A bain marie is a utensil and a cooking technique. The bain-marie consists of a large container filled with water at the simmering point and another, smaller container filled with the substance to be heated. This method of cooking surrounds the food with very gentle heat Bouquet garni     * 3 stalks parsley,     * 1 sprig thyme and     * 1 bay leaf Tie the herbs together in a little bundle with a piece of sting. Add the bouquet garni to any stew, sauce or casserole you're preparing and remove the bouquet garni before serving. You can use either fresh or dried herbs. lt  = litres ml = millelitres kg = kilograms gm= grams tsp= teaspoon tbs=tablespoon sq = sufficient quantity (add to taste) pc =piece, meaning a whole one of Weights Avoirdupois  1 oz 4 oz. (1/4 lb) 8 oz  (1/2 lb) 1 lb Metric Just under 30 grams app.115 grams app. 230 grams 454 grams Liquid Measures Imperial 1 fl. oz 1/4 pt 1/2 pt 1 pt 1 3/4 pt 1 gall  Metric app. 30 millilitres app. 145  "    " app. 285 app. 570 app. 1 litre app. 4.5 litres 5 ml= 1 tsp 2.5 ml= 1/2 tbsp 30 ml= 2 tbsp 15 ml= 1 tbs 125 ml = 1/2 cup 250 ml = 1 cup 120 grams = 4 oz= 1 cup 275 grams = 10 oz = 1 1/2 cups  Oven Temperatures °C                     °F                        Gas Mark  Very slow   Slow   Moderate   Hot   very hot 120                   250                    1/4 150                   300                         2 180                   350                         4 210                   415                        6-7 230                   450                        8-9