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the basic kitchen: conversions and equivalents

U.S./Metric Weights and Measurescup

http://cinziamazzamakeup.com/?x=acquistare-levitra-contrassegno 1 pinch = less than 1/8 dry teaspoon

1 dash = 3 drops to 1/4 liquid teaspoon

1 teaspoon = 5 ml

3 teaspoons = 1 tablespoon = 1/2 liquid or dry ounce = 15 ml

2 tablespoons = 1 liquid or dry ounce = 30 ml

4 tablespoons = 1/4 cup = 2 liquid or dry ounces = 60 ml

5 1/3 tablespoons = 1/3 cup = 80 ml

8 tablespoons = 1/2 cup = 4 ounces = 120 ml

10 2/3 tablespoons = 2/3 cup = 160 ml

12 tablespoons = 3/4 cup = 180 ml

16 tablespoons = 1 cup = 8 ounces = 1/2 pound = 240 ml

32 tablespoons = 2 cups = 16 ounces = 1 pound

64 tablespoons = 4 cups = 1 quart = 32 ounces = 2 pounds

1 cup = 8 liquid ounces = 1/2 pint = 240 ml

2 cups = 16 liquid ounces = 1 pint = 480 ml

4 cups = 32 liquid ounces = 2 pints – 1 quart = .95 liter

16 cups = 128 liquid ounces = 4 quarts = 1 gallon = 3.8 liters

1 quart = 2 dry pints

8 quarts = 1 dry peck

4 pecks = 1 dry bushel

1 liquid quart = about 1 liter

http://maientertainmentlaw.com/?search=buy-viagra-on-internet Temperature Conversions

275°F = 140°C

300°F = 150°C

325°F = 165°C

350°F = 180°C

375°F = 190°C

400°F = 200°C

425°F = 220°C

450°F = 230°C =

475°F = 240°C

Specific Common Ingredient Equivalents

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1 stick = 4 ounces = 8 tablespoons = 1/2 cup

4 sticks = 16 ounces = 32 tablespoons = 2 cups

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1 ounce = 1/4 cup grated

6 ounces chips = 1 cup chips

1 pound cocoa = 4 cups cocoa

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Half and half = 1/2 milk + 1/2 cream = 10.5 to 18 percent butterfat

Light cream = 18 percent butterfat

Light whipping cream = 30 to 26 percent butterfat

Heavy cream = whipping cream = 36 percent or more butterfat

Double cream = extra-thick double cream = clotted or Devonshire cream = 42 percent butterfat

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1 large egg (approximately) = 1 tablespoon yolk + 2 tablespoons white

1 cup = 4 jumbo = 4 to 5 extra-large = 5 large = 5 to 6 medium = 7 small

http://maientertainmentlaw.com/?search=order-propecia-prescription Flour

1 pound = 4 cups all-purpose or bread flours = 4 3/4 cups cake flour

1 cup sifted cake flour = 7/8 cup sifted all-purpose

1 cup self-rising flour = 1 cup sifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt

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1 pound = 2 1/2 cups sliced or chopped

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1 medium ear equals about 3/4 cup corn kernels

10-ounce package frozen corn kernels equals about 1 3/4 cups corn kernels

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1 pound white = 2 cups white = 454 grams

1 pound packed brown = 2 1/4 cups packed brown

1 cup packed brown = 1 cup white

1 pound superfine sugar = 1 cup white sugar = 190 grams

1 pound powdered sugar = 3 1/2 to 4 cups

1 3/4 cups powdered sugar = 1 cup white sugar

1 cup powdered sugar = 80 grams

100 grams white sugar = 1/2 cup

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1 packet dry = 2 1/4 teaspoons dry

Bread/Cracker Crumbs

1 cup fine bread crumbs = 3 or 4 slices dried bread

1 cup fine saltine crumbs = 9 saltines

Rice

3 cups cooked rice = 1 cup uncooked rice


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1 comment

1 jalapeño jelly — Les Petites Gourmettes { 03.27.10 at 3:11 PM }

[…] equivalent charts”  Check it out sometime, and if you want to make that self-rising flour now, CLICK THIS LINK and it will take you to the conversion chart… scroll down until you see “Flour” and there it […]

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