A:There are three teaspoons in a tablespoon. That means that there are 1.5 teaspoons in a 1/2 tablespoon, and 1/3 of a tablespoon is a single teaspoon.
A:A heaping tablespoon means that the tablespoon should be filled with as much of the ingredient that it can hold. A recipe calling for simply "1 tablespoon" means that the tablespoon should be level; a heaping tablespoon should not be used unless specifically called for in a recipe.
A:One cup of all-purpose flour is the equivalent to 128 grams, or 4.5 ounces. Half a cup of all-purpose flour is equal to 64 grams or 2.25 ounces, and a fourth of a cup is equal to 32 grams or 1.13 ounces. These measurements also apply to confectioners sugar.
A:Most cookie recipes make three to five dozen cookies or 36-60 cookies per batch on a 15-by-10-inch cookie sheet. In baking, a batch means an amount produced at one time. The amount of cookies that are in one batch varies by recipe.
A:A "part" is any type of measurement, such as ounces, jiggers or cups. A part is a ratio cue that allows bartenders to scale recipes easily to make multiple drinks or large batches instead of just one cocktail.
A:A quarter-pound of butter is equal to a half-cup in U.S. measurements. In the British Imperial system of measurements, this is 0.42 cup or 118.29 milliliters. In the U.S., a quarter-pound of butter is packaged and sold as a stick.
A:When measuring by the egg only, a single medium egg is equal to a large egg for recipe use, according to About Food. The ratio changes as larger amounts of eggs are required, with five medium eggs needed to equal four large eggs.
A:Butter is available in 1-pound solid blocks, according to the Wisconsin Milk Marketing Board. This is usually what is meant by a "block of butter." Butter is more commonly sold in sticks, with four sticks packaged together to total 1 pound.
A:150 milliliters (abbreviated mL) is equal to 0.634 cups. This amount is approximately equivalent to 5.072 ounces. A single cup contains 8 ounces or 236.59 milliliters.
A:In a recipe, a "dash" indicates about 1/16 of a teaspoon. Many old recipes have non-standard measurements that were understood during the original era but are sometimes confusing to modern cooks.
A:A teaspoon holds 0.1667 fluid ounces or 4.929 milliliters. Other equivalents are 1.333 fluid drams, 80 minims and 4.929 cubic centimeters. It is also one-third of a tablespoon. This is the standardized measure of a teaspoon as used by cooks.
A:A liter of water contains 4.23 cups in the U.S. standard measurement system. In the U.K. imperial measurement system, a liter contains 3.52 cups. A metric cup contains 250 milliliters, so there are precisely 4 metric cups in a liter.
A:The amount of ham needed to feed 14 people depends on the type of ham that is being served. The serving size varies between boneless ham, bone-in ham or spiral ham.
A:In Ireland, the standard size of a flagon is 2 liters, but in most other places a flagon is not of any particular size. "Flagon" simply refers to a large leather, metal, glass or ceramic bottle or container used for holding liquids, especially wines and liquors.
A:Typically, a bushel of oysters weighs between 45 and 60 pounds and contains between 100 and 150 oysters. The number of oysters in a bushel varies depending on how big the oysters are. Bushels usually feed between four and six people.
A:To serve 40 people 4 ounces each of potato salad, one needs to make approximately 10 pounds of it. When planning food per person for a large gathering, the serving portion for each person should be one pound.
A:A sprig of parsley is a small piece of the herb. A sprig is generally between 2 and 4 inches long. In a recipe, about 1/2 teaspoon of dried parsley can be substituted for a sprig.
A:There are two cups of butter in a pound. This is an industry-standard dairy measure that can be generally relied upon by cooks and bakers across the United States.