EQUIVALENT
MEASURES AND WEIGHTS
60 drops = 1 Teaspoon
3 Teaspoons = 1 Tablespoon
2 Tablespoons = 1 fluid ounce
4 Tablespoons = 1/4 Cup
16 Tablespoons = 1 Cup
2 Cups = 1 Pint
4 Cups = 1 Quart
2 Pints = 1 Quart
4 Quarts = 1 Gallon
16 ounces = 1 pound
1 cup = 1/4 liter
1 quart = .9463 liters
1 gallon = 3.785 liters
1 stick butter = 8 Tablespoons
Can Sizes
Picnic = 10 1/2 to 12 oz.
No. 300 = 14 to 16 oz.
No. 303 = 16 to 17 oz.
No. 2 = 1 lb 4 oz.
No. 2 1/2 = 1 lb 13 oz.
Temperature
Fahrenheit to Centigrade --subtract 32, multiply by 5, divide by 9.
Centigrade to Fahrenheit--Multiply by 9, divide by 5, add 32.
Slow oven = 250 o F
Moderate Oven = 350 o F
Hot oven = 450 o to 500 o
F
Egg Sizes
Egg size is usually based on minimum net weight per dozen.
Sizes are: Jumbo: 30 ounces,
Extra Large: 27 ounces, Large: 24 ounces, Medium: 21 ounces, Small: 18 ounces
and Pee Wee: 15 ounces.
Meat Fat
Content
The cut, not the grade, determines the amount of fat in meat.
From the USDA Handbook No. 8 —
Cut
Percent Lean
Flank
100% lean
Chuck
81% lean
Round
81% lean
Rump
76% lean
Sirloin
67% lean
Porterhouse
58% lean
Roasting Temperatures
Beef (rib, rolled rib, rib eye, tenderloin, boneless rolled rump:
120 degrees (rare); 130 degrees for medium; 150 degrees for well.
Veal (leg, loin, rack, boneless shoulder):
160 degrees (well done)
Lamb (leg, shoulder, boneless cushion, rib):
125 to 130 degrees (medium rare, 145 to 150 degrees (well done).
Fresh pork (loin, leg, ham): 160 to
170 degrees (well done).
Poultry (chicken, turkey, goose, duck): 160
to 170 degrees.
If you roast at high temperatures - 350 degrees or more - the internal
temperature of the meat can rise 5 to 15 degrees after the roast has been
removed from the oven. Remember to
take the meat out of the oven before it reaches the proper temperature for rare,
medium or well done, depending on preference.
Candy
Temperatures
|
Thread |
230 to 234 degrees |
|
Soft ball |
234 to 240 degrees |
|
Firm ball |
244 to 248 degrees |
|
Hard ball |
250 to 266 degrees |
|
Soft crack |
270 to 290 degrees |
|
Hard crack |
300 to 310 degrees |