aliments.org 
www.aliments.org
www.aliments.org
Recherche personnalisée
aliments
Banana
aliments Beefburger aliments
Cattle
aliments
Salmon
aliments
Yogurt
aliments Garden aliments
Lunch
aliments Cutlery aliments
Oysters
aliments
Great restaurants
Feeding
  aliments Principles and plastic energy
  aliments Non-energetical principles
 
alimentation
Fiber, water, micronutrients
 
alimentation
Vitamins
 
alimentation
French Feeding
 
alimentation
Calories
  aliments Daily food Ration
  aliments Diet
 
alimentation
Diet
 
alimentation
Slimming products, medicines, etc
Food
  aliments Food  
  aliments Conservation  
  aliments Labeling  
  aliments Weight  
  aliments Edible part  
  aliments Food poisoning  
  aliments Food additives  
  aliments Miscellaneous 1  
  aliments Miscellaneous 2  
Links
  aliments Food security
  aliments Needs, advice
  aliments Buy online

Legend : Percentage of weight.


SIZE OF CONTAINERS

Plate : Hollow 1/4 liter.

Bottles (liters) : Pint: 0.5 liter Burgundy, Bordeaux and anjou: 0.75 (6 to 7 glasses); 1.5 magnum (2 bottles) Jeroboam 3 (4 bottles). Alsace: 0.72 (6 to 7 cups). Champagne: 0.75 (from 2-6-1979, bottles of 0.80 are no longer manufactured) [6 a 7 Loved] magnum: 1.6 (2 bottles of 0.80 ) Jeroboam: 3 (4 bottles) Rehoboam: 4.5 (6 bottles) 6 Methuselah (8 bottles); Salmanesar: 9 (12 bottles) Balthazar: 12 (16 bottles) Nebuchadnezzar: 15 (20 bottles) .

Spoons :Coffee: 2 g coffee, 5 g water, oil, 4 g sugar (9 g overflowing) Dessert: 10 g water, 8 g sugar (18 g overflowing); soup: 8 g coffee, 15 g water, 15 g sugar (30 g overflowing), 15 g rice.

Teacup : 175 g Sugar, 235 Milk.

Glasses :Water: 24 cl; in bordeaux: 12 to 14 cl; to burgundy: 12 to 14 cl; to Madeira: 8 to 10 cl; liqueur: 2 to 2.5 cl; cut champagne flute: 14 18 cl; bowl 50 cl; beer: bock 12.5 cl, 25 cl half, distinguished or Baron 50 cl, 1 liter perfect, serious 2 l 3 l formidable

Shellfish : Crab 44, shrimp 47 Crayfish 22, Lobster 38.

Cheese : 91 brie, camembert 83 coulommiers 91 bridge l'évêque 96 Roquefort 95, St-Paulin 95. 

Fruits :

Vegetables : artichaut 36, asperge 61, aubergine 85, bette 67, betterave rouge 82, carotte 82, céleri-rave 73, chicorée frisée 71 ; chou 68, de Bruxelles 82, -fleur 63, rouge 80 ; concombre 77, courgette 74, endive 81, épinard 82, fève 60 ; haricot blanc 49, vert 92 ; laitue 66, mâche 81, melon 60, navet 73, oignon 90, oseille 77, poireau 65, pois 63, radis 61, romaine 84, salsifis 61, scarole 64, tomate 94. 

Mollusks : oysters 17, mold 34.

hen egg  89. 

Fresh fish (whole) : Haddock 56, colin 64, seabream 57 herring 59 dab 69 mackerel 47, whiting 66, Cod 48 , line 57, sardines 77, Salmon 67, sole 52, trout 52 turbot 54.

Meat : Beef: 83 sirloin, sirloin 77, liver 93, language 81, Pot-au-feu 79, kidney 80. Mouton: coast 83, shoulder 90, liver 100, Leg 80, stew 78, kidney 100. Pork: Square 80, Coast 84, ham bone 86, lard 92, kidney 100 roast 87. Veal: chops 80, liver 100, shank 77, language 100, stew 83, kidney 100 roast 91. Duck: 89 3. Turkey : 80 3. Rabbit : 85 1. Lièvre : 65 2 et 88 1. Goose : 79 4 et 90 3. Pigeon : 90 2. Chicken : 70 4 et 79 1.

Nota : (1) No skin or extremities or head and gutted. (2) Whole. (3) Plum, gutted, trimmed. (4) Not cleared, not plucked.


Ce site a été conçu en accord avec quid.fr Copyright © Les Encyclopédies Quid .

Toute reproduction même partielle est strictement interdite sous peine de poursuites