Converting Teaspoons-Cups-Grams-Pans

Converting Teaspoons-Cups-Grams-Pans

Converting Measures
Teaspoons to Cups to grams
FAHRENHEIT – CELSIUS – GAS MARK


This helpful information was gathered from
Google so you’d have it on hand when using
recipes on this site.

http://dish.allrecipes.com/cake-pan-size-conversions/
https://www.weekendbakery.com/cooking-conversions/

As you will see, it depends on what’s in your recipe

 

3 teaspoons = 1 tablespoon
1 tablespoon = 1/16 cup
2 tablespoons = 1/8 cup
4 tablespoons = 1/4 cup
5 tablespoons and one teaspoon = 1/3 cup
8 tablespoons = 1/2 cup
16 tablespoons = 1 cup
2 tablespoons = 1 fluid ounce
2 cups = one pint
2 pints = 1 quart
4 quarts = 1 gallon

All-Purpose Flour.
1 cup = 150 grams.
1 tablespoon = 10 grams.
1 teaspoon = 3 grams

 

If you have an unusual pan size and would like
to figure out its capacity, measure the amount
of water it takes to fill the pan.

 

  • Compare that measurement to the volumes in
    our chart (or the cake pan size listed in your
    recipe) to determine how much batter you’ll
    need.
  • To ensure a cake rises evenly, you should
    only fill your pans to the half-way mark.
  • The baking time may change as well, so it is
    imperative that you keep a watchful eye on
    your cake, and check for doneness using
    your preferred method.
  • It’s always better to have a little extra batter,
    rather than not enough. Once you’ve filled the
    pans half-full, use any remaining batter to bake
    a few cupcakes.
All-Purpose Flour and Confectioners’
Sugar
Cups Grams Ounces
1/8 c (2 tbsp) 16 g .563 oz
1/4 cup 32 g 1.13 oz
1/3 cup 43 g 1.5 oz
1/2 cup 64 g 2.25 oz
2/3 cup 85 g 3 oz
3/4 cup 96 g 3.38 oz
1 cup 128 g 4.5 oz

 

Bread Flour
Cups  Grams Ounces
1/4 cup 34 g 1.2 oz
1/3 cup 45 g 1.6 oz
1/2 cup 68 g 2.4 oz
1 cup 136 g 4.8 oz

 

Trying to fit a square cake into a round pan? Check out our
Cake and Baking Pan Conversion Chart.

Rolled Oats
Cups Grams Ounces
1/4 cup 21 g .75 oz
1/3 cup 28 g 1 oz
1/2 cup 43 g 1.5 oz
1 cup 85 g 3 oz

 

White Sugar (Granulated)
Cups Grams Ounces
2 tbsp 25 g .89 oz
1/4 cup 50 g 1.78 oz
1/3 cup 67 g 2.37 oz
1/2 cup 100 g 3.55 oz
2/3 cup 134 g 4.73 oz
3/4 cup 150 g 5.3 oz
1 cup 201 g 7.1 oz

 

Packed Brown Sugar
Cups Grams Ounces
1/4 cup 55 g 1.9 oz
1/3 cup 73 g 2.58 oz
1/2 cup 110 g 3.88 oz
1 cup 220 g 7.75 oz

 

