Food: Style/Terminology

1 egg, beaten
not 1 beaten egg

1 tsp. black pepper
not 1 teaspoon pepper
(the pepper can also be crushed, ground, or coarse ground)

snipped fresh parsley
not snipped parsley
(pertains to all fresh herbs)

2 Tbsp. packed brown sugar
(use “packed” no matter what the measurement)

Do not use “granulated” with sugar unless there are other kinds of sugar.

In a food processor or blender
(not “In a food processor bowl or blender container”)

punch dough down; turn dough out

reduced-sodium chicken broth BUT lower-sodium beef broth

COMMON BAKING PAN SIZES (updated 10/18/19)

  • Use dish if it is glass or ceramic; pan if it is metal.
  • Dishes are usually used for things like casseroles or baked items that contain an acid like a blueberry filling.
  • Casseroles are usually round or oval and can have a lid.
  • See page 477 of Red Plaid 17th edition for more information.

8-inch round cake pan (specify 8×2-inch round cake pans only when you need the depth)
9-inch round cake pan (specify 9×2-inch round cake pans only when you need the depth)
8-inch square cake pan
9-inch square cake pan
11×7-inch baking pan
13×9-inch baking pan
15×10-inch baking pan
15×10-inch jelly-roll pan (when being used for baking a jelly-roll cake)
9×5-inch loaf pan or 8×4-inch loaf pan
1½-quart rectangular baking dish
2-quart rectangular baking pan
2-quart square baking dish (volume is equal to an 8-inch baking pan)
3-quart rectangular baking dish (volume is equivalent to 13×9-inch baking pan)
9-inch pie plate


 

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