredients accurately.

  7. Prepare all tins and preheat the oven if needed.

  8. Follow the recipe method step-by-step, keeping your work area tidy.

  9. While the dish is cooking, wash up any equipment or utensils used.

  10. Decorate or garnish the dish and serve.

  11. Complete final wash-up and clean your work area thoroughly.

  12. Return all equipment and utensils to their correct place.

  13. Evaluate the cooking process and the finished dish.
• Setting a table for cookery class


  Place equipment being used on the table. One method of organising utensils is the three-plate system: one plate for clean cutlery, one for cutlery in use and one for used cutlery ready for washing. Place cloths, tins and serving dishes on the shelf underneath or close by until they are needed.
• Work plan


  A detailed account of the order of work from when you weigh your ingredients and collect your equipment to when you serve the dish and wash up.
• Weighing solids


  Solids are weighed in grams (g). Since a gram is a very small amount, you will rarely see less than 25 g written in a recipe. If less than 25 g is needed, the recipe will usually say: teaspoon (tsp or tsps) (5 g), dessertspoon (dstspn) (10 g), tablespoon (T, tbl, tbs or tbsp) (15 g). Special measuring spoons are available for measuring small amounts of ingredients, such as baking powder. Recipes mean a level spoon, unless otherwise stated.
• Measuring liquids


  Liquids are measured in millilitres (ml). A measuring jug is used to measure liquid. Again, less than 25 ml is rare in recipes. Teaspoons, dessertspoons and tablespoons can also be used to measure liquids. Teaspoon = 5 ml, dessertspoon = 10 ml, tablespoon = 15 ml.
• Recipe modification


  Changing a recipe in some way. Recipes can be modified to: meet current healthy eating guidelines, e.g. to increase fibre content; cater for specific dietary requirements, e.g. using gluten-free flour for a person with coeliac disease; add interest or variety to the diet, e.g. adding cashew nuts to a stir-fry; increase or decrease the quantity served, as most recipes serve four people; make the dish more economical, e.g. using TVP instead of steak mince in a Bolognese; accommodate personal likes and dislikes, e.g. omitting raisins from scones.
• Costings


  Accurately calculating the amount of money it costs to make a dish. Costing is done all the time in the food industry. It means profits on particular products can be calculated and decisions can be made on whether or not the food item should be kept on a menu. At home, costing is a useful exercise to know if a dish is good value for money. It also allows you to compare the cost of homemade and shop-bought goods.
• Cooking utensils


  Small pieces of equipment that are used in cookery. They are made from metal, wood and plastic.
• Large appliances used in cookery

  • Cooker (hob and oven)
  • Fridge
  • Freezer
  • Dishwasher
  • Microwave
• Cookers


  Can run on electricity, gas or solid fuel. Cookers normally consist of: a hob, a grill (usually this doubles as a small top oven), an oven.
• Cookers - Preheating


  Ovens can take ten minutes to heat up (gas ovens heat up more quickly). With electric ovens, a light usually goes off when the oven has reached the temperature it has been set at. You must preheat the oven for all dishes. Bread and cakes will fail to rise properly if put into a cool oven.
• Types of oven


  • Fan oven: These ovens have a fan on the back wall. The temperature is the same on every shelf.
  • Conventional oven: A lot of gas ovens are conventional. The top shelf is hottest, the middle shelf is as you set it and the bottom shelf is coolest.
• Small appliances


  A range of small appliances that make food preparation quicker. Some appliances have a small motor, others have a heating element.
• Small appliances - Uses

  • Blender
  • Food processor
  • Mixer
  • Liquidiser
  • Juicer
  • Slow cooker
  • Bread maker
  • Toaster
  • Kettle
  • Microwave
• Care and cleaning of small appliances

  1. Motor and attachments: Remove loose parts and wash in hot soapy water. Dry thoroughly and store without putting the appliance back together. Never put the motor in water – just wipe it with a damp cloth.

  2. Heating element: Sometimes the part of these appliances touching food can be removed for cleaning. Never put the heating element part into water. Wipe the outside of the appliance with a damp cloth.