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A quick reference for common cooking measurements.
| 1 teaspoon (tsp) | 5 ml |
| 1 tablespoon (tbsp) | 15 ml |
| 1 fluid ounce (fl oz) | 30 ml |
| 1/4 cup | 60 ml |
| 1/3 cup | 80 ml |
| 1/2 cup | 120 ml |
| 1 cup | 240 ml |
| 1 pint (2 cups) | 475 ml |
| 1 quart (4 cups) | 950 ml |
| 1 gallon (4 quarts) | 3.8 L |
| 1 ounce (oz) | 28 g |
| 2 ounces | 57 g |
| 4 ounces (1/4 lb) | 113 g |
| 8 ounces (1/2 lb) | 227 g |
| 1 pound (lb) | 454 g |
| 2 pounds | 907 g |
| 1 kilogram (kg) | 2.2 lb |
| Fahrenheit | Celsius |
|---|---|
| 325 °F | 163 °C |
| 350 °F | 177 °C |
| 375 °F | 191 °C |
| 400 °F | 204 °C |
| 425 °F | 218 °C |
| 450 °F | 232 °C |
Formula: C = (F − 32) × 5/9, and F = (C × 9/5) + 32.
| 1 cup | 16 tbsp = 48 tsp |
| 1 tablespoon | 3 tsp |
| 1 stick of butter | 8 tbsp = 113 g |
| 1 cup of butter | 2 sticks = 227 g |
| 1 cup flour (all-purpose) | 125 g |
| 1 cup granulated sugar | 200 g |
| 1 large egg | about 50 g |
| 1 pinch | about 1/8 tsp |
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