A guide to: Conversions

Never be stuck cooking or baking again thanks to our handy guide to conversions. Be sure to bookmark this page!
NOTES FOR COOKS
To ensure successful results in cooking, we recommend you invest in accurate measuring tools – measuring cups and spoons and a measuring jug are essential and electronic scales are particularly useful as they weigh accurately in both imperial and metric.
Always follow one set of measures in a recipe. Do not mix them up.
dish uses:
Large eggs (No.7)
Level spoons and cup measurements
Liquids are always measured in a jug and dry ingredients in
measuring cups.
NB: One tablespoon is 15ml (the Australian tablespoon is 20ml)
USEFUL INGREDIENT EQUIVALENTS
Breadcrumbs
1 cup fresh = 50 grams
1 cup dried = 115 grams
Butter
1 (American) stick = 115 grams
1 cup = 225 grams
2 tablespoons = 30 grams
Cheese
1 cup grated tasty = 115 grams
1 cup Parmesan = 150 grams
Egg Whites
Large (No. 7) egg white = 30 grams
Flour
1 level measuring cup = 150 grams
Gelatine
3 teaspoons granulated/3 leaves (gold grade) will set 500 mls/2cups liquid to a light jelly
1 rounded tablespoon granulated/4-5 leaves (gold grade) will set 500 mls/2 cups liquid to a firm jelly
Leaf gelatine comes in varying grades. It is wise to check the setting properties of the leaf gelatine you buy before use.
Honey, Golden Syrup
1 cup = 350 grams
Onions
1 x 115 gram onion = 1 cup chopped
Rice
1 cup uncooked rice = 200 grams
1 cup cooked = 165 grams
Sugar
1 cup caster and granulated = 225 grams
1 cup brown sugar = 200 grams
1 cup icing sugar = 125 grams
Spinach
650 grams spinach leaves = ¾ cup puree
Yeast
2 tablespoons fresh (compressed) = 1 tablespoon dried (granulated)
OVEN TEMPERATURES
225ºFahrenheit = 110ºCelsius = cool oven
300ºFahrenheit = 150ºCelsius = very low oven
350ºFahrenheit = 180ºCelsius = moderate oven
400ºFahrenheit = 200ºCelsius = hot oven
450ºFahrenheit = 230ºCelsius = very hot oven
VOLUME
1 level teaspoon = 5mls
1 level tablespoon = 15mls
1 oz/fl oz = 28.35 grams/mls
1 pound = 450 grams
1 cup liquid = 250 mls
1 pint = 600 mls
1 litre = 1000 mls
1 quart = 4 cups
WEIGHT
10 grams = 1/4 oz
15 grams = 1/2 oz
25 grams = 1 oz (actual 28.35grams)
450 grams = 1 pound
1 kilogram = 2 1/4 pounds
LENGTH
1cm = 1/2 inch
2.5cm = 1 inch
12cm = 4 1/2 inches
20cm = 8 inches
24cm = 9 1/2 inches
30cm = 12 inches
FOOD NAME EQUIVALENTS
We all use cookbooks and magazines from around the world. These are some of the more common ingredients which have differing names:
baking paper – parchment paper/silicone paper
beetroot – beets
cannellini beans – white kidney bean
capsicum – bell pepper/sweet pepper
celeriac – celery root
coriander – cilantro
cream – heavy cream
eggplant – aubergine
fillet (as in meat) – tenderloin
golden syrup – dark corn syrup
hapuka – groper
icing sugar – confectioners sugar
plain flour – standard/ pure flour
prawn – jumbo shrimp
rocket – rocquette / arugula
scallopini – pattypan squash
spring onions – green onions
zucchini – courgettes
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!