| U.S. Liquid Volume |
| ½ teaspoon | 30 drops
|
| 1 teaspoon | ⅓ tablespoon OR 60 drops
|
| 3 teaspoons | 1 tablespoon
|
| 2 tablespoons | ⅛ cup OR 1 fluid ounce (fl. oz.)
|
| 4 tablespoons | ¼ cup OR 2 fl. oz.
|
| 16 tablespoons | 1 cup OR 8 fl. oz. OR ½ pint
|
| 2 cups | 1 pint OR 16 fl. oz.
|
| 1 quart | 2 pints OR 4 cups OR 32 fl. oz.
|
| 1 gallon | 4 quarts OR 8 pints OR 16 cups
|
|
| USDA Meat Temperature Guide |
Hamburger
(Ground beef) | Well-done: 160° | Meat is brown throughout
|
| Chicken (whole,wings) | Well-done: 180° | Juices run clear
|
| Chicken (all else) | Well-done: 165° | Juices run clear
|
| Turkey (whole) | Well-done: 180° | Juices run clear; legs move easily
|
| Beef, Lamb, Veal | Medium-rare: 145° | |
| Medium: 160°
| | Well-done: 170°
|
| Pork | Medium: 160° | |
| Well-done: 170°
|
| Seafood | Flounder: 145° | fish is opaque, flakes easily
| | Shrimp: 145° | turns red, opaque in center
|
|
