The easy way to measure cooking ingredients is to do all the cooking measurements at once and dump all the ingredients into plastic bags. This may work well for dry ingredients that can be pre-mixed but there’s always some measuring of teaspoons and tablespoons that needs to happen in the field.
Here is a guide for food storage limits, common cooking measurement and conversions presented into a chart so you can remember how many teaspoons in a tablespoon and how many tablespoons in a cup.
You may get it printed and this may come in handy. Have fun trying!
Cooking Measurement Abbreviations
Abbreviation | Measurement | |||||||
tsp | teaspoon | |||||||
Tbsp | tablespoon | |||||||
fl | fluid | |||||||
oz | ounce | |||||||
pkg | package | |||||||
c | cup | |||||||
pt | pint | |||||||
qt | quart | |||||||
gal | gallon | |||||||
lb | pound | |||||||
sm | small | |||||||
lg | large | |||||||
Cooking Measurements | ||||||||
Granny’s Measurements | ||||||||
Measurement | Equivalent | |||||||
a Dash | 1/4 teaspoon | |||||||
a Pinch | 1/8 teaspoon | |||||||
1/4 stick butter | 2 tablespoons | |||||||
1 stick butter | 1/2 cup | |||||||
juice of a lemon | 3 tablespoons | |||||||
juice of an orange | 1/2 cup | |||||||
Cooking Measurement Equivalents | ||||||||
Measurement | Equivalents | |||||||
tsp | Tbsp | fl oz | cup | pint | quart | gallon | ||
tsp | 1 | 1/3 | 1/6 | 1/48 | ||||
Tbsp | 3 | 1 | 1/2 | 1/16 | 1/32 | |||
oz | 6 | 2 | 1 | 1/8 | 1/16 | |||
cup | 48 | 16 | 8 | 1 | 1/2 | 1/4 | 1/16 | |
pint | 96 | 32 | 16 | 2 | 1 | 1/2 | 1/8 | |
quart | 192 | 64 | 32 | 4 | 2 | 1 | 1/4 | |
gallon | 768 | 256 | 128 | 16 | 8 | 4 | 1 |
Useful Cooking Measurement Subsitutions
If This is Called For | Use This Instead |
1/4 cup apple cider vinegar | 1/4 cup white vinegar |
1 Tbsp balsamic vinegar | 1 Tbsp sherry or cider vinegar |
1 cup beer | 1 cup non-alcoholic beer, beef broth, or apple cider |
1/4 cup bread crumbs, dry | 1/4 cup finely crushed cracker crumbs or corn flakes |
1 cup brown sugar, packed | 1 cup granulated sugar 2 Tbsp molasses or dark corn syrup |
1 cup corn syrup, light | 1 cup granulated sugar 1/4 cup water |
1 cup corn syrup, dark | 1 cup light corn syrup
or 3/4 cup light corn syrup 1/4 cup molasses or 1 cup maple-flavored syrup |
1 Tbsp cornstarch | 2 Tbsp all-purpose flour
or 1 Tbsp potato or rice starch or 1 Tbsp arrowroot or 4 tsp. instant tapioca |
1 cup cream, half and half | 7/8 cup whole milk 2 Tbsp melted unsalted butter |
1 cup cream, heavy | 2/3 cup whole milk 1/3 cup melted unsalted butter creme fresh 1 cup sour creamor 1 cup whipping cream 1 Tbsp buttermilk or yogurtor 1/2 cup whipping cream 1/2 cup sour creamor 1 cup mascarpone cheese |
1 cup currants | 1 cup raisins
or 1 cup chopped dates or 1 cup other dried fruit (cranberries, blueberries, cherries) |
1 cup flour, all-purpose | 1 cup 2 Tbsp cake flour |
1 cup flour, cake | 1 cup minus 2 Tbsp all-purpose flour |
1 cup flour, self rising | 1 cup all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt |
1 clove garlic, finely chopped | 1/8 tsp. garlic powder
or 1/4 tsp. instant minced garlic |
1 Tbsp ginger root, grated | 1 Tbsp candied ginger; rinsed and finely chopped
or 1 1/2 tsp. dry ground ginger 1/2 tsp. lemon juice |
1 Tbsp herbs, fresh chopped (1 Tbsp) | 1 tsp. of the same dry herb |
1 cup honey | 3/4 cup dark corn syrup 1/2 cup granulated white sugar
