Conversions

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

32 tablespoons = 16 ounces = 2 cups = 1 pound

1 cup = 8 ounces (liquid) = 1/2 pint

2 cups = 16 ounces (liquid) = 1 pint

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 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)

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 Gams: 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

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

Chocolate 1square =tablespoons cocoa + 1 tablespoon butter

Cornstarch 1 tablespoon=2 tablespoons flour (for thickening)

Buttermilk 1 cup=1 cup yogurt

Milk 1 cup=1/2 cup evaporated milk + 1/2 cup water

Sour milk 1 cup=1 cup milk + 1 tablespoon lemon juice or vinegar

Baking powder 1 teaspoon=1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar

Sugar 1cup= 1 cup honey (use 1/2 cup less liquid in recipe)

Brown sugar 1 cup=1 cup granulated sugar

Oil 1 cup=1/2 pound butter

Baking Soda (Sodium Bicarbonate) 1 teaspoon(Rule of Thumb: 1/4 teaspoon for every 1 cup of flour)
= 2 teaspoons double-acting baking powder (must replace the acidic liquid in recipe with non-acidic liquid) 
Cream, Light Whipping (30% Butterfat) 1 cup (240 ml)= 3/4 cup (180 ml) whole milk plus 1/4 cup (57 grams) melted unsalted butter 
Cream, Heavy (35% butterfat) 1 cup (240 ml)= 2/3 cup (160 ml) whole milk plus 1/3 cup (75 grams) melted unsalted butter 
Cream, Sour1 cup (225 grams) (8 ounces)= 1 cup (225 grams) plain yogurt
Cream of Tartar1/2 teaspoon= 1/2 teaspoon white vinegar or lemon juice 
Solid Vegetable Shortening1/2 cup (113 grams)= 1/2 cup (113 grams) salted or unsalted butter
FLOUR, Self-Rising1 cup (140 grams): 1 cup (140 grams) similar grade (all purpose) flour plus 1 1/2 teaspoons baking powder plus 1/4 teaspoon salt 
FLOUR, Cake1 cup (130 grams): 3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch 
GELATIN, Leaf or Sheet4 leaves (4 x 9 inches) (10 x 23 cm)= (7 grams) powdered gelatin 
MILK, Buttermilk (sour milk) 1 cup (240 ml)= 1 tablespoon lemon juice or vinegar (white or cider) plus enough milk to make 1 cup (240 ml) (let stand 5-10 minutes)
MILK, Sweetened Condensed 14 ounce can (396 grams)= 1 cup instant nonfat dry milk plus 2/3 cup (135 grams) granulated white sugar plus 1/2 cup (120 ml) boiling water plus 3 tablespoons (35 grams) melted unsalted butter (process in blender or food processor until smooth)