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Ingredients Dishes Measures Methods
Measures
Spoons And Cups
Item Abbrev Milliliters
teaspoon tsp 5
tablespoon tbsp 15
 
Item Abbrev Milliliters
USA cup cup 237
Aus/NZ cup cup 250
UK cup cup 285
 
 
Liters And Pints
Milliliters Pints
100 0.21
200 0.42
300 0.63
400 0.84
500 1.05
750 1.58
1000 2.1
 
Pints Milliliters
0.25 142
0.50 284
0.75 426
1.00 568
1.25 710
1.50 852
1.75 994
2.00 1136
 
 
Fluid Ounces And Liters
Fluid Ounces Milliliters
1 30
2 57
4 114
8 227
16 455
 
Fluid Ounces Pints
4 0.25
8 0.5
12 0.75
16 1.00
 
 
Grams And Pounds
Grams Pounds
100 3.5oz
200 7oz
300 10oz
400 14oz
500 1lb 1oz
1000 2lb 3oz
1500 3lb 5oz
2000 4lb 7oz
 
Pounds Grams
4oz 110
8oz 230
12oz 340
1lb 450
1lb 8oz 680
2lb 910
3lb 1360
4lb 1810
 
 
Ingredients And Weight
Ingredient Measure Grams
Butter 1 tablespoon 15
Butter 1 cup 225
Cheese (grated) 1 cup 100
Chickpeas 1 cup 190
Coconut (shredded or desiccated) 1 cup 50
Dried fruit (raisins, currants, etc) 1 cup 150
Flour 1 cup 125
Nuts 1 cup 125
Rice 1 cup 200
Sour cream 1 cup 250
Sugar (white) 1 tablespoon 30
Sugar (white) 1 cup 200
Yogurt 1 cup 250
 
Ingredient Measure Pounds
Butter 1 tablespoon 0.5oz
Butter 1 cup 8oz
Cheese (grated) 1 cup 3.5oz
Chickpeas 1 cup 6.5oz
Coconut (shredded or desiccated) 1 cup 2oz
Dried fruit (raisins, currants, etc) 1 cup 5oz
Flour 1 cup 4.5oz
Nuts 1 cup 4.5oz
Rice 1 cup 7oz
Sour cream 1 cup 9oz
Sugar (white) 1 tablespoon 1oz
Sugar (white) 1 cup 7oz
Yogurt 1 cup 9oz
 
 
Oven Temperatures
Centigrade Farenheit
160 320
170 340
180 350
190 375
200 400
210 410
220 430
230 450
240 465
250 480
260 500
 
Centigrade Farenheit Gas Mark
140 275 1
150 300 2
170 340 3
180 350 4
190 375 5
200 400 6
220 430 7
230 450 8
240 465 9
 
 
Yeast Equivalents
Dry Active Yeast Fresh Yeast
Measure Teaspoons Weight (Ounces) Weight (Grams) 17g (0.6 oz) Cakes Weight (Ounces) Weight (Grams)
1 envelope 2 1/2 1/4 oz 7g 1 2/3 oz 19g
2 envelopes 5 1/2 oz 14g 2 1 1/3 oz 38g
3 envelopes 7 1/2 3/4 oz 21g 3 2 oz 56g
4 envelopes 10 1 oz 28g 4 2 2/3 oz 75g
Multiply the number of envelopes of dry active yeast by 2/3 to work out the equivalent ounces of fresh yeast
Multiply the number of ounces of dry yeast by 8/3 to work out the equivalent ounces of fresh yeast
Multiply the number of ounces of fresh yeast by 3/8 to work out the equivalent ounces of dry active yeast
Multiply the number of ounces of fresh yeast by 3/2 to work out the equivalent envelopes of dry active yeast
Check out an article about yeast equivalents
 
 
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