When I was taking culinary classes at my local community college
one of the first things that was drilled into our heads was conversions.
You needed to know them in order to scale recipes. And well sometimes a
certain measuring spoon or cup is dirty and you need to still measure
out your ingredients. So below is a handy list of basic recipe
conversions for your use.
Basic Conversions
½ teaspoon = 30 drops
1 teaspoon = 60 drops or ⅓ Tablespoon
3 teaspoons = 1 Tablespoon or ½ fluid ounce
½ Tablespoon = 1 ½ teaspoons
1 Tablespoon = 3 teaspoons or ½ fluid ounce
2 Tablespoons – ⅛ cup or 1 fluid ounce
3 Tablespoons = 1 ½ fluid ounce or 1 jigger
4 Tablespoons = ¼ cup or 2 fluid ounces
8 Tablespoons = ½ cup or 4 fluid ounces
16 Tablespoons = 1 cup or 8 fluid ounces or ½ pint
⅛ cup = 2 Tablespoons or 1 fluid ounce
¼ cup = 4 Tablespoons or 2 fluid ounces
⅓ cup = 5 Tablespoons + 1 teaspoon
⅜ cup = ¼ cup + 2 Tablespoons
½ cup = 8 Tablespoons or 4 fluid ounces
⅔ cup = 10 Tablespoons + 2 teaspoons
⅝ cup = ½ cup + 2 Tablespoons
¾ cup = 12 Tablespoons or 6 fluid ounces
⅞ cup = ¾ cup + 2 tablespoons
1 cup = 16 Tablespoons or ½ pint or 8 fluid ounces
2 cups = 1 pint or 16 fluid ounces
1 pint = 2 cups or 16 fluid ounces
1 quart = 2 pints or 4 cups or 32 fluid ounces
1 gallon = 4 quarts or 8 pints or 16 cups or 128 fluid ounces
Dry Goods
All-Purpose Flour: 1 cup = 4.5 oz
Bread Flour: 1 cup = 4.8 oz
Cake Flour: 1 cup = 3.9 oz
Pastry Flour: 1 cup = 4.25 oz
Whole Wheat Flour: 1 cup = 4.25
Cornmeal, coarse: 1 cup = 4.85 oz
Cornmeal, fine: 1 cup = 6.3 oz
Oats, rolled: 1 cup = 3 oz
Eggs and Dairy
Egg: one large egg = 1.7 oz
Egg Yolk: one egg yolk = .7 oz
Butter: 1 cup = 8 oz or 2 sticks or 16 Tablespoons
Milk: 1 cup = 8 oz.
Heavy Cream: 1 cup = 8.4 oz
Cream Cheese: 1 cup = 8.2 oz
Sour Cream/Yogurt: 1 cup = 8.6 oz
Sugars, Syrups and Oils
Granulated Sugar: 1 cup = 7.1 oz
Brown Sugar, packed: 1 cup = 7.75 oz
Powdered Sugar, sifted: 1 cup = 3.6 oz
Powdered Sugar, unsifted: 1 cup = 4.4
Corn Syrup: 1 cup = 11.5 oz
Honey: 1 cup = 12 oz
Molasses: 1 cup = 11.6 oz
Vegetable Oil: 1 cup = 7.7 oz
Solid Shortening: 1 cup =7.25 oz
Basic Conversions
½ teaspoon = 30 drops
1 teaspoon = 60 drops or ⅓ Tablespoon
3 teaspoons = 1 Tablespoon or ½ fluid ounce
½ Tablespoon = 1 ½ teaspoons
1 Tablespoon = 3 teaspoons or ½ fluid ounce
2 Tablespoons – ⅛ cup or 1 fluid ounce
3 Tablespoons = 1 ½ fluid ounce or 1 jigger
4 Tablespoons = ¼ cup or 2 fluid ounces
8 Tablespoons = ½ cup or 4 fluid ounces
16 Tablespoons = 1 cup or 8 fluid ounces or ½ pint
⅛ cup = 2 Tablespoons or 1 fluid ounce
¼ cup = 4 Tablespoons or 2 fluid ounces
⅓ cup = 5 Tablespoons + 1 teaspoon
⅜ cup = ¼ cup + 2 Tablespoons
½ cup = 8 Tablespoons or 4 fluid ounces
⅔ cup = 10 Tablespoons + 2 teaspoons
⅝ cup = ½ cup + 2 Tablespoons
¾ cup = 12 Tablespoons or 6 fluid ounces
⅞ cup = ¾ cup + 2 tablespoons
1 cup = 16 Tablespoons or ½ pint or 8 fluid ounces
2 cups = 1 pint or 16 fluid ounces
1 pint = 2 cups or 16 fluid ounces
1 quart = 2 pints or 4 cups or 32 fluid ounces
1 gallon = 4 quarts or 8 pints or 16 cups or 128 fluid ounces
All-Purpose Flour: 1 cup = 4.5 oz
Bread Flour: 1 cup = 4.8 oz
Cake Flour: 1 cup = 3.9 oz
Pastry Flour: 1 cup = 4.25 oz
Whole Wheat Flour: 1 cup = 4.25
Cornmeal, coarse: 1 cup = 4.85 oz
Cornmeal, fine: 1 cup = 6.3 oz
Oats, rolled: 1 cup = 3 oz
Eggs and Dairy
Egg: one large egg = 1.7 oz
Egg Yolk: one egg yolk = .7 oz
Butter: 1 cup = 8 oz or 2 sticks or 16 Tablespoons
Milk: 1 cup = 8 oz.
Heavy Cream: 1 cup = 8.4 oz
Cream Cheese: 1 cup = 8.2 oz
Sour Cream/Yogurt: 1 cup = 8.6 oz
Sugars, Syrups and Oils
Granulated Sugar: 1 cup = 7.1 oz
Brown Sugar, packed: 1 cup = 7.75 oz
Powdered Sugar, sifted: 1 cup = 3.6 oz
Powdered Sugar, unsifted: 1 cup = 4.4
Corn Syrup: 1 cup = 11.5 oz
Honey: 1 cup = 12 oz
Molasses: 1 cup = 11.6 oz
Vegetable Oil: 1 cup = 7.7 oz
Solid Shortening: 1 cup =7.25 oz
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