A Visual Guide to Converting Recipe Measurements
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Cooking from a recipe can be tricky sometimes, especially if you're halving or doubling the ingredients on the fly. Our handy measurement conversion chart will help you accurately convert recipe measurements in a flash. Everything from a dash to a gallon are laid out to help in your cooking endeavors.
While Americans typically do their measurements by volume, almost everyone else relies on the more dependable metric weight system for accurate recipe measuring. Converting to or from a certain measurement can make or break a recipe. To get consistent recipe results, whether you’re cutting a recipe in half or doubling a recipe for a crowd, it's always a good idea to follow a conversion chart to take out some of the guesswork.
To accurately measure, always be sure to use cup and spoon measures for dry or solid ingredients and liquid measuring cups for wet ingredients. When measuring dry, always spoon in the ingredient to avoid over packing the cup. For wet, be sure to place the cup on a flat surface and check the measurement at eye-level for accuracy.
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Instead of eyeballing, or yet again searching "How do I double a recipe?" or "How many cups are in a gallon?" just print out this handy chart to stick on the fridge for accurate and helpful recipe conversion.
Cut it out and hang it on your fridge, or tape it to the inside of your spice cabinet for easy viewability when you're elbow deep in flour and milk.
Can Size Conversion Chart for Ingredients in Recipes
You've been looking forward to making grandma's sauce recipe—it's an heirloom, passed down from generation to generation, one that your grandmother cooked and that you are committed to making a part of your family's favorite dishes. But some of the measurements aren't quite making sense—like what is a "no. 10 can"?
When it comes to modern recipe ingredient lists, we are familiar with the measurements of the ingredient listed, as well as the size of the can when applicable—for example, 1 can (15-ounce) tomato paste. But older recipes might just list a can size—which is not a weight or volume measurement but just a name or number—and little else. This is particularly tricky if you're making grandma's traditional recipe for the first time and you aren't sure how much of an ingredient should be included, or if you are downsizing a recipe meant to feed a crowd and have no idea how to cut a "no. 3 squat" can in half.
Luckily, there is a way to convert these old-fashioned can sizes into something more familiar.
Cake and Baking Pan Size Conversions
Trying to fit a square cake into a round pan? Find out how much batter you&aposll need. Here&aposs a handy-dandy infographic to help you out:
If you have an unusual pan size and would like to figure out its capacity, measure the amount of water it takes to fill the pan.
- Compare that measurement to the volumes in our chart (or the cake pan size listed in your recipe) to determine how much batter you&aposll need.
- To ensure a cake rises evenly, you should only fill your pans to the half-way mark.
- The baking time may change as well, so it is imperative that you keep a watchful eye on your cake, and check for doneness using your preferred method.
- It&aposs always better to have a little extra batter, rather than not enough. Once you&aposve filled the pans half-full, use any remaining batter to bake a few cupcakes.
