Tag Archives: A2Z Challenge

#atozchallenge - Learn to Cook Online

Learning to Cook… Online?

Almost everything is available to do virtually now, including learning how to cook. There are several accredited courses you can take online that will make you a chef! One of the primary benefits of online education is that it provides flexible learning on a schedule that can fit your busy home and work life.

As we move into a more technological world, more institutions are trading in the classroom for the world wide web, and their degree programs are following them. Culinary schools are no different. Online culinary schools offer all the training you would receive if you practiced at a physical location, but takes away much of the stress. Working online means that your current job that pays your bills will not suffer as you earn your culinary degree that will lead you to a career.
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#atozchallenge - Kids in the Kitchen

Kids in the Kitchen

Children and kitchens can sometimes seem to be oil and water, but the only way they’ll learn to cook is by joining you in the kitchen. When children grow into adulthood, they eventually have to rely on themselves for everything, including feeding. Without cooking skills, they will be tempted by drive-thrus, freezer meals, and other less savory eating habits.

Helping in the kitchen builds confidence and early skills of independence. Most kids feel proud and important when they help prepare food. Sharing in family tasks helps them feel that they belong in the family. Children are natural kitchen helpers. They like to share simple tasks of food shopping and picking foods for meals. They enjoy preparing and serving food to the family.

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#atozchallenge - Ice Cream Aisle

Ice Cream Aisle Explained

There are many commercial brands of ice cream and frozen desserts that can be great substitutes if you don’t have the time or desire to make your own. Many supermarkets carry a variety of gourmet ice cream, sorbet and gelato. Many of these interesting flavors can even provide inspiration for homemade frozen desserts.
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#atozchallenge - High Altitude Cooking

High-Altitude Cooking

What’s the big deal with High Altitude? The change of air pressure makes things in the kitchen act a bit differently.

At high altitudes:
Air pressure is lower, so foods take longer to cook. Temperatures and/or cook times may need to be increased.
Water boils at a lower temperature, so foods prepared with water (such as pastas and soups) may take longer to cook. Temperatures and cook times may need to be increased.
The atmosphere becomes much drier. Moisture quickly evaporates from everything.
The air has less oxygen and atmospheric pressure, so cooking takes longer.

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#atozchallenge - Garbage, Compost, & Spoilage

Garbage, Compost, and Spoilage

A great deal of household garbage is produced in the kitchen. As part of the preparation process, inedible or unappetizing parts of food— peels, seeds, bones, shells, rinds, fat, gristle and stems—are removed for disposal. All sorts of metal, glass, paper, cardboard or plastic packaging is accumulated. After a typical meal, food scraps remain.

Understanding that different types of waste can—and should—be managed differently creates opportunities for reducing the environmental impact of the waste generated in North American kitchens.
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#atozchallenge - Eating Etiquette

Eating Etiquette

Etiquette affects almost every aspect of dining. Dining etiquette rules apply before you ever take your seat and continue after you excuse yourself from the table.
Table manners play an important part in making a favorable impression. They are visible signals of the state of our manners and therefore are essential to professional success. The point of etiquette rules is to make you feel comfortable – not uncomfortable.

“Manners are made up of trivialities of deportment which can be easily learned if one does not happen to know them; manner is personality—the outward manifestation of one’s innate character and attitude toward life…. Etiquette must, if it is to be of more than trifling use, include ethics as well as manners. Certainly what one is, is of far greater importance than what one appears to be.”
— Emily Post

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#A2Z CHALLENGE - Diet Descriptions

Diet Descriptions

People like to eat; but not everyone eats the same way. Some eat a certain way due to health problems, and others are following the latest weight-loss trend. And yet others follow a lifestyle.

