Kitchen Conversion Reference

Volume to Weight Conversion

Ingredient	1 Cup (240ml)	1/2 Cup (120ml)	1/4 Cup (60ml)	1 Tbsp (15ml)	1 Tsp (5ml)
All-Purpose Flour	120g	60g	30g	7.5g	2.5g
Bread Flour	130g	65g	32.5g	8.1g	2.7g
Cake Flour	115g	57.5g	28.8g	7.2g	2.4g
Granulated Sugar	200g	100g	50g	12.5g	4.2g
Brown Sugar (packed)	220g	110g	55g	13.8g	4.6g
Powdered Sugar (unsifted)	120g	60g	30g	7.5g	2.5g
Butter	227g	113.5g	56.8g	14.2g	4.7g
Vegetable Oil	216g	108g	54g	13.5g	4.5g
Honey	340g	170g	85g	21.3g	7.1g
Maple Syrup	322g	161g	80.5g	20.1g	6.7g
Milk	245g	122.5g	61.3g	15.3g	5.1g
Heavy Cream	238g	119g	59.5g	14.9g	5g
Water	240g	120g	60g	15g	5g
Salt (fine)	288g	144g	72g	18g	6g
Kosher Salt	240g	120g	60g	15g	5g

About This Table

These conversions are approximate and may vary slightly depending on how ingredients are measured and their specific characteristics. For the most accurate results, especially in baking, use a kitchen scale to measure by weight.

Measurement System Equivalents

Volume Equivalents

1 teaspoon (US) = 4.93 ml

1 tablespoon (US) = 14.79 ml

1 fluid ounce (US) = 29.57 ml

1 cup (US) = 236.59 ml

1 pint (US) = 473.18 ml

1 quart (US) = 946.35 ml

1 gallon (US) = 3.79 liters

1 teaspoon (UK) = 5.92 ml

1 tablespoon (UK) = 17.76 ml

1 fluid ounce (UK) = 28.41 ml

1 cup (UK) = 284.13 ml

Weight Equivalents

1 ounce = 28.35 g

1 pound = 453.59 g

1 stone = 6.35 kg

1 gram = 0.035 oz

1 kilogram = 2.2 lbs

Temperature Equivalents

Freezing (water) 0°C = 32°F

Room temperature 20-22°C = 68-72°F

Boiling (water) 100°C = 212°F

Moderate oven 180°C = 350°F = Gas mark 4

Hot oven 220°C = 425°F = Gas mark 7

Common Cup Conversions

Fraction	US Cup	Metric	US Tablespoons	US Teaspoons
1/8 cup	0.125 cup	30 ml	2 tbsp	6 tsp
1/4 cup	0.25 cup	60 ml	4 tbsp	12 tsp
1/3 cup	0.33 cup	80 ml	5 tbsp + 1 tsp	16 tsp
1/2 cup	0.5 cup	120 ml	8 tbsp	24 tsp
2/3 cup	0.67 cup	160 ml	10 tbsp + 2 tsp	32 tsp
3/4 cup	0.75 cup	180 ml	12 tbsp	36 tsp
1 cup	1 cup	240 ml	16 tbsp	48 tsp

Ingredient Density Chart

Ingredient density is the weight of an ingredient per unit volume. This chart shows the density of common ingredients in grams per milliliter (g/ml), which is useful for converting between volume and weight measurements.

Ingredient	Category	Density (g/ml)	1 Cup Weight (g)	Notes
Water	Liquids	1.00	240	Standard reference for density
Milk (whole)	Liquids	1.03	247	Varies slightly with fat content
Heavy Cream	Dairy	0.99	238	Higher fat content than milk
Vegetable Oil	Liquids	0.92	221	Lighter than water
Olive Oil	Liquids	0.92	221	Similar to other vegetable oils
Honey	Sweeteners	1.42	341	Varies with moisture content
Maple Syrup	Sweeteners	1.34	322	Pure maple syrup
All-Purpose Flour	Flours	0.50	120	Sifted vs. unsifted affects density
Bread Flour	Flours	0.54	130	Higher protein content than AP flour
Cake Flour	Flours	0.48	115	Lighter than all-purpose flour
Granulated Sugar	Sweeteners	0.85	200	Standard white sugar
Brown Sugar (packed)	Sweeteners	0.92	220	Must be firmly packed when measuring
Powdered Sugar	Sweeteners	0.50	120	Unsifted; sifted is less dense
Salt (fine)	Spices	1.20	288	Table salt
Kosher Salt	Spices	0.88	211	Varies by brand due to crystal size

Understanding Density

Density values can vary based on how ingredients are measured, their temperature, and even their brand. These values are approximate and intended as a general guide. For precise measurements, especially in baking, use a kitchen scale.

Interactive Conversion Tools

Density Calculator

Calculate the density of an ingredient by entering its weight and volume.

Weight

Volume

Result

0.00 g/ml

Temperature Converter

Convert between Fahrenheit, Celsius, and common oven settings.

Fahrenheit (°F)

Celsius (°C)

Common Oven Settings

Very Low: 120°C / 250°F

Low: 150°C / 300°F

Moderate: 180°C / 350°F

High: 200°C / 400°F

Very High: 230°C / 450°F

Broil: 260°C+ / 500°F+

Common Substitutions

Ingredient	Amount	Substitute	Notes
Butter	1 cup (227g)	1 cup vegetable oil or 1 cup shortening	Oil works better in quick breads and cakes; shortening better for pie crusts
Buttermilk	1 cup (240ml)	1 tbsp lemon juice or vinegar + milk to make 1 cup	Let stand 5-10 minutes before using
Chocolate (unsweetened)	1 oz (28g)	3 tbsp cocoa powder + 1 tbsp butter/oil	Best for baking recipes
Cornstarch	1 tbsp (8g)	2 tbsp all-purpose flour	For thickening sauces and gravies
Cream of Tartar	1 tsp (3g)	2 tsp lemon juice or vinegar	For stabilizing egg whites
Egg	1 large	1/4 cup applesauce or 1 tbsp ground flaxseed + 3 tbsp water	Flax mixture needs to sit for 5 minutes before using
Heavy Cream	1 cup (240ml)	3/4 cup milk + 1/3 cup butter	Not suitable for whipping
Self-Rising Flour	1 cup (120g)	1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt	Mix thoroughly before using

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