Baking Tools and Methods

Published on January 2017 | Categories: Documents | Downloads: 28 | Comments: 0 | Views: 323
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 When mixing ingredients, a wooden spatula
or spoon is more preferable compared to
metal spoons since wood does not conduct
heat.

 Baked products should be left to cool
naturally. Never force a baked product to cool
rapidly in front of a pan or fridge while it is
still hot, because even after it is taken out of
the oven, baked products are still cooking
from the inside

 If it is your first time baking a certain recipe,
follow the measurements precisely.
Metric cup & spoon sizes*
cup metric
1/4 cup 60ml
1/3 cup 80ml
1/2 cup 125ml
1 cup 250ml

spoon metric
1/4 teaspoon 1.25ml
1/2 teaspoon 2.5ml
1 teaspoon 5ml
2 teaspoons 10ml
1 tablespoon (equal to 4 teaspoons) 20ml
Write this down on your notebook
Liquids*
metric cup
30ml
60ml 1/4 cup
80ml 1/3 cup
100ml


125ml 1/2 cup
150ml
180ml 3/4 cup
200ml
250ml 1 cup
310ml 1 1/4 cups
375ml 1 1/2 cups
430ml 1 3/4 cups
475ml
500ml 2 cups
625ml 2 1/2 cups
750ml 3 cups
1L 4 cups
1.25L 5 cups
1.5L 6 cups
2L 8 cups
2.5L 10 cups

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