Measurements / Metric System / Conversion

Below are a few tips & tricks which you might want to read through and review as you get started in your new field of Pastry Arts.

a.) Weights: measures mass of Ingredients, products; solids; liquids.

 

  • US / Imperial: ounces (oz), pounds (Ibs)
  • Metric: grams (g), kilograms (kg)
  • Conversions:1 ounce = 28.4 grams
  • 1 pound = 16 ounces = (16 x 28.4g) = 454 grams
  • 1 kilogram = 1000 grams = (1000 / 454) = 2.2 pounds

 

b.) Volume: measures amount of space ingredient occupies; liquids; flour, sugar.

 

  • US / Imperial: teaspoons (tsp), tablespoons (tbs), cups, fluid onces (fl.oz), quarts
  • Metric: milliliters (ml), liters (L)
  • Conversions:1 tsp = 5 ml
  • 1 tbs = 3 tsp = 15 ml
  • 1 fl.oz = 29.6 ml
  • 1 cup = 8 fl.oz = (8 x 29.6 ml) = 237 ml (standard = 240 ml)

 

But of course it depends on the material measured, that’s why the margin of errors in scaling with cup measurements is potential to large

 

  • 1 liter = 1000 ml
  • 1 quart = 4 cups = (4 x 237) = 948 ml = 0.948 liter
  • 1/4 cup = 4 tbs
  • 1 quart = 2 pints
  • 1 gallon = 4 quarts

 

c.) Temperature: measures heat.

 

  • US: Fahrenheit (F)
  • Metric: Celsius (C)

 

Conversions:

 

  • C to F:F= (C x 1.8) + 32
  • F to C:C= (F – 32) / 1.8
  • Water freezes at 32F / 0C
  • Water Boils at 212F / 100C