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Chapter 15

Home Economics - 1st Year - @Home

TermDefinition
Recipes Name, ingredients, method, oven temperature and cooking time, serving suggestion
Work routine Study recipe, wear apron, tie up hair, remove jewellery, roll up sleeves, wash hands, wipe down work station, collect equipment, weigh ingredients, prepare tins, preheat oven, follow recipe, wash up, decorate or garnish, serve, final wash-up, complete ev.
Work plan Detailed account of order of work
Measurement Solids (grams), liquid (millilitres), teaspoon, dessertspoon and tablespoon for smaller amounts
Recipe modifications Meet current healthy eating guidelines, cater for specific dietary requirements, add interest/variety, increase/decrease quantity, make dish more economical, personal likes and dislikes
Costings Cost per quantity, cost in recipe, cost per homemade, cost per shop-bought
Cooking utensils Small pieces of equipment used in cookery
Cookers Hob, grill, oven; preheat; conventional: top hottest; fan; even temperature
Small appliances motor - wash loose parts in hot soapy water, dry thoroughly, do not wet motor; heating element - wipe surface with damp cloth
Created by: Sarah C. Lynch
Popular Culinary Arts sets

 

 



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