Dry and wet cooking measurements?

Dry ingredients need to be measured in the spoons and wet ingredients need to be measured in the cups with the pouring spout

For liquid measure

Cups for liquid measure have capacities from 250 (approx. 1 cup) to 1000 ml (approx. 4 cups = 2 pints = 1 quart), and generally include a scale. Liquids are added to the cup until the level is even with the wanted scale amount.

The units may be millilitres or fractions of a litre, or (especially in the United States and Australia[citation needed]) the cup and its fractions (typically 1/4, 1/3, 1/2, 2/3, and 3/4), pints, and sometimes fluid ounces. There may also be scales for the approximate weight for particular substances, such as flour and sugar. Sometimes multiples of teaspoons and tablespoons are included. It is originally from the United-States.

[edit] For dry measure

In the United States level measures are generally used for dry measure.[citation needed] Dry measure cups come in sets (typically 1/4, 1/3, 1/2, and 1 cup, though other sizes are sometimes found).

Some dry ingredients, such as granulated sugar, are not very compressible, and their volume does not vary much with weather conditions, so volume measures are consistent. Others, notably flour, require more attention. For example, 1 cup of all-purpose flour sifted into a cup and levelled weighs about 100 grams, whereas 1 cup of all-purpose flour scooped from its container and levelled weights about 140 grams.[1]

Both are by measure, for example, 1/2 cup, 1 tsp., etc. If you are measuring flour be sure to stir up your flour well before measuring, then use a spoon to drop flour into your measuring cup, then level off the flour with a knife edge.

You can measure either by spoonfuls or cup size depending on how much is needed You may want to do a web search to learn more on this.