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Cooking ingredient english version refers to the names of cooking ingredients commonly found in recipes, written in English. These might include basic ingredients like salt, pepper, flour, vegetables, meat, etc., or more specialized ingredients used in specific culinary styles.

Dry ingredients are measured using dry measuring cups while liquid ingredients are measured using liquid measuring cups. A cup of a liquid ingredient and a cup of a dry ingredient will not equal the same amount in weight.

1 ounce is approximately 28.35 grams in cooking.

There are 16 cups in a gallon in cooking.

There are 3 teaspoons in a tablespoon in cooking.

Shelf life varies significantly based on the ingredient. Some, like salt or sugar, can be stored indefinitely if kept dry, while others, like fresh fruits or vegetables, may only last a few days.

Common mistakes in cooking include not reading the entire recipe before starting, not preheating the oven, overcrowding the pan, and seasoning too late in the cooking process.

To convert Fahrenheit to Celsius, start by subtracting 32 from the Fahrenheit number, then multiply the result by 5/9.

Ingredients in English recipes are usually measured in imperial units such as cups, tablespoons, teaspoons, ounces, and pounds, although some recipes may also use metric measurements.

A 'pinch' in cooking terms usually means an amount of an ingredient that you can hold between your thumb and forefinger. It's not an exact measurement but it's approximately 1/16 of a teaspoon.

1 pound is approximately 453.59 grams in cooking.

There are 16 tablespoons in a cup in cooking.

Substitutions can often be made for many ingredients. The best option may depend on the function of the ingredient in the recipe, so it is recommended to look up substitutions for the specific ingredient.

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Temperature plays a critical role in cooking as it affects how foods cook and taste. For example, high temperatures make food brown, creating flavors and textures, while low temperatures are used for slow cooking and tenderising.

The smoke point of cooking oils is the temperature at which they start to smoke and break down. For example, extra virgin olive oil has a smoke point of approximately 375°F (190°C), while canola oil has a smoke point of 400°F (204°C).