WEIGHTS AND MEASURES

So far as possible I have avoided using technical terms on this site. Rather, I have relied upon describing the actions needed. However, if this site is to serve as an introduction to more advanced cookery (as I hope it will) you might find some of the following information useful...

One of the 'problems' of the Internet is trying to find a global method of communication. As far as spelling is concerned, even though I recognize that North America is a huge demographic block, I have chosen to use international spellings (flavour, not flavor etc.). However, when it comes to weights and measures it would be unfair to come down on one side or the other, so throughout the site, I've primarily used imperial measures with the metric equivalent alongside.

It's interesting to note, however, that few good chefs weigh everything: more often than not, they gauge using cups or spoons. I have tried where possible to avoid unnecessary accuracy and have relied upon simple (but effective) methods of specifying quantities.

You may find the following quick conversion tables useful since foods are sometimes available in metric measures and sometimes in imperial. As I say, quantities are given both in imperial and in metric so, when following a recipe, you can use either set, but try not to follow a mixture of both since they are not always accurately interchangeable. For a comprehensive set of conversion tables use our Converter Tables

CONVERSION TABLES
(All measurements are approximate)
Grams to Ounces						Litres to Pints
15	g	=	½	oz		25	ml	=	1	fl oz
25	g	=	1	oz		50	ml	=	2	fl oz
40	g	=	1½	oz		85	ml	=	3	fl oz
50	g	=	2	oz		120	ml	=	4	fl oz
65	g	=	2½	oz		150	ml	=	5	fl oz (¼ pint)
75	g	=	3	oz		175	ml	=	6	fl oz
90	g	=	3½	oz		200	ml	=	7	fl oz
100	g	=	4	oz (¼ lb)		250	ml	=	8	fl oz
120	g	=	4½	oz		300	ml	=	10	fl oz (½ pint)
150	g	=	5	oz		450	ml	=	15	fl oz (¾ pint)
165	g	=	5½	oz		600	ml	=	20	fl oz (1 pint)
175	g	=	6	oz
185	g	=	6½	oz
200	g	=	7	oz
225	g	=	8	oz (½ lb)
350	g	=	12	oz (¾ lb)
450	g	=	16	oz (1 lb)

Oven Temperatures							Centimetres to Inches
Gas		ºF		ºC
¼		225		110	Very Cool		1	cm	=	½	"
½		250		120	Very Cool		2.5	cm	=	1	"
1		275		140	Cool		4	cm	=	1½	"
2		300		150	Cool		5	cm	=	2	"
3		325		170	Moderate		7.5	cm	=	3	"
4		350		180	Moderate		10	cm	=	4	"
5		375		190	Moderately Hot		15	cm	=	6	"
6		400		200	Moderately Hot		18	cm	=	7	"
7		425		220	Hot		20	cm	=	8	"
8		450		230	Hot		23	cm	=	9	"
9		475		240	Very Hot		28	cm	=	11	"
							30	cm	=	12	"

Spoons and Cups 1 tablespoon   =   1/16 cup 2 tablespoons   =   1/8 cup 4 tablespoons   =   ¼ cup 8 tablespoons   =   ½ cup 12 tablespoons   =   ¾ cup 16 tablespoons   =   1 cup   3 teaspoons   =   1 tablespoon 48 teaspoons   =   1 cup

flour volume (cups) flour weight (ounces) flour weight (grams) ¼ 1 oz         28 g         ½ 2 oz 57 g ¾ 3 oz 85 g 1 4 oz 113 g 1¼ 5 oz 142 g 1½ 6 oz 170 g 1¾ 7 oz 198 g 2 8 oz 226 g 2¼ 9 oz 255 g 2½ 10 oz 283 g 2¾ 11 oz 311 g 3 12 oz 340 g 3¼ 13 oz 368 g 3½ 14 oz 396 g 3¾ 15 oz 425 g 4 16 oz 453 g

