To convert Fahrenheit into Centigrade (Celsius), first subtract 32; then multiply the result by 5, and then divide by 9.
Example:
212-32 = 180
180 x 5=900
900/9=100
To convert Centigrade into Fahrenheit, follow the above procedure in reverse. That is, first multiply by 9; then divide the result by 5, and then add 32.
Example:
100x9=900
900/5 = 180
180+32=212
Approximate Conversions of Prepared Foods
1. Canned goods
Can sizes
Contents (oz/g)
Approximate Cups
5-oz
5 oz
(142 g)
5/8
8-oz
8 oz
(227 g)
1
Picnic
10.5-12 oz
(298-340 g)
1¼
12-oz vacuum
12 oz
(340 g)
1½
No. 300
14-16 oz
(397-454 g)
1¾
No. 303
16-17 oz
(454-482 g)
2
No. 2
1 lb 4 oz
(567 g)
2½
or:
1 pt 2 floz
(625 ml)
2½
No. 2½
1 lb 13 oz
(822 g)
3½
No. 3
46 oz
(1.3 Kg)
5¾
Condensed milk
14 floz
(397 ml)
11/3
Evaporated milk
51/3 floz
(151 ml)
2/3
or:
13 floz
(369 ml)
12/3
2. Frozen foods
Product
Contents (oz/g)
Fruits, boxed canned
10-16 oz (284 g)
13½-16 oz (383-454 g)
Juice concentrates
6 oz (170 g)
Vegetables
8-16 oz (227-454 g)
Substitutions
coconut milk
= equal amount of low-fat yogurt or buttermilk
coriander leaves, fresh
= fresh mint leaves (but it gives a different flavor to the dish; mint is an excellent substitute in Indian and Thai dishes)
cornstarch, 1 Tbsp
= 2 Tbsp flour (for thickening)
daikon
= a large white turnip
egg, 1 whole
= 2 egg whites (in soups and liquid mixtures)
fish sauce
= low-sodium soy sauce (but the taste will be quite different)
five-spice powder
= combination of ground star anise, cinnamon, and fennel, or of anise, pepper, and cloves
garlic, fresh, 1 clove
= ¼ tsp powdered, or to taste
ginger, fresh, green root, grated, 1 Tbsp
= preserved ginger with syrup washed off, or ¼-½ tsp powdered ground ginger
herbs, fresh, chopped, 1 Tbsp
= 1 tsp dried or ½ tsp powdered
milk, fresh, 1 cup
= ½ cup evaporated milk + ½ cup water
nonfat, 1 cup
= 1 cup reconstituted nonfat dry milk
sour, 1 cup
= 1 Tbsp lemon juice/white vinegar+enough milk to make 1 cup
