Cooks’ Notes

I have lived in three different countries on two different continents, so you will find from time to time that some of the terminology I use, or the measurements in my recipes may seem somewhat alien to you. Hopefully the following charts will help clear up some of the confusion.

Oven Temperatures

Gas Mark ⁰C ⁰F
½ 120 250
1 140 275
2 150 300
2-3 160 315
3 170 325
4 180 350
5 190 375
6 200 400
6-7 210 415
7 220 425
8 230 450
9 240 475

Liquid Cup Measurements

¼ cup 60 ml 2 fluid oz
⅓ cup 80 ml 2½ fluid oz
½ cup 125 ml 4 fluid oz
¾ cup 180 ml 6 fluid oz
1 cup 250 ml 8 fluid oz

Spoon Measures

¼ teaspoon 1.25 ml
½ teaspoon 2.5 ml
1 teaspoon 5 ml
1 tablespoon 20 ml

Weight

10 g ¼ oz
30 g 1 oz
60g 2 oz
90g 3 oz
125 g 4 oz
150 g 5 oz
185 g 6 oz
220 g 7 oz
250 g 8 oz
275 g 9 oz
300 g 10 oz
330 g 11 oz
375 g 12 oz
400 g 13 oz
425 g 14 oz
475 g 15 oz
500 g 1 lb
600 g 1 ¼ lb
650 g 1 lb 5 oz
750 g 1½ lb
1 kg 2 lb

Various Dry Cup Conversions

These are some common cup conversions that I have encountered in recipes. However, for some ingredients they will differ, I will  attempt to include the correct conversions, if available in any recipes I share.

1 cup plain/self-raising flour 125 g 4 oz
1 cup grated Parmesan cheese 100 g 3½ oz
1 cup grated Cheddar cheese 125 g 4 oz
1 cup breadcrumbs (fresh) 80 g 2¾ oz
1 cup breadcrumbs (dry) 100 g 3 ½ oz
1 cup dried chickpeas 220g 7 oz
1 cup grated chocolate 125 g 4 oz
1 cup chocolate bits 175 g 6 oz
1 cup rice, uncooked 200 g 6½ oz
1 cup rice, cooked 185 g 6 oz
1 cup sugar, caster/granulated 250 g 8 oz
1 cup icing sugar 125 g 4 oz
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