Cooking Measurement Conversions Guide

Cooking Measurement Conversions Guide
The easy way to measure cooking ingredients is to do all the cooking measurements at once and dump all the ingredients into plastic bags. This may work well for dry ingredients that can be pre-mixed but there’s always some measuring of teaspoons and tablespoons that needs to happen in the field.

Here is a guide for food storage limits, common cooking measurement and conversions presented into a chart so you can remember how many teaspoons in a tablespoon and how many tablespoons in a cup.

You may get it printed and this may come in handy. Have fun trying!

Cooking Measurement Abbreviations
Abbreviation Measurement
tsp teaspoon
Tbsp tablespoon
fl fluid
oz ounce
pkg package
c cup
pt pint
qt quart
gal gallon
lb pound
sm small
lg large
Cooking Measurements
Granny’s Measurements
Measurement Equivalent
a Dash 1/4 teaspoon
a Pinch 1/8 teaspoon
1/4 stick butter 2 tablespoons
1 stick butter 1/2 cup
juice of a lemon 3 tablespoons
juice of an orange 1/2 cup
Cooking Measurement Equivalents

Measurement Equivalents
tsp Tbsp fl oz cup pint quart gallon
tsp 1 1/3 1/6 1/48
Tbsp 3 1 1/2 1/16 1/32
oz 6 2 1 1/8 1/16
cup 48 16 8 1 1/2 1/4 1/16
pint 96 32 16 2 1 1/2 1/8
quart 192 64 32 4 2 1 1/4
gallon 768 256 128 16 8 4 1

Useful Cooking Measurement Subsitutions

If This is Called For Use This Instead
1/4 cup apple cider vinegar 1/4 cup white vinegar
1 Tbsp balsamic vinegar 1 Tbsp sherry or cider vinegar
1 cup beer 1 cup non-alcoholic beer, beef broth, or apple cider
1/4 cup bread crumbs, dry 1/4 cup finely crushed cracker crumbs or corn flakes
1 cup brown sugar, packed 1 cup granulated sugar 2 Tbsp molasses or dark corn syrup
1 cup corn syrup, light 1 cup granulated sugar 1/4 cup water
1 cup corn syrup, dark 1 cup light corn syrup

or 3/4 cup light corn syrup 1/4 cup molasses

or 1 cup maple-flavored syrup

1 Tbsp cornstarch 2 Tbsp all-purpose flour

or 1 Tbsp potato or rice starch

or 1 Tbsp arrowroot

or 4 tsp. instant tapioca

1 cup cream, half and half 7/8 cup whole milk 2 Tbsp melted unsalted butter
1 cup cream, heavy 2/3 cup whole milk 1/3 cup melted unsalted butter
creme fresh 1 cup sour cream

or 1 cup whipping cream 1 Tbsp buttermilk or yogurt

or 1/2 cup whipping cream 1/2 cup sour cream

or 1 cup mascarpone cheese

1 cup currants 1 cup raisins

or 1 cup chopped dates

or 1 cup other dried fruit (cranberries, blueberries, cherries)

1 cup flour, all-purpose 1 cup 2 Tbsp cake flour
1 cup flour, cake 1 cup minus 2 Tbsp all-purpose flour
1 cup flour, self rising 1 cup all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt
1 clove garlic, finely chopped 1/8 tsp. garlic powder

or 1/4 tsp. instant minced garlic

1 Tbsp ginger root, grated 1 Tbsp candied ginger; rinsed and finely chopped

or 1 1/2 tsp. dry ground ginger 1/2 tsp. lemon juice

1 Tbsp herbs, fresh chopped (1 Tbsp) 1 tsp. of the same dry herb
1 cup honey 3/4 cup dark corn syrup 1/2 cup granulated white sugar

