KITCHEN BASICS

     

Kitchen Basics

Cooking should feel intuitive, not overwhelming.  

This page is a simple reference for everyday kitchen conversions, temperatures, weights, and measurements — so you can cook with confidence wherever you are.

Oven Temperature Conversions (°F to °C)

- 250°F → 120°C  

- 300°F → 150°C  

- 325°F → 165°C  

- 350°F → 180°C  

- 375°F → 190°C  

- 400°F → 205°C  

- 425°F → 220°C  

- 450°F → 230°C  

Volume Conversions (U.S. to Metric)

Liquid:

- 1 teaspoon = 5 ml  

- 1 tablespoon = 15 ml  

- ¼ cup = 60 ml  

- ⅓ cup = 80 ml  

- ½ cup = 120 ml  

- 1 cup = 240 ml  

Ounces to Grams

- 1 oz = 28 g  

- 2 oz = 57 g  

- 4 oz = 113 g  

- 8 oz = 227 g  

- 16 oz (1 lb) = 454 g  

Common Ingredient Conversions

- 1 stick butter = ½ cup = 113 g  

- 1 cup all-purpose flour ≈ 120 g  

- 1 cup granulated sugar ≈ 200 g  

- 1 cup honey ≈ 340 g  

Ingredient weights are approximate and may vary by brand and how ingredients are measured.

Safe Meat Cooking Temperatures

Use this guide to ensure meats are cooked safely while staying juicy and flavorful. Temperatures listed are internal temperatures measured with a thermometer at the thickest part.

Beef, Veal & Lamb

- Rare: 120–125°F (49–52°C)  

- Medium-rare: 130–135°F (54–57°C)  

- Medium: 140–145°F (60–63°C)  

- Medium-well: 150–155°F (65–68°C)  

- Well done: 160°F+ (71°C+)  

Ground beef, veal & lamb:  

- 160°F (71°C)

Poultry (Chicken & Turkey)

- Whole or parts: 165°F (74°C)  

- Ground poultry: 165°F (74°C)  

Pork

- Pork chops, roasts, tenderloin: 145°F (63°C)  

  (Rest for 3 minutes before serving)  

- Ground pork: 160°F (71°C)  

Resting Reminder

Meat continues to cook slightly after being removed from heat.  

Allowing it to rest improves both safety and juiciness.