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Glossary
| Conversion for Evaporated Milk - Milk powder |
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2/3 rd cup Dry Milk to 1 cup water = 1 cup evaporated milk 1/3 rd cup Dry milk to 1 cup milk = 1 cup evaporated milk DAIRY PRODUCT % OF FAT
Whipping Cream 35%
Clotted cream 55%
Double Cream 48%
Half Cream 12%
Single Cream 18% |
| Glossary |
1. ALL SPICES – A mix of cloves, cinnamon and nutmeg powder.
2. BATTER – A mix of refined flour, milk and egg, blended well, of a thin, creamy and pouring consistency.
3. BLANCH – To put for a minute in hot water and then in cold water and remove the peel
4. BAKE BLIND – The procedure of baking unfilled pastry crust.
5. BEAT – To make a mixture smooth, by beating in one direction with a wooden spoon, hand, whisk or mixer.
6. BLEND – To mix two or more ingredients thoroughly with a spoon or a beater.
7. BRUSH – To put a thin layer of egg/milk on the bread with a pastry brush.
8. CONSISTENCY – The thickness of the batter mixture.
9. CREAM – To beat butter and sugar together until light fluffy, with a wooden spoon or and electric beater.
10. CUT AND FOLD – To mix flour little by little into the batter.
11. DRAIN – To remove water/oil from food.
12. DOUGH – A mix of flour with butter, egg etc. which can be kneaded and rolled.
13. DUST – To sprinkle lightly.
14. GRATE – To shred by using grater
15. GREASE AND DUST – To put a layer of fat and flour on the cake tin to prevent sticking of mixture.
16. KNEAD – To work on a dough lightly with hands.
17. GARNISH – To decorate with
18. SCALD – Heat till it boils. Milk or water.
19. SIMMER – Heat without allowing the liquid to boil.
20. WHIP – To beat liquid till it becomes light.
21. PUREE – To heat the fruit/vegetable, then strain the liquid or put in blender.
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| HINDI EQUIVALENT OF SPICES AND CONDIMENTS |
| English |
Hindi |
| CARDAMOMS |
ELAICHI |
| CLOVES |
LAUNG |
| CUMIN SEEDS |
JEERA |
| DATES |
KHAJUR |
| GRAM FLOUR |
BESAN/ CHANNA DAL |
| CORIANDER SEEDS |
DHANIA |
| MINT LEAVES |
PUDINA |
| POPPY SEEDS |
KHUS-KHUS |
| RAISINS |
KHISMIS |
| SAFFRON |
KESAR |
| SEMOLINA |
SUJI/RAVA |
| SODA BICARB – COOKING SODA |
SODA |
| NUTMEG |
JAIPHAL |
| CINNAMON |
DALCHINI |
| FENUGREEK SEEDS |
METHI |
| FRESH GINGER |
ADRAK |
| GARLIC |
LASUN |
| LIME PEEL |
NIMBU KA CHILKA |
| THYMOL |
AJWAIN |
| CARROT |
GAJAR |
| ONION |
PYAZ |
| PEANUT/GROUNDNUT |
SHENGDANA |
| WALNUT |
AKROD |
| ALMONDS |
BADAM |
| CLARIFIED BUTTER |
GHEE |
| GREEN GRAM (LENTILS) |
MOONG DAL |
| BLACK GRAM (LENTILS) |
URAD DAL |
| COTTAGE CHEESE |
PANEER |
| VERMICELLI |
SEVIYAN |
| REFINED FLOUR |
MAIDA |
| JAGGERY |
GHUD ( A brown sticky sweet sugar) |
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| Miscellaneous Measurements |
METRIC CUPS GRAMS
Granulated sugar: 1 cup = 200 grams
Brown sugar: 1 cup, packed = 220 grams
