I am not sure about you,
but when I need to know a conversion, I usually spend quite a bit of time
researching on the network, or digging through my cooking books. Now I
know where to look :-) I hope you find this as helpful as I do.
American Standard
|
American Standard
|
American Standard
|
American Standard (ounces)
|
Volume
|
Weight
|
Smidgen
|
1/2 pinch
|
1/32 teaspoon
|
|||
2 Smidgens
|
1 Dash
|
||||
Pinch
|
1/16th of a
tsp.
|
||||
Dash
|
1/8 teaspoon
|
.5 ml
|
|||
8 Dashes
|
1 tsp.
|
5 ml.
|
|||
¼ tsp
|
1ml
|
||||
½ tsp.
|
2ml
|
||||
¾ tsp.
|
4ml
|
||||
1 teaspoon
|
5 ml.
|
||||
1 Tablespoon
|
3 teaspoons
|
1/16 cup
|
½ ounce
|
15 ml.
|
14.5 grams
|
⅛ Cup
|
2 tablespoons
|
6 teaspoons
|
1 ounce
|
30 ml.
|
28.3 grams
|
¼ cup
|
4 tbsp.
|
12 tsp.
|
2 ounces
|
60 ml.
|
56.7 grams
|
⅓ cup
|
5 ⅓ tbsp.
|
16 tsp.
|
2.6 ounces
|
79 ml.
|
|
½ cup
|
8 tbsp.
|
24 tsp.
|
4 ounces
|
120 ml.
|
113.4 grams
¼ pound
1 stick of butter
|
⅔ cup
|
10 ⅔ tbsp.
|
32 tsp.
|
5 ⅓ ounces
|
158 ml
|
|
¾ cup
|
12 tbsp.
|
36 tsp.
|
6 ounces
|
180 ml.
|
170 grams
|
1 cup
|
16 tbps.
|
48 tsp.
|
8 ounces
½ pint
|
240 ml.
|
225 grams
½ pound
|
1 pint
|
32 tbsp.
|
2 cups
|
16 ounces
|
500 ml.
|
450 grams
1 pound
|
1 quart
|
2 pints
|
4 cups
|
32 ounces
|
95 liters
|
|
1 gallon
|
16 cups
|
4 quarts
8 pints
|
128 ounces
|
3.70 liters
|
|
8 quarts
|
1 peck
|
||||
4 pecks
|
1 bushel
|
Liquid Measures
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
2. Multiple by 5
3. Divide by 9
To convert Centigrade to
Fahrenheit
1.
Multiply by 9
2. Divide by 5
3. Add 32
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.
