Conversions & Substitutions
Download Conversion ChartsForget adding a “pinch”
Perhaps you misplaced a measuring cup. Or maybe adding a “pinch” just won’t do. Whatever the case, use these conversion charts to quickly and precisely convert measurements for your recipes. Bookmark this page or download and print the charts to keep ‘em handy.
Liquid Measure
| Gal. | Qt. | Pt. | Cups | Fl. Oz. | L. | Tbsp. | Tsp. |
|---|---|---|---|---|---|---|---|
| 1 gal. | 4 qt. | 8 pt. | 16 cups | 128 fl. oz. | 3.8 L | ||
| 1/2 gal. | 2 qt. | 4 pt. | 8 cups | 64 fl. oz. | 1.89 L | ||
| 1/4 gal. | 1 qt. | 2 pt. | 4 cups | 32 fl. oz. | .95 L | ||
| 1/2 qt. | 1 pt. | 2 cups | 16 fl. oz. | .47 L | |||
| 1/4 qt. | 1/2 pt. | 1 cups | 8 fl. oz. | .24 L | |||
| 1/2 cup | 4 fl. oz. | .12 L | 8 tbsp. | 24 tsp. | |||
| 1/4 cup | 2 fl. oz. | .06 L | 4 tbsp. | 12 tsp. | |||
| 1/8 cup | 1 fl. oz. | .03 L | 2 tbsp. | 6 tsp. | |||
| 1/2 fl. oz. | .015 L | 1 tbsp. | 3 tsp. |
Conversion Factors
- ounces to milliliters: multiply ounce figure by 30 to get number of milliliters
- cups to liters: multiply cup figure by 0.24 to get number of liters
Dry Measure
| Cups | Fluid Oz. | Tbsp. | Tsp. | ML. |
|---|---|---|---|---|
| 1 cup | 8 fluid oz. | 16 tbsp. | 48 tsp. | 237 ml |
| 3/4 cup | 6 fluid oz. | 12 tbsp. | 36 tsp. | 177 ml |
| 2/3 cup | 5 1/3 fluid oz. | 10 2/3 tbsp. | 32 tsp. | 158 ml |
| 1/2 cup | 4 fluid oz. | 8 tbsp. | 24 tsp. | 118 ml |
| 1/3 cup | 2 2/3 fluid oz. | 5 1/3 tbsp. | 16 tsp. | 79 ml |
| 1/4 cup | 2 fluid oz. | 4 tbsp. | 12 tsp. | 59 ml |
| 1/8 cup | 1 fluid oz. | 2 tbsp. | 6 tsp. | 30 ml |
| 1/16 cup | 1/2 fluid oz. | 1 tbsp. | 3 tsp. | 15 ml |
| 1/48 cup | 1/8 fluid oz. | 1/3 tbsp. | 1 tsp. | 5 ml |
Conversion Factors
- ounces to milliliters: multiply ounce figure by 30 to get number of milliliters
- cups to liters: multiply cup figure by 0.24 to get number of liters
Oven Temperatures
| Description | American Standard | Metric | Gas Mark |
|---|---|---|---|
| Very cool | 225° F | 110° C | Mark # 1/4 |
| Lukewarm 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 |
Conversion Factors
- Fahrenheit to Celsius: subtract 32 from the Fahrenheit figure, multiply by 5, then divide by 9 to get Celsius
- Celsius to Fahrenheit: multiply Celsius figure by 9, divide by 5, then add 32 to get Fahrenheit
Butter or Margarine to Olive Oil Conversion for Baking
| Butter/Margarine | Olive Oil |
|---|---|
| 1 teaspoon | 3/4 teaspoon |
| 1 tablespoon | 2 1/4 teaspoons |
| 2 tablespoons | 1 1/2 tablespoons |
| 1/4 cup | 3 tablespoons |
| 1/3 cup | 1/4 cup |
| 1/2 cup | 1/4 cup + 2 tablespoons |
| 2/3 cup | 1/2 cup |
| 3/4 cup | 1/2 cup + 1 tablespoon |
