​Yes, it's true!  

There are times when we all forget and need to check!  For all those times that Mama isn't right there to ask, this is for you!

Measure and count carefully when baking & cooking - unless you are feeling adventurous!

Always remember - baking is science (and there is usually a reason for everything being exact) - cooking is creative and much more forgiving!

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MEASUREMENT EQUIVALENTS (VOLUME)

 1 ounce = 28.3495 grams
1 pinch = 1/8 teaspoon
60 drops = 1 teaspoon
1 teaspoon = 1/3 tablespoon = 1/6 ounce
2 teaspoons = 2/3 tablespoon = 1/3 ounce
3 teaspoons = 1 tablespoon = ½ ounce
2 tablespoons = 1/8 cup = 1 ounce
4 tablespoons = ¼ 1/4 cup = 2 ounces
5 tablespoons + 1 teaspoon = 1/3 cup = 2 2/3 ounces
8 tablespoons = ½ 1/2 cup = 4 ounces
12 tablespoons = ¾ 3/4 cup = 6 ounces
16 tablespoons = 1 cup = 8 ounces
2 cups = 1 pint = ½ quart = 16 ounces
4 cups = 2 pints = 1 quart = 32 ounces
16 cups = 8 pints = 4 quarts = 1 gallon

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PAN SIZE CONVERSIONS

​PAN SIZE CONVERSIONS
Dimension = Volume

Round Pans:
6 x 2 inches = 4 cups
8 x 2 inches = 6 cups
9 x 2 inches = 8 cups

Springform Pans:
9 x 2½ inches = 10 cups
9 x 3 inches = 12 cups
10 x 2½ inches = 12 cups
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Bundt Pans:
7½ x 3 inches = 6 cups
9 x 3 inches = 9 cups
10 x 3½ inches = 12 cups

Tube Pans:
8 x 3 inches = 9 cups
9 x 3 inches = 12 cups
10 x 4 inches = 16 cups

Square Pans:
8 x 8 x 2 inches = 8 cups
9 x 9 x 2 inches = 10 cups
10 x 10 x 2 inches = 12 cups

Rectangular Pans:
11 x 7 x 2 inches = 6 cups
13 x 9 x 2 inches = 14 cups

Jelly Roll Pans:
10½ x 15½ x 1 = 10 cups
12½ x 17½ x 1 = 12 cups

Loaf Pans:
8 x 4 x 2½ inches = 4 cups
8½ x 4½ x 2½ inches = 6 cups
9 x 5 x 3 inches = 8 cups

Additional Resource:
You can find even more obscure pan sizes with measurements at Joyofbaking.com.

COMMON INGREDIENT EQUIVALENTS

1 cup butter = 8 ounces = 16 tablespoons = 2 sticks
1 cup shredded cheese = 4 ounces
1 cup chocolate chips = 6 ounces
1 cup all-purpose flour = 4¼ ounces
1 cup bread flour = 4¼ ounces
1 cup cake flour = 4 ounces
1 cup whole wheat flour = 4 ounces
1 cup granulated sugar = 7 ounces
1 cup brown sugar = 7½ ounces
1 lemon = 2 tablespoons juice = 1½ teaspoons zest
1 packet dry yeast = 2¼ teaspoons = 3/5 ounce = 1 cake

​Additional Resource:
I use the King Arthur Flour Master Weight Chart regularly;
it lists of over 100 common ingredients with accompanying volume and weight (in ounces) measurements.

TEMPERATURE CONVERSIONS

275°F = 140°C
300°F = 150°C
325°F = 165°C
350°F = 180°C
375°F = 190°C
400°F = 200°C
425°F = 220°C
450°F = 230°C
475°F = 240°C