FAHRENHEIT to CELCIUS

(F to C)
500 F
= 260 C
475 F
= 245 C
450
F to FLUID OUNCES
= 235 C (cup to
CUP
POUNDS
425 F
= 220toCGRAMS
fl. oz)
1/4
pound
400
F
== 205
1 cup
8 fl =C
oz112 grams
1/2
pound
=
375
F
=
190
C
3/4 cup
= 6 fl oz225 grams
3/4
pound
350
F
=
2/3 cup
= 180
5 fl =C
oz340 grams
1
pound
=
325
F
=
160
C
1/2 cup
= 4 fl oz450 grams
1,25
pound
300
F
=
1/3 cup
= 150
3 fl =C
oz560 grams
1,5
pound
=
275
F
=
135
C
1/4 cup
= 2 fl oz675 grams
2
pound
250
F
=
C 900
1 TBsp
= 120
0.5 =
fl
oz grams
2,25
pound
=
1
225
F
=
107
C
1 fl oz
= 2 TBsps = 6 kilogram
tsps
3 pound
= 1,35 kilograms
4,5 pound
= 2 kilograms

1 oz
2 oz
3,5 oz
4 oz
5 oz
6 oz
8 oz
9 oz
10 oz
12 oz
16 oz
18 oz
20 oz
24 oz
27 oz
36 oz
54 oz

CUP, TBSP and TSP to MILILITERS

(cup to ml)
1 cup
= 16
= 48
= 240
OUNCES to TBsps
GRAMS tsps
ml
grams = 36
3/4 cup = 28
= 12
= 180
= 56
grams
TBsps
tsps
ml
2/3 cup = 100
= 11grams = 32
= 160
= 112
grams tsps
TBsps
ml
1/2 cup = 140
= 8 grams = 24
= 120
= 168
grams tsps
TBsps
ml
1/3 cup = 225
= 5 grams = 16
= 80 ml
= 250
grams
TBsps
tsps
1/4 cup = 280
= 4 grams = 12
= 60 ml
= 340 grams
TBsps
tsps
= 450 grams
1 TBsp
= 3 tsps = 15 ml
= 500 grams
= 560 grams
= 675 grams
= 750 grams
= 1 kilogram
= 1,5 kilograms

BUTTER (CUP to STICKS to

OUNCES to GRAMS)
72 oz

= 2 kilograms

COCOA
1 cup

= 105 grams

3/4 cup

= 80 grams

2/3 cup

= 70 grams

1/2 cup

= 55 grams

1/3 cup

= 35 grams

1/4 cup

= 25 grams

1 TBsp

= 7 grams

* Weights may change according to

method used. Above are according
to spoon and level method.

1 cup

=2
= 8 oz
sticksFLOUR

= 230
gms

1 cup

= 140 grams

3/4 cup

= 105 grams

2/3 cup

= 95 grams

1/2 cup

= 70 grams

1/3 cup

= 50 grams

1/4 cup

= 35 grams

1 TBsp

= 10 grams

* Weights may change according to

method used. Above are according
to dip and sweep method.

GRANULATED SUGAR
1 cup

= 200 grams

3/4 cup

= 150 grams

2/3 cup

= 135 grams

1/2 cup

= 100 grams

1/3 cup

= 70 grams

1/4 cup

= 50 grams

1 TBsp

= 15 grams

* Weights may change according to method used.

Above are according to spoon and level method.

BROWN SUGAR
1 cup

= 220 grams

3/4 cup

= 165 grams

2/3 cup

= 145 grams

1/2 cup

= 110 grams

1/3 cup

= 75 grams

1/4 cup

= 55 grams

1 TBsp

= 15 grams

* Weights may change according to

method used. Above are according
to spoon and level method.

POWDERED SUGAR
1 cup

= 125 grams

3/4 cup

= 95 grams

2/3 cup

= 85 grams

1/2 cup

= 65 grams

1/3 cup

= 40 grams

1/4 cup

= 30 grams

1 TBsp

= 8 grams

* Weights may change according to

method used. Above are according
to spoon and level method.

