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Important Weights, Measures, Conversion Tables, and Rules of Thumb
Below are some useful weights, measures, and equivalents that come in handy in the kitchen.
Beware! When ounces are called for with liquids it means by volume as in a measuring cup, but when ounces are called for in solids it means by weight. So a recipe that calls for 4 ounces of grated cheese that's not the same as half a cup which will weight only 2 ounces.
Dry measurements
Remember these are all leveled at the top which means that a tablespoon has a level top, not a big round hill in the center and valleys along the edges.
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Cups
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Decimal
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Tablespoons
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Teaspoons
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1
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1.00
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16
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48
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3/4
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0.75
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12
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36
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2/3
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0.67
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11
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32
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1/2
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0.50
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8
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24
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1/3
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0.33
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5
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16
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1/4
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0.25
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4
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12
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1/8
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0.13
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2
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6
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1/16
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0.63
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1
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3
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3 teaspoons = 1 tablespoon
1 ounce = 28 grams
1 pound = 16 ounces = 454 grams
1 kilogram = 2.2 pounds
8 quarts = 1 peck
4 pecks = 1 bushel
1 pinch = about 1/16 teaspoon = the amount you can hold between your thumb and two fingers
Beans
1 can of beans = 15 ounces undrained = about 10 ounces drained = 1/4 pound dried beans
1 pound dried beans = about 2 cups dried beans = makes about 5 cups soaked beans = makes about 7 cups cooked
1 pound dried beans = 4 cans drained
Cheese
1 pound cheese = about 4.5 cups shredded
1 cup shredded cheese = about 4 ounces by weight
Chocolate
1 cup cocoa = 1/4 pound
1 ounce chocolate = 1/4 cup grated
1 cup chocolate chips = 6 ounces by weight
Garlic
Small clove of garlic = about 1/2 teaspoon
Medium clove = about 1 teaspoon = 1/8 teaspoon garlic powder
Large clove = about 1.5 teaspoons
Extra-large clove = about 2 teaspoons
1/8 teaspoon garlic powder = about 1 medium clove fresh garlic
Flour
1 cup flour = 5 ounces by weight = 250 grams
1 tablespoon flour for thickening = 1/2 tablespoon cornstarch
1 pound white flour = 4 cups sifted flour
1 pound cake flour = 4.5 cups sifted flour
1 pound whole wheat flour = 3.5 cups
Mushrooms
1 pound trimmed = about 5 cups chopped
4 ounces trimmed = about 1 cup chopped
1 pound trimmed chopped or sliced = about 2 cups sautéed
Pasta, rice
4 ounces dry macaroni = 1 cup = 3 cups cooked and drained
4 ounces dry spaghetti or other noodles = 1.75 cups = 4 to 5 cups cooked and drained
1 cup uncooked white rice = 1/2 pound
1 cup uncooked white rice + 2 cups boiling water = 3 cups cooked
1 cup brown whole grain rice = 1/2 pound 2.25 cups boiling water = 4 cups of cooked rice
Saffron
1 gram of saffron = about 450 stigmas (a.k.a. threads, strings, strands, or pieces)
= 2 teaspoons of whole saffron threads
= 1 teaspoon crumbled
= 1/2 teaspoon powdered
Salt
1 tablespoon Morton's table salt
= 1.5 tablespoons Morton's Kosher Salt
= 1.8 tablespoons Morton's Pickling Salt
= 2 tablespoons Diamond Crystal Kosher Salt
= 3-4 or more tablespoons of sea salt
1 cup table salt = 8 ounces by weight
Brining
Basic Brine. 1 cup of table salt to 1 gallon of water
Sweet Brine. 1 cup of table salt + 1 cup brown sugar to 1 gallon of water
1" thick meat should be submerged in brine for 1 hour in the refrigerator
2" thick meat should be submerged in brine for 3 hours
3" thick meat should be submerged in for 8 hours
Sugars
1 cup granulated white sugar = 8 ounces by weight
1 cup packed brown sugar = 6 ounces by weight = 250 grams by weight
1 cup packed brown sugar = 1 cup white sugar + 2 tablespoons molasses
1 cup packed brown sugar = 1 cup of light brown sugar + 1 tablespoon molasses
1 cup honey = 3/4 cup sugar + 1/4 cup water
1 cup corn syrup = 1 cup sugar dissolved in 1/4 cup water
Fats
1 stick butter = 8 tablespoons = 4 ounces = 1/4 pound = 1/2 cup by volume = 1/2 cup vegetable oil
1 pound solid fat (lard, shortening) = 2 cups
Nuts
Almonds. 1 pound unshelled = 1.5 cups nut meats
Pecans. 1 pound unshelled = 2.25 cups nut meats
Walnuts. 1 pound unshelled = 2 cups nut meats
Ground Beef
Ground chuck usually is 15% fat
Ground round usually is about 10% fat
Ground sirloin usually is about 5% fat
1 pound boneless meat = 3 cups cubed meat
Other
Popcorn. 1/4 cup popcorn = 5 cups cooked
Herbs. 3 parts fresh herbs = 1 part dried (most of the time)
Bread Crumbs. 1 slice bread = 1/2 cup bread crumbs
Tomatoes. 1 pound tomatoes = 1.5 cups chopped
Onion. 1 large onion = about 1 cup chopped
Apple. 1 medium apple = about 1/2 cup slices or chopped
Gelatin. 1 tablespoon = 1 envelope
Yeast. 1 packet active dry yeast = 2.25 teaspoons
Mustard. 1 tablespoon mustard = 1 teaspoon dry mustard
Wet measurements
On this and most other cooking websites, volumetric measurements like tablespoons, teaspoons, and cups are almost always level measurements. That means the top of the teaspoon is leveled flat when filled.
