Temperature Conversions
275°F = 140°C = gas mark 1
300°F
= 150°C = gas mark 2
325°F = 165°C = gas mark 3
350°F = 180°C = gas mark
4
375°F = 190°C = gas mark 5
400°F = 200°C = gas mark 6
425°F = 220°C =
gas mark 7
450°F = 230°C = gas mark 9
475°F = 240°C = gas mark
10
Volume Equivalents
60 drops = 1 teaspoon
1 dash
= 1/16 teaspoon
1 pinch = 1/8 teaspoon
1 teaspoon = 1/3 tablespoon = 1/6
ounce
2 teaspoons = 2/3 tablespoon = 1/3 ounce
3 teaspoons = 1 tablespoon
= 1/2 ounce
2 tablespoons = 1/8 cup = 1 ounce = 1 standard coffee scoop
4
tablespoons = 1/4 cup = 2 ounces
5 1/3 tablespoons = 1/3 cup = 2 2/3
ounces
8 tablespoons = 1/2 cup = 4 ounces = 1 gill
16 tablespoons = 1 cup
= 8 ounces
2 cups =1 pint = 1/2 quart = 16 ounces
4 cups = 2 pints = 1
quart = 32 ounces
16 cups = 8 pints = 4 quarts = 1
gallon
Ingredient-Specific
Equivalents
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
Lemon
1 lemon = 1
to 3 tablespoons juice, 1 to 1 1/2 teaspoons grated zest
4 large lemons = 1
cup juice = 1/4 cup grated zest
Onion
1 pound = 2 1/2 cups sliced or
chopped
Sugars
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
Yeast
1
cake = 3/5 ounce = 1 packet dry = 2 1/4 to 2 1/2 teaspoons dry