A COOK’S
MEASURING
GUIDE
A COOK’S
MEASURING
GUIDE
Basic Measurements
2
Metric Conversions
2
Sugar Temperatures
3
Fahrenheit/Celsius Conversions 3
Cookware Sizes
4
Cookware Measurements
4
recipe calls for 2 cups of shredded
Bakeware Sizes
5
cheese but your store only carries
Ingredient Substitutions Fish
Pasta Shapes
Herbs and Spices
Pantry Staples
6
6
7 8
10
Ingredient Equivalents
Vegetables
Nuts
Fruits
Eggs and Dairy
12
12
13
14
15
Ever wondered what a “medium”
saucepan is? What to do if a
cheese in 1-pound blocks? How
many sticks of butter equal a half
pound? How much raw spinach
yields 1 cup cooked? This booklet is
full of useful measurements and
equivalents and also provides lots of
substitution advice—for everything
from pasta shapes to herbs to fish.
measurements
Basic Measurements
gallon
quart
pint
cup
ounce
1 gal
4 qt
8 pt
16 c
128 fl oz
» gal
2 qt
4 pt
8c
64 fl oz
¥ gal
1 qt
2 pt
4c
32 fl oz
» qt
1 pt
2c
16 fl oz
¥ qt
» pt
1c
8 fl oz
tbs
tsp
16 tbs
78
/ c
7 fl oz
14 tbs
‚c
6 fl oz
12 tbs
‹c
5¬ fl oz
10‹ tbs
58
/ c
5 fl oz
10 tbs
»c
4 fl oz
8 tbs
›c
3 fl oz
6 tbs
¬c
2‹ fl oz
5¬ tbs
16 tsp
¥c
2 fl oz
4 tbs
12 tsp
1 fl oz
2 tbs
6 tsp
» fl oz
1 tbs
3 tsp
» tbs
1» tsp
„c
drops
1 tsp
60 drops
» tsp
30 drops
Metric Conversions
metric
u.s.
u.s.
1 ml
12 drops
1 tsp
1 cl
2 tsp
1 tbs
15 ml
1 dl
6‹ tbs
1 oz
30 ml
1 qt
1c
237 ml
/ oz
1 pt
» lit
1 lit
2
1 gm
1 25
1 dag
2 5
metric
5 ml
/ oz
1 qt
1 lit
1 hg
3» oz
1 gal
4 lit
1 kg
2.2 lb
1 oz
28 gm
/ in
1 lb
» kg
2» cm
1 mm
1 25
1 cm
2 5
/ in
1 in
1 dm
4 in
1 ft
1m
1 yd 3 in
1 yd
a cook’s measuring guide
¬m
/ m
9 10
food & wine
temperatures
Sugar Temperatures
Fahrenheit/Celsius Conversions
Candy recipes often specify a certain stage
(such as “soft ball”) of cooked sugar,
corresponding to temperature; the hotter
the sugar becomes, the harder it will be when
it cools to room temperature. You’ll find
the stages most frequently called for outlined
below. All temperatures are approximate.
The chart below translates degrees
Fahrenheit (F) into degrees Celsius (C).
For temperatures not listed here, use this
formula: (°F-32) x 0.56 = °C. You’ll find
the equivalent gas mark measurements
(regulos) indicated on professional ovens,
including those sold for home use.
•
cooked sugar
syrup
sugar :
•
water
214°F
238°F
255°F
280°F
liquid
all sugar dissolves
soft ball
soft ball forms in
cold water
hard ball
firm but pliable ball
forms in cold water
light crack
brittle threads
stick to teeth
300°F
hard crack
very brittle threads
do not stick to teeth
310°F
320°F
360°F
food & wine
caramel
light to golden
brown color
°F
°C
475°
248°
Gas mark 9
450°
234°
Gas mark 8
425°
220°
Gas mark 7
400°
206°
Gas mark 6
375°
192°
Gas mark 5
350°
178°
Gas mark 4
325°
164°
Gas mark 3
300°
150°
Gas mark 2
275°
136°
Gas mark 1
250°
122°
212°
100°
200°
94°
Gas mark 0
170°
77°
Water simmers
150°
66°
125°
52°
100°
38°
68°
20°
50°
10°
40°
4°
32°
0°
0°
-18°
-10°
-23°
Water boils at sea level
Room temperature
Water freezes
a cook’s measuring guide
3
cookware
Cookware Sizes
When a recipe instructs you to use a small saucepan or a medium skillet, what size does that
mean? Here, the pans, pots and baking dish sizes most commonly called for in recipes.
