Manufacturers of butter and margarine have made it easy to measure their products. Both usually come in 1 pound packages that contain four 1/4-pound sticks, with each stick equivalent to 1/2 cup. Read more »

Eggs range in size from “pee wee” to “jumbo”, but most standard recipes are based on “large” size eggs, if not specified. When half an egg or less is called for, it can be measured by beating a whole egg into a homogeneous liquid, which can then be divided in half or smaller increments. Read more »

Only transparent graduated measuring cups with pouring lips should be used to measure liquids. The cup should be on a flat surface and all reading done at eye level in order to accurately read the line at the bottom of the meniscus. Read more »

Correct measuring is essential to basic food preparation. The three major steps in measuring ingredients are: 

1. Approximating the amount required for a specific measurement (e.g. 4 ounces of cheese yields 1 cup shredded).
2. Selecting the right measuring utensil.
3. Accurate measuring technique.

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Uniformity is the usual goal in cutting food. It allows for even heating and gives food an appetizing appearance. Cutting styles include slicing, shredding, dicing (cubing), mincing and peeling. Read more »

The most frequently used knife is the chef’s or French knife. The positioning of the grip and of the food under the blade both influence the degree of control and leverage a person has over the knife. Read more »

Deep-Frying. In deep-frying, the food is completely covered with fat. Many deep-fried foods are first coated with breading or batter to enhance moisture retention, flavor development, tenderness, browning, crispness, and overall appearance. Read more »

Pan-Broiling and Pan-Frying. Pan-broiling refers to placing food, usually meat, in a very hot frying pan with no added fat and pouring off fat as it accumulates. If the fat is not poured off, pan-broiling becomes pan-frying, which uses a moderate amount of fat (up to 1/2 inch deep), but not enough to completely cover the food.

Sautéing and Stir-Frying. These methods use the least amount of fat to heat the food. Stir-frying is predominantly used in Asian cooking; the pan is held stationary, while the food is stirred and turned over very quickly with utensils. Sautéing is done in a frying pan, a special sauté pan, or on a griddle. The foods most frequently prepared on a griddle with a little fat are eggs, pan-cakes, and hamburgers (with the fat derived from the meat itself).

Frying is heating foods in fat. Oils used in frying serve to transfer heat, act as a lubricant to prevent sticking, and contribute to flavor, browning, and a crisp outside texture. Read more »