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Common Cooking Conversion Calculator

 

Convert what quantity?
From:
To:
Result (rounded to 7 decimal places):

 

 

Can Sizes and Equivalents

Many recipes specify a can size rather than a volume amount. This chart will also come in handy to determine how much to buy.

 
Can Sizes
8 ounces 8 ounces 1 cup
Picnic 10-1/2 to 12 ounces 1-1/4 cups
12 ounces vacuum 12 ounces 1-1/2 cups
#1 11 ounces 1-1/3 cup
#1 tall 16 ounces 2 cups
#1 square 16 ounces 2 cups
#2 1 pound 4 ounces or
1 pint 2 fluid ounces
2-1/2 cups
#2-1/2 1 pound 13 ounces 3-1/2 cups
#2-1/2 square 31 ounces scant 4 cups
#3   4 cups
#3 squat   2-3/4 cups
#5   7-1/3 cups
#10   13 cups
#300 14 to 16 ounces 1-3/4 cups
#303 16 to 17 ounces 2 cups
Baby food jar 3-1/2 to 8 ounces depends on size
Condensed milk 15 ounces 1-1/3 cups
Evaporated milk 6 ounces 2/3 cup
Evaporated milk 14-1/2 ounces 1-2/3 cups
Frozen juice concentrate 6 ounces 3/4 cup

 

 

 

 

Yeast Conversion Table

Convert the usage of dry yeast to compressed yeast and vis versa

Compressed Yeast Active Dry Yeast
Weight Weight Measurement
1 ounce 1/2 ounce 1 1/2 Tbsp.
1 1/2 ounce 3/4 ounce 2 Tbsp.
2 ounce 1 ounce 3 Tbsp.
4 ounce 2 ounce 1/4 cup + 2 Tbsp.
6 ounce 3 ounce 1/3 cup
8 ounce 4 ounce 1/3 cup + 3 Tbsp.
10 ounce 5 ounce 1/2 cup + 2 1/2 Tbsp.
12 ounce 6 ounce 2/3 cup
1 pound 8 ounce 3/4 cup + 3 1/2 Tbsp.
1 pound 8 ounces 12 ounce 1 1/3 cup
2 pounds 1 pound 1 3/4 cup + 3 Tbsp.

Here are a few helpful hints when using dry yeast. Weight the yeast and place it in a bowl. Add the liquid heated to 110 degrees F., stir to distribute and let sit for five minutes to activate it. Add the remaining ingredients as directed by your recipe.

 

 

Food Conversions from POUNDS to CUPS

FOR PLANNING PURPOSES
This is extremely useful information if you are costing out a menu or if you have a food service 'formula' recipe that lists ingredients by weight and you want to convert the recipe to cups etc. instead of pounds.

Weights and their approximate measures and yield.

  FOOD WEIGHT YIELD
Almonds, blanched…………………………..1 pound………………1 1/2 cups
Apples………………………………………..1 1/2 pounds…………4 c. sliced
Apples, diced…………………………………1 pound……………..4 cups
Apples, canned pie pack……………………..1 1/2 pounds…………4 cups
Apple sauce………………………………….1 pound………………2 cups
Apricots, diced, cooked………………………1 pound……………..5 cups
Apricots, fresh……………………………….1 pound………………8 Apricots
Asparagus, fresh……………………………..1 pound………………20 stalks
Asparagus, canned……………………………1 pound……………..2 1/2 cups

Bacon, cooked, diced …………………..1 lb………………..1 cups
Bacon, raw, diced……………………….1 lb…………….2 cups or 20 slices

Baking powder…………………………1 oz…………….2 Tbsp.
Baking powder………………………..1 lb………………2 cups

Bananas………………………….1 lb…………………..3 medium
mashed………………………… 1 lb………………….1 cups
diced…………………………….1 lb………………….2 cups
sliced…………………………… 1 lb………………….2 cups

Beans, baked……………………..1 lb………………..2 cups
Beans, kidney…………………….1 lb………………2 2/3 cups
Beans, lima, fresh…………………1 lb……………4 cups
Beans, navy……………………….1 lb………………2 1/3 cups
Beans, navy, 1 lb. Soaked and cooked weights…….2 1/8 lb…….6 cups
Beans, string………………………..l lb…………….3 cups

Beef, dried……………………….1 pound………….4 cups
Beef, ground raw…………………1 pound…………2 cups
Beef, cooked, diced………………1 pound…………3 cups

