tag:blogger.com,1999:blog-69227430858843095432012-02-16T02:37:20.199-08:00COOKING CONVERSION CHARTMy Food Recipeshttp://www.blogger.com/profile/12364025786661831322noreply@blogger.comBlogger151100tag:blogger.com,1999:blog-6922743085884309543.post-26143658547208267482011-09-17T21:40:00.000-07:002011-09-18T23:24:02.545-07:00<span style="font-weight: bold;font-size:180%;" >COOKING CONVERSION CHART</span><span style="font-size:180%;"><span style="font-weight: bold;"> : Metric to US</span></span><br /><br />CAPACITY :<br /><ul><li>1 militers = 1/5 teaspoon </li><li>5 ml = 1 teaspoon </li><li>15 ml = 1 tablespoon </li><li>34 ml = 1 fluid oz. </li><li>100 ml = 3.4 fluid oz. </li><li>240 ml = 1 cup </li><li>1 liter = 34 fluid oz. </li><li>1 liter = 4.2 cups </li><li>1 liter = 2.1 pints </li><li>1 liter = 1.06 quarts </li><li>1 liter = .26 gallon<br /></li></ul>WEIGHT :<br /><ul><li>1 gram = .035 ounce </li><li>100 grams = 3.5 ounces </li><li>500 grams = 1.10 pounds </li><li>1 kilogram = 2.205 pounds </li><li>1 kilogram = 35 oz. </li></ul><span style="font-weight: bold;">Cooking Conversion Chart...<br /><a href="http://cooking-conversionchart.blogspot.com/2009/02/cooking-measurment-equivalents.html">cooking-measurment-equivalents.</a><br /></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6922743085884309543-2614365854720826748?l=cooking-conversionchart.blogspot.com' alt='' /></div>My Food Recipeshttp://www.blogger.com/profile/12364025786661831322noreply@blogger.com0tag:blogger.com,1999:blog-6922743085884309543.post-70026977328956454022011-09-16T20:19:00.000-07:002011-09-16T20:19:00.368-07:00 <span style="font-size:180%;"><span style="font-weight: bold;">Cooking Conversion Chart : Handy Substitutes</span></span> <br />Here are the lists of needed ingredient and their handy substitutes: <br /> <br />BAKING PRODUCTS: <br /><ul><li>1 Cup Self-Rising Flour 1 cup all-purpose flour, 1 tsp. baking powder, and 1/2 tsp. salt</li><li>1 Cup Cake Flour 1 cup minus 2 tbsp. all-purpose flour</li><li>1 Cup All-Purpose Flour 1 cup and 2 tbsp. cake flour</li><li>1 Cup Powdered Sugar 1 cup sugar and 1 tbsp. cornstarch (processed in food processor)</li><li>1 Cup Honey 1-1/4 cups sugar and 1/4 cup water</li><li>1 Tsp. Baking Powder 1/4 tsp. baking soda and 1/2 tsp. cream of tartar</li><li>1 Tbsp. Cornstarch 2 tbsp. all-purpose flour</li><li>1 Tbsp. Tapioca 1-1/2 tbsp. all-purpose flour</li></ul>EGGS AND DAIRY PRODUCTS: <br /><ul><li>2 Large Eggs 3 small eggs</li><li>1 Cup Milk 1/2 cup evaporated milk and 1/2 cup water</li><li>1 Cup Plain Yogurt 1 cup buttermilk</li></ul>VEGETABLE PRODUCTS: <br /><ul><li>1 Pound Fresh Mushrooms, Sliced 1 (8 oz.) can sliced mushrooms, drained, or 3 oz. dried</li><li>1 Medium Onion, Chopped 1 tbsp. instant minced onion or 1 tbsp. onion powder</li><li>3 Tbsp. Chopped Shallots 2-1/2 tbsp. chopped onion and 1 tsp. chopped garlic</li></ul>SEASONING PRODUCTS: <br /><ul><li>1 Tbsp. Chopped Fresh Herbs 1 tsp. dried herbs or 1/4 tsp. powdered herbs</li><li>1 Clove Garlic 1/8 tsp. garlic powder or minced dried garlic</li><li>1 Tbsp. Grated Fresh Gingerroot or Crystallized Ginger 1/8 tsp. ground ginger</li><li>1 Tsp. Ground Allspice 1/2 tsp. ground cinnamon and 1/2 tsp. ground cloves</li><li>1 Tsp. Pumpkin Pie Spice 