TABLES OF

WEIGHTS AND

MEASURE

How to Measure

The Liquids

CUPS U.S METRIC2 tablespoons 1 fluid ounces 30 ml

¼ cup 2 fluid ounces 60 ml

3 fluid ounces 90 ml

½ cup 4 fluid ounces 125 ml

5 fluid ounces 150 ml

5 ½ fluid ounces 170 ml

¼ cup 6 fluid ounces 185 ml

7 fluid ounces 220 ml

1 cup 8 fluid ounces 250 ml

2 cups 16 fluid ounces (1 pint) 500 ml

2 ½ cups 20 fluid ounces 625 ml

4 cups 32 fluid ounces (1 quart) 1liter

How to Measure Dry Ingredients

Quick Conversions

½ oz 15 g ¼ inch 5 mm

1 oz 30 g ½ inch 1 cm

2 oz 60 g ¾ inch 2 cm

3 oz 90 g 1 inch 2.5 cm

4 oz (¼ lbs) 125 g 2 inches 5 cm

5 oz 155 g 2 ½ inches 6 cm

6 oz 185 g 3 ¼ inches 8 cm

7 oz 220 g 4 inches 10 cm

8 oz (½ lbs) 250 g 5 inches 12 cm

9 oz 280 g 6 inches 15 cm

10 oz 315 g 7 inches 18 cm

11 oz 345 g 8 inches 20 cm

12 oz (¾ lbs) 375 g 9 inches 22 cm

13 oz 410 g 10 inches 25 cm

14 oz 440 g 11 inches 28 cm

15 oz 470 g 12 inches (1 foot) 30 cm

16 oz (1 lb) 500 g 18 inches 46 cm

24 oz (1 ½ lbs) 750 g 20 inches 50 cm

32 oz (2 lbs) 1 kg 24 inches (2 feet) 61 cm

30 inches 77 cm

Using Cups and SpoonsAll cups and

spoons mesurement are

level

¼ cup 2 fluid ounces

60 ml ¼ teaspoon

1 ml

1/3 cup 2 ½ fluid ounces

85 ml ½ teaspoon 2.5 ml

½ cup 4 fluid ounces 125 ml 1 teaspoon 5 ml

1 cup 8 fluid ounces 250 ml 1 tablespoon 15 ml

Oven Temperatures

Fahrenheit (°F)

Celsius (°C) Temperatures

250 120 Very slow

300 150 Slow

325 – 350 160 – 180 Moderately slow

375 – 400 190 – 200 Moderate

425 – 450 220 – 230 Moderately Hot

475 – 500 250 – 260 Hot

Measuring Ingredien

ts Correctly

Accurate techniques in measuring are as important as the tools for measuring. Therefore, always observe the following procedures:

Rice and flour. Fill the cup to overflowing, level – off with a spatula or with a straight edged knife.

Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour 2 or 3 times. Spoon into cup overflowing, level off with a spatula.

Refined sugar. Sift sugar once to take out lamps, if any. Spoon into cup and level off with a spatula. Do not pack or tap the sugar down.

Brown sugar. Pack into cup just enough to hold its shape when turned out off cup. Level off with a spatula before emptying.

Level a measuring spoon with straight edge of a knife to measure small amounts of salt, pepper, leavening agents or solid fats.

Liquid ingredients. Liquid measuring cup – a glass or plastic cup with graduated markings on the side. Place the cup on a flat, level surface. Hold the cup firmly and pour the desired amount or liquid into the cup. Lean over and view the liquid at eye level to make sure it is the proper amount.

Check and calibrate timers/thermometers, scales and other measuring devices according to measuring devices according to manufacturer’s manual before using.

Ingredients which measure by volume and by weight demand standardized measuring tools and equipment.

Do not shake the dry measuring cup to level off dry ingredients.

It is easier to weigh fat, butter, margarine, if bought in pre – measured sticks. If fat does not come in , pre – measured sticks, use a scale to weigh the needed amount.

Liquids should be poured into cup in desired level. Cup should stand on a flat surface.

Spring scales should be adjusted so that pointer is at zero (0). Place pan, bowl, or piece of waxed paper on scale to hold ingredient to be measured.

When using balance scales, place the pan on the left – hand side and the pan weight on the right – hand side. Add the required weights to the right – hand side and adjust the beam on the bar so that the total is the weight needed.

Ranges, sometimes called stoves, provide heat for cooking on top and in the oven. The controls for range heat must be accurate and easy to operate. Tools and utensils needed for cooking on the range and work space should be within easy reach.

Learn to match the size of pan to the size of the unit and to select the right amount of heat for cooking job to be done.

In microwave cooking, time schedules must be followed exactly because every second is important. The microwaves shut off automatically when the door is opened.

Refrigerators are operated electricity. The unit that does the cooling is underneath the box behind the grill.

Dishwashers are a great help if food is rinsed from dishes before stacking them. Follow the plan for stacking as suggested in the direction by manufacturer’s manual.

Mixers are the most useful machines in commercial kitchens and even at home. It is good for making salad dressings, sandwich fillings, for sauces, mashing potatoes, beat batter and eggs. Attachments are also available to chop, whip, squeeze out juice, and make purees.

Coffee makers mostly are automatic, requiring only the measurement of coffee and water.

In preparing foods on the range or in the fryer, heat is transferred by conduction.

Analogy.1. ¼ cup : 60ml 1/3 cup :____ml2. 1 oz :30 g 1 ½ oz :____g3. ¼ inch : 5mm ¾ inch :_____mm4. 1 teaspoon :5ml ¼ teaspoon :______ml

5. 250°F :120°C 125

°F :______°C

Abbreviations:Tsp – teaspoonTbsp – tablespoonOz – ounce Lb – pound

Ingredient

Equivalents

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