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23
SPOON MEASURES
1 tablespoon = 20 mL
1 teaspoon = 5 mL
= 2.5 mL
= 1.25 mL
LIQUID MEASURES
Cups Metric Imperial
1 cup = 250 mL = 8 fl. oz.
= 125 mL = 4 fl. oz.
= 80 mL = 2.5 fl. oz.
= 60 mL = 2 fl. oz.
CUP MEASURES
Metric Imperial
1 cup flour
140 g
1 cup sugar
250 g 8 oz.
1 cup brown sugar
185 g 6 oz.
1 cup icing sugar
185 g 6 oz.
1 cup butter/margarine
250 g 8 oz.
1 cup honey/golden syrup
375 g 12 oz.
1 cup fresh breadcrumbs
60 g 2 oz.
1 cup crushed biscuits
125 g 4 oz.
1 cup uncooked rice
220 g 7 oz.
1 cup mixed fruit
185 g 6 oz.
1 cup chopped nuts
125 g 4 oz.
1 cup coconut
90 g 3 oz.
DRY INGREDIENTS
Metric Imperial
15 g =
30 g = 1 oz.
60 g = 2 oz.
90 g = 3 oz.
125 g = 4 oz.
185 g = 6 oz.
250 g = 8 oz.
500 g = 1 lb.
1000 g
(
1 kg
)
= 2 lb.
NOTE
• Recipes in this book use standard metric equipment
approved by the Australian Standards Association.
• All spoon and cup measures are level.
• All recipes in this book that include eggs require 55 g
unless otherwise specified.
DEFROSTING
Thawing food, especially meats, using the microwave
oven is not only faster than any other method but it can
also give better results.
Once frozen meat is thawed, it begins to lose its juices.
With a microwave oven you can thaw meat just before
you plan to cook it, thus preserving the quality.
Microwave thawing doesn't mean a lot of fuss, but some
attention is needed to make sure that parts of food do
not start to cook before the centre is thawed. MEDIUM
LOW is fast enough to be convenient but gentle enough
to give good results.
POULTRY
Start thawing poultry breast-side down; shield warm
areas and turn over halfway through defrosting. Let
poultry stand 30 to 60 minutes after thawing, until
giblets and neck can be removed and breast meat
under wings is completely thawed.
CUTS OF MEAT
Break up or separate minced beef, cubed meat, chicken
pieces or fish fillets after one-third of thawing time.
Remove any thawed pieces. Place remainder in baking
dish to complete thawing. Turn over roasts, steaks,
chops or chicken. Separate as soon as possible.
JOINTS
Turn over large roasts halfway through defrosting. As
you turn, touch the meat to find warm areas and shield
these with small pieces of foil. Let roasts stand 30
to 45 minutes after defrosting time. Thaw meats and
poultry only until they can be pierced in the centre with
a skewer. Surface or cavity should feel cool but not icy.
Cook as soon as possible to prevent loss of juices.
REHEATING
Foods reheated in the microwave oven taste freshly
cooked, not reheated. Suit the power level to the food.
A bowl of leftover vegetables can be reheated at HIGH,
while lasagne, which contains sensitive cheese and
cannot be stirred, should be reheated at MEDIUM HIGH
or MEDIUM.
CASSEROLES
Cover dish tightly with plastic wrap or a lid. Stir several
times during reheating, especially if casserole has been
refrigerated. If casserole cannot be stirred, reheat at
MEDIUM.
MEATS
Medium to thin slices reheat best. Cover meat with
sauce or gravy. Cover with microwave plastic wrap to
hold in heat. Reheat on MEDIUM.
PLATES OF FOOD
Arrange food with thickest parts of meat and bulky
vegetables to outside of the plate. Place quick-to-heat
foods in the centre. Cover with microwave plastic wrap.
Reheat on MEDIUM.
VEGETABLES
Wrap large, whole vegetables in microwave plastic
wrap. Cover dishes of vegetables and stir during
reheating, if possible.
TOASTING
ALMONDS
minutes on HIGH, or until golden brown. Stir almonds
every minute during cooking.
SESAME SEEDS
3-4 minutes on HIGH, or until golden. Stir every minute.
RECONSTITUTING DRIED FOODS
DRIED FRUITS
Place 1 cup of fruit in a bowl, cover with cold water, and
minutes before using.
DRIED MUSHROOMS
Place in a bowl with 2 cups of water and heat, slowly,
9-11 minutes on LOW.
GLOSSARY OF TERMS GENERAL INFORMATION
ブック 1.indb 24ブック 1.indb 24 2023/04/28 9:47:002023/04/28 9:47:00
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