tsp.

TBSP.

c.

pt.

qt.

bu.

oz.

teaspoonful

tablespoonful

cup

pint

quart

peck

bushel

ounce or ounces

lb.

sq.

min.

hr.

mod.

doz.

E.P.

A.S.

pound or pounds

square

minute or minutes

hour or hours

moderate

dozen

edible portion

as purchased

Dash

3 teaspoons

4 Tablespoons

5¹/₃ Tablespoons

8 Tablespoons

10 ²/₃ Tablespoons

12 Tablespoons

= less than ¹/₂teaspoon

= 1 Tablespoon

= ¼ cup

= ¹/₃ cup

= ½ cup

= ²/₃cup

= ¾ cup

14 Tablespoons

16 Tablespoons

1 cup

2 cups

2 pints

4 qt.

16 oz.

= ⁷/₈ cup

= 1 cup

= ½ pint (8 fl. ounces)

= 1 pint (16 fl. ounces)

= 1 qt. (32 fl. ounces)

= 1 gallon (128 fl. oz.)

= 1 pound (dry weight)

Slow

Slow-Moderate

Moderate

250-300°F

325°F

350-375°F

Moderate Hot

Hot

Very Hot

400°F

425-450°F

475-500°F

Altitiude

Sea Level

2,000 Ft.

5,000 Ft.

7,500 Ft.

Boiling Point

212.0°F.,     100.0°C

208.4°F.,     98.4°C.

203.0°F.,     95.0°C.

198.4°F.,    92.4°C.

Ingredient

Flour

Cake Flour

Corn Syrup

Honey

Chocolate

Butter –

Margarine

Coffee Cream (20%)

Heavy Cream (40%)

Whole Milk

Sour Milk or Butter – milk

Baking Powder

Quantity

1 TBSP.

1 cup

1 cup

1 cup

1 sq. (1 oz.)

1 cup

1 cup

1 cup

1 quart

1 quart

1 cup

1 tsp.

1 tsp.

1 tsp.

Substitute

½ TBSP. cornstarch or arrowroot starch

⁷/₈ cup all-purpose hard wheat flour

1 cup sugar plus ¼ cup liquid when used to replace one half sugar in recipe

1¼ cups sugar plus ¼ cup liquid

3 TBSP. cocoa plus 1 TBSP. fat

⁷/₈-1 cup hydrogenated fat plus ½ tsp. salt

¹/₃ cup butter plus approx. ¾ cup milk

1 cup reconstituted N.F. dry milk plus 2 tsp. margarine

¾ cup powdered milk plus 3¾ cups water

1½ cups milk crystals plus 3¾ cups water

1 TBSP. vinegar or lemon juice plus sweet milk to make 1 cup. Let stand 5 minutes

¼ tsp. baking soda plus ½ cup fully soured milk or buttermilk

¼ tsp. baking soda plus ½ TBSP. vinegar or lemon juice used with sweet milk to make ½ cup

¼ tsp. baking soda plus ¼ to ½ cup molasses