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#A2Z CHALLENGE - Converting Measurements

Converting Measurements

It doesn’t matter whether you’re increasing a recipe or decreasing it — the procedure for adjusting the ingredient quantities for a different number of portions is the same. We call this scaling a recipe. When scaling a recipe it’s important to know how to convert back and forth between different measurements.
The first thing you need to do is calculate your conversion factor, which is a number you’re going to use to convert all the quantities. There’s a tiny bit of math involved, but it’s OK to use a calculator — that’s what they’re there for!
To find your conversion factor, simply divide the desired number of servings by the original number of servings. The resulting number is your conversion factor.
Keep in mind; some ingredients will have a ‘weight’ or percentage of importance in scaling, and so will need to be adjusted differently.
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#A2Z CHALLENGE - Bar Stocking Basics

Beverage List for a Full Bar

There is of course no ‘initial fix’ to a fully stocked bar. It is an ongoing process requiring the addition of certain liquors etc. at a time when there becomes a demand for them.

Most or all of the ingredients below are considered essential bar-stock, and should act only as a foundation to a well stocked bar.

Keep in mind, some of these can be skipped if you or your ‘patrons’ (Read: drinkking buddies) don’t like them. But it’s always fun to have some room to experiment.
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Abbreviations Used in Recipes

Cooking can be complicated.  All the different acronyms can make you feel like it’s a different language or looking at a military brief.

Abbreviation Measurement
amt, amt. Amount
approx, approx. Approximately
bch, bch., bn, bn. Bunch
blk, blk. Black
BP, B.P Baking powder
btl, btl. Bottle
bu, bu., bush, bush. Bushel
C, C., c, c. Cup
c/l Centiliter
cn, cn. Can
ctn, ctn. Carton
cu, cu. Cubic
da/l, di/l Deciliter
db, d.b Double broiler
deg, deg. Degrees
DF Dairy-free
doz, doz. Dozen
dp, dp. Drop
ds, ds. Dash
ea, ea. Each
EF Egg-free
env, env. Envelope
fg, f.g Few grains
fl, fl. Fluid
fl oz, fl. oz. Fluid ounce
gal Gallon
g, g. gm, gm., gr, gr. Gram
gms, gms. Gram
Gal, Gal., gal, gal. Gallon
Gals, Gals., gals, gals. Gallons
GF Gluten-free
h/l Hectoliter
hr, hr. Hour
k, k., kg, kg. Kilogram
kgs, kgs. Kilograms
k/l Kiloliter
L, L., l, l. Liter
lb, # Pound
lbs Pounds
lg, lg., lge, lge. Large
liq, liq. Liquid
med, med., md, md. Medium
mg, mg. Milligram
mL, ml, ml., m/l Milliliter
min, min. Minute
mod, mod. Moderate
Opt, Opt., opt, opt. Optional
OZ, oz, oz. Ounce
ozs, ozs. Ounces
pk, pk. Peck
pkg, pkg. Package
pkt, pkt. Packet
pn, pn. Pinch
pt, pt. Pint
qt, qt. Quart
qts, qts. Quarts
sec, sec. Second
sm, sm. Small
SoF Soy-free
spk, spk. Speck
sq, sq. Square
SuF Sugar-free
T, T., TB, TB., Tbl, Tbl., Tblsp, Tblps., tb, tb., tbl, tbl., tbsp, tbsp., tblsp, tblsp. Tablespoon
t, t., ts, ts. tsp, tsp. Teaspoon
veg, veg. Vegetable
VG Vegetarian
VN Vegan
vol, vol. Volume
WF Wheat-free

“1 Cup Flour, Sifted” is not the same as “1 Cup Sifted Flour.” When sifting you change the volume of the ingredients. “1 Cup Flour, Sifted” means to sift the flour after measuring it. “1 Cup Sifted Flour” means to add one cup of flour that was measured from already sifted flour. The same is true of measuring chopped ingredients (1 Cup Nuts, Chopped means chop the nuts after measuring.)

When weighing water based ingredients (water based, i.e. butter, milk, yogurt etc) 1 Cup is the equivalent of 8oz. Dry ingredients weight is not consistent because of the volume of air in the ingredients.