Cancer-Fighting Cookbook (28 page)
VOLUME CONVERSIONS
U.S. Volume Measure | Metric Equivalent |
1/8 teaspoon | 0.5 milliliters |
¼ teaspoon | 1 milliliters |
½ teaspoon | 2 milliliters |
1 teaspoon | 5 milliliters |
½ tablespoon | 7 milliliters |
1 tablespoon (3 teaspoons) | 15 milliliters |
2 tablespoons (1 fluid ounce) | 30 milliliters |
¼ cup (4 tablespoons) | 60 milliliters |
1/3 cup | 90 milliliters |
½ cup (4 fluid ounces) | 125 milliliters |
2/3 cup | 160 milliliters |
¾ cup (6 fluid ounces) | 180 milliliters |
1 cup (16 tablespoons) | 250 milliliters |
1 pint (2 cups) | 500 milliliters |
1 quart (4 cups) | 1 liter (about) |
WEIGHT CONVERSIONS
U.S. Weight Measure | Metric Equivalent |
½ ounce | 15 grams |
1 ounce | 30 grams |
2 ounces | 60 grams |
3 ounces | 85 grams |
¼ pound (4 ounces) | 115 grams |
½ pound (8 ounces) | 225 grams |
¾ pound (12 ounces) | 340 grams |
1 pound (16 ounces) | 454 grams |
OVEN TEMPERATURE CONVERSIONS
Degrees Fahrenheit | Degrees Celsius |
200 degrees F | 100 degrees C |
250 degrees F | 120 degrees C |
275 degrees F | 140 degrees C |
300 degrees F | 150 degrees C |
325 degrees F | 160 degrees C |
350 degrees F | 180 degrees C |
375 degrees F | 190 degrees C |
400 degrees F | 200 degrees C |
425 degrees F | 220 degrees C |
450 degrees F | 230 degrees C |
BAKING PAN SIZES
American | Metric |
8 × 1½ inch round baking pan | 20 × 4 cm cake tin |
9 × 1½ inch round baking pan | 23 × 3.5 cm cake tin |
1 × 7 × 1½ inch baking pan | 28 × 18 × 4 cm baking tin |
13 × 9 × 2 inch baking pan | 30 × 20 × 5 cm baking tin |
2 quart rectangular baking dish | 30 × 20 × 3 cm baking tin |
15 × 10 × 2 inch baking pan | 30 × 25 × 2 cm baking tin (Swiss roll tin) |
9 inch pie plate | 22 × 4 or 23 × 4 cm pie plate |
7 or 8 inch springform pan | 18 or 20 cm springform or loose bottom cake tin |
9 × 5 × 3 inch loaf pan | 23 × 13 ×7 cm or 2 lb narrow loaf or pate tin |
1½ quart casserole | 1.5 litre casserole |
2 quart casserole | 2 litre casserole |
Includes material adapted and abridged from:
The Everything
®
Food Allergy Cookbook
by Linda Larsen, copyright © 2008 by F+W Media, Inc., ISBN 10: 1-59869-560-6, ISBN 13: 978-1-59869-560-1;
The Everything
®
Flat Belly Cookbook
by Fitz Koehler, MSESS with Mabelissa Acevedo, LDN, copyright © 2009 by F+W Media, Inc., ISBN 10: 1-60550-676-1, ISBN 13: 978-1-60550-676-0;
The Everything
®
Bread Cookbook
by Leslie Bilderback, CMB, copyright © 2010 by F+W Media, Inc., ISBN 10: 1-44050-031-2, ISBN 13: 978-1-44050-031-2;
The Everything
®
Diabetes Cookbook, 2nd Edition
by Gretchen Scalpi, RD, CDN, CDE, copyright © 2010 by F+W Media, Inc., ISBN 10: 1-44050-154-8, ISBN 13: 978- 1-44050-154-8;
The Everything
®
Guide to Being Vegetarian
by Alexandra Greeley, copyright © 2009 by F+W Media, Inc., ISBN 10: 1-60550-051-8, ISBN 13: 978-1-60550-051-5;
The Everything
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Juicing Book
by Carole Jacobs and Chef Patrice Johnson with Nicole Cormier, RD, copyright © 2010 by F+W Media, Inc., ISBN 10: 1-44050-326-5, ISBN 13: 978- 1-44050-326-5;
The Everything
®
Guide to Macrobiotics
by Julie S. Ong with Lorena Novak Bull, RD, copyright © 2010 by F+W Media, Inc., ISBN 10: 1-44050-371-0, ISBN 13: 978-1-44050-371-9;
The Everything
®
Vegan Cookbook
by Jolinda Hackett with Lorena Novak Bull, RD, copyright © 2010 by F+W Media, Inc., ISBN 10: 1-44050-216-1, ISBN 13: 978-1-44050-216-3;
The Everything
®
Low Cholesterol Cookbook
by Linda Larsen, copyright © 2008 by F+W Media, Inc., ISBN 10: 1-59869-401-4, ISBN 13: 978-1-59869-401-7;
The Everything
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Low-Fat High-Flavor Cookbook
by Lisa Shaw, copyright © 1998 by F+W Media, Inc., ISBN 10: 1-55850-802-3, ISBN 13: 978-1-55850-802-6;
The Everything
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Superfoods Cookbook
by Delia Quigley, CNC with Brierley Wright, RD, copyright © 2008 by F+W Media, Inc., ISBN 10: 1-59869-682-3, ISBN 13: 978-1-59869-682-0;
The Everything
®
Whole-Grain High-Fiber Cookbook
by Lynette Rhorer Shirk, copyright © 2008 by F+W Media, Inc., ISBN 10: 1-59869-507-X, ISBN 13: 978-1-59869-507-6;
The Everything
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Sugar-Free Cookbook
by Nancy T. Maar, copyright © 2008 by F+W Media, Inc., ISBN 10: 1-59869-408-1, ISBN 13: 978-1-59869-408-6;
The Everything
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Classic Recipes Book
by Lynette Rohrer Shirk, copyright © 2006 by F+W Media, Inc., ISBN 10: 1-59337-690-1, ISBN 13: 978-1-59337-690-1.