Baking Pan Conversion Chart
Recipe Calls For
1 (8 x 4)-inch loaf pan 1 (9-inch) round cake pan 1 (9-inch) pie plate
2 (8 x 4-inch) loaf pans 1 (9-inch) tube pan 2 (9-inch) round cake pans 1 (10-inch) Bundt pan 1 (11 x 7-inch) baking dish 1 (10-inch) springform pan
1 (8-inch) round cake pan 1 (8 x 4-inch) loaf pan 1 (11 x 7-inch) baking dish
2 (8 x 4-inch) loaf pans 1 (9-inch) tube pan 2 (8-inch) round cake pans 1 (10-inch) Bundt pan 2 (11 x 7-inch) baking dishes 1 (10-inch) springform pan
2 (8-inch) round cake pans 1 (9-inch) tube pan 1 (10-inch) springform pan
5 (8-inch) round cake pans 3 or 4 (9-inch) round cake pans 2 (10-inch) springform pans
2 (9-inch) round cake pans 2 (8-inch) round cake pans 1 (10-inch) Bundt pan
3 (9-inch) round cake pans 2 (10-inch) pie plates 2 (9-inch) deep dish pie plates 4 (8-inch) pie plates 2 (9x5-inch) loaf pans 2 (8-inch) square baking dishes 2 (9-inch) square baking dishes
1 (9x13-inch) baking dish 2 (9-inch) round cake pans 2 (8-inch) round cake pans 1 (9-inch) tube pan 2 (11x7-inch) baking dishes 1 (10-inch) springform pan
11 x 7 x 2-inch baking dish
1 (8-inch) square baking dish 1 (9-inch) square baking dish 1 (9-inch) round cake pan
9 x 13 x 2-inch baking dish
1 (10-inch) Bundt cake pan 2 (9-inch) round cake pans 3 (8-inch) round cake pans 1 (10 x 15-inch) jellyroll pan
10 x 15 x 1-inch jellyroll pan
1 (10-inch) Bundt pan 2 (9-inch) round cake pans 2 (8-inch) round cake pans 1 (9 x 13-inch) baking dish
1 (9 x 2-inch) deep dish pie plate 1 (10-inch) pie plate 1 (8-inch) square baking dish 1 (9-inch) square baking dish
1 (8-inch) round cake pan 1 (11 x 7-inch) baking dish
1 (10-inch) round cake pan 1 (10-inch) springform pan 2 (8-inch) round cake pans 2 (9-inch) round cake pans
2 (8 x 4-inch) loaf pans1 (9-inch) tube pan 2 (9-inch) round cake pans 1 (10-inch) Bundt pan 2 (11 x 7-inch) baking dishes 2 (8-inch) round cake pans
1 (9 x 2-inch) deep dish pie plate 1 (9 x 5-inch) loaf pan 2 (8-inch) pie plates
1 (11 x 7-inch) baking dish 1 (9 x 2-inch) deep dish pie plate 1 (9 x 5-inch) loaf pan 2 (8-inch) pie plates
Quantities by Weight vs. Quantities by Volume
Most recipes in the United States measure ingredients by volume rather than weight, while elsewhere in the world, it's more common for ingredients to be listed by metric weight. For example, a recipe developed in a U.S. test kitchen might call for 3 tablespoons of butter, while a similar recipe from Europe might list this quantity as 40 grams. For this reason, it's a good idea for anyone who does a lot of cooking to own a good metric kitchen scale in order to make use of any recipe you might come across. While it is possible to convert metric quantities to volume quantities for most ingredients, you'll find yourself looking up individual ingredients frequently. Here are some of the conversions for regularly used ingredients:
- Unbleached all-purpose flour: 1 cup = 4 1/4 ounces = 120 grams
- Self-rising flour: 1 cup = 4 ounces = 113 grams
- Baking powder: 1 teaspoon = 4 grams
- Baking soda: 1/2 teaspoon = 3 grams
- Butter: 1/2 cup =1 stick (8 tablespoons)= 4 ounces = 113 grams
- Sugar (granulated white): 1 cup = 7 ounces = 198 grams
A number of online tools are available for other ingredients that are often measured by volume.
Measuring ingredients by weight is generally a better, more accurate method than measuring by volume, especially with ingredients like flour, which often may become compacted during storage.
Note: for this lesson, it helps if students have some experience dividing and multiplying fractions
Step One: Introduction to Adjusting a Recipe with Ratios
Explain to students that they will practice adjusting ingredients to match serving sizes and convert units measured in cups to ounces.
Explain to students that when cooking, it often makes sense to be able to adjust recipes and be flexible with measuring tools. For example, someone making Irish oats for breakfast might want to make a single serving (as opposed to the serving suggestion which is intended for several people), and might only have a baby bottle available for measuring (which lists ounces, but not cups).
