Baking

Yes you can. Dark chocolate and semi-sweet have essentially the same consistency, and therefore bake at about the same rate.

Yes, you should bake the salmon with the skin side facing downward.

I would start with 1:45 and check it (is it bubbling? is the top browning? is it hot in the center?) If it has a top that can burn easily, cover with foil for first hour.

No they aren not. It's a complex carbohydrate rich food.

This is simply to make it easier. You can make self rising flour yourself. Simply do 1/2 tsp of salt and 1 tsp of baking powder in the bottom of each cup of flour.

A Jaconde or Biscuit Joconde is a fancy cake with a decorative sponge around a mousse or jelly filling usually. La Joconde or La Gioconda is what most of Europe calls the mona Lisa. I dunno which your trying to figure out.

they are made of sugar.

Not only sugar but 2 types of oil and....... wax! I know, very gross and very fattening!

Yes, evaporated milk is a good source of calcium.

OZ is the abbreviation for ounces. 16 oz to the pound; equalling 454grams

This will depend on the size of the potatoes and the heat of the oven.

If you want to bake potatoes in their jackets a useful technique is to push a metal knife (It must be completely metal like a stainless steel dining knife with no bone or plastic handles) or metal skewer right through or at least into the middle of each potato - the metal will conduct the heat into the centre of the potato and this will reduce the cooking time.

If the potatoes are large you may want to halve or quarter them and place them on a baking tray. Peeling the potatoes and cutting them into smaller portions will also reduce baking time. If you pack them close together they will take longer to cook, so space them out.

Generally about 30 - 40 minutes in a moderate oven should be enough to bake a medium sized potato. Unless you have a small oven, or are baking something else in the oven at the same time, it is not a cost effective way of cooking potatoes.

There are several things which help baked products rise. The one you use often depends on what it is you are baking. For homemade breads, yeast is what is used to make the bread rise. For cakes, pancakes, biscuits and cornbread, baking soda or baking powder is what's used to make them rise. Also, eggs are the 'leavening' agent in some baked goods, such as pound cake.

depends on the size - about an hour at 350 - bake it on foil because sugars will ooze out and are very hard to clean up

Assuming you spelled correctly and mean scrabled not scrambled, to me that means eggs with meat in them. Sausage would probably be the most common I would think. Just fry the sausage and drain the grease from the pan. It should be crumbled which could be done while cooking and then put the beaten eggs in and cook until done to the stage you want. Some like them looser than others.

I would give 115 grams of lamb per person.

4.12 cups

1 cup = 16 tbsp

1 tbsp = 0.06 cup

They don't melt of loss shape, can be fashioned into lots of shapes and sizes and are relitivly cheap

yes, due to the length of time it takes to bake a ham, you need to protect the outside of the ham from getting tough. the moisture in the ham would dissipate too fast friom the surface and it would be very dry. some cooks remove the foil the last 10-15 minutes so browning occues or a sauce is applied for taste.

Polvo para hornear ['polβo paɾa o̯ɾne'aɾ]

I'm going to answer this assuming you mean regular chicken eggs. The four types of eggs used in baking are whole eggs, egg yolks, egg whites, and meringue. Meringue is simply egg whites which have been beaten until they are light and fluffy, and hold a stiff peak. This is commonly done with many cake recipes to increase the volume and lightness of the cake.

You can try getting a short time job for a year before you go to college. I tried working at Ben & Jerry's. It gets you a lot of money. Try a simple job like that.

Roast, grill,

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I don't know how long you do it for in a microwave but on the hob keep stirring do it doesn't stick in the pan, and keep it on the heat until it starts to bubble or you can taste it...it really depends on how you like your beans

bake a ham at 325 degrees for approximately 15 min per pound. add about 1/4 cup water in bottom of pan for moisture and cover tightly with foil. from Bakersfield, California

There are 12 to a dozen. If you have 7.5 cupcakes, you have less than one dozen .625 of a dozen.

Proving or Proofing dough makes little air bubbles in the dough. The air bubbles make the dough light and airy, instead of hard and flat. To test if dough has risen or Proofed enough, poke the loaf. If the poke leaves a hole, the dough is ready. If the dough springs back right away, it needs more proofing/proving.