Gelatin in available in both powder and gelatin sheets. The dry form and gelatin sheets may generally be substituted for each other in equal weights, but the recipe may need adjusted slightly. There are approximately 10 sheets of gelatin to every ounce of powdered gelatin. The dry form is sprinkled over water to allow it to soften and then heated to a clear liquid before using. The sheets are submerged in water (called blooming) until soft and then the excess water is squeezed out and then they may be melted to a clear liquid.
