Recipe Conversion

Baking ConversionsHere’s my philosophy on measurements in baking in two sentences: Use a scale. It’ll make your life so much easier.In the US, most cooking measurements are still done in volume: measuring cups and spoons for dry ingredients, liquid measures for liquids. However, for baking, where precision is key to the success of many a recipe, once you measure in weight, you’ll realize the imprecision of using volume.I use measuring flour as the best example. Use a measuring cup to scoop out a cup of flour from a bag and weigh it on a kitchen scale. Now scoop out a second cup and weigh it. What’s the difference in weight? Whether you packed in the flour tightly, levelled off the top of the measuring cup, shook the cup as you were filling it – all these variables will affect how much flour actually goes in your recipe – and it can vary every time. On the other hand, if you weigh out 5 ounces or 140 grams of flour on a scale, you’ll get the same amount every time.That’s why I consider my kitchen scale to be one of the most indispensable tools in my kitchen. By using it, I eliminate one of the biggest factors that can influence the outcome of baked goods: imprecise measurement.That said, many of my recipes on this site are still in US standard measurements (cups, pints, teaspoons, etc.) because I adapted them from recipes that used these measurements, and I wasn’t diligent enough at the time to convert everything to metric as well.I am in the process of converting all the recipes on my website to have both standard and metric measurements (and to have them printable as well), but in the meantime I’m also putting up this page of conversions that I’ve accumulated over the years. If you come across one of my recipes and it isn’t converted, go ahead and use the conversions below. Note that this information is based on baking references I’ve consulted and my own personal experience. Please use caution when applying them to your own recipes – a little tweaking may be required as the translation between volume and weight is always a tricky thing. If you have any questions or any conversions you’d like to see, please e-mail me!

Flours/Other Dry IngredientsAll Purpose Flour (unsifted): 1 cup = 4 1/3 ounces = 125 grams

Cake Flour (unsifted): 1 cup = 4 ounces = 110 grams

Cornstarch: 1 cup = 4 ounces = 110 grams

Cocoa Powder: 1 cup = 3 1/4 ounces = 91 grams

SugarsGranulated White Sugar: 1 cup = 7 ounces = 200 grams

Brown Sugar (Light or Dark): 1 cup = 7 ounces = 200 grams

Confectioners’ (Powdered/Icing) Sugar: 1 cup = 4 ounces = 110 grams

DairyMilk (All Kinds), Cream: 1 cup (liquid measure) = 8.2 ounces = 230 grams

Butter: 1 cup (2 sticks) = 8 ounces = 220 grams

Other LiquidsWater: 1 cup (liquid measure) = 8.2 ounces = 230 grams

Corn Syrup: 1 cup (liquid measure) = 10.9 ounces = 310 grams

Molasses: 1 cup (liquid measure) = 9 ounces = 260 grams

Honey: 1 cup (liquid measure) = 10.9 ounces = 310 grams

Vegetable Oil: 1 cup (liquid measure) = 7 ounces = 200 grams

Common Units of Dry Measurements3 teaspoons = 1 Tablespoon = 1/2 ounce = 14 grams

4 tablespoons = 2 ounces = 1/4 cup = 56 grams

32 tablespoons = 2 cups = 16 ounces = 1 pounds

Other Common Conversions1 ounce = 28 grams

1 fluid ounce = 30 milliliters

1 gallon = 4 quarts = 8 pints = 128 ounces = 3.8 liters (liquid)

YEAST CONVERSION TABLE

Using the chart below, determine your yeast requirements based on the total amount of flour in your recipe.

Flour Dry Yeast Cake Yeast

cups* packages(0.25 oz.) grams teaspoons ounces**

0 - 4 1 7 2+1/4 2/3(1/3 of a 2oz. cake)

4 - 8 2 14 4+1/2 1+1/3(2/3 of a 2oz. cake)

8 - 12 3 21 6+3/4 2

12-16 4 28 9 2+2/3(1+1/3 of a 2oz. cake)

16-20 5 35 11+1/4 3+1/3(1+2/3 of a 2oz. cake)

* One pound of flour is approximately equal to 4 cups of flour.

** We sell the cake yeast in only one size (2 oz.) at this time. If you divide the 2 oz. cake into three equal sections (thirds), each section (one-third of a 2 oz. cake yeast) is equivalent to 0.6 oz. cake yeast, or one 0.25 oz. packet dry yeast, or 2 1/4 tsp dry yeast. Each section will raise up to 4 cups of flour.

TIPS If the ratio of sugar to flour is more than 1/2 cup sugar to 4 cups flour, an additional packet of yeast (2+1/4 tsp) per recipe is needed. An excessive amount of sugar slows down yeast fermentation. When changing your bread recipe from cake yeast to dry yeast, any of the dry yeast types (Active Dry Yeast, Instant Yeast or Bread Machine Yeast) may be substituted. See Yeast Types &

Usage for additional information. Dry yeast requires different water/liquid temperatures than cake yeast. SeePrepare Your Yeast for more information. If you have dry yeast & your recipe doesn't have any liquids: Dissolve the yeast in about 1/4 cup of warm tap water, 110°F-115°F, stir in 1/2 teaspoon of sugar to the water to give the yeast a good

start. Since you will be adding the extra liquid, you may have to work in a small amount of additional flour to achieve the appropriate dough consistency.

Weight ConversionsBeing from the U.S, I’m sad to say that I don’t know the Metric system. Not even a little bit. I truly believe that we should all use the same system, or we should learn both systems in school. Alas, neither is true, so I have created this page. Recently, I have in fact been adding weight measures to my recipes. However, many of my older recipes (anything before August 2011) do not have any weight measures.

All of my measurements can be converted to weight and metric weights here. It took a lot of research for me to find each of these measurements. However, grams and milliliters are much more accurate than ounces and cups. This can cause discrepancies in “standard” conversions. However, these discrepancies are only a few grams or milliliters one way or the other, so it isn’t anything to be concerned about. Furthermore, I measure everything in cups and ounces, which is less accurate, so you can count on being accurate if you’re using the metric system. If I do have a major error on this page, please contact me and help me out. I’ll replace the wrong measurement with the right one right away.

I hope that this is helpful for both my U.S. and my International readers. If you don’t see an ingredient here, please let me know and I will add it, if possible. If all else fails, I have a scale that offers weights in ounces and grams, and I can give an answer based on that.

Flours

All-purpose: 1 cup = 4.5 ounces = 127 gramsBread: 1 cup = 4 ounces = 127 gramsCake: 1 cup = 4.25 ounces = 120 gramsWhole wheat: 1 cup = 4.6 ounces = 131 gramsSugarsGranulated: 1 cup = 7 ounces = 200 gramsBrown sugar: 1 cup = 9 ounces = 255 gramsConfectioners’: 1 cup = 4 ounces = 125 gramsExtra Fine/Caster/Icing: 1 cup = 8 ounces = 225 gramsButter: 1/2 cup (1 stick) = 4 ounces = 113 gramsCocoa Powder: 1 cup = 3.5 ounces = 100 gramsLiquid Measures1 teaspoon = 5 ml1 tablespoon: 1/2 ounce = 15 ml1 cup: 8 ounces = 250 ml1 pint (2 cups): 16 ounces = 450 ml1 quart (4 cups): 32 ounces = 1 L1 gallon (4 quarts): 16 cups = 128 ounces = 4 LTemperatures225F = 105C250F = 120C275F = 130C300F = 150C325F = 165C350F = 180C375F = 190C400F = 200C425F = 220C450F = 230C475F = 245C500F = 260C

Conversion ChartTaken from Recipe Goldmine

U.S. CUPS TO GRAMSAll-Purpose Flour and Confectioners' Sugar1/8 cup = 15 grams 1/4 cup = 30 grams 1/3 cup = 40 grams 3/8 cup = 45 grams 1/2 cup = 60 grams 5/8 cup = 70 grams 2/3 cup = 75 grams 3/4 cup = 85 grams 7/8 cup = 100 grams 1 cup = 110 grams

Brown Sugar1/8 cup = 25 grams 1/4 cup = 50 grams 1/3 cup = 65 grams 3/8 cup = 75 grams 1/2 cup = 100 grams 5/8 cup = 125 grams 2/3 cup = 135 grams 3/4 cup = 150 grams 7/8 cup = 175 grams 1 cup = 200 grams

Butter or Margarine1/8 cup = 30 grams 1/4 cup = 55 grams 1/3 cup = 75 grams 3/8 cup = 85 grams 1/2 cup = 115 grams 5/8 cup = 140 grams 2/3 cup = 150 grams 3/4 cup = 170 grams

7/8 cup = 200 grams 1 cup = 225 grams

Cake Flour1/8 cup = 10 grams 1/4 cup = 20 grams 1/3 cup = 25 grams 3/8 cup = 30 grams 1/2 cup = 50 grams 5/8 cup = 60 grams 2/3 cup = 65 grams 3/4 cup = 70 grams 7/8 cup = 85 grams 1 cup = 95 grams

Cocoa1/8 cup = 15 grams 1/4 cup = 30 grams 1/3 cup = 40 grams 3/8 cup = 45 grams 1/2 cup = 60 grams 5/8 cup = 70 grams 2/3 cup = 75 grams 3/4 cup = 85 grams 7/8 cup = 100 grams 1 cup = 125 grams

Flaked Coconut1/8 cup = 10 grams 1/4 cup = 20 grams 1/3 cup = 25 grams 3/8 cup = 30 grams 1/2 cup = 40 grams 5/8 cup = 45 grams 2/3 cup = 50 grams 3/4 cup = 60 grams 7/8 cup = 65 grams 1 cup = 75 grams

Granulated Sugar1/8 cup = 30 grams 1/4 cup = 55 grams 1/3 cup = 75 grams 3/8 cup = 85 grams 1/2 cup = 115 grams 5/8 cup = 140 grams 2/3 cup = 150 grams 3/4 cup = 170 grams 7/8 cup = 200 grams 1 cup = 225 grams

Grated Coconut1/8 cup = 10 grams 1/4 cup = 25 grams 1/3 cup = 35 grams 3/8 cup = 40 grams 1/2 cup = 50 grams 5/8 cup = 60 grams 2/3 cup = 65 grams 3/4 cup = 75 grams 7/8 cup = 85 grams 1 cup = 100 grams

Ground Almonds1/8 cup = 20 grams 1/4 cup = 40 grams 1/3 cup = 55 grams 3/8 cup = 65 grams 1/2 cup = 85 grams 5/8 cup = 105 grams 2/3 cup = 110 grams 3/4 cup = 130 grams 7/8 cup = 150 grams 1 cup = 170 grams

Slivered Almonds1/8 cup = 10 grams 1/4 cup = 20 grams 1/3 cup = 25 grams 3/8 cup = 30 grams 1/2 cup = 40 grams 5/8 cup = 50 grams 2/3 cup = 55 grams 3/4 cup = 60 grams

7/8 cup = 70 grams 1 cup = 80 grams

Use these measurement conversion charts when you want to cook and bake with the sweetness you love but without sugar’s unwanted calories.

SPLENDA® No Calorie Sweetener, GranulatedIt measures cup for cup like sugar – so whatever amount of sugar your recipe requires just substitute the same amount of SPLENDA® Granulated SweetenerSugarSPLENDA® Granulated Sweetener1 cup1 cup

SPLENDA® Packets

SugarSPLENDA® Packets2 tsp1 packet1 tbsp1 1/2 packets1/8 cup3 packets1/4 cup6 packets1/3 cup8 packets1/2 cup12 packets2/3 cup16 packets3/4 cup18 packets1 cup24 packets

SPLENDA® Sugar BlendIt’s part SPLENDA® Brand Sweetener and part sugar. That means you’ll only need to use half as much to replace the sugar in your recipes.SugarSPLENDA® Sugar Blend1 tsp1/2 tsp1/4 cup1/8 cup or 6 tsp1/3 cup8 tsp1/2 cup1/4 cup2/3 cup1/3 cup3/4 cup6 tbsp1 cup1/2 cup

SPLENDA® Brown Sugar BlendIt’s part SPLENDA® Brand Sweetener and part brown sugar. That means you’ll only need to use half as much to replace the brown sugar in your recipes.SugarSPLENDA® Brown Sugar Blend1 tsp1/2 tsp1/4 cup1/8 cup or 6 tsp

1/3 cup8 tsp1/2 cup1/4 cup2/3 cup1/3 cup3/4 cup6 tbsp1 cup1/2 cup

Other Conversion Charts

Due to the nature of conversions, the measurements have been rounded up or down where possible

+ = more than :

- = less than

Ingredient Cups Grams/kg Ounces/lbsA

Almonds - shelled, whole 1 150g +5ozAlmonds - chopped/flaked 1 +75g +3ozAlmonds - ground 1 150g +5ozAubergine/Eggplant - raw - diced/chopped 1 250g 9ozApples - sliced 1 175g 6ozApples - chopped/diced 1 100g 4ozApricots - fresh/raw - sliced 1 225g 8ozApricots - fresh/raw - chopped/diced 1 150g +5ozApricots - cooked - chopped/diced 1 75g 3ozApricots - dried 1 150g +5ozAsparagus - fresh/raw - cut in pieces 1 125g -5ozAsparagus - tinned/cooked - cut in pieces 1 175g 6ozAubergine/Eggplant - raw - diced/chopped 1 250g 9ozAvocado - fresh - cubed 1 1 medium 1 medium

B Back to topBacon - raw - chopped/diced 1 225g 8ozBaking Powder 1 180g +6ozBananas - fresh/raw - sliced 1 225g 8ozBananas - fresh/raw - chopped/diced 1 200g 7ozBananas - fresh/raw - mashed 1 300g 11ozBeans - All - dry 1 200g 7ozBeans - Black, Kidney - cooked 1 62g 2.5ozBeans - Lima, Navy - cooked 1 75g 3ozBeans - Green/French/Runner - fresh/raw - sliced/diced/chopped 1 150g +5ozBeans - Green/French/Runner - cooked - sliced/diced/chopped 1 180g +6ozBean sprouts 1 100g 4ozBeef - raw - minced/ground 1 225g 8ozBeef - cooked - chopped/diced 1 150g +5ozBeetroot/Beets - raw - sliced/diced/grated 1 150g +5ozBeetroot/Beets - cooked - sliced/diced 1 200g 7ozBiscuit Crumbs 1 100g 4ozBlack/Redcurrants 1 100g 4ozBlueberries/Bilberries - fresh/raw 1 100g 4ozBreakfast Cereals - All Bran 1 50g 2ozBreakfast Cereals - Bran Flakes 1 37g 1.5ozBreakfast Cereals - Cornflakes 1 25g 1ozBreakfast Cereals - crushed flakes 1 75g 3ozBreakfast Cereals - Rice Crispies/bubbles 1 25g 1ozBreakfast Cereals - Puffed Rice 1 -25g -1ozBread - fresh/stale - broken into pieces 1 50g 2ozBreadcrumbs - Fresh 1 50g 2ozBreadcrumbs - dry 1 90g 3.5gBroccoli Florets - fresh/raw 1 175g 6ozBrussels Sprouts - fresh 1 100g 4ozBuffalo - raw - minced/ground 1 225g 8ozBuckwheat Groats (Kasha) - uncooked 1 150g +5ozBulgar Wheat - raw 1 225g 8ozBulgar Wheat - cooked 1 250g 9ozButter/Margarine/Fat/Lard/Shortening 1 225g 8oz

C Cups Grams/kg Ounces/lbsCabbage - raw - shredded/sliced/chopped 1 100g 4ozCabbage - cooked - grated/sliced/chopped 1 225g 8ozCandied Peel 1 75g 3ozCandied Fruit 1 225g 8oz

Capers - whole drained 1 175g 6ozCapsicum/Sweet Pepper - chopped/diced 1 175g 6ozCarrots - cooked/raw - sliced/chopped 1 150g +5ozCarrots - raw - julienne/grated 1 50g 2ozCashew Nuts - whole/chopped 1 150g +5ozCauliflower Florets - fresh/cooked 1 325g -12ozCeleriac - raw - sliced/diced 1 150g +5ozCeleriac - cooked - diced/mashed 1 200g 7ozCelery - raw - sliced/chopped 1 100g 4ozCelery - cooked - sliced/chopped 1 225g 8ozCheese - hard - grated 1 100g 4ozCheese - hard - cubed 1 125g -5ozCheese - cottage/cream 1 225g 8ozCheese - soft - grated 1 100g 4ozCherries - fresh/ pitted 1 225g 8ozChestnuts - fresh 1 125g -5ozChicken - cooked - meat only - shredded 1 125g -5ozChocolate - grated 1 125g -5ozChocolate Chips 1 175g 6ozCitrus Fruit - segments/large pieces/ flesh only 1 225g 8ozCocoa Powder 1 100g 4ozCoconut - flaked/grated 1 75g 3ozCod - flesh only - flaked 1 200g 7ozCorn/Sweet corn - fresh 1 175g 6ozCorn/Sweet corn - tinned 1 250g 9ozCornflour 1 125g -5ozCornmeal 1 150g +5ozCorn Syrup 1 300g 11ozCoriander - chopped 1 50g 2ozCourgettes/Zucchini - sliced 1 150g +5ozCourgettes/Zucchini - chopped/diced 1 175g 6ozCrab Meat - flaked 1 450g (with shell) 16oz (with shell)Crackers - broken 1 175g 6ozCranberries - Raw/cooked 1 100g 4ozCucumber - raw - diced/chopped 1 150g +5ozCurrants - dried 1 150g +5oz

D Back to topDates - whole 1 225g 8ozDates - pitted, roughly chopped 1 175g 6oz

EEggplant/Aubergine - raw - diced/chopped 1 250g 9ozEggs - hard boiled - chopped 1 225g 8oz

FFats 1 225g 8ozFennel Bulbs (Florence) - Raw 3 450g 1lbFennel Bulbs (Florence) - Cooked 2¼ 450g 1lbFigs - chopped 1 150g +5ozFlour - White, Rye, Barley/Besan 1 +100g +4ozFlour - Whole Wheat/Atta 1 150g -5ozFlour - chickpea (gram) 1 75g 3ozFlour - Cornmeal 1 150g +5ozFlour - Cornflour 1 125g -5ozFlour - Oatmeal 1 -100g -4ozFlour - Potato 1 150g 5ozFlour - Rice 1 150g +5ozFlour - Tapioca 1 125g -5ozFrozen Vegetables - diced 1 150g +5oz

G Back to topGarlic Flakes 1 140g 5ozGinger - fresh - chopped 1/2 50g 2ozGrapefruit - segments/large pieces/ flesh only 1 225g 8ozGrapes - whole 1 +100g +4ozGrapes - halved - pitted 1 175g 6ozGreen/French/Runner Beans - fresh/raw - sliced/diced/chopped 1 150g +5ozGreen/French/Runner Beans - cooked - sliced/diced/chopped 1 180g +6ozGreen Peas - shelled - fresh - frozen 1 150g +5ozGreens - raw - shredded/sliced/chopped 1 100g 4ozGreens- cooked - grated/sliced/chopped 1 225g 8ozGreen/Bell/sweet Pepper/Capsicum - chopped 1 175g 6oz

H Back to topHaddock - flesh only - flaked 1 200g 7ozHam - cooked - chopped/diced/shredded 1 150g +5ozHazelnuts - whole 1 150g +5ozHazelnuts - chopped 1 175g 6oz

IJ

Jam - all 1 325g -12ozK

Kangaroo Meat - raw - minced/ground 1 225g 8ozL

Lamb - raw - minced/ground 1 225g 8ozLamb - cooked - shredded/diced 1 150g +5ozLard/fats 1 225g 8ozLentils - all - dry 1 200g 7ozLentils - all - cooked 1 75g 3ozLettuce - shredded/chopped 1 75g 3oz

M Back to top

Macaroni - dry 1 100g 4ozMacaroni - cooked 1 200g 7ozMargarine/fats 1 225g 8ozMelon 1 150g -175g 5 - 6 ozMilk Powder (dry) 1 125g -5ozMillet 1 200g 7ozMinced Meat - raw - uncooked 1 225g 8ozMincemeat 1 225g 8ozMint - fresh - chopped 1 +25g +1ozMolasses 1 325g -12ozMushrooms - fresh - whole 1 125g -5ozMushrooms - fresh - chopped 1 100g 4ozMushrooms - fresh - sliced 1 +75g +3oz

