Useful Conversions

Credits: http://www.eating-for-england.com/conversions-and-equivalents/

Resources referenced on this page:
Chocolate & Zucchini
Cooking for Engineers
Smitten Kitchen
Other resources:
Joy of Baking is an excellent conversion resource. Of note: pan sizes and U.S. and metric volume equivalents

CONVERSIONS + EQUIVALENTS

Oven temperatures
275°F = 140°C = gas mark 1
300°F = 150°C = gas mark 2
325°F = 165°C = gas mark 3
350°F = 180°C = gas mark 4
375°F = 190°C = gas mark 5
400°F = 200°C = gas mark 6
425°F = 220°C = gas mark 7
450°F = 230°C = gas mark 8
475°F = 240°C = gas mark 9

Liquid volume
1 cup = 240 ml (milliliter)
1/2 cup = 120 ml
1/3 cup = 80 ml
1/4 cup= 60 ml = 4 tablespoons
1 tablespoon = 15 ml = 3 teaspoons
1 teaspoon = 5 ml
1 fluid ounce = 30 ml
1 US quart = 0.946 liter ~=1 liter

Spoon measurements
1 level tablespoon flour = 15g flour
1 heaped tablespoon flour = 28g flour
1 level tablespoon sugar = 28g sugar
1 level tablespoon butter = 15g butter

Weight
1/4 ounce = 7 grams
1/2 ounce = 14 grams
1 ounce = 29 grams
1.5 ounces = 43 grams
2 ounces = 57 grams
3.5 ounces = 100 grams
5 ounces = 150 grams
7 ounces = 200 grams
8 ounces = 225 grams = 1/2 pound
10 ounces = 300 grams
12 ounces = 350 grams = 3/4 pound
14 ounces = 400 grams
16 ounces = 450 grams = 1 pound
18 ounces = 500 grams
24 ounces = 750 grams = 1.5 pounds
32 ounces = 900 grams = 2 pounds
64 ounces = 4 pounds = 1.8 kilograms
Weights of Common Ingredients
All purpose flour: 1 cup = 4.5 ounces = 128 grams
Bread flour: 1 cup = 4.8 ounces = 136 grams
Rolled oats: 1 cup = 3 ounces = 85 grams
White sugar: 1 cup = 7.1 ounces = 201 grams
Packed brown sugar: 1 cup = 7.75 ounces = 22 grams

Measurements for Pans and Dishes
9 x 13 inch baking dish = 22 x 33 centimetre baking dish
8 x 8 inch baking dish = 20 x 20 centimetre baking dish
9 x 5 inch loaf pan (8 cups in capacity) = 23 x 12 centimetre loaf pan (2 litres in capacity)
10-inch tart or cake pan = 25 centimetre tart or cake pan
9-inch cake pan = 22 centimetre cake pan

Ingredient-Specific Equivalents
Butter
1 stick = 4 ounces = 8 tablespoons = 1/2 cup
4 sticks = 16 ounces = 32 tablespoons = 2 cups
Chocolate
1 ounce = 1/4 cup grated
6 ounces chips = 1 cup chips
1 pound cocoa = 4 cups cocoa
Creams
Half and half = 1/2 milk + 1/2 cream = 10.5 to 18 percent butterfat
Light cream = 18 percent butterfat
Light whipping cream = 30 to 26 percent butterfat
Heavy cream = whipping cream = 36 percent or more butterfat
Double cream = extra-thick double cream = clotted or Devonshire cream = 42 percent butterfat
Eggs
1 large egg (approximately) = 1 tablespoon yolk + 2 tablespoons white
1 cup = 4 jumbo = 4 to 5 extra-large = 5 large = 5 to 6 medium = 7 small
Flour
1 pound = 4 cups all-purpose or bread flours = 4 3/4 cups cake flour
1 cup sifted cake flour = 7/8 cup sifted all-purpose
1+ cup self-rising flour = 1 cup sifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt
Lemon
1 lemon = 1 to 3 tablespoons juice, 1 to 1 1/2 teaspoons grated zest
4 large lemons = 1 cup juice = 1/4 cup grated zest
Onion
1 pound = 2 1/2 cups sliced or chopped
Sugars
1 pound white = 2 cups white = 454 grams
1 pound packed brown = 2 1/4 cups packed brown
1 cup packed brown = 1 cup white
1 pound superfine sugar = 1 cup white sugar = 190 grams
1 pound powdered sugar = 3 1/2 to 4 cups
1 3/4 cups powdered sugar = 1 cup white sugar
1 cup powdered sugar = 80 grams
100 grams white sugar = 1/2 cup
Yeast
1 cake = 3/5 ounce = 1 packet dry = 2 1/4 to 2 1/2 teaspoons dry

Food Glossary/Ingredients
All purpose flour = Plain flour
Arugula = Rocket
Baked potato = Jacket potato
Baking soda = Bicarbonate of soda
Beet(s) = Beetroot
Biscuit = Scone
Celery root = Celeriac
Cilantro = Coriander
Cookie = Biscuit
Corn starch = Corn flour
Cupcake = Fairy cake
Demerara sugar = Light brown sugar
Extract = Essence
Eggplant = Aubergine
Fava beans = Broad beans
French fries = Chips
French toast = Eggy bread
Frosting = Icing
Granulated sugar = Caster sugar
Green beans = Runner beans
Green onions/scallions = Spring onions
Heavy cream/heavy whipping cream = Double cream
Jello = Jelly
Jelly = Jam
Light cream = Single cream
Mimosa = Bucks Fizz
Molasses = Black/Dark treacle
Navy beans = Haricot beans
Oatmeal = Porridge
Potato chips = Crisps
Powdered sugar = Confectioner’s sugar = Icing sugar
Preserves = Conserves
Snow Peas = Mangetout
Soy = Soya
Tomato paste = Tomato puree
Whole wheat bread = Wholemeal
Zucchini = Courgette