International Conversion Chart
Source of Recipe
Marla
List of Ingredients
International Conversion Chart (These have been slightly rounded to make measuring easier) from David
Recipe
Volume(liquid) Measurements(U.S.=Imperial=Metric)
a.. ¼ tsp=n/a=1.25 ml
a.. ½ tsp=n/a=2.5 ml
a.. 1 tsp=n/a=5 ml
a.. 1 Tbsp=n/a=15 ml
a.. 2 Tbsp(1 oz)=1 fl.oz.=30 ml
a.. ¼ cup(2 oz)=2 fl.oz.=60 ml
a.. 1/3 cup(3 oz)=3 fl.oz.=80 ml
a.. ½ cup(4 oz)=4 fl.oz.=120 ml
a.. 2/3 cup(5 oz)=5 fl.oz.=160 ml
a.. ¾ cup(6 oz)=6 fl.oz.=180 ml
a.. 1 cup(8 oz)=8 fl.oz.=240 ml
a..
Weight Measurements(U.S.=Metric{grams})
a.. 1 oz=30 g
a.. 2 oz=60 g
a.. 4 oz(¼ lb)=115 g
a.. 5 oz(1/3 lb)=145 g
a.. 6 oz=170 g
a.. 7 oz=200 g
a.. 8 oz(½ lb)=230 g
a.. 10 oz=285 g
a.. 12 oz(¾ lb)=340 g
a.. 14 oz=400 g
a.. 16 oz(1 lb)=455 g
a.. 2.2 lb=1 kg
a..
Length Measurements(U.S.=Metric{centimeters})
a.. ¼ inch=0.6 cm
a.. ½ inch= 1.25 cm
a.. 1 inch=2.5 cm
a.. 2 inch=5 cm
a.. 4 inch=11 cm
a.. 6 inch=15 cm
a.. 8 inch=20 cm
a.. 10 inch=25 cm
a.. 12 inch(1 foot)=30 cm
Pan Sizes(U.S.=Metric)
a.. 8 inch cake pan=20x4 cm sandwich or cake tin
a.. 9 inch cake pan=23x3.5 cm sandwich or cake tin
a.. 11x7 inch baking pan=28x18 cm baking pan
a.. 13x9 inch baking pan=32.5x23 cm baking pan
a.. 2 quart rectangular baking dish=30x19 cm baking pan
a.. 15x10 inch baking pan=38x25.5 cm baking pan(swiss roll tin)
a.. 9 inch pie plate=22x4 or 23x4 cm pie plate
a.. 7 or 8 inch springform pan=18 or 20 cm springform or loose-bottom cake tin
a.. 9x5 inch loaf pan=23x13 cm or 2 lb narrow loaf pan or paté tin
a.. 1 ½ quart casserole=1.5 liter casserole
a.. 2 quart casserole=2 liter casserole
Temperatures(°F=°C=Gas)
a.. 140°F=60°C=n/a
a.. 160°F=70°C=n/a
a.. 180°F=80°C=n/a
a.. 225°F=110°C=n/a
a.. 250°F=120°C=½
a.. 300°F=150°C=2
a.. 325°F=160°C=3
a.. 350°F=180°C=4
a.. 375°F=190°C=5
a.. 400°F=200°C=6
a.. 450°F=230°C=8
a.. 500°F=260°C=n/a
a..
That one was one long chart from one book, this next is several charts varying
in usefulness depending on what you're looking for.
Recommended Internal Cooking Temperatures
a..
a.. Eggs: Cook until yolk and white are firm
a.. Egg Dishes: 160°F
a.. Ground/Mixed Turkey,Chicken: 170°F
a.. Ground/Mixed Veal, Beef, Lamb, Pork: 160°F
a.. Beef Rare (some bacterial risk): 140°F
a.. Beef Medium: 160°F
a.. Beef Well Done: 170°F
a.. Veal Medium: 160°F
a.. Veal Well Done: 170°F
a.. Lamb Medium: 160°F
a.. Lamb Well Done: 170°F
a.. Pork Medium: 160°F
a.. Pork Well Done: 170°F
a.. Chicken, Turkey, Duck, Goose: 180°F
a.. Poultry Thighs: Cook until juices run clear
a.. Stuffing: 165°F
a.. Ham-Fresh(raw): 160°F
a.. Ham-Precooked: 140°F
a.. Ham-Shoulder: 160°F
a.. Fish: 160°F(10 min/inch thick in 450°F oven)
a.. Clams, Oysters: Steam 6 to 8 minutes
Measurement Equivalents
a.. 16 Tblsp=1 cup
a.. 12 Tbsp=¾ cup
a.. 10 Tbsp+2 tsp=2/3 cup
a.. 8 Tbsp=½ cup
a.. 6 Tbsp=3/8 cup
a.. 5 Tbsp+1 tsp=1/3 cup
a.. 4 Tbsp=¼ cup
a.. 2 Tbsp=1/8 cup
a.. 2 Tbsp+2 tsp=1/6 cup
a.. 1 Tbsp=1/16 cup
a.. 2 cup=1 pint
a.. 2 pint=1 quart
a.. 3 tsp=1 Tbsp(also 4 tsp, depend on what kind of recipe you're using)
a.. 48 tsp=1 cup
Customary Pan Sizes(pan-size=volume)
a.. Round-8x1 ½ inch=4 cup
a.. Round-9x2 inch=6 cup
