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:

Australian US
Teaspoon 5mL 5mL
Tablespoon 20mL* 15mL
Cup 250mL 237mL

240mL (nutrition labelling purposes)

* 20mL is the “Australian standard” tablespoon

Weight measurements

Rounded up to one decimal place:

Metric US
1kg = 1000g 35.3 ounces

2.2 pounds

500g 17.3 ounces

1.1 pounds

250g 8.8 ounces

0.6 pounds

100g 3.5 ounces

 

US Metric
1 pound = 16 ounces 453.6g
1 ounce 28.3g

Temperatures

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
300F 149C
350F 177C
400F 204C
450F 232C
500F 260C

 

Australian / Celsius US / Fahrenheit
0C (freezing point of water) 32F
100C (boiling point of water) 212F
160C 320F
180C 356F
190C 374F
200C 392F
220C 428F
230C 446F

 

References include:

Cameron, S. M. and Russell, S. M. (1998). Cookery the Australian Way. Melbourne, Australia: MacMillan Education Australia Pty Ltd.

https://www.foodsafety.gov/keep/charts/mintemp.html

https://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/ucm063102.htm