Measuring Tips
Measuring Tips
MEASURING EQUIVALENTS
1 Tablespoon = 3 teaspoons
1/8 cup = 2 tablespoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons & 1 teaspoon
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons & 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup = 16 Tablespoons
8 fluid ounces = 1 cup
1 pint = 2 cups
1 quart = 2 pints
4 cups = 1 quart
1 gallon = 4 quarts
16 ounces = 1 pound
CANDY TEMPERATURES
stage of candy temperature
dark caramel = 350-360 degrees
medium caramel = 338-350 degrees
light caramel = 320-338 degrees
hard carck = 300-310 degrees
firm ball = 244-240 degrees
soft ball = 234-240 degrees
thread = 223-234 degrees
BAKING PAN SUBSTITUTIONS
10in x 3/12in bundt = two 8in x 2in rounds
10in x 2in round = 9in x 9in x 2in square
standard 12-cup muffin tin = 8 1/2in x 4 1/2 in x 2 1/2 in loaf or
= 9in x 1 1/2 in round or
= 8in x 8in x 1 1/2in square
9in x 2in round = two 8in x 1 1/2in round or
= 10in x 15in x 1in jelly roll or
=8in x 8in 2in square