saucepans
skillets
1»–
2 qt
4 qt
1 qt
small
medium
large
dutch ovens
7–8 in
9–10 in
small
medium
6 qt
2 qt
medium
small
12 qt
6–8 qt
large
roasting pans
13x9x2 in
large
stockpots
8 qt
small
11–12 in
small
medium
16–20 qt
large
baking dishes
14x11x2 in
medium
16x13x3 in
large
1 qt
small
2 qt
3 qt
medium
large
How to Measure Cookware
When following a recipe, it is very important to know that the size of your pot, pan or baking
dish matches what is called for. Manufacturers sometimes mark their cookware in inches or
quarts. But often they don’t. Here’s what you need to know.
depth Measure on the inside
from the bottom of a dish, pot or
pan to the rim.
width
bakeware Measure across the top of the
pan, from inside edge to inside edge.
volume Fill the cookware (a baking dish,
ramekin, soufflé mold, saucepan or any
other piece of equipment) to the rim
with water and then carefully pour the
water into a measuring cup.
fluted baking pans Measure from the
inside of an outward curve to the inside of
the opposite outward curve.
4
a cook’s measuring guide
saucepans and skillets Measure across
the top, from outside edge to outside edge.
food & wine
cookware
Baking Pan Sizes
Use the chart below when you don’t have the specific pan called for in a recipe. You’ll see
that the exact same amount of cake batter, for instance, can be poured into a 9 x 2-inch
round pan, a 9 x 9 x 1 1/2-inch square pan or in a standard muffin pan to make 16 muffins.
Whatever pan you use, keep in mind that the batter should never fill it completely.
pan
cake pans
type
Round
size
approximate volume
8 x 1» inches
4 cups
8 x 2 inches
6 cups
9 x 1» inches
6 cups
9 x 2 inches
8 cups
10 x 2 inches
10 cups
7» x 2» inches
6 cups
9 x 3 inches
9 cups
10 x 3» inches
12 cups
Bundt
8 x 3 inches
9 cups
9 x 3 inches
12 cups
10 x 4 inches
16 cups
11 x 7 x 2 inches
6 cups
13 x 9 x 2 inches
14 cups
8 x 8 x 1» inches
6 cups
8 x 8 x 2 inches
8 cups
9 x 9 x 1» inches
8 cups
9 x 9 x 2 inches
9 cups
8 x 3 inches
6 cups
9 x 3 inches
8 cups
10 x 2» inches
10 cups
loaf pans
8» x 4» x 2» inches
6 cups
9 x 5 x 3 inches
8 cups
pie pans
9 x 1» inches
4 cups
9» x 2 inches
6 cups
Tube
Rectangular
Square
Springform
fluted tart pans
4 x 1¥ inches
» cup
8 x 1 inch
1» cups
9 x 1› inches
4 cups
muffin cups
Mini
1‚ x ‚ inch
2 tablespoons
Standard
2‚ x 1› inches
» cup
Giant
3 x 1¥ inches
5 8
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/ cup
a cook’s measuring guide
5
ingredient substitutions
You may not always have the ingredient called for in a particular recipe,
but there’s often a good substitute that’s more readily available or even
one that you happen to have on hand. Many types of fish, shapes of
pasta and common herbs and spices are interchangeable. And if you
run out of a pantry staple, chances are there’s a suitable stand-in.
