Cooking Kitchen
I have to do a project and one of the sections I have to do is “Kitchen and Cooking Hints”?
I have to copy at least 3 sources of information to help educate the cook. Examples include: Weight and volume equivalents, cookware and bake ware sizes, cooking or baking techniques, food substitutions, ect.
I already have the weight and volume equivalents, and food substitutions, I need one more, but the other ones on that list are really long, I don’t want it to be more then a page long?
Any suggestions on what else to use? Thanks 
I found this for you. Good luck!
1.
Hardly anybody sifts their flour anymore, but it’s still important to use a light hand when stirring it. For this recipe, stir the flour lightly while still in the canister, then lightly spoon into the measuring cup. Add the two cups of flour to the mixing bowl. Measure one teaspoon of salt and lightly mix with flour.
2
Measure 2/3 cup shortening, pressing it into the measuring cup as you go to prevent air bubbles. Once again, it’s important to use exact measurements, because if you use too much shortening, your dough won’t have the right consistency. Add by spoon to the flour mixture and cut in with pastry scissors, or cut in with two knives, using a scissors-type motion. Mix until the shortening is in pea-sized pieces.
3
Add the ice water, one tablespoon at a time. Toss each tablespoonful into a small portion of the flour mixture with a fork to mix, then push that section to the side before adding the next spoonful. Try not to use any more water than necessary, or the pie crust will be gluey.
4
Spread the newspaper over the counter and sprinkle liberally with flour to prevent the pastry from sticking to the paper. Form the pastry mix into two balls of approximately equal size. Roll the rolling pin in the flour and then roll out the crust, one ball at a time. Start from the center of the ball and roll out to the sides, using quick motions. You want the crust to be about 12 inches in diameter. If it tears, you may have to roll it out again, but avoid that if you can.
5
Gently place the bottom crust in the pan and use your fingers to fit it against the sides of the pan. Put in your filling and cover it with the top crust. If the crust extends out more than an inch, trim it with a knife or scissors. Pinch the two crusts together to seal. Bake as directed in the recipe.
Read more: Techniques for Baking & Pastry Arts | eHow.com http://www.ehow.com/how_5150872_techniques-baking-pastry-arts.html#ixzz1MWo2Kgsj
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