Standard Weights, Measures, & Temperatures

May 6, 2009
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Whether they want to admit it or not, even the most experienced chefs forget simple things like standard weights and measurement conversions from time to time. Don’t feel bad if you don’t remember how many tablespoons are in a cup or how many ounces are in a pound. You’re not alone! Below are a few useful tables that will ensure you don’t ruin any meals because you added too much salt or didn’t set the oven to the right temperature! Click on a link below to be directed to the correct table: Basic Liquid Equivalents Liquid Capacity Dry Capacity Household Capacity Disher Capacity Ice Cream Scoops Boiling Temperatures of Water at Various Altitudes Oven Temperatures

BASIC LIQUID EQUIVALENTS:

Dash less than 1/8 teaspoon
3 teaspoons 1 tablespoon
4 tablespoons 1/4 cup
5-1/3 tablespoons 1/3 cup
8 tablespoons 1/2 cup
10-2/3 tablespoons 2/3 cup
12 tablespoons 3/4 cup
14 tablespoons 7/8 cup
16 tablespoons 1 cup
1 cup 1/2 pint (8 fl. ounces)
2 cups 1 pint (16 fl. ounces)
2 pints 1 quart (32 fl. ounces)
4 quarts 1 gallon (128 fl. ounces)
16 oz. 1 pound (dry weight)

LIQUID CAPACITY:

LITER
1 gill 7.219 cu. in. 0.1183
4 gills 1 pint 28.2875 cu. in. 0.4732
2 pints 1 quart 57.75 cu. in. 0.9463
4 quarts 1 gallon 231 cu. in. 3.7853
31.5 gallons 1 barrel liquid 119.24
42 gallons 1 barrel petrol 158.98

DRY CAPACITY:

LITER
1 pint 33.6 cu. in. 0.5506
2 pints 1 quart 67.2 cu. in. 1.1012
8 quarts 1 peck 537.6 cu. in. 8.8096
4 pecks 1 bushel 2150.4 cu. in. 35.238
1 barrel 7056 cu. in. 115.62

HOUSEHOLD CAPACITY:

1 teaspoon 1/8 fl. oz.
3 teaspoons 1 tablespoon 1/2 fl. oz.
16 tablespoons 1 cup 8 fl. oz.
2 cups 1 pint 16 fl. oz.
2 pints 1 quart 32 fl. oz.
4 quarts 1 gallon 128 fl. oz.

DISHER CAPACITY: Find great deals on serving dishers at Mission Restaurant Supply!

COLOR DISHER SIZE BOWL DIA. FLUID OZ. WT. OZ. PATTIES/ LB. SCOOPS/ GAL. EQUIV.
White 6 3″ 4.66 4.86 3 16 2/3 Cup
Grey 8 2-3/4″ 3.64 3.80 3-1/2 22 1/2 Cup
Ivory 10 2-5/8″ 3.19 3.33 4 24 5/8 Cup
Green 12 2-1/2″ 2.78 2.90 5 26 1/3 Cup
Blue 16 2-1/4″ 2.07 2.16 6-8 35 1/4 Cup
Yellow 20 2-1/8″ 1.77 1.84 9-10 42 3+ Tbsp.
Red 24 2″ 1.49 1.56 11-12 51 2-2/3 Tbsp.
Black 30 1-3/4″ 1.03 1.07 13-14 62 2+ Tbsp.
Orchid 40 1-1/2″ .68 .70 15-16 70 1-1/2 Tbsp.

ICE CREAM SCOOPS: Find great deals on ice cream scoops at Mission Restaurant Supply!

SIZE EQUIVALENT SCOOPS/QUART
No. 6 2/3 Cup 3-5
No. 8 1/2 Cup 5-7
No. 10 5/8 Cup 7-8
No. 12 1/3 Cup 7-10
No. 16 1/4 Cup 10-13
No. 20 3+ Tbsp. 14-17
No. 24 2-2/3 Tbsp. 17-20
No. 30 2+ Tbsp. 21-25
No. 40 1-1/2 Tbsp. 25-28

BOILING TEMPERATURES OF WATER AT VARIOUS ALTITUDES:

Sea Level 212 degrees F 100 degrees C
2,000 ft. 208.4 degrees F 98.4 degrees C
5,000 ft. 203 degrees F 95 degrees C
7,500 ft. 198.4 degrees F 92.4 degrees C

OVEN TEMPERATURES: Find great deals on oven thermometers at Mission Restaurant Supply!

Slow 250-300 degrees F
Slow-Moderate 325 degrees F
Moderate 350-375 degrees F
Moderately Hot 400 degrees F
Hot 425-450 degrees F

4 Responses to Standard Weights, Measures, & Temperatures

  1. Emmaline Konow
    October 27, 2010 at 9:55 am

    This is most exciting. Someone regularly overlook the significance of testing the hotness of food. It is not only essential for cooking uncooked food, but also for re-heating where you need to make sure the bacteria are destroyed.

  2. John S.
    January 24, 2011 at 2:42 am

    Beneficial info and excellent design you got here! I want to thank you for sharing your ideas and putting the time into the stuff you publish! Great work!

  3. Lori
    January 26, 2012 at 3:37 pm

    This is great information….thank you for sharing.

  4. March 10, 2012 at 4:51 pm

    Wow!! Great information! Thank you for your help!

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