Don't Miss Your Recipes! The Essential Conversion Chart For Cooking.

We often don't understand the measurements used in recipes!

A cup is how many cl?

A tablespoon is how many grams?

Teaspoon, tablespoon, cup, bowl, gram, milliliter…

… with all these measurement standards, we don't understand anything anymore!

The concern is that too much or too little of an ingredient can make you miss the preparation of a dish.

Fortunately, there is a simple and effective trick to avoid missing your recipes:a conversion table. It's essential!

This is the one and only free kitchen conversion chart you need . Watch:

Contents

• Containers and Common Units
• Dry ingredients
• Liquid ingredients
• Proportions per adult

To easily print this conversion chart in PDF, click here.

Containers and common units

• 1 teaspoon
=0.5 cl
=5 g (salt, sugar, semolina)
=4 g (flour, semolina)
=3 g (cocoa, starch)

• 1 tbsp
=1.5 cl
=15 g (sugar, butter)
=12 g (flour, fresh cream)

• 1 cup =10 cl

• 1 bowl
=35 cl
=300 g (rice)
=220 g (flour)

• 1 mustard glass
=15 cl
=100 g (flour, semolina)
=125 g (rice)
=140 g (sugar)

• 1 liqueur glass =3 cl

• 1 large glass
=25cl
=150 g (flour, semolina)
=200 g (rice)
=220 g (sugar)

• 1 gallon =3.785 liters

Dry ingredients

• 1 cup flour
=100g
=4 oz (ounces)

• 1 cup cornstarch
=100g
=4oz

• ½ cup powdered sugar
=100g
=4oz

• ½ cup icing sugar
=100g
=4oz

• 1 tablespoon butter or margarine
=15g
=½oz

• ½ cup butter or margarine
=100g
=4oz

• ¾ cup of walnuts, hazelnuts, crushed almonds
=100g
=4oz

• 1 cup grated cheese
=100g
=4oz

• 1 ⅓ cup honey or maple syrup
=450g
=16oz

• 1 cup fresh cream
=175g
=6oz

• ½ cup of dried fruit (raisins or other)
=75g
=3oz

• 2 cups of fresh fruit (raspberries, cherries or other)
=100g
=4oz

• 1 cup of cereal
=175g
=6oz

Liquid ingredients

• ¼ cup
=50ml
=2 fl oz (fl oz =fluid ounce)

• ½ cup
=120ml
=4 fl oz

• ¾ cup
=175ml
=6 fl oz

• 1 cup
=240ml
=8 fl oz

• 1 ¼ cups
=300ml
=10 fl oz (½ pint)

• 2 ½ cups
=575ml
=20 fl oz (1 pint)

Proportions per adult

• Meat
=150 to 200 g (boneless)
=125 to 150 g (chopped)

• Fish
=250 g (whole)
=200 g (fillets)

• Salad (vegetables, rice, pasta)
=300 g (in main course)
=200 g (in starter)"

• Vegetable garnish
=175 to 250 g

• Pasta (cooked weight)
=125 g (in main dish)
=100 g (as garnish)"

• Rice (cooked weight)
=120 g (in main course)
=75 g (as garnish)

• Fruit (salads, compotes)
=175 to 250 g