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
Pan and Dish Measurements
Cooking 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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