If a recipe calls for a cup of oats and four cups of water to serve four people, the person cooking would need to know that for a single serving, she would divide the numbers by four to get a single serving. To do this using a ratio, the cook might write the following:
4 cups water ( ÷ 4) = 1 cup water
For one serving, the recipe calls for a ratio of 1: ¼ (1 cup of water: ¼ cup oats)
Using their bags of dried foods, students will calculate the ratio of water to food for a single serving size of the food item.
Step Two: Using Ratios to Convert Units of Measurement
Write the following ratio on the board:
Ask students to pair up and take a package of dried items, a baby bottle and water.
Explain to students that it is important to know the number of ounces in a cup so that in a situation where a recipe calls for measurement in cups (but they can only measure in ounces), they can still accurately follow a recipe.
Demonstrate how to convert cup measurements to ounces by creating ratios:
If 1 cup = 8 oz., how many ounces are in ½ cup? ¼ cup?
1: 8 = ½: x (half of 1 is ½ half of 8 is 4, so there are 4 ounces in ½ cup)
1:8= ¼: x (one quarter of 1 is ¼, one quarter of 8 is 2, so there are 2 ounces in ¼ cup)
Note: if teacher and students are comfortable using the cross-multiplication method of solving a proportion, this may be a useful method in converting units as well)
For hands-on practice, students can pour water or dried food into the baby bottles to demonstrate each measurement ratio, measuring using the ounce markers on the baby bottle and noting how many ounces are in each cup-based measurement. If you are comfortable with students marking on baby bottles, it may help them to mark each cup measurement physically on the bottle at the appropriate ounce marker.
Step Three: Ratio and Hands-On Measurement Practice
Give students time to practice writing ratios for their measurements and converting the measurements into ounces before measuring out the dried food items and adding them to pots with water. Teacher will ask students to convert the measurements on the bags to make a single serving, a serving size for two, three and four. Students will divide or multiply the ratio of dried food items to water by the appropriate numbers to match serving sizes, and will then use ratios to convert cup measurements into fluid ounces.
Serving of 4= 1 cup lentils to 3 cups water (given on bag)
Serving of 1: Divide ratio of 1: 3 by 4 to find one serving size, which gives you ¼ cup lentils and ¾ cup water
Convert cups to ounces: 1 cup: 8 oz.
Single serving: 1:8 = ¼:2 (2 ounces of lentils) 1:8 = ¾: 6 (6 ounces of water)
Single serving ratio of lentils to water (in ounces): 2 oz. lentils : 6 oz. water (2:6)
Depending on your preference, students can just practice measuring and pouring dried food and water into pots, or you may want to provide the opportunity to cook and taste the items to see if students measured correctly (rice cookers and vegetable steamers work well in this situation).
All food operations have waste and trim that must be factored into the cost of doing business. Wasting resources, whether they are food, labor, or utilities, wipes out profit and, along with theft, is a major reason why food operations fail. The job of a good chef is to manage resources and minimize waste by monitoring usage and keeping detailed records.
Useable trim has a value to a foodservice operation. A creative chef finds ways to use trim and leftovers. Using trim and leftovers adds to the bottom line. Reducing waste and repurposing leftovers also saves by lowering costs for waste removal.
Vegetable trim can be used in stocks
Meat scraps can be used in ground meats or for stock preparation
Oil and fat can be recycled
Compost unusable vegetable trimmings
Cooking Conversions Charts
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1 thought on &ldquoCooking Measurements Conversions&rdquo
Recipe for upgrading 15.25 oz. cakes mixes to 18.25 oz. cake mixes. I got this from the lady who writes the food column for the Sun Sentinel newspaper in Ft. Lauderdale.
1 and 1/2 cups flour, 1 cup sugar, 2 tsp. baking powder, 1/4 tsp. baking soda. Mix well and store in jar or other container. To upsize a white cake add 6 TBS, to the mix and follow directions on the box. DO NOT alter any other ingredients. To make a chocolate cake upgrade SUBSTITUTE the 6 TBS. of the white mix with 6 TBS. of unsweetened cocoa powder. Again, DO NOT change any other ingredients.