Beets, cooked, diced……………..1 pound………….2 1/4 cups
Beets,  "    sliced………………….1 1/2 pounds…….4 cups

Bran, all bran……………………..1/2 pound ……….4 cups
Bran flakes ……………………….1 pound…………………12 cups

Bread, loaf ……………………….1 pound…………………18 slices
Bread, sandwich ………………….2 pounds……………….38 slices
Bread, soft broken or stale…………1 pound………………..9 cups
Bread crumbs, dry ………………..1 pound…………………5 cups
Bread crumbs, fresh………………1 pound…………………8 cups

 

Brussels sprouts…………………..1 pound…………………4 cups
Butter…………………………….1 pound………………….2 cups
Butter…………………………….1 ounce………………….2 tbsp.
Butter, portion sliced ………………1 pound……………….48 pats
 
 

chopped cooked shredded…………1 pound…………………4 cups
Cabbage, cooked……………………1 pound………………..1 cups
Cabbage, shredded………………….1 pound………………..7 cups

Carrots………………………………1 pound………………..6 small
Carrots, cooked, diced………………1 pound……………….3 cups
Carrots, raw, diced…………………..1 pound……………….3 cups
Carrots, raw, ground…………………1 pound………………3 cups

Celery, diced 1/2 in…………………..1 pound……………4 cups
Celery, diced 1/4 in…………………..1 pound…………….4 cups
Celery, sliced, cooked………………..1 pound…………….1 cups
Celery Cabbage………………………1 pound…………….6 cups

Cheese, cottage………………………1 pound…………….2 cups
Cheese, diced…………………………1 pound……………3 cups
Cheese, Philadelphia cream…………..3 oz…………………1/3 cup
Cheese, 5 lb. Brick……………………1 pound…………….16 slices
Cottage cheese, No.10 dipper…………1 pound…………..8-9 portions
                           NO.16…………………1 pound………….12-13 portions
                           NO.30…………………1 pound…………..20 portions

Cherries, candied…………………..1 pound………….2 1/2 cups
Cherries, glace………………………1 pound…………96 cherries
Cherries, red pie pack…………….. 1 pound………….3 cups scant
Cherries, Royal Anne drained……..1 pound………….2 cups

Chicken, cooked……………………5 pounds………..4-5 cups
Chicken, cooked and meat removed from bones…..5 pounds……..1 pounds

Chocolate……………………….1 pound…………..16 squares (16 oz)
Chocolate, grated………………..1 pound…………..3 cups
Chocolate, grated………………..1 ounce…………..4 Tbsp.
Chocolate, melted……………….1 pound…………..2 cups scant

Citron, dried chopped……………3 ounces…………..1 cup

Cocoa…………………………..1 pound……………4 cups

Coconut, shredded……………..1 pound……………7 cups
Coconut, moist canned…………1 pound…………….5 cups

Coffee, coarse grind…………….1 pound……………4 cups
Coffee, fine grind……………….1 pound……………5 cups

Corn, canned……………………1 pound……………1 cups
Cornflakes…………………………1 pound…………16 cups
Cornmeal………………………….1 pound……………3 cups
Corn syrup………………………..11 ounces…………..1 cup
Corn syrup………………………..1 pound…………….1 1/3 cups
Cornstarch……………………… 1 ounce………………3 tbsp.
Cornstarch……………………….1 pound………………3 cups

Crackers, broken…………………1 pound…………….2 1/2 cups
Crackers, Graham………………..1 pound…………….48 crackers
Crackers, Soda……………………1 pound…………..104 crackers
Cracker crumbs, fine…………….10 ounces………….4 cups
Cracker crumbs, fine…………….2 1/2 ounces……….1 cup

Cranberries, raw………………….1 pound…………4 cups
Cranberries, cooked………………1 pound………….4 cups
Cranberries, sauce, jellied…………1 pound…………..2 cups

Cream of Tartar……………………1 ounce…………..3 tbsp
Cucumbers, diced…………………1 pound…………..3 cups
Cream of wheat……………………1 pound………….2 2/3 cups

Dates……………………………1 pound………….2 1/2 cups
Dates, pitted…………………  1 pound………….3 cups or 50-60 medium

