Recipes and package directions are your instructions for preparing food. Though you may have looked at them as you made your shopping list or while you were in the store, you will need to reread them now.

Recipes in cookbooks, magazines and also in the internet can be arranged in several different formats, or ways to prevent information. For example, ingredients may be listed first, or mentioned as you read them. However recipes are written, a good one includes:

• The name of the food.
• The name and exact amount of each ingredient to be used.
• Directions for assembling and cooking the food.
• The oven setting, if necessary.
• The number of servings yielded.

To save space, recipes often use abbreviations, shortened forms of words.Some common abbreviations are:

• teaspoon – t. or tsp.
• tablespoon – T. or Tbsp.
• cup -  c.
• pint – pt.
• quart – qt.
• ounce – oz.
• pound – lb.
• mililliter – ml.
• liter – L
• gram – g
• kilogram – kg.

Reading Package Directions

The package directions on convenience foods such as cake mixes, soups, or pasta are usually simple to understand and to follow. However, check whether you need to add anythong. Some packaged mixes only require water. To others, you may need to add oil, eggs, milk, or some other ingredients.

Also be sure you are reading the directions for your area and cooking method. Baking mixes may include special high-attitude directions. Microwave oven directions differ from conventional oven directions.

You can also save time and money if you learn master this list. Try to take note of the differences when using one ingredient or its substitute for you to assess which is more favorable to your taste.

Most recipes call for dried herbs, unless otherwise indicated. If you are substituting fresh herbs, use approximately four times of the dried amount (eg. 1 teaspoon of fresh chopped basil instead of 1/4 teaspoon of dried basil leaves). While, If you are substituting ground (powdered) herbs for dried leaves, use approximately half the dried amount (eg. 1/4 teaspoon of ground thyme instead of 1/2 teaspoon of dried thyme leaves). In substituting fresh spices for ground, use approximately eight times the ground amount (eg. 1 teaspoon of minced fresh ginger root instead of 1/8 teaspoon of ground ginger).

Dried herbs and spices usually lose their potency after about a year. A good way to check on this is to date the container when you buy it. Open it now and then see if the herb or spice is aromatic. If so, it is still potent; if the aroma has diminished, the recipe may require a larger amount of the seasoning.

Read the recipe from beginning to end first, and make sure you understand all the instructions.

Make sure to read the glossary of cooking terms and utensils as well as the instructions for the proper handling and cutting of meat, fruits and vegetables. Also know the general cooking directions for cooking grains and legumes.

How to Measure Basic Ingredients

Exact measurement is necessary in order to be successful in cooking. The utensils are the standard measuring cups, set of measuring spoons, table of weights and measurements, and a set of weights in terms of grams, kilos, etc.

All dry ingredients must be sifted first before measuring. If not, the weight will be greater. In measuring dry ingredients, the cup or spoon is filled up to the brim and leveled with a knife. The cup is labeled with corresponding measurements, if 1/4 or 1/2 cup of the ingredient is needed.

1. Flour
   • Sift first into a square clean paper before measuring.
   • Spoon sifted flour lightly into a dry measuring cup.
   • Level off with a straight edge knife. Don’t shake the cup.
2. White Granulated Sugar
   • Needs sifting when lumpy. Measure as flour is measured.
3. Brown Sugar
   • If lumpy, press through coarse  heat in a slow oven, or crush lumps with a rolling pin. Pack into a dry measuring cup.
4. Baking powder, Baking Soda, Salt, Cornstarch, Cream of Tartar, Spices, Etc.
   • Fill measuring spoon, level off with a straight-edge knife.
5. Fat
   • A quick way to measure shortening is by the water displacement method.
6. Butter
   • A brick of butter (1/2 lb.) is equivalent to one cup.
7. Liquids
   • Use liquid measuring cup to prevent spilling.
   • Pour liquid into the cup placed on a table.
   • Have the measuring line at eye level.
8. Dried Fruits
   • Pack the raisins, dates and others lightly into a measuring cup.
   • Press gently to level off top.
9. Nuts, Coconuts, Bread Crumbs, Grated Cheese
   • Pack lightly into a measuring cup.
   • Level off.

