Applying Life Skills ©2010

Chapter 20: Recipes and Measuring

Check Your Answers: After You Read

Section 20.1

Review Key Concepts
1. Recipes are written by cookbook authors, chefs, magazine and newspaper editors, friends, family members, and charity groups. Recipes are shared in books, papers, and magazines, posted on websites, shown on television, and passed between friends and family members.

2. An equivalent is an amount that is equal to another amount. Equivalents are helpful when the right measuring tool is not available.

3. Mincing: cutting food into pieces that are as small as possible. Chopping: cutting food into small, irregular pieces. Garnishing: decorating a food dish with a food item. Seasoning: adding salt, pepper, herbs, or spices to add flavor.

Practice Academic Skills
4. Consult the glossary of a cookbook or a cooking Web site.

Section 20.2

Review Key Concepts
1. Changing the yield changes the amount of food or number of servings a recipe makes.

2. Encourage a variety of answers. Some options include nuts, cranberries, chocolate chips, coconut, white chocolate chips, or butterscotch chips.

3. Using my knowledge of measuring and cooking terms, I can alter recipes I know and try new dishes that use cooking methods I already know.

Practice Academic Skills

4. Are there any flavors that were too strong or any textures you would prefer.