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Cooking MeasurementsIf you are baffled by the differences between
or
or by food safety temperatures, check our conversion
tables below. Fahrenheit to Celsius
Conversions
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| FAHRENHEIT | CELSIUS |
| 250° F | 120° C |
| 275° F | 140° C |
| 300° F | 150° C |
| 325° F | 160° C |
| 350° F | 180° C |
| 375° F | 190° C |
| 400° F | 200° C |
| 425° F | 220° C |
| 450° F | 230° C |
Food Safety Temperatures
| DESCRIPTION | DEGREES FAHRENHEIT |
Ground Meat & Meat Mixtures |
|
| Turkey, chicken | 165° F |
| Veal, beef, lamb, pork | 160° F |
Fresh Beef |
|
| Medium Rare | 145° F |
| Medium | 160° F |
| Well Done | 170° F |
Fresh Veal |
|
| Medium Rare | 145° F |
| Medium | 160° F |
| Well Done | 170° F |
Fresh Lamb |
|
| Medium Rare | 145° F |
| Medium | 160° F |
| Well Done | 170° F |
Fresh Pork |
|
| Well Done | 170° F |
Poultry |
|
| Chicken, Whole | 180° F |
| Turkey, Whole | 180° F |
| Poultry Breasts, Roasted | 170° F |
| Poultry Thighs, Wings | 180° F |
| Duck & Goose | 180° F |
Seafood |
|
| Fin fish | Cook until opaque and flakes easily with a fork |
| Shrimp, lobster, crab | Shell should turn red and flesh should become pearly opaque |
| Scallops | Flesh should turn milky white or opaque and be firm to touch |
| Clams, mussels, oysters | Cook until shells open; discard any unopened |
American recipes use dry and fluid measures. Volume
determines fluid measures; weight determines dry measures. However, most U.S.
recipes refer to ingredients in terms of volume. So don't worry too much whether
the ingredient you're measuring is dry or fluid; just use the measure specified
in your recipe.
Measurements and Conversion
Table
| TEASPOONS | TABLESPOONS | CUPS | FLUID OUNCES | MILLILITERS | OTHER |
| 1/4 teaspoon | 1 ml | ||||
| 1/2 teaspoon | 2 ml | ||||
| 3/4 teaspoon | 1/4 tablespoon | 4 ml | |||
| 1 teaspoon | 1/3 tablespoon | 5 ml | |||
| 3 teaspoons | 1 tablespoon | 1/16 cup | 1/2 oz | 15 ml | |
| 6 teaspoons | 2 tablespoons | 1/8 cup | 1 oz | 30 ml | |
| 1 1/2 oz | 44 ml | 1 jigger | |||
| 12 teaspoons | 4 tablespoons | 1/4 cup | 2 oz | 60 ml | |
| 16 teaspoons | 5 1/3 tablespoons | 1/3 cup | 2 1/2 oz | 75 ml | |
| 18 teaspoons | 6 tablespoons | 3/8 cup | 3 oz | 90 ml | |
| 24 teaspoons | 8 tablespoons | 1/2 cup | 4 oz | 125 ml | 1/4 pint |
| 32 teaspoons | 10 2/3 tablespoons | 2/3 cup | 5 oz | 150 ml | |
| 36 teaspoons | 12 tablespoons | 3/4 cup | 6 oz | 175 ml | |
| 48 teaspoons | 16 tablespoons | 1 cup | 8 oz | 237 ml | 1/2 pint |
| 1 1/2 cups | 12 oz | 355 ml | |||
| 2 cups | 16 oz | 473 ml | 1 pint | ||
| 3 cups | 24 oz | 710 ml | 1 1/2 pints | ||
| 25.6 oz | 757 ml | 1 fifth | |||
| 4 cups | 32 oz | 946 ml | 1 quart or 1 liter | ||
| 8 cups | 64 oz | 2 quarts | |||
| 16 cups | 128 oz | 1 gallon |
| Some recipes
use additional instructions that require a specific amount of the
ingredient. For example, a recipe might request "1 cup brown sugar,
firmly packed", or "2 heaping cups flour". Dash or Pinch Generally considered to be less than 1/8 teaspoon. Firmly Packed With a spatula, a spoon or your hand, tightly press the ingredient into the measuring cup. You should measure as much of the ingredient as you can fit into the measure. Lightly Packed Press the ingredient into the measuring cup lightly. Make sure there are no air pockets, but do not compress it too much either. Even / Level Measure the amount precisely, discarding the entire ingredient that rises above the rim of the measuring cup. The back of a straight knife works well for this. Rounded Do not flatten out the ingredient to the top of the measuring cup. Instead allow it to pile up above the rim naturally, into a soft, rounded shape. Heaping / Heaped Pile as much of the ingredient on top of the measure as it can hold. Sifted Sift with a strainer or sifter before measuring to ensure ingredient is not compacted and there is no other foreign substance in it. |
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