Fish Substitutions
If the fish called for in a recipe is out of season or unavailable, you can almost
always substitute a similar one. Every fish is unique, so the dish will be slightly
different—but no less delicious.
flavor
texture
choices
mild
flaky
Flounder, fluke, freshwater bass, hake, lake perch, sand dab, sole (such as gray or lemon), trout,
whitefish, whiting
mild
relatively firm
Medium flake: Black sea bass, catfish, John Dory,
ocean perch, pike, pompano, porgy, red snapper, rockfish, sea bass, skate, striped bass, tilapia,
tilefish, walleye, wolffish
Large flake: Blackfish, cod/scrod, grouper,
haddock, halibut, pollack, turbot
moderate
Mahimahi, mako, monkfish, sturgeon, swordfish,
tuna, wahoo
strong
flaky
Small: Whole fish, such as anchovies, herring,
sardines, smelts
Medium to large: Atlantic mackerel, bluefish,
kingfish, shad
strong
6
firm
relatively firm
a cook’s measuring guide
Arctic char, mullet, salmon, Spanish mackerel
food & wine
Pasta Shape Substitutions
Recipes often match a pasta sauce to a specific pasta shape. If you
don’t have the exact shape called for, use the wheel below to find
an alternative. Five very basic shapes—the ones you probably have
in your pantry—are in the center of the wheel and can be substituted
for the ones in the outer ring, which are more specialized.
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a cook’s measuring guide
7
ingredient substitutions
Herb & Spice Substitutions
If you don’t have the herb or spice you need to make a recipe,
don’t worry. Many common herbs and spices have equally common
substitutes. You’ll find a number of these listed below, along with
stand-ins for harder-to-find flavorings like lemongrass and lovage.
To substitute dried herbs for fresh, use one-third of the quantity
specified. In general, herbs with delicate leaves, like cilantro, don’t dry
well, but those with sturdy leaves, such as rosemary and thyme,
can be dried without losing too much flavor.
herb
substitute
notes for the cook
basil
mint
Basil is a member of the mint family.
chervil
tarragon
Tarragon is stronger than chervil, so use less.
chives
scallion greens
Both have a mild onion flavor.
dill
tarragon or fresh fennel fronds
Tarragon, like dill, partners well with seafood
and eggs. Fennel has a stronger anise flavor than dill, but they can be used interchangeably.
lemongrass
lemon zest
Use one 3-by-»-inch strip of lemon zest for each stalk of lemongrass.
celery leaves and curry or pepper
Use an equal amount of chopped celery leaves and a pinch of curry powder or freshly ground pepper.
marjoram
oregano
The two herbs can be used almost interchangeably. Oregano is stronger than marjoram, so use less.
lovage
mint or celery leaves
Although different in taste, either mint or celery leaves will add a fresh flavor to a dish.
rosemary
savory or thyme
All pair well with meat and poultry and are often
used in Mediterranean cooking.
sage
rosemary, thyme or
poultry seasoning
These herbs and seasonings, while different in flavor, all pair especially well with poultry.
thyme
herbes de provence, All of these seasoning blends contain thyme.
poultry seasoning or italian seasoning
parsley
8
a cook’s measuring guide
food & wine
spice
substitute
notes for the cook
allspice
cinnamon, nutmeg and cloves
Use 1 part each of cinnamon and nutmeg to
2 parts cloves.
caraway seeds
dill seeds
Though somewhat different in flavor, they are of
equal strength, so use equal amounts.
celery seeds
celery salt
When using celery salt, omit the salt in the recipe.
cilantro
parsley and lemon or mint
Use more chopped fresh parsley and a little lemon
juice, or use 6 parts parsley to 1 part chopped mint.
cloves
allspice
Allspice is milder than cloves, so use more.
cumin
chili powder or caraway seeds
In Mexican-inspired dishes, use chili powder.
