Simple ways to divide ingredients while making recipes

When making a food, you must use the right amount of each component or it could not turn out well for us. In certain recipes, measurements are not always as straightforward as half a cup. We need a third, a fourth, or in the worst circumstances, a whole cup for certain dishes. Ingredients may be divided into two groups: dry ingredients (such as sugar, flour, etc.) and wet ingredients (such as water, milk, etc.). After many hours of research, we have developed a few methods to divide these two types of ingredients much more easily so that you may make a great dinner. These techniques enable accurate substance measurement.

Divide it

Many ingredients in recipes are quite easy to separate. for example, splitting a cup of sugar into halves or quarters. In this case, a quarter of a cup is equivalent to a half of a cup, and vice versa. It might be challenging to split components equally at times. Diving a 1/2 or 2/3 cup, for instance, is challenging. Here, we split our quantities into tablespoons and teaspoons for more exact measurements. Here are the precise measurements for how many teaspoons and tablespoons are in a cup.

  • 3/4 cup equals 12 tablespoons;
  • 1/2 cup equals 8 tablespoons;
  • 1 tablespoon = 3 teaspoons; 1 cup equals 16 tablespoons;
  • 48 teaspoons
  • 1/4 cup equals 4 tablespoons;
  • 1/3 cup is 5 tablespoons plus 1 tsp

The components are now easier to separate. For example, a half of a 3/4 cup would now be equivalent to 1/4 cup + 2 tablespoons, or 6 tablespoons; a half of a 2/3 cup would now be equal to 1/3, or 6

So now we can more easily divide ingredients for our recipe. Below is a sample table about how to divide ingredients.

Actual Amount Half of the Actual Amount is One-Third of the Actual Amount is
1 cup 1/2 cup 1/3 cup
1/2 cup 1/4 cup 2 tablespoons + 2 teaspoons
3/4 cup 6 tablespoons or 1/4 cup and 2 tablespoons 1/4 cup
1/3 cup 2 tablespoons + 2 teaspoons 1 tablespoon + 1 1/4 teaspoon
2/3 cup 1/3 cup 3 tablespoons + 1 1/2 teaspoons
1/4 cup 1/8 cup or 2 tablespoons 1 tablespoon + 1 teaspoon
1/8 cup 1/16 cup or 1 tablespoon 2 teaspoons
1 tablespoon 1 1/2 teaspoon 1 teaspoon
1/4 teaspoon 1/8 teaspoon Dash

Weigh it

The second way is to weigh the item and measure it according to your recipe. The process of measuring the component weights and dividing them is quite simple and easy. Here are some common elements found in a cup that are measured in grammes:

  • There are 220 grammes in a cup of brown sugar.
  • One cup of powdered sugar contains 115 grammes.
  • A large egg typically weighs 50 grammes (without the shell) (vary by a few grammes due to size)
  • One cup of all-purpose flour weighs 125 grammes.
  • One cup of granulated sugar has 200 grammes.
  • One cup of unsweetened cocoa powder contains 90 grammes.

You may do something similar and weigh the ingredients before exactly dividing them to use in the recipe.

How to measure and divide wet ingredients

We suggest measuring and dividing wet ingredients like water, milk, oil, vinegar, etc. using a liquid measuring equipment, such as a scaled cup designed for measuring liquids. The moist components may be separated just as easily as the dry ones. Only half of the component has to be weighed, or it may be measured using a scale.


In the end, we suggest weighing the items since it is the simplest and fastest way to divide the ingredients. Many bakers and chefs choose to purchase a food-safe scale for their kitchen for this reason. This technique of measurement is also less expensive when compared to other approaches. It should be simpler for you to measure the ingredients in your kitchen while cooking any dinner for yourself or your loved ones now that you have read this article on splitting and measuring ingredients for a dish.

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