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# Measurements and Conversions Guide

When the orders are piling up in your busy, fast-paced kitchen, and there’s not enough time to convert kitchen measurements for your recipes, don’t panic—let this interactive guide do the work for you! Designed to help you to convert dry and liquid volumes, as well as to teach you more about temperatures and substitutions, this guide has all the information you need in one convenient place!

Browsing our website, you’ll find some of the most precise, durable, and handy measuring supplies on the market. We offer a full assortment of measuring cups and measuring spoons in a variety of materials and capacities. You’ll also be able to verify incoming stock weights with our selection of receiving scales. Once you have the supplies from the web and the information in this guide, you’ll be ready to correctly measure out ingredients for any dish.

## Common Abbreviations

Abbreviation Meaning
A.P. as purchased
bu. bushel
c. cup
dz. dozen
E.P. edible portion
lb. pound
mod. moderate
oz. ounce
pk. peck
pt. pint
qt. quart
TBSP. tablespoon
tsp. teaspoon
Title Description Common conversions at a glance Products
The avoirdupois is the standard system of weight in the United States based on 1 pound of 16 ounces. Literally meaning “goods of weight” in French, it is used to measure all goods other than precious metals or gems, including food and merchandise.
16 oz. = 1 lb.

2000 lbs. = 1 ton
Browse our selection of food service scales that measure in lbs. and oz.
Common degrees of measurement for liquid volumes include a dash, teaspoon, tablespoon, cup, pint, quart, gallon, and liter. When measuring liquids, it’s important to pour the liquid into a measuring cup that’s set on a level surface. Position yourself so that your eyes are level with the graduated markings on the measuring cup so you can verify that enough liquid was measured out.
2 c. = 1 pt. = 16 fl. oz.

4 c. = 2 pt. = 1 qt.

8 pt. = 1 gal.
For measuring liquids and liquefied substances like milk, oil, and vinegar, view our selection of liquid ingredient measuring cups.
Like liquid ingredients, some dry ingredients are measured in tablespoons, cups, etc. However, dry volumes also account for measuring fresh produce and agricultural commodities, like grain and fruit. I.e.: “a bushel of apples.”
1 qt.= 2 pt.

1 gal.= 4 qt.

4 pk.=1 bu.
For measuring dry ingredients like flour, sugar, and spices, view our selection of dry ingredient measuring cups.
The Metric system is an international system of measurement. Its basic units of measurement, or base units, are the meter for length and the kilogram for mass. Need to convert from a metric measurement to a standard one? Or from standard to metric? Have no fear with our simple-to-use calculator above that converts measurements for you!
15 ml = 1 TBSP

500 ml = 1 pt. = 2 c.

1 L = 1 qt. = 2 pt. = 4 c.

1 g =.035 oz.

1 kg = 2.2 lbs.
We offer a selection of portion control scales that measure weight using the metric system.

## Egg Substitutions

In this section, learn what to substitute for both liquid and shell eggs. Keep in mind that most recipes call for whole large eggs that are approximately 2 oz. If you need to modify the recipe with eggs of a different size, simply reference the chart below.

 1 egg = 1 extra-large, 1 medium, or 2 small 2 eggs = 2 extra-large, 2 medium, or 3 small 3 eggs = 3 extra-large, 4 medium, or 4 small 4 eggs = 3 extra-large, 5 medium, or 6 small 5 eggs = 4 extra-large, 6 medium, or 7 small

Sometimes, recipes call for liquid eggs and you’d prefer to use shell eggs instead. If your recipe calls for liquid eggs, reference below for easy ways to modify the recipe.

• 50 mL (1/5 cup) liquid whole eggs = 1 large egg
• 100 mL (5 1/2 cup) liquid egg whites = 3 egg whites

Simple Substitution: For each whole egg, substitute 2 egg whites OR 1/4 cup egg substitute. In order to cook your eggs to perfection, check out our selection of egg poachers.

## Counting Measurement Conversions

Reference this section to find conversions between a dozen, unit, and gross. Our huge selection of receiving scales makes it easy for you to verify incoming stock weights and checking weights of deliveries to make sure you’re getting all the product you pay for! There are different weighing capacities in both electronic and mechanical models to choose from, with a variety of features to keep your stock room running quickly and efficiently.

 1 dozen = 12 units 12 doz. = 1 gross = 144 units 12 gross = 1 great gross = 1,728 units

## Steam Pressure at Various Altitudes and Temperatures

Reference the chart below to discover how various altitudes affect boiling temperatures of water and steam pressure.

• Temperatures of boiling water in higher altitudes drop the farther they are from sea level.
• Steam pressure rises as temperatures drop and altitudes rise.
As these factors change, they affect proper cooking temperatures. Ensure that your food is cooked properly by investing in plenty of thermometers for your food service operation. Regularly checking the temperature of your foods reduces the threat of food borne illnesses.

Altitude Temperature of Boiling Water Pounds of Steam Pressure
Sea Level 212°F 11
2,000 ft. 208°F 12
5,000 ft. 203°F 13
7,500 ft. 198°F 14
10,000 ft. 194°F 15

## Oven Temperatures

An oven is an indispensable addition to any kitchen. Reference the following temperatures to better understand an oven’s heating process. Cooking your food to correct temperatures is crucial to food safety and preparation.

Make sure to check out our vast selection of commercial ovens. We also have two guides to help you decide which convection oven or conveyor oven is perfect for your operation.

 Slow = 250-300°F Slow-Moderate = 325°F Moderate = 350-375°F Moderately Hot = 400°F Hot = 425-450°F

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