Handy References

Quick references for the kitchen and the diet office: how many portions a steam table pan yields, measurement conversions, and the minimum temperatures for cooking, holding and cooling food.

Pan and portion chart

Portions yielded by a full steam table pan. Adapted from The Food Service Tune Up by Wayne Toczek, Innovations Services, and Tim Bauman.

Pan	Depth	Capacity	Portion	Scoop or ladle	Portions*
Full size12" x 20"	2 1/4"	7 1/2 qt / 30 cups	1/4 cup	No. 16	120
			1/3 cup	No. 12	90
			3/8 cup	No. 10	80
			1/2 cup	No. 8	60
	4"	13 qt / 52 cups	1/4 cup	No. 16	208
			1/3 cup	No. 12	156
			3/8 cup	No. 10	138
			1/2 cup	No. 8	104
	6"	19 1/2 qt / 78 cups	1/4 cup	No. 16	312
			1/3 cup	No. 12	234
			3/8 cup	No. 10	208
			1/2 cup	No. 8	156
			1 cup	8-oz ladle	78
Half size12" x 10"	2 1/2"	3 3/4 qt / 15 cups	1/4 cup	No. 16	60
			1/3 cup	No. 12	45
			3/8 cup	No. 10	40
			1/2 cup	No. 8	30
	4"	6 1/2 qt / 26 cups	1/4 cup	No. 16	104
			1/3 cup	No. 12	78
			3/8 cup	No. 10	69
			1/2 cup	No. 8	52
	6"	9 3/4 qt / 39 cups	1/4 cup	No. 16	156
			1/3 cup	No. 12	117
			3/8 cup	No. 10	104
			1/2 cup	No. 8	78
			1 cup	8-oz ladle	39
Third size12" x 6 7/8"	2 1/2"	2 2/5 qt / 9 3/5 cups	1/8 cup	2 Tbsp	76
			1/4 cup	No. 16	38
			1/3 cup	No. 12	28
			3/8 cup	No. 10	25
	4"	3 7/8 qt / 15 1/2 cups	1/8 cup	2 Tbsp	124
			1/4 cup	No. 16	62
			1/3 cup	No. 12	46
			3/8 cup	No. 10	41

* Level portions from a full pan. Actual yield varies with the food.

Measurement conversions

Caloric Conversion

1 kilocalorie (food Calorie): 4.184 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 grams

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 milliliters
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

No. 2: 19-20 ounces
No. 2.5: 29 ounces
No. 3: 48 ounces
No. 10: 98-108 ounces
No. 211: 12 ounces
No. 202: 14.5-16 ounces
Buffet: 8 ounces

Weights are approximate; amounts vary depending on the type of food.

Scoop Equivalents

No. 6: 2/3 cup
No. 8: 1/2 cup
No. 10: 2/5 cup
No. 12: 1/3 cup
No. 16: 1/4 cup
No. 20: 3 1/5 tablespoons
No. 24: 2 2/3 tablespoons
No. 30: 2 1/5 tablespoons
No. 40: 1 3/5 tablespoons

The scoop number indicates the number of scoops it takes to make 1 quart.

Food temperatures

Minimum internal temperatures for cooking and holding, and the times for cooling cooked food safely.

Minimum temperature	Product	Notes
165°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.
155°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.
145°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
135°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 135°F Chicken nuggets, cheese sticks Use for highly susceptible population
41°F	Cold holding	May use "Time as a Food Safety Control" if above 41°F

Cooling foods

Temperature	Time	Method
135°F to 70°F, then 70°F to 41°F	First 2 hours, then Next 4 hours	Two-stage cooling method
Ambient temperature to 41°F	For ambient foods (canned tuna) in 4 hours	One-stage cooling method

Further reference

FoodSafety.gov
Federal food safety information for consumers and food service.
Association of Nutrition & Foodservice Professionals
Professional association for certified dietary managers.
Academy of Nutrition and Dietetics
Nutrition information from registered dietitian nutritionists.
U.S. Food and Drug Administration
Food Code, labeling and food safety guidance.

Portions, conversions and temperatures, built into the software

Dietech scales recipes to your census, prints portion sizes on tray tickets and production sheets, and keeps the diet order attached all the way to the tray.

Schedule a Demo Call (716) 565-9400