Kitchen Conversion Chart

LIQUID MEASUREMENT EQUIVALENTS

1 teaspoon = 1/3 Tablespoon
1 Tbsp = 1/2 fl oz = 3 tsp
1 Tbsp =  1 fl oz  = 1/8 c./6 tsp
1/4 c = 2 fl oz = 4 Tbsp
1/3 c = 2 2/3 fl oz=  5 Tbsp + 1 tsp
1/2 c = 4 fl oz = 8 Tbsp
2/3 c = 5 1/3 fl oz= 10 Tbsp + 2 tsp
3/4 c =  6 fl oz = 12 Tbsp
7/8 c = 7 fl oz = 14 Tbsp
1 c = 8 fl oz = 1/2 pint = 16 Tbsp
2 c = 16 fl oz = 1 pint = 32 Tbsp
4 c = 32 fl oz = 2 pints = 1 quart
8 pints =4 quarts = 1 gallon
1 liter = 1.075 quarts
1 gallon = 128 fl oz

DRY MEASUREMENT EQUIVALENTS

1 ounce = 28.35 grams
2 oz =  55 g
3 oz = 85 g
4 oz = 1/4 pound = 125 g
8 oz = 1/2 lb = 240 g
12 oz = 3/4 lb = 375 g
16 oz = 1 lb = 454 g
32 oz = 2 lb = 907 g
1 kilogram = 2.2 lb = 1000 g

MEAT COOKING TEMPERATURE GUIDELINES

145˚(minimum internal temp)
beef, pork, lamb & veal
steaks, chops, and roasts

160˚
ground meats including:
beef, pork, lamb, veal

165˚
all poultry
**Use a meat thermometer and let meat rest for at least 3 minutes before cutting.
Based on USDA guidelines.

MISCELLANEOUS MEASUREMENTS

Dash/Pinch: < 1/8 tsp
Splash: 1-5 drops
Scant: just barely, slightly less than
Heaping: filled over the top
Level: even with top, filled and leveled with a straight edge.

TEMPERATURE CONVERSION

Farenheit to Celsius

Subtract 32
Multiply by 5
Divide by 9
Celsius to Farenheit

Multiply by 9
Divide by 5
Add 32