1 1/2 teaspoons – 1/2 tablespoon
3 teaspoons – 1 tablespoon
4 tablespoons – 1/8 cup ; 1 fluid ounce
8 tablespoons – 1/2 cup ; 4 fluid ounce
12 tablespoon – 3/4 cup ; 6 fluid ounce
16 tablespoon – 1 cup ; 8 fluid ounce ;1/2 pint
2 cups – 1 pint ;16 fluid ounce
4 cups – 1 quart ; 32 fluid ounce
8 cups – 2 quart ; 64 fluid ounce
4 quarts – 1 gallon; 8 pints; 128 fluid ounce
16 ounce – 1 pound

Wine/ Spirits Bottle Sizes

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Safe cooking temperatures

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Beef/ Lamb/ Veal
Rare 125F
Med Rare 130F
Medium 140F
Med Well 150F

Well Done 160F

Ground Beef 160F

Meat can be taken off the cooking heat source within 5 -10 degrees of reaching desired temperature. This is called carry over cooking which allows the meat to come to proper temperature without over cooking and also to rest before carving. Allowing meats and poultry to rest, seals in the juices and will not dry out when carving. Eating rare burger is more dangerous than eating a rare steak due the way ground beef is made. As larger cuts of meat are broken down into smaller portions, bacteria can be transferred.

Poultry (Chicken, Turkey, Duck, etc.)
Cooked 165F- 180F

Ground Chicken 165F
Ground Turkey 165F

Poultry should always reach an minimum internal temperature of 165F before eating. The key temperature listed from the USDA is 165F but may be cooked up to 180 whole chicken, turkey and duck. This temperature is to ensure that pathogens (salmonella) and virus are destroyed before entering the body which is the cause of most food borne illnesses.

Pork (Chops, Roast)
Medium 145F
Well Done 160F
Sausage 160F
Ham 140F

Ground Beef 160F

Pork should rest for at least three minutes to reach a proper external temperature which kills the bacteria on the meat’s surface.

Seafood
Fish 140F
Tuna 125F
Swordfish 125F : Overcooking will cause flavor loss and dryness
Shrimp 3- 8 minutes : Can overcook and dry out easily

Scallops 4- 15 minutes : Cook until flesh is milky white and firm

Lobster 3- 20 minutes : Meat turns red and opaque in the center

Clams, Mussels , Oysters : Cook until shells open. If shells do not open, throw away.

Knife Styles

Choosing the best knife can be overwhelming but having the right knife for cutting is beneficial. Click the link below for an in depth knife guide by Crate&Barrel.

Crate & Barrel Knife Guide