I know… what do some of these things even mean? It looks more like mumbo-jumbo  than anything else.  These should be able to help you out.

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1. What does EVOO mean?

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2. What does C, Tsp, Tb, T, lb. mean?

C Cup
Tb / T Tablespoon
Tsp Teaspoon
Lb Pound
Oz Ounce

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3. Going to a potluck? Well, here’s some tips to keep in mind when traveling over.

When transporting foods to a party, remember these important food safety rules.

  • Keep hot foods hot (above 140 degrees F) during transporting and serving. Wrap hot dishes in several layers of newspaper or place in insulated containers for the trip and serve within two hours.
  • If this is not practical, make hot dishes a day ahead, refrigerate overnight and reheat just before serving.
  • Food that has remained unrefrigerated longer than two hours should be discarded.
  • When in doubt, throw it out

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4. Measurement conversions? Definitely possible.

  • However, we as Americans like to make things more difficult. If you happen to get a recipe from European, you might have some techincal difficulties. If so, check out this calculator or other conversion charts.
16 tablespoons 1 cup
12 tablespoons 3/4 cup
10 tablespoons + 2 teaspoons 2/3 cup
8 tablespoons 1/2 cup
6 tablespoons 3/8 cup
5 tablespoons + 1 teaspoon 1/3 cup
4 tablespoons 1/4 cup
2 tablespoons 1/8 cup
2 tablespoons + 2 teaspoons 1/6 cup
1 tablespoon 1/16 cup
2 cups 1 pint
2 pints 1 quart
3 teaspoons 1 tablespoon
48 teaspoons 1 cup

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5. Substitutions? Oh yeah, they’re out there.

Butter: Canola, mild olive oil, prune purée or applesauce
1 ounce of chocolate: 3 tablespoons cocoa
2 eggs: 1 egg + 2 whites or egg substitute
Cream, whole milk (in batters, muffins or biscuit doughs): Skin or lowfat (1%) milk
Cream Cheese (in cheesecake): Lowfat ricotta + yogurt; light cream cheese
Ricotta cheese, whole-milk: 1/2 whole milk ricotta plus either part-skim ricotta or lowfat (1%) cottage cheese
Sour Cream: Plain yogurt
Whipped cream, ice cream (to top cakes, pies, warm fruit desserts): Frozen yogurt, Lowfat yogurt
1 cup whipped cream (in mousse mixtures): 3 stiffly beaten egg whites or 3/4 to 1 cup Yogurt Cheese
1 cup whipping or heavy: 1 cup evaporated skim milk cream (for whipping)

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6. How many calories should I consume in a day?

  • Well, that mainly depends on your age, weight and height. On average, people vary from 1800 – 2600 (for the super-active)
  • Check out The C.C. to figure out how many calories you are really consuming! It may surprise you!
  • Also, check and see how much you should really be eating according to the American Cancer Society.

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7. What can I make with leftover canned pumpkin?

  • You can add leftover canned pumpkin purée to many dishes and baked goods — just adjust the liquid in the recipe to accommodate it. Pumpkin purée also can be stored in a covered container in the freezer.
  • Try adding leftover pumpkin to pancake or waffle batter, nut breads or other quick breads, brownies, cookie dough, pasta dough, risotto, cheesecake, muffins, soups, stews, crème brûlée, pound cake batter, or white or yellow cake mix batters.
  • Or, make a simple pumpkin soup by thinning the pumpkin purée with a little chicken broth. Season it with cinnamon and/or nutmeg and some shredded apple, and swirl a little cream or half-and-half through it before serving.

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8. What’s the difference between butter and margarine?

  • Butter is made from an animal fat and contains saturated fats, which are the type of fat that raises blood cholesterol levels. Margarine is made from vegetable oils, but trans-fatty acids are created during processing when vegetable oils are hydrogenated or hardened into a solid form. Manufactured trans fats, such as naturally occurring saturated fats, raise cholesterol.
  • However, soft or liquid margarine’s are lower in trans and saturated fats than solid margarine and butter.Fats that are better for you include vegetable oils such as olive, canola, soybean, and corn. These do not contain saturated or trans fats and tend to lower cholesterol levels.

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9. Did your cookies or brown sugar turn hard?

  • No worries. Just add in a piece of bread with the sugar or cookies in an air tight container. Give it a day or so and all will be good as new. The sugar will absorb the moisture from the bread, thus turning the bread hard or stale. So on the downside, you’ll only be able to get a half a sandwich instead of a whole, BUT you get soft sugar a cookies.

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10. What are different types of chicken, and how are they classified?

Cooking times will vary depending on the method you use and also the part and size of the chicken you’re cooking. Take a look at these weights and cooking methods for great poultry cooking:

  • Broiler-fryers: Young chickens (7 to 10 weeks old) weighing from 1-1/2 to 3-1/2 pounds. Best broiled, fried, or roasted.
  • Roasters: Slightly older chickens (16 weeks old) weighing from 4 to 6 pounds. Perfect for roasting and rotisserie cooking.
  • Capons: Young, castrated roosters weighing from 5 to 7 pounds. These richly flavored birds are meatier and have a higher fat content than roasters.
  • Stewing hens: Adult chickens (1 to 1-1/2 years old) weighing from 4-1/2 to 7 pounds. Though their meat is tougher and stringier, it is highly flavorful, so they are excellent for soups, stock, or stews.
  • Chicken parts: Cut-up chickens — usually broiler-fryers — are available to suit almost any recipe. Choose halves or quarters, or pick just the parts you want, from breasts, thighs, wings, and drumsticks to legs (thighs with drumsticks attached).
  • Boneless, skinless pieces: These easy options — a favorite choice for many cooks today — offer convenience and quicker cooking times. Boneless, skinless breasts and thighs are readily available. Other selections include cutlets (sometimes called supremes) and tenders.