The document discusses conversion of weights and measures in baking. It lists common abbreviations for units of measure and their definitions. The learning objectives are to discuss tables of weights and measures in baking, perform basic conversions, and evaluate the importance of understanding conversions. It then asks why understanding conversions is important in baking. Several tables show fluid ounce and cup conversions as well as common baking ingredients and their equivalent weights in grams and volumes in cups. Accurately measuring ingredients by weight rather than volume is emphasized for more consistent baking results.

1. CONVERSION

2. •Why is it important to
know how to substitute
ingredients?

3. • DO IT ON THE BOARD!!
• Directions: Identifying the correct unit of measure of each abbreviation.
1. Tbsp. =
2. kg. =
3. oz.=
4. °F =
5. min. =
6. ml.=
7. L =
8. doz. =
9. °C =
10.gal. =

6. LEARNING OBJECTIVES:
•1. Discuss the tables of weights and measures in
baking.
•2. Perform basic conversion of weights and measures.
•3. Evaluate the importance of knowing how to make
conversions of ingredients

7. •1. Why is it important to have an
understanding on conversion of
weights and measures in baking?

8. 8 fluid ounces = 1 cup = 1/2 pint = 1/4 quart
16 fluid ounces = 2 cups = 1 pint = 1/2 quart
32 fluid ounces = 4 cups = 2 pints = 1 quart = 1/4
gallon
128 fluid ounces = 16 cups = 8 pints = 4 quarts = 1
gallon

9. • Common Baking Ingredients in Grams and Cups
• This baking conversion chart is a quick reference for grams and volume
equivalencies for common baking ingredients. If you like to bake, I implore
you to get a digital scale. You’ll be rewarded with more consistent
results, less cleanup, and a streamlined process.
• When it comes to baking, measuring by weight is much more consistent and
accurate. Measuring by volume (e.g. cups) have many variables that can
affect actual amounts.
• The tradition of measuring in cups can ruin your baking outcome because
volume measurements are prone to wide variations. Here are some examples:
• A cup of flour can weigh anywhere between 110 and 155 grams. Fluffing the
flour bag before measuring a cup gives you a lesser amount of flour.
• 1 US cup is 240 ml while 1 UK cup is 250ml. A Japanese/ Korean cup is
200ml.
• When a recipe says 1 cup of butter, how would you consistently and
accurately fill a cup with solid butter each time you make it?

10. Ingredient Grams Volume
All-purpose flour 120g 1 cup
Almond flour 96g 1 cup
Almonds (sliced) 43g 1/2 cup
Baking Powder 4g 1 teaspoon
Baking Soda 3g 1/2 teaspoon
Bananas (mashed) 227g 1 cup
Blueberries (fresh) 170g 1 cup
Blueberries (frozen) 142g 1 cup
Bread flour 120g 1 cup
Butter 113g 1/2 cup / 8 tablespoons / 1 stick
Butter 14g 1 tablespoon
Buttermilk 240g 1 cup
Cashews (chopped) 113g 1 cup
Chocolate (chopped) 170g 1 cup
Chocolate chips 170g 1 cup
Cocoa powder (unsweetened) 42g 1/2 cup
Coconut Oil 113g 1/2 cup
Condensed Milk 78g 1/4 cup

11. Confectioner’s Sugar/
Powdered Sugar
(unsifted)
113g 1 cup
Cookie Crumbs 85g 1 cup
Corn Syrup 312g 1 cup
Cornstarch
28g
10g
1/4 cup
1 tablespoon
Cranberries (dried) 57g 1/2 cup
Cream (heavy cream,
light cream, half-and-
half)
227g 1 cup
Cream cheese (block,
not the spread)
227g 1 cup