SYSTEMS OF MEASUREMENT

1. By Number
2. By Volume
3. By Weight

BY NUMBER
 Numbers are often used as measures of quantity where exact proportions are not
of critical importance
 It is quicker and easier to count than to weigh and measure
 Where units of food will remain identifiable in the end product
Example: 6 pieces of apple
3 whole eggs
1 head of onion
1 clove of garlic

BY VOLUME
 Volume is used mainly to measure liquids or fluids
 Since measuring a liquid volume can be translated into weight at the rate of 1 pint
at 1 pound

BY WEIGHT
 Is usually used for solids, especially where exact quantities are of critical
importance
 Is much more precise measurement than number because many product vary in
size
 Quantities of solids are usually expressed entirely in weight

YEILD
The number and size of servings listed on the recipe

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EQUIVALENTS
It is important in working with recipes to be thoroughly familiar with all the units of
measurement
It is also important to know the equivalents of each unit in terms of the others

Solid Measurement Weight Measurement

1 pinch = 1/8 t 1 pound = 16 oz.
1 cup = 16 T 1 ounce = 28.35 grams
1T = 3t 1 pound = 454 grams
1T = 15 ml = 15 g 1 kilogram = 2.2. pounds
1t = 5 ml = 5 g

Liquid Measurement Metric Conversion

0.946 quart = 1 litter 1 litter = 1000 ml
1 pint = 2 cups 1 centiliter = 100 ml
1 pint = 480 ml 1 deciliter = 10 ml
1 cup = 240 ml 1 kilogram = 1000 grams
1 teaspoon = 5 ml 1 centigram = 100 grams
1 tablespoon = 10 ml 1 decigram = 10 grams
1 gram = 1 ml
Conversion Chart:
Weight: 1 lb. = 16 oz.
1 kg = 2.2 lb
1 oz. = 28.33 g = 28 1/3 oz.

Volume: 1L = 33.8 fl. oz.

1 gal = 4 qt = 16 cups = 128 fl. Oz.
1 qt = 2 pt = 4 cups = 32 fl. Oz.
1 pt = 2 cups = 16 fl. Oz
1 cup = 8 fl. Oz = 266.66 ml
1 fl oz = 2 tbsp
1 tbsp = 3 tsp

Temperature:
Centigrade = (Fahrenheit – 32) / 1.8

Fahrenheit = Centigrade x 1.8 + 32

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 INGREDIENT SUBSTITUTIONS
Recipe Ingredient
1 tsp baking powder
1 cup bread crumbs
1 cup butter
1 cup buttermilk
6 oz. chocolate, semisweet
1 oz chocolate, unsweetened
1 tbsp cornstarch
1 cup corn syrup
1 cup cream or half and half
1 cup cream, heavy
1 cup cream, whipping
1 piece egg, large, whole
1 cup all purpose flour
1 cup cake flour
1 cup self rising flour
1 cup honey
1 cup milk, skim
1 cup milk, whole
1 cup sour cream
1 cup sugar, granulated
1 tbsp yeast, dry active
1 cup yogurt, plain
/LSPM
Recipe Substitutions
¼ tsp. baking soda + ½ tsp. cream of tartar
2/3 cups all purpose flour
1 cup margarine or
1 cup shortening + ½ tsp salt or
7/8 cup cooking oil + ½ tsp salt
1 tbsp vinegar or lemon juice + enough milk or plain yogurt
To make 1 cup; let stand for 5 minutes
6 tbsp unsweetened cocoa + 7 tbsp sugar + ½ cup
shortening
3 tbsp unsweetened cocoa + 1 tbsp oil
1 tbsp all purpose flour
¾ cup sugar + ¼ sup. Water
7/8 cup milk + 1 ½ tbsp. melted butter
¾ cup milk + 1 ½ tbsp. fat
2 cups whipped topping
4 tbsp. beaten egg
2 yolks + 1 tbsp water
½ tbsp cornstarch
1 cup minus 2 tbsp all purpose flour
1 cup all purpose flour + 1 ¼ tsp baking powder + ¼ tsp
salt
1 ¼ cups granulated sugar + ¼ cup liquid
1/3 cup instant non fat dry milk + water to make 1 cup or
½ cup evaporated milk + ½ cup water
2 tbsp melted butter + enough skim milk to make a cup
Or ½ cup evaporated milk + ½ cup water
Or 1/3 cup nonfat dry milk + water to make 1 cup + 1 tbsp
fat
1 cup yogurt or
1/3 cup butter + ¾ cup buttermilk
1 cup packed brown sugar
1 pack (1/4 oz) active dry yeast or
1 cake compressed yeast
1 cup buttermilk or 1 cup sour milk