Simply Delicious Personal Chef Service

• General
3 teaspoons = 1 tablespoon
4 tablespooons = 1/4 cup
5 tablespoons + 1 teaspoon = 1/3 cup
16 tablespoons = 1 cup
2 cups = 1 pint
2 pints = 1 quart

• Butter
1/2 ounce (1/8 stick) = 1 tablespoon
1 ounce (1/4 stick) = 2 tablespoons
2 ounces (1/2 stick) = 4 tablespoons
4 ounces (1 stick) = 1/2 cup
16 ounces (4 sticks) = 2 cups

• Chocolate
12-ounce morsels = 1 cup melted chocolate
12-ounce morsels = 2 cups whole morsels

• Cream
1 cup heavy cream = 2 cups whipped cream

• Eggs
8-10 whites, large = 1 cup egg whites
12-14 yolks, large = 1 cup egg yolks

• Flour
1 pound = 4 cups

• Fruit
1 medium lemon = 3 tablespoons juice + 1 tablespoon grated rind
1 medium orange = 1/3 to 1/2 cup juice + 2 tablespoons grated rind
1 pound apples = 3 medium whole or 3 cups sliced
1 pound bananas = 3 medium whole or 1 1/2 cups mashed

• Nutmeats
4 1/2 ounces nuts, chopped = 1 cup

• Popcorn
1/4 cup kernels = 8 cups popped

• Sugar
1 pound brown sugar = 2 1/4 cups
1 pound confectioners' = 4 1/2 cups sifted


Information provided by North Dakota State University at www.ag.ndsu.edu/pubs/yf/foods/he198w.htm