Cooking Units Of Measure, changes from country to country. In order to understand the difference between them, find here a little description of the United States Units of Measure,as well as The British and the Metric Units of Measure. Find also some general consierations and definitions about measuring instructions in recipes.
United States Cooking Units of Measure
In the United States, both dry and liquid ingredients are measured the same way using the same
measuring device and the same unit of measure for volume. For example, a cup of liquid, such as vinegar or milk, will be measured the same as a cup of dry ingredients, such as sugar or flour. This applies to other units of measure as well, such as teaspoons, tablespoons, ounces, pints, and quarts. However, when comparing dry measures with liquid measures, there is a volume difference. For example, a pint of dry ingredients is approximately 1/6 larger than the corresponding liquid pint. Most often, raw fruits and vegetable are measured using dry measures, since the quantities are larger in volume.
Liquid Measures
Dry Measures
3 teaspoons = 1 tablespoon
2 tablespoons = 1 ounce
4 ounces = 1 gill
2 gills= 1 cup (8 ounces)
2 cups = 1 pint (16 ounces)
2 pints = 1 quart (32 ounces)
4 quarts = 1 gallon (128 ounces)
2 cups = 1 pint
2 pints = 1 quart
8 quarts = 1 peck
4 pecks = 1 bushel
Note: United States units of measure are always considered as "level" measures. When using a measuring utensil, the ingredients should be even with the top of the utensil or the line indicating the correct amount, such as a 1/2 cup or full cup line on a measuring cup.
Metric Cooking Units of Measure
The metric system is the most universally accepted measuring system in the world. It is a decimal system of measurement used for length, area, volume, and mass. Metric units of measure for length and area are based on the meter, which is slightly larger than a yard in the U.S. system. When measuring fluid volume with the metric system, the liter is the standard unit of measure. It is slightly large than a U.S. quart. Weight is measured in grams with 1000 grams equal to a kilogram, which is equal to about 2.2 pounds in the U.S. system.
Length
Volume
Weight
10 millimeters =
1 centimeter
100 milliliters =
1 deciliter
100 milligrams =
1 decigram
100 centimeters = 1 meter
10 deciliters = 1 liter
10 decigrams = 1 gram
1,000 meter = 1 kilometer
1,000 liters = kiloliter
1,000 grams = 1 kilogram
British (Imperial) Cooking Units of Measure
British (Imperial) units of measure are referred to in the same terms as in the U.S. system, such as feet and inches and ounces and pounds. British linear measurements are the same as linear measurements in the United States as are the measurement of dry ingredients in pints, quarts, pecks, bushels, and pounds. Liquid measures of volume are different, although the same names are used to describe units of measure such as teaspoons, tablespoons, fluid ounces, gills, cups, pints, quarts, and gallons. The British fluid ounce is equal to 1.04 times the American fluid ounce. The British pint contains 20 British ounces compared to the American pint which contains 16 American ounces. The British quart contains 2 British pints or 40 British ounces as compared to the American quart which contains 2 American pints or 32 American ounces. This means that a British fluid pint equals 20.8 American fluid ounces or 1 pint and 4.8 ounces. A British quart equals 41.6 American fluid ounces or 1 quart and 9.6 ounces.
British (Imperial) Liquid Units of Measure
5 British ounces = 1 gill
4 gills = 1 pint (20 British ounces)
2 pints = 1 quart (40 British ounces)
4 quarts = 1 gallon (160 British ounces)
Some important general considerations
These are some of the more common definitions for some recipes that use additional instructions for an specific amount of the ingredient.
Dash or Pinch
Generally considered to be less than 1/8 teaspoon.
Even / Level
Measure the amount precisely, discarding the entire ingredient that rises above the rim of the measuring cup. The back of a straight knife works well for this.
Firmly Packed
With a spatula, a spoon or your hand, tightly press the ingredient into the measuring cup. You should measure as much of the ingredient as you can fit into the measure.
Heaping / Heaped
Pile as much of the ingredient on top of the measure as it can hold.
Lightly Packed
Press the ingredient into the measuring cup lightly. Make sure there are no air pockets, but do not compress it too much either.
Rounded
Do not flatten out the ingredient to the top of the measuring cup. Instead allow it to pile up above the rim naturally, into a soft, rounded shape.
Sifted
Sift with a strainer or sifter before measuring to ensure ingredient is not compacted and there is no other foreign substance in it.
