Liquid or Volume Measurements

• 1 dash = 6 drops
• 1/4 teaspoon = 24 drops
• 1 teaspoon = 1/3 tablespoon = 5 ml
• 1 tablespoon = 3 teaspoons = ½ fluid oz = 15 ml, 15 cc
• 2 tablespoons = 6 teaspoons = 1 fluid oz = 30 ml, 30 cc
• 1/4 cup = 4 tablespoons = 2 fluid ozs. = 59 ml
• 1/3 cup =(5 tablespoons + 1 teaspoon) = 2 2/3 fluid ozs. = 79 ml
• 1/2 cup = 8 tablespoons = 4 fluid ozs. = 118 ml
• 2/3 cup = (10 tablespoons + 2 teaspoons) = 5 1/3 fl ozs. = 158 ml
• 3/4 cup = 12 tablespoons = 6 fluid ozs. = 177 ml
• 7/8 cup = 14 tablespoons = 7 fluid ozs. = 207 ml
• 1 cup = 16 tablespoons = 8 fluid ozs. = 1/2 pint = 237 ml
• 2 cups = 32 tablespoons = 16 fluid ozs. = 1 pint = 473 ml
• 4 cups = 32 fluid ozs. = 2 pints = 1 quart = 946 ml
• 1 pint = 2 cups = 16 fluid ozs. = 473 ml
• 1 quart = 2 pints = 4 cups = 32 fluid ozs. = 946 ml = 0.94 liters
• 1 gallon = 8 pints = 4 quarts = 128 fluid ozs. = 3785 ml = 3.7 liters
• 1 liter = 1.057 quarts = 1000 ml

Dry or Weight Measurements*

• 1 pinch = 1/8 teaspoon = .616 ml
• 1 ounce = 30 grams
• 2 ounces = 55 grams
• 3 ounces = 85 grams
• 4 ounces = 1/4 lb. = 125 grams
• 8 ounces = 1/2 lb. = 240 grams
• 12 ounces = 3/4 lbs. = 375 grams
• 16 ounces = 1 lb. = 454 grams
• 32 ounces = 2 lbs. = 907 grams
• 35.2 ounces = 2.2 lbs. = 1 kilogram = 1000 grams

* Be Careful... Always remember to double-check your recipe. There is a big difference between fluid ounces and dry ounces!

Metric to U.S. Conversions
Liquid:

• 1 ml = 0.033814 fluid ounces
• 1 deciliter = 3.3814 fluid ounces
• 1 deciliter = 0.21134 pints
• 1 deciliter = 6.76 tablespoons
• 1 deciliter = 0.10567 quarts
• 1 liter = 33.814 fluid ounces
• 1 liter = 2.1134 pints
• 1 liter = 0.26417 gallons
• 1 liter = 4.23 cups
• 1 liter = 1.0567 quarts
• 1 tablespoon = 14.787 ml
• 1 cup = 236.59 ml
• 1 pint = 473.18 ml
• 1 quart = 0.94635 liters
• 1 ml = 0.0676 tablespoons
• 1 teaspoon = 4.929 ml
• 1 fluid ounce = 29.57 ml
• 1 cup = 0.2366 liters
• 1 pint = 0.4732 liters
• 1 gallon = 3.7854 liters

Dry Weights:

• 1 gram = 0.035274 ounces
• 1 kg = 35.274 ounces
• 1 ounce =28.35 grams
• 1 pound = 0.454 kg
• 1 gram = 0.0022046 pounds
• 1 kg = 2.2046 pounds
• 1 pound = 453.59 grams

Substitutions for missing ingredients

• 1 ounce of chocolate = 3-4 Tbs. Cocoa + 1/2 Tbs butter.
• 1 Tbs. Of Cornstarch(thickening) = 2 Tbs. Flour
• 1 tsp. Baking Pwd. = 1/4 tsp. Baking Soda + 1/2 tsp. Cream of Tartar
• 1 tsp. Baking Pwd. = 1/2 Tbs Baking Soda + 1/2 cup Sour Cream
• 1/2 tsp. Baking Pwd. = 1 egg
• 1 cup Gran Sugar = 1 Cup Honey + reduce other Liquid 1/4 cup + bake 25 degree cooler.
• 3/4 cup Cracker Crumbs = 1 Cup Bread Crumbs
• 1 Pkg. Active Dry Yeast = 1 Cake of Compressed Yeast
• 1 Cup Sour/Butter Milk = 1 Tbs. Lemon Juice or Vinegar + enough sweet milk to measure 1 cup.
• 1 cup sweet milk = 1 cup buttermilk + 1/2 tsp. Baking Soda
• 1 cup Whole Milk = 1/2 cup Evaporated Milk + 1/2 cup Water
• 1 cup Whole Milk = 1 cup reconstituted dry milk + 1 Tbs Butter
• 1 cup Heavy Cream = 2/3 cup of milk and 1/3 cup of butter

General Oven Chart

• Very Slow Baking - 250-300 degrees
• Slow Oven - 300-325 degrees
• Moderate Oven - 325-350 degrees
• Medium Oven - 350-375 degrees
• Medium Hot Oven - 375-400 degrees
• Hot oven - 400-450 degrees
• Very Hot Oven - 450-500 degrees

Most baked products are baked between 350 – 400 degrees

Some baked products require a "quick" jump and bake at 450 degrees for part of the time then reduced to a lower temperature

Convection ovens will baked faster and burn quicker then regular ovens reduced the baking temperature 25 degrees and the baking time roughly 10 - 15 percent.

Temperature Conversion
Fahrenheit to Celsius
Subtract 32 / then multiply by 5 / then divide by 9.

Celsius to Fahrenheit
Multiply by 9 / then Divide by 5 / then add 32.

Guide to Baking Abbreviations

• C. = Cup
• t. / Tsp. = teaspoon
• Qt. = Quart
• Pt. = Pint
• Sm. = Small
• Lg. = Large
• T. / Tbs. / tbsp. = tablespoon
• oz / ozs. = Ounce or Ounces
• gal. = Gallon
• lb. / lbs = pound or pounds
• med. = Medium
• pkg. = Package