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Volume to mass conversions for some common cooking ingredients; ingredient density g/mL [note 5] metric cup 250 mL imperial cup ≈284 mL U.S. customary cup ≈237 mL [note 6] g oz g oz g oz water [note 7] 1 [note 8] 249–250 8.8 283–284 10 236–237 8.3 [note 9] granulated sugar 0.8 [20] 200 7.0 230 8.0 190 6.7 wheat flour 0.5–0.6 [20 ...
Weight is measured in ounces and pounds (avoirdupois) as in the U.S. Volume is measured in imperial gallons, quarts, pints, fluid ounces, and fluid drachms. The imperial gallon was originally defined as 10 pounds (4.5359 kg) of water in 1824, and refined as exactly 4.54609 litres in 1985.
The term "calorie" comes from Latin calor 'heat'. [12] It was first introduced by Nicolas Clément, as a unit of heat energy, in lectures on experimental calorimetry during the years 1819–1824. This was the "large" calorie. [2] [13] [14] The term (written with lowercase "c") entered French and English dictionaries between 1841 and 1867.
Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread.
Roasted gram flour is commonly added to season Burmese salads, and is the principal ingredient of Burmese tofu. [6] Roasted gram flour is also used to thicken several noodle soup dishes, including mohinga and ohn no khao swè. [7] [6] Gram flour is also used to make jidou liangfen, a Yunnanese dish similar to Burmese tofu salad.
The weights are in denominations of 7 pounds (corresponding to a unit known as the clip or wool-clip), 14 pounds (stone), 56 pounds (4 stone) and 91 pounds (1 ⁄ 4 sack or woolsack). [ 17 ] [ 18 ] The 91-pound weight is thought to have been commissioned by Edward III in conjunction with the statute of 1350, while the other weights are thought ...
The factor–label method can convert only unit quantities for which the units are in a linear relationship intersecting at 0 (ratio scale in Stevens's typology). Most conversions fit this paradigm. An example for which it cannot be used is the conversion between the Celsius scale and the Kelvin scale (or the Fahrenheit scale). Between degrees ...
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.