weights and measures 1

7/29/2019 Weights and Measures 1

1/11

Abbreviations

Teaspoon tsp.

Tablespoon TBSP.

Cup c.

Quart qt.

Pint pt.

Gallon gal.

Ounce oz.Poubd lb.

Farenheit F.

Centigrade C.

As purchased A.P.

Edible portion E.P.

Table of Weights and Measures

1 teaspoon 5 mililiters

3 teaspoons 1 tablespoon (1/2 fluid ounce)

16 tablespoons 1 cup (8 oz.)

2 cups 1 pint (16 oz.)

4 cups 1 quart (32 oz.)

2 pints 1 quart (32 oz.)

16 cups 1 gallon (128 oz.)4 quarts 1 gallon (128 oz.)

16 ounces 1 pound

1 quart flour 1 pound

2 cups water 1 pound

2 cups egg whites 1 pound

5-6 whole eggs 1 cup

12 egg yolks (medium) 1 cup

8 egg whites (medium) 1 cup

2 1/4 cups granuated sugar 1 pound

Equivalents

3 tsp = 1 TBSP

16 TBSP. = 1 cup4 cups = 1 quart

4 quarts = 1 gallon

1 oz. = 28.35 grams

16 oz. = 1 pound

8 fl oz. = 1 cup

32 fl oz. = 1 quart

WEIGHTS AND MEASURES


2/11

CAN SIZE PRODUCT APPROX NO. CUP

6 oz Used for frozen concentrated juices

individual serving of signle strength

juices.

3/4

8 oz Used mainly in metropolitan areas for

most fruits, vegatables and speciality

items.

1

No. 1 (picnic)

10 1/2 oz. (9 1/2 fl. Oz.)

Used for condensed soups, some

fruits, vegatables, meat and fish

products.

1 1/4

No. 300 15

1/2 oz. (13 1/2 fl. Oz.)

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.

1 3/4

No. 303

1 lb. (15 fl. Oz.)

Used extensively for vegetables; plus

fruits, such as sweet and sour cherries,

fruit cocktail, applesauce

2

No. 2

1 lb. 4 oz. (1 pt. 2 fl. Oz.)

Used for vegetables; many fruits and

juices

2 1/2

No 2 1/2

1 lb. 13 oz. (1pt. 10 fl. Oz.)

Used principally for fruits, such as

peaches, pears, plums, and fruit

cocktail; plus vegetables, such as

tomatoes, sauerfraut and pumpkin.

3 1/2

46 oz.

( 1qt. 14 fl. Oz.)

Used almost exclusively for juices; also

for whole chicken

5 3/4

No. 10

6 lb. 9 oz. (3 qt.)

So called "institutional" or "restaurant"

size container, most fruits and

vegatbales are packed in it. It is not

ordinarily available in retail stores.

12


*COMMON CAN SIZES


3/11

Number per Quart Measure Approximate Fluid

Measure

Use

100 1 tsp 1/4 oz. Cookie, small

cream puff

70 Scant 1 TBSP 3/8 oz.

60 1 TBSP. 1/2 oz.

50 1 1/4 TBSP. 5/8 oz.

40 1 1/2 TBSP. 3/4 oz.

30 1/8 cup (2 TBSP.) 1 oz. Drop cookies24 1/6 cup (2 2/3 TBSP.)

1 1/2 oz.

Cream puffs,

fritters

20 1/5 cup (3 TBSP.) 2 oz. Muffins, fish balls

*16 1/4 cup (4 TBSP.) 2 1/2 oz. Croquettes

*12 1/3 cup (5 TBSP.) 3 oz.

10 2/5 cup (6 2/3 TBSP.)

3 1/2 oz.

Vegetables,

desserts

* 8

1/2 cup (8 TBSP.)

4 oz.