White flour: 1 cup = 125 grams
White rice, uncooked: 1 cup = 185 grams
White rice, cooked: 1 cup = 175 grams
Butter: 1 cup = 227 grams
Almonds, slivered: 1 cup = 108 grams
Oil: 1 cup = 224 grams
Maple syrup: 1 cup = 322 grams
Milk, non-fat: 1 cup = 245 grams
Milk, sweetened condensed: 306 grams
Broccoli, flowerets: 1 cup = 71 grams
Raisins: 1 cup, packed = 165 grams
Milk, dry: 1 cup = 68 grams
Yogurt: 1 cup = 245 grams
Water: 1 cup = 236 grams
Confectioners sugar: 1 C = 110 g
Cocoa: 1 C = 125
(Source WikiAnswers.com) CONVERSION FROM OZ TO GRAMS
OZ GRAMS
1 = 30
2 = 55
3 = 80
4 = 110
5 = 140
6 = 170
7 = 200
8 = 230
9 = 260
10 = 290
CONVERSION FROM Fl.Oz TO ML
Fl.Oz ml
1 = 30
2 = 60
3 = 90
4 = 120
5 = 150
6 = 180
7 = 210
8 = 240
9 = 270
10 = 300 |
| Oven Temperature |
OVEN TEMPERATURE CONVERSIONS oF oC
225 110 cool oven
250 130
275 140 cool
300 150 very moderate
325 170
350 180
375 190 moderate
400 200
425 220 moderately hot oven
450 230
475 240 very hot |
| Weights, Measures and Equivalencies |
2 tablespoon butter = 1 ounce
1 stick of butter = ¼ pound = ½ cup = 113.4 gms
1 square of chocolate = 1 ounce= 28.3 gms
Juice of one lemon = 3 to 4 tablespoons
Grated peel of one lemon = 1 teaspoon
One pound cheese shredded = 4 cups
¼ pound blue cheese crumbled = ¾ to 1 cup
3 tsp = 1 tbsp
4 tbsp = ¼ cup
5 1/3 tbsp = 1/3 cup
16 tbsp = 1 cup
1 cup = 8 fluid ounces = ½ pint
4 cups = 2 pints = 1 quart
4 quarts = 1 gallon
8 quarts = 1 peck
4 pecks = 1 bushel
1 Equal tablet = 1 tsp of sugar = 1 tsp of bulk splenda
1 pound/ lb = 453.5 gms (weight)
1 pint = 570 ml = 20 fl oz
1 cup = 250 ml
1 Tbsp = 15 ml
1 tsp = 5 ml = 1/3 rd Tbsp
1 ounce = 28.4
1 pound = 454 gm = 16 ounces
1 kg = 2.2 pounds = 35 ounces
1 gm = 1 ml
500 gm = 500 ml
1 kg = 1 ltr 1 envelope Gelatin = 1 Tbsp
2 cups 1 pt.
4 cups 1 qt.
4 qts. 1 gal
8 qts. 1 peck
16 ozs. 1 lb
32 ozs 1 qt.
8 ozs liquid 1 cup
1 oz liquid 2 tbsps
Use one Tablespoon (3 teaspoons) of regular active dry yeast to replace 20.4 gms/ 0.72 oz cake yeast in recipes. or 2.3 tsps of instant dry yeast.
WEIGHTS AND MEASURES
Baking Powder 1 cup = 5- ½ ozs.
Cheese, American 1 lb = 2 cups cubed
Cocoa 1 lb = 4 cups ground
Coffee 1 lb = 5 cups ground
Corn meal 1 lb = 3 cups
Cornstarch 1 lb = 3 cups
Cracker Crumbs 23 soda crackers = 1 cup
15 graham Crackers = 1 cup
Eggs 1 egg = 4 tbsps. Liquid
4 to 5 whole = 1 cup
7 to 9 whites = 1 cup
12 to 14 yolks = 1 cup
Flour 1 lb.all purpose = 4 cups
1 lb cake = 4 – ¼ cups
1 lb graham = 3 – ½ cups
Lemon, Juice 1 medium = 2 to 3 tbsps
5 to 8 medium = 1 cup
Lemons, rind 1 lemon = 1 tbsp grated
Oranges, juice 1 medium = 2 to 3 tbsps
Orange, rind 1 = 2 tbsps. Grated
Gelatin 3–¼ oz pkg. flavoured = ½ cup
¼ oz.pkg. unflavoured = 1 tbsp
Shortening or Butter 1 lb. brown = 2 – ½ cups
Sugars 1 lb. brown = 2 – ½ cups
1 lb. cube = 96 to 160 cubes
1 lb. granulated = 2 cups
1 lb. powdered = 3 – ½ cups
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