N Back to topNectarines - fresh - peeled/sliced 1 225g 8ozNoodles - uncooked 1 75g 3ozNoodles - cooked 1 150g +5ozNuts - See Individual types

OOkra - raw 1 100g 4ozOnions/shallots - raw - sliced 1 100g 4ozOnions/shallots - raw - chopped 1 150g +5ozOranges - segments/large pieces/ flesh only 1 225g 8ozOysters - without shell 1 225g 8oz

PParsley - fresh - coarsely chopped 1 25g 1ozPasta - short cut - dry 1 100g 4ozPasta - short cut - cooked 1 200g 7ozPeaches - fresh - sliced 1 225g 8ozPeanut Butter 1 250g 9ozPeanuts - shelled 1 150g +5ozPeanuts - chopped 1 125g -5ozPears - fresh - peeled/sliced 1 225g 8ozPears - tinned - drained/diced 1 +175g +6ozPearl Barley 1 200g 7ozPeas/Green - shelled - fresh/frozen 1 150g +5ozPeas /Split - Dry 1 225g 8ozPeas/Split - cooked 1 100g 4ozPecan Nuts - shelled - halved 1 100g 4ozPecan Nuts - shelled - chopped 1 125g -5ozPeppers/Capsicums/Bell/Sweet - chopped/diced 1 175g 6ozPimento - chopped 1 175g 6ozPineapple - fresh - skinned - cubed 1 200g 7ozPineapple - crushed 1 225g 8ozPine nuts 1 100g 4ozPistachio nuts - whole 1 150g +5ozPistachio nuts - chopped 1 100g 4ozPlums - fresh - stoned 1 175g 6ozPoppy Seeds 1 125g -5ozPork - raw - minced/ground 1 225g 8ozPotatoes - raw - sliced/diced 1 175g 6ozPotatoes - cooked - diced/mashed 1 225g 8ozPrawns/Shrimp - cooked/shelled 1 325g (with shell) -12oz (with shell)Prunes - dried 1 175g 6ozPrunes - cooked - stoned 1 125g -5ozPumpkin/Squash - cooked - sliced 1 150g +5ozPumpkin/Squash - cooked - mashed 1 225g 8oz

Q Back to topQuince - fresh - stoned 1 175g 6ozQuinoa (raw) 1 175g 6oz

RRaisins - dried 1 150g +5ozRaisins - cooked 1 200g 7ozRaspberries - fresh 1 125g -5ozRhubarb - fresh - raw - cut into chunks 1 100g 4ozRhubarb - fresh/tinned/drained - cooked 1 200g 7ozRice - raw 1 225g 8ozRice - cooked 1 250g 9ozRolled Oats - uncooked 1 100g 4oz

SSalmon - tinned - drained - flaked 1 225g 8ozSauerkraut 1 150g +5ozSemolina - dry 1 200g 7ozShallots/Onions - raw - sliced 1 100g 4ozShallots/Onions - raw - chopped 1 150g +5ozShrimp/Prawns - cooked/shelled 1 325g (with shell) -12oz (with shell)Soybeans - dry 1 200g 7ozSoybeans - cooked 1 75g 3ozSpaghetti - uncooked 1 100g 4ozSpaghetti - cooked 1 50g 2ozSpinach - raw 1 30g +1ozSquash/Summer - cooked - sliced 1 125g -5ozSquash/Winter - cooked - mashed 1 450g 16ozStrawberries - fresh - halved/sliced 1 200g 7ozSuet - shredded 1 125g -5ozSugar - Granulated/Caster/Superfine 1 225g 8ozSugar - Brown 1 200g 7ozSugar - Icing/confectioners 1 125g -5oz

Sultanas - dry 1 150g +50zSwede - raw - sliced/diced 1 150g +5ozSwede - cooked - diced/mashed 1 200g 7ozSweet Potatoes - raw - sliced 1 150g +5ozSweet Potatoes - cooked - mashed 1 200g 7oz

T Back to topTapioca - dry 1 150g +5ozTomatoes - fresh - chopped/diced 1 200g 7ozTomatoes - tinned 1 225g 8ozTomato Paste/Sauce 1 225g 8ozTuna - flesh only - flaked 1 225g 8ozTurkey - cooked - meat only - shredded 1 125g -5ozTurnips - raw - sliced/diced 1 150g +5ozTurnips - cooked - diced/mashed 1 200g 7oz

UV

Veal - raw - minced/ground 1 225g 8ozVeal - cooked - chopped/diced 1 150g +5ozVenison - raw - minced/ground 1 225g 8oz

W Back to topWalnuts - shelled - halved 1 100g 4ozWalnuts - shelled - chopped 1 125g -5oz

XY

Yam - raw - sliced/cubed 1 150g +5ozYam - cooked - sliced/cubed 1 200g 7ozYogurt 1 250g 9oz

ZZucchini/Courgettes - sliced 1 150g +5ozZucchini/Courgettes - chopped/diced 1 175g 6oz

Baking Conversion TableUnit U.S. Metric

Capacity 1/5 teaspoon 1 ml

1 teaspoon (tsp) 5 ml

1 tablespoon (tbsp) 15 ml

1 fluid oz. 30 ml

1/5 cup 50 ml

1/4 cup 60 ml

1/3 cup 80 ml

3.4 fluid oz. 100 ml

1/2 cup 120 ml

2/3 cup 160 ml

3/4 cup 180 ml

1 cup 240 ml

1 pint (2 cups) 480 ml

1 quart (4 cups) .95 liter

34 fluid oz. 1 liter

4.2 cups 1 liter

2.1 pints 1 liter

1.06 quarts 1 liter

.26 gallon 1 liter

4 quarts (1 gallon) 3.8 liters

Unit U.S. Metric

Weight .035 ounce 1 gram

0.5 oz. 14 grams

1 oz. 28 grams

1/4 pound (lb) 113 grams

Unit U.S. Metric



1 pound (lb) 454 grams

1.10 pounds (lbs) 500 grams

2.205 pounds (lbs) 1 kilogram

35 oz. 1 kilogram

Unit U.S. U.S.

Equivalents 16 tablespoons 1 cup

12 tablespoons 3/4 cup

10 tablespoons + 2 teaspoons 2/3 cup



5 tablespoons + 1 teaspoon 1/3 cup


2 tablespoons + 2 teaspoons 1/6 cup


1 tablespoon 1/16 cup

1 pint 2 cups

1 quart 2 pints

1 tablespoon 3 teaspoons

1 cup 48 teaspoons

1 cup 16 tablespoons

Ingredients U.S. Metric

Butter 1 tablespoon 14.175 grams

1 stick 4 ounces

1 stick 1/2 cup

1 stick 8 tablespoons

1 stick 113 grams

1 cup 226 grams

Sugar 1 cup of caster sugar 200 grams

1 cup of raw sugar 250 grams

1 cup of brown sugar 220 grams

1 cup of confectioners (icing) sugar 125 grams

1 teapsoon of caster sugar 4.2 grams

1 tablespoon of caster sugar 12.6 grams

Honey 1 tablespoon 21.25 grams

1/4 cup 85 grams

1 cup 340 grams

Salt 1/4 teaspoon 1.42 grams

1/2 teaspoon 2.84 grams

1 teaspoon 5.69 grams

1/2 tablespoon 8.53 grams

1 tablespoon 17.07 grams

Yeast 1 teaspoon instant dry yeast 3.1 grams

2 1/4 teaspoons instant dry yeast 7 grams

1 tablespoon instant dry yeast 9.3 grams

Unit U.S. Metric

7 grams instant dry yeast 21 grams fresh yeast

Flour 1 cup all-purpose flour (USDA) 125 grams

1 cup all-purpose flour (Gold Medal) 130 grams

1 cup whole wheat flour (USDA) 120 grams

1 cup whole wheat flour (Gold Medal) 128 grams

1 cup bread flour (USDA) 127 grams

1 cup bread flour (Gold Medal) 135 grams

1 cup rye flour (USDA) 102 grams

King Arthur says ALL flour types 113 grams

1 tablespoon of flour between 8 and 9 grams

Fahrenheit Celcius Gas Mark

250 ºF 120 ºC 1/2

275 ºF 135 ºC 1

300 ºF 150 ºC 2

325 ºF 165 ºC 3

350 ºF 175 ºC 4

375 ºF 190 ºC 5

400 ºF 205 ºC 6

425 ºF 220 ºC 7

450 ºF 235 ºC 8

475 ºF 245 ºC 9

500 ºF 260 ºC

Converting Fahrenheit and CelsiusTo convert Fahrenheit to Celsius, subtract 32 degrees and divide by 1.8

To convert Celsius to Fahrenheit, multiply by 1.8 and add 32 degrees

Converting YeastConverting from fresh yeast to active dry yeast you multiply the weight of the fresh yeast by 0.4

Converting from fresh yeast to instant dry yeast you multiply the weight of the fresh yeast by 0.33

Tip: Buy a kitchen scale and your baking life will be a whole lot easier! Especially with weighing small amounts of yeast and salt, a precision scale that can weigh tenths of grams is something I couldn’t do without. You know exactly what you put in and will discover that there is a difference in taste when putting e.g. 8.2 or 9 grams of salt in your bread

Useful Ingredient Equivalents

Breadcrumbs:1 cup fresh = 50 grams1 cup dried = 115 grams

Butter:1 (American) stick = 100 grams1 cup = 225 grams2 tablespoons = 30 grams

Cheese:1 cup grated tasty = 115 grams1 cup parmesan = 150 grams

Egg Whites:Large (No 7) egg white = 30 grams

Honey, Golden Syrup:1 cup = 350 grams

Onions:1 x 115 gram onion = 1 cup chopped

Rice:1 cup uncooked rice = 200 grams1 cup cooked = 165 grams

Sugar:1 cup caster and granulated = 225 grams1 cup brown sugar = 200 grams1 cup icing sugar = 125 grams

Gelatine:3 teaspoons granulated / 6 leaves will set500mls / 2 cups liquid to light jelly1 rounded tablespoon granulated / 9 leaves will set500 mls / 2 cups liquid to firm jelly

Spinach:650 grams = ¾ cup puree

Yeast:2 tablespoons fresh (compressed) = 1 tablespoon dried (granulated)

Flour:1 level measuring cup = 150 grams

Conversions & EquivalentsConverterTemperature Conversions275°F = 140°C = gas mark 1300°F = 150°C = gas mark 2325°F = 165°C = gas mark 3350°F = 180°C = gas mark 4375°F = 190°C = gas mark 5400°F = 200°C = gas mark 6425°F = 220°C = gas mark 7450°F = 230°C = gas mark 9475°F = 240°C = gas mark 10Volume Equivalents60 drops = 1 teaspoon1 dash = 1/16 teaspoon1 pinch = 1/8 teaspoon1 teaspoon = 1/3 tablespoon = 1/6 ounce2 teaspoons = 2/3 tablespoon = 1/3 ounce3 teaspoons = 1 tablespoon = 1/2 ounce2 tablespoons = 1/8 cup = 1 ounce = 1 standard coffee scoop4 tablespoons = 1/4 cup = 2 ounces5 1/3 tablespoons = 1/3 cup = 2 2/3 ounces8 tablespoons = 1/2 cup = 4 ounces = 1 gill16 tablespoons = 1 cup = 8 ounces2 cups =1 pint = 1/2 quart = 16 ounces4 cups = 2 pints = 1 quart = 32 ounces16 cups = 8 pints = 4 quarts = 1 gallonIngredient-Specific EquivalentsButter1 stick = 4 ounces = 8 tablespoons = 1/2 cup4 sticks = 16 ounces = 32 tablespoons = 2 cupsChocolate1 ounce = 1/4 cup grated6 ounces chips = 1 cup chips1 pound cocoa = 4 cups cocoaCreamsHalf and half = 1/2 milk + 1/2 cream = 10.5 to 18 percent butterfatLight cream = 18 percent butterfatLight whipping cream = 30 to 26 percent butterfatHeavy cream = whipping cream = 36 percent or more butterfatDouble cream = extra-thick double cream = clotted or Devonshire cream = 42 percent butterfatEggs1 large egg (approximately) = 1 tablespoon yolk + 2 tablespoons white1 cup = 4 jumbo = 4 to 5 extra-large = 5 large = 5 to 6 medium = 7 smallFlour1 pound = 4 cups all-purpose or bread flours = 4 3/4 cups cake flour1 cup sifted cake flour = 7/8 cup sifted all-purpose1+ cup self-rising flour = 1 cup sifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon saltLemon1 lemon = 1 to 3 tablespoons juice, 1 to 1 1/2 teaspoons grated zest4 large lemons = 1 cup juice = 1/4 cup grated zestOnion1 pound = 2 1/2 cups sliced or choppedSugars1 pound white = 2 cups white = 454 grams1 pound packed brown = 2 1/4 cups packed brown1 cup packed brown = 1 cup white1 pound superfine sugar = 1 cup white sugar = 190 grams1 pound powdered sugar = 3 1/2 to 4 cups1 3/4 cups powdered sugar = 1 cup white sugar1 cup powdered sugar = 80 grams100 grams white sugar = 1/2 cup

Yeast1 cake = 3/5 ounce = 1 packet dry = 2 1/4 to 2 1/2 teaspoons dryNuts etc.Almonds, shelled, whole, blanched: 1 cup = 125 gramsAlmonds, sliced: 1 cup = 70 gramsAlmond meal (a.k.a. ground almonds): 1 cup = 100 gramsAlmond butter/purée: 1 cup = 240 gramsCashews, shelled, whole: 1 cup = 130 gramsChestnuts, shelled, cooked: 1 cup = 130 gramsHazelnuts, shelled, whole: 1 cup = 120 gramsMacadamia nuts, shelled, whole: 1 cup = 125 gramsNut butter: 1 cup = 240 gramsPistachios: 1 cup = 125 gramsPoppy seeds: 1 cup = 145 gramsWalnuts, shelled, halves: 1 cup = 100 grams

BakingAgave syrup: 1/3 cup = 100 gramsBaking powder (levure chimique or alsacienne): 1 standard French sachet = 11 grams = 1 tablespoonCacao nibs: 1 cup = 120 gramsChocolate chips: 1 cup = 160 gramsCocoa powder: 1 cup = 120 gramsHoney: 1 cup = 300 gramsHoney: 1 tablespoon = 18 gramsSalt, fine: 1 teaspoon = 5 gramsSugar, brown: 1 cup (packed) = 170 gramsSugar, confectioner’s: 1 cup = 130 gramsSugar, granulated: 1 cup = 200 gramsSugar, granulated: 1 tablespoon = 12.5 gramsMolasses: 1 cup = 280 grams

Flour, grains, etc.Bulgur: 1 cup = 190 gramsChickpeas (dried, raw): 1 cup = 190 gramsCornmeal: 1 cup = 165 gramsDried beans: 1 cup = 180 gramsElbow macaroni: 1 cup = 150 gramsFlour, all-purpose or whole wheat: 1 cup = 120 gramsPolenta: 1 cup = 160 gramsQuinoa: 1 cup = 190 gramsRice, basmati: 1 cup = 180 gramsRice, short-grain: 1 cup = 195 gramsRolled oats: 1 cup = 100 grams

Fruits, vegetables, herbsBaby spinach leaves: 1 cup (packed) = 30 gramsBasil: 1 cup (packed) = 20 gramsBlueberries: 1 cup = 190 gramsCarrots, grated: 1 cup (loosely packed) = 90 gramsFava beans, shelled: 1 cup = 120 gramsGreen peas, shelled: 1 cup = 145 gramsHibiscus flowers, dried, semi-crushed, lightly packed: 1 cup = 40 gramsMâche: 1 cup (packed) = 20 gramsRaisins: 1 cup = 150 gramsRaspberries: 1 cup = 125 gramsRocket: 1 cup (packed) = 25 gramsStrawberries: 1 cup (small strawberries, or large strawberries, sliced) = 125 gramsYoung salad greens: 1 cup (packed) = 20 grams

OtherAgar-agar: 1 teaspoon = 2 gramsBaby shrimp, shelled, cooked: 1 cup = 100 gramsCapers: 1 cup = 120 gramsDried bread crumbs: 1 cup = 100 gramsHibiscus flowers: 1/3 cup = 15 gramsOil: 1 tablespoon = 9 gramsOlives: 1 cup = 180 gramsPans and dishes10-inch tart or cake pan = 25-centimeter tart or cake pan9-inch cake pan = 22-centimeter cake pan4-inch tartlet mold = 10-centimeter tartlet mold9-by-13-inches baking dish = 22-by-33-centimeter baking dish8-by-8-inches baking dish = 20-by-20-centimeter baking dish6-ounce ramekin = 180-mL ramekin9-by-5-inches loaf pan = 23-by-12-centimeter loaf pan = 8 cups or 2 liters in capacityAlso be sure to check out Cooking for Engineers for great advice on recipe substitutions and conversions & The English Kitchen for British-American conversions.

Differences in measurements

There seems to be a bit of confusion about measurements on here sometimes. I try to always post my directions in both North American measures (cups, which goes basically by volume) and in British measurements (generally by weight, not volume).

Here is what a typical measuring cup looks like that I would use to measure out liquids. (these measurements could be in fluid ounces, cups or millimeters.) You just pour in the liquid to the line which is painted on the outside of the glass. These are not the same cups you would use for fats and or other solids like flour and nuts, coconut etc.

These are measuring cups you would use to measure out solids, such as fat, flour, sugar, coconut, nuts, etc. They are squat and mine are made of metal, but you can get them made of plastic as well. You spoon into the cup what you are measuring and level it off at the top with the flat side of a knife.

In the case of fats you must press down to make sure that the cup is completely filled, likewise with brown sugars. With flour, white sugar, coconut, etc. you just spoon in what you are measuring until the cup is filled and then level off the top. They usually come in 1 cup, 1/2 cup, 1/3 cup and 1/4 cup sizes. You can also get 2 cup sized ones.

Over here in the UK we normally measure by weight. We have scales which help us to do that. I am lucky I have a little Salter scale that measures in ounces, grams, etc. I use this for all my solid weights. I use a glass measure for my liquid

measurements, which are generally in fluid ounces.

In my recipes you will usually see two sets of measurements. The British ones, or the ones that are meant to be weighed out will be first and the North American measurements will be next to that or at the end in brackets.

For example I might say:

4 ounces of butter (1/2 cup)

This means that the recipe calls for 4 ounces (weighed) of butter, but if you are in North America you can use a solid cup measure to measure out 1/2 cup.

8.5 ounces of plain flour (2 cups)

This would mean that you weigh out 8.5 ounces of the flour, but if you are in North America you could use a solid cup measure to measure out 2 cups.

In the case of a liquid measurement, the recipe might call for

2 ounces of milk (1/4 cup)

In that case you would use a glass beaker to measure it out, here in the UK 2 ounces on the cup or in North American 1/4 cup.

I hope this clears up any confusion!

I have a very good link in my side bar which leads you to the King Arthur Flour cups to weight chart. It's excellent and has most ingredients included.

Ingredient SubstitutionsUnless you have a fully stocked kitchen, you're probably going to have to make a run to the supermarket at least once for any new recipe you try. At least I have to. Sometimes, I just don't feel like it, or I'm not willing to spend money on an ingredient that I might never use again. Will something in the pantry or spice rack work just as well? Maybe. The only way to know is to try it and see - but what should I try? Well, here I've compiled a list of possible substitutions from the web, cooking shows, cookbooks, and conventional wisdom.

Ingredient Substitution NotesAllspice (1 tsp.) Ground cinnamon (1/2 tsp.) & ground cloves (1/2 tsp.)Apple Pie Spice (1 tsp.)

Ground cinnamon (1/2 tsp.) & ground nutmeg (1/4 tsp.) & ground cardamom (1/8 teaspoon)

Arrowroot (1&Tbs.) Corn starch (2-1/4 tsp.)Baking Powder (1 tsp.) Baking soda (1/4 tsp.) & cream of tartar (5/8 tsp.)Baking Powder (1 tsp.) Baking soda (1/4 tsp.) & buttermilk (1/2 cup) Reduce liquid in recipe by 1/4 cup.Baking Powder (1 tsp.) Baking soda (1/4 tsp.) & molasses (3/8 cup) Reduce liquid in recipe by 1/4 cup. Adjust sweetener also.Bread crumbs, dry (1 cup) Cracker crumbs(3/4 cup)Broth, chicken or beef (1 cup)

Bouillon (1 cube or 1 tsp. granules) & boiling water (1 cup)

Butter (1 oz.) Margarine (1 oz.)Margarine must contain more than 80% fat. Margarine should have 100 calories per tablespoon. Recent scientific evidence shows that trans fatty acids are extremely bad for your health. Trans fatty acids are created by mechnical hydrogenation of liquid oils - which is how they make margarine. Keep the butter around.