Vegetables,

desserts

6 2/3 cup

* Scoop Numbers most used in Institutional Cookery

LADLES

LADLES APPROXIMATE MEASURE POSSIBLE USES

1 oz 1/8 cup Sauces/Dressings

2 oz 1/4 cup Gravies

4 oz 1/2 cup Stews, Creamed Dishes

6 oz 3/4 cup Stews, Creamed Dishes

8 oz 1 cup Soups


SIZES OF SCOOPS OR DIPPERS


4/11

DESCRIPTION UNIT AVERAGE YIED OR EQUIVALENT

Anise Ground 1 oz. 14 1/4 tsp.

Anise Whole 1 oz. 13 tsp

Baking Powder 1 oz. 6 tsp

Baking Soda 1 oz. 2 TBSP

Barbeque Spice 1 oz. 14 tsp

Basil 1 oz. 35 tsp

Bay Leaves 1 oz. 135 leaves

Bread Crumbs 1 cup 8 ozCapers 1 oz. 100 each or 2 TBSP

Caraway Seed 1 oz. 9 1/2 tsp

Cardamim 1 oz. 14 1/4 tsp.

Cassin 1 oz. 17 1/2 tsp

Celery Salt 1 oz. 8 tsp

Celery Seed - Whole 1 oz. 14 tsp

Chervil 1 oz. 48 tsp

Chili Powder 1 oz. 4 TBSP

Chives, fresh 1 oz. 48 tsp

Chocolate, shaved fins 1 oz. 7 TBSP

Chocolate, melted 1 cup 8 3/4 oz

Chutney (Major Grays) 1 oz. 4 tsp

Cinnamon, ground 1 oz. 17 1/2 tsp.

Cinnamon, imitation 1 oz. 4 TBSP

Clear Jel 1 lb 3 1/5 cups, 1 cup = 5 oz1 oz. = 3 TBSP

Cloves, whole 1 oz. 200 each or 4 TBSP

Cloves, ground 1 oz. 3 TBSP

Cocoa, Bakers 1 oz. 12 tsp

Cocoa, Nestles 1 oz. 10 tsp

Coffee, Instant 1 oz. 8 TBSP

Comino Powder 1 oz. 18 tsp

Coriander 1 oz. 14 tsp

Cornstarch 1 oz. 10 tsp

Cream of Tartar 1 oz. 8 tsp

Cumin 1 oz. 14 tsp

Curry Powder 1 oz. 12 1/2 tsp

Dill Seed 1 oz. 14 tsp

Fennel 1 oz. 14 tsp

Fine Herbs 1 oz. 14 tspFlavoring Extracts 1 tsp 1/8 oz

Garlic Powder 1 oz. 8 tsp

Gelatin, Plain (Higher quality,

greater weight) 1 oz. 4 tsp

Gelatine, Knorr Swiss 1 oz. 4 TBSP

Ginger (crystals) 1 oz. 6 tsp

Ginger (ground) 1 oz. 14 tsp

Gumbo File' 1 oz. 8 TBSP

Lemon Peel, grated 1 tsp 1/8 oz

Orange Peel, grated 1 tsp 1/8 oz


SPICES


5/11

SPICES

DESCRIPTION UNIT AVERAGE YIED OR EQUIVALENT

Macaroom Crumbs 1 oz. 4 TBSP

Mace 1 oz. 14 tsp

Marjoram 1 oz. 19 tsp

Mint (dried) 1 oz. 50 tsp

Mustard (dry) 1 oz. 5 TBSP

Nutmeg, ground 1 oz. 12 3/4 tsp.

