Measuring
Baking Sheets
| Name | Size | Cookies Qty |
|---|---|---|
| Full Sheet | 18" x 26" | 20 |
| Half Sheet | 13" x 18" | 10 to 20 |
| Quarter Sheet | 9" x 13" | 8 to 12 |
| Eighth Sheet | 6.5" x 9" | 3 to 6 |
Cherries
| Whole | Pitted & Stemmed | Ratio |
|---|---|---|
| 10 | 9 | 90% |
Large Egg Weight
| White | Yolk | Shell | Total |
|---|---|---|---|
| 30 g | 20 g | 10 g | 60 g |
Scoop#
Cookie Scoop Conversion Chart
| Scoop # | Tbsp | mL | fl. oz | g | Finished Cookie Size | Scoop Bowl Diameter1 |
|---|---|---|---|---|---|---|
| #6 | 10.7 | 158 | 5.33 | 192 | - | 3" |
| #8 | 8 | 118 | 4 | 144 | - | 2-3/4" |
| #10 | 6.4 | 94.5 | 3.2 | 115 | - | 2-5/8" |
| #12 | 5.33 | 79 | 2.67 | 96 | - | 2-1/2" |
| #16 | 4 | 59 | 2 | 72 | 3-5/8" | 2-1/4" |
| #20 | 3.2 | 47.5 | 1.6 | 60 | 3-3/8" | 2-1/8" |
| #24 | 2.67 | 39.5 | 1.33 | 50 | 3-1/8" | 2" |
| #30 | 2.13 | 31.5 | 1.07 | 40 | 3" | 1-3/4" |
| #40 | 1.6 | 23.5 | 0.8 | 30 | 2-3/4" | 1-9/16" |
| #50 | 1.28 | 19 | 0.64 | 23 | 2-1/2" | 1-1/2" |
| #60 | 1.07 | 16 | 0.533 | 20 | 2-1/4" | 1-7/16" |
| #70 | 0.914 | 13.5 | 0.457 | 16 | 2-1/8" | 1-5/16" |
| #100 | 0.64 | 9.5 | 0.32 | 12 | 2" | 1-3/16" |
Note
The table above has only been verified to work for chocolate chip cookie dough but may work for other types of cookie dough. Use at your own risk.
The scoop numbers are derived from the number of scoops (cookies) from a quart of cookie dough.
\[ scoop\#=\frac{\# scoops}{1 qt_{cookiedough}} \]
Scoop# & Tbsp Ratio
\[ \frac{64}{scoop\#}=\frac{Tbsp}{1} \]
Scoop#
\[ scoop\#=\frac{64}{Tbsp} \]
Tbsp
\[ Tbsp=\frac{64}{scoop\#} \]
Ingredient Weight Chart2
| Ingredient | Volume | Grams | Ounces |
|---|---|---|---|
| 00 Pizza Flour | 1 cup | 116 | 4 |
| All-Purpose Flour | 1 cup | 120 | 4-1/4 |
| Almond Flour | 1 cup | 96 | 3-3/8 |
| Almond Meal | 1 cup | 84 | 3 |
| Almond Paste (packed) | 1 cup | 259 | 9-1/8 |
| Almonds (sliced) | 1/2 cup | 43 | 1-1/2 |
| Almonds (slivered) | 1/2 cup | 57 | 2 |
| Almonds, whole (unblanched) | 1 cup | 142 | 5 |
| Amaranth Flour | 1 cup | 103 | 3-5/8 |
| Apples (dried, diced) | 1 cup | 85 | 3 |
| Apples (peeled, sliced) | 1 cup | 113 | 4 |
| Applesauce | 1 cup | 255 | 9 |
| Apricots (dried, diced) | 1/2 cup | 64 | 2-1/4 |
| Artisan Bread Flour | 1 cup | 120 | 4-1/4 |
| Baker’s Fruit Blend | 1 cup | 128 | 4-1/2 |
| Baker’s Special Sugar (superfine sugar, castor sugar) | 1 cup | 190 | 6-3/4 |
| Baking Powder | 1 tsp | 4 | - |
| Baking Soda | 1/2 tsp | 3 | - |
| Bananas (mashed) | 1 cup | 227 | 8 |
| Barley (cooked) | 1 cup | 215 | 7-5/8 |
| Barley (pearled) | 1 cup | 213 | 7-1/2 |
| Barley Flakes | 1/2 cup | 46 | 1-5/8 |
| Barley Flour | 1 cup | 85 | 3 |
| Basil Pesto | 2 Tbsp | 28 | 1 |
| Bell Peppers (fresh) | 1 cup | 142 | 5 |
| Berries (frozen) | 1 cup | 142 | 5 |
