Dietech - Handy References

Dietech Handy References

Handy References

Helpful Charts, Information and Links

Here is a simple listing of conversion, temperature and portion size charts; as well as links to prominent dietary organizations.

Pan and Portion Chart

Pan and Portion Chart Adapted From The Food Service Tune Up by Wayne Toczek, Innovations Services, and Tim Bauman.

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Pan Size	Pan Depth	Pan Capacity		Size of Portion		Number of Portions Yielded*
Pan Size	Pan Depth	Quarts	Cups	Cup	Scoop	Number of Portions Yielded*
Full Size 12"x20"	2 and 1/4"	7 and 1/2	30	1/4 1/3 3/8 1/2	16 12 10 8	120 90 80 60
	4"	13	52	1/4 1/3 3/8 1/2	16 12 10 8	206 156 138 104
	6"	19 and 1/2	78	1/4 1/3 3/8 1/2 1	16 12 10 8 6-oz ladle	206 156 138 138 78
Half Size 12"x10"	2 and 1/2"	3 and 3/4	15	1/4 1/3 3/8 1/2	16 12 10 8	60 45 40 30
	4"	6 and 1/2	26	1/4 1/3 3/8 1/2	16 12 10 8	104 78 69 52
	6"	9 and 3/4	39	1/4 1/3 3/8 1/2 1	16 12 10 8 8-oz ladle	156 117 104 78 39
Third Size 12"x 6 and 7/8"	2 and 1/2"	3 and 2/5	9 and 3/5	1/8 1/4 1/3 3/	2 Tbsp 16 12 10	76 38 28 25
Third Size 12"x 6 and 7/8"	4"	3 and 7/8	15 and 1/2	1/8 1/4 1/3 3/8	2 Tbsp 16 12 10	124 62 46 41

Measurement Conversion Chart

Typical Conversions for Volumes, Scoop Sizes, Lengths, Weights, Cans and Calories.

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Caloric Conversion:
1 calorie	4.183 kilojoules
Weight Conversions:
1 gram	1,000,000 micrograms
1 gram	1000 milligrams
1 kilogram	1000 grams
1 kilogram	2.2 pounds
1 microgram	0.001 milligrams
1 milligram	1000 micrograms
1 ounce	28.35 grams
1 pound	16 ounces
1 pound	454 gram
Volume Conversions:
1 cup	1/2 pint
1 cup	16 tablespoons
1 cup	236.59 milliliters
1 cup	8 fluid ounces
1 fluid ounce	1/8 cup
1 fluid ounce	2 tablespoons
1 fluid ounce	29.6 milliliters
1 gallon	128 fluid ounces
1 gallon	16 cups
1 gallon	3.79 liters
1 gallon	4 quarts
1 gallon	8 pints
1 jigger	3 tablespoons
1 liter	0.85 Imperial gallon
1 liter	1.06 quart
1 liter	1000 milliliters
1 milliliter	0.03 fluid ounce
1 pint	16 fluid ounces
1 pint	2 cups
1 quart	2 pints
1 quart	32 fluid ounces
1 quart	4 cups
1 quart	946.36 milliliters
1 tablespoon	1/16 cup
1 tablespoon	1/2 fluid ounce
1 tablespoon	14.79 milliliters
1 tablespoon	3 teaspoons
1 teaspoon	1/3 tablespoon
1 teaspoon	4.93 milliliter
1 teaspoon	60 drops
1 teaspoon	Approximately 5 grams dry weight
1/3 cup	16 teaspoons
1/3 cup	5 tablespoons + 1 teaspoon
Length Conversions:
1 centimeter	0.01 meter
1 centimeter	0.394 inches
1 foot	12 inches
1 inch	2.54 centimeters
1 meter	39.37 inches
Can Equivalents:
2	19-20 ounces
2.5	29 ounces
3	48 ounces
10	98-108 ounces
211	12 ounces
202	14.5-16 ounces
Buffet	8 ounces
Note: Weights are approximate; amount vary depending on the type of food.
Scoop Equivalents:
6	2/3 cup
8	1/2 cup
10	2/5 cup
12	1/3 cup
16	1/4 cup
20	3 1/5 tablespoons
24	2 2/3 tablespoons
30	2 1/5 tablespoons
40	1 3/5 tablespoons
Note: The scoop number indicates the number of scoops it takes to make 1 quart.

Food Temperatures

Food Temperatures for Meat, Poultry, Fish, Eggs, Cold Holding and Ambient Foods.

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Food Temperatures
Minimum Temperature	Product	Other
165º F for 15 seconds	Poultry (chicken, turkey, duck) Stuffed meat, fish, poultry Leftovers and fresh food mixed with leftovers TCS* food cooked in microwave Re-heating foods *Time and temperature control for safety.	Rotate or stir midway through cooking and let sit for 2 minutes before serving.
155º F for 15 seconds	Ground meat (beef, pork, fish) Injected meat (ham, flavored injected roasts) Nonpasteurized eggs for hot holding	Not for highly susceptible population.
145º F for 15 seconds	Pork, veal, beef, lamb Fish Nonpasteurized eggs for immediate service	Steaks and chops Cooked for one order only Not for highly susceptible population
135º F for 15 seconds	Hot holding Commercially processed, ready-to-eat foods that are hot held Pasteurized shell eggs	May use “Time as a Food Safety Control” if below 135º F Chicken nuggets, cheese sticks Use for highly susceptible population
41º F	Cold holding	May use “Time as a Food Safety Control” if above 41º F

Cooling Foods
135º F to 70º F then 70º F to 41º F	First 2 hours Next 4 hours	Two-stage cooling method
Ambient temperature to 41º F	For ambient foods (canned tuna) in 4 hours	One-stage cooling method