• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Helen
    • About Helen
    • Contact
    • Press
  • Virtual Baking Classes
  • My Books
    • Baking as a Business
    • The New Pastry Cook
  • Recipe List
  • Baking Information
    • Baking Information Index
  • Follow Helen
  • Subscribe

Pastries Like a Pro logo

menu icon
go to homepage
  • Recipes
  • Baking Classes
  • About Helen
  • Subscribe
  • Father's Day
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Classes
    • About Helen
    • Subscribe
    • Father's Day
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home > Baking Information

    Published: Jun 8, 2017 · Modified: Oct 20, 2022 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

    Volume Conversion Chart for Liquids

    Dry measuring cups with no lips, a wet measuring cup with a lip and a set of measuring spoons

    Left to Right: Dry measuring cups, a glass wet measuring cup and a set of measuring spoons.

    There is a difference between fluid ounces and ounces. Fluid ounces refers to liquids so the weight doesn't matter if using gallon, quart, cup, or tablespoon measurements.

    Where confusion often comes in is that different liquids will weigh differently. For instance, a pint of water (2 cups) weighs 1 pound or 16 ounces or 454 grams. A pint of honey (2 cups) weighs 1 ½ pounds or 24 ounces or 680 grams.

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    Measuring Cups and Spoons

    There are wet and dry measuring cups. The best wet measuring cup is one with a lip on it and a bit of room between the measurement and the top of the cup. This makes it easier to get an exact measure without overfilling or spilling.

    A dry measuring cup is used for just that. Anything that is dry. The item being measured comes to the very top of this cup. Overfilling the cup and then sweeping off the excess is the best way to use these. In some cases such as brown sugars, they are packed in these cups to get the correct measurement because they are more fluffy than granulated sugar. Flour is a problem depending upon how you get it in the cup. I don't recommend volume for cups but weight. See my post The Frustrating Facts about Measuring Flour for more information.

    Last, there are measuring spoons. Standard measuring spoons are 1 tablespoon, 1 teaspoon, ½ teaspoon and ¼ teaspoon. ⅓ teaspoon is a rounded ¼ teaspoon. However, some newer sets have included ⅓ and ⅛ teaspoons.

    Conversion Chart

    1 gallon = 4 quarts = 8 pints = 16 cups = 128 fluid ounces = 3.79 liters

    ½ gallon = 2 quarts = 4 pints = 8 cups = 64 fluid ounces = 1.89 liters

    ¼ gallon = 1 quart = 2 pints = 4 cups = 32 fluid ounces = .95 liters

    ½ quart = 1 pint = 2 cups = 16 fluid ounces = .47 liters

    ¼ quart = ½ pint = 1 cup = 8 fluid ounces = .24 liters or 16 tablespoons

    ¾ cup = 6 fluid ounces = .18 liters or 12 tablespoons

    ⅔ cup = 4 ⅔ fluid ounces = .16 liters or 10 tablespoons + 2 teaspoons

    ½ cup = 4 fluid ounces = .12 liters or 8 tablespoons

    ⅓ cup = 2.67 fluid ounces or .08 liters or 5 tablespoons + 1 teaspoon

    ¼ cup = 2 fluid ounces or .06 liters or 4 tablespoons

    ⅛ cup = 1 fluid ounce or .03 liters or 2 tablespoons

    Print Friendly, PDF & Email

    More Baking Information

    • Yeasts
      Yeast as it Relates to Bread
    • Sealing the Crust to the side of the pan
      Spooning the Crust
    • Granulated sugar
      Three Easy Sugar Fixes
    • Colored Sugar
      Sugar - The Sweetest Part of Baking

    Reader Interactions

    Comments

    1. Joyce Steiger says

      June 09, 2017 at 2:15 pm

      Hello Helen - we miss your classes at KC, but there are only so many hours and you are already running like the every ready "bunny." I do have a question. I want to make giant, chewy cookies. Any suggested books or readings. I'm beginning to read on-line and watch u-tube, but some folks say you chill the cookies before baking, some say chill the dough, etc.. Some recipes say after scooping (I use a disher for consistency - you probably guessed this!!), to depress the dough a little and some don't mention this. Maybe it depends on the dough. I probably need to define "giant." I am looking to make cookies with about a six inch diameter. Your insight and knowledge is always appreciated! Thank you!

      Reply
      • hfletcher says

        June 10, 2017 at 8:26 am

        Hi Joyce - I miss all of you too but keep up through Pete. The recipe for your cookie has a lot to do with the recipe. What are you wanting to turn into Giant Cookies?

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    Father's Day

    • Turtle Cake
      Gluten Free Turtle Cake with Salted Caramel
    • Spice bars ready to eat surrounded by spices.
      Spice Bars
    • Blueberry Crumb Coffee Cake
      Blueberry Crumb Coffeecake
    • Black bean salad with black beans, corn, red peppers, green chiles in a vinagrette.
      Simple Black Bean Salad
    • Snicker-ama Tart with caramel, peanut butter mousse filled with snicker's pieces and a chocolate ganache
      No Bake Snickers Caramel Pie
    • Finished Photo
      Heavenly French Toast with Blueberry Compote

    Subscribe to receive our free ebook

    SUBSCRIBE

    Popular Recipes

    • Baked or Fried Doughnut
      Fried or Baked Doughnuts - Your Choice
    • Pan Size Conversions
      Pan Size Conversions
    • Gateau Breton
      Gateau Breton
    • Flavorings as Used in Baking and Pastry
    • flour for The Frustrating Facts of Measuring Flour
      The Frustrating Facts about Measuring Flour
    • Layers of laminated dough
      A Discussion of Laminated Doughs

    Available Now

    Available on Amazon, Barnes & Noble, Apple Books, as well as other sites and in book stores.
    AUTOGRAPHED COPIES ARE AVAILABLE
    Click here to purchase an autographed copy.

    Footer

    ↑ back to top

    About

    • About Helen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Press
    • FAQ
    • Facebook
    • Twitter
    • Pinterest
    • Flickr
    • Instagram

    COPYRIGHT © 2022 PASTRIES LIKE A PRO