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By Executive Pastry Chef  Carla Abigale Ali-Bernard

May 06, 2015

A handy Ingredient conversion table

The Starting Line, for your next successful baking would be accuracy in measurements.
Baking is ideally  'A science of Exactness' as one of my Culinary School Lecturer would always lament. Certainly having some experience in the field myself, I do indeed testify to this truth.  

Think about a culinary dish, that your would usually prepare for your family. Let's say you forgot to season with salt of course, you don't throw out that dish. You could simply make the necessary additions and 'Good to Go' the family's enjoying your meal labored with love, right :) 

Well, in baking let's say you omitted erroneously an ingredient. In this case, you're served with a complex situation such that the intended end product may not likely be the result.  
What's the measuring tools in your kitchen?  Maybe measuring cups, spoons or scales. 
Many a times, ingredient requirements are indicated in ounces and knowledge of equivalents are pertinent for accuracy in measurements. 

In this regard, we've highlighted some handy conversions for your reference. 

Trust it's useful in your Baking /Culinary journeys.


3 teaspoons =1 tablespoon

1 tablespoon=3 teaspoons or 1/2 fluid ounce

1/4 cup=4 tablespoons or 2 fluid ounces

1/3 cup=5 tablespoons + 1 teaspoon

1/2 cup=8 tablespoons or 4 fluid ounces

1 cup=16 tablespoons or 1/2 pint or 8 fluid ounces

2 cups=1 pint or 16 fluid ounces or 1 pound

1 quart=2 pints or 4 cups or 32 fluid ounces

1 gallon=4 quarts or 8 pints or 16 cups or 128 fluid ounces


See you in our next post.

Chef Abigale

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