Handy Measurement-Chart
Proper Recipe Ingredient Amounts



A handy measurement-chart for wet ingredients and temperature-conversion figures makes cooking much more successful in the kitchen.

This chart should help to eliminate skipping over some good good recipes in the future.

Frustrating isn't it to not be able to convert a recipe because you don't understand the ingredient amounts being called for.

I have admittedly been in this position many times, and I have taken guesses that I shouldn't have. Everyone uses a different form of measure. Some countries use imperial measures, some use the metric system.

An oven temperature chart is included also in case you aren't sure what constitutes a slow, moderate or very hot heat temperature when baking.

Hope this is helpful when working with new recipes.


LIQUID-MEASUREMENT

20ml = 1 tablespoon

60ml = 1/4 cup = 2.04 fl.oz

80ml = 1/3 cup = 2.72 fl.oz

125ml = 1/2 cup = 4.25 fl.oz

250ml = 1 cup = 8.50 fl.oz

1 litre = 4 cups = 28.16 fl.oz


OVEN TEMPERATURE-CONVERSION

Very Slow Oven 250F Gas Mark = 1/2

Slow 300F Gas Mark = 2

Mod. Slow 315F Gas Mark = 3

Moderate 350F Gas Mark = 4

Mod. Hot 375F Gas Mark = 5-6

Hot 415F Gas Mark = 6-7

Very Hot 450F Gas Mark = 8-9


Measurement-Chart tips to live by -

It is very important to be as accurate as possible when measuring liquid or dry ingredients. Too little or too much can change the way your product comes out. Exact measurements are called for, for a reason. Color, taste, texture to name a few are what is affected by measurement.

Regular everyday spoons we use for eating should never be used. They aren't as accurate as measuring spoons, which come in measurements of teaspoons and tablespoons. They can't be levelled off properly with a knife for one thing.

Good to know, I've used regular spoons for a long time, always making guesses.

Pay close attention to your "new" glass measuring cup.

Make sure it is exactly what you were shopping for.

I had an old glass 2-cup measuring cup for years. When I broke it, I bought another one made of plastic which was just slightly taller and wider, but just not enough that I even noticed.

I assumed it was 2-cup, but it was actually a three-cup measure and I used it for the longest time. Of course I wondered why certain recipes just weren't turning out properly at all. I had been adding 3 cups of flour to recipes calling for only 2 and didn't even realize it until I really looked at it.

Even the best cooks should always make sure and take a second look at what they are using.

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