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STANDARD WEIGHTS & MEASURES LIQUID CAPACITY 1 gill = 7.219 cu. in.= 0.1183 liters 4 gills = 1 pint= 28.2875 cu. in.= 0.4732 liters 2 pts. = 1 quart= 57.75 cu. in.= 0.9463 liters 4 qts. = 1 gallon= 231 cu. in. = 3.7853 liters 31.5 gals = 1 barrel liquid= 119.24 liters 42 gals = 1 barrel petrol = 158.98 liters BASIC LIQUID EQUIVALENTS Dash = less than 1/8 teaspoon 3 teaspoons = 1 tablespoon 4 tablespoons = 1/4 cup 5 1/3 tablespoons = 1/3 cup 8 tablespoons = 1/2 cup 10 2/3 tablespoons = 2/3 cup 12 tablespoons = 3/4 cup 14 tablespoons = 7/8 cup 16 tablespoons = 1 cup 1 cup = 1/2 pint (8 fl. oz 2 cups = 1 pint (16 fl. oz 2 pints = 1 qt. (32 fl. oz 4 qt. = 1 gallon (128 fl. oz 16 oz = 1 pound dry weight SUBSTITUTE FOR LIQUID EGGS Liquid Eggs Whole Egg Blends Plus Water Equivalent Lbs. Lbs. Oz. Lbs. Oz. 1 __ 4 __ 12 2 __ 8 1 8 3 __ 12 2 4 4 1 0 3 0 5 1 4 3 12 6 1 8 4 8 7 1 12 5 4 8 2 0 6 0 9 2 4 6 12 10 2 8 7 8 TO SUBSTITUTE FOR SHELL EGGS Liquid Eggs Whole Egg Blends Plus Water 1 1/8 cup 1/8 cup 2 1/3 cup 1/3 cup 3 1/2 cup 1/2 cup 4 2/3 cup 2/3 cup 5 5/8 cup 5/8 cup 6 1 cup 1 cup 7 1 1/8 cup 1 1/8 cup 8 1 1/3 cup 1 1/3 cup 9 1 1/2 cup 1 1/2 cup 10 1 2/3 cup 1 2/3 cup OVEN TEMPERATURES Slow 250 - 300o F Slow- Moderate 325o F Moderate 350 - 375o F Moderately Hot 400o F Hot 425 - 450o F HOUSEHOLD CAPACITY 1 teaspoon = 1/8 fl. oz 3 teaspoons = 1 tablespoon= 1/2 fl. oz 16 tablespoon= 1 cup= 8 fl. oz 2 cups = 1 pint= 16 fl. oz 2 pints = 1 quart= 32 fl. oz 4 quarts = 1 gallon= 128 fl. oz ICE CREAM SCOOPS Size Equivalent Scoops per Qt. No. 6 2/3 cup 3 to 5 No. 8 1/2 cup 5 to 7 No. 10 5/8 cup 7 to 8 No. 12 1/3 cup 7 to 10 No. 16 1/4 cup 10 to 13 No. 20 3+ tablespoon 14 to 17 No. 24 2 2/3 tablespoon 17 to 20 No. 30 2+ tablespoon 21 to 25 No. 40 1 1/3 tablespoon 25 to 28 RECIPE ABBREVIATIONS tsp. teaspoon tbsp. tablespoonful c. cup pt. pint qt. quart pk. peck bu. bushel oz ounce or ounces lb. pound or pounds sq. square min. minute or minutes hr. hour or hours mod. moderate dz. dozn E.P. edible portion A.P. as purchased STANDARD PACKING PER BOX: FRESH FRUIT Cherries 20 to 50 per lug Grapefruit 18, 23, 27, 32 or 40 per crate Pineapple 9,12, 15, 18 or 24 per crate Melons Honeydew 5, 6, 8 or 9 per crate Cantaloupe20, 24, 32, 36 or 48 per crate Peaches 1/2 bushel basket, 60 or 72 to a flat (25 lbs) Oranges Florida 88, 100 or 125 per box California 56, 72, 80 or 100 per box Watermelon 18 to 32 lbs. each Strawberries 12 pints per flat Raspberries 12 pints per flat Bananas 6 lbs. per hand, 27, 36 or 45 per crate Lemons 95, 115, 140, 165, 200, or 230 per 4/5 bushel Plums 6 lbs. per till, 4 tills per carton COUNTING 1 dozn = 12 units 12 dozn = 1 gross= 144 units 12 gross = 1 great gross= 1728 units DRY CAPACITY 1 pint = 33.6 cu. in. = 0.5506 liters 2 pt. = 1 quart = 67.2 cu. in. = 1.1012 liters 8 qt. = 1 peck = 537.6 cu. in. = 8.8096 liters 4 pk. = 1 bushel = 2150.4 cu. in. = 35.238 liters = 1 barrel = 7056 cu. in. = 115.62 liters AVOIRDUPOIS WEIGHT 1 grain = 0.0648 gm. 27.343 gr. = 1 dram = 1.7718 gm. 16 dr. = 1 ounce = 28.3495 gm. 16 oz = 1 pound = 453.5924 gm. 100 lb. = 1 hundredweight = 45.3592 kg. 2000 lb. = 1 short ton = 907.18 kg. Sea Level 212°F 100.0°C 2,000 ft. 208.4°F 98.4°C 5,000 ft. 203.0°F 95.0°C 7,500 ft. 198.4°F 92.4°C STEAM PRESSURES AT VARIOUS ALTITUDES AND TEMPERATURES TEMPS Sea Level 4000 ft.6000 ft.7500 ft. 228°F 109°C 5 lb. 7 lb. 8 lb. 9 lb. 240°F 115°C 10 lb. 12 lb. 13 lb. 14 lb. 250°F 121°C 15 lb. 17 lb. 18 lb. 19 lb. 259°F 126°C 20 lb. 23 lb. 23 lb. 24 lb. FRESH VEGETABLES Lettuce 24 heads per box Tomatoes 20 lbs. per flat 40 to 80 lbs. per lug 6 lb. til: 12-24 tomatoes String Beans 28 lbs. per bushel Spinach 20 lbs. per bushel Washed Spinach 8 oz per bag 16-20 bags per case Broccoli 12 bunches per case Artichokes 24 to 48 heads per box Carrots 50 lbs. per bushel Onions 50 lbs. per bushel Potatoes 50 lbs. per bag Peeled Potatoes 30 lbs. per box Peeled Onions 20-25 lbs. per box Asparagus 30 lbs. per crate Cauliflower 50 lbs. per box Beets with tops 50 lbs. per bag Mushrooms 3 lbs. per basket Leeks 1/2 bushel basket Chicory, Escarole 16-20 heads per case Romaine Radishes 30 bunches per box Watercress 25 bunches per box Celery 24, 30, 36 or 48 heads per crate Eggs 30 dz. per crate BOILING TEMPERATURES OF  WATER AT VARIOUS ALTITUDES