Simple Cooking
Tips, Guidelines, and Recipes!
Even simple cooking requires measurements, whether by taste, by sight, or by recipe. Below are tables and some helpful insights on simple cooking. We all have one advantage: we know what tastes good to us, and we know what we want to eat. Look at the information below, and continue reading. If you want to send us additional tips or guidelines on simple cooking as well as recipes, please feel free to do so!
Some Simple Cooking Abbreviations and Conversions
|
Measuring Abbreviations
t = teaspoon
T = tablespoon
c = cup
oz = ounce
pt = pint
qt = quart
gal = gallon
lb = pound
|
|
Measuring Conversions
Pinch = 1/8 t or less
1 T = 3 t
1 oz liquid = 2 T
¼ c = 4 T
1 c = 8 oz.
1 pt = 2 c
2 pt = 1 qt
1 gal = 4 qts
l lb = 16 oz
juice of one lemon = 3 T
juice of 1 orange = ½ c
|
Estimated temperature conversion table
When increasing °C by 10°, increase °F by 25°
180°C = 350°F
200°C = 400°F
230 °C= 450°F
Some Simple Cooking Conversions for a pound of fruits and vegetables
1 lb apples = 3 c chopped
1 lb asparagus = 20 medium stalks
1 lb green beans = 3 c cooked
1 lb uncooked cabbage = 4 c shredded
1 lb carrots = 3 – 4 carrots
1 lb spinach = 1-1/2 c cooked
1 lb peas = 1 c shelled
1 lb white potatoes = 4 medium size
1 lb sweet potatoes = 2 – 3 medium size
Simple Cooking terms
- Au gratin - top with cheese and/or crumbs, then broil or brown in oven.
- Au jus - served with its natural juices. E.g., roasted chicken au jus.
- Baste - moisten cooking food with the pan drippings.
- Bisque - a creamy, thick, soup consisting of pureed meat, fish, or vegetables
- Blanch/Parboil - partially cook in rapidly boiling water.
- Cream - butter (fat) and sugar blended into a soft, smooth paste.
- Crimp - seal the edges of a two-crusted pie with either the fingers or a fork.
- Crudites - hors d'oeuvre consisting of raw vegetables, often served with dip.
- Degrease - separate fat from the food. Often easier done when cooled in the refrigerator so that the fat solidifies.
- Dredge - lightly coat with flour or cornmeal prior to cooking.
- Entree - the main course.
- Fold - mix a lighter substance, as in beaten egg whites, into another substance by gently mixing part of the mixture from the bottom to the top.
- Glaze - coat with a glossy substance as in melted jelly or powdered sugar.
More on Simple Cooking.
|
|
