Metric Equivalents, Measurements & Common Baking Conversions

Metric Equivalents & Measurements

A standard cup measure of dry or solid ingredients will vary in weight depending on the type of ingredient. A standard cup of liquid is the same volume for any type of liquid. 

 Metric Equivalents for Different Types of Ingredients

 Standard Cup    Fine Powder   Grain       Granulated      Liquid Solids            Liquid

                             (ex. flour)     (ex. rice)    (ex. sugar)       (ex. butter)             (ex. milk)

1 cup          =       140 g.    =     150 g.     =     190 g.      =       200 g.        =        240 ml.      

3/4 cup      =       105 g.    =    113 g.       =     143 g.      =        150 g.         =         180 ml.

2/3 cup      =          93 g.    =    100 g.     =      125 g.      =         133 g.      =       160 ml.

1/2 cup      =          70 g.    =    75 g.        =         95 g.     =         100 g.      =       120 ml. 

1/3 cup      =          47 g.    =     50 g.       =           63 g.   =          67 g.       =        80 ml.

1/4 cup      =          35 g.    =     38 g.       =          48 g.    =          50 g.      =         60 ml.

1/8 cup      =          18 g.    =    19 g.        =           24 g.    =         25 g.       =        30 ml.  

 Equivalents for Liquid Ingredients by Volume

1/4 tsp. --------------------------------------------   1 ml.

1/2 tsp ----------------------------------------------- 2 ml.

  1 tsp.  ----------------------------------------------- 5 ml.

3 tsp.  =  1 tbsp.  =  1/2 fl. oz.  =  15 ml.

2 tbsp. =  1/8 c.  =  1  fl oz. =  30 ml. 

4 tbsp.  =   1/4 c. = 2 fl oz. =  60 ml.

5 1/3 tbsp.  =   1/3 c. =  3 fl. oz.  =  80 ml.

8 tbsp.  =  1/2 c. = 4  fl. oz.  =  120 ml.

10 2/3 tbsp.  =  2/3 c.  =  5 fl. oz  = 160 ml.

12  tbsp.   =  3/4 c. =  6 fl. oz.  =  180 ml.

16 tbsp. =  1 cup  =  8 fl. oz.  =  240 ml.

1 pint  =  2 cups  = 16 fl. oz.  = 480 ml.

1 quart = 4 cups = 32 fl. oz. = 960 ml.
2 quarts = 1/2 gallon = 64 fl.oz.
4 quarts = 1 gallon = 128 fl.oz.

33 fl. oz.=1000 ml.=1 liter

Equivalents for Dry Ingredients by Weigh 

(To convert ounces to grams, multiply the number of ounces by 30.)

1 oz.  =  1/16 lb.  =  30g.

   4 oz.  =  1/4 lb.  =  120 g.

 8 oz.  =  1/2 lb.  =  280 g. 

12 oz.  =  3/4 lb.  =  360 g.

 16 oz.  =   1 lb.  =  480 g.

Equivalents for Cooking/Oven Temperature

Water freezes at 32° F and 0° C

Room Temperature 68° F and 20° C

Water boils at 212° F  and 100° C

For Baking:

325° F = 160° C  gas mark 3

350° F = 180° C gas mark 4

375° F = 190° C gas mark 5  

400° F = 200° C gas mark 6

425° F = 220°  C gas mark 7

450° F = 230° C gas mark 8

Conversions for Ingredients Commonly Used in Baking

 Since baking is an exact science measuring by weight is far more accurate than measuring by volume. To achieve reliable results use the measurements below to convert. 

1 cup all-purpose flour = 5 oz.

1 cup cake flour = 4 oz.

1 cup whole wheat flour = 5 1/2 oz.

1 cup granulated sugar = 7 oz.

1 cup packed brown sugar (light or dark) = 7 oz.

1 cup powdered sugar =  4 oz.

1 cup cocoa powder = 3 oz.

Butter: 

         4 tbsp. (1/2 stick, or 1/4 cup) = 2 oz.

         8  tbsp. (1 stick, or 1/2 cup) = 4 oz.

         16 tbsp. ( 2 sticks, or 1 cup) = 8 oz.