Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
	*USA*	*UK, Canada*
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp

Weights

Temperatures

Measures of non liquid ingredients

Non-liquid ingredients in volume converted into weight using the table below. For products not included, use a metric scale. Weight of specific 'ingredients in grams
Ingredient	1 cup	3/4 cup	2/3 cup	1/2 cup	1/3 cup	1/4 cup	2 tablespoons
All-purpose wheat flour	120 g	90 g	80 g	60 g	40 g	30 g	15 g
All-purpose sifted wheat flour	110 g	80 g	70 g	55 g	35 g	27 g	13 g
White sugar	200 g	150 g	130 g	100 g	65 g	50 g	25 g
Powdered sugar/Icing sugar	100 g	75 g	70 g	50 g	35 g	25 g	13 g
Brown sugar normally packed	180 g	135 g	120 g	90 g	60 g	45 g	23 g
Corn flour	160 g	120 g	100 g	80 g	50 g	40 g	20 g
Cornstarch	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Rice (not-cooked)	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Macaroni (uncooked)	140 g	100 g	90 g	70 g	45 g	35 g	17 g
Couscous (uncooked)	180 g	135 g	120 g	90 g	60 g	45 g	22 g
Quick oatmeal (uncooked)	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Table salt	300 g	230 g	200 g	150 g	100 g	75 g	40 g
Butter / Margarine	240 g	180 g	160 g	120 g	80 g	60 g	30 g
Shortening	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Fruits and légumes chopped	150 g	110 g	100 g	75 g	50 g	40 g	20 g
chopped walnuts	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Nuts /ground almonds	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Fresh bread crumbs (not packed)	60 g	45 g	40 g	30 g	20 g	15 g	8 g
Dry bread crumbs	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Parmesan grated	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Chocolate chips	150 g	110 g	100 g	75 g	50 g	38 g	19 g

Kilogramms :	kg
Gramms :	g
Pounds :	lb
Ounces :	oz

Degrees Celsius :	°C
degrees Fahrenheit :	°F

The {Page-Turner-Cookbook} featuring salad61 recipes

Cook potatoes in pot of boiling salted water until tender. Drain and let cool; cut in half. Add tomatoes and capers. Whisk together vinegar, olive oil, sun dried tomato oil, mustard, salt and pepper; toss with potato mixture. Let stand for 10 minutes. Sprinkle with oregano.

1. In a large bowl, combine the first four ingredients; mix well. 2. Add the macaroni, tomato and onions; toss to coat. 3. Cover and refrigerate. 4. Just before serving, add lettuce and bacon; toss to coat

Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread

Peel celery root; core apple. Grate both on the large holes of a box grater. Toss with lemon juice. Whisk together yogurt, cream, mustard, salt and pepper. Add to celery root and apple; and toss to combine. Refrigerate until ready to serve.

1. In a large bowl, break up feta with a fork. Whisk in vinegar, olive oil and mustard. 2. To the same bowl add black beans, grape tomatoes, corn, basil, red pepper and onion. Stir well, season to taste with salt and pepper, and serve.

Toss radicchio, endive and watercress in a large salad bowl. Top with crumbled feta cheese and sprinkle with walnuts. Beat together the dressing ingredients. Just before serving, toss salad with the dressing

Cook the fiddleheads in salted boiling water until tender. Drain. Toss the hot ferns with the olives, lemon juice, olive oil and salt. Let cool. Sprinkle with chives and serve.

Mix first 10 ingredients in large bowl. Add linguine and shrimp and toss to blend. Season salad to taste with salt and pepper.

In a small bowl, combine lime juice, garlic, sugar, chilies, soy sauce and fish sauce. combine mangoes, cilantro, basil and lime zest in a mixing bowl. Add half the dressing and toss with peanuts. Add more dressing to taste and serve.

Arrange the cooked mussels on a serving dish. Refrigerate. Combine mayonnaise, mustard, lemon juice and chives. Pour sauce over the mussels. Serve cold

Cook pasta in salted boiling water until al dente. Drain and rinse in cold water. Drain well in a colander. Add all remaining ingredients and toss lightly. Adjust seasoning to taste. Serve at room temperature or lightly chilled.

