NOTES FOR COOKS

To ensure successful results in cooking, we recommend you invest in accurate measuring tools – measuring cups and spoons and a measuring jug are essential and electronic scales are particularly useful as they weigh accurately in both imperial and metric. Always follow one set of measures in a recipe. Do not mix them up.

Dish uses:

A fan-forced oven unless otherwise specified Large eggs (No.7) Level spoons and cup measurements Liquids are always measured in a jug and dry ingredients in measuring cups. NB: One tablespoon is 15ml (the Australian tablespoon is 20ml)

USEFUL INGREDIENT EQUIVALENTS

Breadcrumbs 1 cup fresh = 50 grams 1 cup dried = 115 grams

Butter 1 (American) stick = 100 grams 1 cup = 225 grams 2 tablespoons = 30 grams Cheese 1 cup grated tasty = 115 grams 1 cup parmesan = 150 grams Egg whites Large (No. 7) egg white = 30 grams Flour 1 level measuring cup = 150 grams Gelatine 3 teaspoons granulated/3 leaves (gold grade) will set 500ml/2 cups liquid to a light jelly. 1 rounded tablespoon granulated/4–5 leaves (gold grade) will set 500ml/2 cups liquid to a firm jelly. Leaf gelatine comes in varying grades. It is wise to check the setting properties of the leaf gelatine you buy before use. Honey, Golden Syrup 1 cup = 350 grams Onions 1 × 115 gram onion = 1 cup chopped Rice 1 cup uncooked rice = 200 grams 1 cup cooked = 165 grams Sugar 1 cup caster and granulated = 225 grams 1 cup brown sugar = 200 grams 1 cup icing sugar = 125 grams Spinach 650 grams spinach leaves = ¾ cup purée Yeast 2 tablespoons fresh (compressed) = 1 tablespoon dried (granulated)