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  2. Plate count agar - Wikipedia

    en.wikipedia.org/wiki/Plate_count_agar

    The pour plate technique is the typical technique used to prepare plate count agars. Here, the inoculum is added to the molten agar before pouring the plate. The molten agar is cooled to about 45 degrees Celsius and is poured using a sterile method into a petri dish containing a specific diluted sample.

  3. Cooking weights and measures - Wikipedia

    en.wikipedia.org/wiki/Cooking_weights_and_measures

    In the standard system the conversion is that 1 gallon = 231 cubic inches and 1 inch = 2.54 cm, which makes a gallon = 3785.411784 millilitres exactly. For nutritional labeling on food packages in the US, the teaspoon is defined as exactly 5 ml, [22] giving 1 gallon = 3840 ml exactly. This chart uses the former.

  4. New cookbook encourages cooks to follow charts, not recipes

    www.aol.com/break-rules-kitchen-still-amazing...

    Turshen’s October 2024 cookbook, “What Goes With What,” includes 20 charts, 100 recipes and “endless possibilities,” with sections that focus on stews (Mushroom Cacciatore), quick pastas ...

  5. Spiral plater - Wikipedia

    en.wikipedia.org/wiki/Spiral_plater

    Spiral plating is used extensively for microbiological testing of food, milk and milk products and cosmetics. It is an approved method by the FDA. [2] The advantage of spiral plating is less plates used versus plating manually because different concentrations are present on each plate.

  6. Colony-forming unit - Wikipedia

    en.wikipedia.org/wiki/Colony-forming_unit

    The CFU/plate is read from a plate in the linear range, and then the CFU/g (or CFU/mL) of the original is deduced mathematically, factoring in the amount plated and its dilution factor. A solution of bacteria at an unknown concentration is often serially diluted in order to obtain at least one plate with a countable number of bacteria. In this ...

  7. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    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 ]

  8. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    Gradations, their descriptions, and their associated temperatures vary regionally, with different cuisines using different cooking procedures and terminology. For steaks, common gradations include rare, medium rare, medium, medium well, and well done. [1] [2]

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    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!