Eggs, 30 dozen case………………………41-43 pounds………360 eggs
Eggs, hard cooked………………………..1 pound…………….8 eggs
Eggs, hard cooked, chopped…………….8 eggs……………..2 cups
Eggs, dried………………………………..1 pound……………4 cups
Egg whites, dried…………………………1 pound……………8 cups
Egg yolks, dried………………………….1 pound……………. 4 3/4 cups

Flour, barley…………………………… 1 pound……………..4 cups
 rye……………………………1 pound……………. 4 cups
 white, all purpose…………..1 pound……………4 cups
 "                "       …………… 1 cup…………….. 4 ounces
 whole wheat…………………..1 cup…………….. 4 4/5 ounces
      "         "   ………………  1 pound……………. 4 cups
 soya ……………………………1 pound……………5 cups
 cake, sifted……………………1 pound……………4 1/4 cups
 

Noodles raw……………………....8 1/2 cups……………..1 lb.
1 lb., after cooking……………. ....3 qt……………………4 lb.
Macaroni,  l in.  pieces raw……………..4 cups………………..1 lb.
 1 lb. After cooking …………...........2 3/4 qt………………5 lb.

Spaghetti raw……………………….4 cups………………….1 lb.
 1 lb. After cooking…………..........2 1/3 qt……………3 lb. And 14 oz.

Rolled Oats uncooked………………… 4 3/4 cups……………….1 lb.
Rice raw…………………………………. 2 cups……………………2 lb. And 10 oz.

Salt……………………………………….1 1/2 Tbsp………………1 oz.

Sugar
 Granulated……………………2 1/4 cups………………..1 lb.
 cube sugar……………………..96 to 100……………….1 lb.
 Brown sugar (packed)……….2 3/4 cups………………1 lb.
 Sifted powdered………………3 1/2 cups………………1 lb.

Tea………………………………………….6 cups…………………..1 lb.

 

 

 

Cooking with Sugar Substitutes

An easy way to cut back on calories without feeling deprived is to cook or bake with artificial sweeteners. You can shave 360 calories from a cake recipe that calls for 1 cup of sugar by using an artificial sweetener in place of half of it. (You can't replace all the sugar with a substitute. Start by replacing half, and if the food doesn't brown correctly or is too heavy in texture, increase the sugar-to-sweetener ratio.) Not all substitutes will do for baking. Refer to the chart below.

 
SWEET ONE (Acesulfame-k)
4 calories per packet 12 packets = 1 cup sugar 1 packet = 2 teaspoons sugar
Can be used in cooking and baking without losing sweetness. For recipes, call 1-800-544-8610
EQUAL (Aspartame)
4 calories per packet 24 packets = 1 cup sugar 1 packet = 2 teaspoons sugar
Loses sweetness when baked at high temperatures for a long time. Can be used in stir-fries or added during last few minutes of heating or cooking. Equal has developed some baked recipes to use the sweetener with no breakdown. Visit website for recipes. For recipes, call 1-800-323-5316
EQUAL SPOONFUL (Aspartame)
2 calories per teaspoon 1 cup = 1 cup sugar 1 teaspoon = 1 teaspoon sugar
Loses sweetness when heated to high temperatures for long periods of time. Can be used spoon for spoon in place of sugar in same foods as Equal. Equal has developed some baked recipes to use the sweetener with no breakdown. Visit website for recipes. For recipes, call 1-800-323-5316
SPLENDA (Sucralose)
0 (zero) calories 1 cup = 1 cup sugar 1 teaspoon = 1 teaspoon sugar
May not work well in recipes such as certain cakes that rely upon sugar for structure. Finished recipes may require refrigeration. See website for further details. Visit website for recipes.
SWEET 'N LOW (Saccharin)
4 calories per packet 12 packets = 1 cup sugar 1 packet = 2 teaspoons sugar
Can be used in cooking and baking without losing sweetness. For recipes, call 1-800-231-1123. In New York State call 1-800-336-0363
BROWN SWEET 'N LOW (Saccharin)
20 calories per teaspoon 4 teaspoons = 1 cup brown sugar 1 teaspoon = 1/4 cup brown sugar
Can be used in cooking or baking without losing sweetness. Note that measurements differ from packet sweeteners. For recipes, call 1-800-231-1123. In New York State call 1-800-336-0363.

