You will find here a collection of practical cooking charts and cheat sheets for measurement, oven temperatures, ingredients substitutes, pan sizes equivalent, spices guide, and much more. There is a link at the end of this post to download all this information in a PDF format or just click here.
Measurement Equivalents
Cooking Conversion Chart – Measurement, Temperature, Weight
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Oven Baking Temperatures
What Fits in a Cup?
Gluten-Free Conversion Chart
Conversion Chart – Basic Ingredients
Flour
*Weights may change according to method used. Above are according to “dip and sweep” method.
Granulated Sugar
Powdered Sugar
*Weights may change according to method used. Above are according to “spoon and level” method.
Butter
Heavy Cream
Flour Conversion Chart
Sweetener Conversion Chart
How to Roast Vegetables
How to Use Spices and Guide to Pairing
Basic Spice Blends
Baking Pan Conversion Chart
Loaf Pan Sizes
How to Halve a Recipe
Butter or Margarine Chart
Substitute for Buttermilk
Replace fats with Greek Plain Yogurt
Easy Sugar Conversion Chart
Dairy-Free Conversion Chart
Various Cooking and Baking Substitutions
Barbecue Grilling Times
Tips for successful and safe barbecuing:
- To make sure that harmful bacteria, sometime present in uncooked meat and poultry, are destroyed during the cooking process, you must make sure that the internal temperature is high enough for safe consumption. Always use a meat thermometer inserted in the thickest part without touching any bones. Research from the U.S. Department of Agriculture (USDA) states that the color of the meat is not a dependable indicator meat or poultry has reached a temperature high enough to destroy harmful bacteria that may be present.
- Follow this chart for approximate cooking times, Outdoor grills can vary in heat.
- Use barbecue sauce during the last 15 to 30 minutes of grilling to prevent excess browning or burning resulting from the sugars of the sauce.
- USDA recommends cooking pork, beef, veal, lamb chops, ribs and steaks until it reaches a minimum internal temperature of 145ºF and then let rest at least 3 minutes before slicing or consuming.
- Although it is safe to eat poultry with an internal temperature of 165°F, the flavors and the texture are best when the internal temperature reaches 170°F to 180°
Source: Food Safety and Inspection Service, USDA
How Much to Serve at a Party
Food
Desserts
Drinks (serving alcohol)
Drinks (not serving alcohol)
Freezing Produce Guide
I would love a substitution guide for things containing seafood/shellfish, alcohol, grapefruit and soy. Allergies to all in the family & so far I’ve just been winging it. Particularly: Worcestershire sauce, soy sauce, fish sauce, oyster sauce, wine or beer are the most commonly called for ingredients I need to substitute. I’ve been just subbing with red (wine) vinegar, rice (wine) vinegar, cider vinegar. I cannot consume any alcohol that will not cook out since it will not mix with my cancer treatments. Same reason why grapefruit is forbidden. Soy is in nearly everything but that is an allergy outside the family for someone I cook for. I have learned to be an avid label reader & I am a professionally trained chef so I can usually wing it pretty well. It would however be great to have a substitution chart for most common of all food allergies. Might as well throw in tree nuts, gluten, etc.
Thank you so very much!
This is great. Take quests out of the picture and everything is in one place. Thanks
This is the most useful thing that I find!!!