Dee Posted April 9, 2003 Share Posted April 9, 2003 CONVERSION TABLE FOR U.S. AND METRIC plus other helpful information: U.S. CUPS TO GRAMS All-Purpose Flour and Confectioners' Sugar 1/8 cup = 15 grams 1/4 cup = 30 grams 1/3 cup = 40 grams 3/8 cup = 45 grams 1/2 cup = 60 grams 5/8 cup = 70 grams 2/3 cup = 75 grams 3/4 cup = 85 grams 7/8 cup = 100 grams 1 cup = 110 grams Flaked Coconut 1/8 cup = 10 grams 1/4 cup = 20 grams 1/3 cup = 25 grams 3/8 cup = 30 grams 1/2 cup = 40 grams 5/8 cup = 45 grams 2/3 cup = 50 grams 3/4 cup = 60 grams 7/8 cup = 65 grams 1 cup = 75 grams Brown Sugar 1/8 cup = 25 grams 1/4 cup = 50 grams 1/3 cup = 65 grams 3/8 cup = 75 grams 1/2 cup = 100 grams 5/8 cup = 125 grams 2/3 cup = 135 grams 3/4 cup = 150 grams 7/8 cup = 175 grams 1 cup = 200 grams Granulated Sugar 1/8 cup = 30 grams 1/4 cup = 55 grams 1/3 cup = 75 grams 3/8 cup = 85 grams 1/2 cup = 115 grams 5/8 cup = 140 grams 2/3 cup = 150 grams 3/4 cup = 170 grams 7/8 cup = 200 grams 1 cup = 225 grams Butter or Margarine 1/8 cup = 30 grams 1/4 cup = 55 grams 1/3 cup = 75 grams 3/8 cup = 85 grams 1/2 cup = 115 grams 5/8 cup = 140 grams 2/3 cup = 150 grams 3/4 cup = 170 grams 7/8 cup = 200 grams 1 cup = 225 grams Grated Coconut 1/8 cup = 10 grams 1/4 cup = 25 grams 1/3 cup = 35 grams 3/8 cup = 40 grams 1/2 cup = 50 grams 5/8 cup = 60 grams 2/3 cup = 65 grams 3/4 cup = 75 grams 7/8 cup = 85 grams 1 cup = 100 grams Cake Flour 1/8 cup = 10 grams 1/4 cup = 20 grams 1/3 cup = 25 grams 3/8 cup = 30 grams 1/2 cup = 50 grams 5/8 cup = 60 grams 2/3 cup = 65 grams 3/4 cup = 70 grams 7/8 cup = 85 grams 1 cup = 95 grams Ground Almonds 1/8 cup = 20 grams 1/4 cup = 40 grams 1/3 cup = 55 grams 3/8 cup = 65 grams 1/2 cup = 85 grams 5/8 cup = 105 grams 2/3 cup = 110 grams 3/4 cup = 130 grams 7/8 cup = 150 grams 1 cup = 170 grams Cocoa 1/8 cup = 15 grams 1/4 cup = 30 grams 1/3 cup = 40 grams 3/8 cup = 45 grams 1/2 cup = 60 grams 5/8 cup = 70 grams 2/3 cup = 75 grams 3/4 cup = 85 grams 7/8 cup = 100 grams 1 cup = 125 grams Slivered Almonds 1/8 cup = 10 grams 1/4 cup = 20 grams 1/3 cup = 25 grams 3/8 cup = 30 grams 1/2 cup = 40 grams 5/8 cup = 50 grams 2/3 cup = 55 grams 3/4 cup = 60 grams 7/8 cup = 70 grams 1 cup = 80 grams U.S. EQUIVALENTS METRIC Dash less than 1/8 teaspoon 1 teaspoon 60 drops 1 1/3 fluid grams 5 ml. 1 tablespoon 3 teaspoons 4 fluid grams 15 ml. 2 tablespoons 1 fluid ounce 30 ml. 4 tablespoons 1/4 cup 60 ml. 5 1/3 tablespoons 1/3 cup 80 ml. 6 tablespoons 3/8 cup 90 ml. 8 tablespoons 1/2 cup 120 ml. 10 2/3 tablespoons 2/3 cup 160 ml. 12 tablespoons 3/4 cup 180 ml. 16 tablespoons 1 cup or 8 ounces 240 ml. 1 cup 1/2 pint or 8 fluid ounces 240 ml. or .236 liter (1/4 liter) 2 cups 1 pint 480 ml. 1 pint 16 ounces 480 ml. or .473 liter 4 1/3 cups 1 quart 2 ounces 1 liter (1,000 milliliters) 1 quart 2 pints 960 ml. or .946 liter 2.1 pints 1.05 quarts or .26 gallons 1 liter 2 quarts 1/2 gallon 4 quarts 1 gallon 3.785 liters .035 ounces 1 gram 2.205 pounds 1 kilogram 1 ounce 16 drams 28 grams 1 pound (16 ounces) 453.6 grams 1 pound (2 cups liquid) 2.20 pounds 1 kilo LINEAR LENGTH CENTIMETERS 1 inch 1 foot 1 yard 1 meter 2.54 centimeters 30.48 centimeters 91.44 centimeters 39.37 inches LIQUID MEASURE MILLILITERS 1/4 teaspoon 1/2 teaspoon 3/4 teaspoon 1 teaspoon 1 1/4 teaspoons 1 1/2 teaspoons 1 3/4 teaspoons 2 teaspoons 1 tablespoon 2 tablespoons 1.25 ml 2.5 ml 3.75 ml 5.0 ml 6.25 ml 7.5 ml 8.75 ml 10.0 ml 15.0 ml 30 ml LITERS 1/4 cup 1/2 cup 3/4 cup 1 cup 1 1/4 cups 1 1/2 cups 2 cups 2 1/2 cups 3 cups 3 1/2 cups 4 cups 4 1/2 cups 5 cups 5 1/2 cups 0.061 0.121 0.181 0.241 .31 0.361 0.481 0.61 0.721 0.841 0.961 1.08 1.21 1.321 COLD STORAGE LIFE OF FOODS Food Refrigerator 4°C (40°F) Freezer -18°C (0°F) Bacon 7 days 1 months Bread, biscuits, rolls, muffins 14 days 5 - 6 months Butter, margarine 7 - 30 days 6 - 8 months Casseroles, frozen Keep frozen until ready to heat 4 months Cheese, hard 3 - 9 months 1 - 2 years Cheese, soft 7 - 14 days 12 months Chicken, fresh - giblets 1 - 2 days 3 - 4 months Chicken, fresh - parts 1 - 2 days 9 months Chicken, fresh - whole 1 - 2 days 1 year Chicken, fried 3 - 4 days 4 months Chicken nuggets 1 - 2 days 1 - 3 months Chicken patties 1 - 2 days 1 - 3 months Chops 3 - 5 days 4 - 6 months Corned beef in pouch with pickling juices 5 - 7 days Drained, 1 month Deli and vacuum-packed products 3 - 5 days Do not freeze well Eggs - fresh, in shell 3 weeks Do not freeze Eggs - raw yokes, whites 2 - 4 days 1 year Fish, cooked 3 - 4 days 12 months Fish, fresh 1 - 2 days 12 months Fruit, cooked 4 - 5 days 12 months Fruit, frozen 7 days 12 months Fruit, soft-skinned 13 - 14 days 12 months Fruit, firm or hard-skinned 1 - 3 months 12 months Gravy and meat broth 1 - 2 days 3 - 4 months Ground lamb, pork, turkey, veal and mixtures of them 1 - 2 days 3 - 4 months Ham, canned, opened 3 - 5 days 1 - 2 months Ham, canned, unopened 6 - 9 months Do not freeze Ham, fully cooked, half 3 - 5 days 1 - 2 months Ham, fully cooked, slices 3 - 4 days 1 - 2 months Ham, fully cooked, whole 7 days 1 - 2 months