When substituting caraway seeds for cumin,
use half as much.
fennel seeds
anise seeds or pernod
Sweetened anise liqueurs, such as anisette or
Sambuca, work in desserts such as puddings,
custards and cookies.
galangal
ginger and cardamom
Use 3 parts ground ginger to 1 part cardamom.
ground ginger
fresh ginger
Use finely grated fresh ginger instead of ground
for a slightly hotter ginger flavor. You’ll need
twice as much.
juniper berries
gin
mace
nutmeg
mustard (dry)
prepared mustard
Use 1 tablespoon of gin for every 2 to
3 juniper berries.
Nutmeg is more pungent than mace, so use
one-fourth the amount.
Use about 1 tablespoon prepared mustard for each teaspoon of dry mustard.
nutmeg
allspice
Use an equal amount.
red pepper (crushed)
chili oil, tabasco sauce
or other hot sauce
To avoid overseasoning, start with a little chili oil or hot sauce and taste as you add more.
saffron
turmeric or To achieve the color (but not the flavor) of saffron, use an equal amount of turmeric or steep the annatto
seeds in a little boiling water and use the liquid.
annatto seeds
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a cook’s measuring guide
9
ingredient substitutions
Pantry Staple Substitutions
ingredient
substitute
arrowroot
1 teaspoon = 1 tablespoon all-purpose flour = 1» teaspoons cornstarch
baking powder 1 teaspoon = ¥ teaspoon baking soda plus » teaspoon cream of tartar
butter
» pound (2 sticks) = 7/8 cup vegetable oil = 7/8 cup shortening
chocolate
Unsweetened
1 ounce melted = 3 tablespoons cocoa powder plus
1 tablespoon butter, shortening or vegetable oil
Semisweet pieces One 6-ounce package = 1 cupchopped dark chocolate
coconut milk
1 cup = 1 cup heavy cream
cognac
1 tablespoon = 1 tablespoon brandy, bourbon or whiskey
cornstarch
1 tablespoon = 2 tablespoons all-purpose flour = 2 teaspoons arrowroot
cream
Crème fraîche
Half-and-half
Light
Sour
fish sauce
» cup = » cup sour cream = ¥ cup sour cream plus
¥ cup heavy cream
1 cup = » cup light cream plus » cup milk
1 cup = » cup heavy cream plus » cup milk
1 cup = 1 cup plain yogurt
1 tablespoon = 1 tablespoon soy sauce blended with 4 mashed anchovies
flour
All-purpose
Cake Self-rising
1 cup = 1 cup plus 2 tablespoons cake flour
1 cup = 7/8 cup (1 cup minus 2 tablespoons)
all-purpose flour
1 cup = 1 cup all-purpose flour plus 1¥ teaspoons baking
powder and a pinch of salt
horseradish
1 tablespoon grated fresh = 2 tablespoons prepared
lemon
Juice
Zest
madeira
1 tablespoon = 1 tablespoon sherry or port
marsala
1 tablespoon = 1 tablespoon sherry or port
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a cook’s measuring guide
1 teaspoon juice = » teaspoon vinegar
1 teaspoon grated zest = » teaspoon pure lemon extract
food & wine
ingredient
substitute
milk
Buttermilk
Skim
Whole
1 cup = 1 cup yogurt = 1 tablespoon vinegar or lemon
juice plus enough milk to equal 1 cup, left to stand for
5 minutes
1 cup = » cup evaporated skim milk plus » cup water =
¬ cup nonfat dry milk plus ‚ cup water
1 cup = » cup evaporated milk plus » cup water
mirin
1 tablespoon = 1 tablespoon sweet sherry or sweet vermouth
molasses
1 cup = 1 cup dark corn syrup = ‚ cup brown or granulated sugar plus
¥ cup more liquid used in recipe
pancetta
Ounce for ounce, use lean bacon
prosciutto
Ounce for ounce, use country ham
sake
