Count

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Measuring ingredients by count is done in these circumstances:
  1. When units are in fairly standard sizes. Examples: 6 large eggs for a pancake batter; 8 parsley stems for a stock.
  2. When serving portions are determined by numbers of units. Examples: 1 baked apple per portion; 6 fried shrimp per portion.

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