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. ground allspice, and 1/8 tsp. ground nutmeg</li></ul>ALCOHOL: <br /><ul><li>2 Tbsp. Amaretto 1/4 to 1/2 tsp. almond extract</li><li>2 Tbsp. Sherry or Bourbon 1 to 2 tsp. vanilla extract</li><li>1/4 Cup Marsala 1/4 cup dry white wine and 1 tsp. brandy</li><li>1/4 Cup Or More White Wine equal measure of white grape juice or apple juice </li></ul><span style="font-weight: bold;">Cooking Conversion Chart</span> <br /><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6922743085884309543-7002697732895645402?l=cooking-conversionchart.blogspot.com' alt='' /></div>My Food Recipeshttp://www.blogger.com/profile/12364025786661831322noreply@blogger.com0tag:blogger.com,1999:blog-6922743085884309543.post-8333354309384462822011-08-26T20:18:00.000-07:002011-08-26T20:18:00.670-07:00<div> <h2>Linear Equivalents <br /> <small style="font-weight: normal; font-size: 8.5pt;">(inches and feet/centimeters and meters) <br /><span style="font-weight: bold;">Cooking Conversion Chart</span> <br /></small> </h2> </div> <div> <h2 style="border-bottom: 2px groove rgb(212, 208, 200); clear: both; width: 220px;"> US Metric</h2> </div> <div style="float: left; padding-bottom: 85px; width: 145px; text-align: left;">1/4 in <br /> 1/2 in <br /> 3/4 in <br /> 1 in <br /> 6 in <br /> 12 in (1 ft) <br /> 39 in <br /> </div> <div style="float: right; padding-bottom: 85px; width: 75px; text-align: right;">0.75 cm <br /> 1.50 cm <br /> 2.00 cm <br /> 2.50 cm <br /> 15.00 cm <br /> 30.00 cm <br /> 1.00 m <br /> </div> Conversion formula <br /> Inches x 2.54 = centimeters <br /> 100 centimeters = 1 meter<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6922743085884309543-833335430938446282?l=cooking-conversionchart.blogspot.com' alt='' /></div>My Food Recipeshttp://www.blogger.com/profile/12364025786661831322noreply@blogger.com0tag:blogger.com,1999:blog-6922743085884309543.post-63487601157638782582011-08-17T21:38:00.000-07:002011-08-22T21:18:32.452-07:00<span style="font-weight: bold;font-size:180%;" >COOKING CONVERSION CHART</span>: <a name="ust">U.S. to Metric</a> <br /> <br />CAPACITY <br /><ul><li>1/5 teaspoon = 1 milliliter </li><li>1 teaspoon = 5 ml </li><li>1 tablespoon = 15 ml </li><li>1/5 cup = 50 ml </li><li>1 cup = 240 ml </li><li>2 cups (1 pint) = 470 ml </li><li>4 cups (1 quart) = .95 liter </li><li>4 quarts (1 gal.) = 3.8 liters <br /></li></ul><p>WEIGHT </p><ul><li>1 fluid oz. = 30 milliters </li><li>1 fluid oz. = 28 grams </li><li>1 pound = 454 grams </li></ul><a href="http://cooking-conversionchart.blogspot.com/2011/08/weight-equivalents.html"><span style="font-weight: bold;">Cooking Conversion Chart</span><span style="font-weight: bold;">...weight-equivalents</span></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6922743085884309543-6348760115763878258?l=cooking-conversionchart.blogspot.com' alt='' /></div>My Food Recipeshttp://www.blogger.com/profile/12364025786661831322noreply@blogger.com0tag:blogger.com,1999:blog-6922743085884309543.post-86412455358646052412011-08-16T20:17:00.000-07:002011-08-22T21:14:14.040-07:00<div> <h2>Weight Equivalents <br /> <small style="font-weight: normal; font-size: 8.5pt;">(ounces and pounds/grams and kilograms) <br /><span style="font-weight: bold;">Cooking