CORNSTARCH

1 cup

= 125 grams

3/4 cup

= 95 grams

2/3 cup

= 85 grams

1/2 cup

= 65 grams

1/3 cup

= 40 grams

1/4 cup

= 30 grams

1 TBsp

= 8 grams

* Above are according to spoon

and level method.

BAKING POWDER
2+1/2 tsps

= 10 grams

2 tsps

= 8 grams

1+3/4 tsps

= 7 grams

1+1/2 tsps

= 6 grams

1+1/4 tsps

= 5 grams

1 tsp

= 4 grams

3/4 tsp

= 3 grams

1/2 tsp

= 2 grams

1/4 tsp

= 1 gram

BAKING SODA and TABLE SALT

2 tsps

= 14 grams

1+3/4 tsps

= 12grams

1+1/2 tsps

= 10grams

1+1/4 tsps

= 9 grams

1 tsp

= 8 grams

3/4 tsp

= 5-6 grams

1/2 tsp

= 4grams

1/4 tsp

= 2 gram

* Weights may change according to method used.

Above are according to dip and sweep method.

MILK
1 cup

= 245 grams

3/4 cup

= 185 grams

2/3 cup

= 165 grams

1/2 cup

= 120 grams

1/3 cup

= 80 grams

1/4 cup

= 60 grams

1 TBsp

= 15 grams

* Weights may change according to

method used. Above are according
to dip and sweep method.

YOGURT
1 cup

= 235 grams

3/4 cup

= 175 grams

2/3 cup

= 155 grams

1/2 cup

= 120 grams

1/3 cup

= 80 grams

1/4 cup

= 60 grams

1 TBsp

= 15 grams

* Weights may change according to

method used. Above are according

to dip and sweep method.

HEAVY CREAM
1 cup

= 235 grams

3/4 cup

= 175 grams

2/3 cup

= 155 grams

1/2 cup

= 115 grams

1/3 cup

= 80 grams

1/4 cup

= 60 grams

1 TBsp

= 15 grams

* Weights may change according to method used.

Above are according to dip and sweep method.

ALMOND/HAZELNUT/PISTACHIO
SLICED
1 cup

= 100 grams

3/4 cup

= 75 grams

2/3 cup

= 65 grams

1/2 cup

= 50 grams

1/3 cup

= 35 grams

1/4 cup

= 25 grams

1 TBsp

= 6 grams

* Weights may change according to method used.

Above are according to dip and sweep method.

ALMOND/HAZELNUT/PISTACHIO
MEAL/FLOUR
1 cup

= 150 grams

3/4 cup

= 115 grams

2/3 cup

= 100 grams

1/2 cup

= 75 grams

1/3 cup

= 50 grams

1/4 cup

= 40 gr ams

1 TBsp

= 10 grams

* Weights may change according to method used.

Above are according to dip and sweep method.

EGG
1 egg (without shell)

= 50 grams

1 egg yolk

= 20 grams

1 egg white

= 30 grams

YEAST SUBSTITUTION (FRESH to ACTIVE

DRY to INSTANT)
100 grams
fresh yeast

= 40-50 grams
active dry yeast

= 33 grams
instant yeast

Approximate U.S. Measurement Equivalents

Pinch/dash = 1/16 teaspoon
1/2 teaspoon = 30 drops
1/2 tablespoons = 1 1/2 teaspoons
1 tablespoon = 3 teaspoons = 1/2 fluid ounce
1/8 cup = 2 tablespoons = 1 fluid ounce
1 jigger = 3 tablespoons = 1 1/2 fluid ounces
1/4 cup = 4 tablespoons = 2 fluid ounces
1/3 cup = 5 tablespoons + 1 teaspoon = 2.67 fluid ounces
1/2 cup = 8 tablespoons = 4 fluid ounces
2/3 cup = 10 tablespoons + 2 teaspoons = 5.3 fluid ounces
3/4 cup = 12 tablespoons = 6 fluid ounces
1 cup = 16 tablespoons = 8 fluid ounces = 1/2 pint
1 pint = 2 cups = 16 fluid ounces
1 1/2 pints = 3 cups = 24 fluid ounces
1 quart = 2 pints = 4 cups = 32 fluid ounces
2 quarts = 4 pints = 8 cups = 64 fluid ounces
1 gallon = 4 quarts = 8 pints = 16 cups = 128 fluid ounces

