0
You look at the ingredients.
If they are expressed in both volume (cups or spoons) and weight (ounces or grams) then you need to express the measurements all in the same system. You should do this by weight because weights are standardised - 16 ounces weighs the same whether you are in Atlanta or Timbuctoo, but the volume of a cup or spoon may vary even within the same household.
If the recipe calls for 1 cup of flour you find a standard cup, fill it with flour and weigh the contents, then change the amount of flour from volume to weight in the ingredients list.
Express any liquid ingredients as mls or fluid ounces. Using a jug that has both calibration son the side is useful for this
You then review the ingredients list. There may be some weird amounts like 6.75 ounces of flour so you say - okay, it would make more sense of that was 8 ounces of flour but then I'd have to increase the other ingredients proportionately - and increase the size of the tin I bake it in, and maybe increase the cooking time too!
When you've come up with a list that has rounded off amounts as far as possible (and no half-eggs) you test-bake the recipe, taking note of the size of the pan, the temperature, and how long it took to bake.
You review the results, note adjustments you think might improve the result and take these into account the next time you make that recipe.
What else can I help you with?
Who introduced standardized level measurements to recipes?
Fannie Farmer
Where can one get ideas about Breakfast and Brunch recipes?
You can get ideas about breakfast and brunch recipes online at Allrecipes and Simply Recipes. Other good websites to reference are Better Homes and Gardens and Country Living.
Psychologists in the US use a standardized reference for diagnosing mental disorders called?
Diagnostic and Statistical Manual of Mental Disorders
Does it take a long time to cook high fiber foods?
There are a lot of recipes for high fiber foods, ranging from quick 5 minute recipes to more involved recipes that take a longer time. A good reference site for high-fiber recipes is http://allrecipes.com/Recipes/healthy-recipes/high-fiber/main.aspx . If you follow the recipes in the provided link I would not worry about the fiber content breaking down in any substantial fashion.
How are recipes standardized for eggs?
Crack eggs into the skillet and put them with spacing, so they will don't touch. Then sprinkle with salt and pepper over it. The most standard egg recipe it is!
What is the reference datum?
A reference datum is a fixed point or surface used as a basis for measurement and comparison in various fields, such as surveying, engineering, and navigation. It provides a standardized frame of reference to ensure consistency and accuracy in data collection and analysis. In geodesy, for example, a reference datum might define the shape of the Earth and serve as a baseline for mapping and positioning.
Why standardized of measurement important?
Standardized measurements are crucial because they ensure consistency and accuracy across different contexts and applications. They facilitate effective communication and comparison of data by providing a common reference point. This is essential in fields such as science, engineering, and healthcare, where precise measurements can significantly impact outcomes and decisions. Ultimately, standardized measurements enhance reliability and credibility in research and industry practices.
Where can one find a pecan pie recipe?
Try Simply Recipes online. Includes an ingredient list, step by step instructions and reference photos. Feedback comments are more than welcome! Many other recipes can be found on this site as well.
What does IRN mean on a survey map?
IRN on a survey map typically stands for "Initial Reference Network." It refers to a set of reference points or coordinates used to ensure accuracy and consistency in mapping and surveying. These reference points help surveyors align their measurements and ensure that the data collected is reliable and standardized across different projects.
What is the main SI unit of measure used in recipes?
The main SI unit of measure used in recipes is the gram (g) for weight and the liter (L) for volume. These units provide a standardized way to quantify ingredients, ensuring consistency in cooking and baking. While some recipes may also use milliliters (mL) for smaller volumes, grams and liters are the most commonly used units in the culinary context.
Is an xy axis a frame of reference?
Yes, an xy axis is a frame of reference commonly used in mathematics and physics to locate points and describe motion or position of objects in a two-dimensional plane. The axes provide a standardized way of defining directions and measuring distances.
The protein efficiency ratio assesses protein quality by?
comparing the weight gained in lab animals consuming a test protein with the weight in lab animals consuming a standardized (reference) protein