Conversion Chart</span> <br /></small></h2> </div> <div> <h2 style="border-bottom: 2px groove rgb(212, 208, 200); clear: both; width: 220px;"> US Metric</h2> </div> <div style="float: left; padding-bottom: 65px; width: 105px; text-align: left;">1/4 oz <br /> 1/2 oz <br /> 3/4 oz <br /> 1 oz <br /> 8 oz (1/2 lb) <br /> 12 oz (3/4 lb) <br /> 16 oz (1 lb) <br /> 35 oz (2.2 lbs) <br /> </div> <div style="float: right; padding-bottom: 65px; width: 55px; text-align: right;">7 g <br /> 15 g <br /> 20 g <br /> 30 g <br /> 225 g <br /> 340 g <br /> 455 g <br /> 1 kg <br /> </div> Conversion formula <br /> Ounces x 28.35 = grams <br /> 1000 grams = 1 kilogram<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6922743085884309543-8641245535864605241?l=cooking-conversionchart.blogspot.com' alt='' /></div>My Food Recipeshttp://www.blogger.com/profile/12364025786661831322noreply@blogger.com0tag:blogger.com,1999:blog-6922743085884309543.post-79689589099286472062009-07-16T20:23:00.001-07:002009-09-21T23:12:49.274-07:00<p><b>Cooking Conversion Chart</b></p> <table border="1" cellpadding="15"><tbody><tr> <td><b>Unit:</b></td> <td><b>Equals:</b></td> <td><b>Also equals:</b></td> </tr> <tr> <td>1 tsp.</td> <td>1/6 fl. oz.</td> <td>1/3 Tbsp.</td> </tr> <tr> <td>1 Tbsp.</td> <td>½ fl. oz.</td> <td>3 tsp.</td> </tr> <tr> <td>1/8 cup</td> <td>1 fl. oz.</td> <td>2 Tbsp.</td> </tr> <tr> <td>¼ cup</td> <td>2 fl. oz.</td> <td>4 Tbsp.</td> </tr> <tr> <td>1/3 cup</td> <td>2¾ fl. oz.</td> <td>¼ cup plus 4 tsp.</td> </tr> <tr> <td>½ cup</td> <td>4 fl. oz.</td> <td>8 Tbsp.</td> </tr> <tr> <td>1 cup</td> <td>8 fl. oz. </td> <td>½ pint</td> </tr> <tr> <td>1 pint</td> <td>16 fl. oz. </td> <td>2 cups</td> </tr> <tr> <td>1 quart</td> <td>32 fl. oz.</td> <td>2 pints</td> </tr> <tr> <td>1 liter</td> <td>34 fl. oz.</td> <td>1 quart plus ¼ cup</td> </tr> <tr> <td>1 gallon</td> <td>128 fl. oz.</td> <td>4 quarts</td></tr></tbody></table><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6922743085884309543-7968958909928647206?l=cooking-conversionchart.blogspot.com' alt='' /></div>My Food Recipeshttp://www.blogger.com/profile/12364025786661831322noreply@blogger.com0tag:blogger.com,1999:blog-6922743085884309543.post-76137379123727690532009-07-16T20:21:00.000-07:002010-02-05T01:51:46.443-08:00<span style="font-size:180%;"><span style="font-weight: bold;">Here are the lists of needed ingredient and their low fat substitutes:</span></span><br /><span style="font-weight: bold;">Cooking Conversion Charts...</span><br /><br />FATS &amp; OILS<br /><br /><span style="font-weight: bold;">Butter and/or Margarine</span><br />Reduce-calorie margarine or margarine made with safflower, soybean, corn, canola, or peanut oil; reduced-calorie stick margarine in baked products<br /><br /><span style="font-weight: bold;">Mayonnaise</span><br />Nonfat, reduced-calorie, or low-fat mayonnaise<br /><br /><span style="font-weight: bold;">Oil</span><br />Safflower, soybean, corn, canola, or peanut oil in reduced amount<br /><br /><span style="font-weight: bold;">Salad Dressing</span><br />Nonfat or oil-free dressing<br /><br /><span style="font-weight: bold;">Shortening</span><br />Soybean, corn, canola, or peanut oil in amount reduced by one-third<br /><br /><span style="font-weight: