MEASUREMENTS AND CONVERSION

In the kitchen, you have to deal with everything from the spices and the ingredients to the materials that
you need. You may be required to prepare food for yourself or as many as a crowd. As such it is
important that quantified ingredients including spices be used so that everything settles in proportion and
one doesn’t have to dilute and thereby waste more content for the food to have the desired taste. Hence
scales, calibrated vessels, and weighing equipment become important for measuring before the procedure
of cooking steps in. Let’s round up the reasons why we need to measure ingredients while cooking.

1. To avoid wastage of food prepared:

Measuring while cooking avoids wastage of the food prepared and consequently the ingredients
employed.

2. To produce the desired taste, appearance and texture:

For the recipe to come out as expected, everything should be measured. You also need to mind the time as
well.

3.To avoid wastage of other ingredients:

It is sometimes not the lack of resources but the disproportionate ingredients that fail to yield the desired
results. Disproportionate ingredients not only alter the taste of food but also have repercussions on the
health of its consumers.

Below is the conversion table for your reference.

Conversions
Cooking Measurement Imperial to Metric Bar Drink Measurements
Conversions
1 teaspoon = 1/6 fl. ounce 1/4 teaspoon = 1.25 ml 1 dash = 6 drops
1 Tablespoon = 1/2 fl. ounces; 3 t 1/2 tsp = 2.5 ml 3 teaspoons = 1/2 ounce
16 tablespoons = 1 cup 1 tsp = 5 ml 1 pony = 1 ounce
2 cups = 1 pint; 1 tablespoon = 15 ml 1 jigger = 1 1/2 ounce
1/4 cup = 60 ml 1 large jigger = 2 ounces
2 pints = 1 quart 1/3 cup = 75 ml 1 std. whiskey glass = 2 ounces
1 cup = 8 fluid ounces 1/2 cup = 125 ml 1 pint = 16 fluid ounces
4 cups = 1 quart 2/3 cup = 150 ml 1 fifth = 25.6 fluid ounces
4 cups = 32 fluid ounces 3/4 cup = 175 ml 1 quart = 32 fluid ounces
8 cups = 4 pints 1 cup = 250 ml
8 cups = 1/2 gallon 4 cups = 1 liter
4 quarts =1 gallon
4 quarts = 128 fluid ounces Measurement Abbreviations
1 gallon (gal) = 4 quarts
16 ounces = 1 pound Weight Conversion tsp = teaspoon
Pinch = Less than 1/8 teaspoon Tbsp = tablespoon
1/2 oz = 15g fl = fluid
F to C Degrees Conversion Chart 1 oz = 25 g oz = ounce
2 oz = 50 g pkg = package
225F = 110C = Gas mark 1/4 3 oz = 75 g c = cup
 250F = 120C = Gas mark 1/2 4 oz = 100 g pt = pint
275F = 140C = Gas mark 1 6 oz = 175 g qt = quart
300F = 150C = Gas mark 2 7 oz = 200 g gal = gallon
325F = 160C = Gas mark 3 8 oz = 250 g lb = pound
350F = 180C = Gas mark 4 9 oz = 275 g sm = small
375F = 190C = Gas mark 5 10 oz = 300 g lg = large
400F = 200C = Gas mark 6 12 oz = 350 g g = gram
425F = 220C = Gas mark 7 1 lb = 500 g kg = Kilogram
450F = 230C = Gas mark 8 2.2 lb = 1 kg ml =Milliliter
475F = 240C = Gas mark 9
500F = 260C
550F = 290C

Measuring Techniques: The Key to Consistent Product Quality

Using the correct measuring techniques to measure baking ingredients is the key to consistent results
when preparing a formula with the end result being delectable baked goodies.

Tips in Measuring Liquids

1. For measuring liquids clear glass measuring cups with pour spouts are the preferred tool.

2. The measuring cup should be placed on a level surface and once the desired amount of the liquid has
been added, bend down to check the level of the liquid at eye level, lifting the cup will cause the liquid to
slosh around in the cup and the accuracy of the measure will be harder to see.

3. Clear liquids are better read at the lower meniscus whereas opaque liquids are read at the upper
meniscus.

4. A good technique for measuring liquids such as honey, corn syrup or molasses is to lightly spray the
inside of the measuring cup with cooking spray to allow the honey to slide easily out of the cup, and also
makes cleaning the cup easier.

Tips in Measuring Dry Ingredients

1. When measuring a dry ingredient such as flour, sugar or corn meal the ingredient should be loosened
up with a fork first, or sifted then lightly loaded to the measuring cup and leveled off with a flat item such
as a knife or a spatula.

2. When measuring dry-ingredients a metal or plastic measuring cup that can be levelled off is the
preferred choice.

3. Ingredients such as brown sugar is generally packed down into the measuring cup and leveled off, since
this type of sugar has a slightly moist feeling.

4. Ingredients used in small amounts such as salt, baking powder and baking soda are measured using
measuring spoons. Load the spoon and level the spoon to remove the excess to obtain the precise amount
needed of the ingredient.

Tips in Measuring Butter and Margarine

1. Soften first the butter before measuring. These ingredients are treated like dry ingredients due to their
consistency and packed into the measuring cup or measuring spoon and leveled off.

2. When measuring, lightly grease the measuring cups to prevent the butter or margarine from sticking to
the pan. In cases where the butter or margarine comes in a stick, just cut the desired amount using the
markings on the wrapper. By following these easy-techniques you will achieve consistency in your
measurements each time and the result will be a perfect finished product.