Conversion Tables

Cooking Equivalents & Conversions Page

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Tablespoon Conversions

16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup
2 cups = 1 pint
2 pints = 1 quart
3 teaspoons = 1 tablespoon
48 teaspoons = 1 cup

Dry Measuements
Flour (all-purpose) - 1 Cup = 100g = 4 ounces
Rice (raw) - 1 Cup = 225g = 8 ounces
Sugar (Granulated) - 1 Cup = 225g = 8 ounces

Liquid Measuements

1/4 teaspoon = 1 ml
1/2 teaspoon = 2 ml
1 teaspoon = 5 ml
1 tablespoon = 20 ml
1/4 cup = 60 ml
1/3 cup = 80 ml
1/2 cup = 125 ml
2/3 cup = 170 ml
3/4 cup = 190 ml
1 cup = 250 ml
1 quart = 1 liter

Weight Measuements

1 ounce = 30 grams
2 ounce = 60 grams
3 ounce = 90 grams
4 ounce = 125 grams
8 ounce = 225 grams
16 ounce = 500 grams

Temperature

Fahrenheit / Celsius
32 / 0
212 / 100
250 / 120
275 / 140
300 / 150
325 / 160
350 / 180
375 / 190
400 / 200
425 / 220
450 / 230
475 / 240
500 / 260

Oven Temperatures Fahrenheit Centigrade Gas mark Description
225 F 105 C 1/4 Very cool
250 F 120 C 1/2 ~
275 F 130 C 1 Cool
300 F 150 C 2 ~
325 F 165 C 3 Very moderate
350 F 180 C 4 Moderate
375 F 190 C 5 ~
400 F 200 C 6 Moderately Hot
425 F 220 C 7 Hot
450 F 230 C 8 ~
475 F 245 C 9 Very Hot

Ingredient Equivalents

1 egg = 3tbsp = 2 oz = 50 mL

1 egg yolk = 1 tbsp = 1 oz = 15 mL

1 egg white = 2 tbsp = 1 oz = 25 mL

8 to 10 egg whites = 1 cup = 250 mL

1 cup (250 mL) granulated sugar = 6 1/2 oz (165 g

1 lb (500 g) granulated sugar = 2 cups(500 mL)

1 oz (50g) granulated sugar = 2tbsp (25 mL)

1 lb (500 g) icing sugar = 3 1/2 cups (875 mL)

1 lb (500 g) brown sugar = 2 1/4 cups (550 mL) (packed)

4 tbsp (50 mL) flour = 1 oz (25 g)

1 lb (500 g) all purpose flour = 4 cups (1 L)

1 lb (500 g) cake flour = 4 1/2 cups (1.12L)

1 lb (500 g) margerine = 2 cups (500 mL)

16 tbsp margerine = 1 cup (250 mL)

4 tbsp margerine = 1/4 cup (50 mL)

4 cups (1 L) cocoa = 1 lb (500 g)

1 square chocolate = 1/4 cup (50 mL) grated

1 lemon = 2 tbsp (25 mL) rind and 3 tbsp (50 mL) juice

1 orange = 2 tbsp (25 mL) rind and 1/2 cup (125 mL) juice

1 tsp (5 mL) grated rind = 1/2 tsp (2 mL) lemon extract

3 cups (750 mL) raisins = 1 lb (500 g)

8 oz (250 g) marshmallows = 32 large = 3 1/4 cups (800 mL) mini

1 envelope gelatin = 1 tbsp (15 mL)

1 envelope will gel 2 cups (500mL) liquid

1 envelope dry granular yeast = 1 tbsp (15 mL)

1 tbsp (15 mL) fresh grated horseradish = 2 tbsp (25 mL) prepared

1 lb (500 g) cottage cheese = 2 cups (500mL)

2 oz (50 g) grated cheese = 1/2 cup (125 mL)

1 lb (500 g) Cheddar = 4 to 5 cups (1 L to 1.25 L) grated

12 graham wafers = 1 cup (250 mL) finely ground

1 slice bread = 1/4 cup (50 mL) dry = 1/2 cup (125 mL) soft bread crumbs

To check candy thermometer accuracy

To check candy thermometer accuracy, let stand 10
minutes in boiling water. Thermometer should read 212
degrees; if there is any variation, subtract or add to make
the same degree of allowance in testing candy.

                 Thread . . . . . . .230-234 degrees
                 Soft ball. . . . . .234-238 degrees
                 Medium ball. . . . .238-244 degrees
                 Firm ball. . . . . .244-248 degrees
                 Hard ball. . . . . 248-2254 degrees
                 Very hard ball . . .254-265 degrees
                 Light crack. . . . .265-285 degrees
                 Hard crack . . . . .290-300 degrees
                 Caramelized sugar. .310-338 degrees

In using the cold water test, use a fresh cupful of
cold water for each test. When testing, remove the candy
from the heat and pour about 1/2 teaspoon of candy into the
cold water. Pick the candy up in the fingers and roll into
a ball if possible.

In the SOFT BALL TEST the candy will roll into a soft
ball which quickly loses its shape when removed from the
water.

In the FIRM BALL TEST the candy will roll into a firm
but not hard ball. It will flatten out a few minutes after
being removed from water.

In the HARD BALL TEST the candy will roll into a hard
ball which has lost almost all plasticity and will roll
around on a plate on removal from water.

In the LIGHT CRACK TEST the candy will form brittle
threads which will soften on removal from the water.

In the HARD CRACK TEST the candy will form brittle
threads in the water which will remain brittle after being
removed from the water.

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