Cooking Conversions

Volume (US)

1 tbsp = 3 tsp—0.5 fl oz

1 fl oz = 2 tbsp—6 tsp

¼ cup = 4 tbsp—2 fl oz

⅓ cup = 5⅓ tbsp—2.7 fl oz

½ cup = 8 tbsp—4 fl oz

1 cup = 16 tbsp—8 fl oz

1 pint = 2 cups—16 fl oz

1 quart = 2 pints—32 fl oz

1 gallon = 4 quarts—128 fl oz

1 dash = ⅛ tsp—Tiny amount

Volume (Metric)

1 tsp = 5 mL—Teaspoon

1 tbsp = 15 mL—Tablespoon

¼ cup = 60 mL—Quarter cup

⅓ cup = 80 mL—Third cup

½ cup = 120 mL—Half cup

1 cup = 240 mL—Full cup

1 pint = 473 mL—US pint

1 quart = 946 mL—US quart

1 gallon = 3.785 L—US gallon

Weight

1 oz = 28.35 g—Ounce to grams

4 oz = 113 g—Quarter pound

8 oz = 227 g—Half pound

1 lb = 454 g—16 ounces

2.2 lb = 1 kg—Pound to kilogram

100 g = 3.5 oz—Metric to imperial

250 g = 8.8 oz—Common metric amount

500 g = 1.1 lb—Half kilogram

Temperature

250°F = 120°C—Very low oven

275°F = 135°C—Low oven

300°F = 150°C—Low-moderate oven

325°F = 165°C—Moderate-low oven

350°F = 175°C—Moderate oven

375°F = 190°C—Moderate-high oven

400°F = 200°C—Hot oven

425°F = 220°C—Very hot oven

450°F = 230°C—Extremely hot oven

°F = (°C × 9/5) + 32—Conversion formula

Common Ingredients by Weight

1 cup flour = 125 g—All-purpose, spooned

1 cup sugar = 200 g—Granulated white

1 cup brown sugar = 220 g—Packed

1 cup powdered sugar = 120 g—Unsifted

1 cup butter = 227 g—2 sticks

1 cup honey = 340 g—Dense liquid

1 cup rice = 185 g—Uncooked, long grain

1 cup oats = 90 g—Rolled oats

1 cup cocoa = 85 g—Unsweetened

1 cup milk = 245 g—Whole milk

Substitutions

1 cup buttermilk—1 cup milk + 1 tbsp vinegar or lemon juice

1 cup cake flour—1 cup AP flour minus 2 tbsp + 2 tbsp cornstarch

1 cup self-rising flour—1 cup AP flour + 1½ tsp baking powder + ¼ tsp salt

1 egg (vegan)—¼ cup applesauce or 1 tbsp flax + 3 tbsp water

1 cup brown sugar—1 cup white sugar + 1 tbsp molasses

1 cup sour cream—1 cup plain yogurt

1 tbsp cornstarch—2 tbsp all-purpose flour (thickener)

1 cup heavy cream—¾ cup milk + ⅓ cup melted butter

Pan Sizes

8" round = 6 cups—20 cm

9" round = 8 cups—23 cm

10" round = 11 cups—25 cm

8×8" square = 8 cups—20×20 cm

9×9" square = 10 cups—23×23 cm

9×13" rect = 14 cups—23×33 cm

9×5" loaf = 8 cups—23×13 cm

12-cup muffin = ⅓ cup ea—Standard size

Cooking Times

Chicken breast (bake)—375°F, 20-25 min (165°F internal)

Whole chicken (roast)—425°F, 20 min/lb (165°F internal)

Salmon fillet (bake)—400°F, 12-15 min (145°F internal)

Beef steak (medium)—Pan sear 4-5 min/side (145°F internal)

Hard-boiled eggs—Boil, then 10-12 min covered, ice bath

Pasta (dried)—Boiling water, 8-12 min per pkg

White rice—2:1 water, simmer 18-20 min covered

Baked potato—400°F, 45-60 min (fork tender)

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