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Common Food Measurements and Conversion Tables

The document provides information about common food measurements and conversions. It includes tables that show equivalents for measuring liquids and dry ingredients in both US customary and metric units. For liquids, 1 cup equals 8 fluid ounces or 237 ml. For dry ingredients, 1 pound equals 16 ounces or 454 grams. It also discusses different tools used to measure ingredients, such as measuring spoons, cups, and sliding canisters. Recipes can specify quantities by mass, volume, or count depending on the ingredient.

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HeidiPagdanganan
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646 views6 pages

Common Food Measurements and Conversion Tables

The document provides information about common food measurements and conversions. It includes tables that show equivalents for measuring liquids and dry ingredients in both US customary and metric units. For liquids, 1 cup equals 8 fluid ounces or 237 ml. For dry ingredients, 1 pound equals 16 ounces or 454 grams. It also discusses different tools used to measure ingredients, such as measuring spoons, cups, and sliding canisters. Recipes can specify quantities by mass, volume, or count depending on the ingredient.

Uploaded by

HeidiPagdanganan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Common Food Measurements and Conversion Tables

Measuring Liquids
1 dash

24 drops 1/4 tsp

What do serving sizes look like?

6 drops

A palm (without fingers or thumb) or a deck of


cards = 3-ounce serving of meat

3 tsp

1 tbsp

1 tbsp

1/2 fluid ounce

2 tbsp

1 fluid ounce

A thumb tip = 1 teaspoon

2 cups

16 fluid ounces (1 pint)

Three thumb tips = 1 tablespoon

3 tbsp

1.5 fluid ounces (1 jigger)

1/2 cup 4 fluid ounces

One thumb = 25 g of most cheeses (A typical


serving is approximately 2 thumbs)

16 tbsp

1 cup

1 cup

8 fluid ounces (1/2 pint)

A fist = 1 cup

2 pints

1 quart

4 quarts 1 gallon

Measuring Liquids
1 cup

8 fluid
ounces

1/2 pint 237 ml

2 cups

16 fluid
ounces

1 pint

4 cups

32 fluid
ounces

1 quart 946 ml

2 pints

32 fluid
ounces

1 quart

0.9
liters

4
128 fluid
quarts ounces

1 gallon

3.7
liters

8
256 fluid
quarts ounces

2
7.5
gallons liters

Measuring Dry Ingredients


3 tsp

1 tbsp

1/2 ounce

14.3 grams

2 tbsp

1/8 cup

1 ounce

28.3 grams

4 tbsp

1/4 cup

2 ounces

56.7 grams

5 1/3 tbsp

1/3 cup

2.6 ounces

75.6 grams

8 tbsp

1/2 cup

4 ounces

113.4 grams

12 tbsp

3/4 cup

6 ounces

.375 pound

32 tbsp

2 cups

16 ounces

1 pound

64 tbsp

4 cups

32 ounces

2 pounds

474 ml

1 tablespoon (tbsp) =

3 teaspoons (tsp)

1/16 cup (c) =

1 tablespoon

1/8 cup =

2 tablespoons

1/6 cup =

2 tablespoons + 2 teaspoons

1/4 cup =

4 tablespoons

1/3 cup =

5 tablespoons + 1 teaspoon

3/8 cup =

6 tablespoons

1/2 cup =

8 tablespoons

2/3 cup =

10 tablespoons + 2 teaspoons

3/4 cup =

12 tablespoons

1 cup =

48 teaspoons

1 cup=

16 tablespoons

8 fluid ounces (fl oz) =

1 cup

1 pint (pt) =

2 cups

1 quart (qt) =

2 pints

4 cups =

1 quart

1 gallon (gal) =

4 quarts

16 ounces (oz) =

1 pound (lb)

1 milliliter (ml) =

1 cubic centimeter (cc)

Measure Equivalents

Metric Conversion Factors


Multiply

By

To Get

Fluid Ounces

29.57

grams

Ounces (dry)

