1 tablespoon (tbsp) = 3 teaspoons (tsp)
1/16 cup = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup = 16 tablespoons
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts
16 ounces (oz) = 1 pound (lb)
1/5 teaspoon = 1 milliliter
1 oz = 28 grams
1 pound = 454 grams
1 tablespoon = 15 ml
1 fluid oz = 30 ml
1/5 cup = 47 ml
1 cup = 237 ml
2 cups (1 pint) = 473 ml
4 cups (1 quart) = .95 liter
Fresh ground beef, veal, lamb, pork 160°F 71°C
Beef, veal, lamb roasts, steaks, chops: medium rare 145°F 63°C
Beef, veal, lamb roasts, steaks, chops: medium 160°F 71°C
Beef, veal, lamb roasts, steaks, chops: well done 170°F 77°C
Fresh pork roasts, steaks, chops: medium 160°F 71°C
Fresh pork roasts, steaks, chops: well done 170°F 77°C
Ham: cooked before eating 160°F 71°C
Ham: fully cooked, to reheat 140°F 60°C
Ground chicken/turkey 165° F 74°C
Whole chicken/turkey 180° F 82°C
Poultry breasts, roasts 170° F 77°C
Poultry quarters, wings, thighs and legs 180° F 82°C
Fish 140°F 60°C
It is strongly advised that you use a instant-read thermometer, which will help you
know when your meat is fully cooked. Meats will continue to cook after you
remove them from the heat. Small cuts like pork chops and hamburgers
will rise an additional 5° or so while large roasts will rise 10° or so.
You should always remove them shortly before they
reach the desired temperature.

A food thermometer should be placed in the thickest part of the
food and should not be touching bone, fat, or gristle.