Here's what you need to know:
- The very first step in cooking and baking is to read the recipe all the way through, from beginning to end. This way you will know that you have all the ingredients and tools on hand. You will also be able to look up terms you don't understand so cooking proceeds smoothly.
- Most good recipes start with the ingredient list, and the ingredients are listed in the order they are used. In this case, the topping is mixed first because breads and cakes that use baking powder need to go into the oven quickly after being mixed. If batters sit at room temperature before baking, the baking powder will keep reacting and the carbon dioxide produced can't be captured by the unbaked batter. And the cake or bread will not rise as high.
- Measurements in recipes are critical. When a recipe calls for a tablespoon or teaspoon, the author means for you to use actual measuring utensils, not spoons that you use for eating and serving.
- After you have read the recipe, gather all the ingredients, pots, pans, bowls, and measuring utensils you will need. Go slowly and double check all the steps and ingredients.
- When you are baking, dry ingredients and liquid ingredients are measured using different sets of utensils. Dry ingredient measures are usually plastic or metal. Liquid ingredient measures are usually glass, with a pouring spout and marks along the side of the cup. It's important to use the correct measuring utensil when baking.
Now go to the next page to deconstruct the recipe.
