Cooks in the United States measure both liquid and solid ingredients using standard containers based on the 8-ounce cup and the tablespoon. These measurements are based on volume, while the metric system of the measurement is based on both weight (for solids) and volume (for liquids). To convert from U.S. fluid tablespoon, ounces, quarts and so forth to metric liters is a straightforward conversion, using the chart below. However, since solids have different weights---one cup of rice does not weight the same as one cup of grated cheese, for example---many cook who use the metric systemhave kitchen scale to weigh different ingredients. The chart below will give you a good starting point for basic conversions to the metric system.
MASS ( weight )
1 ounce (oz) = 28.0 grams
8 ounces = 227.0 grams
1 pound (lb.) or 16 ounces = 0.45 kilograms
2.2 pounds = 1.0 kilogram
LENGTH
¼ inch (in.) = 0.6 centimeters (cm)
½ inch = 1.25 centimeters
1 inch = 2.5 centimeters
LIQUID VOLUME
1 teaspoon (tsp) = 5 milliliters (ml)
1 tablespoon (tbsp) = 15 milliliters
1 fluid ounce (oz) = 30 milliliters
1 cup (c.) = 240 milliliters
1 pint (pt.) = 480 milliliters
1 quart (qt) = 0.95 liters (l)
1 gallon (gal.) = 3.80 liters
TEMPERATURE
212 Fahrenheit = 100 Celsius (boiling point of water)
225 Fahrenheit = 110 Celsius
250 Fahrenheit = 120 Celsius
275 Fahrenheit = 135 Celsius
300 Fahrenheit = 150 Celsius
325 Fahrenheit = 160 Celsius
350 Fahrenheit = 180 Celsius
375 Fahrenheit = 190 Celsius
400 Fahrenheit = 200 Celsius
PAN SIZES
8-inch cake pan = 20 x 4-cemtimeters cake pan
9-inch cake pan = 23 x 3.5-centimeters cake pan
11 x 7-inch baking pan = 28 x 18-centimeters baking pan
13 x 9-inch baking pan = 32.5 x 23-centimeters baking pan
9 x 5-inch loaf pan = 23 x 13-centimeters loaf pan
2-quart casserole = 2-liter casserole