Trim endives and separate leaves. Arrange endive leaves, shrimp, cucumber and carrot slices on individual cold plates. Serve with sauce.

In a bowl stir together the lemon juice, the sugar, and the salt, sesame oil, rice vinegar until the sugar and salt are dissolved. Add cabbage, onion, carrot, mint, coriander, and the oil, and toss the salad well.

Cook penne until tender but firm; drain well. Rinse under cold water; drain again. Combine tomatoes, oil, lemon juice, 1/4 cup water, garlic, salt and pepper; let stand for 5 minutes. Toss with pasta, corn, cheese, parsley, beans and coriander. Refrigerate. Serve cold.

Cook penne until tender but firm; drain well. Rinse under cold water; drain again. Combine tomatoes, oil, lemon juice, 1/4 cup water, garlic, salt and pepper; let stand for 5 minutes. Toss with pasta, corn, cheese, parsley, beans and coriander.

Mix tuna, 1/4 cup mayonnaise, and next 6 ingredients in medium bowl to blend. Season with salt and pepper.

conversion of liquids

USA

UK, Canada

Weights

Temperatures

Measures of non liquid ingredients

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

The {Page-Turner-Cookbook} featuring salad
61 recipes

Cook potatoes in pot of boiling salted water until tender. Drain and let cool; cut in half. Add tomatoes and capers.
Whisk together vinegar, olive oil, sun dried tomato oil, mustard, salt and pepper; toss with potato mixture.
Let stand for 10 minutes. Sprinkle with oregano.

1. In a large bowl, combine the first four ingredients; mix well.
2. Add the macaroni, tomato and onions; toss to coat.
3. Cover and refrigerate.
4. Just before serving, add lettuce and bacon; toss to coat

Peel celery root; core apple. Grate both on the large holes of a box grater. Toss with lemon juice.
Whisk together yogurt, cream, mustard, salt and pepper. Add to celery root and apple; and toss to combine.
Refrigerate until ready to serve.

1. In a large bowl, break up feta with a fork. Whisk in vinegar, olive oil and mustard.

2. To the same bowl add black beans, grape tomatoes, corn, basil, red pepper and onion. Stir well, season to taste with salt and pepper, and serve.

Toss radicchio, endive and watercress in a large salad bowl.
Top with crumbled feta cheese and sprinkle with walnuts.
Beat together the dressing ingredients.
Just before serving, toss salad with the dressing

Cook the fiddleheads in salted boiling water until tender. Drain. Toss the hot ferns with the olives, lemon juice, olive oil and salt.
Let cool. Sprinkle with chives and serve.

Mix first 10 ingredients in large bowl.
Add linguine and shrimp and toss to blend.
Season salad to taste with salt and pepper.

In a small bowl, combine lime juice, garlic, sugar, chilies, soy sauce and fish sauce.

combine mangoes, cilantro, basil and lime zest in a mixing bowl. Add half the dressing and toss with peanuts. Add more dressing to taste and serve.

Arrange the cooked mussels on a serving dish. Refrigerate. Combine mayonnaise, mustard, lemon juice and chives.
Pour sauce over the mussels. Serve cold

Cook pasta in salted boiling water until al dente.
Drain and rinse in cold water. Drain well in a colander.
Add all remaining ingredients and toss lightly. Adjust seasoning to taste.
Serve at room temperature or lightly chilled.

Trim endives and separate leaves.
Arrange endive leaves, shrimp, cucumber and carrot slices on individual cold plates.
Serve with sauce.

In a bowl stir together the lemon juice, the sugar, and the salt, sesame oil, rice vinegar until the sugar and salt are dissolved.
Add cabbage, onion, carrot, mint, coriander, and the oil, and toss the salad well.

Cook penne until tender but firm; drain well. Rinse under cold water; drain again.
Combine tomatoes, oil, lemon juice, 1/4 cup water, garlic, salt and pepper; let stand for 5 minutes.
Toss with pasta, corn, cheese, parsley, beans and coriander. Refrigerate. Serve cold.

Cook penne until tender but firm; drain well. Rinse under cold water; drain again.
Combine tomatoes, oil, lemon juice, 1/4 cup water, garlic, salt and pepper; let stand for 5 minutes.
Toss with pasta, corn, cheese, parsley, beans and coriander.