Академический Документы
Профессиональный Документы
Культура Документы
Tea Spoons tsp 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 tsp 19 20 21 22 23 24 25 26 27 28 29 30 31 32 36 48 96 144 151 2/5 192 384 768 1 1 1/3 1 2/3 2 2 1/3 2 2/3 3 3 1/3 3 2/3 4 4 1/3 4 2/3 5 5 1/3 5 2/3 6 tbsp 6 1/3 6 2/3 7 7 1/3 7 2/3 8 8 1/3 8 2/3 9 9 1/3 9 2/3 10 10 1/3 10 2/3 12 16 32 48 50 1/2 64 128 256 1 2 3 3 1/6 4 8 16 Table Spoons tbsp 1/3 2/3 0 0 0 0 1/9 1/8 1/7 1/6 1/5 1/5 1/4 1/4 2/7 2/7 1/3 1/3 1/3 3/8 c 2/5 3/7 4/9 1/2 1/2 1/2 1/2 5/9 4/7 3/5 3/5 5/8 2/3 2/3 3/4 1 1 1/6 1 1/3 1 1/2 1 2/3 1 5/6 2 2 1/6 2 1/3 2 1/2 2 2/3 2 5/6 3 oz 3 1/6 3 1/3 3 1/2 3 2/3 3 5/6 4 4 1/6 4 1/3 4 1/2 4 2/3 4 5/6 5 5 1/6 5 1/3 6 8 16 24 25 1/4 32 64 128 Cups c Fluid ounces oz 1/6 1/3 1/2 2/3 5/6 Millileters mL 4.9 9.9 14.8 19.7 24.6 29.6 34.5 39.4 44.4 49.3 54.2 59.1 64.1 69.0 73.9 78.9 83.8 88.7 mL 93.7 98.6 103.5 108.4 113.4 118.3 123.2 128.2 133.1 138.0 142.9 147.9 152.8 157.7 177.4 236.6 473.2 709.8 750.0 946.4 1892.7 3785.5
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Freezer life span bacon and sausage casseroles egg whites or egg substitutes frozen dinners and entrees gravy, meat or poultry ham, hotdogs and lunchmeats Oz 1 2 4 5 8 11 12 16 32 Pound 1/16 1/8 1/4 1/3 1/2 2/3 3/4 1 2 meat, uncooked roasts meat, uncooked steaks or chops meat, uncooked ground meat, cooked poultry, uncooked whole poultry, uncooked parts poultry, uncooked giblets poultry, cooked soups and stews wild game, uncooked
Months 1 to 2 2 to 3 12 3 to 4 2 to 3 1 to 2 4 to 12 4 to 12 3 to 4 2 to 3 12 9 3 to 4 4 2 to 3 8 to 12
F -10 0 10 20 30 40 50 60 70 80 90 100 250 275 284 300 325 350 356 375 392 400 425 450 464
C -23 -18 -12 -7 -1 4 10 16 21 27 32 38 121 135 140 149 163 177 180 191 200 204 218 232 240
Grease fire: Do not use water! Smother with a pan lid or use a fire extinguisher. Baking soda works, but it takes a lot and is usually too slow to get at. If clothing catches, stop, drop and roll. Call 911 if necessary. Deep fat fryers: Never allow water or any other liquid but cooking oil come in contact with hot oil or else it may instantly turn into steam and splatter hot oil. Boiling: Always lift the lid of a boiling pot far side first. Hot pot/pan: Always leave a hot pad on a hot lid as a warning to others. Never leave handle hanging over edge, especially if children are around.
Steak: Place a finger against the base of your thumb. Compare firmness of steak to firmness of thumb base. Touch your thumb to your: Tip of index finger = Rare Ring finger = Medium Middle finger = Medium rare Pinky = Well done Beef/lamb roast guidelines: Preheat oven to 425F. Roast for 30 min at 425F. Reduce to 325F and cook as follows: Rare 9 min per pound; Medium 14 min per pound; Well done 18 min per pound. Remove from oven and rest for 20-30 min before slicing. Meat thermometer should read 120F+ for rare, 130F+ for medium rare, 145F+ for medium, 155-165F for well done. Pork roast guidelines: Preheat oven to 425F. Roast for 30 min at 425F. Reduce to 325F and continue for 23 minutes per pound. Juice is clear when done. Remove and rest 20-30 min before slicing. Meat thermometer should read at least 145F. Chicken roast guidelines: Preheat oven to 400F. Roast for 20 min at 400F. Reduce to 350F and continue for 45 min (small chicken) to 70 min (large chicken). Juice is clear when done. Remove and rest 20 min before slicing. Meat thermometer should read at least 165F.
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23 21 22
20
18
19
cottage cheese
Baking pan dimensions and volume
17
16 15
6
11x7x2 6 cups
13x9x2 14 cups
13
14
12
11 10
8x1.5 4 cups
8x2 6 cups
3
6 7 5
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