Conversions, Temperatures & Substitutions

This tab is to give information on proper cooking temperatures, measuring conversion as well as ingredient substitution ideas.

For example, if you need 3 cups of cream, do you need to buy a pint or a quart? or say you need sour cream and forgot to pick it up. What can you use instead so you don’t have to run back out to the grocery store?

Please select on of the sub topics in the menu tabs above or from the list below:

Abbreviations used throughout the site:

gal = Gallon
qt = Quart
pt = Pint
c = Cup
oz = Ounces
L = Liters
tbsp / TBS = Tablespoon
tsp – Teaspoon
fl = Fluid
ea = Each
lg = Large
sm = Small
med = Medium
EVOO / Olive Oil = Extra Virgin Olive Oil
Stock / broth = low sodium and low-fat variety

Thank you,


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