Choosing Pans for Muffins and Quick Breads
The right pan, of course, depends on the volume of batter the recipe makes. I don&rsquot usually keep exact measurements of batter, but it&rsquos easy to know from the yield of the recipe how to make the change to muffins or loaves.
For a recipe that makes 12 standard muffins, you&rsquoll get 1 standard loaf. Let&rsquos start by qualifying what &ldquostandard&rdquo means. A standard muffin pan has 1-cup capacity cavities. Mini muffin pans have a smaller capacity, while jumbo muffin pans have a larger capacity. (We&rsquoll talk more about those another time.)
As for a standard loaf pan, you may get different answers depending on the source. Some consider a 9&Primex 5&Prime standard, while others opt for 8 & 1/2&Primex 4 & 1/2&Prime. I usually use a 9&Primex 5&Prime pan, which is what I specify in most of my quick bread recipes. If your pan is the smaller version of standard, then just be careful not to overfill your pan. Stick to the rule of filling your pans 3/4 full, and you&rsquoll be fine almost all of the time.
These are the pans I have and most often use:
The Quick Version
Adapted from Lazyman’s tek on the DMT-nexus
For those of you that don’t like the look of all those steps, and just want to get your DMT out of your plant as quickly as possible (without worrying about purity or yield), here’s a simpler protocol:
- DMT-containing plant such as Mimosa hostilis root bark
- Lye (granulated sodium hydroxide)
- Vinegar (for safely cleaning up Lye spills)
- Naphtha VM&P (if unavailable, 40-60 Petroleum Ether can be used)
- Personal safety: safety goggles and rubber gloves
- Large ceramic mixing bowl (5L)
- Potato masher
- Large measuring jug (2L)
- Large glass baking dish
- Break up 400-500g of Mimosa hostilis root bark and put it in a mixing bowl. Make sure the bark only fills half the bowl.
- Slowly add 200g of lye to 2-3L of water. NOTE: lye can cause chemical burns and should be treated with care. Neutralise any spills with vinegar. Wear gloves and safety glasses.
- Add your lye solution into the mixing bowl with the root bark. Wait an hour.
- Use your potato masher to stir and mash up your root bark for 20-30 minutes.
- Pour 250ml of naphtha into the bowl and mix for another 20-30 minutes.
- Let the solvent separate out to the top of the mixture for a few minutes.
- Pour the top, clear solvent layer off into your glass baking dish. Avoid getting any of the lower, dark layer in the dish.
- Evaporate the solvent by blowing air from your fan across the baking dish.
- The remaining powder is your smokeable DMT.
METRIC CONVERSION GUIDE
U.S. Units Canadian Metric Australian Metric
1/4 teaspoon 1 mL 1 ml
1/2 teaspoon 2 mL 2 ml
1 teaspoon 5 mL 5 ml
1 tablespoon 15 mL 20 ml
1/4 cup 50 mL 60 ml
1/3 cup 75 mL 80 ml
1/2 cup 125 mL 125 ml
2/3 cup 150 mL 170 ml
3/4 cup 175 mL 190 ml
1 cup 250 mL 250 ml
1 quart 1 liter 1 liter
1 1/2 quarts 1.5 liters 1.5 liters
2 quarts 2 liters 2 liters
2 1/2 quarts 2.5 liters 2.5 liters
3 quarts 3 liters 3 liters
4 quarts 4 liters 4 liters
U.S. Units Canadian Metric Australian Metric
1 ounce 30 grams 30 grams
2 ounces 55 grams 60 grams
3 ounces 85 grams 90 grams
4 ounces (1/4 pound) 115 grams 125 grams
8 ounces (1/2 pound) 225 grams 225 grams
16 ounces (1 pound) 455 grams 500 grams
1 pound 455 grams 1/2 kilogram
Note: The recipes in this cookbook have not been developed or tested using metric measures. When converting recipes to metric, some variations in quality may be noted.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This METRIC CONVERSION GUIDE recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.