This section contains various food charts such as food storage, meat temperatures, metric conversion, food pyramid and spice charts.

Measurements

Teaspoons and Tablespoons

Dash or Pinch = less than 1/8 teaspoon
1 1/2 Teaspoons = 1/2 Tablespoon
3 Teaspoons = 1 Tablespoon = 1/2 Fluid Ounce
2 Tablespoons = 1/8 Cup
4 Tablespoons = 1/4 Cup
5 1/3 Tablespoons = 1/3 Cup
8 Tablespoons = 1/2 Cup
10 2/3 Tablespoons = 2/3 Cup
12 Tablespoons = 3/4 Cup
16 Tablespoons = 1 Cup

Cups

1/8 Cup = 2 Tablespoons
1/4 Cup = 4 Tablespoons
1/3 Cup = 5 1/3 Tablespoons
1/2 Cup = 8 Tablespoons
2/3 Cup = 10 2/3 Tablespoons
3/4 Cup = 12 Tablespoons
1 Cup = 16 Tablespoons = 1/2 Pint = 8 Fluid Ounces
2 Cups = 1 Pint = 16 Fluid Ounces
4 Cups = 2 Pints = 1 Quart = 32 Fluid Ounces
16 Cups = 4 Quarts = 1 Gallon =128 Fluid Ounces

Pints, Quarts, Gallons and Pounds

1/2 Pint = 1 Cup = 8 Fluid Onnces
1 Pint = 2 Cups = 16 Fluid Ounces
1 Quart = 4 Cups = 32 Fluid Ounces
1 Gallon = 4 Quarts = 16 Cups
1/4 Pound = 4 Ounces
1/2 Pound = 8 Ounces
3/4 Pound = 12 Ounces
1 Pound = 16 Ounces

Food Safety Temperatures

Use a food thermometer to make sure that the food you cook reaches the correct internal temperature to insure safety. The food must reach a high enough temperature to kill any harmful bacteria.

The following temperatures are recommended by the USDA:

Hamburger, meat loaf, ground pork, veal and lamb – 160° F
Beef, lamb and veal steaks, chops and roasts – Medium Rare 145°  F  Medium 160° F  Well done-170° F
Pork chops, ribs and roasts – 160° F
Egg dishes – 160° F
Ground turkey and chicken – 165° F
Stuffing and casseroles – 165° F
Leftovers – 165° F
Chicken and turkey breasts – 170° F
Chicken and turkey whole, legs, thighs and wings – 180° F
Duck and goose – 180° F
Fish – 145° F
Ham, whole or half, cooked – 140° F
Ham, unpackaged or leftover – 165° F
Cook before eating Hams or Fresh Hams – 160° F
Hot Dogs – 165° F

Equivalents

It is helpful to know how much food or fresh produce to buy when preparing a recipe. As an example, a recipe may call for 1 Cup of carrots. By using the following chart you can see that you will need approximately 2 medium carrots to equal 1 Cup.pears

Apple – 1 medium = 1 Cup sliced, or 2/3 Cup chopped
Banana – 1 medium = 1/3 Cup mashed or ¾ Cup sliced
Green Beans – 1 pound = 3 to 3 ½ Cups, chopped
Blueberries – 1 pound = 3 Cups
Broccoli – 1 pound = 4 Cups
Cabbage  - 1 medium head = 7 to 10 Cups shredded or 6 Cups coarsely chopped
Carrot – 1 medium = ½ Cup
Cauliflower – 1 medium head = 6 Cups
Celery – 1 stalk = ½ Cup
Chocolate Chips – 6 ounces = 1 Cup

Read more: Equivalents