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WEIGHTS AND MEASURES

Abbreviations Teaspoon Tablespoon Cup Quart Pint Gallon Ounce Poubd Farenheit Centigrade As purchased Edible portion tsp. TBSP. c. qt. pt. gal. oz. lb. F. C. A.P. E.P.

Table of Weights and Measures 1 teaspoon 3 teaspoons 16 tablespoons 2 cups 4 cups 2 pints 16 cups 4 quarts 16 ounces 1 quart flour 2 cups water 2 cups egg whites 5-6 whole eggs 12 egg yolks (medium) 8 egg whites (medium) 2 1/4 cups granuated sugar Equivalents 3 tsp 16 TBSP. 4 cups 4 quarts 1 oz. 16 oz. 8 fl oz. 32 fl oz. = 1 TBSP = 1 cup = 1 quart = 1 gallon = 28.35 grams = 1 pound = 1 cup = 1 quart 5 mililiters 1 tablespoon (1/2 fluid ounce) 1 cup (8 oz.) 1 pint (16 oz.) 1 quart (32 oz.) 1 quart (32 oz.) 1 gallon (128 oz.) 1 gallon (128 oz.) 1 pound 1 pound 1 pound 1 pound 1 cup 1 cup 1 cup 1 pound

CAN SIZE 6 oz

PRODUCT

WEIGHTS AND MEASURES *COMMON CAN SIZES APPROX NO. CUP 3/4

Used for frozen concentrated juices individual serving of signle strength juices. Used mainly in metropolitan areas for most fruits, vegatables and speciality items. Used for condensed soups, some fruits, vegatables, meat and fish products. 15 For speciality items, such as beans with pork, spaghetti, macaroni, chili con carne, date and nut bread - also a variety of fruits including cranberry sauce and blueberries. Used extensively for vegetables; plus fruits, such as sweet and sour cherries, fruit cocktail, applesauce Used for vegetables; many fruits and juices Used principally for fruits, such as peaches, pears, plums, and fruit cocktail; plus vegetables, such as tomatoes, sauerfraut and pumpkin. Used almost exclusively for juices; also for whole chicken So called "institutional" or "restaurant" size container, most fruits and vegatbales are packed in it. It is not ordinarily available in retail stores. 1

8 oz

No. 1 (picnic) 10 1/2 oz. (9 1/2 fl. Oz.)

1/4

No. 300 1/2 oz.

3/4

(13 1/2 fl. Oz.)

No. 303 1 lb. (15 fl. Oz.)

No. 2 1 lb. 4 oz. No 2 1/2 1 lb. 13 oz.

1/2

(1 pt. 2 fl. Oz.)

1/2

(1pt. 10 fl. Oz.)

46 oz. ( 1qt. 14 fl. Oz.) No. 10 6 lb. 9 oz. (3 qt.)

3/4

12

WEIGHTS AND MEASURES SIZES OF SCOOPS OR DIPPERS Number per Quart 100 70 60 50 40 30 24 20 *16 *12 10 Measure 1 tsp Scant 1 TBSP 1 TBSP. 1 1/4 TBSP. 1 1/2 TBSP. 1/8 cup (2 TBSP.) 1/6 cup (2 2/3 TBSP.) 1/5 cup (3 TBSP.) 1/4 cup (4 TBSP.) 1/3 cup (5 TBSP.) 2/5 cup (6 2/3 TBSP.) 1/2 cup (8 TBSP.) *8 6 4 oz. 2/3 cup Approximate Fluid Measure 1/4 oz. 3/8 oz. 1/2 oz. 5/8 oz. 3/4 oz. 1 oz. 1 1/2 oz. 2 oz. 2 1/2 oz. 3 oz. 3 1/2 oz. Use Cookie, small cream puff

Drop cookies Cream puffs, fritters Muffins, fish balls Croquettes Vegetables, desserts Vegetables, desserts

* Scoop Numbers most used in Institutional Cookery LADLES LADLES 1 oz 2 oz 4 oz 6 oz 8 oz APPROXIMATE MEASURE 1/8 cup 1/4 cup 1/2 cup 3/4 cup 1 cup POSSIBLE USES Sauces/Dressings Gravies Stews, Creamed Dishes Stews, Creamed Dishes Soups