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Cups
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Decimal
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Ounces
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Tablespoons
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Teaspoons
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Milliliters
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Grams
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1
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1.00
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8
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16
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48
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237
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236.56
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3/4
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0.75
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6
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12
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36
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177
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177.42
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2/3
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0.67
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5
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11
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32
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158
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157.71
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1/2
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0.50
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4
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8
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24
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118
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118.28
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1/3
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0.33
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3
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5
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16
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79
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78.85
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1/4
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0.25
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2
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4
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12
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59
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59.14
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1/8
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0.13
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1
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2
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6
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30
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29.57
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1/16
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0.63
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0.5
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1
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3
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15
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14.785
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1 dash = about 3 drops = about 1/16 teaspoon
3 teaspoons = 1 tablespoon
1 pint = 2 cups = 1 pound ("a pint's a pound the world around")
1 quart = 2 pints = 4 cups = 32 fluid ounces = 0.95 liters
1 gallon = 4 quarts = 128 fluid ounces = 3.785 liters = 3785 cubic centimeters
1 liter = 100 centiliters = 1000 milliliters = 34 fluid ounces = 1.01 quarts
Cream
Light cream = 18% butterfat
Light whipping cream = 26-30% butterfat
Heavy cream = whipping cream = 36% or more butterfat
Double cream = extra-thick double cream = clotted or Devonshire cream = 42% butterfat
1 cup cream = 3/4 cup milk + 1/4 cup unsalted butter (use only in cooking)
1 cup buttermilk = 1 cup plain yogurt = 2 tablespoons lemon juice + 1 cup milk
1 cup half and half = 1/2 cup cream + 1/2 cup milk
Juices
Tomato Juice. 1 cup tomato juice = 1/2 cup tomato sauce + 1/2 cup water
Lemon Juice. 1 medium lemon = 2 to 3 tablespoons of juice = 1 to 1.5 ounces
Orange Juice. 1 medium orange = 7 tablespoons juice
Eggs
1 large egg = 2 ounces by volume = 3 tablespoons
1 large egg's white = 2 tablespoons
1 large egg yolk = 1 tablespoon
1 cup = 4-6 whole eggs without shells
Other
Butter. 1 stick butter = 8 tablespoons = 4 ounces = 1/4 pound = 1/2 cup by volume = 1/2 cup vegetable oil
Mustard. 1 tablespoon mustard = 1 teaspoon dry mustard
Vinaigrette. A classic vinaigrette is 3 parts oil and 1 part vinegar
Temperature
Click here for the ultimate meat temperature guide.
Conversion formulae
Celsius or Centigrade = (Fahrenheit - 32) / 1.8
Fahrenheit = (Celsius x 1.8) + 32C = (F - 32) / 1.8
Important temperature equivalents
400F = 204C = hot oven
350F = 177C
300F = 149C
250F = 121C
225F = 107C = ideal smoke roasting temperature
212F = 100C = water boils
180F = 82C
170F = 77C
160F = 71C
68F = 20C = room temperature
32F = 0C = water freezes
0F = -18C
Gas grill settings
These are very approximate measures because there is no official standard and actual temperature can vary significantly depending on ambient temperature, wine, and rain. These are estimates for a 70F day.
Dial setting 1 = 275F = 140C
Dial setting 2 = 300F = 150C
Dial setting 3 = 325F = 165C
Dial setting 4 = 350F = 180C
Dial setting 5 = 375F = 190C
Dial setting 6 = 400F = 200C
Dial setting 7 = 415F = 213C
Dial setting 8 = 430F = 221C
Dial setting 9 =445F = 229C
Dial setting 10 = 455F = 235C
Figure 100 square inches of cooking surface per person when buying a grill
Distances
1 centimeter = 0.4 inches
1 meter = 100 centimeters = 1000 millimeters = 3.28 feet
1 inch = 25.4 millimeters = 2.54 centimeters
1 foot = 0.305 meters
If you can't find a conversion you need on this page, you might try here.
This page was revised 3/5/2010
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