Need to convert cooking units or substitute baking ingredients? Refer to the tables below or try one of the online conversion tools.
Abbreviations
oz = ounce(s) fl oz = fluid ounce(s) lb = pound(s) ml = milliliter(s)
Cooking Unit Conversions
Note that the measurement conversions in the table below work perfectly for liquids, but not for solids. For example, a cup of flour weights only 4 or 5 ounces than 8. For solid ingredients, refer to Ingredient-based Cooking Unit Conversions
| 1 dash = 1/8 teaspoon 1 pinch =1/16 teaspoon 1 smidgen = 1/32 teaspoon | 1 pound = 16 ounces 1 quart = 2 pints 1 gallon = 4 quarts |
| Teaspoon | Tablespoon | Cup | ||
|---|---|---|---|---|
| 1 teaspoon = 1/3 tablespoons = 1/6 fl oz 2 teaspoon = 2/3 tablespoons = 1/3 fl oz 3 teaspoons = 1 tablespoon = 1/2 fl oz | 1 tablespoon = 1/16 cup = 1/2 fl oz = 15ml 2 tablespoons = 1/8 cup = 1 fl oz = 30 ml 3 tablespoons = 3/16 cup = 1 1/2 fl oz = 44 ml 4 tablespoons = 1/4 cup = 2 fl oz = 59 ml 6 tablespoons = 3/8 cup = 3 fl oz = 89 ml 8 tablespoons = 1/2 cup = 4 fl oz = 118 ml 16 tablespoons = 1 cup = 8 fl oz = 237 ml | 1/8 cup = 2 tablespoons = 1 fl oz = 30 ml 1/4 cup = 4 tablespoons = 2 fl oz = 59 ml 1/2 cup = 8 tablespoons = 4 fl oz = 118 ml 1 cup = 16 tablespoons = 8 fl oz = 237 ml 2 cups =1 pint = 1/2 quart = 16 fl oz = 473 ml 4 cups = 2 pints = 1 quart = 32 oz = 946 ml 16 cups = 8 pints = 4 quarts = 1 gallon = 64 fl oz = 3785 ml |
Imperial vs Metric
| Capacity | Weight | |||
|---|---|---|---|---|
| 1 ml | 1/5 teaspoon | 1 gram | .035 oz | |
| 5 ml | 1 teaspoon | 14 grams | 0.5 oz | |
| 15 ml | 1 tablespoon | 28 grams | 1 oz | |
| 30 ml | 1 fl oz | 56 grams | 2 oz | |
| 100 ml | 3.4 fl oz | 85 grams | 3 oz | |
| 237 ml | 1 cup = 0.24 liter | 100 grams | 3.5 oz | |
| 473 ml | 2 cups (1 pint) | 150 grams | 5.29 oz | |
| 0.95 liter | 4 cups (1 quart) | 200 grams | 7 oz | |
| 1 liter | 4.2 cups = 2.1 pints = 1.06 quarts = 0.26 gallon | 454 grams | 1 lb | |
| 3.8 liter | 4 quarts (1 gallon) | 500 grams | 1.10 lb | |
| 1 kilogram | 2 lb 3 oz |
Temperature
To convert temperatures in degrees Fahrenheit to Celsius, subtract 32 and multiply by 5/9. For example, (100°F – 32) * 5/9 = 38°C
To convert temperatures in degrees Celsius to Fahrenheit, multiple by 9/5 and add 32. For example, (50°C * 9/5) + 32 = 122°F
| Fahrenheit (°F) | Celsius (°C) | Gas Mark | Description |
|---|---|---|---|
| 70 | 20 | Room temperature | |
| 90 | 30 | Lukewarm | |
| 115 | 45 | Simmer | |
| 225 | 110 | 1/4 | Very cool |
| 250 | 130 | 1/2 | |
| 275 | 140 | 1 | Cool |
| 300 | 150 | 2 | |
| 325 | 170 | 3 | Very moderate |
| 350 | 180 | 4 | Moderate |
| 375 | 190 | 5 | |
| 400 | 200 | 6 | Moderate Hot |
| 425 | 220 | 7 | Hot |
| 450 | 230 | 8 | |
| 475 | 240 | 9 | Very hot |
Baking Ingredient Substitutions
| Baking Ingredient | Unit | Substitutions | ||
|---|---|---|---|---|
| Arrowroot | 1 tablespoon | 1 tablespoon cornstarch or potato starch OR 2 tablespoons all purpose flour | ||
| Baking powder | 1 tablespoon | 2 teaspoon baking soda + 1 teaspoon cream of tartar | ||
| Bread Crumbs, Dry | 1 cup | 1 cup crushed cracker crumbs, crushed cornflakes, or ground oats | ||
| Butter | 1 cup | 1/2 lb butter OR 2 sticks of butter OR 7/8 cup shortening + 1/2 teaspoon salt | ||
| Buttermilk | 1 cup | 1 scant cup milk at room temperature + 1 tablespoon white vinegar | ||
| Cake flour | 1 cup | 7/8 cup all-purpose flour + 1/8 cup cornstarch | ||
| Cheese, granted | 1 cup | 1/4 lb cheese | ||
| Chocolate, unsweetened | 1 oz (1 square) | 3 tablespoon unsweetemed cocoa + 1 tablespoon butter | ||
| Cornstarch (for thickening) | 1 tablespoon | 2 tablespoon all purpose flour OR 1 tablespoon potato starch, rice starch, or arrowroot | ||
| Corn Syrup | 1 cup | Boil 1 cup sugar with 1/4 cup water over low heat until syrupy | ||
| Cream, heavy | 1 cup | 3/4 cup whole milk + 1/3 cup butter | ||
| Cream, light | 1 cup | 7/8 cup milk + 3 tablespoon butter | ||
| Cream, half & half | 1 cup | 1 cup whole milk + 1 1/2 tablespoon butter | ||
| Cream, sour | 1 cup | 1 cup yogurt, (whole milk preferred) | ||
| Cream of Tartar | 1/2 teaspoon | 1/2 teaspoon white vinegar or lemon juice | ||
| Egg | 1 cup | 5 large eggs or 7 egg whites or 13 egg yorks | ||
| Flour, self-rising | 1 cup | 1 cup flour + 1 1/4 teaspoon baking soda | ||
| Flour, white, sifted | 4 cups | 3 cup whole wheat sifted | ||
| Honey | 1 cup | Boil 1 1/4 cup sugar with 1/4 cup water over low heat | ||
| Lemon Zest | 1 teaspoon | 1 teaspoon orange or lime zest OR 1/2 teaspoon lemon extract | ||
| Molasses | 1 cup | Boil 3/4 cup sugar with 1/4 cup water over low heat until syrupy | ||
| Sugar | 1 cup | 1 1/8 brown sugar OR 1 3/4 cup unsifted powdered sugar OR 2 1/4 cup sifted powdered sugar | ||
| Sugar, Brown | 1 cup | 1 cup white sugar + 3 tablespoon molasses | ||
| Sugar, Powdered | 1 cup | 1 table granulated sugar + 1/2 cup honey |