40
GLOSSARY OF TERMS
CUP MEASURES
1 tablespoon
= 20 mL
1 teaspoon
= 5 mL
1
/
2
teaspoon
= 2.5 mL
1
/
4
teaspoon
= 1.25 mL
NOTE
• Recipes in this book use standard metric equipment approved by
the Australian Standards Association.
• All spoon and cup measures are level.
• All recipes in this book that include eggs require 55 g unless
otherwise specified.
1 cup
=
250 mL
=
8
fl. oz.
1
/
2
cup
=
125 mL
=
4
fl. oz.
1
/
3
cup
=
80
mL
=
2.5 fl. oz.
1
/
4
cup
=
60 mL
=
2
fl. oz.
15 g
=
1
/
2
oz.
30 g
=
1 oz.
60 g
=
2 oz.
90 g
=
3 oz.
125 g
=
4 oz.
185 g
=
6 oz.
250 g
=
8 oz.
500 g
=
1 lb.
1000 g
=
2 lb.
Metric
Imperial
Cups
SPOON MEASURES
LIQUID MEASURES
Metric
Imperial
DRY INGREDIENTS
1 cup flour
140 g
4
1
/
2
oz.
1 cup sugar
250 g
8
oz.
1 cup brown sugar
185 g
6
oz.
1 cup icing sugar
185 g
6
oz.
1 cup butter/margarine
250 g
8
oz.
1 cup honey/golden syrup
375 g
12 oz.
1 cup fresh breadcrumbs
60 g
2
oz.
1 cup crushed biscuits
125 g
4
oz.
1 cup uncooked rice
220 g
7
oz.
1 cup mixed fruit
185 g
6
oz.
1 cup chopped nuts
125 g
4
oz.
1 cup coconut
90 g
3
oz.
Metric
Imperial
(1 kg)