Fillable Printable Handy Cooking Conversion Chart
Fillable Printable Handy Cooking Conversion Chart
Handy Cooking Conversion Chart
Shrinking Kitchen
Handy Kitchen Conversion Chart
Liquid Measurement Equivalents
1 teaspoon1/3 Tablespoon
1 Tbsp1/2 oz3 tsp
1 Tbsp1 oz1/8 c./6 tsp
1/4 c2 oz4 Tbsp
1/3 c2 2/3 oz5 Tbsp + 1 tsp
1/2 c4 oz8 Tbsp
2/3 c5 1/3 oz10 Tbsp + 2 tsp
3/4 c6 oz12 Tbsp
7/8 c7 oz14 Tbsp
1 c8 oz/ 1/2
pint
16 Tbsp
2 c16 oz/1 pint32 Tbsp
4 c32 oz/2 pints1 quart
8 pints4 quarts1 gallon
1 liter1.075 quarts
1 gallon128 oz
Dry Measurement Equivalents
1 ounce28.35 grams
2 oz55 g
3 oz85 g
4 oz1/4 pound125 g
8 oz1/2 lb240 g
12 oz3/4 lb375 g
16 oz1 lb454 g
32 oz2 lb907 g
1 kilogram2.2 lb1000 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 cut-
ting. Based on USDA guidelines.
Miscellaneous Measurements
Dash/Pinch< 1/8 tsp
Splash
1-5 drops
Scant
just barely, slightly less than
Heaping
lled over the top
Level
even with top, lled and leveled
with a straight edge.
Temperature Conversion
F to CC to F
Subtract 32Multiply by 9
Multiply by 5Divide by 5
Divide by 9Add 32
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