Kitchen References - Weight Temperature and more | ChefShop
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This page is a living resource — the place to come when you can't remember, doubt your memory, or just plain need to know. Added to from time to time.
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Seasonal produce
What fruit and vegetables are in season?
Knowing what's in season means better flavor, better prices, and less shipped-from-far-away produce. Browse by month:
USDA safe cooking temperatures USDA
What is the safe cooking temperature for meat and poultry?
The USDA sets minimum safe internal temperatures to eliminate harmful bacteria. Use an instant-read thermometer for accuracy — guessing by color or texture isn't reliable.
Chicken & turkey
With bone-in pieces, read near the bone but not touching it — temperature varies by spot.
Beef, pork, veal & lamb
Whole cuts: allow a 3-minute rest after reaching temp. Ground beef needs 160°F because all surfaces have been exposed to air. Grind your own? Other temps may apply.
Steak doneness — ThermoWorks
What temperature is steak cooked to for rare, medium rare, and well done?
These ranges come from ThermoWorks, trusted by professional cooks worldwide. Note these are below USDA's 145°F minimum for whole cuts — that is a personal preference call for whole steaks.
Quick converter
How many grams in an ounce? Unit converter
One ounce equals 28.35 grams. One pound equals 453.6 grams. Use the calculator below for any conversion between grams, ounces, cups, tablespoons, and more.
Measurement equivalents — approximate
What are the dry measure equivalents for cups, tablespoons, ounces, and grams?
These conversions are approximate. Your scale's accuracy will affect results — when precision matters, weigh ingredients rather than measuring by volume.
| Teaspoons | Tablespoons | Cups | Ounces | Grams |
|---|---|---|---|---|
| 3 tsp | 1 tbsp | — | ½ oz | 14.3 g |
| 6 tsp | 2 tbsp | ⅛ cup | 1 oz | 28.3 g |
| 12 tsp | 4 tbsp | ¼ cup | 2 oz | 56.7 g |
| 16 tsp | 5⅓ tbsp | ⅓ cup | 2.6 oz | 75.6 g |
| 24 tsp | 8 tbsp | ½ cup | 4 oz | 113.4 g |
| 36 tsp | 12 tbsp | ¾ cup | 6 oz | 170 g / 0.375 lb |
| 96 tsp | 32 tbsp | 2 cups | 16 oz | 453.6 g / 1 lb |
What are the liquid measure equivalents for cups, fluid ounces, and milliliters?
Liquid measures in US cups, fluid ounces, and metric milliliters — handy when scaling recipes or converting between American and international measurements.
| Volume | Fluid oz | Metric |
|---|---|---|
| 2 tbsp | 1 fl oz | 30 ml |
| ¼ cup | 2 fl oz | 60 ml |
| ½ cup | 4 fl oz | 125 ml |
| 1 cup | 8 fl oz | 250 ml |
| 1½ cups | 12 fl oz | 375 ml |
| 2 cups / 1 pint | 16 fl oz | 500 ml |
| 4 cups / 1 quart | 32 fl oz | 1,000 ml / 1 liter |
| 1 gallon | 128 fl oz | 4 liters |
Baking & oven temps
What is the internal temperature for baked bread, banana bread, and baked potatoes?
Unlike meat, baked goods don't have a single magic number — these ranges get you in the ballpark. A cake tester, touch, and experience are still your best tools.
Vegetables
Bread & baked goods
Read more about bread temps at the ThermoWorks Blog.
Technique
How do you blanch vegetables?
Blanching means briefly boiling vegetables then stopping the cooking fast. It sets color, softens texture slightly, and is the first step before freezing or a quick roast. Watch for a shift to a more vibrant color — that's your cue they're done.
Dry thoroughly before frying or roasting. If preserving food, use best-practice guidance from the USDA or Ball canning resources — timing for preservation is more precise.
Shopping guide
Which eggs should I buy? How to read egg labels
Egg carton labels — free range, cage free, pasture raised, organic — can be misleading. The rating guide below cuts through the marketing language so you can make an informed choice.
Trusted resources