Teaspoon and Tablespoon Measures: Standard Measure 1 teaspoon 1 teaspoons 3 teaspoons 1 tablespoon 2 tablespoons 3 tablespoons 4 tablespoons Equals = = = = = = = Equivalent

Measure 1/3 tablespoon tablespoon 1 tablespoon; fluid ounce 3 teaspoons; fluid ounce 1/8 cup; 1 fluid ounce 1 jigger; 1 fluid ounces cup; 2 fluid ounces 1/3 cup cup; 4 fluid ounces 2/3 cup cup; 6 fluid ounces 1 cup; pint; 8 fluid ounces

5 tablespoons plus 1 = teaspoon 8 tablespoons 10 tablespoons plus 2 teaspoons 12 tablespoons 16 tablespoons = = = =

Cup Measures: Standard Measure 1/8 cup cup 1/3 cup 3/8 cup cup 2/3 cup 5/8 cup cup 7/8 cup 1 cup 2 cups 4 cups 8 cups 16 cups Equals = = = = = = = = = = = = = = Equivalent Measure 2 tablespoons; 1 fluid ounce 4 tablespoons; 2 fluid ounces 5 tablespoons plus 1 teaspoon cup plus 2 tablespoons 8 tablespoons; 4 fluid ounces 10 tablespoons plus 2 teaspoons cup plus 2 tablespoons 12 tablespoons; 6 fluid ounces cup plus 2 tablespoons 16 tablespoons; pint; 8 fluid ounces 1 pint; quart; 16 fluid ounces; 1 pound 2 pints; 1 quart; 32 fluid ounces 4 pints; 2 quarts; gallon; 64 fluid ounces 8 pints; 4 quarts; 1 gallon; 128 fluid ounces

Pint, Quart, Gallon, Peck, and Bushel Measures: Standard Measure pint 1 pint quart 1 quart 2 quarts 4 quarts 2 gills 2 dry gallons 4 dry pecks Equals = = = = = = = = = Equivalent Measure 1 cup; 8 fluid ounces 2 cups; quart; 16 fluid ounces 2 cups; 1 pint; 16 fluid ounces 4 cups; 2 pints; 32 fluid ounces 8 cups; 4 pints; gallon; 64 fluid ounces 16 cups; 8 pints; 1 gallon, 128 fluid ounces 1 cup 1 peck 1 bushel

Ounce and Pound Measures: Standard Measure 4 ounces 8 ounces 12 ounces 16 ounces Equals = = = = Equivalent Measure pound pound pound 1 pound

U.S. Standard Measure and Metric Conversion

The following chart is a guide for converting standard US measurements to metric measurements. The following conversions are approximate.

Formula: U.S. Standard Measure Ounces (oz) Pounds (lb) Teaspoons (tsp) Tablespoons (tbs) Fluid Ounces (fl oz) Cups (c) Multiply by 28.3495 0.454 4.93 14.79 29.573 236.59 0.236 Pints (pt) 473.18 0.473 Metric Measure Grams (g) Kilograms (kg) Milliliters (ml) Milliliters (ml) Milliliters (ml) Milliliters (ml) Liters (l) Milliliters (ml) Liters (l)

Quarts (qt)

946.36 0.94635

Milliliters (ml) Liters (l) Liters (l)

Gallons (gal)

3.776

Formula: Metric Measure Grams (g) Milliliters (ml) Liters (l) Multiply by 0.035274 0.0338 1.056688 U.S. Standard Measure Ounces (oz) Ounces (oz) Quarts (qt)

Volume Conversions (rounded for easier measuring): U.S. Standard Measure 1 teaspoon 2 teaspoons 1 tablespoon cup 1/3 cup cup 1 cup 4 cups (1 quart) 1.06 quarts 4 quarts (1 gallon) Equals = = = = = = = = = = Metric Measure 5 Milliliters 10 Milliliters 15 milliliters 59 milliliters 79 milliliters 118 milliliters 236 milliliters 0.944 liter 1 liter 3.8 liters

Weight Conversions (rounded for easier measuring): Ounces 1 ounce 4 ounces ( pound) 8 ounces ( pound) 16 ounces (1 pound) 2.2 pounds Equals = = = = = Grams 28 grams 113 grams 227 grams 454 grams 1 kilo

Fahrenheit and Centigrade (Celsius) Conversion

The following chart is a guide for converting from Fahrenheit to Centigrade. Round to the nearest 5 degrees for ease in setting your oven.

