Essential Cooking Charts: Measurements, Conversions, Temperatures and Times.

Cooking Measurements chart in the kitchen is an important key factor to achieve the best results in regular day-to-day cooking. The food ingredients are usually measured in US customary (also called US standard), metric and Japanese gō units around the world. All the recipes shared here in this blog are measured using US standard measurements and each recipe card also has metric conversions to make your cooking process simple.

However, I have created the detailed US to Metric conversion chart here to show how the conversion system works especially for cooking.

What You’ll Find On This Page

• What are Cooking Measurements?
• How does American Measuring Cups and Spoons Look Like?
• Abbreviations
• US to Metric Liquid Measurement Conversion Chart
• US to Metric Dry Measurement Conversion Chart
• Special Ingredients Chart
• US Standard Dry Measurement Conversion Chart
• US Standard Liquid Measurement Conversion Chart
• Oven Temperature Conversion (c to f or f to c chart)
• Approximate Chicken Cooking Times Chart
• Essential Cooking Temperatures Chart for Various Meats
• FAQ

What are Cooking Measurements?

Cooking Measurements are usually measured in the Metric system in most world countries while it is US Customary in the United States. You may find some of the world recipes in Metric system units such as liters (L), milliliters (mL), grams (g), Kilograms (kg), milligrams (mg), and degrees Celsius (°C). While in the United States the measuring units are cups (c), tablespoon (tbsp), teaspoon (tsp), gallon (gal), fluid ounce (fl oz), and an ounce (oz), and pounds (lb).

So it might be a little confusing when you land on a recipe that follows a Metric system when you are from the United States or vice versa. Not only that, but you may also have many questions about measuring dry, liquid, and semi-solid ingredients. So this post helps you to understand how it works and how to change US standard kitchen measurements to metrics.

How does American Measuring Cups and Spoons Look Like?

If you are used to the Metric or other non-american measuring cups and spoons in your kitchen or you don't religiously use one, you may wonder how does the American standard or customary Kitchen measurement cups and spoons look to get a good idea of the measurement itself. So, I have shared an image below to get an idea on the same. Note that the shape of the cups and spoons may vary based on the manufacture and how they would like to design the appearance of it but they all measure equal quantity when compared the same size of a cup or spoon.

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Abbreviations

Following are the abbreviations for both US standards and metrics used in recipes for ingredients.

Abbreviation	Measurement
l	liter
ml	milliliter
kg	kilogram
g	grams
tbsp	tablespoon
tsp	teaspoon
oz	ounce
fl. oz	fluid ounce
c	cup
lb	pound
gal	gallon
qt	quart
pt	pint

US to Metric Liquid Measurement Conversion Chart

Most liquids are converted to milliliters or liters. Let's say if the recipe says ¼ cup oil and you want the conversion in ml, there comes this liquid measurement conversion chart handy. And the answer is ¼ cup to ml is 59 ml, as simple as that. Some of you also look for the vice versa, the ml to cup conversions. Either way, the chart would be very helpful. The chart also includes fl. oz to ml conversions as well.

Following are the US to Metric Conversions for common Liquid Ingredients.

US Standard	Metric
1 cup	237 ml
¾ cup	177 ml
⅔ cup	158 ml
½ cup	118 ml
⅓ cup	79 ml
¼ cup	59 ml
⅛ cup	30 ml
1 tablespoon	15 ml
½ tablespoon	7.5 ml
1 teaspoon	5 ml
½ teaspoon	2.5 ml
1 Fluid Ounce	30 ml

US to Metric Dry Measurement Conversion Chart

There are different types of dry ingredients like flour, rice, sugar, cereal, and similar other ingredients that may vary in their value when converted from cups to grams. This is because the rice, sugar, cereals, and nuts are heavier and less compressible compared to flours, and powdered sugar. For instance, 1 cup of rice is equal to 210 g while 1 cup of all-purpose flour is 125 g.

Similarly, you may also find a difference in the measurements of vegetables, and nuts compared to compressible ingredients like flour. For instance, 1 cup of flour is equal to 125 g while 1 cup of carrot is 128 g.

So how do you measure the dry ingredients more accurately? To achieve the best cooking results, dry Ingredients are usually filled up to the brim of the measuring cup and then leveled evenly using a knife, especially for flours, powdered sugars, etc.

On the other hand, if you want to measure the less compressible ingredients like veggies, then it is recommended to chop them to desired sizes to achieve a perfect conversion.

So I have listed some of the basic dry ingredients conversions from US standard(customary) to Metric to give you all an overall idea. And I have also rounded the decimal value to make them easier to understand.

Ingredients / US	1 cup	1 tbsp	1 tsp	1 oz
Granulated Sugar	166 g	13 g	4 g	28 g
Powdered Sugar	133 g	8 g	3 g	14 g
Brown Sugar	166 g	14 g	5 g	28 g
Raw Sugar	207 g	16 g	5 g	31 g
All-Purpose Flour	125 g	8 g	3 g	28 g
Wheat Flour	113 g	7 g	3 g	28 g
Bread Flour	130 g	8 g	3 g	17 g
Barley	147 g	9 g	3 g	18 g
Breadcrumb	106 g	7 g	2 g	15 g
Cornflakes	28 g	2 g	0.5 g	3 g
Rice	170 g	11 g	4 g	25 g
Wheat	182 g	11 g	4 g	21 g
Onion	52 g	3 g	1 g	7 g
Carrot	128 g	8 g	3 g	16 g
Potatoes	140 g	9 g	3 g	17 g
kidney beans	177 g	11 g	4 g	23 g
Almonds	109 g	7 g	2 g	18 g
Peanuts	125 g	8 g	3 g	16 g
Garlic Powder	76 g	5 g	2 g	9 g

Special Ingredients Chart

There are some special ingredients measured differently, for instance, yogurt, and jelly. These kinds of ingredients are semi-solid in their states and they have more density compared to liquids like water and milk. So it is usually measured in weights such as grams, or kilograms instead of volume like liters or milliliters. Let's see some of the conversions for such special ingredients from US standard(customary) to the Metric system.