Butter (1 oz.) Vegetable shortening (1 oz.)For baking. Recent scientific evidence shows that trans fatty acids are extremely bad for your health. Trans fatty acids are created by mechnical hydrogenation of liquid oils - which is how they make vegetable shortening. However, one company does produce a trans fatty acid free shortening from palm oil.

Butter (1 oz.) Oil (1 oz.) For melted butter, oil can be substituded.Buttermilk (1 cup) Lemon juice or vinegar (1 Tbs.) & milk (enough to make

1 cup) Allow to stand for five minutes.Buttermilk (1 cup) Plain yogurt (1 cup)Buttermilk (1 cup) Cream of tartar (1-3/4 tsp.) & milk (1 cup)

Chili Sauce (1 cup)Tomato sauce (1 cup), brown sugar (1/4 cup), vinegar (2 Tbs.), ground cinnamon (1/4 tsp.), ground cloves (a dash), & allspice (a dash)

Chives (1 Tbs.) Tips of scallions (1 Tbs.)Chocolate, semisweet (1 oz.)

Unsweetened chocolate (1/2 oz.) & granulated sugar (1 Tbs.)

Chocolate, semisweet chips (6 oz.)

Unsweetened cocoa powder (1/2 cup plus 1 Tbs.), granulated suger (1/4 cup plus 3 Tbs.), & melted butter (3 Tbs.)

Chocolate, unsweetened, melted (1 oz.)

Unsweetened cocoa powder (3 Tbs.) & melted butter (1 Tbs.)

Coconut, grated (1 cup) Coconut, flaked (1-1/3 cups)Coconut milk, fresh (1 cup)

Canned cream of coconut (3 Tbs.) plus hot water or milk (enough to make 1 cup)

Cornstarch (1 Tbs.) Flour (2 Tbs.) For thickening. Note: Cornstarch thickened liquids are translucent while flour thickened liquids are opaque. Also, flour needs to be cooked longer and should be simmered after thickening to avoid flour taste.

Corn syrup, dark (1 cup) Light corn syrup (3/4 cup) & light molasses (1/4 cup)

Corn syrup (1 cup) Granulated or packed brown sugar (1-1/4 cups) & water (1/4 cup) Water can be replaced with any liquid in recipe. Do not reduce liquid used in recipe.

Cream, whipping (1 cup unwhipped)

Prewhipped whipping cream or whipped cream substitute (2 cups)

Egg (1 large) Egg substitute (1/4 cup) Follow directions on packageEgg (1 large) Reconstituded powdered eggs Follow directions on packageEgg (1 large) Mayonnaise (2 Tbs.) For use in cake batter

Egg (1 large) Baking powder (1/2 tsp.), vinegar (1 Tbs.), & water (1 .Tbs) For use as a rising agent in baking. Water can be replaced with any liquid, such as apple juice.

Egg white (1 large) Frozen egg white (2 Tbs.)Egg white (1 large) Powdered egg white (1 Tbs.) & water (2 Tbs.)Egg yolk (1 large) Frozen yolk (3-1/2 tsp.)Egg yolk (1 large) Powdered yolk (2 Tbs.) & water (2 tsp.) For baking.Egg yolk (2 large) Egg, whole (1 large) For thickening saucesFlour, All-Purpose sifted (1 cup) All-purpose flour unsifted (1 cup minus 2 Tbs.) Too much whole wheat flour may result in too dense of a product.Flour, All-Purpose (1 cup) Whole wheat flour (1/2 cup) & all-purpose flour (1/2 cup) Too much whole wheat flour may result in too dense of a product.Flour, Cake sifted (1 cup) All-purpose flour sifted (1 cup minus 2 Tbs.)Flour, Self-rising (1 cup)

All-purpose flour (1 cup minus 2 tsp.), baking powder (1-1/2 tsp.), & salt (1/2 tsp.)

Flour (2 Tbs.) Corn starch (1 Tbs.) For thickeningFlour (2 Tbs.) Arrowroot (4 tsp.) For thickeningFlour (2 Tbs.) Quick-cooking tapioca(2 Tbs.) For thickeningGarlic (1 clove) Garlic powder (1/8 tsp.)Garlic (1 clove) Instant minced garlic(1/8 tsp.)Garlic (1 clove) Garlic salt(1/4 tsp.) Reduce salt in recipe by 1/8 tsp.Half-and-half (1 ccup) Light cream (1/2 cup) & whole milk (1/2 cup)Half-and-half (1 ccup) Butter (1-1/2 Tbs.) & whole milk (enough to make 1 cup)Herbs, fresh (1 Tbs., minced) Ground dried herbs (1/2 tsp.)Herbs, fresh (1 Tbs., minced) Unground dried herbs (1 tsp.)Honey (1 cup) Granulated sugar (1-1/4 cup) & water (1/4 cup) Water can be replaced with any liquid in recipe. Do not reduce liquid used in recipe.Lemon Juice (1 tsp.) Vinegar (1/2 tsp.)Lemon Zest (1 tsp.) Lemon extract (1/2 tsp.)Marshmallows, mini (1 cup) Ten large marshmallowsMayonnaise (1 cup) Sour cream (1 cup) For use in salad dressings.Mayonnaise (1 cup) Yogurt (1 cup) For use in salad dressings.Mayonnaise (1 cup) Cottage cheese, pureed (1 cup) For use in salad dressings.Mustard, dry (1 tsp.) Prepared mustard (1&Tbs.) For when the mustard will be used in cooking.Onion, chopped (1 small or 1/4 cup) Instant minced onion (1 Tbs.) May need to be reconstituted before adding to dry foods. Usually can be added directly to wet or moist foods.Pasta, cooked, semolina (4 cups)

Pasta, uncooked semolina (8 oz.) or Pasta, uncooked egg (14 oz.)

This conversion is for spaghetti, angel hair, linquine, fettuccine, bow ties, rotini, penne, radiatore, mostaccioli, macaroni, shells, twists, spirals, wagon wheels, and vermicelli.

Pasta, cooked egg noodles(2-1/2 cups) Pasta, uncooked egg noodles (8 oz.)Pumpkin Pie Spice (1 tsp.)

Ground cinnamon (1/2 tsp.), ground ginger (1/4 tsp.), ground allspice (1/8 tsp.), & ground nutmeg (1/8&tsp.)

Rum (1 part) Rum extract (1 part) & water (3 parts)Sour cream (1 cup) Plain yogurt (1 cup)Sour cream (1 cup) Buttermilk(3/4 cup) & butter (1/3 cup)Sour cream (1 cup) Lemon juice (1 Tbs.) & evaporated whole milk (enough

to make 1 cup)Sugar, confectioner's (1 cup) Fine sugar (1 cup) & cornstarch (1 Tbs.) Fine sugar can be produced by running granulated suger in a food processor with a metal blade until powdery.Sugar, light brown (1 cup)

Dark brown sugar (1/2 cup) & granulated sugar (1/2 cup)

Sugar, granulated (1 cup) Light brown sugar, packed (1 cup)Sugar, granulated (1 cup) Confectioner's sugar (1-3/4 cups)Tomato juice (1 cup) Tomato sauce (1/2 cup) & water (1/2 cup)Tomato sauce (1 cup) Tomato paste (3/8 cup) & water (1/2 cup)Tomato soup (10-3/4 can) Tomato sauce (1 cup) & water (1/4 cup)Vinegar (1 tsp.) Lemon juice (2 tsp.)Wine, Red (1 cup) Grape or cranberry juice (1 cup)Wine, white (1 cup) Apple or white grape juice (1 cup)Yeast, compressed (3/5 oz.) Active dry yeast (1/4 oz.) From packageYeast, compressed (3/5 oz.) Loose active dry yeast (2-1/2 tsp.)Yogurt (1 cup) Buttermilk (1 cup)Yogurt (1 cup) Milk (1 cup) & lemon juice (1 Tbs.)

Measurement Conversion List

I've had some requests to sort out the measuring problems that some of you are having in understanding the difference between British and American measures and converting them, so I am posting a handy list here for future reference! Hope this helps!

Converting British weights and measures to AmericanThere are sometimes significant differences between the measures used for ingredients in British and American recipes. For example a British standard tablespoon holds 17.7ml while the American tablespoon has a 14.2 ml capacity. Similarly a British pint measures 20 fluid ounces while an American pint is just 16 fluid ounces. The standard American measuring cups sold here in the UK are one 4 ounce cup and smaller, Many American recipes use an 8 ounce (two cup) as a basis for measuring recipe ingredients. Bear in mind that the same cup measures differently for liquid and dry, depending on the weight of the ingredient, i.e. flour, breadcrumbs and oatmeal will be 4 oz, (110 g), but sugar, butter, dried fruit, chopped vegetables, syrup etc., will weigh differently. The listings below should enable recipes to be successfully made by American cooks. The only advice I would offer, having spent hours trawling websites and reading through books for factual information, hints and tips, is, to be consistent, never mix imperial, metric or cup measures in one recipe, If you use the same measuring system throughout, your dishes should work out correctly. If in doubt, weighing is still the most reliable and much preferred method to use, even by many American cooks. Purchasing a good set of balance scales with either metric or imperial weights, really will eliminate any guesswork and give good, consistent results every time.

Helpful measurement conversions.

SpoonsBritish = American1 teaspoon = 1 teaspoon1 tablespoon = 1 tablespoon2 tablespoons = 3 tablespoons3.5 tablespoons = 4 tablespoons4 tablespoons = 5 tablespoons

Solid measuresUsing the one-cup standard measure as sold here in the UK (NB: Please remember to alter the amount for your own recipe):-

British = American1lb (450g) butter or margarine = 2 cups (or four sticks).1lb (450g) flour = 4 cups.1lb 450 g, granulated or caster, (superfine), sugar = 2 cups.1lb 450 g, icing sugar (confectioners' sugar) = 3 cups.4 oz, 110 g, icing sugar, (confectioner's sugar), = half a cup plus a heaped tbsp.8 oz, 225 g, flour = 2 cups.4 oz,110 g, flour, = 1 cup.8 oz,225 g, breadcrumbs = 2 cups.4 oz,110 g, breadcrumbs. = 1 cup.8 oz,225 g, oatmeal = 2 cups.4 oz, 110 g, oatmeal = 1 cup.8 oz, 225 g, grated cheese = 2 cups.4 oz, 110 g, grated cheese = 1 cup.8 oz, 225 g, butter, margarine, or shortening = one cup (or two sticks).4 oz, 110 g, butter, margarine, or shortening = half a cup (or one stick).2 oz, 50 g, butter, margarine or shortening = a quarter of a cup (or half a stick).4 oz, 110 g, dried mixed fruit, (fruitcake mix) = 2-thirds of a cup.2 oz, 50 g, dried mixed fruit, (fruit cake mix) = one-third of a cup.8 oz, 225 g, brown sugar = 1 cup.4 oz, 110 g, brown sugar = half a cup3 oz, 75 g, plain, (semi-sweet) chocolate, broken into squares = 3-quarters of a cup.4 oz, 110 g, whole hazelnuts = 1 cup.2 oz, 50 g, flaked, (slivered) almonds = half a cup.4 oz, 110 g, ground almonds = 1 cup.

Useful teaspoon measures.1 oz, 25 g, is one heaped or heaping, tbsp of flour, oatmeal, cheese, breadcrumbs, or icing, confectioners grade, sugar.

1 oz, 25 g, is 1 rounded tbsp, of granulated or caster, superfine, sugar.

1 oz, 25 g, is 2 level tbsp of butter, margarine or shortening.

Liquid Measures

British = Americanhalf a tsp, 2.5 ml. = half a tsp,2.5 ml.1 tsp, 5 ml. = 1 tsp,5 ml.1 average tbsp,15 ml. = 1 average tbsp,15 ml.A quarter of a pint,150 ml. = Two thirds of a cup.120 ml, 4 fl.oz, = half a cup.Half a pint, 275 ml,8 fl.oz, = A generous 1 cup.Three-quarters of a pint, 425 ml. = Two cups1 pint, 570 ml. = Two and a half cups.One and a half pints, approx. 840 ml. = Three and three-quarter cups.1 and 3-quarter pints, 1 litre, = 4 and a half cups.2 pints = 5 cups.

Cup to Gram ConversionsMake quick conversions from cups to grams and ounces with our handy conversion chart.

Do the Math1 ounce = 28.34 grams1 pound = .453 kilograms1 g = .035 oz1 kg = 2.2 lb1 fluid oz = 29.57 millilitersMeasuring Spoons1 Tablespoon = .5 fluid oz or 14.79 ml3 tsp = 1 Tablespoon4 Tablespoons = 1/4 cup16 Tablespoons = 1 cupMore Quick Conversions1 c chocolate chips = 152 g1 c cocoa powder = 128 g1 c walnuts, chopped= 122 g1 c walnut/pecan halves= 99 g1 c shredded coconut= 71 g1 c solid shortening, e.g. Crisco® = 205 g1Tbsp baking powder= 12 g1 Tbsp salt = 18 g

How much does a cup of butter weigh? Well, let's see...

ButterIf you know a cup of butter weighs 8 ounces, you could do the math yourself:

1 ounce = 28.34 grams, so one cup of butter weighs 227 grams.1/4 cup of butter = 57 g1/3 cup of butter = 76 g1/2 cup of butter = 113 g

Dry GoodsAll-Purpose Flour and Confectioners' Sugar

Cups Grams Ounces 1/8 cup(2 Tablespoons) 16 g .563 oz

1/4 cup 32 g 1.13 oz 1/3 cup 43 g 1.5 oz 1/2 cup 64 g 2.25 oz 2/3 cup 85 g 3 oz 3/4 cup 96 g 3.38 oz

1 cup 128 g 4.5 oz

Bread Flour

Cups Grams Ounces1/4 cup 34 g 1.2 oz

1/3 cup 45 g 1.6 oz

1/2 cup 68 g 2.4 oz

1 cup 136 g 4.8 ozRolled Oats

Cups Grams Ounces 1/4 c 21 g .75 oz 1/3 c 28 g 1 oz 1/2 c 43 g 1.5 oz 1 c 85 g 3 oz

White Sugar (Granulated)

Cups Grams Ounces 2 Tbsp 25 g .89 oz 1/4 cup 50 g 1.78 oz 1/3 cup 67 g 2.37 oz 1/2 cup 100 g 3.55 oz 2/3 cup 134 g 4.73 oz 3/4 cup 150 g 5.3 oz 1 cup 201 g 7.1 ozPacked Brown Sugar

Cups Grams Ounces 1/4 c 55 g 1.9 oz 1/3 c 73 g 2.58 oz 1/2 c 110 g 3.88 oz 1 c 220 g 7.75 oz

Honey, Molasses & Syrup

Cups Grams Ounces 2 Tbsp 43 g 1.5 oz

1/4 c 85 g 3 oz 1/3 c 113 g 4 oz 1/2 c 170 g 6 oz 2/3 c 227 g 8 oz 3/4 c 255 g 9 oz 1 c 340 g 12 oz

Converting Cups to GramsUse these charts to convert measurements from US cups to grams for common baking ingredients.

All-purpose Flour and Confectioners' Sugar (Icing or powdered Sugar)Cups to Grams1/8 cup=15 grams1/4 cup=30 grams1/3 cup=40 grams3/8 cup=45 grams1/2 cup=60 grams5/8 cup=70 grams2/3 cup=75 grams3/4 cup=85 grams7/8 cup=100 grams1 cup=110 grams

Granulated, Superfine or Caster SugarCups to Grams1/8 cup=30 grams1/4 cup=55 grams1/3 cup=75 grams3/8 cup=85 grams1/2 cup=115 grams5/8 cup=140 grams2/3 cup=150 grams3/4 cup=170 grams7/8 cup=200 grams1 cup=225 grams

Butter or MargarineCups to Grams1/8 cup=30 grams1/4 cup=55 grams1/3 cup=75 grams3/8 cup=85 grams1/2 cup=115 grams5/8 cup=140 grams2/3 cup=150 grams3/4 cup=170 grams7/8 cup=200 grams1 cup=225 grams

Light, Golden or Dark Brown SugarCups to Grams1/8 cup=25 grams1/4 cup=50 grams1/3 cup=65 grams3/8 cup=75 grams1/2 cup=100 grams5/8 cup=125 grams2/3 cup=135 grams3/4 cup=150 grams7/8 cup=175 grams1 cup=200 grams

Unsweetened Cocoa PowderCups to Grams1/8 cup=15 grams1/4 cup=30 grams1/3 cup=40 grams3/8 cup=45 grams1/2 cup=60 grams5/8 cup=70 grams2/3 cup=75 grams3/4 cup=85 grams7/8 cup=100 grams1 cup=125 grams

Cake FlourCups to Grams1/8 cup=10 grams1/4 cup=20 grams

1/3 cup=25 grams3/8 cup=30 grams1/2 cup=50 grams5/8 cup=60 grams2/3 cup=65 grams3/4 cup=70 grams7/8 cup=85 grams1 cup=95 grams

Sliced AlmondsCups to Grams1/8 cup=10 grams1/4 cup=20 grams1/3 cup=25 grams3/8 cup=30 grams1/2 cup=40 grams5/8 cup=50 grams2/3 cup=55 grams3/4 cup=60 grams7/8 cup=70 grams1 cup=80 grams

Ground AlmondsCups to Grams1/8 cup=25 grams1/4 cup=50 grams1/3 cup=65 grams3/8 cup=75 grams1/2 cup=100 grams5/8 cup=125 grams2/3 cup=135 grams3/4 cup=150 grams7/8 cup=175 grams1 cup=200 grams

Flaked CoconutCups to Grams1/8 cup=10 grams1/4 cup=20 grams1/3 cup=25 grams3/8 cup=30 grams1/2 cup=40 grams5/8 cup=45 grams2/3 cup=50 grams3/4 cup=60 grams7/8 cup=65 grams1 cup=75 grams

Grated CoconutCups to Grams1/8 cup=10 grams1/4 cup=25 grams1/3 cup=35 grams3/8 cup=40 grams1/2 cup=50 grams5/8 cup=60 grams2/3 cup=65 grams3/4 cup=75 grams7/8 cup=85 grams1 cup=100 grams

Baking Ingredient ConversionsHow much does a cup of flour weigh? The answer depends upon the type of flour you're using. Unless you have a kitchen scale, you may need weight and volume conversions.

Proper ingredient measurements are especially important in baking where precision counts. An incorrect measurement can throw off a ratio and ruin a recipe.

Dry GoodsAll-Purpose Flour: 1 cup = 4.5 ozBread Flour: 1 cup = 4.8 ozCake Flour: 1 cup = 3.9 ozPastry Flour: 1 cup = 4.25 ozWhole Wheat Flour: 1 cup = 4.25Cornmeal, coarse: 1 cup = 4.85 ozCornmeal, fine: 1 cup = 6.3 ozOats, rolled: 1 cup = 3 ozWalnuts, chopped: 1 cup = 4.3 ozWalnut/pecan halves: 1 cup = 3.5 ozCoconut, dry shredded: 1 cup = 2.5 ozChocolate Chips: 1 cup = 5.35 oz

Cup to Gram ConversionsAll About Flour

Eggs and DairyEgg: one large egg = 1.7 ozEgg Yolk: one egg yolk = .7 ozButter: 1 cup = 8 ozMilk: 1 cup = 8 oz.Heavy Cream: 1 cup = 8.4 ozCream Cheese: 1 cup = 8.2 ozSour Cream/Yogurt: 1 cup = 8.6 oz

Sugars, Syrups and OilsGranulated Sugar: 1 cup = 7.1 ozBrown Sugar, packed: 1 cup = 7.75 ozPowdered Sugar, sifted: 1 cup = 3.6 ozPowdered Sugar, unsifted: 1 cup = 4.4Corn Syrup: 1 cup = 11.5 ozHoney: 1 cup = 12 ozMolasses: 1 cup = 11.6 ozVegetable Oil: 1 cup = 7.7 ozSolid Shortening: 1 cup =7.25 oz

Common Ingredient Substitutions

Out of baking powder? Make your own with our substitutions guide.