Bake

Barbeque - to roast whole

Baste – to moisten (meat or fish) with drippings, butter, etc. while cooking

Batter – to pound or beat

Beat – to strike repeatedly

Bisque – a thick rich soup made from meat or fish

Blanch - to whiten or remove

Blend - to mix

Braise - to cook (meat) by searing until brown and simmering in a covered pan

Bread – an article of food made with flour or meal

Caramelize – to heat (sugar) slowly until melted and brown

Chill – to harden by sudden cooling

Chop – to cut up in small pieces

Coat – to cover with

Cream – to cook or prepare (food) with cream

Dice - to cut into small cubes

Dough – a soft mass of moistened flour

Dredge – to sprinkle or dust with flour before cooking

Fold – to mix

Frizzle -to fry or cook with a sizzling noise

Fry – to cook in hot fat usually over direct heat

Glaze – stock or icing cooked to a thin paste and applied to surface of meat

Grill - to broil

Grate – to reduce to small pieces

Garnish – to decorate (a dish) with flavorsome trimmings for the table

Julienne – a clear meat soup

Knead – to mix and squeezes by hands

Line – to apply a covering layer

Marinate – to soak in oil etc.; preparatory for cooking

Meringue – the beaten white of eggs, sweetened

Mince - to cut or chop in small bits

Melt – to dissolve

Mix - to combine

Panbroil - to cook (meat) in a heavy frying pan using direct heat

Pare – to cut off the covering layer of part

Peel - to strip off; remove

Poach – to cook in boiling water

Pre-heat – heat before

Puree -a thick soup, usually of vegetable, boiled and strained

Pour – to flow

Roast – to heat excessively

Scald - to cleanse with boiling water

Shear – to dry up

Shred - to cut into shred

Steam - the vapor into which water is changed by boiling

Sterilize – to clean

Stew - to boil slowly and gently

Stock – broth of the meat, fish, etc used in making soups etc.

Whisk – to beat or mix with a quick movement

Blender

Carajay/Wok – a deep pan

Cheese Cutter – used for cutting cheese

Coffee Maker – any of various utensils in which cofee is brewed

Colander - a perforated vessel for straining liquids etc.

Cookie Press – an implement consisting of a hallow barrel to hold cookie dough

Cookie Sheet – a flat rectangle of metal with a rolled edge on 1, 2, 3 sides designed for the baking of cookies

Double Broiler – a cooking utensil consisting of 2 vessels, one fitting on the other the contents of the upper being cooked by boiling water into the lower vessel

Dutch Oven – a metal utensil for baking fitted with shelves and having one side that is placed close to the fire

Food Processor – cuts and chops food

French Whip – mix liquids

Jelly Roll Pan – a pan in which a thin sheet of sponge cake spread with jelly and rolled up while hot

Juicer – a machine that extracts the juice of a fruit or vegetable

Kettle - used in boiling water

Kitchen Tongs – used for holding food

Meat Tenderizer – helps tenderize meat

Microwave Oven - an oven that utilizes electromagnetic energy below the microwave spectrum for rapid food preparation

Mortar and Pestle – a strong bowl like vessel in which substances are crushed or pounded with a pestle

Peeler - a utensil used for peeling

Popcorn Maker – a machine that makes popcorn

Pressure Cooker – an airtight utensil for quick cooking or preserving of food

Rubber Scraper – a utensil used for scraping

Sifter – to separate the foreign materials

Skillet – a small kettle or stew pan

Slotted Spoon – a spoon used to provide openings

Soup Tureen – a deep covered dish

Spatula – a flat, thin and flexible dull-edge used for spreading or mixing soft substances

Steamer - a cooking utensil with a perforated insert to hold the food to be steam

Tube Pan – a molder in baking cakes

Turbo Broiler – boils and broils food