Your Guide to Cooking and Baking Conversions
It’s exciting to try new recipes, like whole grain bagels recipe! It’s less exciting when your recipe calls for 5 milliliters of vanilla and you don’t know how to measure that. Don’t let these unfamiliar measurements scare you away from trying a new recipe though! Here are some basic conversions and equivalents that can help you with those recipes you aren’t quite sure about.
Basic Dry Ingredient Equivalents
1 Tablespoon = 3 teaspoons ⅛ cup = 2 Tablespoons ¼ cup = 4 Tablespoons ⅓ cup = 5 ⅓ Tablespoons 1 cup = 16 TablespoonsLiquid Ingredient Equivalents
1 cup (½ pint) = 8 fluid oz 2 cups (1 pint) = 16 fluid oz 4 cups (1 quart – 2 pints) = 32 fluid oz 8 cups (4 pints) – 64 fluid oz 16 cups (4 quarts – 1 gallon) = 128 fluid ozWeight
½ ounce = 14 g 1 ounce = 7 g 2 ounces = 57 g 8 ounces = 227 g 1 pound – 454 gVolume
1 teaspoon = 5 ml 1 tablespoon = 15 ml ¼ cup = 60 ml ⅓ cup = 80 ml 1 cup = 240 mlLength
⅛” = 3mm ¼” = 6mm ⅓” = 8mm 1” = 2.5 cmOven Temperatures
| Fahrenheit | Celcius |
|---|---|
| 225℉ | 110℃ |
| 250℉ | 120℃ |
| 275℉ | 135℃ |
| 300℉ | 150℃ |
| 325℉ | 165℃ |
| 350℉ | 175℃ |
| 375℉ | 190℃ |
| 400℉ | 205℃ |
| 425℉ | 220℃ |
| 450℉ | 230℃ |
| 475℉ | 245℃ |
| 500℉ | 260℃ |