Weights & Measures

As much as I thought I could avoid math in the kitchen, I couldn’t!

Learning how to convert recipe quantities and move seamlessly between the US and metric systems have been important lessons.

Here are a few tips on how:

CONVERSION

Say you’re working with a recipe that serves 4 people (20 oz portions) but you need to serve 10 people (10 oz portions)… To easily convert your recipe, just use the following formula:

Old portion (4) x Old portion size (20 oz) = Old yield (80)

New portion (10) x New portion size (10 oz) = New yield (100)

New yield (100) divided by old yield (80) = Conversion factor (1.25)

Conversion factor (1.25) x old ingredient quantity (i.e. 2 tomatoes) = New ingredient quantity (2.5 tomatoes)

TEMPERATURE

If you’ve ever struggled with how to convert temperature between Fahrenheit and Celsius, here’s the formula:

F = (1.8 x C) + 32

C = (F-32)

1.8

US-METRIC SYSTEMS

Here are the key conversions that will allow you to take any quantity and convert to the right amount:

Volume (dry)

1 gallon = 4 liters

1 cup = 225 ml

1 tbsp = 15 ml

Volume (liquid)

1 gallon = 128 fl oz = 4 quarts = 8 pints = 16 cups = 4 liters = 4000 ml

1 cup = 8 fl oz = 250 ml

1 tbsp = ½ fl oz = 15 ml

Weight (mass)

16 oz. = 1 pound = 454 grams

1 oz  = 28.3 grams

Dry measure equivalents

1 cup = 8 oz. = 16 tbsp

2 tbsp = 1 oz. = 28.3 grams

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