Approximate Metric Volume Equivalents

1/2 teaspoon = 2.5 milliliters
1 teaspoon = 5 milliliters
2 teaspoons = 10 milliliters
1 tablespoon = 15 milliliters
2 tablespoons =1 fluid ounce = 30 milliliters
1/4 cup = 60 milliliters
1/3 cup = 80 milliliters
1/2 cup = 120 milliliters
2/3 cup = 158 milliliters
3/4 cup = 178 milliliters
1 cup = 240 milliliters
1 1/2 cups = 355 milliliters
2 cups (1 pint) = 480 milliliters
3 cups = 710 milliliters
4 cups (1 quart) = .96 liter (960 milliliters)
4 1/3 cups (1.06 quarts) = 1 liter (1000 milliliters)
4 quarts (1 gallon) = 3.84 liters
Approximate Metric Weight Equivalents
.035 ounce = 1 gram

1/4 ounce = 7 grams

1/2 ounce = 14 grams
3/4 ounce = 21 grams
1 ounce = 28 grams
1 1/2 ounces = 42.5 grams
2 ounces = 57 grams
3 ounces = 85 grams
4 ounces (1/4 pound) = 114 grams
5 ounces = 142 grams
6 ounces = 170 grams
7 ounces = 198 grams
8 ounces (1/2 pound) = 227 grams
16 ounces (1 pound) = 454 grams
2.2 pounds = 1 kilogram (1,000 grams)

For 1 Cup

You Can Substitute

butter

1 cup margarine OR 7/8 cup vegetable oil, lard, or

vegetable shortening

buttermilk

1 tablespoon lemon juice OR vinegar plus enough

milk to equal 1 cup (let stand 5 minutes) OR 1 cup
milk plus 1 3/4 teaspoon cream of tartar OR 1 cup
plain yogurt

cake flour

1 cup minus 2 tablespoons all-purpose flour

confectioners
(powdered or 10x)
sugar

1/2 cup plus 1 tablespoon granulated sugar

corn syrup

1 1/4 cup granulated sugar plus 1/3 cup water OR

honey OR 1 cup treacle syrup

cottage cheese

1 cup ricotta

crme frache

1/2 cup each sour cream and heavy cream

dark corn syrup

3/4 light corn syrup plus 1/4 cup light molasses

granulated sugar

1 3/4 cups confectioners sugar OR 1 cup packed

brown sugar OR 1 cup superfine sugar

half-and-half

1/2 cup light cream plus 1/2 cup whole milk or 1 1/2
tablespoon melted butter plus enough whole milk to
equal 1 cup

heavy cream

3/4 cup whole milk plus 1/3 cup melted butter

honey

1 1/4 cups granulated sugar plus 1/4 cup water

light brown sugar

1 cup granulated sugar plus 1 tablespoon molasses

OR 1/2 cup packed brown sugar plus 1/2 cup
granulated sugar

light cream

sifted all-purpose
flour

1 cup minus 2 tablespoons unsifted all-purposed flour

sifted cake flour

1 cup minus 2 tablespoons unsifted cake flour

sour cream

1 cup plain yogurt OR 1 tablespoon lemon juice plus

enough evaporated whole milk to equal 1 cup

whipped heavy
cream

3/4 cup ice-cold evaporated milk OR 4 ounces frozen

whipping dessert topping OR 1 1/4 ounce package
dessert topping mix, prepared

whole milk

1 cup nonfat milk plus 2 tablespoons melted butter OR

margarine OR 1/2 cup evaporated whole milk plus 1/2
cup powdered whole milk OR 1 cup soy milk

