1.A tablespoon (tbsp) is how many teaspoons (tsp)? 1/2/3/4 2.A metal pan made of
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Question
1.A tablespoon (tbsp) is how many teaspoons (tsp)?
1/2/3/4
2.A metal pan made of cast iron will take longer to heat than an aluminum pan because iron has a (lower.higher) thermal conductivity than alumium
Cast iron has a (lower/higher) pecific heatthan aluminum, meaning it will take less energy to heat up iron than aluminum to the same temperature, assuming the same mass*.
3.Which materials are not good for cooking acidic foods such as tomatoes because the metal will react with the acid?
Pooly seasoned cast iron or non-anodized alumium / stainless steel / glass / copper
4.When measuring out solid ingredients, you fill the measuring cup with the item and then use a knife to cut across it for an even top/level. For brown sugar only (which is compressible), you should (pack it/ spoon sugar into the cup / scoop nomally
when filling the measuring cup or else there will be (less / more) sugar than what is called for.
5.When measuring one cup of a fluffy substance (such as flour) how should you measure it, assuming you are using a measuring cup rather than a balance.
(A balance would be the best way as it measures mass rather than volume which is often more accurate!)
1.Scoop it into the measuring cup then level i
2. Scoop it using the measuring cup then level it
3. Pack it so it's more dense
4. Use tablespoons to measure it out
6. When measuring ingredients, mass (grams, pounds, ounces) measures ( amount of substance there is / the amount of space a substances takes up)
whereas volume (cups, tbsp, quarts, gallons) measures ( amount of substance there is / the amount of space a substances takes up)
Explanation / Answer
1. Tablespoon is a commonly used volume unit in cooking recipes. 1 US tablespoon equals to 15 mL or 0.5 fluid ounces and Australian tablespoon is about 20 mL. The abbreviations are "tbsp"and "tbs".
Teaspoon is a volume unit used mostly in cooking recipes and prescriptions. 1 US teaspoon is about 5 mL and 1/6 of fluid ounces. The abbreviations are "tsp" and "ts".
1 tablespoon = 3 teaspoon
2. THERMAL CONDUCTIVITY: Thermal conductivity (often denoted k, ?, or ?) is the property of a material to conduct heat. It is evaluated primarily in terms of the Fourier's Law for heat conduction. In general, thermal conductivity is a tensor property, expressing the anisotropy of the property.
Example: Fe = 0.169 cm2 C/cm or 79.5 W/m K.
Al = 0.50 cm2 C/cm or 205 W/m K.
SPECIFIC HEAT CAPACITY: Heat capacity or thermal capacity is a measurable physical quantity equal to the ratio of the heat added to (or removed from) an object to the resulting temperature change.[1] The unit of heat capacity is joule per kelvin J/K or kilogram metre squared per kelvin second squared k g ? m2/ K ? s2 in the International System of Units (SI).
Example: Al = 887 J/kg.K
Cast iron = 554 J/kg.K
3.
Ceramics (including earthenware, stoneware, and glass) and stainless steel are considered non-reactive. While these don't conduct heat very well and tend to have 'hot spots,' they won't interfere with the chemical structure of the food in such a way that changes the look or edibility of our food. Their other big advantage is that once they're hot, they stay hot for quite some time!
Aluminum, copper, iron, and steel (not 'stainless') are all reactive. They conduct heat very efficiently, and therefore, do a great job of cooking our food evenly. However, these metals are reactive with acidic and alkaline foods. If you're cooking with ingredients like tomatoes or lemon juice, your food can take on a metallic flavor, especially if the cooking time is very long. Light colored foods, like eggs, can develop gray streaks.
Aluminium and copper are not good for cooking acidic foods.
5. Ans: 1.(Scoop it into the measuring cup then level it)
Many dry ingredients, such as granulated sugar, are not very compressible, so volume measures are consistent. Others, notably flour, are more variable. For example, 1 cup of all-purpose flour sifted into a cup and leveled weighs about 100 grams, whereas 1 cup of all-purpose flour scooped from its container and leveled weighs about 140 grams
6.
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