Assignment: Recipe Conversion
An understanding of basic cooking terms and techniques is required for this course. This may be a review for some folks. For others, you may need to do some research on the internet to learn more. Let's start with metric conversions for recipes.
Recipe Conversions
It is important to know how to convert recipes from imperial and metric measurements. Canada once used the imperial measurement system and then switched to using the metric system in 1971. Most recipes found on the internet or in cookbooks are written in imperial measurements.
It is important to keep in mind that traditional measures like cups, pints, quarts, and gallons mean different things in different countries! For example, if you try to make a British recipe using American measuring cups, the recipe probably won't turn out right.
It is also important to note that metric recipes specify the quantity of many ingredients by weight instead of volume, and fractions are seldom used with the metric system. For example, a metric recipe might call for 80 grams of flour (measured by weight, without fractions) where the equivalent traditional recipe would call for 2/3 of a cup (measured by volume, with fractions.)
The metric system is easy to learn and simple to use. There are only a few basic units, and they are generally related to each other by simple factors of 10. The metric system has a single unit for weight (the gram), another for volume (the litre), and another for length (the metre).
Convert a Recipe Assignment (10 Marks)
Using the following link or others that you may find on the internet, convert the following recipe from imperial measurement into metric. All the underlined amounts need to be converted.
Please copy and paste the following recipe into a Word document. Then type in the correct conversions for all the underlined figures. Upload your completed assignment. (1 mark for each, for a total of 10 marks)
- 4 boneless skinless chicken breast halves (1 1/2 pound total)
- 1 tablespoon olive oil
- 4 tsp minced garlic cloves
- 1/4 cup drained sun-dried tomatoes (packed in oil; 1/2 ounce), patted dry and coarsely chopped
- 3/4 teaspoon dried hot red pepper flakes
- 1/4 cup dry white wine
- 3/4 cup chicken broth
- 2/3 cup heavy cream
- 8 oz grated cheese
Preheat oven to 370° Fahrenheit