Oregano 1 oz. 26 tspParsley, dried 1 oz. 50 tsp

Paprika (Hungarian) 1 oz. 13 1/2 tsp

Pepper, Black (gound) 1 oz. 15 tsp

Pepper, Black (corns) 1 oz. 9 tsp

Pepper, Cayenne 1 oz. 14 tsp

Pepper, Red 1 oz. 14 tsp

Pepper, Muntoh (white) 1 oz. 13 tsp

Pickling Spice (Mixed) 1 oz. 17 tsp

Poppy Seed 1 oz. 11 1/4 tsp

Poultry Seasoning 1 oz. 14 tsp

Pumpkin Pie Spice 1 oz. 16 1/2 tsp

Rosemary (Ground) 1 oz. 35 tsp

Rosemary (leaves) 1 oz. 16 tsp

Saffron 1 oz. 35 tsp

Sage 1 oz. 22 tsp ( 2oz = 1 cup)Salt 1 oz. 6 tsp

Savoy 1 oz. 18 3/4 tsp

Sesame Seed 1 oz. 14 tsp

Sugar 1 oz. 2 TBSP

Terragon (dried) 1 oz. 50 tsp

Thyme (gound) 1 oz. 20 1/4 tsp

Tumeric 1 oz. 12 tsp

Vanilla 1 oz. 2 TBSP



6/11

MEATS & SEAFOOD

Description Unit Average Yield or Equivalent

Anchovy Filet (Flat) #1 can 125 Filets

Anchovy Filet (Rolled) 2 oz. Can 10 Filets

Bacon # 18-20 slices, 5 oz. Cookedcrisp 1 cup, cooked crisp 5-

1/8 oz

Bacon, Canadian # 90% yeild

Hotel Bacon (18-20) # 18-20 slices, 60% yieldHotel Bacon (22-26) # 22-26 slices Cooked

Crisp Fried 71% yld

Cooked Crisp Broiled 65% yld

Cooked Crisp Oven 54% yld

Fresh Beef: #

Briskett, boneless # 50% yield

Choice Tenderloin Tails # 52% yield

Choice Trimmed Bottom

Round

#

65% yield

Chuck # 68% yield

Corned # 60% yield

Corned, Eye # 95% yield

Corned, Briskett # 90% yield

Ground # 65% yieldLoin # 54% yield

Rib Eye # 83% yield

Roast Beef # 60% yield

Roast Bf, cooked # 86% yield

Roast Top Round # 75% yield

Sirloin of Beef # 60% yield

Sirloin Steak # 80% yield

Sirloin for Sandwiches # 90% yield

Salisbury Steak # 87% yield

Swiss Steak # 82% yield

Pot Roast (outside round) # 50% yield

Tenderloin # 91% yield

Beef: Cooked Diced 1# 2 1/2 cups

Beef: Link Sausage # 82% yield

Beef: Patty Sausage # 86% yieldBeef: Precooked # 90% yield

BV Extract 13 1/2 oz -- 7/8oz 1 cup--1 TBSP

Coked, Cryovac pack # Cutting & juice - 10%loss

Calf's Liver # 881 TBSP

Calf's Sweetbreads Avg. 12 oz. Ea. 71% yield

Chicken Breast # 85% yield

Chicken: Diced # 95% yield

Chicken Leg # 82% yield

Chicken Livers, Fresh # 15 each (cooked - 12oz.)

Chicken Livers, Chopped 2 1/2 oz.--- 2 oz. #16 scoop----#20 Scoop



7/11

MEATS & SEAFOOD


Chicken Meat, Sliced 5 1/2 oz 1 cup

Chicken Base 1 oz. 1 1/2 TBSP

Clams, Chopped #5 can 1 1/2# Clams (26 oz. Juice)

