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