COOK ♥ RECIPE

3 tsp
4 tbsp
5 tbsp+1 tsp
8 tbsp
16 tbsp
2 cup
4 cup
2 quarts
1 oz
8 oz

1 tbsp
1/4 cup
1/3 cup
1/2 cup
1 cup
1 pint
1 quart = 2 pints
1/2 gallon = 8 cups
28 g = 2 tbsp
1 cup

5 whole eggs
12 eggyolks
8 eggwhites

1 cup
1 cup
1 cup

250º-275º
300º-325º
350º-375º
400º-425º
450º-475º
500º-525º

very low
slow
moderate
hot
very hot
extremely hot (broil)

1 pound
1/2 pound
1 stick

2 cups
1 cup = 1 bar
1/2 cup

1 envelope unflavored gelatin
250 grams whipping cream
1 cup sifted all-purpose flour
1 cup sifted cake flour
1 oz unsweetened chocolate
1 cup whole milk

1 tbsp
1 cup
1 cup + 2 tbsp sifted cake flour
1 cup - 2 tbsp sifted all-purpose flour
3 tbsp cocoa + 1 tbsp fat
1/2 cup evaporated milk + 1/2 cup water

1 tsp
1 tbsp (1/2 fl oz)
1/4 cup (2 fl oz)
1/3 cup
1/2 cup (4 fl oz)
2/3 cup
3/4 cup (6 fl oz)
1 cup (8 fl oz)
1 qt (32 fl oz)
1 qt + 3 tbsps
1 gal (128 fl oz)

5 ml
15 ml
60 ml
80 ml
120 ml
160 ml
180 ml
240 ml
950 ml
1 L
4 L

Conversion formula
Fluid ounces x 30 = milliliters
1000 milliliters = 1 liters

1/4 oz
1/2 oz
3/4 oz
1 oz
8 oz (1/2 lb)
12 oz (3/4 lb)
16 oz (1 lb)
35 oz (2.2 lbs)

7 g
15 g
20 g
30 g
225 g
340 g
455 g
1 kg

Conversion formula
Ounces x 28.35 = grams
1000 grams = 1 kilogram

1/4 in
1/2 in
3/4 in
1 in
6 in
12 in (1 ft)
39 in

0.75 cm
1.50 cm
2.00 cm
2.50 cm
15.00 cm
30.00 cm
1.00 m<

Conversion formula
Inches x 2.54 = centimeters
100 centimeters = 1 meter

0º (freezer temp.)
32º (water freezes)
98.6º
180º (water simmers*)
212º (water boils*)
250º (low oven)
350º (moderate oven)
425º (hot oven)
500º (very hot oven)
* at sea level

-18º
0º
37º
82º
100º
120º
175º
220º
260º

Conversion formula
Degrees Fahrenheit minus 32
divided by 1.8 = Degrees Celsius