Ingredient Amount Substitution

Allspice 1 teaspoon1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves

Arrowroot starch 1 teaspoon 1 tablespoon flour, OR 1 teaspoon cornstarch

Baking mix 1 cup 1 cup pancake mix OR 1 cup Easy Biscuit Mixture

Baking powder 1 teaspoon

1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)

Beer 1 cup 1 cup nonalcoholic beer OR 1 cup chicken broth

Brandy 1/4 cup1 teaspoon imitation brandy extract plus enough water to make 1/4 cup

Bread crumbs 1 cup 1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats

Broth: beef or chicken 1 cup

1 bouillon cube plus 1 cup boiling water OR1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth

Brown sugar 1 cup, packed

1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cupOR 1 cup white sugar OR 1 1/4 cups confectioners' sugar

Butter (salted) 1 cup

1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt

Butter (unsalted) 1 cup 1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard

Buttermilk 1 cup1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup

Cheddar cheese 1 cup shredded

1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese

Chervil1 tablespoon chopped fresh

1 tablespoon chopped fresh parsley

Chicken base 1 tablespoon1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup

Chocolate(semisweet) 1 ounce

1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening

Chocolate (unsweetened) 1 ounce

3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil

Cocoa 1/4 cup 1 (1-ounce) square unsweetened chocolate

Condensed cream of mushroom soup

1 (10.75-ounce) can

1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup

Corn syrup 1 cup1 1/4 cup white sugar plus 1/3 cup waterOR 1 cup honey OR 1 cup light treacle syrup

Cottage cheese 1 cup 1 cup farmer's cheese OR 1 cup ricotta cheese

Cracker crumbs 1 cup 1 cup bread crumbs OR 1 cup matzo mealOR 1 cup ground oats

Cream (half and half) 1 cup 7/8 cup milk plus 1 tablespoon butter

Cream (heavy) 1 cup 1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter

Cream (light) 1 cup 1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter

Cream (whipped) 1 cup 1 cup frozen whipped topping,

thawed

Cream cheese 1 cup1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth

Cream of tartar 1 teaspoon 2 teaspoons lemon juice or vinegar

Crème fraiche 1 cup

Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature

Egg1 whole (3 tablespoons or 1.7 oz)

2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water

Evaporated milk 1 cup 1 cup light cream

Farmer's cheese 8 ounces8 ounces dry cottage cheese OR 8 ounces creamed cottage cheese, drained

Fats for baking 1 cup 1 cup applesauce OR 1 cup fruit puree

Flour--Bread 1 cup

1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)

Flour--Cake 1 cup 1 cup all-purpose flour minus 2 tablespoons

Flour--Self-Rising 1 cup7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt

Garlic 1 clove

1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe

Gelatin1 tablespoon, granulated

2 teaspoons agar agar

Ginger--dry 1 teaspoon 2 teaspoons chopped fresh ginger

Ginger--fresh 1 teaspoon, minced 1/2 teaspoon ground dried ginger

Green onion 1/2 cup , chopped

1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped shallots

Hazelnuts 1 cup whole 1 cup macadamia nuts OR 1 cup almonds

Herbs--fresh1 tablespoon chopped fresh

1 teaspoon (chopped or whole leaf) dried herbs

Herring 8 ounces 8 ounces of sardines

Honey 1 cup1 1/4 cup white sugar plus 1/3 cup waterOR 1 cup corn syrup OR 1 cup light treacle syrup

Hot pepper sauce 1 teaspoon 3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar

Ketchup 1 cup1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar

Lard 1 cup 1 cup shortening OR 7/8 cup vegetable oilOR 1 cup butter

Lemon grass 2 fresh stalks 1 tablespoon lemon zest

Lemon juice 1 teaspoon1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice

Lemon zest 1 teaspoon 1/2 teaspoon lemon extract OR 2 tablespoons lemon juice

Lime juice 1 teaspoon1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice

Lime zest 1 teaspoon 1 teaspoon lemon zest

Macadamia nuts 1 cup 1 cup almonds OR 1 cup hazelnuts

Mace 1 teaspoon 1 teaspoon nutmeg

Margarine 1 cup

1 cup shortening plus 1/2 teaspoon salt OR1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt

Mayonnaise 1 cup 1 cup sour cream OR 1 cup plain yogurt

Milk--whole 1 cup

1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water

Mint--fresh 1/4 cup chopped 1 tablespoon dried mint leaves

Molasses 1 cup Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar

Mustard--prepared 1 tablespoon

Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar

Onion 1 cup, chopped

1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeksOR 1/4 cup dried minced onion OR 1/4 cup onion powder

Orange juice 1 tablespoon 1 tablespoon other citrus juice

Orange zest 1 tablespoon 1/2 teaspoon orange extract OR 1 teaspoon lemon juice

Parmesan cheese 1/2 cup, grated

1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese

Parsley1 tablespoon chopped fresh

1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley

Pepperoni 1 ounce 1 ounce salami

Raisin 1 cup1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes

Rice--white 1 cup, cooked

1 cup cooked barley OR 1 cup cooked bulgur OR 1 cup cooked brown or wild rice

Ricotta 1 cup 1 cup dry cottage cheese OR 1 cup silken tofu

Rum 1 tablespoon1/2 teaspoon rum extract, plus enough water to make 1 tablespoon

Saffron 1/4 teaspoon 1/4 teaspoon turmericSalami 1 ounce 1 ounce pepperoni

Semisweet chocolate chips 1 cup

1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit

Shallots, chopped 1/2 cup1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion

Shortening 1 cup1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe

Sour cream 1 cup

1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter

Sour milk 1 cup

1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken

Soy sauce 1/2 cup4 tablespoons Worcestershire sauce mixed with 1 tablespoon water

Stock--beef or chicken 1 cup 1 cube beef or chicken bouillon dissolved in 1 cup water

Sweetened condensed milk

1 (14-ounce) can

3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes

Vegetable oil--for baking 1 cup 1 cup applesauce OR 1 cup fruit

pureeVegetable oil--for frying 1 cup 1 cup lard OR 1 cup vegetable

shortening

Vinegar 1 teaspoon 1 teaspoon lemon or lime juice OR 2 teaspoons white wine

White sugar 1 cup1 cup brown sugar OR 1 1/4 cups confectioners' sugar OR 3/4 cup honey OR3/4 cup corn syrup

Wine 1 cup

1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water

Yeast-active dry1 (.25-ounce) package

1 cake compressed yeast OR 2 1/2 teaspoons active dry yeast OR 2 1/2 teaspoonsrapid rise yeast

Yogurt 1 cup 1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk

Conversions: U.S. Standard to MetricAbbreviation Key

tsp = teaspoon tbsp = tablespoon

ml = milliliter

US Standard to Metric Conversions

U.S. Standard Metric

1 cup 200 ml and 2-15 ml spoons1 1/4 cup 300 ml

1 1/3 cup 300 ml and 1-15 ml spoon

1 1/2 cup 350 ml



2 cups 475 ml2 1/4 cups 500 ml and 2-15 ml spoons

2 1/3 cups 550 ml

2 1/2 cups 600 ml

2 2/3 cups 600 ml and 2-15 ml spoons

2 3/4 cups 650 ml

3 cups 700 ml and 1-15 ml spoon3 1/4 cups 775 ml

3 1/3 cups 800 ml


3 2/3 cups 850 ml and 1-15 ml spoon

3 3/4 875 ml

cups4 cups 950 ml4 1/4 cups 1000 ml



4 2/3 cups 1100 ml

4 3/4 cups 1125 ml

5 cups

1175 ml and 1-15 ml spoonQuick Conversions

U.S. Standard Metric

1 cup 200 ml and 2-15 ml spoons

1 1/4 cup 300 ml


1 1/2 cup 350 ml



2 cups 475 ml


2 1/3 cups 550 ml

2 1/2 cups 600 ml


2 3/4 cups 650 ml

3 cups 700 ml and 1-15 ml spoon

3 1/4 cups 775 ml

3 1/3 cups 800 ml



3 3/4 cups 875 ml

4 cups 950 ml

4 1/4 cups 1000 ml



4 2/3 cups 1100 ml

4 3/4 cups 1125 ml

5 cups 1175 ml and 1-15 ml spoon

Conversions: US Standard to UKAbbreviation Key:

tsp = teaspoon tbsp = tablespoon

dsp = dessertspoon US Standard to UK Measurement Conversions

U.S. Standard U.K.

1 cup 3/4 cup and 2 dsp

3/4 cup 1/2 cup plus 2 tbsp

2/3 cup 1/2 cup plus 1 tbsp

1/2 cup 1/3 cup plus 2 dsp

1/3 cup 1/4 cup plus 1 tsp

1/4 cup 1/4 cup minus 1 dsp

1 tbsp 2 1/2 tsp

1 tsp 3/4 tsp (slightly rounded)

3/4 tsp 1/2 tsp (rounded)

1/2 tsp 1/2 tsp (scant)

1/4 tsp

1/4 tsp (scant)

Quick ConversionsU.S. Standard U.K.

1 cup 3/4 cup and 2 dsp

1 1/4 cup 1 cup and 1 dsp

1 1/3 cup 1 cup and 2 tbsp

1 1/2 cup 1 1/4 cups

1 2/3 cup 1 1/4 cups and 2 tbsp

1 3/4 cup 1 1/3 cups and 2 tbsp

2 cups 1 2/3 cups

2 1/4 cups 1 3/4 cups and 2 tbsp


2 1/2 cups 2 cups and 2 dsp

2 2/3 cups 2 1/4 cups

2 3/4 cups 2 1/4 cups and 1 dsp

3 cups 2 1/2 cups


3 1/3 cups 2 3/4 cups


3 2/3 cups 3 cups and 1 tbsp

3 3/4 cups 3 cups and 2 tbsp

4 cups 3 1/3 cups



4 1/2 cups 3 3/4 cups



5 cups 4 cups and 3 tbsp

Commonly Used Measurements & Equivalents

How many tablespoons are in a cup? Now you know.

1/2 teaspoon = 30 drops

1 teaspoon = 1/3 tablespoon or 60 drops

3 teaspoons = 1 tablespoon or 1/2 fluid ounce

1/2 tablespoon = 1 1/2 teaspoons

1 tablespoon = 3 teaspoons or 1/2 fluid ounce

2 tablespoons = 1/8 cup or 1 fluid ounce

3 tablespoons = 1 1/2 fluid ounce or 1 jigger

4 tablespoons = 1/4 cup or 2 fluid ounces

5 1/3 tablespoons = 1/3 cup or 5 tablespoons + 1 teaspoon


10 2/3 tablespoons = 2/3 cup or 10 tablespoons + 2 teaspoons


16 tablespoons = 1 cup or 8 fluid ounces or 1/2 pint

1/8 cup = 2 tablespoons or 1 fluid ounce

1/4 cup = 4 tablespoons or 2 fluid ounces

1/3 cup = 5 tablespoons + 1 teaspoon

3/8 cup = 1/4 cup + 2 tablespoons


2/3 cup = 10 tablespoons + 2 teaspoons




1 cup = 16 tablespoons or 1/2 pint or 8 fluid ounces

2 cups = 1 pint or 16 fluid ounces

1 pint = 2 cups or 16 fluid ounces

1 quart = 2 pints or 4 cups or 32 fluid ounces

1 gallon = 4 quarts or 8 pints or 16 cups or 128 fluid ounces

Cup to Gram ConversionsDo the Math

1 ounce = 28.34 grams

1 pound = .453 kilograms

1 g = .035 oz

1 kg = 2.2 lb

1 fluid oz = 29.57 milliliters

Measuring Spoons

1 Tablespoon = .5 fluid oz or 14.79 ml

3 tsp = 1 Tablespoon

4 Tablespoons = 1/4 cup

16 Tablespoons = 1 cup

More Quick Conversions

1 c chocolate chips = 152 g

1 c cocoa powder = 128 g

1 c walnuts, chopped= 122 g

1 c walnut/pecan halves= 99 g

1 c shredded coconut= 71 g

1 c solid shortening, e.g. Crisco® = 205 g

1Tbsp baking powder= 12 g

1 Tbsp salt = 18 g

How much does a cup of butter weigh? Well, let's see...

ButterIf you know a cup of butter weighs 8 ounces, you could do the math yourself:

1 ounce = 28.34 grams, so one cup of butter weighs 227 grams.1/4 cup of butter = 57 g1/3 cup of butter = 76 g1/2 cup of butter = 113 g

Dry GoodsAll-Purpose Flour and Confectioners' Sugar

Cups Grams Ounces 1/8 cup(2 Tablespoons) 16 g .563 oz

1/4 cup 32 g 1.13 oz 1/3 cup 43 g 1.5 oz 1/2 cup 64 g 2.25 oz 2/3 cup 85 g 3 oz 3/4 cup 96 g 3.38 oz 1 cup 128 g 4.5 ozBread Flour

Cups Grams Ounces

1/4 cup 34 g 1.2 oz

1/3 cup 45 g 1.6 oz1/2 cup 68 g 2.4 oz1 cup 136 g 4.8 ozRolled Oats

Cups Grams Ounces 1/4 c 21 g .75 oz 1/3 c 28 g 1 oz 1/2 c 43 g 1.5 oz 1 c 85 g 3 oz

White Sugar (Granulated)

Cups Grams Ounces 2 Tbsp 25 g .89 oz 1/4 cup 50 g 1.78 oz 1/3 cup 67 g 2.37 oz 1/2 cup 100 g 3.55 oz 2/3 cup 134 g 4.73 oz 3/4 cup 150 g 5.3 oz 1 cup 201 g 7.1 ozPacked Brown Sugar

Cups Grams Ounces 1/4 c 55 g 1.9 oz 1/3 c 73 g 2.58 oz 1/2 c 110 g 3.88 oz 1 c 220 g 7.75 oz

Honey, Molasses & Syrup

Cups Grams Ounces

2 Tbsp 43 g 1.5 oz 1/4 c 85 g 3 oz 1/3 c 113 g 4 oz 1/2 c 170 g 6 oz 2/3 c 227 g 8 oz 3/4 c 255 g 9 oz 1 c 340 g 12 oz

Temperature Conversions

How hot is a "moderate" oven? About 350 degrees F.Temperature Conversions

Fahrenheit

Celsius32 F 0 C

100 F 40 C

125 F 50 C

140 F 60 C

150 F 65 C

160 F 70 C

175 F 80 C

180 F 82 C

200 F 95 C

212 F 100 C

225 F 110 C

240 F 115 C

250 F 120 C

275 F 135 C

300 F 150 C

320 F 160 C

325 F 165 C

350 F 175 C

375 F 190 C

400 F 205 C

425 F 220 C

450 F 230 C

475 F 245 C

500 F 260 C

Commonly Used Measurements & EquivalentsHow many tablespoons are in a cup? Now you know.

1/2 teaspoon = 30 drops

1 teaspoon = 1/3 tablespoon or 60 drops

3 teaspoons = 1 tablespoon or 1/2 fluid ounce

1/2 tablespoon = 1 1/2 teaspoons

1 tablespoon = 3 teaspoons or 1/2 fluid ounce

2 tablespoons = 1/8 cup or 1 fluid ounce

3 tablespoons = 1 1/2 fluid ounce or 1 jigger


5 1/3 tablespoons

= 1/3 cup or 5 tablespoons + 1 teaspoon


10 2/3 tablespoons

= 2/3 cup or 10 tablespoons + 2 teaspoons


16 tablespoons = 1 cup or 8 fluid ounces or 1/2 pint

1/8 cup = 2 tablespoons or 1 fluid ounce


1/3 cup = 5 tablespoons + 1 teaspoon



2/3 cup = 10 tablespoons + 2 teaspoons




1 cup = 16 tablespoons or 1/2 pint or 8 fluid ounces

2 cups = 1 pint or 16 fluid ounces

1 pint = 2 cups or 16 fluid ounces

1 quart = 2 pints or 4 cups or 32 fluid ounces

1 gallon = 4 quarts or 8 pints or 16 cups or 128 fluid ounces

Volumes

US Units Canadian Metric

Australian Metric

1/4 tsp 1 mL 1 mL

1/2 tsp 2 mL 2 mL

1 tsp 5 mL 5 mL

1 tbsp 15 mL 20 mL

1/4 cup 50 mL 60 mL

1/3 cup 75 mL 80 mL

1/2 cup 125 mL 125 mL

2/3 cup 150 mL 170 mL

3/4 cup 175 mL 190 mL

1 cup 250 mL 250 mL

1 quart 1 liter 1 liter

1 1/2 quarts

1.5 liters 1.5 liters

2 quarts 2 liters 2 liters

2 1/2 quarts

2.5 liters 2.5 liters



WeightsUS Units Canadian

MetricAustralian Metric

1 ounce 30 grams 30 grams

2 ounces 55 grams 60 grams

3 ounces 85 grams 90 grams

4 ounces (1/4 pound)

115 grams 125 grams

8 ounces (1/2 pound)

225 grams 225 grams

16 ounces (1 455 grams 500 grams

pound)

1 pound 455 grams 1/2 kilogram

Cup Conversions

1 cup

bean sprouts = 90 grams 3 oz

1 cup

long grain rice =200 grams

6 1/2 oz

1 cup

desiccated coconut

= 90 grams 3 oz

1 cup

chopped peanuts =160 grams

5 1/4 oz

1 cup

rice flour =175 grams

5 3/4 oz

1 cup

castor sugar =250 grams

8 oz

1 cup

all purpose flour =125 grams

4 oz

1 cup

self-raising flour =125 grams

4 oz

Equivalency (Cup/Tbsp/Tsp)

Cup Tablespoon Teaspoon

1 16 48

3/4 12

2/3 10 tbsp + 2 tsp

1/2 8

3/8 6

1/3 5

1/4 4

1/8 2

1/6 2 tbsp + 2 tsp

1/16 1 tbsp 3 tsp

1 UK tbsp 3 tsp

1 Australian tbsp

4 tsp

Equivalent Measures and Weights

pinch, dase

= less than 1/8 tsp

3 tsps = 1 tbsp

2 tbsps = 1 oz. liquid or fat

4 tbsps = 1/4 cup

16 tbsps = 1 cup or 8 oz.

1/2 cup = 1 gill

4 gills = 1 pint

1 cup =8 oz. or 1/2 lb. liquid or fat

16 oz. = 1 lb.

2 cups = 1 pt.

1 pint = 1 lb. liquid or fat

4 cups = 1 quart or 32 oz.

2 pints = 1 quart

4 quarts = 1 gallon

8 quarts = 1 peck

4 pecks = 1 bushel

1 pony = 1/3 oz.

1 jigger = 1 1/2 oz.

1 shell = 1 1/2 oz.

