Cooking Info

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