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Cooks estimated the temperature of an oven by counting the number of minutes it took to turn a piece of white paper golden brown, or counting the number of seconds one could hold one's hand in the oven. [3] Another method was to put a layer of flour or a piece of white tissue paper on a pan in the oven for five minutes.
Thus on the graph above, Arrival time is the point on the graph where the top of the curve reaches the 500 BU point and indicates the rate of absorption (minutes/BU). Peak time – Peak time is reached at the highest point on the curve, and indicates when the dough has reached is maximum viscosity before gluten strands begin to break down.
The Jiffy is the amount of time light takes to travel one femtometre (about the diameter of a nucleon). The Planck time is the time that light takes to travel one Planck length. The TU (for time unit) is a unit of time defined as 1024 μs for use in engineering. The svedberg is a time unit used for sedimentation rates (usually
The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient:
The time of day is sometimes represented as a decimal fraction of a day in science and computers. Standard 24-hour time is converted into a fractional day by dividing the number of hours elapsed since midnight by 24 to make a decimal fraction. Thus, midnight is 0.0 day, noon is 0.5 d, etc., which can be added to any type of date, including (all ...
Conversion table for drinking vessel–based British culinary measurement units and their metric and US customary equivalents 1 tumbler 1 breakfast cup 1 cup 1 teacup 1 coffee cup 1 wine glass 10 fluid ounces / 1 / 2 pint 8 fluid ounces / 2 / 5 pint 6 fluid ounces / 3 / 10 pint 5 fluid ounces / 1 / 4 pint
Length of rest periods, including proofing, can be determined by time at specific temperatures or by characteristics. Often the "poke method" is used to determine if a dough has risen long enough. If the dough, when poked, springs back immediately it is underproofed and needs more time. Some breads are considered fully proofed if the indent ...
(One minute of arc of latitude at the radius of the earth at sea level was the standard for one nautical mile until about 1929. The nautical mile is now defined as exactly 1,852 meters.) Railroads use the standard gauge of 4 feet 8 + 1 ⁄ 2 inches, as does most of Europe (where it is expressed instead as 1,435 mm).