metric |
imperial |
20g |
¾ oz |
60g |
2 oz |
125g |
4 oz |
180g |
6 oz |
250g |
8 oz |
500g |
16 oz (1 lb) |
1kg |
32 oz (2 lb) |
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volume measures
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1 Australian teaspoon = 5ml |
1 Australian tablespoon = 20ml (North America, New Zealand and United Kingdom use 15ml tablespoons.) |
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cup |
metric |
imperial |
¼ cup |
60ml |
2 fl oz |
⅓ cup |
80ml |
2½ fl oz |
½ cup |
125ml |
4 fl oz |
⅓ cup |
160ml |
5 fl oz |
¾ cup |
180ml |
6 fl oz |
1 cup |
250ml |
8 fl oz |
2 cups |
500ml |
16 fl oz (1 American pint) |
2½ cups |
600ml |
20 fl oz (1 imperial pint) |
4 cups |
1 litre |
32 fl oz |
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eggs |
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Unless otherwise indicated we use large (59g) eggs. To preserve freshness, store eggs in the refrigerator in the carton they are sold in. Use only the freshest eggs in recipes such as mayonnaise or dressings that use raw or barely cooked eggs, particularly in food served to children, the elderly or pregnant women. |
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butter |
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For baking we generally use unsalted butter as it lends a sweeter flavour. One American stick of butter weighs 125g (4 oz). |
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