Baking

Depends on what pizza it is. Usually i put them in 20 miniuts

Dulce de leche is commonly used in Latin America for desserts and pastries. In North America, you can usually find it at Hispanic grocery stores. However, if you don't live in a metropolitan area with diversity of grocery stores, you can buy it online. One site where you can buy it is

1 tablespoon is 15ml (14.786ml if you want to get really picky)

4 tablespoons is 60ml

Orange zest is orange peel. It's orange peel that has been grated very finely using a zester, or the fine grating side of a food grater. Just be sure to wash and dry the orange first, and be careful not to get any of the pith (the white part just under the orange skin) grated into the zest.

1.5

You either leave it out on the counter to thaw out, or you put in the microwave.

nah!! of corse not!!

/*------------------------------------------------------------------------

Section :G/7

M/c No.:32, Roll No.:11BT30015

Name :M A KRISHNA DEEPAK

Assignment No.: 08

Description: Program to implement functions on string characters.

------------------------------------------------------------------------*/

#include <stdio.h>

#define MAXLEN (1000+1)

int strLength(const char *x);

void strReverse(char *x);

int makeUpper(char *x);

char *strCopy(char *x, const char *y);

int isPrefix(const char *x, const char *y);

char *substring(char *x, const char *y);

int main()

{

int len ;

char x[MAXLEN], y[MAXLEN], z[MAXLEN], *cP;

printf("Enter the 1st string:\n") ;

scanf("%[^\n]", x) ;

printf("Enter the 2nd string:\n") ;

scanf(" %[^\n]", y) ;

printf("Length("%s") = %d\n",

x, len = strLength(x));

printf("Reverse("%s") = ", x);

strReverse(x) ;

printf(""%s"\n", x);

strReverse(x) ;

makeUpper(x);

printf("Upper-case: "%s"\n", x);

if(isPrefix(x, y))

printf(""%s" is a prefix of "%s"\n", y, x) ;

else

printf(""%s" is not a prefix of "%s"\n", y, x) ;

/*if((cP = substring(x, y)) == NULL)

printf(""%s" is not a substring of "%s"\n", y, x) ;

else {

printf(""%s" is a substring of "%s"", y, x) ;

printf(" from index %d\n", (int)(cP-x)) ;

}

*/

printf("z[] = "%s"\n", strCopy(z,x)) ;

return 0;

}

int strLength(const char *x)

{

static int sum=0;

int temp;

if(*x=='\0')

{

temp=sum;

sum=0;

return temp;

}

else

{

sum++;

return strLength(x=x+1);

}

}

void strReverse(char *x)

{

int length,c;

char *begin,*end,temp;

length=strLength(x);

begin=x;

end=x;

for(c=0;c<(length-1);c++)

end++;

for(c=0;c<length/2;c++)

{

temp=*end;

*end=*begin;

*begin=temp;

begin++;

end--;

}

}

int makeUpper(char *x)

{

static int u=0;

int temp;

if(*x=='\0')

{

temp=u;

u=0;

return temp;

}

else

{

if(*x>='a' && *x<='z')

{

*x-=32;

u++;

}

return makeUpper(x=x+1);

}

}

char *strCopy(char *x, const char *y)

{

char *p=x;

while(*y)

{

*x =*y;

y++;

x++;

}

*x ='\0';

return p;

}

int isPrefix(const char *x, const char *y)

{

static int l=strLength(y),p=0;

if(*y!=*x *y!='\0')

return 0;

if(*y==*x)

{

p+=isPrefix(x=x+1,y=y+1);

}

if(i==strLength(y))

return 1;

}

/*char *substring(char *x, const char *y)

{

}

*/

About 45 minutes to 1 hour and 15 minutes depends on the size of the pan of dressing you are cooking.

Rubbing in is a term used when making pastry, all the dry ingredients are put in a bowl then the fat is added and rubbed between the fingertips into the dry ingredients until all the fat is rubbed in and the mix resembles fine breadcrumbs.

The best method is in an convection oven. Preheat oven to 185 and insert the skates for 2 minutes with heat on. After 2 minutes, leave skates in the oven, but turn off the oven completely. Make sure to place the skates on a baking sheet of stand them up in a pan. Below is a good suggestion if you are baking ice skates- if you are baking roller skates then you can place the frame on the balking sheet of in the pan with no damage- of course, make sure the wheel are off.

Depending on the brand of skate your baking time will vary- Most brands will be good with 10-15 mins. Make sure to check them after 8-10 mins to see if the pads on the inside are getting too hot- then every couple of mins until they are well heated. I would not recommend having them in the oven for more than 15 mins. If this doesn't do an adequate job, you can always re-bake the skates at a later date.

When the skates are hot enough put your feet- with socks (it's hot), in the skates and lace the skate tight pulling the laces out, not up- the eyelet could become dislodged due to softening from the heat. sit with your feet in an upright position with heels firmly against the back of the skate. Do not move or wiggle your feet as the molding process is cooling. This will cause uneven molding to your foot and require re-baking.

Cooling down should take about 20-25 mins. After that you are finished with the baking process. You should NOT skate with the skates for at least 24 hrs. after baking.

Couple of tips...I have wet down the insides of the skates with a good spray bottle to simulate sweat prior to heating the skates. This makes the skates a little more pliable.

In order to keep your ice skates upright, run a skil saw through an old 2 x 4 to create a groove...just enough to slide the blade through. Gives the added stability.

