Conversion Chart

A Must-Have Reference for any Kitchen

Canadian Weights & Measures

  • 1 pinch = less than 0.5 mL (dry)
  • 1 dash = 0.15–1.25 mL (liquid)
  • 3 teaspoons = 1 tablespoon = 15 mL (wet or dry)
  • 2 tablespoons = 30 mL (wet or dry)
  • 4 tablespoons = 60 mL = ¼ cup
  • 16 tablespoons = 240 mL = 1 cup = 113 g (dry) / 227 g (butter)
  • 16 tablespoons = 48 teaspoons
  • 32 tablespoons = 480 mL = 2 cups = 454 g (dry) / 454 mL (wet)
  • 64 tablespoons = 960 mL = 1 litre = 907 g (dry) / 907 mL (wet)
  • 1 cup = 250 mL (wet) 2 cups = 500 mL = ½ litre
  • 4 cups = 1 litre = 1000 mL
  • 16 cups = 4 litres1 litre = 2 pints (dry)
  • 8 litres = 1 peck (dry)
  • 32 litres = 1 bushel (dry)

Important Factors to Consider

How to convert measurements into their equivalents in another system:

  • Grams to Ounces – Divide the gram figure by 28.3 to get ounces.
  • Ounces to Grams – Multiply the ounce figure by 28.3 to get grams.
  • Kilograms to Pounds – Multiply the kilogram figure by 2.2 to get pounds.
  • Pounds to Kilograms – Divide the pound figure by 2.2 to get kilograms.
  • Milliliters to Fluid Ounces (US) – Divide the mL figure by 29.6 to get fluid ounces.
  • Fluid Ounces (US) to Milliliters – Multiply the fluid ounce figure by 29.6 to get mL.
  • Cups to Milliliters – Multiply the cup figure by 250 to get mL.
  • Litres to Quarts (US) – Multiply the litre figure by 1.06 to get quarts.
  • Teaspoons to Milliliters – Multiply the teaspoon figure by 5 to get mL.
  • Tablespoons to Milliliters – Multiply the tablespoon figure by 15 to get mL.
  • Celsius to Fahrenheit – Multiply the Celsius figure by 1.8, then add 32.
  • Fahrenheit to Celsius – Subtract 32 from the Fahrenheit figure, then divide by 1.8

Temperatures: Celsius to Farenheit

  • -18°C (0°F) → Standard freezer temperature
  • 4°C (40°F) → Maximum safe fridge temperature
  • 60°C (140°F) → Minimum safe temperature for holding hot food
  • 74°C (165°F) → Safe internal temperature for cooked poultry
  • 82°C (180°F) → Safe internal temperature for whole poultry (e.g., turkey, chicken)
  • 100°C (212°F) → Boiling point of water
  • 120°C (250°F) → Low-temperature slow cooking
  • 135°C (275°F) → Very slow oven (for braising, slow roasting)
  • 150°C (300°F) → Slow oven (for roasting tougher cuts of meat)
  • 160°C (325°F) → Moderate oven (for roasting poultry, baking cakes)
  • 175°C (350°F) → Standard baking temperature (breads, cakes, cookies)
  • 190°C (375°F) → Medium-hot oven (pastries, roasting vegetables)
  • 200°C (400°F) → Hot oven (roasting meats, crisping foods)
  • 220°C (425°F) → Very hot oven (pizzas, quick browning)
  • 230°C (450°F) → Extremely hot oven (artisan bread baking)
  • 260°C (500°F) → Broiling temperature in an oven
  • 290°C (550°F) → High broiler setting (searing meats)
  • 150°C–180°C (300°F–350°F) → Ideal oil temperature for deep frying
  • 112°C–121°C (234°F–250°F) → Firm ball to hard ball stage on a candy thermometer (e.g., caramel, nougat)

Approximate Equivalents

  • 1 egg = 2 ounces = ¼ cup = 4 tablespoons
  • 8 tablespoons butter = 4 ounces = ½ cup = 1 stick of butter
  • 1 cup flour = 120 grams = 16 tablespoons = ½ pint
  • 1 cup sugar = 200 grams = 16 tablespoons = ½ pint
  • 1 pound butter = 2 cups = 4 sticks = 16 ounces
  • 1 medium onion, chopped = 1 cup = 150 grams
  • 1 cup cooked rice = 175 grams = ½ cup uncooked rice
  • 1 clove garlic = ½ teaspoon minced = 1 gram
  • 1 cup liquid = 8 ounces = ½ pint = 250 milliliters
  • 1 tablespoon fresh herbs = 1 teaspoon dried herbs

Quick Tip: When you come across a recipe that uses a different measurement system, converting by weight (grams) is often the most reliable way to ensure accuracy. Using a kitchen scale is the best way to make sure you’re using the right amount of ingredients, regardless of where the recipe was written.

Understanding the Difference in Measurement Systems: North America vs. Europe

North American vs. European Measurements:

Recipes in North America (primarily the U.S. and Canada) tend to use the Imperial or U.S. Customary system, while many European countries follow the metric system (liters, grams, etc.). This leads to a few key differences that are important to note when reading recipes from other regions.

Weight Measurements: In North America, recipes usually provide weight in ounces (oz) or pounds (lb), whereas in Europe, weight is almost always given in grams (g) and kilograms (kg). A U.S. ounce (28.35 g) is the same as the Imperial ounce, but it’s different from the European ounce, which might be referred to in grams or converted slightly differently.

Volume Measurements: In North America, liquid measurements are typically in cups (1 cup = 240 mL), while in Europe, recipes often use milliliters (mL) or liters (L). This can create confusion because the U.S. cup is slightly smaller than the metric cup (1 U.S. cup = 240 mL, 1 metric cup = 250 mL).

The Discrepancy Between U.S. and European Ounces: One point of confusion is the U.S. ounce vs. the European ounce. The U.S. fluid ounce is based on 1/128th of a U.S. gallon, and it measures volume. On the other hand, the European ounce is typically used for weight and refers to the metric ounce (28.35 grams). So when you see ounces on a recipe from Europe, it’s important to know if it’s referring to weight or volume.

Liquid vs. Dry Measurements:

In both North America and Europe, liquid and dry ingredients often use different measuring systems, even though they may have similar names. This can be especially confusing in baking.

  • Liquid Measuring: Liquid ingredients (like water, milk, or oil) are typically measured by volume (in cups, liters, or milliliters), and since liquids are less prone to air gaps, these measurements are more accurate.
  • Dry Measuring: Dry ingredients (like flour, sugar, or rice) are also measured by volume in North America but are often more affected by air space. Therefore, weight is generally the more accurate measurement for dry ingredients, which is why many European recipes (and modern North American recipes) now provide weights for dry ingredients.

Why Different Measurements Matter in Recipes:

The key reason liquid and dry measurements differ lies in the density of ingredients. For example:

  • A cup of water will weigh around 240 grams (because water has a similar density to its volume).
  • However, a cup of flour will weigh much less (about 120 grams) due to its lighter, airy structure. This is why accurate measurements—especially in baking—can make a big difference.