GLOSSARY OF TERMS
SPOON MEASURES
1 tablespoon | = 20 mL | ||
1 teaspoon | = 5 mL | ||
1/2 | teaspoon | = | 2.5 mL |
1/4 | teaspoon | = | 1.25 mL |
LIQUID MEASURES
Cups |
| Metric |
| Imperial | |
1 cup | = | 250 mL | = | 8 fl. oz. | |
1/2 | cup | = | 125 mL | = | 4 fl. oz. |
1/3 | cup | = | 80 mL | = | 2.5 fl. oz. |
1/4 | cup | = | 60 mL | = | 2 fl. oz. |
CUP MEASURES
|
| Metric | Imperial |
1 cup flour |
| 140 g | 41/2 oz. |
1 cup sugar |
| 250 g | 8 oz. |
1 cup brown sugar | 185 g | 6 oz. | |
1 cup icing sugar |
| 185 g | 6 oz. |
1 cup butter/margarine | 250 g | 8 oz. | |
1 cup honey/golden syrup | 375 g | 12 oz. | |
1 cup fresh breadcrumbs | 60 g | 2 oz. | |
1 cup crushed biscuits | 125 g | 4 oz. | |
1 cup uncooked rice | 220 g | 7 oz. | |
1 cup mixed fruit |
| 185 g | 6 oz. |
1 cup chopped nuts | 125 g | 4 oz. | |
1 cup coconut |
| 90 g | 3 oz. |
DRY INGREDIENTS |
|
| |
Metric |
| Imperial |
|
15 g | = | 1/2 oz. |
|
30 g | = | 1 oz. |
|
60 g | = | 2 oz. |
|
90 g | = | 3 oz. |
|
125 g | = | 4 oz. |
|
185 g | = | 6 oz. |
|
250 g | = | 8 oz. |
|
500 g | = | 1 lb. |
|
1000 g (1 kg) | = | 2 lb. |
|
NOTE
•Recipes in this book use standard metric equipment approved by the Australian Standards Association.
•All spoon and cup measures are level.
•All recipes in this book that include eggs require 55 g unless otherwise specified.
GENERAL INFORMATION
DEFROSTING
Thawing food, especially meats, using the microwave oven is not only faster than any other method but it can also give better results.
Once frozen meat is thawed, it begins to lose its juices.
With a microwave oven you can thaw meat just before you plan to cook it, thus preserving the quality.
Microwave thawing doesn't mean a lot of fuss, but some attention is needed to make sure that parts of food do not start to cook before the centre is thawed. MEDIUM LOW is fast enough to be convenient but gentle enough to give good results.
POULTRY
Start thawing poultry
CUTS OF MEAT
Break up or separate minced beef, cubed meat, chicken pieces or fish fillets after
JOINTS
Turn over large roasts halfway through defrosting. As you turn, touch the meat to find warm areas and shield these with small pieces of foil. Let roasts stand 30 to 45 minutes after defrosting time. Thaw meats and poultry only until they can be pierced in the centre with a skewer. Surface or cavity should feel cool but not icy. Cook as soon as possible to prevent loss of juices.
REHEATING
Foods reheated in the microwave oven taste freshly cooked, not reheated. Suit the power level to the food. A bowl of leftover vegetables can be reheated at HIGH,
22
while lasagne, which contains sensitive cheese and cannot be stirred, should be reheated at MEDIUM HIGH or MEDIUM.
CASSEROLES
Cover dish tightly with plastic wrap or a lid. Stir several times during reheating, especially if casserole has been refrigerated. If casserole cannot be stirred, reheat at
MEDIUM.
MEATS
Medium to thin slices reheat best. Cover meat with sauce or gravy. Cover with microwave plastic wrap to hold in heat. Reheat on MEDIUM.
PLATES OF FOOD
Arrange food with thickest parts of meat and bulky vegetables to outside of the plate. Place
VEGETABLES
Wrap large, whole vegetables in microwave plastic wrap. Cover dishes of vegetables and stir during reheating, if possible.
TOASTING
ALMONDS
Place 100 g almonds in a glass dish; cook for
SESAME SEEDS
Place 1/4 cup sesame seeds in a glass bowl; cook for
RECONSTITUTING DRIED FOODS
DRIED FRUITS
Place 1 cup of fruit in a bowl, cover with cold water, and cook for
