Technique: Measuring

This technique is one of the most important aspects of food production. It is important for consistency in quality each time a recipe is prepared and served, and for cost controls. Measuring requires the use of a tool such as a measuring cup or a scale, depending on the substance to be measured. Liquids are measured using a measuring cup, while solids are more accurately measured using a scale. Measuring can also be done by counting, where a number of units is specified e.g. 1 apple, 6 large eggs etc. Liquids are measured by volume while solids are measured by weight.

Here is some measuring math:
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup = 50 ml
5 tablespoons and 1 teaspoon = 1/3 cup = 75 ml
8 tablespoons = 1/2 cup = 125 ml
10 tablespoons and 2 teaspoons = 2/3 cup =150 ml
12 tablespoons = 3/4 cup = 175 ml
16 tablespoons = 1 cup = 250 ml

1 tablespoon = 1/2 fluid ounce
1 cup = 1/2 pint = 8 fluid ounces
2 cups = 1 pint = 16 fluid ounces = 500 ml
2 pints (4 cups) = 1 quart = 32 fluid ounces = 1 litre
4 quarts (16 cups) = 1 gallon = 128 fluid ounces