DESCRIPTION Anise Ground Anise Whole Baking Powder Baking Soda Barbeque Spice Basil Bay Leaves Bread Crumbs Capers Caraway Seed Cardamim Cassin Celery Salt Celery Seed - Whole Chervil Chili Powder Chives, fresh Chocolate, shaved fins Chocolate, melted Chutney (Major Grays) Cinnamon, ground Cinnamon, imitation Clear Jel Cloves, whole Cloves, ground Cocoa, Bakers Cocoa, Nestles Coffee, Instant Comino Powder Coriander Cornstarch Cream of Tartar Cumin Curry Powder Dill Seed Fennel Fine Herbs Flavoring Extracts Garlic Powder Gelatin, Plain (Higher quality, greater weight) Gelatine, Knorr Swiss Ginger (crystals) Ginger (ground) Gumbo File' Lemon Peel, grated Orange Peel, grated

UNIT 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 cup 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 cup 1 oz. 1 oz. 1 oz. 1 lb 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 tsp 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 tsp 1 tsp

WEIGHTS AND MEASURES SPICES AVERAGE YIED OR EQUIVALENT 14 1/4 tsp. 13 tsp 6 tsp 2 TBSP 14 tsp 35 tsp 135 leaves 8 oz 100 each or 2 TBSP 9 1/2 tsp 14 1/4 tsp. 17 1/2 tsp 8 tsp 14 tsp 48 tsp 4 TBSP 48 tsp 7 TBSP 8 3/4 oz 4 tsp 17 1/2 tsp. 4 TBSP 3 1/5 cups, 1 cup = 5 oz 1 oz. = 3 TBSP 200 each or 4 TBSP 3 TBSP 12 tsp 10 tsp 8 TBSP 18 tsp 14 tsp 10 tsp 8 tsp 14 tsp 12 1/2 tsp 14 tsp 14 tsp 14 tsp 1/8 oz 8 tsp 4 tsp 4 TBSP 6 tsp 14 tsp 8 TBSP 1/8 oz 1/8 oz

WEIGHTS AND MEASURES SPICES DESCRIPTION Macaroom Crumbs Mace Marjoram Mint (dried) Mustard (dry) Nutmeg, ground Oregano Parsley, dried Paprika (Hungarian) Pepper, Black (gound) Pepper, Black (corns) Pepper, Cayenne Pepper, Red Pepper, Muntoh (white) Pickling Spice (Mixed) Poppy Seed Poultry Seasoning Pumpkin Pie Spice Rosemary (Ground) Rosemary (leaves) Saffron Sage Salt Savoy Sesame Seed Sugar Terragon (dried) Thyme (gound) Tumeric Vanilla UNIT 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. 1 oz. AVERAGE YIED OR EQUIVALENT 4 TBSP 14 tsp 19 tsp 50 tsp 5 TBSP 12 3/4 tsp. 26 tsp 50 tsp 13 1/2 tsp 15 tsp 9 tsp 14 tsp 14 tsp 13 tsp 17 tsp 11 1/4 tsp 14 tsp 16 1/2 tsp 35 tsp 16 tsp 35 tsp 22 tsp ( 2oz = 1 cup) 6 tsp 18 3/4 tsp 14 tsp 2 TBSP 50 tsp 20 1/4 tsp 12 tsp 2 TBSP

WEIGHTS AND MEASURES MEATS & SEAFOOD Description Anchovy Filet (Flat) Anchovy Filet (Rolled) Bacon Unit #1 can 2 oz. Can # Average Yield or Equivalent 125 Filets 10 Filets
18-20 slices, 5 oz. Cooked crisp 1 cup, cooked crisp 51/8 oz

Bacon, Canadian Hotel Bacon (18-20) Hotel Bacon (22-26)

# # #

90% yeild 18-20 slices, 60% yield 22-26 slices Cooked


Crisp Fried 71% yld Cooked Crisp Broiled 65% yld Cooked Crisp Oven 54% yld

Fresh Beef: Briskett, boneless Choice Tenderloin Tails Choice Trimmed Bottom Round Chuck Corned Corned, Eye Corned, Briskett Ground Loin Rib Eye Roast Beef Roast Bf, cooked Roast Top Round Sirloin of Beef Sirloin Steak Sirloin for Sandwiches Salisbury Steak Swiss Steak Pot Roast (outside round) Tenderloin Beef: Cooked Diced Beef: Link Sausage Beef: Patty Sausage Beef: Precooked BV Extract Coked, Cryovac pack Calf's Liver Calf's Sweetbreads Chicken Breast Chicken: Diced Chicken Leg Chicken Livers, Fresh Chicken Livers, Chopped

