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1 pound (lb) = 16 ounces (oz) 1 kilogram (kg) = 1,000 grams (g) = 2.20462262 lb 1 lb = 453.59237 g = 0.45359237 kg 1 oz = 28.3495231 g. In four different English-language countries of recipe and measuring-utensil markets, approximate cup volumes range from 236.59 to 284.1 milliliters (mL).
Cutlery in many countries includes two spoons (besides the fork and knife, or butterknife). These cutlery spoons are also called a "teaspoon" and "tablespoon", but are not necessarily the same volume as measuring spoons with the same names: Cutlery spoons are not made to standard sizes and may hold 2.5~7.3 ml (50%~146% of 5 ml) for teaspoons ...
The general consensus among food historians is that pasta originated somewhere in the Mediterranean region: [7] a homogenous mixture of flour and water called itrion was described by 2nd-century Greek physician Galen, [8] among 3rd to 5th-century Jews itrium was described by the Jerusalem Talmud [9] and itriyya (Arabic cognate of the Greek word ...
Many claimed origins: possibly from rapa, "vegetable root", or rabibole, "cheap stuff" in Ligurian dialect; or simply from ravolgere, "to wrap". [137] [154] Rotolo ripieno: A rolled pasta with filling; cooked roll is normally sliced, covered in sauce and broiled in the oven [155] "Stuffed roll" [155]
Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, [10] cheese, [11] breadcrumbs, [12] cornmeal [13] or similar ingredients, [14] [15] [16] and possibly including herbs, vegetables, and other ingredients.
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Particular varieties of pasta may also use other grains and milling methods to make the flour, as specified by law. Some pasta varieties, such as pizzoccheri, are made from buckwheat flour. [106] Fresh pasta may include eggs (Italian: pasta all'uovo, lit. ' egg pasta '). [107] Both dry and fresh pasta are used to prepare the dish, in three ...
Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. [3] Cake flour is a finely milled white flour made from soft wheat.