Monday, April 27, 2009

Conventional Measurement Equivalents

Abbreviations and Measurement Equivalents

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.

Conventional Abbreviations

tsp. or t. = teaspoon
Tbsp. or T. = Tablespoon
c. or C. = cup
pt. = pint
qt. = quart
gal. = gallon
oz. = ounce
lb. or # = pound

Metric Abbreviations

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

Armenian kitchen essentials

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

How Culinary Professionals Wash Their Hands - and you should, too!:

People think they know how wash their hands. Turn water on, rub a little soap on their palms, swish, rinse & done.

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.

Monday, March 23, 2009

Welcome to The Armenian Pantry

This is where you'll find a storehouse of knowledge about what goes into The Armenian Kitchen and how best to use it all. To start, check out the pantry list to the right. There'll be more to come, so click often on The Armenian Pantry link at

Warning: Hard Hat Area!

We're under construction, but the pantry will be well-stocked very soon.

Meanwhile, check out our main site