Here are a couple of basics that you need to know while you are in your kitchen: conversions, temperatures, and substitutions. Basically it's a handy list to refer to at any given time! There is also a PDF available to print here.
Conversions
dash = less than 1/8 tsp
1 tablespoon = 3 teaspoons
1/8 cup = 2 tablespoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons & 1 teaspoon
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons & 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 16 tablespoons
1 pint = 2 cups = 16 fl. oz
1 quart = 2 pints = 4 cups = 32 fl. oz
1 liter = 34 fl. oz
1 gallon = 4 quarts = 16 cups
1 pound= 454 grams
A Few Common Substitutions
Baking powder, 1 tsp: 1/4 tsp baking soda and 1/2 tsp cream of tartar
Baking soda, 1tsp: 2tsp baking powder and omit the salt (if recipe calls for salt)
Buttermilk, 1 cup: 1 cup plain yogurt
Cake Flour, 1 cup: 1 cup all-purpose flour minus two tbps
Self-Rising Flour, 1 cup: 1 cup all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt
Milk, 1 cup: 1/2 cup evaporated milk plus 1/2 cup water
Garlic, 1 medium clove: 1/8 tsp garlic powder or 1/4 tsp minced garlic
Cooked Meat Temperatures
Beef
170°F, 77°C (well-done)
160°F, 71°C (medium)
145°F, 63°C (medium-rare)
Ground, 170°F, 77°C
Roasts, 140-155°F, 60-68°C
Pork
165°F, 74°C
Ground, 170°F, 77°C
Roasts, 165°F, 74°C (well-done)
Ham, fully cooked 135°F, 57°C with a final standing temperature of 160°F, 71°C
Chicken/Turkey
Whole, 180°F, 82°C
Ground, 165°F, 74°C
Breasts, 170°F, 77°C
Lamb
160°F, 71°C (medium)
145°F, 63°C (medium-rare)
Roasts, 155°F, 68°C (medium)
