RESERVED
LIZZY
YOUR EMOTIONAL SUPPORT THROUGH THE ENTIRE PROCESS WILL NEVER BE FORGOTTEN
TERMS
&
CONVERSIONS
OVEN TEMPERATURES
SLOW OVEN: 150–160 °C (300–325 °F)
MODERATE OVEN: 180–190 °C (350–375 °F)
HOT OVEN: 200–230 °C (400–450 °F)
FAST OVEN: 230–260 °C (450-500 °F)
COOKED SUGAR STAGES
THREAD: Cooked to 110–112 °C (230–234 °F) The syrup spins a soft, loose, short thread.
SOFT BALL: Cooked to 112–116 °C (234–240 °F) The syrup forms a soft, pliable, sticky ball.
FIRM BALL: Cooked to 118–120 °C (244–248 °F) The syrup forms a firm, but still pliable, sticky ball.
HARD BALL: Cooked to 121–129 °C (250–265 °F) The syrup forms a hard, sticky ball.
SOFT CRACK: Cooked to 132–143 °C (270–290 °F) The syrup forms longer strands that are firm but yet remain pliable.
HARD CRACK: Cooked to 149–154 °C (300–310 °F) The syrup forms stiff strands that are firm and brittle.
CARAMEL: Cooked to 160–170 °C (320–338 °F) The syrup changes colour, ranging from a light golden to a dark amber brown. It forms hard strands that are firm and brittle.
MEASUREMENTS
Pinch 1/8 teaspoon
tbsp tablespoon
tsp teaspoon
oz ounce
fl. oz fluid ounce
c cup
qt quart
pt pint
gal gallon
lb pound
mL milliliter
g grams
kg kilogram
l liter
LIQUID MEASUREMENTS CONVERSION
8 fl. oz 1 c 1/2 pt 1/4 qt 1/16 gal
16 fl. oz 2 c 1 pt 1/2 qt 1/8 gal
32 fl. oz 4 c 2 pt 1 qt 1/4 gal
64 fl. oz 8 c 4 pt 2 qt 1/2 gal
128 fl. oz 16 c 8 pt 4 qt 1 gal
LIQUID MEASUREMENTS VOLUME
Metric Imperial
1 mL 1/5 tsp
5 mL 1 tsp
15 mL 1 tbsp
240 mL 1 c (8 fl. oz)
1 liter 34 fl. Oz
DRY MEASUREMENT WEIGHT
Metric Imperial
1 g .035 oz
100 g 3.5 oz
500 g 17.7 oz (1.1 lb)
1 kg 35 oz
IMPERIAL TO METRIC
COOKING CONVERSIONS
Imperial Metric
1/5 tsp 1 ml
1 tsp 5 ml
1 tbsp 15 ml
1 fl. oz 30 ml
1 c 237 ml
1 pt 473 ml
1 qt .95 l
