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Do you ever wonder how many ounces are in a cup or how many teaspoons? Having a cooking measurements converter is a great help in cooking. It’s one of the basic cooking skills that can make your life so much easier (and healthier) by cooking at home.
Recipes require cooking measurements to be exact, so you need measuring cups and spoons and even a kitchen scale can come in handy.
What do you think when you see recipe instructions such as a pinch of salt or a dash? Those are actually measurements. A dash is 1/16 of a teaspoon and a pinch is 1/8 of a teaspoon.
Did you know that there are 3 teaspoons in a tablespoon? Did you know that there are 16 tablespoons in a cup? It’s handy to understand that when cooking and especially baking which requires even more exact cooking measurements for the proper chemical reactions to occur for a successful product.
Basic cooking terms
Blanching is briefly immersing food in boiling water or fat to preserve it or soften it. It can also be done to loosen the skins for peeling.
Boiling is cooking at 212 degrees or higher until liquid is rapidly churning bubbles.
Braising is using moist heat and cooking low and slow. It’s great for tough cuts of meat. Add liquid, cover, and cook for a long time.
Carmelizing is heating to over 300 degrees until browning occurs on the surface of the food.
Deglazing is adding liquid to a hot cooking pan to loosen and dissolve food particles stuck on the pan to make a flavorful sauce.
Poaching is cooking food in liquid that is 140 to 180 degrees.
Sauteing is using a dry heat with a very hot pan and small amount of fat to cook foods. It browns the food and develops complex flavors.
Simmering is cooking in a liquid at a lower temperature than a full boil.
Egg washing is mixing water or milk with beaten eggs to brushing it on a crust before baking to give them a shiny glaze.
Julienne is a knife cut in the shape of matchsticks.
Kneading is working dough by hand to develop the gluten in the flour to give it texture and structure.
Roux is a mix of equal parts of fat and flour, cooked until it starts to brown. It’s the beginning of gravies and sauces. It can also be made to thicken soups and stews.
Zest is the outer layer of citrus fruit that is planed off to flavor food.
Sometimes when you see all these cooking abbreviations and you’re not used to them, you are like, what the heck does this mean? There are a few hard and fast rules in cooking abbreviations and I’ll list them here.
One that confuses people sometimes is in old-fashioned recipes. We don’t want to lose those, because they are so good, that’s why they’re still around.
But remember when you see just a lowercase t that means teaspoon and just an uppercase T means Tablespoon. The T in Tablespoon is always capitalized because of that. I always said to myself, little t because a teaspoon is little, big T because a tablespoon is big.
What does the t stand for in cooking?
- t = teaspoon
- tsp = teaspoon
- T = tablespoon
- Tbsp = tablespoon
Here are some other common cooking abbreviations that might be confusing.
- c = cup
- oz = ounce
- pt = pint
- qt = quart
- gal = gallon
- lb = pound
- # = pound
Just recently I heard someone say that # was for number and he couldn’t understand that it was a pound. So he bought 3 packages of chicken instead of three pounds of chicken. Hopefully, this can help clear up any confusion about the ones you don’t already know.
Converting common measurements
- 3 teaspoons = 1 tablespoon
- 4 tablespoons = 1/4 cup
- 5 1/3 tablespoons = 1/3 cup
- 8 tablespoons = 1/2 cup
- 12 tablespoons = 3/4 cup
- 16 tablespoons = 1 cup
- 4 cups = 1 quart
- 16 cups = 1 gallon
- 1/8 cup = 2 tablespoons as well as 1 coffee scoop
- 1 cup = 1/2 pint
- 2 cups = 1 pint
- 4 cups (2 pints) = 1 quart
- 4 quarts = 1 gallon
16 ounces = 1 pound
8 fluid ounces = 1 cup
Measuring eggs for a recipe
Most recipes call for whole large eggs. They are approximately 2 ounces. If you have a different size or liquid eggs, check this out.
- 1 egg = 1 extra large, 1 large, 1 medium, or 2 small
- 2 eggs = 2 extra large, 2 large, 2 medium, or 3 small
- 3 eggs = 3 extra large, 3 large, 4 medium, or 4 small
- 4 eggs = 3 extra large, 4 large, 5 medium, or 6 small
- 5 eggs = 4 extra large, 5 large, 6 medium, or 7 small
Using egg substitutes
- 1 large egg = 1/5 cup or 50 ml of liquid eggs
- 3 egg whites = 1/2 cup or 100 ml liquid egg whites
- You can substitute 2 egg whites or 1/4 cup liquid eggs for a whole egg
- 1 egg = 1 tablespoon of flax seed and 3 tablespoons of water, blended until egg like texture
- 1 egg = 1 tablespoon of chia seed and 1/3 cup of water, mix and let set 15 minutes
- 1 egg = 1 tablespoon soy protein powder and 3 tablespoon of water
- 1 egg = 1 tablespoon of agar agar and 1 tablespoon of water
- 1 egg = 1/2 mashed ripe banana
- 1 egg = 1/4 cup unsweetened applesauce
- 1 egg = 3 tablespoon peanut butter
Printable cooking conversion chart pdf
Click to get your free printable cooking measurements conversion chart in pdf form.
Enjoy these cooking measurements conversions and use this information to learn to cook or learn to love it even more. Because nourishing people with food is a true gift! I can’t wait to hear all about your cooking adventures. If you want to get your kids started early, check out basic cooking skills for young kids and many recipes for kids to cook on the blog such as vegetable beef soup, lotsa pasta, or spaghetti pie.
- For Basic Grain Based Breakfast Recipes, click here.
- For Basic Egg Cooking Tips, click here.
- For Basic Potato Mastering Techniques, click here.
If you need a chart to help you know when your steak is done, check this handy printable out.