Glossaries

Ingredients Dishes Measures Methods
Spoons And Cups
Item Abbrev Milliliters
level teaspoon tsp 5
level tablespoon tbsp 15
 
Item Abbrev Milliliters
USA cup cup 237
Aus/NZ cup cup 250
UK cup cup 285
 
 
Liters and Fluid Ounces
UK US
Ml Fl Oz* Ml Fl Oz*
100 3.5 100 3.5
200 7 200 7
250 9 250 8.5
300 10.5 300 10
400 14 400 13.5
500 17.5 500 17
750 26.5 750 25.5
1,000 35 1,000 34
* rounded to nearest half fl oz
 
UK US
Fl Oz Ml* Fl Oz Ml*
1 30 1 30
2 60 2 60
4 115 4 120
8 225 8 235
10 285 10 295
12 340 12 355
16 455 16 475
20 570 20 590
* rounded to nearest 5ml
 
 
Fluid Ounces And Pints
Fluid Ounces Pints
16 1 US pint
20 1 UK pint
 
Pints Fluid Ounces
1 US pint 16
1 UK pint 20
 
 
Grams And Pounds
Grams Pounds*
100 3.5oz
200 7oz
250 9oz
300 10.5oz
400 14oz
500 1lb 1.5oz
1,000 2lb 3.5oz
1,500 3lb 5oz
2,000 4lb 6.5oz
* rounded to nearest half ounce
 
Pounds Grams*
1oz 30
4oz 115
8oz 225
12oz 340
1lb 455
1lb 8oz 680
2lb 910
3lb 1,360
4lb 1,815
* rounded to nearest 5g
 
 
Ingredients And Weight
Ingredient Measure Grams
Almonds (ground) 1 cup 75
Almonds (whole) 1 cup 225
Butter 1 tablespoon 15
Butter 1 cup 225
Cashews (chopped) 1 cup 110
Cashews (whole) 1 cup 125
Cheese (grated) 1 cup 100
Chickpeas 1 cup 190
Coconut (shredded or desiccated) 1 cup 50
Dried fruit (raisins, currants, etc) 1 cup 150
Flour 1 cup 125
Moong beans 1 cup 175
Nuts 1 cup 125
Peanuts (chopped) 1 cup 150
Peas 1 cup 110
Pecans (chopped) 1 cup 100
Rice 1 cup 200
Sour cream 1 cup 250
Sugar (white) 1 tablespoon 30
Sugar (white) 1 cup 200
Tomatoes (chopped) 1 cup 175
Yogurt 1 cup 250
 
Ingredient Measure Pounds
Almonds (ground) 1 cup 3oz
Almonds (whole) 1 cup 8oz
Butter 1 tablespoon 0.5oz
Butter 1 cup 8oz
Cashews (chopped) 1 cup 4oz
Cashews (whole) 1 cup 4.5oz
Cheese (grated) 1 cup 3.5oz
Chickpeas 1 cup 6.5oz
Coconut (shredded or desiccated) 1 cup 2oz
Dried fruit (raisins, currants, etc) 1 cup 5oz
Flour 1 cup 4.5oz
Moong beans 1 cup 6oz
Nuts 1 cup 4.5oz
Peanuts (chopped) 1 cup 5oz
Peas 1 cup 4oz
Pecans (chopped) 1 cup 3.5oz
Rice 1 cup 7oz
Sour cream 1 cup 9oz
Sugar (white) 1 tablespoon 1oz
Sugar (white) 1 cup 7oz
Tomatoes (chopped) 1 cup 6oz
Yogurt 1 cup 9oz
 
 
Oven Temperatures
Centigrade Farenheit
160 320
170 340
180 350
190 375
200 400
210 410
220 430
230 450
240 465
250 480
260 500
 
Centigrade Farenheit Gas Mark
140 275 1
150 300 2
170 340 3
180 350 4
190 375 5
200 400 6
220 430 7
230 450 8
240 465 9
 
 
Yeast Equivalents
Dry Active Yeast Fresh Yeast
Measure Teaspoons Weight (Ounces) Weight (Grams) 17g (0.6 oz) Cakes Weight (Ounces) Weight (Grams)
1 envelope 2 1/2 1/4 oz 7g 1 2/3 oz 19g
2 envelopes 5 1/2 oz 14g 2 1 1/3 oz 38g
3 envelopes 7 1/2 3/4 oz 21g 3 2 oz 56g
4 envelopes 10 1 oz 28g 4 2 2/3 oz 75g
Multiply the number of envelopes of dry active yeast by 2/3 to work out the equivalent ounces of fresh yeast
Multiply the number of ounces of dry yeast by 8/3 to work out the equivalent ounces of fresh yeast
Multiply the number of ounces of fresh yeast by 3/8 to work out the equivalent ounces of dry active yeast
Multiply the number of ounces of fresh yeast by 3/2 to work out the equivalent envelopes of dry active yeast
Check out an article about yeast equivalents