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