Tableaux - Conversions of Cooking Measurements

Wednesday, May 05, 2010


Measure. Convert. Cook.

As fully complete as I could make it. Conversions of cooking measurements between what felt like a gazillion different measuring systems.

So now we can all figure out what equals what in the system we each like to use. If you find this useful, pass it around as much as you like.


This is also available to download as a pdf for your convenience.


OVEN SETTINGS


DescriptionFCGas Mark (UK)

8529

10038

11043

11546

13557
plate warming 14060

15066

16071

16574

17077

18087

19088
cool
20095
cool
20596
cool
212100
cool
225110
very slow
250120
slow2751401
slow3001502
warm
3251653
moderate (170-190)
3501804
moderately hot
3751905
hot
4002056
very hot (220+)
4252207

4502308

4752459

500260


METRIC AND IMPERIAL

inches, cm, feet and metres

1/4 cm
3/32", use 1/16" for convenience
1/2 cm
3/16", use 1/8" for convenience
5/8 cm, use 3/4 cm for convenience
1/4"
1 cm
3/8"
1 1/4 cm
1/2"
1 7/8 cm, use 2 cm for convenience
3/4"
2.5 cm
1 inch
30 cm
12" or 1 foot
50 cm
20"
1 m
3 1/3 feet



ounces, grams, pounds and kilograms

(ounces and pounds of the avoirdupois system used in Britain and the U.S.)
1 ounce (oz) equals 28.352 grams (for convenience work on 30 grams).
1 pound (lb) equals 453.6g
100g equals 3.53oz
1 kilogram (kg) equals 2 pounds 3oz
oz g (standardised) g (actual)
1/21514
2/32019
13028
26057
39085
4 (1/4 lb)
125113
5155142
6185170
7220198
8 (1/2 lb)
250 (1/4 kg)227
9280255 (1/4 kg)
10315284
11345312
12 (3/4 lb)
375340
13410369
14440397
15470425
16 (1 lb)
500 (1/2 kg)454
17
482
18
510 (1/2 kg)
19
39
20 (1 1/4 lb)
575567
21
595
22
624
23
652
24 (1 1/2 lb)
750 (3/4 kg)680
25
709
26
737 (3/4 kg)
27
766
28
794
29
822
30
851
31
879
32 (2lb)
1000 (1 kg)907
33
936
34
964
35
992 (1 kg)
3 lb1 1/2 kg1362
4 lb2 kg1816
As you can see, the standardised metric conversions common in Australia work well only for small quantities.

LIQUIDS

Spoon and cup measures should be filled until almost overflowing.
Measuring jugs need to be on a flat surface and read at eye level for accuracy.

teaspoons, millilitres, tablespoons and litres

Household cutlery volumes vary wildly. Be choosy about what you use. Teaspoons from a century or so ago are about half the volume of today. Instead, get a set of standardised spoon measurements.
Actual conversions
1 actual cup = 230 ml
4 2/5 actual cups (use 4 1/3) = 1 L
2 teaspoons = 1 dessertspoon
2 dessertspoons = 1 tablespoon
4 teaspoons = 1 tablespoon
15 1/3 tablespoons (use16) = 1 cup
teaspoon
tablespoon
mls
1/41/16
0.9 ml
1/21/8
1.9 ml
11/4
3.75 ml
41
15 ml


Standardised metric conversions of Australia
4 teaspoons = 1 tablespoon
1 standardised metric cup = 250ml
4 standardised metric cups = 1 L
12 1/2 tablespoons = 1 cup
teaspoontablespoonmls
1/41/16
1.25 ml
1/21/8
2.5 ml
11/4
5 ml
41
20 ml

fluid ounces, millilitres, pints and litres

AAARRGH. How many measuring systems can there be?

The British Imperial System works on 20 fluid ounces of 28.41ml to a pint equalling 568.41ml.
The U.S. Customary System works on 16 fluid ounces of 29.57ml to a pint equal to 473.2ml. 1 wet pint equals 1 pound. Note that the U.S. wet pint differs in volume to the dry pint (550.6cm 3). In both systems, 1 pint equals 2 cups and 2 pints equal 1 quart. So cups, pints quarts and gallons all depend on which system you use. Confused yet?
In the land of the decimal, 1000g = 1000ml =1kg = 1 L. Aren't we glad someone used their noggin?
Standardised metric conversions of cups and the like used in Australia are based on the U.S. system.
I use the standardised metric cups and spoons of Australia.

U.S. fluid ounce

Measures for the 8 liquid ounce cup (U.S) are used throughout this book.
Standardised metric equivalents common in Australia are based on converting this system.


