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Hi, does anyone know a website where I can learn about culinary measurment and temperatures? I need to study for a test and my library just don't have enough materials.

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

I am trying to get a county job. They called me for an exam. I know I can do a good job, just din't go to cooking school so I need to learn for the test. I don't expect it to be a difficult test, I just don't know an American measurment well, there is a metric system in the country that I came from.
I didn't do it ;)
>> I just don't know an American measurment well, there is a metric system in the country that I came from.

this could be a rocky road...

there's some easy 'almost' - ie 'rounded off' right stuff
15 ml = 1 tablespoon
30 ml = one fluid ounce (not ounce by weight)
250 ml = 1 cup

30 grams = 1 ounce by weight (not volume)

the problem is if you've grown up with the metric weight (mass) measures for solids vs volume (cups) style of recipes, the 'conversion' via 'density' is not an easy straightforward thing like "for x grams use y cups"

so if the question involves serving a 16 ounce steak (and of course it is implied, not stated, and potentially not obvious) steak is ounces by weight, not ounces by ml....

you are undoubtedly aware of a "cup" of <something> - roughly 250 ml. in a pinch you'll need to think about how much that amount of "stuff" would weigh on a scale. which means translating forward to grams, then translating your "known experience" of 'the size of grams' backward to cups ala a 250 ml 'pile of that stuff'