Half of 3/4 cup is equal to 6 tablespoons. This is most helpful in cutting down the recipes. It is not necessary that everyone measures on a single standard. For example if cup is the standard then it is not mandatory that everyone keeps the same. The measuring standards have different units which help in variety of ways. Talking about cups and spoons they are used in cooking or baking. If there are recipes which need to have accurate amount of cups and spoons proportions then it should be given considerable attention to see what are the standards. Cooking and baking are two different things. In cooking the ingredients can have little bit variation which will not bring much of difference in the results. While baking demands dedication and focus. If there is a slight bit of variation then the entire recipe will be doomed and the result will be disappointing. So to spare oneself from trouble knowing things like half of 3/4 cup and similar things is essential.
Its cutting down of the recipes which would help in dealing with new or expensive ingredients. Lets just say that maybe a recipe is too big or as large amount of ingredients to be followed. While you being new at following it is having trouble handling. Therefore you cut down the recipe into simple concoction which would help in understanding and following the recipe better. Even if you are not new at baking still knowing about different proportions is only beneficial.
Volume measurements are the measure of wet ingredients or the liquids. They have separate units to understand because anything would weigh different being wet or dry. With variety of ingredients beings around the measuring tools and standards are all different. Volume measure has following units.
Teaspoon t or tsp
Litre l or lt
Fluid ounce fl oz
Dessertspoon dsp (in Australia only)
Cup C or c
Bushel or b
When it comes to weight the dry ingredients are measured. They can be flour, sugar etc. Their weight can depend upon their formation as well. For example a half of 3/4 cup of granulated sugar and powdered sugar will be different.
Ounce or oz
Miligram or mg
Pound or lb/ #
With recipes being easily available on internet you can come across different other units of measure as well. Lets get to know all of them.
Speck or sp
Small or sm
Package or pkg
Pinch or p
Large or lg
Dozen or doz
There are two types of conversions being used worldwide. The conversions that are used world over are based in the International System of Units. United States uses different system which is prevalent before the establishment of international system. Their conversions for volume measurements will be different.
|Metric units||US units||Alternative US units|
|5 ml||1 teaspoon||1/3 tablespoon|
|15 ml||1 tablespoon||3 teaspoon or ½ fluid ounce|
|60 ml||¼ cup||4 tablespoons or 2 fluid ounce|
|125 ml||½ cup||8 tablespoon or 4 fluid ounce|
|180 ml||¾ cup||12 tablespoon or 6 fluid ounce|
|250 ml||1 cup||16 tablespoon or 8 fluid ounce|
|500 ml||1pint||2 cups|
|950 ml||1 quart||4 cups or 2 pints|
|3.8 l||2 gallons||8 pints, 4 quarts or ½ ■■■■|
|7.5 l||1 ■■■■||8 quarts or 1 ■■■■|
|35.2 l||4 pecks||1 bushel or 7 ¾ gallon|
Although pecks and bushels are not common units buy for traditional recipes this can be handy conversion.
Weight measurements are different than volume.
|Metric units||US units||US alternative ounce|
|28 grams||1 ounce||1/16 pound|
|57 grams||2 ounce||1/8 pound|
|113 grams||4 ounce||¼ pound|
|156 grams||5.5 ounce||1/3 pound|
|312 grams||11 ounce||½ pound|
|340 grams||12 ounce||2/3 pound|
|454 grams||16 ounce||¾ pound|
|992 grams||35 ounce||1 pound|
|4.5 kilograms||160 ounce||2.2 pound|
The recipes will be different in different countries because their standards are different. So if there is a recipe been taken from internet which belongs to another country then conversion should be done to spare from bad results.
In cutting down recipes making half of the ingredients will be easy to understand that how much quantity they will contain.
