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20 Essential Cooking Charts, Measurements, Conversions, & Equivalents

Cooking is a true art and requires a lot of measuring to get a recipe just right. Whether you are a sous chef, a home chef or a world-renowned chef, you’ll want to have these 20 essential cooking charts, measurements, conversions & equivalents in your back pocket. 

How to Half a Recipe

  • 1 cup halved is ½ cup

  • ¾ cup halved is 6 tablespoons

  • 2/3 cups halved is 1/3 cup

  • ½ cup halved is ¼ cup

  • 1/3 cup halved is 2 tablespoons + 2 teaspoons

  • ¼ cup halved is 2 tablespoons

  • 1 tablespoon halved is 1 ½ teaspoon

  • 1 teaspoon halved is ½ teaspoon

  • ½ teaspoon halved is ¼ teaspoon

Veggie Cooking

Tips for steaming vegetables:

  • Asparagus 8-10 minutes

  • Brussels Sprouts 8-10 minutes

  • Broccoli 5-6 minutes

  • Cabbage 5-8 minutes

  • Cauliflower 3-5 minutes

  • Sliced carrots 4-5 minutes

  • Corn on the cob 4-7 minutes

  • Mushrooms 4-5 minutes

  • Potatoes 10-12 minutes

Mass & Volume Equivalents

  • 16 ounces = 1 pound

  • 1 lb of all purpose flour = 4 cups

  • 1 lb butter = 2 cups

  • 1  lb granulated sugar = 2 ¼ cups

  • 1 lb cornstarch = 3 ¼ cups

  • 1 lb honey = 1 1/3 cups

Vegan Egg Substitutions

These can be substituted for one egg:

  • ½ banana mashed

  • 2 tbs peanut butter

  • ¼ applesauce

  • 2 tbs baking powder + 2 tbs water + 1 tbs oil

Meat Cooking Temperatures

Beef

  • Rare 120 degrees – 125 degrees

  • Medium-rare 130 degrees – 135 degrees

  • Medium 140 degrees – 145 degrees

  • Medium-well 150 degrees – 155 degrees

  • Well done 160 degrees+

Poultry

  • Chicken & Turkey 165 degrees – 175 degrees

Pork

  • 150 degrees

Best Apples for Baking

-McIntosh

-Braeburn

-Rome Beauty

-Granny Smith

How to Stack a Smoothie in the Blender

  1. Liquids

  2. Solids

  3. Frozen

  4. Greens

What to Refrigerate or Keep at Room Temperature

Refrigerate

  • Beans

  • Berries

  • Apples

  • Broccoli

  • Carrots

  • Celery

  • Cherries

  • Grapes

  • Jalapenos

  • Leafy Greens

  • Zucchini

  • Eggplant

Room Temperature

  • Avocados

  • Bananas

  • Apricots

  • Citrus

  • Garlic

  • Kiwi

  • Melons

  • Onions

  • Pears

  • Peaches

  • Pineapple

  • Potatoes

Tablespoons to grams

  • 1 tablespoon salt = 20 g

  • 1 tablespoon flour = 10 g

  • 1 tablespoon rice = 15 g

  • 1 tablespoon grated cheese = 8 g

  • 1 tablespoon cocoa powder = 7 g

  • 1 tablespoon butter = 15 g

  • 1 tablespoon honey = 10 g

  • 1 tablespoon granulated sugar = 15 g

  • 1 tablespoon sifted icing sugar = 8 g

  • 1 tablespoon dry breadcrumbs = 12 g

  • 1 tablespoon oil = 14 g

Types of Cuts

  • Batonnet ~ 1/2”x1/2”x3”

  • Medium Dice ~ ½”x1/2”x1/2”

  • Allumette ~ ¼”x1/4”x2”

  • Small Dice ~ ¼”x1/4”x1/4”

  • Julienne ~ 1/8”x1/8”x2”

  • Brunoise ~ 1/8”x1/8”x1/8”

Flavors

Alkalize Celery, Kale, Cucumber, Red Pepper, Spinach

Healing Herbs Mint, Watercress, Cilantro, Parsley, Dill

Sweeten Apples, Pears, Beets, Carrots

Detox Lemon, Broccoli, Dandelion, Garlic

Freezer Storage Times

Meat

  • Steaks: 6-12 months

  • Chops: 4-6 months

  • Joints: 9-12 months

  • Mince: 3-4 months

  • Bacon: 1 month

  • Sausages: 1-2 months

  • Soups: 4 months

  • Stock: 4-6 months

  • Stews: 4-6 months

Poultry

  • Whole: 1 month

  • Part: 6-9 months

  • Eggs (not in shell): 9 months

Fish

  • Lean: 6 months

  • Oily: 2-3 months

  • Breaded: 4-6 months

  • Cooked: 4-6 months

  • Smoked: 2 months

  • Seafood: 2 months

Dairy

  • Ice cream: 2 months

  • Yogurt: 1-2 months

  • Butter: 2 months

  • Margarine: 12 months

  • Yogurt: 1-2 months

Basic Foods

  • Pizza: 1-2 months

  • Veggies: 8 months

  • Fruit 12 months

  • Rice: 6 months

  • Flour: 12 months

  • Bread: 3 months

  • Herbs: 12+ months

  • Spices: 12+ months

  • Nuts: 9-12 months

10 Essential Cooking Tips You Should Know

  1. Don’t overcrowd your pan

  2. Let red meat sit before cutting it

  3. Keep spices in a cool, dark spot

  4. Shut the stove off before your eggs are done

  5. Chop herbs with salt

  6. Use pasta water to create sauce for your pasta

  7. Always keep essentials handy (milk, butter, eggs, etc.)

  8. Add salt to water to make it boil faster

  9. Keep the root of an onion intact to assist with slicing

  10. Wrap vegetables loosely in a dry paper towel and place them in a re-sealable plastic bag to keep them fresh longer.

Tammy Anderson is the premier Georgia caterer. Contact us today to discuss the menu for your next event! Keep an eye out for our next blog post for more essential cooking tips and tricks! 

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