Culinary Conversions
US Weights & 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 |
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 |
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 |
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:
|
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 |
