liquid & dry measurements temperature
baking pans basic ingredients
| Liquid and Dry Measurements* | |||||
| 1 cup | 237ml | 16 Tbl | 227g | 8 fl oz | 1/2 lb |
| 3/4 cup | 177ml | 12 Tbl | 170g | 6 fl oz | 3/8 lb |
| 1/2 cup | 118ml | 8 Tbl | 113g | 4 fl oz | 1/4 lb |
| 1/3 cup | 80ml | 5 Tbl + 1 tsp | 76g | 2.7 fl oz | 1/6 lb |
| 1/4 cup | 60ml | 4 Tbl | 57g | 2 fl oz | 1/8 lb |
| 1/8 cup | 30ml | 2 Tbl | 28g | 1 fl oz | 1/16 lb |
| 1 Tbl | 15 ml | 3 tsp | 14g | 0.5 fl oz | 1/32 lb |
| 1 tsp | 5ml | 1/3 Tbl | 5g | 0.2 fl oz | 1/96 lb |
Abbreviations: Tbl = tablespoon, tsp = teaspoon, g = grams, ml = millilitres,
lb = pound, fl oz = fluid ounces.
*Measurements for weight are approximate due to differences in weight of substance per volume measured. Ex: 1 cup of flour weighs less than 1 cup of sugar. Whenever possible, use a scale to weigh ingredients for accurate measures. All recipes provided in this blog has measurements for weight (grams) and volume (cups/Tbl).
| Oven Temperature in °F/°C (gas mark) |
|
| 225°F……..110°C………(1/4) 250°F……..120°C……..(1/2) 275°F…….135°C………(1/2) 285°F…….140°C………(1) 300°F…….150°C……..(2) 325°F…….165°C………(3) |
350°F…….180°C……..(4) 375°F…….190°C………(5) 400°F…….205°C……..(6) 425°F…….220°C………(7) 450°F…….230°C………(8) 475°F…….245°C……….(9) |
| Baking Pans | |
|
6 inches |
15-16cm |
| Basic Ingredients | ||||
| Butter | 1/2 cup | 113g | 8 Tbl | 4 oz |
| Sugar (granulated white) | 1 cup | 200g | 16 Tbl | 8 oz |
| Sugar* (powdered/ confectioners) | 1 cup | 80g | 16 Tbl | 3.2 oz |
| Sugar (packed brown) | 1 cup | 200g | 16 Tbl | 8 oz |
| Flour* (all-purpose) | 1 cup | 160g | 16 Tbl | 5.6 oz |
| Cocoa* (powder) | 1 cup | 58g | 16 Tbl | 2 oz |
| Chocolate chips | 1 cup | 174g | 16 Tbl | 7 oz |
| Chocolate (grated) | 1 cup | 116g | 16 Tbl | 4 oz |
| Egg (whole) | 1 large | 47g | – | 1.6 oz |
| Egg yolk (large egg) | 1 | 19g | – | 0.7 oz |
| Egg white (large egg) | 1 | 28g | – | 1 oz |
| Water, Milk or Cream | 1 cup | 225ml | 16 Tbl | 8 oz |
*Measured before sifting
Food Cookture 