Measurement Conversions
tsp = teaspoon ml = milliliter g = gram lb = pound
T = tablespoon oz = ounce kg = kilogram fl oz = fluid ounce
|
¼ tsp = 1 ml ½ tsp = 2 ml 1 tsp = 5 ml 1 T = 15 ml = 3 tsp 2 T = 30 ml = 6 tsp = 1 fl oz |
¼ cup = 60 ml or 2 oz ½ cup = 120 ml or 4 oz ¾ cup = 180 ml or 6 oz 1 cup = 240 ml or 8 oz |
1 oz = 30 g 2 oz = 60 g 4 oz = ¼ lb = 115 g 8 oz = ½ lb = 230 g 12 oz = ¾ lb = 340 g 16 oz = 1 lb = 455 g 2.2 lbs = 1 kg |
Estimates of Standard Portions
|
Household Item |
Approximate Size |
|
Tip of thumb to first joint |
1 teaspoon (tsp) = 5 ml |
|
Golf ball |
1 Tablespoon = 15 ml |
|
Deck of playing card |
3 ounces |
|
Tennis ball |
2/3 cup |
|
Tube of lipstick |
1 ounce |
|
2 dominos |
1 ounce |
|
4 dice |
1 ounce |
|
CD disc |
1 ounce “slice” |
|
Match box |
1 ounce |
* These are approximate measurements. For accurate measurements use standard measuring utensils
Cooking Terminology
Bake: Cooking food uncovered in an oven with a small amount of liquid or fat (dry heat)
Barbecuing: A combination of covered grilling and smoking
Boiling/Blanching: Cooking food in hot water
Braising: Simmering food in a small amount of fluid
Broiling: Cooking food under a heat source, such as the broiler setting of an oven
Grilling: Cooking food over a heat source that is open to air (radiant heat)
Poaching: Cooking food in a fluid that is heated to a gentle simmer, but not boiled
Roasting: Cooking food in a hot oven and surrounded by hot, dry heat
Sautéing: Cooking food quickly in an open hot pan with a small amount of fat until lightly brown
Steaming: Cooking food with pressurized water vapor (moist heat)