Meats are usually measured in pounds at the store. In English measure, a pound is about the weight of 2 cups of water. Very few people use a scale in the kitchen, so they just buy the size package that already has the right weight. To measure weight at home, you would need a scale. Fruits and vegetables are usually just counted.Ī few foods are measured by weight. Some foods come already measured in a package. A stick of butter is 4 oz and sometimes has tablespoon markings, so you can cut off the number of tablespoons you want. For example, 500 milliliters = 500/1000ths or half of a liter. "Milli" means one-thousandth, so a milliliter is 1/1000 of a liter. Metric volume is measured in liters (l) or milliliters (ml). Common English measures are: 3 teaspoons (abbreviated "t") equals 1 tablespoon (T). Most liquids and powders are measured by volume in the kitchen, because a measuring spoon, cup or bowl is cheap to buy and easy to use. You can look at kitchen utensils or numbers on packages to find some measurements. I'm guessing you are asking about kitchen recipes. Different types of flour, for instance, have different weights per cup. Measuring by weight is ultimately the most accurate, but is not necessary nor practical for most home recipes, though it can be critical when making large amounts. Obviously you don't have to do any leveling with a liquid unit, but you do with a dry or semi-solid (butter, shortening) one. Generally, whatever unit of the ingredient you need, it is leveled at the top of the container that holds it. The units of weight correspond (roughly) to the units we use for dry measure: teaspoon, tablesspoon (1 ounce), cup (8 ounces) of the ingredient. So the units of liquids (cup, pint, quart, gallon) apply or the units of weight (ounce, pound) apply. Ingredients in recipes are measured either by the volume or weight. So an ingredient takes up space and has volume. Therefore it takes up space, and to measure it, it must be put into something that will hold the amount the recipe calls for. An ingredient is (almost) always an item in a recipe.
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