Volume

Volume:
the measurement typically used to measure liquids; volume measurements are commonly expressed as liters, teaspoons, tablespoons, cups, pints, gallons, fluid ounces and bushels.
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Volume - is the amount of space occupied by a three-dimensional object or region of space, expressed in cubic units. Also: The amplitude or loudness of sound.

A volume increase in a package, a merchandising technique to establish value for a customer by packaging an extra amount in a product while charging the regular price.
Booking (food industry term): ...

The volume of a quantity of liquid is fixed by its temperature and pressure. Unless this volume exactly matches the volume of the container, a surface is observed.

In this volume you'll get 500 of Holly's best recipes -- recipes so tasty and flavorful, you'll never known they've been lightened from higher fat versions. No one will ever suspect they are eating healthy recipes, unless you tell them.

For high volumes of citrus juice, a juicer or citrus reamer is a much better tool, since these tools can rapidly process citrus fruits to extract the most amount of juice.

When the volume of combined ingredients increases during cooking, eg the cake will start to rise after about 20 minutes, allow the soufflé to rise to the top of the dish and then serve immediately.
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The total volume of a shelf; also called holding power or pack-out.
Shelf extender (food industry term):
A self-serve display that extends beyond a gondola to increase a shelf's capacity and draw attention to a product.

Bread Rising Volume
Too much flour or salt, or too little, will inhibit (slow down) the gluten's performance and the dough will not rise to its full size or fill the baking pan.

To decrease the volume of a liquid by boiling it rapidly to cause evaporation. As the liquid evaporates, it thickens and intensifies in flavor. The resulting richly flavored liquid, called a reduction, can be used as a sauce or as the base of a sauce.

The climate speaks volumes about the history of the Mediterranean. Catastrophes are reflected in the growth rings of trees and in the rise and fall of the population.

To create the best volume when whipping cream, the cream, bowl, and beaters should be chilled; then place the mixing bowl in a bowl of ice water will whipping the cream. View more.
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of dry matter rather than volume; double cream is 60 percent butterfat;
triple cream is 75 percent. In cheesemaking, additional cream must sometimes be added to the milk to bring it up to the degree of butterfat required.

Measuring By Weight Not By Volume
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The Marinade for London Broil
Substituting Egg Whites for Powdered Egg Whites
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The addition of alcohol, which correspond of 5 with 10 % of volume of must put in work, stop the fermentation alcoholic in inhibit the action of yeast and allow with wine of keep a part of sugar of raisin.

In the main the bread-baker wants flour of some strength, that is to say, flour capable of absorbing a considerable proportion of water and of making a loaf of more or less volume.

Whip: To beat rapidly using a fork, hand or electric whisk to introduce air into a mixture or single ingredient to increase the volume and become fluffy.

Reduce: To rapidly boil down the volume of a liquid to concentrate flavor.
Render: To extract clear fat from the fat parts of meat or poultry.
Rice: To put cooked food through a vegetable or fruit press.

It is added to candy and frostings for a creamier consistency and to egg whites before beating to improve stability and volume.
creme brulee A custard dish that is topped with sugar that is carmelized under a broiler or with a torch.

Well-made puff pastry rises to five times its original volume during baking. As it bakes, the water in the dough converts to steam, filling the places previously occupied by the butter, which has already melted and been absorbed by the dough.

Make sure the bowl and beaters are clean and free of grease to obtain maximum volume. Superfine sugar makes for a smoother meringue as it is easier for the sugar to dissolve.

Pasta can expand in volume up to three times its original size, so be sure to make room.
Use lots of water-at least 2 quarts for each ½ pound of pasta.
Season pasta's cooking water generously with salt.

When applied to wine, it is the practice of giving wine an opportunity to breathe by opening the bottle and pouring the contents into a glass or or a container in order to expose the wine to volumes of air.

Meringue Egg white are whisked with sugar until they increase in volume, and become firm.

spica produces greater volume and is slightly less fragrant. French lavender is closer to Rosemary it is less sweet and not as much oils as spike lavender.

Deglaze the pan with the sherry vinegar and continue to cook until the volume of the liquid has reduced by half.

Nonprofit World, Volume 18, Number 6, November/December 2000; see also The Nonprofit FAQ. Action Without Borders. Retrieved on 2007-08-30.
^ Special rules for unrelated business income tax. U.S. Internal Revenue Service. Retrieved on 2007-08-19.

If a bit of yolk falls into the white, use the cracked shell to scoop it out; even a speck of yolk can keep whites from achieving the meringue volume needed during beating.

The volume of the liquid is reduced as the water evaporates, thereby thickening the consistency and intensifying the flavor.
RICE
To push cooked food through a perforated kitchen tool called a ricer. The resulting food looks like rice.
ROAST ...

Measure out the amount of rice you want to cook, and then add one and a half times that volume of water or stock to a pan. If you are using parboiled (converted) rice, add twice the volume of liquid instead.

A technique to rapidly beat or whip as much air (volume) as possible into a mixture or one ingredient (usually heavy cream or egg whites). This is accomplished using a wire whisk or electric mixer.

