Cooking Equivalents and Conversions
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 = |
20°C (room temperature) |
| 68°F = |
10°C |
| 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 |
|
|
| Sugar or Butter |
|
|
| 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 |
|
