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  2. Kcal vs. Calories: Differences and How to Convert - Healthline

    www.healthline.com/nutrition/kcal-vs-calories

    Regulations require that food and beverage manufacturers display a nutrition facts label on their products. It lists, among other information, the amount of energy the item contains per serving or ...

  3. Cooking weights and measures - Wikipedia

    en.wikipedia.org/wiki/Cooking_weights_and_measures

    Cooking weights and measures. Measuring spoons (metric) – 1 mL, 5 mL, 15 mL, 50 mL, 100 mL, 125 mL. Measuring spoons (customary units) In recipes, quantities of ingredients may be specified by mass (commonly called weight), by volume, or by count . For most of history, most cookbooks did not specify quantities precisely, instead talking of "a ...

  4. 19 Household Uses for Cornstarch - Healthline

    www.healthline.com/nutrition/cornstarch-uses

    Here are 19 household uses for cornstarch. Michelle Arnold / EyeEm/Getty Images. 1. Skin relief. Cornstarch may be a convenient and cost-effective remedy for skin irritation, though little ...

  5. How Cooking Affects the Nutrient Content of Foods - Healthline

    www.healthline.com/nutrition/cooking-nutrient...

    Nutrient content is often altered during cooking. Cooking food improves digestion and increases the absorption of many nutrients ( 1, 2 ). For example, the protein in cooked eggs is 180% more ...

  6. Spam (food) - Wikipedia

    en.wikipedia.org/wiki/Spam_(food)

    Spam (stylized as SPAM) is a brand of processed canned pork and ham made by Hormel Foods Corporation. It was introduced in 1937 and gained popularity worldwide after its use during World War II. [1] By 2003, Spam was sold in 41 countries (and trademarked in over 100) on six continents. [2]

  7. FAT TOM - Wikipedia

    en.wikipedia.org/wiki/FAT_TOM

    FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture. Conditions. Each of the six conditions that foster the growth foodborne pathogens are defined in set ranges:

  8. Meat Temperature: A Guide to Safe Cooking - Healthline

    www.healthline.com/nutrition/meat-temperature

    Ground beef, including meatballs, sausages, and burgers, should reach an internal cooking temperature of 160°F (70°C). Steak and veal should be cooked to at least 145°F (65°C) ( 6, 11 ...

  9. Tablespoon - Wikipedia

    en.wikipedia.org/wiki/Tablespoon

    A tablespoon (tbsp., Tbsp., Tb., or T.) is a large spoon. In many English-speaking regions, the term now refers to a large spoon used for serving; [1] however, in some regions, it is the largest type of spoon used for eating. By extension, the term is also used as a cooking measure of volume. In this capacity, it is most commonly abbreviated ...

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