USEFUL FACTS AND FIGURES FOR BAKING
Baking is one area of cookery where you really do need to be very accuracy in your measuring of ingredient quantities, tin sizes and oven temperatures. The following charts  should give you all the information you need on cup and spoon measurements and conversions from metric to imperial.
CUP CONVERSIONS
·         1 Cup plain/self-raising flour                   125 g (4 oz)
·         1 Cup Butter                                         250 g (8 oz)
·         1 Cup Cocoa powder                           125 g (4 oz)
·         1 Cup Corn flour                                  125 g (4 oz)
·         1 Cup desiccated coconut                     90   g (3 oz)
·         1 Cup Flaked coconut                          60   g (2 oz)
·         1 Cup Currants                                    150 g (5 oz)
·         1 Cup Custard powder                        125 g (4 oz)
·         1 Cup chopped glace fruit                     240 g (7 ½ oz)
·         1 Cup grated chocolate                        125 g (4 oz)
·         1 Cup chopped chocolate                    150 g (5 oz)
·         1 Cup chocolate melts                          150 g (5 oz)
·         1 Cup chocolate bits                             175 g (6 oz)
·         1 Cup Hazelnuts                                   140 g ( 4 ½oz)
·         1 Cup chopped hazelnuts                      120 g (4 oz)
·         1 Cup ground hazelnuts                         110 g (3 ½ oz)
·         1 Cup ground Almonds                         185 g (6 oz)
·         1 Cup Mixed peel                                 185 g (6 oz)
·         1 Cup passion fruit pulp                         250 g (8 oz)
·         1 Cup raisins                                         125 g (4 oz)
·         1 Cup Sultanas                                      125 g (4 oz)
·         1 Cup caster or granulated Sugar           250 g (8 oz)
·         1 Cup Icing sugar                                  25 g (4 oz)
LIQUID CUP MEASURES
¼ Cup 1/3 Cup ½ Cup ¾ Cup 1 Cup  |    60 ml 80 ml 125 ml 185 ml 250 ml  |    2 fluid oz 2 ¾ fluid oz 4 fluid oz 6 fluid oz 8 fluid oz  |   
SPOON MEASURES
¼ Teaspoon ½  Teaspoon 1   Teaspoon 1 Table spoon  |    1.25 ML 2.5 ml 5 ml 20 ml  |   
INTERNATIONAL INGREDIENT NAMES
Baking Tray Bicarbonate  Choc bits Chocolate melts Cornflour Cream Custard Dark chocolate Flaked almonds Flaked coconut Golden syrup Greaseproof paper Hazelnuts Icing sugar Madeira cake Mixed peel Plain flour Piping bag Sprinkles Thick cream  |          Baking sheet Baking soda Chocolate chips       Chocolate buttons Cornstarch Single cream Custard sauce Plain/bittersweet chocolate Sliced almonds Coconut flakes Light corn syrup       Waxed paper       Filberts       Confectioners’ sugar Pound cake       Mixed candied citrus rind       All-purpose flour       Decorating bag Hundreds&thousands       Double/heavy cream  |   
WEIGHT LENGTH
10 g                    ¼ oz 30 g                    1 oz 60 g                    2 oz 90 g                    3 oz 125 g                 4 oz 150 g                 5 oz 185 g                 6 oz 220 g                 7 oz 250 g                 8 oz 275 g                 9 oz 300 g                 10 oz 330 g                 11 oz 375 g                 12 oz 400 g                 13 oz 425 g                 14 oz 475 g                 15 oz 500 g                 1 lb 600 g                 1 ¼ lb 650 g                 1 lb 5 oz 750 g                 1 ½ lb 1 kg                    2 lb  |    5 mm                           ¼   inch 1 cm ½ inch 2 cm ¾ inch 2.5 cm 1 inch 5 cm 2 inches 6 cm 2 ½ inches 8 cm 3 inches 10 cm 4 inches 12 cm 5 inches 15 cm 6 inches 18 cm 7 inches 20 cm 8 inches 23 cm 9 inches 25 cm 10 inches 28 cm 11 inches 30 cm 12 inches 35 cm 14 inches 46 cm 18 inches 50 cm 20 inches 61 cm 24 inches 77 cm 30 inches  |   
1 comment:
Thanks for the charts, have printed off and hung on the fridge.
Post a Comment