Ingredients / US	1 cup	1 tbsp	1 tsp	1 fl. oz
Honey	326 g	20 g	7 g	43 g
Corn syrup	326 g	20 g	7 g	41 g
Jelly	295 g	18 g	6 g	37 g
Nutella	298 g	17 g	6 g	32 g
Butter	216 g	13 g	4 g	28 g
Mayonnaise	215 g	13 g	4 g	29 g
Ice Cream	131 g	8 g	3 g	19 g
Sour Cream	231 g	14 g	5 g	31 g
Yogurt	251 g	16 g	5 g	31 g

US Standard Dry Measurement Conversion Chart

Following is the US Standard dry measurement conversion chart. This Chart is not a metric conversion but a US conversion. For example, if the recipe calls for 4 tbsp flour but you have only a teaspoon to measure. So this is when the chart comes convenient. So according to the chart 4 tbsp is equal to 12 tsp, simple isn't it? that's how it helps.

Cups	Tablespoon	Teaspoon
1 c	16 tbsp	48 tsp
¾ c	12 tbsp	36 tsp
½ c	8 tbsp	24 tsp
¼ c	4 tbsp	12 tsp
⅛ c	2 tbsp	6 tsp

US Standard Liquid Measurement Conversion Chart

Cups	Tablespoon	Teaspoon	Cups	Fluid Ounce	Quarts	Gallons
1 c	16 tbsp	48 tsp	1 c	8 fl. oz	¼ qt	1/16 gal
¾ c	12 tbsp	36 tsp	2 c	16 fl. oz	½ qt	⅛ gal
½ c	8 tbsp	24 tsp	4 c	32 fl. oz	1 qt	¼ gal
¼ c	4 tbsp	12 tsp	8 c	64 fl. oz	2 qt	½ gal
⅛ c	2 tbsp	6 tsp	16 c	128 fl. oz	4 qt	1 gal

Oven Temperature Conversion (c to f or f to c chart)

Following is the f to c chart or c to f chart which lists the popular oven temperature conversions for cooking.

Fahrenheit (F)	Celsius (C)
425°F	220°C
400°F	205°C
350°F	180°C
320°F	160°C
250°F	120°C

Approximate Chicken Cooking Times Chart

Cooking chicken just right can be a bit tricky, but don't worry, here is a simple chart from the U.S Department of Agriculture that breaks down the cooking times for different cuts of chicken. This ensures you get juicy, perfectly cooked chicken every time. Whether you're roasting, grilling, or sautéing, this chart will be your go-to reference.

Type of Chicken	Weight	Roasting 350 °F	Simmering	Grilling
Whole broiler-fryer*	3 to 4 lbs.	1 ¼ to 1 ½ hrs.	60 to 75 min.	60 to 75 min.**
Whole roasting hen*	5 to 7 lbs.	2 to 2 ¼ hrs.	1 ¾ to 2 hrs.	18 to 25 min./lb.**
Whole capon*	4 to 8 lbs.	2 to 3 hrs.	Not suitable	15-20 min./lb.**
Whole Cornish hens*	18 to 24 oz.	50 to 60 min.	35 to 40 min.	45 to 55 min.**
Breast halves, bone-in	6 to 8 oz.	30 to 40 min.	35 to 45 min.	10 to 15 min./side
Breast halves, boneless	4 oz.	20 to 30 min.	25 to 30 min.	6 to 8 min./side
Legs or thighs	4 to 8 oz.	40 to 50 min.	40 to 50 min.	10 to 15 min./side
Drumsticks	4 oz.	35 to 45 min.	40 to 50 min.	8 to 12 min./side
Wings or wingettes	2 to 3 oz.	30 to 40 min.	35 to 45 min.	8 to 12 min./side

* Unstuffed. If stuffed, add an additional 15 to 30 minutes.
** Indirect method using drip pan.

Essential Cooking Temperatures Chart for Various Meats

Knowing the right internal temperatures for different meats and dishes is key for both taste and safety. This guide, straight from the USDA, lays out all the must-know temps to make sure your food is not only delicious but also safe to eat. It's a must-have in your cooking toolkit, helping you nail every meal, every time.

Product	Minimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb Steaks, chops, roasts	145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground Meats	160 °F (71.1 °C)
Ground Poultry	165 °F
Ham, fresh or smoked (uncooked)	145 °F (62.8 °C) and allow to rest for at least 3 minutes
Fully Cooked Ham (to reheat)	Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).
All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)	165 °F (73.9 °C)
Eggs	160 °F (71.1 °C)
Fish & Shellfish	145 °F (62.8 °C)
Leftovers	165 °F (73.9 °C)
Casseroles	165 °F (73.9 °C)

FAQ

We understand that even with the listed common conversions in the above sections, there may still be questions that need short, concise answers. This FAQ section is dedicated to providing quick and easy solutions to commonly asked questions about converting between cups, tablespoons, teaspoons, and more. Let's take a look!