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From mom’s 3×5’s

Volume Measurments (Dry)

• 1/8 teaspoon = 0.5 mL
• 1/4 teaspoon = 1 mL
• 1/2 teaspoon – 2 mL
• 3/4 teaspoon = 4 mL
• 1 tablespoon = 5 mL
• 2 tablespoons = 30 mL
• 1/4 cup = 60 mL
• 1/3 cup = 75 mL
• 1/2 cup = 125 mL
• 2/3 cup = 150 mL
• 3/4 cup = 175 mL
• 1 cup = 250 mL
• 2 cups = 1 pint = 500 mL
• 3 cups = 750 mL
• 4 cups = 1 quart = 1 L

Volume Measurements (Fluid)

• 1 fluid ounce (2 tablespoons) = 30 mL
• 4 fluid ounces (1/2 cup) = 125 mL
• 8 fluid ounces (1 cup) = 250 mL
• 12 fluid ounces (1 1/2 cups) = 375 mL
• 16 fluid ounces (2 cups) = 500 mL

Weights (mass)

• 1/2 ounce = 15 g
• 1 ounce = 30 g
• 3 ounces = 90 g
• 4 ounces = 120 g
• 8 ounces = 225 g
• 10 ounces = 285 g
• 12 ounces = 360 g
• 16 ounces = 1 pound = 450 g

Dimensions

• 1/16 inch = 2 mm
• 1/8 inch = 3 mm
• 1/4 inch = 6 mm
• 1/2 inch = 1.5 cm
• 3/4 inch = 2 cm
• 1 inch = 2.5 cm

Oven Temperatures

• 250°F = 120°C
• 275°F = 140°C
• 300°F = 150°C
• 325°F = 160°C
• 350°F = 180°C
• 375°F = 190°C
• 400°F = 200°C
• 425°F = 220°C
• 450°F = 230°C

Baking Pan Sizes

Baking or Cake Pan (square or rectangular)

• 8X8X2 = 2 L = 20cm X 20cm X 5cm
• 9X9X2 = 2.5 L = 23cm X 23cm X 5cm
• 12X8X2 = 3 L = 30cm X 20cm X 5cm
• 13X9X2 = 3.5 L = 33cm X 23cm X 5cm

Loaf Pan

• 8X4X3 = 1.5 L = 20cm X 10cm X 7cm
• 9X5X3 = 2 L = 23cm X 13cm X 7cm

Round Layer Cake Pan

• 8 X 1 1/2 = 1.2 L = 20cm X 4cm
• 9 X 1 1/2 = 1.5 L = 23cm X 4cm

Pie Plate

• 8 X 1 1/4 = 750 mL = 20cm X 3cm
• 9 X 1 1/4 = 1 L = 23cm X 3cm

Baking Dish or Casserole

• 1 quart = 1 L
• 1 1/2 quart = 1.5 L
• 2 quart = 2 L

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