Temperature Conversions

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475F

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140C
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240C

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U.S. Volume Equivalents

1 pinch = 1/8 teaspoon
1 tablespoon = 3 teaspoons = 1/16 cup = 1/2 ounce
2 tablespoons = 1/8 cup = 1 ounce = 1 standard coff ee scoop
4 tablespoons = 1/4 cup = 2 ounces
5 tablespoons + 1 teaspoon = 1/3 cup
6 tablespoons = 3/8 cup = 3 ounces
8 tablespoons = 1/2 cup = 4 ounces
10 tables poons + 2 teaspoons = 2/3 cup
12 tables poons = 3/4 cup = 6 ounces
16 tables poons = 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
Common Ingredient Equivalents
Butter
1 stick = 8 tablespoons = 1/2 cup = 4 ounces = 113 grams
4 sticks = 32 tablespoons = 2 cups = 16 ounces = 225 grams
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 fl ours
1+ cup self-rising fl our = 1 cup sifted all-purpose fl our + 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
Onion
1 pound = 2 1/2 cups sliced or chopped
Sugars
1 pound white = 2 cups white = 400 grams
1 pound packed brown = 2 1/4 cups packed brown
1 pound powdered sugar = 3 1/2 to 4 cups
1 3/4 cups powdered sugar = 1 cup white sugar
100 grams white sugar = 1/2 cup
Yeas t
1 cake = 3/5 ounce = 1 packet dry = 2 1/4 to 2 1/2 teaspoons dry

Chocolate measures as follows:

1 square of chocolate is equal to 1 ounce
6 ounces of chocolate is equal to 1 cup
6 (1-ounce) squares equal equals 1 cup
6 ounces of chocolate chips equals 1 cup

MELTING CHOCOLATE BAR

FOLLOW THESE FOUR EASY STEPS
1. Chop the chocolate
Roughly chop the chocolate into small pieces, about the size of sugar cubes (a serrated
knife works well for this).
2. Place chocolate in heat-proof bowl
Set chocolate pieces in the bottom of your metal or glass bowl, making sure its heatproof.
3. Place bowl over a saucepan of simmering water
Bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in
the mouth of the pot, making sure the water doesnt touch the bottom of the bowl.
4. Stir the chocolate
Stir chocolate occasionally as it softens. When you have just a few small unmelted
chunks, remove bowl from heat (residual heat will melt the rest).