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 Dish	22-by-33-centimeter baking dish.
8 X 8-inches Baking Dish	20-by-20-centimeter baking dish
9 X 5-inches Loaf Pan	23-by-12-centimeter loaf pan (=8 cups Or 2 liters in Capacity)
10-inch Tart or Cake Pan	25-centimeter- tart or cake pan
9- inch Cake Pan	22-centimeter-cake pan

Volume Measurements:

Volume Measurement	Metric equivalent
1 teaspoon	5 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 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. / 1/2 pint	240 ml.
1 1/2 cups                   12 fl. oz.	350 ml.
2 cups                         16 fl. oz./1 pint	475 ml.
3 cups                         1 1/2 pints	700 ml.
4 cups                         2 pints / 1 quart	950 ml.
4 quarts                       1 gallon	3.8 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 for	Use
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 for	Use
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