Metric Conversion Guide
VOLUME
| U.S. UNITS | CANADIAN METRIC | AUSTRALIAN METRIC |
| ¼ teaspoon | 1 mL | 1 ml |
| ½ teaspoon | 2 mL | 2 ml |
| 1 teaspoon | 5 mL | 5 ml |
| 1 tablespoon | 15 mL | 20 ml |
| ¼ cup | 50 mL | 60 ml |
| ⅓ cup | 75 mL | 80 ml |
| ½ cup | 125 mL | 125 ml |
| ⅔ cup | 150 mL | 170 ml |
| ¾ cup | 175 mL | 190 ml |
| 1 cup | 250 mL | 250 ml |
| 1 quart | 1 liter | 1 liter |
| 1½ quarts | 1.5 liters | 1.5 liters |
| 2 quarts | 2 liters | 2 liters |
| 2½ quarts | 2.5 liters | 2.5 liters |
| 3 quarts | 3 liters | 3 liters |
| 4 quarts | 4 liters | 4 liters |
WEIGHT
| U.S. UNITS | CANADIAN METRIC | AUSTRALIAN METRIC |
| 1 ounce | 30 grams | 30 grams |
| 2 ounces | 55 grams | 60 grams |
| 3 ounces | 85 grams | 90 grams |
| 4 ounces (¼ pound) | 115 grams | 125 grams |
| 8 ounces (½ pound) | 225 grams | 225 grams |
| 16 ounces (1 pound) | 455 grams | 500 grams |
| 1 pound | 455 grams | 0.5 kilogram |
MEASUREMENTS
| INCHES | CENTIMETERS |
| 1 | 2.5 |
| 2 | 5.0 |
| 3 | 7.5 |
| 4 | 10.0 |
| 5 | 12.5 |
| 6 | 15.0 |
| 7 | 17.5 |
| 8 | 20.5 |
| 9 | 23.0 |
| 10 | 25.5 |
| 11 | 28.0 |
| 12 | 30.5 |
| 13 | 33.0 |
TEMPERATURES
| FAHRENHEIT | CELSIUS |
| 32° | 0° |
| 212° | 100° |
| 250° | 120° |
| 275° | 140° |
| 300° | 150° |
| 325° | 160° |
| 350° | 180° |
| 375° | 190° |
| 400° | 200° |
| 425° | 220° |
| 450° | 230° |
| 475° | 240° |
| 500° | 260° |
Note: The recipes in this cookbook have not been developed or tested using metric measures. When converting recipes to metric, some variations in quality may be noted.
Recipe Testing and Calculating Nutrition Information
RECIPE TESTING:
• Large eggs and 2% milk were used unless otherwise indicated.
• Fat-free, low-fat, low-sodium or lite products were not used unless indicated.
• No nonstick cookware and bakeware were used unless otherwise indicated. No dark-colored, black or insulated bakeware was used.
• When a pan is specified, a metal pan was used; a baking dish or pie plate means ovenproof glass was used.
• An electric hand mixer was used for mixing only when mixer speeds are specified.
CALCULATING NUTRITION:
• The first ingredient was used wherever a choice is given, such as ⅓ cup sour cream or plain yogurt.
• The first amount was used wherever a range is given, such as 3- to 3½-pound whole chicken.
• The first serving number was used wherever a range is given, such as 4 to 6 servings.
• “If desired” ingredients were not included.
• Only the amount of a marinade or frying oil that is absorbed was included.
• Diabetic exchanges are not calculated in recipes containing uncooked alcohol due to its effect on blood sugar levels.