Ham, fully cooked half 3 - 5 days 1 - 2 months Ham, fully cooked slices 3 - 4 days 1 - 2 months Ham, fully cooked whole 7 days 1 - 2 months Hamburger 1 - 2 days 3 - 4 months Hot dogs, opened package 1 week 1 - 2 months Hot dogs, unopened package 2 weeks 1 - 2 months Juices, fruit and vegetables, fresh, frozen 5 - 6 days 12 months Lunch meat, opened package 1 week 1 - 2 months Lunch meat, unopened package 2 weeks 1 - 2 months Mayonnaise, commercial 2 months after opening Do not freeze Poultry, cooked pieces, covered with broth or gravy 1 - 2 days 6 months Poultry, cooked pieces, plain 3 - 4 days 4 months Poultry dishes, cooked 3 - 4 days 4 - 6 months Pre-stuffed pork or lamb chops, chicken breasts stuffed w/dressing 3 - 4 days Do not freeze well Roasts 3 - 5 days 4 - 12 months Sausage, raw from pork, beef, chicken or turkey 1 - 2 days 1 - 2 months Smoked breakfast links, patties 7 days 1 - 2 months Soups and stews - vegetable or meat 3 - 4 days 2 - 3 months Steaks, fresh 3 - 5 days 6 - 12 months Stew meats 1 - 2 days 3 - 4 months Summer sausage, opened package 3 weeks 1 - 2 months Summer sausage, unopened package 3 months 1 - 2 months Turkey, fresh - giblets 1 - 2 days 3 - 4 months Turkey, fresh - parts 1 - 2 days 9 months Turkey, fresh - whole 1 - 2 days 1 year TV dinners Keep frozen until ready to heat 4 months Variety meats (tongue, kidneys, liver, heart, chitterlings) 1 - 2 days 3 - 4 months Vegetables, cooked 4 - 5 days 12 months Vegetables, frozen 7 days 12 months Vegetables, soft-skinned 13 - 14 days 12 months Vegetables, firm or hard-skinned 1 - 3 months 12 months CROCKPOT CONVERSION CHART Guidelines by Culinary Arts Institute Original Recipe Cook on LOW (180 to 200ºF) for: Cook on HIGH (300ºF) for: 1/4 to 1/2 hour 4 to 8 hours 1 1/2 to 2 1/2 hours 1/2 to 1 hour 6 to 8 hours 3 to 4 hours 1 to 3 hours 8 to 16 hours 4 to 6 hours -------------------------------------------------------------------------------- QUICK-FREEZING VEGETABLES Vegetable Preparation Blanching Asparagus Wash, cut, sort into groups according to thickness of stalk. Blanch, chill, pack. 3 - 4 minutes in boiling water, depending on size Beans, green and wax Wash, stem, slice, cut or leave whole. Blanch, chill, pack. Cut: 2 minutes in boiling water Whole: 2 1/2 minutes in boiling water Beans, Lima Shell, wash, blanch, chill. Remove white beans, which may be used for cooking. Pack. 1 - 2 minutes in boiling water, depending on size Carrots Remove tops, wash, scrape. Slice lengthwise or crosswise as preferred, or leave small carrots whole. Sliced: 3 minutes in boiling water Whole: 4 1/2 minutes in boiling water Cauliflower Break heads into florets about 1 inch across. Wash, blanch, chill, pack. 3 - 4 minutes in boiling water Corn, on cob Husk, trim away silk and spots. Wash, blanch, chill, pack. 7 minutes in boiling water for slender ears, 9 for medium, 11 for large Corn, kernels Same as corn on cob. After chilling, cut off kernels and pack. Greens - beet, chard, kale, mustard, spinach, collards Wash, discard bad leaves, tough stems. Blanch, chill, pack. 2 minutes in boiling water Peas Shell, sort, blanch, chill, pack. 1 - 2 minutes in boiling water, depending on size Peppers - green Wash, cut away seeds, slice. Blanch, pack in brine of 1 tsp. salt to 1 C. cold water. 3 minutes in boiling water EQUIVALENT WEIGHTS AND MEASURES a dash = 8 drops liquid 1 cup = 16 tablespoons 1 teaspoon = 60 drops 2 cups = 1 pint (16 fluid ounces) 3 teaspoons = 1 tablespoon 4 cups = 1 quart 4 tablespoons = 1/4 cup 4 quarts = 1 gallon 5 tablespoons + 1 teaspoon = 1/3 cup 1/8 cup = 2 tablespoons 8 tablespoons = 1/2 cup 1/3 cup = 5 tablespoons plus 1 teaspoon 16 tablespoons = 1 cup 2/3 cup = 10 tablespoons plus 2 teaspoons 2 tablespoons (liquid) = 1 ounce 3/4 cup = 12 tablespoons 1 cup = 8 fluid ounces, 1/2 pint 1 bushel = 4 pecks 1 jigger = 1 1/2 fluid ounces (3 tablespoons) 8 to 10 egg whites = 1 cup 12 to 14 egg yolks = 1 cup 2 cups granulated sugar = 1 pound 28 saltine crackers - 1 cup crumbs 4 slices bread = 1 cup crumbs 3 1/2 to 4 cups unsifted confectioners' sugar = 1 pound 14 square graham crackers = 1 cup crumbs 2 1/4 cups packed brown sugar = 1 pound 22 vanilla wafers = 1 cup crumbs 1 cup unwhipped cream = 2 cups whipped 1 to 1 1/4 cups uncooked macaroni = 2 cups cooked 4 cups sifted flour = 1 pound 1 to 1 1/4 cups uncooked noodles = 2 cups cooked 4 1/2 cups cake flour = 1 pound 7 oz. spaghetti = 4 cups cooked 3 1/2 C. unsifted whole wheat flour = 1 pound 1/4 lb. crumbled Bleu cheese = 1 cup 1 peck = 8 quarts 1 liter liquid = 1.06 quarts, 2.1 pints, 0.26 gallon 1 gram = 1/3 ounce 1 liter dry = 4.23 cups 1 dram = 1/16 ounce 1 cup = 250 milliliters (ml) 1 kilo = 2.20 pounds 1 teaspoon = 5 milliliters (ml) 1 meter = 39.37 inches 1 pint = 570 ML (1) 1 kilogram = 2.2 pounds 1 gallon = 4.54 liters (1) 1/4 cup = 62 1/2 milliliters (ml) 1 quart = 1.14 liter (l) 1 tablespoon = 15 milliliters (ml) 1 oz. [28g] ungrated cheese = 1/4 cup [50ml] grated cheese 2 oz. [56g] ungrated cheese = 1/2 cup [125ml] grated 4 oz. [100g] ungrated cheese = 1 cup [250ml] grated -------------------------------------------------------------------------------- FOOD MEASUREMENTS AND YIELDS Food Weight or Count Measure or Yield Apples 1 pound (3 medium) 3 cups sliced Bacon 8 slices cooked 1/2 cup crumbled Bananas 1 pound (3 medium) 2 1/2 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 1/2 slices 1 slice 12 to 16 slices 1 cup soft bread crumbs 1/3 cup dry crumbs Butter or margarine 1 pound Size of an egg 2 tablespoons 2 cups or 4 sticks About 1/4 cup 1 ounce Cabbage, raw 1 pound 4 cups shredded Candied fruit or peels 1/2 pound (8 ounces) 1 cup unchopped 1 1/4 cups chopped Canned fruit 16 to 20 oz. can 1 3/4 to 2 cups drained fruit Canned vegetables 16 oz. can 2 cups drained vegetables Carrots 1/2 pound 2 medium 1 1/2 medium 1 1/4 cups chopped 1 cup sliced 1 cup shredded Cauliflorets 1 pound 3 cups 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 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 ups 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 Cornmeal 1 pound 3 cups Crab, in shell 1 pound 3/4 to 1 cup flaked Crackers, graham 14 squares 1 cup fine crumbs Crackers, saltine 28 squares 1 cup finely crushed Cranberries 1 quart 1 pound 6 to 7 cups cranberry sauce 4 cups Crawfish, whole 1 pound unpeeled 3 to 4 ounces peeled tail meat Crawfish, tails 1 pound unpeeled 1 to 2 cups meat 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 1/2 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 Flour, all-purpose 1 pound 1 ounce 4 cups, unsifted 4 tablespoons Flour, cake 1 pound 4 3/4 to 5 cups sifted Flour, whole wheat 1 pound 3 1/2 cups unsifted Frozen fruit 10 ounce package 1 1/4 cups Frozen vegetables 9 to 10 ounce pakage 2 cups thawed vegetables Gelatine, Knox 1 envelope 2 envelopes 2 1/4 teaspoons 1 1/2 tablespoons Green bell pepper 1 large 1 cup diced Lemon 1 medium 2 to 3 tablespoons juice 2 teaspoons grated rind Lettuce 1 pound head 6 1/4 cups torn Lime 1 medium 1 1/2 to 2 tablespoons juice 1 1/2 teaspoons grated rind Macaroni 4 ounces (1 cup) 2 1/4 cups cooked 1 pound 9 cups cooked Marshmallow Fluff (Creme) 1 tablespoon 1 (7 1/2 oz.) jar 1 (16 1/2 oz.) tub 1 marshmallow 2 1/2 cups Fluff or 32 marshmallows 5 cups or 5 1/2 dozen marshmallows Marshmallows 11 large 10 miniature 1 cup 1 large marshmallow Marshmallows, miniature 1/2 pound 4 1/2 cups Milk, evaporated 5.33-ounce can 13-ounce can 2/3 cup 1 5/8 cups Milk, fresh 1 pound 2 cups Milk, sweetened condensed 14-ounce can 1 1/4 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 3/4 cups nutmeats 3 1/2 cups nutmeats Nuts, peanuts 1 pound unshelled 1 pound shelled 2 1/4 cups nutmeats 3 cups nutmeats Nuts, pecans 1 pound unshelled 1 pound shelled 2 1/4 cups nutmeats 4 cups Nuts, walnuts 1 pound unshelled 1 pound shelled 1 2/3 cups nutmeats 4 cups nutmeats Oats, quick-cooking 1 cup 1 3/4 cups cooked Onion 1 medium 1/2 cup chopped Orange 1 medium 1/3 to 1/2 cup juice 2 tablespoons grated rind (zest) Pasta 1 pound 1 1/2 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 Pears 2 medium 1 cup sliced Peas in the pod 1 pound 1 cup shelled Potatoes, white 3 medium 2 cups cubed cooked 1 3/4 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 cup 1 pound 3 to 4 cups cooked 2 1/2 cups uncooked or 8 cups cooked Rice, pre-cooked (instant) 1 cup 2 cups cooked Rice, wild 1 cup 3 cups cooked Salt, coarse or kosher 1 ounce 2 tablespoons Salt, table 1 ounce 1 1/2 tablespoons Scallions (green onions) 9 (with tops) 1 cup sliced Shortening 2 cups 1 pound (16 ounces) Shrimp, raw in shell 1 1/2 pounds 2 cups (3/4 pound) cleaned, cooked Sour Cream 8 ounces 1 cup Spaghetti, uncooked 7 ounces About 4 cups cooked 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 1/2 cups unsifted 4 cups sifted Tea 1 pound 120 servings Tomato 1 medium 1 cup chopped Vanilla Wafers 22 wafers 1 cup crumbs Whipping cream 1 cup 2 cups whipped Yeast 1 cake 1/4 oz. package 1 package active dry yeast 2 1/2 teaspoons Zucchini 1 medium 2 cups sliced -------------------------------------------------------------------------------- FOOD QUANTITIES FOR 25, 50 AND 100 SERVINGS Food 25 Servings 50 Servings 100 Servings Baked Beans 3/4 gallon 1 1/4 gallons 2 1/2 gallons Bread 50 slices 100 slices 200 slices Butter 1/2 pound 3/4 to 1 pound 1 1/2 pounds Cake 1 10x12" sheet cake 1 12x20" sheet cake 2 12x20" sheet cakes 1 1/2 10" layer cakes 3 10" layer cakes 6 10" layer cakes Carrots 6 1/4 pounds 12 1/2 pounds 25 pounds Cheese (2 oz.) serving 3 pounds 6 pounds 12 pounds Chicken 13 pounds 25 to 35 pounds 50 to 75 pounds Coffee 1/2 pound and 1 1/2 gallons water 1 pound and 3 gallons water 2 pounds and 6 gallons water Crackers 1 1/2 pounds 3 pounds 6 pounds Fish, fillets or steaks 7 1/2 pounds 15 pounds 30 pounds Fish, large whole 13 pounds 25 pounds 50 pounds Fruit Cup 1/2 cup/serving) 3 quarts 6 quarts 12 quarts Hamburger 9 pounds 18 pounds 35 pounds Hot Dogs 6 1/2 pounds 13 pounds 25 pounds Ice Cream, brick 3 1/4 quarts 6 1/2 quarts 12 1/2 quarts Ice Cream, bulk 2 1/4 quarts 4 1/2 quarts 9 quarts Jams and