bold;">DAIRY PRODUCTS</span><br /><br /><span style="font-weight: bold;">Sour Cream</span><br />Low-fat or nonfat sour cream; low-fat or nonfat yogurt<br /><br /><span style="font-weight: bold;">Whipping Cream</span><br />Chilled evaporated skimmed milk<br /><br /><span style="font-weight: bold;">American, Cheddar, Colby, Edam, Swiss</span><br />Cheeses with 5 grams of fat or less per ounce like reduced-fat and part-skim cheeses<br /><br /><span style="font-weight: bold;">Cottage Cheese</span><br />Nonfat or 1% low-fat cottage cheese<br /><br /><span style="font-weight: bold;">Cream Cheese</span><br />Nonfat or light process cream cheese; Neufchatel cheese<br /><br /><span style="font-weight: bold;">Ricotta Cheese</span><br />Nonfat, light, or part-skim ricotta cheese<br /><br /><span style="font-weight: bold;">Milk, Whole or 2%</span><br />Skim milk; 1/2% milk; 1% milk<br /><br /><span style="font-weight: bold;">Ice Cream</span><br />Nonfat or low-fat frozen yogurt; nonfat or low-fat ice cream; sherbet; sorbet<br /><br /><br /><span style="font-weight: bold;">MEATS, POULTRY &amp; EGGS</span><br /><br /><span style="font-weight: bold;">Bacon</span><br />Canadian bacon; turkey bacon; lean ham<br /><br /><span style="font-weight: bold;">Beef, Veal, Lamb, Pork</span><br />Chicken, turkey, or lean cuts of meat trimmed of all visible fat<br /><br /><span style="font-weight: bold;">Ground Beef</span><br />Extra-lean or ultra lean ground beef; ground turkey<br /><br /><span style="font-weight: bold;">Luncheon Meat</span><br />Skinned, sliced turkey or chicken breast; lean ham; lean roast beef<br /><br /><span style="font-weight: bold;">Poultry</span><br />Skinned poultry<br /><br /><span style="font-weight: bold;">Tuna Packed In Oil</span><br />Tuna packed in water<br /><br /><span style="font-weight: bold;">Turkey, Self Basting</span><br />Turkey basted with fat-free broth<br /><br /><span style="font-weight: bold;">Egg, Whole</span><br />2 egg whites or 1/4 cup fat-free egg substitute<br /><br />MISCELLANEOUS<br /><br /><span style="font-weight: bold;">Fudge Sauce</span><br />Fat-free fudge sauce or chocolate syrup<br /><br /><span style="font-weight: bold;">Nuts</span><br />One-third to one-half less, toasted<br /><br />Soups, Canned<br />99% fat-free or reduced-fat, reduced-sodium condensed cream soups.<br /><br /><span style="font-weight: bold;">Cooking Conversion Charts..<br /><a href="http://cooking-conversionchart.blogspot.com/2009/07/oven-temperatures.html">oven-temperatures.</a><br /></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6922743085884309543-7613737912372769053?l=cooking-conversionchart.blogspot.com' alt='' /></div>My Food Recipeshttp://www.blogger.com/profile/12364025786661831322noreply@blogger.com0tag:blogger.com,1999:blog-6922743085884309543.post-7797482377098160852009-07-16T20:17:00.001-07:002010-11-05T19:43:51.977-07:00<div> <h2>Volume Equivalents <br /> <small style="font-weight: normal; font-size: 8.5pt;">(fluid ounces/milliliters and liters)<br />cooking conversion chart<br /></small> </h2> </div> <div> <h2 style="border-bottom: 2px groove rgb(212, 208, 200); clear: both; width: 220px;"> US Metric</h2> </div> <div style="float: left; padding-bottom: 10px; width: 145px; text-align: left;">1 