| Blueberries (dried) | 1 cup | 156 | 5-1/2 |
| Blueberries (fresh) | 1 cup | 170 | 6 |
| Blueberry Juice | 1 cup | 241 | 8-1/2 |
| Boiled Cider | 1/4 cup | 85 | 3 |
| Bran Cereal | 1 cup | 60 | 2-1/8 |
| Bread Crumbs (dried) | 1/4 cup | 28 | 1 |
| Bread Crumbs (fresh) | 1/4 cup | 21 | 3/4 |
| Bread Crumbs (Panko) | 1/4 cup | 50 | 1-3/4 |
| Bread Flour | 1 cup | 120 | 4-1/4 |
| Broccoli | 1 cup | 91 | 3.2 |
| Brown Rice (cooked) | 1 cup | 170 | 6 |
| Brown Rice Flour | 1 cup | 128 | 4-1/2 |
| Brown Sugar (dark or light, packed) | 1 cup | 213 | 7-1/2 |
| Buckwheat (whole) | 1 cup | 170 | 6 |
| Buckwheat Flour | 1 cup | 120 | 4-1/4 |
| Bulgar | 1 cup | 152 | 5-3/8 |
| Butter | 8 Tbsp (1/2 cup) | 113 | 4 |
| Buttermilk | 1 cup | 227 | 8 |
| Cake Enhancer | 2 Tbsp | 14 | 1/2 |
| Candied Peel | 1/2 cup | 85 | 3 |
| Caramel (14 to 16 individual pieces, 1" squares) | 1/2 cup | 142 | 5 |
| Caramel Bits (chopped Heath or toffee) | 1 cup | 156 | 5-1/2 |
| Caraway Seeds | 2 Tbsp | 18 | 5/8 |
| Carrots (cooked and puréed) | 1/2 cup | 128 | 4-1/2 |
| Carrots (diced) | 1 cup | 142 | 5 |
| Carrots (grated) | 1 cup | 99 | 3-1/2 |
| Cashews (chopped) | 1 cup | 113 | 4 |
| Cashews (whole) | 1 cup | 113 | 4 |
| Cauliflower | 1 cup | 100 | 3.5 |
| Celery (diced) | 1 cup | 142 | 5 |
| Cheese (feta) | 1/2 cup | 57 | 2 |
| Cheese (grated cheddar, jack, mozzarella or Swiss) | 1 cup | 113 | 4 |
| Cheese (grated Parmesan) | 1/2 cup | 50 | 1-3/4 |
| Cheese (ricotta) | 1 cup | 227 | 8 |
| Cherries (candied) | 1/4 cup | 50 | 1-3/4 |
| Cherries (dried) | 1/2 cup | 71 | 2-1/2 |
| Cherries (frozen) | 1 cup | 113 | 4 |
| Chia Seeds | 1 Tbsp | 10 | 3/8 |
| Chickpea Flour | 1 cup | 85 | 3 |
| Chives (fresh) | 1/2 cup | 21 | 3/4 |
| Chocolate (chopped) | 1 cup | 170 | 6 |
| Chocolate Chips | 1 cup | 170 | 6 |
| Cinnamon Sugar | 1/4 cup | 50 | 1-3/4 |
| Cocoa (unsweetened) | 1/2 cup | 42 | 1-1/2 |
| Coconut (sweetened, shredded) | 1 cup | 85 | 3 |
| Coconut (unsweetened, large flakes) | 1 cup | 60 | 2-1/8 |
| Coconut (unsweetened, shredded) | 1 cup | 113 | 4 |
| Coconut Flour | 1 cup | 128 | 4-1/2 |
| Coconut Milk Powder | 1/2 cup | 57 | 2 |
| Coconut Oil | 1/2 cup | 113 | 4 |
| Confectioners’ Sugar (unsifted) | 2 cups | 227 | 8 |
| Cookie Crumbs | 1 cup | 85 | 3 |
| Corn (popped) | 4 cups | 21 | 3/4 |
| Corn Syrup | 1 cup | 312 | 11 |
| Cornmeal (whole) | 1 cup | 138 | 4-7/8 |
| Cornmeal (yellow, Quaker) | 1 cup | 156 | 5-1/2 |
| Cornstarch | 1/4 cup | 28 | 1 |
| Couscous | 1/3 cup | 60 | 2.1 |
| Cracked Wheat | 1 cup | 149 | 5-1/4 |
| Cranberries (dried) | 1/2 cup | 57 | 2 |
| Cranberries (fresh or frozen) | 1 cup | 99 | 3-1/2 |
| Cream (heavy cream, light cream, or half-and-half) | 1 cup | 227 | 8 |
| Cream Cheese | 1 cup | 227 | 8 |
