Thames & Kosmos Candy Chemistry handleiding

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Common Cooking Conversions

In cooking as in science, you use a ton of measurements. But sometimes the units are a

bit different. In the United States, we usually use United State Customary Units for

cooking measurements. Scientists around the world however have agreed to use the

International System of Units (also called the metric system) so that everyone can

communicate data more easily. This table helps you convert between the two systems.

When you know this: Multiply by this: To get the metric equivalent:

cups 236.6 milliliters (ml)

cups 0.236 liters (l)

teaspoons 4.93 milliliters (ml)

tablespoons 14.79 milliliters (ml)

quarts 0.946 liters (l)

gallons 3.785 liters (l)

ﬂuid ounces 29.57 milliliters (ml)

ounces (mass) 28.35 grams (g)

Fahrenheit (°F)

subtract 32, multiply by 5,

and divide by 9

Celsius (°C)

Other Helpful

Conversions

1 gallon = 4 quarts =

8 pints = 16 cups =

128 ﬂuid ounces

1 cup =

8 ﬂuid ounces =

16 tablespoons =

48 teaspoons

CALORIES MEASURE HEAT

Scientists measure heat in units called calories. You might be thinking

to yourself that this term sounds familiar and that you have heard it

when people talk about food. And you are right! Food calories and the

calories scientists use to measure heat are related, but not exactly

equal. A food calorie (or large calorie, or kilocalorie) is equal to 1,000

times a scientiﬁc calorie (or small calorie). Often food calories are

called kcals or Calories with a capital C. A scientiﬁc calorie is a

measure of the heat energy needed to increase the temperature of 1

gram of water by 1 °C. Scientists also use joules to measure heat

energy. One calorie equals 4.18 joules.

A single chocolate chip has about 2 to 3 calories. A cup of chocolate

chips has 800 to 1200 calories. Scientists can burn a food sample in a

special device called a calorimeter to measure how much heat energy

it gives off. The calorie counts that you see printed on the sides of

packaged foods are often obtained simply by calculating the amount

of fat, protein, and carbohydrates in the food and multiplying by

average caloric values for those three categories of food.

CHECK IT OUT

Physical Science and Cooking | 9

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