whole-wheat flour

1/8 cup all-purpose flour plus 2 tablespoons wheat

germ

yogurt

1 cup buttermilk OR 1 cup milk plus 1 tablespoon

lemon juice

3 tablespoons melted butter plus enough whole milk

to equal 1 cup/td>

mascarpone

1 cup regular cream cheese

molasses

3/4 cup dark-brown sugar plus 1/4 cup water

nonfat milk

1/3 cup nonfat dry milk plus 3/4 cup water

self-rising flour

1 cup all-purpose flour plus 1 1/2 teaspoons baking

powder and 1/8 teaspoon salt

For 1
Teaspoon

You Can Substitute

baking
powder,

1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar

OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk OR

double
acting

lemon juice
vanilla
extract

sour milk (reduce liquid in recipe by 1/2 cup) OR 1/4

teaspoon baking soda plus 3/8 cup molasses (reduce liquid
in recipe by 1/4 cup, adjust sweetener) OR 1 1/2 teaspoon
phosphate or tartrate baking powder

chips

margarine

1 egg white, large

2 tablespoons thawed frozen egg white OR 1

tablespoon powdered egg white plus 2 tablespoons
water

1 whole egg, large

2 egg yolks plus 1 tablespoon cold water or 3 1/2

tablespoons thawed frozen egg OR egg substitute OR
2 1/2 tablespoons each powdered egg white plus 2
tablespoons water

1/2 teaspoon vinegar

1-inch piece vanilla bean

Ingredient

You Can Substitute

1/4 ounce envelope

active dry yeast

1 scant tablespoon active dry yeast OR 1 (0.06ounce) cake compressed fresh yeast

1 ounce semisweet
chocolate

1/2 ounces unsweetened chocolate plus 1 tablespoon

granulated sugar

1 ounce (square)
unsweetened
chocolate

3 tablespoons unsweetened cocoa plus 1 tablespoon

melted butter or margarine

3 ounces milk
chocolate

2 1/2 ounces semisweet chocolate plus 1 ounce whole

milk powder plus 1 1/2 tablespoon sugar

6 ounces semisweet chocolate

Rounded 1/2 cup unsweetened cocoa plus 1/2 cup

granulated sugar plus 3 tablespoons melted butter OR

honey
1 tablespoon = 3/4 fl. ounce = 21.25 g.
1/4 cup = 3 fl. ounces = 85 grams
1/3 cup = 4 fl. ounces = 113 grams
1/2 cup = 6 fl. ounces = 170 grams
2/3 cup = 8 fl. ounces = 226 grams
3/4 cup = 9 fl. ounces = 255 grams
1 cup = 12 fl. ounces = 340 grams
corn syrup, dark or light
1 tablespoon = 3/4 fl. ounce = 20.5 grams
1/4 cup = 3 fl. ounces = 82 grams
1/3 cup = 4 fl. ounces = 109.3 grams
1/2 cup = 6 fl. ounces = 164 grams
2/3 cup = 8 fl. ounces = 218.6 grams
3/4 cup = 9 fl. ounces = 246 grams
1 cup = 11 1/2 fl. ounces = 328 grams
molasses
1/4 cup = 2 3/4 fl. ounces = 77.9 grams
1/3 cup = 3 3/4 fl. ounces = 103.8 grams
1/2 cup = 5 1/2 fl. ounces = 155.8 grams
2/3 cup = 7 1/2 fl. ounces = 207.4 grams
3/4 cup = 8 1/4 fl. ounces = 233.7 grams
1 cup = 11 fl. ounces = 311.6 grams

maple syrup
1 tablespoon = 3/4 fl. ounce = 20.5 grams
1/4 cup = 3 fl. ounces = 82 grams
1/3 cup = 4 fl. ounces = 109.3 grams
1/2 cup = 6 fl. ounces = 164 grams
2/3 cup = 8 fl. ounces = 218.6 grams
3/4 cup = 9 fl. ounces = 246 grams
1 cup = 12 fl. ounces = 340 grams