Formula: Convert Fahrenheit to Centigrade (Celsius) Subtract 32 from the Fahrenheit reading, multiply by 5, and then divide by 9 to find the Centigrade reading. For example: 160o F - 32 = 128; 128 5 = 640; 640 9 = 71.11o C; round down to 70o C. for the oven setting.

Convert Centigrade (Celsius) to Fahrenheit

Multiply the Centigrade reading by 9, divide by 5, and then add 32 to find the Fahrenheit reading. For example: 70o C 9 = 630; 630 5 = 126; 126 + 32 = 158o F; round up to 160o F for the oven setting.

Common Fahrenheit to Centigrade (Celsius) Conversions: Fahrenheit Equals Centigrade 50o F 60o F 75o F 80o F 95o F 100o F 104o F 122o F 212o F 225 F 250o F 275o F 300o F 302o F 325o F 350o F 375o F 400o F
o

= = = = = = = = = = = = = = = = = =

10o C 15.5o C 23.8o C 26.7o C 35o C 37.7o C 40o C 50o C 100o C 107.2o C 121o C 135o C 148.8o C 150o C 162.7o C 176.6o C 190o C 204o C

410o F 425o F 450o F 475o F 500o F 525o F 550o F 575o F 600o F

= = = = = = = = =

210o C 218o C 232o C 246o C 260o C 273.8o C 287.7o C 301.6o C 315.5o C

Oven Temperature chart, in Fahrenheit

Description: Cool Very Slow Slow Moderately Slow Moderate Moderately Hot Hot Very Hot Extremely Hot Temperature: 200o F 250o - 300o F 300o - 325o F 325o - 350o F 350o - 375o F 375o - 400o F 400o - 450o F 450o - 475o F 475o - 550o F or greater

Translating Old-Fashioned American Measurements

Old-Fashioned Measure Butter the size of a walnut Butter the size of an egg Coffee cup Dash Dessert spoon 60 drops Gill Pinch Salt spoon Teacup Tin cup Tumbler full Wine glass

Equals = = = = = = = = = = = = =

Modern Equivalent Measure 2 tablespoons cup 1 cup 1/8 teaspoon or a little less 1 teaspoons 1 teaspoon cup 1/16 teaspoon teaspoon cup 1 cup 2 cups cup

2 gills 8 quarts 4 pecks

= = =

1 cup 1 peck 1 bushel

Weight Conversions for Common Baking Ingredients

Baking is an exact science, and measuring ingredients by weight is far more accurate than measuring by volume. The following chart shows the conversion for common baking ingredients, per one cup measure. Dry Ingredients: Ingredient Flour, all purpose, dip and sweet Flour, all purpose, lightly spooned Flour, all purposes, sifted Flour bread, dip and sweep Flour, bread, lightly spooned Flour, bread, sifted Flour, cake, dip and sweep Flour, cake, lightly spooned Flour, cake, sifted Flour, self rising, dip and sweep Flour, self rising, lightly spooned Flour, whole wheat, dip and sweep Flour, whole wheat, lightly spooned Cocoa Powder, lightly spooned Ounces (oz) per cup 5 oz 4 oz 4 oz 5 oz 4 oz 4 oz 4 oz 4 oz 3 oz 5 oz 4 oz 5 oz 4 oz 3 oz

Cocoa Powder, Dutch Processed, lightly 4 oz spooned Chocolate Chips Chocolate Chips, mini Cornstarch, lightly spooned Malted milk powder Dry milk powder Oats, old faashioned Oats, quick cooking Sugar, granulated Sugar, confectioner's, unsifted Sugar, confectioner's, sifted Sugar, light or dark, firmly packed Sugar, turbinado Tapioca, quick cooking 7 oz 6 oz 4.2 oz 3 oz 4 oz 3 oz 3 oz 7 oz 4 oz 3 oz 8 oz 8 oz 6 oz

Liquid Sweeteners and Syrups: Ingredient Honey Corn syrup Maple syrup Molasses Ounces (oz) per cup 11 oz 11 oz 11 oz 11 oz

Liquids and Dairy: Ingredient Milk Buttermilk Heavy cream Sour cream Yogurt Mascarpone Sweetened condensed milk Cream cheese Clear fruit juice Ounces (oz) per cup 8 oz 8 oz 8 oz 8 oz 8 oz 8 oz 10 oz 9 oz 8 oz

Butter and Fats: Ingredient Butter, 1 tablespoon Butter, 2 tablespoons Butter, 4 tablespoons; cup; stick Butter, 8 tablespoons; cup; 1 stick Butter, 2 cups; 4 sticks Shortening Olive oil, canola oil, vegetable oil Ounces (oz) per cup oz 1 oz 2 oz 4 oz; pound 16 oz; 1 pound 6 oz 7 oz