| Crystallized Ginger | 1/2 cup | 92 | 3-1/4 |
| Currants | 1 cup | 142 | 5 |
| Dates (chopped) | 1 cup | 149 | 5-1/4 |
| Demerara Sugar | 1 cup | 220 | 7-3/4 |
| Dried Blueberry Powder | 1/4 cup | 28 | 1 |
| Dried Buttermilk Powder | 2 Tbsp | 25 | 7/8 |
| Dried Milk (Baker’s Special Dried Milk) | 1/4 cup | 35 | 1-1/4 |
| Dried Nonfat Milk (powdered) | 1/4 cup | 21 | 3/4 |
| Dried Potato Flakes (instant mashed potatoes) | 1/2 cup | 43 | 1-1/2 |
| Dried Whole Milk (powdered) | 1/2 cup | 50 | 1-3/4 |
| Durum Flour | 1 cup | 124 | 4-3/8 |
| Easy Roll Dough Improver | 2 Tbsp | 18 | 5/8 |
| Egg (fresh) | 1 large | 50 | 1-3/4 |
| Egg White (fresh) | 1 large | 35 | 1-1/4 |
| Egg Whites (dried) | 2 Tbsps | 11 | 3/8 |
| Egg Yolk (fresh) | 1 large | 14 | 1/2 |
| Espresso Powder | 1 Tbsp | 7 | 1/4 |
| Figs (dried, chopped) | 1 cup | 149 | 5-1/4 |
| First Clear Flour | 1 cup | 106 | 3-3/4 |
| Flax Meal | 1/2 cup | 50 | 1-3/4 |
| Flaxseed | 1/4 cup | 35 | 1-1/4 |
| Garlic (cloves, in skin for roasting) | 1 large head | 113 | 4 |
| Garlic (minced) | 2 Tbsps | 28 | 1 |
| Garlic (peeled and sliced) | 1 cup | 149 | 5-1/4 |
| Ginger (fresh, sliced) | 1/4 cup | 57 | 2 |
| Gluten-Free All-Purpose Baking Mix | 1 cup | 120 | 4-1/4 |
| Gluten-Free All-Purpose Flour | 1 cup | 156 | 5-1/2 |
| Graham Cracker Crumbs (boxed) | 1 cup | 99 | 3-1/2 |
| Graham Crackers (crushed) | 1 cup | 142 | 5 |
| Graham Cracker Sheet | 1 sheet | 15 | 1/2 |
| Granola | 1 cup | 113 | 4 |
| Grape-Nuts | 1/2 cup | 57 | 2 |
| Harvest Grains Blend | 1/2 cup | 74 | 2-5/8 |
| Hazelnut Flour | 1 cup | 89 | 3-1/8 |
| Hazelnut Praline Paste | 1/2 cup | 156 | 5-1/2 |
| Hazelnut Spread | 1/2 cup | 160 | 5-5/8 |
| Hazelnuts (whole) | 1 cup | 142 | 5 |
| Hi-Maize Natural Fiber | 1/4 cup | 32 | 1-1/8 |
| High-Gluten Flour | 1 cup | 120 | 4-1/4 |
| Honey | 1 Tbsp | 21 | 3/4 |
| Instant ClearJel | 1 Tbsp | 11 | 3/8 |
| Jam or Preserves | 1/4 cup | 85 | 3 |
| Jammy Bits | 1 cup | 184 | 6-1/2 |
| Key Lime Juice | 1 cup | 227 | 8 |
| Lard | 1/2 cup | 113 | 4 |
| Leeks (diced) | 1 cup | 92 | 3-1/4 |
| Lemon Juice Powder | 2 Tbsps | 18 | 5/8 |
| Lime Juice Powder | 2 Tbsps | 18 | 5/8 |
| Macadamia Nuts (whole) | 1 cup | 149 | 5-1/4 |
| Malt Syrup | 2 Tbsps | 43 | 1-1/2 |
| Malted Milk Powder | 1/4 cup | 35 | 1-1/4 |
| Malted Wheat Flakes | 1/2 cup | 64 | 2-1/4 |
| Maple Sugar | 1/2 cup | 78 | 2-3/4 |
| Maple Syrup | 1/2 cup | 156 | 5-1/2 |
| Marshmallow Fluff | 1 cup | 128 | 4-1/2 |
| Marshmallows (mini) | 1 cup | 43 | 1-1/2 |
| Marzipan | 1 cup | 290 | 10-1/8 |
| Masa Harina | 1 cup | 93 | 3-1/4 |
| Mashed Potatoes | 1 cup | 213 | 7-1/2 |
| Mayonnaise | 1/2 cup | 113 | 4 |
| Meringue Powder | 1/4 cup | 43 | 1-1/2 |
| Milk (evaporated) | 1/2 cup | 113 | 4 |
| Milk (fresh) | 1 cup | 227 | 8 |
