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Weights & Measures for Recipes

Guest Author - Sandy Moyer

Measuring ingredients correctly can make a big difference in the way a recipe turns out...

Don't use tableware or silverware to measure ingredients. There are no standards sizes, so the size of a teaspoon or tablespoon from one set can be very different those of another set.

Use a set of standard measuring spoons and nested measuring cups for dry ingredients.

For liquids, use glass cups with graduated markings. Check the measure on a level surface, from the side of the cup.

Measuring Dry Ingredients
3 teaspoons(tsp)1 Tablespoon (T)
4 Tablespoons1/4 cup
8 Tablespoons1/2 cup
5 1/3 Tablespoons1/3 cup
16 Tablespoons1 cup (C)
2 cups1 pint (pt)
4 cups1 quart (qt)
2 pints1 quart
2 quarts1/2 gallon
4 quarts1 gallon (gal)
8 quarts1 peck (pk)
4 pecks1 bushel (bu)


Measuring Liquids
1/2 fluid ounce1 Tablespoon1/16 cup
1 fluid ounces2 Tablespoons1/8 cup
2 fluid ounces4 Tablespoons1/4 cup
4 fluid ounces8 Tablespoons1/2 cup
8 fluid ounces16 Tablespoons1 cup
16 fluid ounces2 cups1 pint
32 oz.fluid ounces4 cups1 quart
64 oz. fluid ounces8 cups2 quarts
128 fluid ounces4 quarts1 gallon


Measuring food by weight

4 ounces = 1/4 pound
8 ounces = 1/2 pound
16 ounces = 1 pound


Volume of Standard Commercial Can Sizes

Number 2 can = 2-1/2 cups
Number 2-1/2 = 3-1/2 cups
Number 10 can = 13 cups


Oven Temperatures

Use these settings as a rough guide.

Slow = 250º to 350º Fahrenheit
Moderate = 350º to 400º degrees Fahrenheit
Quick or Hot = 400º to 450º degrees Fahrenheit
Very Hot = 450º to 500º degrees Fahrenheit


Here's a few of the most common food equivalents.

1 stick butter or margarine1/2 cup
2 cups butter, margarine,
or shortening
1 pound
1 cup flour1/4 pound
4 cups flour1 pound
2 cups granulated. sugar1 pound
3-1/2 cups confectioners' sugar1 pound
2-1/2 cups brown sugar1 pound
4 cups ground cocoa1 pound


See How Much? How Many? for more equivalents like these.



Click here for Metric/English Measurement Conversion Tables,
including an interactive Fahrenheit/Celsius converter.


Crock-Pot.com


Stonewall Kitchen, LLC

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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