Guide to measurement for the culinary arts
World Class CAD: Culinary Math
Math lessons and problems for culinary math topics
Culinary math guide and tips
Converting and Adjusting Recipes and Formulas
Free online recipe converter
Recipe converter and oven temperature conversions
WGTC Libguide on Math concepts
Math section of the GED Libguide
Workbook
Kitchen Math & Measuring Powerpoint
Kitchen Math & Measurements by Sara Jane Strecker, FACS Educator
Kitchen Math Equivalents & Conversions
Math Worksheet
Coooking in the Kitchen: working with Fractions
Fractions handout
WolframAlpha: Food & Nutrition calculations
Wolfram|Alpha can be used to plan healthy meals and generate custom nutrition labels and detailed analyses of nutrients in thousands of common and brand-name foods. Cooking times and meal preparation data can be used to plan meals accurately.
This handy recipe scaler allows you to easily divide or multiply your favorite recipes. Just copy and paste the original recipe ingredients into the textbox below, determine your conversion factor, and click the "Convert" button to get the new scaled recipe. It's that easy! Other useful calculators available as well.
Convert ingredients from volume to weight and vice versa.
Convert ingredients from measurements to ounces and grams.
Aqua-Calc chart.
is designed to make it easy for you to work out the ingredients that you need to make the quantity of dough that you want for your tins, baskets or batch size from your standard recipe.
Math Meets Culinary Arts
Culinary Math involves the following Math Topics:
Converting to Smaller Units
Multiply Pounds by 16 to get total ounces
Example: 2 Lb. X 16 oz. = 32 oz.
Multiply Quarts by 32 to get total fluid ounces
Example: 3 Qt. x 32 oz. = 96 oz.
Multiply Cups by 8 to get total fluid ounces in a cup
Example: 3 cups X 8 oz. = 24 fl. oz.
Multiply Cups by 16 to get total tablespoons dry weight
Example: 2 cups X 16 Tb. = 32 Tb.
Multiply Gallons by 4 quarts -
Example: 5 G X 4 Qt. = 20 Qt.
Converting to Larger Units
Divide ounces by 16 to get total pounds
Example: 56 oz./ 16 ounces = 3 Lb. 8 oz.
Divide fluid ounces by 32 to get fluid quarts
Example: 16 Qt./4 = 4 quarts
Divided dry tablespoons by 16 to get total cups
Example: 20 Tb./16 = 1 ¼ C
Unit: | Equals: | Also equals: |
1 teaspoon | 1/3 tablespoon | 1/6 fluid ounce |
1 tablespoon | 3 teaspoons | 1/2 fluid ounce |
1/8 cup | 2 tablespoons | 1 fluid ounce |
1/4 cup | 4 tablespoons | 2 fluid ounces |
1/3 cup | 1/4 cup plus 4 teaspoons | 2 3/4 fluid ounces |
1/2 cup | 8 tablespoons | 4 fluid ounces |
1 cup | 1/2 pint | 8 fluid ounces |
1 pint | 2 cups | 16 fluid ounces |
1 quart | 4 cups | 32 fluid ounces |
1 liter | 1 quart plus 1/4 cup | 4 1/4 cups |
1 gallon | 4 quarts | 16 cups |
Teaspoons | Tablespoons | Ounces | Cups | Pints | Quarts | Gallons | Milliliters | Liters |
---|---|---|---|---|---|---|---|---|
3 | 1 | 1/2 | 1/16 | 15 | 0.015 | |||
12 | 4 | 2 | 1/4 | 60 |
0.06 |
|||
24 | 8 | 4 | 1/2 | 125 | 0.125 | |||
48 | 16 | 8 | 1 | 1/2 | 1/4 | 1/16 | 250 | 0.25 |
16 | 2 | 1 | 1/2 | 1/8 | 500 | 0.5 | ||
32 | 4 | 2 | 1 | 1/4 | 950 | 0.95 | ||
128 | 16 | 8 | 4 | 1 | 3800 | 3.8 |