| 1 cup | 3/4 cup |
Teaspoon-Gallon Measures
| 1 teaspoon | 1 1/3 fluid drams |
| 1 tablespoon | 3 teaspoons |
| 1/4 cup | 4 tablespoons |
| 1/3 cup | 5 tablespoons + 1 teaspoon |
| 1/2 cup | 8 tablespoons |
| 2/3 cup | 1/2 cup + 2 tablespoons + 2 teaspoons |
| 1 cup | 16 tablespoons |
| 1 pint | 2 cups |
| 1 quart | 4 cups |
| 1 gallon | 4 quarts |
Common Can and Bottle Sizes
| Standard | Metric |
|---|---|
| 3 ounces | 85 ml |
| 3 1/2 ounces | 100 ml |
| 5 1/2 ounces | 156 ml |
| 7 1/2 ounces | 213 ml |
| 8 ounces | 227 ml |
| 10 ounces | 284 ml |
| 12 ounces | 340 ml |
| 13 ounces | 370 ml |
| 14 ounces | 398 ml |
| 18 ounces | 504 ml |
| 19 ounces | 532 ml |
| 28 ounces | 796 ml |
| 4 1/4 cups | 1 liter |
| 6 cups | 1.5 liters |
| 8 cups | 2 liters |
Commonly Used Substitutions
| Ingredient | Quantity | Substitute |
|---|---|---|
| Baking Powder | 1 tsp. double acting | 1/4 tsp. baking soda + 1/2 cup buttermilk |
| Baking Powder | 1 tsp. double acting | 1/4 tsp. baking soda + 1/2 tsp. cream of tartar |
| Butter | 1 cup | 1 cup margarine |
| Butter | 1 cup | 7/8 cup lard + 1/2 tsp. salt |
| Chocolate | 1 ounce | 3 tbsp. cocoa + 1 tbsp. shortening |
| Corn Starch (for thickening) | 1 tbsp. | 2 tbsp. flour |
| Cream | 1 cup | 1/2 cup butter + 3/4 cup milk |
| Egg | 1 whole | 2 egg yolks |
| Flour | 1 cup all purpose | 1 cup + 2 Tbsp. cake flour |
| Flour | 1 cup cake flour | 7/8 cup all purpose flour |
| Flour | 1 cup self-rising flour | 1 cup flour (omit baking powder & salt) |
| Garlic | 1 small clove | 1/8 tsp. garlic powder |
| Herbs | 1 tbsp. fresh | 1 tsp. dried |
| Honey | 1 cup | 1 1/4 cups sugar + 1/4 cup liquid |
| Milk, fresh whole | 1 cup | 1 cup reconstituted dry milk + 2 tsp. butter |
| Milk, whole | 1 cup | 1/2 cup evaporated milk + 1/2 cup water |
| Milk, sour | 1 cup | 1 tbsp. lemon juice or vinegar + sweet milk to make 1 cup |
| Minced Dry Onion (hydrated) | 1 tbsp. instant | 1 small fresh onion |
| Molasses | 1 cup | 1 cup honey |
| Mustard, prepared | 1 tbsp. | 1 tsp. dry mustard |
| Ricotta Cheese | 1 cup | 1 cup cottage cheese + 1 tbsp. skim milk |
| Sour Cream | 1 cup | 1 cup yogurt |
| Sugar, Brown | 1 cup | 3/4 cup granulated sugar + 1/4 cup molasses |
| Sugar, Powdered | 1 1/3 cups | 1 cup granulated sugar |
| Yogurt | 1 cup | 1 cup buttermilk |
Dry Spice Conversions
| Item | FL OZ per OZ | TSP per OZ | TBL per OZ |
|---|---|---|---|
| Ajwain | 3.3 | 20 | 6.67 |
| Allspice, Ground | 2.4 | 14.3 | 4.75 |
| Anise, Ground | 2 | 12 | 4 |
| Anise Seeds | 2.25 | 13.5 | 4.5 |
| Annatto Power, Achiote | 1.6 | 9.25 | 3.1 |
| Basil, Ground | 3 | 18 | 6 |
| Bay Leaves | 8.35 | 50 | 16.7 |
