WEIGHTS AND MEASURES

We also have Recipe Converters located on the bottom of every page for convenience while reading recipes. If you'd like to see any additions to this table, please post them in the comments section at the bottom of this page. Dry Volume 1/16 teaspoon dash 1/8 teaspoon a pinch 3 teaspoons 1 Tablespoon 1/8 cup 2 tablespoons 1/4 cup 4 Tablespoons 1/3 cup 5 Tablespoons + 1 tsp. 1/2 cup 8 Tablespoons 3/4 cup 12 Tablespoons 1 cup 16 Tablespoons 1 Pound 16 ounces Liquid Volume 8 Fluid ounces 1 Cup 1 Pint 2 Cups (= 16 fluid ounces) 1 Quart 2 Pints (= 4 cups) 1 Gallon 4 Quarts (= 16 cups) US to Metric 1/5 teaspoon 1 ml 1 teaspoon 5 ml 1 tablespoon 15 ml 1 fluid oz. 30 ml 1/5 cup 50 ml 1 cup 240 ml 2 cups (1 pint) 470 ml 4 cups (1 quart) .95 liter 4 quarts (1 gal.) 3.8 liters 1 oz. 28 grams 1 pound 454 grams Metric to US 1 milliliter 1/5 teaspoon 5 ml 1 teaspoon 15 ml 1 tablespoon 30 ml 1 fluid oz. 100 ml 3.4 fluid oz. 240 ml 1 cup 1 liter 34 fluid oz. 1 liter 4.2 cups 1 liter 2.1 pints 1 liter 1.06 quarts 1 liter .26 gallon 1 gram .035 ounce 100 grams 3.5 ounces 500 grams 1.10 pounds 1 kilogram 2.205 pounds 1 kilogram 35 oz. Pans 9-by-13-inches 22-by-33-centimeter 8-by-8-inches 20-by-20-centimeter 9-by-5-inches 23-by-12-centimeter 10-inches 25-centimeter 9-inch cake pan 22-centimeter cake pan Oven Temperature Fahrenheit Celsius Gas Mark 275º F 140º C gas mark 1-cool 300º F 150º C gas mark 2 325º F 165º C gas mark 3-very moderate 350º F 180º C gas mark 4-moderate 375º F 190º C gas mark 5 400º F 200º C gas mark 6-moderately hot 425º F 220º C gas mark 7- hot 450º F 230º C gas mark 9 475º F 240º C gas mark 10- very hot Selected Foods Butter 1 Tbs. 14 grams 1 tablespoon 1 stick 4 ounces=113 grams 8 tablespoons ½ cup 4 sticks 16 ounces=452 grams 32 tablespoons 2 cups Lemon 1 lemon 1 to 3 tablespoons juice 1 to 1½ tsp. grated zest 4 large lemons 1 cup juice ¼ cup grated zest Chocolate 1 ounce 40 grams ¼ cup grated 6 ounces chips 160 grams 1 cup chips cocoa powder 115 grams 1 cup Creams Half and half ½ milk ½ cream 10.5 to 18 % butterfat Light cream 18 % butterfat Light whipping cream 26-30 % butterfat Heavy cream whipping cream 36 % or more butterfat Double cream extra-thick double cream 42 % butterfat