or 3/4 cup maple syrup 1/2 cup granulated white sugar or 3/4 cup light molasses 1/2 cup granulated white sugar or 1 1/4 cup sugar 1/2 tsp. cream of tartar 1/4 cup liquid called for in recipe |
1 Tbsp lemon juice | 1 Tbsp bottled lemon juice, lime juice or white vinegar |
1 tsp lemon zest | 1 tsp. lime or orange zest
or 1/2 tsp. lemon extract |
1 Tbsp lime juice | 1 Tbsp lemon or orange juice |
1 tsp lime zest | 1 tsp. lemon or orange zest |
1 cup milk, nonfat | 1/3 cup powdered milk 3/4 cup water |
1 cup milk, whole | 1/2 cup evaporated milk 1/2 cup water
or 1 cup skim milk 1 Tbsp melted butter |
1 cup molasses | 1 cup honey, dark corn syrup or maple syrup
or 3/4 cup brown sugar heated to dissolve in 1/4 cup liquid |
1 Tbsp mustard, yellow | 1 tsp. ground mustard |
1 cup oil | 1 cup melted butter, margarine, or shortening depending on the recipe |
1 cup orange juice | 1 cup reconstituted frozen concentrate |
1 tsp orange zest | 1 tsp. lemon or lime zest
or 1 tsp. finely chopped candied orange peel |
1 tsp poultry seasoning | 1/2 tsp. ground sage 1/4 tsp. ground thyme 1/4 tsp. ground rosemary |
1 tsp pumpkin pie spice | 1/2 tsp. cinnamon 1/4 tsp. ginger 1/8 tsp. nutmeg 1/8 tsp. cloves |
1 cup shortening | 1 cup butter or margarine. Do not substitute oil for shortening |
1 cup sour cream | 1 cup plain yogurt |
1 cup sugar, light brown | 1/2 cup dark brown sugar 1/2 cup white sugar |
1 cup sugar, white | 1 cup firmly packed brown sugar |
1 cup tomato juice | 1/2 cup tomato sauce 1/2 cup water |
1/2 cup tomato paste | 1 cup tomato sauce cooked until reduced by 1/2 |
2 cup tomato sauce | 3/4 cup tomato paste 1 cup water |
1 cup tomatoes, canned | 1 1/3 cup fresh cut-up tomatoes; simmered 10 minutes |
1 cup treacle | 1 cup corn syrup (light or dark) or light molasses |
1/4 cup white vinegar | 1/4 cup apple cider vinegar
or 1/3 cup lemon juice |
1 cup wine, red | 1 cup non-alcoholic wine, apple cider, beef broth, tomato juice or water |
1 cup wine, white | 1 cup non-alcoholic wine, white grape juice, apple juice, chicken broth or water |
1 cup yogurt, plain | 1 cup sour cream, butermilk, or creme fresh
or 1 cup heavy whipping cream 1 Tbsp lemon juice |
1 Tbsp arrowroot | 1 Tbsp cornstarch, potato starch, or rice starch
or 2 Tbsp all-purpose flour |
1 tsp baking powder | 1/2 tsp. cream of tartar 1/4 tsp. baking soda 1/4 tsp. cornstarch |
1/2 tsp baking soda | 2 tsp. baking powder (must replace the acidic liquid in recipe with non-acidic liquid) |
1 cup butter | 7/8 cup vegetable oil |
1 cup buttermilk | 1 cup plain yogurt
or 1 Tbsp white vinegar or lemon juice and enough milk to equal 1 cup; let stand for a few minutes |
4 oz chocolate, unsweetened | 12 Tbsp cocoa powder 4 Tbsp butter |
4 oz chocolate, semi-sweet | 2 oz unsweetened chocolate 4 Tbsp sugar |
4 oz chocolate, sweet | 1/4 cup cocoa powder 1/3 cup sugar 3 Tbsp shortening |
chocolate chips | chop a bar of chocolate into small chunks |
1/2 tsp cream of tartar | 1/2 tsp. white vinegar or lemon juice |
1 cup Milk | 1/2 cup evaporated milk 1/2 cup water or 1 cup reconstituted dry milk 2 tsp margarine or butter |
1 cup Buttermilk | 1 tbs vinegar 1 cup sweet milk, or 1/4 cup butter 3/4 cup milk |
1 1/2 tsp cornstarch | 1 tbs all purpose flour |
1 cup Honey | 1 1/4c sugar 1/4 cup water or other liquid |
Yields of Dried Beans and Peas
1 cup split peas | 2 1/2 cups cooked peas |
1 cup lentils | 2 1/2 cups cooked lentils |
1 cup black beans | 2 cups cooked beans |
