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Kitchen reference

Cooking ratios

100 starting proportions chefs actually use — mostly by weight. Kitchen measures sit underneath so a 3 : 1 is something you can pour. A packaged food is still not a ratio: if the label disagrees, follow the label.

Kitchen measures

Parts are only useful if you know the spoon. Volume is how we pour; weight is how we bake. Don’t mix a cup of flour with a cup of water and call them equal.

Volume

  • 3 teaspoons1 tablespoon
  • 2 tablespoons1 fluid ounce
  • 4 tablespoons¼ cup
  • 5 tablespoons + 1 teaspoon⅓ cup
  • 8 tablespoons½ cup
  • 16 tablespoons1 cup / 8 fl oz
  • 2 cups1 pint
  • 2 pints1 quart
  • 4 quarts1 gallon
  • Pinch about ¹⁄₁₆ teaspoon
  • Dash about ⅛ teaspoon
  • Smidgen about ¹⁄₃₂ teaspoon

Weight

  • 1 ounce28 grams
  • 1 pound16 ounces / 454 grams
  • 1 kilogram2.2 pounds / 1000 grams

One US cup, in grams

  • Water240 g
  • Milk245 g
  • All-purpose flour120 g
  • Bread flour127 g
  • Granulated sugar200 g
  • Brown sugar, packed220 g
  • Powdered sugar120 g
  • Butter227 g
  • Oil218 g
  • Honey340 g
  • Cocoa powder85 g
  • Rolled oats90 g

Approximate, scoop-and-level. Salt brands differ enough that a cup of salt is a bad idea — weigh it, or use teaspoons.

Baker’s percent

  • Flour100%
  • Water (lean bread)60–70%
  • Salt1.8–2.2%
  • Instant yeast0.5–1%

Flour is always 100%. Everything else is a percent of the flour weight. That’s how a country loaf stays 100 : 70 : 2 : 1 when you double it.

Scale a proportion

Enter the parts, then the amount of the first one. The rest follow.

  1. Part 1

    75 g

  2. Part 2

    25 g

Chef proportions

2 ratios

Closest Match still follows the package. If water is listed before oil, we do not force a 3:1 vinaigrette. How reconstruction works · Emulsification