Dental x-ray instruction is more often found as part of a larger diploma program in dental assisting. The diploma program typically lasts between six and fifteen months and covers various sterilization and dental office procedures in addition to x-ray training. Some states require the program to be approved by the American Dental Association in order to qualify graduates for licensing exams.
You can substitute butter for Crisco equivellantly. So if it says 2/3 crisco, use 2/3 butter.
The recipe expects a liquid so you need to melt the butter. Melt six tablespoons of butter. This should equal 1/3 cup.
5 cups of Crisco equal 2 sticks of butter.
If recipe calls for third cup of SHORTING How
Much UTTER DO I USE TO REPLACE SHORTING
One cube of butter = 1/2 cup
2 Tablespoons.
Two thirds of a cup if stick butter.
You need 2.666 sticks
M
Butter is one type of shortening. Use a cup of butter.
3 teaspoons in 1 tablespoon 8 tablespoons in 1 stick of butter. 3x8=24x2=48 48 teaspoons in 2 sticks. 2 sticks equals 1 cup.
The typical stick of butter is about a 1/2 C., so I would guess 2 sticks is 1 C. of butter
Substitutes for shortening are butter and margarine in sticks. Use the same amount as called for in your recipe. Keep in mind, plain shortening will NOT be as flavorful as butter or margarine. Do not use soft margarine in a tub as it contains too much water.
Yeah you can. Because you can replace oils for oils and fats for fats, and shortening is both, you can use butter as it is a fat. But since butter has about 15% water, you would have to use a tiny bit less butter or a tiny bit more of dry ingredients. :)
Use the same amount of butter as you would shortening. In bread, a tablespoon of butter can be used instead of a tablespoon of shortening. The same amount of canola oil is even healthier.
4 sticks.
It depends on the recipe. Butter has a lower melting point than shortening. In frosting, this means would cause the frosting to loose body and become soft. Cookies would tend to spread a little further when baked. The is usually a reason for the shortening. Sometimes it doesn't matter, some times it does.
Because both butter and shortening are fats that are solid at room temperature, they work much the same in baked products. Advertisers promoting vegetable shortening do claim that products baked with shortening rise more or will have better appearance and texture. These claims may or may not be true. It is certain that butter produces a taste that most people prefer to the taste of shortening.
The same amount.
226 gms
When you're baking cookies, if you use shortening instead of butter, your cookies come out higher. They don't spread as much as they do with butter, so your cookies turn out like the ones in the pictures instead of flat.