Saturday, February 19, 2011

Equivalency Charts

 Although these lists are primarily used more for everyday cooking than they are for food storage or emergency preparedness, it is still important information to have.
Especially for those with family members that may have no clue when it comes to the possibility of facing an emergency without you.

The following lists will cover the basics on Measurements, Can Contents, Oven Charts and Food Conversion.


Measurements

Recipe Abbreviations

Dry Measure Conversions
(tsp / Tbsp / Cup)

Liquid Measure Conversions
(fl. oz. / c. / pt. / qt. / gal.
Teaspoon………………………t or tsp
3 tsp…………….………1 Tbsp.
1 fl. oz………………………1/8 c.
Tablespoon……..T, Tbl, Tbs, or Tbsp
2 Tbsp……………………1/8 cup
2 fl. oz……………………….¼ c.
Cup……………………………c or C
4 Tbsp…………………….1/4 cup
4 fl. oz = ½ c. = ¼ pt.
Ounce………………………………oz.
5 Tbsp. + 1 tsp………….1/3 cup
8 fl. oz. = 1 cup = ½ pint. = ¼ quart
Pint…………………………………pt
8 Tbsp……………………1/2 cup
16 fl. oz. = 2 cups = 1 pint = ½ quart
Quart……………...…………………qt
10 Tbsp………………….5/8 cup
32 fl. oz = 4 cups = 2 pt. = 1 qt. = ¼ gal
Gallon………………………………gal
10 Tbsp + 2 tsp…..………2/3 cup
64 fl. oz. = 8 c = 4 pt = 2 qt = ½ gal
Fluid………………………………..fl
12 Tbsp…………………...3/4 cup
128 fl. oz. = 16 c = 8 pt = 4 qt = 1 gal
Pound………………………..lb or #
14 Tbsp…………….……7/8 cup

Square……………………………..sq
16 Tbsp……………………1 cup

Package………………………….pkg




Contents of Cans



 Size……………………….Average Contents

 Size……………………...Average Contents
8 oz………………………………………………………1 cup
No. 2 ½ square (31 oz.)………….………………3 ½ cups
Picnic (10 ½ - 12 oz.)………………………………1 ¼ cups
No. 3………………………………………………..4 cups
12 oz vacuum………………...………………………1 ½ cups
No. 3 squat………………………...……………2 ¾ cups
No. 1 (11 oz.)…….…………………………………1 1/3 cups
No. 5…………………………………...………7 1/3 cups
No. 1 tall (16oz.)………………………………………2 cups
No. 300 (14-16 oz.)……………………………..1 ¾ cups
No. 1 square (16oz.)……………………………………2 cups
No. 303 (16-17 oz.)………………………………...2 cups
No. 2 (1 lb. 4 oz. OR 1 pt. 2 fl. oz.)………………..2 ½ cups
No. 10…………………………………………...12-13 cups
No. 2 ½ (1 lb. 13 oz.)…………………...…..………3 ½ cups



Oven Chart
Very Slow

Slow Oven

Moderate

Medium Hot

Hot Oven

Very Hot











250o – 300oF

300o – 325oF

325o – 375oF

275o – 400oF

400o – 450oF

450o – 500oF












Food Conversion / Equivalent



 Milk, Cheese and Eggs

 Fruits
1 c. unwhipped cream………………………2 c. whipped
1 lb. whole dates……………………1 ½ c. pitted and cut
1 lb. shredded cheddar cheese……………………..4 cups
3 medium bananas……………………………1 cup mashed
¼ lb. Bleu Cheese……………………………………..1 cup
8 medium peaches………………………………..4 c. sliced
1 egg……………………………………………2 egg whites
4 medium apples………………………………….4 c. sliced
1 c. eggs…………………………………..5-6 medium eggs
1 pt. strawberries………………………………..2 c. sliced
1 c. egg whites…………………………..7-10 medium eggs
1 lb. un-pitted dates…………………………………..1 ¾ c.
1 c. egg yolks…………………………12–14 medium eggs
1 lb. pitted dates………………………………………2 ½ c.

1 lb. raisins…………………………………………2 ½ - 3 c.

1 lb. rhubarb…………………………………………2 c. cut







 Flours

Oats
1 lb. all-purpose…………………………………………4 c.
1 lb. oatmeal…………………………………………2 2/3 c.
1 lb. cake………………………………………………4 ¾ c.
1 lb. rolled oats……………………………………….4 ¾ c.
1 lb. pastry or graham………………………………..4 ½ c.








Sugars and Sweeteners

Candy and Nuts
1 lb. granulated sugar………………………2 – 2 ¼ cups
6 oz. chocolate chips……………………………approx. 1 c.
1 lb. confectioners (powdered) sugar………3 ½ -4 cups
10 miniature marshmallows…………1 large marshmallow
1 lb. brown sugar……………………….2 – 2 1/3 c. packed
1 c. miniature marshmallows………10 large marshmallows
1 lb. cocoa……………………………………………….4 c.
1 lb. whole walnuts……………………….1 ½ - 1 ¾ c. nuts
1 oz. chocolate………………………………………….1 sq.
1 lb. nuts………………………………approx. 4 c. chopped







Butter and Fat

Juices and Jellies
1 lb. shortening…………………………………2 – 2 1/3 c.
1 orange………………………………………1/3 – ½ c. juice
1 lb. butter…………………………………..2 c. or 4 cubes
1 lemon…………………………………………3 Tbsp. juice

9 oz. jar jelly or jam……………………………..approx. 1 c.







Spices / Seasonings

Crumbs
1 whole bay leaf…………………………..¼ tsp. crushed
4 slices bread……………………………………1 c. crumbs
1 cube bouillon………………..1 tsp. powdered bouillon
28 saltine crackers………………………………1 c. crumbs
¼ c. fresh chopped mint……………………1 Tbsp. dried
14 square graham crackers……………………1 c. crumbs
Garlic clove………………………..1/8 tsp. garlic powder
22 vanilla wafers…………………………………1 c. crumbs
½ tsp. raw ginger………………..1/8 tsp. ginger powder
3 c. dry corn flakes……………………………1 c. crushed
Herbs (any) 1 tsp. dried…………………….1 Tbsp. fresh

3 Dill heads……1 Tbsp. dried dill seed or weed or 3 Tbsp. fresh








Dried Vegetables

Pasta
1 Tbsp. dried Bell Pepper………….3 Tbsp. chopped fresh
4 oz. (1 ½ - 2 cups) uncooked noodles………2 c. cooked
1 small fresh onion………1 Tbsp. instant minced onion
7 oz. spaghetti……………………………………4 c. cooked

4 oz. (1 – 1 ¼ cups) uncooked macaroni…2 ¼ c. cooked




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