Need a few examples?
• Pints in 1 quart
• 1 pound in ounces
• 6 ounces in grams
• 350F in C
• 16 oz in grams
• 1 pint in ounces
So, it’s: (measurement) + “in” + (measurement) = (converted measurement)
* Please note that the converter does not convert equivalents (i.e. 1 cup of sliced almonds in grams).
1 dash = 1/16 teaspoon
1 pinch = 1/8 teaspoon
1 teaspoon = 1/3 Tablespoon
1 1/2 teaspoons = 1/2 Tablespoon
1 Tablespoon (Tbsp) = 3 teaspoons (tsp)
1/16 cup = 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)
BASIC PAN EQUIVALENTS
Bundt Pans and/or Tube Pans (9 in/ 23 cm or 10 in / 25 cm)
Approximate Volume Capacity: 10 – 12 cups / 2.3 – 2.8 L
Glass or Metal Pie Pans (9 in/ 23 cm)
Approximate Volume Capacity: 5 cups/ 1.3 L
Loaf Pans (8 x 4 in/ 20 x 10 cm or 9 x 5 in / 23 x 12 cm)
Approximate Volume Capacity: 4 cups / 1 L or 8 cups / 2 L
Loose-Bottom Fluted Tart Pan (9 in/ 23 cm or 10 in / 25 cm)
Rectangular Baking Pan (9 x 13 in / 23 x 33 cm)
Approximate Volume Capacity: 15 cups / 3.5 L
Rimmed Baking Sheets (13 x 18 in / 33 x 46 cm)
Approximate Volume Capacity: 12 cups / 3 L
Round Cake Pans (8 in / 20 cm or 9 in / 23 cm)
Approximate Volume Capacity: 4 cups / 1 L or 6 cups / 1.5 L
Square Baking Pan (8 in / 20 cm or 9 in / 23 cm)
Approximate Volume Capacity: 6 cups / 1.5 L or 8 cups / 2 L
12-cup Muffin Pan (The standard size of each cup is about 3 in / 8cm in diameter and 1 in / 3cm in depth).
Approximate Volume Capacity: 7 Tablespoons / 100ml (for each cup) or 5 1/4 cups / 1.2 L (in total)
OVEN TEMPERATURE CONVERSIONS
225ºF = 110ºC = Gas Mark 1/4
250ºF = 130ºC = Gas Mark 1/2
275ºF = 140ºC = Gas Mark 1
300ºF = 150ºC = Gas Mark 2
325ºF = 160ºC = Gas Mark 3
350ºF = 180ºC = Gas Mark 4
375ºF = 190ºC = Gas Mark 5
400ºF = 200ºC = Gas Mark 6
425ºF = 210ºC = Gas Mark 7
450ºF = 220ºC = Gas Mark 8
475ºF = 240ºC = Gas Mark 9
500ºF = 260ºC = Gas Mark 10
CANDY MAKING TEMPERATURES
223ºF – 234ºF = 106ºC – 112ºC = Thread Stage
234ºF – 240ºF = 112ºC – 115ºC = Soft Ball Stage
244ºF – 248ºF = 116ºC – 120ºC = Firm Stage
250ºF – 266ºF = 122ºC – 130ºC = Hard Ball Stage
270ºF – 290ºF = 132ºC – 143ºC = Soft Crack Stage
300ºF – 310ºF = 146ºC – 155ºC = Hard Crack Stage
320ºF – 338ºF = 160ºC – 170ºC = Light Caramel Stage
338ºF – 350ºF = 170ºC – 177ºC = Medium Caramel Stage
350ºF – 360ºF = 177ºC – 182ºC = Dark Caramel Stage
MEAT TEMPERATURES
How do you know when your meat is cooked? All of the following temperatures are safe minimum internal temperature requirements for meat. Included are up-to-date USDA Guidelines and temperature guidelines preferred by professional kitchens. The temperature is taken before removing from the heat source, and prior to resting the meat.
