Conversions
A handy guide of common cooking conversions for volume, weight, and temperature.
Ingredients
A quick introduction to the common ingredients I use in my recipes.
Techniques
A brief introduction to the cooking techniques I use in my recipes.
Tools
Some of the handy tools I use almost everyday in my kitchen.
Conversions
Volume
1 tsp = 5 mL
1 tbsp = 3 tsp = 15 mL
1 fl oz = 2 tbsp = 30 mL
1 cup = 8 fl oz = 16 tbsp = 240 mL
1 pint = 2 cups = 16 fl oz = 480 mL
1 quart = 2 pints = 4 cups = 32 fl oz = 960 mL
1 gallon = 4 quarts = 16 cups = 3.8 L
Weight
1 oz = 29 g
1 lb = 16 oz = 454 g
2.2 lb = 1 kg
Flour: 1 cup = 140 g
Thin fluids: 1 cup = 240 g
Sugar: 1 cup = 200 g
Temperature
F = C x 9 ÷ 5 + 32
0 F = -18 C
32 F = 0 C
40 F = 4.4 C
⬍danger zone
140 F = 60 C
145 F = 63 C (beef, pork, veal, lamb, steak, roasts, chops, fish)
160 F = 71 C (ground beef, pork, veal, lamb, egg)
165 F= 74 C (turkey, chicken, duck)
212 F = 100 C water boils
350 F = 176 C
375 F = 190 C
400 F = 204 C
425 F = 218 C
450 F = 232 C
500 F = 260 C