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Conversions & Equivalencies
U.S. Weights and Measures
| 1 pinch
= |
less than 1/8 teaspoon (dry) |
| 1 dash
= |
3 drops to 1/4 teaspoon (liquid) |
| 3 teaspoons
= |
1 tablespoon = 1/2 ounce (liquid and dry) |
| 2 tablespoons
= |
1 ounce (liquid and dry) |
| 4 tablespoons
= |
2 ounces (liquid and dry) = 1/4 cup |
| 5 1/3 tablespoons
= |
1/3 cup |
| 16 tablespoons
= |
8 ounces = 1 cup = 1/2 pound |
| 16 tablespoons
= |
48 teaspoons |
| 32 tablespoons
= |
16 ounces = 2 cups = 1 pound |
| 64 tablespoons
= |
32 ounces = 1 quart = 2 pounds |
| 1 cup = |
8 ounces (liquid) = 1/2 pint |
| 2 cups
= |
16 ounces (liquid) = 1 pint |
| 4 cups
= |
32 ounces (liquid) = 2 pints = 1 quart |
| 16 cups
= |
128 ounces (liquid) = 4 quarts = 1 gallon |
| 1 quart
= |
2 pints (dry) |
| 8 quarts
= |
1 peck (dry) |
| 4 pecks
= |
1 bushel (dry)
|
Approximate Equivalents
| 1 quart (liquid)
= |
about 1 liter
|
| 8 tablespoons
= |
4 ounces = 1/2 cup = 1 stick butter |
| 1 cup all-purpose
pre-sifted flour = |
5 ounces |
| 1 cup stoneground
yellow cornmeal = |
4 1/2 ounces |
| 1 cup granulated
sugar = |
8 ounces |
| 1 cup brown sugar
= |
6 ounces |
| 1 cup
confectioners' sugar = |
4 1/2 ounces
|
| 1 large egg
= |
2 ounces = 1/4 cup = 4 tablespoons |
| 1 egg yolk
= |
1 tablespoon + 1 teaspoon |
| 1 egg white =
|
2 tablespoons + 2 teaspoons
|
Temperatures: °Fahrenheit (F) = °Celsius (C)
| -10°F = |
-23.3°C (freezer storage) |
| 0°F = |
-17.7°C
|
| 32°F = |
0°C (water freezes) |
| 50°F = |
10°C |
| 68°F = |
20°C (room temperature) |
| 100°F = |
37.7°C |
| 150°F = |
65.5°C
|
| 205°F = |
96.1°C (water simmers) |
| 212°F = |
100°C (water boils) |
| 300°F = |
148.8°C
|
| 325°F = |
162.8°C |
| 350°F = |
177°C (baking) |
| 375°F = |
190.5°C
|
| 400°F = |
204.4°C (hot oven) |
| 425°F = |
218.3°C |
| 450°F = |
232°C (very hot oven) |
| 475°F = |
246.1°C
|
| 500°F =
|
260°C (broiling) |
Conversion Factors
If you need to convert measurements into their equivalents in
another system, here's how to do it:
|
ounces to grams: |
multiply ounce figure by 28.3 to get number of grams |
| grams to
ounces: |
multiply gram figure by .0353 to get number of ounces |
| pounds to
grams: |
multiply pound figure by 453.59 to get number of grams |
| pounds to
kilograms: |
multiply pounds by 0.45 to get number of kilograms |
| ounces to
milliliters: |
multiply ounce figure by 30 to get number of milliliters |
| cups to
liters: |
multiply cup figure by 0.24 to get number of liters |
| Fahrenheit to
Celsius: |
subtract 32 from the Fahrenheit figure, multiply by 5, then divide by 9 to get
Celsius figure |
| Celsius to
Fahrenheit: |
multiply Celsius figure by 9, divide by 5, then add 32 to get Fahrenheit figure |
| inches to
centimeters: |
multiply inches by 2.54 to get number of centimeters |
| centimeters to
inches: |
multiply centimeter figure by .39 to get number of inches |
Conversion of Measures for Ingredients (USA/Europe)
|
USA
|
Europe
|
| Flour: |
1/4 cup
1/2 cup
1 cup
|
30 GM.
60 GM.
125 GM. |
| Sugar or Butter:
|
1/4 cup
1/2 cup
1 cup
|
60 GM.
125 GM.
250 GM.
|
| Liquids: |
1/4 cup
1/2 cup
3/4 cup
1 cup
4 cups (1 quart)
|
5 CL.
1.25 DL.
1.8 DL.
2.5 DL.
1 Liter
|
Cooking Equivalents and Substitutions
| Spaghetti: |
8 ounces uncooked = 4 cups cooked |
| Macaroni: |
1 cup uncooked = 2 1/2 cups cooked |
| Rice: |
1 cup uncooked = 3 cups cooked |
| Crumbs: |
1 slice bread = 1/2 cup crumbs |
| Popcorn: |
1/4 cup unpopped = 5 cups popped |
| Cheese: |
4 ounces = 1 cup shredded |
| Herbs: |
1 teaspoon dried = 1 tablespoon fresh |
| 1 square
chocolate: |
3 tablespoons cocoa + 1 tablespoon butter |
| 1 tablespoon
cornstarch: |
2 tablespoons flour (for thickening) |
| 1 cup
buttermilk: |
1 cup yogurt |
| 1 cup
milk: |
1/2 cup evaporated milk + 1/2 cup water |
| 1 cup sour
milk: |
1 cup milk + 1 tablespoon lemon juice or vinegar |
| 1 cup cake
flour: |
1 cup all-purpose less 2 tablespoons |
| 1 teaspoon baking
powder: |
1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar |
| 1 cup
sugar: |
1 cup honey (use 1/2 cup less liquid in recipe) |
| 1 cup brown
sugar: |
1 cup granulated sugar |
| 1 cup
oil: |
1/2 pound butter |
| 1 tablespoon
prepared mustard: |
1 teaspoon dry mustard |
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Copyright © 2004-2008, UBR, Inc. All Rights Reserved.
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