METRIC CONVERSION CHART

The recipes in this book use the standard United States method for measuring liquid and dry or solid ingredients (teaspoons, tablespoons, and cups). The following charts are provided to help cooks outside the U.S. successfully use these recipes. All equivalents are approximate.

Standard Cup	Fine Powder (e.g., flour)	Grain (e.g., rice)	Granular (e.g., sugar)	Liquid Solids (e.g., butter)	Liquid (e.g., milk)
1	140 g	150 g	190 g	200 g	240 ml
¾	105 g	113 g	143 g	150 g	180 ml
2∕3	93 g	100 g	125 g	133 g	160 ml
½	70 g	75 g	95 g	100 g	120 ml
1∕3	47 g	50 g	63 g	67 g	80 ml
¼	35 g	38 g	48 g	50 g	60 ml
1/8	18 g	19 g	24 g	25 g	30 ml

Useful Equivalents for Liquid Ingredients by Volume
¼ tsp				1 ml
½ tsp				2 ml
1 tsp				5 ml
3 tsp	1 tbsp		½ fl oz	15 ml
	2 tbsp	1/8 cup	1 fl oz	30 ml
	4 tbsp	¼ cup	2 fl oz	60 ml
	51∕3 tbsp	1/3 cup	3 fl oz	80 ml
	8 tbsp	½ cup	4 fl oz	120 ml
	102∕3 tbsp	2∕3 cup	5 fl oz	160 ml
	12 tbsp	¾ cup	6 fl oz	180 ml
	16 tbsp	1 cup	8 fl oz	240 ml
	1 pt	2 cups	16 fl oz	480 ml
	1 qt	4 cups	32 fl oz	960 ml
			33 fl oz	1000 ml	1 L

Useful Equivalents for Dry Ingredients by Weight
(To convert ounces to grams, multiply the number of ounces by 30.)
1 oz	1/16 lb	30 g
4 oz	¼ lb	120 g
8 oz	½ lb	240 g
12 oz	¾ lb	360 g
16 oz	1 lb	480 g

Useful Equivalents for Cooking/Oven Temperatures
Process	Fahrenheit	Celsius	Gas Mark
Freeze Water	32° F	0° C
Room Temperature	68° F	20° C
Boil Water	212° F	100° C
Bake	325° F	160° C	3
	350° F	180° C	4
	375° F	190° C	5
	400° F	200° C	6
	425° F	220° C	7
	450° F	230° C	8
Broil			Grill

Useful Equivalents for Length
(To convert inches to centimeters, multiply the number of inches by 2.5.)
1 in			2.5 cm
6 in	½ ft		15 cm
12 in	1 ft		30 cm
36 in	3 ft	1 yd	90 cm
40 in			100 cm	1 m