# # # # # # # # # # # # # # # # # # # # # 1# # # # 13 1/2 oz -- 7/8oz # # Avg. 12 oz. Ea. # # # # 2 1/2 oz.--- 2 oz.

50% yield 52% yield 65% yield 68% yield 60% yield 95% yield 90% yield 65% yield 54% yield 83% yield 60% yield 86% yield 75% yield 60% yield 80% yield 90% yield 87% yield 82% yield 50% yield 91% yield 2 1/2 cups 82% yield 86% yield 90% yield 1 cup--1 TBSP Cutting & juice - 10%loss 881 TBSP 71% yield 85% yield 95% yield 82% yield 15 each (cooked - 12oz.) #16 scoop----#20 Scoop

WEIGHTS AND MEASURES MEATS & SEAFOOD Description Chicken Meat, Sliced Chicken Base Clams, Chopped Cod Crabmeat, King (Frozen, cooked): 100% Leg meat 60% Leg/40% body Crab, Leg Crab Meat Ducks (Young) Goose Ham, Cure 81 Ham, Danish Ham, Fresh (RTC) Ham, Proscuitto Ham, Pullman Ham, Smoked, bone in Ham, Tenderized, bone in Ham, Ready-to-eat, bone in Ham, Ready-to-eat boneless Lamb Chop Lamb, Leg Lamb Stew Lobster, Fresh Lobster Tails Loin, Pork, Fresh Loin Roast Loin, Veal Mahi Mahi Pastrami Salad, Shrimp (frozen canned) Salami Salmon Salmon, canned Scallop Snapper Snapper, Red Sole Sturgeon Tuna: #1 flat #5 squat Turkey, Breast (Skin-off) Turkey, Breast (Skin-on) Turkey, whole Veal: Loin (stew meat) Leg (bone in) Leg, Breaded Leg Top Round Sausage Unit 5 1/2 oz 1 oz. #5 can # Average Yield or Equivalent 1 cup 1 1/2 TBSP 1 1/2# Clams (26 oz. Juice) 91%

# # # # 4 - 6 lb. 8# # # # # # # # # # # # # # 3# # # # # # # # # # 8 oz # # # # # # # 4 1/2# # # # # # # # # # #

95% yield 81% yield 90% yield 85% yield 60% yield 65% yield 80% yield 92% yield 60% yield 88% yield 90% yield 50% yield 60% yield 75% yield 90% yield 84% yield 55% yield 57% yield 20% yield 10 oz. Lobster meat 55% yield 75% yield, trim 13% loss+12% shrink 50% yield 75% yield 69% yield 90% yield 65% yield 95% yield 85% yield - steaks 75% yield - fillets 1 cup 70% yield 83% yield Fillets - 44% yield Steaks - 65% yield 91% yield 81% yield 75% yield 2 cups 95% yield 90% yield 40% yield 45% yield 40% yield 65% yield 60% yield 80% yield 95% yield

WEIGHTS AND MEASURES CANNED GOODS Description Unit Average Yield or Equivalent

Almonds #10 Can Apple Rings #10 Can Apple Sauce #10 Can Apricot, Halves #10 Can Apricot, Whole #10 Can Asparagus Spears, Green Asparagus, White Green Tipped Asparagus, Green, Mammoth/Large Beans, Blue Lake #2 Sieve #10 Can Beans, Cut, #3 Sieve ( 1 1/2") #10 Can Beans, Garbanzo Beans, Kidney #10 Can Bean Sprouts #10 Can Beets, Julienne #10 Can Beets, Rosebud (250 count) #10 Can Carrots, Baby Whole #10 Can Carrots, Baby Belgium (200/250 ct) #10 Can Carrots, Baby Belgium (290/350 ct) #10 Can Carrots, Julieene #10 Can Carrots, Tiny Whole #10 Can Celery Hearts 38 oz Cherries, Bing #10 Can Cherries, Maraschino, X-Large 1 gallon Cherries, Maraschino, w/stem 1/2 gallon Cherries, Maraschino, seamless1/2 gallon Chrry halves, Maraschino 1/2 gallon Corn, Kernel #10 Can Crabapples, Spiced #10 Can Crabapples, Whole, Spiced #10 Can Cranberry Sauce #10 Can Grapefruit Sections 1 gallon Grapes, Jubilee, Festive 2 oz Honey 1# Jams, Strawberry #10 Can Description Jelly, Grape Jelly, Red Currant Mustard, Prepared or Salad Style Noodles, Chow Mein Nuts, Chopped Orange Sections Orange Segments, Mandarin Peach Slices Medium Pickle, or sweet relish Pimento Pinapple Chunks Pinapple Crushed Pinapple Sliced Unit #10 Can #10 Can 1 fluid oz. #10 Can #10 Can 1 gallon #10 Can #10 Can 1 gallon 15 oz can #10 Can #10 Can #10 Can

