Weights and conversions
This book gives grams and milliliters first. Use these tables if you need to convert, but a scale is always more accurate than a cup: the weight of a cup of flour can vary by 25% depending on how you fill it. Cup weights below assume a US cup (240 ml), with dry ingredients spooned in and leveled, not scooped.
Cup weights of common ingredients
| Ingredient | 1 cup | 1 tbsp |
|---|---|---|
| All-purpose / plain flour | 125 g | 8 g |
| Bread flour | 130 g | 8 g |
| Whole-wheat flour | 120 g | 8 g |
| Rye flour | 110 g | 7 g |
| Cornstarch | 120 g | 8 g |
| Cocoa powder | 85 g | 5 g |
| Granulated sugar | 200 g | 12.5 g |
| Light brown sugar, packed | 210 g | 13 g |
| Powdered / powdered sugar | 120 g | 8 g |
| Honey, maple syrup | 340 g | 21 g |
| Butter | 225 g (2 sticks) | 14 g |
| Neutral oil, olive oil | 215 g | 13.5 g |
| Milk, water, stock | 240 g | 15 g |
| Heavy cream | 235 g | 15 g |
| Greek yogurt, sour cream | 240 g | 15 g |
| Long-grain rice, uncooked | 190 g | 12 g |
| Risotto rice, uncooked | 200 g | 12.5 g |
| Rolled oats | 90 g | 6 g |
| Dried lentils | 190 g | 12 g |
| Grated Parmesan, finely | 90 g | 5 g |
| Grated cheddar, coarsely | 100 g | 6 g |
| Chopped nuts | 120 g | 8 g |
| Raisins | 150 g | 9 g |
| Fine sea salt | 290 g | 18 g (1 tsp ≈ 6 g) |
| Coarse kosher salt (Diamond Crystal) | 135 g | 8.5 g (1 tsp ≈ 3 g) |
| Baking powder | — | 12 g (1 tsp ≈ 4 g) |
| Baking soda | — | 15 g (1 tsp ≈ 5 g) |
| Instant / dried yeast | — | 9 g (1 packet = 7 g ≈ 2¼ tsp) |
Butter: 1 US stick = 113 g = 8 tbsp. 1 tbsp butter ≈ 14 g.
Volume
| Metric | US | UK / Imperial |
|---|---|---|
| 5 ml | 1 tsp | 1 tsp |
| 15 ml | 1 tbsp (3 tsp) | 1 tbsp |
| 30 ml | 2 tbsp (1 fl oz) | 1 fl oz |
| 60 ml | ¼ cup | 2 fl oz |
| 80 ml | ⅓ cup | 2¾ fl oz |
| 120 ml | ½ cup | 4 fl oz |
| 180 ml | ¾ cup | 6 fl oz |
| 240 ml | 1 cup | 8½ fl oz |
| 475 ml | 2 cups (1 US pint) | 16½ fl oz |
| 570 ml | 2⅓ cups | 1 UK pint (20 fl oz) |
| 1 liter | 4¼ cups | 1¾ UK pints |
An Australian tablespoon is 20 ml; this book uses 15 ml.
Weight
| Metric | US / Imperial |
|---|---|
| 15 g | ½ oz |
| 30 g | 1 oz |
| 100 g | 3½ oz |
| 225 g | 8 oz (½ lb) |
| 450 g | 1 lb |
| 1 kg | 2 lb 3 oz |
Oven temperatures
| Conventional °C | Fan °C | °F | Gas mark | Description |
|---|---|---|---|---|
| 120 | 100 | 250 | ½ | Very low |
| 140 | 120 | 275 | 1 | Low |
| 150 | 130 | 300 | 2 | Low |
| 160 | 140 | 325 | 3 | Moderately low |
| 180 | 160 | 350 | 4 | Moderate |
| 190 | 170 | 375 | 5 | Moderately hot |
| 200 | 180 | 400 | 6 | Hot |
| 220 | 200 | 425 | 7 | Hot |
| 230 | 210 | 450 | 8 | Very hot |
| 240 | 220 | 475 | 9 | Very hot |
Length
| Metric | Imperial |
|---|---|
| 5 mm | ¼ in |
| 1 cm | ½ in |
| 2.5 cm | 1 in |
| 20 cm | 8 in |
| 23 cm | 9 in |
| 30 cm | 12 in |
Quick formulas: °F = °C × 1.8 + 32. °C = (°F − 32) ÷ 1.8. 1 oz = 28.35 g. 1 lb = 454 g. 1 US fl oz = 29.6 ml.
For internal meat and fish temperatures, see the chart in Kitchen School.