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Here are some general and helpful links and tips for cooking. 

The history of cooking - Wikipedia Cooking history:

AllRecipes provides diverse recipes and easy navigation for cooking instructions:

American Test Kitchen

Auguste Escoffier School of Culinary Arts

 

Cooking is an Art

The vegetarian food pyramid published by Loma Linda University:

Mayo Clinic vegetarian Diet and nutrition information:

http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/in-depth/vegetarian-diet/art-20046446

 

https://en.wikipedia.org/wiki/Nutritional_rating_systems

 

Where we obtain good quality alternative vegetarian nutrients and proteins:

Apple nutrition and facts

Coconut oil

Legumes & Beans

Milks:  Almond, Peanut, Soy

Squash

Vitamin and Supplements:

Nightshade vegetable and fruits

Falling Fruit is a massive, collaborative map of the urban harvest. By uniting the efforts of foragers,

freegans, and foresters everywhere, the map already points to over a half million food sources around

 the world

 

Common Herbs & Spices: please see the links below for their properties and the best usage.

http://www.nlm.nih.gov/medlineplus/druginfo/herb_All.html
http://en.wikipedia.org/wiki/List_of_culinary_herbs_and_spices
http://culinaryherbguide.com/

 

Ampleharvest.org connects the growers with surplus produces to the food pantries who need

fresh food to feed the needy. Please see the website and how to make connections:

List of foods by protein content: https://en.wikipedia.org/wiki/List_of_foods_by_protein_content

Food Waste Facts:

https://www.refed.com/?sort=economic-value-per-ton

 

http://www.wri.org/publication/reducing-food-loss-and-waste

 

Stop food waste tips and tricks:

http://www.stopfoodwaste.org/

https://www.healthline.com/nutrition/reduce-food-waste#section4

Composting Resources:

 

http://www.lifelab.org/composting/

 

http://www.farmtoschool.org

 

http://articles.extension.org/pages/73370/decreasing-waste-in-schools:-food-recycling-

 

options

https://fns-prod.azureedge.net/sites/default/files/f2s/FactSheet_School_Gardens.pdf

 

http://compost.css.cornell.edu/schools.html

 

Recycling Resources:

https://www.kab.org/recycle-bowl/resources/recycling-resources

 

http://www.recyclenow.com/recycling-knowledge/getting-started/recycling-at-school

 

http://www.stopwaste.org/recycling/schools

How to cook Barley Rice:

https://www.mariaushakova.com/2019/09/how-to-cook-barley/#:~:text=As%20with%20any%20grains%2C%20it%E2%80%99s%20usually%20recommended%20rinsing,drain%20the%20water%2C%20and%20repeat%20a%20few%20times.

 


 

 

Here is a website offers information for all kinds of peppers:

http://www.chilipeppermadness.com/chili-pepper-health-benefits

 

 

Weights and Measures:

Length
12 inches = 1 foot
3 feet = 1 yard
1,760 yards = 1 mile
3 miles = 1 league

Liquid
4 gills = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon
31.5 gallons = 1 barrel

Weight
28 grams = 1 ounce
16 ounces = 1 pound
2,000 pounds = 1 short ton
2,240 pounds = 1 long ton

Mariner's measure
6 feet = 1 fathom
1,013.4 fathoms = 1 nautical mile

Approximate metric equivalents
1 decimeter = 4 inches
1 liter = 1.06 qts liquid, 0.9 qts. dry
1 meter = 1.1 yard
1 kilometer = 5/8 mile
1 hektoliter = 2 5/8 bushels
1 hectare = 2 1/2 acres
1 kilogram = 2 1/5 pounds
1 metric ton = 2,204.6 pds

Temperature conversions

To convert Fahrenhelt degrees into Celsius, subtract 32, multiply by 5, and divide by 9.
To convert Celsius into Fahrenheit, multiply by 9, divide by 5, and add 32.
Freezing point for water: 32 F, 0 C.
Boiling point for water: 212 F, 100 C.
The above information is excerpted from "Datebook" source unknown.

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