· Half of ¼ of a cup is equal to 2 tablespoons
· Half of 1/3 cup is equal to 2 tablespoons and 2 teaspoons
· Half of ½ cup is equal to ¼ cup
· Half of 2/3 cup is equal to 1/3 cup
· Half of 3/4 cup is equal to 6 tablespoon
· Half of ½ is equal to half of a cup
· Half of 1 tablespoon is equal to 1 ½ teaspoon
· Half of 1 tsp is equal to ½ teaspoon
· Half of ½ teaspoon is equal to ¼ of teaspoon
· Half of ¼ teaspoon is equal to 1/8 of teaspoon
· Half of 1/8 teaspoon is equal to a dash
If halving the recipes is making too much of ingredients then they can be divided into third part
· One third of ¼ of cup is equal to one tablespoon and one teaspoon
· One third of 1/3 of a cup is equal to one tablespoon and 2 ¼ teaspoon
· One third of ½ of a cup is equal to two tablespoon and 2 teaspoons
· One third of 2/3 of a cup is equal to three tablespoon and 1 ½ teaspoon
· One third of ¾ of a cup is equal to ¼ cup
· One third of 1 cup is equal to 1/3 cup
· One third of a tablespoon is equal to 1 teaspoon
· One third of a teaspoon is equal to a heap of ¼ teaspoon
· One third of ½ teaspoon is equal to scant ¼ teaspoon
· One third of ¼ teaspoon is equal to scant of 1/8 teaspoon
· One third of 1/8 teaspoon is equal to a dash
The following chart is to get much better understanding of the simple conversion
|Amount||Half amount||One third of amount|
|1 cup||½ cup||1/3 cup|
|¾ cup||6 tablespoons||¼ cup|
|2/3 cup||1/3 cup||3 tablespoon and 1 ½ teaspoon|
|½ cup||¼ cup||2 tablespoon and 2 teaspoons|
|1/3 cup||2 tablespoons and 2 teaspoons||1 tablespoon and 1 ¼ teaspoon|
|¼ cup||2 tablespoons||1 tablespoon and 1 teaspoon|
|1 tablespoon||1 ½ teaspoon||1 teaspoon|
|1 teaspoon||½ teaspoon||1/4 teaspoon|
|½ teaspoon||¼ teaspoon||1/8 teaspoon|
|¼ teaspoon||1/8 teaspoon||Dash|
There are more chances of getting inaccuracy in dry ingredients. As for the wet or liquids are concerned they are easier to measure or convert.
· Flour or brown sugar or any product that is in powdered form. They can be compressed to get a compact form so their volume can easily be changed. Even humidity effects them and change their measurement. Even if it is considered that their change is slight it makes huge difference in larger amounts.
· On the contrary the wet ingredients remain at the same volume. An ounce if flour will be different in powdered or compact form but a fluid ounce of water will remain the same in any condition.
· For best results use the measuring cups exclusive for wet and dry ingredients. In this way the dry ingredients can be levelled off from the top to spare from any inaccuracies. Dry measurements are thus easier.
Practice will make taking measurements easier because you will have your expert hands on them and also know that the quantity is giving the desirable results or not.
· The chart is here for all kinds of conversions. They should be written down in the first place after doing all the conversions. There will be much convenient that way or else confusion would hover and it will be a mess.
· It should be clear in the mind as which ingredients need to be converted. For example if there is a teaspoon required for oiling the saucepan then there is no conversion required in that. But maybe cutting down on the seasoning spices won’t be a good idea why because the dish would be too bland. To add to taste spices in an adequate amount is a good choice
· Keep in tasting the dish while cooking. The right amount of spices can only be known when you taste it. So if there is more seasoning required then you should definitely go for it.
· Choice of saucepans is also important because sometimes baking should rather be done in a smaller dish if the ingredients are being cut down. See the difference yourself for a crispier brownie in a smaller dish.
It is not just the ingredients that are being cut down but with that the temperature of the oven and cooking time are also being reduced or at least they are not going to be the same. What effects they put will be best known when the cooking is done with cut down ingredients.
