2.2: Measurement and Conversion Charts

Last updated
Save as PDF

Page ID: 21183

Tammy Rink & William R. Thibodeaux
Chef John Folse Culinary Institute at Nicholls State University

\( \newcommand{\vecs}[1]{\overset { \scriptstyle \rightharpoonup} {\mathbf{#1}} } \) \( \newcommand{\vecd}[1]{\overset{-\!-\!\rightharpoonup}{\vphantom{a}\smash {#1}}} \)\(\newcommand{\id}{\mathrm{id}}\) \( \newcommand{\Span}{\mathrm{span}}\) \( \newcommand{\kernel}{\mathrm{null}\,}\) \( \newcommand{\range}{\mathrm{range}\,}\) \( \newcommand{\RealPart}{\mathrm{Re}}\) \( \newcommand{\ImaginaryPart}{\mathrm{Im}}\) \( \newcommand{\Argument}{\mathrm{Arg}}\) \( \newcommand{\norm}[1]{\| #1 \|}\) \( \newcommand{\inner}[2]{\langle #1, #2 \rangle}\) \( \newcommand{\Span}{\mathrm{span}}\) \(\newcommand{\id}{\mathrm{id}}\) \( \newcommand{\Span}{\mathrm{span}}\) \( \newcommand{\kernel}{\mathrm{null}\,}\) \( \newcommand{\range}{\mathrm{range}\,}\) \( \newcommand{\RealPart}{\mathrm{Re}}\) \( \newcommand{\ImaginaryPart}{\mathrm{Im}}\) \( \newcommand{\Argument}{\mathrm{Arg}}\) \( \newcommand{\norm}[1]{\| #1 \|}\) \( \newcommand{\inner}[2]{\langle #1, #2 \rangle}\) \( \newcommand{\Span}{\mathrm{span}}\)\(\newcommand{\AA}{\unicode[.8,0]{x212B}}\)

Formulas for Exact Measurement
	WHEN YOU KNOW:	MULTIPLY BY:	TO FIND:
Mass (weight)	Ounces	28.35	grams
	Pounds	0.45	kilograms
	Grams	0.035	ounces
	Kilograms	2.2	pounds
Volume (capacity)	Teaspoons	5.0	milliliters
	Tablespoons	15.0	milliliters
	Fluid Ounces	29.57	milliliters
	Cups	0.24	liters
	Pints	0.47	liters
	Quarts	0.95	liters
	Gallons	3.785	liters
	Milliliters	0.034	fluid ounces
Temperature	Fahrenheit	5/9 (after subtracting 32)	Celsius
	Celsius	9/5 (then add 32)	Fahrenheit

Rounded Measurement for Quick Reference
1 oz.		= 30 g
4 oz.		= 120 g
8 oz.		= 240 g
16 oz.	= 1 lb.	= 480 g
32 oz.	= 2 lb.	= 960 g
36 oz.	= 2¼ lb.	= 1000 g (1 kg)
1/4 tsp.	= 1/24 fl. oz.	= 1 ml
½ tsp.	= 1/12 fl. oz.	= 2 ml
1 tsp.	= 1/6 fl. oz.	= 5 ml
1 Tbsp.	= 1/2 fl. oz.	= 15 ml
1 C.	= 8 fl. oz.	= 240 ml
2 c. (1 pt.)	= 16 fl. oz.	= 480 ml
4 c. (1 qt.)	= 32 fl. oz.	= 960 ml
4 qt. (1 gal.)	= 128 fl. oz.	= 3.75 It
32°F		= 0°c
122°F		= 50°c
212°F		= 100°c

Conversion Guides
1 gallon	4 quarts
	8 pints
	16 cups (8 fluid ounces)
	128 fluid ounces
1 fifth bottle	approximately 1 ½ pints or exactly 26.5 fluid ounces
1 measuring cup	8 fluid ounces (a coffee cup generally holds 6 fluid ounces)
1 large egg white	1 ounce (average)
1 lemon	1 to 1 ¼ fluid ounces of juice
1 orange	3 to 3½ fluid ounces of juice

Scoop Sizes
Scoop Number	Level Measure
6	2/3 cup
8	1/2 cup
10	2/5 cup
12	1/3 cup
16	1/4 cup
20	3 1/5 tablespoons
24	2 2/3 tablespoons
30	2 1/5 tablespoons
40	1 3/5 tablespoons

*The number of the scoop determines the number of servings in each quart of a mixture: for example, with a No. 16 scoop, one quart of mixture will yield 16 servings.

Ladle Sizes
Size	Portion of a Cup	Number per Quart	Number per Liter
1 fl. oz.	1/8	32	34
2 fl. oz.	1/4	16	17
2 2/3 fl. oz.	1/3	12	13
4 fl. oz.	1/2	8	8.6
6 fl. oz.	3/4	5 1/3	5.7

Canned Goods
SIZE	NO. OF CANS PER CASE	AVERAGE WEIGHT	AVERAGE NO. CUPS PER CAN
No.¼	1 & 2 doz.	4 oz.	1/2
No.½	8	8 oz.	1
No. 300	1 & 2 doz.	14 oz.	1 3/4
No. 1 tall (also known as 303)	2 & 4 doz.	16 oz.	2
No. 2	2 doz.	20 oz.	2 1/2
No. 2½	2 doz.	28 oz.	3 1/2
No.3	2 doz.	33 oz.	4
No. 3 cylinder	1 doz.	46 oz.	5 2/3
No. 5	1 doz.	3 lb. 8 oz.	5 1/2
No. 10	6	6 lb. 10 oz.	13