Weights and Measures
|
3 tsp |
1 tbsp |
|
4 tbsp |
1/4 cup |
|
5 tbsp+1 tsp |
1/3 cup |
|
8 tbsp |
1/2 cup |
|
16 tbsp |
1 cup |
|
2 cup |
1 pint |
|
4 cup |
1 quart = 2pints |
|
2 quarts |
1/2 gallon = 8 cups |
|
1 oz |
28 g = 2 tbsp |
|
8 oz |
1 cup |
Oven Temperatures
|
Degrees Fahrenheit ˚F |
Degrees Celsius ˚C |
Gas Mark |
Description |
|
225˚F |
110˚C |
1/4 |
Very slow |
|
250˚F |
120/130˚C |
1/2 |
Very slow |
|
275˚F |
140˚C |
1 |
Slow |
|
300˚F |
150˚C |
2 |
Slow |
|
325˚F |
160/170˚C |
3 |
Moderate |
|
350˚F |
180˚C |
4 |
Moderate |
|
375˚F |
190˚C |
5 |
Moderately hot |
|
400˚F |
200˚C |
6 |
Moderately hot |
|
425˚F |
220˚C |
7 |
Hot |
|
450˚F |
230˚C |
8 |
Hot |
|
475˚F |
240˚C |
9 |
Very hot |
Butter or Margarine
|
1 pound |
2 cups |
|
1/2 pound |
1 cup = 1 bar |
|
1 stick |
1/2 cup |
Useful Cooking Measurements Conversions
|
1 envelope unflavored gelatin |
1 tbsp |
|
250 grams whipping cream |
1 cup |
|
1 cup sifted all-purpose flour |
1 cup + 2 tbsp sifted cake flour |
|
1 cup sifted cake flour |
1 cup - 2 tbsp sifted all-purpose flour |
|
1 oz unsweetened chocolate |
3 tbsp cocoa + 1 tbsp fat |
|
1 cup whole milk |
1/2 cup evaporated milk + 1/2 cup water |
Volume Equivalents
(fluid ounces/milliliters and liters)
US Metric
|
1 tsp |
5 ml |
|
1 tbsp (1/2 fl oz) |
15 ml |
|
1/4 cup (2 fl oz) |
60 ml |
|
1/3 cup |
80 ml |
|
1/2 cup (4 fl oz) |
120 ml |
|
2/3 cup |
160 ml |
|
3/4 cup (6 fl oz) |
180 ml |
|
1 cup (8 fl oz) |
240 ml |
|
1 qt (32 fl oz) |
950 ml |
|
1 qt + 3 tbsp |
1 L |
|
1 gal (128 fl oz) |
4 L |
Weight Equivalents
(ounces and pounds/grams and kilograms)
US Metric
|
1/4 oz |
7 g |
|
1/2 oz |
15 g |
|
3/4 oz |
20 g |
|
1 oz |
30 g |
|
8 oz (1/2 lb) |
225 g |
|
12 oz (3/4 lb) |
340 g |
|
16 oz (1 lb) |
455 g |
|
35 oz (2.2 lbs) |
1 kg |
Temperature Equivalents
(Fahrenheit/Celsius)
US Metric
|
0º (freezer temp.) |
-18º |
|
32º (water freezes) |
0º |
|
98.6º |
37º |
|
180º (water simmers*) |
82º |
|
212º (water boils*) |
100º |
|
250º (low oven) |
120º |
|
350º (moderate oven) |
175º |
|
425º (hot oven) |
220º |
|
500º (very hot oven) |
260º |
Volume Conversions
|
Imperial |
Metric |
|
1/4 teaspoon (tsp) |
1.25 ml (milliliter) |
|
1/2 tsp |
2.5 ml |
|
1 tsp |
5 ml |
|
1 tablespoon (tbsp) |
15 ml |
|
1/4 cup |
60 ml |
|
1/3 cup |
75 ml |
|
1/2 cup |
125 ml |
|
2/3 cup |
150 ml |
|
3/4 cup |
175 ml |
|
1 cup |
250 ml |
|
1 1/8 cups |
275 ml |
|
1 1/4 cups |
300 ml |
|
1 1/2 cups |
350 ml |
|
1 2/3 cups |
400 ml |
|
1 3/4 cups |
450 ml |
|
2 cups |
500 ml |
|
2 1/2 cups |
600 ml |
|
3 cups |
750 ml |
|
3 2/3 cups |
900 ml |
|
4 cups |
1 liter |
Cooking Abbreviations
|
tsp./t. |
teaspoon |
|
tbsp./Tbs. /T. |
tablespoon |
|
c. |
cup |
|
pkg. |
package |
|
lb. |
pound |
|
qt. |
quart (4cups) |
|
lg. |
Large(29oz.) |
|
oz. |
ounce |
|
sm. |
small |
|
pt. |
pint |
|
Approx. |
approximately |
|
Min. |
minutes |
|
g./gr. |
gram |
|
kg |
kilogram |
|
mL |
milliliter |
|
gal. |
gallon |
|
pinch or a dash |
less than 1/8 of a teaspoon |
Egg Math
|
5 whole eggs |
1 cup |
|
12 eggyolks |
1 cup |
|
8 eggwhites |
1 cup |
Food Quantities Equivalents
|
Food |
Quantity |
Weight |
|
Almonds, other nuts |
40 |
50g |
|
Breadcrumbs |
8tbsp (1/2 cup) |
50g |
|
Capers |
4tbsp |
50g |
|
Mussels |
2 ½ dozen |
1kg |
|
Olives |
20 (pitted or stuffed) |
50g |
|
Onion |
1 medium |
150g |
|
Peas |
½ kilo |
1 ½ cups shelled |
|
Potatoes |
7-8 medium |
1kg |
|
Tomatoes |
4 large |
1kg |
|
Tomato sauce |
2tbsp |
30ml |
