Cooking Conversions and Equivalents
This
file is from various sources.
Liquid Measure Equivalents (United States)
dash = less than 1/8 teaspoon (tsp)
1 teaspoon (tsp) = 1/3 tablespoon (Tbs)
1 Tbs = 1/16 cup, 3 tsp
2 Tbs = 1/8 cup, 1 fluid ounce
4 Tbs = 1/4
cup, 2 fluid ounces
8 Tbs = 1/2 cup, 4 fluid ounces, 1 gill
16 Tbs = 1 cup, 8 fluid ounces, 1/2 pint
1/4 cup =
4 Tbs
1/3 cup = 5 Tbs + 1 tsp
3/8 cup = 1/4 cup + 2 Tbs
1/2 cup = 8 Tbs
5/8 cup = 1/2 cup + 2 Tbs
2/3
cup = 10 Tbs + 2 tsp
3/4 cup = 12 Tbs
7/8 cup = 3/4 cups + 2 Tbs
1 cup = 8 fluid ounces, 1/2 pint
2 cups =
16 fluid ounces, 1 pint
4 cups = 2 pints, 1 quart
16 cups = 8 pints, 4 quarts, 1 gallon
United States Liquid
Measure Conversions
1 tablespoon = 16 ml, 1/2 fl US oz
1 cup = 225 ml, 8 fl US oz
1 pint = 450 ml, 16 fl US
oz
British Liquid Measure Conversions
1 teaspoon = 5 ml, 1/6 UK oz
1 dessertspoon = 10 ml, 1/3 UK oz
1
tablespoon = 15 ml, 2/3 UK oz (some sources say 17.8 ml
and 5/8 UK oz)
1 fluid oz = 28.4 ml, 1 UK oz, 0.96 US oz
1
gill = 5 UK oz
1 cup = 10 UK oz
1 pint = 570 ml, 20 UK oz
1 quart = 1140 ml, 40 UK oz, 38.5 US oz
Australian
Liquid Measure Conversions
1 tablespoon = 20 ml
Weight Conversions
1 ounce = 28.4 g (can usually be
rounded to 25 or 30)
1 pound (lb) = 454 g
1 kg = 2.2 pounds (lbs)
Miscellaneous
1 stick of butter
= 4 oz, 1/2 US cup, about 114 grams,
1/4 pound, 8 Tbs
1 oz cheese (grated) = 4
level tablespoons
1 oz cocoa or chocolate powder = 3 level tablespoons
1 oz coconut (desicated) = 4 level tablespoons
1 oz flour (unsifted) = 3 level tablespoons
1 oz sugar (castor/caster) = 2 level tablespoons
1 oz sugar (granulated)
= 2 level tablespoons
1 oz sugar (icing) = 2 1/2 level tablespoons
1 oz syrup (golden) = 1 level tablespoon
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High Altitude Conversions
Water boils
at a lower temperature than it does at sea
level, so things like pastas, vegetables, boiled
eggs, stews,
and rice take a little longer to cook.
Liquids
evaporate faster, so you need to add a little more
to start with.
Baked potatoes, casseroles
and large cuts of meat take longer
to cook through and may need a higher oven temperature
to
brown properly.
BAKED GOODS rise higher
and faster with weak cell walls.
Adding less leavening, sugar, and fat, and more
liquid and a
higher oven temperaure will compensate:
QUICK
BREADS and COOKIES: Reduce leavening agents such
as baking soda and powder by 15-25%. Increase
liquid by 2 Tb.
per cup. Reduce sugar by 3 Tb. per cup. Reduce
fat by 1-2 Tb.
per cup. Increase oven temperature by 25 degrees.
YEAST BREADS: Do not allow yeast dough to rise more than
double. An extra rising before shaping will improve
both flavor
and
texture. Increase oven temperature by 25 degrees.
Bread machines: If your dough seems too dry, add a couple
teaspoons of water. If your finished breads tend
to fall, reduce
yeast by 1/4 - 1/2 teaspoon.
SPONGE
CAKES AND MERINGUES: Do not over-beat egg whites
or the cell walls will collapse. Only take them
to soft peaks, regardless
of what the recipe advises. Reduce sugar by 3
Tb. per cup. Reduce fat
by 2 Tb. per cup. Increase oven temperature by
25 degrees.
CAKES: Reduce leavening agents such as baking soda and powder
by 20%. Increase liquid by 2 Tb. per cup. Reduce
sugar by 3 Tb. per cup. Reduce fat by 2 Tb. per cup. Add an extra egg. Increase oven
temperature by 25 degrees.
The rapid
evaporation factor means that microwave cooking
will be QUICKER for most things. The exception
being meats and
high density items such pasta, rice,etc. Cook
those items for 20%
longer.
When using a pressure cooker,
increase cooking time by 5% for
every 2000 feet in elevation.
Canned
goods require a longer processing time. (As a general
rule of thumb, add 3 minutes for each thousand
feet of elevation.
It is a good idea to contact your local Agriculture
Extension
agent for specific canning recommendations.)
Oil
for deep-frying should be slightly cooler (3 degrees per
1000 feet in elevation).
Dried beans are best cooked in a pressure cooker. The
lower
boiling point means that the water never even
gets hot enough to
really cook them through at the highest altitudes.
There is less humidity in the air, meaning that sugar syrups may
concentrate much more rapidly and may require
a little more liquid
to start with. The lower boiling point means that
stages such as soft-ball
and hard-crack will be reached faster and at a
lower temperature.
Candy making at high altitude is a tricky proposition
at best!
The best
way to do it is to bring water to a boil, record
the temperature,
and adjust the recipe as needed. For example,
water boils at sea level
at 212 degrees. If water boils in your area at
204 degress, which
is 8 degrees lower than at sea level, you will need to subtract
8 degrees from the instructions for any cooked
candy recipe.
It is impossible to provide exact guidance for all the different
altitudes and foods, but I hope these recommendations
will give
you a good start.
******************************
Oven Temperatures
Fahrenheit To
Celcius
32 F ............ 0 C
100 F ............ 40 C
125 F ............ 50 C
140 F ............ 60 C
150
F ............ 65 C
160 F ............ 70 C
175 F ............ 80 C
180 F ............ 82 C
200 F ............
95 C
212 F ............ 100 C
225 F ............ 110 C
240 F ............ 115 C
250 F ............ 120 C
275
F ............ 135 C
300 F ............ 150 C
320 F ............ 160 C
325 F ............ 165 C
350 F ............
175 C
375 F ............ 190 C
400 F ............ 205 C
425 F ............ 220 C
450 F ............ 230 C
475 F ............ 245 C
500 F ............ 260 C
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