Quick Reference Guide for Commonly Used Measuring Units

¼ cup= 4 tablespoons
1/3 cup= 5 tablespoons + 1 teaspoon
½ cup= 8 tablespoons
2/3 cup= 10 tablespoons + 2 teaspoons
¾ cup= 12 tablespoons
1 cup= 16 tablespoons


¼ cup= 2 ounces
½ cup= 4 ounces
1 cup= 8 ounces
1 pint= 2 cups
1 quart= 2 pints

Fahrenheit Celsius
32°………………….0°
212°………………..100°
250°………………..120°
275°………………..140°
300°………………..150°
325°………………..160°
350°………………..180°
375°………………..190°
400°………………..200°
425°………………..220°
450°………………..230°
475°………………..240°
500°………………..260°
Fahrenheit= 9/5 Celsius +32
Celsius = 5/9 (Fahrenheit-32)


“In a Pinch” Substitutions
• One teaspoon of baking powder can be replaced by: 1/4 teaspoon of baking soda plus 1/2 teaspoon cream of tartar
• One cup brown sugar can be replaced by: 1 cup white sugar plus 1/4 cup molasses (decrease the liquid in recipe)
• One cup of buttermilk can be replaced by: 1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
• One cup of fat (butter etc.): 1 cup applesauce or other fruit puree
• One cup of molasses: 3/4 cup brown sugar plus1 teaspoon cream of tartar