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