Liquid Measure | Equals | Equals |
2 Tbsp. | 1 fluid ounce | |
3 Tbsp. | 1 jigger | 1.5 ounces |
1/4 cup | 2 fluid ounces | |
1/2 cup | 4 fluid ounces | |
1 cup | 8 fluid ounces | |
Temperature conversion
To convert Fahrenheit to Centigrade
1. Subtract 32
2. Multiple by 5
3. Divide by 9
To convert Centigrade to Fahrenheit
1. Multiply by 9
2. Divide by 5
3. Add 32
To scale your recipes up or down: Converting recipe quantities seems like a mystery but once you know the number of servings you wish to serve, and you know how many servings the recipe you are using creates the conversion is quite simple.
To find your conversion factor (the number that you are going to use to scale up or scale down) simply divide the desired number of servings by the original number of servings.
Example One:
Recipe serves 6 but you want to serve 12.
Divide 12 by 6 to get a conversion factor of 2
12/6 = Conversion factor of 2
Example Two:
Recipe serves 12 but you want to serve 8.
Divide 12 by 8 to get conversion factor of .25
12/8 = conversion factor of 0.25
Once you know the conversion factor you can scale up or down by multiplying each ingredient of a recipe by the conversion factor.
Multiply Pounds by 16 to get total ounces
Example: 3 Lb. X 16 oz. = 48 oz.
Multiply Quarts by 32 to get total fluid ounces
Example: 2 Qt. x 32 oz. = 64 oz.
Multiply Cups by 8 to get total fluid ounces in a cup
Example: 3 cups X 8 oz. = 24 fl. oz.
Multiply Cups by 16 to get total tablespoons dry weight
Example: 2 cups X 16 Tb. = 32 Tb.
Multiply Gallons by 4 quarts -
Example: 5 G X 4 Qt. = 20 Qt.
Converting to Larger Units
Divide ounces by 16 to get total pounds
Example: 56 oz./ 16 ounces = 3 Lb. 8 oz.
Divide fluid ounces by 32 to get fluid quarts
Example: 16 Qt./4 = 4 quarts
Divided dry tablespoons by 16 to get total cups
Example: 20 Tb./16 = 1 ¼ C
Additional Information: Culinary Measurement Guide
