Baking 101 - Conversions & Substitutions

This handy chart is useful for those very busy days when baking and basic mathematics just don't add up!
 

Conversions:

3 teaspoons = 1 tablespoon

2 tablespoons = 1/8 cup
4 tablespoons = 1/4 cup
5-1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
1 pound = 16 ounces*
1 cup = 8 fluid ounces*

 

Substitutions:

1 envelope yeast = 2-1/4 teaspoons

1 envelope yeast = 1 cube fresh yeast

1 tablespoon corn starch = 2 tablespoons flour (for thickening)

1 cup cake flour = 2 tablespoons corn starch + 7/8 cup all-purpose flour

1 cup self rising flour = 1 cup all-purpose flour + 1 teaspoon baking powder + 1/2 teaspoon salt + 1/4 teaspoon baking soda

1 teaspoon baking powder = 1/2 teaspoon cream of tartar + 1/4 teaspoon baking soda

1 cup buttermilk or sour milk = 1 tablespoon lemon juice or vinegar + milk to make 1 cup

1 teaspoon freshly grated lemon or orange peel = 1 teaspoon dried lemon or orange peel

1 ounce baking chocolate = 3 tablespoons cocoa + 1 table spoon oil or melted shortening

1 package (12 ounces) chocolate chips = 2 cups