· Kitchen scales are the best way to measure the ingredients. That is the best way to come up with accurate weights. Although with dry ingredients exact amount cannot be ensured still having the conversions that are converted in grams or kilograms is best.
· Try and make easier conversions. For example if you find it easy to measure in teaspoons or tablespoons then know the conversions. Half a cup is equal to 24 teaspoons. In case half of ½ cup is required then divide 24 with half rather the ½ cup. Getting the answer 12.
· Cooking is not always planned sometimes there is a rush as well. For that short cuts can be used. For example one third of ¼ of a cup is 1 tablespoon and 1 teaspoon. But in a hurry you can simply fill the1/4 cup with one third of ingredient. Note that this is not to be used for sauces or soups not baking. It needs precision and chemistry to go with it.
Teaspoons and tablespoons are readily available in the kitchen so simple measurements into spoons will help them out effectively.
1 cup is equal to 16 tablespoons
½ if cup is equal to 8 tablespoon
¾ cup is equal to 12 tablespoons
Half of ¾ cup is equal to 6 tablespoons
½ cup is equal to 8 tablespoon
1/3 cup is equal to 5 tablespoons and 1 teaspoon
Half of the 1/3 cup is equal to 2 tablespoons and 2 teaspoons
¼ cup is equal to 4 tablespoons
Half of ¼ cup is equal to 2 tablespoons
1/8 cup is equal to 2 tablespoons
Half of 1/8 is equal to 1 tablespoon
½ tablespoon is equal to 1 ½ teaspoon
Making ingredients measure is not that hard with measuring scales in the kitchen. They give accurate measure. Mostly there have been recommendations that scales should always be used and weighing the ingredients is the best way to make most accurate measurements. The dry ingredients are the ones which make more complications. Even when you buy a new bag of flour then the ingredients are less aerated due to which a used flour bag and a new one will have different volumes.
Listed down are ingredients and their relevant weights.
|Cocoa powder||1 cup equals 85 grams|
|Confectioner’s sugar||1 cup equals 113 gram|
|Packed brown sugar||1 cup equals 220 grams|
|Granulated sugar||1 cup equals 200 grams|
|Butter||1 cup (1 stick) equals 113 grams|
|Baking soda||1 teaspoon equals 6 grams|
|Baking powder||1 teaspoon equals 4 grams|
|Whole wheat flour||1 cup equals 120 grams|
|Self raising flour||1 cup equals 125 grams|
|Cake flour||1 cup equals 140 grams|
|All purpose or bread flour||1 cup equals 125 grams|
All of these measures are the different because the density of the ingredients is all different and this is what matters in dry ingredients. This is why they are tricky to work with.
Kitchen tools are the ones which are commonly used in the kitchen. These are what makes the recipes wondrous and delightful to eat. Because they ensure the right amount of the ingredients. They not only bring taste but also accuracy. They are set and graduated according to the standard measuring units. These tools are available everywhere in the market place which makes it even much easier.
Maybe in older cookbooks the cooking ingredients are not very specific but actually now precision is considered more important. Now the recipes are with their accurate measure. So be reasonable and to make the cookings more expert and professional you just have to make the ingredients as precise as possible. Right ingredients in the right amount is the key to a balanced and tasty dish. Therefore measuring tools orientation is a must.
They were invented in 1896 by Fannie Farmer who was the author of cookbook ‘The Boston School Cookbook’ and director of ‘The Boston Cook School’. She invented them with a purpose that these measuring tools will be useful. She was right after all. Ever since they have been invented they have become an important part of the kitchen
They come in either colourful plastics or stainless steels. They are for the sole purpose of measuring the dry ingredients since the volume for dry and wet ingredients is different. They come in different sizes of 1 cup, ½ cup, ¼ cup or ¾ cup. The more sizes are in these measuring tools the better it is because any kind of measurements can come of use.
