Te a
Spoons
Table
Spoons
Cups Fluid
ounces
Milli-
leters
tsp tbsp c oz mL
1 1/3 0 1/6 4.9
2 2/3 0 1/3 9.9
3 1 0 1/2 14.8
4 1 1/3 0 2/3 19.7
5 1 2/3 1/9 5/6 24.6
6 2 1/8 1 29.6
7 2 1/3 1/7 1 1/6 34.5
8 2 2/3 1/6 1 1/3 39.4
9 3 1/5 1 1/2 44.4
10 3 1/3 1/5 1 2/3 49.3
11 3 2/3 1/4 1 5/6 54.2
12 4 1/4 2 59.1
13 4 1/3 2/7 2 1/6 64.1
14 4 2/3 2/7 2 1/3 69.0
15 5 1/3 2 1/2 73.9
16 5 1/3 1/3 2 2/3 78.9
17 5 2/3 1/3 2 5/6 83.8
18 tsp 6 tbsp 3/8 c 3 oz 88.7 mL
19 6 1/3 2/5 3 1/6 93.7
20 6 2/3 3/7 3 1/3 98.6
21 7 4/9 3 1/2 103.5
22 7 1/3 1/2 3 2/3 108.4
23 7 2/3 1/2 3 5/6 113.4
24 8 1/2 4 118.3
25 8 1/3 1/2 4 1/6 123.2
26 8 2/3 5/9 4 1/3 128.2
27 9 4/7 4 1/2 133.1
28 9 1/3 3/5 4 2/3 138.0
29 9 2/3 3/5 4 5/6 142.9
30 10 5/8 5 147.9
31 10 1/3 2/3 5 1/6 152.8
32 10 2/3 2/3 5 1/3 157.7
36 12 3/4 6 177.4
48 16 1 8 236.6
96 32 2 16 473.2 1 pint
144 48 3 24 709.8 1 1/2 pints
151 2/5 50 1/2 3 1/6 25 1/4 750.0 1 fth
192 64 4 32 946.4 1 quart or 1 liter
384 128 8 64 1892.7 2 quarts
768 256 16 128 3785.5 1 gallon or 4 quarts
Kitchen Conversion Cheat Sheet
Steak: Place a nger against the base of your thumb.
Compare rmness of steak to rmness of thumb
base. Touch your thumb to your:
Tip of index nger = Rare
Middle nger = Medium rare
Ring nger = Medium
Pinky = Well done
Make your own family
cookbook with Matilda’s
Fantastic Cookbook
Software, available at
CookbookPeople.com.
Oz Pound
1 1/16
2 1/8
4 1/4
5 1/3
8 1/2
11 2/3
12 3/4
16 1
32 2
Freezer life span Months
bacon and sausage 1 to 2
casseroles 2 to 3
egg whites or egg substitutes 12
frozen dinners and entrees 3 to 4
gravy, meat or poultry 2 to 3
ham, hotdogs and lunchmeats 1 to 2
meat, uncooked roasts 4 to 12
meat, uncooked steaks or chops 4 to 12
meat, uncooked ground 3 to 4
meat, cooked 2 to 3
poultry, uncooked whole 12
poultry, uncooked parts 9
poultry, uncooked giblets 3 to 4
poultry, cooked 4
soups and stews 2 to 3
wild game, uncooked 8 to 12
© The Cookbook People
Download this for free at CookbookPeople.
com. May be copied only in its entirety
without permission, provided it is not altered
in any way, it features The Cookbook People
logo and ads, and it is not used for prot.
Beef/lamb roast guidelines: Preheat oven to 425°F. Roast for 30 min
at 425°F. Reduce to 325°F and cook as follows: Rare 9 min per pound;
Medium 14 min per pound; Well done 18 min per pound. Re-
move from oven and rest for 20-30 min before slicing. Meat
thermometer should read 120°F+ for rare, 130°F+ for me-
dium rare, 145°F+ for medium, 155-165°F for well done.
Pork roast guidelines: Preheat oven to 425°F. Roast for
30 min at 425°F. Reduce to 325°F and continue for 23 min-
utes per pound. Juice is clear when done. Remove and rest 20-30
min before slicing. Meat thermometer should read at least 145°F.
Chicken roast guidelines: Preheat oven to 400°F. Roast for 20 min at
400°F. Reduce to 350°F and continue for 45 min (small chicken) to 70
min (large chicken). Juice is clear when done. Remove and rest 20 min
before slicing. Meat thermometer should read at least 165°F.
Grease re: Do not use water! Smother with a pan lid or use a re extinguish-
er. Baking soda works, but it takes a lot and is usually too slow to get at. If clothing
catches, stop, drop and roll. Call 911 if necessary.
Deep fat fryers: Never allow water or any other liquid but cooking oil come in
contact with hot oil or else it may instantly turn into steam and splatter hot oil.
Boiling: Always lift the lid of a boiling pot far side rst.
Hot pot/pan: Always leave a hot pad on a hot lid as a warning to others. Never
leave handle hanging over edge, especially if children are around.
°F °C
-10 -23
0 -18
10 -12
20 -7
30 -1
40 4
50 10
60 16
70 21
80 27
90 32
100 38
250 121
275 135
284 140
300 149
325 163
350 177
356 180
375 191
392 200
400 204
425 218
450 232
464 240
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