Measurements and Conversions Used in Cooking
| 3 teaspoons (tsp.) |
= 1 Tablespoon (Tbsp.) |
| 4 Tablespoons (Tbsp.) |
= 1/4 cup (2 fl. oz) |
| 8 Tablespoons (Tbsp.) |
= 1/2 cup (4 fl. oz) |
| 1 cup |
= ½ pint |
| 2 cups |
= 1 pint |
| 2 pints |
= 1 quart |
| 2 quarts |
= 1/2 gallon |
| 4 quarts |
= 1 gallon |
| 2 Tablespoons (Tbsp.) |
= 1 ounce (fl. oz.) |
| 16 Tablespoons (Tbsp.) |
= 1 cup (8 fl. oz) |
| 1 cup |
= 8 fluid ounces (fl. oz.) |
| 2 cups |
= 16 fluid ounces (fl. oz.) |
| 4 cups |
= 32 fluid ounces (fl. oz.) |
| 4 ounces (fl. oz.) |
= 1/4 pound (lb.) |
| 16 ounces (fl. oz.) |
= 1 pound (lb.) = 1 pint |
| 12 individual pieces |
= 1 dozen |
| 13 individual pieces |
= Bakers’ dozen |
Other Measuring Terms
| Pinch: |
Just as much as you can squeeze between your finger and thumb |
| Scant: |
A little less than a full measurement |
| Level: |
Ingredient filling the measuring tool exactly |
| Heaping: |
The amount of ingredient you scoop without leveling |
| Pack Firmly: |
Pressing the ingredient tightly into the measuring tool |
Common Abbreviations Used in Cooking
| Teaspoon |
= tsp |
| Tablespoon |
= Tbsp |
| Cup |
= c |
| Pint |
= pt |
| Quart |
= qt |
| Gallon |
= gal |
| Ounce |
= oz |
| Fluid Ounce |
= fl oz |
| Pound |
= lb |
| Dozen |
= doz |
Culinary Terms Definitions
| Zest: |
Thin, brightly colored outer part of the citrus rind, used as a flavoring |
| Sachet d’epices: |
A bag of herbs and spices encased in cheesecloth used to flavor liquids |
| Mince: |
To chop into very small pieces |
| Garnish: |
An edible decoration or accompaniment to a dish |
| Mise en place: |
The preparation and assembly of ingredients, pans, utensils and plates needed for a particular dish |
| Sauté: |
To cook items quickly in a small amount of oil in a pan on a range top |
| Sanitation: |
The preparation and distribution of food in a clean environment by healthy workers |
| Knead: |
To mix and work into a uniform mass, as by folding, pressing, and stretching with hands |
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