Then in a bowl beat the eggs, add sugar and keep beating it till it get in volume.
Add the vanilla essence oil, nutmeg and cinnamon powder, beat it for another 10 mins.
Then add in the caramel after it cools.
Stir with a wooden spoon.

Beat eggs with sugar until sugar is dissolved and eggs have tripled in volume. This will take about 8-10 minutes. Fold in the flour. Add chocolate mix. Fold this in, trying not to lose the volume created when you beat the eggs.

This is left to rise until it becomes foamy and has increased in volume to double or more. In the second stage, the rest of the flour plus any fat, salt and sugar are added and the dough is kneaded and allowed to rise.

It produces an exceptionally high volume, stable egg white foam for use in angel food cakes, chiffon pies, meringues, and divinity.

To add air and volume to food by beating rapidly using a wire whisk, beater or electric mixer until mixture is light and fluffy.
Whisk
A wire kitchen utensil used for mixing dry ingredients together
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­"Plain Pastry" heads the recipe from a shaggy volume of Better Homes and Gardens New Cookbook that's been around for a few decades. Fannie Farmer calls it "plain paste" in her Boston Cooking-school Cook Book, originally published in 1896.

- Evaporated milk triples in volume when whipped whereas heavy cream doubles in volume. To substitute, use 1-1/2 cups whipped heavy cream for 1 cup whipped evaporated milk. Or, 1 cup whipped heavy cream will equal 2/3 cup whipped evaporated milk.

Quart - a measure of volume in the U.S. system; 32 fluid ounces equal 1 quart and 4 quarts equal one gallon.
Quenelles - tiny mousses poached in broth, then drained and served with a savory sauce. Fish and poultry mousses are most popular.

Tip: To get the most volume from beaten eggs, it's best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.

reduce To cook liquids down in volume by evaporation. The flavor will intensify and the liquidwill thicken. The end result is called a reduction
render To melt down fat to make drippings.
roast To cook uncovered in the oven.

Beaten egg whites are an important component of many baked goods, such as cakes, because they provide structure, volume and leavening. As an egg ages, the egg white loses carbon dioxide, causing the white to become more thin and transparent.

Reduce: To decrease the volume of a liquid by simmering or boiling; used to provide a thicker consistency and/or concentrated flavors.
Reduction: The product that results when a liquid is reduced.

As the vinegar matures, it decreases in volume due to evaporation, and is transferred to smaller and smaller barrels to compensate, each barrel's wood adding another layer of flavour to the finished vinegar.

nitrogen - A nonmetallic element that constitutes nearly four-fifths of the air by volume, occurring as a colorless, odorless, almost inert diatomic gas in various minerals and in all proteins.

The Frogfish can expand the volume of its mouth by 12 times in less than six-thousandths of a second, making it one of the fastest feeding vertebrates known to science.
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It gets its volume from stiffly beaten egg whites, and it's normally baked in a tube pan. Many bakeries sell it ready-made. It will keep its shape better if you cut it with a serrated knife. Substitutes: sponge cake OR génoise OR pound cake ...

Whip - To beat briskly with a wire whisk or electric mixer to incorporate air, which in turn adds volume. Usually used in reference to cream or egg whites. To whip cream, which has fat, always chill the bowl, beaters and cream first.

Reduce
To boil down the volume of a liquid in order to concentrate the flavor.
Render
To meld solid fat (eg from beef or pork) slowly in the oven.

Ingredient used in baked goods to lighten the texture, develop flavor, produce distinctive cell structure and increase volume.

sauteuse evasée: A slope-sided saucepan that's 8 to 9 inches in diameter and has a volume of about 3 quarts.
scald: To heat milk to just below the boiling point when making custards and dessert sauces to shorten the cooking time and add flavor.

Starter in this category can raise plain white (french or white bread) dough to a "more than doubled" volume in less than 2 1/2 hours after a single proofing period, i.e. remove the starter from the refrigerator and proof once, then try using it.

Baked goods that contain no ingredients to give them volume, such as eggs, baking powder, or yeast.
Verjus
Sour juice made from under ripe grapes, it's popular as a substitute for vinegar and has a mild grapelike flavor..

Unleavened
Baked goods that contain no agents to give them volume such as baking powder, baking soda or yeast.
Vinaigrette
A general term referring to any sauce made with vinegar, oil and seasonings.

REDUCE:
To boil down to reduce the volume.
REFRESH:
To run cold water over food that has been parboiled, to stop the cooking process quickly.

REDUCE : To boil or simmer a liquid until it reaches a smaller volume through evaporation. A liquid so reduced has a greater concentration of flavor. If it contains starch it becomes thicker.

The pastry rises and hollows because it contains a large volume of water which becomes steam in a very hot oven and forces the pastry into a balloon.

Reduce - to cook liquid down on high heat to reduce its volume and intensify the flavours.
Rocket - AU UK, same as Aragula US.
Rockmelon - AU UK, same as Cantaloupe US.

To thicken or concentrate a liquid by boiling rapidly. The volume of the liquid is reduced as the water evaporates, thereby thickening the consistency and intensifying the flavor.
Rice ...

See also: Produce, Cooking, Temper, Wine, Water