Cooking Conversion Chart
Quick reference for common cooking measurements. Organized by category for easy lookup.
Volume Conversions (Liquid Measures)
| US Measurement | Metric (ml) | Imperial (fl oz) |
|---|---|---|
| 1 teaspoon (tsp) | 5 ml | 0.17 fl oz |
| 1 tablespoon (tbsp) | 15 ml | 0.5 fl oz |
| 1/4 cup | 60 ml | 2 fl oz |
| 1/3 cup | 80 ml | 2.7 fl oz |
| 1/2 cup | 120 ml | 4 fl oz |
| 2/3 cup | 160 ml | 5.4 fl oz |
| 3/4 cup | 180 ml | 6 fl oz |
| 1 cup | 240 ml | 8 fl oz |
| 2 cups (1 pint) | 480 ml | 16 fl oz |
| 4 cups (1 quart) | 960 ml | 32 fl oz |
| 1 gallon | 3.8 liters | 128 fl oz |
Understanding Volume Conversions
Volume conversions are essential for measuring liquid ingredients in cooking and baking. The US measurement system uses cups, tablespoons, and teaspoons, while the metric system uses milliliters (ml) and liters (l). Imperial measurements use fluid ounces (fl oz). These conversions help you accurately follow recipes from different regions and ensure consistent results in your cooking.
Weight Conversions (Dry Measures)
| US/Imperial | Metric (grams) | Ounces |
|---|---|---|
| 1/4 pound | 113 g | 4 oz |
| 1/2 pound | 227 g | 8 oz |
| 3/4 pound | 340 g | 12 oz |
| 1 pound | 454 g | 16 oz |
| 2 pounds | 907 g | 32 oz |
| 1 kilogram | 1000 g | 35.27 oz (2.2 lbs) |
Understanding Weight Conversions
Weight conversions are crucial for precise baking and cooking, especially for dry ingredients. The imperial system uses pounds (lbs) and ounces (oz), while the metric system uses grams (g) and kilograms (kg). Professional bakers prefer weighing ingredients because it's more accurate than volume measurements. A kitchen scale is highly recommended for consistent baking results, as different ingredients have varying densities.
Temperature Conversions (Oven Temperatures)
| Fahrenheit (°F) | Celsius (°C) | Gas Mark | Description |
|---|---|---|---|
| 250°F | 120°C | 1/2 | Very Low |
| 275°F | 135°C | 1 | Very Low |
| 300°F | 150°C | 2 | Low |
| 325°F | 165°C | 3 | Moderate/Low |
| 350°F | 175°C | 4 | Moderate |
| 375°F | 190°C | 5 | Moderate/Hot |
| 400°F | 200°C | 6 | Hot |
| 425°F | 220°C | 7 | Hot |
| 450°F | 230°C | 8 | Very Hot |
| 475°F | 245°C | 9 | Very Hot |
| 500°F | 260°C | 10 | Extremely Hot |
Understanding Temperature Conversions
Temperature conversions are vital when following recipes from different countries. The United States primarily uses Fahrenheit (°F), while most other countries use Celsius (°C). Gas marks are common in UK recipes and refer to the settings on gas ovens. Understanding these conversions ensures your baked goods cook at the correct temperature. Always preheat your oven and use an oven thermometer for accuracy, as oven temperatures can vary by 25°F or more.
Common Ingredient Conversions
| Ingredient | 1 Cup | Weight (grams) |
|---|---|---|
| All-purpose flour | 1 cup | 120-125 g |
| Granulated sugar | 1 cup | 200 g |
| Brown sugar (packed) | 1 cup | 220 g |
| Butter | 1 cup (2 sticks) | 227 g |
| Powdered sugar | 1 cup | 120 g |
| Cocoa powder | 1 cup | 100 g |
| Honey | 1 cup | 340 g |
| Milk | 1 cup | 245 g |
Understanding Ingredient-Specific Conversions
Different ingredients have different densities, meaning one cup of flour weighs differently than one cup of sugar. These ingredient-specific conversions help you convert volume measurements (cups) to weight measurements (grams) for precision baking. All-purpose flour typically weighs 120-125g per cup when properly measured using the spoon-and-level method. Brown sugar should be packed into the measuring cup, while flour should be spooned in and leveled. Using weight measurements eliminates ambiguity and produces more consistent results.