tsp<br /> 1 tbsp (1/2 fl oz)<br /> 1/4 cup (2 fl oz)<br /> 1/3 cup<br /> 1/2 cup (4 fl oz)<br /> 2/3 cup<br /> 3/4 cup (6 fl oz)<br /> 1 cup (8 fl oz)<br /> 1 qt (32 fl oz)<br /> 1 qt + 3 tbsps<br /> 1 gal (128 fl oz)<br /> </div> <div style="float: right; padding-bottom: 10px; width: 75px; text-align: right;">5 ml<br /> 15 ml<br /> 60 ml<br /> 80 ml<br /> 120 ml<br /> 160 ml<br /> 180 ml<br /> 240 ml<br /> 950 ml<br /> 1 L<br /> 4 L<br /><br /><span style="font-weight: bold;">cooking conversion chart</span><br /> </div> Conversion formula<br /> Fluid ounces x 30 = milliliters<br /> 1000 milliliters = 1 liters<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6922743085884309543-779748237709816085?l=cooking-conversionchart.blogspot.com' alt='' /></div>My Food Recipeshttp://www.blogger.com/profile/12364025786661831322noreply@blogger.com0tag:blogger.com,1999:blog-6922743085884309543.post-53182826578721618502009-07-16T20:16:00.002-07:002010-07-28T22:18:53.258-07:00<div> <h2 style="border-bottom: 2px groove rgb(212, 208, 200); clear: both; width: 220px;"> <span style="font-size:100%;">Cooking Conversion Chart</span><br />Weights and Measures</h2> </div> <div style="margin-top: -5px; margin-bottom: 25px; width: 220px;"> <div style="float: left; width: 80px; text-align: left;">3 tsp<br /> 4 tbsp<br /> 5 tbsp+1 tsp<br /> 8 tbsp<br /> 16 tbsp<br /> 2 cup<br /> 4 cup<br /> 2 quarts<br /> 1 oz<br /> 8 oz<br /> </div> <div style="float: right; width: 120px; text-align: right;">1 tbsp<br /> 1/4 cup<br /> 1/3 cup<br /> 1/2 cup<br /> 1 cup<br /> 1 pint<br /> 1 quart = 2pints<br /> 1/2 gallon = 8 cups<br /> 28 g = 2 tbsp<br /> 1 cup<br /> </div> </div> <div> <h2 style="border-bottom: 2px groove rgb(212, 208, 200); clear: both; width: 220px;">Egg Math</h2> </div> <div style="float: left; width: 120px; text-align: left;">5 whole eggs<br /> 12 eggyolks<br /> 8 eggwhites<br /> </div> 1 cup<br /> 1 cup<br /> 1 cup<br /><br /><a href="http://cooking-conversionchart.blogspot.com/2009/02/cooking-conversion-chart.html"><span style="font-weight: bold;">Cooking Conversion Chart</span></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6922743085884309543-5318282657872161850?l=cooking-conversionchart.blogspot.com' alt='' /></div>My Food Recipeshttp://www.blogger.com/profile/12364025786661831322noreply@blogger.com0tag:blogger.com,1999:blog-6922743085884309543.post-44966154653307515062009-07-16T20:16:00.001-07:002009-12-09T17:44:13.242-08:00<span style="font-weight: bold;font-size:180%;" >OvenTemperatures (cooking conversion chart)</span><br /><br /><span style="font-weight: bold;">Temperature(ºF) Term </span><br /><ul><li>250º-275º very low</li><li> 300º-325º slow</li><li> 350º-375º moderate</li><li> 400º-425º hot</li><li> 450º-475º very hot</li><li> 500º-525º extremely hot (broil)</li></ul><br /><span style="font-weight: bold;">Butter or Margarine </span><br /><ul><li>1 pound</li><li> 1/2 pound</li><li> 1 stick</li><li> 2 cups</li><li> 1 cup = 1 bar</li><li> 1/2 cup</li></ul><a href="http://cooking-conversionchart.blogspot.com/2009/07/cooking-conversion-chart-3.html"><span style="font-weight: bold;">Cooking Conversion Chart</span></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6922743085884309543-4496615465330751506?l=cooking-conversionchart.blogspot.com' alt='' /></div>My