Mass
In American cooking, a stick of butter is taken to be 4 ounces (about 113 g). [6] [7]
The stick may refer to several separate units, depending on the item being measured.
In typography, the stick, stickful, or stick of type was an inexact length based on the size of the various composing sticks used by newspaper editors to assemble pieces of moveable type. [1] [2] [3] In English-language papers, it was roughly equal to 2 column inches or 100–150 words. [3] In France, Spain, and Italy, sticks generally contained only between 1 and 4 lines of text each. [2] A column was notionally equal to 10 sticks. [4] [5]
In American cooking, a stick of butter is taken to be 4 ounces (about 113 g). [6] [7]
In American cooking, a stick of butter may also be understood as ½ cup or 8 tablespoons (about 118 mL). [6] [7]
Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and which share features with desserts such as pastries, meringues, custards, and pies.
Pastry is baked food made with a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.
Lasagna is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù, béchamel sauce, vegetables, cheeses, and seasonings and spices. The dish may be topped with grated cheese, which becomes melted during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square or rectangular portions.
A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting meats and fish, and in other culinary applications.
A muffin is an individually portioned baked product; however, the term can refer to one of two distinct items: a part-raised flatbread that is baked and then cooked on a griddle, or a quickbread that is chemically leavened and then baked in a mold. While quickbread "American" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional bran muffins. The flatbread "English" variety is of British or other European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both types are common worldwide today.
Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing.
A crouton is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads—notably the Caesar salad— as an accompaniment to soups and stews, or eaten as a snack food.
Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. Unlike many other biscuits and baked goods, shortbread does not contain any leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world.
A crumpet is a small griddle bread made from an unsweetened batter of water or milk, flour, and yeast, popular in the United Kingdom, Canada, New Zealand, South Africa and Australia.
Gooey butter cake is a type of cake traditionally made in St. Louis, Missouri. It is a flat and dense cake made with wheat cake flour, butter, sugar, and eggs, typically near an inch tall, and dusted with powdered sugar. While sweet and rich, it is somewhat firm, and is able to be cut into pieces similarly to a brownie. Gooey butter cake is generally served as a type of coffee cake and not as a formal dessert cake. There are two distinct variants of the cake: the original St. Louis, MO Bakers' gooey butter and a cream cheese and commercial yellow cake mix variant. The original St. Louis, MO Bakers' gooey butter is believed to have originated in the 1930s. It was made with a yeast-raised sweet dough on the bottom.
The pica is a typographic unit of measure corresponding to approximately 1⁄6 of an inch, or from 1⁄68 to 1⁄73 of a foot. One pica is further divided into 12 points.
A popover is a light roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled.
Hasty pudding is a pudding or porridge of grains cooked in milk or water. In the United States, it often refers specifically to a version made primarily with ground ("Indian") corn, and it is mentioned in the lyrics of "Yankee Doodle", a traditional American song of the eighteenth century.
A génoise, also known as Genoese cake or Genovese cake, is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume.
Johnnycake, also known as journey cake, johnny bread, hoecake, shawnee cake or spider cornbread, is a cornmeal flatbread, a type of batter bread. An early American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica. The food originates from the indigenous people of North America. It is still eaten in the West Indies, Dominican Republic, Saint Croix, The Bahamas, Colombia, Bermuda, Curaçao and Puerto Rico as well as in the United States and Canada.
In letterpress printing and typesetting, a composing stick is a tray-like tool used to assemble pieces of metal type into words and lines, which are then transferred to a galley before being locked into a forme and printed. Many composing sticks have one adjustable end, allowing the length of the lines and consequent width of the page or column to be set, with spaces and quadrats of different sizes being used to make up the exact width. Early composing sticks often had a fixed measure, as did many used in setting type for newspapers, which were fixed to the width of a standard column, when newspapers were still composed by hand.
A shillelagh is a wooden walking stick and club or cudgel, typically made from a stout knotty blackthorn stick with a large knob at the top. It is associated with Ireland and Irish folklore.
Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
Fonts originally consisted of a set of moveable type letterpunches purchased from a type foundry. As early as 1600, the sizes of these types—their "bodies"—acquired traditional names in English, French, German, and Dutch, usually from their principal early uses. These names were used relative to the others and their exact length would vary over time, from country to country, and from foundry to foundry. For example, "agate" and "ruby" used to be a single size "agate ruby" of about 5 points; metal type known as "agate" later ranged from 5 to 5.8 points. The sizes were gradually standardized as described above. Modern Chinese typography uses the following names in general preference to stating the number of points. In ambiguous contexts, the word hào is added to the end of the size name to clarify the meaning.
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