Cooking Conversions

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

  • U.S. Dry Volume Measurements
  • U.S. Liquid Volume Measurements
  • U.S. to Metric: Capacity and Weight
  • Metric to U.S.: Capacity and Weight

• Pan and Dish Measurements

  • Pan Size Equivalents

• Cooking Temperatures

  • Oven Temperature Conversions
  • Meat Thermometer Temperatures

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The Cooking Dish Cooking References (172 kb | 5 pages)

Cooking Measurement Equivalents

U.S. Dry Volume Measurements

MEASURE	EQUIVALENT
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
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U.S. Liquid Volume Measurements

MEASURE	EQUIVALENT
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)
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U.S. to Metric

CAPACITY
MEASURE	EQUIVALENT
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
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Metric to U.S.

CAPACITY
MEASURE	EQUIVALENT
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)
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
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Pan and Dish Measurements

Pan Size Equivalents

MEASURE	EQUIVALENT
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
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Cooking Temperatures

Oven Temperature Conversions

FAHRENHEIT (°F)	CELSIUS (°C)	GAS MARK
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
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Meat Thermometer Temperatures

PRODUCT	TEMPERATURE °F (°C)
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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