American
|
British
|
Metric
|
| Weight |
| 1 ounce |
1 ounce |
28.4 grams |
| 1 pound |
1 pound |
454 grams |
| Volume |
| 1 teaspoon/tsp |
1 level teaspoon |
5 milliliters |
| 1 tablespoon/Tbs (3 teaspoons) |
1 level dessert spoon |
15 milliliters |
| 1 cup (16 tablespoons) |
5/6 breakfast cup (8 fluid ounces) |
236 milliliters |
| 1 quart (4 cups) |
5/6 Imperial quart |
1 scant liter |
| 1 gallon |
5/6 Imperial gallon |
3 3/4 liters |
| Flour |
| 1 teaspoon |
1/8 ounce |
3 grams |
| 1 tablespoon |
1/3 ounce |
9 grams |
| 1 cup |
4 1/4 ounces |
120 grams |
| 3 2/3 cups |
1 pound |
454 grams |
| Sugar (granulated or superfine granulated) |
| 1 teaspoon |
1/6 ounce |
5 grams |
| 1 tablespoon |
1/2 ounce |
15 grams |
| 1 cup |
6 1/2 ounces |
185 grams |
| Sugar (confectioners’, powdered) |
| 1 teaspoon |
1/8 ounce icing sugar |
4 grams |
| 1 tablespoon |
1/3 ounce icing sugar |
9 grams |
| 1 cup |
3/4 ounce icing sugar |
100 grams |
| Butter |
| 1 teaspoon |
1/6 ounce |
5 grams |
| 1 tablespoon |
1/2 ounce |
15 grams |
| 1/2 cup (1 stick) |
4 ounces |
115 grams |
| 1 cup (2 sticks) |
8 ounces |
230 grams |
| 2 cups (4 sticks) |
1 pound |
454 grams |
| Cheese |
| 1 cup |
3 1/2 ounces |
100 grams |
| Herbs |
| 1 tablespoon |
1/2 ounce |
15 grams |
| Oven Temps |
| Fahrenheit |
Centrigrade |
British Regulo |
French |
| 212 F |
100 C |
|
1 |
| 225 F |
107 C |
1/4 |
2 |
| 250 F |
121 C |
1/2 |
3 |
| 275 F |
135 C |
1 |
3 |
| 300 F |
149 C |
2 |
4 |
| 325 F |
163 C |
3 |
4 |
| 350 F |
177 C |
4 |
4 |
| 375 F |
191 C |
5 |
5 |
| 400 F |
204 C |
6 |
5 |
| 425 F |
218 C |
7 |
6 |
| 450 F |
232 C |
8 |
6 |
| 475 F |
246 C |
8 |
6 |
| 500 F |
260 C |
9 |
7 |
| 525 F |
274 C |
9 |
8 |
| 550 F |
288 C |
9 |
9 |
| * cheerfully handcopied from Jacques Pépin’s Complete Techniques (a great resource) |
