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In the standard system the conversion is that 1 gallon = 231 cubic inches and 1 inch = 2.54 cm, which makes a gallon = 3785.411784 millilitres exactly. For nutritional labeling on food packages in the US, the teaspoon is defined as exactly 5 ml, [22] giving 1 gallon = 3840 ml exactly. This chart uses the former.
There are a number of regular knife cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube. The two basic shapes are the strip and the cube.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Dactylic metre is any meter primarily composed of dactyls (long-short-short, or stressed-unstressed-unstressed). It may refer to: It may refer to: Dactylic tetrameter
The English word "foot" is a translation of the Latin term pes, plural pedes, which in turn is a translation of the Ancient Greek πούς, pl. πόδες. The Ancient Greek prosodists, who invented this terminology, specified that a foot must have both an arsis and a thesis, [ 2 ] that is, a place where the foot was raised ("arsis") and where ...
Dactylic tetrameter is a metre in poetry. [1] It refers to a line consisting of four dactylic feet. "Tetrameter" simply means four poetic feet. Each foot has a stressed syllable followed by two unstressed syllables, the opposite of an anapest, sometimes called antidactylus to reflect this fact.
In others, such as Japanese and Chinese, where bowls of food are more often raised to the mouth, little modification from the basic pair of chopsticks and a spoon has taken place. Western culture has taken the development and specialization of eating utensils further, with the result that multiple utensils may appear in a dining setting, each ...
For removing hot food from a liquid or skimming foam off when making broths A wide shallow wire-mesh basket with a long handle Spoon rest: dublé: To lay spoons and other cooking utensils, to prevent cooking fluids from getting onto countertops Sugar thermometer: Candy thermometer: Measuring the temperature, or stage, of sugar Tamis: Drum sieve