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  1 cup  (1 C.)

  Water (measures & weighs the same)

8 fluid ounces (fl. oz.)

1 C. = 8 oz. weight (water only)

1/2 pint (pt.)

237 ml

 16 tablespoons

  2 cups  (2 C.)

16 fluid ounces

1 pint

473 ml

 

  4 cups  (4 C.)

32 fluid ounces

1 quart

946 ml

 

  2 pints (2 pt.)

32 fluid ounces

1 quart

0.946 liters (L)

 

  4 quarts (4 Qt.)

128 fluid ounces

 1 gallon (Gal.)

 3.785 liters

 

  8 quarts (8 Qt.)

one peck (ie: apples/pears, etc.

 

 

 

  4 pecks

one bushel

 

 

 

  dash

less than 1/4 teaspoon

 

 

 

 1 teaspoon (1 tsp. or 1 t.)

1/6 fluid ounce

5 grams

about 5 ml

 

 1 Tablespoon (1 T. or 1 Tbsp.)

1/2 fluid ounce

15 grams

15 ml

3 teaspoons

 2 Tablespoons 

1 fluid ounce

28.35 grams

29.57 ml

1/8 cup

 8 Tablespoons 

4 fluid ounces

1/4 pint

118.28 ml

1/2 cup

 

www.candylandcrafts.com

cake decorating & candy

making supplies

 

210 W. Main St.

Somerville, NJ 08876

 

Phone: (908)685-0410

FAX:    (908)575-1640

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  1 pinch

 up to 1/8 teaspoon

     

  3 teaspoons

 1 Tablespoon

 1/2 ounce

 14.3 grams

 

  2 tablespoons

1/8 cup

 1 fluid ounce

 28.35 grams

 

  4 tablespoons

 1/4 cup

 2 fluid ounces

 56.7 grams

 

  5 1/3 tablespoons

 1/3 cup

 2.6 fluid ounces

 75.6 grams

 

  8 tablespoons

 1/2 cup

 4 ounces

 113.4 grams

 1 stick butter

  12 tablespoons

 3/4 cup

 6 ounces

.375 pound

 170 grams (g)

16 tablespoons

1 cup

8 ounces

   

  32 tablespoons

 2 cups

 16 ounces

 1 pound (lb.)

 453.6 grams

  64 tablespoons

 4 cups

 32 ounces

 2 pounds

 907 grams

 

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Butter: 1 stick = 4 oz. = 113 gms. = 8 tbsp    1 lb. butter = 2 cups

 

Bread Flour, sifted: 1 lb. = 4 cups (1 cup = 4oz.)

Unsifted: 1 lb. = 3 1/3 cups (1 cup = 4.75 oz.)

Cake Flour, sifted: 1 lb. = 4 1/4 cups (1 cup = 3.75 oz.)

Unsifted 1 lb. = 3 1/2 cups (1 cup = 4.5 oz.)

Sugar, granulated: 1 lb. = 2 1/4 cups

Powdered (confectioners): 1 lb. = 4 cups

Cornstarch, unsifted: 1 lb. = 3 1/2 cups

 

Cocoa Powder, unsifted: 1 lb. = 5 cups (1 cup =  3 1/2 oz.)

 

Baking Soda/Baking Powder: 1 oz. = 2 tbsp

 

Salt: 1 oz. = 4 tbsp (1 tsp. = .2 oz.)

 

Ground Spices: 1 0z. = 14 tsp (1/4 oz. = 3 1/2 tsp.)

 
 
Item Fahrenheit Celsius Comments

Chocolate Melts

99o

37o

Body temperature

Thread begins

230o

110o

Syrup makes a 2" thread when dripped from a spoon

Soft Ball begins

234o

112o

A little syrup dropped into chilled water forms a ball, but flattens when picked up

 with the fingers

Firm Ball begins

244o

118o

The ball holds its shape, and only flattens when pressed

Hard Ball begins

250o

121o

The ball is more rigid but still pliable

Soft Crack begins

270o

132o

A little syrup dropped into chilled water will separate into threads which bend when picked up

Hard Crack begins

300o

149o

The syrup separates into threads that are hard and brittle

Caramelized Sugar

310o - 338o

154o  - 170o

Between these temperatures the syrup turns dark golden: then black at 350oF/177o C)