28.35

grams

Grams

0.0353

ounces

Grams

0.0022

pounds

Kilograms

2.21

pounds

Pounds

453.6

grams

Pounds

0.4536

kilograms

Quarts

0.946

liters

Quarts (dry)

67.2

cubic inches

Quarts (liquid)

57.7

cubic inches

Liters

1.0567

quarts

Gallons

3,785

cubic centimeters

Gallons

3.785

liters

The process of calculating and


determining the specific amount
of an ingredient required by
using a standard measurement
device, such as a measuring
spoon, measuring cup or
measuring utensil.
Measuring spoons are available
in a variety of sizes and
materials. The smallest sets of
spoons measure a smidgen, a
pinch, and a dash. Other sets
contain teaspoon (tsp) and
tablespoon (tbsp) measures of
1/8 tsp, 1/4 tsp, 1/2 tsp, 3/4 tsp,
1 tsp, 1-1/2 tsp, 2 tsp, 2-1/2 tsp,
and 1 tbsp in U.S. measures or
milliliters (ml) of .6 ml, 1.25
ml, 2.5 ml, 3.75 ml, 5 ml., 7.5
ml, 10 ml, 12.5 ml, and 15 ml
in metric measures.
Measuring cups are available as
either dry or liquid measures.
Cups for dry measures
generally include 1/8, 1/4, 1/3,
1/2, 1, and 2-cup sizes in U.S.
measures or 30 ml, 60 ml, 80
ml, 120 ml, and 240 ml in
metric. The liquid measuring
cups can range in sizes that
measure from 1 teaspoon or 5
milliliters to 8 cups or 2 liters.
The smallest cup measures 1 to
6 teaspoons in U.S. measures or
5 to 30 milliliters (ml) in
metric. Medium sized cups hold
U.S. measures of 1 to 2 cups, 1
to 4 cups, or 1 to 8 cups. For

metric measures the sizes come in 100 to 500 ml, 100 ml to 1000 ml (1 liter) or 100 ml to 2
liters.
A variety of special utensils are also available that are designed to measure ingredients in other
ways. Measuring spoons and cups can be single slide measures. Measuring cups for semi-soft
ingredients, such as butter or shortening can be measured with sliding canisters. Each item is
typically created to assist the measuring process in a unique and efficient manner.

n recipes, quantities of ingredients may be specified by mass (commonly called weight), by


volume, or by count.
For most of history, most cookbooks did not specify quantities precisely, instead talking of "a
nice leg of spring lamb", a "cupful" of lentils, a piece of butter "the size of a walnut", and
"sufficient" salt.[1] Informal measurements such as a "pinch", a "drop", or a "hint" (soupon)
continue to be used from time to time. In the US, Fannie Farmer introduced the more exact
specification of quantities by volume in her 1896 Boston Cooking-School Cook Book.
Today, most of the world prefers metric measurement by weight,[2] though the preference for
volume measurements continues in the United States ("almost exclusively"),[3] North America,
Australia, and Sweden.[4][not in citation given] Different ingredients are measured in different ways:
Liquid ingredients are generally measured by volume worldwide.
Dry bulk ingredients, such as sugar and flour, are measured by weight in most of the world ("250
g flour"), and by volume in North America and Australia ("1/2 cup flour"). Small quantities of
salt and spices are generally measured by volume worldwide, as few households have
sufficiently precise balances to measure by weight.
Meats are generally specified by weight or count worldwide: "a 2 kg chicken"; "four lamb
chops".
Eggs are usually specified by count. Vegetables are usually specified by weight or occasionally
by count, despite the inherent imprecision of counts given the variability in the size of
vegetables.

Quiz:
1. 3 teaspoons = 1 tablespoon
2. 1 cup = 8 ounces
3. 1 cup = 16 tablespoons
4. 1 cup = 48 teaspoons
5. 1 cup = pints
6. 1 gallon = 4 quarts
7. 1 lb. = 16 ounces
8. 1 pint = 2 cups
9. 1 quart = 2 pints
10.4 tablespoons = cup

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