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MEASUREMENT AND EQU I PMENT GU I DE Helpful tips • Dry ingredient is weighed using metric scales, cups and spoon measures. Use the edge of a knife to level the ingredient. • Liquid ingredient is measured using scales and measuring jugs. Always measure on a flat surface to check at eye level. • Eggs are 70 g weight, unless otherwise specified. • Egg yolks are 20 g each and egg whites are 30 g in weight. • Butter is unsalted, unless specified. Australian metric standards – dry ingredients Spoons Metric Cups Metric ¼ teaspoon 1.25 ml ¼ cup 60 ml ½ teaspoon 2.5 ml 1 / 3 cup 80 ml 1 teaspoon 5 ml ½ cup 125 ml 2 teaspoon 10 ml ¾ cup 185 ml 1 tablespoon 20 ml 1 cup 250 ml Conversions have been rounded up for cooking purposes. Australian metric standards – liquid ingredients Cups Metric ¼ cup 60 ml 1 / 3 cup 80 ml ½ cup 125 ml ¾ cup 180 ml 1 cup 250 ml 1 ½ cups 375 ml 2 cups 500 ml 3 cups 750 ml 4 cups 1 litre 5 cups 1.25 litres Conversions have been rounded up for cooking purposes. Food probe Meat and poultry Core Temperature °C Beef or Lamb 50-55°C rare/medium rare Beef or Lamb 55-65°C medium/medium well Beef or Lamb 65-70°C well done Pork 55-65°C Chicken or Turkey 65-70°C Duck 48-65°C Measurement abbreviations Measurement Abbreviation grams g kilograms kg teaspoon tsp tablespoon tbsp millilitre ml litre litre 34.