Proper Cooking Measurements

Table of Measures and Weights
3 teaspoons (tsp.) = 1 tablespoon (tbsp.)
2 tablespoons (tbsp.) = 1 fluid ounce (fl oz.)
4 tablespoons (tbsp.) = 1/4 cup (c.)
8 tablespoons (tbsp.) = 1 gill
2 gills = 1 cup (c.)
1 cup (c.) = 1/4 quart (qt.)
1 cup (c.) = 8 fluid ounces (fl oz.)
2 cups (c.) = 1 pint (pt.)
4 cups (c.) = 1 quart (qt.)
2 pints (qt.) = 1 quart (qt.)
4 quarts (qt.) = 1 gallon (gal.)
8 quarts (qt.) = 1 peck (pk.)
4 tablespoons (tbsp.) = 1 wineglass
9 large eggs = 1 pound (lb.)
4 cups (c.) flour = 1 pound (lb.)
2 cups (c.) solid butter = 1 pound (lb.)
2 cups (c.) granulated sugar = 1 pound (lb.)
2 cups (c.) milk or water = 1 pound (lb.)
2 cups (c.) solid meat = 1 pound (lb.)
1 tablespoon (tbsp.) liquid = 1/2 ounce (oz.)
4 tablespoons (tbsp.) flour = 1 ounce (oz.)
2 tablespoons (tbsp.) sugar = 1 ounce (oz.)
1 gallon (gal.) = 4 quarts (qt.)
1 pound (lb.) = 16 ounces (oz.)
1 1/4″ cube of butter = 1 ounce (oz.)
1 stick butter = 1/4 pound (lb.)
Oven Temperatures (ºF)
250º-275º very low
300º-325º slow
350º-375º moderate
400º-425º hot
450º-475º very hot
500º-525º extremely hot (broil)
Temperature Equivalents
(ºF) (ºC)
freezer temperature -18º
32º water freezes
98.6º 37º
180º water simmers 82º
212º water boils 100º
250º low oven 120º
350º moderate oven 175º
425º hot oven 220º
500º very hot oven 260º