Equivalents of 1 cup sugar

3/4 to 1 cup honey

1 cup brown sugar

1 cup maple sugar

1 cup maple syrup

1 1/2 cups sorghum or molasses

1 1/2 cups cane syrup

2 cups corn syrup

Sweet'N Low Sweetener Substitution Chart

Packets (Sachets) Bulk Liquid

1/4 cup granulated sugar

6 packets 2 teaspoon1 1/2 teaspoons


8 packets2 1/2 teaspoons

2 teaspoons


12 packets 4 teaspoons 1 tablespoon

1 cup granulated sugar

24 packets 8 teaspoons 2 tablespoons

Oven Temperature

C F Gas Mark

Very slow 120 250 1/2

Slow 150 300 2

Warm 170 325 3

Moderate 180 350 4

Moderate hot

190 375 5

Moderate hot

200 400 6

Hot 220 425 7

Very hot 230 450 8

Oven Temperature

Farenheit (F)

Celcius (C)

175 80

200 95

225 110

250 120

275 140

300 150

325 160

350 175

375 190

400 205

425 220

450 230

475 240

500 260

Temperatures

Fahrenheit

Celcius

Gas Mark

Cicotherm Oven

32 0

212 100

250 120 1/2 120

275 140 1 130

300 150 2 140

325 160 3 150

350 180 4 160

375 190 5 160-165

400 200 6 170

425 220 7 180

450 230 8 190

475 240 9 200

500 260

Recommended Temperatures

Simmering water 180 F

Boiling water 212 F

Jellying stage218 F - 222

F

Very slow oven250 F - 275

F

Slow oven300 F - 325

F

Moderate oven350 F - 375

F

Hot oven400 F - 425

F

Very hot oven450 F - 475

F

Extremely hot oven

500 F - 525 F

Boiled icings238 F - 240

F

Deep Fat Frying

Doughnuts

370 F - 380 F

Fritters370 F - 380

F

BreadsBaking powder

biscuits450 F - 475

F12-15

minutes

Cakes

Angelfood cake

325 F60-75 minutes

Cupcakes350 F - 375 F

20-30 minutes

Layer cake 375 F25-35 minutes

Loaf cake 350 F45-60 minutes

Sponge cake 325 F40-60 minutes

Pastry and Pies

Pie shell 450 F 12-15 minutes

Prebaked shell with filling

350 F 25-30 minutes

One crust pie (custard type)

400 F 25-30 minutes

One crust pie (custard type)

450 F and reset to 325 F

10 minutes at 450 F and 25-30 minutes at 325 F

Two-crust pie (fruit pies) 425 F 45-50 minutes

Two-crust pie (fruit pies)450 F and reset to 350 F

15 minutes at 450 F and 35-45 minutes at 350 F

Quick Guide to Pan Sizes

Square pans 8-inch and 9-inchRound layer pans 8-inch and 9-inch

Oblong pan 13x9x2-inchLoaf pan 10x5x3-inchTube pan 9-inch and 10-inch

Pie pans 7-inch, 8-inch, and 9-inch

Jelly roll pan 15 1/2x10 1/2x 1/2-inch

8-inch cake pan 20 x 4-centimeter cake pan

9-inch cake pan 23 x 3.5-centimeter cake pan

11 x 7-inch baking pan

28 x 18-centimeter baking pan

13 x 9-inch baking pan

32.5 x 23-centimeter baking pan

9 x 5-inch loaf pan 23 x 13-centimeter loaf pan2-quart casserole 2-liter casserole

Baking Pan Sizes

Utensil Size in Inches or Quarts

Metric Volume

Size in Centimeters

Baking or Cake Pan (Square/Rectangular) 8x8x2 2 L 20x20x5

Baking or Cake Pan (Square/Rectangular) 9x9x2 2.5 L 22x22x5

Baking or Cake Pan (Square/Rectangular) 12x8x2 3 L 30x20x5

Baking or Cake Pan (Square/Rectangular) 13x9x2 3.5 L 33x23x5

Loaf Pan 8x4x3 1.5 L 20x10x7Loaf Pan 9x5x3 2 L 23x13x7Round Layer Cake Pan 8x1 1/2 1.2 L 20x4Round Layer Cake Pan 9x1 1/2 1.5 L 23x4Pie Plate 8x 1 1/4 750 mL 20x3Pie Plate 9x1 1/4 1 L 23x3Baking Dish/Casserole 1 quart 1 LBaking Dish/Casserole 1 1/2 quart 1.5 LBaking Dish/Casserole 2 quart 2 L

Pans

Conventional (Inches)

Metric (Centimetres)

8x8 inch 20x20 cm9x9 inch 22x22 cm9x13 inch 22x33 cm10x15 inch 25x38 cm

11x17 inch 28x43 cm8x2 inch round 20x5 cm9x2 inch round 22x5 cm10 x 4 1/2 inch tube 25x11 cm

8x4x3 inch loaf 20x10x7.5 cm9x5x3 inch loaf 22x12.5x7.5 cm

Casseroles (Canada & Britain)Standard Size Casserole

Exact Metric Measure

1 qt. (5 cups) 1.13 L1 1/2 qts. (7 1/2 cups) 1.69 L2 qts. (10 cups) 2.25 L2 1/2 qts. (12 1/2 cups) 2.81 L3 qts. (15 cups) 3.38 L4 qts. (20 cups) 4.5 L5 qts. (25 cups) 5.63L

Casseroles (United States)Standard Size Casseroles

Exact Metric Measure

1 qt. (4 cups) 900 mL1 1/2 qts. (6 cups) 1.35 L2 qts. (8 cups) 1.8 L2 1/2 qts. (10 cups) 2.25 L3 qts. (12 cups) 2.7 L4 qts. (16 cups) 3.6 L5 qts. (20 cups) 4.5 L

Measurements

Inches Centimeters

1 2.52 5.03 7.54 10.05 12.56 15.07 17.58 20.59 23.010 25.511 28.012 30.513 33.0

US Measures & Imperial Measures

US Liquid Measures

Imperial Liquid Measures

1 fluid ounce 1.0408 Imperial fluid ounce

1 pint (16 fl oz) 0.8327 Imperial pint20 fluid ounces 1 Imperial pint10 fluid ounces 1 Imperial cup1 gallon 0.8327 Imperial gal

General Glass & Mug Sizes

Small glass 4 to 8 oz 125 to 250 mL

Medium glass

8 to 12 oz

250 to 375 mL

Large glass 12 to 16 oz

375 to 500 mL

Small mug 6 to 8 oz 175 to 250 mL

Large mug 8 to 12 oz

250 to 375 mL

Measurements For Flavoring Buttercream

Based on 1 cup (250 ml) icing Imperial MetricNougat / Hazelnut paste(melt over low heat) 2 tbsps 30

gramsMocha(1/2 tsp instant coffee granules dissolved in 1/2 tsp water)

1/2 tsp -

Semi-Sweet chocolate - melted 2 tbsps 30 grams

Vanilla Flavour 8 drops -

Lorran Oils (all flavours) 10-12 drops -

Lemon Flavour (mix 6 drops Lemon Oil + 2 tbsp. Lemon Butter) 2 tbsps 25

gramsCocoa & Oil(mix to paste 3tbsp cocoa powder+2 tbsp veg.oil) 2 tbsps 25

grams

Cooking Time Table - Broiled Meats and Fish

Bacon 3-5 minutes

Chicken 20-25 minutes

Fish 15-20 minutes

Fish, slices 10-15 minutes

Fish, very small 5-10 minutes

Lamb chops 6-8 minutesQuail (or squabs) 8-10 minutes

Steak, thick 10-15 minutes

Steak, thin 5-7 minutesVeal chops 6-10 minutes

Cooking Time Table - Boiled Meats and Fish

Beef, cornet 3-4 hoursChicken 3 lb 1-1 1/4 hoursFish, bluefish, cod, or bass, 4 to 5 lb

20-30 minutes

Fish, slices, 2 to 3 lb

20-25 minutes

Fish, small 10-15

minutesFowl, 4 to 5 lb 2-3 hoursHam, 12 to 14 lb 4-5 hoursMutton, leg of 2-3 hoursTongue 3-4 hours

Cooking Time Table - Roasted Meats and Fish

Beef, rib or loin, 5 lb, rare 1 hour and 5 minutes

Beef, rib or loin, 5 lb, well done

1 hour and 20 minutes

Beef, rib or loin, 10 lb, rare 1 hour and 30 minutes

Beef, rib or loin, 10 lb, well done 2 hours

Beef, rump, 10 lb, rare 1 hour 30 minutesBeef, rump, 10 lb, well done 2 hoursChicken, 4-5 lb 1 1/2 to 2 hoursDuck, 5-6 lb 1 1/4 to 1 1/2 hoursFish, 3-5 lb 45-60 minutesFish, small 20-30 minutesGoose , 10 lb 2 to 2 1/2 hoursLamb, leg of 1 1/4 to 1 3/4 hoursMutton, saddle 1 1/4 to 1 1/2 hoursPork, rib, 5 lb 2 to 2 1/2 hoursTurkey, 10 lb 2 1/2 to 3 hours

Cooking Time Table - Boiled Vegetables

Asparagus 20-30 minutes

Beans, lima or shell

40-60 minutes

Beans, string 30-45 minutes

Beets, old 4-6 hours

Beets, young 45-60 minutes

Brussels sprouts 15-25 minutes

Cabbage 35-60minutes

Carrots 3/4-2 hours

Cauliflower 20-30 minutes

Green corn 8-12 minutes

Macaroni 30-40 minutes

Onions 45-60 minutes

Peas 25-60 minutes

Potatoes 30-45 minutes

Rice 20-30 minutes

Spinach 20-30 minutes

Turnips 1/2-1 1/2 hours

Vegetable oysters 3/4-1 1/2 hours

Cooking Time Table - Baked Foods

Beans 6-8 hoursBiscuits, baking powder 15-25 minutes

Biscuits, yeast 10-25 minutes

Bread, ginger 20-30 minutesBread, loaf 40-60 minutesCake, corn 20-30 minutesCake, fruit 1 1/4-2 hoursCake, layer 15-20 minutesCake, loaf 40-60 minutes

Cake, pound 1 1/4-1 1/2 hours

Cake, sponge 45-60 minutesCookies 6-10 minutesCustard 20-45 minutesMuffins, baking powder 15-25 minutes

Pastry 30-45 minutesPotatoes 45-60 minutesPudding, Indian 2-3 hoursPudding, rice (poorman's) 2-3 hours

Food Weights and Measures

Ingredient Weights Approx. MeasuresAlmonds (shelled, chopped) 1 oz. 1/4 cup

Allspice (ground) 1 oz. 5 tbspsAllspice (whole) 1 oz. 6 tbspsApple (juice) 8 oz. 1 cupApples (dried) 1 lb. 5 cupsApricots (dry) 1 lb. 3 cupsApricots (soaked and cooked) 1 lb. 4 cups and juice

Baking powder 1 oz. 3 tbspsBananas (mashed) 1 lb. 2 cups

Bread 1 lb. 12 slices of 1/2 inch thick

Bread crumbs (dried, sifted) 4 oz. 1 cup

Butter 1 lb. 2 cupsButter 1 oz. 2 tbsps

Butter size of an egg 1/4 cup

Cashew nuts 1 lb. 4 cupsCheese (cream) 1 lb. 2 cupsCheese (cream, Philadelphia) 6 oz. 1 pkg.

Cheese (cubed) 1 lb. 2 2/3 cupsCherries (candied) 1 lb. 3 cupsChestnuts (in shell) 1 lb. 2 cups-meatsChocolate (grated) 1 oz. 4 tbspsChocolate (melted) 1 lb. 2 cupsCider 8 oz. 1 cupCinnamon (ground) 1 oz. 4 tbspsCinnamon (stick) 3/4 oz. 4 (5-inch) sizeCloves (ground) 1 oz. 4 tbspsCloves (whole) 1 oz. 6 tbspsCococa (ground) 1 oz. 4 tbspsCoconut (shredded) 1 lb. 6 cupsCoffee (ground fine) 1 lb. 5 cupsCornmeal 1 lb. 3 cupsCornstarch 1 oz. 3 tbspsCracker crumbs 2 1/2 oz. 1 cupCrackers (graham, crushed) 1 cup 12 crackers

Cranberries 1 lb. 4 cupsCranberry sauce (strained) 1 lb. 2 cups

Cream of Tartar 1 oz. 3 tbspsCurrants (dried) 1 lb. 3 cups

Currants (dried) 10 oz. 1 pkg.

Dates (pitted) 1 lb. 3 cups

Eggs (1 unbeaten) 1 1/2 oz. 3 tbsps

Eggs (whole) 1 cup 4-6 mediumEggs (whites) - 1 cup 8 oz. 8-10Eggs (yolks) - 1 cup 8 oz. 12-16Figs (dried, cut-up) 1 lb. 2 3/4 cupsFilberts (shelled) 1 lb. 3 1/2 cupsFlour (bread, sifted) 1 lb. 4 cups

Flour (graham, sifted) 1 lb. 3 1/2 to 3 3/4 cups

Flour (rye, sifted) 1 lb. 5 1/2 cupsFlour (whole wheat) 1 lb. 3 3/4 cupsFlour (bread) 1 oz. 3-4 tbspsFlour (pastry, sifted) 4 oz. 1 cupFlour (rice) 1 lb. 2 cupsFlour (cake, sifted) 1 lb. 4 1/2 cupsGelatin (granulated) 1 lb. 4 cupsGelatin (prepared) 1 oz. 2 1/2 cupsGinger (ground) 1 lb. 6 tbspsGrapes (cut and seeded) 8 oz. 2-3 cupsGrapefruit juice 11 oz. 1 cupHoney 1 lb. 1 cupLard 8 oz. 1 cupLemons 1 lb. 3-5 lemonsLemon juice 1 cup 4-5 lemonsLemon rind 1 lemon 2 tspsMilk (condensed, sweetened) 11 oz. 1 cup

Milk (evaporated) 1 lb. 2 cupsMolasses 12 oz. 1 cupMixed spices 1 lb 4 2/3 cupsNutmeg (ground) 1 oz. 4 2/3 tbsps

Oats (rolled, quick-cook) 2 3/4 oz. 1 cup

Oatmeal (quick-cook) 1 lb. 3 cupsOils 1 lb. 2 cupsOrange (rind, grated) 1/2 oz. 2 tbspsPeaches (dried) 1 lb. 3 cupsPeaches (fresh, sliced) 1 lb. 2 - 2 1/2 cupsPeanuts (shelled, jumbo) 1 lb. 3 cupsPeanut butter 1 lb. 1 2/3 cups

Pecans (shelled) 1 lb. 4 cupsPineapple (canned, tidbits) 1 lb. 2 cupsPineapple (canned, sliced, diced) 3 slices 1 cup

Pineapple (candied) 1 lb. 7 ringsPineapple (juice) 8 oz. 1 cupPrunes (cooked, pitted) 1 lb. 3 cupsRaisins (seedless) 1 lb. 3 cupsRaisins (seeded) 1 lb. 2 cups

Raisins (seedless) 5 1/3 oz. 1 cup

Rhubarb (edible part cooked) 1 lb. 2 1/4 cups

Rye Meal 2 1/3 oz. 1 cup

Salt 1 oz. 1 3/4 tbsps

Soda 1 oz. 2 1/2 tbsps

Strawberries (whole) 1 qt. 3 1/2 cupsSugar (brown, loosely packed) 1 lb. 3 cups

Sugar (brown, firmly packed) 1 lb. 2 1/4 cups

Sugar, confectioners' sifted 1 lb. 3 1/2 cups

Sugar, confectioners' 4 1/2 oz. 1 cup

Sugar, granulated 1 lb.2

cups

Sugar, powdered 6 1/2 oz. 1 cup

Tapioca (minute) 1 lb. 2 1/2 cupsTapioca (pear) 5 oz. 1 cupTea (dry) 2 oz. 1 cupVanilla 1 oz. 2 tbspsVinegar 8 oz. 1 cupWalnuts (English, shelled) 4 oz. 1 cupWater 8 oz. 1 cupYeast 1/2 oz. 1 cake

Metric - US/Imperial Conversion ChartsIf you need to convert from Imperial or US Standard units to Metric, or the other way around, one of the tables below should help. Or you can use our Unit Converter

Example 1: Convert 500 millimetres to inches:500 mm x 0.03937 = 19.7 inches

Example 2: Convert 500 millimetres to feet:500 mm x 0.03937 = 19.7 inches, and there are 12 inches in a foot, so

19.7/12 = 1.64 feet (or 1 foot and 7.7 inches)

Note: values are accurate to 4 significant digits only.

Length

Metric US or Imperial

1 millimetre [mm] 0.03937 in

1 centimetre [cm] 10 mm 0.3937 in

1 metre [m] 100 cm 1.0936 yd

1 kilometre [km] 1000 m 0.6214 mile

US or Imperial Metric

1 inch [in] 2.54 cm

1 foot [ft] 12 in 0.3048 m

1 yard [yd] 3 ft 0.9144 m

1 mile 1760 yd 1.6093 km

1 int nautical mile 2025.4 yd 1.853 km

back to top

AreaMetric US or Imperial

1 sq cm [cm2] 100 mm2 0.1550 in2

1 sq m [m2] 10,000 cm2 1.1960 yd2

1 hectare [ha] 10,000 m2 2.4711 acres

1 sq km [km2] 100 ha 0.3861 mile2


1 sq inch [in2] 6.4516 cm2

1 sq foot [ft2] 144 in2 0.0929 m2

1 sq yd [yd2] 9 ft2 0.8361 m2

1 acre 4840 yd2 4046.9 m2

1 sq mile [mile2] 640 acres 2.59 km2

back to top

Volume/CapacityMetric US Measure Imperial

1 cu cm [cm3] 0.0610 in3

1 cu decimetre [dm3] 1,000 cm3 0.0353 ft3

1 cu metre [m3] 1,000 dm3 1.3080 yd3

1 litre [l] 1 dm3 2.113 fluid pt 1.7598 pt

US Measure Imperial Metric

1 cu inch [in3] 16.387 cm3

1 cu foot [ft3] 0.02832 m3

1 fluid ounce 1.0408 UK fl oz 29.574 ml

1 pint (16 fl oz) 0.8327 UK pt 0.4732 liters

1 gallon (231 in3) 0.8327 UK gal 3.7854 liters

back to top

MassMetric US or Imperial

1 milligram [mg] 0.0154 grain

1 gram [g] 1,000 mg 0.0353 oz

1 kilogram [kg] 1,000 g 2.2046 lb

1 tonne [t] 1,000 kg 1.1023 short ton

1 tonne [t] 1,000 kg 0.9842 long ton


1 ounce [oz] 437.5 grain 28.35 g

1 pound [lb] 16 oz 0.4536 kg

1 stone 14 lb 6.3503 kg

1 hundredweight [cwt] 112 lb 50.802 kg

1 short ton (US) 0.9072 t

1 long ton (UK) 1.0160 t

back to top

TemperatureTo convert from Celsius to Fahrenheit, first multiply by 9/5, then add 32.To convert from Fahrenheit to Celsius, first subtract 32, then multiply by 5/9

(To find out why, visit the Temperature Conversion page)

History of MeasurementYears ago people came up with standard length measures, but they didn't all agree on one system.

The Imperial System (which uses yards, feet, inches, etc to measure length) was developed over hundreds of years in the UK, then the French developed the Metric System (metres) in 1670, which soon spread through Europe, even to England itself in 1963. But the USA and a few other countries still prefer feet and inches.

Conversion of LengthNote: we also have Conversion Charts, and a Unit Converter.

How to Convert LengthsTo convert length from one unit to another: multiply by the correct number.

Follow these steps:

Find the correct conversion number (see Conversion Charts)

Then multiply by that number

Let's look at a detailed example:

Example: Convert 3 feet into meters

If we put a 1-meter ruler next to a 1-foot ruler, they would look like this:

If you could look very closely, you would see that the 1-foot ruler came to exactly 0.3048on the meter ruler:

So, the conversion for feet to meters is: 1 ft = 0.3048 meters

To convert feet to meters, multiply by 0.3048 In fact we could put three 1 foot rulers next to each other like this:

Now you can see that 3 feet = 3 × 0.3048 meters = 0.9144 meters So: 3 ft = 3 × 0.3048 m = 0.9144 m

Example: Convert 5 kilometers into milesThe conversion for kilometers into miles is:

1 km = 0.6214 mile (to 4 digits of accuracy)So, the length conversion is "multiply by 0.6214":

5 × 0.6214 = 3.107So: 5 km = 3.107 miles (to 3 decimal places)

More or Less?Sometimes you can get the conversion the "wrong way around", so it is a good idea to think "will my answer be more or less?"

If you get the wrong answer, try dividing by the conversion number.

Example: You want to convert 8 meters into feetWill the answer be more or less than 8? Feet are smaller than meters, so there should be more feet than meters.The conversion is 1 ft = 0.3048 meters.To the nearest 0.1 feet:

try multiplying: 8 × 0.3048 = 2.5 feet (oops! that is smaller!)

try dividing: 8 ÷ 0.3048 = 26.2 feet (that looks good)

Answer: 8 m = 8 ÷ 0.3048 = 26.2 ft

Conversion of AreaNote: we also have Conversion Charts, and a Unit Converter.

First, you should understand Conversion of Length. If you are comfortable converting miles to kilometres, etc, then you are half way there.

To convert area, simply remember that area is length by width:

Area = Length × Width

So, you need to convert once for the length and once again for the width. It is that easy.

Just do the length conversion twice.

Example 1: Convert 1 square yard into square feet.We know that three feet make a yard:

1 yd = 3 ftSo, the Length conversion is to multiply by 3And so the Area conversion must be to multiply by 3, and multiply by 3 again.

Result is 3 × 3 = 9There are 9 square feet in a square yard.

