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The mass of 20 spoons was measured. Salt of coarse grinding and silver teaspoon with a slide of 7.4 grams, without a hill 4.6 grams. Sugar and a teaspoon with a diagonal notch with a slide of 12 grams, without a slide 7.85 grams. According to the tables, the weight of a teaspoon of salt is 8 grams, sugar 12 grams. We can say that the measurements confirmed the correct number of salt and sugar.
Meat, chicken, fish salt at the rate of 2 teaspoons per kilogram or 0.9% [checked for chicken and fish]. Soups salt at the rate of 0.9% salt by weight of the whole soup [checked]. Three liters of soup need 3.6 silver spoons with a slide or 6 silver spoons without a roller coaster. Black ground pepper - 1/2 teaspoon per kilogram [tested for fish]. In chicken, you can put 1 teaspoon of black pepper per kg, then the chicken will be vigorous, you can eat with garnish without spices.

Spiced Pumpkin Praline Roll 
Ingredients
3eggs
2/3cup canned pumpkin (not pumpkin pie mix)
1/2box Betty Crocker™ SuperMoist™ yellow cake mix (about 1 2/3 cups)
1 1/2teaspoons ground cinnamon
1/4teaspoon ground nutmeg
1/8teaspoon ground cloves,about 2 tablespoons powdered sugar
4oz (from 8-oz package) cream cheese, softened
1/2cup packed brown sugar
1cup whipping cream
1/4cup chopped pecans, toasted
Steps1Heat oven to 375°F (350°F for dark or nonstick pan). Line 15x10x1-inch pan with foil or waxed paper; grease or spray foil or waxed paper.2In medium bowl, beat eggs with electric mixer on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. Gradually beat in dry cake mix, cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners.3Bake 10 to 14 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 60 minutes.4In medium bowl, beat cream cheese and brown sugar with electric mixer on high speed until smooth. Gradually add whipping cream; beat until stiff. Stir in 2 tablespoons of the pecans. Unroll cake and remove towel. Spread two-thirds of the cream cheese mixture over cake; roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. Store covered in refrigerator.