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Abbreviations for cooking
Message de skumenn posté le 13-08-2005 à 19:47:34 (S | E | F | I)
Hello,
I’m French and I try to translate some recipes. But I’m lost with abbreviations in English…
What is “c.” (3 c. of flour) ?
What is “t.” (3 t. of margarine) ?
What is “TB” (3 TB of butter)
And what is “cu” (2/3 cu of warm milk)
I suppose that “frig” means “fridge” but I’m not sure.
Thank you ! Melanie
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Edité par bridg le 13-08-2005 19:51
divers
Message de skumenn posté le 13-08-2005 à 19:47:34 (S | E | F | I)
Hello,
I’m French and I try to translate some recipes. But I’m lost with abbreviations in English…
What is “c.” (3 c. of flour) ?
What is “t.” (3 t. of margarine) ?
What is “TB” (3 TB of butter)
And what is “cu” (2/3 cu of warm milk)
I suppose that “frig” means “fridge” but I’m not sure.
Thank you ! Melanie
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Edité par bridg le 13-08-2005 19:51
divers
Réponse: Abbreviations for cooking de traviskidd, postée le 13-08-2005 à 20:54:08 (S | E)
I'm only sure of:
TB = Tablespoon (= 3 teaspoons)
I am guessing that
c. = cu = cup = 8 fl. oz. = about .23 liters
1 fluid ounce (fl. oz.) is the volume of water that weighs 1 ounce (see below).
and that
t. = teaspoon
Other volume measurements:
2 cups = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon
The following measurements have nothing in particular to do with cooking, but why not mention them:
1 inch = 2.54cm (exactly!)
12 inches = 1 foot
3 feet = 1 yard
1760 yards = 1 mile.
16 ounces (oz.) = 1 pound (lb.) = about .45kg
So 1 pint of water weighs 1 pound
Temperatures:
-40F=-40C
32F = 0C
68F = 20C
98.6F = 37C
212F = 100C
In general: C = (F-32) x 5/9
Réponse: Abbreviations for cooking de Skumenn, postée le 13-08-2005 à 23:29:54 (S | E)
Thank you very much for your answers, it will be easier to try my recipes ! It is a sort of gymnastics to convert weights, temperatures, lengths… !
“Cup” and “teaspoon” are good ideas for “cu” and “t.”, I’m going to see if it fits in with other quantities of the recipe… but tomorrow because I need to be in trim for such a thing !
Melanie
INDISPENSABLES : 