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JA slide show
Article Index
Measurement Charts
Temperatures
Pan Sizes
Time Table
Weights & Measures
Weights & Measures 2
Weights & Measures 3
All Pages

 

 

Volumes

 

US Units Canadian Metric Australian Metric
1/4 tsp 1 mL 1 mL
1/2 tsp 2 mL 2 mL
1 tsp 5 mL 5 mL
1 tbsp 15 mL 20 mL
1/4 cup 50 mL 60 mL
1/3 cup 75 mL 80 mL
1/2 cup 125 mL 125 mL
2/3 cup 150 mL 170 mL
3/4 cup 175 mL 190 mL
1 cup 250 mL 250 mL
1 quart 1 liter 1 liter
1 1/2 quarts 1.5 liters 1.5 liters
2 quarts 2 liters 2 liters
2 1/2 quarts 2.5 liters 2.5 liters
3 quarts 3 liters 3 liters
4 quarts 4 liters 4 liters

 

 

Weights

US Units Canadian Metric Australian Metric
1 ounce 30 grams 30 grams
2 ounces 55 grams 60 grams
3 ounces 85 grams 90 grams
4 ounces (1/4 pound) 115 grams 125 grams
8 ounces (1/2 pound) 225 grams 225 grams
16 ounces (1 pound) 455 grams 500 grams
1 pound 455 grams 1/2 kilogram

 

 

Cup Conversions

 

1 cup bean sprouts = 90 grams 3 oz
1 cup long grain rice = 200 grams 6 1/2 oz
1 cup desiccated coconut = 90 grams 3 oz
1 cup chopped peanuts = 160 grams 5 1/4 oz
1 cup rice flour = 175 grams 5 3/4 oz
1 cup castor sugar = 250 grams 8 oz
1 cup all purpose flour = 125 grams 4 oz
1 cup self-raising flour = 125 grams 4 oz
         

 

Equivalency (Cup/Tbsp/Tsp)

 

Cup Tablespoon Teaspoon
1 16 48
3/4 12  
2/3 10 tbsp + 2 tsp  
1/2 8  
3/8 6  
1/3 5  
1/4 4  
1/8 2  
1/6 2 tbsp + 2 tsp  
1/16 1 tbsp 3 tsp
     
  1 UK tbsp 3 tsp
  1 Australian tbsp 4 tsp
     
     

 

Equivalent Measures and Weights

 

pinch, dase = less than 1/8 tsp
3 tsps = 1 tbsp
2 tbsps = 1 oz. liquid or fat
4 tbsps = 1/4 cup
16 tbsps = 1 cup or 8 oz.
1/2 cup = 1 gill
4 gills = 1 pint
1 cup = 8 oz. or 1/2 lb. liquid or fat
16 oz. = 1 lb.
2 cups = 1 pt.
1 pint = 1 lb. liquid or fat
4 cups = 1 quart or 32 oz.
2 pints = 1 quart
4 quarts = 1 gallon
8 quarts = 1 peck
4 pecks = 1 bushel
1 pony = 1/3 oz.
1 jigger = 1 1/2 oz.
1 shell = 1 1/2 oz.
     

 

Equivalents of 1 cup sugar

 

3/4 to 1 cup honey
1 cup brown sugar
1 cup maple sugar
1 cup maple syrup
1 1/2 cups sorghum or molasses
1 1/2 cups cane syrup
2 cups corn syrup




Sweet'N Low Sweetener Substitution Chart

 

  Packets (Sachets) Bulk Liquid
1/4 cup granulated sugar 6 packets 2 teaspoon 1 1/2 teaspoons
1/3 cup granulated sugar 8 packets 2 1/2 teaspoons 2 teaspoons
1/2 cup granulated sugar 12 packets 4 teaspoons 1 tablespoon
1 cup granulated sugar 24 packets 8 teaspoons 2 tablespoons

 

 


 

 

 

Oven Temperature

 

  C F Gas Mark
Very slow 120 250 1/2
Slow 150 300 2
Warm 170 325 3
Moderate 180 350 4
Moderate hot 190 375 5
Moderate hot 200 400 6
Hot 220 425 7
Very hot 230 450 8
       

 

