2.1: Kitchen Weight and Measures
- Page ID
- 21182
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| Kitchen Weight and Measures | |
|---|---|
| 1 pinch | = 1/8 teaspoon |
| 3 teaspoons | = 1 tablespoon (teaspoon - tsp/Tablespoon = tbsp.) |
| 2 tablespoons | = 1 ounce |
| 1 cup | = 8 ounces / 16 tbsp. |
| ¾ cup | = 6 ounces / 12 tbsp. |
| ½ cup | = 4 ounces / 8 tbsp. |
| ¼ cup | = 2 ounces / 4 tbsp. |
| 16 ounces | = 1 pound |
| 2 cups | = 1 pint / 16 oz. |
| 4 cups | = 1 quart / 32 oz. |
| 16 cups | = 1 gallon / 128 oz. |
| 2 quarts | = ½ gallon / 64 oz. |
| 4 quarts | = 1 gallon |
| Metric Conversions | |
|---|---|
| 1 gram | = 0.03527 oz. |
| 1 kilogram | = 2.2 pounds |
| 28.35 grams | = 1 ounce / 2 tbsp. |
| 453.6 g. | = 1 pound |
| 5 milliliters | = 1 teaspoon |
| 15 milliliters | = 1 tablespoon |
| 240 milliliters | = 1 cup |
| 0.4732 liters | = 1 pint |
| 0.951 liters | = 1 quart |
| 1 liter | = 1.06 quarts |
FOOD QUANTITY NEEDED
(1) Number to be served X portions size = number of ounces needed
Number of ounces needed / 16 (ounces per pound) = pounds needed
EXAMPLE: 25 hamburgers, 8 oz. each. SO…. 8 oz. X 25 = 200 ounces needed. So….200oz. / 16oz (1 lb.) = 12.5 pounds of hamburger needed.
RECIPE CONVERSION
Must know: (1) number of servings - recipe yield, and (20) # of servings needed
- More servings than the recipe - recipe yield divided into number of servings needed is the amount needed.
- Less servings needed than the recipe yields - divide number of servings needed divided by recipe yield is the percentage to reduce the recipe by.
EXAMPLES:
(1) Recipe yields 6 servings – you need 24 servings SO… 24 / 6 = 4 times the recipe amounts.
(2) Recipe yields 24 servings and you need 6 servings So…. 6 servings / 24 servings = 25% of recipe ingredients. Or – 6/6 = 1 24/6 = 4 = ratio 1 to 4 or 25%