Common cooking volume measure equivalents
| CUP | FLUID OZ | TBSP | TSP | MILLILITER (ML) |
|---|---|---|---|---|
| 1 cup | 8 oz | 16 Tbsp | 48 tsp | 237 ml |
| 3/4 cup | 6 oz | 12 Tbsp | 36 tsp | 177ml |
| 2/3 cup | 5 oz | 11 Tbsp | 32 tsp | 158 ml |
| 1/2 cup | 4 oz | 8 Tbsp | 24 tsp | 118 ml |
| 1/3 cup | 3 oz | 5 Tbsp | 16 tsp | 79 ml |
| 1/4 cup | 2 oz | 4 Tbsp | 12 tsp | 59 ml |
| 1/8 cup | 1 oz | 2 Tbsp | 6 tsp | 30 ml |
| 1/16 cup | 0.5 oz | 1 Tbsp | 3 tsp | 15 ml |
| 1 tsp | 5 ml | |||
| 1/2 tsp | 2.5 ml | |||
| 1/4 tsp | 1.25 ml |
VOLUME, US CUSTOMARY UNITS
| Gallon | Quart | Pint | Cup | Fluid ounce | Liter |
|---|---|---|---|---|---|
| 1 GALLON | 4 quarts | 8 pints | 16 cups | 128 oz | 3.78 l |
| 1 QUART | 2 pints | 4 cups | 32 oz | .946 l (946 ml) | |
| 1 PINT | 2 cups | 16 oz | .480 l (480 ml) |
Weight
| OZ | Gram |
|---|---|
| 1/2 oz | 15 g |
| 1 oz | 29 g |
| 2 oz | 57 g |
| 4 oz | 113 g |
| 6 oz | 170 g |
| 8 oz | 227 g |
| 10 oz | 283 g |
| 12 oz | 340 g |
| 1 lb | 453 g |
| 2.2 lb | 1 kg |
Temperatures
| Fahrenheit | Celsius |
|---|---|
| 250℉ | 121℃ |
| 300℉ | 150℃ |
| 325℉ | 160℃ |
| 350℉ | 180℃ |
| 375℉ | 190℃ |
| 400℉ | 200℃ |
| 425℉ | 220℃ |
| 450℉ | 230℃ |
| 500℉ | 260℃ |
Meat Temperature Guide
| Meat | Temperature | Doneness | Note |
|---|---|---|---|
| Beef & Lamb | 120-125℉ | (Rare) | |
| 125-135℉ | (Medium Rare) | ||
| 135-145℉ | (Medium) | ||
| 145-155℉ | (Medium Well) | * USDA recommends 145℉ | |
| 155℉ | (Well Done) | ||
| Beef & Lamb (Ground) | 160℉ | ||
| Chicken | 165℉ | ||
| Pork | 145℉ + 3 min rest | ||
| Pork (ground) | 160℉ |
