Following are some useful tables
for converting many common (and less common) measurement units that are found
in some recipes.
Both Liquid Measures and Dry
Measures are based on volume, or cubic (length, width, and height) dimensions, i.e.
the amount of space something occupies, rather than how much it weighs.
Although liquid and dry measurement systems share some common terms, they are
indeed two separate systems of measurement.
The most prevalent measurement terms common to both liquid and dry
measurement are the pint and quart, although they are not of equal volume. The liquid measurement is normally assumed
for both terms unless modified by the word “dry”. Although not used here, the
term dry gallon is sometimes used, and equals 4 dry quarts.
Dry measurement is usually
reserved for items such as produce, where the primary measure is the
bushel. However, many items are sold in
much smaller quantities, and are as such, packaged as dry pints, dry quarts,
and less commonly, dry gallons. Berries, such as strawberries and blueberries
are often sold in dry pint and quart containers. A cube shaped dry-pint container of berries would measure just
under 3-1/4” per side, and a cube shaped dry-quart container would measure
about 4” on each side. (determined by
taking the cube-root of the “cu in” volume of a dry pint and quart respectively
– using a suitable calculator*)
Also look for a common “factor”
between a liquid and dry measurement, such as volume in cubic inches or ml or
cc (no, not pints and quarts) For example, if a recipe calls for 1 dry pint of
berries, (and you have a measuring cup) solve as follows using a regular 1 or 2
cup measure. Find 1 dry pint (in the
dry measure table) = 33.6 cu in. Then, in the liquid measure table find 1 cup =
14.4 cu in. 33.6 cu in / 14.4 cu in /
cup = 2-1/3 cups of berries.
Liquid Measure Conversions
(Volume)
|
|
tsp.
|
tbsp.
|
fl.
Oz.
|
c
|
pt
|
qt
|
gal
|
cu
in
|
ml
|
|
1 teaspoon =
|
1
|
1/3
|
1/6
|
1/48
|
1/96
|
---
|
---
|
0.3
|
5
|
|
1 tablespoon =
|
3
|
1
|
1/2
|
1/16
|
1/32
|
1/64
|
---
|
0.9
|
15
|
|
1 fluid ounce. =
|
6
|
2
|
1
|
1/8
|
1/16
|
1/32
|
1/128
|
1.8
|
30
|
|
1 cup =
|
48
|
16
|
8
|
1
|
½
|
¼
|
1/16
|
14.4
|
240
|
|
1 pint =
|
96
|
32
|
16
|
2
|
1
|
1/2
|
1/8
|
28.8
|
470
|
|
1 quart =
|
---
|
64
|
32
|
4
|
2
|
1
|
1/4
|
57.8
|
950
|
|
1 gallon =
|
---
|
256
|
128
|
16
|
8
|
4
|
1
|
231
|
3785
|
|
1 liter =
|
203
|
67.6
|
33.8
|
4.226
|
2.113
|
1.057
|
0.264
|
61
|
1000
|
Cup Equivalence Table:
|
Needed
|
Use
|
Equivalent fl. oz.
|
|
1/6 cup
|
2 tbsp + 2 tsp
|
1-1/3 fl. oz.
|
|
1/4 cup
|
4 tbsp
|
2 fl. oz.
|
|
1/3 cup
|
5 tbsp + 1 tsp
|
2-2/3 fl. oz.
|
|
½ cup
|
8 tbsp
|
4 fl. oz.
|
|
2/3 cup
|
10 tbsp + 2 tsp
|
5.1/3 fl. oz.
|
|
¾ cup
|
12 tbsp
|
6 fl. oz.
|
|
1 cup
|
16 tbsp
|
8 fl. oz.
|
Dry Measure Conversions (Volume)
|
|
Pt.(d)
|
Qt.(d)
|
Peck
|
Bushel
|
Cu.
In.
|
liter
|
|
1 pint (dry) =
|
1
|
1/2
|
1/16
|
1/64
|
33.6
|
0.55
|
|
1 quart (dry) =
|
2
|
1
|
1/8
|
1/32
|
67.2
|
1.10
|
|
1 peck =
|
16
|
8
|
1
|
1/4
|
537.6
|
8.8
|
|
1 bushel =
|
64
|
32
|
4
|
1
|
2150.4
|
35.24
|
|
1 cubic foot =
|
51.428
|
25.714
|
6.428
|
3.214
|
1728
|
28.32
|
Weight (Avoir - metric)
|
|
g
|
oz
|
kg
|
lb
|
Gram =
|
1
|
0.03527
|
.001
|
---
|
|
Ounce =
|
28.35
|
1
|
0.02835
|
1/16
|
|
Kilogram =
|
1000
|
35.27
|
1
|
2.205
|
|
Pound =
|
453.6
|
16
|
0.4536
|
1
|
Length (US – metric)
|
|
mm
|
in
|
ft
|
m
|
Millimeter =
|
1
|
25.4
|
0.00328
|
0.001
|
|
Inch =
|
25.4
|
1
|
0.08333
|
0.0254
|
|
Foot =
|
304.8
|
12
|
1
|
0.3048
|
|
Meter =
|
1000
|
39.37
|
3.28
|
1
|
Millimeters x 25.4 =
inches
Meters x 39.37 = inches
Abbreviations:
|
c =
|
cup
|
|
l =
|
liter
|
|
cc =
|
Cubic centimeter
|
|
lb =
|
pound
|
|
cu. in =
|
Cubic inch
|
|
m =
|
meter
|
|
fl oz =
|
Fluid ounce
|
|
ml =
|
Milli-liter
|
|
ft =
|
foot
|
|
mm =
|
millimeter
|
|
g =
|
gram
|
|
oz =
|
Ounce
|
|
gal =
|
Gallon (US)
|
|
pt =
|
pint
|
|
kg =
|
kilogram
|
|
qt =
|
quart
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Other useful relationships:
1 liter = 1000 ml = 1000 cc
Dry units (dry pints, quarts,) x
1.1636 = fluid units.
Temperature Conversion:
|
Degrees C
|
Degrees F
|
|
Degrees C
|
Degrees F
|
|
-17.8
|
0
|
|
110
|
230
|
|
0
|
32 water freezes
|
|
120
|
248
|
|
10
|
50
|
|
130
|
266
|
|
20
|
68
|
|
140
|
284
|
|
30
|
86
|
|
150
|
302
|
|
40
|
104
|
|
160
|
320
|
|
50
|
122
|
|
170
|
338
|
|
60
|
140
|
|
180
|
356
|
|
70
|
158
|
|
190
|
374
|
|
80
|
176
|
|
200
|
392
|
|
90
|
194
|
|
220
|
428
|
|
100
|
212 water boils
|
|
260
|
500
|
F (Fahrenheit) to C (Celsius)
Conversion: Subtract 32, then divide by 1.8.
C = (F-32) / 1.8
C (Celsius) to F (Fahrenheit)
Conversion: Multiply by 1.8, then add 32 . F = C * 1.8 + 32
Oven Temperature Terms:
|
Terms
|
Degrees
F
|
|
Very slow oven
|
250 - 275
|
|
Slow oven
|
300
|
|
Moderately slow oven
|
325
|
|
Moderate oven
|
350
|
|
Moderately hot
|
375
|
|
Hot oven
|
400-425
|
|
Very hot oven
|
450 - 475
|
|
Extremely hot oven
|
500 +
|
|
|
|
Please Note: This information is provided without
warranty of any kind. We believe the
information is correct but errors are possible.
* Your computer probably has a
scientific calculator function available within the operating system’s
accessories, such as Microsoft Windows Accessories.
