Chocolate & Zucchini

Conversions & Equivalents

I have gathered here a few measurement conversions, as I am painfully aware of the headache it is to attempt to make a French recipe in the US and vice versa. I am now fully equipped with several sets of measuring cups and spoons as well as a digital scale, so I think I'm pretty much ready for anything, but this may be helpful to you.

Please be aware of how incredibly difficult it is to give any definite conversion tips because everything depends on how you fill your cups, how humid it is, how packed the ingredients are, etc. A headache I tell you.

Note that there is a link to this entry in the "Features" section on the left nav bar, should you need to jump directly to it!

Baking supplies :

-- Baking powder :
1 packet/envelope = 11 g ~= 1 tablespoon

-- Butter :
112 g ~= 1 stick = 1/2 C
100 g ~= 1 stick minus a tablespoon
1 Tbsp ~= 14 g

-- Flour :
30 g ~= 1/4 C
100 g ~= 3/4 C plus one rounded tablespoon
1 C ~= 120 g

-- Sugar :
100 g ~= 1/2 C
1 C ~= 200 g
1 Tbsp ~= 12.5 g

Weight :
1 kg = 2.2 pounds
1 pound = 454 g
1 ounce = 28.35 g
100 g ~= 3.5 oz

Volume :
1/4 liter = 25 cl (centiliter) = 250 ml (milliliter) ~= 1 C
20 cl ~= 3/4 C plus one tablespoon
1 teaspoon (1 tsp) ~= 1 cuillère à café ~= 5 ml
1 tablespoon (1 Tbsp) ~= 1 cuillère à soupe ~= 16 ml

Temperatures :
180°C ~= 360°F
200°C ~= 400°F
220°C ~= 430°F

Length / dish sizes :
1'' (inch) ~= 2.54 cm (centimeter)
9 x 13'' dish ~= 23 x 33 cm dish
8'' cake pan ~= 20 cm cake pan
10'' cake pan ~= 25 cm cake pan

Money :
1 euro ~= 1.3 USD

And here's a link to online converters...

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