COMMON UNITS OF VALUE
1 gallon = 4 quarts
1 cup = 16 tablespoons
1 tablespoon = 3 teaspoons
1 peck = 8 quarts
1quart = 2 pints
1 pint = 2 cups
SUBSTITUTION:
1 cup sifted all- purpose flour
Substitute: 1 cup un-sifted all- purpose flour minus 2 Tablespoons
1 cup butter
Substitute: 1 cup margarine or
7/8 to 1 cup Hydrogenated fat plus ½ teaspoon salt, or
7/8 cup lard plus ½ teaspoon salt
1 ounces chocolate
Substitute: 3 tablespoon cocoa plus 1 tablespoon fat
CONVERSION:
1 cup eggs (whole)----------- 5 medium 1 lb. Butter or shortening ----------- 2 ½
cups
1 cup egg whites ------------- 8 mediums
eggs 1 lb. Sifted confectioners sugar ----- 3 ½ cups
1 cup egg yolk--------- 12- 14 medium eggs 1 lb. Brown sugar --------------- 2-2 ¼ cups
1 pounds cheese -------------- 4 cups,
grated
UNITS VALUE:
1 gal – 4 quarts 1 cup – 16 tbsp
1 quart – 2 pints ¼ cup – 4 tbsp
1 pint – 2 cups 1 tbsp – 3 tsp
EXAMPLE:
FORMULA:
°F = ( 9/5 °C) + 32
°C = 5/9 (°F-32)
How to convert 135 °C to °F How to convert 350 °F to °C
°F = (9/5 °C) +32 °C = 5/9 (°F – 32)
= ((9/5)(135)) + 32 = 5/9 (350 – 32)
= ((1.8)(135)) + 32 = 5/9 ( 318)
= (243) + 32 = 0.5 (318)
°F = 275 °C = 176.66 OR 177
Quick Breads - These are any type of breads, that do not require yeast or eggs and the preparation time
is fast. The most obvious difference between quick breads and normal breads would be its texture.
The Arm and Hammer - A brand that was responsible for the introduction of baking soda in the US. The
popularity of chemical leavening continued with the introduction of commercial, baking powder in 1856.
Active dry yeast - Dry granular form of yeast. It must be redrated In 4 times it’s weigth of warm water
about 110oF before use. If open it can last for 2 months in the refigerator.
Instant dry yeast - Also in dry garnular form of yeast, but it does not have to be dissolved in water before
use. It can be added in its dry form because it absorbs water much more quickly than regular dry yeast.
Fresh Yeast - This type of yeast is moist and perishable and is preffered by proffesional bakers. It last
approximately 2 weeks when wrapped airtight and refrigerated. It can be frozen for 3 to 4 months.
Comrpressed Yeast - Is a specific type of yeast that has been drained of most water and compressed into
small blocks.
Lean Dough - These are yeast dough that uses little or no fat or sugar.
Laminated yeast dough - These are yeast dough which in general contains greater amounts of fat and
sugar. Sometimes formulas may include eggs.
Rich dough - Croissant and Danish doughs are the examples of this type of yeast dough products.
Rolled Dough -The fat is incorporated into the dough in many layers of fat and dough which give the
baked products a flakey texture.
Bar Cookies - A type of cookies which have been cut into bars after baking.
Drop Cookies - A type of cookies that are irregular and unevenly shaped. They are made simply by
dropping the cookies mix from a teaspoon to a baking sheet.
Pressed / Bagged Cookies - These are the richest and the most festive type of cookies.
Ice box Cookies - A type of cookies that are made from dough and shape into logs or rectangles chilled
thoroughly. They are sliced into individual pieces and bake as needed.
Mixing techniques
Foaming - A type of mixing created for all cakes that fall into the quick bread category.
Straight Mixing - A method of mixing that also known as the quick bread method, or stirring method.
Cutting in - When the shortening is added to the flour and mix it using the pastry blender.
Shortening - A method involves cutting solid fat into flour and other dry ingredients.
