Cooking Measurement Equivalents
16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup
2 cups = 1 pint
2 pints = 1 quart
3 teaspoons = 1 tablespoon
48 teaspoons = 1 cup
16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup
2 cups = 1 pint
2 pints = 1 quart
3 teaspoons = 1 tablespoon
48 teaspoons = 1 cup
U.S. to Metric
Capacity
1/5 teaspoon = 1 ml
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 fluid oz. = 30 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
Weight
1 oz. = 28 grams
1 pound = 454 grams
Capacity
1/5 teaspoon = 1 ml
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 fluid oz. = 30 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
Weight
1 oz. = 28 grams
1 pound = 454 grams
Metric to U.S.
Capacity
1 militers = 1/5 teaspoon
5 ml = 1 teaspoon
15 ml = 1 tablespoon
30 ml = 1 fluid oz.
100 ml = 3.4 fluid oz.
240 ml = 1 cup
1 liter = 34 fluid oz.
1 liter = 4.2 cups
1 liter = 2.1 pints
1 liter = 1.06 quarts
1 liter = .26 gallon
Weight
1 gram = .035 ounce
100 grams = 3.5 ounces
500 grams = 1.10 pounds
1 kilogram = 2.205 pounds
1 kilogram = 35 oz.
Capacity
1 militers = 1/5 teaspoon
5 ml = 1 teaspoon
15 ml = 1 tablespoon
30 ml = 1 fluid oz.
100 ml = 3.4 fluid oz.
240 ml = 1 cup
1 liter = 34 fluid oz.
1 liter = 4.2 cups
1 liter = 2.1 pints
1 liter = 1.06 quarts
1 liter = .26 gallon
Weight
1 gram = .035 ounce
100 grams = 3.5 ounces
500 grams = 1.10 pounds
1 kilogram = 2.205 pounds
1 kilogram = 35 oz.
IMPORTANT:After desired cooking temperature is reached, remove meat from heat
source and let stand 10 to 15 minutes before carving. The amount of time required
for resting varies with the size of the cut of your meat. During this resting time, the
meat continues to cook (meat temperature will rise 5 to 20 degrees after it is
removed from the heat source) and the juices redistribute.
Beef and Lamb
Roasts, Steaks & Chops
Rare 120 to 125 degrees F center is bright red, pinkish toward the exterior
portion
Medium Rare 130 to 135 degrees F center is very pink, slightly brown
toward the exterior portion
Medium 140 to 145 degrees F center is light pink, outer portion is brown
Medium Well 150 to 155 degrees F not pink
Well Done 160 degrees F and above steak is uniformly brown throughout
Ground Meat 160 to 165 degrees F no longer pink but uniformly brown
throughout
Poultry
Chicken & Duck 165 degrees F cook until juices run clear
Turkey NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. During
that time, temperature can rise 30 degrees if not exposed to drafts. 165
degrees F juices run clear - leg moves easily
Pork ribs, pork shoulders, and beef brisket
160 degrees F and above medium to well done
Sausage (raw) 160 degrees F no longer pink
Ham Raw
160 degrees F
Pre-cooked 140 degrees F
Seafood
Fish (steaks, filleted or whole) 140 degrees F flesh is opaque, flakes easily
Tuna, Swordfish, & Marlin 125 degrees F cook until medium-rare (do not
overcook or the meat will become dry and lose its flavor
Shrimp
Medium-size, boiling 3 to 4 minutes cook until medium-rare (do not overcook
or the meat will become dry and lose its flavor
Large-size, boiling 5 to 7 minues cook until medium-rare (do not overcook or
the meat will become dry and lose its flavor
Jumbo-size, boiling 7 to 8 minutes cook until medium-rare (do not overcook
or the meat will become dry and lose its flavor
Lobster
Boiled, whole - 1 lb. 12 to 15 minutes meat turns red and opaque in center
when cut
Broiled, whole - 1 1/2 lbs. 3 to 4 minutes meat turns red and opaque in
center when cut
Steamed, whole - 1 1/2 lbs. 15 to 20 minutes meat turns red and opaque in
center when cut
Baked, tails - each 15 minutes meat turns red and opaque in center when
cut
Broiled, tails - each 9 to 10 minutes meat turns red and opaque in center
when cut
Scallops
Bake 12 to 15 minutes milky white or opaque, and firm
Broil milky white or opaque, and firm
Clams, Mussels & Oysters point at which their shells open - throw away any
that do not open
source and let stand 10 to 15 minutes before carving. The amount of time required
for resting varies with the size of the cut of your meat. During this resting time, the
meat continues to cook (meat temperature will rise 5 to 20 degrees after it is
removed from the heat source) and the juices redistribute.
Beef and Lamb
Roasts, Steaks & Chops
Rare 120 to 125 degrees F center is bright red, pinkish toward the exterior
portion
Medium Rare 130 to 135 degrees F center is very pink, slightly brown
toward the exterior portion
Medium 140 to 145 degrees F center is light pink, outer portion is brown
Medium Well 150 to 155 degrees F not pink
Well Done 160 degrees F and above steak is uniformly brown throughout
Ground Meat 160 to 165 degrees F no longer pink but uniformly brown
throughout
Poultry
Chicken & Duck 165 degrees F cook until juices run clear
Turkey NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. During
that time, temperature can rise 30 degrees if not exposed to drafts. 165
degrees F juices run clear - leg moves easily
Pork ribs, pork shoulders, and beef brisket
160 degrees F and above medium to well done
Sausage (raw) 160 degrees F no longer pink
Ham Raw
160 degrees F
Pre-cooked 140 degrees F
Seafood
Fish (steaks, filleted or whole) 140 degrees F flesh is opaque, flakes easily
Tuna, Swordfish, & Marlin 125 degrees F cook until medium-rare (do not
overcook or the meat will become dry and lose its flavor
Shrimp
Medium-size, boiling 3 to 4 minutes cook until medium-rare (do not overcook
or the meat will become dry and lose its flavor
Large-size, boiling 5 to 7 minues cook until medium-rare (do not overcook or
the meat will become dry and lose its flavor
Jumbo-size, boiling 7 to 8 minutes cook until medium-rare (do not overcook
or the meat will become dry and lose its flavor
Lobster
Boiled, whole - 1 lb. 12 to 15 minutes meat turns red and opaque in center
when cut
Broiled, whole - 1 1/2 lbs. 3 to 4 minutes meat turns red and opaque in
center when cut
Steamed, whole - 1 1/2 lbs. 15 to 20 minutes meat turns red and opaque in
center when cut
Baked, tails - each 15 minutes meat turns red and opaque in center when
cut
Broiled, tails - each 9 to 10 minutes meat turns red and opaque in center
when cut
Scallops
Bake 12 to 15 minutes milky white or opaque, and firm
Broil milky white or opaque, and firm
Clams, Mussels & Oysters point at which their shells open - throw away any
that do not open
Required Cooking Temperatures
| Dedicated to Grillers Around the World |
Measurements & Cooking Temperatures
| Chaney Instruments Acu-Rite 036168 Wireless Cooking and Barbeque Thermometer |
