Sunday, October 14, 2007


I love this website, Here.
I am so happy to share with y'all :)
Here's some of the Tips & Techniques Highlights.
If you guys have spare time check it out yourself.
Have a safe weekend everyone :)

Common Measurements Excellent results begin with the best ingredients measured carefully.

*This convenient chart helps you measure efficiently.
Equivalent Measurements
Dash = less than 1/8 teaspoon
4 quarts (liquid) = 1 gallon
3 tsp. = 1 tbsp.
8 quarts (solid) = 1 peck
1 cup = 1/2 pint
4 pecks = 1 bushel
2 cups = 1 pint
16 ounces = 1 pound
2 pints (4 cups) = 1 quart

Tablespoon Measurements
4 tbsp. = 1/4 cup
12 tbsp. = 3/4 cup
5 tbsp. + 1 tsp. = 1/3 cup
14 tbsp. = 7/8 cup
8 tbsp. = 1/2 cup
16 tbsp. = 1 cup
10 tbsp. + 2 tsp. = 2/3 cup

*Metric Conversions These amounts have been slightly rounded.
Volume Measurements

1 teaspoon = 5 ml
2/3 cup = 160 ml
1 tablespoon = 15 ml
3/4 cup = 180 ml
1/4 cup = 60 ml
1 cup = 240 ml
1/3 cup = 80 ml
1 quart = (4 cups) 1 liter
1/2 cup = 120 ml
1 gallon = (4 quarts) 4 liters

Weight Measurements
1/2 ounce = 15 g
8 ounces = 225 g
1 ounce = 30 g
12 ounces = 340 g
3 ounces = 85 g
16 ounces (1 pound) = 455 g
4 ounces = 115 g
2 pounds = 1 kg

*Baking Glossary
Stir quickly and completely in a circular motion using a spoon, wire whisk, or electric mixer to incorporate air into the mixture.

Stir together two or more ingredients just until combined.

Coats a spoon
When a cooked egg-based mixture or sauce leaves a thin layer on a metal spoon as a test for doneness.

Cool mixture in the refrigerator until completely cooled.

Mix two or more ingredients together until thoroughly mixed.


Beat together two or more ingredients, such as butter and sugar, until mixture has a smooth uniform consistency.

Crimp or flute
Press together two pastry layers on edge of pie crust, sealing the dough and at the same time creating a decorative edge using fingers, a fork, or other utensil.

Cut in
To mix a cold fat (butter) with flour or dry ingredients by hand until the mixture resembles coarse crumbs using a pastry blender or two tableware knives.

Slowly pour a thin sugar and liquid (water or milk) mixture over food such as a cookie or a quick bread.

Coat lightly with a dry ingredient such as flour or powdered sugar.

Gently combine a light, airy mixture (beaten egg whites) with a heavier mixture (such as whipped cream). Place the lighter mixture on top of the heavier mixture. Using a rubber spatula cut vertically down through mixtures across bottom of bowl and up opposite side. Rotate the bowl a quarter turn with each stroke.

Coat food with a very thin, sweet mixture that will be smooth and glossy.

Coat the surface of the baking pan with shortening to prevent food from sticking.

Grease and flour
Coat baking pan with shortening before lightly dusting with flour to prevent food from sticking. Commonly used when baking cakes.

Work dough by hand, or with a dough hook of an electric mixer, into a smooth ball to develop the gluten, or structure, of the dough.

Stir two or more ingredients until mixture is thoroughly combined and uniform in texture.

Roll Up Jelly-Roll Fashion
Roll dough and filling together, beginning with narrow side of dough, and ending with a log shape. Seal ends of dough.

Heat liquid to just below the boiling point.

Combine two or more ingredients using a wire whisk, a kitchen tool with looped wires, incorporating air as the mixture is beat. Sometimes referred to as whisk.

Combine two or more ingredients using a wire whisk, a kitchen tool with looped wires, incorporating air as the mixture is beat. Sometimes referred to as whip.

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*For more Cooking & Baking Techniques, Click Here
*Tips and Techniques Courtesy of Here

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