Basics at a Glance Scoops (Dishers) Cooking or Serving Spoons

Size/No. 1 Level Measure Color Code2

6 2/3 cup
8 1/2 cup
Solid Spoons
10 3/8 cup

Recipe Abbreviations Volume Equivalents

12 1/3 cup
16 1/4 cup
20 3-1/3 Tbsp
approx. = approximate for Liquids 24 2-2/3 Tbsp Perforated Spoons
tsp or t = teaspoon 30 2 Tbsp
60 drops = 1 tsp 40 1-2/3 Tbsp
Tbsp or T = tablespoon
1 Tbsp = 3 tsp = 0.5 fl oz 50 3-3/4 tsp
c = cup 1/8 cup = 2 Tbsp = 1 fl oz 60 3-1/4 tsp
70 2-3/4 tsp
pt = pint 1/4 cup = 4 Tbsp = 2 fl oz
100 2 tsp Slotted Spoons
qt = quart 1/3 cup = 5 Tbsp + 1 tsp = 2.65 fl oz 1
Scoops are left or right hand or squeeze-type that can be used for both
hands. Number on the scoop indicates how many level scoopfuls make one
gal = gallon 3/8 cup = 6 Tbsp = 3 fl oz quart. For example, eight No. 8 scoops = 1 quart.

1/2 cup = 8 Tbsp = 4 fl oz

wt = weight =
5/8 cup = 10 Tbsp = 5 fl oz Spoons vary in length (11", 13", 15", 18", 21") for ease of
oz = ounce 2
Use colored dots matching the brand-specific use in cooking or serving. Spoons can have plastic handles
2/3 cup = 10 Tbsp + 2 tsp = 5.3 fl oz color coding of scoop sizes. that are heat-resistant. Level scoops, ladles, and portion
lb or # = pound (e.g., 3#)
3/4 cup = 12 Tbsp = 6 fl oz servers provide more accurate portion control than serving
g = gram 7/8 cup = 14 Tbsp = 7 fl oz Ladles spoons that are not volume-standardized measure.

kg
vol
= kilogram
= volume
1 cup
1/2 pint
= 16 Tbsp
= 1 cup
= 8 fl oz
= 8 fl oz
Portion Servers Specialty Spoons
Ladle Appox. Measure Portion Server
mL = milliliter 1 pint = 2 cups = 16 fl oz fl oz fl oz
1 oz 1/8 cup 1 oz
L = liter 1 quart = 2 pt = 32 fl oz
2 oz 1/4 cup 2 oz
1 gallon = 4 qt = 128 fl oz 3 oz 3/8 cup 3 oz
fl oz = fluid ounce
4 oz 1/2 cup 4 oz
No. or #
in. or "
= number (e.g., #3)
= inches (e.g., 12")
Equivalent Weights 6 oz
8 oz
3/4 cup
1 cup
6 oz
8 oz
12 oz 1-1/2 cups —
°F = degree Fahrenheit 16 oz = 1 lb = 1.000 lb
Ladles and portion servers (measuring-serving spoons that are
12 oz = 3/4 lb = 0.750 lb volume-standardized) are labeled "oz." "Fl oz" would be more
°C = degree Celsius or accurate since they measure volume, not weight.
centigrade 8 oz = 1/2 lb = 0.500 lb A thumb notch on a server or spoon handle prevents the
Use ladles for serving soups, stews, creamed dishes, sauces,
spoon from slipping into the pan and prevents hands from
4 oz = 1/4 lb = 0.250 lb gravies, and other liquid products.
sliding into the food. Triple-edge (solid or perforated)
Use portion servers (solid or perforated) for portioning solids
1 oz = 1/16 lb = 0.063 lb and semi-solids such as fruits and vegetables, and condiments.
spoons have a flat edge that increases the area where the
spoon touches the bottom of the pan when stirring.

Fraction to Decimal Metric Equivalents Steamtable Pan Capacity Other Pan Sizes
Equivalents by Weight Pan Size Approx.
Capacity
Serving
Size
Ladle
(fl oz)
Scoop
#
Approx. #
Servings 1/1
1/8 = 0.125 Customary Unit Metric Unit 12" x 20" x 2-1/2" 2 gal 1/2 cup 4 oz 8 64

1/4 = 0.250 (avoirdupois) 3/8 cup 3 oz 10 80 20-3/4" x 12-3/4"

1/3 cup 2.65 oz 12 96

1/3 = 0.333 Ounces (oz) Grams (g) 1/4 cup 2 oz 16 128
2/3
3/8 = 0.375 1 oz = 28.35 g
12" x 20" x 4" 3-1/2 gal 1/2 cup 4 oz 8 112
1/2 = 0.500 4 oz = 113.4 g 3/8 cup 3 oz 10 135 13-7/8" x 12-3/4"

8 oz = 226.8 g 1/3 cup 2.65 oz 12 168

5/8 = 0.625 1/4 cup 2 oz 16 224
16 oz = 453.6 g 1/2
2/3 = 0.666
12" x 20" x 6" 5 gal 1/2 cup 4 oz 8 160
3/4 = 0.750 Pounds (lb) Grams (g) 3/8 cup 3 oz 10 200 10-3/8" x 12-3/4"

7/8 = 0.875 1 lb = 453.6 g 1/3 cup 2.65 oz 12 240

1/4 cup 2 oz 16 320
2 lb = 907.2 g 2/4
Pounds (lb) Kilograms (kg)
2.2 lb = 1 kg (1000 g) Approximate Dimensions of Serving Sizes from Different Pan Sizes
20-3/4" x 6-7/16"

Pan Approx. Size No. and Approx. Size Servings per Pan
Metric Equivalents
1/3
25 50 100
Baking or

by Volume
steamtable 12" x 20" x 2-1/2" 2" x 3-3/4" 2" x 2" ––––– 6-7/8" x 12-3/4"

Sheet or bun 18" x 26" x 1" 3-1/4" x 5" 3-1/4" x 2-1/2" 1-3/4" x 2-1/2"
1/4
Customary Unit (fl oz) Metric Unit
1 cup (8 fl oz) = 236.59 mL 6-3/8" x 10-3/8"

1 quart (32 fl oz) = 946.36 mL

Cutting Diagrams for Portioning
For 50 servings cut 5 x 10 For 100 servings cut 10 x 10 1/6
1.5 quarts (48 fl oz) = 1.42 L
33.818 fl oz = 1.0 L 6-7/8" x 6-1/4"
5 10
1/9
This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through an agreement with the Institute of Child Nutrition at The University of
Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply
endorsement by the U.S. government.
10 10
For 48 servings cut 3 x 8 then diagonally 6-7/8" x 4-1/4"
The University of Mississippi is an EEO/AA/TitleVI/Title IX/Section 504/ADA/ADEA Employer. For 25 servings cut 5 x 5
In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.
To file a complaint of discrimination, write USDA, Director, Office of Civil Rights; Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice and TDD).
USDA is an equal opportunity provider and employer. Steamtable or counter
© 2015, Institute of Child Nutrition, The University of Mississippi, School of Applied Sciences
pans are available in
Except as provided below, you may freely use the text and information contained in this document for non-profit or educational use with no cost to the participant for the training providing the following credit is included. 5 3
These materials may not be incorporated into other websites or textbooks and may not be sold. various sizes. Smaller
The photographs and images in this document may be owned by third parties and used by The University of Mississippi under a licensing agreement. The University cannot, therefore, grant permission to use these
images. size pans may require the
For more information, please contact [email protected]. 08/2017
use of an adapter bar.
800-321-3054 w w w. t h e i c n . o r g 5 8