85-90 Rings 107 oz 75-85 Halves 50 each 21 Spears 44 Spears 65 Spears or 46 oz 90 nSpears, 46 oz 63 oz 18 avg 76 oz 4lbs. 2 oz 72 oz 69 oz 200-220 each 225 avg count 320 avg. count 70 oz 335-350 each 15 hearts 59 oz 350 each approx 2 oz., approx 245 approx 566 approx 90% yield 35 - 40 each 50 - 55 each 117 oz 220 each or 96 unusable 025 25 each 1 1/3 cups 96 fluid oz 1 cup = 11oz Average Yield or Equivalent Same as above 8 lbs or 3 qts 6 tsp 24 oz 4 cups 250 300-310, 67 oz 70 oz - 32 slices / # Squeezed 3/4 qts 1 qt = 29 oz 81% yield 7 whole pimento or 11 oz 275 count 2 qts. Fruit, 1 qt. Juice 117 count

Olives, Ripe Standard Medium Large

Approx. Count/lb 135 113 98

Range 128-140 106-121 91-105

Approx./#10 557 466 404

DRY GOODS Description Barley Beans, Navy Beans, Kidney Beans, Pinto Bread Crumbs Bread, Pullman, Loaves Cereal: All Bran Bran Flakes Corn Flakes Cream of Wheat, cooked Oatmeal, quick cook Coconut, Shredded Coconut, Ground Coconut, Angel Flake Coconut, Toasted Corn Meal (Yellow) Croutons, Devonshire Crackers, Graham Grits Farina Flour, Bread Description Flour, Cake Flour, Whole Wheat Macaroni, Elbow Marshmallows Marshmallows, miniature Milk, Powdered Noodles, Egg, fine Oats, rolled Potatoes, Instant Rice, wild Rice, White Spaghetti Tapioca (Minute) PRODUCE YIELDS Apples, Fresh Apricots, Fresh Artichoke, Globe or French, Fresh Asparagus, Fresh Asparagus Spears, Jumbo FZN # # # # 2 1/2# # Avocado, Florida (Lulu) # California (Fuorte) # Bananas, fresh (3/#) # Blackberries, Fresh # Blueberries, Fresh # Blueberries, Fzn 18 oz Borecole, Fresh # Broccoli, Fresh # Broccoli, Grade A, Frz # Cabbage, Fresh # Cabbage, Chinese, Fresh # Cabbage, Red, Fresh # Cantaloupe, Fresh # Carrots, Fresh # Carrot Sticks # 76% yield 94% yield 48% yield 56% yield 54 spears average 21 spears average 62% yield 76% yield 68% yield 95% yield 95% yield 1 qt. Thawed 70% yield 45% yield 8 pieces average 80% yield 62% yield 75% yield 50% yield 80% yield 1/8# thick x 1/4" thick x 3" long = 160 sticks Unit 1 cup 1 # Dry 1 # Dry 1 # Dry 1 cup 1 loaf 1 cup 1 cup 1 cup 1 cup 1# 1 cup 1 cup 1 cup 1 cup 1 cup 1 oz. 1# 1 cup 1# 1 cup Unit 1 cup 1 cup 1 cup 1# 1 oz. 1# 1# 1# #10 1# 1# 1# 1# Average Yield or Equivalent 6 - 3/4 oz 2 1/2 lbs cooked (250%) 2 3/4 lbs cooked (275%) 2 1/4 lbs cooked (225%) 4 3/4 oz 24 slices usable 2 oz 1 1/3 oz 4/5 oz 6 2/5 oz (500%) 5 1/2 cups 3 1/2 oz 2 3/8 oz 2 1/2 oz 1 1/4 oz 4 1/3 oz 90 each 5 cups crushed 1 cup = 3 1/4 oz 5 1/2oz (500%) 2 2/3 cups 4 oz Average Yield or Equivalent 3 1/2 oz 4 1/3 oz 5 1/3 oz 55 each 43 each 2 1/2 cups 3 1/2# cooked (280%) 4 3/4 cups 17 qts. Cooked 2 5/8 cups 2 cups (210%) 4 cups (280%) 2 1/2 cups (350%)

