Below are some of the most common cooking measurements conversions
Remember, wherever you are in the part of the world, these cooking measurements conversion charts will come in very handy.
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Weights and Measures
3 tsp
4 tbsp
5 tbsp+1 tsp
8 tbsp
16 tbsp
2 cup
4 cup
2 quarts
1 oz
8 oz
4 tbsp
5 tbsp+1 tsp
8 tbsp
16 tbsp
2 cup
4 cup
2 quarts
1 oz
8 oz
1 tbsp
1/4 cup
1/3 cup
1/2 cup
1 cup
1 pint
1 quart = 2 pints
1/2 gallon = 8 cups
28 g = 2 tbsp
1 cup
1/4 cup
1/3 cup
1/2 cup
1 cup
1 pint
1 quart = 2 pints
1/2 gallon = 8 cups
28 g = 2 tbsp
1 cup
Oven Temperatures
Temperature(ºF) Term
250º-275º
300º-325º
350º-375º
400º-425º
450º-475º
500º-525º
300º-325º
350º-375º
400º-425º
450º-475º
500º-525º
very low
slow
moderate
hot
very hot
extremely hot (broil)
slow
moderate
hot
very hot
extremely hot (broil)
Egg Math
5 whole eggs
12 eggyolks
8 eggwhites
12 eggyolks
8 eggwhites
1 cup
1 cup
1 cup
1 cup
1 cup
Butter or Margarine
1 pound
1/2 pound
1 stick
2 cups
1 cup = 1 bar
1/2 cup
Other Useful Cooking Measurements Conversions
1 envelope unflavored gelatin
250 grams whipping cream
1 cup sifted all-purpose flour
1 cup sifted cake flour
1 oz unsweetened chocolate
1 cup whole milk
250 grams whipping cream
1 cup sifted all-purpose flour
1 cup sifted cake flour
1 oz unsweetened chocolate
1 cup whole milk
1 tbsp
1 cup
1 cup + 2 tbsp sifted cake flour
1 cup – 2 tbsp sifted all-purpose flour
3 tbsp cocoa + 1 tbsp fat
1/2 cup evaporated milk + 1/2 cup water
1 cup
1 cup + 2 tbsp sifted cake flour
1 cup – 2 tbsp sifted all-purpose flour
3 tbsp cocoa + 1 tbsp fat
1/2 cup evaporated milk + 1/2 cup water
