To cut down on dishes, I try to reuse measuring spoons when I can, so it’s good to know how many teaspoons equal a tablespoon, how many tablespoons are in a cup, etc.
And when it comes to doubling or halving recipes, knowing these conversions can come in handy! Here are the ones I find I use most often:
1/4 cup = 4 tbsp.
1/2 cup= 8 tbsp.
1 cup = 16 tbsp.
1 cup = 48 tsp.
1 tbsp.= 3 tsp.
And sometimes, for example, a recipe uses cups but the packaging is labeled in ounces.Don’t confuse fl. oz. (fluid ounces) for oz. (ounces). These are not the same and they’ll mess up your recipe! Here’s some conversions to make shopping for your ingredients a breeze:
VOLUME
1 cup = 8 fl. oz.
4 cups = 1 quart
4 quarts. = 1 gal.
16 cups = 1 gal.
128 fl. oz. = 1 gal.
WEIGHT
16 oz = 1 lb.
Here’s a list of common ingredients and their packaging’s measurements:
1 stick butter = 1/2 cup
1 block of cream cheese = 1 cup
1 tub of sour cream (16 fl. oz) = 2 cups
1 bag shredded cheese (16 fl. oz) = 2 cups
1 clove garlic = 1/2 tsp. minced garlic
1/2 gal. milk = 8 cups