Kitchen Basics
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1 Cup = 250ml
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1/2 Cup = 125ml
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1/4 Cup = 65ml
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1 Tablespoon = 15ml
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1 Teaspoon = 5ml
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3 Teaspoons = 1 Tablespoon
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1/4 Cup = 4 Tablespoons
Oven Temperatures
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Hot Oven
200 - 230°C
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Moderate Oven
170 - 190°C
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Cool Oven
150 - 160°C
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Very Cool Oven
110 - 140°C
Helpful Tips For Reading And Using A Recipe
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1.
Sit down and read the recipe all the way through before you start.
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2.
Read it again so you are familiar with the order of events, equipment and ingredients.
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3.
Think about the order of events – do you need to preheat an oven, line a tin, etc.
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4.
Gather your equipment.
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5.
Gather your ingredients.
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6.
Ingredients are listed in the order they are used. Before you begin cooking you may need to prepare some of your ingredients e.g. drain a can of pineapple, chop an onion, etc.
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7.
Measure, measure, measure – a tablespoon or a cup means to use as actual measuring utensil, not spoons that you use for eating and serving. All measurements are level, unless stated otherwise.
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8.
Double check the cooking time. Always check a little before it should be ready.
Food Safety Versus Food Quality
Always follow the storage instructions on the packaging, such as “eat within two days of opening”.
To extend the life of food, freeze it before the use by date and defrost and use within 24 hours.
Do not refreeze thawed food because bacteria multiplies during thawing.
“Best Before"
You can eat food after this date, but it may not be at its best. Use your senses to check if the food is safe to eat. If it looks ok, smells ok and tastes ok then you can eat it.
"Use By"
Do not eat after this date. In New Zealand you’ll mainly find use by dates on meat, seafood, some ready-to-eat chilled foods and infant formula.
Tips For Scaling Down A Recipe
Choose a recipe with quantities that are easy to divide.
Add seasonings a little at a time – you may need a little more or a little less than what you expect.
Use smaller dishes and pans for smaller quantities.
To halve three eggs, use two and decrease the liquid by 2 – 3 tablespoons.
Check to see whether your dish is cooked 5 – 10 minutes before the cooking time suggested in the original recipe.
Keep notes about what works and what doesn’t so you remember for next time.
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Clean
Before you prepare food and after handling raw meat:
Wash hands, chopping boards, dishes and utensils (like knives) in hot, soapy water.
Dry them properly. Preferably air dry and not with a tea towel.
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Cook
Cook food (especially chicken and mince) thoroughly all the way through until the juices run clear.
Reheat until piping hot. Warm does not kill bacteria, hot does.
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Chill
To stop bacteria contaminating or growing in your food:
Cover and put in the fridge.
Keep cooked and raw food separate.
Don’t leave food out. Refrigerate within two hours.
Throw out food if left out longer.