| Bay Leaves, Ground | 2.1 | 12.7 | 4.2 |
| Caraway, Ground | 2.5 | 15 | 5 |
| Caraway Seed | 1.95 | 11.7 | 3.9 |
| Cardamom, Ground | 2.4 | 14.5 | 4.8 |
| Cayenne | 2.25 | 13.5 | 4.5 |
| Celery Salt | .95 | 5.7 | 1.9 |
| Celery Seed | 2.1 | 12.6 | 4.2 |
| Celery Seed, Ground | 2 | 12 | 4 |
| Chervil Leaves | 7.2 | 43 | 14.3 |
| Chili Flakes, Red | 2.8 | 17 | 5.67 |
| Chili Powder | 2.1 | 12.75 | 4.25 |
| Chinese 5 Spice | 2.1 | 12.75 | 4.25 |
| Cinnamon | 1.9 | 11.75 | 3.9 |
| Cloves, Ground | 2.2 | 13 | 4.3 |
| Cloves, Whole | 2.7 | 16 | 5.3 |
| Coriander, Ground | 2.4 | 14.33 | 4.8 |
| Coriander Seeds | 3.5 | 21 | 7 |
| Cream of Tartar | 1.25 | 7.5 | 2.5 |
| Cumin, Ground | 2.4 | 14.2 | 4.7 |
| Curry Powder | 2.2 | 13.2 | 4.4 |
| Dextrose, Powdered | 1.5 | 9 | 3 |
| Dill Seed | 2.2 | 13 | 4.3 |
| Dill Weed | 4.7 | 28.25 | 9.4 |
| Epazote | 5 | 30 | 10 |
| Fennel, Ground | 2.2 | 12.9 | 4.3 |
| Fennel Seed | 2.2 | 13 | 4.3 |
| Fenugreek Seed | 1.3 | 7.75 | 2.6 |
| Fermento | 2 | 12 | 4 |
| Garlic, Granulated | 1.4 | 8.5 | 2.8 |
| Garlic Powder | 1.75 | 10.7 | 3.5 |
| Garlic Salt | 1 | 6 | 2 |
| Ginger | 2.5 | 14.75 | 4.9 |
| Herbs De Provence | 5.5 | 33 | 11 |
| Kosher Salt | 1.3 | 8 | 2.6 |
| Mace | 2.5 | 14.8 | 4.9 |
| Marjoram | 5.7 | 34 | 11.3 |
| Mint Leaves | 15 | 90 | 30 |
| Mustard, Ground | 2.3 | 14 | 4.6 |
| Mustard Seeds | 1.25 | 7.5 | 2.5 |
| Nutmeg | 2.05 | 12.4 | 4.1 |
| Onion Powder | 2.2 | 12.8 | 4.3 |
| Oregano Leaves | 4.7 | 28 | 9.3 |
| Paprika | 2.1 | 12.5 | 4.2 |
| Parsley Flakes | 11.7 | 70 | 23.3 |
| Pepper, Black, Coarse | 2.1 | 12.5 | 4.2 |
| Pepper, Black, Ground | 2 | 12 | 4 |
| Pepper Flakes, Red, Crushed | 2.9 | 17 | 5.7 |
| Pepper, White Ground | 1.95 | 11.5 | 3.9 |
| Peppercorns, Black | 1.75 | 10.5 | 3.5 |
| Pickling Spice | 1.5 | 9 | 3 |
| Poppy Seed | 1.65 | 10 | 3.3 |
| Pumpkin Spice | 2.65 | 16 | 5.3 |
| Rosemary, Ground | 2.05 | 17 | 5.7 |
| Rosemary, Leaves | 4.5 | 27 | 9 |
| Saffron | 6.7 | 40 | 13.3 |
| Sage, Ground | 5.5 | 33 | 11 |
| Salt, Kosher, Morton | 0.9 | 5.5 | 1.8 |
| Salt, Seasoning | .97 | 5.85 | 1.95 |
| Salt, Table | .79 | 4.74 | 1.58 |
| Sesame Seeds | 1.8 | 11 | 3.6 |
| Tarragon Leaves | 6.15 | 37 | 12.3 |
| Thyme, Ground | 1.9 | 11.25 | 3.75 |
| Thyme, Leaves | 3.5 | 21 | 7 |
| Turmeric | 2 | 12 | 4 |
| Wasabi Powder | 2.9 | 17.25 | 5.75 |
Fruit Yields
| Item | % Yield |
|---|---|
| Apples, Peeled & Cored | 74 |
| Apricots | 92 |
| Bananas | 66 |
| Blackberries | 95 |
| Blueberries | 89 |
| Cantaloupe | 58 |
| Cherries, Flesh | 87 |
| Coconut, Meat | 43 |
| Figs, Without Stem | 98 |
| Grapefruit, Segments Without Membrane | 52 |
| Grapes, Stemless | 93 |
