Reference

Measuring Cups in Recipes Reference

We measure the prescription materials to be prepared by using pots and spoons which are generally practical. However, these cups (glass, spoons ext.) that differ from the kitchen to the kitchen do not keep the exact dimensions, that causing problems such as taste or consistency. Especially in the pastry recipes, you need to apply the measurements exactly the given in recipes. Even a 1-2 g difference in prescriptions can affect the consistency of the prepared recipe, flavor, over cooked or uncooked.

The specific gravity of solid / liquid materials may vary within themselves. For example 1 tablespoon (tbsp) = flour (140 g), sugar (200 g), starch (100 g) and cocoa (120 g). Because of that when you make your own recipe, you can calculate the exact dimensions of the containers with using a kitchen scale or you can be sure to weigh the exact dimensions using standard sized containers. Using these containers will always ensure a definitive result for your recipes.

Cups Liquid Convertions Reference

American unit = 1 cup = 240 ml

Tablespoon Liquid Convertions Reference

American unit = 1 tablespoon (tbsp) = 14.78 ml

Teaspoon Liquid Convertions Reference

American unit = 1 teaspoon (tbsp) = 5 ml

Cups - Tablespoon – Teaspoon Convertions Reference

Heat - Celcius(°C) Fahrenheit(°F) Reference

In many foreign food books the oven temperatures are specified as Celcius(°C), the Fahrenheit(°F) conversions are:

Ounce (oz) – Solids Gram Convertions Reference

Unit of measure of mass = 1 (oz) = 28.34 g

Pound (lbs) – Solids Gram Convertions Reference

Unit of measure of mass = 1 lbs = 453.59 g

Flour = Gram Convertions Reference

Sugar = Gram Convertions Reference

Cocoa = Gram Convertions Reference

Starch = Gram Convertions Reference

Powdered Sugar = Gram Convertions Reference

Baking Powder = Gram Convertions Reference

Often the measures written on the prescription eg: '2 1/2' teaspoon = '2 teaspoon + 1/2 teaspoon' which means 2 and a half teaspoon.

Bicarbonate = Gram Convertions Reference

Salt = Gram Convertions Reference

Yoghurt = Gram Convertions Reference

Butter = Gram Convertions Reference

Water/Milk = Gram Convertions Reference

Honey/Molasses = Gram Convertions Reference

Jam = Gram Convertions Reference

Olive Oil = Gram Convertions Reference

Heavy Cream = Gram Convertions Reference

Sliced Almond/Hazelnut/Pistachio = Gram Convertions Reference

Ground Almond / Hazelnut = Gram Convertions Reference

Ground Pistachio = Gram Convertions Reference

Eggs = Gram Convertions Reference

Yeast Measure Calculation Reference

If you dont have type of yeast indicated in the recipes, you can easily measure how much dry yeast or instant yeast you need to use instead of wet yeast (or vice versa).