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Home › Chart guides › Kitchen Conversion Chart
How many tablespoons in a cup, how many grams in an ounce, and what is 350 F in Celsius? This kitchen conversion chart covers cups, spoons and fluid ounces, larger liquid measures, dry weights, oven temperatures with gas marks, and swaps for when you run out of an ingredient.
This chart is printed as a poster and art print by our print partners, who make and ship each order. See the poster page.
Cups, spoons, weights, oven temperatures and swaps, on one sheet.
| Cup | Tablespoons | Teaspoons | Fluid oz | Millilitres |
|---|---|---|---|---|
| 1 cup | 16 tbsp | 48 tsp | 8 fl oz | 237 ml |
| 3/4 cup | 12 tbsp | 36 tsp | 6 fl oz | 177 ml |
| 2/3 cup | 10 2/3 tbsp | 32 tsp | 5 1/3 fl oz | 158 ml |
| 1/2 cup | 8 tbsp | 24 tsp | 4 fl oz | 118 ml |
| 1/3 cup | 5 1/3 tbsp | 16 tsp | 2 2/3 fl oz | 79 ml |
| 1/4 cup | 4 tbsp | 12 tsp | 2 fl oz | 59 ml |
| 1/8 cup | 2 tbsp | 6 tsp | 1 fl oz | 30 ml |
| 1 tbsp | 1 tbsp | 3 tsp | 1/2 fl oz | 15 ml |
| 1 tsp | 1/3 tbsp | 1 tsp | 1/6 fl oz | 5 ml |
| 1 gallon | 4 quarts | 16 cups | 128 fl oz | 3.79 L |
| 1 quart | 2 pints | 4 cups | 32 fl oz | 946 ml |
| 1 pint | 1/2 quart | 2 cups | 16 fl oz | 473 ml |
| 1 cup | 1/2 pint | 1 cup | 8 fl oz | 237 ml |
| Ounces / pounds | Grams |
|---|---|
| 1/4 oz | 7 g |
| 1/2 oz | 14 g |
| 1 oz | 28 g |
| 4 oz (1/4 lb) | 113 g |
| 8 oz (1/2 lb) | 227 g |
| 16 oz (1 lb) | 454 g |
| 2.2 lb | 1 kg |
| Fahrenheit | Celsius | Gas mark |
|---|---|---|
| 250 F | 120 C | Gas 1/2 |
| 275 F | 140 C | Gas 1 |
| 300 F | 150 C | Gas 2 |
| 325 F | 160 C | Gas 3 |
| 350 F | 180 C | Gas 4 |
| 375 F | 190 C | Gas 5 |
| 400 F | 200 C | Gas 6 |
| 425 F | 220 C | Gas 7 |
| 450 F | 230 C | Gas 8 |
| 475 F | 250 C | Gas 9 |
Fan or convection oven: set about 25 F (15 C) lower than the recipe says.
| You need | Use instead |
|---|---|
| 1 tsp baking powder | 1/4 tsp baking soda + 5/8 tsp cream of tartar |
| 1 cup buttermilk | 1 tbsp lemon juice or vinegar + milk to make 1 cup, stand 5 min |
| 1 cup self-rising flour | 1 cup minus 2 tsp plain flour + 1 1/2 tsp baking powder + 1/2 tsp salt |
| 1 cup cake flour | 1 cup minus 2 tbsp plain flour |
| 1 tbsp cornstarch (to thicken) | 2 tbsp plain flour |
| 1 tbsp fresh herbs | 1 tsp dried leaf herbs |
| 1 small clove garlic | 1/8 tsp garlic powder |
| 1 egg (baking only) | 1/2 tsp baking powder + 1 tbsp vinegar + 1 tbsp liquid |
Substitutions follow University of Nebraska-Lincoln Extension, Ingredient Substitutions.
This poster is a decorative kitchen reference, not professional or medical advice. Follow your own recipe and your own thermometer.
Millilitre and gram figures are rounded to the nearest whole unit. Celsius oven settings follow the usual kitchen rounding to the nearest 10 C.