Since our TKW Family has gone global, not everyone uses Tablespoons or pints, grams or liters. While my recipes are written predominately in US measurements I want to do my best to help all of you convert my recipes easily.
My biggest recommendation I can give is to buy a kitchen scale that measures in grams, ounces and pounds. They aren’t terribly expensive but when it comes to baking, it’s an exact science where weight truly does matter.
Hopefully this page will help you out!
US Dry Volume Measurements
US Liquid Volume Measurements
US to Metric Conversions (cups to grams etc.)
Metric to US Conversions
Pan Size Equivalents
Oven Temperatures
Measures for Pans and Dishes
Measurement Abbreviations
| US Dry Volume Measurements | |
|---|---|
| Measure | Equivalent |
| 1/16 teaspoon | dash |
| 1/8 teaspoon | a pinch |
| 3 teaspoons | 1 Tablespoon |
| 1/8 cup | 2 tablespoons (= 1 standard coffee scoop) |
| 1/4 cup | 4 Tablespoons |
| 1/3 cup | 5 Tablespoons plus 1 teaspoon |
| 1/2 cup | 8 Tablespoons |
| 3/4 cup | 12 Tablespoons |
| 1 cup | 16 Tablespoons |
| 1 Pound | 16 ounces |
| US liquid volume measurements | |
| 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 Conversions | |
| 1/5 teaspoon | 1 ml (ml stands for milliliter, one thousandth of a liter) |
| 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) | 0.95 liter |
| 4 quarts (1 gal.) | 3.8 liters |
| 1 oz. | 28 grams |
| 1 pound | 454 grams |
| Metric to US Conversions | |
| 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 | 0.26 gallon |
| 1 gram | .035 ounce |
| 100 grams | 3.5 ounces |
| 500 grams | 1.10 pounds |
| 1 kilogram | 2.205 pounds |
| 1 kilogram | 35 oz. |
| Pan Size Equivalents | |
| 9×13-inches baking dish | 22×33-centimeter baking dish |
| 8×8-inches baking dish | 20×20-centimeter baking dish |
| 9×5-inches loaf pan | 23×12-centimeter loaf pan (=8 cups or 2 liters in capacity) |
| 10-inch tart or cake pan | 25-centimeter tart or cake pan |
| 9-inch cake pan | 22-centimeter cake pan |
| Farenheit | 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
| Measure | Equivalents | ||
|---|---|---|---|
| Butter | |||
| 1 T. 1 stick |
14 grams 4 ounces=113 grams |
1 Tablespoon 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 teaspoons grated zest |
||
| 4 large lemons | 1 cup juice | ¼ cup grated zest | |
| Chocolate | |||
| 1 ounce | ¼ cup grated 40 grams | ||
| 6 ounces chips | 1 cup chips 160 grams | ||
| cocoa powder | 1 cup 115 grams | ||
| Inches | Centimeters |
|---|---|
| 9×13-inches baking dish | 22×33-centimeter baking dish |
| 8×8-inches baking dish | 20×20-centimeter baking dish |
| 9×5-inches loaf pan (8 cups in capacity) | 23×12-centimeter loaf pan (2 liters in capacity) |
| 10-inch tart or cake pan | 25-centimeter tart or cake pan |
| 9-inch cake pan | 22-centimeter cake pan |
| tsp | = teaspoon |
| Tbl | = tablespoon |
| fl | = fluid |
| oz | = ounce |
| pkg | = package |
| c | = cup |
| pt | = pint |
| qt | = quart |
| gal | = gallon |
| lb | = pound |
| g | = gram |
| kg | = kilogram |
| ml | = mililiter |
Note: These conversions are approximate measures. If you want the exact measures, you should have a kitchen scale or a measuring cup.
| Unit | U.S. | Metric |
| Capacity | 1/5 tsp | 1 ml |
| 1 tsp | 5 ml | |
| 1 Tbl | 15 ml | |
| 1 fluid oz. | 30 ml | |
| 1/5 cup | 50 ml | |
| 1/4 cup | 60 ml | |
| 1/3 cup | 80 ml | |
| 3.4 fluid oz. | 100 ml | |
| 1/2 cup | 120 ml | |
| 3/4 cup | 180 ml | |
| 1 cup | 240 ml | |
| 1 pint (2 cups) | 480 ml | |
| 1 quart (4 cups) | .95 liter | |
| 34 fluid oz. | 1 liter | |
| 4.2 cups | 1 liter | |
| 2.1 pints | 1 liter | |
| 1.06 quarts | 1 liter | |
| .26 gallon | 1 liter | |
| 4 quarts (1 gallon) | 3.8 liters | |
| Unit | U.S. | Metric |
| Weight | .035 ounce | 1 gram |
| 1 oz. | 28 grams | |
| 1 pound | 454 grams | |
| 1.10 pounds | 500 grams | |
| 2.205 pounds | 1 kilogram | |
| 35 oz. | 1 kilogram | |
| Unit | U.S. | U.S. |
| Equivalents | 16 Tbls | 1 cup |
| 12 Tbls | 3/4 cup | |
| 10 Tbls + 2 tsps | 2/3 cup | |
| 8 Tbls | 1/2 cup | |
| 6 Tbls | 3/8 cup | |
| 5 Tbls + 1 tsp | 1/3 cup | |
| 4 Tbls | 1/4 cup | |
| 2 Tbls + 2 tsps | 1/6 cup | |
| 2 Tbls | 1/8 cup | |
| 1 Tbl | 1/16 cup | |
| 2 cups | 1 pint | |
| 2 pints | 1 quart | |
| 3 tsps | 1 Tbl | |
| 48 tsps | 1 cup | |
| Ingredients | U.S. | Metric |
| Butter | 1 Tbl | 14.175 grams |
| 1 stick | 4 ounces | |
| 1 stick | 1/2 cup | |
| 1 stick | 8 Tbls | |
| 1 stick | 113 grams | |
| 1 cup | 226 grams | |
| Sugar | 1 cup of caster sugar | 225 grams |
| 1 cup of raw sugar | 250 grams | |
| 1 cup of brown sugar | 200 grams | |
| 1 cup of confectioners (icing) sugar | 125 grams | |
| 1 Tbl of caster sugar | 12.6 grams | |
| Salt | 1 tsp | 5.69 grams |
| 1 Tbl | 17.07 grams | |
| Yeast | 1 tsp instant dry yeast | 3.1 grams |
| 2 1/4 tsps instant dry yeast | 7 grams | |
| 7 grams instant dry yeast | 21 grams fresh yeast | |
| Flour | 1 cup all-purpose flour (USDA) | 125 grams |
| 1 cup all-purpose flour (Gold Medal) | 130 grams | |
| 1 cup whole wheat flour (USDA) | 120 grams | |
| 1 cup whole wheat flour (Gold Medal) | 128 grams | |
| 1 cup bread flour (USDA) | 127 grams | |
| 1 cup bread flour (Gold Medal) | 135 grams | |
| 1 cup rye flour (USDA) | 102 grams | |
| King Arthur says ALL flour types | 113 grams | |
| 1 Tbl of flour | between 14 and 15 grams |
- Converting from fresh yeast to active dry yeast you multiply the weight of the fresh yeast by 0.4
- Converting from fresh yeast to instant dry yeast you multiply the weight of the fresh yeast by 0.33
