Handy Cooking Conversion Chart
ADVERTISEMENT
1Shrinking Kitchen
Handy Kitchen Conversion Chart
Meat Cooking Temperature Guidelines
Liquid Measurement Equivalents
145˚
beef, pork, lamb & veal
1 teaspoon
1/3 Tablespoon
(minimum
steaks, chops, and roasts
1 Tbsp
1/2 fl oz
3 tsp
internal
temp)
1 Tbsp
1 fl oz
1/8 c./6 tsp
1/4 c
2 fl oz
4 Tbsp
160˚
ground meats including:
beef, pork, lamb, veal
1/3 c
2 2/3 fl oz
5 Tbsp + 1 tsp
1/2 c
4 fl oz
8 Tbsp
165˚
all poultry
2/3 c
5 1/3 fl oz
10 Tbsp + 2 tsp
Use a meat thermometer and let meat
3/4 c
6 fl oz
12 Tbsp
rest for at least 3 minutes before cut-
7/8 c
7 fl oz
14 Tbsp
ting. Based on USDA guidelines.
1 c
8 fl oz/ 1/2
16 Tbsp
pint
2 c
16 fl oz/1 pint
32 Tbsp
Miscellaneous Measurements
4 c
32 fl oz/2 pints 1 quart
Dash/Pinch
< 1/8 tsp
8 pints
4 quarts
1 gallon
Splash
1-5 drops
1 liter
1.075 quarts
Scant
1 gallon
128 fl oz
just barely, slightly less than
Heaping
filled over the top
Dry Measurement Equivalents
Level
even with top, filled and leveled
1 ounce
28.35 grams
with a straight edge.
2 oz
55 g
3 oz
85 g
4 oz
1/4 pound
125 g
Temperature Conversion
8 oz
1/2 lb
240 g
F to C
C to F
12 oz
3/4 lb
375 g
Subtract 32
Multiply by 9
16 oz
1 lb
454 g
Multiply by 5
Divide by 5
32 oz
2 lb
907 g
Divide by 9
Add 32
1 kilogram
2.2 lb
1000 g
eat. drink. shrink.
ADVERTISEMENT
0 votes
Related Articles
Related forms
Related Categories
Parent category: Life