When I first started living and cooking in America, I had two prevailing thoughts about US measurements:
1) How many ounces in a pound? How many ounces in a quart? Wait – are the ounces different?!
2) A pound is a smidge under 454 grams? You’ve got to be joking – why can’t it simply be half a kilo? Why not just use metric units?
These days, I’m only slightly less confused, so I keep this quick-and-dirty guide on hand for common conversions.
Spoons and cups | Volume measurements
NB: In baking, weight measures are preferred over volume measures for dry ingredients. A digital food scale is fairly affordable, and often includes a tare function, which means ingredients can be added straight into the mixing bowl. This also means less washing-up… yasss.
The measurements below are rounded up to the nearest whole number:
240mL (nutrition labelling purposes)
* 20mL is the “Australian standard” tablespoon
Rounded up to one decimal place:
|1kg = 1000g||35.3 ounces
|1 pound = 16 ounces||453.6g|
Rounded up to the nearest whole number:
|US / Fahrenheit||Australian / Celsius|
|32F (freezing point of water)||0C|
|165F (chicken internal cooking temperature)||74C|
|212F (boiling point of water)||100C|
|Australian / Celsius||US / Fahrenheit|
|0C (freezing point of water)||32F|
|100C (boiling point of water)||212F|
Cameron, S. M. and Russell, S. M. (1998). Cookery the Australian Way. Melbourne, Australia: MacMillan Education Australia Pty Ltd.