Measuring ingredients

Nearly all recipes use standard weights and measurements for ingredients. These standards help communicate a recipe from one person to another. Understanding the standards is useful if you are writing or reading recipes.

Standard units of measurement using the U.S. system, include:

tbsp or T=tablespoon

C or c= cup

Pt=pint

Qt=quart

Gal=gallon

Oz=ounce

Fl oz = fluid ounce

Lb or #=pound

F= degree Fahrenheit

Units of measure for the metric system include:

g=gram

l=liter

ml=milliliter

m=meter

C=degree Celsius

Most of the time, you will not have to worry about being able to convert between U.S. and metric units. Most measuring cups and weights have both weights printed on them and a recipe will be written in one or the other. What you will more commonly need to do is break down measurements for the purpose of increasing or decreasing portions or portion sizes. Here are some helpful conversions:

1 pound = 16 ounces

1 gallon = 4 quarts

1 gallon = 8 pints

1 gallon = 16 cups

1 gallon = 128 fluid ounces

1 cup (dry or powdered) = 3 ¼ ounces

1 cup (dry or powdered) = 16 tablespoons

1 cup (dry or powdered) = 48 teaspoons

1 cup (dry or powdered) = 8 fluid ounces

Even when you have prepared the same item many times, if you want the item to come out the same, you’ll need to weigh and measure each ingredient.

Follow these rules for measuring and weighing ingredients:

 Remove all packaging before weighing ingredients. If the ingredients must be weighed in a container, place the empty container on the scale, set the scale to zero, and fill the container with the ingredients. If the scale cannot be reset, record the weight of the empty container before filling it with the ingredients. Then subtract the weight of the empty container to get the weight of the ingredients.

 Use a straight edge to even the contents of the container, unless otherwise specified by the recipe.

 Fill the container without packing the ingredients down.

 Sift lumps from ingredients such as flour, wheat, or sugar before measuring. Use a rolling pin to break up lumps in brown sugar.

Some recipes will call for less exact measurements, such as “three plums” or “two medium potatoes.” The following standards can help you define what the recipe writers meant and plan your shopping list:

3 medium apples = 1 pound = 3 cups sliced

1 cup dry beans = ½ pound = 2 ½ cups cooked

1 pound head of broccoli = 2 cups flowerets

1 pound carrots = 3 cups shredded = 2 ½ cups diced

1 large stalk of celery = ¾ cup diced

4 ounces of soft cheese = 1 cup shredded

3 ounces of hard cheese = 1 cup shredded

1 teaspoon of dry herbs = 3 teaspoons of fresh herbs

1 whole lemon = 3 tablespoons juice = 2 teaspoons zest

1 pound onion = 3 large onions = 3 cups chopped

1 cup pecans = 3 ½ ounces of halved pecans = 4 ounces chopped

1 large bell or green pepper = 6 ounces = 1 cup diced

1 cup raw rice = 3 cups cooked rice (brown rice produces slightly more than white rice)

1 pound fresh spinach = 6 cups leaves = 1 ¾ cups cooked

1 envelope of yeast = 1 tablespoon = ¼ ounce