Cooking Liquid Volumes

Overview

Engineering reference data for Cooking Liquid Volumes in miscellaneous.

Key Formulas

Unit Conversion

$y = x \cdot k$

Multiply by conversion factor.

Linear Interpolation

$y = y_1 + \frac{(x - x_1)(y_2 - y_1)}{x_2 - x_1}$

Estimate between two known points.

Percentage

$p = \frac{\text{part}}{\text{whole}} \times 100\%$

Part as fraction of whole.

Variables

Symbol	Description	Unit
$x$	Input value	—
$y$	Output value	—
$k$	Conversion factor	—

Definitions

Common U.S. Cooking Volume Conversions

Key Conversion Formulas

$1 \text{ cup} = 8 \text{ fl oz} = 16 \text{ tbsp} = 48 \text{ tsp}$ $1 \text{ pint} = 2 \text{ cups} = 16 \text{ fl oz}$ $1 \text{ quart} = 2 \text{ pints} = 4 \text{ cups} = 32 \text{ fl oz}$ $1 \text{ gallon} = 4 \text{ quarts} = 8 \text{ pints} = 16 \text{ cups}$ $1 \text{ tbsp} = 3 \text{ tsp} = \frac{1}{2} \text{ fl oz}$ $1 \text{ fl oz} = 2 \text{ tbsp} = 6 \text{ tsp}$

References

• Original Source