 

Oven Temperature

 

Farenheit (F) Celcius (C)
175 80
200 95
225 110
250 120
275 140
300 150
325 160
350 175
375 190
400 205
425 220
450 230
475 240
500 260
   

 

 

Temperatures

 

 

Fahrenheit Celcius Gas Mark Cicotherm Oven
32 0    
212 100    
250 120 1/2 120
275 140 1 130
300 150 2 140
325 160 3 150
350 180 4 160
375 190 5 160-165
400 200 6 170
425 220 7 180
450 230 8 190
475 240 9 200
500 260    

 

 

 

Recommended Temperatures

 

Simmering water 180 F
Boiling water 212 F
Jellying stage 218 F - 222 F
Very slow oven 250 F - 275 F
Slow oven 300 F - 325 F
Moderate oven 350 F - 375 F
Hot oven 400 F - 425 F
Very hot oven 450 F - 475 F
Extremely hot oven 500 F - 525 F
Boiled icings 238 F - 240 F
   

 

Deep Fat Frying

Doughnuts 370 F - 380 F
Fritters 370 F - 380 F

 

Breads

Baking powder biscuits 450 F - 475 F 12-15 minutes

 

Cakes

Angelfood cake 325 F 60-75 minutes
Cupcakes 350 F - 375 F 20-30 minutes
Layer cake 375 F 25-35 minutes
Loaf cake 350 F 45-60 minutes
Sponge cake 325 F 40-60 minutes

 

Pastry and Pies

Pie shell 450 F 12-15 minutes
Prebaked shell with filling 350 F 25-30 minutes
One crust pie (custard type) 400 F 25-30 minutes
One crust pie (custard type) 450 F and reset to 325 F 10 minutes at 450 F and 25-30 minutes at 325 F
Two-crust pie (fruit pies) 425 F 45-50 minutes
Two-crust pie (fruit pies) 450 F and reset to 350 F 15 minutes at 450 F and 35-45 minutes at 350 F

 

 


 


 

Quick Guide to Pan Sizes

 

Square pans 8-inch and 9-inch
Round layer pans 8-inch and 9-inch
Oblong pan 13x9x2-inch
Loaf pan 10x5x3-inch
Tube pan 9-inch and 10-inch
Pie pans 7-inch, 8-inch, and 9-inch
Jelly roll pan 15 1/2x10 1/2x 1/2-inch
   

 

8-inch cake pan 20 x 4-centimeter cake pan
9-inch cake pan 23 x 3.5-centimeter cake pan
11 x 7-inch baking pan 28 x 18-centimeter baking pan
13 x 9-inch baking pan 32.5 x 23-centimeter baking pan
9 x 5-inch loaf pan 23 x 13-centimeter loaf pan
2-quart casserole 2-liter casserole
   

 

 

 

Baking Pan Sizes

 

Utensil Size in Inches or Quarts Metric Volume Size in Centimeters
Baking or Cake Pan (Square/Rectangular) 8x8x2 2 L 20x20x5
Baking or Cake Pan (Square/Rectangular) 9x9x2 2.5 L 22x22x5
Baking or Cake Pan (Square/Rectangular) 12x8x2 3 L 30x20x5
Baking or Cake Pan (Square/Rectangular) 13x9x2 3.5 L 33x23x5
Loaf Pan 8x4x3 1.5 L 20x10x7
Loaf Pan 9x5x3 2 L 23x13x7
Round Layer Cake Pan 8x1 1/2 1.2 L 20x4
Round Layer Cake Pan 9x1 1/2 1.5 L 23x4
Pie Plate 8x 1 1/4 750 mL 20x3
Pie Plate 9x1 1/4 1 L 23x3
Baking Dish/Casserole 1 quart 1 L  
Baking Dish/Casserole 1 1/2 quart 1.5 L  
Baking Dish/Casserole 2 quart 2 L  

 

 

Pans

Conventional (Inches) Metric (Centimetres)
8x8 inch 20x20 cm
9x9 inch 22x22 cm
9x13 inch 22x33 cm
10x15 inch 25x38 cm
11x17 inch 28x43 cm
8x2 inch round 20x5 cm
9x2 inch round 22x5 cm
10 x 4 1/2 inch tube 25x11 cm
8x4x3 inch loaf 20x10x7.5 cm
9x5x3 inch loaf 22x12.5x7.5 cm
   

