Measurements and Convertions

Dry Ingredients C. Baking Powder, Baking

A. Flour and Sugar Soda, Salt and Spices
1. Spoon ingredient into 1. Use measuring spoons to
measuring cup until it is overflow. quantify small amounts of dry
2. Do not pack the ingredient ingredients.
inside measuring cup. 2. Immense measuring spoons to
3. Level off mound ingredient quantify small amounts of dry
with steel spatula leveling with ingredients.
the top edge of the measuring
cup.

B. Brown Sugar Liquid Ingredients

1. Spoon brown sugar into A. Water, Juice, Milk and Oil
measuring cup, packed it down 1. Place the liquid measuring cup
slightly with the back of the at an angle.
spoon. 2. Bow down so the preferred
2. Overflow it and then level off mark on the measuring cup is at
with steel spatula. eye level.
3. It should hold the shape of 3. Gently pour over the liquid
the cup when putting it into a ingredients into the cup until it
mixing bowl. reaches the mark for the
specified quantity.
Measurements and Convertions
B. Honey, Maple, Molasses 2. Shortening can be measured to
1. Pour the syrup into spoon or dry measuring cup packed it up,
cup to measure desired amount. packed it up to ensure that there
is no air space.

C. Extracts, Food Colors,

Flavors STANDARD TABLE OF WEIGHT
1. Use measuring spoon to AND MEASURES
quantify small amount of liquid ➔ 1 tablespoon (T or tbsp) =
ingredients. 3 teaspoon ( t or tsp. )
2. Gently pour the ingredients ➔ 2 tablespoon = 1/8 cup
into the correct spoon until it is ➔ 4 tablespoon = 1/4 cup
filled. ➔ 5 1/3 tablespoon = 1/3
cup
➔ 3/4 cup plus2 tablespoons
= 7/8 cup
➔ 16 tablespoon = 1 cup( c. )
➔ 2 cups = 1 pint
➔ 4 cups = 1 quart

Measuring Fats
1. Just remember that 1 bar of
butter is equal to 1 cup and 1
stick of butter is equal to ½ cup,
so cut it into the desired
measurement.
Measurements and Convertions

Measurements Conversion Chart US to Metric Conversions

Dry Volume Measurements
1/5 teaspoon 1 ml (ml stands for
milliliter, one
Measure Equivalent thousandth of a liter)

1/16 teaspoon dash 1 teaspoon 5 ml

1/8 teaspoon a pinch 1 tablespoon 15 ml

3 teaspoons 1 Tablespoon 1 fluid oz. 30 ml

1/8 cup 2 tablespoons (= 1 1/5 cup 50 ml

standard coffee scoop)

1 cup 240 ml
1/4 cup 4 Tablespoons

2 cups (1 pint) 470 ml

1/3 cup 5 Tablespoons plus 1
teaspoon
4 cups (1 quart) .95 liter
1/2 cup 8 Tablespoons
4 quarts (1 gal.) 3.8 liters
3/4 cup 12 Tablespoons
1 oz. 28 grams
1 cup 16 Tablespoons
1 pound 454 grams
1 Pound 16 ounces

Liquid Volume Measurements

8 Fluid ounces 1 Cup

1 Pint 2 Cups (= 16 fluid

ounces)

1 Quart 2 Pints (= 4 cups)

1 Gallon 4 Quarts (= 16 cups)

Measurements and Convertions

Metric to US Conversions Pan Size Equivalents

1 milliliter 1/5 teaspoon 9-by-13-inches 22-by-33-centime

baking dish ter baking dish
5 ml 1 teaspoon
8-by-8-inches 20-by-20-centime
15 ml 1 tablespoon baking dish ter baking dish

30 ml 1 fluid oz. 9-by-5-inches 23-by-12-centimeter

loaf pan (=8 cups or 2
loaf pan liters in capacity)
100 ml 3.4 fluid oz.
10-inch tart or 25-centimeter
240 ml 1 cup cake pan tart or cake pan

1 liter 34 fluid oz. 9-inch cake pan 22-centimeter

cake pan
1 liter 4.2 cups

1 liter 2.1 pints Oven Temperature Conversions

Farenheit Celsius Gas Mark

1 liter 1.06 quarts
275º F 140º C gas mark
1 liter .26 gallon 1-cool

1 gram .035 ounce 300º F 150º C gas mark 2

100 grams 3.5 ounces 325º F 165º C

gas mark 3-very
moderate

500 grams 1.10 pounds 350º F 180º C gas mark

4-moderate

1 kilogram 2.205 pounds

375º F 190º C gas mark 5

1 kilogram 35 oz.
400º F 200º C
gas mark
6-moderately hot
Measurements and Convertions

Creams
425º F 220º C gas mark
7- hot Half and ½ milk ½ 10.5 to 18 %
half butterfat
cream
450º F 230º C gas mark 9

