To ensure delicious and consistent cooking results, it is important to know how to accurately measure ingredients. Not all measuring cups are the same, and not all ingredients are measured in the same manner. There are specific measuring cups designated for liquids and dry ingredients, and they can't be interchanged! The conversions, food equivalents, and measuring techniques are listed below.
Measuring Liquid Ingredients
· 1 Tbsp = ½ fluid ounce
· 2 Tbsp = 1 fluid ounce
· 3 Tbsp = 1.5 fluid ounce
· ½ cup = 4 fluid ounce
· 1 cup = 8 fluid ounce = ½ pint
· 2 cups = 16 fluid ounce = 1 pint
· 4 cups = 32 fluid ounce = 1 quart
· 2 pints = 32 fluid ounce = 1 quart
· 8 cups = 64 fluid ounce = 4 pints
· 4 quarts = 1 gallon
Measuring Semi-Liquid Ingredients
· 1/4 stick of butter = 2 Tbsp = 1/8 cup = 2 oz.
· ½ stick of butter = 4 Tbsp = ¼ cup = 4 oz.
· 1 stick of butter = 8 Tbsp = ½ cup = 8 oz.
· 2 sticks of butter = 1 cup = 1/2 lb. butter
· 4 sticks of butter = 2 cups = 1 lb. butter
Measuring Dry Ingredients
· 1 Tbsp = 3 tsp
· 1/8 cup = 2 Tbsp
· ¼ cup = 4 Tbsp
· ½ cup = 8 Tbsp = 4 oz.
· ¾ cup = 12 Tbsp
· 1 cup = 16 Tbsp = 8 oz.
· Almonds, slivered (4-oz) = ¾ cups
· Coconut, flaked or shredded (7-oz) = 2-2/3 cups
· Cheese (16-oz package) = 1 lb
· Cream cheese (8-oz package) = 1/2 lb
· Flour, All purpose, unsifted (1 lb) = 3.5 cups
· Flour, All purpose, sifted (1 lb) = 4 cups
· Flour, Cake, sifted (1 lb) = 4-3/4 cups
· Flour, Whole Wheat, unsifted (1 lb) = 3-1/3 cups
· Honey (1 lb) = 1-1/3 cups
· Peanut butter (18-oz jar) = 2 cups
· Pecans, chopped (2-oz) = ½ cup
· Pistachios, with shells (4-oz) = 1 cup
· Pistachios, shelled (4-oz) = ½ cup
· Sugar, Powdered, unsifted (1 lb) = 3-3/4 cups
· Sugar, Powdered, unsifted (1-1/2 lb) = 5-5/8 cups
· Sugar, Brown, packed (1 lb)= 2-1/4 cups
· Sugar, Granulated, unsifted (1 lb) = 3-3/4 cups
· Walnuts, chopped (2-oz) = ½ cup
Here’s the basic guide to measuring common ingredients:
· Baking powder, Baking soda- Using the measuring spoon, lightly scoop out of the container. Use a knife to level off even with the top edge of the spoon.
· Brown sugar- Needs to be packed in the measuring cup. Brown sugar should retain its shape of the cup when dropped into bowl.
· Chopped ingredients- Pay close attention to whether or not an ingredient is to be chopped, diced or minced, and whether they are measured before chopping or after. Then the foods are placed in the measuring up so the top is level with the surface.
· Flour- Lightly spoon flour from the container into the measuring cup. Do not shake the cup and do not pack the flour! Using the back of a knife, level off the flour even with the top edge of the measuring cup.
· Liquid ingredients- Liquids need to be measured at eye level. Using a liquid measuring cup, pour the liquid into the cup. Then bend over so you are on the same level with the measuring marks. The liquid should be right at the mark- not above or below.
· Liquid ingredients in spoons- Make sure not to measure small amounts of liquid ingredients over the mixing bowl. It’s just too easy to spill!
· Powdered sugar- Powdered sugar needs to be sifted to remove small lumps. It is measured by spooning the sugar into the measuring cup from the container, then leveling off with the back of a knife.
· Semi-Liquid ingredients (sour cream, peanut butter, yogurt, etc.)- Use dry measuring cups. Level off with the back of a knife.
· Shortening and Fats (butter, margarine, mayo, etc.)
o Butter and Margarine have measurements on the stick. (See “Measuring Semi-Liquid ingredients” above)
o Solid shortening is measured by packing it into a dry measuring cup so there is no air spaces, then leveling with a knife.
o Tip: To easily remove fats from measuring cups, spray with non-stick cooking spray prior to measuring.
o Oil is measured as a liquid.
· Sugar- Granulated sugar is measured by scooping the cup into the container until it is overflowing, then leveling off with the back of a knife.