| Millet (whole) | 1/2 cup | 103 | 3-5/8 |
| Mini Chocolate Chips | 1 cup | 177 | 6-1/4 |
| Molasses | 1/4 cup | 85 | 3 |
| Mushrooms (sliced) | 1 cup | 78 | 2-3/4 |
| Non-Diastatic Malt Powder | 2 Tbsps | 18 | 5/8 |
| Oat Bran | 1/2 cup | 53 | 1-7/8 |
| Oat Flour | 1 cup | 92 | 3-1/4 |
| Old-Fashioned Rolled Oats | 1 cup | 99 | 3-1/2 |
| Olive Oil | 1/4 cup | 50 | 1-/34 |
| Onion (fresh, diced) | 1 cups | 142 | 5 |
| Peanut Butter | 1 cup | 135 | 4-3/4 |
| Peanuts (whole, shelled) | 1 cup | 142 | 5 |
| Pecans (whole) | 1 cup | 99 | 3-1/2 |
| Pine Nuts | 1/2 cup | 71 | 2-1/2 |
| Pineapple (crushed, drained) | 1 cup | 256 | 9 |
| Pineapple (dried) | 1/2 cup | 71 | 2-1/2 |
| Pineapple (fresh or canned, diced) | 1 cup | 170 | 6 |
| Pistachio Nuts (shlled) | 1/2 cup | 60 | 2-1/8 |
| Polenta (coarse ground cornmeal) | 1 cup | 163 | 5-3/4 |
| Quinoa (whole) | 1 cup | 177 | 6-1/4 |
| Quinoa Flour | 1 cup | 110 | 3-7/8 |
| Raisins (loose) | 1 cup | 149 | 5-1/4 |
| Raisins (packed) | 1/2 cup | 85 | 3 |
| Raspberries (fresh) | 1 cup | 120 | 4-1/4 |
| Rhubarb (sliced, 1/2" slices) | 1 cup | 120 | 4-1/4 |
| Rice (long grain, dry) | 1/2 cup | 99 | 3-1/2 |
| Rice Flour (white) | 1 cup | 142 | 5 |
| Rice Krispies | 1 cup | 28 | 1 |
| Rye Chops | 1 cup | 120 | 4-1/4 |
| Rye Flakes | 1 cup | 124 | 4-3/8 |
| Rye Flour | 1 cup | 103 | 3-5/8 |
| Rye Flour Blend | 1 cup | 106 | 3-3/4 |
| Salt (kosher, Diamond Crystal) | 1 Tbsp | 8 | - |
| Salt (kosher, Morton’s) | 1 Tbsp | 16 | - |
| Salt (table) | 1 Tbsp | 18 | - |
| Scallions (sliced) | 1 cup | 64 | 2-1/4 |
| Self-Rising Flour | 1 cup | 113 | 4 |
| Semolina Flour | 1 cup | 163 | 5-3/4 |
| Sesame Seeds | 1/2 cup | 71 | 2-1/2 |
| Shallots (peeled and sliced) | 1 cup | 156 | 5-1/2 |
| Six-Grain Blend | 1 cup | 128 | 4-1/2 |
| Sorghum Flour | 1 cup | 138 | 4-7/8 |
| Sour Cream | 1 cup | 227 | 8 |
| Sourdough Starter | 1 cup | 227 to 241 | 8 to 8-1/2 |
| Soy Flour | 1/4 cup | 35 | 1-1/4 |
| Spelt Flour | 1 cup | 99 | 3-1/2 |
| Sprouted Wheat Flour | 1 cup | 113 | 4 |
| Steel Cut Oats (cooked) | 1 cup | 255 | 9 |
| Steel Cut Oats (raw) | 1/2 cup | 99 | 2-7/8 |
| Strawberries (fresh sliced) | 1 cup | 167 | 5-7/8 |
| Sugar (granulated white) | 1 cup | 198 | 7 |
| Sun-Dried Tomatoes (dry pack) | 1 cup | 170 | 6 |
| Sunflower Seeds | 1/4 cup | 35 | 1-1/4 |
| Sweetened Condensed Milk | 1/4 cup | 78 | 2-3/4 |
| Tahini Paste | 1/2 cup | 128 | 4-1/2 |
| Tapioca Starch or Flour | 1 cup | 113 | 4 |
| Tapioca (quick cooking) | 2 Tbsps | 21 | 3/4 |
| Teff Flour | 1 cup | 135 | 4-3/4 |
| Toasted Almond Flour | 1 cup | 96 | 3-3/8 |
| Toffee Chunks | 1 cup | 156 | 5-1/2 |
| Tomato Paste | 2 Tbsp | 29 | 1 |
| Tubinado Sugar (raw) | 1 cup | 180 | 6-3/8 |
| Unbleached Cake Flour | 1 cup | 120 | 4-1/4 |
| Vanilla Extract | 1 Tbsp | 14 | 1/2 |