 

Measuring Liquids
 1 cup 8 fluid ounces 1/2 pint 237 ml
 2 cups 16 fluid ounces 1 pint 474 ml
 4 cups 32 fluid ounces 1 quart 946 ml
 2 pints 32 fluid ounces 1 quart 0.9 liters
 4 quarts  128 fluid ounces 1 gallon  3.7liters
 8 quarts  256 fluid ounces 2 gallons 7.5 liters

 

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Measuring Liquids

1 dash 6 drops
24 drops 1/4 tsp
3 tsp 1 Tbsp
1 Tbsp 1/2 fluid ounce (oz)
2 Tbsp 1 fluid oz
2 cups 16 fluid oz (1 pint)
3 Tbsp 1-1/2 fluid oz (1 jigger)
1/2 cup 4 fluid oz
16 Tbsp 1 cup
1 cup 8 fluid oz (1/2 pint)
2 pints 1 quart
4 quarts 1 gallon

 

Measuring Dry Ingredients

 3 teaspoons

 1 tablespoon

 1/2 ounce

 14.3 grams

 2 tablespoons

1/8 cup

 1 fluid ounce

 28.3 grams

 4 tablespoons

 1/4 cup

 2 fluid ounces

 56.7 grams

 5 1/3 tablespoons

 1/3 cup

 2.6 fluid ounces

 75.6 grams

 8 tablespoons

 1/2 cup

 4 ounces

 113.4 grams

 12 tablespoons

 3/4 cup

 6 ounces

 .375 pound

 32 tablespoons

 2 cups

 16 ounces

 1 pound

 64 tablespoons

 4 cups

 32 ounces

 2 pounds

 

Common Abbreviations Used in Cookbooks
tsp. (t)   teaspoon
Tbs. (T)   tablespoon
C   cup
oz   ounce
pt   pint
lb   pound
qt   quart

 

EQUIVALENT MEASURES

1 pinch 1/8 tsp or less
1-1/2 tsp 1/2 Tbsp
3 tsp 1 Tbsp
1/6 cup 2 Tbsp + 2 tsp
1/4 cup 4 Tbsp
1/3 cup 5 Tbsp + 1 tsp
3/8 cup 6 Tbsp
1/2 cup 8 Tbsp
2/3 cup 10 Tbsp + 2 tsp
3/4 cup 12 Tbsp
1 cup 16 Tbsp
4 cups 1 quart (qt)

 

Common American Can Sizes
Size Number  Weight Cups Servings
1/4 4 oz 1/2 1
3/8 6 oz 3/4 1
1/2 8 oz 1 2
1 picnic 10 1/2 oz 1 1/4 2 - 3
211 12 oz 1 1/2 3 - 4
300 13 1/2 oz 1 3/4-2 3 - 4
303 15 1/2 oz 2 4
2 20 oz 2 1/2 5
2 1/2 28 1/2 oz 3 1/2 7
3 33 1/2 oz 4 1/4 8
3 cylinder 46 oz 5 3/4 10-12
5 56 oz 7 14
10 103 1/2 oz 13 25

 

Quick Conversions
Pinch or dash = less than 1/8 teaspoon
3 teaspoons = 1 tablespoon
2 tablespoons = 1 fluid oz.
4 tablespoons = 1/4 cup = 2 ounces
6 tablespoons = 3/4 cup
5 1/8 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
16 tablespoons = 1 cup
1 cup = 8 fluid oz.
2 cups = 1 pint
4 cups  = 2 pints = 1 quart
4 quarts = 1 gallon
2 cups liquid = 16 oz. = 1 pound

 

Measuring Butter or Margarine

4 sticks   (1 pound)     = 2 cups
2 sticks   (1/2 pound)  = 1 cup
1 stick     (1/4 pound)  = 1/2 cup
1/2 stick  (1/8 pound)  = 1/4 cup

 

Oven Temperature Chart

Description

American Standard  

Metric 

Gas mark 

 Very cool 225 F 110 C  mark # 1/4
 Luke warm cool  250 F 130 C  mark # 1/2
 Cool 275 F  140 C  mark # 1
 Coolly moderate 300 F 150 C   mark # 2
 Very moderate 325 F 170 C  mark # 3
 Moderate  350 F 180 C  mark # 4
 Moderately hot 375 F   190 C   mark # 5
 Fairly hot 400 F 200 C   mark # 6
 Hot 425 F 220 C   mark # 7
 Really hot 450 F 230 C  mark # 8
 Very hot 475 F 240 C  mark # 9

 

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