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
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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
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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
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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
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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
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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.
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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.
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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 10a 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 10a 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 10a 213
1/3 c 12 240
¼ c 2 fl oz 16 320
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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” 3x8x2b 48 (triangles)
3 ½ x 2 ½” 5x10 50
3 x 3 ¼ x 4 ½” 6x8x2b 96 (triangles)
1 ¾ x 2 ½” 10x10 100
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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
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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
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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
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40. 4/5/2022 40
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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)
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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