Butter, 16 tablespoons; 1 cup; 2 sticks 8 oz; pound

Eggs, Raw, Large, Shelled Ingredient 1 large whole egg Measurement Ounces (oz) 1 oz

1 large yolk 16 large yolks 1 large white 8 large whites

1 tablespoon 1 cup 2 tablespoons 1 cup

2/3 oz 10 oz 1 oz 8.8 oz

Dried Fruits: Ingredient Apricots, California Cherries Cranberries Currants Dates Figs Pineapple Raisins Ounces (oz) per cup 5 oz 5 oz 4 oz 5 oz 5 oz 6 oz 5 oz 5 oz

Nuts, Raw, Shelled Ingredient Almonds, whole Almonds, slivered Almonds, sliced Almond Paste Cashews Hazelnuts (Filberts) Macadamia Nuts Peanuts Pecan halves Pine Nuts Pistachio Nuts Walnut halves Peanut Butter, smooth Coconut, sweetened, shredded Ounces (oz) per cup 5 oz 4 oz 3 oz 10 oz 4 oz 4 oz 5 oz 5 oz 4 oz 5 oz 4 oz 3 oz 9 oz 3 oz

Liquors Ingredient Ounces (oz) per cup

Amaretto Cognac Cointreau kahlua Kirsch Light Rum Myer's Dark Rum Vodka

8 oz 7.9 oz 8 oz 9.6 oz 7.8 oz 7.8 oz 7.7 oz 8 oz

BUTTER CREAM FROSTING Ingredients:

1/3 cup butter 1/4 teaspoon salt 1 teaspoon vanilla extract 1 pound (3 1/2 cups) confectioners sugar, sifted if it's organic or has visible lumps 3 to 4 tablespoons milk or light cream, or to make smooth and spreadable

Preparation: Cream butter, salt, and vanilla, beating with an electric mixer until light and fluffy. Add the confectioners' sugar gradually, beating after each addition. Add 3 tablespoons milk or light cream, beating until smooth. Beat in more milk until desired spreading consistency is reached and the frosting is spreadable. Makes about 2 1/3 cups of frosting, enough to frost tops and sides of of an 8-inch 2layer cake or a 10-inch tube or bundt cake, or about 1 dozen cupcakes.

CREAMY CHOCOLATE FROSTING

This is a great frosting to make when you're in a hurry. Be sure to beat until it begins to get firm, but don't overbeat. Ingredients:

1/4 cup butter 1 cup sugar 1/4 cup milk, low fat is fine 1/2 cup semisweet chocolate chips 1 teaspoon vanilla

Preparation: In a small saucepan, combine the butter, sugar and milk; bring to a boil. Boil for 1 minute. Remove from heat and stir in the chocolate chips and vanilla. Beat frosting with a handheld electric mixer until the frosting stiffens to a spreading consistency, but don't overbeat.

Makes enough to frost a 13x9-inch cake.

BUTTERCREAM FROSTING This is a fast and easy basic butter cream frosting recipe for cakes or cupcakes. This makes enough butter cream frosting for a 2-layer cake or about 12 cupcakes. Prep Time: 10 minutes Total Time: 10 minutes Ingredients:

1 cup butter, room temperature 3 cups confectioners' sugar 2 teaspoons vanilla extract 1 to 2 tablespoons milk or cream

Preparation: In a mixing bowl with electric mixer, combine the butter with confectioners' sugar. Beat on low speed until sugar is moistened, then beat on medium to high speed for about 2 minutes. Add the vanilla and 1 tablespoon of milk or cream and beat until smooth. Beat in more milk or cream, as needed for spreading consistency. This makes enough butter cream frosting for a 2-layer cake or about 12 cupcakes.

OLD FASHIONED VANILLA FROSTING

Ingredients:

1/2 cup whole milk 2 tablespoons flour pinch salt 1/2 cup granulated sugar 4 ounces butter, room temperature 2 teaspoons vanilla bean paste or vanilla extract

Preparation: Whisk milk, flour, and salt together in a saucepan over medium-low heat. Continue cooking, stirring constantly, until the mixture is very thick and bubbly. Remove from heat and let cool to room temperature.

Beat sugar and butter together until smooth and creamy. Beat in cooled flour mixture until the mixture is light and fluffy. Beat in the vanilla or vanilla bean paste.