Chapter 12 Recipes and Work Plans
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As you read through a recipe, remember the four basic steps for keeping foods safe
to eat—clean, separate, cook, and chill. Avoid recipes that include unsafe practices,
such as marinating meat at room temperature. When you are ready to begin, reread the
recipe one step at a time. Follow the directions carefully as you prepare the product.
12-2 You can sometimes make substitutions for ingredients you do not have on hand.
Substituting One Ingredient for Another
If you do not have You may use
2 egg yolks 1 whole egg, for baking or thickening
1 cup (250 mL) fl uid whole milk ½ cup (125 mL) evaporated milk plus ½ cup (125 mL) water
1 cup (250 mL) fl uid fat-free milk 1 cup (250 mL) reconstituted nonfat dry milk
1 cup (250 mL) heavy cream ¾ cup (175 mL) milk plus
1⁄3
cup (75 mL) butter
1 cup (250 mL) sour milk or
buttermilk
1 tablespoon (15 mL) vinegar or lemon juice plus milk
to make 1 cup (250 mL) (Allow this mixture to stand
several minutes before using.)
1 cup (250 mL) butter 1 cup (250 mL) margarine
1 ounce (28 g) unsweetened
chocolate
3 tablespoons (45 mL) unsweetened cocoa powder plus
1 tablespoon (15 mL) butter or margarine
1 cup (250 mL) corn syrup 1¼ cups (300 mL) sugar plus ¼ cup (50 mL) liquid
used in recipe
1 tablespoon (15 mL) cornstarch 2 tablespoons (30 mL) fl our
1 cup (250 mL) cake fl our 7⁄8 cup (220 mL) all-purpose fl our
Recipe
Abbreviations
The amounts of
ingredients listed
in recipes are often
given as abbrevia-
tions. You need to be
able to interpret
these abbreviations. This will help you make sure you
include ingredients in the right proportions.
Learn About…
Abbreviations Used in Recipes
Conventional
tsp. or t. teaspoon
tbsp. or T. tablespoon
c. or C. cup
pt. pint
qt. quart
gal. gallon
oz. ounce
lb. or # pound
doz. dozen
pkg. package
Metric
mL milliliter
L liter
g gram
kg kilogram
Recipes often include these abbreviations.