MEASURING TECHNIQUES:

A. Measurement Abbreviations
Tablespoon

Tbsp. or T

table spoon

tsp. or t

Cup

Drops

Dr

Gram

Ounce

Oz

Kilo

Kg

Pound

Lb

Pint

Pt

Quart

Qt

Gallon

Gal

B. Equivalent Measures
1 Pinch or Dash

Less than 1/8 t

3 Tea spoons

1 Tablespoon

16 Table spoons

1 Cup

2 Cups

1 Pint

4 Quarts

1 Gallon

1 Kilo

2.2 Pounds

1 Bar Butter

1 Cup

1 Small Can Evaporated Milk

Cup

1 Big Can Evaporated Milk

1 Cup

8 to 10 pieces Egg Whites

4 to 6 pieces Eggs (whole)

1 Cup
1 Cup

12 to 14 pieces Eggs (yolk)

1 pound All Purpose Flour
1 pound Cake Flour

1 Cup
4 Cups Unsifted Flour
4 Cups Unsifted Flour

1 pound Brown Sugar

2 Cups Firmly Packed

1 pound Confectioner Sugar

4 Cups Sifted

1 pound Granulated Sugar

2 Cups

C .Substitution of Ingredients
For

1 tablespoon flour
(used as thickener)

1 cup sifted all-purpose

flour

1 cup sifted cake flour

Substitute

tablespoon cornstarch,
tablespoon potato starch,
tablespoon rice starch or
arrowroot
starch
1 tablespoon quick cooking
tapioca
1 cup unsifted all-purpose
flour
minus 2 tablespoons
7/8 cup sifted all-purpose flour,
or 1 cup minus 2
tablespoons sifted allpurpose flour

1 cup corn syrup

1 cup sugar plus 1 cup liquid

1 cup honey

1 cups sugar plus cup liquid

1 ounce chocolate

3 tablespoon cocoa plus 1 tablespoon fat

1 cup Butter

1 cup margarine
or 7/8 to 1 cup hydrogenated fat
plus teaspoon salt, or 7/8 cup lard
plus teaspoon salt

1 cup coffee cream

3 tablespoon butter plus 7/8 milk
(20%)
1 cup Heavy Cream
1/3 cup butter plus cup milk
(20%)

1 cup whole milk

1 cup reconstituted non-fat dry milk

plus 2 teaspoons butter or margarine,
or cup evaporated milk
plus cup water,
or cup sifted dry whole milk powder
plus 7/8 cup water

1 cup Heavy Cream (20%)

1/3 cup butter plus cup milk

1 cup milk

3 tablespoon sifted regular non-fat

dry milk plus 1 cup minus 1
tablespoon water
or 1/3 cup Instant non-fat milk
powder
plus 1 cup minus 1 tablespoon
water

1 cup buttermilk or sour milk

1 tablespoon vinegar or lemon juice

plus enough sweet milk to make
1 cup (let stand for 5 minutes) or
1 teaspoons cream of tartar
plus 1 cup sweet milk

1 teaspoon Baking Powder

1 tablespoon Active Dry

yeast

1 whole Egg

teaspoon baking soda

plus 5/8 teaspoon cream of tartar
or teaspoon baking soda
plus tablespoon vinegar
or lemon juice used with sweet
milk to make cup, or
teaspoon baking soda plus to
cup Molasses
1 package active dry yeast
or 1 compressed yeast Cake
2 egg yolks, or 3 tablespoons plus
1 teaspoon thawed Frozen Egg
or 2 1/2 tablespoons and 2
teaspoons dry whole egg
powder plus an equal amount of
water

1 Egg White

2 tablespoons thawed frozen

egg whites
or 2 teaspoons dry egg
whites plus 2 tablespoons
water