GROUND LAMB
USDA Guidelines: 170ºF
Professional Kitchen: 160ºF
LAMB
Rare
USDA Guidelines: N/A
Professional Kitchen: 110ºF – 115ºF
Medium-Rare
USDA Guidelines: 145ºF
Professional Kitchen: 130ºF
Medium
USDA Guidelines: 160ºF
Professional Kitchen: 140ºF
Medium-Well
USDA Guidelines: N/A
Professional Kitchen: 145ºF – 150ºF
Well-Done
USDA Guidelines: 160ºF
Professional Kitchen: 150ºF – 155ºF
GROUND BEEF
USDA Guidelines: 160ºF
Professional Kitchen: 160ºF
BEEF
Rare
USDA Guidelines: N/A
Professional Kitchen: 115ºF
Medium Rare
USDA Guidelines: 145ºF
Professional Kitchen: 120ºF – 130ºF
Medium
USDA Guidelines: 160ºF
Professional Kitchen: 140ºF
Medium-Well
USDA Guidelines: N/A
Professional Kitchen: 150ºF
Well-Done
USDA Guidelines: 170ºF
Professional Kitchen: 155ºF – 160ºF
PORK
Medium
USDA Guidelines: 160ºF
Professional Kitchen: 145ºF
Well-Done
USDA Guidelines: 170ºF
Professional Kitchen: 160ºF
GROUND PORK
USDA Guidelines: 160ºF
Professional Kitchen: 160ºF
POULTRY (I.E. CHICKEN, TURKEY, QUAIL, GOOSE, DUCK, PIGEON/SQUAB)
Includes: whole bird, legs, thighs, and wings, ground poultry, and stuffing
USDA Guidelines: 165ºF
Professional Kitchen: 165ºF
BONELESS CHICKEN / TURKEY BREASTS
USDA Guidelines: 165ºF
Professional Kitchen: 160ºF
BUTTER
1 Tablespoon = 14g
1 Stick = 8 Tablespoons = 1/2 cup = 4 oz = 113g
4 Sticks = 32 Tablespoons = 2 cups = 16 oz = 452g
SUGARS
– Confectioner’s Sugar (also known as: Icing Sugar and Powdered Sugar): 1 cup = 100g
– Granulated (white sugar) / Natural cane sugar: 1 cup = 200g
– Packed Brown Sugar (Light, Dark, and Muscovado) = 200g
– Demerara / Turbinado Sugar: 1 cup = 210g
HONEY: 1 cup = 345g
FLOURS
– All-Purpose Flour: 1 cup = 120g
– Whole Wheat Pastry Flour: 1 cup = 120g
– Bread Flour: 1 cup = 125g
– Almond Flour: (refer to “Nuts”)
– Hazelnut Flour: (refer to “Nuts”)
COCOA POWDER (Natural / Dutch-Processed, Unsweetened): 1 cup = 100g
CHOCOLATE CHIPS / CHUNKS (Bittersweet, Semisweet, Dark, Milk, White): 1 cup = 170g
RAISINS: 1 cup = 170g
ONIONS:
1 lb = 453g = 3 large onions = 2 to 2 1/2 cups, chopped or sliced
NUTS:
– Shelled Pistachio Nuts: 1 cup = 115g
– Pecans: 1 cup = 130g
– Walnuts: 1 cup = 12g
– Ground Hazelnuts (Hazelnut Flour / Hazelnut Meal: 1 cup = 75g
– Ground Almonds (Almond Flour / Almond Meal): 1 cup = 80g
PEANUT BUTTER: 1 cup = 270g
SHREDDED COCONUT: 1 cup = 130g
COCONUT OIL: 1 cup = 210g
CREAM
– Half & Half (1/2 milk + 1/2 heavy cream: 10.5% – 18% butterfat content
– Light whipping cream: 30% butterfat content
– Heavy whipping cream: 40% butterfat content
– Double cream: 48% butterfat content
LEMON:
1 medium lemon = 2 Tablespoons juice
1 medium lemon = 1 to 2 teaspoons lemon zest
LIME:
1 medium lime = 4 1/2 to 5 teaspoons juice
ORANGE:
1 medium orange = 1⁄3 to 1⁄2 cup juice = 80 to 120ml
1 medium orange = 2 to 3 Tablespoons zest
SUBSTITUTIONS & OTHER RESOURCES
• JoyofBaking.com Substitutions – Experimentation, and substituting certain ingredients for those we like or prefer, is crucial to our growth in the kitchen. Some things are better substitutes than others, depending on the recipe. This is a great guideline of popular ingredients and their possible substitutions.
• StillTasty– This is the ultimate shelf life guide. It tells you the shelf life of everything from Dark Chocolate to Unbaked Apple Pie filling, and how long it can be kept for in an ideal condition (i.e. at room temperature, in the refrigerator, or in the freezer).
• Epicurious’s High-Altitude Baking Guide– A comprehensive guide of high-altitude baking tips and tricks to always keep in mind while baking above sea level.
• The BBC Food Dictionary of Ingredients– Don’t know what an ingredient is, or you simply don’t know how to buy, prepare, and store it? Simply take a search through this amazing depository of information on how to do all that!
• Meat & Poultry Roasting Chart– FoodSafety.gov has an extensive table for preparing meats and poultry. Don’t know how long to roast a crown roast, and at what temperature? They’ve a good, easy-to-understand guideline.
