Baking and Cooking Conversion Chart

With so many inspiring baking and cooking blogs coming from different countries, I thought I would add a Baking and Cooking Conversion Chart to make it easy to create delicious foods from all over the world.

A necessary item to have in the kitchen when converting recipes from ounces to grams is a kitchen scale. It does not have to be a fancy expensive scale, it just needs to measure weights accurately.  Make sure the scale can change between ounces, grams, milliliters, and fluid ounces.

Once you have a scale, and know the conversions, a recipe to convert is easy.

Teaspoon = tsp
Tablespoon = tbsp
Grams = g
Kilograms = kg
Milliliters = ml

Plain flour = all purpose flour
Wholemeal flour = whole wheat flour
White sugar = granulated sugar
Caster sugar = superfine sugar
Icing sugar = powdered sugar

Cups, tablespoons and teaspoons.

1/2 tbsp = 1 1/2 tsp
1 tbsp = 3 tsp
1/4 cup = 4 tbsp
1/3 cup = 5 tbsp + 1 tsp
1/2 cup = 8 tbsp
2/3 cup = 10 tbsp + 2 tsp
3/4 cup = 12 tbsp
1 cup = 16 tbsp

Milliliters, fluid ounces and cups – general conversions.

2 tbsp = 29.57 ml = 1 fl oz
1/4 cup = 60 ml  = 2 fl oz
1/3 cup = 80 ml = 2 2/3 fl oz
1/2 cup = 125 ml = 4 fl oz
2/3 cup = 160 ml = 5 1/3 fl oz
3/4 cup = 180 ml = 6 fl oz
1 cup = 250 ml = 8 1/3 fl oz
2 cups = 500 ml = 16 fl oz (1 American pint)
2 1/2 cups = 625 ml = 20 fl oz (1 Imperial pint)
4 cups = 1000 ml = 1 litre = 32 fl oz

Celsius and Fahrenheit.

100 Celsius (C) = 212 Fahrenheit (F)
120 C = 250 F
140 C = 275 F
150 C = 300 F
160 C = 320 F
170 C = 325 F
180 C = 350 F
190 C = 375 F
200 C = 400 F
210 C = 410 F
220 C = 425 F
250 C = 480 F

 

Measuring & Conversions

These easy-to-use conversion charts can help you convert your recipes to the measuring system you’re most familiar with.

  • General Ingredient Equivalent Chart

    Flour Measure Grams Ounces
    All-purpose, sifted 1 cup 115 g 4.1 oz
    All-purpose, spooned 1 cup 125 g 4.4 oz
    All-purpose, dipped 1 cup 145 g 5.0 oz
    Bread, sifted 1 cup 112 g 4.0 oz
    Bread, dipped 1 cup 163 g 5.7 oz
    Cake, sifted 1 cup 96 g 3.4 oz
    Cake, spooned 1 cup 111 g 3.9 oz

     

    Sugars & Sweeteners Measure Grams Ounces
    Brown, packed 1 cup 200 g 7.1 oz
    Granulated (white) 1 cup 200 g 7.1 oz
    Powdered (confectioners’), spooned 1 cup 113 g 4.0 oz
    Honey 1 cup 332 g 11.7 oz
    Molasses 1 cup 309 g 10.9 oz

     

    Other Measure Grams Ounces
    Oats, rolled, uncooked, spooned 1 cup 80 g 2.8 oz
    Cocoa, spooned 1 cup 85 g 3.0 oz
    Nested graduated dry measuring cups are used to measure flour, sugar and other dry and solid ingredients. Measuring dry ingredients in a glass measuring cup will result in an inaccurate measurement.
    • Dry Ingredient Metric Conversion Chart

      Measure Ounces Pounds Milligrams Grams Kilograms
      1 ounce 1 1/16 2835 28.35 .028
      1 pound 16 1 454 .454
      1 milligram 1/29000 1 .001 .000001
      1 gram .032 .002 1000 1 .001

      Measuring all-purpose flourStir flour first, then lightly spoon into dry measuring cup. Use a metal spatula or the straight edge of a table knife to level flour so it is even with the top of the cup. Do not pack flour into measuring cup or tap filled cup on counter.

      Measuring granulated or powdered sugar, corn meal, wheat germ and oatsSpoon into drying measuring cup and level even with the top of a cup with a metal spatula.

      Measuring brown sugar and vegetable shorteningFirmly pack into dry measuring cup, then level even with the top of the cup with a metal spatula.

      •  

        Measure liquid ingredients such as milk, vegetable oil and fruit juice in a glass or plastic measuring cup with a spout for pouring:

        • Place measuring cup on a level surface
        • Pour in liquid and read its level by viewing the cup from eye level. (You will need to bend or stoop down to see at eye level.)

        Using metal or plastic cups without a pouring lip will probably result in an inaccurate measurement. Liquid measuring cups provide “empty” cup space about the top fill line, to allow for any movement of the liquid when moving the cup. This prevents spilling some of the measured liquid.

        • Measure small amounts of dry and liquid ingredients, usually 3 tablespoons or less, in measuring spoons. They are sold in sets typically containing a 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon and 1 tablespoon.

          Small amounts of dry ingredients should be measured in measuring spoons using the same technique used for dry measuring cups. Small amounts of liquid ingredients should be measured in measuring spoons by carefully filling with liquid until it reaches the top of the spoon.

          Baking Ingredient Yield.  Planning to bake but don’t know how much of an ingredient to purchase? This chart will help make shopping for baking ingredients a snap!

          Ingredient Quantity to Buy Yield
          Apples 1 medium 1 cup sliced
          Graham crackers 15 1 cup fine crumbs
          Whipping cream 1 cup 2 cups whipped
          Dried fruit 1 pound 2-1/2 cups chopped or small pieces
          Raisins 1 pound 2-1/2 cups
          Eggs 5 medium 1 cup
          8 medium egg whites 1 cup
          12 to 14 medium egg yolks 1 cup
          Flour 1 pound, sifted 4 cups
          Lemon, juice 1 lemon 2 to 3 tablespoons juice
          Lemon, peel or rind 1 lemon 2 teaspoons grated peel
          Lime, juice 1 lime 1 tablespoon juice
          Peanuts 5 ounces 1 cup
          Pecan halves 3-3/4 ounces 1 cup
          Pecans, chopped 4-1/4 ounces 1 cup
          Walnuts, chopped 4-1/2 ounces 1 cup
          Walnut halves 3-1/2 ounces 1 cup
          Orange, juice 1 orange 1/3 to 1/2 cup juice
          Sugar, brown 1 pound 2-1/4 cups firmly packed
          Sugar, powdered (confectioners’) 1 pound 3-1/2 to 4 cups sifted
          Sugar, granulated(white) 1 pound 2 cup

           

          Thank you to Butter Baking & Quaker Oats for their conversion and measuring charts.

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