Honey, Molasses & Syrup
Cups Grams Ounces
2 tbsp 43 g 1.5 oz
1/4 cup 85 g 3 oz
1/3 cup 113 g 4 oz
1/2 cup 170 g 6 oz
2/3 cup 227 g 8 oz
3/4 cup 255 g 9 oz
1 cup 340 g 12 oz
Capacity 1/5 teaspoon 1 ml
1 teaspoon (tsp) 5 ml
1 tablespoon (tbsp) 15 ml
1 fluid oz. 30 ml
1/5 cup 50 ml
1/4 cup 60 ml
1/3 cup 80 ml
3.4 fluid oz. 100 ml
1/2 cup 120 ml
2/3 cup 160 ml
3/4 cup 180 ml
1 cup 240 ml
1 pint (2 cups) 480 ml
1 quart (4 cups) .95 liter
34 fluid oz. 1 liter
4.2 cups 1 liter
2.1 pints 1 liter
1.06 quarts 1 liter
.26 gallon 1 liter
4 quarts (1 gallon) 3.8 liters
UNIT U.S. METRIC
Weight .035 ounce 1 gram
0.5 oz. 14 grams
1 oz. 28 grams
1/4 pound (lb) 113 grams
1/3 pound (lb) 151 grams
1/2 pound (lb) 227 grams
1 pound (lb) 454 grams
1.10 pounds (lbs) 500 grams
2.205 pounds (lbs) 1 kilogram
35 oz. 1 kilogram
UNIT U.S. U.S.
Equivalents 16 tablespoons 1 cup
12 tablespoons 3/4 cup
10 tablespoons + 2 teaspoons 2/3 cup
8 tablespoons 1/2 cup
6 tablespoons 3/8 cup
5 tablespoons + 1 teaspoon 1/3 cup
4 tablespoons 1/4 cup
2 tablespoons + 2 teaspoons 1/6 cup
2 tablespoons 1/8 cup
1 tablespoon 1/16 cup
1 pint 2 cups
1 quart 2 pints
1 tablespoon 3 teaspoons
1 cup 48 teaspoons
1 cup 16 tablespoons
INGREDIENTS U.S. METRIC
Butter 1 tablespoon 14.175 grams
1 stick 4 ounces
1 stick 1/2 cup
1 stick 8 tablespoons
1 stick 113 grams
1 cup 226 grams
Sugar 1 cup of caster sugar 200 grams
1 cup of raw sugar 250 grams
1 cup of brown sugar 220 grams
1 cup of confectioners (icing) sugar 125 grams
1 teapsoon of caster/confectioners sugar 4.2 grams
1 tablespoon of caster sugar 12.6 grams
Honey 1 tablespoon 21.25 grams
1/4 cup 85 grams
1 cup 340 grams
Salt 1/4 teaspoon 1.42 grams
1/2 teaspoon 2.84 grams
1 teaspoon 5.69 grams
1/2 tablespoon 8.53 grams
1 tablespoon 17.07 grams
Yeast 1 teaspoon instant dry yeast 3.1 grams
2 1/4 teaspoons instant dry yeast 7 grams
1 tablespoon instant dry yeast 9.3 grams
7 grams instant dry yeast 21 grams fresh yeast
Cornstarch 1 cup 150 grams
1 teaspoon 3.3 grams
Flour 1 cup all-purpose flour (USDA) 125 grams
1 cup all-purpose flour (Gold Medal) 130 grams
1 cup whole wheat flour (USDA) 120 grams
1 cup whole wheat flour (Gold Medal) 128 grams
1 cup bread flour (USDA) 127 grams
1 cup bread flour (Gold Medal) 135 grams
1 cup rye flour (USDA) 102 grams
King Arthur says ALL flour types 113 grams
1 tablespoon of flour between 8 and 9 grams
Cream 1 cup 240 grams
1/2 cup 120 grams
1 tablespoon 15 grams
Converting Pan Sizes
PAN SIZE CONVERSIONS
  1. Round Pans: 6 x 2 inches = 15 x 5 cm = 4 cups = 948 ml. …
  2. Springform Pans: 9 x 2½ inches = 23 x 6 cm = 10 cups = 2.4 liters. …
  3. Bundt Pans: 7½ x 3 inches = 19 x 8 cm = 6 cups = 1.4 liters. …
  4. Tube Pans: 8 x 3 inches = 20 x 8 cm = 9 cups = 2.1 liters. …
  5. Square Pans: …
  6. Rectangular Pans: …
  7. Jelly Roll Pans: …
  8. Loaf Pans:
Aug 16, 2016
Baking Basics: Converting Pan Sizes
  Recipe Calls For  Volume   Use Instead
 1 (8-inch) round cake pan  4 cups 1 (8 x 4)-inch loaf pan; 1 (9-inch) round cake pan; 1 (9-inch) pie plate
 2 (8-inch) round cake pans  8 cups 2 (8 x 4-inch) loaf pans; 1 (9-inch) tube pan; 2 (9-inch) round cake pans; 1 (10-inch) Bundt pan; 1 (11 x 7-inch) baking dish; 1 (10-inch) springform pan
 1 (9-inch) round cake pan  6 cups 1 (8-inch) round cake pan; 1 (8 x 4-inch) loaf pan; 1 (11 x 7-inch) baking dish
 2 (9-inch) round cake pans 12 cups 2 (8 x 4-inch) loaf pans; 1 (9-inch) tube pan; 2 (8-inch) round cake pans; 1 (10-inch) Bundt pan; 2 (11 x 7-inch) baking dishes; 1 (10-inch) springform pan
 1 (10-inch) round cake pan 11 cups 2 (8-inch) round cake pans; 1 (9-inch) tube pan; 1 (10-inch) springform pan
 2 (10-inch) round cake pans 22 cups 5 (8-inch) round cake pans; 3 or 4 (9-inch) round cake pans; 2 (10-inch) springform pans
 9-inch tube pan 12 cups 2 (9-inch) round cake pans; 2 (8-inch) round cake pans; 1 (10-inch) Bundt pan
 10-inch tube pan  16 cups 3 (9-inch) round cake pans; 2 (10-inch) pie plates; 2 (9-inch) deep dish pie plates; 4 (8-inch) pie plates; 2 (9×5-inch) loaf pans; 2 (8-inch) square baking dishes; 2 (9-inch) square baking dishes
 10-inch Bundt pan  12 cups 1 (9×13-inch) baking dish; 2 (9-inch) round cake pans; 2 (8-inch) round cake pans; 1 (9-inch) tube pan; 2 (11×7-inch) baking dishes; 1 (10-inch) springform pan
 11 x 7 x 2-inch baking dish  6 cups 1 (8-inch) square baking dish; 1 (9-inch) square baking dish; 1 (9-inch) round cake pan
 9 x 13 x 2-inch baking dish  15 cups 1 (10-inch) Bundt cake pan; 2 (9-inch) round cake pans; 3 (8-inch) round cake pans; 1 (10 x 15-inch) jellyroll pan
 10 x 15 x 1-inch jellyroll pan  15 cups 1 (10-inch) Bundt pan; 2 (9-inch) round cake pans; 2 (8-inch) round cake pans; 1 (9 x 13-inch) baking dish
 9 x 5-inch loaf pan   8 cups 1 (9 x 2-inch) deep dish pie plate; 1 (10-inch) pie plate; 1 (8-inch) square baking dish; 1 (9-inch) square baking dish
 8 x 4-inch loaf pan  6 cups 1 (8-inch) round cake pan; 1 (11 x 7-inch) baking dish
 9-inch springform pan  10 cups 1 (10-inch) round cake pan; 1 (10-inch) springform pan; 2 (8-inch) round cake pans; 2 (9-inch) round cake pans
 10-inch springform pan  12 cups 2 (8 x 4-inch) loaf pans1 (9-inch) tube pan; 2 (9-inch) round cake pans; 1 (10-inch) Bundt pan; 2 (11 x 7-inch) baking dishes; 2 (8-inch) round cake pans
 8-inch square baking dish  8 cups 1 (9 x 2-inch) deep dish pie plate; 1 (9 x 5-inch) loaf pan; 2 (8-inch) pie plates
 9-inch square baking dish  8 cups 1 (11 x 7-inch) baking dish; 1 (9 x 2-inch) deep dish pie plate; 1 (9 x 5-inch) loaf pan; 2 (8-inch) pie plates

