The recipes that appear in this cookbook use the standard United States method for measuring liquid and dry or solid ingredients (teaspoons, tablespoons, and cups). The information in the following charts is provided to help cooks outside the US successfully use these recipes. All equivalents are approximate.
METRIC EQUIVALENTS FOR DIFFERENT TYPES OF INGREDIENTS
A standard cup measure of a dry or solid ingredient will vary in weight depending on the type of ingredient. A standard cup of liquid is the same volume for any type of liquid. Use the following chart when converting standard cup measures to grams (weight) or milliliters (volume).
Standard Cup |
Fine Powder (ex. flour) |
Grain (ex. rice) |
Granular (ex. sugar) |
Liquid Solids (ex. butter) |
Liquid (ex. milk) |
1 3/4 2/3 1/2 1/3 1/4 1/8 |
140 g 105 g 93 g 70 g 47 g 35 g 18 g |
150 g 113 g 100 g 75 g 50 g 38 g 19 g |
190 g 143 g 125 g 95 g 63 g 48 g 24 g |
200 g 150 g 133 g 100 g 67 g 50 g 25 g |
240 ml 180 ml 160 ml 120 ml 80 ml 60 ml 30 ml |
USEFUL EQUIVALENTS FOR LIQUID INGREDIENTS BY VOLUME
1/4 tsp |
|
|
|
|
|
= |
1 ml |
|
1/2 tsp |
|
|
|
|
|
= |
2 ml |
|
1 tsp |
|
|
|
|
|
= |
5 ml |
|
3 tsp = |
1 Tbsp |
|
|
= |
1/2 fl oz |
= |
15 ml |
|
|
2 Tbsp |
= |
? cup |
= |
1 fl oz |
= |
30 ml |
|
|
4 Tbsp |
= |
1/4 cup |
= |
2 fl oz |
= |
60 ml |
|
|
5 ? Tbsp |
= |
? cup |
= |
3 fl oz |
= |
80 ml |
|
|
8 Tbsp |
= |
1/2 cup |
= |
4 fl oz |
= |
120 ml |
|
|
10 ? Tbsp |
= |
? cup |
= |
5 fl oz |
= |
160 ml |
|
|
12 Tbsp |
= |
3/4 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 |
= 11 |
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 |
= |
1/4 lb |
= |
120 g |
8 oz |
= |
1/2 lb |
= |
240 g |
12 oz |
= |
3/4 lb |
= |
360 g |
16 oz |
= |
1 lb |
= |
480 g |
USEFUL EQUIVALENTS FOR LENGTH
(To convert inches to centimeters, multiply the number of inches by 2.5.)
1 in |
|
|
|
= |
2.5 cm |
|
6 in |
= |
1/2 ft |
|
= |
15 cm |
|
12 in |
= |
1 ft |
|
= |
30 cm |
|
36 in |
= |
3 ft |
= 1 yd |
= |
90 cm |
|
40 in |
|
|
|
= |
100 cm |
= 1 m |
USEFUL EQUIVALENTS FOR COOKING/OVEN TEMPERATURES
|
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 |