1 tablespoon = 1 tablespoon dry sherry or vermouth
tamarind paste
1 tablespoon = 1 tablespoon prune puree plus 1 tablespoon lemon juice
tapioca, quick cooking
1 tablespoon = 1» tablespoons all-purpose flour
tomato puree
1 part tomato paste to 1 part water
tomato sauce
1 part tomato paste to 2 parts water
vinegar
Wine
Balsamic
1 teaspoon = 2 teaspoons lemon juice
1 tablespoon = 1 tablespoon wine vinegar
plus a pinch of sugar
wasabi
1 teaspoon = 1 teaspoon hot dry mustard
1 teaspoon = 1 teaspoon dry mustard plus » teaspoon
vinegar plus ¥ teaspoon oil plus „ teaspoon salt
Powdered
Prepared
1 envelope = 1 scant teaspoon = ¥ ounce
1 small cake (0.6 ounce) = 1 envelope dry yeast
Dry
Fresh
yogurt
1 cup = 1 cup buttermilk = 1 cup sour cream
yeast
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a cook’s measuring guide
11
ingredient equivalents
Vegetable Measurements & Equivalents
vegetable
equivalents
artichoke hearts
9-ounce package frozen = 2 cups; 14-ounce can = 1¬ cups quartered
asparagus
1 pound = 12 to 16 stalks = 2» cups cut into pieces
avocado
1 avocado = 8 ounces = 1 cup cubed = ‚ cup mashed
beans, canned
15-ounce can = 1‹ cups drained = » cup dried, cooked
beans, green
1 pound fresh = 2‹ cups cut into pieces
beets
1 pound trimmed = 2 cups cooked and sliced
bell pepper
1 large bell pepper = » pound = 1 cup chopped
cabbage
1-pound head = 4 cups shredded
carrot
1 carrot = 3 ounces = » cup chopped
celery
1 rib = 2 ounces = » cup chopped
chickpeas
15-ounce can = 1‚ cups drained = ‹ cup dried, cooked
collard greens
1 pound = 1» cups cleaned and cooked
corn
1 ear = » cup kernels; 10-ounce package frozen = 1‚ cups kernels
cucumber
1 cucumber = » pound = 1‚ cups sliced
eggplant
1 eggplant = 1 pound = 2» cups diced
fennel
One ‚-pound bulb = 7 ounces trimmed = 2¬ cups chopped
leeks
2 pounds trimmed = 4 cups sliced or chopped = 2 cups cooked
lima beans
10-ounce package frozen = 2 cups; 1 pound fresh in the pod = 1 cup shelled
mushrooms
1 pound = 6 cups sliced or 4 cups chopped  
okra
10-ounce package frozen = 2 cups = ‚ pound fresh
onion
1 onion = 6 ounces = 1» cups chopped
onions, pearl
1-pound package frozen = 2» cups = 20 fresh
parsnips, rutabagas or turnips
1 pound = 2» cups cubed
peas, black-eyed
10-ounce package frozen = 2 cups; 15-ounce can = 1‚ cups drained
peas, green
10-ounce package frozen = 1‚ cups = 1» pounds fresh in the pod
potatoes, sweet
1 pound = 2 large potatoes = 3 cups sliced = 2 cups mashed
12
a cook’s measuring guide
food & wine
vegetable
equivalent
potatoes, white
1 pound = 2 potatoes = 3 cups sliced = 2 cups mashed
pumpkin
28-ounce can puree = 3» cups
salad greens
» pound = 6 cups 
spinach
1 pound fresh = 10 ounces cleaned = ¬ cup cooked and drained
10-ounce package frozen = » cup thawed and drained
tomatillos
1 pound = 12 to 16 medium = 2 cups pureed
tomatoes
1 pound fresh = 2 large = 2 cups chopped with juice =
‚ cup cooked to a sauce
1 pound cherry = 3 cups
15-ounce can crushed in puree = 1‹ cups
28-ounce can with juice = 3» cups
15-ounce can diced with juice = 1‹ cups
15-ounce can puree or sauce = 1‹ cups
winter squash
1 pound = 1 cup cooked and mashed
zucchini
1 zucchini = » pound = 1‚ cups cubed
Nut Measurements & Equivalents
For most varieties of nuts, 1 cup of shelled whole nuts or halves weighs
about 31/2 ounces and 1 cup of ground nuts weighs about 4 ounces.
