Amazing 2 9 8 X 12
Rearrange:
3-1/2' x 2-9/16' x 1' (8.9 x 6.5 x 2.5cm) Lid: 1/8' (0.32cm), Base: 7/8' (2.22cm) Clear, sold in packages of 10 139-72 Medium size polystyrene box with hinges Inside dimensions: 3-1/2' x 2-9/16' x 1' (8.9 x 6.5 x 2.5cm) Lid: 1/8' (0.32cm), Base: 7/8' (2.22cm). X-6 ———. 8 = 0. 8 8 Now, on the left hand side, the 8 cancels out the denominator, while, on the right hand side, zero times anything is still zero. The equation now takes the shape: x-6 = 0. Solving a Single Variable Equation: 4.2 Solve: x-6 = 0 Add 6 to both sides of the equation: x = 6. One solution was found: x.
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Rearrange the equation by subtracting what is to the right of the equal sign from both sides of the equation :
x/8-(9/12)=0
Step by step solution :
Step 1 :
Equation at the end of step 1 :
Step 2 :
Equation at the end of step 2 :
Step 3 :
Calculating the Least Common Multiple :
3.1 Find the Least Common Multiple
The left denominator is : 8
The right denominator is : 4
Prime Factor | Left Denominator | Right Denominator | L.C.M = Max {Left,Right} |
---|---|---|---|
2 | 3 | 2 | 3 |
Product of all Prime Factors | 8 | 4 | 8 |
Least Common Multiple:
8
Calculating Multipliers :
3.2 Calculate multipliers for the two fractions
Denote the Least Common Multiple by L.C.M
Denote the Left Multiplier by Left_M
Denote the Right Multiplier by Right_M
Denote the Left Deniminator by L_Deno
Denote the Right Multiplier by R_Deno
Left_M = L.C.M / L_Deno = 1
Right_M = L.C.M / R_Deno = 2
Making Equivalent Fractions :
3.3 Rewrite the two fractions into equivalent fractions
Two fractions are called equivalent if they have the same numeric value.
For example : 1/2 and 2/4 are equivalent, y/(y+1)2 and (y2+y)/(y+1)3are equivalent as well.
To calculate equivalent fraction , multiply the Numerator of each fraction, by its respective Multiplier.
Adding fractions that have a common denominator :
3.4 Adding up the two equivalent fractions
Add the two equivalent fractions which now have a common denominator
Combine the numerators together, put the sum or difference over the common denominator then reduce to lowest terms if possible:
Amazing 2 9 8 X 12 =
Equation at the end of step 3 :
Step 4 :
When a fraction equals zero :
Where a fraction equals zero, its numerator, the part which is above the fraction line, must equal zero.
Now,to get rid of the denominator, Tiger multiplys both sides of the equation by the denominator.
Here's how:
Now, on the left hand side, the 8 cancels out the denominator, while, on the right hand side, zero times anything is still zero.
The equation now takes the shape :
x-6 = 0
Solving a Single Variable Equation :
4.2 Solve : x-6 = 0
Add 6 to both sides of the equation :
x = 6
One solution was found :
x = 6you came from
Utensil | Size in inches or quarts | Metric Volume | Size in Centimeters |
---|---|---|---|
Baking or Cake pan (square or rectangular) | 8 x 8 x 2 9 x 9 x 2 11 x7 x 1 1/2 12 x 8 x 2 13 x 9 x 2 15 x 10 x2 18 x 12 x 2 | 2 L 2.5 L 1.5 L 3 L 3.5 L 4.5 L 5.5 L | 20 x 20 x 5 22 x 22 x 5 27 x 18 x 3.5 30 x 20 x 5 33 x 23 x 5 39 x 25 x 5 44 x 30 x 5 |
Ring molds, bundt, angelfood or tube pans | 7 1/2 x 2 ring mold 7 1/2 x 3 bundt 9 1/4 x 2 ring mold 9 inch bundt 9 Inch angel 9 inch fancy tube 10 Inch bundt 10 Inch fancy tube 10 Inch angel | 1 L 6 cups 2 L 9 cups 9 cups 3 L 3 L 4 L 18 cups | 23 26 |
Brioche or turban pan | 9 1/2 x 3 1/4 | 2 L | 24 |
Loaf Pan | 7 1/2 x 3 1/2 8 x 4 x 3 9 x 5 x 3 | 1 L 1.5 L 2 L | 18 x 8 x 5 20 x 10 x 7 23 x 13 x 7 |
Flat pans | Biscuit 11 x 7 11 3/4 x 1 1/2 jelly roll 15 x 10 | 2 L 2.5 L 2.5 L | |
Round layer Cake pan | 8 x 1 1/2 9 x 1 1/2 | 1.2 L 1.5 L | 20 x 4 23 x 4 |