1 cup blackeye beans | 2 1/2 cups cooked beans |
1 cup Great Northern beans | 2 1/2 cups cooked beans |
1 cup kidney beans | 2 3/4 cups cooked beans |
2 cup large lima beans | 2 1/2 cups cooked beans |
1 cup small lima beans | 2 cups cooked beans |
1 cup pea (or navy) beans | 2 1/2 cups cooked beans |
1 cup pinto beans | 2 1/2 cups cooked beans |
Food Storage Limits at 70 degrees
Item | Storage | Notes |
Baking Powder | 18 mon. | Keep dry and tightly closed |
Baking soda | 2 years | Keep dry and tightly closed |
Cereals, unopened | 6 – 12 mon. | Refold package liner tightly after opening |
Chocolate, semi-sweet | 2 years | Keep cool and dry |
Chocolate, unsweetened | 18 mon. | Keep cool and dry |
Cocoa mixes | 8 mon. | Cover tightly |
Chocolate syrup | 2 years | Refr. after opening |
Coffee, can | 2 yrs | Refr. after opening |
Coffee, instant | 1 – 2 yrs | Keep cool and dry |
Cornmeal | 18 mon. | Keep dry and tightly closed |
Cornstarch | 6 – 8 mon. | Keep dry and tightly closed |
Flour | 6 – 8 mon. | Keep cool, air tight |
Honey | 12 mon. | Cover tightly. Refr.after opening to extend life |
Molasses | 12 mon. | Keep tightly closed |
Marshmallows | 2 – 3 mon. | Keep cool, air tight |
Mayonnaise | 2 – 3 mon. | Refr. after opening |
Milk, condensed | 12 mon. | Once opened, keep air tight |
Milk, non-fat dry | 6 mon. | |
Pasta | 2 yrs. | Once opened, keep air tight |
Salad dressing | 10-12 mon. | Ref. after opening |
Salad oils | 6 mon. | Refr. after opening |
Shortenings | 8 mon | Refr. not needed |
Sugar, brown | 4 mon. | Keep cool, air tight |
Sugar,confectioners | 18 mon. | Keep cool, air tight |
Sugar,granulated | 2 yrs. | Keep dry and tightly closed |
Vinegar | 1 yr. | |
Biscuit, brownie, & muffin mix | 9 mon | Keep cool and dry |
Cake mix | 9 mon | Keep cool and dry |
Cake mix, angel food | 1 yr | Keep cool and dry |
Casserole mix | 9 – 12 mon | Keep cool and dry |
Cookies, packaged | 2 mon | Keep dry and tightly closed |
Crackers | 8 mon | Keep dry and tightly closed |
Frosting, canned | 3 mon | Ref. leftovers |
Frosting, mix | 8 mon | |
Hot roll mix | 18 mon | Keep cool, air tight |
Pancake mix | 6 – 9 mon | Keep cool, air tight |
Pie crust mix | 8 mon | Keep cool and dry |
Potatoes, instant | 6 – 12 mon | Keep cool and dry |
Pudding mixes | 12 mon | Keep cool and dry |
Sauce and gravy mixes | 6 – 12 mon | Keep cool and dry |
Soup mixes | 12 mon | Keep cool and dry |
Canned foods | 12 mon | Keep cool |
Fruits, dried | 6 mon | Keep cool, air tight |
Canned fruit juices | 9 mon | Keep cool, air tight |
Vegetables, dried | 1 yr | Keep cool, air tight |
Catsup, chili sauce | 12 mon | |
Mustard, prepared yellow | 2 yrs | May be refrigerated |
Spices and herbs | 6 mon | Keep cool and dry |
Vanilla, opened | 2 yrs | Keep tightly closed |
Other extracts, opened | 1 yr | Keep tightly closed |
ONLINE METRIC CONVERSION CALCULATORS
BEST FOR COOKING:
Cooking Conversion Online -I use this one all the time. It is an excellent food specific metric converter (as long as you can look past the advertisements!)
Good Basic Calculator:
Worldwide Metric – General conversion chart (not food specific)
Everything Converter:
Ask Numbers – This is a fun one as it includes things like speed, power and shoe size! The cooking calculator is not food specific.
Not Recommended: Many food sites have a widget on their sites called the Culiverter. This calculator is not food specific which is why I do not recommend using it.