| Vegetable Oil | 1 cup | 198 | 7 |
| Vegetable Shortening | 1/4 cup | 46 | 1-5/8 |
| Vermont Cheese Powder | 1/2 cup | 57 | 2 |
| Vital Wheat Gluten | 2 Tbsps | 18 | 5/8 |
| Walnuts (chopped) | 1 cup | 113 | 4 |
| Walnuts (whole) | 1/2 cup | 64 | 2-1/4 |
| Water | 1 cup | 227 | 8 |
| Wheat Berries (red) | 1 cup | 184 | 6-1/2 |
| Wheat Bran | 1/2 cup | 32 | 1-1/8 |
| Wheat Germ | 1/4 cup | 28 | 1 |
| White Chocolate Chips | 1 cup | 170 | 6 |
| White Rye Flour | 1 cup | 106 | 3-3/4 |
| White Whole Wheat Flour | 1 cup | 113 | 4 |
| Whole Wheat Flour (premium 100%) | 1 cup | 113 | 4 |
| Whole Wheat Pastry Flour/Graham Flour | 1 cup | 96 | 3-3/8 |
| Yeast (instant) | 2-1/4 tsp | 7 | 1/4 |
| Yogurt | 1 cup | 227 | 8 |
| Zucchini (shredded) | 1 cup | 142 to 170 | 5 to 6 |
A Translation of Old-Fashioned American Measurements
We shouldn’t give up our old measurements entirely. There’s too much history and sentiment tied up in them. “Butter the size of a walnut” stirs a chord that “28.35g butter” just can’t. But where there are no walnuts, we need the other measurement as well.
| Old-Fashioned Equivalent | Current |
|---|---|
| Butter the size of a walnut (or a “lump”) | 2 Tbsp |
| Butter the size of an egg | 1/4 cup |
| Coffee cup | 1 cup |
| Dash | 1/8 tsp |
| Dessert spoon | 1-1/2 tsp |
| 60 drops | 1 tsp |
| Gill | 1/2 cup |
| Pinch | 1/16 or 1/8 tsp |
| Salt spoon | 1/4 tsp |
| Teacup | 3/4 cup |
| Tin cup | 1 cup |
| Tumblerful | 2 cups |
| Wineglass | 1/2 gill or 1/4 cup |
Using Cookbooks From Outside The United States2
With the exception of the other English-speaking nations, cookbooks are written with metric measurements. Should you run into a metric cookbook, here are some conversions of our basic measurements, which are difficult to translate exactly. Small amounts will not make much difference, so metric amounts are usually rounded. (You use milliliters [ml] when speaking of liquids, and grams [g] when speaking of solids.) For baking purposes, a gram is the same as a milliliter.
| Imperial | Metric |
|---|---|
| 1 tsp | 5 ml/g |
| 1 Tbsp | 15 ml/g |
| 1 ounce | 28.35 (or 30) ml/g |
| 1 cup | 227 (or 230) ml/g |
| 1 lb | 450 ml/g |
| 2.2 lbs | 1 kilogram |
And should you be faced with an overseas oven, here are some temperature conversions from Fahrenheit to centigrade, with the gas marks, used in some countries, as well.
| Fahrenheit | Celsius or Gas Mark |
|---|---|
| 225°F | 100°C or Gas Mark 1/4 |
| 250°F | 130°C or Gas Mark 1/2 |
| 275°F | 140°C or Gas Mark 1 |
| 300°F | 150°C or Gas Mark 2 |
| 325°F | 170°C or Gas Mark 3 |
| 350°F | 180°C or Gas Mark 4 |
| 375°F | 190°C or Gas Mark 5 |
| 400°F | 200°C or Gas Mark 6 |
| 425°F | 220°C or Gas Mark 7 |
| 450°F | 230°C or Gas Mark 8 |
| 475°F | 240°C or Gas Mark 9 |