Cod # 91%

Crabmeat, King

(Frozen, cooked):100% Leg meat # 95% yield

60% Leg/40% body # 81% yield

Crab, Leg # 90% yield

Crab Meat # 85% yield

Ducks (Young) 4 - 6 lb. 60% yield

Goose 8 # 65% yield

Ham, Cure 81 # 80% yield

Ham, Danish # 92% yield

Ham, Fresh (RTC) # 60% yield

Ham, Proscuitto # 88% yield

Ham, Pullman # 90% yield

Ham, Smoked, bone in # 50% yield

Ham, Tenderized, bone in # 60% yield

Ham, Ready-to-eat, bone in # 75% yield

Ham, Ready-to-eat boneless # 90% yieldLamb Chop # 84% yield

Lamb, Leg # 55% yield

Lamb Stew # 57% yield

Lobster, Fresh # 20% yield

3# 10 oz. Lobster meat

Lobster Tails # 55% yield

Loin, Pork, Fresh # 75% yield, trim 13% loss+12% shrink

Loin Roast # 50% yield

Loin, Veal # 75% yield

Mahi Mahi # 69% yield

Pastrami # 90% yield

Salad, Shrimp (frozen canned) # 65% yield

Salami # 95% yield

Salmon # 85% yield - steaks

75% yield - filletsSalmon, canned 8 oz 1 cup

Scallop # 70% yield

Snapper # 83% yield

Snapper, Red # Fillets - 44% yield

Steaks - 65% yield

Sole # 91% yield

Sturgeon # 81% yield

Tuna: # 75% yield

#1 flat # 2 cups

#5 squat 4 1/2#

Turkey, Breast (Skin-off) # 95% yield

Turkey, Breast (Skin-on) # 90% yield

Turkey, whole # 40% yield

Veal: #

Loin (stew meat) # 45% yield

Leg (bone in) # 40% yield

Leg, Breaded # 65% yield

Leg # 60% yield

Top Round # 80% yield

Sausage # 95% yield



8/11

CANNED GOODS


Almonds #10 Can

Apple Rings #10 Can 85-90 Rings

Apple Sauce #10 Can 107 oz

Apricot, Halves #10 Can 75-85 Halves

Apricot, Whole #10 Can 50 eachAsparagus Spears, Green 21 Spears

Asparagus, White Green Tipped 44 Spears

Asparagus, Green, Mammoth/Large 65 Spears or 46 oz

Beans, Blue Lake #2 Sieve #10 Can 90 nSpears, 46 oz

Beans, Cut, #3 Sieve ( 1 1/2") #10 Can 63 oz

Beans, Garbanzo 18 avg

Beans, Kidney #10 Can 76 oz

Bean Sprouts #10 Can 4lbs. 2 oz

Beets, Julienne #10 Can 72 oz

Beets, Rosebud (250 count) #10 Can 69 oz

Carrots, Baby Whole #10 Can 200-220 each

Carrots, Baby Belgium (200/250 ct) #10 Can 225 avg count

Carrots, Baby Belgium (290/350 ct) #10 Can 320 avg. count

Carrots, Julieene #10 Can 70 oz

Carrots, Tiny Whole #10 Can 335-350 eachCelery Hearts 38 oz 15 hearts

Cherries, Bing #10 Can 59 oz

Cherries, Maraschino, X-Large 1 gallon 350 each approx

Cherries, Maraschino, w/stem 1/2 gallon 2 oz., approx

Cherries, Maraschino, seamles 1/2 gallon 245 approx

Chrry halves, Maraschino 1/2 gallon 566 approx

Corn, Kernel #10 Can 90% yield

Crabapples, Spiced #10 Can 35 - 40 each

Crabapples, Whole, Spiced #10 Can 50 - 55 each

Cranberry Sauce #10 Can 117 oz

Grapefruit Sections 1 gallon 220 each or 96 unusable 025

Grapes, Jubilee, Festive 2 oz 25 each

Honey 1# 1 1/3 cups

Jams, Strawberry #10 Can 96 fluid oz

1 cup = 11ozDescription Unit Average Yield or Equivalent

Jelly, Grape #10 Can Same as above

