Conversions and Equivalents

Below are some conversions and equivalents to help you with all of your baking and cooking needs.  The list is from Deb at Smitten Kitchen; and I am working to expand it so it will include weights and such for alternative flours, and vegan substitutions.  Though it’s still a work-in-progress, I wanted to go ahead and share it with all of you now.

Temperature Conversions

275°F = 140°C = gas mark 1
300°F = 150°C = gas mark 2
325°F = 165°C = gas mark 3
350°F = 180°C = gas mark 4
375°F = 190°C = gas mark 5
400°F = 200°C = gas mark 6
425°F = 220°C = gas mark 7
450°F = 230°C = gas mark 9
475°F = 240°C = gas mark 10

Volume Equivalents

60 drops = 1 teaspoon
1 dash = 1/16 teaspoon
1 pinch = 1/8 teaspoon
1 teaspoon = 1/3 tablespoon = 1/6 ounce
2 teaspoons = 2/3 tablespoon = 1/3 ounce
3 teaspoons = 1 tablespoon = 1/2 ounce
2 tablespoons = 1/8 cup = 1 ounce
4 tablespoons = 1/4 cup = 2 ounces
5 1/3 tablespoons = 1/3 cup = 2 2/3 ounces
8 tablespoons = 1/2 cup = 4 ounces = 1 gill
16 tablespoons = 1 cup = 8 ounces
2 cups =1 pint = 1/2 quart = 16 ounces
4 cups = 2 pints = 1 quart = 32 ounces
16 cups = 8 pints = 4 quarts = 1 gallon

Common Ingredient Equivalents

Butter  1 stick = 4 ounces = 8 tablespoons = 1/2 cup

4 sticks = 16 ounces = 32 tablespoons = 2 cups

Chocolate  1 ounce = 1/4 cup grated

6 ounces chips = 1 cup chips

1 pound cocoa = 4 cups cocoa

Creams  Half and half = 1/2 milk + 1/2 cream = 10.5 to 18 percent butterfat

Light cream = 18 percent butterfat

Light whipping cream = 30 to 26 percent butterfat

Heavy cream = whipping cream = 36 percent or more butterfat

Double cream = extra-thick double cream = clotted or Devonshire cream = 42 percent butterfat

Eggs  1 large egg (approximately) = 1 tablespoon yolk + 2 tablespoons white

1 cup = 4 jumbo = 4 to 5 extra-large = 5 large = 5 to 6 medium = 7 small

Flour  1 pound = 4 cups all-purpose or bread flours = 4 3/4 cups cake flour

1 cup sifted cake flour = 7/8 cup sifted all-purpose

1+ cup self-rising flour = 1 cup sifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt

Lemon   1 lemon = 1 to 3 tablespoons juice, 1 to 1 1/2 teaspoons grated zest

4 large lemons = 1 cup juice = 1/4 cup grated zest

Onion 1 pound = 2 1/2 cups sliced or chopped

Sugars 1 pound white = 2 cups white = 454 grams

1 pound packed brown = 2 1/4 cups packed brown

1 cup packed brown = 1 cup white

1 pound superfine sugar = 1 cup white sugar = 190 grams

1 pound powdered sugar = 3 1/2 to 4 cups 1 3/4 cups powdered sugar = 1 cup white sugar

1 cup powdered sugar = 80 grams 100 grams white sugar = 1/2 cup

Yeast 1 cake = 3/5 ounce = 1 packet dry = 2 1/4 to 2 1/2 teaspoons dry

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