Measurements and Abbreviations (Quick Reference)
tsp. = teaspoon
tbsp. = tablespoon
c. = cup
pt. = pint
qt. = quart
lb. = pound
3 tsp. = 1 tbsp.
2 c. = 1 pt.
2 pt. = 1 qt.
4 qt. = 1 gallon
16 tbsp. = 1 c. (4 tbsp. = 1/4 c.; 8 tbsp. = 1/2 c.)
One-Pound Equivalents:
2 cups butter
4 cups all-purpose flour
2 cups granulated sugar
3-1/2 cups sifted powdered sugar
2 cups milk
9 medium eggs
2-2/3 cups oatmeal or brown sugar
1-1/8 cups rice
2-1/3 cups dry beans
2 cups ground, packed meat
CAN NUMBER, WEIGHT, CUP:
#300 (14-16 oz.) 1-3/4 cups
#303 (16-17 oz.) 2 cups
#2 (1 lb. 4 oz.) 2-1/2 cups
#2 1/2 (1 lb. 13 oz.) 3-1/2 cups
#10 (6 1/2-7 1/2 lb.) 12-13 cups
Equivalent Pan Sizes:
Use 2 (8 inch) layer pans or 1 1/2 to 2 dozen cupcakes in muffin tins.
Use 3 (8 inch) layer pans or 2 (9 inch) square pans.
Use 1 (9 inch) layer pan or 1 (8 inch) square pan.
Use 2 (9 inch) layer pans or 1 (13 x 9 inch) pan or 1 (9 inch) tube pan or 2 (8 inch) square pans.
Use 1 (9 x 5 inch) loaf pan or 2 dozen cupcakes in muffin tins.
For best results when cooking it is important to use the right measurements:
Use GLASS MEASURING CUPS to measure any kind of liquid.
Use DRY MEASURING CUPS to measure flour, sugar, shortening, etc.
Use MEASURING SPOONS to measure such ingredients as salt, spices, etc.
For less than 1/4 cup use standard measuring spoons.
The term “dash” indicates less than 1/8 teaspoon.
LIQUID MEASUREMENTS:
1 cup = 8 fluid ounces
2 cups = 16 fluid ounces
4 cups = 32 fluid ounces
2 cups = 1 pint
2 pints = 1 quart
1 quart = 4 cups
4 quarts = 1 gallon.
DRY MEASUREMENTS:
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
16 tablespoons = 1 cup
2 tablespoons = 1 ounce
4 ounces = 1/4 pound
16 ounces - 1 pound
B-man