Kitchen Science

COOKING TERMS

Tongue

Yogurt

Semi-solid dairy product made from partially evaporated and fermented milk. Yogurt is one of only three foods that taste exactly the same as they sound. The other two are "goulash" and "squid".

Recipe

A series of step-by-step instructions for preparing ingredients and Cooking The Meal,to discover the right Dish.

SOME EDIBLE FLOWER BLOSSOMS

You can use fresh, clean, unsprayed blossoms for garnishes in salads, soups, cakes etc. Nasturtiums Rose petals Pansies Violets Chive blossoms Snap dragons Bachelor buttons Geraniums Squash blossom flowers Lavender Honeysuckle Marigolds.

Preheat

Oven

Microwave Oven

Space-age kitchen appliance that uses the principle of radar to locate and immediately destroy any food placed within the cooking compartment.

Calorie

Basic measure of the amount of rationalization offered by the average individual prior to taking a second helping of a particular food.

Cooking Measures and Conversion Calculator

U.S. Measurement Equivalents British and U.S.Cooking Terms OvenTemperatures:British and U.S.

U.S.~MetricVolume Tables U.S.~MetricWeight Tables U.S.~MetricLength Tables

you may also want to use a small kitchen scale if you wish to measure ingredients in ounces and pounds. HANDY CONVERSION TABLE Old American equivalents:

1 dessert spoon = 2 teaspoons

2 coffee spoons = 1 teaspoon

1 cooking spoon = 1 Tablespoon

1 saltspoon =1/4 teaspoon

1 wineglass = 2 oz or 1/4 cup

1 teacup = 1/2 cup butter the size of an egg =

1/4 cup 1 gill = 1/2 cup/125ml

Other Standard Equivalents:

A General Rule For Approximate Conversions:

If you know the ounces then multiply by 28 to find the grams If you know the pounds then multiply by 0.45 to get the kilograms

VOLUME

If you know the teaspoons then multiply by 5 to get the milliliters

If you know the tablespoons then multiply by 15 to get the milliliters

If you know the fluid ounces then mulitply by 30 to get the milliliters

If you know the cups then mulitply by 0.24 to get the liters

If you know the pints then multiply by 0.47 to get the liters

If you know the quarts then multiply by 0.95 to get the liters

If you know the gallons then multiply by 3.8 to get the liters

Here are some handy others

: OUNCES TO GRAMS APPROXIMATES 1oz.= 28 gm

1 1/2 oz.=43 gm. 1.75 0z = 50 gm. 425 gm. 1 lb

500 ml=1/2 liter. 2 pints = 1quart. Note: the British Pint is 20 fluid ounces opposed to the American Pint which is 16 fluid ounces 16 ounces = 1 pound , 450 gm.large eggs" 8 to 9 large egg whites = 1 cup/1 lb 1 US grade A egg = 2 oz. or 3 Tbs 12 egg yolks = 1 cup 1 lb fresh/frozen

whole eggs = 10 eggs Other sizes of eggs you may come across:

TEMPERATURES

If you know the given fahrenheit and want the specific celsius then multiply by 5/9 ( but first substract 32 C ) to get the celsius temperature. Ex: 350F = 180C.

Explanation: 350 minus 32,= 318 multiplied by 5/9 = 176.7C which is the specific temperature.350F= 180C To convert from Celsius to Fahrenheit one would divide the given number by 5/9 and add 32 to come up with the Fahrenheit temperature.

OVEN TEMPERATURE CHART

"approximate" Some common baking temperatures (F/C/G)

225F=110C/Gasmark 1/4

250F=130C/Gas1/2

275F=140C/Gas1

300F= 150C/Gas 2

325 F=160C/Gas 3

350F= 180C/Gas4

375F=190C/Gas5

400F= 200C/Gas6

425F= 220C/Gas7

450F = 230C/Gas8

Fahrenheit Temperature Ranges

Cool: 225 to 250 F Warm 300 to 325 F ** Moderate:350F / 180C/ Gas 4

For tons of recipe sources. Remember to visit The Recipe Page for more Cooking advice.plus my Quality Cuisine Page for Salad, Soups,main Dishes, Sandwiches and Warps,fresh Seafood dish/side dish and Desserts cooking and more Handy recipes

For recipes, comments or suggestions, please email Chef Singh.