| Measurement Equivalents | |
| 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) |
| Dash or Pinch | = less than 1/8 Teaspoon |
| Common Abbreviations | |
| t | = Teaspoon |
| tsp | = Teaspoon |
| T | = Tablespoon |
| Tbsp | = Tablespoon |
| c | = Cup |
| oz | = Ounce |
| pt | = Pint |
| qt | = Quart |
| gal | = Gallon |
| lb | = Pound |
| # | = Pound |
| Oven Temperatures | |
| Warming: | 200°F |
| Very Slow: | 250°F – 275°F |
| Slow: | 300°F – 325°F |
| Moderate: | 350°F – 375°F |
| Hot: | 400°F – 425°F |
| Very Hot: | 450°F – 475°F |
Approximate weight-volume equivalents of basic cake ingredients
| Volume | Ingredient | Ounces | Grams |
| Sweeteners | |||
| cup | Sugar – superfine and granulated | 7 | 200 |
| cup | Light brown sugar – packed | 7.5 | 213 |
| cup | Confectioners’ sugar | 4 | 113 |
| cup | Corn syrup | 11.5 | 326 |
| tbsp | Corn syrup | 0.7 | 20.3 |
| cup | Honey | 11.7 | 20.8 |
| tbsp | Honey | 0.75 | 20.8 |
| Fats | |||
| cup | Butter | 8.0 | 227 |
| tbsp | Butter | 0.5 | 14 |
| cup | Shorting | 6.7 | 190 |
| tbsp | Shorting | 0.4 | 11.8 |
| cup | Oil | 7.5 | 212 |
| tbsp | Oil | 0.46 | 13.3 |
| Eggs | |||
| cup | Large whole, out of shell | 1.75 | 50 |
| cup | Large yolk | 0.65 | 18 |
| cup | Large white | 1.06 | 30 |
| Dairy | |||
| cup | Milk, buttermilk | 8.5 | 242 |
| cup | Sour cream | 8.5 | 242 |
| cup | Whipped cream | 8.1 | 232 |
| Flour* | |||
| cup | Cake, dipped/scooped | 4.6 | 130 |
| cup | Cake, spooned | 4 | 112 |
| cup | Cake, sifted | 3.5 | 99 |
| cup | All-purpose, dipped/scooped | 5 | 145 |
| cup | All-purpose, spooned | 4.25 | 120 |
| cup | All-purpose, sifted | 4 | 114 |
| cup | Bread, dipped/scooped | 5.6 | 160 |
| Other Dry Ingredients | |||
| cup | Cocoa, dipped/scooped | 3.3 | 95 |
| cup | Cocoa, spooned | 3 | 85 |
| cup | Cocoa, sifted | 2.6 | 75 |
| cup | Cornstarch, spooned | 4.4 | 125 |
| tbsp | Cornstarch, spooned | 0.27 | 7.8 |
| * The only way to be accurate with flour is to weigh the flour over and over in the same manner that you measure volume and take an average. | |||
| ** Source: L. Fulton, E. Matthews, C. Davis: Average weight of a measured cup of various foods. Home Economics Research Report No. 41, Agricultural Research Service, United States Department of Agriculture, Washington, DC, 1977. | |||
Notes on measuring ingredients:
“1 Cup Flour, Sifted” is not the same as “1 Cup Sifted Flour.” When sifting you change the volume of the ingredients. “1 Cup Flour, Sifted” means to sift the flour after measuring it. “1 Cup Sifted Flour” means to add one cup of flour that was measured from already sifted flour. The same is true of measuring chopped ingredients (1 Cup Nuts, Chopped means chop the nuts after measuring.)
When weighing water based ingredients (water based, i.e. butter, milk, yogurt etc) 1 Cup is the equivalent of 8oz. Dry ingredients weight is not consistant because of the volume of air in the ingredients.