Cups & spoon measurements

I got these measurements details via google search. I've compiled from several sites and given here. Hope it will be useful :) U.S. measurements.....................................Metric equivalent 1 teaspoon..................................................5 milliliters 1 Tablespoon............................................15 milliliters 1/4 cup.......................................................60milliliters 1/2 cup.......................................................120 milliliters 3/4 cup.......................................................180 milliliters 1 cup...........................................................240 milliliters Weight measures To convert: weight ounces into grams, multiply the ounces by 28.3495 grams into weight ounces, multiply the grams by 0.35274 U.S. measurements....................................Metric equivalent 1/3 ounce......................................................10 grams 1/2 ounce......................................................15 grams 1 ounce..........................................................28 1/3 grams 4 ounces........................................................114 grams 1 pound.........................................................464 grams

Liquid or Volume Measures (approximate)
Unit of measure	Equivalent measurement	Equivalent measurement	Decimal equivalent	Metric measurement
1 teaspoon		1/3 tablespoon	.3333 tablespoon	5 ml
1 tablespoon	1/2 fluid ounce	3 teaspoons	.5 fluid ounce	15 ml 15 cc
2 tablespoons	1 fluid ounce	1/8 cup, 6 teaspoons	.125 cup	30 ml,30 cc
1/4 cup	2 fluid ounces	4 tablespoons	.25 cup	59 ml
1/3 cup	2 2/3 fluid ounces	5 tablespoons & 1 teaspoon	.3333 cup	79 ml
1/2 cup	4 fluid ounces	8 tablespoons	.5 cup	118 ml
2/3 cup	5 1/3 fluid ounces	10 tablespoons & 2 teaspoons	.6667 cup	158 ml
3/4 cup	6 fluid ounces	12 tablespoons	.75 cup	177 ml
7/8 cup	7 fluid ounces	14 tablespoons	.875 cup	207 ml
1 cup	8 fluid ounces/ 1/2 pint	16 tablespoons	1.0 cup	237 ml
2 cups	16 fluid ounces/ 1 pint	32 tablespoons	2.0 cup	473 ml
4 cups	32 fluid ounces	1 quart	4.0 cup	946 ml
1 pint	16 fluid ounces/ 1 pint	32 tablespoons	1.0 pint	473 ml
2 pints	32 fluid ounces	1.0 quart	1.0 quart	946 ml 0.946 liters
8 pints	1 gallon/ 128 fluid ounces	4 quarts	1.0 gallon	3785 ml3.78 liters
4 quarts	1 gallon/128 fluid ounces	8 pints	1.0 gallon	3785 ml 3.78 liters
1 liter	1.057 quarts			1000 ml
128 fluid ounces	1 gallon			3785 ml 3.78 liters

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DRY or WEIGHT Measurements (approximate)
Unit of measure	Equivalent measurement	Decimal equivalent	Metric measurement
1 ounce	1/16 pound	.0625 pound	30 grams(28.35 g)
2 ounces	1/8 pound	.125 pound	55 grams
3 ounces	3/16 pound	.1875 pound	85 grams
4 ounces	1/4 pound	.250 pound	125 grams
8 ounces	1/2 pound	.5 pound	240 grams
12 ounces	3/4 pound	.75 pound	375 grams
16 ounces	1 pound	1.0 pound	454 grams
32 ounces	2 pounds	2.0 pounds	907 grams
1 kilogram	2.2 pounds/ 35.2 ounces		1000 grams

HOW TO USE MEASURING CUPS & SPOONS

Most of us have measuring cups and spoons in our kitchens, but do we know how to use them? Measuring your ingredients carefully and correctly helps to produce a consistent outcome. 

• Know the difference between liquid and dry measures, and use the appropriate one for each task. While they hold the same volume, they are used differently. Measurements are labeled on each measure.
   A glass liquid measure, top. Left to right, white plastic dry measures 1 cup, 1/2 cup, 1/3 cup and 1/4 cup. Measuring spoons, 1 tablespoon, one teaspoon, 1/2 teaspoon, and 1/4 teaspoon.

  
  

 One cup of apple juice.