 

 

 

Casseroles (Canada & Britain)

Standard Size Casserole Exact Metric Measure
1 qt. (5 cups) 1.13 L
1 1/2 qts. (7 1/2 cups) 1.69 L
2 qts. (10 cups) 2.25 L
2 1/2 qts. (12 1/2 cups) 2.81 L
3 qts. (15 cups) 3.38 L
4 qts. (20 cups) 4.5 L
5 qts. (25 cups) 5.63L
   

 

Casseroles (United States)

Standard Size Casseroles Exact Metric Measure
1 qt. (4 cups) 900 mL
1 1/2 qts. (6 cups) 1.35 L
2 qts. (8 cups) 1.8 L
2 1/2 qts. (10 cups) 2.25 L
3 qts. (12 cups) 2.7 L
4 qts. (16 cups) 3.6 L
5 qts. (20 cups) 4.5 L
   

 

 

Measurements

 

Inches Centimeters
1 2.5
2 5.0
3 7.5
4 10.0
5 12.5
6 15.0 
7 17.5
8 20.5
9 23.0
10 25.5
11 28.0
12 30.5
13 33.0

                         

 

 

 

US Measures & Imperial Measures

 

US Liquid Measures Imperial Liquid Measures
1 fluid ounce 1.0408 Imperial fluid ounce
1 pint (16 fl oz) 0.8327 Imperial pint
20 fluid ounces 1 Imperial pint
10 fluid ounces 1 Imperial cup
1 gallon 0.8327 Imperial gal

 

 

General Glass & Mug Sizes

 
 

Small glass 4 to 8 oz 125 to 250 mL
Medium glass 8 to 12 oz 250 to 375 mL
Large glass 12 to 16 oz 375 to 500 mL
     
Small mug 6 to 8 oz 175 to 250 mL
Large mug 8 to 12 oz 250 to 375 mL

 

 

Measurements For Flavoring Buttercream

 

Based on 1 cup (250 ml) icing Imperial Metric
Nougat / Hazelnut paste
(melt over low heat)		 2 tbsps 30 grams
Mocha
(1/2 tsp instant coffee granules dissolved in 1/2 tsp water)		 1/2 tsp -
Semi-Sweet chocolate - melted 2 tbsps 30 grams
Vanilla Flavour 8 drops -
Lorran Oils (all flavours) 10-12 drops -
Lemon Flavour
(mix 6 drops Lemon Oil + 2 tbsp. Lemon Butter)		 2 tbsps 25 grams
Cocoa & Oil
(mix to paste 3tbsp cocoa powder+2 tbsp veg.oil)		 2 tbsps 25 grams

 

 


 

 

 

 

 

Cooking Time Table - Broiled Meats and Fish

 

Bacon 3-5 minutes
Chicken 20-25 minutes
Fish 15-20 minutes
Fish, slices 10-15 minutes
Fish, very small 5-10 minutes
Lamb chops 6-8 minutes
Quail (or squabs) 8-10 minutes
Steak, thick 10-15 minutes
Steak, thin 5-7 minutes
Veal chops 6-10 minutes

 

Cooking Time Table - Boiled Meats and Fish

 

Beef, cornet 3-4 hours
Chicken 3 lb 1-1 1/4 hours
Fish, bluefish, cod, or
bass, 4 to 5 lb		 20-30 minutes
Fish, slices, 2 to 3 lb 20-25 minutes
Fish, small 10-15 minutes
Fowl, 4 to 5 lb 2-3 hours
Ham, 12 to 14 lb 4-5 hours
Mutton, leg of 2-3 hours
Tongue 3-4 hours

 

Cooking Time Table - Roasted Meats and Fish

 