Round Springform pan | 8 x 3 9 x 3 | 3 L 4 L | 20 x 8 23 x 8 |
Pie Plate | 8 x 1 1/4 9 x 1 1/4 10 x 1 1/4 10 x 2 | 750 ml 1 L 1.25 L 1.6 L | 20 x 3 23 x 3 25 x 3 25 x 5 |
Baking dish or Casserole dish | 1 quart 1 1/2 quart 2 quart | 1 L 1.5 L 2 L |
Pan Sizes and Portions
2 | 1/2 cup 3/8 cup 1/3 cup 1/4 cup | 4 oz. 3 oz. 2.66 oz. 2 oz. | 8 10 12 16 | 64 80 96 128 | |
12'x20'x4' | 3 1/2 | 1/2 cup 3/8 cup 1/3 cup 1/4 cup | 4 oz. 3 oz. 2.66 oz. 2 oz. | 8 10 12 16 | 112 135 168 224 |
12'x20'x6' | 5 | 1/2 cup 3/8 cup 1/3 cup 1/4 cup | 4 oz. 3 oz. 2.66 oz. 2 oz. | 8 10 12 16 | 160 200 240 320 |
Steam Table Pan Sizes and Capacities
Full-Size Pan (approximately 12×20)
Depth | Capacity in Quarts | 4-Ounce |
1 | 3½ quarts | 28 |
2 | 7 quarts | 56 |
3 | 11 quarts | 88 |
4 | 15 quarts | 120 |
6 | 22 quarts | 176 |
8 | 31½ quarts | 252 |
Half-Size Pan (approximately 10×12)
Depth | Capacity in Quarts (quarts) | 4-Ounce |
1 | 1½ quarts | 12 |
2 | 3½ quarts | 28 |
4 | 7 quarts | 56 |
6 | 10 quarts | 80 |
8 | 15 quarts | 120 |
Quarter-Size Pan (approximately 6x10)
Depth | Capacity in Quarts (quarts) | 4-Ounce |
1 | 2 1/2 cups | 5 |
2 | 1¼ quarts | 10 |
4 | 3 quarts | 24 |
6 | 4¾ quarts | 38 |
Adapted from
Schmidt A. Chef’s Book of Formulas, Yields, and Sizes. 3rd ed. Hoboken, NJ: Wiley and Sons; 2003.
Number and Approximate Size Servings Per Pan | ||||
---|---|---|---|---|
Pan | Approximate Pan Size | 24 25 | 50 | 100 |
Baking or Steamtable | 12'x20'x2 1/2' | 2'x3 3/4' | 2'x2' | ........ |
Sheet or bun pan | 18'x26'x1' | 3 1/4' x 5' | 3 1/4' x 2 1/2' | 1 3/4' x 2 1/2' |
8 inch pie plate cut 4 servings | 8'x1 1/2' | 6 pies | 12 pies | 24 pies |
9 inch pie plate cut 6 servings | 9'x1 1/2' | 4 pies | 8 pies | 17 pies |
10 inch pie plate cut 8 servings | 10'x1 1/2' | 3 pies | 6 pies | 13 pies |
Cutting Portions from large pans or baking sheets, 18x26
For 25 servings cut 5x5
For 50 servings cut 5x10
For 100 servings cut 10x10
For 48 servings cut 3x8, then cut each rectangle diagonally.
1/8 teaspoon | .5 ml |
1/4 teaspoon | 1 ml |
1/2 teaspoon | 2 ml |
3/4 teaspoon | 4 ml |
1 teaspoon | 5 ml |
1 tablespoon | 15 ml |
2 tablespoons | 25 ml |
1/4 cup | 50 ml |
1/3 cup | 75 ml |
2/3 cup | 150 ml |
3/4 cup | 175 ml |
1 cup | 250 ml |
2 cups or 1 pint | 500 ml |
3 cups | 750 ml |
4 cups or 1 quart | 1 L |
Amazing 2 9 8 X 12 Baking Dish
Ounces | Tablespoons and cups | Milliliters |
---|---|---|
1 fluid ounce | 2 tablespoons | 30 ml |
4 fluid ounces | 1/2 cup | 125 ml |
8 fluid ounces | 1 cup | 250 ml |
12 fluid ounces | 1 1/2 cups | 375 ml |
16 ounces | 2 cups | 500 ml |
Ounces | Grams |
---|---|
1/2 ounce | 15 grams |
1 ounce | 30 grams |
3 ounces | 85 grams |
3.75 ounces | 100 grams |
4 ounces | 115 grams |
8 ounces | 225 grams |
12 ounces | 340 grams |
16 ounces or 1 pound | 450 grams |
Pan Swapping | ||
Pan Size | Equivalent Pans and Casseroles* | |
8' round pan | 9' pie pan | 11'x4-1/2' loaf pan |
9' round pan | 8' square pan OR 10' pie pan | 9'x5'x3' loaf pan |
9'x3' springform pan | 10'x3' bundt pan | |
9'x13' pan | two 9' round pans | or two 8' square pans |
15'x10' jelly roll pan | 9' square pan | two 8' round pans |
1 Quart casserole | 8 x 6 x 1½-inch baking dish | |
1-1/2-quart casserole | 9'x5'x3' loaf pan | 8 x 8 x 1½-inch baking dish |
2 quart casserole | 8' square pan | 9 x 9 x 1½-inch baking dish OR 12 x 7 1/2 x 2 inch |
2-1/2 quart casserole | 9' square pan | 10 x 10 x 1½-inch baking dish |
3 quart casserole | 9'x13' pan | |
4 quart casserole | 10'x14' pan | |
*adjust baking time if needed. Observe whether the new pan has the same DEPTH of ingredients as the original- if it makes a deeper layer, it will cook more slowly, shallower will cook more quickly. |