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In domestic cooking, bulk solids, notably flour and sugar, are measured by volume, often cups, though they are sold by weight at retail. Weight measures are used for meat . Butter may be measured by either weight ( 1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume ( 1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in ...
The cup is a cooking measure of volume, commonly associated with cooking and serving sizes.In the US, it is traditionally equal to one-half US pint (236.6 ml). Because actual drinking cups may differ greatly from the size of this unit, standard measuring cups may be used, with a metric cup commonly being rounded up to 240 millilitres (legal cup), but 250 ml is also used depending on the ...
A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and various other ceramics. [1] All cooking vessels, including ceramic ones, absorb and retain heat after cooking has finished. [2]
List ingredients by quantity (Can abbreviate measurements: oz instead of ounces; tbsp instead of tablespoon) [24] How much time does it take to prepare the dish, plus cooking time for the dish. Necessary equipment used for the dish. Cooking procedures. Temperature and bake time if necessary. Serving procedures (Served while warm/cold).
In 2017, in the U.K. and Netherlands in particular, it was not clear if controlling the serving size (called "portion control") was an effective way to change the amount of food or drink that people consume. [2]
Cooking oil; Cooking weights and measures – includes conversions and equivalences common in cooking. Cuisine – specific set of cooking traditions and practices, often associated with a specific culture. It is often named after the region or place where its underlying culture is present.
In measures of length, the quarter (qr.) was ¼ of a yard, formerly an important measure in the cloth trade. [3] [4] [5] 3 qr. was a Flemish ell, 4 quarters were a yard, 5 qr. was an (English) ell, and 6 qr. was an aune or French ell.
This quantity can vary considerably, up to 5 amounts of ingredient in the level spoon. [24] Many cookbooks treat heaped and rounded spoons interchangeably. [25] [26] Lincoln used the spoon measure without adjectives to define either a rounded one (for flour and sugar) or a level one (for salt and spices). [27]