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Cooking Measurements
Pinch/dash
1/16 teaspoon
1/2 teaspoon
30 drops
1 teaspoon
1/3 tablespoon
3 teaspoons
1 tablespoon
1/2 tablespoon
1 1/2 teaspoons
1 tablespoon
3 teaspoons
2 tablespoons
1/8 cup; 1 fluid ounce
3 tablespoons
1 1/2 fluid ounces; 1 jigger
jigger
1 1/2 fluid ounces; 3 tablespoons
4 tablespoons
1/4 cup; 2 fluid ounces
5 1/3 tablespoons
1/3 cup; 5 tablepoons + 1 teaspoon
8 tablespoons
1/2 cup; 4 fluid ounces
10 2/3 tablespoons
2/3 cup; 10 tablespoons + 2 teaspoons
12 tablespoons
3/4 cup; 6 fluid ounces
16 tablespoons
1 cup; 8 fluid ounces; 1/2 pint
1/8 cup
2 tablespoons; 1 fluid ounce
1/4 cup
4 tablespoons; 2 fluid ounces
1/3 cup
5 tablespoons + 1 teaspoon
3/8 cup
1/4 cup + 2 tablespoons
1/2 cup
8 tablespoons; 4 fluid ounces
2/3 cup
10 tablespoons; plus 2 teaspoons
5/8 cup
1/2 cup + 2 tablespoons
3/4 cup
12 tablespoons; 6 fluid ounces
7/8 cup
1/4 cup + 2 tablespoons
1 cup
16 tablespoons; 1/2 pint; 8 fluid ounces
2 cups
1 pint; 16 fluid ounces
3 cups
1 1/2 pints; 24 fluid ounces
4 cups
1 quart; 32 fluid ounces
8 cups
2 quarts; 64 fluid ounces
1 pint
2 cups; 16 fluid ounces
2 pints
1 quart; 32 fluid ounces
1 quart
2 pints; 4 cups; 32 fluid ounces
4 quarts
1 gallon; 8 pints
1 gallon
4 quarts; 8 pints; 16 cups; 128 fluid ounces
8 quarts
1 peck
4 pecks
1 bushel
Common Abbreviations for Measurements
t = teaspoon
tsp = teaspoon
T = tablespoon
Tbsp = tablespoon
c = cup
oz = ounce
pt = pint
qt = quart
gal = gallon
lb = pound
# = pound
How to Measure Dry Ingredients
It is important to level dry ingredients (flour, powdered sugar, salt, etc.) before using in dishes. Before measuring, sift the dry ingredient, spoon the dry ingredient into measuring tool and then, with the back of a table knife held perpendicularly, scrape off any extra of the dry ingredient so that what’s remaining is level in the measuring tool.
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