Preserves 1 1/2 pounds 3 pounds 6 pounds Jello Salad 3/4 gallon 1 1/4 gallons 2 1/2 gallons Lemonade 10 to 15 lemons and 1 1/2 gallons water 20 to 30 lemons and 3 gallons water 40 to 60 lemons plus 6 gallons water Lettuce (salads) 4 heads 8 heads 15 heads Mashed Potatoes 9 pounds 18 to 20 pounds 25 to 35 pounds Mayonnaise 1 cup 2 to 3 cups 4 to 6 cups Potato Salad 4 1/4 quarts 2 1/4 gallons 4 1/2 gallons Rolls 8 dozen 8 dozen 16 dozen Salad Dressings 1 pint 2 1/2 pints 1/2 gallon Sandwich Filling (meat, eggs, fish) 1 1/2 quarts 2 1/2 to 3 quarts 5 to 6 quarts Sandwich Filling (sweet - fruit) 1 quart 1 3/4 to 2 quarts 2 1/2 to 4 quarts Scalloped Potatoes 4 1/2 quarts 8 1/2 quarts 17 quarts Soup 1 1/2 gallons 3 gallons 6 gallons Spaghetti 1 1/4 gallons 2 1/2 gallons 5 gallons Tea 1/12 pounds and 1 1/2 gallons water 1/6 pound and 3 gallons water 1/3 pound and 6 gallons water Tomatoes 3 to 5 pounds 7 to 10 pounds 14 to 20 pounds Turkey 13 pounds 25 to 35 pounds 50 to 75 pounds Vegetables, canned 1 #10 can 2 1/2 #10 cans 4 #10 cans Watermelon 37 1/2 pounds 75 pounds 150 pounds Whipping Cream 3/4 pint 1 1/2 to 2 pints 3 pints -------------------------------------------------------------------------------- HEALTHY SUBSTITUTIONS Source: The American Dietetic Association's Complete Food & Nutrition Guide by Roberta Larson Duyff, MS, RD, CFCS Ingredient Substitute Bacon Canadian bacon Lean ham Butter, lard, and other saturated fat (coconut oil, palm oil) Soft tub margarine (first ingredient on food label listed as liquid vegetable oil)* Corn, cottonseed, olive, rapeseed (canola), safflower, sesame, soybean or sunflower oil *(When cooking, it is better not to substitute reduced-fat margarine or corn oil spreads for regular butter and margarine unless a recipe has been specifically developed for their use. Their increased water content can make a substantial difference in the food's taste, appearance and texture). Chocolate 1 oz. baking chocolate = 3 T. cocoa powder and 1 T. oil Cream Evaporated skim milk Cream soup Defatted broths Broth-based or skim milk-based soups Full-fat cheese Low-fat, skim-milk cheese Cheese with less than 5 grams of fat per ounce Fat-free cheese Ground beef Extra lean ground beef Lean ground turkey or chicken Ice cream Low-fat or nonfat ice cream Frozen low-fat or nonfat yogurt Frozen fruit juice products Sorbet Mayonnaise Low-fat or fat-free mayonnaise Whipped salad dressing Plain low-fat yogurt combined with low-fat cottage cheese Nuts Dried fruit such as raisins, chopped dried apricots or dried cranberries Ricotta cheese Low-fat or fat-free cottage cheese Nonfat or low-fat ricotta cheese Salad dressing Low-calorie commercial dressings Homemade dressing made with unsaturated oils, water, and vinegar or lemon juice Sausage Lean ground turkey 95% fat-free sausage Sour cream Plain low-fat yogurt 1/2 C. cottage cheese blended with 1 1/2 tsp. lemon juice Fat-free sour cream Whipped cream Chilled, whipped evaporated skim milk Nondairy whipped topping made from polyunsaturated fat Whole egg Two egg whites 1/4 C. cholesterol-free liquid egg product 1 egg white plus 2 tsp. oil One egg yolk = One egg white One egg (as thickener) = 1 T. flour Whole milk (as a beverage or in recipes) Skim, 1 percent or 2 percent milk -------------------------------------------------------------------------------- GRAVY PROBLEMS AND SOLUTIONS PROBLEM SOLUTION Lumpy gravy Beat the gravy with a whisk until smooth. As a last resort, use a food processor, strainer or blender. Reheat, stirring constantly. Slightly too salty Two remedies: Add several raw potato slices and cook until the potato slices are translucent. Remove and discard the potato. Add a few pinches of light brown sugar. Don't add too much or the gravy will become sweet. Severely too salty Make another batch of gravy, omitting all salt. Blend the over-salted and the new batch together. Too light in color Add 1/2 teaspoon of instant coffee or about 1/2 to 1 teaspoon of Gravy Master. Too thin There are three different remedies: ARROWROOT - Blend 1 tablespoon arrowroot per cup of liquid in cold water. Stir until dissolved, then mix into gravy. This can be served as soon as the gravy thickens due to arrowroot's being flavorless. FLOUR - Make a thin paste of flour and cold water. Stir into gravy and continue to cook to eliminate the raw flour flavor. CORNSTARCH - Blend 1 teaspoon of cornstarch per cup of liquid in cold water. Stir until dissolved, then mix into gravy. Continue to cook and stir to eliminate the cornstarch flavor. NOTE: Mixing starch with cold water before adding it to a hot mixture prevents lumping. Too thick Slowly whisk in more broth until the desired thickness is attained. Fatty/Greasy If time is of the essence, skim the fat off the top or soak up with a fresh bread slice. Alternatively, you can add a few ice cubes. The fat will cling to the ice cubes. If time allows, chill the gravy, skim off the fat, and reheat the gravy until it bubbles. -------------------------------------------------------------------------------- HEIRLOOM