Common weights and measures, conversion tables prepared by: Mikasa Vermilion

Sample documentation file

1. Common Weights and Measures, Conversion Tables

2. Common Weight and Volume Equivalents

3. B1. Common Weight and Volume Equivalents 3 tsp = 1 Tbsp = 0.5 fl oz 16 Tbsp = 1 c = 8 fl oz 2 Tbsp = 1/8 c = 1 fl oz 2 c = 1 pt = 16 fl oz 4 Tbsp = ¼ c = 2 fl oz 4 c = 1 qt = 32 fl oz 5 1/3 Tbsp = 1/3 c = 2.33 fl oz 2 qt = 0.5 gal = 64 fl oz 8 Tbsp = ½ c = 4 fl oz 4 qt = 1 gal = 128 fl oz 12 Tbsp = ¾ c = 6 fl oz 2/3/2022 3 HRM

4. Conversion Factors

5. B2. Conversion Factors ounces to grams Multiply ounce figure by 28.3 to get number of grams grams to ounces Multiply gram figure by .0353 to get number of ounces pounds to grams Multiply pound figure by 453.59 to get number of grams pounds to kilograms Multiply pounds by 0.45 to get number of kilograms ounces to milliliters Multiply ounce figure by 30 to get number of milliliters cups to liters Multiply cup figure by 0.24 to get number of liters 2/3/2022 5 HRM

6. B2. Conversion Factors Fahrenheit to Celsius Subtract 32 from the Fahrenheit figure, multiply by 5, then divide by 9 to get Celsius figure Celsius to Fahrenheit Multiply Celsius figure by 9, divide by 5, then add 32 to get Fahrenheit figure inches to centimeters Multiply inches by 2.54 to get number of centimeters centimeters to inches Multiply centimeter figure by .39 to get number of inches 2/3/2022 6 HRM

7. Metric Conversion Chart

8. B3. Metric Conversion Chart US Canadian British Australian ¼ tsp 1 mL 1 ml 1 ml ½ tsp 2 mL 2.5 ml 2 ml 1 tsp 5 mL 5 ml or 1/3 Tbsp 5 ml 1 Tbsp 15 mL 15 ml or ½ fl oz. 20 ml ¼ cup 50 mL 56 ml 60 ml 1/3 cup 75 mL 75 ml 80 ml ½ cup 125 mL 112 ml 125 ml 2/3 cup 150 mL 150 ml 170 ml ¾ cup 175 mL 170 ml 190 ml 1 cup 250 mL 225 ml or 8 fl oz. 250 ml 1 quart 1 liter 1.14 litre or 2 pints 1 litre 2/3/2022 8 HRM

9. Standard Fluid Measurements

10. B4. Standard Fluid Measurements Water glass (9 oz) 240 cc Water glass (8 oz) 200 cc Juice glass (6 oz) 120 cc Coffee cup 180 cc Soup bowl 180 – 240 cc Tea pot 240 – 300 cc These are merely examples to indicate that you must be aware of the fluid measures of the dinnerware used in your facility. Creamer – large 90 cc Creamer – small 30 cc Water pitcher 1,000 cc Gelatin in sauce dish 100 cc Ice cream (1/2 c) 120 cc Paper cup – large 200 cc Paper cup – small 120 cc 2/3/2022 10 HRM

11. B4. Standard Fluid Measurements Notice that an 8 – ounce glass holds 200cc rather than 240cc. Glasses are labeled by their total capacity to the rim, but they are usually filled a comfortable distance from the rim to avoid spillage. Thus an 8 – ounce glass holds only 200cc of liquid. 2/3/2022 11 HRM

12. Oven Temperature Conversion Table

13. B5. Oven Temperature Conversion Table Instruction Fahrenheit ( °F) Celsius ( °C) Very slow oven 250 °F or below 300°F 120 °C Slow oven 300 °F 150 °C Moderately slow oven 325 °F 165 °C Moderate oven 350 °F 175 °C Moderately hot oven 375 °F 190 °C Hot oven 400 - 425 °F 205 - 218 °C Very hot oven 450 - 475 °F 230 - 246 °C Extremely hot oven 500 °F or more 260 °C or more Note: Quick oven refers to moderately hot or hot oven temperature of 375 - 400 °F or 190 - 205°C. 2/3/2022 13 HRM

14. Food Measurement and Yield or Equivalent Weights and Measures 2/3/2022 14 HRM

15. Food Weight or Count Measure or Yield Apples 1 pound (3 medium) 3 cups sliced Bacon 8 slices cooked ½ cup crumbled Bananas 1 pound (3 medium) 2 ½ cups sliced About 2 cups mashed Beans, dried 1 pound 6 cups cooked Beans, green or wax 1 pound 3 cups cut Beef, cooked 5 oz. 1 cup cubed Bell Pepper 1 medium 1 cup chopped Bread 1 pound About 1 ½ slices 1 slice 12 to 16 slices 1 cup soft bread crumbs 1/3 cup dry bread crumbs 2/3/2022 15 HRM

16. Butter or margarine 1 pound Size of an egg 2 tablespoons 2 cups or 4 sticks About ¼ cup 1 ounce Cabbage, raw 1 pound 4 cups shredded Candied fruit or peels ½ pound (8 ounces) 1 cup unchopped 1 ¼ cups chopped Canned fruit 16 to 20 oz. can 1 ¾ to 2 cups drained fruit Canned vegetables 16 oz. can 2 cups drained vegetables Carrots ½ pound 2 medium 1 ½ medium 1 ¼ cups chopped 1 cup sliced 1 cup shredded Cauliflower (florets) 1 pound 3 cups 2/3/2022 16 HRM

17. Cereal, flakes 3 cups uncrushed 1 cup crushed Celery 2 medium stalks 1 cup sliced Cheese, American 1 pound About 4 cups shredded Cheese, Cheddar 1 pound 4 ounces About 4 cups shredded 1 cup Cheese, Cottage 1 pound 8 ounces 2 cups 1 cup Cheese, Cream 3-ounce package 8-ounce package 6 tablespoons 1 cup Cherries 4 cups unpitted 2 cups pitted Chocolate, baking 1 square 1 ounce 2/3/2022 17 HRM

18. Chocolate Chips (morsels) 6-ounce package 12-ounce package 1 cup 2 cups Chocolate Wafers 1 cup fine 19 wafers Cocoa 1 pound 4 cups Coconut, flaked or shredded 1 pound 4 ounces 5 cups 1 1/3 cups Coffee 1 pound 80 tablespoons 40 cups perked Cookies, Chocolate Wafers 19 wafers 1 cup crumbs Cookies, Vanilla Wafers 22 wafers 1 cup finely crushed Corn 2 medium ears 1 cup kernels 2/3/2022 18 HRM

19. Cornmeal 1 pound 3 cups Crab, in shell 1 pound ¾ to 1 cup flaked Crackers, graham 14 squares 1 cup fine crumbs Crackers, saltine 28 squares 1 cup finely crushed Cream, whipping 1 cup 2 cups whipped Cucumber 1 small to medium 1 cup chopped Dates, pitted 1 cup (1/2 pint) 3 cups chopped Dates, unpitted 1 pound 8-ounce package 1 ½ cups chopped 1 cup Eggs, whole 5 large 9 medium 1 pound 1 cup Eggs, whites 8 to 11 1 cup Eggs, yolks 12 to 14 1 cup 2/3/2022 19 HRM

20. Flour, all – purpose 1 pound 1 ounce 4 cups, unsifted 4 tablespoons Flour, cake 1 pound 4 ¾ to 5 cups sifted Flour, whole wheat 1 pound 3 ½ cups unsifted Frozen fruit 10 ounce package 1 ¼ cups Frozen vegetables 9 to 10 ounce package 2 cups thawed vegetables Gelatine, Knox 1 envelope 2 envelopes 2 ¼ teaspoons 1 ½ tablespoons Green bell pepper 1 large 1 cup diced Lemon 1 medium 2 to 3 tablespoons juice 2 teaspoons grated rind 2/3/2022 20 HRM

21. Lettuce 1 pound head 6 ¼ cups torn Lime 1 medium 1 ½ to 2 tablespoons juice 1 ½ teaspoons grated rind Macaroni 4 ounces (1 cup) 1 pound 2 ¼ cups cooked 9 cups cooked Marshmallows 11 large 10 miniature 1 cup 1 large marshmallow Marshmallows, miniature ½ pound 4 ½ cups Milk, evaporated 5.33-ounce can 13-ounce can 2/3 cup 1 5/8 cups 2/3/2022 21 HRM

22. Milk, fresh 1 pound 2 cups Milk, sweetened condensed 14-ounce can 1 ¼ cups Mushrooms, fresh 3 cups (8 ounces) 1 cup sliced Noodles 1 pound dry 9 cups cooked Nuts, almonds 1 pound unshelled 1 pound shelled 1 to 1 ¾ cups nutmeats 3 ½ cups nutmeats Nuts, peanuts 1 pound unshelled 1 pound shelled 2 ¼ cups nutmeats 3 cups nutmeats Nuts, pecans 1 pound unshelled 1 pound shelled 2 ¼ cups nutmeats 4 cups Nuts, walnuts 1 pound unshelled 1 pound shelled 1 2/3 cups nutmeats 4 cups nutmeats 2/3/2022 22 HRM

23. Onion 1 medium ½ cup chopped Orange 1 medium 1/3 to ½ cup juice 2 tablespoons grated rind (zest) Pasta 1 pound 1 ½ pounds Appetizer or side dish for 6 people with a light sauce Main dish for 6 people with a substantial sauce Main dish for 6 people with a light sauce Peaches 2 medium 1 cup sliced 2/3/2022 23 HRM

24. Pears 2 medium 1 cup sliced Peas in the pod 1 pound 1 cup shelled Potatoes, white 3 medium 2 cups cubed cooked 1 ¾ cups mashed 3 cups grated Potatoes, sweet 3 medium 3 cups sliced Prunes 1 (12-ounce) package 2 cups pitted Raisins, seedless 1 pound 3 cups Rice, long, grain 1 pound 2 ½ cups uncooked or 8 cups cooked Salt, coarse or kosher 1 ounce 2 tablespoons Salt, table 1 ounce 1 ½ tablespoons Scallions (green onions) 9 (with tops) 1 cup sliced 2/3/2022 24 HRM

25. Shortening 2 cups 1 pound (16 ounces) Shrimp, raw in shell 1 ½ pounds 2 cups (3/4 pound) cleaned, cooked Sour Cream 8 ounces 1 cup Strawberries 1 quart 4 cups sliced Sugar, brown 1 pound 2 2/3 cups firmly packed Sugar, granulated 1 pound 2 cups Sugar, powdered (confectioners’) 1 pound 2 ½ cups unsifted 4 cups sifted Tea 1 pound 120 servings Tomato 1 medium 1 cup chopped Vanilla Wafers 22 wafers 1 cup crumbs 2/3/2022 25 HRM

26. Whipping Cream 1 cup 2 cups whipped Yeast 1 cake ¼ ounce package 1 package active dry yeast 2 ½ teaspoons Zucchini 1 medium 2 cups sliced 2/3/2022 26 HRM

27. Food Uncooked Volume Cooked Volume Macaroni 1 c 2 ¼ c Noodles 1 c 1 – 1 ¼ c Oats, quick – cooking 1 c 1 ¾ c Rice 1 c 3 c Rice, pre – cooked (instant) 1 c 2 c Rice, wild 1 c 3 c Rice, long – grain 1 c 3 to 4 c Spaghetti 1 c 1 ¾ c Spaghetti 7 oz About 4 c 2/3/2022 27 HRM

28. Food Count or Volume Weight or Volume Butter and Margarine 2 c 1 lb Cheese, grated 4 c 1 lb Eggs, medium, shelled 9 eggs 1 lb Eggs, large, shelled 8 – 10 eggs 1 lb Egg whites, medium 16 eggs 1 lb Egg whites, large 14 – 18 eggs 1 lb Egg yolks, medium 32 eggs 1 lb Egg yolks, large 22 – 26 eggs 1 lb Flour, all – purpose 4 c 1 lb Flour, bread 4 c 1 lb Flour, cake 4 ½ c 1 lb 2/3/2022 28 HRM

29. Flour, whole – grain, coarse 3 ½ c 1 lb Macaroni 4 c 1 lb Mayonnaise 2 c 1 lb Noodles 1 ½ - 2 qt 1 lb Rice, cooked 2 qt 1 lb Rice 2 c 1 lb Spaghetti 1 qt 1 lb Sugar, brown, lightly packed 3 c 1 lb Sugar, brown, firmly packed 2 c 1 lb Sugar, granulated 2 c 1 lb 2/3/2022 29 HRM

30. Sugar, powdered, unsifted 3 c 1 lb Tomato paste 1 ¾ c 1 lb Walnuts, chopped 1 qt 1 lb Yeast, dry 1 envelop or 2 Tbsp ¼ oz Yeast, compressed 1 cake ½ oz 2/3/2022 30 HRM

31. Pan Dimensions and Capacity in Volume and Portions 2/3/2022 31 HRM

32. Products Measured with Dippers Dimensions Capacity Portion Size Ladle Size Dipper No. Number of Portions 12x20x2 ½” 2 gal ½ c 4 fl oz 8 64 3/8c 3 fl oz 10 a 85 1/3 12 96 ¼ c 2 fl oz 16 128 12x20x4” 3 ½ gal ½ c 4 fl oz 8 112 3/8 c 3 fl oz 10 a 149 1/3 c 12 168 ¼ c 2 fl oz 16 224 12x20x6” 5 gal ½ c 4 fl oz 8 160 3/8 c 3 fl oz 10 a 213 1/3 c 12 240 ¼ c 2 fl oz 16 320 2/3/2022 32 HRM

33. Products Cut into Servings Dimensions Portion Size Pan Cutting Directions Number of Portions 12x20x2 ½” 3 x 3 1/3” 4x6 24 2 ½ x 4 5x5 25 3 x 2 ½” 4x8 32 2 x 2 ½” 6x8 48 18x26x1” 3 ½ x 5 ¼” 5x5 25 4 ½ x 3 ¼” 4x8 32 6 x 3 ¼ x 6 ½” 3x8x2 b 48 (triangles) 3 ½ x 2 ½” 5x10 50 3 x 3 ¼ x 4 ½” 6x8x2 b 96 (triangles) 1 ¾ x 2 ½” 10x10 100 2/3/2022 33 HRM a A level no.10 is actually 3.2 fl oz b Cut diagonally. a

34. Sizes of Dishes and Baking Pans 4 – cup baking dish 9 – inch pie plate 8 x 1 ¼ - inch layer cake pan 7 3/8 x 3 5/8 x 2 ¼ - inch loaf pan 6 – cup baking dish 8 or 9 x 1 – inch layer cake pan 10 – inch pie plate 8 ½ x 3 5/8 x 2 5/8 – inch loaf pan 8 – cup baking dish 8 x 8 x 2 – inch square pan 11 x 7 x 1 ½ - inch baking pan 9 x 5 x 3 – inch loaf pan 10 – cup baking dish 9 x 9 x 2 – inch square pan 11 ¾ x 7 ½ x 1 ¾ - inch baking pan 15 x 10 x 1 – inch jellyroll pan 12 – cup baking dish and over 13 ½ 8 ½ x 3 2 – inch glass baking pan – 12 cups 13 x 9 x 2 – inch metal baking pan – 15 cups 14 x 10 ½ x 2 ½ - inch roasting pan – 19 cups 2/3/2022 34 HRM

35. Brioche Pan 9 ½ x 3 ½ - inch pan – 8 cups Cake Pans 8 – inch square 9 – inch square 13 x 9 x 2 – inch – 14 to 15 cups 14 x 10 x 2 – inch Charlotte Mold 6 x 4 ¼ - inch mold – 7 ½ cups Jellyroll Pan 15 x 10 x 1 – inch – 10 cups Loaf Pans 8 x 4 x 2 ½ - inch – 6 cups 9 x 5 x 3 – inch – 8 cups Melon Mold 7 x 5 ½ x 4 – inch mold 6 cups Pie Pans 9 – inch – 4 cups Ring Molds 8 ½ x 2 ¼ - inch mold – 4 ½ cups 9 ¼ x 2 ¾ - inch mold – 8 cups 2/3/2022 35 HRM

36. Springform Pans 9 x 2 ½ - inch pan – 10 cups 9 x 3 – inch pan – 12 cups 10 x 2 ½ - inch pan – 12 cups Tube Pans 7 ½ x 3 – inch Bundt tube pan – 6 cups 9 x 3 – inch fancy tube or Bundt pan – 9 cups 9 x 3 ½ - inch angel cake pan – 12 cups 10 x 3 ¾ - inch Bundt or Crownburst pan – 12 cups 9 x 3 ½ - inch fancy tube mold – 12 cups 10 x 4 – inch fancy tube mold (Kugelhupf) – 16 cups 10 x 4 – inch angel cake pan – 18 cups 2/3/2022 36 HRM

37. 2/3/2022 37 HRM

38. Food, Cooking Materials And Microwave Cooking 2/3/2022 38 HRM

39. E1. Cooking Material and Utensils 2/3/2022 39 HRM

40. 2/3/2022 40 HRM Type Uses Comments Paper Absorbing moisture Preventing splatters Recycled paper may have metal flecks. Avoid paper towels with nylon webbing. Dye from some paper may catch on fire when used with dry, high – fat foods such as popcorn. Glass jars Syrups, toppings Remove metal cap and any metal bands. Do not heat baby food in jars. Jars and bottles with small necks may explode if heated too hat or too fast. Styrofoam Short – term heating Food at high temperatures may melt Styrofoam. Plastic wrap Covering Wrap foods loosely or vent for cooking with plastic approved for food use.

41. 2/3/2022 41 HRM Boil – in bags All cooking Metal twist tie closures may arc and heat to very high temperatures. Storage bags Very short – term heating Storage bags may melt. Microwave – safe plastic bags All cooking Use only recommended closures and vent before microwaving. Plastic lids All cooking Soft plastic lids may wrap or melt, and tightly sealed containers may burst or explode. Glass All cooking Not recommended for quantity food service because of danger of broken glass getting into food. Specialty Microwave pans Baking Use plastic bundt and cake pans, plastic muffins tins, and plastic ring molds.

42. 2/3/2022 42 HRM Browning skillet Meats Metal in pan is preheated. Special nonmetal microwave thermometer Only special thermometers can be used in the oven while it is on. Temperature probe Thermometer attaches to oven to measure temperature while cooking. Oven shuts off when food reaches preset temperature.

43. E2. Materials Not Recommended for Microwave Cooking 2/3/2022 43 HRM

44. 2/3/2022 44 HRM Utensil Comments Foil – lined paper Foil will cause arcing and prevent cooking. Metal Metal causes arcing and prevents cooking. Do not use glass, plastic, or ceramic with metal screws, handles, or lids. China Corning centura Fitz and Floyd oven-to-table Melamine, Melmac Lead crystal Dishes may contain metal. Dishes may contain metal. Dishes contain metal. Dishes contain metal.

45. E3. Foods Not Recommended for Microwaving 2/3/2022 45 HRM

46. 2/3/2022 46 HRM Food Comments Cakes (angel food, sponge, chiffon) Hot dry air is needed to set their structure. Crispy fried foods Surface cooking or deep fat frying is needed for browning and crispiness. Microwavable precooked fried foods can be preheated in the microwave. Deep – fried foods Fat will spatter and overheating may result in a fire. Eggs in shells and whole peeled, hard – cooked eggs They may burst when cooked or reheated. Crusty breads Only reheating is recommended. Dry surface heat is needed for toasting French bread.

47. 2/3/2022 47 HRM Hash – browned potatoes Hot surface cooking is needed for a crisp, brown surface. Some special frozen potatoes may be microwaved. Home canning Traditional jars will not be heated evenly and will probably explode. Canning is never acceptable in quantity foodservice. With special equipment and jars microwave canning is possible. However, little time is saved and nonacid foods should never be canned. Pancakes, crepes Surface cooking is needed. Microwave works well for reheating. Pasta No time is saved. Foam may boil over pan.

48. 2/3/2022 48 HRM Popcorn Only special microwave popcorn bags or pan should be used. A brown paper bag may catch on fire if used for popping corn. Regular rice No time is saved. Special microwave rice products can be used. Steak Hot dry heat is needed. Microwaved meat has steamed flavor and appearance. Turkey, capon Needs frequent turning and rotating. It does not brown.

49. CAN SIZES AND APPROXIMATE CONTENTS 2/3/2022 49 HRM

50. 2/3/2022 50 HRM Can size (industry term) Approximate net weight or fluid measure Approximate cups per can Approximate number of 4 oz portions Principal products No. 10 6 lb – 7 lb 5 oz 9 – 12 25 Institutional size for fruits, vegetables No. 5 squat 4 lb – 4 ½ lb 8 16 – 20 Institutional size for canned fish, sweet potatoes No. 3 Cyl 46 fl oz or 51 fl oz 5 ¼ 10 – 12 Fruits and vegetable juices, condensed soups No. 2 ½ 26 – 30 oz 3 ½ 5 – 7 Fruits (such as peaches, pears, fruit cocktails). Some vegetables (4 – 5 cans = 1 no. 10 can) No. 2 18 fl oz or 20 oz 2 ½ 5 Juices, fruits, ready – to – serve soups (about 5 cans = 1 no. 10 can) No. 303 1 lb 2 4 Fruits, vegetables, ready – to – serve soups (about 6 – 7 cans = 1 no. 10 can)

51. 2/3/2022 51 HRM No. 300 14 – 16 oz 1 ¾ 3 – 4 Some fruits and meat products ( 6 – 8 cans = 1 no. 10 can) No. 1 (picnic) 10 ½ - 12 oz 1 2 Ready – to – serve soups, fruits, vegetables, meat and fish products 8 oz 8 oz 1 2 Ready – to – serve soups, fruits, vegetables Note: When substituting one can for another size one no. 10 can is approximately equivalent to: Seven No. 303 (1 lb) cans Five No. 2 (1 lb 4 oz) cans Four No. 2 ½ (1 lb 13 oz) Two No. 3 (46 to 50 oz) cans

52. 2/3/2022 52 HRM