Measurements and Conversions (Temperature and Recipe)

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.

 

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.

Converting to Smaller Units (Culinary Math)

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