 

FAHRENHEIT CELSIUS GAS MARK
250 ºF 120 ºC 1/2
275 ºF 135 ºC 1
300 ºF 150 ºC 2
325 ºF 165 ºC 3
350 ºF 175 ºC 4
375 ºF 190 ºC 5
400 ºF 205 ºC 6
425 ºF 220 ºC 7
450 ºF 235 ºC 8
475 ºF 245 ºC 9
500 ºF 260 ºC

Converting Fahrenheit and Celsius

  • To convert Fahrenheit to Celsius, subtract 32 degrees and divide by 1.8
  • To convert Celsius to Fahrenheit, multiply by 1.8 and add 32 degrees

Converting Yeast

  • Converting from fresh yeast to active dry yeast you multiply the weight of the fresh yeast by 0.4
  • Converting from fresh yeast to instant dry yeast you multiply the weight of the fresh yeast by 0.33
  • Converting from instant dry yeast to active dry yeast multiply by 1.2
Tip: Buy a kitchen scale and your baking life will be a whole lot easier! Especially with weighing small amounts of yeast and salt, a precision scale that can weigh tenths of grams is something I couldn’t do without. You know exactly what you put in and will discover that there is a difference in taste when putting e.g. 8.2 or 9 grams of salt in your bread

J, Mark Cutlery & Kitchen Decor

Hi, I’m Barb, I’m so glad you came to see my Recipes…

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I avoid refined sugar and don’t use processed sweetener substitutes. I sweeten with coconut sugar, honey, bananas, dates, or pure maple syrup.

*(Do consult your  healthcare professional before making changes that may affect your health).

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The oat flour calculator

oat flour oz to cup us conversion oz
CONVERT
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