Conversion Measurement Charts For Cooking and Baking
Did your grandma ever tell you that you didn’t need measurements in your recipes? Maybe she didn’t need them, but the truth is they can be really important in cooking – and especially in baking!
Whether you’re following a recipe or winging it, understanding kitchen measurement conversions is still helpful for getting the results you want.
Understanding the Basics of Kitchen Measurements
he most common units used in recipes are:
Volume Measurements
- Cups
- Fluid ounces
- Milliliters (mL)
- Liters (L)
Weight Measurements
- Ounces (oz)
- Grams (g)
- Pounds (lb)
- Kilograms (kg)
Temperature Measurements
- Fahrenheit (°F)
- Celsius (°C)
Converting Between Metric and Imperial Systems
One of the biggest challenges is in navigating the differences between the metric and imperial systems. Most recipes from outside the United States use the metric system, while the US a handful of other countries stick to imperial.
Volume Conversions Table
This page is a set of tables that will help you convert just about any measurement you need in the kitchen.
Note that these are approximate conversions and may vary slightly depending on the specific ingredient being measured. It’s always a good idea to double-check conversions when using unfamiliar measurements in a recipe.
Basic Kitchen Measurements
| Imperial | Metric |
|---|---|
| 1/4 teaspoon | 1.25 milliliters |
| 1/2 teaspoon | 2.5 milliliters |
| 1 teaspoon | 5 milliliters |
| 1/2 tablespoon | 7.5 milliliters |
| 1 tablespoon | 15 milliliters |
| 1 fluid ounce | 30 milliliters |
| 1/8 cup | 30 milliliters |
| 1/4 cup | 60 milliliters |
| 1/3 cup | 80 milliliters |
| 1/2 cup | 120 milliliters |
| 2/3 cup | 160 milliliters |
| 3/4 cup | 180 milliliters |
| 1 cup | 240 milliliters |
| 1 pint | 473 milliliters |
| 1 quart | 946 milliliters |
| 1 gallon | 3.8 liters |
| 1/8 ounce | 3.5 grams |
| 1/4 ounce | 7 grams |
| 1/2 ounce | 14 grams |
| 1 ounce | 28 grams |
| 2 ounces | 57 grams |
| 3 ounces | 85 grams |
| 4 ounces (1/4 pound) | 113 grams |
| 8 ounces (1/2 pound) | 227 grams |
| 12 ounces (3/4 pound) | 340 grams |
| 16 ounces (1 pound) | 454 grams |
| 1 inch | 2.54 centimeters |
| 1 foot | 30.5 centimeters |
| 1 yard | 0.91 meters |
| 1 mile | 1.6 kilometers |
Liquid Measurements
Converting measurements within Imperial can be confusing, too. This is exactly why all but three countries thought the metric system was a good idea.
For example, what’s a quart in cups? What’s a gallon in ounces?
| Gallons | Quarts | Cups | Fluid Ounces |
|---|---|---|---|
| 1 | 4 | 16 | 128 |
| 1/2 | 2 | 8 | 64 |
| 1/4 | 1 | 4 | 32 |
| 1/8 | 1/2 | 2 | 16 |
| 1/16 | 1/4 | 1 | 8 |
| 1/32 | 1/8 | 1/2 | 4 |
| 1/64 | 1/16 | 1/4 | 2 |
Dry Measurements
And again with the dry measurements. How many teaspoons make 1/3 cup? Now you know!
| Cups | Tablespoons | Teaspoons | Fluid Ounces |
|---|---|---|---|
| 1 | 16 | 48 | 8 |
| 3/4 | 12 | 36 | 6 |
| 2/3 | 10.67 | 32 | 5.33 |
| 1/2 | 8 | 24 | 4 |
| 1/3 | 5.33 | 16 | 2.67 |
| 1/4 | 4 | 12 | 2 |
| 1/8 | 2 | 6 | 1 |
| 1/16 | 1 | 3 | 0.5 |
Oven Temperatures
And let’s not forget the whole issue of whether your oven is in Celsius or Fahrenheit temperatures. Or what people mean by “warming.”
