Annie's Chamorro Kitchen

Here are some useful Conversion Charts.

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 = 1 standard coffee scoop
• 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
• 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

Weight Conversions:

Dry Ingredients:

• All-Purpose Flour: 1 cup = 4 1/2 oz
• Bread Flour: 1 cup = 4 1/2 oz
• Whole Wheat Flour: 1 cup = 4 1/2 oz
• Cake Flour: 1 cup = 4 oz
• Pastry Flour: 1 cup = 4 oz
• White Granulated Sugar: 1 cup = 7 oz
• Brown Sugar: 1 cup = 7 1/2 oz
• Powdered Sugar: 1 cup = 4 oz
• Chopped Nuts: 1 cup = 4 oz

Liquid Ingredients:

• Most liquids: 1 cup = 8 oz
• Water: 1 cup = 8 oz
• Milk: 1 cup = 8 oz
• Cream: 1 cup = 8 oz
• Yogurt: 1 cup = 8 oz
• Sour Cream: 1 cup = 8 oz
• Honey: 1 cup = 12 oz
• Oil: 1 cup = 7.5 oz
• Butter: 1 cup = 8 oz

Common Ingredient Equivalents:

Butter:

• 1 stick = 4 ounces = 8 tablespoons = 1/2 cup
• 4 sticks = 16 ounces = 32 tablespoons = 2 cups = 1 pound

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

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

Ingredient Substitutions:

• Baking Powder, double-acting, 1 teaspoon: 
  • substitute with 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar
• Butter, 1 cup:  substitute with
  • 1 cup mayonnaise
  • 1 cup vegetable shortening
  • 1 cup applesauce
• Buttermilk, 1 cup:
  • substitute with 1 tablespoon vinegar or lemon juice and enough milk to make 1 cup total liquid (mix and let stand for 5 minutes)
• Chocolate, unsweetened, 1 ounce:
  • substitute with 3 tablespoons cocoa powder plus 1 tablespoon butter/margarine/vegetable oil
• Egg, 1 large:  substitute with:
  • 2 tablespoons mayonnaise
  • 1 tablespoon ground chia seeds mixed with 3 tablespoons water (mix and let stand for 10 minutes)
  • 1/2 cup liquid egg substitute (like Egg Beaters)
• Flour, Cake, 1 cup:
  • substitute with 1 cup minus 2 tablespoons all-purpose flour
• Flour, Self-Rising, 1 cup:
  • substitute with 1 cup minus 2 teaspoons all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt
• Garlic, 1 clove:
  • substitute with 1/8 teaspoon garlic powder
• Powdered Sugar (or Confectioner’s Sugar), 1 cup:
  • substitute with 1 cup granulated sugar plus 1 tablespoon cornstarch (process in a food processor until powdery)

Common Abbreviations:

• Cup = c.
• Each = ea.
• Ounce = oz.
• Package = pkg.
• Pieces = pcs.
• Pound = lb. or #
• Tablespoon = T. or Tbsp.
• Teaspoon = t. or tsp.