Count the 1 ft squares, and you will see why:

Example 2: Convert 30 square feet into square meters (30 ft2 to m2)The conversion for feet to meters is:

1 ft = 0.3048 mSo the Length conversion is to multiply by 0.3048And so the Area conversion must be to multiply by 0.3048 and multiply by 0.3048 again:

30 × 0.3048 × 0.3048 = 2.79So, 30 ft2 = 2.79 m2

Conversion of VolumeNote: we also have Conversion Charts, and a Unit Converter.

First, you should understand Conversion of Length. If you are comfortable converting miles to kilometres, etc, then you are half way there.

Volume is Height by Width by Length

To convert Volume, remember that volume is height by width by length:

Volume = Height × Width × Length

So, you need to convert once for the height and once again for the width and once more for the length. It is that easy:

Just do the length conversion three times. Here are some examples for you:

Example: Convert 1 cubic yard into cubic feet.Now, we know that three feet make a yard:

1 yd = 3 ftSo, the Length conversion is "multiply by 3".

And so the Volume Conversion must be to multiply by 3 and multiply by 3 again and then multiply by 3 once again (ie once each for length, width and height)The result is:

3 × 3 × 3 = 27.There are 27 cubic feet in a cubic yard.

Try to count the 1 ft cubes below, and you will see why:

Example 2: Convert 30 cubic feet into cubic meters (30 ft3 to m3)The conversion for feet to meters is:

1 ft = 0.3048 mSo, the length conversion is to multiply by 0.3048

And the Volume Conversion must be to multiply by 0.3048, and multiply by 0.3048 and multiply by 0.3048 again:30 × 0.3048 × 0.3048 × 0.3048 = 0.85

So, 30 ft3 = 0.85 m3

How to Convert Imperial to MetricConversion is simply a matter of multiplying by the right number.

Follow these steps:

1. Find the right conversion number (see Metric - Imperial Conversion Charts)

2. Multiply.

3. If the answer is in the thousands or millions (or thousandths or millionths), then drop the zeros and use the correct prefix (see Metric Numbers)

Some examples will help:

Example 1What is 2,000 yards in Metric?

1. In the chart it shows that 1 yd = 0.9144 m (metres)2. Multiply 2,000 x 0.9144 = 1,829 m3. 1,829 m would be better expressed as 1.829 km (kilometres)

Example 2What is 50 cubic foot in Metric?1. In the chart it shows that 1 cu foot = 0.0283 m3 (cubic metres)2. Multiply 50 x 0.0283 = 1.415 m3

3. Looks Good !

How to Convert Metric to ImperialConversion is simply a matter of multiplying by the right number.

Follow these steps:

1. Find the right conversion number (see Metric - Imperial Conversion Charts)

2. Multiply.

3. You may need to neaten up the answer by expressing it in larger or smaller imperial measures

Some examples will help:

Example 1What is 2,000 meters in Imperial?1. In the chart it shows that 1 m = 1.0936 yd (yards)2. Multiply 2,000 x 1.0936 = 2187 yd3. Thats a lot of yards, but we know that 1760 yards is 1 mile, so we could also call it 1.24 miles, or even 1 mile and 427 yard

Example 2What is 50 cubic meters (m3) in Imperial?1. In the chart it shows that 1 m3 = 1.3080 yd3 (cubic yards)2. Multiply 50 x 1.3080 = 65.4 yd3

3. Looks Good !

Conversion of Temperature

Quick Celsius (°C) / Fahrenheit (°F) Conversion:Conversion ToolJust type a value in either box:

°C: <=> °F:

Or use the Interactive Thermometer,

Or this method:

°F to °C Deduct 32, then multiply by 5, then divide by 9

°C to °F Multiply by 9, then divide by 5, then add 32

(Explanation Below ...)

Typical Temperatures°C °F Description100 212 Water boils

40 104 Hot Bath

37 98.6 Body temperature

30 86 Beach weather

21 70 Room temperature

10 50 Cool Day

0 32 Freezing point of water

-18 0 Very Cold Day

-40 -40 Extremely Cold Day (and the same number!)

(bold are exact)

0 32

ExplanationThere are two main temperature scales:

°F, the Fahrenheit Scale (used in the US), and

°C, the Celsius Scale (part of the Metric System, used in most other countries)

They both measure the same thing (temperature!), but use different numbers:

Boiling water (under normal conditions) measures 100° in Celsius, but 212° in Fahrenheit

And as water freezes it measures 0° in Celsius, but 32° in Fahrenheit

Like this:

Looking at the diagram, notice:

The scales start at a different number (0 vs 32), so we will need to add or subtract 32

The scales rise at a different rate (100 vs 180), so we will also need to multiply

And this is how it works out:

To convert from Celsius to Fahrenheit, first multiply by 180/100, then add 32To convert from Fahrenheit to Celsius, first subtract 32, then multiply by 100/180

Note: 180/100 can be simplified to 9/5, and likewise 100/180=5/9, so this is the easiest way:

°C to °F Multiply by 9, then divide by 5, then add 32°F to °C Deduct 32, then multiply by 5, then divide by 9

We can write that as a formula like this:

Celsius to Fahrenheit (°C × 9/5) + 32 = °FFahrenheit to Celsius (°F - 32) x 5/9 = °C

Example: Convert 26° Celsius (a nice warm day) to FahrenheitFirst: 26° × 9/5 = 234/5 = 46.8Then: 46.8 + 32 = 78.8° F

Example: Convert 98.6° Fahrenheit (normal body temperature) to CelsiusFirst: 98.6° - 32 = 66.6Then: 66.6 × 5/9 = 333/9 = 37° C

Other Methods That WorkUse 1.8 instead of 9/5

9/5 is equal to 1.8, so you could also use this method:

Celsius to Fahrenheit: °C × 1.8 + 32 = °FFahrenheit to Celsius: (°F - 32) / 1.8 = °C

To make "× 1.8" easier you can multiply by 2 and subtract 10%. But it in only works for °C to °F:

Celsius to Fahrenheit: (°C × 2) less 10% + 32 = °FExample: Convert 20° Celsius (A nice day) to Fahrenheit

20x2 = 40

less 10% is 40-4 = 36

36+32 = 68° F

Add 40, Multiply, Subtract 40

Since both scales cross at -40° (-40° C equals -40° F) you can:

add 40,

multiply by 5/9 (for °F to °C), or 9/5 (for °C to °F)

subtract 40

Example: Convert 10° Celsius (A cool day) to Fahrenheit

10+40 = 50

50×9/5 = 90

90-40 = 50° F

To remember 9/5 for °C to °F think "F is greater than C, so there are more °F than °C"

Quick, but Not Accurate

Celsius to Fahrenheit: Double, then add 30Fahrenheit to Celsius: Subtract 30, then halve

Examples °C → °F:

0° C → 0+30 → 30° F (low by 2°)

10° C → 20+30 → 50° F (exact!)

30° C → 60+30 → 90° F (high by 4°)

180° C → 360+30 → 390° F (high by 34°, not good)

Examples °F → °C:

40° F → 10/2 → 5° C (almost right)

80° F → 50/2 → 25° C (low by about 2°)

120° F → 90/2 → 45° C (low by about 4°)

450° F → 420/2 → 210° C (low by about 22°, not good)

Metric Numbers(See also Metric/Imperial Conversion Charts and Unit Converter)

In the Metric System there are standard ways of talking about big and small numbers:

"kilo" for a thousand,

"mega" for a million,

and more ...

Example: A long rope measures one thousand metersIt is easier to say it is 1 kilometer long,and even easier to write it down as 1 km.

In that example we used kilo in front of the word meter to make "kilometer".

And the abbreviation is "km" (k for kilo and m for meter, put together).

Here are some more examples:

Example: You put your bag on a set of scales and it shows 2000 grams, we can call that 2 kilograms, or simply 2 kg.

Example: The doctor wants you to take 5 thousandths of a liter of medicine (a thousandth is one thousand times smaller), he is more likely to say "take 5 milliliters", or write it down as 5 mL.

"kilo", "mega", "milli" etc are called "prefixes":

Prefix: a word part that can be added to the beginning of another word to create a new word

So, using the prefix "milli" in front of "liter" creates a new word "millilter".

Here we list the prefix for commonly used big and small numbers:

Common Big and Small NumbersName The Number Prefix Symbol

trillion 1,000,000,000,000 tera Tbillion 1,000,000,000 giga Gmillion 1,000,000 mega M

thousand 1,000 kilo khundred 100 hecto h

ten 10 deka daunit 1

tenth 0.1 deci dhundredth 0.01 centi cthousandth 0.001 milli m

millionth 0.000 001 micro µbillionth 0.000 000 001 nano ntrillionth 0.000 000 000 001 pico p

Just remember for large values (each one a thousand times bigger):

"kilo mega giga tera"and for small values (each one a thousand times smaller):

"milli micro nano pico"Try To Do Some Yourself!

How would you refer to a million liters?

How about one billionth of a meter?

See the bottom of this page for more questions to challenge yourself ...

Much Bigger and SmallerThere are also prefixes for much bigger and smaller numbers:

Some Very Big, and Very Small NumbersName The Number Prefi

xSymbo

l

Very Big !

septillion 1,000,000,000,000,000,000,000,000 yotta Y

sextillion 1,000,000,000,000,000,000,000 zetta Zquintillion 1,000,000,000,000,000,000 exa Equadrillion 1,000,000,000,000,000 peta P

Very Small !quadrilliont

h 0.000 000 000 000 001 femto f

quintillionth 0.000 000 000 000 000 001 atto asextillionth 0.000 000 000 000 000 000 001 zepto z

septillionth 0.000 000 000 000 000 000 000 001 yocto y

All Big Numbers We KnowName As a Power of

10 As a Decimal

Thousand 103 1,000Million 106 1,000,000Billion 109 1,000,000,000Trillion 1012 1,000,000,000,000

Quadrillion 1015 etc ...Quintillion 1018

Sextillion 1021

Septillion 1024

Octillion 1027

Nonillion 1030

Decillion 1033

Undecillion 1036

Duodecillion 1039

Tredecillion 1042

Quattuordecillion 1045

Quindecillion 1048

Sexdecillion 1051

Septemdecillion 1054

Octodecillion 1057

Novemdecillion 1060

Vigintillion 1063 1 followed by 63 zeros!

And a Googol is 1 followed by one hundred zeros (10100) :

10,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000,000

All Small Numbers We KnowName As a Power of

10 As a Decimal

thousandths 10-3 0.001millionths 10-6 0.000 001billionths 10-9 0.000 000 001trillionths 10-12 etc ...

quadrillionths 10-15

quintillionths 10-18

sextillionths 10-21

septillionths 10-24

octillionths 10-27

nonillionths 10-30

decillionths 10-33

undecillionths 10-36

duodecillionths 10-39

tredecillionths 10-42

quattuordecillionths 10-45

quindecillionths 10-48

sexdecillionths 10-51

septemdecillionths 10-54

octodecillionths 10-57

novemdecillionths 10-60

vigintillionths 10-63

Lengths From Very Small to Very LargeOur Universe has very small things (like atoms), and very large things (like galaxies).

And this is where metric prefixes like milli- and kilo- can be very useful.

Example: the distance between London and New York is about 5,580,000 meters.

But it is easier to use 5,580 kilometers.

Here is an illustration of sizes, from the very small (a Quark) to the very large (the known Universe):

The sizes are in meters using metric numbers. (Just add the word "meter" after them, so you get "millimeter", "terameter", etc.)

The numbers (like 10-18) use Scientific Notation to show how big the value is.

Example: 106 is 10 used in a multiplication 6 times, which is a 1 followed by 6 zeros: 1,000,000.

It is also called a million.

The prefix is mega-, so a megameter is a million meters.

Example: 10-9 is a 1 moved nine places the other side of the decimal: 0.000 000 001

It is also called a billionth.

The prefix is nano-, so a nanometer is a billionth of a meter.

Looking at the illustration you can see that a person is about 1 meter in size, a mountain is about 103 (one thousand) meters in size, and the diameter of the Sun is about 109 (one billion) meters.

Example: We could also say the Sun is about a "gigameter" in size

It's diameter is actually 1.392×109 meters, or 1.392 gigameters, or simply 1.392 Gm

Conversion ChartLENGTH

FROM TO MULTIPLY BY:Kilometers (km) Miles (mi) 0.62Kilometers (km) Feet (ft) 3280.8

Meters (m) Feet (ft) 3.28Centimeters (cm) Inches (in) 0.39Millimeters (mm) Inches (in) 0.039

Inches (in) Meters (m) 0.0254Inches (in) Centimeters (cm) 2.54Inches (in) Millimeters (mm) 25.40Feet (ft) Meters (m) 0.30

Yards (yd) Meters (m) 0.91Yards (yd) Kilometers (km) 0.00091Miles (mi) Kilometers (km) 1.61

VOLUME

FROM TO MULTIPLY BY:Liters (l) Quarts (qt) 1.057Liters (l) Gallons (gal) 0.264

Milliliters (ml) Cups (c) 0.0042Milliliters (ml) Ounces (oz) 0.0338Ounces (oz) Milliliters (ml) 29.57

Cups (c) Milliliters (ml) 236.6Quarts (qt) Liters (l) 0.95

Gallons (gal) Liters (l) 3.785

MASS

FROM TO MULTIPLY BY:Kilogram (kg) Tons (ton) 0.0011Kilogram (kg) Pounds (lb) 2.2046

Grams (g) Ounces (oz) 0.035Grams (g) Pounds (lb) 0.002205

Milligrams (mg) Ounces (oz) 0.000035

Ounces (oz) Milligrams (mg) 28350Ounces Grams (g) 28.35

Pounds (lb) Kilograms (kg) 0.454Tons (ton) Kilograms (kg) 907.18

TEMPERATURE

FROM TO CONVERSION:Fahrenheit (F) Celsius (C) (Temperature (F) –

32)*5/9Celsius (C) Fahrenheit (F) (Temperature (C)*9/5)

+ 32

Metric Conversion Chart and TableLength

1 centimeter (cm)= 10 millimeters (mm)1 inch = 2.54 centimeters (cm)1 foot = 0.3048 meters (m)1 foot = 12 inches1 yard = 3 feet1 meter (m) = 100 centimeters (cm)1 meter (m) ≅3.280839895 feet1 furlong = 660 feet1 kilometer (km) = 1000 meters (m)1 kilometer (km) ≅0.62137119 miles1 mile = 5280 ft1 mile = 1.609344 kilometers (km)1 nautical mile = 1.852 kilometers (km)Area

1 square foot = 144 square inches1 square foot = 929.0304 square centimeters1 square yard = 9 square feet1 square meter ≅10.7639104 square feet1 acre = 43,560 square feet1 hectare = 10,000 square meters1 hectare ≅2.4710538 acres1 square kilometer= 100 hectares1 square mile ≅2.58998811 square kilometers1 square mile = 640 acresSpeed

1 mile per hour (mph)≅1.46666667 feet per second (fps)1 mile per hour (mph)= 1.609344 kilometers per hour1 knot ≅1.150779448 miles per hour1 foot per second ≅0.68181818 miles per hour (mph)1 kilometer per hour ≅0.62137119 miles per hour (mph)Volume

1 US tablespoon = 3 US teaspoons1 US fluid ounce≅29.57353 milliliters (ml)1 US cup = 16 US tablespoons1 US cup = 8 US fluid ounces1 US pint = 2 US cups1 US pint = 16 US fluid ounces1 liter (l) ≅33.8140227 US fluid ounces1 liter (l) = 1000 milliliters (ml)1 US quart = 2 US pints1 US gallon = 4 US quarts1 US gallon = 3.78541178 liters

Weight

1 milligram (mg)= 0.001 grams (g)1 gram (g) = 0.001 kilograms (kg)1 gram (g) ≅0.035273962 ounces1 ounce = 28.34952312 grams (g)1 ounce = 0.0625 pounds1 pound (lb) = 16 ounces1 pound (lb) = 0.45359237 kilograms (kg)1 kilogram (kg) = 1000 grams1 kilogram (kg) ≅35.273962 ounces1 kilogram (kg) ≅2.20462262 pounds (lb)1 stone = 14 pounds1 short ton = 2000 pounds1 metric ton = 1000 kilograms (kg)Temperature

Adult Mens and Womens Shoe Size Conversion TableM/W indicates Men's or Women's Sizes. Other systems are for either gender.

System Sizes SystemEurope 35 35½ 36 37 37½ 38 38½ 39 40 41 42 43 44 45 46½ 48½ Europe

Mexico 4.5 5 5.5 6 6.5 7 7.5 9 10 11 12.5 Mexico

JapanM 21.5 22 22.5 23 23.5 24 24.5 25 25.5 26 26.5 27.5 28.5 29.5 30.5 31.5 Japan M

W 21 21.5 22 22.5 23 23.5 24 24.5 25 25.5 26 27 28 29 30 31 Japan W

U.K.M 3 3½ 4 4½ 5 5½ 6 6½ 7 7½ 8 8½ 10 11 12 13½ U.K. M

W 2½ 3 3½ 4 4½ 5 5½ 6 6½ 7 7½ 8 9½ 10½ 11½ 13 U.K. W

AustraliaM 3 3½ 4 4½ 5 5½ 6 6½ 7 7½ 8 8½ 10 11 12 13½ Australia M

W 3½ 4 4½ 5 5½ 6 6½ 7 7½ 8 8½ 9 10½ 11½ 12½ 14 Australia W

U.S. & Canada

M 3½ 4 4½ 5 5½ 6 6½ 7 7½ 8 8½ 9 10½ 11½ 12½ 14 U.S. & Canada M

W 5 5½ 6 6½ 7 7½ 8 8½ 9 9½ 10 10.5 12 13 14 15.5 U.S. & Canada WRussia & Ukraine * W 33½ 34 35 36 37 38 39 Russia & Ukraine W

Korea (mm.) 228 231 235 238 241 245 248 251 254 257 260 267 273 279 286 292 Korea

Inches 9 91/8 9¼ 93/8 9½ 95/8 9¾ 97/8 10 101/8 10¼ 10½ 10¾ 11 11¼ 11½ Inches

Centimeters 22.8 23.1 23.5 23.8 24.1 24.5 24.8 25.1 25.4 25.7 26 26.7 27.3 27.9 28.6 29.2 Centimeters

Mondopoint 228 231 235 238 241 245 248 251 254 257 260 267 273 279 286 292 Mondopoint

Girl's Shoe SizesClick here for Women's Shoe Sizes

Europe 26 26.5 27 27.5 28 28.5 29 30 30.5 31 31.

5 32.2 33 33.5 34 35 Europe

Japan 14.5 15 15.5 16 16.5 17 17.5 18 18.5 19 19.5 20 20.5 21 21.5 22 Japan

U.K. 8 8.5 9 9.5 10 10.5 11 11.5 12 12.5 13 13.5 1 1.5 2 2.5 U.K.

U.S. & Canada 9.5 10 10.5 11 11.5 12 12.5 13 13.5 1 1.5 2 2.5 3 3.5 4 U.S. & Canada

Boys Shoe SizesClick here for Men's Shoe Sizes

Europe 29 29.7 30.5 31 31.5 33 33.5 34 34.7 35 35.

5 36 37 37.5 Europe

Japan 16.5 17 17.5 18 18.5 19 19.5 20 20.5 21 21.5 22 22.

5 23 Japan

U.K. 11 11.5 12 12.

5 13 13.5 1 1.

5 2 2.5 3 3.5 4 4.5 U.K.

U.S. & Canada 11.5 12 12.5 13 13.5 1 1.5 2 2.5 3 3.5 4 4.5 5 U.S. & Canada

Clothing Size Conversion TableWomen's and Men's Clothing and Shoe Sizes

American, British, and European Clothing Sizes

Women's Sizes

Dresses, Suits and coats

American 8 10 12 14 16 18

British 30 32 34 36 38 40

Continental 36 38 40 42 44 46

Blouses and Sweaters

American 32 34 36 38 40 42 44

British 34 36 38 40 42 44 46

Continental 40 42 44 46 48 50 52

Dresses and Coats(Children's and Junior Misses)

American 2 4 6 8 10 13 15

British and Continental 1 2 5 7 9 10 12

StockingsAmerican and British 8 8½ 9 9½ 10 10½ 11

Continental 35 36 37 38 39 40 41

Shoes Also see More Shoe Size Conversion Tables

American 6 6½ 7 7½ 8 8½ 9

British 4½ 5 5½ 6 6½ 7 7½

Continental 36 37 38 38 38½ 39 40

Men's Sizes

Suits, Sweatersand Overcoats

American and British 34 36 38 40 42 44 46

Continental 44 46 48 50 52 54 56

ShirtsAmerican and British 14 14½ 15 15½ 16 16½ 17

Continental 36 37 38 39 40 41 42

SocksAmerican and British 9½ 10 10½ 11 11½ 12 12½

Continental 39 40 41 42 43 44 45

Shoes Also see More Shoe Size Conversion Tables

American 8 8½ 9 9½ 10 10½ 11

British 7½ 8 8½ 9 9½ 10

Continental 40 41 42 43 44 45

Treadmill Pace ConversionsBecause of lack of wind resistance while running on a treadmill, the effort of running on a treadmill at 0% incline is less than that of running on a level road at the same pace. Below is a chart that you can use to get approximate equivalent efforts between running on a treadmill at different paces and inclines and running outdoors on a level surface.

