Quick reference for measurements, substitutions, temperatures, and more.
Weights & Measures
| Measure | Equivalent | Ounces |
|---|
| 1 teaspoon | — | — |
| 3 teaspoons | 1 tablespoon | ½ fl oz |
| 4 tablespoons | ¼ cup | 2 oz |
| 1 cup | ½ pint | 8 oz |
| 2 cups | 1 pint | 16 oz |
| 2 pints (4 cups) | 1 quart | 32 oz |
| 4 quarts | 1 gallon | 128 oz |
Quick Volume Reference
| From | To | Multiply by |
|---|
| tsp | tbsp | ÷ 3 |
| tbsp | cup | ÷ 16 |
| cups | pints | ÷ 2 |
| pints | quarts | ÷ 2 |
| quarts | gallons | ÷ 4 |
Common Weight Equivalents
| Item | Equivalent |
|---|
| 1 stick butter | ½ cup = 4 oz = 8 tbsp |
| 1 lb butter | 2 cups = 4 sticks |
| 1 lb all-purpose flour | ≈ 3½ cups |
| 1 lb granulated sugar | ≈ 2¼ cups |
| 1 lb powdered sugar | ≈ 3½ cups |
| 1 lb brown sugar | ≈ 2¼ cups packed |
| 1 lb cheese (shredded) | ≈ 4 cups |
Yield Charts
| Ingredient | Amount | Yield |
|---|
| Lemon | 1 medium | 3 tbsp juice, 1 tsp zest |
| Lime | 1 medium | 2 tbsp juice |
| Orange | 1 medium | ⅓ cup juice, 2 tbsp zest |
| Onion | 1 medium | ≈ 1 cup chopped |
| Garlic | 1 clove | ½ tsp minced |
| Ground beef | 1 lb raw | ≈ 2 cups cooked |
| Chicken breast | 1 lb cooked | ≈ 3 cups diced |
| Rice (long grain) | 1 cup dry | 3 cups cooked |
| Pasta | 2 oz dry | ≈ 1 cup cooked |
| Apples | 1 lb (3 medium) | ≈ 2¾ cups sliced |
Oven Temperatures
| Description | °F |
|---|
| Very Low / Warm | 200–250°F |
| Low / Slow | 275–300°F |
| Moderate Low | 325°F |
| Moderate | 350°F |
| Moderate High | 375°F |
| Hot | 400–425°F |
| Very Hot | 450–475°F |
| Broil | 500°F+ |
Meat Doneness Temperatures
| Meat | Doneness | Internal Temp |
|---|
| Beef / Lamb | Rare | 125°F |
| Medium Rare | 135°F |
| Medium | 145°F |
| Well Done | 160°F |
| Pork | Safe / Juicy | 145°F |
| Ground Meat | Safe | 160°F |
| Poultry (all) | Safe | 165°F |
| Fish | Flaky / Safe | 145°F |
Candy & Sugar Stages
| Stage | Temp | Description |
|---|
| Thread | 230–235°F | Thin thread from spoon |
| Soft Ball | 235–240°F | Flattens when removed from water |
| Firm Ball | 245–250°F | Holds shape, pliable |
| Hard Ball | 250–265°F | Stiff but pliable |
| Soft Crack | 270–290°F | Separates into threads, not brittle |
| Hard Crack | 300–310°F | Brittle threads |
| Caramel | 320–350°F | Golden to dark amber |
Pan Size Equivalents
| Pan | Capacity | Substitute |
|---|
| 9×13 inch | 14 cups | Two 9-inch round pans |
| 9×9 inch square | 8 cups | One 9-inch round |
| 8×8 inch square | 6 cups | One 8-inch round |
| 9×5 loaf pan | 8 cups | Three 5¾×3 mini loaves |
| 12-cup Bundt | 12 cups | Two 9-inch rounds |
| 10-inch tube pan | 16 cups | — |
Emergency Substitutions
| When you need | Use instead |
|---|
| Baking Powder, 1 tsp | ½ tsp cream of tartar + ¼ tsp baking soda |
| Buttermilk, 1 cup | 1 tsp lemon juice or vinegar + enough milk to make 1 cup |
| Cornstarch, 1 tbsp | 2 tbsp all-purpose flour |
| Corn syrup (light), 1 cup | 1 cup sugar + ¼ cup water |
| Egg, 1 whole | ¼ cup egg product |
| Flour, self rising, 1 cup | 1 cup all-purpose flour + 1 tsp baking powder + ½ tsp salt + ¼ tsp baking soda |
| Garlic, 1 clove | ½ tsp bottled minced or ⅛ tsp garlic powder |
| Half-and-half, 1 cup | 1 tbsp melted butter + enough whole milk to make 1 cup |
| Molasses, 1 cup | 1 cup honey |
| Onion, ½ cup chopped | 2 tbsp dried minced or ½ tsp onion powder |
| Semisweet chocolate, 1 oz | 3 tbsp semisweet chocolate chips — or — 1 tbsp cocoa powder + 2 tsp sugar + 2 tsp shortening |
| Sour cream, 1 cup | 1 cup plain yogurt |
| Sugar, 1 cup | 1 cup brown sugar — or — 2 cups powdered sugar |
| Tomato juice, 1 cup | ½ cup tomato sauce + ½ cup water |
| Tomato sauce, 2 cups | ¾ cup tomato paste + 1 cup water |
| Whole milk, 1 cup | ½ cup evaporated milk + ½ cup water |
| Yeast, active dry, 1 pkg | About 2¼ tsp active dry yeast |
| Cake flour, 1 cup | ¾ cup + 2 tbsp all-purpose flour + 2 tbsp cornstarch |
| Heavy cream, 1 cup | ¾ cup milk + ⅓ cup butter (for cooking, not whipping) |
| Brown sugar, 1 cup packed | 1 cup white sugar + 1 tbsp molasses |