Quick conversion guide for cooking recipes

Have you ever found a perfect recipe, but dropped it because you weren’t familiar with its units?

If the answer is “yes”, this article could be very valuable to you. Letrário has decided to gather some quick charts showing the conversion of units of temperature, mass and liquids. We’ll also offer you a conversion chart for common products in bakery.

Lastly, we’ll show you the conversion of a chocolate walnut cake recipe.

 

Temperature unit conversion

Celsius Fahrenheit
105 º 225 º
120 º 250 º
130 º 275 º
150 º 300 º
165 º 325 º
180 º 350 º
190 º 375 º
200 º 400 º
220 º 425 º
230 º 450 º
245 º 475 º

 

Mass unit conversion

Grams Ounces
15 g ½ oz
30 g 1 oz
60 g 2 oz
90 g 3 oz
110 g 4 oz
140 g 5 oz
170 g 6 oz
200 g 7 oz
225 g 8 oz
255 g 9 oz
280 g 10 oz
310 g 11 oz
340 g 12 oz
370 g 13 oz
400 g 14 oz
425 g 15 oz
450 g 1 lb

 

 

Liquid unit conversion

Metric unit Imperial equivalent
5 ml 1 teaspoon
15 ml 1 tablespoon (1/2 fluid ounce)
30 ml 1 fluid ounce (1/8 cup)
60 ml 1/4 cup (2 fluid ounces)
80 ml 1/3 cup
120 ml 1/2 cup (4 fluid ounces)
160 ml 2/3 cup
180 ml 3/4 cup (6 fluid ounces)
240 ml 1 cup (8 fluid ounces) (half a pint)
350 ml 1 1/2 cups (12 fluid ounces)
475 ml 2 cups (1 pint) (16 fluid ounces)
700 ml 3 cups (1 1/2 pints)
950 ml 4 cups (2 pints) (1 quart)
3,8 l 4 quarts (1 gallon)

 

 

Conversion for common products in bakery

Note: the number of grams in a cup varies according to the ingredient, as the cup is a unit of volume and the gram is a unit of mass.

Product 1 cup 3/4 cup 2/3 cup 1/2 cup 1/3 cup 1/4 cup 2 tablespoons
All-purpose flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Granulated white sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Confectioners’ sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn starch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Oats 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Vegetable shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Nuts, chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts, ground 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Chocolate chips 175 g 130 g 115 g 90 g 60 g 45 g 20 g

 

Recipe conversion

Chocolate walnut cake – Metric system + Celsius

Ingredients

  • 90 g all-purpose flour
  • 25 g cocoa powder
  • 1 tsp baking powder
  • 1,42 g salt (a pinch)
  • 75 g powdered sugar
  • 1 tsp vanilla extract (5 ml)
  • 2 eggs
  • 120 ml olive oil/vegetable oil
  • 40 g chopped walnuts
  • 45 g chocolate chips

 

  1. Preheat oven to 180 °F. Prepare a cake pan by greasing with oil and place a piece of baking paper at the bottom.

 

  1. In a bowl, add the dry ingredients (flour, cocoa powder, baking powder, salt, and sugar). Mix well. Then, add eggs, oil and vanilla extract. Mix well until a smooth batter forms. Don’t mix for any longer.

 

  1. Add walnuts and chocolate chips into the mixture. Pour the cake batter into the greased cake pan.

 

  1. Tap the cake pan on the counter a couple of times to avoid air bubbles. Sprinkle extra walnuts and chocolate chips on top. Bake for 40-45 minutes. After 30 minutes of baking, insert a sharp knife in the middle of the cake to check if it is ready. Does it come out clean? If so, it’s ready; if not, bake some more.

 

  1. Let the cake cool in the pan for 10 minutes and then use a sharp knife around the edges to carefully remove it. Turn onto a cooling rack and let it cool completely. Once cooled, serve!

 

Chocolate walnut cake – Imperial system + Fahrenheit

Ingredients

  • ¾ cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¾ cup powdered sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • ½ cup olive oil/vegetable oil
  • ¼ cup chopped walnuts
  • ¼ cup chocolate chips

 

  1. Preheat oven to 350 °F. Prepare a cake pan by greasing with oil and place a piece of baking paper at the bottom.

 

  1. In a bowl, add the dry ingredients (flour, cocoa powder, baking powder, salt, and sugar). Mix well. Then, add eggs, oil and vanilla extract. Mix well until a smooth batter forms. Don’t mix for any longer.

 

  1. Add walnuts and chocolate chips into the mixture. Pour the cake batter into the greased cake pan.

 

  1. Tap the cake pan on the counter a couple of times to avoid air bubbles. Sprinkle extra walnuts and chocolate chips on top. Bake for 40-45 minutes. After 30 minutes of baking, insert a sharp knife in the middle of the cake to check if it is ready. Does it come out clean? If so, it’s ready; if not, bake some more.

 

  1. Let the cake cool in the pan for 10 minutes and then use a sharp knife around the edges to carefully remove it. Turn onto a cooling rack and let it cool completely. Once cooled, serve!

 

Were these conversion charts helpful? Share your new recipes with Letrário and use this quick guide whenever you find an international recipe!