Beef, rib or loin, 5 lb, rare 1 hour and 5 minutes
Beef, rib or loin, 5 lb, well done 1 hour and 20 minutes
Beef, rib or loin, 10 lb, rare 1 hour and 30 minutes
Beef, rib or loin, 10 lb, well done 2 hours
Beef, rump, 10 lb, rare 1 hour 30 minutes
Beef, rump, 10 lb, well done 2 hours
Chicken, 4-5 lb 1 1/2 to 2 hours
Duck, 5-6 lb 1 1/4 to 1 1/2 hours
Fish, 3-5 lb 45-60 minutes
Fish, small 20-30 minutes
Goose , 10 lb 2 to 2 1/2 hours
Lamb, leg of 1 1/4 to 1 3/4 hours
Mutton, saddle 1 1/4 to 1 1/2 hours
Pork, rib, 5 lb 2 to 2 1/2 hours
Turkey, 10 lb 2 1/2 to 3 hours

                                                                                                                   

Cooking Time Table - Boiled Vegetables

 

Asparagus 20-30 minutes
Beans, lima or shell 40-60 minutes
Beans, string 30-45 minutes
Beets, old 4-6 hours
Beets, young 45-60 minutes
Brussels sprouts 15-25 minutes
Cabbage 35-60minutes
Carrots 3/4-2 hours
Cauliflower 20-30 minutes
Green corn 8-12 minutes
Macaroni 30-40 minutes
Onions 45-60 minutes
Peas 25-60 minutes
Potatoes 30-45 minutes
Rice 20-30 minutes
Spinach 20-30 minutes
Turnips 1/2-1 1/2 hours
Vegetable oysters 3/4-1 1/2 hours

 

Cooking Time Table - Baked Foods

 

Beans 6-8 hours
Biscuits, baking powder 15-25 minutes
Biscuits, yeast 10-25 minutes
Bread, ginger 20-30 minutes
Bread, loaf 40-60 minutes
Cake, corn 20-30 minutes
Cake, fruit 1 1/4-2 hours
Cake, layer 15-20 minutes
Cake, loaf 40-60 minutes
Cake, pound 1 1/4-1 1/2 hours
Cake, sponge 45-60 minutes
Cookies 6-10 minutes
Custard 20-45 minutes
Muffins, baking powder 15-25 minutes
Pastry 30-45 minutes
Potatoes 45-60 minutes
Pudding, Indian 2-3 hours
Pudding, rice (poorman's) 2-3 hours

 

 

 


 

 

Food Weights and Measures

 

Ingredient Weights Approx. Measures
Almonds (shelled, chopped) 1 oz. 1/4 cup
Allspice (ground) 1 oz. 5 tbsps
Allspice (whole) 1 oz. 6 tbsps
Apple (juice) 8 oz. 1 cup
Apples (dried) 1 lb. 5 cups
Apricots (dry) 1 lb. 3 cups
Apricots (soaked and cooked) 1 lb. 4 cups and juice
Baking powder 1 oz. 3 tbsps
Bananas (mashed) 1 lb. 2 cups
Bread 1 lb. 12 slices of 1/2 inch thick
Bread crumbs (dried, sifted) 4 oz. 1 cup
Butter 1 lb. 2 cups
Butter 1 oz. 2 tbsps
Butter size of an egg 1/4 cup
Cashew nuts 1 lb. 4 cups
Cheese (cream) 1 lb. 2 cups
Cheese (cream, Philadelphia) 6 oz. 1 pkg.
Cheese (cubed) 1 lb. 2 2/3 cups
Cherries (candied) 1 lb. 3 cups
Chestnuts (in shell) 1 lb. 2 cups-meats
Chocolate (grated) 1 oz. 4 tbsps
Chocolate (melted) 1 lb. 2 cups
Cider 8 oz. 1 cup
Cinnamon (ground) 1 oz. 4 tbsps
Cinnamon (stick) 3/4 oz. 4 (5-inch) size
Cloves (ground) 1 oz. 4 tbsps
Cloves (whole) 1 oz. 6 tbsps
Cococa (ground) 1 oz. 4 tbsps
Coconut (shredded) 1 lb. 6 cups
Coffee (ground fine) 1 lb. 5 cups
Cornmeal 1 lb. 3 cups
Cornstarch 1 oz. 3 tbsps
Cracker crumbs 2 1/2 oz. 1 cup
Crackers (graham, crushed) 1 cup 12 crackers
Cranberries 1 lb. 4 cups
Cranberry sauce (strained) 1 lb. 2 cups
Cream of Tartar 1 oz. 3 tbsps
Currants (dried) 1 lb. 3 cups
Currants (dried)   
10 oz. 1 pkg.
     





