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1 fluid ounce of water weighs approximately 1 ounce so a recipe calling for a UK pint (20 fl oz) of water can be substituted with 20 oz of water. More accurate measurements become important in the large volumes used in commercial food production. Also, a home cook can use greater precision at times. Water at 4.0 °C (39.2 °F) may be ...
The cup is a cooking measure of volume, commonly associated with cooking and serving sizes.In the US, it is traditionally equal to one-half US pint (236.6 ml). Because actual drinking cups may differ greatly from the size of this unit, standard measuring cups may be used, with a metric cup commonly being rounded up to 240 millilitres (legal cup), but 250 ml is also used depending on the ...
The British imperial gallon (frequently called simply "gallon") is defined as exactly 4.54609 litres. [3] It is used in Britain and some Commonwealth countries, and until 1976 was defined as the volume of water at 62 °F (16.67 °C) [4] [5] whose mass is 10 pounds (4.5359237 kg).
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≈ 8.25645 US dry gallons ≈ 9.6076 US liquid gallons ≈ 2219.35546 cubic inches: ≈ 1.28435 cubic feet 1 US bushel [6] = 8 US dry gallons ≡ 4 US pecks ≡ 2150.42 cubic inches ≡ 1 21121 / 86400 cubic feet ≡ 35.23907016688 litres ≡ 9 3571 / 11550 US liquid gallons ≈ 7.75151 imperial gallons
The gallon was divided into four quarts, the quart into two pints, the pint into four gills, and the gill into five ounces; thus, there were 160 imperial fluid ounces to the gallon. This made the mass of a fluid ounce of water one avoirdupois ounce (28.35 g), a relationship which remains approximately valid today despite the imperial gallon's ...
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
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