Jelly, Red Currant #10 Can 8 lbs or 3 qts

Mustard, Prepared or Salad Style 1 fluid oz. 6 tsp

Noodles, Chow Mein #10 Can 24 oz

Nuts, Chopped #10 Can 4 cups

Orange Sections 1 gallon 250

Orange Segments, Mandarin #10 Can 300-310, 67 oz

Peach Slices Medium #10 Can 70 oz - 32 slices / #

Pickle, or sweet relish 1 gallon Squeezed 3/4 qts

1 qt = 29 oz 81% yield

Pimento 15 oz can 7 whole pimento or 11 oz

Pinapple Chunks #10 Can 275 count

Pinapple Crushed #10 Can 2 qts. Fruit, 1 qt. Juice

Pinapple Sliced #10 Can 117 count

Olives, Ripe Approx. Count/lb Range Approx./#10

Standard 135 128-140 557

Medium 113 106-121 466

Large 98 91-105 404



9/11

DRY GOODS


Barley 1 cup 6 - 3/4 oz

Beans, Navy 1 # Dry 2 1/2 lbs cooked (250%)

Beans, Kidney 1 # Dry 2 3/4 lbs cooked (275%)

Beans, Pinto 1 # Dry 2 1/4 lbs cooked (225%)

Bread Crumbs 1 cup 4 3/4 oz

Bread, Pullman, Loaves 1 loaf 24 slices usable

Cereal:

All Bran 1 cup 2 ozBran Flakes 1 cup 1 1/3 oz

Corn Flakes 1 cup 4/5 oz

Cream of Wheat, cooked 1 cup 6 2/5 oz (500%)

Oatmeal, quick cook 1# 5 1/2 cups

Coconut, Shredded 1 cup 3 1/2 oz

Coconut, Ground 1 cup 2 3/8 oz

Coconut, Angel Flake 1 cup 2 1/2 oz

Coconut, Toasted 1 cup 1 1/4 oz

Corn Meal (Yellow) 1 cup 4 1/3 oz

Croutons, Devonshire 1 oz. 90 each

Crackers, Graham 1# 5 cups crushed

1 cup = 3 1/4 oz

Grits 1 cup 5 1/2oz (500%)

Farina 1# 2 2/3 cups

Flour, Bread 1 cup 4 oz


Flour, Cake 1 cup 3 1/2 oz

Flour, Whole Wheat 1 cup 4 1/3 oz

Macaroni, Elbow 1 cup 5 1/3 oz

Marshmallows 1# 55 each

Marshmallows, miniature 1 oz. 43 each

Milk, Powdered 1# 2 1/2 cups

Noodles, Egg, fine 1# 3 1/2# cooked (280%)

Oats, rolled 1# 4 3/4 cups

Potatoes, Instant #10 17 qts. Cooked

Rice, wild 1# 2 5/8 cups

Rice, White 1# 2 cups (210%)

Spaghetti 1# 4 cups (280%)

Tapioca (Minute) 1# 2 1/2 cups (350%)

PRODUCE YIELDS

Apples, Fresh # 76% yield

Apricots, Fresh # 94% yieldArtichoke, Globe or French, Fresh # 48% yield

Asparagus, Fresh # 56% yield

Asparagus Spears, Jumbo FZN 2 1/2# 54 spears average

# 21 spears average

Avocado, Florida (Lulu) # 62% yield

California (Fuorte) # 76% yield

Bananas, fresh (3/#) # 68% yield

Blackberries, Fresh # 95% yield

Blueberries, Fresh # 95% yield

Blueberries, Fzn 18 oz 1 qt. Thawed

Borecole, Fresh # 70% yield

Broccoli, Fresh # 45% yield

Broccoli, Grade A, Frz # 8 pieces average

Cabbage, Fresh # 80% yield

Cabbage, Chinese, Fresh # 62% yield

Cabbage, Red, Fresh # 75% yield

Cantaloupe, Fresh # 50% yield

Carrots, Fresh # 80% yield

Carrot Sticks # 1/8# thick x 1/4" thick x 3" long = 160 sticks


10/11

Cauliflower, Fresh # 65% yield

Celery, Pascal, Fresh # 75% yield

Chicory, Fresh # 75% yield

Collards, Fresh # 77% yield

Corn, FZN 1 cup 4 1/2 oz

Cos, Fresh # 70% yield

Cranberries, Fresh # 96% yield

Cucumbers, medium, Fresh # 93% yield (avg. wt. 9 oz. 5 slices per oz.)

