WEIGHTS, MEASURES, AND TEMPERATURES

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Converting from the American method of measuring to the metric system, which is used in France, can be confusing. The following charts should help you make the necessary adjustments. It’s also important to note the difference between measuring liquid and dry ingredients. Fluids are measured by volume, while dry ingredients are measured by weight. To measure liquids, always use cups and spoons that are designed to measure liquids. Liquid measuring cups usually feature a spout for pouring. A dry measuring cup does not usually have a spout, and typically the lip is flat so that the cook can easily scrape off excess dry ingredients like flour or sugar.

Liquid Measurement Conversions

1 cup

8 fluid ounces

½ pint

237 ml

2 cups

16 fluid ounces

1 pint

474 ml

4 cups

32 fluid ounces

1 quart

946 ml

2 pints

32 fluid ounces

1 quart

946 ml

4 quarts

128 fluid ounces

1 gallon

3.784 liters

8 quarts

one peck

 

 

4 pecks

one bushel

 

 

Dash

less than ¼ teaspoon

 

 

Dry Measurement Conversions

3 teaspoons

1 tablespoon

½ ounce

14 grams

 

2 tablespoons

⅛ cup

1 ounce

28 grams

 

4 tablespoons

¼ cup

2 ounces

57 grams

 

5 ⅓ tablespoons

⅓ cup

2.5 ounces

71 grams

 

8 tablespoons

½ cup

4 ounces

113 grams

1 stick butter

12 tablespoons

¾ cup

6 ounces

.375 pound

170 grams

32 tablespoons

2 cups

16 ounces

1 pound

454 grams

64 tablespoons

4 cups

32 ounces

2 pounds

907 grams

To convert Fahrenheit to Celsius, subtract 32 from the Fahrenheit temperature, multiply that number by 5, and then divide that number by 9. To convert Celsius to Fahrenheit, multiply the Celsius temperature by 9, divide that number by 5, and then add 32. See the following table for some common temperature equivalents used in cooking and food storage.

Temperature Conversions

Description

Fahrenheit

Celsius

Gas Mark

Freezer Storage

0°F

−18°C

 

Water Freezes

32°F

0°C

 

Refrigerator Storage

40°F

4°C

 

Room Temperature

68°F to 72°F

20°C to 22°C

 

Lukewarm Water

95°F

35°C

 

Poach Temperature

160°F to 180°F

70°C to 82°C

 

Simmer Temperature

185°F to 205°F

85°C to 95°C

 

Boil Temperature

212°F

100°C

 

Very Cool Oven

225°F

110°C

¼

Cool Oven

250°F

120°C

½

Very Low Oven

275°F

140°C

1

Low Oven

300°F

150°C

2

Moderately Low Oven

325°F

160°C

3

Moderate Oven

350°F

180°C

4

Moderately Hot Oven

375°F

190°C

5

Hot Oven

400°F to 425°F

200°C to 220°C

6 to 7

Very Hot Oven

450°F to 475°F

230°C to 240°C

8 to 9

Extremely Hot Oven

500°F

260°C

9+