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Grade A, made from fresh cream, has a stronger flavor than grade AA butter. [1] Butter of this grade must score 92 points. [5] It is likely to be of a coarser texture than grade AA. Like grade AA, it is widely available at food markets across the country. [1] Grade B butter is the lowest grade of butter available for consumer use. It is often ...
Old US maple syrup grades, left to right: Grade A Light Amber ("Fancy"), Grade A Medium Amber, Grade A Dark Amber, Grade B. In Canada, maple syrup was classified prior to December 31, 2014, by the Canadian Food Inspection Agency (CFIA) as one of three grades, each with several color classes: Canada No. 1, including Extra Light, Light, and ...
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 packages marked to facilitate common divisions by eye. (As a sub-packaged unit, a stick of butter, at 1 ⁄ 4 lb [113 g], is a de facto measure in the US.)
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Butter remains a firm solid when refrigerated but softens to a spreadable consistency at room temperature and melts to a thin liquid consistency at 32 to 35 °C (90 to 95 °F). The density of butter is 911 g/L (15 + 1 ⁄ 4 oz/US pt). [3] It generally has a pale yellow color but varies from deep yellow to nearly white.
The peanut butter issued in the B-1 unit was unappetizing to some and was often discarded, but was consumed by those with diarrhea, as it was certain to stop a case of "the runs". [ 11 ] [ 12 ] Soldiers in Special Operations units hoarded B-1 peanut butter in empty ration cans to make improvised smoke candles while on long patrols. [ 13 ]