CALEB ELI GOODSON "JUST DESSERTS"

JUST DESSERTS
CALEB ELI GOODSON

THIS COOKING IS A COOKBOOK OF ONLY DESSERTS. THERE ARE MANY DESERTS FROM PLACES SUCH AS THE UNITED STATES, UNITED KINGDOM, RUSSIA, GERMANY, DENMARK, AMONG OTHERS.

CALEB ELI GOODSON

JUST DESSERTS

RESERVED

LIZZY

YOUR EMOTIONAL SUPPORT THROUGH THE ENTIRE PROCESS WILL NEVER BE FORGOTTEN

TERMS

&

CONVERSIONS

OVEN TEMPERATURES

SLOW OVEN: 150–160 °C (300–325 °F)

MODERATE OVEN: 180–190 °C (350–375 °F)

HOT OVEN: 200–230 °C (400–450 °F)

FAST OVEN: 230–260 °C (450-500 °F)

COOKED SUGAR STAGES

THREAD:  Cooked to 110–112 °C (230–234 °F) The syrup spins a soft, loose, short thread.

SOFT BALL:  Cooked to 112–116 °C (234–240 °F) The syrup forms a soft, pliable, sticky ball.

FIRM BALL:  Cooked to 118–120 °C (244–248 °F) The syrup forms a firm, but still pliable, sticky ball.

HARD BALL:  Cooked to 121–129 °C (250–265 °F) The syrup forms a hard, sticky ball.

SOFT CRACK:  Cooked to 132–143 °C (270–290 °F) The syrup forms longer strands that are firm but yet remain pliable.

HARD CRACK:  Cooked to 149–154 °C (300–310 °F) The syrup forms stiff strands that are firm and brittle.

CARAMEL:  Cooked to 160–170 °C (320–338 °F) The syrup changes colour, ranging from a light golden to a dark amber brown. It forms hard strands that are firm and brittle.

MEASUREMENTS

Pinch        1/8 teaspoon

tbsp      tablespoon

tsp            teaspoon

oz            ounce

fl. oz            fluid ounce

c            cup

qt            quart

pt            pint

gal            gallon

lb            pound

mL            milliliter

g            grams

kg            kilogram

l            liter

LIQUID MEASUREMENTS CONVERSION

8 fl. oz             1 c            1/2 pt      1/4 qt      1/16 gal

16 fl. oz             2 c            1 pt            1/2 qt      1/8 gal

32 fl. oz             4 c            2 pt            1 qt            1/4 gal

64 fl. oz             8 c            4 pt            2 qt            1/2 gal

128 fl. oz       16 c            8 pt 4 qt 1 gal

LIQUID MEASUREMENTS VOLUME

Metric            Imperial

1 mL            1/5 tsp

5 mL            1 tsp

15 mL            1 tbsp

240 mL            1 c (8 fl. oz)

1 liter            34 fl. Oz

DRY MEASUREMENT WEIGHT

Metric            Imperial

1 g                  .035 oz

100 g            3.5 oz

500 g        17.7 oz (1.1 lb)

1 kg                  35 oz

IMPERIAL TO METRIC

COOKING CONVERSIONS

Imperial            Metric

1/5 tsp            1 ml

1 tsp                  5 ml

1 tbsp            15 ml

1 fl. oz            30 ml

1 c            237 ml

1 pt            473 ml

1 qt            .95 l

1 gal             3.8 l