 

Dates (pitted) 1 lb. 3 cups
Eggs (1 unbeaten) 1 1/2 oz. 3 tbsps
Eggs (whole) 1 cup 4-6 medium
Eggs (whites) - 1 cup 8 oz. 8-10
Eggs (yolks) - 1 cup 8 oz. 12-16
Figs (dried, cut-up) 1 lb. 2 3/4 cups
Filberts (shelled) 1 lb. 3 1/2 cups
Flour (bread, sifted) 1 lb. 4 cups
Flour (graham, sifted) 1 lb. 3 1/2 to 3 3/4 cups
Flour (rye, sifted) 1 lb. 5 1/2 cups
Flour (whole wheat) 1 lb. 3 3/4 cups
Flour (bread) 1 oz. 3-4 tbsps
Flour (pastry, sifted) 4 oz. 1 cup
Flour (rice) 1 lb. 2 cups
Flour (cake, sifted) 1 lb. 4 1/2 cups
Gelatin (granulated) 1 lb. 4 cups
Gelatin (prepared) 1 oz. 2 1/2 cups
Ginger (ground) 1 lb. 6 tbsps
Grapes (cut and seeded) 8 oz. 2-3 cups
Grapefruit juice 11 oz. 1 cup
Honey 1 lb. 1 cup
Lard 8 oz. 1 cup
Lemons 1 lb. 3-5 lemons
Lemon juice 1 cup 4-5 lemons
Lemon rind 1 lemon 2 tsps
Milk (condensed, sweetened) 11 oz. 1 cup
Milk (evaporated) 1 lb. 2 cups
Molasses 12 oz. 1 cup
Mixed spices 1 lb 4 2/3 cups
Nutmeg (ground) 1 oz. 4 2/3 tbsps
Oats (rolled, quick-cook) 2 3/4 oz. 1 cup
Oatmeal (quick-cook) 1 lb. 3 cups
Oils 1 lb. 2 cups
Orange (rind, grated) 1/2 oz. 2 tbsps
Peaches (dried) 1 lb. 3 cups
Peaches (fresh, sliced) 1 lb. 2 - 2 1/2 cups
Peanuts (shelled, jumbo) 1 lb. 3 cups
Peanut butter 1 lb. 1 2/3 cups
Pecans (shelled) 1 lb. 4 cups
     





 

 

 

 

 

 

Pecans (shelled) 1 lb. 4 cups
Pineapple (canned, tidbits) 1 lb. 2 cups
Pineapple (canned, sliced, diced) 3 slices 1 cup
Pineapple (candied) 1 lb. 7 rings
Pineapple (juice) 8 oz. 1 cup
Prunes (cooked, pitted) 1 lb. 3 cups
Raisins (seedless) 1 lb. 3 cups
Raisins (seeded) 1 lb. 2 cups
Raisins (seedless) 5 1/3 oz. 1 cup
Rhubarb (edible part cooked) 1 lb. 2 1/4 cups
Rye Meal 2 1/3 oz. 1 cup
Salt 1 oz. 1 3/4 tbsps
Soda 1 oz. 2 1/2 tbsps
Strawberries (whole) 1 qt. 3 1/2 cups
Sugar (brown, loosely packed) 1 lb. 3 cups
Sugar (brown, firmly packed) 1 lb. 2 1/4 cups
Sugar, confectioners' sifted 1 lb. 3 1/2 cups
Sugar, confectioners' 4 1/2 oz. 1 cup
Sugar, granulated 1 lb. 2 cups
Sugar, powdered 6 1/2 oz. 1 cup
Tapioca (minute) 1 lb. 2 1/2 cups
Tapioca (pear) 5 oz. 1 cup
Tea (dry) 2 oz. 1 cup
Vanilla 1 oz. 2 tbsps
Vinegar 8 oz. 1 cup
Walnuts (English, shelled) 4 oz. 1 cup
Water 8 oz. 1 cup
Yeast 1/2 oz. 1 cake