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Measurement Equivalent 1

This document provides information on common measurement abbreviations and equivalents used in cooking and baking. It includes tables with measurements for tablespoons, cups, ounces, pounds, and other units. It also lists equivalents for converting between different measurements, such as 3 teaspoons to 1 tablespoon, 2 cups to 1 pint, and 4 quarts to 1 gallon. Finally, it offers substitutions that can be made for various ingredients including flour, milk, cream, eggs, baking powder, and yeast.

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Renie Federico
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174 views

Measurement Equivalent 1

This document provides information on common measurement abbreviations and equivalents used in cooking and baking. It includes tables with measurements for tablespoons, cups, ounces, pounds, and other units. It also lists equivalents for converting between different measurements, such as 3 teaspoons to 1 tablespoon, 2 cups to 1 pint, and 4 quarts to 1 gallon. Finally, it offers substitutions that can be made for various ingredients including flour, milk, cream, eggs, baking powder, and yeast.

Uploaded by

Renie Federico
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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MEASURING TECHNIQUES:

A. Measurement Abbreviations
Tablespoon

Tbsp. or T

table spoon

tsp. or t

Cup

Drops

Dr

Gram

Ounce

Oz

Kilo

Kg

Pound

Lb

Pint

Pt

Quart

Qt

Gallon

Gal

B. Equivalent Measures
1 Pinch or Dash

Less than 1/8 t

3 Tea spoons

1 Tablespoon

16 Table spoons

1 Cup

2 Cups

1 Pint

4 Quarts

1 Gallon

1 Kilo

2.2 Pounds

1 Bar Butter

1 Cup

1 Small Can Evaporated Milk

Cup

1 Big Can Evaporated Milk

1 Cup

8 to 10 pieces Egg Whites


4 to 6 pieces Eggs (whole)

1 Cup
1 Cup

12 to 14 pieces Eggs (yolk)


1 pound All Purpose Flour
1 pound Cake Flour

1 Cup
4 Cups Unsifted Flour
4 Cups Unsifted Flour

1 pound Brown Sugar

2 Cups Firmly Packed

1 pound Confectioner Sugar

4 Cups Sifted

1 pound Granulated Sugar

2 Cups

C .Substitution of Ingredients
For

1 tablespoon flour
(used as thickener)

1 cup sifted all-purpose


flour

1 cup sifted cake flour

Substitute

tablespoon cornstarch,
tablespoon potato starch,
tablespoon rice starch or
arrowroot
starch
1 tablespoon quick cooking
tapioca
1 cup unsifted all-purpose
flour
minus 2 tablespoons
7/8 cup sifted all-purpose flour,
or 1 cup minus 2
tablespoons sifted allpurpose flour

1 cup corn syrup

1 cup sugar plus 1 cup liquid

1 cup honey

1 cups sugar plus cup liquid

1 ounce chocolate

3 tablespoon cocoa plus 1 tablespoon fat

1 cup Butter

1 cup margarine
or 7/8 to 1 cup hydrogenated fat
plus teaspoon salt, or 7/8 cup lard
plus teaspoon salt

1 cup coffee cream


3 tablespoon butter plus 7/8 milk
(20%)
1 cup Heavy Cream
1/3 cup butter plus cup milk
(20%)

1 cup whole milk

1 cup reconstituted non-fat dry milk


plus 2 teaspoons butter or margarine,
or cup evaporated milk
plus cup water,
or cup sifted dry whole milk powder
plus 7/8 cup water

1 cup Heavy Cream (20%)

1/3 cup butter plus cup milk

1 cup milk

3 tablespoon sifted regular non-fat


dry milk plus 1 cup minus 1
tablespoon water
or 1/3 cup Instant non-fat milk
powder
plus 1 cup minus 1 tablespoon
water

1 cup buttermilk or sour milk

1 tablespoon vinegar or lemon juice


plus enough sweet milk to make
1 cup (let stand for 5 minutes) or
1 teaspoons cream of tartar
plus 1 cup sweet milk

1 teaspoon Baking Powder

1 tablespoon Active Dry


yeast

1 whole Egg

teaspoon baking soda


plus 5/8 teaspoon cream of tartar
or teaspoon baking soda
plus tablespoon vinegar
or lemon juice used with sweet
milk to make cup, or
teaspoon baking soda plus to
cup Molasses
1 package active dry yeast
or 1 compressed yeast Cake
2 egg yolks, or 3 tablespoons plus
1 teaspoon thawed Frozen Egg
or 2 1/2 tablespoons and 2
teaspoons dry whole egg
powder plus an equal amount of
water

1 Egg White

2 tablespoons thawed frozen


egg whites
or 2 teaspoons dry egg
whites plus 2 tablespoons
water

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