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More accurate measurements become important in the large volumes used in commercial food production. Also, a home cook can use greater precision at times. Water at 4.0 °C (39.2 °F) may be volumetrically measured then weighed to determine an unknown measuring-utensil volume [13] without the need for a water-density adjustment. [14]
gyllot (about equal to 1/2 gill) noggin (1/4 pint) [8] nipperkin (measure for liquor, containing no more than 1/2 pint) tumblerful (10 fl oz or 2 gills or 2 teacupsful) apothecaries' approximate measures [9] teacupful = about 4 fl oz; wineglassful = about 2 fl oz; tablespoonful = about 1/2 fl oz; dessertspoonful = about 2 fl dr; teaspoonful ...
A teaspoon (tsp.) is an item of cutlery.It is a small spoon that can be used to stir a cup of tea or coffee, or as a tool for measuring volume. [1] [2] The size of teaspoons ranges from about 2.5 to 7.3 mL (0.088 to 0.257 imp fl oz; 0.085 to 0.247 US fl oz).
As a unit of culinary measure, in the United States, a level dessertspoon (dsp., dspn. or dstspn.) equals 2 US teaspoons, which is 1 ⁄ 3 of a US customary fluid ounce.. In the United Kingdom, a British dessert spoon is traditionally 2 British imperial fluid drachms, [3] or 1 ⁄ 4 of a British imperial fluid ounce.
50g hard Italian cheese. Meat: 8 pork sausages. 2 sirloin steaks. 6 rashers smoked streaky bacon. ... Add 50g of cranberries into a small bowl and cover with boiling water from the kettle. Allow ...
In the 18th century, the table-spoon became an unofficial unit of the apothecaries' system of measures, equal to 4 drams ( 1 / 2 fl oz, 14.8 ml). It was more commonly known by the Latin name cochleare majus (abbreviated cochl. maj.) or, in apothecaries' notation, f℥ss or f℥ß (fluid ℥, i.e. ounce, semis, one-half).
A pinch is a small, indefinite amount of a substance, typically a powder like salt, sugar, spice, or snuff. [1] It is the "amount that can be taken between the thumb and forefinger".
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels, and medium hydration levels (58–65%) are typical for breads and rolls. [25]