COOKING MEASUREMENTS & CONVERSION CHARTS

COOKING MEASUREMENTS & CONVERSION CHART

to make your life easier

  Measure. Convert. Cook.


What does it mean?


c                            
cup
t
 tsp Or teaspoon
T
  tbsp Or Tablespoon
F
Fahrenheit
C
 Celsius 
g                            gr Or gram                 
kg kilogram

Making Half a Recipe


When recipe calls for
Use 
1/4 Cup
 2 Tablespoons                             
1/3 Cup                 
 2 Tablespoons & 2 Teaspoons
1/2 Cup 
1/4 Cup
2/3 Cup                       
1/3 Cup
3/4 Cup
6 Tablespoons
1 Tablespoons
1 1/2 Teaspoons
1 Teaspoon
1/2 Teaspoon
1/2 Teaspoon                 
1//4 Teaspoon


Pan Size Equivalents 

9 X 13-inches Baking Dish22-by-33-centimeter baking dish.
8 X 8-inches Baking Dish20-by-20-centimeter baking dish
9 X 5-inches Loaf Pan23-by-12-centimeter loaf pan (=8 cups Or 2 liters in Capacity)
10-inch Tart or Cake Pan25-centimeter- tart or cake pan
9- inch Cake Pan22-centimeter-cake pan

Volume Measurements:

Volume MeasurementMetric equivalent
1 teaspoon5 ml.
1 tablespoon               1/2 fluid oz.                        15 ml.
1/8 cup                       1 fl.oz. 30 ml.
1/4 cup                       2 fl. oz.60ml.
1/3 cup80 ml.
1/2 cup                       4 fl. oz120 ml.
2/3 cup160 ml.
3/4 cup                       6 fl. oz.180 ml.
1 cup                          8 fl. oz. / 1/2 pint240 ml.
1 1/2 cups                   12 fl. oz.350 ml.
2 cups                         16 fl. oz./1 pint 475 ml.
3 cups                         1 1/2 pints700 ml.
4 cups                         2 pints / 1 quart950 ml.
4 quarts                       1 gallon3.8 litres

Temperature to Celsius and/or Fahrenheit:


Fahrenheit                   Celsius                   Gas Mark                    Description
225                               110                         1/4                            Very slow
250                               120/130                  1/2                             Very slow
275                               140                          1                              Slow
300                               150                          2                              Slow
325                               160/170                    3                              Moderate
350                               180                          4                              Moderate
375                               190                          5                              Moderately hot
400                               200                          6                              Moderately hot
425                               220                          7                              Hot
450                               230                          8                              Hot
475                               240                          9                              Very hot

Measure Equivalents 

1 tablespoon (tbsp) =3 teaspoons (tsp)
1/16 cup (c) =1 tablespoon
1/8 cup =
2 tablespoons
1/6 cup =
2 tablespoons + 2 teaspoons
1/4 cup =
4 tablespoons
1/3 cup =
5 tablespoons + 1 teaspoon
3/8 cup =
6 tablespoons
1/2 cup =
8 tablespoons
2/3 cup =
10 tablespoons + 2 teaspoons
3/4 cup =
12 tablespoons
1 cup =
48 teaspoons
1 cup=
16 tablespoons
8 fluid ounces (fl oz) =
1 cup
1 pint (pt) =
2 cups
1 quart (qt) =
2 pints
4 cups =
1 quart
1 gallon (gal) =
4 quarts
16 ounces (oz) =  1 pound (lb)  
1 milliliter (ml) =1 cubic centimeter (cc)
1 inch (in) =
2.54 centimeters (cm)

Other Terms




Dash
 or 
Pinch

Generally considered to be less than 1/8 teaspoon.                     

Firmly Packed
               

With a spatula, a spoon or your hand, tightly press the ingredient into the measuring cup. You should measure as much of the ingredient as you can fit into the measure.




Lightly Packed

Press the ingredient into the measuring cup lightly. Make sure there are no air pockets, but do not compress it too much either.



Even/         Level
                    

Measure the amount precisely, discarding the entire ingredient that rises above the rim of the measuring cup. The back of a straight knife works well for this.




Rounded


Do not flatten out the ingredient to the top of the measuring cup. Instead allow it to pile up above the rim naturally, into a soft, rounded shape.




Heaping / Heaped


 Pile as much of the ingredient on top of the measure as it can hold.



Sifted

Sift with a strainer or sifter before measuring to ensure ingredient is not compacted and there is no other foreign substance in it.


Healthy Substitutes 


When recipe calls forUse 
Whole Milk 
(1 Cup)
1 cup of skim milk or non fat milk 
plus 1 Tbsp of unsaturated oil                            
Heavy Cream
(1 Cup)    
1 cup evaporated skim milk or
sour cream or 1/2 cup low- fat yogurt plus
1/2 cup low-fat cottage cheese or 
part skim milk ricotta cheese (thin with low-fat yogurt
or low-fat buttermilk,if desired) or 1 can chilled evaporated
skim milk whipped with 1 Tsp of lemon juice
, or low- fat buttermilk or low-fat yogurt.
Cream Cheese 4 Tbsp polyunsaturated margarine blended 
with 1 cup dry low fat cottage cheese ( add a small amount of
skim milk if needed to blend the mixture)
Butter( 1 Tbsp)     1 Tbsp polyunsaturated margarine or 
 1 Tbsp polyunsaturated oil
Shortening (1 Cup) 2 sticks of polyunsaturated margarine
Oil ( 1 Cup)1 1/4 cups polyunsaturated margarine
Egg (whole) 1 egg white plus 2 tsp of unsaturated oil or
 commercial cholesterol-free egg substitute. 
Unsweetened   baking
Chocolate      
 3 Tbsp unsweetened cocoa powder or carob powder 
plus 1 Tbsp(1 ounce) polyunsaturated oil or margarine
(reduce sugar in the recipe by one-quarter)


Common Cooking/Baking Substitutes 

When recipe calls forUse 
Baking Powder 
(1 Tsp) 
 1/2 Tsp cream of tartar plus 1/4 Tsp baking soda                           
Bread crumbs 
( 1 Cup)         
3/4 to 1 Cup cracker crumbs or non sugar cereal crumbs 
Buttermilk or 
Sour Milk ( 1 Cup)

1 cup whole milk plus 1 Tbsp fresh lemon juice or 
white vinegar . Stir , then let mixture set 5-10 minutes.
Cayenne Pepper         
(1/8 Tsp)    
 4 drops hot pepper sauce
Cornstarch 
for thickening 
(1 Tbsp)
About 2 Tbsp White Flour
Cream Cheese
(1 Cup)
1 cup low-fat cottage cheese blended with 1/4 Cup margarine
Unsweetened Chocolate 
(1 square)
3 Tbsp unsweetened cocoa plus 1 Tbsp shortening
or cooking oil  
Egg 
( 1 whole large)             
2 egg whites plus 1 tbsp vegetable oil for baking cookies
cakes etc.



Self-rising flour
(1 Cup) 
1 cup of all purpose flour plus 1 tbsp baking powder or  
1 cup all purpose flour plus 1 tsp of bicarbonate of soda 
and 2 Tsp cream of tartar                                                                  
Whole milk 
( 1 Cup)
1/2 Cup evaporated milk plus 1/2 cup water or 
1 cup water with 1/2 cup nonfat powdered milk  
Sugar,granulated
(1 Cup)                                     
1 3/4 cups powdered sugar                                                                          















3 comments:

Manjula Bharath said...

very very useful post :) book marked !!

Priya Suresh said...

Very useful post.

Asiya Omar said...

Very useful post Thanks Preety for sharing.

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