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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
Weights and Measures
GROUND MEAT AND MEAT MIXTURES
F˚
Ground Beef, Pork, Veal, Lamb
160
Ground Turkey, Chicken
165
FRESH BEEF, VEAL, LAMB
Medium Rare
145
Medium
160
Well Done
170
POULTRY
Chicken and Turkey, Whole
180 in the thigh
Poultry Breasts, Roast
170
Poultry Thighs, Wings
180 in the thigh
Duck and Goose
180 in the thigh
PORK
Medium
160
Well Done
170
HAM
Fresh (raw)
160
Pre-cooked (to reheat)
140
EGG DISHES
160
FISH
145
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, they 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 food rest for 10 to 15 minutes after it comes out of the oven.
This will allow meat to retain its juices and baked goods to continue to set.