Improved by Scappi90 on 10/8/09

To preheat an oven, it usually takes about 10min max to get to the ideal temperature you need to set it at. Older ovens may take longer than others to warm up, so keep this in mind.

You should contact your home county vocational-technical school. The school should offer a program in this area. There are some private schools, however they most likely will be much more expensive and you will typically not learn any more than you would at the vocational school. While most bakers learn their trade on-the-job, schooling would be very beneficial with higher starting salaries.

I'll assume you mean creaming as it would be mentioned in a baking recipie. To cream together butter/margarine/shortening and sugar: place the amounts of sugar and butter as directed by the recipe into a bowl and Method 1- using the back of a wooden spoon sort of mash and stir together the sugar and butter until it comes together into a cohesive mixture. Method 2- mix using a hand/ standing mixer on medium to medium high speed until everything is incorporated. Proceed with the recipie as directed.

Dear bake sale want-er

i would have it in my neighborhood

-park

-driveway

-garage ( make it a hangout)

-or outside places like Walmart Walgreen etc. make sure the manager is okay with it.

That all i got. (:

Yes and no. How many eggs did you use? What is the ratio of sugar and fat. Do you have an icecream maker. Eggs do not freeze well ,they coagulate, the moisture is squeezed out of them and they end up toughened and granulated,the liquid and solids separate. However Ice cream can be made from a custard base.

So you dont have to mix with your finger i dont know!! stir?

Yes

Yes. It is safe to eat Brown Sugar on a Gluten Free Diet. It is perfectly safe. Having a gluten allergy myself, I put it on my cereal every morning, add it to brownies, and put it on sweet potatoes and many other things.

Excellent question.

The short answer: Weight measures in recipes are simply more accurate than volumes, especially with dry items like flour or peas.

A longer answer: An unscientific test of volumes vs weight measures a short while back by people on a bread making forum showed that even semi-pros could have vastly different amounts of flour when using volume measures. What they did was have several participants, ranging from very experienced to relatively new bakers, use a volume measure to get "one cup of flour" (they were to do this four times) then actually weigh what they had measured in their trusty cup-sized measure.

What they found was that when weighed in grams, the difference in what each baker thought was 'a cup" ranged from 100 grams to 240 grams. That is a HUGE difference. And they also found that even with one person measuring a cup four times over, there was a discrepancy of up to 60 grams between one person's numerous attempts.

How much you get in your volume cup will depend on many factors such as how you get the flour out of the bag, whether you sift and spoon gently or scoop right out of the bag. The scoops all ended up being way too much flour since the action of scooping compresses the flour and allows for too much to get picked up. Conversely, sifting and gently spooning might result in a cup that's too fluffy.

A cup of flour, according to the flour manufacturers themselves (and they'd know), is supposed to be 120 grams of flour. So in the test, those who were scooping 240 grams were in fact scooping two cups of flour. If your cake or bread recipe wanted 3 cups of flour (360g) and you inadvertently added six cups instead, this would decidedly affect the outcome of your cake or bread.

On the other hand, if you weigh your flour, it wouldn't matter if you packed that scooper or sifted and fluffed like crazy, or just grabbed handfulls out of the bag, you'd still add enough flour (or sugar or milk) until you had the amount by weight. There's no fudging 360g of flour, you have it or you don't.

Let's consider 2 and a half cups of blueberries. That's going to be completely different if the blueberries are small and fit more in a cup than if the blueberries are bigger and less fit in the cup. But if it's 250g of blueberries, it makes no different what size they are. Once you've got 250g of blueberries on your scale, your stop.

Using grams instead of ounces is also a lot easier. It's all divisible by 10's where when you get to ounces and pounds, you need to divide by 16th, halves or quarters, etc. Also, grams are a smaller unit so they let you get much more precise. And ounces are confusing: if a recipe says it wants 9 ounces of milk and five ounces of flour, do you weigh the milk? There's liquid ounces and weight ounces, both are called "ounces" and it's not always clear which is required. Eight ounces of flour by volume (a cup) is NOT eight ounces by weight.

Then there's the matter of where the recipe was written: a cup in the US is not the same as one in Canada or the UK. I don't think this stuff could be more confusing if they tried to do it deliberately.

"But I don't know metric, it confuses me" If that's you, then you need dropkick the mental block, just let it vanish. Don't think of it as "that crazy metric stuff". It's just numbers. If the recipe says "218 grams of this" you set your scale to grams and just keep adding until you get to 218. It could just as easily be grams or glorniblops or flooberhoots; it's irrelevant what it's called, all you're interested in is getting 218 of them.

Weight is better because it's more accurate, weight in grams is better still because it's even more accurate.

sometimes it could because of a opossum. because it eats it head off in the night because they are curious. sorry if this was graphic but it is life and it is nature and it will happen.

usually this refers to cake making: All-in-one Exactly as the name suggests, these cakes are mixed all in one go. All the ingredients go into the bowl together and the mixing is done in seconds. Soft margarine is tailor-made for this method. (there is also a creaming, rubbing and boil-and-bake methods)

If it calls for a 9 inch springform pan which holds about 10 cups one may use: 1 (10-inch) round cake pan 1 (10-inch) springform pan 2 (8-inch) round cake pans 2 (9-inch) round cake pans If it call dor a 10 inch springform pan which holds about 12 cups one may use: 2 (8 x 4-inch) loaf pans 1 (9-inch) tube pan 2 (9-inch) round cake pans 1 (10-inch) Bundt pan 2 (11 x 7-inch) baking dishes 2 (8-inch) round cake pans