Light 18 %
475º F 240º C gas mark
10- very hot cream butterfat

Light 26-30 %
Ratios for selected foods whipping butterfat
Butter cream

1 T. 14 grams 1
Tablespoon Heavy whipping 36 % or
more
cream cream butterfat
1 stick 4 ounces = 8 tablespoons

113 grams
½ cup
Double extra-thick 42 %
4 16 ounces
2 double
= 452
32
tablespoons cream butterfat
cream
sticks grams cups

Measures for Pans and Dishes

Lemon
1 to 3 1 to 1½ Inches Centimeters
tablespoons grated
1 lemon juice 9-by-13-inches 22-by-33-centime
zest
baking dish ter baking dish

4 large 1 cup ¼ cup

grated 8-by-8-inches 20-by-20-
lemons juice centimeter baking
zest baking dish
dish

9-by-5-inches 23-by-12-centime
Chocolate
loaf pan (8 cups in ter loaf pan (2
1 ounce ¼ cup grated 40 capacity) liters in capacity)
grams
10-inch tart or 25-centimeter
6 ounces chips 1 cup chips 160 cake pan tart or cake pan
grams

9-inch cake pan 22-centimeter

cocoa powder 1 cup 115 grams
cake pan
Measurements and Convertions

CONVERSION / ➔ 1 cup honey:

SUBSTITUTION OF WEIGHTS -1 ¼ cup sugar plus 1 /2cup
AND MEASURES liquid
➔ 1 tablespoon all-purpose
flour: ➔ 1 ounce chocolate:
-1/2 tablespoon -3 tablespoons cocoa plus
cornstarch, potato rice 1 tablespoon fat
starch or arrowroot
starch ➔ 1 tablespoon baking
powder:
➔ 1 tablespoon cornstarch: -¼ teaspoon baking soda
-2 tablespoon all-purpose plus ½ cup fully soured
flour milk or lemon juice mixed
with sweet milk to make ½
➔ 1 cup sifted cake flour cup
-7/8 cup all-purpose flour -¼ teaspoon baking soda
sifted, plus ¼ to ½ cup molasses
-1cup all-purpose flour -¼ cream of tartar
minus 2 tablespoons.
➔ 1 teaspoon active dry
➔ 1 cup sugar granulated: yeast:
-1 1/3 cup brown sugar, -1 package (7gram) dry
lightly packed yeast compressed yeast
- 1 ½ corn syrup minus ½ cake
cup liquid
-1 cup honey minus ½ to
1/3 cup liquid
Measurements and Convertions

➔ 1 whole egg: ➔ 1 cup coffee cream (20%):

-2 egg yolks or 3 -3 tablespoons butter plus
tablespoons thawed from about 7/8 cup milk
frozen eggs
-2 ½ tablespoon sifted dry ➔ 1 cup heavy cream (40%):
whole eggs powder plus 2 -1/4 cup butter plus 3 /4
1/2 tablespoon lukewarm cup of milk
water
➔ 1 cup whole milk:
➔ 1 egg yolk: -1 cup reconstituted non-
-1 1/3 tablespoon frozen fat dry milk plus 2 ½
egg yolk teaspoons of butter or
margarine
➔ 1 egg white:
-2 tablespoon frozen egg ➔ 1 cup milk:
white -3 tablespoon of sifted
-2 teaspoon dry egg yolk non- fat dry milk plus 1
powder plus 2 teaspoon cup water
waters -6 tablespoons of sifted
crystals plus 1 cup water
➔ 1 square unsweetened
chocolate: ➔ 1 cup butter milk or sour
-3 tablespoon cocoa plus 1 milk:
tablespoon fat -1 tablespoon of vinegar or
lemon juice plus enough
➔ 1 cup butter: sweet milk to make 1 cup
-1 cup margarine (let stand for 5 minutes)
-7/8 to 1 cup -1 ¾ teaspoon of cream of
hydrogenated fat plus ½ tartar plus1 cup of sweet
teaspoon of fat milk
-7/8 cup of lard plus ½
teaspoon salt
Measurements and Convertions

COMMON UNITS OF VOLUME TERMS COMMONLY USED TO

DESCRIBE OVEN
1 teaspoon (t) 5 ml
TEMPERATURE
1 tablespoon (T) 3 teaspoon (tsp) Temperature (°F) Term
1 tablespoon (T) 15 ml
250 to 275 Very Low

1 cup (c) 16 tablespoon

300 to 325 Low
(tbsp)

350 to 375 Moderate

1 cup (c) 48 teaspoons
(tsp)
400 to 425 Hot

1 pint (pt) 2 cups (c)

450 to 475 Very Hot

1 quart (qt) 4 cups (c)

500 to 525 Extremely Hot

1 gallon (gal) 16 cup (c)

1 liter (l) 1000 ml

Substitutions are
ingredients that take the place
of the ingredients originally
required in the recipe. They are
made when the ingredients are
not available or are expensive.
When the right substitution is
made, the same quality product is
produced.