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Cooking weights and measures. Measuring spoons (metric) – 1 mL, 5 mL, 15 mL, 50 mL, 100 mL, 125 mL. Measuring spoons (customary units) In recipes, quantities of ingredients may be specified by mass (commonly called weight), by volume, or by count. For most of history, most cookbooks did not specify quantities precisely, instead talking of "a ...
Baker percentage. Baker's percentage is a notation method indicating the proportion of an ingredient relative to the flour used in a recipe when making breads, cakes, muffins, and other baked goods. [1][2][3][4] It is also referred to as baker's math, [5][6] and may be indicated by a phrase such as based on flour weight. [1][7] It is sometimes ...
In traditional Jewish standards of measurement, the omer was equivalent to the volume of 43.2 chicken's eggs, or what is also known as one-tenth of an ephah (three seahs). [6] In dry weight, the omer weighed between 1.56–1.77 kg (3.4–3.9 lb), being the quantity of flour required to separate therefrom the dough offering .
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture (USDA) sources. Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures ...
The imperial system has a hundredweight, defined as eight stone of 14 lb each, or 112 lb (50.802 345 44 kg), whereas a US hundredweight is 100 lb (45.359 237 kg). In both systems, 20 hundredweights make a ton. In the US, the terms long ton (2240 lb, 1 016.046 9088 kg) and short ton (2000 lb; 907.184 74 kg) are used.
Dough. Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings. Making and shaping dough begins the ...
Sv. ≡ 1 J/kg [44] = 1 Sv = 1 J/kg = 1 m 2 ⋅s 2. Although the definitions for sievert (Sv) and gray (Gy) would seem to indicate that they measure the same quantities, this is not the case. The effect of receiving a certain dose of radiation (given as Gy) is variable and depends on many factors, thus a new unit was needed to denote the ...
Farina is a carbohydrate -rich food. When enriched with iron, it can be a significant source of dietary iron, especially for vegetarian diets. Popular brands offer up to 50% of the recommended daily value of iron in a single 500-kilojoule (120-kilocalorie) serving. In commercially available farina, the bran and most of the germ are removed.