"...a taste of the festival!"
  

Cooking Kit

[Weight of Common Ingredients]
[Metric Conversions]
[Temperatures]
[Emergency Substitutions]

Measures

Dash

1/8 teaspoon (tsp.)

3 tsp.

1 tablespoon (Tbsp.)

2 Tbsp.

1 fluid ounce (fl.oz.)

4 Tbsp.

2 fl.oz.

1/4 cup (c.)

5 1/3 Tbsp.

2 2/3 fl.oz.

1/3 c.

8 Tbsp.

4 fl.oz.

1/2 c.

16 Tbsp.

8 fl.oz.

1 c.

2 c.

16 fl.oz.

1 pint (pt.)

2 pt.

32 fl.oz

1quart (qt.)

4 c.

2 pt.

1 qt.

4 qt.

128 fl.oz.

1 gallon (gal.)

2 gal.

1 peck

4 pecks

1 bushel

Weight of Common Ingredients

Food

Weight of 1 Cup

All-purpose flour, sifted

5 oz.

Butter or solid shortening

8 oz.

Cake flour, sifted

3 1/2 oz.

Cheese, grated

4 oz.

Eggs, whole

8 oz.

Honey

12 oz.

Milk

8 oz.

Nuts, coarsely chopped

4 oz.

Sugar, granulated

7 oz.

Sugar, light brown, packed

7 1/2 oz.

Sugar, powdered

4 oz.

Vegetable oil

9 oz.

Metric Conversions

1 oz.

28.35 grams (g)

454 g

1 pound (lb.)

2.2 lb.

1 kilogram (kg)

1 tsp.

5 milliliters (ml)

1 Tbsp.

15 ml

1 c.

.24 liters (lt) or 250 milliliters

1 gal.

3.8 lt

Temperatures

32° F

freezing point of water

0° C

180° F

simmering point of water

82° C

212° F

boiling point of water

100° C

240° F

soft ball stage for sugar syrup

116° C

260° F

hard ball stage for sugar syrup

127° C

300° F

hard crack stage for sugar syrup

149° C

338° F

sugar caramelizes

170° C

Emergency Substitutions

1 c. cake flour

1 c. minus 2 Tbsp all-purpose flour

1 Tbsp. cornstarch

2 Tbsp. all-purpose flour

1 tsp. baking powder

1/2 tsp. cream of tarter plus 1/4 tsp. baking soda

1 package active dry yeast

1 cake compressed yeast or 2 1/4 tsp. yeast

1 c. sugar

1 c. packed brown sugar or 2 c. powdered sugar

1 c. honey

1 1/4 c. sugar plus 1/4 c. liquid

1 c. corn syrup

1 c. sugar plus 1/4 c. liquid

1 square (1 oz.) unsweetened chocolate

3 Tbsp. unsweetened cocoa powder plus 1 Tbsp. shortening or cooking oil

1 c. buttermilk

1 cup plain yogurt, or 1 Tbsp. Lemon juice or vinegar plus enough whole milk to make 1 cup (let stand 5 minutes before using), or 1 c. whole milk plus 1 3/4 tsp. cream of tartar

1 c. light cream

1 Tbsp. melted butter plus enough milk to make 1 c.