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Temperature ConversionsMeasuring EquivalentsCommon Ingredient EquivalentsFreezer Storage TimesBaking Pan Sizes

Temperature Conversions

225 °F = 110 °C
250 °F = 120 °C
275 °F = 140 °C
300 °F = 150 °C
325 °F = 160 °C
350 °F = 180 °C
375 °F = 190 °C
400 °F = 200 °C
425 °F = 215 °C
450 °F = 230 °C
475 °F = 250 °C
500 °F = 260 °C

Measuring Equivalents

Dash = 1/16 teaspoon
Pinch = 1/8 teaspoon
3 teaspoons = 1 tablespoon
1/8 cup = 2 tablespoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons +1 teaspoon
1/2 cup = 8 tablespoons
2/3 cup =10 tablespoons +2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 16 tablespoons
1 cup = 48 teaspoons
1 cup = 8 fluid ounces
2 cups =1 pint
4 cups = 1 quart
16 ounces = 1 pound

Common Ingredient Equivalents

Butter

1 stick = 1/2 cup = 8 tablespoons
4 sticks = 2 cups = 32 tablespoons

Chocolate
1 ounce = 1/4 cup grated
1 cup chips = 6 ounces
4 cups cocoa = 1 pound cocoa

Eggs

1 large egg ≈ 1 tablespoon yolk + 2 tablespoons white
1 cup eggs = 4 jumbo= 4-5 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 cups 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 = 2-3 tablespoons juice, 1 to 1 1/2 teaspoons grated zest
4 large lemons ≈ 1 cup juice ≈ 1/4 cup grated zest

Sugars

2 cups white = 1 pound = 454 grams
2 1/4 cups packed brown = 1 pound
1 cup white = 1 cup packed brown
1 cup white = 1 pound superfine
4 cups powdered = 1 pound
1 cup white = 1 3/4 cups powdered
1 cup powdered = 80 grams
1/2 cup white = 100 grams

Yeast packets

1 packet = 2 1/4 teaspoon

Freezer Storage Times

Meat (Months)

Steaks: 6-12
Chops: 4-6
Joints: 9-12
Mince: 3-4
Bacon: 1
Sausages: 1-2
Soups: 4
Stocks: 4-6
Stews: 4-6

Fish (Months)

Lean: 6
Oily: 2-3
Breaded: 4-6
Cooked: 4-6
Smoked: 2
Seafood (shrimp, scallops, etc.): 2

Poultry (Months)

Whole: 1
Part: 6-9
Eggs (not in shell): 9

Dairy (Months)

Butter: 9
Margarine: 12
Ice Cream: 2
Cheese: 6
Yogurt: 1-2
*Tip: Cream, milk and mayonnaise do not freeze well.

Basics (months)

Rice: 6
Flour: 12
Bread: 3
Cakes: 2-3
Pastries: 4-6
Pizza: 1-2
Herbs: 12+
Spices: 12+
Nuts: 9-12
Tofu: 5
Fruit: 12
Vegetables: 8

Baking Pan Sizes

Rectangular

11 x 7 x 2 inches = 6 cups = 28 x 18 x 5 cm = 1.4 liters
13 x 9 x 2 inches = 4 cups = 33 x 23 x 5 cm = 3.3 liters

Round

8 x 2 inches = 6 cups = 20 x 5 cm = 1.4 liters
9 x 2 inches = 8 cups = 23 x 5 cm = 1.9 liters
10 x 2 inches = 1 cups = 25 x 5 cm = 2.6 liters

Square

8 x 8 x 2 inches = 8 cups = 20 x 20 x 5 cm = 1.9 liters
9 x 9 x 2 inches = 10 cups = 23 x 23 x 5 cm = 2.4 liters
10 x 10 x 2 inches = 12 cups = 25 x 25 x 5 cm = 2.8 liters

Loaf

8 x 4 x 2 1/2 inches = 4 cups = 20 x 10 x 6 cm = 948 mL
9 x 5 x 3 inches = 8 cups = 23 x 13 x 8 cm = 1.9 liters

*Please note: Conversions are not exact, they are rounded slightly for ease.

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3 Comments Add yours

  1. Ngan R. says:

    Thanks for this! Printing it out and keeping it in my binder. 🙂

    1. juliewold says:

      Awesome! Thank you! definitely one of those recipes I find myself making over and over again during the hot summer months. Enjoy! 🙂

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