Cauliflower, Fresh Celery, Pascal, Fresh Chicory, Fresh Collards, Fresh Corn, FZN Cos, Fresh Cranberries, Fresh Cucumbers, medium, Fresh Eggplant, Fresh Escarde, Fresh Figs, Fresh Garlic, Fresh Grapefruit, Fresh Grapes, Red, Fresh (70/lb) Grapes, White, Fresh (90/lb) Green Beans, Fzn Green Pepper, Fresh (45/10#) Jaffa Grapefruit Sections Jaffa Orange Sections Kale, Fresh Kohlrabi, Fresh Kumquats, Fresh Leeks (7 to 1 bunch), Fresh Lemons, Fresh Lemons (Juice) Lemons, grated rind Lemon Leaves Lettuce, Endive, Fresh Lettuce, Belgian Endive, Fresh Lettuce, Bibb, Fresh Lettuce, Boston, Fresh Lettuce, Iceberg, Fresh Limes, Romaine, Fresh Limes, Fresh Melon Balls, Fresh Melon, Honeydew, Fresh (#6 sz) Melon, Persian, Fresh Mint Leaves, Fresh

# # # # 1 cup # # # # # # # # # # 1 cup # #10 can #10 can # # # # # 1-200 ct lemon 1 tsp. Rind 1 bunch # # # # # # # 1# # # 1 bunch

65% yield 75% yield 75% yield 77% yield 4 1/2 oz 70% yield 96% yield 93% yield (avg. wt. 9 oz. 5 slices per oz.) 80% yield 75% yield 82% yield 88% yield 47% yield 67% yield 67% yield 5 oz 83% yield 85 117 70% yield 55% yield 24-30 each 52% yield 63% yield 1 1/2 oz juice 1 1/2 lemons - 1 ybsp rind, 1 tsp 1/8 oz 200 leaves 78% yield 75% yield 70% yield 70% yield 70% yield 70% yield 57% yield 24 each 41% yield 50% yield 50 sprigs

Mushrooms, Fresh Mustard Greens, Fresh Nectarines, Fresh Onion, large, Fresh Orange, Peels Oyster Plant or Satisfy Papaya, Hawwiian, Fresh Parsley, Fresh (1 oz = 45 sprigs) Peaches, Fresh Peach, Slices, Fzn Peach, Chunks, Fzn Pears, Fresh Peas, Fzn Persimmons, Fresh Pineapple, Fresh Pineapple, Chunks, Fzn Plums, Fresh Pomegranater, Fresh Potatoes, White Fresh Potatoes, Sweet, Fresh Pumpkin, Fresh Radishes, Fresh Raspberries, Fresh Rhubarb, Fresh Scallions, fresh (10/12/bnch) Shallots, Fresh Spinach, Fresh Squash, Fresh Hubbard Summer Acorn Boston Marrow Butternut Strawberries, Fresh Strawberries, Fzn Swiss Chard Tomatoes Tomatoes, Cherry, Fresh Watermelon: Charleston Grays Cannonballs Black Diamond Blackstone Yellow Belly Congo Garrisons

# # # # 1 tsp # # # # # # # 1 cup # # # # # # # # # # # # # # # # # # # # # # # #

91% yield 70% yield 86% yield 90% yield 1/8 oz. 70% 67% 60% 75% 30 slices 28 average 78% yield 6 oz. 79% yield 52% yield 28 average 85% yield 56% yield 73% yield (old) 80% yield (new) 25% yield 70% yield 63% yield 95% yield 86% yield 35% yield 75% yield 70% yield 66% yield 90% yield 74% yield 88% yield 52% yield 81% yield 1 pint 70% yield 88% yield 30 tomatoes

46% yield