Cooking Conversion Table
| Unit Type | US/Imperial | Metric Value | Notes |
|---|---|---|---|
| Volume | 1 teaspoon | 5 ml | Liquid measure |
| Volume | 1 tablespoon | 15 ml | 3 teaspoons |
| Volume | 1/4 cup | 60 ml | 4 tablespoons |
| Volume | 1/3 cup | 80 ml | 5.3 tablespoons |
| Volume | 1/2 cup | 120 ml | 8 tablespoons |
| Volume | 2/3 cup | 160 ml | 10.6 tablespoons |
| Volume | 3/4 cup | 180 ml | 12 tablespoons |
| Volume | 1 cup | 240 ml | 16 tablespoons |
| Weight | 1 ounce | 28.35 g | Dry measure |
| Weight | 4 ounces | 113 g | 1/4 pound |
| Weight | 8 ounces | 227 g | 1/2 pound |
| Weight | 16 ounces | 454 g | 1 pound |
| Flour | 1 cup | 120-125 g | All-purpose, sifted |
| Sugar | 1 cup | 200 g | Granulated |
| Sugar | 1 cup | 220 g | Brown, packed |
| Sugar | 1 cup | 120 g | Powdered/confectioner's |
| Butter | 1 cup | 227 g | 2 sticks |
| Butter | 1 stick | 113 g | 1/2 cup or 8 tablespoons |
Tips for Using This Chart:
- For best accuracy in baking, use a kitchen scale to measure ingredients by weight.
- When converting recipes, maintain the same unit system (metric or imperial) throughout.
- Oven temperatures may vary; always check your food for doneness.
- Ingredient weights can vary based on how they're packed or measured.
Complete Guide to Kitchen Measurement Conversions
Why Accurate Measurements Matter in Cooking
Accurate measurements are the foundation of successful cooking and baking. While cooking often allows for flexibility, baking is a precise science where exact measurements can make the difference between a perfect cake and a dense disappointment. Our comprehensive conversion chart helps you navigate between different measurement systems and ensures your recipes turn out perfectly every time.
Understanding the Different Measurement Systems
The world uses three primary measurement systems in cooking: the US customary system (cups, tablespoons, teaspoons), the metric system (milliliters, grams, liters), and the imperial system (fluid ounces, pounds). Each has its advantages, and knowing how to convert between them opens up a world of international recipes. Professional chefs and bakers often prefer the metric system for its precision and ease of scaling recipes.
Volume vs. Weight Measurements
Volume measurements (cups, tablespoons) measure the space an ingredient occupies, while weight measurements (grams, ounces) measure the actual mass. For liquids, volume measurements work well because liquids have consistent density. However, for dry ingredients like flour, weight measurements are more reliable since the same volume can weigh differently depending on how the ingredient is packed or aerated.
How to Use This Conversion Chart
Each section of our conversion chart focuses on a specific type of measurement. The volume conversions help with liquid ingredients like water, milk, and oil. Weight conversions are ideal for meat, vegetables, and when following European recipes. Temperature conversions ensure your oven is set correctly, whether you're following an American or European recipe. The ingredient-specific conversions account for the unique densities of common baking ingredients.
Printable Conversion Charts for Your Kitchen
Use the print buttons to create handy reference cards for your kitchen. You can print individual sections or the entire chart. Laminating these charts makes them spill-proof and durable for daily kitchen use. Keep them on your refrigerator or inside a cabinet door for quick reference while cooking.