Conversion Guide

Rather than hop, skip and jump all over the internet looking for various conversions, I’ve decided to list some of the most helpful ones here for all of us to use!  Hope it’s helpful.  If you can think of something I’ve left out that you’d find useful, please leave your suggestions in the comments.

Volume
1 teaspoon = 1/3 Tablespoon
2 teaspoons = 2/3 Tablespoon
3 teaspoons = 1 Tablespoon
1 Tablespoon = 1/16 cup = 1/2 ounce
2 Tablespoons =  1/8 cup = 1 ounce
4 Tablespoons = 1/4 cup = 2 ounces
8 Tablespoons = 1/2 cup = 4 ounces
12 Tablespoons = 3/4 cup = 6 ounces
16 Tablespoons = 1 cup = 8 ounces
1 cup = 1/2 pint = 8 ounces
2 cups = 1 pint = 16 ounces
4 cups = 2 pints = 1 quart = 32 ounces
8 cups = 4 pints = 2 quarts = 1/2 gallon = 64 ounces
16 cups = 8 pints = 4 quarts = 1 gallon = 128 ounces

U.S cups to mL/Liters
1 cup = 236mL = .236 Liters
2 cups = 473 mL = 473 Liters
3 cups = 709 mL = .709 Liters
1 quart = 946 mL = .946 Liters
1/2 gallon = 1,892 mL = 1.89 Liters
1 gallon = 3,785 mL = 3.785 Liters

Ounces to grams
1 ounce = 28.3 g
8 ounces = 226.7 g
1 pound = 453 g
2 pounds = 907 g =.907 kg

Temperature
200ºF = 93ºC
250ºF = 120ºC
275ºF = 135ºC
300ºF = 150ºC
325ºF = 160ºC
350ºF = 175ºC
375ºF = 190ºC
400ºF = 200ºC
425ºF = 220ºC
450ºF = 230ºC
475ºF = 240ºC
500ºF = 260ºC

Weights
4 ounces = 1/4 pound
8 ounces = 1/2 pound
16 ounces = 1 pound

Yeast

• 1/4 ounce or 2-1/4 teaspoons “active dry” yeast will rise up to 4 cups flour
• “instant” (also called “rapid-rise or fast-rising) yeast and regular “active dry yeast” can be used interchangeably, but the “instant yeast” will rise the flour more quickly
• “cake” (also called “compressed” yeast or “fresh” yeast) is hydrated yeast and is typically sold in little blocks or cubes
• 1 pkg dry yeast=7grams=1/4 ounce=2-1/4 teaspoons=2/3 ounce cake yeast