Food Recipeshttp://www.blogger.com/profile/12364025786661831322noreply@blogger.com0tag:blogger.com,1999:blog-6922743085884309543.post-27095077797063798052009-07-16T20:14:00.000-07:002009-11-25T01:18:51.224-08:00<span style="font-size:180%;"><span style="font-weight: bold;">Other Useful Cooking Measurements Conversions </span></span><br /><br /><ul><li>envelope unflavored gelatin 1 tbsp</li><li> 250 grams whipping cream 1 cup</li><li> 1 cup sifted all-purpose flour 1 cup + 2 tbsp sifted cake flour</li><li> 1 cup sifted cake flour 1 cup - 2 tbsp sifted all-purpose flour</li><li> 1 oz unsweetened chocolate 3 tbsp cocoa + 1 tbsp fat</li><li> 1 cup whole milk 1/2 cup evaporated milk + 1/2 cup water</li></ul><a href="http://cooking-conversionchart.blogspot.com/2009/07/cooking-conversion-chart-3.html"><span style="font-weight: bold;">cooking-conversion-chart-3.</span></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6922743085884309543-2709507779706379805?l=cooking-conversionchart.blogspot.com' alt='' /></div>My Food Recipeshttp://www.blogger.com/profile/12364025786661831322noreply@blogger.com0tag:blogger.com,1999:blog-6922743085884309543.post-68916509505029698892009-07-16T20:12:00.001-07:002009-11-25T01:20:59.747-08:00<span style="font-size:180%;"><span style="font-weight: bold;">COOKING CONVERSION CHART</span></span><br /><br /><span style="font-weight: bold;">Cooking Measurement Equivalents<br /><br /></span><dd> 16 tablesppns = 1 cup </dd><dd> 12 tablespoons = 3/4 cup </dd><dd> 10 tablespoons + 2 teaspoons = 2/3 cup </dd><dd> 8 tablespoons = 1/2 cup </dd><dd> 6 tablespoons = 3/8 cup </dd><dd> 5 tablespoons + 1 teaspoon = 1/3 cup </dd><dd> 4 tablespoons = 1/4 cup </dd><dd> 2 tablespoons = 1/8 cup </dd><dd> 2 tablespoons + 2 teaspoons = 1/6 cup </dd><dd> 1 tablespoon = 1/16 cup </dd><dd> 2 cups = 1 pint </dd><dd> 2 pints = 1 quart </dd><dd> 3 teaspoons = 1 tablespoon </dd><dd> 48 teaspoons = 1 cup<br /><a href="http://cooking-conversionchart.blogspot.com/2009/07/other-useful-cooking-measurements.html"><span style="font-weight: bold;">other-useful-cooking-measurements.</span></a><br /></dd><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6922743085884309543-6891650950502969889?l=cooking-conversionchart.blogspot.com' alt='' /></div>My Food Recipeshttp://www.blogger.com/profile/12364025786661831322noreply@blogger.com0tag:blogger.com,1999:blog-6922743085884309543.post-54436442511682920492009-02-17T21:48:00.000-08:002009-11-25T01:21:56.000-08:00<div><span style="font-weight: bold;font-size:180%;" >Metric Cooking Conversion Chart</span><br /><br />US Canadian Australian :<br /><br />1/4 tsp 1 mL 1 ml<br />1/2 tsp 2 mL 2 ml<br />1 tsp 5 mL 5 ml<br />1 Tbl 15 mL 20 ml<br />1/4 cup 50 mL 60 ml<br />1/3 cup 75 mL 80 ml<br />1/2 cup 125 mL 125 ml<br />2/3 cup 150 mL 170 ml<br />3/4 cup 175 mL 190 ml<br />1 cup 250 mL 250 ml<br />1 quart 1 liter 1 litre<br /></div><br /><div>Weight<br />1 ounce 30 grams 30 grams<br />2 " 55 " 60 "<br />3 " 85 " 90 "<br />4 " 115 " 125 "<br />8 " 225 " 225 "<br />16 " 455 " 500 " (1/2 kilogram)</div><br /><div> </div><br /><div>Temperatures<br />Fahrenheit Celsius<br />32 degrees 0 degrees<br />212 " 100 "<br />250 " 120 "<br />275 " 140 "<br />300 " 150 "<br />325 " 160 "<br />350 " 180 "<br />375 " 190 "<br />400 " 200 "<br />425 " 220 "<br />450 " 230 "<br />475 " 240 "<br />500 " 260 "<br /><br /><span style="font-weight: bold;">Cooking Conversion Chart</span>...