Sugar Substitutions
Instead of 1 Cup

You Can Use

confectioners
(powdered) sugar

1/2 cup plus 1 tablespoon granulated sugar

dark corn syrup

3/4 light corn syrup plus 1/4 cup light molasses

granulated sugar

1 3/4 cups confectioners sugar OR 1 cup packed

brown sugar OR 1 cup superfine sugar

honey

1 1/4 cups granulated sugar plus 1/4 cup water

light brown sugar

1 cup granulated sugar plus 1 tablespoon OR 1/2

cup packed brown sugar plus 1/2 cup granulated
sugar

light/dark corn syrup

1 1/4 cups granulated OR packed brown sugar plus

1/4 cup water

molasses

3/4 cup dark-brown sugar plus 1/4 cup water OR 1

cup honey

Sugars
Name

Definition

beet sugar

Sugar extracted from the sugar beet plant. Sugar

beets are easier to grow and more prolific than the
sugar cane plant.

brown sugar

A small-grained, granulated sugar that is combined

with molasses giving it a soft texture. Light brown
sugar has less molasses added than dark brown
sugar.

cane sugar

confectioners sugar

Sugar that is extracted from the sugar cane plant.

Raw cane sugar has a more pleasant flavor than raw
beet sugar, but it is more expensive to produce.
Granulated sugar that has been crushed into a fine
powder. A small amount of cornstarch is usually
added to prevent clumping.

corn syrup

Sweet syrup made from cornstarch. Dark corn syrup

has had caramel flavor and coloring added. Corn
syrup will inhibit crystallization of sugar.

decorating sugar
(sugar crystals,
sanding sugar, or
coarse sugar)

A sugar that has granules about four times larger

than regular granulated sugar. It is used for
decorating baked goods and often comes in a variety
of colors.

maple sugar

Sugar made from the syrup of the sugar maple tree.

maple syrup

A sweet syrup made from the sap of the hardwood

sugar maple and black maple.

muscovado

A dark, raw cane sugar with fine grains and a moist

texture.

turbinado

A coarse-grained granulated sugar that is less

refined. A small amount of molasses remains after
cleaning, giving turbinado sugar a light brown color.

molasses

A syrup by-product of processed cane sugar. It is

dark, viscous, and has a strong, distinctive flavor.

glucose

A simple sugar that occurs naturally in fruits,

vegetables, and honey and helps prevent sugar
recrystalization. It is used in doughs for sugar paste,
as well as other sugar-based products. It can be
made commercially by heating starch with various
acids.
A sweet-tasting carbohydrate that forms naturally in
the leaves, roots, stems or fruits of numerous plants.

demerara

A coarse-grained, light brown raw cane sugar from

the Demerara region of Guyana. It is relatively dry
and dissolves slowly.

granulated sugar

A highly refined cane or beet sugar that is most

common for table use and cooking. It is available in
various textures, as well as tablets and cubes.

sugar

A sweet, sticky liquid made by bees from the nectar

of flowers.

superfine

honey

A finely granulated sugar which dissolves almost

instantly in cold water. Superfine sugar can be

substituted for regular granulated sugar cup for cup.

castor sugar

A term used in Britain for superfine sugar.

dextrose

A form of glucose created when cornstarch is broken

down into a simple sugar by enzymes.

fructose

Occurs naturally in all fruits and in honey. It is

approximately twice as sweet as granulated sugar.

treacle, black

A thick, dark syrup with a strong, slightly bitter flavor.

It is very similar to dark molasses.

jaggery

A dark brown, raw Asian sugar with coarse, moist

grains and a strong molasses taste.