or 3/4 cup maple syrup 1/2 cup granulated white sugar

or 3/4 cup light molasses 1/2 cup granulated white sugar

or 1 1/4 cup sugar 1/2 tsp. cream of tartar 1/4 cup liquid called for in recipe

1 Tbsp lemon juice 1 Tbsp bottled lemon juice, lime juice or white vinegar
1 tsp lemon zest 1 tsp. lime or orange zest

or 1/2 tsp. lemon extract

1 Tbsp lime juice 1 Tbsp lemon or orange juice
1 tsp lime zest 1 tsp. lemon or orange zest
1 cup milk, nonfat 1/3 cup powdered milk 3/4 cup water
1 cup milk, whole 1/2 cup evaporated milk 1/2 cup water

or 1 cup skim milk 1 Tbsp melted butter

1 cup molasses 1 cup honey, dark corn syrup or maple syrup

or 3/4 cup brown sugar heated to dissolve in 1/4 cup liquid

1 Tbsp mustard, yellow 1 tsp. ground mustard
1 cup oil 1 cup melted butter, margarine, or shortening depending on the recipe
1 cup orange juice 1 cup reconstituted frozen concentrate
1 tsp orange zest 1 tsp. lemon or lime zest

or 1 tsp. finely chopped candied orange peel

1 tsp poultry seasoning 1/2 tsp. ground sage 1/4 tsp. ground thyme 1/4 tsp. ground rosemary
1 tsp pumpkin pie spice 1/2 tsp. cinnamon 1/4 tsp. ginger 1/8 tsp. nutmeg 1/8 tsp. cloves
1 cup shortening 1 cup butter or margarine. Do not substitute oil for shortening
1 cup sour cream 1 cup plain yogurt
1 cup sugar, light brown 1/2 cup dark brown sugar 1/2 cup white sugar
1 cup sugar, white 1 cup firmly packed brown sugar
1 cup tomato juice 1/2 cup tomato sauce 1/2 cup water
1/2 cup tomato paste 1 cup tomato sauce cooked until reduced by 1/2
2 cup tomato sauce 3/4 cup tomato paste 1 cup water
1 cup tomatoes, canned 1 1/3 cup fresh cut-up tomatoes; simmered 10 minutes
1 cup treacle 1 cup corn syrup (light or dark) or light molasses
1/4 cup white vinegar 1/4 cup apple cider vinegar

or 1/3 cup lemon juice

1 cup wine, red 1 cup non-alcoholic wine, apple cider, beef broth, tomato juice or water
1 cup wine, white 1 cup non-alcoholic wine, white grape juice, apple juice, chicken broth or water
1 cup yogurt, plain 1 cup sour cream, butermilk, or creme fresh

or 1 cup heavy whipping cream 1 Tbsp lemon juice

1 Tbsp arrowroot 1 Tbsp cornstarch, potato starch, or rice starch

or 2 Tbsp all-purpose flour

1 tsp baking powder 1/2 tsp. cream of tartar 1/4 tsp. baking soda 1/4 tsp. cornstarch
1/2 tsp baking soda 2 tsp. baking powder (must replace the acidic liquid in recipe with non-acidic liquid)
1 cup butter 7/8 cup vegetable oil
1 cup buttermilk 1 cup plain yogurt

or 1 Tbsp white vinegar or lemon juice and enough milk to equal 1 cup; let stand for a few minutes

4 oz chocolate, unsweetened 12 Tbsp cocoa powder 4 Tbsp butter
4 oz chocolate, semi-sweet 2 oz unsweetened chocolate 4 Tbsp sugar
4 oz chocolate, sweet 1/4 cup cocoa powder 1/3 cup sugar 3 Tbsp shortening
chocolate chips chop a bar of chocolate into small chunks
1/2 tsp cream of tartar 1/2 tsp. white vinegar or lemon juice
1 cup Milk 1/2 cup evaporated milk 1/2 cup water
or 1 cup reconstituted dry milk 2 tsp margarine or butter
1 cup Buttermilk 1 tbs vinegar 1 cup sweet milk,
or 1/4 cup butter 3/4 cup milk
1 1/2 tsp cornstarch 1 tbs all purpose flour
1 cup Honey 1 1/4c sugar 1/4 cup water or other liquid