Treadmill MPH setting Pace per mileEquivalent paces by incline

0% 1% 2% 3% 4% 5% 6% 7% 8% 9% 10%5.0 12:00 12:31 11:44 11:05 10:32 10:03 9:38 9:16 8:56 8:38 8:22 8:075.2 11:32 12:02 11:18 10:42 10:11 9:44 9:20 8:59 8:40 8:23 8:08 7:545.4 11:07 11:35 10:55 10:20 9:51 9:26 9:03 8:43 8:25 8:09 7:55 7:415.6 10:43 11:10 10:32 10:00 9:33 9:09 8:48 8:29 8:12 7:56 7:42 7:295.8 10:21 10:47 10:12 9:42 9:16 8:53 8:33 8:15 7:58 7:44 7:30 7:186.0 10:00 10:26 9:52 9:24 9:00 8:38 8:19 8:02 7:46 7:32 7:19 7:076.1 9:50 10:15 9:43 9:16 8:52 8:31 8:12 7:55 7:40 7:26 7:14 7:026.2 9:41 10:05 9:34 9:08 8:44 8:24 8:06 7:49 7:34 7:21 7:08 6:576.3 9:31 9:56 9:26 9:00 8:37 8:17 7:59 7:43 7:29 7:15 7:03 6:526.4 9:23 9:46 9:17 8:52 8:30 8:10 7:53 7:37 7:23 7:10 6:58 6:476.5 9:14 9:37 9:09 8:45 8:23 8:04 7:47 7:32 7:18 7:05 6:53 6:436.6 9:05 9:29 9:01 8:37 8:16 7:58 7:41 7:26 7:13 7:00 6:49 6:386.7 8:57 9:20 8:53 8:30 8:10 7:52 7:35 7:21 7:07 6:55 6:44 6:346.8 8:49 9:12 8:45 8:23 8:03 7:46 7:30 7:15 7:02 6:50 6:40 6:296.9 8:42 9:04 8:39 8:17 7:57 7:40 7:24 7:10 6:58 6:46 6:35 6:257.0 8:34 8:56 8:32 8:10 7:51 7:34 7:19 7:05 6:53 6:41 6:31 6:217.1 8:27 8:49 8:25 8:04 7:45 7:29 7:14 7:00 6:48 6:37 6:27 6:177.2 8:20 8:41 8:18 7:58 7:40 7:23 7:09 6:56 6:44 6:33 6:22 6:137.3 8:13 8:34 8:12 7:52 7:34 7:18 7:04 6:51 6:39 6:28 6:18 6:097.4 8:06 8:27 8:05 7:46 7:28 7:13 6:59 6:46 6:35 6:24 6:14 6:057.5 8:00 8:20 7:59 7:40 7:23 7:08 6:54 6:42 6:31 6:20 6:11 6:027.6 7:54 8:14 7:53 7:34 7:18 7:03 6:50 6:38 6:26 6:16 6:07 5:587.7 7:48 8:07 7:47 7:29 7:13 6:58 6:45 6:33 6:22 6:12 6:03 5:557.8 7:42 8:01 7:41 7:24 7:08 6:54 6:41 6:29 6:18 6:09 5:59 5:517.9 7:36 7:55 7:36 7:18 7:03 6:49 6:37 6:25 6:15 6:05 5:56 5:488.0 7:30 7:49 7:30 7:13 6:58 6:45 6:32 6:21 6:11 6:01 5:52 5:448.1 7:24 7:43 7:25 7:08 6:54 6:40 6:28 6:17 6:07 5:58 5:49 5:418.2 7:19 7:38 7:20 7:04 6:49 6:36 6:24 6:13 6:03 5:54 5:46 5:388.3 7:14 7:32 7:15 6:59 6:45 6:32 6:20 6:10 6:00 5:51 5:42 5:358.4 7:09 7:27 7:10 6:54 6:40 6:28 6:16 6:06 5:56 5:47 5:39 5:328.5 7:04 7:22 7:05 6:50 6:36 6:24 6:13 6:02 5:53 5:44 5:36 5:298.6 6:59 7:16 7:00 6:45 6:32 6:20 6:09 5:59 5:49 5:41 5:33 5:268.7 6:54 7:11 6:55 6:41 6:28 6:16 6:05 5:55 5:46 5:38 5:30 5:238.8 6:49 7:07 6:51 6:37 6:24 6:12 6:02 5:52 5:43 5:35 5:27 5:208.9 6:44 7:02 6:46 6:32 6:20 6:09 5:58 5:49 5:40 5:32 5:24 5:179.0 6:40 6:57 6:42 6:28 6:16 6:05 5:55 5:45 5:37 5:29 5:21 5:149.1 6:36 6:52 6:38 6:24 6:12 6:01 5:51 5:42 5:34 5:26 5:18 5:119.2 6:31 6:48 6:34 6:20 6:09 5:58 5:48 5:39 5:31 5:23 5:16 5:099.3 6:27 6:44 6:29 6:17 6:05 5:55 5:45 5:36 5:28 5:20 5:13 5:06

9.4 6:23 6:39 6:25 6:13 6:02 5:51 5:42 5:33 5:25 5:17 5:10 5:049.5 6:19 6:35 6:22 6:09 5:58 5:48 5:39 5:30 5:22 5:14 5:08 5:019.6 6:15 6:31 6:18 6:06 5:55 5:45 5:35 5:27 5:19 5:12 5:05 4:599.7 6:11 6:27 6:14 6:02 5:51 5:42 5:32 5:24 5:16 5:09 5:02 4:569.8 6:07 6:23 6:10 5:59 5:48 5:38 5:30 5:21 5:14 5:07 5:00 4:549.9 6:04 6:19 6:07 5:55 5:45 5:35 5:27 5:19 5:11 5:04 4:58 4:51

10.0 6:00 6:15 6:03 5:52 5:42 5:32 5:24 5:16 5:08 5:02 4:55 4:4910.1 5:56 6:12 6:00 5:49 5:39 5:29 5:21 5:13 5:06 4:59 4:53 4:4710.2 5:53 6:08 5:56 5:45 5:36 5:27 5:18 5:11 5:03 4:57 4:50 4:4510.3 5:50 6:04 5:53 5:42 5:33 5:24 5:16 5:08 5:01 4:54 4:48 4:4210.4 5:46 6:01 5:50 5:39 5:30 5:21 5:13 5:05 4:58 4:52 4:46 4:4010.5 5:43 5:57 5:46 5:36 5:27 5:18 5:10 5:03 4:56 4:50 4:44 4:3810.6 5:40 5:54 5:43 5:33 5:24 5:15 5:08 5:00 4:54 4:47 4:41 4:3610.7 5:36 5:51 5:40 5:30 5:21 5:13 5:05 4:58 4:51 4:45 4:39 4:3410.8 5:33 5:48 5:37 5:27 5:18 5:10 5:03 4:56 4:49 4:43 4:37 4:3210.9 5:30 5:44 5:34 5:24 5:16 5:08 5:00 4:53 4:47 4:41 4:35 4:3011.0 5:27 5:41 5:31 5:22 5:13 5:05 4:58 4:51 4:45 4:39 4:33 4:2811.2 5:21 5:35 5:25 5:16 5:08 5:00 4:53 4:46 4:40 4:34 4:29 4:2411.4 5:16 5:29 5:20 5:11 5:03 4:55 4:49 4:42 4:36 4:30 4:25 4:2011.6 5:10 5:24 5:14 5:06 4:58 4:51 4:44 4:38 4:32 4:27 4:21 4:1711.8 5:05 5:18 5:09 5:01 4:53 4:46 4:40 4:34 4:28 4:23 4:18 4:1312.0 5:00 5:13 5:04 4:56 4:49 4:42 4:36 4:30 4:24 4:19 4:14 4:10

Conversion Charts:Easy Conversions

Multiply By To GetMillimeters x 0.0394 = InchesCentimeters x 0.3937 = InchesInches x 25.4 = MillimetersInches x 2.54 = CentimetersFeet x 30.48 = CentimetersMeters x 3.281 = FeetSquare Inches x 6.45 = Square CentimetersSquare Centimeters x 155 = Square InchesSquare Meters x 10.76 = Square FeetCubic Centimeters x .0610 = Cubic InchesCubic Centimeters x 0.0011 = QuartsCubic Feet x 1728 = Cubic InchesCubic Feet x 28.32 = LitersCubic Inches x 0.004329 = GallonsDrams x .0625 = OuncesDrams x 1.7718 = GramsLiters x 0.2642 = U.S. GallonsFluid Ounces x 29.57 = MillilitersFluid Ounces x .02957 = LitersMilliliters x 0.03382 = Fluid OuncesGallons of Water x 8.35 = Pounds of WaterPounds of Water x 27.65 = Cubic InchesGallons x 231 = Cubic InchesGrams x 0.0353 = OuncesOunces x 28.35 = GramsPounds x .45359 = KilogramsKilograms x 2.2046 = PoundsGrams x 15.43 = GrainsWatts x 0.001341 = HorsepowerAmps x Volts = WattsAtmospheres x 14.7 = Lbs per square inchHorsepower x .7457 = KilowattsBritish Thermal Units x 3.927 x 10-4 = Horsepower-hoursBritish Thermal Units x 2.928 x 10-4 = Kilowatt-hoursOr... divide the Right column by the Middle column to get the value in the Left column.

Top

Common Kitchen EquivalentsStandard Equivalent EquivalentOne pinch or dash 1/16 teaspoon1 teaspoon 5 ml 1/6 ounce1 tablespoon 3 teaspoons 1/2 ounce1/4 cup 4 tablespoons 2 ounces1/3 cup 5 tablespoon + 1 teaspoon 3 ounces1/2 cup 8 tablespoons 4 ounces1 gill 1/2 cup 4 ounces1 cup 16 tablespoons 8 ounces1 pint 2 cups 16 ounces1 quart 4 cups 32 ounces1 quart 2 pints 32 ounces1 gallon 4 quarts 128 ounces1 peck 8 quarts1 bushel 4 pecks1 pound dry measure 16 ouncestsp = teaspoont = tablespoonoz = ounce

c = cuppt = pintqt = quartbu = bushellb = pound

Top

Oven Temperatures225°F 110°C Gas Mark 1/4 Very slow / Very cool250 120 Gas Mark 1/2 Very slow / Very cool275 140 Gas Mark 1 Slow / Cool300 150 Gas Mark 2 Slow / Cool325 160 Gas Mark 3 Warm / Very Moderate350 180 Gas Mark 4 Moderate375 190 Gas Mark 5 Moderately hot / Fairly hot400 200 Gas Mark 6 Moderately hot / Fairly hot425 220 Gas Mark 7 Hot450 230 Gas Mark 8 Very hot475 240 Gas Mark 9 Very hot- Temperature equivalents are not exact - only a guide. Consult your oven's manual for its particular settings. - Settings for convection ovens should be about 50°F (c. 25°C) less than the above.- Remember to use an oven thermometer to check the actual temperature of your oven, as they do occasionally need to be re-calibrated.

Top

Some FormulasArea of Square Side SquaredArea of Circle 3.1415927 x Radius SquareArea of Sphere 4 x 3.1415927 x Radius SquaredArea of Parallelogram Base x HeightCircumference of Circle 2 x 3.1415927 x RadiusVolume of Rectangular Box Length x Width x HeightVolume of Cone 1/3 x 3.1415927 x Radius Squared x HeightVolume of Cylinder 3.1415927 x Radius Squared x HeightVolume of Sphere 4 x 3.1415927 x Radius Cubed ÷ 3Volume of Cube Side Cubeda = areac = circumferencev = volumesq = squarecu = cubicr = radiusd = diameterl = lengthw = widthh = heights = sidePi = 3.1415927 (approx)

Top

How to figure out the capacity of a round (cylindrical) container

Learn ahead of cooking or baking......How much batter to put in a cake pan, or...How much liquid a non-marked sauce pan will hold, for example.The formula is intended for straight-sided pans, however you can also get a good approximation of capacity

First take these measurements:

For the Radius: Measure across the inside of the pan, and divide by two. (Multiply this figure by itself to get the Radius Squared for the formula.)For the Height: Measure from the inside bottom up to the fill line. (Measure up to the lip of the pan if you're filling it to the brim.)

3-part formula:

(1) Pi x r² x h = volume (in cubic inches)(2) volume / 231 = percentage of gallon(3) percentage of gallon x 128 = capacity (in ounces)

Pi = 3.1415927231 = Cubic Inches in a Gallon of Liquid128 = Ounces in a gallon

r = Radius = one half the Diameterr² = Radius Squared = Radius x Radiush = Heightx = times/ = divided by

Therefore, using your calculator:

(1) 3.1415927 times Radius Squared times Height = Volume(2) Volume divided by 231 = Percentage of 1 Gallon(3) Percentage of 1 Gallon times 128 = Capacity in Liquid Ounces

Top

Linear Measure Equivalents1 micron 0.001 mm1 in 2.54 cm1 hand 4 in 1/3 ft1 span 9 in1 ft 12 in 30.48 cm 0.3 m1 yd 3 ft1 m 3.28 ft 39.37 in1 fathom 6 ft1 rod, pole or perch 16.5 ft 5.5 yd1 furlong 660 ft 220 yd 40 poles1 km 0.62 mi1 mi 5,280 ft 1,760 yd 8 furlongs1 mi 320 rods 1.61 km1 league 3 miin = inchft = footyd = yardmi = milecm = centimeterm = meterkm = kilometer

Top

Square Measure Equivalents144 square inches 1 square foot9 square feet 1 square yard30.25 square yards 1 square rod160 square rods 1 acre640 acres 1 square mile

Top

Cubic Measure Equivalents1728 cubic inches 1 cubic foot27 cubic feet 1 cubic yard

Top

Liquid (Fluid) Measure Equivalents0.125 oz 1 fl dram 60 minims1 oz 8 fl drams4 oz 1 gill8 oz 1 c16 oz 2 c 1 pt32 oz 4 c 2 pt 1 qt33.8 oz 4.23 c 2.1134 pt 1.0567 qt 0.264 gal 1 l128 oz 16 c 8 pt 4 qt 1 gal 3.7853 l4032 oz 1 bbl 3.94 pt 7.875 qt 31.5 gal8064 oz 1 hhd 7.875 pt 15.75 qt 63 galfl = fluidoz = ouncec = cuppt = pintqt = quartgal = gallonbbl = barrelhhd = hogsheadl = liter

Top

Metric Equivalents, Liquid or Fluid MeasureOr Dry Liquid

1 centiliter 0.6102 cubic inches 0.338 ounces1 deciliter 10 centiliters 6.102 cubic inches .0845 gill1 liter 10 deciliters 0.908 quart 1.0567 quarts1 decaliter 10 liters 9.08 quarts 2.64 gallonscl = centiliterdl = deciliterl = literdal = decalitercu in = cubic inchoz = ounceqt = quartgal = gallon

Top

Weight EquivalentsAvoirdupois16 drams 437.5 grains 1 ounce 28.35 grams16 ounces 7000 grains 1 pound 453.59 grams1 pound 0.45 kilograms1 kilogram 2.2 pounds

100 pounds 1 central 1 hundredweight2000 pounds 1 short ton2204.6 pounds 1 metric ton 1000 kilograms2240 pounds 1 long ton or gross tonAlso (in Great Britain)14 pounds 1 stone2 stones 1 quarter4 quarters 112 pounds 1 hundredweight20 hundredweight 1 long tonTroy (Precious Metals)24 grains 1 pennyweight20 pennyweights 480 grains 1 ounce12 ounces 5760 grains 1 poundApothecaries' Weight20 grains 1scruple3 scruples 1 dram8 drams 1 ounce12 ounces 5760 grains 1 pound

Top

Paper24 sheets 1 quire20 quires 1 short ream 480 sheets500 sheets 1 ream10 reams 1 bale

Top

Weight of Water1 cubic inch .0360 pound1 cubic foot 62.3 pounds1 cubic foot 7.48052 U.S. gallons1 Imperial gallon 10.0 pounds1 U.S. gallon 8.33 pounds

Top

Mesh EquivalentsU.S. MESH INCHES MICRONS MILLIMETERS3 0.2650 6730 6.7304 0.1870 4760 4.7605 0.1570 4000 4.0006 0.1320 3360 3.3607 0.1110 2830 2.8308 0.0937 2380 2.38010 0.0787 2000 2.00012 0.0661 1680 1.68014 0.0555 1410 1.41016 0.0469 1190 1.19018 0.0394 1000 1.00020 0.0331 841 0.84125 0.0280 707 0.70730 0.0232 595 0.59535 0.0197 500 0.50040 0.0165 400 0.40045 0.0138 354 0.35450 0.0117 297 0.29760 0.0098 250 0.25070 0.0083 210 0.21080 0.0070 177 0.177100 0.0059 149 0.149120 0.0049 125 0.125140 0.0041 105 0.105170 0.0035 88 0.088200 0.0029 74 0.074230 0.0024 63 0.063270 0.0021 53 0.053325 0.0017 44 0.044400 0.0015 37 0.037625 0.0008 20 0.0201250 0.0004 10 0.0102500 0.0002 5 0.005

Top

Metric Units

Linear Measure1 centimeter 10 millimeters1 decimeter 10 centimeters 100 millimeters1 meter 10 decimeters 100 centimeters 1000 millimeters1 decameter 10 meters 100 decimeters 1000 centimeters1 hectometer 10 decameters 100 meters 1000 decimeters1 kilometer 10 hectometers 100 decameters 1000 metersmm = millimetercm = centimeterdm = decimeterm = meterkm = kilometer

Square Measure1 sq. cm. 100 sq. mm.1 sq. dm. 100 sq. cm. 10,000 sq. mm.1 sq. m. 100 sq. dm. 10,000 sq. cm. 1,000,000 sq. mm.

Cubic Measure1 cu. cm. 1,000 cu. mm.1 cu. dm. 1,000 cu. cm.1 cu. m. 1,000 cu. dm.