| Guava | 80 |
| Kiwi | 84 |
| Honeydew | 58 |
| Lemon, Juiced & Strained | 42 |
| Lime / Lemon Zest | 16 |
| Limes, Juiced & Strained | 42 |
| Mango, Without Pit & Skin | 69 |
| Nectarines | 75 |
| Oranges | 62 |
| Papayas | 67 |
| Peaches, Sliced | 78 |
| Pears, Without Pit & Skin | 78 |
| Pineapple, Peeled & Cored, Cubed | 46 |
| Plantains | 72 |
| Plums | 90 |
| Pomegranates | 56 |
| Prickly Pear Fruit | 69 |
| Quince | 61 |
| Raspberries | 96 |
| Strawberries | 92 |
| Tangerine | 71 |
| Watermelon | 50 |
Meat Yields
BEEF
| Item | % Yield |
|---|---|
| Chuck | 85 |
| Flank | 90 |
| Flap Meat | 80 |
| Inside Round | 65 |
| Neck | 75 |
| Rib Chop | 83 |
| Rump | 79 |
| Shank Hind | 43 |
| Shank Fore | 61 |
| Shoulder Clod | 75 |
| Short Ribs | 68 |
| Sirloin Butt | 70 |
| Sirloin Top Full Cut | 71 |
| Steak Club | 83 |
| Steak Porterhouse | 91 |
| Steak T-Bone | 88 |
| Tender PSMO | 75 |
| Ribeye Steak Lip Off | 72 |
| Ribeye Steak Lip On | 78 |
| Strip Steak Center Cut | 62 |
| Strip Steak End Cut | 63 |
| Top Butt Steak Cap On | 52 |
| Top Butt Steak Center Cut | 38 |
| Peeled Tenderloin | 52 |
LAMB
| Item | % Yield |
|---|---|
| Breast & Flank | 89 |
| Chop | 75 |
| Foreleg | 70 |
| Loin | 89 |
| Rib | 81 |
| Shoulder | 86 |
PORK
| Item | % Yield |
|---|---|
| Bacon | 93 |
| Butt Boneless | 85 |
| Chop | 75 |
| Ham | 85 |
| Picnic | 81 |
| Shoulder | 81 |
| Tenderloins | 88 |
VEAL
| Item | % Yield |
|---|---|
| Chuck | 80 |
| Flank | 99 |
| Fore Shank | 82 |
| Leg, Boned & Trimmed | 44 |
| Loin | 83 |
| Plate | 79 |
| Rib | 77 |
| Round | 77 |
Chicken
| Item | % Yield |
|---|---|
| Broiler/Fryer Without Neck/Giblets | 89 |
| Drum | 63 |
| Thighs | 70 |
| Wings | 50 |
| Breast | 87 |
| Breast Quarter | 75 |
| Drum | 69 |
| Leg | 75 |
| Leg Quarter | 71 |
| Thigh | 82 |
DUCK
| Item | % Yield |
|---|---|
| Dressed | 88 |
| Legs | 24 |
| Wings | 11 |
TURKEY
| Item | % Yield |
|---|---|
| Whole, Dressed | 90 |
VENISON
| Item | % Yield |
|---|---|
| Loin Chop | 75 |
Seafood
| Item | % Yield |
|---|---|
| Bass, Without Skin Filet | 59 |
| Clams, Edible Portion | 15 |
| Cod, Filet Without Skin | 30 |
| Crab, Blue From Shell | 17 |
| Crab, Dungeness From Shell | 27 |
| Crab, King From Shell | 25 |
| Crawfish, Tail | 12 |
| Crawfish, Back | 23 |
| Flounder, Filet Without Skin | 41 |
| Frog Legs, Flesh | 85 |
| Halibut, Filet Without Skin | 59 |
| Lobster, Meat Body Claw Tail | 28 |
| Oyster, Meat & Liquor | 18 |
| Snapper, Filet With Skin | 73 |
| Salmon, Meat Boneless Raw | 88 |
| Shrimp, Cleaned Without Shell | 81 |
| Tilapia, Dressed Filet | 45 |
| Trout, Filet Without Skin | 59 |
Vegetable Yields