Conversion Chart by cups to weight by ingredient
+ = More than : - = Less than
Ingredient	Cups	Grams/kg		Ounces/lbs
Almonds - chopped/flaked	1	75	g	+2½	oz
Almonds - ground	1	150	g	-5½	oz
Almonds - shelled, whole	1	150	g	-5½	oz
Apples - chopped/diced	1	100	g	3½	oz
Apricots - dried	1	150	g	-5½	oz
Baking Powder	1	180	g	-6½	oz
Beans - All - dry	1	200	g	7	oz
Beans - Black, Kidney - cooked	1	60	g	+2	oz
Beans - Lima, Navy - cooked	1	75	g	+2½	oz
Black Treacle	1	325	g	-11½	oz
Black/Redcurrants	1	100	g	3½	oz
Bread - fresh/stale - broken into pieces	1	50	g	-2	oz
Breadcrumbs - Fresh	1	50	g	-2	oz
Butter	1	225	g	-8	oz
Butter/Margarine/Fat/Lard/Shortening	1	225	g	-8	oz
Capers - whole drained	1	175	g	+6	oz
Cashew Nuts - whole/chopped	1	150	g	-5½	oz
Cherries - fresh/ pitted	1	225	g	-8	oz
Chestnuts - fresh	1	125	g	-4½	oz
Chocolate - grated	1	125	g	-4½	oz
Chocolate Chips	1	175	g	+6	oz
Cocoa Powder	1	100	g	3½	oz
Coconut - flaked/grated	1	75	g	+2½	oz
Coriander - chopped	1	50	g	-2	oz
Corn Syrup	1	300	g	10½	oz
Cornflour	1	125	g	-4½	oz
Cornmeal	1	150	g	-5½	oz
Cranberries - Raw/cooked	1	100	g	3½	oz
Currants - dried	1	150	g	-5½	oz
Dates - pitted, roughly chopped	1	175	g	+6	oz
Dates - whole	1	225	g	-8	oz
Fats	1	225	g	-8	oz
Flour - Cornflour	1	125	g	-4½	oz
Flour - Oatmeal	1	100	g	3½	oz
Flour - White, Rye, Barley/Besan	1	100	g	3½	oz
Flour - Whole Wheat/Atta	1	150	g	-5½	oz
Flour – Whole wheat	1	120	g	+4	oz
Garlic Flakes	1	140	g	-5	oz
Ginger - fresh - chopped	½	50	g	-2	oz
Golden syrup	1	350	g	-12½	oz
Grated cheese	1	110	g	-4	oz
Hazelnuts - chopped	1	175	g	+6	oz
Hazelnuts - whole	1	150	g	-5½	oz
Honey	1	350	g	-12½	oz
Jam - all	1	325	g	-11½	oz
Lard/fats	1	225	g	-8	oz
Lentils - all - cooked	1	75	g	+2½	oz
Lentils - all - dry	1	200	g	7	oz
Macaroni - cooked	1	200	g	7	oz
Macaroni - dry	1	100	g	3½	oz
Maple Syrup	1	300	g	10½	oz
Margarine/fats	1	225	g	-8	oz
Milk Powder (dry)	1	125	g	-4½	oz
Mint - fresh - chopped	1	25	g	-1	oz
Noodles - cooked	1	150	g	-5½	oz
Noodles - uncooked	1	75	g	+2½	oz
Oatmeal	1	60	g	+2	oz
Oil - Olive	1	215	g	7½	oz
Oil - Vegetable	1	220	g	-8	oz
Onions/shallots - raw - chopped	1	150	g	-5½	oz
Onions/shallots - raw - sliced	1	100	g	3½	oz
Parsley - fresh - coarsely chopped	1	25	g	-1	oz
Pasta - short cut - cooked	1	200	g	7	oz
Pasta - short cut - dry	1	100	g	3½	oz
Peanut Butter	1	250	g	-9	oz
Peanuts - chopped	1	125	g	-4½	oz
Peanuts - shelled	1	150	g	-5½	oz
Pearl Barley	1	200	g	7	oz
Pecan Nuts - shelled - chopped	1	125	g	-4½	oz
Pecan Nuts - shelled - halved	1	100	g	3½	oz
Pine nuts	1	100	g	3½	oz
Pistachio nuts - chopped	1	100	g	3½	oz
Pistachio nuts - whole	1	150	g	-5½	oz
Prunes - dried	1	175	g	+6	oz
Raisins - dried	1	150	g	-5½	oz
Raspberries - fresh	1	125	g	-4½	oz
Rice - cooked	1	250	g	-9	oz
Rice - raw	1	225	g	-8	oz
Rice – Long grain, white	1	185	g	6½	oz
Rolled Oats - uncooked	1	100	g	3½	oz
Salt, Table	1	290	g	+10	oz
Soybeans - dry	1	200	g	7	oz
Suet - shredded	1	125	g	-4½	oz
Sugar - Brown	1	220	g	-8	oz
Sugar - Granulated/Caster/Superfine	1	225	g	-8	oz
Sugar - Icing/confectioners	1	125	g	-4½	oz
Sultanas - dry	1	150	g	-5½	oz
Tomato Paste/Sauce	1	225	g	-8	oz
Tomatoes - tinned	1	225	g	-8	oz
Walnuts - shelled - chopped	1	125	g	-4½	oz
Walnuts - shelled - halved	1	100	g	3½	oz
Water	1	235	g	-8½	oz
Yogurt	1	250	g	-9	oz

Whilst it is usually necessary to specify quantities in grams or ounces, there are (you will be pleased to know) some easy methods of measurement for many items that are commonly used in the recipes on this site. The following guides may, therefore, be helpful to avoid having to weigh all ingredients.

BUTTER (at room temperature)
•   1 level dessertspoon = 10g (¼ oz)
•   1 heaped dessertspoon = 15g (½ oz)
•   2 heaped dessertspoon = 25g (1 oz)
•   1 level tablespoon = 25g (1 oz)

CHEESE (grated Cheddar)
•   1 level tablespoon = 25g (1 oz)

FLOUR
•   1 heaped tablespoon = 25g (1 oz)

RICE
•   1 heaped tablespoon = 25g (1 oz)

SUGAR
•   2 heaped dessertspoon = 25g (1 oz)