Baking

Flour with no rising agents added for example baking powder

Melted butter in stuffing makes it much more tastier.

1.keep the kitchen clean through good personal hygiene.wash your hands with soap for the duration of the ABC song to avoid contamination with germs

2.clean faucets,cupboards and everything that comes into contact with your baking materials to ensure silverfish ad other animal

3.while baking,do not touch your hair,face and skin

4.keep your hair tied up so that it doesnt touch an oepn flame and ignite

5.when tasting food,use a spoon other than the one for stirring.use a clean spoon for each person tasting and for each time food is tasted.

hope you like it :)))

Zest is what you call the aromatic part of a fruit's peeling. You get zest by grating the peel into very fine pieces that can be dusted into your recipe.

The width of the Great Wall of China varies from 15-feet to 30-feet at different locations along its length.

Cocoa can be used for a variety of purposes. This includes lowering your blood pressure, repairing the skin, as well as boosting your mood.

No. A peanut is a type of nut not a vegetable.

Yes it can. I usually let it sit on the counter for about 10 - 15 minutes just in case there is a flaw in the pyrex dish.

a little over a cup. 200g of sugar to a cup.

Usually used for kneading pizza dough, tough cookie dough or kneading bread

Separate companies. Pyrex is licensed now by World kitchen which was the pyrex glass division that Corning spun off. World kitchen now makes the glass ware in PA out of soda-lime glass rather than the more durable borosilicate glass. In the EU pyrex is still made out of borosilicate glass.

Anchor hocking is a separate 2nd largest glassware company.

Its not a food, its cow dung.

I have used 1 Tablespoon for each loaf of bread, since I like to have it rise more quickly.

1 cup is 8 oz, which is 1/4 of 32 oz, so divide your 12 oz by 4 and you get the amount you need.

The Blending method in baking means to mix 2 or more things together. It can also mean stirring.

the bottom of the oven.

Petits gâteaux simply means little cakes and will suffice as a description for cup cakes.

There are several reasons your souffle may sink in the middle. Number one is over beating the egg whites. When they reach that optimum point they will become glossy, and then stop! Another reason is that your oven may not be hot enough. When your souffle is done it must be served immediately.

Not all flour comes from wheat. Flour is also made from tapioca, rice, corn, buckwheat, and quite a variety of beans. Most likely there are other flours I haven't named, as well.

If you don't there will be air pockets which are not good and may cause the substance that you are using yeast for to explode.

No. Primarily, self-raising flour rises and almond meal does not. Secondly, flour contains gluten, which is what holds the structure of a baked good together - almond meal does not contain gluten, meaning the texture would be particularly odd (heavy, not crumbly). Thirdly, flour absorbs much more fluid than almond meal. Fourthly, almond meal is denser than flour, meaning you would have to use much more of it to get the same volume of flour. These reasons mean that almond meals is not a close substitute for self-raising flour as their properties are very different.

If you're attempting to make a gluten-free cake (hence the substitution), use a recipe which already happens to be gluten free.

Chocolate chips (usually) have added stabilisers, to ensure that they remain in "chip" form when they are baked. Quality is often poorer in chocolate chips compared to semi-sweet chocolate; more sugar, fewer cocoa solids etc... Usually cocoa solid content is not listed on chcolate chips (because it's very low). I personally prefer to use semi-sweet or dark choclate, chopped roughly whenever "chocolate chips" are required. (That way you're also more likely to be able to find the chcolate when it's been cooked - chocolate chips seem to disappear). Dark chocolate buttons, if they're a good quality, also work just fine.

That is approximately 2.2 cups of flour

Absolutely not. However, you may replace the yeast if you modify the way you prepare the recipe. Rapid rise yeast does not require as much rising and kneading as does traditional yeast. In fact, rapid rise yeast eliminates the need for the "first rise" that traditional yeast calls for. Therefore, if you replace rapid rise yeast with traditional yeast, you will have to let your dough rise, punch it down, and then form your bread (or whatever) and let it rise again before baking. Also, the proportions of yeast are different. Multiply the amount of rapid rise yeast by 1.25 for the equivalent of traditional yeast.

To coat in sugar is to have a layer of sugar on the whole surface. It is normally a thin layer.