MEASUREMENTS 1 wineglass 1/4 cup 1 jigger 1.5 fluid ounces 1 gill 1/2 cup 1 teacup a scant 3/4 cup 1 coffeecup a scant cup 1 tumbler 1 cup 1 peck 2 gallons - dry 1 pinch or dash what can be picked up between thumb and first two fingers; less than 1/8 teaspoon 1/2 pinch what can be picked up between thumb and one finger 1 saltspoon 1/4 teaspoon 1 kitchen spoon 1 teaspoon 1 dessert spoon 2 teaspoons or 1 soupspoon 1 spoonful 1 tablespoon more or less 1 saucer 1 heaping cup (about) 1 penny weight 1/20 ounce 1 drachma 1/8 ounce 60 drops thick fluid 1 teaspoon 1 ounce 4 1/2 tablespoons allspice, cinnamon, curry , paprika or dry mustard or 4 tablespoons cloves or prepared mustard or 3 1/2 tablespoons nutmeg or pepper or 3 tablespoons sage, cream of tartar or cornstarch or 2 tablespoons salt or any liquid 1 pound 2 cups liquid or 4 cups flour or 8 medium size eggs with shells or 10 eggs without shells or 2 1/2 cups confectioners' sugar or packed brown sugar or 4 cups grated cabbage, cranberries, coffee or chopped celery or 3 cups cornmeal or 2 cups uncooked rice or 2 3/4 cups raisins or dried currants Butter the size of a egg 1/4 cup or 2 ounces Butter the size of a walnut 1 tablespoon Butter the size of a hazelnut 1 teaspoon Temperatures Very slow oven below 300ºF Slow oven 300ºF Moderately slow oven 325ºF Moderate oven 350ºF Moderately hot oven 375ºF Quick oven 375 - 400ºF Hot oven 400-425ºF Very hot oven 450-475ºF Extremely hot oven 500ºF or more -------------------------------------------------------------------------------- WEIGHTS AND MEASURES OF FRUITS AND VEGETABLES 15 pounds potatoes 1 peck 3 1/2 to 4 pounds spinach 1 peck 7 1/2 pounds peas in pods 1 peck 50 pounds tomatoes (approximately) 1 bushel 50 pounds plums 1 bushel 48 pounds pears 1 bushel 49 pounds peaches 1 bushel 44 pounds apples 1 bushel VOLUME AND WEIGHT CONVERSIONS VOLUME CONVERSIONS Volume U.S. Units U.K. Units Metric Units 1 teaspoon (US) 1/6 ounce 5/6 teaspoon 4.929 milliliters 1 tablespoon (US) 0.5 ounce 5/6 tablespoon 14.79 milliliters 1 fluid ounce (US) 1 ounce 1.041 ounces 29.57 milliliters 1 gill (US) 4 ounces 5/6 gill 118 milliliters 1 cup (US) 8 ounces 5/6 breakfast cup 236.6 milliliters 1 pint (US) 16 ounces 5/6 pint 473.2 milliliters 1 quart (US) 32 ounces 5/6 quart 946.3 milliliters 1 gallon (US) 128 ounces 5/6 gallon 3.785 liters 1 cubic inch 0.5541 ounces 0.5767 ounce 16.387 milliliters 1 teaspoon (UK) 1.2 teaspoons 0.2083 ounce 6.16 milliliters 1 dessert spoon (UK) 2.4 teaspoons 0.4167 ounce 12.32 milliliters 1 tablespoon (UK) 1.2 tablespoons 0.625 ounce 18.48 milliliters 1 fluid ounce (UK) 0.96076 ounces 1 ounce 28.4 milliliters 1 gill (UK) 1.2 gills 5 ounces 142 milliliters 1 breakfast cup (UK) 1.2 cups 10 ounces 284 milliliters 1 pint (UK) 1.2 pints 20 ounces 568 milliliters 1 quart (UK) 1.2 quarts 40 ounces 1.136 liters 1 gallon (UK) 1.2 gallons 160 ounces 4.546 liters 1 milliliter 0.203 teaspoon 0.169 teaspoon l milliliter 1 centiliter 2.03 teaspoons 1.69 teaspoons 10 milliliters 1 deciliter 0.423 cup 0.352 cup 100 milliliters 1 liter 1.057 quarts 0.8806 quart 1000 milliliters 1 decaliter 2.642 gallons 2.202 gallons 10000 milliliters 1 teaspoon (metric) 1.014 teaspoons 0.845 teaspoons 5 milliliters 1 tablespoon (metric) 3.04 tablespoons 2.54 tablespoons 15 milliliters 1 standard cup 1.0567 cups 0.8806 cup 250 milliliters -------------------------------------------------------------------------------- SUBSTITUTES - BAKING PRODUCTS Product Measure Substitute Arrowroot 1 tablespoon 2 tablespoons all-purpose flour Baking Powder 1 teaspoon 1 tablespoon 1/3 teaspoon baking soda plus 1/2 teaspoon cream of tartar 1 1/2 teaspoons baking soda plus 1 1/2 teaspoons cream of tartar Brown Sugar, Light Brown 1 cup Add 2 tablespoons molasses per cup of white sugar Brown Sugar, Dark Brown 1 cup Add 3 tablespoons molasses per cup of white sugar Cake Flour, sifted 1 cup 1 cup less 2 tablespoons sifted all-purpose flour Chocolate, Unsweetened 1 ounce 3 tablespoons cocoa plus 1 tablespoon butter or margarine Confectioners' Sugar (Powdered Sugar) 1 cup 1 cup sugar plus 1 tablespoon cornstarch (processed together in food processor) Corn Syrup, Light 1 cup 1 cup sugar plus 1/4 cup water Cornstarch 1 tablespoon 2 tablespoons all-purpose flour OR 1 tablespoon arrowroot OR 4 teaspoons quick-cooking tapioca Cocoa, Dutch Process 3/4 cup Add 1/4 teaspoon baking soda to 3/4 cup regular cocoa powder to neutralize it Flour, All-purpose 1 cup 1 cup cake flour plus 2 tablespoons Flour, Cake 1 cup 1 cup 1 cup minus 2 tablespoons all-purpose flour 2/3 cup cornstarch plus 1/3 cup all-purpose flour, sifted together Flour, Self-rising 1 cup 1 cup all-purpose flour plus 1 teaspoon baking powder and 1/2 teaspoon salt Flour, Soft 1 cup 2/3 cup cornstarch plus 1/3 cup all-purpose flour, sifted together Honey 1 cup 1 1/4 cups sugar plus 1/4 cup water Marshmallow Creme 1 (7-ounce) jar 1 (16-ounce) package marshmallows, melted, plus 3 1/2 tablespoons light corn syrup Pecans, chopped 1 cup 1 cup regular oats, toasted (in baked products) Tapioca 1 tablespoon 1 1/2 tablespoons all-purpose flour Unsweetened Chocolate 1 square 3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter, margarine or vegetable shortening OR 3 tablespoons carob plus 2 tablespoons water Yeast, Compressed 1 cake 1 envelope or 2 teaspoons active dry yeast SUBSTITUTES - DAIRY PRODUCTS Product Measure Substitute Butter (for sautéing) 1 tablespoon 1 T. olive oil Buttermilk 1 cup 1 T. vinegar or lemon juice plus sweet milk to equal 1 C. Mix 1/2 C. evaporated milk plus 1/2 C. lukewarm water - add 1 T. white vinegar. Let stand at room temperature for 30 minutes. 