Use akitchen scale for accurate conversions between metric and imperial.
Invest in measuring spoons and cups for imperial recipes and aliquid measuring jug with metric and imperial markings.
Metric System vs Imperial System
The metric system and the imperial system are two different measurement systems commonly used for recipes, and they differ in the way ingredients are measured. Here’s a breakdown of the key differences, especially for recipe conversions:
Metric System
Used in: Most of the world, including Europe, Asia, and Australia.
Units of Measurement:
Weight: Grams (g) and kilograms (kg).
Volume: Milliliters (ml) and liters (L).
Temperature: Degrees Celsius (°C).
Precision: Metric measurements are based on the decimal system, making them more precise and easier to convert between units.
Example: 1,000 ml = 1 liter, 1,000 g = 1 kg.
Preferred for: Baking and professional cooking due to its accuracy.
Imperial System
Used in: United States and a few other countries.
Units of Measurement:
Weight: Ounces (oz), pounds (lb).
Volume: Teaspoons (tsp), tablespoons (tbsp), cups, pints, quarts, and gallons.
Temperature: Degrees Fahrenheit (°F).
Precision: Less straightforward than metric, as the conversions aren’t in base 10.
Preferred for: Informal cooking in the U.S., where recipes are often written in cups or tablespoons.
Key Differences in Recipe Conversions
Weight vs. Volume
Metric recipes often measure ingredients by weight (grams), which is more accurate.
Imperial recipes frequently use volume (cups or tablespoons), which can vary based on ingredient density (e.g., flour vs. sugar).
Conversion Challenges
Flour (Example):
1 cup (imperial) = approximately 120 grams (metric).
Depending on how it’s scooped, the weight may vary in cups.
Liquid Ingredients:
1 cup (imperial) = 236.6 ml (metric).
Temperature Conversion
To convert Celsius to Fahrenheit: F=(C×9/5)+32F = (C \times 9/5) + 32F=(C×9/5)+32.
To convert Fahrenheit to Celsius: C=(F−32)×5/9C = (F – 32) \times 5/9C=(F−32)×5/9.
Butter Example
Metric: 100 grams of butter.
Imperial: About 7 tablespoons (U.S.).
Cooking Conversion Chart
This chart provides common conversions between metric and imperial systems for weight, volume, and temperature, making it easier for bakers, chefs, and home cooks to adjust recipes.
Ingredient/Measurement
Imperial
Metric
Notes
Flour
1 cup
120 grams
Use a scale for accuracy; packed vs. sifted flour may vary.
Sugar (Granulated)
1 cup
200 grams
Granulated sugar is denser than flour.
Brown Sugar (Packed)
1 cup
220 grams
Always pack brown sugar tightly when measuring in cups.
Butter
1 tablespoon (tbsp)
14 grams
1 stick of butter (US) = 1/2 cup = 113 grams.
Milk/Water
1 cup
240 ml
Liquids are usually measured in volume.
Oil
1 cup
240 ml
Same as water/milk.
Salt (Table)
1 teaspoon (tsp)
5 grams
Adjust for different types of salt (e.g., kosher, sea salt).
Baking Powder/Baking Soda
1 teaspoon (tsp)
5 grams
Measured by volume (tsp).
Honey/Syrup
1 cup
340 grams
Sticky liquids are heavier than water.
Eggs
1 large egg
~50 grams (whole, shelled)
Varies slightly based on size; medium eggs are ~44 grams.
Liquid Measurements
Imperial
Metric
Notes
1 teaspoon (tsp)
5 ml
Smallest common unit in recipes.
1 tablespoon (tbsp)
15 ml
1 tbsp = 3 tsp.
1 cup
240 ml
U.S. measurement; slightly different from UK cup (~250 ml).
1 pint
473 ml
1 pint = 2 cups.
1 quart
946 ml
1 quart = 4 cups = 2 pints.
1 gallon
3.785 liters
1 gallon = 4 quarts.
Weight Measurements
Imperial
Metric
Notes
1 ounce (oz)
28 grams
Useful for small quantities of dry ingredients like nuts or chocolate.