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U.S. Weights and Measures
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| U.S. Weights and Measures | |||
| 1 pinch = | less than 1/8 teaspoon (dry) | ||
| 1 dash = | 3 drops to 1/4 teaspoon (liquid) | ||
| 3 teaspoons = | 1 tablespoon = 1/2 ounce (liquid and dry) | ||
| 2 tablespoons = | 1 ounce (liquid and dry) | ||
| 4 tablespoons = | 2 ounces (liquid and dry) = 1/4 cup | ||
| 5 1/3 tablespoons = | 1/3 cup | ||
| 16 tablespoons = | 8 ounces = 1 cup = 1/2 pound | ||
| 32 tablespoons = | 48 teaspoons | ||
| 64 tablespoons = | 16 ounces = 2 cups = 1 pound | ||
| 1 cup = | 32 ounces = 1 quart = 2 pounds | ||
| 2 cups = | 8 ounces (liquid) = 1/2 pint | ||
| 4 cups = | 16 ounces (liquid) = 1 pint | ||
| 16 cups = | 32 ounces (liquid) = 2 pints = 1 quart | ||
| 1 quart = | 128 ounces (liquid) = 4 quarts = 1 gallon | ||
| 8 quarts = | 2 pints (dry) | ||
| Approximate Equivalents | | Top | | ||
| 1 quart (liquid) = | about 1 liter | ||
| 8 tablespoons = | 4 ounces = 1/2 cup = 1 stick butter | ||
| 1 cup all-purpose pre-sifted flour = | 5 ounces | ||
| 1 cup stone ground yellow cornmeal = | 4 1/2 ounces | ||
| 1 cup granulated sugar = | 8 ounces | ||
| 1 cup brown sugar = | 6 ounces | ||
| 1 cup confectioners' sugar = | 4 1/2 ounces | ||
| 1 large egg = | 2 ounces = 1/4 cup = 4 tablespoons | ||
| 1 egg yolk = | 1 tablespoon + 1 teaspoon | ||
| 1 egg white = | 2 tablespoons + 2 teaspoons | ||
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Temperatures:
°Fahrenheit (F) = °Celsius (C) |
| Top | | ||
| -10°F = | -23.3°C (freezer storage) | ||
0°F = |
-17.7°C |
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| 32°F = | 0°C (water freezes) | ||
| 50°F = | 10°C | ||
68°F = |
20°C (room temperature) |
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| 100°F = | 37.7°C | ||
| 150°F = | 65.5°C | ||
| 205°F = | 96.1°C (water simmers) | ||
| 212°F = | 100°C (water boils) | ||
| 300°F = | 148.8°C | ||
| 375°F = | 190.5°C | ||
| 400°F = | 204.4°C (hot oven) | ||
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425°F = |
218.3°C |
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| 450°F = | 232°C (very hot oven) | ||
| 475°F = | 246.1°C |
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| 500°F = | 260°C (broiling) | ||
| | Top | | |||
| If you need to convert measurements into their equivalents in another system, here's how to do it. | |||
| Conversion Factors | |||
| ounces to grams: | multiply ounce figure by 28.3 to get number of grams | ||
| grams to ounces: | multiply gram figure by .0353 to get number of ounces | ||
| pounds to grams: | multiply pound figure by 453.59 to get number of grams | ||
| pounds to kilograms: | multiply pounds by 0.45 to get number of kilograms | ||
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ounces to milliliters: |
multiply ounce figure by 30 to get number of milliliters |
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| cups to liters: | multiply cup figure by 0.24 to get number of liters | ||
| Fahrenheit to Celsius: | subtract 32 from the Fahrenheit figure, multiply by 5, then divide by 9 to get Celsius figure | ||
| Celsius to Fahrenheit: | multiply Celsius figure by 9, divide by 5, then add 32 to get Fahrenheit figure | ||
| inches to centimeters: | multiply inches by 2.54 to get number of centimeters | ||
| centimeters to inches: | multiply centimeter figure by .39 to get number of inches | ||
| Conversion of Measures for Ingredients (USA = Europe) | | Top | | ||
| USA | Europe | ||
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Flour |
1/4 cup | 30 GM. | |
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1/2 cup | 60 GM. | |
| 1 cup | 125 GM. | ||
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Sugar or Butter |
1/4 cup | 60 GM. | |
| 1/2 cup | 125 GM. | ||
| 1 cup | 250 GM. | ||
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Liquids |
1/4 cup | 5 CL. | |
| 1/2 cup | 1.25 DL. | ||
| 3/4 cup | 1.8 DL. | ||
| 1 cup | 1.8 DL. | ||
| 4 cups (1 quart) | 1 Liter | ||
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