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13 1 tablespoon is equal to approx. • 10 g flour / cornflour / breadcrumbs • 10 g butter • 15 g caster sugar • 20 ml liquid • 10 g mustard Fresh yeast to dry yeast conversion: divide amount by 3. • For example: 21 g fresh yeast = 7 g dry yeast Quantities and weights tsp. = teaspoon tbsp. = tablespoon g = gram kg = kilogram ml = millilitre Pinch 1 teaspoon is equal to approx. • 3 g baking powder • 5 g salt/sugar/vanilla sugar • 5 g flour • 5 ml liquid Term Explanation Cracking Term for desired breaks in the crust of baked goods. Boned Fish or meat from which bones have been removed. Fracturing Fracturing refers to the small hairline cracks that develop on a crust. Ready to cook Food that has been trimmed/cleaned but not yet prepared. It is used, for example, for meat where the fat and sinew have already been removed, fish where the scales and skin have been removed, or fruit and vegetables where the skin has already been removed and the flesh has been washed. Dough piece A worked and shaped piece of raw dough. Dough seam Term for the join in the bread that develops during shaping. Crusty Term for the flaky texture of the crust. Rounding Technique for shaping bread and bread rolls. See “Bread & bread rolls” for a precise description. A quick guide to cooking