Monday, April 27, 2009
For those of you who are new cooks, or those who might be puzzled by some of the abbreviations or measurement equivalents associated with recipes, here’s a list to help clear up any confusion.
tsp. or t. = teaspoon
Tbsp. or T. = Tablespoon
c. or C. = cup
pt. = pint
qt. = quart
gal. = gallon
oz. = ounce
lb. or # = pound
mL = milliliter
L = liter
g = gram
kg = kilogram
3 teaspoons = 1 tablespoon
2 tablespoons = 1/8 cup, 1 fluid ounce
4 tablespoons = ¼ cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = ½ cup, 4 fluid ounces
10 2/3 tablespoons = 2/3 cup
12 tablespoons = ¾ cup
16 tablespoons = 1 cup, 8 fluid ounces, ½ pint
16 ounces = 1 pound
2 cups = 1 pint
4 cup = 2 pints, 1 quart
8 cups = ½ gallon, 2 quarts
16 cups = 4 quarts, 1 gallon
Wednesday, April 15, 2009
Tools and Their Uses
Paring knife: has a 2 - 4 inch blade (50-100mm); is used to trim and remove the outer skins of fruits and vegetables.
Utility knife: has a 5 to 7 inch blade (127-178 mm); is used for light cutting.
French or Chef’s knife: has an 8 to 14 inch blade (200-350mm); most frequently used for heavy cutting and chopping.
Boning knife: has a 5 to 7 inch blade (127-178 mm); a thin, angled knife used to separate bones from meat.
Slicing knife: has a long, thin blade, sometimes with a serrated (saw-toothed edge); used to slice or carve cooked meats.
Measuring Spoons: made of metal or plastic; most-often come in sets of four or five sizes. The most common sizes are ¼ teaspoon, ½ teaspoon, 1 teaspoon, and 1 tablespoon. (Metric sets include: 1ml, 2ml, 5ml, 15ml, 25ml.)
Dry Measuring Cups: made of metal or plastic; most common sizes are ¼ cup, 1/3 cup, ½ cup, and 1 cup. (Metric sets include measures of 50 ml, 125 ml, and 250 ml.)
Liquid Measuring Cups: made of see-through glass with a spout for easy pouring, and a handle. The markings are generally in fractions of a cup, fluid ounces, and milliliters. Most common sizes are 1 cup and 2 cups. Metric sizes are 250ml and 500ml.
Rubber Spatula: used to scrape sides of bowls, pots, pans, or for folding beaten egg whites or whipped cream into batters.
Wire Whisk: made from stainless steel; used to beat eggs, egg whites, dressings, sauces, cream.
Metal Spatula: used to level-off dry ingredients, spread mayonnaise, cake icings, soft cheese, butter.
Offset Spatula: has a bent stainless steel blade. One with a narrow, bent blade can be used as a spreading tool; one with a wide, bent blade can be used to lift and turn foods that need to be cooked on both sides.
Ladle: a long-handled tool with a cup attached which comes in various sizes; used for pouring, dipping, serving soups, sauces, punch, salad dressings,
Slotted or Perforated Spoon: a long-handled large spoon with slits or holes in it; used to lift and drain foods that are cooked in liquid.
Tongs: generally with long handles that spring back; used to pick up or turn foods.
Chef’s Fork: a long fork with two tines; used when lifting or carving large cuts of meat.
Pastry Brush: resembles a small paint brush; used to brush egg-wash on pastries or breads, or melted butter, or sauces when basting meats.
Box Grater: has four sides and is made of stainless steel; used for shredding and grating.
Zester or Microplane : used to remove the outer, colorful layer (the zest) from lemons, limes or oranges. This layer contains the fruit’s essential oils which add a flavorful punch to recipes.
Colander or Strainer: used to drain liquids from foods. Colanders are primarily used to drain hot liquid from cooked pasta, or for rinsing vegetables. Strainers also strain liquids from food, but on a smaller scale, and can be used in place of a sifter.
See more by clicking Armenian Kitchen Tools
Friday, March 27, 2009
Here’s how food professionals are trained to wash their hands:
Use water as hot as your hands can comfortably stand.
Wet hands & apply soap (antibacterial preferred).
Scrub between fingers & under the nails (keep nails trimmed short).
Rub hands together vigorously for 20 seconds (hum “Happy Birthday”)
Rinse hands thoroughly.
Turn off faucet with a single-use disposable towel or your elbow.