Approximate Metric Equivalents
Weight
| ¼ ounce | 7 grams |
| ½ ounce | 14 grams |
| ¾ ounce | 21 grams |
| 1 ounce | 28 grams |
| 1¼ ounces | 35 grams |
| 1½ ounces | 42.5 grams |
| 1⅔ ounces 45 grams | 2 ounces 57 grams |
| 3 ounces | 85 grams |
| 4 ounces (¼ pound) | 113 grams |
| 5 ounces | 142 grams |
| 6 ounces | 170 grams |
| 7 ounces | 198 grams |
| 8 ounces (½ pound) | 227 grams |
| 16 ounces (1 pound) | 454 grams |
| 35.25 ounces (2.2 pounds) | 1 kilogram |
Length
| ¹⁄16 inch | 3 millimeters |
| ¼ inch | 6 millimeters |
| ½ inch | 1¼ centimeters |
| 1 inch | 2½ centimeters |
| 2 inches | 5 centimeters |
| 2½ inches | 6 centimeters |
| 4 inches | 10 centimeters |
| 5 inches | 13 centimeters |
| 6 inches | 15¼ centimeters |
| 12 inches (1 foot) | 30 centimeters |
Volume
| ¼ teaspoon | 1 milliliter |
| ½ teaspoon | 2.5 milliliters |
| ¾ teaspoon | 4 milliliters |
| 1 teaspoon | 5 milliliters |
| 1¼ teaspoons | 6 milliliters |
| 1½ teaspoons | 7.5 milliliters |
| 1¾ teaspoons | 8.5 milliliters |
| 2 teaspoons | 10 milliliters |
| 1 tablespoon (½ fluid ounce) | 15 milliliters |
| 2 tablespoons (1 fluid ounce) | 30 milliliters |
| ¼ cup | 60 milliliters |
| ⅓ cup | 80 milliliters |
| ½ cup (4 fluid ounces) | 120 milliliters |
| ⅔ cup | 160 milliliters |
| ¾ cup | 180 milliliters |
| 1 cup (8 fluid ounces) | 240 milliliters |
| 1¼ cups | 300 milliliters |
| 1½ cups (12 fluid ounces) | 360 milliliters |
| 1⅔ cups | 400 milliliters |
| 2 cups (1 pint) | 460 milliliters |
| 3 cups | 700 milliliters |
| 4 cups (1 quart) | .95 liter |
| 1 quart plus ¼ cup | 1 liter |
| 4 quarts (1 gallon) | 3.8 liters |
Metric Conversion Formulas
| To Convert | Multiply |
| Ounces to grams | Ounces by 28.35 |
| Pounds to kilograms | Pounds by .454 |
| Teaspoons to milliliters | Teaspoons by 4.93 |
| Tablespoons to milliliters | Tablespoons by 14.79 |
| Fluid ounces to milliliters | Fluid ounces by 29.57 |
| Cups to milliliters | Cups by 236.59 |
| Cups to liters | Cups by .236 |
| Pints to liters | Pints by .473 |
| Quarts to liters | Quarts by .946 |
| Gallons to liters | Gallons by 3.785 |
| Inches to centimeters | Inches by 2.54 |
Oven Temperatures
To convert Fahrenheit to Celsius, subtract 32 from Fahrenheit, multiply the result by 5, then divide by 9.
|
Description |
Fahrenheit |
Celsius |
British Gas Mark |
|
Very cool |
200˚ |
95˚ |
0 |
|
Very cool |
225˚ |
110˚ |
¼ |
|
Very cool |
250˚ |
120˚ |
½ |
|
Cool |
275˚ |
135˚ |
1 |
|
Cool |
300˚ |
150˚ |
2 |
|
Warm |
325˚ |
165˚ |
3 |
|
Moderate |
350˚ |
175˚ |
4 |
|
Moderately hot |
375˚ |
190˚ |
5 |
|
Fairly hot |
400˚ |
200˚ |
6 |
|
Hot |
425˚ |
220˚ |
7 |
|
Very hot |
450˚ |
230˚ |
8 |
|
Very hot |
475˚ |
245˚ |
9 |
Common Ingredients and Their Approximate Equivalents
1 cup uncooked rice = 225 grams
1 cup all-purpose flour = 140 grams
1 stick butter (4 ounces • ½ cup • 8 tablespoons) = 110 grams
1 cup butter (8 ounces • 2 sticks • 16 tablespoons) = 220 grams
1 cup brown sugar, firmly packed = 225 grams
1 cup granulated sugar = 200 grams
Information compiled from a variety of sources, including Recipes into Type by Joan Whitman and Dolores Simon (Newton, MA: Biscuit Books, 2000); The New Food Lover’s Companion by Sharon Tyler Herbst (Hauppauge, NY: Barron’s, 1995); and Rosemary Brown’s Big Kitchen Instruction Book (Kansas City, MO: Andrews McMeel, 1998).