With so many inspiring baking and cooking blogs coming from different countries, I thought I would add a Baking and Cooking Conversion Chart to make it easy to create delicious foods from all over the world.

A necessary item to have in the kitchen when converting recipes from ounces to grams is a kitchen scale. It does not have to be a fancy expensive scale, it just needs to measure weights accurately.  Make sure the scale can change between ounces, grams, milliliters, and fluid ounces.

These easy-to-use conversion charts can help you convert your recipes to the measuring system you’re most familiar with.

• General Ingredient Equivalent Chart

  Flour	Measure	Grams	Ounces
  All-purpose, sifted	1 cup	115 g	4.1 oz
  All-purpose, spooned	1 cup	125 g	4.4 oz
  All-purpose, dipped	1 cup	145 g	5.0 oz
  Bread, sifted	1 cup	112 g	4.0 oz
  Bread, dipped	1 cup	163 g	5.7 oz
  Cake, sifted	1 cup	96 g	3.4 oz
  Cake, spooned	1 cup	111 g	3.9 oz

   

  Sugars u0026amp; Sweeteners	Measure	Grams	Ounces
  Brown, packed	1 cup	200 g	7.1 oz
  Granulated (white)	1 cup	200 g	7.1 oz
  Powdered (confectioners’), spooned	1 cup	113 g	4.0 oz
  Honey	1 cup	332 g	11.7 oz
  Molasses	1 cup	309 g	10.9 oz

   

  Other	Measure	Grams	Ounces
  Oats, rolled, uncooked, spooned	1 cup	80 g	2.8 oz
  Cocoa, spooned	1 cup	85 g	3.0 oz
  			Nested graduated dry measuring cups are used to measure flour, sugar and other dry and solid ingredients. Measuring dry ingredients in a glass measuring cup will result in an inaccurate measurement.

  • Dry Ingredient Metric Conversion Chart

    Measure	Ounces	Pounds	Milligrams	Grams	Kilograms
    1 ounce	1	1/16	2835	28.35	.028
    1 pound	16	1		454	.454
    1 milligram	1/29000		1	.001	.000001
    1 gram	.032	.002	1000	1	.001

    Measuring all-purpose flourStir flour first, then lightly spoon into dry measuring cup. Use a metal spatula or the straight edge of a table knife to level flour so it is even with the top of the cup. Do not pack flour into measuring cup or tap filled cup on counter.

    Measuring granulated or powdered sugar, corn meal, wheat germ and oatsSpoon into drying measuring cup and level even with the top of a cup with a metal spatula.

    Measuring brown sugar and vegetable shorteningFirmly pack into dry measuring cup, then level even with the top of the cup with a metal spatula.

    •  

      Measure liquid ingredients such as milk, vegetable oil and fruit juice in a glass or plastic measuring cup with a spout for pouring:

      • Place measuring cup on a level surface
      • Pour in liquid and read its level by viewing the cup from eye level. (You will need to bend or stoop down to see at eye level.)

      Using metal or plastic cups without a pouring lip will probably result in an inaccurate measurement. Liquid measuring cups provide “empty” cup space about the top fill line, to allow for any movement of the liquid when moving the cup. This prevents spilling some of the measured liquid.

      • Measure small amounts of dry and liquid ingredients, usually 3 tablespoons or less, in measuring spoons. They are sold in sets typically containing a 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon and 1 tablespoon.

        Small amounts of dry ingredients should be measured in measuring spoons using the same technique used for dry measuring cups. Small amounts of liquid ingredients should be measured in measuring spoons by carefully filling with liquid until it reaches the top of the spoon.

        Baking Ingredient Yield.  Planning to bake but don’t know how much of an ingredient to purchase? This chart will help make shopping for baking ingredients a snap!

        Ingredient	Quantity to Buy	Yield
        Apples	1 medium	1 cup sliced
        Graham crackers	15	1 cup fine crumbs
        Whipping cream	1 cup	2 cups whipped
        Dried fruit	1 pound	2-1/2 cups chopped or small pieces
        Raisins	1 pound	2-1/2 cups
        Eggs	5 medium	1 cup
        	8 medium egg whites	1 cup
        	12 to 14 medium egg yolks	1 cup
        Flour	1 pound, sifted	4 cups
        Lemon, juice	1 lemon	2 to 3 tablespoons juice
        Lemon, peel or rind	1 lemon	2 teaspoons grated peel
        Lime, juice	1 lime	1 tablespoon juice
        Peanuts	5 ounces	1 cup
        Pecan halves	3-3/4 ounces	1 cup
        Pecans, chopped	4-1/4 ounces	1 cup
        Walnuts, chopped	4-1/2 ounces	1 cup
        Walnut halves	3-1/2 ounces	1 cup
        Orange, juice	1 orange	1/3 to 1/2 cup juice
        Sugar, brown	1 pound	2-1/4 cups firmly packed
        Sugar, powdered (confectioners’)	1 pound	3-1/2 to 4 cups sifted
        Sugar, granulated(white)	1 pound	2 cup

         

        Thank you to Butter Baking u0026amp; Quaker Oats for their conversion and measuring charts.