Kitchen Conversion Charts

Measurement

How many times have you drooled over a recipe that you wanted to create? The recipe you are interested in say serving 6 or perhaps 12 people. No one wants to go through the hassle of making more than they need. And a conversion chart will do the trick in making the task of downsizing that recipe you want to recreate much simpler.

 

 

Conversion Chart for Downsizing Recipe by One-Third (1/3)

Recipe calls for Downsize by a third to
   
1 cup 1/3 cup
¾ cup ¼ cup
2/3 cups 3 Tablespoons + 1 ½ teaspoons
½ cup 2 Tablespoons + 2 teaspoons
1/3 cup 1 Tablespoon + 2 ¼ teaspoons
¼ cup 1 Tablespoon + 1 teaspoon
1 Tablespoon 1 teaspoon
1 teaspoon ¼ teaspoon
¼ teaspoon 1/8 teaspoon
   

 

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Conversion Chart for Downsizing Recipe by One-Half (1/2)

Recipe calls for Downsize by half to
   
1 cup ½ cup
¾ cup 6 Tablespoons
2/3 cup 1/3 cup
½ cup ¼ cup
1/3 cup 2 Tablespoons + 2 teaspoons
¼ cup 2 Tablespoons
1 Tablespoon 1 ½ teaspoons
1 teaspoon ½ teaspoon
½ teaspoon ¼ teaspoon
   

 

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Dry Weight

Ounce (oz.) Tablespoon (Tbsp.) Cup(c.) Grams (g.) Pounds (lb.)
         
  ½ Tbsp.   7 g  
½ oz. 1 Tbsp. 1/16 c. 15 g  
1 oz. 2 Tbsp. 1/8 c. 28 g  
2oz. 4 Tbsp. ¼ c. 57 g  
3 oz. 6 Tbsp. 1/3 c. 85 g  
4 oz. 8 Tbsp. ½ c. 113g ¼ lb.
8 oz. 16 Tbsp. 1 c. 227 g 1/2lb.
10 oz.     283 g  
12 oz. 24 Tbsp. 1 ½ c. 340 g ¾ lb.
16 oz. 32 Tbsp. 2 c. 453 g 1 lb.
         

 

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Liquid Volume

Fluid Ounce (fl. oz.) Teaspoon (tsp.) Tablespoon (Tbsp.) Milliliter (ml) Cup (c.) Pint (pt.) Quart (qt.) Gallon (gal)
               
  1 tsp.   5 ml        
  3 tsp. 1 Tbsp. 15 ml 1/16 c.      
1 fl. oz. 6 tsp. 2 Tbsp. 30 ml 1/8 c.      
2 fl. oz. 12 tsp. 4 Tbsp. 60 ml/ 59 ¼ c.      
2/3 fl. oz. 16 tsp. 5 Tbsp. 80 ml/79 1/3 c.      
4 fl. oz. 24 tsp. 8 Tbsp. 120 ml/ 118 1/2c.      
5 1/3 fl. oz. 32 tsp. 11 Tbsp. 160 ml/158 2/3 c.      
6 fl. oz. 36 tsp. 12 Tbsp. 177 ml ¾ c.      
8 fl. oz. 48 tsp. 16 Tbsp. 237 ml/ 240 1 c. ½ pt. ¼ qt.  
16 fl. oz. 96 tsp. 32 Tbsp. 470 ml /480 2 c. 1 pt. ½ qt.  
32 fl. oz. 192 tsp. 64 Tbsp. 950 ml/960 4 c. 2 pt. 1 qt. ¼ gal
40 fl. oz.   80 Tbsp. 1180 5 c.      
48 fl. oz.   96 Tbsp. 1420 ml 6 c.      
64 fl. oz.   128 Tbsp. 1895 ml 8 c. 4 pt. 2 qt. ½ gal
128 fl. oz.       16 c. 8 pt. 4 qt. 1 gal

 

 

1 cup = 16 Tablespoons

1 Tablespoon = 3 teaspoon

1 cup = 8 fluid ounces

1 fluid ounce = 2 Tablespoons

1 pound = 16 ounces

1 pint = 2 cups

2 pints = 1 quart

1 quarts = 2 pints

1gallon = 4 quarts

1/16 = Dash

1/8 pinch

 

*Note

When baking weighing out your ingredients would be the most accurate way of getting the measurements precise rather than measurement use of spoon and cups

The temperature of should stay the same of the original recipe.

Make sure to reduce the time to have if you are downsizing to half of the recipe.

If you are downsizing the recipe by a one-third, then reduce the time of the original recipe by one-third.

When a recipe calls for an uneven number of eggs and you want to make half the recipe.

1-Get a small bowl and crack the eggs in it.

2-Place a small bowl on the kitchen scale while it is off.

3-Turn it on and makes sure the weight says “0”.

4-Now pour all the eggs into the small bowl that is on the scale.

5-The weigh will be shown. (That number need to be divided by 2)

6-Repeat, Step 2, then Step 3.

7-Pour in half the amount of eggs until you reach the number you obtained after dividing the original weight amount in half.

 

Degrees in Fahrenheit (°F) convert to Degree in Celsius (°C)
   
100°F 37°C
150°F 65°C
200°F 93°C
250°F 121°C
300°F 150°C
325°F 160°C
350°F 180°C
375°F 190°C
400°F 200°C
425°F 220°C
450°F 230°C
500°F 260°C
525°F 274°C
550°F 288°C