Yields of Dried Beans and Peas

1 cup split peas 2 1/2 cups cooked peas
1 cup lentils 2 1/2 cups cooked lentils
1 cup black beans 2 cups cooked beans
1 cup blackeye beans 2 1/2 cups cooked beans
1 cup Great Northern beans 2 1/2 cups cooked beans
1 cup kidney beans 2 3/4 cups cooked beans
2 cup large lima beans 2 1/2 cups cooked beans
1 cup small lima beans 2 cups cooked beans
1 cup pea (or navy) beans 2 1/2 cups cooked beans
1 cup pinto beans 2 1/2 cups cooked beans

Food Storage Limits at 70 degrees

Item Storage Notes
Baking Powder 18 mon. Keep dry and tightly closed
Baking soda 2 years Keep dry and tightly closed
Cereals, unopened 6 – 12 mon. Refold package liner tightly after opening
Chocolate, semi-sweet 2 years Keep cool and dry
Chocolate, unsweetened 18 mon. Keep cool and dry
Cocoa mixes 8 mon. Cover tightly
Chocolate syrup 2 years Refr. after opening
Coffee, can 2 yrs Refr. after opening
Coffee, instant 1 – 2 yrs Keep cool and dry
Cornmeal 18 mon. Keep dry and tightly closed
Cornstarch 6 – 8 mon. Keep dry and tightly closed
Flour 6 – 8 mon. Keep cool, air tight
Honey 12 mon. Cover tightly. Refr.after opening to extend life
Molasses 12 mon. Keep tightly closed
Marshmallows 2 – 3 mon. Keep cool, air tight
Mayonnaise 2 – 3 mon. Refr. after opening
Milk, condensed 12 mon. Once opened, keep air tight
Milk, non-fat dry 6 mon.
Pasta 2 yrs. Once opened, keep air tight
Salad dressing 10-12 mon. Ref. after opening
Salad oils 6 mon. Refr. after opening
Shortenings 8 mon Refr. not needed
Sugar, brown 4 mon. Keep cool, air tight
Sugar,confectioners 18 mon. Keep cool, air tight
Sugar,granulated 2 yrs. Keep dry and tightly closed
Vinegar 1 yr.
Biscuit, brownie, & muffin mix 9 mon Keep cool and dry
Cake mix 9 mon Keep cool and dry
Cake mix, angel food 1 yr Keep cool and dry
Casserole mix 9 – 12 mon Keep cool and dry
Cookies, packaged 2 mon Keep dry and tightly closed
Crackers 8 mon Keep dry and tightly closed
Frosting, canned 3 mon Ref. leftovers
Frosting, mix 8 mon
Hot roll mix 18 mon Keep cool, air tight
Pancake mix 6 – 9 mon Keep cool, air tight
Pie crust mix 8 mon Keep cool and dry
Potatoes, instant 6 – 12 mon Keep cool and dry
Pudding mixes 12 mon Keep cool and dry
Sauce and gravy mixes 6 – 12 mon Keep cool and dry
Soup mixes 12 mon Keep cool and dry
Canned foods 12 mon Keep cool
Fruits, dried 6 mon Keep cool, air tight
Canned fruit juices 9 mon Keep cool, air tight
Vegetables, dried 1 yr Keep cool, air tight
Catsup, chili sauce 12 mon
Mustard, prepared yellow 2 yrs May be refrigerated
Spices and herbs 6 mon Keep cool and dry
Vanilla, opened 2 yrs Keep tightly closed
Other extracts, opened 1 yr Keep tightly closed

ONLINE METRIC CONVERSION CALCULATORS

BEST FOR COOKING:
Cooking Conversion Online -I use this one all the time. It is an excellent food specific metric converter (as long as you can look past the advertisements!)

Good Basic Calculator:
Worldwide Metric – General conversion chart (not food specific)

Everything Converter:
Ask Numbers – This is a fun one as it includes things like speed, power and shoe size! The cooking calculator is not food specific.

Not Recommended: Many food sites have a widget on their sites called the Culiverter. This calculator is not food specific which is why I do not recommend using it.

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