Measures
Dash	1/8 teaspoon (tsp.)
3 tsp.	1 Tablespoon (Tbsp.)
2 Tbsp.	1 fluid ounce (fl.oz.)
4 Tbsp.	2 fl.oz.	1/4 cup (c.)
5 1/3 Tbsp.	2 2/3 fl.oz.	1/3 c.
8 Tbsp.	4 fl.oz.	1/2 c.
16 Tbsp.	8 fl.oz.	1 c.
2 c.	16 fl.oz.	1 pint (pt.)
2 pt.	32 fl.oz	1quart (qt.)
4 c.	2 pt.	1 qt.
4 qt.	128 fl.oz.	1 gallon (gal.)
2 gal.	1 peck
4 pecks	1 bushel
Chicken	10 oz. Raw yields	7 oz. Cooked

Weight of Common Ingredients
Food	Weight of 1 Cup
All-purpose flour, sifted	5 oz.
Butter or solid shortening	8 oz.
Cake flour, sifted	3 1/2 oz.
Cheese, grated	4 oz.
Eggs, whole	8 oz.
Honey	12 oz.
Milk	8 oz.
Nuts, coarsely chopped	4 oz.
Sugar, granulated	7 oz.
Sugar, light brown, packed	7 1/2 oz.
Sugar, powdered	4 oz.
Vegetable oil	9 oz.

Metric Conversions
1 oz.	28.35 grams (g)
4 oz.	100 grams (g)
1 pound (lb.)	454 grams (g)
2.2 lb.	1 kilogram (kg)
1 tsp.	5 milliliters (ml)
1 Tbsp.	15 milliliters (ml)
1 c.	250 milliliters (ml)
1 pt.	600 milliliters (ml)
1 qt.	1 litre 200 milliliters
1 gal.	3.8 litre

Temperatures
32° F	freezing point of water	0° C
180° F	simmering point of water	82° C
212° F	boiling point of water	100° C
225° F		110° C
240° F	soft ball stage for sugar syrup	116° C
250° F		130° C
260° F	hard ball stage for sugar syrup	127° C
275° F		140° C
300° F	hard crack stage for sugar syrup	150° C
325° F		170° C
338° F	sugar caramelizes	175° C
350° F		180° C
375° F		190° C
400° F	Oven Moderately Hot	200° C
425° F	Oven Fairly Hot	220° C
450° F	Oven Hot	230° C
475° F	Oven Very Hot	240° C
500° F	Oven Extremely Hot	250° C

Substitutions
1 c. cake flour	1 c. minus 2 Tbsp all-purpose flour
1 Tbsp. cornstarch	2 Tbsp. all-purpose flour
1 tsp. baking powder	1/2 tsp. cream of tarter plus 1/4 tsp. baking soda
1 package active dry yeast	1 cake compressed yeast or 2 1/4 tsp. yeast
1 c. sugar	1 c. packed brown sugar or 2 c. powdered sugar
1 c. honey	1 1/4 c. sugar plus 1/4 c. liquid
1 c. corn syrup	1 c. sugar plus 1/4 c. liquid
1 square (1 oz.) unsweetened chocolate	3 Tbsp. unsweetened cocoa powder plus 1 Tbsp. shortening or cooking oil
1 c. buttermilk	1 cup plain yogurt, or 1 Tbsp. Lemon juice or vinegar plus enough whole milk to make 1 cup (let stand 5 minutes before using), or 1 c. whole milk plus 1 3/4 tsp. cream of tartar
1 c. light cream	1 Tbsp. melted butter plus enough milk to make 1 c.
Cilantro	Chinese Parsley or Fresh Green Coriander
1 Tbsp. cut fresh herbs	1 tsp. crumbled dried herbs or 1/4 to 1/2 tsp. ground dried herbs
1 tsp. poultry seasoning	3/4 tsp. ground sage and 1/4 tsp. ground thyme
1 tsp. italian seasoning	1/4 tsp. each of crumbled dried oregano; marjoram; basil and 1/8 tsp. rubbed sage
1 tsp. apple pie spice	1 tsp. cinnamon and 1/8 tsp. nutmeg
1 tsp. pumpkin pie spice	1 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. nutmeg and 1/8 tsp. allspice