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 = 1/16 cup = 15 ml
2 tablespoons = 1/8 cup = 1 ounce = 30 ml
4 tablespoons = 1/4 cup = 2 ounces = 59 ml
5 1/3 tablespoons = 1/3 cup = 2 2/3 ounces = 79 ml
8 tablespoons = 1/2 cup = 4 ounces = 118 ml
10 2/3 tablespoons = 2/3 cup = 5 1/3 ounces = 158 ml
12 tablespoons – 3/4 cup = 6 ounces = 177 ml
16 tablespoons = 1 cup = 8 ounces = 237 ml
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
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
Pan Conversions from inch to centimetre
1 inch = 2.5 cm
2 inches = 5 cm
3 inches = 7.5 cm
4 inches = 10 cm
5 inches = 12.5 cm
6 inches = 15 cm
7 inches = 17.5 cm
8 inches = 20 cm
9 inches = 22.5 cm
10 inches = 25 cm
11 inches = 27.5 cm
12 inches = 30 cm
Ingredient Equivalents
Butter
1 stick = 4 ounces = 8 tablespoons = 1/2 cup
4 sticks = 16 ounces = 32 tablespoons = 2 cups
Chocolate
1 ounce = 1/4 cup grated
6 ounces chips = 1 cup chips
1 pound cocoa = 4 cups cocoa
Creams
Half and half = 1/2 milk + 1/2 cream = 10 1/2% to 18% butterfat
Light cream = 18% butterfat
Light whipping cream = 26% to 30% butterfat
Heavy cream = whipping cream = 36% or more butterfat
Double cream = clotted or Devonshire cream = 42% butterfat
Eggs
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
Flour
1 pound = 4 cups all-purpose or bread flour = 4 3/4 cups cake flour
1 cup sifted cake flour = 7/8 cup sifted all-purpose flour
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
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