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 |
| mirin, 1 teaspoon |
= 1 teaspoon
|