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In United States federal agricultural legislation, the Standard Fruits and Vegetable Baskets and Containers Act of 1916 15 U.S.C. § 251-256 dealt with containers for small fruits and vegetables, and prescribed the exact capacity of the containers. It fixed the cubic contents for dry half-pint, pint, and quart-size containers. It made no ...
Some modern picnic baskets include detachable blankets to sit on. [3] An innovative picnic hamper advertised for American families in 1953 was designed to clamp over the seat at the back of the family car. The hamper opened with a "built-in midget-size icebox" and slide-out trays "for everyone who wants to eat away from the ants." [4]
A punnet is a small box or square basket for the gathering, transport and sale of fruit and vegetables, typically for small berries susceptible to bruising, spoiling and squashing that are therefore best kept in small rigid containers. Punnets serve also as a rough measure for a quantity of irregular sized fruits. [1]
Rondelle; cylindrical vegetables cut to discs of desired thickness 1 ⁄ 8 – 1 ⁄ 2 inch (3–10 mm) Oblique; triangle-shaped cuts made by rolling cylindrical items 180° in between bias cuts; Tourné; 2 inches (50 mm) long with seven faces usually with a bulge in the center portion; Mirepoix; 3 ⁄ 16 – 1 ⁄ 4 inch (5–7 mm)
The basket itself was a useful item around the house or farm, and any cloth wrapping for the food or lining of the basket would also be usable by the recipient family. In more recent times, the hamper would likely be a plastic bag or acrylic fibre bag of a size that can be carried, with tinned or packaged goods.
A basket is a container that is traditionally constructed from stiff fibers, and can be made from a range of materials, including wood splints, runners, and cane. While most baskets are made from plant materials, other materials such as horsehair , baleen , or metal wire can be used.
Trimming the ends of the vegetable and the edges to make four straight sides makes it easier to produce a uniform cut. A uniform size and shape ensures that each piece cooks evenly and at the same rate. [2] The measurement for julienne is 3 mm × 3 mm × 40 mm–50 mm (0.12 in × 0.12 in × 1.57 in–1.97 in).
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 nice leg of spring lamb", a "cupful" of lentils, a piece of butter "the size of a small apricot", and "sufficient" salt. [1]
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