Use the ‘dip and sweep’ method which ensures much accuracy. This is done by taking a heaped spoon making it compact and then levelling it off with a knife. Yes you have the right amount now.
Measuring cups are used for variety of ingredients so make sure they are washed off thoroughly because some of them leave an awful smell. This is definitely not good because later the smells get mixed up with other products effecting them as well. Lets be sure that kitchen soap is used to nicely clean off the cups.
Dry and liquid ingredients are measured in different cups. They cannot be measured in the same standard because their densities vary. So make sure you have a separate liquid measuring cup in the kitchen.
These cups come in either glass or plastic. They are transparent which is why it is easy to see the ingredient being poured into it and see how much they measure. The glass or plastic has already markings on them which provide the standard of the fluid measure.
The best way to measure from liquid measuring cups is that the cup should be first placed on a dry surface. Then keep the eye level to the desired measure of liquid required. Simply pour in the fluid to get the required amount of the ingredient. Still if there is any confusion then scales can be used.
The form of these cups can be plastic, metal or glass. In plastic cups the graduations are given. They can be convenient in usage because there are lesser chances of breakage. However getting cheaper ones with low quality plastic can lead to breakage. So invest in better ones. They are dishwasher safe but plastic can suck up smells as well which can mix up with other ingredients thus spoiling them therefore they should be cleaned thoroughly. On the contrary it is safe to use glass measuring cups since they do not absorb any odour. But they are at risk of breaking easily. Their lines may also fade with time and continuous washing. The metal ones are durable and resistant. They should better be washed with hands rather putting in a dishwasher
The above mentioned tools are for larger amounts of ingredients. For spoon measuring is literally from spoons which come in different sizes all with the standards of different spoon measures. These are most helpful measuring ingredients for baking like muffins, cookies or cakes. Accuracy is a must in these recipes snd that where these spoons are best utilised. The quantities they take in are ½ teaspoon to 1 teaspoon and ½ tablespoon to 1 tablespoon. There are some advanced measuring spoons which have separate measurements for wet and dry ingredients. Moreover their funky colours are another exciting part.
Metal spoons are durable, long lasting snd also do not absorb the odour of ingredients. Plastic spoons come in different colours and they are dishwasher safe. They are durable if handled with care but do mot resist heat. Wooden spoons are also available but they are more of aesthetic purpose and their durability is also questionable. Magnetic form if spoons come with an advantage that they can easily stick to the metal surface thus locating the spoons is easier making lesser if a chance to lose them. Lastly there are decorative spoons with beautiful designs and patterns in them. Their use in the kitchen is lesser and serve more of aesthetic purpose.
The most common kitchen tool is the mixing bowl. They are come in different sizes and material. Each of them has separate properties. The glass mixing bowls are easy to use and not subject to any decoloration and easily washable. Stainless steel bowls come with the quality of being rust free and easy to wash. The silicon bowls are all microwave and oven safe. They come in different sizes which are all packed together so you don’t go through the hassle of buying them in different sizes separately. The recent modification is that they come with markings inside them. The bowl itself having a lighter colour while the markings are of darker more prominent shade. They are mainly used in mixing the batter for cakes or other bakings. Their usage is getting better and plenty in daily household.
Slotted spoons mostly come in wooden form with a round not so deep rather flat head and a long handle. This spoon is used to measure the solid ingredients. This may sound unusual but yes it can be used as a measuring tool. They may not be used exactly like other tools. These come with a hole in the middle and the measuring comes when you are serving spaghetti. The hole determines either it will be one serving of spaghetti or so. This is why slotted spoons are needed for accurate measurements.
Digital scales the most handy kitchen tool. They come with a flat surface with readable stuff underneath. The ingredients need to be put on the flat surface and it will show the readings in either digital or analogue form. They are more valid for the weight measurements than volume. It is really worth the money. They are best and most useful in baking. The ingredients can easily be measured. They can measure pounds, ounces, kilograms and grams. Preferably buy a scale that sets to zero automatically so that the next ingredient can be measured easily.
