Measurements and Abbreviations

Spoons

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.