Baking

That depends on what you are measuring. A cup is a volume measure - i.e it's a "how much can I fit in this space" measure, whereas a gram is a weight measure and does not take into account how much room (i.e mass) the thing being weighed takes up. For example, 113 grams of light polystyrene packaging beads will take up far more volume than 113 grams of lead cookery weights will. This means that the 113 grams cannot be converted into cups without knowing what substance you are weighing/measuring.

Cooked foods only last a few days in the refrigerator. Potatoes spoil fast after they are cooked. 3 to 4 days is all a baker will keep in the refrigerator.

Rats desert a sinking ship.

'''thiamin''' pyrophosphate (TPP)

Crispy

Hmmm tough to say since each place makes it in different sizes. I order mine by the pound box from http://www.mansoura.com and they usually put about 15-18 pieces to the pound. I guess it varies from batch to batch. Hope this helps!

A pound of butter equals two cups. One cup equals 16 tablespoons, therefore one pound of butter is 32 tablespoons.

Betty Crocker is a brand name of General Mills. The ticker symbol for General Mills is GIS.

It makes the chemistry right! Using melted butter or butter that is too hard to blend affects the final product (and not in a good way).

1 cup or 8 oz.

every kind of pie known to man!

Sqishinesss, softness, goodness, muffinyness, pokyterness, and poopyness

16 ounces of anything (lead... Feathers...) equals a pound

24 oz

1 pint = 16 oz

1 oz = 0.06 pint

what can they cook? they dont have any food, therefore, no need for cooking utensils.

Add equal amounts of flour and a fat (oil, butter, etc.) to a frying pan and cook over medium heat until the desired color is obtained - this is called a rue.

I'm pretty sure that this is a traditional recipe

6 fluid ounces = 12 tablespoons.

15 minutes at 195C or 400F

None specifically. The kind of chocolate used for baking should be high in cocoa solids - percentages are usually listed on both baking and eating chocolate. As long as you buy an eating chocolate high in cocoa solids (65% or higher), it will be fine to bake with (assuming no weird "fondant centres" or "caramel chunks" etc...). I think 'baking chocolate' is primarily sold to people who do not bake often, so do not know what to look for when choosing a chocolate variety with which to bake.

If the question refers to "El Dia de los Reyes" (Day of the Kings) which is celebrated in Spain, Mexico, Philippines, Cuba, Puerto Rico and some other Latin American countries; and the rite of the "Rosca de Reyes" which is done in the afternoon of that day, then the answer is that a small doll representing the baby Jesus is baked inside the rosca.

Also, in Spain, it used to be that gold coins were often hidden inside the roscas but now little trinkets or toys are sometimes hidden. Sometimes a fava bean is baked inside.

As far as general fillings for rosca, there can be many, such as candied fruit and almonds, cream, jelly, etc.

You can substitute twice the amount of flour for the amount of cornstarch called for in most recipes. So you would use 6 tablespoons of flour, but use plain flour and not self rising.

Crust first. After that, it all depends on your taste. Most popularly, sauce is added, then cheese, then flat meat, then chunked meat, then onions, then green crisp veggies, then other veggies, then the extra cheese, then any extra spices or powdered cheeses.

you sift it before using it to remove lumps

A "Quick" oven is a hot oven, about 400 degrees Fahrenheit.