1 C. plain yogurt Cream, light 1 cup 3/4 C. milk plus 3 T. butter or margarine (for use in cooking and baking) 1 C. evaporated milk, undiluted Cream, heavy 1 cup 3/4 C. milk plus 1/3 C. butter or margarine (for use in cooking and baking) Cream, whipped 1 cup Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 tsp. lemon juice. Whip until stiff. Egg White 1 white (2 tablespoons) 2 T. thawed frozen egg white 2 tsp. sifted, dry egg white powder plus 2 T. lukewarm water Egg Yolk 1 yolk (1 1/2 tablespoons) 2 T. sifted, dry egg yolk powder plus 2 tsp. water 1 1/3 T. thawed frozen egg yolk Eggs 2 large 1 egg 2 eggs 3 eggs 3 small 1 tsp. gelatine, 3 T. cold water, 2 T. plus 1 tsp. boiling water 2 tsp. gelatine, 1/3 C. cold water, 2 T. plus 1 tsp. boiling water 1 T. gelatine, 1/3 C. cold water, 1/3 C. boiling water Half-and-half 1 cup 7/8 C. milk plus 1/2 T. butter or margarine 1 C. evaporated milk, undiluted Mascarpone 1 part ricotta cheese to 2 parts whipping cream Milk, fresh 1 cup 1/2 C. evaporated milk plus 1/2 C. water 3 to 5 T. nonfat dry milk solids in 1 C. water Milk, skim 1 cup 3 to 4 T. dry nonfat milk solids plus 1 C. water Milk, sour 1 cup 1 T. lemon juice or vinegar plus milk to make 1 C. Milk, whole 1 cup 1 C. reconstituted nonfat dry milk plus 2 tsp. butter or margarine 1/2 C. evaporated milk plus 1/2 C. water 4 T. whole dry milk plus 1 C. water, or follow manufacturer's directions 1 C. fruit juice or 1 C. potato water (for use in baking) 1/4 C. nonfat dry milk plus 2 tsp. butter or margarine plus 7/8 C. water Sour Cream, commercial (for cooking purposes) 8-ounce carton 1 T. lemon juice plus evaporated milk to equal 1 C. 3 T. butter plus 7/8 C. sour milk 1 C. plain yogurt plus 3 T. melted butter 1 C. plain yogurt plus 1 T. cornstarch 1 C. cottage cheese plus 1/4 C. buttermilk plus 1/2 tsp. lemon juice blended until smooth Sour Cream, commercial (for topping purposes) 1 cup 1 C. cottage cheese and sugar to taste (a drop or two of vanilla extract may be added for better taste). Blend in blender. Sour Cream, heavy 1 cup 1/3 C. butter plus 2/3 C. milk Sour Cream, for dip 1 cup 1 C. plain nonfat yogurt Whipped Cream 1 cup 1 sliced banana and 1 egg white, beaten until stiff Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 teaspoon lemon juice. Whip until stiff. Whipping Cream 1 cup 3/4 C. milk plus 1/3 C. melted butter (for baking only - will not whip) Yogurt, plain 1 cup 1 C. buttermilk or sour milk 1 C. sour cream 1 C. cottage cheese, blended until smooth -------------------------------------------------------------------------------- SUBSTITUTES - MISCELLANEOUS PRODUCTS Product Measure Substitute Balsamic Vinegar 1/2 cup 1/2 cup red wine vinegar (slight flavor difference) Brandy 1 tablespoon 1/4 teaspoon brandy extract plus 1 tablespoon water Catsup 1 cup 1 cup tomato sauce plus 1/4 cup honey and 2 tablespoons vinegar (for use in cooked mixtures) Chili Sauce 1 cup 1 cup tomato sauce plus 1/4 cup honey and 2 tablespoons vinegar (for use in cooked mixtures) Chocolate, Unsweetened 1 ounce 3 tablespoons cocoa plus 1 tablespoon butter or margarine Cornstarch 1 tablespoon 2 tablespoons all-purpose flour OR 1 tablespoon arrowroot OR 4 teaspoons quick-cooking tapioca Cream Sauce 1 1/2 cups 1 can condensed cream-style soup plus 1/4 cup liquid Dry White Wine 1/4 cup 1/4 cup dry white vermouth Fruit Juice, for cooking 1 cup 1 cup brewed spicy herb tea Honey 1 cup 1 1/4 cups sugar plus 1/4 cup water Lemon Juice 1 tablespoon 1 tablespoon vinegar Marsala 1/4 cup 1/4 cup dry white wine plus 1 teaspoon brandy Molasses 1 cup 1 cup honey plus 1 tablespoon brown sugar Mustard, Dry 1 teaspoon 1 tablespoon prepared mustard Mustard, Prepared (wet) 1 teaspoon 1/4 teaspoon dried mustard plus 3/4 teaspoon vinegar Nutella Quantity desired Melt semi-sweet chocolate; remove from heat, then whisk in an equal amount of unsalted hazelnut butter until blended. Sweet'n Low 2 teaspoons 2 1/2 teaspoons 4 teaspoons 8 teaspoons 1/4 C. granulated sugar 1/3 C. granulated sugar 1/2 C. granulated sugar 1 C. granulated sugar 1 1/2 teaspoons 2 teaspoons 1 tablespoon 2 tablespoons 6 packets 8 packets 12 packets 24 packets Tapioca 1 tablespoon 1 1/2 tablespoons all-purpose flour (for thickening) Tomato Juice 1 cup 1/2 cup tomato sauce plus 1/2 cup water Tomato Sauce 2 cups 3/4 cup tomato paste plus 1 cup water SUBSTITUTES - SEASONING PRODUCTS & HERBS Product Measure Substitute Allspice, ground 1 teaspoon 