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13 Essential Cooking Charts, Measurements, Conversions & Equivalents

13 Essential Cooking Charts, Measurements, Conversions & Equivalents

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http://personalnae.org

Cooking is a true art and requires a lot of measuring to get a recipe just right. Whether you are a sous chef, a home chef or a world-renowned chef, you’ll want to have these 20 essential cooking charts, measurements, conversions & equivalents in your back pocket.

How to Half a Recipe

1 cup halved is ½ cup
¾ cup halved is 6 tablespoons
2/3 cups halved is 1/3 cup
½ cup halved is ¼ cup
1/3 cup halved is 2 tablespoons + 2 teaspoons
¼ cup halved is 2 tablespoons
1 tablespoon halved is 1 ½ teaspoon
1 teaspoon halved is ½ teaspoon
½ teaspoon halved is ¼ teaspoon
Veggie Cooking

Tips for steaming vegetables:

Asparagus 8-10 minutes
Brussels Sprouts 8-10 minutes
Broccoli 5-6 minutes
Cabbage 5-8 minutes
Cauliflower 3-5 minutes
Sliced carrots 4-5 minutes
Corn on the cob 4-7 minutes
Mushrooms 4-5 minutes
Potatoes 10-12 minutes
Mass & Volume Equivalents

16 ounces = 1 pound
1 lb of all purpose flour = 4 cups
1 lb butter = 2 cups
1 lb granulated sugar = 2 ¼ cups
1 lb cornstarch = 3 ¼ cups
1 lb honey = 1 1/3 cups
Vegan Egg Substitutions

These can be substituted for one egg:

½ banana mashed
2 tbs peanut butter
¼ applesauce
2 tbs baking powder + 2 tbs water + 1 tbs oil
Meat Cooking Temperatures

Beef

Rare 120 degrees – 125 degrees
Medium-rare 130 degrees – 135 degrees
Medium 140 degrees – 145 degrees
Medium-well 150 degrees – 155 degrees
Well done 160 degrees+
Poultry

Chicken & Turkey 165 degrees – 175 degrees
Pork

150 degrees
Best Apples for Baking

-McIntosh

-Braeburn

-Rome Beauty

-Granny Smith

How to Stack a Smoothie in the Blender

Liquids
Solids
Frozen
Greens
What to Refrigerate or Keep at Room Temperature

Refrigerate

Beans
Berries
Apples
Broccoli
Carrots
Celery
Cherries
Grapes
Jalapenos
Leafy Greens
Zucchini
Eggplant

Room Temperature

Avocados
Bananas
Apricots
Citrus
Garlic
Kiwi
Melons
Onions
Pears
Peaches
Pineapple
Potatoes

Tablespoons to grams

1 tablespoon salt = 20 g
1 tablespoon flour = 10 g
1 tablespoon rice = 15 g
1 tablespoon grated cheese = 8 g
1 tablespoon cocoa powder = 7 g
1 tablespoon butter = 15 g
1 tablespoon honey = 10 g
1 tablespoon granulated sugar = 15 g
1 tablespoon sifted icing sugar = 8 g
1 tablespoon dry breadcrumbs = 12 g
1 tablespoon oil = 14 g

Types of Cuts

Batonnet ~ 1/2”x1/2”x3”
Medium Dice ~ ½”x1/2”x1/2”
Allumette ~ ¼”x1/4”x2”
Small Dice ~ ¼”x1/4”x1/4”
Julienne ~ 1/8”x1/8”x2”
Brunoise ~ 1/8”x1/8”x1/8”

For more info visit how many cups is 4 quarts

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