Conversions =========== US Units (Volume) ----------------- From | To ----------------- | -------------- 3 teaspoons | 1 tablespoon 2 tablespoons | 1 fluid ounce 4 tablespoons | 1/4 cup 1 shot | 1 fluid ounce 8 fluid ounces | 1 cup 2 cups | 1 pint 2 pints | 1 quart 4 quarts | 1 gallon 4 gallons | 1 bucket 2 buckets | 1 bushel 15.5 gallons | 1 keg US Units (Mass) --------------- From | To ---------------- | ----------- 437.5 grain | 1 ounce (originally based upon seed of wheat/barley) 27.3 grain | 1 dram 16 dram | 1 ounce 16 ounces | 1 pound 100 pounds | 1 hundredweight 2000 pounds | 1 short ton 2204.62 pounds | 1 metric ton 2240 pounds | 1 long ton Baking Ratios by Weight ======================= Baking Ratios by Weight +---+---+---+---+---+------------------------------------------+ |Flr|Fat|Liq|Egg|Sug| Notes | +-------------+---+---+---+---+---+------------------------------------------+ | Bread | 5 | | 3 | | | Salt roughly 2% of flour's weight; yeast | | | | | | | | 1tsp per 1 lb of flour; bread's | | | | | | | | temperature 180-210F | +-------------+---+---+---+---+---+------------------------------------------+ | Pasta | 3 | | | 2 | | 1 egg per person; 1 egg == 2oz. | | | | | | | | Roughly 2 eggs per cup of flour. | +-------------+---+---+---+---+---+------------------------------------------+ | Pie Dough | 3 | 2 | 1 | | | Butter and water must be as cold as | | | | | | | | possible. Don't over handle dough. | +-------------+---+---+---+---+---+------------------------------------------+ | Biscuit | 3 | 1 | 2 | | | 1 tsp baking powder per 4oz of flour, | | | | | | | | Use butter. | +-------------+---+---+---+---+---+------------------------------------------+ | Cookie | 3 | 2 | | | 1 | Use butter | +-------------+---+---+---+---+---+------------------------------------------+ | Pound/sponge| 1 | 1 | | 1 | 1 | Pound cake: mix butter, sugar, egg, and | | cake | | | | | | flour. | | | | | | | | Sponge cake 1: whip eggs and sugar first | | | | | | | | Sponge cake 2: paddling sugar into butter| | | | | | | | add eggs then dry ingredients | +-------------+---+---+---+---+---+------------------------------------------+ |Pate a' choux| 1 | 1 | 2 | 2 | | | +-------------+---+---+---+---+---+------------------------------------------+ | Muffin | 2 | 1 | 2 | 1 | | baking powder | +-------------+---+---+---+---+---+------------------------------------------+ | Fritter | 2 | | 2 | 1 | | baking powder | +-------------+---+---+---+---+---+------------------------------------------+ | Crepe |1/2| | 1 | 1 | | can use volumes ratio if without scale | +-------------+---+---+---+---+---+------------------------------------------+ | Popover | 1 | | 2 | 1 | | no baking powder | +-------------+---+---+---+---+---+------------------------------------------+ Key: Flr - Flour Fat - Butter, lard, oil, shortening, etc Liq - Milk, water, etc Egg - Egg Sug - Sugar Substitutions ============= Substitute Honey for Granulated Sugar ------------------------------------- * 1/2 to 3/4 cup of honey for every 1 cup of sugar * For every 1 cup of substituted honey, reduce other total liquids by 1/4 cup * For every 1 cup of substituted honey, Add 1/4 teaspoon baking soda * Reduce baking temperature by 25 degrees F.