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Metric Cooking

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Metric Cooking

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Metric Cooking MEASURING: m L (milliliter): used to measure liquid or dry ingredients in most recipes. cm (centimeter): used to measure cookie sheets and thickness of meat. L (liter): used to measure volume such as soups, milk and casseroles. Kg (kilogram): used to measure mass, not weight, of larger objects. °C (degree Celsius): used to measure temperature. g (gram): used to measure mass of lighter objects. MEASUREMENTS: Dry: 1/2 m L = 1/8 tsp 1 mL = 1/4 tsp 2 mL = 1/2 tsp 5 mL = 1 tsp 15 mL = 1 tbsp 59 mL = 1/4 cup 79 mL = % cup 118 mL = 1/2 cup 158 mL = % cup 177 mL = 3/4 cup 225 ml. = 1 cup 450 mt. = 2 cups Liquid: 30 mL = 2 tbsp 60 mL = 1/4 cup 125 mL = 1/2 cup 250 ml. = 1 cup 500 mL = 2 cups 1 liter = 4 cups OVEN TEMPERATURES: 150° C = 300° F 160° C = 325° F 180° C = 350° F 190° C = 375° F 200° C = 400° F 220° C = 425° F 230° C = 450° F 240° C = 475° F BAKING PANS SIZES: Cake Pan: 2.0 L = 20 x 20 cm = 8" x 8" 2.5 L = 23 x 23 cm = 9" x 9" 3.0 L = 30.5 x 20 cm = 12" x 8" 3.5 L = 33 x 20 cm = 13" x 8" 4.0 L = 33 x23 cm = 13" x 9" 5.0 L = 35.5 x25 cm = 14" x 10" Jelly Roll Pan: 1 L = 25 x 19 cm = 10” x 8” 2 L = 38 x 25 cm = 15” x 10” Loaf Pan: 1.5 L = 20 x 12 cm = 8" x 5" 2.0 L = 22 x 12 cm = 9" x 5" 3.0 L = 25 x 12 cm = 10" x 5"