Eggplant, Fresh # 80% yield

Escarde, Fresh # 75% yield

Figs, Fresh # 82% yield

Garlic, Fresh # 88% yieldGrapefruit, Fresh # 47% yield

Grapes, Red, Fresh (70/lb) # 67% yield

Grapes, White, Fresh (90/lb) # 67% yield

Green Beans, Fzn 1 cup 5 oz

Green Pepper, Fresh (45/10#) # 83% yield

Jaffa Grapefruit Sections #10 can 85

Jaffa Orange Sections #10 can 117

Kale, Fresh # 70% yield

Kohlrabi, Fresh # 55% yield

Kumquats, Fresh # 24-30 each

Leeks (7 to 1 bunch), Fresh # 52% yield

Lemons, Fresh # 63% yield

Lemons (Juice) 1-200 ct lemon 1 1/2 oz juice

Lemons, grated rind 1 tsp. Rind 1 1/2 lemons - 1 ybsp rind, 1 tsp 1/8 oz

Lemon Leaves 1 bunch 200 leavesLettuce, Endive, Fresh # 78% yield

Lettuce, Belgian Endive, Fresh # 75% yield

Lettuce, Bibb, Fresh # 70% yield

Lettuce, Boston, Fresh # 70% yield

Lettuce, Iceberg, Fresh # 70% yield

Limes, Romaine, Fresh # 70% yield

Limes, Fresh # 57% yield

Melon Balls, Fresh 1# 24 eachMelon, Honeydew, Fresh (#6 sz) # 41% yield

Melon, Persian, Fresh # 50% yield

Mint Leaves, Fresh 1 bunch 50 sprigs


11/11

Mushrooms, Fresh # 91% yield

Mustard Greens, Fresh # 70% yield

Nectarines, Fresh # 86% yield

Onion, large, Fresh # 90% yield

Orange, Peels 1 tsp 1/8 oz.

Oyster Plant or Satisfy # 70%

Papaya, Hawwiian, Fresh # 67%Parsley, Fresh (1 oz = 45 sprigs) # 60%

Peaches, Fresh # 75%

Peach, Slices, Fzn # 30 slices

Peach, Chunks, Fzn # 28 average

Pears, Fresh # 78% yield

Peas, Fzn 1 cup 6 oz.

Persimmons, Fresh # 79% yield

Pineapple, Fresh # 52% yield

Pineapple, Chunks, Fzn # 28 average

Plums, Fresh # 85% yield

Pomegranater, Fresh # 56% yield

Potatoes, White Fresh # 73% yield (old)

# 80% yield (new)

Potatoes, Sweet, Fresh # 25% yield

Pumpkin, Fresh # 70% yield

Radishes, Fresh # 63% yield

Raspberries, Fresh # 95% yield

Rhubarb, Fresh # 86% yield

Scallions, fresh (10/12/bnch) # 35% yield

Shallots, Fresh # 75% yield

Spinach, Fresh # 70% yield

Squash, Fresh

Hubbard # 66% yield

Summer # 90% yield

Acorn # 74% yield

Boston Marrow # 88% yield

Butternut # 52% yield

Strawberries, Fresh # 81% yield

Strawberries, Fzn # 1 pint

Swiss Chard # 70% yield

Tomatoes # 88% yield

Tomatoes, Cherry, Fresh 30 tomatoes

Watermelon:

Charleston Grays

Cannonballs

Black Diamond

Blackstone # 46% yield

Yellow Belly

Congo

Garrisons

weights and measures 1

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