Tags

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Conversion Tips

1 cup = Fluid oz = Tbsp = Tsp = Milliliter

1 C = 8 oz = 16 Tbsp = 48 tsp = 237 ml
3/4 C = 6 oz = 12 Tbsp = 36 tsp = 177 ml
2/3 C = 5 1/3 oz = 10.6 Tbsp = 32 tsp = 158 ml
1/2 C = 4 oz = 8 Tbsp = 24 tsp = 118 ml
1/3 C = 2 2/3 oz = 5.3 Tbsp = 16 tsp = 79 ml
1/4 C = 2 oz = 4 Tbsp = 12 tsp = 59 ml
1/8 C = 1 oz = 2 Tbsp = 6 tsp = 30 ml
1/16 C = 1/2 oz = 1 Tbsp = 3 tsp = 15 ml

 

A few ingredients, used often:

Flour: 1 cup (US) = 120 g
Baking powder (levure chimique): 1 standard French sachet = 11 grams = 1 tablespoon
Sugar (white): 1 cup = 200 g
Sugar (brown): 1 cup = 220 g
Sugar (confectioner’s sugar): 1 cup = 120 g
Butter: 1 cup = 227 g
Butter: 1 stick = 1/2 cup = 8 Tbsp =4 oz =113 g
Crème fraîche: 1 cup = 240 grams
Fresh cheese: 1 cup = 240 grams
Greek-style yogurt: 1 cup = 280 grams
Gruyère cheese, grated: 1 cup = 100 grams
Heavy cream: 1 cup = 240 grams
Light cream: 1 cup = 240 grams
Milk: 1 cup = 240 ml
Parmesan cheese, grated: 1 cup = 110 grams
Ricotta: 1 cup = 250 grams
Yogurt: 1 cup = 250 grams

Oven temperatures

160°C = 320°F
180°C = 356°F, ~= 360°F
200°C = 392°F, ~= 400°F
220°C = 428°F, ~= 430°F

Useful to know that:

1 oz = 28.3 g
1 lb (pound) = 454 g (grams)
1 kg = 2.2 lbs
10 cl = 100 ml
1″ (inch) ~= 2.54 cm
1 Tbsp ~= 1 cuillère à soupe (càs)
1 tsp ~= 1 cuillère à café (càc)

1 US quart = 4 US cups

Pans and dishes

10-inch tart or cake pan = 25-centimeter tart or cake pan
9-inch cake pan = 22-centimeter cake pan
4-inch tartlet mold = 10-centimeter tartlet mold
9-by-13-inches baking dish = 22-by-33-centimeter baking dish
8-by-8-inches baking dish = 20-by-20-centimeter baking dish
6-ounce ramekin = 180-mL ramekin
9-by-5-inches loaf pan = 23-by-12-centimeter loaf pan = 8 cups or 2 liters in capacity

 

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