1/2 teaspoon ground cinnamon plus 1/2 teaspoon ground cloves Apple Pie Spice 1 teaspoon 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cardamom Chives, chopped 1 tablespoon 1 tablespoon chopped scallion (green onion) tops Garlic Clove 1 medium 1/8 teaspoon garlic powder or minced dried garlic Garlic Salt 1 teaspoon 1/8 teaspoon garlic powder plus 7/8 teaspoon salt Ginger, candied 1 tablespoon 1/8 teaspoon ground ginger Gingerroot, fresh, grated 1 tablespoon 1/8 teaspoon ground ginger Herbs, fresh 1 tablespoon 1 teaspoon dried herbs or 1/4 teaspoon powdered herbs Horseradish, fresh, grated 1 tablespoon 2 tablespoons prepared horseradish Mustard, dry 1 teaspoon 1 tablespoon prepared mustard Orange Peel, dried 1 tablespoon 1 1/2 teaspoons orange extract or 1 tablespoon grated orange rind Parsley, fresh, chopped 1/4 cup 1 tablespoon dried parsley flakes Pumpkin Pie Spice 1 teaspoon 1/2 teaspoon ground cinnamon,1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice and 1/8 teaspoon ground nutmeg Vanilla Bean 1 one-inch piece 1 teaspoon vanilla extract SUBSTITUTES - SPICES Product Measure Substitute Allspice, ground 1 teaspoon 1/2 teaspoon ground cinnamon plus 1/2 teaspoon ground cloves Apple Pie Spice 1 teaspoon 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, plus 1/8 teaspoon ground cardamom Chives, chopped 1 tablespoon 1 tablespoon chopped green onion tops Garlic clove 1 medium 1/8 teaspoon garlic powder or minced dried garlic Garlic Salt 1 teaspoon 1/8 teaspoon garlic powder plus 7/8 teaspoon salt Ginger, candied 1 tablespoon 1/8 teaspoon ground ginger Gingerroot, fresh, grated 1 tablespoon 1/8 teaspoon ground ginger Herbs, fresh 1 tablespoon 1 teaspoon dried herbs or 1/4 teaspoon powdered herbs Horseradish, fresh, grated 1 tablespoon 2 tablespoons prepared horseradish Mustard, dry 1 teaspoon 1 tablespoon prepared mustard Orange Peel, dried 1 tablespoon 1 1/2 teaspoons orange extract or 1 tablespoon grated orange rind Parsley, fresh, chopped 1/4 cup 1 tablespoon dried parsley flakes Pumpkin Pie Spice 1 teaspoon 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice, plus 1/8 teaspoon round nutmeg Vanilla Bean 1 (1-inch) piece 1 teaspoon vanilla extract SUBSTITUTES - VEGETABLE PRODUCTS Product Measure Substitute Beans, cooked dried 1 cup 1 cup canned beans, rinsed well Bell Pepper, chopped 3 tablespoons 1 tablespoon dried red or green red or green pepper flakes Garlic, fresh 1 clove 1 teaspoon garlic salt OR 1/8 teaspoon garlic powder Mushrooms, fresh 1 pound 6 ounces canned mushrooms Mushrooms, fresh, sliced 1 pound 1 (8-ounce) can sliced mushrooms, drained, OR 3 ounces dried mushrooms Onion, chopped 1 small 1 tablespoon instant minced onion OR 1 teaspoon onion powder Parsley, fresh 1/4 cup chopped 1 tablespoon dried parsley flakes Red Pepper, sweet, chopped 2 tablespoons 2 tablespoons chopped pimento Shallots, chopped 3 tablespoons 2 tablespoons chopped onion plus 1 tablespoon chopped garlic ROASTING TIMETABLE MEAT CUT WEIGHT (POUNDS) OVEN TEMP. INTERNAL TEMP. COOKING MINS. PER LB/ BEEF Eye Round 2-3 325ºF 140ºF (med-rare) 20-22 Rib 4-6 6-8 325ºF 325ºF 140ºF (med-rare) 155ºF (med) 140ºF (med-rare) 155ºF (med) 25-30 30-34 23-26 27-32 Rib Eye 4-6 350ºF 140ºF (med-rare) 160ºF (med) 18-20 20-22 Sirloin Tip 2-4 4-6 8-10 325ºF 325ºF 325ºF 140ºF (med-rare) 155ºF (med) 140ºF (med-rare) 155ºF (med) 140ºF (med-rare) 155ºF (med) 30-35 35-40 25-30 30-35 18-22 23-25 Tenderloin (half) 2-3 425ºF 140ºF (med-rare) 35-45 total Tenderloin (whole) 4-6 425ºF 140ºF (med-rare) 45-60 total Tri-Tip (Bottom Sirloin) 1-2 425ºF 140ºF (med-rare) 30-40 CHICKEN Whole-stuffed 3-4 325ºF 180ºF 2 to 2-1/2 hrs Whole-unstuffed 3-4 375ºF 180ºF 1-3/4 to 2 hrs DUCK 3-4 5-6 350ºF 180ºF 2 3 GOOSE 7-9 9-11 11-13 350ºF 180ºF 2-1/2 to 3 hrs 3-1/2 to 4 hrs HAM Bone-In 6-8 14-16 325ºF 140ºF 13-17 11-14 Boneless 1-2 3-4 6-8 9-11 325ºF 140ºF 29-33 19-23 16-20 12-16 Canned 2 3 325ºF 140ºF 23-25 21-23 17-20 Picnic Ham/Shoulder (uncooked) 3-10 325ºF 185ºF 27-29 LAMB Leg-Shank Half 3-4 140ºF (med-rare) 155ºF (med) 30-35 40-45 Leg-Sirloin Half 3-4 325ºF 140ºF (med-rare) 155ºF (med) 25-30 35-40 Leg-Whole (bone-in) 12 325ºF 140ºF (med-rare) 155ºF (med) 15-20 20-25 Leg-Whole (bone-in) 5-7 325ºF 140ºF (med-rare) 155ºF (med) 20-25 25-30 Leg-Whole (boneless) 4-7 325ºF 145ºF (med-rare) 155ºF (med) 25-30 30-35 Shoulder 3-5 325ºF 140ºF (med-rare) 155ºF (med) 30-35 35-40 PORK Boston Blade (boneless) 3-4 325ºF 165ºF 40-45 Crown Blade 6-10 325ºF 165ºF 20-25 Loin Blade or Sirloin boneless,tied 2-4 325ºF 165ºF 33-38 Loin Center (bone-in) 3-5 325ºF 155ºF 20-25 Rib (boneless) 2-4 325ºF 155ºF 26-31 Spareribs 325ºF 1 1/2 - 1 3/4 hrs Tenderloin 1/2-1 425ºF 155ºF 27-29 Top Loin (boneless) 2-4 325ºF 155ºF 23-33 Top Loin Double (boneless) 3-4 325ºF 160ºF 29-34 PHEASANT 2-3 350ºF 180ºF 1 to 1-1/2 hrs ROCK CORNISH HEN 1-2 350ºF 180ºF 1 to 1-1/4 hrs TURKEY Breast (bone-in) 2-4 3-5 5-7 325ºF 170ºF 1-1/2 to 2 hrs 1-1/2 to 2-1/2 hrs 2 to 2-1/2 hrs 2 to 2-1/2 hrs Whole-stuffed 6-8 8-12 12-16 16-20 20-24 325ºF 180ºF 3 to 3-1/2 hrs 3-1/2 to 