<br /><a href="http://cooking-conversionchart.blogspot.com/2009/07/cooking-measurement-equivalents.html"><span style="font-weight: bold;">cooking-measurement-equivalents.</span></a><br /><br /><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6922743085884309543-5443644251168292049?l=cooking-conversionchart.blogspot.com' alt='' /></div>My Food Recipeshttp://www.blogger.com/profile/12364025786661831322noreply@blogger.com0tag:blogger.com,1999:blog-6922743085884309543.post-73485383114930299342009-02-17T21:44:00.000-08:002009-11-25T01:22:46.082-08:00<div><span style="font-weight: bold;font-size:180%;" >COOKING CONVERSION CHART</span> (1)</div><br /><div> </div><br /><div>One stick of butter is 1/4 pound or about 110 grams. Butter in the US is sold in one pound boxes, each box containing 4 sticks.<br /></div><div><br />Decimals<br /></div><ul><li>0.25 = 1/4<br /></li><li>0.50 = 1/2<br /></li><li>0.66 = 2/3<br /></li><li>0.75 = 3/4<br /></li></ul><div><strong>Pound, cups, tablespoon and teaspoon conversions assume the base weight-volume of water:</strong> </div><br /><ul><li>1 pound = 2 cups<br /></li><li>1 ounce = 2 tablespoons<br /></li><li>1 tablespoon = 3 teaspoons = 0.5 oz = 15 grams<br /></li><li>1 teaspoon = 0.17 oz = 5 grams<br /></li><li>pinch is less than 1/8 teaspoon<br /></li><li>dl = deciliter = 1/10 of a liter = 1/2 cup<br /></li></ul><div><br /><strong>Weight-volume of:</strong><br /></div><ul><li>Flour: 1 pound = 3 1/2 cups<br /></li><li>Sugar: 1 pound = 2 1/4 cups</li></ul><span style="font-weight: bold;">Cooking Conversion Chart</span>...<br /><a href="http://cooking-conversionchart.blogspot.com/2009/02/metric-conversion-chart.html"><span style="font-weight: bold;">metric-conversion-chart.</span></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6922743085884309543-7348538311493029934?l=cooking-conversionchart.blogspot.com' alt='' /></div>My Food Recipeshttp://www.blogger.com/profile/12364025786661831322noreply@blogger.com0tag:blogger.com,1999:blog-6922743085884309543.post-55341993971951498462009-02-17T21:42:00.000-08:002009-05-10T22:18:09.387-07:00<p><strong>Cooking Measurment Equivalents ( Cooking Conversion Chart)</strong><br /></p><ul><li>16 tablesppns = 1 cup </li><br /><li>12 tablespoons = 3/4 cup </li><br /><li>10 tablespoons + 2 teaspoons = 2/3 cup </li><br /><li>8 tablespoons = 1/2 cup </li><br /><li>6 tablespoons = 3/8 cup </li><br /><li>5 tablespoons + 1 teaspoon = 1/3 cup </li><br /><li>4 tablespoons = 1/4 cup </li><br /><li>2 tablespoons = 1/8 cup </li><br /><li>2 tablespoons + 2 teaspoons = 1/6 cup </li><br /><li>1 tablespoon = 1/16 cup </li><br /><li>2 cups = 1 pint </li><br /><li>2 pints = 1 quart </li><br /><li>3 teaspoons = 1 tablespoon </li><br /><li>48 teaspoons = 1 cup </li></ul><span style="font-weight: bold;">Cooking Conversion Chart</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6922743085884309543-5534199397195149846?l=cooking-conversionchart.blogspot.com' alt='' /></div>My Food Recipeshttp://www.blogger.com/profile/12364025786661831322noreply@blogger.com0