US Weights and Measures 1 pinch = less than 1/8 teaspoon (dry) 1 dash = 3 drops to 1/4 teaspoon (liquid) 3 teaspoons = 1 tablespoon = 1/2 ounce (liquid and dry) 2 tablespoons = 1 ounce (liquid and dry) 4 tablespoons = 2 ounces (liquid and dry) = 1/4 cup 5 1/3 tablespoons = 1/3 cup 16 tablespoons = 8 ounces = 1 cup = 1/2 pound 16 tablespoons = 48 teaspoons 32 tablespoons = 16 ounces = 2 cups = 1 pound 64 tablespoons = 32 ounces = 1 quart = 2 pounds 1 cup = 8 ounces (liquid) = 1/2 pint 2 cups = 16 ounces (liquid) = 1 pint 4 cups = 32 ounces (liquid) = 2 pints = 1 quart 16 cups = 128 ounces (liquid) = 4 quarts = 1 gallon 1 quart = 2 pints (dry) 8 quarts = 1 peck (dry) 4 pecks = 1 bushel (dry) Approximate Equivalents = 1 quart (liquid) = about 1 liter 8 tablespoons = 4 ounces = 1/2 cup = 1 stick butter 1 cup all-purpose pre-sifted flour = 5 ounces 1 cup stone ground yellow cornmeal = 4 1/2 ounces 1 cup granulated sugar = 8 ounces 1 cup brown sugar = 6 ounces 1 cup confectioners sugar = 4 1/2 ounces 1 large egg = 2 ounces = 1/4 cup = 4 tablespoons 1 egg yolk = 1 tablespoon + 1 teaspoon 1 egg white = 2 tablespoons + 2 teaspoons Temperatures: Fahrenheit (F) = Celsius (C) = -10°F = -23.3°C (freezer storage) 0°F = -17.7°C 32°F = 0°C (water freezes) 50°F = 10°C 68°F = 20°C (room temperature) 100°F = 37.7°C 150°F = 65.5°C 205°F = 96.1°C (water simmers) 212°F = 100°C (water boils) 300°F = 148.8°C 325°F = 162.8°C 350°F = 177°C (baking) 375°F = 190.5°C 400°F = 204.4°C (hot oven) 425°F = 218.3°C 450°F = 232°C (very hot oven) 475°F = 246.1°C 500°F = 260°C (broiling) Conversion Factors = ounces to grams: = multiply ounce figure by 28.3 to get number of grams grams to ounces: = multiply gram figure by .0353 to get number of ounces pounds to grams: = multiply pound figure by 453.59 to get number of grams pounds to kilograms: = multiply pounds by 0.45 to get number of kilograms ounces to milliliters: = multiply ounce figure by 30 to get number of milliliters cups to liters: = multiply cup figure by 0.24 to get number of liters Fahrenheit to Celsius: = subtract 32 from the Fahrenheit figure, multiply by 5, then divide by 9 to get Celsius figure Celsius to Fahrenheit: = multiply Celsius figure by 9, divide by 5, then add 32 to get Fahrenheit figure inches to centimeters: = multiply inches by 2.54 to get number of centimeters centimeters to inches: = multiply centimeter figure by .39 to get number of inches Conversion of Measures for Ingredients (USA = Europe) USA = Europe Flour 1/4 cup = 30 GM. 1/2 cup = 60 GM. 1 cup = 125 GM. Sugar or Butter 1/4 cup = 60 GM. 1/2 cup = 125 GM. 1 cup = 250 GM. Liquids 1/4 cup = 5 CL. 1/2 cup = 1.25 DL. 3/4 cup = 1.8 DL. 1 cup = 2.5 DL. 4 cups (1 quart) = 1 Liter