| Item | % Yield |
|---|---|
| Alfalfa Sprouts | 95 |
| Artichokes | 97 |
| Arugula | 97 |
| Asparagus, Standard Whole | 90 |
| Avocado, Whole | 77 |
| Bamboo Shoot, Sliced from Whole | 96 |
| Bamboo Shoot, Sliced & Peeled | 72 |
| Bean Sprouts | 97 |
| Beans, Green | 88 |
| Beets | 66 |
| Belgian Endive | 83 |
| Bok Choy, Baby | 92 |
| Bok Choy, Regular | 88 |
| Broccoli, Bunch, Whole | 63 |
| Broccoli, Florets | 63 |
| Brussels Sprouts | 89 |
| Cabbage, Green | 80 |
| Cabbage, Red | 80 |
| Cabbage, Napa | 88 |
| Cabbage, Savoy | 83 |
| Carrots, Table, Medium | 81 |
| Carrots, Whole Baby | 99 |
| Cauliflower | 60 |
| Celery | 69 |
| Chard, Swiss | 91 |
| Cilantro | 95 |
| Collard Greens | 65 |
| Corn Cob, Fresh Niblets | 29 |
| Cucumber | 95 |
| Cucumber, Peeled, Seeded, Diced | 55 |
| Edamame, Hulled | 90 |
| Eggplant, Japanese, Slices | 90 |
| Eggplant, Peeled | 84 |
| Fennel, With 6” Stem | 93 |
| Fennel, Stemmed | 56 |
| Garlic | 83 |
| Ginger Root | 83 |
| Horseradish Root, Peeled | 73 |
| Jerusalem Artichoke | 69 |
| Jicama | 81 |
| Kale, Green | 60 |
| Kohlrabi | 47 |
| Leeks | 44 |
| Lemon Grass, Trimmed | 68 |
| Lettuce, Bibb/Butter | 80 |
| Lettuce, Greenleaf | 81 |
| Lettuce, Iceberg | 73 |
| Lettuce, Redleaf | 75 |
| Lettuce, Romaine | 75 |
| Lotus Root | 80 |
| Malanga | 74 |
| Mushrooms, Crimini, Trimmed | 74 |
| Mushroom Crimini, Stems, Tipped | 89 |
| Mushrooms, Morel | 85 |
| Mushrooms, Oyster, Sliced | 95 |
| Mushroom, Shiitake | 94 |
| Mushrooms, White | 94 |
| Mustard Greens | 75 |
| Okra, Trimmed | 84 |
| Onions, Green | 83 |
| Onions, Red | 90 |
| Onions, Yellow | 90 |
| Parsnips | 84 |
| Peas, Snap | 94 |
| Peppers, Anaheim, Seeded, Diced | 87 |
| Peppers, Bell, Green | 81 |
| Peppers, Habanero | 88 |
| Peppers, Jalapeño, Chopped w/ Seeds | 94 |
| Peppers, Pasilla, Cored, Seeded | 76 |
| Peppers, Bell, Red | 84 |
| Peppers, Serrano, Chopped w/ Seeds | 87 |
| Potato, Baker, Russet | 78 |
| Pumpkin, Whole | 63 |
| Purslane | 75 |
| Purslane, Stemmed | 55 |
| Radicchio | 92 |
| Radish, Daikon | 88 |
| Rhubarb | 92 |
| Rutabaga | 81 |
| Shallots, Peeled, Diced | 80 |
| Spinach | 66 |
| Squash, Acorn | 76 |
| Squash, Banana | 76 |
| Squash, Butternut | 84 |
| Squash, Chayote | 80 |
| Squash, Crookneck | 98 |
| Squash, Hubbard | 71 |
| Squash, Patty Pan | 95 |
| Squash, Spaghetti | 69 |
| Squash, Summer | 95 |
| Squash, Zucchini | 94 |
| Sweet Potato | 75 |
| Taro Root | 86 |
| Tomatillos | 88 |
| Tomato, Cherry | 95 |
| Tomatoes, Cored & Peeled | 92 |
| Tomatoes, Grape | 98 |
| Tomatoes, Roma | 94 |
| Turnips | 81 |
| Wasabi Root | 73 |
| Yam, Whole, Peeled | 88 |
| Yucca, Peeled | 78 |