They can also shut off in a minute or so. It better to go for the ones which would shut off in like three minutes so that you have time enough to measure the next ingredient without turning it on again.
These scales are traditional and old coming with a ■■■■ at the bottom. These scales are used for the heavier ingredients like meat and fish. The product has to be hung at the bottom and it gives the reading on the scale. There is a variety of these scales as well. It is not necessary that all of these scales come with a ■■■■ rather they can have a steel bowl as well. Analogue and digital both types are available. Digital gives most reliable and accurate measures. Therefore go for them. Their usage makes measurements time efficient and precise.
The names gives the explanation that it is for measuring temperatures. This is also important in many of recipes and cooking procedures. They have a temperature sensor made out of steel. The readings can be done in either digital form or a dial read out.
There are meat thermometer and instant read thermometers who are different from each other. They should not be confused because an instant read takes the temperature of an ingredient quickly. The meat thermometer is inserted in the meat and it remains there throughout the cooking procedure.
Instant read is ideal for soups, stock, meat or chicken. To make reading of meat especially the thermometer should be inserted in the flesh making sure it doesn’t touch the bone. However sterilising the thermometer is crucial because a dirty one can easily pass the bacteria. Wash it off properly.
One way of cleaning is by preparing ice water (mixing ice in water). Then put the thermometer in it and let it stay there till it reads 32 F. If it doesn’t then recalibrate it by loosening the screws to get it to 32F. A simple way is also to have cleaning wipes which would sanitise it.
The name indicates that this thermometer is used for ovens. While baking or roasting the temperature has to remain consistent so investing in a good thermometer is important. The oven may get too hot or not to the desired temperature. Oven thermometers are the best way to find it.
Certain oven thermometers can measure the grilling temperature as well. There are however separate thermometers for them as well. A dual sensor thermometer can do both the oven and meat readings. Moreover some of them come with a timer as well. So you not only know the meat being cooked at a consistent temperature but also when would it be ready. Hence much flavourful dishes.
Like the rest of the alarms, kitchen alarms work perfectly to time the dishes. They will help in preventing the burn up by buzzing at the exact set time. Setting it is very simple. Like put the time till one hour and the alarm will go off in exactly sixty seconds. Not everyone is so good at remembering that something is being put in the oven and end up ruining the dish. Food in ovens are something easily forgettable especially being hooked with other tasks as well. This timer will definitely help under such circumstances. Newer modifications are making it easy to set more than one temperature. Sometimes you do need this feature as well. These timers come with magnets as well thus you can place them anywhere.
These were made for the purpose of storing foods by John Landis Mason. Also called canning jars, fruit jars or ball jars. Apart from storing the food these jars come with markings on them which would help in measuring the quantity. They come in all shapes, sizes, designs and colours making them aesthetically delectable. It not only just serves the purpose of storage but addition of strings or ribbons can make them much attractive but make sure the markings do not get effected.
The article presents different conversions that are useful in daily working in the kitchen. There are many people around who are not familiar with measuring ingredients rather have their local tools. It is best to have tools that have standard markings. Because when the recipe is followed either from a book or internet then they follow the standard units. So you should also have the units that exactly measure the ingredients. Knowing half of ¾ cup is one example that measuring ingredients is so crucial.
3 ¾ cup can be converted into proper fraction and you get 15/4. To make it half multiply the figure with ½. So 15/4 x ½ will give 15/8. Thus the answer is 1 7/8.
The number of tablespoons in 1 ¾ cup is 12. Half if 12 is 6. So that’s 6 tablespoons for half of 1 3/4 cups.
A quarter of cup equals 4 tablespoons or 2 ounces.
A quarter cup is 32 grams and 1.13 ounces
40 grams is 1/3 cup and 1 ½ ounce