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| Measurement | ml | fl oz | Other |
|---|---|---|---|
| 1 teaspoon (tsp) | 5 ml | ⅙ fl oz | — |
| 1 tablespoon (tbsp) | 15 ml | ½ fl oz | 3 tsp |
| ¼ cup | 59 ml | 2 fl oz | 4 tbsp |
| ⅓ cup | 79 ml | 2⅔ fl oz | 5 tbsp + 1 tsp |
| ½ cup | 118 ml | 4 fl oz | 8 tbsp |
| ⅔ cup | 158 ml | 5⅓ fl oz | 10 tbsp + 2 tsp |
| ¾ cup | 177 ml | 6 fl oz | 12 tbsp |
| 1 cup | 237 ml | 8 fl oz | 16 tbsp |
| 1 pint (US) | 473 ml | 16 fl oz | 2 cups |
| 1 quart (US) | 946 ml | 32 fl oz | 4 cups |
| 1 gallon (US) | 3,785 ml | 128 fl oz | 16 cups |
| 1 metric cup (AU) | 250 ml | 8.45 fl oz | — |
| Ingredient | 1 Cup | 1 Tbsp |
|---|---|---|
| All-purpose flour | 125 g | 8 g |
| Bread flour | 130 g | 8 g |
| Caster / granulated sugar | 200 g | 12 g |
| Brown sugar (packed) | 220 g | 14 g |
| Icing / powdered sugar | 120 g | 8 g |
| Butter | 227 g | 14 g |
| Cocoa powder | 85 g | 5 g |
| Honey / maple syrup | 340 g | 21 g |
| Rolled oats | 90 g | 6 g |
| Rice (uncooked) | 185 g | 12 g |
| Salt | 288 g | 18 g |
| Water / milk | 240 g | 15 g |
| Description | °C | °C Fan | °F | Gas Mark |
|---|---|---|---|---|
| Very slow / cool | 120°C | 100°C | 250°F | ½ |
| Slow | 150°C | 130°C | 300°F | 2 |
| Moderately slow | 160°C | 140°C | 325°F | 3 |
| Moderate | 180°C | 160°C | 350°F | 4 |
| Moderately hot | 190°C | 170°C | 375°F | 5 |
| Hot | 200°C | 180°C | 400°F | 6 |
| Very hot | 220°C | 200°C | 425°F | 7 |
| Extremely hot | 240°C | 220°C | 475°F | 9 |
US recipes use cups, tablespoons, and teaspoons for volume; UK recipes increasingly use grams for dry ingredients and ml for liquid. Australian tablespoons are 20 ml (4 teaspoons) rather than the US/UK 15 ml (3 teaspoons) — a small but recipe-ruining difference if unnoticed. Australian cups are 250 ml versus 237 ml in the US.
Volume measurements for dry ingredients vary significantly depending on how you fill the cup. A loosely scooped cup of flour weighs around 100 g; a packed cup can weigh 150 g or more. That 50% variation can make or break a baked recipe. Weighing on a digital scale eliminates the variable entirely — which is why professional bakers and serious home cooks use grams.