U.S. fluid ouncemlsU.S. cupsstandard mlsstandard metric cup
1fl oz
29 ml

30 ml

2fl oz
59 ml
1/4 cup
60 ml
1/4 cup
3fl oz
89 ml

100 ml

4fl oz (1/4 pint)
118 ml
1/2 cup
125 ml
1/2 cup
5fl oz (1 gill)
148 ml

150 ml

6fl oz
177 ml

180 ml

7fl oz
207 ml



8 fl oz (1/2 pint)
237 ml
1 cup
250 ml
1 cup
9fl oz
266 ml



10fl oz
296 ml
1 1/4 cups
300 ml
1 1/4 cups
11fl oz
325 ml



12fl oz (3/4 pint)
355 ml
1 1/2 cups
360 ml
1 1/2 cups
13fl oz
384 ml



14fl oz
414 ml
1 3/4 cups
420 ml
1 3/4 cups
15fl oz
444 ml



16fl oz (1 pint)
473 ml
2 cups
500 ml (1/2 L)
2 cups
20fl oz (1 1/4 pint)
591 ml
2 1/2 cups
650 ml
2 1/2 cups
24fl oz (1 1/2 pints)
710 ml



32fl oz (2 pints, 1 quart)
946 ml
3 cups
750 ml (3/4 L)
3 cups
34 fl oz
1005 ml
4 cups
1L
4 cups

Imperial fluid ounce

Measures for the 10 liquid ounce cup (Imperial). I have not used this system for measuring anywhere in this book. These conversions are here as a reference only.

imperial fluid ouncemlsimperial cup
1fl oz
28 ml

2fl oz
57 ml

3fl oz
85 ml

4fl oz
114 ml

5fl oz (1/4 pint)
142 ml
1/2 cup
6fl oz
170 ml

7fl oz
199 ml

8 fl oz
227 ml

9fl oz
256 ml

10fl oz (1/2 pint)
284 ml
1 cup
11fl oz
313 ml

12fl oz
340 ml

13fl oz
369 ml

14fl oz
398 ml

15fl oz (3/4 pint)
426 ml
1 1/2 cups
16fl oz
455 ml

17fl oz
483 ml

18fl oz
511 ml

19fl oz
540 ml

20fl oz (1 pint)
568 ml
2 cups
25fl oz (1 1/4 pints)
710 ml

30fl oz (1 1/2 pints)
852 ml
3 cups
35fl oz (1 3/4 pints)
994 ml

40fl oz (2 pints)
1136 ml
4 cups



DRY INGREDIENTS

Spoon measurements can be:
Level
Round (default)
Heaped
Cups of dry ingredients should be level measurements.

Butter should be softened but not melted before measuring.
The volume to weight changes depending on the ingredient.
Careful measurement is important but most important is the relative proportions of ingredients to each other.

cupsozg standardisedg actual
1 cup sugar (crystal, granulated, caster)
8 oz
250 g
230 g
1 cup sugar (sifted icing)
5 oz
155 g
140 g
1 cup brown sugar (lightly packed)
4 oz
125g
110 g
1 cup brown sugar (firmly packed)
5 oz
155 g
140 g
1 cup flour
4 oz
125 g
110 g
1 cup flour, wholemeal
4 1/2 oz
135 g
128 g
1 cup shortening (butter, marg. etc)
8 oz
250 g
230 g
1 cup honey, golden syrup, treacle
10 oz
315 g
280 g
1 cup cornflour
4 oz
125 g
110 g
1 cup soft breadcrumbs
2 oz
60 g
57 g
1 cup dry packet breadcrumbs
4 oz
125 g
110 g
1 cup rice (uncooked)
6 oz
185 g
170 g
1 cup rice (cooked)
5 oz
155 g
140 g
1 cup dried split peas/lentils
6 1/2 oz
200 g
184 g
1 cup mixed dried fruit (sultanas etc)
4 oz
125 g
110 g
1 cup grated cheese
4 oz
125 g
110 g
1 cup nuts (chopped)
4 oz
125 g
110 g
1 cup coconut, desiccated
2 1/2 oz
75 g
71 g

oz (1 oz = 30g)level tablespoons
1 oz flour
2
1 oz sugar (crystal or castor)
1 1/2
1 oz icing sugar (free from lumps)
2
1 oz shortening
1
1 oz honey
1
1 oz cocoa
3
1 oz cornflour
2 1/2
1 oz custard powder
2 1/2


tablespoonsg
1 tablespoon liquid, water, milk
15 g (1 ml = 1 g)
1 tablespoon jam, treacle, honey
25 g
1 rounded tablespoon flour/cornflour/cocoa powder
20 g
1 rounded tablespoon sugar
25 g
1 rounded tablespoon rice/dried fruit
30 g

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3 thoughts

  1. what a great post!!! I can usually do the weight conversions ok, since my scale has both...but what really throws me is the oven temps.....I must have a mental block...
    thanks for sharing
    Dennis

    ReplyDelete
  2. This is so helpful! I cut recipes down all the time, so this is great for conversions.

    ReplyDelete
  3. Brilliant!
    Not since the days of being a chemical engineering student have I seen such a concise table of conversion factors in the one place!
    Thank you so much!
    -Ranj

    ReplyDelete

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