June 30, 2020
More Cooking Basics!--Reducing a Recipe
Our KSRE Survey of the public showed a renewed interest in cooking and a need for basic cooking guides. The Nutrition Food Safety and Health PFT is working to respond to this request with a series entitled Cooking Basics.
Cooking Basics – Reducing a Recipe was compiled by Lisa Martin, MPH, RD, LD, County Extension Agent, Expanded Food and Nutrition Education Program, K-State Research & Extension-Shawnee County, and is currently available on TEAMS - KSRE Resources, the Nutrition Food Safety and Health channel -->Files -->Cooking Basics.
How is this Fact Sheet useful? This fact sheet helps small households reduce the number of servings a recipe makes, and it includes a worksheet to practice the calculations. In addition, we added a section on Kitchen Tools and Tool Substitutions. Here is the Bookstore link: https://bookstore.ksre.ksu.edu/Item.aspx?catId=390&pubId=22799.
Here is a recap and links to the current fact sheets that are ready to use:
Cooking Basics: Cooking Terms - https://bookstore.ksre.ksu.edu/Item.aspx?catId=390&pubId=22720
Cooking Basics: Measuring Tools and How to Use Them - https://bookstore.ksre.ksu.edu/Item.aspx?catId=390&pubId=22719
Cooking Basics: Reducing a Recipe - https://bookstore.ksre.ksu.edu/Item.aspx?catId=390&pubId=22799
The Well Stocked Kitchen: Pantry and Non-refrigerated Foods - https://bookstore.ksre.ksu.edu/Item.aspx?catId=390&pubId=22667
The Well Stocked Kitchen: Refrigerated and Frozen Foods - https://bookstore.ksre.ksu.edu/Item.aspx?catId=390&pubId=22680
Stay tuned for our last fact sheet which will be Cooking Basics: Recipes as Roadmaps.