Weights and measures in kitchen

In recipes, quantities of ingredients may be specified by mass, by volume, or by count.
Liquid ingredients are generally measured by volume worldwide.
Dry bulk ingredients, such as sugar and flour, are measured by weight in most of the world ("250 g flour"), and by volume in North America and Australia ("1/2 cup flour").
Meats are generally measured by weight or count worldwide: "a 2 kg chicken"; "four lamb chops".Vegetables may be measured by weight or by count, despite the inherent imprecision of counts given the variability in the size of vegetables.

Metric measures

The English-speaking world frequently measures weight in pounds (avoirdupois), with volume measures based on cooking utensils and pre-metric measures. 
Some common volume measures in English-speaking countries are/were:

Weight of liquids

The most common liquids used in cooking are water and milk, milk weighing approximately the same as water in the low volumes used in cooking.
1 ml of water weighs 1 gram so a recipe calling for 300 ml (≈ ½ Imperial Pint) of water can simply be substituted with 300 g (≈ 10 oz.) of water.
1 fl.oz. of water weighs approximately 1 ounce so a recipe calling for a UK pint (20 fl.oz.) of water can be substituted with 20 oz. of water.

United States measures

Measures are classified as either dry measures or fluid measures. Some of the fluid and dry measures have similar names, but the actual measured volume is quite different. A recipe will generally specify which measurement is required. U.S. recipes are commonly in terms of fluid measures.

For a best understanding of all these tables, you can acces the link from  Wikipedia.com

No comments: