Appendix
Chef Tammy Rink with William R. Thibodeaux
Kitchen Weight and Measures
| 1 pinch | 1/8 teaspoon |
| 3 teaspoons | 1 tablespoon |
| 2 tablespoons | 1 ounce |
| 1 cup | 8 ounces/16 tablespoons |
| 3/4 cup | 6 ounces/12 tablespoons |
| 1/2 cup | 4 ounces/8 tablespoons |
| 1/4 cup | 2 ounces/4 tablespoons |
| 16 ounces | 1 pound |
| 2 cups | 1 pint/16 ounces |
| 4 cups | 1 quart/32 ounces |
| 16 cups | 1 gallon/128 ounces |
| 2 quarts | 1/2 gallon/64 ounces |
| 4 quarts | 1 gallon |
Metric Conversions
| 1 gram | .03527 ounces |
| 1 kilogram | 2.2 pounds |
| 28.35 grams | 1 ounce/2tablespoons |
| 453.6 grams | 1 pound |
| 5 milliliters | 1 teaspoon |
| 15 milliliters | 1 tablespoon |
| 240 milliliters | 1 cup |
| .4732 liters | 1 pint |
| .951 liters | 1 quart |
| 1 liter | 1.06 quarts |
Food Quantity Needed
Number to be served X portions size = number of ounces needed
Number of ounces needed/16 (ounces per pound) = pounds needed
Example: 25 hamburgers, 8 oz. each.
8 oz. X 25 = 200 ounces needed
200 oz./16 oz. (1lb) = 12.5 pounds of hamburger needed
Recipe Conversion
Must know (1) number of servings – recipe yield, and (2) number of servings needed.
- More servings than the recipe – recipe yield divided into number of servings needed is the amount needed.
- Less servings needed than the recipe yields – divide number of servings needed divided by recipe yield is the percentage to reduce the recipe by.
Examples:
(1) Recipe yields 6 servings – you need 24 servings
24 / 6 = 4 times the recipe amounts
(2) Recipe yields 24 servings and you need 6 servings
6 servings/24 servings = 25% of recipe ingredients OR
6/6 = 1
24/6 = 4
= ration 1 to 4 or 25%
Measurement and Conversion Charts
Formulas for Exact Measurement
| When you know: | Multiple by: | To Find: | |
| Mass (weight) | Ounces | 28.35 | grams |
| Pounds | 0.45 | kilograms | |
| Grams | 0.035 | ounces | |
| Kilograms | 2.2 | pounds | |
| Volume (capacity) | Teaspoons | 5.0 | milliliters |
| Tablespoons | 15.0 | milliliters | |
| Fluid ounces | 29.57 | milliliters | |
| Cups | 0.24 | liters | |
| Pints | 0.47 | liters | |
| Quarts | 0.95 | liters | |
| Gallons | 3.785 | liters | |
| Milliliters | 0.034 | fluid ounces | |
| Temperature | Fahrenheit | 5/9 (after subtracting 32) | Celsius |
| Celsius | 9/5 (then add 32) | Fahrenheit |
Rounded Measurement for Quick Reference
| 1 oz. | = 30 g | |
| 4 oz. | = 120 g | |
| 8 oz. | = 240 g | |
| 16 oz. | = 1 lb. | = 480 g |
| 32 oz. | = 2 lb. | = 960 g |
| 36 oz. | = 2 1/4 lb. | = 1000 g (1 kg) |
| 1/4 tsp. | = 1/24 fl oz. | = 1 ml |
| 1/2 tsp. | = 1/12 fl oz. | = 2 ml |
| 1 tsp. | = 1/6 fl oz. | = 5 ml |
| 1 tbsp. | = 1/2 fl oz. | = 15 ml |
| 1 C. | = 8 fl oz. | = 240 ml |
| 2 c. (1 pt.) | = 16 fl oz. | = 480 ml |
| 4 c. (1 qt.) | = 32 fl oz. | = 960 ml |
| 4 qt. (1 gal.) | = 128 fl oz. | = 3.75 lt |
| 32° F | = 0 ° C | |
| 122° F | = 50° C | |
| 212° F | = 100° C |
Conversion Guidelines
| 1 gallon | 4 quarts |
| 8 pints | |
| 16 cups (8 fluid ounces) | |
| 128 fluid ounces | |
| 1 fifth bottle | approximately 1 1/2 pints or exactly 26.5 fluid ounces |
| 1 measuring cup | 8 fluid ounces |
| 1 large egg white | 1 ounce (average) |
| 1 lemon | 1 to 1 1/4 fluid ounces of juice |
| 1 orange | 3 to 3 1/2 fluid ounces of juice |
Scoop sizes
| Scoop Number | Level Measure |
| 6 | 2/3 cup |
| 8 | 1/2 cup |
| 10 | 2/5 cup |
| 12 | 1/3 cup |
| 16 | 1/4 cup |
| 20 | 3 1/5 tablespoons |
| 24 | 2 2/3 tablespoons |
| 30 | 2 1/5 tablespoons |
| 40 | 1 3/5 tablespoons |
The number of the scoop determines the number of servings in each quart of a mixture: for example, with a No. 16 scoop, one quart of mixture will yield 16 servings.
Ladle Sizes
| Size | Portion of a Cup | Number per Quart | Number per Liter |
| 1 fl. oz. | 1/8 | 32 | 34 |
| 2 fl. oz. | 1/4 | 16 | 17 |
| 2 2/3 fl. oz. | 1/3 | 12 | 13 |
| 4 fl. oz. | 1/2 | 8 | 8.6 |
| 6 fl. oz. | 3/4 | 5 1/3 | 5.7 |
Canned Goods
| Size | No. of Cans per Case | Average Weight | Average No. Cups per Can |
| No. 1/4 | 1 & 2 doz. | 4 oz. | 1/2 |
| No. 1/2 | 8 | 8 oz. | 1 |
| No. 300 | 1 & 2 doz. | 14 oz. | 1 3/4 |
| No. 1 tall (also known as 303) | 2 & 4 doz. | 16 oz. | 2 |
| No. 2 | 2 doz. | 20 oz. | 2 1/2 |
| No. 2 1/2 | 2 doz. | 28 oz. | 3 1/2 |
| No. 3 | 2 doz. | 33 oz. | 4 |
| No. 3 cylinder | 1 doz. | 46 oz. | 5 2/3 |
| No. 5 | 1 doz. | 3lb. 8 oz. | 5 1/2 |
| No. 10 | 6 | 6 lb. 10 oz. | 13 |
