Food Facts

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Food Facts

 

 

 

 

 

Recipe Modification-Substitutions

 

Arrowroot -- 2 Tsp. equal 1 Tbs. of Cornstarch

Cracker Crumbs -- 3/4 c. equals 1 c. Bread Crumbs

Garlic -- 1 Clove equals 1/2 Tsp. of Garlic Powder

Honey -- for baking, 1 c. equals 1 1/4 c. Sugar

Vinegar - 1/2 tsp. equals 1 tsp. of Lemon

Onion -- 1 small chopped equals 1 Tbs. Powder

 

 

 

Vegetable Protein Substitution for Meats

 

Complimentary vegetable protein in the same meal in any combination

suggested below, you will obtain complete protein equilavant to the

protein in meat and other animal foods:

 

Legumes with *

*Corn

*Rice

*Wheat

*Sesame Seeds

*Barley

*Oats

 

 

Appropriate legumes include: Soybeans, peanuts, Black-eyed peas,

Kidney Beans, Chickpeas, Navy Beans, Pinto Beans, Lentils, Split

Peas, and Lima Beans.

 

 

Foods That Are Excellent Fiber Sources

 

Today, scientists believe that there is a strong relationship between

fiber and reducing one's risk of certain cancers. As a result, more

Americans have been asked to increase, in the daily diet, the amount

of fiber. Foods that are considered excellant sources of fiber would

include some of the following:

 

Legumes: Pinto, Kidney, Navy, Soy, Lima, Garbanzo. . .

Peas: Lentils, Peas, Black-eyed . . .

Roots: Carrots, Radishes, Parsnips . . .

Tubers: Potatos, Sweet Potatos, Yams . . .

Green Leafy Vegetables: Collards, Mustard, Spinahc, Chard . . .

Whole Grain Breads/Cereals: Wheat, Barley, Oats, Corn, Rye, Brown

Rice, Buckwheat . . .

Fruits: Apple, Grapes, Peaches, Strawberries, Oranges . . .

Vegetables: Green Peppers, Broccoli, Brussel Sprouts, Cabbage,

Carrots . . .

 

 

 

Vegetable Cooking Using Herbs

 

Vegetable * * * * * * * * * * Appropriate Herbs or Spices

Broccoli * * * * * * * * * * * Tarragon, Caraway Seed, Dill, Fresh

Lemon

Cabbage* * * * * * * * * * * * Celery SEed, Savory, Mint, Caraway

Seeds

Carrots* * * * * * * * * * * * Allspice, Fennel, Ginger, Marjoram,

Thyme

Corn * * * * * * * * * * * * * Chili Powder, Cayenne

Cucumber * * * * * * * * * * * Sweet Basil, Chives, Garlic, Tarragon

Peas * * * * * * * * * * * * * Roosemary, Sage, Savory, Basil,

Marjoram

Potatos* * * * * * * * * * * * Paprika, Parsley, Poppy Seeds, Thyme,

Dill

Spinach* * * * * * * * * * * * Marjoram, Oregano, Sweet Basil

Sweet Potatos* * * * * * * * * Allspice, Cardamon, Cloves

Squash * * * * * * * * * * * * Bsail, Sllspice, Fennel, Ginger,

Rosemary

Tomatos* * * * * * * * * * * * Basil, Celery Seed, Marjoram, Sesame

Seeds

 

Source: Based on spices and herbs, vegetables in family meals, home

and garden Bulletin #105, US Department of Agriculture, 1965.

 

 

Conversion Chart

 

A Conversion guide for volume, weight and temperature.

 

Volume

 

U.S. Units * * *Canadian Metric * * *Australian Metric

1/4 teaspoon * * * * *1 mL * * * * * * * *1 mL

1/2 teaspoon * * * * *2 mL * * * * * * * *2 mL

1 teaspoon * * * * * *5 mL * * * * * * * *5 mL

1 tablespoon * * * * *15 mL* * * * * * * *20 mL

1/4 cup* * * * * * * *50 mL* * * * * * * *60 mL

1/3 cup* * * * * * * *75 mL* * * * * * * *80 mL

1/2 cup* * * * * * * *125 mL * * * * * * *125 mL

2/3 cup* * * * * * * *150 mL * * * * * * *170 mL

3/4 cup* * * * * * * *175 mL * * * * * * *190 mL

1 cup* * * * * * * * *250 mL * * * * * * *250 mL

1 quart* * * * * * * *1 liter* * * * * * * *1 liter

1 1/2 quarts * * * * *1.5 liter* * * * * * *1.5 liter

2 quarts * * * * * * *2 liters * * * * * * *2 liters

2 1/2 quarts * * * * *2.5 liters * * * * * *2.5 liters

3 quarts * * * * * * *3 liters * * * * * * *3 liters

4 quarts * * * * * * *4 liters * * * * * * *4 liters

 

 

Weight

 

U.S. Units * * *Canadian Metric * * *Australian Metric

1 ounce * * * * * * *30 grams * * * * * * *30 grams

2 ounces* * * * * * *55 grams * * * * * * *60 grams

3 ounces* * * * * * *85 grams * * * * * * *90 grams

4 ounces(1/4lb) * * *115 grams* * * * * * *125 grams

8 ounces(1/2lb) * * *225 grams* * * * * * *225 grams

16 ounces(1 lb) * * *455 grams* * * * * * *500 grams

 

 

Temperature

 

Farenheit(F)* * * * * *Celsius©

32 F * * * * * * * * * * * 0 C

212 F* * * * * * * * * * * 100 C

250 F* * * * * * * * * * * 120 C

275 F* * * * * * * * * * * 140 C

300 F* * * * * * * * * * * 150 C

325 F* * * * * * * * * * * 160 C

350 F* * * * * * * * * * * 180 C

375 F* * * * * * * * * * * 190 C

400 F* * * * * * * * * * * 200 C

425 F* * * * * * * * * * * 220 C

450 F* * * * * * * * * * * 230 C

475 F* * * * * * * * * * * 240 C

500 F* * * * * * * * * * * 260 C