| Fahrenheit | Celsius | Verbal |
|---|---|---|
| 150° | 66° | Warming |
| 158° | 70° | Warming |
| 175° | 79° | Warming |
| 176° | 80° | Warming |
| 194° | 90° | Warming |
| 200° | 93° | Very Slow/Very Low |
| 212° | 100° | Very Slow/Very Low |
| 225° | 107° | Very Slow/Very Low |
| 230° | 110° | Very Slow/Very Low |
| 248° | 120° | Very Slow/Very Low |
| 250° | 121° | Very Slow/Very Low |
| 266° | 130° | Very Slow/Very Low |
| 275° | 135° | Very Slow/Very Low |
| 284° | 140° | Very Slow/Very Low |
| 300° | 149° | Slow/Low |
| 302° | 150° | Slow/Low |
| 320° | 160° | Very Slow/Very Low |
| 325° | 163° | Moderate |
| 338° | 170° | Moderate |
| 350° | 177° | Moderate |
| 356° | 180° | Moderate |
| 374° | 190° | Moderately Hot |
| 375° | 191° | Moderately Hot |
| 392° | 200° | Moderately Hot |
| 400° | 204° | Moderately Hot |
| 425° | 218° | Hot |
| 428° | 220° | Hot |
| 446° | 230° | Hot/Very Hot |
| 450° | 232° | Hot/Very Hot |
| 464° | 240° | Very Hot |
| 475° | 246° | Very Hot |
| 482° | 250° | Very Hot |
| 500° | 260° | Extremely Hot |
| 518° | 270° | Extremely Hot |
| 525° | 274° | Extremely Hot |
It’s never going to be the simplest thing to do, making these conversions. But I hope this page makes it easier!
Weight Conversions Table
| Imperial | Metric |
|---|---|
| 1 ounce | 28.35 grams |
| 1 pound | 453.59 grams |
| 1 kilogram | 2.20 pounds |
Temperature Conversions
To convert temperatures:
- From Celsius to Fahrenheit: °F = (°C x 9/5) + 32
- From Fahrenheit to Celsius: °C = (°F – 32) x 5/9
These are just the basic conversions, and you may need to tweak them slightly depending on the recipe and specific ingredients. Always double-check your conversions for accuracy.
Measuring Dry Ingredients vs. Wet Ingredients
When it comes to measuring ingredients, there’s a difference between measuring dry and wet ingredients.
Measuring Dry Ingredients
Dry ingredients like flour, sugar, and spices should be measured using the “spoon and level” method:
- Use a spoon to gently scoop the ingredient into the measuring cup or spoon.
- Avoid packing down the ingredient, as this can lead to inaccurate measurements.
- Use the back of a knife or a straight-edged tool to level off the top of the measuring cup or spoon.
Measuring Wet Ingredients
Wet ingredients like liquids should be measured using a liquid measuring cup:
- Place the liquid measuring cup on a flat surface and pour in the ingredient.
- Bend down to eye level and check that the liquid is at the correct measurement line.
- For more precise measurements, consider using a digital scale to weigh the ingredient.
Conversion Charts and Tools
To make your life in the kitchen even easier, we’ve compiled a handy set of conversion charts that you can reference whenever you need to convert measurements.
Common Cooking Measurement Conversions
Here are some common cooking measurement conversions you’ll encounter in the kitchen.
Volume Conversions Table
| Measurement | Equivalent |
|---|---|
| 1 cup | 16 tablespoons |
| 1 cup | 8 fluid ounces |
| 1 tablespoon | 3 teaspoons |
| 1 pint | 2 cups |
| 1 quart | 4 cups |
| 1 gallon | 4 quarts |
Weight Conversions Table
| Measurement | Equivalent |
|---|---|
| 1 pound | 16 ounces |
| 1 ounce | 28.35 grams |
| 1 gram | 0.035 ounces |
| 1 kilogram | 2.20 pounds |
Temperature Conversions Table
| Fahrenheit (°F) | Celsius (°C) |
|---|---|
| 32°F | 0°C |
| 212°F | 100°C |
| 98.6°F | 37°C |
Tips for Accurate Measurements
Measuring ingredients accurately is crucial for achieving perfect results in the kitchen. Here are some additional tips to help you master precise measurements:
- Use the Right Tools: Invest in good measuring cups and spoons, as well as a digital kitchen scale for accurate readings.
- Level Off Dry Ingredients: When measuring dry ingredients like flour or sugar, level off using a straight-edged tool for precision.
- Measure Liquids at Eye Level: Ensure accurate readings by placing liquid measuring cups on flat surfaces and checking at eye level.
- Weigh Ingredients for Baking: Weighing ingredients is generally more accurate for baking than using volume measurements.
- Adjust Recipes as Needed: Don’t hesitate to tweak recipes based on your own measurements and preferences.
- Keep a Conversion Chart Handy: Have a reliable conversion chart or tool readily available in your kitchen for quick reference.
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