CONVERSIONS FOR COOKING

 

Equivalents for Different Types of Ingredients

(A standard cup measure of a dry or solid ingredient will vary in weight depending on the type of ingredient. A standard cup of liquid is the same volume for any type of liquid. Use the following chart when converting standard cup measures to grams (weight) or milliliters (volume))

Standard Cup

Fine Powder

(ex. flour)

Grain

(ex. rice)

Granular

(ex. sugar)

Liquid Solids

(ex. butter)

Liquid

(ex. milk)

1/2

70 g

75 g

95 g

100 g

120 ml

2/3

93 g

100 g

125 g

133 g

160 ml

3/4

105 g

113 g

143 g

150 g

180 ml

1

140 g

150 g

190 g

200 g

240 ml

1/8

18 g

19 g

24 g

25 g

30 m

1/4

35 g

38 g

48 g

50 g

60 ml

1/3

47 g

50 g

63 g

67 g

80 ml

 

Liquid Ingredients by Volume

Teaspoon

Tablespoon

Pint

Quart

Cup

Ounce

Milliliter

Liter

¼

1 ml

1/2

2 ml

1

5 ml

3

1 Tbsp

½ fl oz

15 ml

2 Tbsp

⅛ cup

1 fl oz

30 ml

4 Tbsp

¼ cup

2 fl oz

60 ml

5⅓ Tbsp

⅓ cup

3 fl oz

80 ml

8 Tbsp

¼ pt

½ cup

4 fl oz

120 ml

10⅔ Tbsp

⅔ cup

5 fl oz

160 ml

12 Tbsp

¾ cup

6 fl oz

180 ml

16 Tbsp

½ pt

¼ qt

1 cup

8 fl 0z

240 ml

1 pt

½ qt

2 cups

16 fl oz

480 ml

1 qt

4 cups

32 fl oz

960 ml

33 fl oz

1000 ml

1 lt

 

Cooking / Oven Temperatures

°Farenheit

°Celcius

Gas Mark

Water Freezes

32° F

0° C

Room Temperature

68° F

20° C

Boil Water

212° F

100° C

275° F

140° C

1

300° F

150° C

2

Bake

325° F

160° C

3

350° F

180° C

4

375° F

190° C

5

400° F

200° C

6

425° F

220° C

7

Grill

450° F

230° C

9

475° F

240° C

10

 

Dry Ingredients by Weight

(To convert ounces to grams, multiply the number of ounces by 30)

Ounce

Pound

Gram

1 oz

1/16 lb

30 g

4 oz

1/4 lb

120 g

8 oz

1/2 lb

240 g

12 oz

3/4 lb

360 g

16 oz

1 lb

480

 

Length

(To convert inches to centimeters, multiply the number inches by 2.5)

Inch

Foot

Yard

Centermeter

Meter

1”

2.5 cm

6”

1/2 ft

15 cm

12”

1 ft

30 cm

36”

3 ft

1 yd

90 cm

40”

100 cm

1m

 

Gelatin Conversion

Gelatin Type

Bloom

Grams per sheet or packet

Ounces per sheet or packet

Teaspoons per packet

Leaf Equivalent

Liquid it will set

Bronze (leaf)

125-155

3.3

2 cups soft

Silver (leaf)

160

2.5

Gold (leaf)

190-200

2

Platinum (leaf)

225

1.7 g

½ cup firm

Knox Powder

(1 packet)

225

0.5 g

¼ oz

2¼ – 2½ tsp

4 leaves silver bloom for firm

3 leaves silver bloom for soft

2 cups firm

3 cups soft

UK Gelatin Powder (like Dr Oetker)

250

12 g

4 leaves

1 pint or 570 ml

Powder Gelatin

225

2 sheets

1 tsp

¼ cup liquid

 

How to Use Gelatin

Steps

Powder

Gelatin

Inhibitors

1

Soften in Cold Water

Bloom in cold base liquid

Salt, acids, prolonged heating, high alcohol content above 40%, some tropical fruits like papaya, pineapple, peach, mango, ginger, guava and fig.

HEAT FRUITS BEFORE GELLING TO DESTROY INHIBITING ENZYME.

2

Squeeze out Excess Waer

Heat to 122°F

or 50°C

3

Add to hot warm liquid and whisk

Whisk to disolve

4

Heating above 140°F or 60°C will reduce setting power

Heating above 140°F or 60°C will reduce setting power

5

Strain and chill

Strain and chill