Cooking Techniques Notes

Ingredients:
Cooking Techniques Notes:

  • All spoon measures should be level.
  • All cup measures of dry ingredients should be level.
  • To measure flour, scoop it with the cup, then level the surface with the side of a knife.
  • Make sure you read the line on the cup or pint measure at eye level when measuring liquids.
  • Do not hold the measuring spoon into which you are pouring liquid over the dish you areĀ makingĀ  incase you pour too much.
  • Oven s should be preheated to the specified temperature. Broilers should also be preheated.
  • Cooking times can vary according to the individual oven. Start checking to see whether the dish is cooked toward the end of the cooking time.
  • If a recipe calls for eggs, extra large eggs should be used except where otherwise specified.
  • When baking, follow the recipe exactly.
  • You can adjust other recipes slightly according to taste objectives.
Equivalents:
  • 3 tsp = 1 tbs
  • 2 tbs = 1 fluid oz
  • 4 tbs = 1/4 cup
  • 5 tbs + 1 tsp = 1/3 cup
  • 8 tbs = 1/2 cup or (4 fl oz)
  • 10 tbs + 2 tsp = 2/3 cup
  • 12 tbs = 3/4 cup
  • 16 tbs = 1 cup (8 fl oz)
  • 2 cups = 1 pint (16 fl oz)
  • 4 cups = 2 pints = 1 quart
  • 4 quarts = 1 gallon

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