Liquid Measure1 centiliter 10 milliliters1 deciliter 10 centiliters1 liter 10 deciliters1 decaliter 10 liters1 hectoliter 10 decaliters1 kiloliter 10 hectoliters

Weights1 centigram 10 milligrams1 decigram 10 centigrams 100 milligrams1 gram 10 decigrams 100 centigrams 1000 milligrams1 decagram 10 grams1 hectogram 10 decagrams 100 grams1 kilogram 10 hectograms 100 decagrams 1000 grams1 quintal 100 kilograms1 ton 10 quintals 1000 kilogramsmg = milligramcg = centigramdg = decigramg = gramkg = kilogram

Inch to Scale InchActual Size Scale Sizes (inches)

Inch

Nearest

fraction

N1:16

0

1/81:96

HO

1:87

OO

1:72

S (3/16)

1:64

O (1/4)1:48

1:35

1/21:24

.010 1/100 1 1/2 1 7/83/4

5/81/2

3/81/4

.015 1/64 2 3/81 1/2

1 1/4

1 1/8

1 3/41/2

3/8

.020 1/50 3 1/4 2 1 3/4

1 1/2

1 1/4 1 3/41/2

.025 1/40 4 2 1/2

2 1/8

1 7/8

1 5/81 1/4

7/85/8

.030 1/32 4 3/4 3 2 5/8

2 1/8

1 7/81 1/2

.1 3/4

.040 1/25 6 3/8 4 3 1/2

2 7/8

2 1/2 2 1 3/8 1

.050 1/20 8 5 4 3/8

3 5/8

3 1/42 1/2

1 3/4 1 1/4

.060 1/16 9 5/8 6 5 1/4

4 3/8

4 3 2 1/8 1 1/2

.080 5/6412 3/4

8 7 5 3/4

5 4 2 3/4 2

.100 1/10 16 10 8 3/4

7 1/4

6 1/2 5 3 1/2 2 1/2

.125 1/8 20 12 107/8

9 8 6 4 3/8 3

.156 5/32 25 15 131/2

111/4

10 7 1/2

5 1/2 3 3/4

.188 3/16 30 18 161/4

131/2

12 9 6 1/2 4 1/2

.250 1/4 40 24 213/4

18 16 12 8 3/4 6

.312 5/16 50 30 271/4

221/2

20 15 11 7 1/2

.375 3/8 60 36 321/2

27 24 18 13 9

.438 7/16 70 42 38 311/2

28 21 15 10 1/2

.500 1/2 80 48 431/2

36 32 24 17 1/2

12

Inch and Millimetre to CentimetreActual Size Scale Size (Centimetre)

Inch mm N1:160 1:100 HO

1:87OO1:72 1:50 O

1:43 1:35 1:25

.010 0,25 4,1 2,5 2,2 1,8 1,3 1,1 0,9 0,6.015 0,38 6,1 3,8 3,3 2,7 1,9 1,6 1,3 1,0.020 0,50 8,1 5,0 4,4 3,7 2,5 2,2 1,8 1,3.025 0,64 10 6,4 5,5 4,6 3,2 2,7 2,2 1,6.030 0,75 12 7,5 6,6 5,5 3,8 3,3 2,7 1,9.040 1,0 16 10 8,8 7,3 5,0 4,4 3,6 2,5.050 1,3 20 12,7 11 9,1 6,4 5,5 4,4 3,2.060 1,5 24 15 13 11 7,5 6,5 5,3 3,8.080 2,0 32 20 18 15 10 8,7 7,1 5,1.100 2,5 40 25 22 18 12,5 11 8,9 6,3.125 3,2 50 37 28 23 16 14 11 8.156 4,0 63 40 34 28 20 17 14 10.188 4,8 76 48 41 34 24 20 17 12.250 6,4 102 64 55 46 32 27 22 16.312 7,9 127 79 69 57 40 34 28 20.375 9,5 152 95 83 68 48 41 33 24.438 11,1 178 111 96 80 56 48 39 28.500 12,7 203 127 110 91 63 55 44 32

TEMPERATURE CONVERSION TABLEC=5/9 (F-32) F=(9/5C) +32

TEMPERATURE CONVERSION TABLE°C °F °C °F °C °F °C °F °C °F °C °F °C °F-40 -40 -10 14 20 68 50 122 80 176 110 230 140 284-39 -38.2 -9 15.8 21 69.8 51 123.8 81 177.8 111 231.8 141 285.8-38 -36.4 -8 17.6 22 71.6 52 125.6 82 179.6 112 233.6 142 287.6-37 -34.6 -7 19.4 23 73.4 53 127.4 83 181.4 113 235.4 143 289.4-36 -32.8 -6 21.2 24 75.2 54 129.2 84 183.2 114 237.2 144 291.2-35 -31 -5 23 25 77 55 131 85 185 115 239 145 293-34 29.2 -4 24.8 26 78.8 56 132.8 86 186.8 116 240.8 146 294.8-33 -27.4 -3 26.6 27 80.6 57 134.6 87 188.6 117 242.6 147 296.6-32 -25.6 -2 28.4 28 82.4 58 136.4 88 190.4 118 244.4 148 298.4-31 -23.8 -1 30.2 29 84.2 59 138.2 89 192.2 119 246.2 149 300.2-30 -22 0 32 30 86 60 140 90 194 120 248 150 302-29 -20.2 1 33.8 31 87.8 61 141.8 91 195.8 121 249.8 151 303.8-28 -18.4 2 35.6 32 89.6 62 143.6 92 197.6 122 251.6 152 305.6-27 -16.6 3 37.4 33 91.4 63 145.4 93 199.4 123 253.4 153 307.4-26 -14.8 4 39.2 34 93.2 64 147.2 94 201.2 124 255.2 154 309.2-25 -13 5 41 35 95 65 149 95 203 125 257 155 311-24 -11.2 6 42.8 36 96.8 66 150.8 96 204.8 126 258.8 156 312.8-23 -9.4 7 44.6 37 98.6 67 152.6 97 206.6 127 260.6 157 314.6-22 -7.6 8 46.4 38 100.4 68 154.4 98 208.4 128 262.4 158 316.4-21 -5.8 9 48.2 39 102.2 69 156.2 99 210.2 129 264.2 159 318.2-20 -4 10 50 40 104 70 158 100 212 130 266 160 320-19 -2.2 11 51.8 41 105.8 71 159.8 101 213.8 131 267.8 161 321.8-18 -0.4 12 53.6 42 107.6 72 161.6 102 215.6 132 269.6 162 323.6-17 1.4 13 55.4 43 109.4 73 163.4 103 217.4 133 271.4 163 325.4-16 3.2 14 57.2 44 111.2 74 165.2 104 219.2 134 273.2 164 327.2-15 5 15 59 45 113 75 167 105 221 135 275 165 329-14 6.8 16 60.8 46 114.8 76 168.8 106 222.8 136 276.8 166 330.8

-13 8.6 17 62.6 47 116.6 77 170.6 107 224.6 137 278.6 167 332.6-12 10.4 18 64.4 48 118.4 78 172.4 108 226.4 138 280.4 168 334.4-11 12.2 19 66.2 49 120.2 79 174.2 109 228.2 139 282.2 169 336.2

Example: 80 degrees C = 176 degrees F & 14 degrees F = -10 degrees C

MEASURE YOUR SHOE SIZE

Because the foot is three-dimensional, any two-dimensional measuring tool, such as a ruler or Brannok device®, can only approximate your true shoe size. Please also keep in mind the manufacturers use different lasts to construct their shoes, and sizing may vary accordingly.Make sure you are standing, wearing the socks or stockings you will wear with your new shoes. Using one of the following charts, convert your inches measurement to your U.S. shoe size or Euro shoe size. Use this conversion to order from ourEuropean-Sized Brands.

Women's Size Conversions

US Sizes

Euro

Sizes

UK Sizes

Inches CM

4 35 2 8.1875"

20.8

4.5 35 2.5 8.375" 21.3

5 35-36 3 8.5" 21.

6

5.5 36 3.5 8.75" 22.2

6 36-37 4 8.875" 22.

5

6.5 37 4.5 9.0625" 23

7 37-38 5 9.25" 23.

5

7.5 38 5.5 9.375" 23.8

8 38-39 6 9.5" 24.

1

8.5 39 6.5 9.6875"

24.6

9 39-40 7 9.875" 25.

1

9.5 40 7.5 10" 25.4

10 40-41 8 10.187

5"25.9

10.5 41 8.5 10.312

5"26.2

11 41-42 9 10.5" 26.

7

11.5 42 9.5 10.687

5"27.1

12 42-43 10 10.875

"27.6

Men's Size Conversions

US Sizes

Euro

Sizes

UK Sizes

Inches CM

6 39 5.5 9.25" 23.5

6.5 39 6 9.5" 24.1

7 40 6.5 9.625" 24.4

7.5 40-41 7 9.75" 24.

8

8 41 7.5 9.9375"

25.4

8.5 41-42 8 10.125

"25.7

9 42 8.5 10.25" 26

9.5 42-43 9 10.437

5"26.7

10 43 9.5 10.5625" 27

10.5

43-44 10 10.75" 27.

3

11 44 10.5

10.9375"

27.9

11.5

44-45 11 11.125

"28.3

12 45 11.5 11.25" 28.

6

13 46 12.5

11.5625"

29.4

14 47 13.5

11.875"

30.2

15 48 14.5

12.1875" 31

16 49 15.5 12.5" 31.

8

Big Kid Size Conversions (7 – 12 years)

US Size

s

Euro

Sizes

UK Size

sInche

s CM

3.5 35 2.5 8.625 21.

" 9

4 36 3 8.75" 22.2

4.5 36 3.5 9" 22.9

5 37 4 9.125"

23.2

5.5 37 4.5 9.25" 23.5

6 38 5 9.5" 24.1

6.5 38 5.5 9.625"

24.4

7 39 6 9.75" 24.8

Little Kid Size Conversions (4 – 7 years)

US Size

s

Euro

Sizes

UK Size

sInche

s CM

10.5 27 9.5 6.625"

16.8

11 28 10 6.75" 17.1

11.5 29 10.5 7" 17.

8

12 30 11 7.125"

18.1

12.5 30 11.5 7.25" 18.

4

13 31 12 7.5" 19.1

13.5 31 12.5

7.625"

19.4

1 32 13 7.75" 19.7

1.5 33 14 8" 20.3

2 33 1 8.125"

20.6

2.5 34 1.5 8.25" 21

3 34 2 8.5" 21.6

Toddler Size Conversions (9 Months – 4 years)

US Size

Euro

UK Size

Inches

CM

s Sizes s

3.5 19 2.5 4.25" 10.8

4 19 3 4.5" 11.4

4.5 20 3.5 4.625"

11.7

5 20 4 4.75" 12.1

5.5 21 4.5 5" 12.7

6 22 5 5.125" 13

6.5 22 5.5 5.25" 13.3

7 23 6 5.5" 14

7.5 23 6.5 5.625"

14.3

8 24 7 5.75" 14.6

8.5 25 7.5 6" 15.2

9 25 8 6.125"

15.6

9.5 26 8.5 6.25" 15.9

10 27 9 6.5" 16.5

Infant Size Conversions (0 – 9 months)

US Size

s

Euro

Sizes

UK Size

sInche

s CM

0 15 0 3.125" 7.9

1 16 0.5 3.5" 8.9

1.5 17 1 3.625" 9.2

2 17 1 3.75" 9.5

2.5 18 1.5 4" 10.2

3 18 2 4.125"

10.5

Height Conversion

Imperial Metric (cm)

4'8"4'9"4'10"4'11"5'5'1"5'2"5'3"5'4"5'5"5'6"5'7"5'8"5'9"5'10"5'11"6'6'1"6'2"6'3"

142144.5147150152.5155157.5160162.5165167.5170172.5175177.5180183185.5188190.5

Pounds to KilogramsPounds (lb)

Kilograms (Kg)

1lb2lb3lb4lb5lb6lb7lb8lb9lb10lb25lb50lb75lb100lb110lb120lb130lb140lb150lb160lb

0.45kg0.91kg1.36kg1.81kg2.27kg2.72kg3.18kg3.63kg4.08kg4.53kg11.34kg22.68kg34.02kg45.36kg49.90kg54.43kg58.97kg63.50kg68.04kg72.57kg

Weights & measurement charts

Pan measurements

muffin pans

mini 30ml 1 1/2 Tbs

regular 1 80ml 1/3 cup

regular 2 125ml 1/2 cup

Texas 180ml 3/4 cup

cake pans

20cm springform cake pan 8 inch

20cm square cake pan 8 inch



To check your muffin pan's capacity, for a mini muffin pan pour 1 1/2 tablespoons (30ml) water into 1 hole in your pan. If the water comes right to the top (with none left over) it is 1 1/2 tablespoon capacity. Use the same method to measure regular or Texas muffin pans.

back to top

Oven temperatures

celsius(electric)

celcius(fan forced) fahrenheit gas

120º 100º 250º 1 very slow

150º 130º 300º 2 slow

160º 140º 325º 3 moderately slow

180º 160º 350º 4 moderate

190º 170º 375º 5 moderately hot

200º 180º 400º 6 hot

230º 210º 450º 7 very hot

250º 230º 500º 9 very hot

If using a fan-forced oven, your cooking time may be a little quicker, so start checking your food a little earlierback to top

Metric cup & spoon sizes*

cup metric

1/4 cup 60ml

1/3 cup 80ml

1/2 cup 125ml

1 cup 250ml

spoon metric

1/4 teaspoon 1.25ml

1/2 teaspoon 2.5ml

1 teaspoon 5ml

2 teaspoons 10ml

1 tablespoon (equal to 4 teaspoons) 20ml

back to topLiquids*

metric cup imperial

30ml 1 fl oz

60ml 1/4 cup 2 fl oz

80ml 1/3 cup 2 3/4 fl oz

100ml 3 1/2 fl oz


150ml 5 fl oz


200ml 7 fl oz

250ml 1 cup 8 3/4 fl oz

310ml 1 1/4 cups 10 1/2 fl oz

375ml 1 1/2 cups 13 fl oz

430ml 1 3/4 cups 15 fl oz

475ml 16 fl oz

500ml 2 cups 17 fl oz

625ml 2 1/2 cups 21 1/2 fl oz

750ml 3 cups 26 fl oz

1L 4 cups 35 fl oz

1.25L 5 cups 44 fl oz


2L 8 cups 70 fl oz


back to topMass (weight)*

10g 1/4oz

15g 1/2oz

30g 1oz

60g 2oz

90g 3oz

125g 4oz (1/4 lb)

155g 5oz

185g 6oz

220g 7oz

250g 8oz (1/2 lb)

280g 9oz

315g 10oz

345g 11oz

375g 12oz (3/4 lb)

410g 13oz

440g 14oz

470g 15oz

500g (1/2 kg) 16oz (1 lb)

750g 24oz (1 1/2 lb)

1kg 32oz (2 lb)

1.5kg 48oz (3 lb)

2kg 64oz (4 lb)back to top

Cup conversions for metric & imperial*

ingredient 1 cup 1/2 cup 1/3 cup 1/4 cup

breadcrumbs, dry 90g 2 3/4oz 45g 1 1/2oz 30g 1oz 25g 3/4oz

butter 250g 8oz 125g 4oz 80g 2 1/2oz 60g 2oz

cheese, shredded/grated 80g 2 1/2oz 40g 1oz 35g 1oz 25g 3/4oz

choc bits 190g 6oz 95g 3oz 70g 2 1/4oz 55g 1 3/4oz

coconut, desiccated 85g 2 3/4oz 45g 1 1/2oz 35g 1oz 20g 1/2oz

flour, plain/self-raising 150g 4 3/4oz 75g 2 1/2oz 50g 1 1/2oz 40g 1 1/2oz

rice, uncooked (long-grain/basmati/jasmine) 200g 6 1/2oz 100g 3oz 70g 2 1/4oz 50g 1 1/2oz

sour cream 235g 7 1/2oz 125g 4oz 85g 2 1/2oz 65g 2oz

sugar, brown – lightly packed 160g 5oz 80g 2 1/2oz 60g 2oz 45g 1 1/2oz

sugar, brown – firmly packed 200g 6 1/2oz 100g 3oz 70g 2 1/4oz 55g 1 3/4oz

sugar, caster 220g 7oz 115g 3 3/4oz 80g 2 1/2oz 60g 2oz

sugar, icing 150g 4 3/4oz 80g 2 1/2oz 60g 2oz 45g 1 1/2oz

sugar, white 225g 7oz 110g 3 1/2oz 80g 2 1/2oz 60g 2oz

sultanas 170g 5 1/2oz 90g 3oz 65g 2oz 45g 1 1/2oz

yoghurt 260g 8 1/4oz 130g 4oz 90g 3oz 70g 2 1/4oz

*These conversions have been rounded for cookery purposes

MEN'S CLOTHING SIZESINTERNATIONAL CONVERSION CHARTS

Please find below international conversion charts for men's sizes.

Use these for converting sizes for jackets, suits, coats, trousers and dress shirts betweenAmerican, English and European size systems.

MEN'S SIZES - SUITS, JACKETS AND COATSUse this table to convert between American, English and European sizes for men's suits, jackets and coats.

US 30 32 34 36 38 40 42 44 46 48 50

ENGLISH 30 32 34 36 38 40 42 44 46 48 50

EUROPEAN 40 42 44 46 48 50 52 54 56 58 60

JAPAN 32 34 36 38 40 42 44 46 48 50 52

KOREA 80 85 90 95 100 105 110 115 120 125 130

S-M-L XXS XS S S M M L L XL XXL XXXL

MEN'S SIZES - TROUSERS

Use this table to convert between American and European sizes for men's trousers.

American 30 32 34 36 38 40 42

European 46 48 50 52 54 56 58

MEN'S SIZES - DRESS SHIRT SIZESUse this table to convert between American, English and European sizes for men's dress shirts.

American dress shirt sizes has two size numbers. The first is your neck size, and the other is your sleeve length, both in inches. European dress shirts however only have one size number, for the neck size, and standard sleeve lenghts. This chart converts between American and European neck sizes.

SYSTEM DRESS SHIRT SIZES, NECK SIZE

US 14 14.5 15 15.5 16 16.5 17 17.5 18

ENGLAND 14 14.5 15 15.5 16 16.5 17 17.5 18

EUROPE 36 37 38 39 41 42 43 44 45

S-XL XS S S M L L XL XL XXL

Please observe that these size charts are only to be seen as a guide to helping you find your right size. Sizes may differ notably between different clothing manufacturers and brands.

INTERNATIONAL CLOTHING SIZES - WOMENINTERNATIONAL SIZE CONVERSION CHART: DRESSES, JACKETS, COATSThis table is for converting between American, Italian, British, French and Japanese women's sizes, for dresses, jackets and coats. Simply find your size in the chart to see the corresponding size for the other international size systems.

S-M-L XS-S S M M L L-XL XL

USA 2 4 6 8 10 12 14

UK / England 6 8 10 12 14 16 18

Italy 38 40 42 44 46 48 50

France 34 36 38 40 42 44 46

Germany 32 34 36 38 40 42 44

Japan 5 7 9 11 13 15 17

INTERNATIONAL SIZE CONVERSION CHART: WOMEN'S BLOUSES AND SWEATERSThis table is for converting between European, UK and US women's sizes, for blouses and sweaters.

USA 32 34 36 38 40 42 44

UK / England 34 36 38 40 42 44 46

USA 32 34 36 38 40 42 44

European 40 42 44 46 48 50 53

Please observe that these size charts are only guides to helping you find the right women's sizes. Sizes may differ notably between different clothing manufacturers and brands.

CHILDREN'S CLOTHING SIZESUse these conversion tables and sizes to find your correct size for your child.

AMERICAN SSIZE WEIGHT LENGTH

2T 11-13 KG 84-89 CM

3T 13-15 KG 91-97 CM

4T 15-17 KG 99-104 CM

4 17-19 KG 107-112 CM

5 19-21 KG 114-119 CM

6 21-24 KG 122-125 CM

6X (FLICKOR) 24-26 KG 127-130 CM

7 (POJKAR) 24-26 KG 127-130 CM

Please observe that these size charts are only to be seen as a guide to helping you find your right size. Sizes may differ notably between different clothing manufacturers and brands.

Length, Area and Volume

Multiply By To Obtain

Angstrom 10-1 Nanometers

Angstrom 10-10 Meters

Micron 10-4 Centimeters

Micron 10-3 Millimeters

Micron 3.94 x 10-5 Inches

Inches 2.54 Centimeters

Inches 25.4 Millimeters

Centimeters 0.394 Inches

Millimeters 0.0394 Inches

Millimeters 39.4 Thousandths of inch (mil)

Feet 30.448 Centimeters

Meters 39.37 Inches

Square mm 1.55 x 10-3 Square inches

Square in. 645.16 Square mm

Square cm 0.155 Square in.

Cubic cm 0.016 Cubic in.

Cubic in. 16.387 Cubic cm

Mass, Weight and Density


Grams 0.03527 Ounces avoirdupois

Grams 2.205 x 10-3 Pounds avoirdupois

Kilograms 2.205 Pounds avoirdupois

Oz. avoir. 28.35 Grams

Oz. troy 31.1 Grams

Grams 0.0321 Ounces troy

lbs. avoir. 453.59 Grams

gm/cm3 0.0361 lbs./in3

lbs./in3 27.7 gms/cm3

Pressure


Atmospheres 101325 Pascals (Pa)

Atmospheres 14.7 Pounds/Sq. In.

Atmospheres 1.01325 Bar

Oz. troy 31.1 Grams

Grams 0.0321 Ounces troy

lbs. avoir. 453.59 Grams

gm/cm3 0.0361 lbs./in3

lbs./in3 27.7 gms/cm3

Recipe Conversion

Documents

Transcript of Recipe Conversion