In the world of cooking, metric conversions are essential for ensuring that recipes turn out perfectly. After all, even a small difference in ingredient amounts can lead to disaster in the kitchen.
That’s why having a reliable metric conversion chart on hand is so important for any cook. With a quick reference to the chart, cooks can easily convert recipe measurements from one system to another.
This is especially useful when cooking with ingredients from other countries that use different measurement systems.
Whether you’re baking a cake or simmering a stew, a metric conversion chart can help you ensure that your dish turns out just the way you want it to.
In addition to helping with measurements, a metric conversion chart can also be used to convert temperature from Celsius to Fahrenheit and vice versa.
This is important for ensuring that food is cooked properly and does not become overcooked or burnt. Whether you are a beginner cook or a seasoned chef, a metric conversion chart is an essential tool for success in the kitchen.
Measuring Abbreviations
- Tbsp – Tablespoon (also used as tbsp, T, TB, Tbl, Tbs)
- tsp – Teaspoon
- OZ – Ounce
- FL OZ – Fluid Ounce
- L – Liters
- QT – Quart
- C – Cup
- ML/mL – Milliliters
- PT – Pint
- LB – Pounds
- G – Grams
Metric Measurement Abbreviations
ml = Milliliter
g = grams
kg = kilogram
l = liter
Measuring Tools
There are several tools that you will need in order to bake correctly. Measuring spoons and cups are a necessity in order to make sure you add the correct amount of each ingredient. A kitchen scale is also recommended in order to get the most accurate measurements possible. With these tools, you will be able to bake anything you desire with ease.
Different measuring tools you can use:
- Measuring spoons
- Dry measuring cups
- Kitchen scale
- Liquid measuring cups
Other Kitchen Conversion Chart Measurements
- 1 Cup = 8 Ounces
- 1 Pint = 2 Cups
- 1 Tbsp = 3 Tsp
- 1 Cup = 16 Tbsp
- 1 Quart = 4 Cups
- 1 Fluid Ounce = 30 mL
- 1 Quart = 2 Pints
Converting your Recipes to Metric
Cooking Temperatures
| F (Fahrenheit) | C (Celsius) |
| 225 F | 105 C |
| 250 F | 120 C |
| 275 F | 130 C |
| 300 F | 150 C |
| 325 F | 165 C |
| 350 F | 180 C |
| 375 F | 190 C |
| 400 F | 200 C |
| 425 F | 220 C |
| 450 F | 230 C |
| 475 F | 245 C |
Cooking Weight
| Standard Weight | Metric (grams) |
| 1 ounce | 28 g |
| 4 ounces or 1/4 pound | 113 g |
| 1/3 pound | 150 g |
| 8 ounces or 1/2 pound | 230 g |
| 2/3 pound | 300 g |
| 12 ounces or 3/4 pound | 340 g |
| 1 pound or 16 ounces | 450 g |
| 2 pounds | 900 g |
Non-Liquid Cooking Ingredients
| Product | 1 cup | 3/4 cup | 2/3 cup | 1/2 cup | 1/3 cup | 1/4 cup | 2 Tablespoons |
| Flour, all purpose (wheat) | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Flour, well sifted all purpose (wheat) | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| Sugar, granulated cane | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Confectioner’s sugar (cane) | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar, packed firmly (but not too firmly) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn starch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Oats, uncooked quick | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Vegetable shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Nuts, chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts, ground | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
Liquid Cooking Conversions
| The U.S. | Metric equivalent |
| 1 teaspoon | 5 mL |
| 1 tablespoon (1/2 fluid ounce) | 15 mL |
| 1 fluid ounce (1/8 cup) | 30 mL |
| 1/4 cup (2 fluid ounces) | 60 mL |
| 1/3 cup | 80 mL |
| 1/2 cup (4 fluid ounces) | 120 mL |
| 2/3 cup | 160 mL |
| 3/4 cup (6 fluid ounces) | 180 mL |
| 1 cup (8 fluid ounces) (half a pint) | 240 mL |
| 1 1/2 cups (12 fluid ounces) | 350 mL |
| 2 cups (1 pint) (16 fluid ounces) | 475 mL |
| 3 cups (1 1/2 pints) | 700 mL |
| 4 cups (2 pints) (1 quart) | 950 mL |
| 4 quarts (1 gallon) | 3.8 L |
Length of Ingredients/Products/Food
| Standard Length in Inches | Metric (centimeter) |
| 1/8 in | 3 mm |
| 1/4 in | 6 mm |
| 1/2 in | 13 mm |
| 3/4 in | 19 mm |
| 1 in | 2.5 cm |
| 2 in | 5 cm |
| 3 in | 7.6 cm |
| 4 in | 10 cm |
| 5 in | 13 cm |
| 6 in | 15 cm |
| 7 in | 18 cm |
| 8 in | 20 cm |
| 9 in | 23 cm |
| 10 in | 25 cm |
| 11 in | 28 cm |
| 12 in (1 foot) | 30 cm |
| 13 in | 33 cm |
| 14 in | 35 cm |
| 15 in | 38 cm |
| 16 in | 40 cm |
| 17 in | 43 cm |
| 18 in | 46 cm |
| 19 in | 48 cm |
| 20 in | 51 cm |
| 21 in | 53 cm |
| 22 in | 56 cm |
| 23 in | 58 cm |
| 24 in (2 feet) | 61 cm |
Baking Pan Conversions
- 9-inch (by 2″) square pan = 10 cups
- 10-inch (by 4″) tube pan =16 cups
- 9-inch (by 3″) standard round cake pan = 12 cups (for any cake or quiche)
- 9-inch (by 3″) bundt pan = 12 cups
- 9-inch (by 2.5″) springform pan = 10 cups
- 9 x 5 inch loaf pan = 8 cups (eg. bread)
Final Words on Kitchen Measurements
When it comes to cooking, precision is key. The slightest change in ingredient proportions can result in a dish that is either a flop or a success. For this reason, it is important to follow recipes closely and to measure ingredients carefully.
While many novice cooks might think that cooking measurements are always done by volume, this is not the case.
In fact, there are three different types of measurements that are commonly used in cooking: weight, volume, and temperature.
Each has its own advantages and disadvantages, so it is important to choose the right type of measurement for the task at hand. Weight is the most precise type of measurement, but it can be difficult to convert between units.
Volume measurements are easier to work with, but they are less precise. Temperature measurements are quick and easy, but they can be affected by factors such as humidity.
By understanding the different types of measurements, cooks can ensure that their dishes turn out just the way they want them to.