Use a liquid measure for liquids, such as water, milk or oil. Fill the cup to the appropriate line, place it on a level surface, and read it with your eye at the level of the liquid. Water surface curves downward, so use the bottom of the curve for accurate measurement and not the edge that is against the measuring cup. This is helpful for bread recipes in which the exact amount of water is crucial.

Use a dry measure for powders, such as sugar, salt, and baking powder. Spoon or scoop the powder lightly into the cup. Run a knife or spatula across the top to level the surface and scrape any excess back into the jar or cannister.

Leveling one quarter cup of cocoa powder with a spatula.

• Use measuring spoons for dry ingredients by filling and then leveling with the straight edge of a spatula or knife. Many baking powder cans come with a built-in edge for leveling. In a pinch, you can also use the edge of the lid.
• Measure a "heaping" or "rounded" tablespoon, teaspoon, or (less frequently) cup. This quantity is not so precise, but it is generally a moderately sized, round mound, or heap of the dry ingredient in addition to that which fills the spoon.
• Measure a "scant" cup or spoon by filling the measure not completely full, or by shaking or pouring a little bit out. Again, this is an imprecise measurement.
• Add measurements if you don't have a measure that size. For instance, 1 3/4 teaspoons is 1 teaspoon plus 1/2 teaspoon plus 1/4 teaspoon.

TIPS
When cooking, cook to a recipe. When baking, bake to a formula. For instance, if you'd like a little more or less salt in your soup, taste it first, then go ahead. On the other hand, if a muffin recipe says to add 1/2 tsp of salt, you should add exactly that much. Altering baking recipes can result in a less-than-tasty product. (Anything with baking powder in it needs a little salt to help things along.)

• If you're trying a new recipe, try it exactly as written the first time. Make adjustments once you have tasted it and you know how it works.
• U.S. measurements used in the kitchen have these proportions:
  • 3 teaspoons = 1 tablespoon = 0.5 fluid ounces
  • 16 tablespoons = 1 cup = 8 fluid ounces
  • 2 cups = 1 pint = 16 fluid ounces (a pint of water weighs one pound)
  • 4 cups = 2 pints = 1 quart
  • 4 quarts = 1 gallon
• Tablespoons are abbreviated T or Tbsp. Teaspoons are abbreviated t or tsp. Cups are abbreviated c.
• 
  

   Three tablespoons of butter.
  Butter often has measurements marked on the wrapper in tablespoons. To use these measurements, use a sharp knife to cut straight through the stick, wrapper and all. Generally, one stick of butter is 1/2 cup.
• Flour is best measured by weighing it, but if you wish to measure flour by volume, sift it first and spoon it into the dry measure gently, without pressing or packing it in. Then level with a knife as usual.
• 
  

   One third cup of packed brown sugar.
  Measure brown sugar by packing it moderately firmly into a dry measure with the back of a spoon.
• To measure things like grated cheese or chopped nuts, pack them loosely into a dry measure until they are about even with the rim.
• 
  
  To measure a substance with the consistency of peanut butter or shortening, use a spatula to pack it into a dry measure. Then, use the spatula to scoop it out again.Spraying the measuring cup with non-stick spray before filling it with peanut butter helps the peanut butter slide out more easily.An alternative method for measuring large (over half cup or more) things of an awkward consistency (margarine, peanut butter etc) is displacement measurement. To do this take a large liquid measuring vessel (e.g. 2C measuring glass), fill it with water to a particular point (e.g. 1C) and then scoop the food you are trying to measure into the water. Add the measure you want (e.g. 1/2C) to the measure the water was at (e.g. 1C), and when the water level is to the new measure (1 1/2C), pour off the water and use tthe amount of substance you measured.
• • A jigger or a shot is .1875 U.S. cups, or 3 Tbsp. Should you need to measure one, jigger measurements are available.
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     Have you seen us? A "tad", "dash", "pinch", and "smidgen".
    You may see definitions and even measuring spoons or tools for a "pinch", "dash", and so on. You can measure these quantities if you want, but they usually connote a generic small amount, to taste. These spoons contain quantities as follows:
  • Tad: 1/4 tsp.
  • Dash: 1/8 tsp.
  • Pinch:1/16 tsp.
  • Smidgen: 1/32 tsp.