4-1/2 hrs 4 to 5 hrs 4-1/2 to 5-1/2 hrs 5 to 6-1/2 hrs Whole-unstuffed 6-8 8-12 12-16 16-20 20-24 325ºF 180ºF 2-1/4 to 3-1/4 hrs 3 to 4 hrs 3-1/2 to 4-1/2 hrs 4 to 5 hrs 4-1/2 to 5-1/2 hrs NOTE: Times given are for unstuffed birds unless noted. Begin checking turkey doneness about one hour before end of recommended roasting time. For prestuffed turkeys, follow package directions very carefully-do not use this timetable. VEAL Crown 12-14 ribs) 7-10 325ºF 155ºF 19-21 Loin (bone-in) 3-4 325ºF 155ºF 34-36 Loin (boneless) 2-3 325ºF 155ºF 18-20 Rib 4-5 325ºF 155ºF 25-27 Rump (boneless) 2-3 325ºF 155ºF 33-35 Shoulder (boneless) 2-3 325ºF 155ºF 31-34 BRITISH SHORTCUTS PLUS #23372 - 04/08/03 11:13 PM Edit Reply Quote BRITISH SHORTCUTS Cheese (grated) 1 oz. = 4 level tablespoons Cocoa or chocolate powder 1 oz. = 3 level tablespoons Coconut (desiccated) 1 oz. = 4 level tablespoons Flour (unsifted) 1 oz. = 3 level tablespoons Sugar (castor/caster) 1 oz. = 2 level tablespoons Sugar (granulated) 1 oz. = 2 level tablespoons Sugar (icing) 1 oz. = 2 1/2 level tablespoons Syrup (golden) 1 oz. = 1 level tablespoons BRITISH LIQUID MEASURES 1 UK pint is about 6 dl 1 UK liquid oz = 0.96 US liquid oz. 1 UK pint = 570 ml = 20 fl oz. = 2 cups 1 UK quart = 1.14 L (can usually be rounded to 1 L) = 2 pints 1 UK gallon = 4.54 L (can usually be rounded to 4 L) = 4 quarts 1 UK breakfast cup = 10 fl oz. = 1/2 pint 1 cup = 225 ml (can usually be rounded to 250 ml) = 8 fl oz. 1 tea cup = 1/3 pint 1 tablespoon = 15 ml = 1/2 fl oz. 1 dessertspoon = 10 ml 1 teaspoon = 5 ml = 1/3 tablespoon VOLUME AND WEIGHT CONVERSIONS VOLUME CONVERSIONS Volume U.S. Units U.K. Units Metric Units 1 teaspoon (US) 1/6 ounce 5/6 teaspoon 4.929 milliliters 1 tablespoon (US) 0.5 ounce 5/6 tablespoon 14.79 milliliters 1 fluid ounce (US) 1 ounce 1.041 ounces 29.57 milliliters 1 gill (US) 4 ounces 5/6 gill 118 milliliters 1 cup (US) 8 ounces 5/6 breakfast cup 236.6 milliliters 1 pint (US) 16 ounces 5/6 pint 473.2 milliliters 1 quart (US) 32 ounces 5/6 quart 946.3 milliliters 1 gallon (US) 128 ounces 5/6 gallon 3.785 liters 1 cubic inch 0.5541 ounces 0.5767 ounce 16.387 milliliters 1 teaspoon (UK) 1.2 teaspoons 0.2083 ounce 6.16 milliliters 1 dessert spoon (UK) 2.4 teaspoons 0.4167 ounce 12.32 milliliters 1 tablespoon (UK) 1.2 tablespoons 0.625 ounce 18.48 milliliters 1 fluid ounce (UK) 0.96076 ounces 1 ounce 28.4 milliliters 1 gill (UK) 1.2 gills 5 ounces 142 milliliters 1 breakfast cup (UK) 1.2 cups 10 ounces 284 milliliters 1 pint (UK) 1.2 pints 20 ounces 568 milliliters 1 quart (UK) 1.2 quarts 40 ounces 1.136 liters 1 gallon (UK) 1.2 gallons 160 ounces 4.546 liters 1 milliliter 0.203 teaspoon 0.169 teaspoon l milliliter 1 centiliter 2.03 teaspoons 1.69 teaspoons 10 milliliters 1 deciliter 0.423 cup 0.352 cup 100 milliliters 1 liter 1.057 quarts 0.8806 quart 1000 milliliters 1 decaliter 2.642 gallons 2.202 gallons 10000 milliliters 1 teaspoon (metric) 1.014 teaspoons 0.845 teaspoons 5 milliliters 1 tablespoon (metric) 3.04 tablespoons 2.54 tablespoons 15 milliliters 1 standard cup 1.0567 cups 0.8806 cup 250 milliliters Alcohol Substitues in cooking If you trying to cut back on calories, or don't wish to use alcohol in recipes, use the following substitutions: For 1 Tbs. dry vermouth, use 1 Tbs. apple juice. For 1 Tbs. sweet sherry, use 1 Tbs. apple cider. For 1/4 cup brandy, port wine, rum, sweet sherry, or fruity liqueur, use equal amount unsweetened apple or orange juice plus 1 tsp. vanilla or other flavored extract. For 1/4 cup red wine, use equal amount red grape juice or cranberry juice. For 1/4 cup white wine, use equal amount white grape juice or apple juice. For 2 Tbs. amaretto, use 1/4-1/2 tsp. almond flavored extract (add water or grape juice if you need an equal volume). For 2 Tbs. bourbon or sherry, use 1-2 tsp. vanilla extract (add water or grape juice if you need an equal volume). For 2 Tbs. brandy or rum, use 1/2-1 tsp. brandy or rum extract (add water or grape juice if you need an equal volume). For 2 Tbs. Grand Marnier or other orange-flavored liqueur, use 2 Tbs. unsweetened orange juice concentrate or 2 Tbs. orange juice and 1/2 tsp. orange extract. For 2 Tbs. kahlua or other coffee/chocolate-flavored liqueur, use 1/2-1 tsp. chocolate extract plus 1/2-1 tsp. instant coffee in 2 Tbs. water. For 2 Tbs. sherry or bourbon, use 1 to 2 tsp. vanilla extract. Quote Link to comment
mrszouave Posted April 9, 2003 Share Posted April 9, 2003 WoW.....what GREAT Info!!!!! Quote Link to comment
MorgansMum Posted January 9, 2004 Share Posted January 9, 2004 http://www.mangiarebene.net/calc.html Check this out lacyj Quote Link to comment
mrszouave Posted January 10, 2004 Share Posted January 10, 2004 Thanks LacyJ.......andTo Mrs S !!!!!!!!!!!!!!!!!!! If you feel like it.......go up to the sunporch and introduce yourself !!! Quote Link to comment
Linda Posted January 10, 2004 Share Posted January 10, 2004 reci!!!! glad to see your back posting sure have miss ya. Quote Link to comment
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