Measurements and Conversion Tables

Measurements
Dash	1/8 teaspoon (tsp.)
3 tsp.	1 tablespoon (Tbsp.)
2 Tbsp.	1 fluid ounce (fl.oz.)
4 Tbsp.	2 fl.oz.	1/4 cup (c.)
5 1/3 Tbsp.	2 2/3 fl.oz.	1/3 c.
8 Tbsp.	4 fl.oz.	1/2 c.
16 Tbsp.	8 fl.oz.	1 c.
2 c.	16 fl.oz.	1 pint (pt.)
2 pt.	32 fl.oz	1quart (qt.)
4 c.	2 pt.	1 qt.
4 qt.	128 fl.oz.	1 gallon (gal.)
2 gal.	1 peck
4 pecks	1 bushel

 
 

Weight of Common Ingredients
Food	Weight of 1 Cup
All-purpose flour, sifted	5 oz.
Butter or solid shortening	8 oz.
Cake flour, sifted	3 1/2 oz.
Cheese, grated	4 oz.
Eggs, whole	8 oz.
Honey	12 oz.
Milk	8 oz.
Nuts, coarsely chopped	4 oz.
Sugar, granulated	7 oz.
Sugar, light brown, packed	7 1/2 oz.

 

Sugar, powdered	4 oz.
Vegetable oil	9 oz.

   

Metric Conversions
1 oz.	28.35 grams (g)
454 g	1 pound (lb.)
2.2 lb.	1 kilogram (kg)
1 tsp.	5 milliliters (ml)
1 Tbsp.	15 ml
1 c.	.24 liters (lt) or 250 milliliters
1 gal.	3.8 lt

 

Temperatures
32° F	freezing point of water	0° C
180° F	simmering point of water	82° C
212° F	boiling point of water	100° C
240° F	soft ball stage for sugar syrup	116° C
260° F	hard ball stage for sugar syrup	127° C
300° F	hard crack stage for sugar syrup	149° C
338° F	sugar caramelizes	170° C

 

Emergency Substitutions
1 c. cake flour	1 c. minus 2 Tbsp all-purpose flour
1 Tbsp. cornstarch	2 Tbsp. all-purpose flour
1 tsp. baking powder	1/2 tsp. cream of tarter plus 1/4 tsp. baking soda
1 package active dry yeast	1 cake compressed yeast or 2 1/4 tsp. yeast
1 c. sugar	1 c. packed brown sugar or 2 c. powdered sugar
1 c. honey	1 1/4 c. sugar plus 1/4 c. liquid
1 c. corn syrup	1 c. sugar plus 1/4 c. liquid
1 square (1 oz.) unsweetened chocolate	3 Tbsp. unsweetened cocoa powder plus 1 Tbsp. shortening or cooking oil
1 c. buttermilk	1 cup plain yogurt, or 1 Tbsp. Lemon juice or vinegar plus enough whole milk to make 1 cup (let stand 5 minutes before using), or 1 c. whole milk plus 1 3/4 tsp. cream of tartar
1 c. light cream	1 Tbsp. melted butter plus enough milk to make 1 c.