Quick metric conversions for recipe scaling and costing — built around the Australian standard 250 mL cup and 20 mL tablespoon, not the US equivalents.
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Australian recipes and commercial kitchen documentation use a 250 mL cup, a 20 mL tablespoon and a 5 mL teaspoon — all different from US measures (a US cup is 237 mL and a US tablespoon is about 14.8 mL), which matters if you're scaling a recipe sourced from an American cookbook or supplier spec sheet. Weight-to-volume conversions (like grams to cups) depend on the ingredient's density, so choose the closest match from the list — for anything not listed, weighing is always more accurate than converting.
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Weight and volume are only directly interchangeable once you know an ingredient's density. A cup of flour weighs much less than a cup of honey, so converting grams to cups (or vice versa) needs a density figure — that's what the ingredient selector applies.
No — this is one of the most common recipe-scaling errors. The Australian tablespoon is 20 mL (4 teaspoons), while the US and UK tablespoon is 15 mL (3 teaspoons). Recipes sourced from overseas can be meaningfully off if this isn't adjusted for.
Weighing is more accurate and more consistent for costing purposes, which is why professional kitchens weigh almost everything rather than measuring by cups or spoons. Volume measures are most useful for small quantities of liquids or for quickly scaling a recipe when a scale isn't at hand.