Basic Culinary Measures
| __ | 1. | 1 cup | | A. | 3 teaspoons | | __ | 2. | 1 fluid ounce | | B. | 4 quarts | | __ | 3. | 1 gallon | | C. | 8 fluid ounces | | __ | 4. | 1 pint | | D. | 2 tablespoons | | __ | 5. | 1 pound | | E. | 2 pints | | __ | 6. | 1 quart | | F. | 16 ounces | | __ | 7. | 1 tablespoon | | G. | 2 cups |
| __ | 8. | 1/2 fluid ounce | | A. | 1 gallon | | __ | 9. | 8 fluid ounces | | B. | 1 tablespoon | | __ | 10. | 16 fluid ounces | | C. | 1 quart | | __ | 11. | 16 ounces | | D. | 1 pound | | __ | 12. | 32 fluid ounces | | E. | 1 cup | | __ | 13. | 128 fluid ounces | | F. | 1 pint |
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