For Nutritional facts labeling purposes, the FDA definitions state that
"a teaspoon means 5 milliliters (ml), a tablespoon means 15 ml, a cup means 240 ml, 1 fl oz means 30 ml, and 1 oz in weight means 28 g."
Teaspoon = tsp or t
Tablespoon = tbsp or T
Cup = C (american standered cup)
1 tablespoon (tbsp) = 3 teaspoons (tsp)
1/16 cup = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup = 16 tablespoons
*8 fluid ounces (fl oz) = 1 cup * American std cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts
16 ounces (oz) = 1 pound (lb)
1 milliliter (ml) = 1 cubic centimeter (cc)
1 inch (in) = 2.54 centimeters (cm)
U.S.–Metric Cooking Conversions
U.S. to Metric
1/5 teaspoon 1 milliliter 1 oz 28 grams
1 teaspoon 5 ml 1 pound 454 grams
1 tablespoon 15 ml
1 fluid oz 30 ml
1/5 cup 47 ml
1 cup 237 ml
2 cups (1 pint) 473 ml
4 cups (1 quart) .95 liter
4 quarts (1 gal.) 3.8 liters
Metric to U.S.
1 milliliter 1/5 teaspoon 1 gram .035 ounce
5 ml 1 teaspoon 100 grams 3.5 ounces
15 ml 1 tablespoon 500 grams 1.10 pounds
100 ml 3.4 fluid oz 1 kilogram 2.205 pounds
= 35 ounces
240 ml 1 cup
1 liter 34 fluid oz
= 4.2 cups
= 2.1 pints
= 1.06 quarts
= 0.26 gallon
WHAT DO THEY MEAN WHEN THEY SAY?( COOKING TERMS AND THE MEANINGS)
BAKING: cooking in an oven, heated to the desired temperature.
When applied to meat it is called roasting. (A thermometer on the outside of an oven,
set to the desired temperature, helps to insure more perfect results.
If there is no thermometer on the oven, one can be purchased to place
inside the oven to regulate the heat.)
BASTING: pouring small quantities of fat or other liquid over food to prevent burning and to increase flavor.
BOILING: cooking in boiling water (212°F). Boiling need not be rapid;
slow boiling is just as effective.
BRAISING: cooking meat or vegetables on all sides in a small amount of hot fat.
A small amount of liquid is added, the pan covered, and the food
cooked over low heat, either in oven or on top of stove.
BROILING: cooking by exposing good directly to the heat.
PAN-BROILING: cooking in a pan on top of the stove by dry heat, with just enough heat to keep food from sticking to pan.
FRYING: cooking in fat, enough to cover bottom of pan.
FRENCH FRYING OR DEEP-FAT FRYING: cooking in deep fry kettle in enough hot fat or salad oil to
float food. A temperature of 390°F. for cooked mixtures such as croquettes,
370°F. for uncooked mixtures such as fritters and doughnuts.
POACHING: cooking below the boiling point in enough hot liquid to cover food.
PARBOILING: cooking food partially but not entirely in liquid.
PREHEATING: turning on heat in oven and heating to the desired temperature
before putting in food to bake or roast.
ROASTING: cooking by dry heat, usually in oven.
SAUTE'ING: cooking in a small amount of fat in a pan over direct heat.
Literally, saute' means to bounce up and down, as a chef would do with a skillet with food as he mixes it.
SCALDING: heating to just below the boiling point.
SCALLOPING: baking food with sauce and crumbs.
SIMMERING: cooking in liquid just below the boiling point.
STEAMING: cooking in steam or over boiling water. A double boiler or steamer is usually used.
STEEPING: letting stand in hot liquid, as is done with tea leaves.
STERILIZING: killing bacteria by intense heat.
STEWING: cooking gently in liquid.
TOASTING: browning in an oven or by direct heat.