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3 teaspoons = 1 Tablespoon 1 Tablespoon = 1/2 fluid ounce
4 Tablespoons = 1/4 cup 1 cup = 8 fluid ounces
5 1/3 Tablespoons = 1/3 cup 1 cup = 1/2 pint
8 Tablespoons = 1/2 cup 2 cups = 1 pint
1 pint = 16 fluid ounces 1 quart = 32 fluid ounces
1/2 gallon = 64 fluid ounces 1 gallon = 128 fluid ounces
10 2/3 Tablespoons = 2/3 cup 4 cups = 1 quart
12 Tablespoons = 3/4 cup 2 pints = 1 quart
16 Tablespoons = 1 cup 4 quarts = 1 gallon
GROUND MEAT AND MEAT MIXTURES
F˚
Beef, Pork, Veal, Lamb
160
Turkey, Chicken 165
Fresh Beef, Veal, Lamb
Medium Rare 145
Medium 160
Well Done 170
Poultry
Chicken and Turkey, Whole 180
Poultry Breasts, Roast 170
Poultry Thighs, Wings 180
Duck and Goose 180
Pork
Medium
160
Well Done
170
Ham
Fresh (raw)
160
Pre-cooked (to reheat)
140
Minimum Safe Internal Temperatures for Various Foods
Please note that the minimum safe internal temperatures are subject to change. This is due to the changing bacteria and the
temperatures required to eradicate it. Visit the website below for the most current information.
These cooking temperatures are from the USDA Meat and Poultry Hotline
(800) 535-4555 or www.fsis.usda.gov
A WORD ABOUT CARR
Y-OVER COOKING
After foods are pulled out of the oven, it will continue to cook. Carry-over cooking affects all foods- the larger the item, the longer
the carry- over time. It is best to let the foods rest after it comes out of the oven for 10 to 15 minutes. This will allow meat to retain its
juices and baked goods continue to set, making it easier to carve and cook to a safe temperature to serve.
Weights and Measures
51