Food Preparation
Concerned about Nutrients? Search the USDA national nutrient database to see the nutrient count of your food
http://www.nal.usda.gov/fnic/foodcomp/search
What is 1 Serving?
Confused about how much you are eating?
Click below:
http://www.ca.uky.edu/agc/pubs/nep/nep201a/nep201a.pdf
| Kitchen Measures Chart |  |
| *Use measuring spoons as well as liquid and dry measuring cups as needed for accurate results | |
| 1 Tablespoon | 3 teaspoons |
| 1/4 cup | 4 Tablespoons |
| 1/3 cup | 5 Tablespoons + 1 teaspoon |
| 1/2 cup | 8 Tablespoons |
| 3/4 cup | 12 Tablespoons |
| 1 cup | 16 Tablespoons |
| 1 cup | 8 Ounces (oz) |
| 2 cups | 16 oz = 1 pint |
| 4 cups | 32 oz = 1 quart |
| 4 quarts | 128 oz = 1 gallon = 16 cups |
| 1 pound (lb) | 16 oz |
| Making 1/2 of a Recipe? |  |
| 1/2 of..... | |
| 1 cup = 1/2 cup = 8 Tablespoons | |
| 3/4 cup = 6 Tablespoons = 1/4 cup + 2 Tablespoons | |
| 1/3 cup = 2 Tablespoons + 2 teaspoons | |
| 1 egg = 1 egg yolk or 1 egg white or Break egg into a cup, beat slightly, measure whole egg in teaspoons, then remove 1/2 | |
| Meat Temperature Cook Chart | |
|
USDA Recommendations for safe minimum internal temperature |
|
|
145° |
Beef, Veal, Lamb, Fish |
|
160° |
Pork, Egg dishes, Ground Beef, Ground Veal, Ground Lamb |
|
165° |
Duck, Chicken, Turkey, Stuffing |
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