Basic things you should know

One of the most important things any baker should know is how to convert different measurments. So, here is a measurement chart that I use when I am in the kitchen:

Cup---------Fluid oz --------TBSP--------- TSP------------- Milliliter

1C -----------8oz ----------- 16 Tbsp -------48 tsp -----------237 ml

3/4 C -------6 oz -----------12 Tbsp -------36 tsp ------------177 ml

2/3C --------5 oz -----------11 Tbsp -------32 tsp ------------158 ml

1/2C --------4 oz -----------8 Tbsp -------24 tsp ------------118 ml

1/3C --------3 oz ----------- 5 Tbsp --------16 tsp -------------79 ml

1/4C ------- 2 oz ------------4 Tbsp --------12 tsp --------------9 ml

1/8C --------1 oz ------------2 Tbsp ---------6 tsp -------------30 ml

1/16C-------.5 oz-------------1 Tbsp---------3 tsp--------------15 ml


Another important tip you should know is how to substitute ingredients. One of the most aggravating things that can happen while baking, is not having the right ingredients. Ingredient substitution offers a short cut if you don't have the things you need on hand. Below is a link from Diana's Dessert.com with a full substitution chart:
http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.ingredientsubstitutions/IngredientSubstitutions.cfm