COOKING CONVERTER 2
COOKING CONVERTER 2



./gif/stove.gif (1765 bytes) OVEN TEMPERATURES

Fahrenheit

Celsius

175 80
200 95
225 110
250 120
275 140
300 150
325 160
350 175
375 190
400 205
425 220
450 230
475 240
500 260



CUP MEASUREMENTS ./gif/measuringcupsright.gif (1247 bytes)

Cups

Spoons

Millilitres

1/4 cup 4 tbsp. 50 mL
1/3 cup 5-1/3 tbsp. 75 mL
1/2 cup 8 tbsp. 125 mL
2/3 cup 10-2/3 tbsp.

150 mL

3/4 cup 12 tbsp. 175 mL
1 cup 16 tbsp. 250 mL



WEIGHT MEASUREMENTS

Ounces

Grams

1 oz. 30 g
2 oz. 55 g
3 oz. 85 g
4 oz. 125 g
5 oz. 140 g
6 oz. 170 g
7 oz. 200 g
8 oz. 250 g
16 oz. 500 g
32 oz. 1000 g  (1 kg)



SPOON MEASUREMENTS

Conventional

Metric

1/4 tsp.

1 mL

1/2 tsp.

2 mL

1 tsp

5 mL

2 tsp

10 mL

1 tbsp

15 mL




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IF YOU DON'T HAVE:

SUBSTITUTION:

1 tbsp cornstarch (for thickening) 2 tbsp all purpose flour
1 cup granulated sugar 1 cup packed brown sugar OR 2 cups sifted powdered sugar
1 cup honey 1-1/4 cups granulated sugar plus 1/4 cup liquid
1 cup corn syrup 1 cup granulated sugar plus 1/4 cup liquid
1 square (1 oz) unsweetened chocolate 3 tbsp unsweetened cocoa powder plus 1 tbsp butter or margarine
1 cup whipping cream, whipped 2 cups whipped dessert topping
1 cup sour milk or buttermilk 1 tbsp lemon juice or vinegar plus enough whole milk to make 1 cup (let stand 5 minutes before using) OR 1 cup whole milk plus 1-3/4 tsp. cream of tartar
1 cup buttermilk 1 cup plain yogurt
1 cup light cream 2 tbsp butter lus 1 cup minus 2 tbsp milk
1 whole egg 2 egg yolks (for most uses)
2 cups tomato sauce 3/4 cup tomato paste plus 1 cup water
1 cup tomato juice 1/2 cup tomato sauce plus 1/2 cup water
1 clove garlic 1/8 tsp garlic powder
1 tsp dry mustard 1 tbsp prepared mustard
1 tsp finely shredded lemon peel 1/2 tsp lemon extract



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FRUITS:

FOOD

AMOUNT BEFORE PREPARATION

APPROX. AMOUNT
AFTER PREPARATION

Apples

1 medium

1 cup sliced

Avocados

1 medium

1-1/4 cups sliced

Bananas

1 medium

1/3 cup mashed

Cherries, red

1 lb.

2 cups pitted

Grapes 1 lb. 2-1/2 cups seeded
Lemons 1 medium 3 tbsp juice
2 tsp peel

Oranges

1 medium

1/4 to 1/3 cup juice
4 tsp peel

Peaches or Pears

1 medium

1/2 cup sliced

Rhubarb

1 lb. (4 cups)

1 lb. (4 cups)

 



VEGETABLES:

FOOD

AMOUNT BEFORE PREPARATION

APPROX. AMOUNT
AFTER PREPARATION

Beans or Peas, dried

1 lb. (2-1/2 cups)

6 cups cooked

Cabbage 1 lb. (1 small) 5 cups shredded
Carrots 1 lb. (6 medium) 3 cups shredded OR
2-1/2 cups diced
Green Onions 1 bunch (7) 1/2 cup sliced
Green Peppers 1 large 1 cup diced
Onion 1 medium 1/2 cup chopped
Potatoes 1 medium 2/3 cup cubed OR
1/2 cup mashed
Spinach 1 lb. (12 cups) 1-1/2 cups cooked
Tomatoes 1 medium 1/2 cup cooked

 

 



GRAINS:

FOOD

AMOUNT BEFORE PREPARATION

APPROX. AMOUNT
AFTER PREPARATION

macaroni 1 cup (3-1/2 oz) 2-1/2 cups cooked
spaghetti 8 oz. 4 cups cooked
long grain rice 1 cup (7 oz) 3 cups cooked

popcorn

1/4 cup

5 cups popped

 

 



CRUMBS:

FOOD

AMOUNT BEFORE PREPARATION

APPROX. AMOUNT
AFTER PREPARATION

bread

1 slice 3/4 cup soft OR
1/2 cup fine dry crumbs

soda crackers

28 squares 1 cup finely crushed

graham crackers

14 squares 1 cup finely crushed
chocolate wafers 19 cookies 1 cup finely crushed
gingersnaps 15 cookies 1 cup finely crushed
vanilla wafers 22 cookies 1 cup finely crushed
 

 



OTHER:

FOOD

AMOUNT BEFORE PREPARATION

APPROX. AMOUNT
AFTER PREPARATION

ground beef 1 lb. raw 2-3/4 cups cooked
boneless meat 1 lb. raw 2 cups cooked, cubed
whipping cream 1 cup 2 cups whipped
cheese, Swiss or American 4 oz. 1 cup shredded or cubed


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buttered bread crumbs and grated cheese

a combination of bread crumbs and wheat germ, cornflake
crumbs and crushed potato chips

to the bread crumbs, add:
- bacon bits
- chopped parsley
- sesame seeds
- slivered almonds or nuts
- paprika or other seasonings

croutons  (make your own by sauteing bread cubes in melted
butter or margarine



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Keep a stock of graham wafer pie shells or chocolate wafer pie shells (either home made or store bought) on hand in your freezer.  They'll come in really handy when you need to come up with an emergency dessert.  Just add a pudding with fruit mixed in, and you have a very quick dessert!!

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Don't throw out stale cakes or pound cakes.  Use them to make trifle, or strawberry shortcake, or for a pudding cake.  The fruit juice and/or the pudding will moisten the stale cake.

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To keep your cookbook open at the right page when you're using a recipe, slip an elastic band around each side of the open book.  That will keep the pages from turning over and you won't lose your page.

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To slice your fresh mushrooms, just use a metal egg slicer.

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A super quick way to "frost" cupcakes.  About 1 minute or 2 before removing the cupcakes from the oven, just place a marshmallow on top of each.  They'll melt into a great sticky "frosting".

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To soften your brown sugar when it's hardened into a rock, place it in your microwave in a microwave safe bowl, add a little water and zap it for 15 seconds or until soft.

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If you need a little extra counter space when you're doing some heavy duty baking or cooking, just place a large cutting board over top of the sink.  Instant extra counter space.

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