I decided to create a series of Cooking Reference tables because if you’re anything like me, I only have a small portion of everything there is to know about cooking stored in my head. With all the different cooking conversions, meat temperatures, etc. unless cooking is your profession or sole hobby, you probably don’t have them all memorized. In time, I’d like to add all the cooking conversions that you as readers and fellow cooks may need. If you don’t see the cooking conversions that you want here, please let me know and I’ll do my best to add it to the listing. In time, I’ll be working on programming in a ‘cooking converter’ so that you can easily convert all your cooking measurements, weights, and temperatures, etc. without the hassle of pulling out the pencil and paper.
Index
Cooking Measurement Equivalents
Pan and Dish Measurements
Cooking Temperatures
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Cooking Measurement Equivalents
U.S. Dry Volume Measurements
MEASURE EQUIVALENT
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1 tablespoon (tbsp) 3 teaspoons (tsp)
1/16 cup (c) 1 tablespoon
1/8 cup 2 tablespoons
1/6 cup 2 tablespoons + 2 teaspoons
1/4 cup 4 tablespoons
1/3 cup 5 tablespoons + 1 teaspoon
3/8 cup 6 tablespoons
1/2 cup 8 tablespoons
2/3 cup 10 tablespoons + 2 teaspoons
3/4 cup 12 tablespoons
1 cup 48 teaspoons
1 cup 16 tablespoons
U.S. Liquid Volume Measurements
MEASURE EQUIVALENT
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8 fluid ounces (fl oz) 1 cup (c)
1 pint (pt) 2 cups (16 fluid ounces)
1 quart (qt) 2 pints (4 cups)
4 cups 1 quart
1 gallon (gal) 4 quarts (16 cups)
16 ounces (oz) 1 pound (lb)
1 cubic centimeter (cc) 1 milliliter (ml)
U.S. to Metric
MEASURE EQUIVALENT
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CAPACITY
1/5 teaspoon (tsp) 1 milliliter (ml)
1 teaspoon 5 ml
1 tablespoon 15 ml
1 fluid oz 30 ml
1/5 cup (c) 47 ml
1 cup 237 ml
2 cups (1 pint) 473 ml
4 cups (1 quart) .95 liter (l)
4 quarts (1 gallon) 3.8 liters
WEIGHT
1 ounce (oz) 28 grams (g)
1 pound (lb) 454 grams
Metric to U.S.
MEASURE EQUIVALENT
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CAPACITY
1 milliliter (ml) 1/5 teaspoon (tsp)
5 ml 1 teaspoon
15 ml 1 tablespoon (tbsp)
100 ml 3.4 fluid ounces (fl oz)
240 ml 1 cup (c)
1 liter (l) 34 fluid ounces
1 liter (l) 4.2 cups
1 liter (l) 2.1 pints (pt)
1 liter (l) 1.06 quarts (qt)
1 liter (l) 0.26 gallon (gal)
1 ounce (oz) 28 grams (g)
1 pound (lb) 454 grams
WEIGHT
1 gram (g) .035 ounce (oz)
100 grams 3.5 ounces
500 grams 1.10 pounds (lbs)
1 kilogram (kg) 2.205 pounds
1 kilogram 35 ounces
Pan and Dish Measurements
Pan Size Equivalents
MEASURE EQUIVALENT
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9×13-inches baking dish 22×33-centimeter baking dish
8×8-inches baking dish 20×20-centimeter baking dish
9×5-inches loaf pan 23×12-centimeter loaf pan (8 cups or 2 liters in capacity)
10-inch tart or cake pan 25-centimeter tart or cake pan
9-inch cake pan 22-centimeter cake pan
Cooking Temperatures
Oven Temperature Conversions
FAHRENHEIT (°F) CELSIUS (°C) GAS MARK
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275° 140° 1 - cool
300° 150° 2
325° 165° 3 - very moderate
350° 180° 4 - moderate
375° 190° 5
400° 200° 6 - moderately hot
425° 220° 7 - hot
450° 230° 9
475° 240° 10 - very hot
Meat Thermometer Temperatures
PRODUCT TEMPERATURE °F (°C)
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EGGS & EGG DISHES
Eggs Cook until yolk and white are firm.
Egg dishes 160° (71°)
GROUND MEAT & MEAT MIXTURES
Turkey, chicken 165° (74°)
Veal, beef, lamb, pork 160° (71°)
FRESH BEEF
Medium Rare 145° (63°)
Medium 160° (71°)
Well Done 170° (77°)
FRESH VEAL
Medium Rare 145° (63°)
Medium 160° (71°)
Well Done 170° (77°)
FRESH PORK
Medium 160° (71°)
Well Done 170° (77°)
POULTRY
Chicken, whole 180° (82°)
Turkey, whole 180° (82°)
Poultry thighs, wings 180° (82°)
Stuffing (cooked alone or in bird) 165° (74°)
Duck & Goose 180° (82°)
HAM
Fresh (raw) 160° (71°)
Pre-cooked (to reheat) 140° (60°)
SEAFOOD
Fin fish Cook until opaque and flakes easily with a fork.
Shrimp, lobster, crab Should turn red and flesh should become pearly opaque.
Scallops Should turn milky white or opaque and firm.
Clams, mussels, oysters Cook until shells open.
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