With the internet has come the opportunity for sharing just about every form of information, including recipes. It’s a wonderful and exciting opportunity to experience all sorts of cuisine, if we are brave enough to prepare them. Dishes we would otherwise probably never have the chance too try. Sometimes though its a challenge. In the U.S. we tend to measure things by volume. Most every where else they measure by weight. Either way its sometimes a challenge to convert. Below you will find several charts for common measurements. Enjoy.
US Volume Measurements
| US Measure | US Dry Equivalent | US Liquid Equivalent | Metric Liquid Equivalent |
|---|---|---|---|
| 1/16 teaspoon | dash | 1/4 milliliter | |
| 1/8 teaspoon | pinch | 1/2 milliliter | |
| 1/4 teaspoon | 1 milliliter | ||
| 1/2 teaspoon | 2 milliliter | ||
| 1 teaspoon | 1/3 tablespoon | 1/6 fl oz | 5 milliliter |
| 1 Tablespoon | 3 teaspoons | 1/2 fl oz. | 15 milliliter |
| 1/8 cup | 2 tablespoons (= 1 standard coffee scoop) | 1 fl oz. | 30 milliliter |
| 1/4 cup | 4 Tablespoons | 2 fl oz. | 60 milliliter |
| 1/3 cup | 5 Tablespoons + 1 teaspoon | 3 fl oz. | 80 milliliter |
| 1/2 cup | 8 Tablespoons | 4 fl oz. | 120 milliliter |
| 3/4 cup | 12 Tablespoons | 6 fl oz. | 180 milliliter |
| 1 cup | 16 Tablespoons | 8 fl oz. | 240 milliliter |
| 1 pint | 2 cups | 16 fl oz. | 480 milliliter |
| 1 quart | 2 pints | 32 fl oz. | 960 milliliter |
| 1 quart + 2 tablespoons | 66 tablespoons | 33 fl oz. | 1 liter |
| 1 gallon | 4 quarts | 128 fl oz. | 3 liters + 840 milliliter |
US Length Measurements
The formula to convert from inches to mm (inches x 25.4 = mm)
To convert to cm simply divide by 10 ( mm / 10 = cm)
8 inches x 25.4 = 203.2 mm | 203.2 mm / 10 = 20.32 cm | 8 inches = 20 cm (rounded)
To go from cm to inches do the reverse (mm / 25.4 = inches)
20 cm x 10 = 200 mm | 200 mm / 25.4 = 7.87 inches | 20 cm = 8 inches (rounded)
| US Measure | Metric Equivalent | US Measure | Metric Equivalent | US Measure | Metric Equivalent |
|---|---|---|---|---|---|
| 1/8 inch | 3 mm | 3 inches | 7.6 cm | 9 inches | 23 cm |
| 1/4 inch | 6 mm | 4 inch | 10 cm | 10 inch | 25 cm |
| 1/2 inch | 13 mm | 5 inches | 13 cm | 11 inches | 28 cm |
| 3/4 inch | 19 mm | 6 inches | 15 cm | 12 inches (1 ft) | 30 cm |
| 1 inch | 2.5 cm | 7 inch | 18 cm | 39 1/4 inches | 1 meter |
| 2 inches | 5 cm | 8 inches | 20 cm |
US Weight Measurements
The formula to convert from ounces to grams (ounces x 28.35 = grams)
1 Pound = 16 ounces | 16 ounces * 28.35 = 453.6 grams | 1 pound = 454 grams (rounded)
To go from grams to ounces do the reverse ( grams / 28.35 = ounces)
454 grams / 28.35 = 16.01 ounces | 16 ounces = 1 pound | 454 grams = 1 pound (rounded)
| US Measure | US Equivalent | Metric Equivalent |
|---|---|---|
| 1 Pound | 16 ounces | 454 Grams |
| 3/4 Pound | 12 ounces | 341 Grams |
| 2/3 Pound | ~10 ounces | 284 Grams |
| 1/2 Pound | 8 ounces | 227 Grams |
| 1/3 Pound | ~5 ounces | 142 Grams |
| 1/4 Pound | 4 ounces | 114 Grams |
| 1 ounce | 28 Grams |
Cooking Temperatures
The formula to convert from Fahrenheit to Celsius ( (Fahrenheit – 32) x 5 / 9 = Celsius)
Since Celsius is based on 0 (zero) being the temperature at which water freezes and Fahrenheit has that temperature being 32. 32 must first be subtracted from the temperature as measured in Fahrenheit before converting. Also each degree Celsius is equal to 5/9 (0.55) degrees Fahrenheit.
145 Fahrenheit – 32 = 113 | 113 x 0.55 = 62.77 | 145 Fahrenheit = 63 Celsius (rounded)
To go from grams to ounces do the reverse ( Celsius x 9/5 +32)
First you convert from degrees Celsius to degrees Fahrenheit realizing there are 9/5 of a degree Celsius (1.8 degrees) for each degree Fahrenheit then you add 32 to compensate for the start point of Celsius. The temperature at sea level that water freezes 32 Fahrenheit.
63 Celsius * 1.8 = 113.4 | 113.4 + 32 = 145.4 | 63 Celsius = 145 Fahrenheit (rounded)
| Fahrenheit | Celsius | Item |
| 145 | 63 | Beef/Veal/Lamb – Medium Rare |
| 160 | 71 | Beef/Veal/Lamb – Medium, Ground Beef, Ostrich, Rhea, Emu, Eggs in Casseroles or Sauces or Custards, Fresh Pork Chops or Roasts or Ribs – Medium, Cured Pork – Ham or Sausage |
| 165 | 74 | Deer, Stuffing (Inside or Outside Bird) |
| 170 | 77 | Beef/Veal/Lamb – Well Done, Fresh Pork Chops or Roasts or Ribs – Well Done, Boneless Turkey Roast |
| 180 | 82 | Rabbit, Duck, Goose, Chicken, Turkey |
| 250 | 120 | |
| 275 | 135 | |
| 300 | 150 | |
| 325 | 165 | |
| 350 | 175 | |
| 375 | 190 | |
| 400 | 205 | |
| 425 | 220 | |
| 450 | 230 | |
| 475 | 245 | |
| 500 | 260 |
Jaques Kitchen 