Listed below is your guide to kitchen equivalents you’ll use most often. You might want to print it out and tape it inside a kitchen cabinet. Here we go:
MEASUREMENTS
- 1 tablespoon = 3 teaspoons
- 2 tablespoons = 1 liquid ounce
- 8 ounces = 1 cup = 1/2 pound
- 16 ounces = 2 cups = 1 pint = 1 pound
- 32 ounces = 4 cups = 1 quart
- 64 ounces = 8 cups = 2 quarts = 1/2 gallon
- 128 ounces = 4 quarts = 1 gallon
FOOD
- beans: 1 cup dry = 2 to 2 1/2 cups cooked (depends on what type bean)
- butter: 1 stick = 8 tablespoons = 4 ounces
- cheese: 4 ounces = 1 cup shredded
- chicken: 1 small rotisserie chicken = 2 1/2 cups diced cooked meat
- chocolate: 1 square of unsweetened or semis-sweet = 1 ounce
- chocolate chips: 12-ounce bag = 2 cups
- cream: 1 cup heavy or whipping = 2 cups whipped
- cream cheese: 8-ounce package = 1 cup
- lemon: 1 medium = about 3 tablespoons juice and 1 tablespoon grated peel
- nuts: 4 ounces = 1 cup chopped
- onion: 1 large = 1 cup chopped
- orange: 1 medium = 1/3 to 1/2 cup juice and 2 tablespoons grated peel
- peppers: 1 large bell = 1 cup chopped
- potatoes: 3 medium-sized = 3 cups sliced = 2 cups mashed
- rice: 1 cup raw long-grain = 3 cups cooked