nut
equivalent
almonds
1 pound in the shell = 1¥ cups shelled
chestnuts
1 pound in the shell = 2» cups shelled = 35 to 40 = 2 cups pureed
hazelnuts
1 pound in the shell = 1» cups shelled
peanuts
1 pound in the shell = 2¬ cups shelled
pecans
1 pound in the shell = 2» cups shelled
pistachios
1 pound in the shell = 3» cups shelled
walnuts
1 pound in the shell = 2 cups shelled
food & wine
a cook’s measuring guide
13
ingredient equivalents
Fresh Fruit Measurements & Equivalents
fresh fruit
equivalents
apples
2 pounds = 3 large = 4¬ cups sliced
apricots
1 pound = 8 to 10 medium
bananas
1 pound = 3 bananas = 1 cup mashed = 2 cups sliced
blackberries
1 pint = 2 scant cups
blueberries
1 pint = 2 scant cups
cherries
1 pound = 2 to 2» cups pitted
coconut
1 coconut = 3 cups shredded
cranberries
12-ounce bag = 3 cups
grapefruit
1 medium = ‹ cup juice
lemon, juice
1 medium = ¥ cup juice
lemon, zest
1 medium = 1 to 1» teaspoons finely grated zest
lime, juice
1 medium = 3 tablespoons juice
lime, zest
1 medium = ‚ teaspoon finely grated zest
nectarines
1 pound = 3 medium = 2 to 2» cups sliced
orange, juice
1 medium = » cup juice
orange, zest
1 medium = 2 to 3 tablespoons finely grated zest
peaches
1 pound = 3 medium = 2 to 2» cups sliced
pears
1» to 2 pounds = 3 medium = 4» to 6 cups sliced
pineapple
1 medium = 3 cups cubed; 1 large = 4 cups cubed
plums
1 pound = 6 medium = 2» cups halved or sliced
pomegranate
1 medium = 1 cup seeds
quinces
1 pound = 3 medium = 1» cups chopped
raspberries
1 pint = 2 scant cups
rhubarb
1 pound = 6 to 8 stalks = 3» cups sliced = 2 cups cooked
strawberries
1 pint = 2 cups sliced
14
a cook’s measuring guide
food & wine
Dried Fruit Measurements & Equivalents
dried fruit
equivalent
apricots
1 pound = 3¬ cups
currants
10 ounces = 2 cups
dates
1 pound = 2» cups pitted = 2» cups chopped
figs
1 pound = 3 cups chopped
prunes
1 pound = 3 cups
raisins
1 pound = 2‚ cups
Egg and Dairy Measurements & Equivalents
product
equivalent
butter
1 stick = 4 ounces = 8 tablespoons = » cup = ¬ cup clarified
1 pound = 4 sticks = 2 cups
cheese
Blue
Cheddar
Cottage
Cream
Goat
Parmesan
Ricotta
Swiss
4 ounces = 1 cup crumbled
4 ounces = 1 cup shredded
8 ounces = 1 cup
3-ounce package = 6 tablespoons
8-ounce package = 1 cup
4 ounces fresh = » cup
4 ounces = 1 cup grated
1 pound = 2 cups
4 ounces = 1 cup shredded
cream
Heavy
Sour
1 cup = 2 to 2» cups whipped
8 ounces = 1 cup
eggs (large)
5 whole = 1 cup
1 white = about 2 tablespoons
8 to 10 whites = 1 cup
1 yolk = 1 tablespoon
12 to 14 yolks = 1 cup
milk
Sweetened Condensed 14-ounce can = 1¥ cups
Evaporated
5-ounce can = ‹ cup
12-ounce can = 1» cups
food & wine
a cook’s measuring guide
15
notes
16
a cook’s measuring guide
food & wine
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