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Are you surprised that math is used in the kitchen? Chefs need to measure ingredients to make sure their recipes come out 

tasting right and are the same each time. There are different units of measurements for liquid and dry ingredients. There are 

also different measuring systems depending on where you are in the world – U.S. (also called “standard”) and metric. Use 

the table below as a reference to help you in your kitchen measurements.

 Cooking Measurements

LESSON 7 HANDOUT 1 Kitchen Measurements (Page 1 of 2) 

Weight: the heaviness, or 

downward force on an object 

caused by gravity

Weight Measurement 

Abbreviations

g = gram

lb = pound

oz = ounce (weight)

Metric System to U.S. 

Converting Fluids

1 mL = 1/5 tsp

5 mL = 1 tsp

15 mL = 1 Tbsp

30 mL = 1 fl oz 

47 mL = 1/5 cup

100 mL = 3.4 fl oz 

237 mL = 1 cup

474 mL = 2 cups

.95 L = 4 cups

3.8 L = 4 qt (1 gal)

1 L = 34 fl oz 

1 L = 4.2 cups

1 L = 2.1 pt

1 L = 1.06 qt

1 L = .26 gal

Converting Weight

1 g = .035 oz

100 g = 3.5 oz

500 g = 1.10 lb

1 kg = 2.205 lb

1 kg = 35 oz

U.S.-to-Metric System

Converting Fluids

1/5 tsp = 1 mL

1 tsp = 5 mL

1 Tbsp = 15 mL

1 fl oz = 30 mL

1/5 cup = 50 mL

1 cup = 240 mL

2 cups (1 pt) = 470 mL

4 cups (1 qt) = .95 L

4 qt (1 gal) = 3.8 L

U.S.-to-Metric System

Cooking Equivalents

1 tbsp = 3 tsp

1/16 cup = 1 Tbsp 

1/8 cup = 2 Tbsp 

1/6 cup = 2 Tbsp + 2 tsp

1/4 cup = 4 Tbsp 

1/3 cup = 5 Tbsp + 1 tsp

3/8 cup = 6 Tbsp 

1/2 cup = 8 Tbsp 

2/3 cup = 10 Tbsp + 2 tsp

3/4 cup = 12 Tbsp 

1 cup = 16 Tbsp 

1 cup = 48 tsp 

1 cup = 8 oz

2 cups = 1 pt

2 pt = 1 qt

4 cups = 1 qt

4 qt = 1 gal

16 oz = 1 lb

Volume: the amount of 

3-dimensional space 

something occupies, or the 

amount an object can hold

Volume Measurement 

Abbreviations

mL = milliliter

L = liter

fl oz = fluid ounce

gal = gallon

tsp = teaspoon

Tbsp = tablespoon

qt = quart

pt = pint

U.S.-to-Metric System

Converting Weight

1 oz = 28 g

1 lb = 454 g
United States Department of Agriculture USDA is an equal opportunity provider and employer.

Dig In! • Grades 5-6 • http://teamnutrition.usda.gov

Use measuring tools to test your kitchen math skills:

1) Measure 1 cup of dry beans to see what 1 cup looks like. Put a cup of beans on a plate. Then, put 1 cup of beans in a

 bowl. Describe the size of a cup by comparing it to a familiar object: ______________________________________________

2) Measure 1 cup of water and pour it into a drinking glass. 

 Is there a difference between what a liquid “cup” and a dry “cup” look like? ________________________________________

3) Measure out following, then convert the daily recommended amounts to milliliters: __________________________________

 11/2 cups fruit/day = _______________ mL 

 21/2 cups vegetables/day = _____________ mL 

Convert the following measurements:

4) 151/2-oz can of beans = ____________ cups 

5) 8-oz of pasta = ______________ cups

6) 11/2 cups of fruit = ________________ Tbsp

Find three measurements on a food or beverage package 

to convert to another unit. 

9) _______________________________________ = ________________________________________ 

10) _______________________________________ = ________________________________________ 

11) _______________________________________ = ________________________________________ 

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Name: ____________________________________________ Date: _______________

Kitchen Measurements (Page 2 of 2) LESSON 7 HANDOUT 1

Most moderately active

10- to 11-year olds need:

 Fruit: 11/2 cups per day Vegetables: 21/2 cups per day*

What counts as 1 cup of fruits or vegetables?

1 cup =

• small bowl (8-oz) of veggies

• 2 cups of raw leafy greens

• 8-oz glass of 100% fruit juice

• small bowl (8-oz) of fruit

• 1/2 cup of dried fruit

Remember!

The amount of fruits and vegetables you 

need each day is determined by your age, 

gender, height, weight, and how active 

you are.

7) 21/2 cups of chopped tomatoes = ____________ oz

8) 32-oz of green beans = _____________ lb

*