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    Conversions: Weights and Measures


    Source of Recipe


    Various

    To get started, you should have the tools to make your time in the kitchen as easy as possible.

    For measuring liquid ingredients, a glass measuring cup with a pouring spout is best. You can accurately measure by simply getting down to the eye level of the cup.

    For dry ingredients, graduated nested measuring cups are the best option. Ingredients such as flour and sugar can be leveled with a knife or straight spatula.

    For both dry and liquid ingredients, graduated measuring spoons are recommended. Using a teaspoon or soup spoon is not always accurate, as the size of the spoons are determined by the manufacturer of the silverware, not by any predetermined standard.

    EQUIVALENT DRY MEASURES:

    3 teaspoons = 1 tablespoon
    4 tablespoons = 1/4 cup
    5-1/3 tablespoons = 1/3 cup
    8 tablespoons = 1/2 cup
    10-2/3 tablespoons = 2/3 cup
    12 tablespoons = 3/4 cup
    16 tablespoons = 1 cup
    1 cup = 1/2 pint
    2 cups = 1 pint
    4 cups (or 2 pints) = 1 quart
    4 quarts = 1 gallon

    EQUIVALENT LIQUID MEASURES:

    1 tablespoon = 1/2 ounce
    2 tablespoons = 1 ounce
    3 tablespoons = 1-1/2 ounces
    1/4 cup = 2 ounces
    6 tablespoons = 3 ounces
    1/2 cup = 4 ounces
    1 cup = 8 ounces
    1 pint (2 cups) = 16 ounces
    2 pints (4 cups) = 1 quart (or 32 ounces)
    4 quarts = 1 gallon
    1 gallon = 16 cups
 

 

 

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