Metric Conversions and Equivalents

Metric Conversion Formulas

To convert Multiply
Ounces to grams Ounces by 28.35
Pounds to kilograms Pounds by 0.454
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 0.236
Quarts to liters Quarts by 0.946
Inches to centimeters Inches by 2.54
   
Length  
inch 3 millimeters
¼ inch 6 millimeters
½ inch 1.25 centimeters
1 inch 2.5 centimeters
2 inches 5 centimeters
4 inches 10 centimeters
6 inches 15¼ centimeters
12 inches (1 foot) 30 centimeters
   

Approximate Metric Equivalents

Volume  
1 ounce 28 grams
2 ounce 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
   
Weight  
¼ teaspoon 1 milliliter
½ teaspoon 2.5 milliliters
¾ teaspoon 4 milliliters
1 teaspoon 5 milliliters
1 tablespoon (½ fluid ounce) 15 milliliters
¼ cup 60 milliliters
cup 80 milliliters
½ cup (4 fluid ounces) 120 milliliters
cup 160 milliliters
¾ cup 180 milliliters
1 cup (8 fluid ounces) 240 milliliters
2 cups (1 pint) 460 milliliters
3 cups 700 milliliters

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 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).