a.. Rectangular-13x9x2 inch=15 cup
a.. Square-8x2 inch=8 cup
a.. Square-9x1 ½ inch=8 cup
a.. Square-9x2 inch=10 cup
a.. Tube-9x3 inch=12 cup
a.. Tube-10x4 inch=18 cup
a.. Loaf-8 ½x4 ½x2 ½ inch=6 cup
a.. Loaf-9x5x3 inch= 8 cup
a.. Pie-8x1 ¼ inch=3 cup(level)
a.. Pie-9x1 ½ inch=4 cup(level)
a.. Pie-9x2 inch=6 cup(level)
a.. Tart/Quiche-4x1 ¼ inch=1/2 cup
a.. Tart/Quiche-8x1 inch=1 ½ cup
a.. Tart/Quiche-9x1 3/8 inch=4 cup
a.. Souffle-various sizes=6 cup
a.. Springform-8x3 inch=12 cup
a.. Springform-9x3 inch=16 cupWhere this will be most useful is determining if
you can use a different pan other than the one listed in a recipe. Remember
though, that while volume of one pan may equal another, the cook time and
possibly cooking temp(if depth of 'liquid' in the pan you use is quite
different) will be different. You have to take into account the depth of a pan
for cooktime, more so than the volume or size-in general.
Fruit, Nut & Veggie Equivalents
a.. Apples-3 medium=1 lb=3 cups sliced
a.. Beans, Black&Kidney-1 cup dry=1/2 lb=2 ½ cups cooked
a.. Beans, Lima-1 ¼ cup dry=½ lb=3 cups cooked
a.. Beans, Navy-1 cup dry=½ lb=2 ½ cups cooked
a.. Beets-1 lb=2 cups sliced
a.. Broccoli-1 lb head=2 cups flowerets
a.. Cauliflower-1 ½ lb head=2 cups cooked
a.. Carrots-1 lb=3 cups shredded=2 ½ cups diced
a.. Celery-1 large rib=¾ cup diced
a.. Cheese, soft-4 oz=1 cup shredded
a.. Cheese, hard-3 oz=1 cup shredded
a.. Chocolate, baking-1 square=1 oz
a.. Chocolate chips-1 cup=6 oz
a.. Corn-10 oz=2 cups
a.. Frozen Vegetables-1 lb=3 cups
a.. Garlic-3 large cloves=1 Tbsp minced
a.. Green Beans, fresh-1 lb=3 cups fresh=2 ½ cups cooked
a.. Herbs-1 tsp dry=3 tsp fresh
a.. Lemon-1 whole=3 Tbsp juice=2 tsp peel
a.. Lime-1 whole=2 Tbsp juice=1 ½ peel
a.. Mushrooms, fresh-1 lb=6 cups sliced=4 cups chopped=3 oz dried
a.. Onions-1 lb=3 large
a.. Onions-1 large=1 cup chopped
a.. Peanuts-1 lb shelled=4 cups
a.. Pears-1 medium=4 oz=½ cup sliced
a.. Pecans-1 cup=3 ½ oz halves=4 oz chopped
a.. Peppers, bell-1 large=6 oz=1 cup diced
a.. Potatoes-3 medium=1 lb
a.. Rice, white-1 cup raw=3 cups cooked
a.. Rice, brown-1 cup raw=3 1/8 cups cooked
a.. Rice, wild-1 cup raw=4 cups cooked
a.. Spinach-1 lb fresh=6 cups leaves=1 ¾ cups cooked
a.. Squash, winter-1 lb=1 cup mashed
a.. Tomato Paste/Sauce-8 oz=1 cup
a.. Walnuts, halves-3 ½ oz=1 cup
a.. Yeast-1 pkg=1 Tbsp=¼ oz
a.. Zucchini-1 lb=3 cups sliced=2 1/2 cups chopped
a.. This will be extremely useful when shopping for ingredients when you have a
list of how many cups are needed, but not how much you need to buy. Such as #
cups carrots, but not how many lb/oz.
Measuring Drinks
a.. 1 Dash=6 Drips
a.. 2 Tbsp=1 oz
a.. 1 pony=1 oz
a.. 1 finger=1 oz
a.. 1 jigger=1 ½-2 oz
Can Sizes (can size=avg. weight=approx. cups)
a.. No. ¼=4 oz=½ cup
a.. No. ½=8 oz=1 cup
a.. No. 1 tall=10.5 oz=1 ¼ cups
a.. No. 300=14-16 oz=1 ¾-2 cups
a.. No. 303=16-17 oz=2 cups
a.. No. 2=20 oz=2 ½ cups
a.. No. 2.5=29 oz=3 ½ cups
a.. No. 3=46 oz=5 ¾ cups
a.. No. 10=106 oz=13 cups
a.. This could be especially useful if you have a 'restaraunt' recipe and would
like to pare it down to 4-8 servings rather than 100 or so.
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