===== fluid volume conversions =====

|  1/6 fl oz  |  1 tsp  |  1/3 tbsp  | | | |  ≅4.9 mL  |
|  1/2 fl oz  |  3 tsp  |  1 tbsp  |  1/16 cup  | | |  ≅14.78 mL  |
|  1 fl oz  |  6 tsp  |  2 tbsp  |  1/8 tbsp  | | |  ≅29.57 mL  |
|  2 fl oz  |  12 tsp  |  4 tbsp  |  1/4 cup  | | |  ≅59.147 mL  |
|  2 3/4 fl oz  |  5 tbsp + 1 tsp  ||  1/3 cup  | | |  ≅78.863 mL  |
|  4 fl oz  |  24 tsp  |  8 tbsp  |  1/2 cup  |  1/4 pint  | |  ≅118.2941 mL  |
|  8 fl oz  |  48 tsp  |  16 tbsp  |  1 cup  |  1/2  pint  |  1/4 quart  |  ≅236.5882 mL  | 
|  16 fl oz  | | |  2 cups  |  1 pint  |  1/2 quart  |  ≅473.1765 mL  |
|  32 fl oz  | | |  4 cups  |  2 pints  |  1 quart  |  ≅946.353 mL  |

===== safe temperatures =====

^ Food ^ Type ^ Internal Temperature (°F) ^
| Beef, bison, veal, goat, and lamb | Steaks, roasts, chops | 145, Rest time: 3 minutes |
| ::: | Ground meat and sausage | 160 |
| Casseroles | Meat and meatless | 165 |
| Chicken, turkey, and other poultry | All: whole bird, breasts, legs, thighs, wings, ground poultry, giblets, sausage, and stuffing inside poultry | 165 |
| Eggs | Raw | Cook until yolk and white are firm |
| ::: | Egg dishes (such as frittata, quiche) | 160 |
| ::: | Casseroles (containing meat and poultry) | 165 |
| Ham | Raw ham | 145, Rest time: 3 minutes |
| ::: | Precooked ham (to reheat) | 165 |
| Leftovers | Any type | 165 |
| Pork | Steaks, roasts, chops | 145, Rest time: 3 minutes |
| ::: | Ground meat and sausage | 160 |
| Rabbit and venison | Wild or farm-raised | 160 |
| Seafood | Fish (whole or filet), such as salmon, tuna, tilapia, pollock, bass, cod, catfish, trout, etc. | 145 or cook until flesh is no longer translucent and separates easily with a fork |
| ::: | Shrimp, lobster, crab, and scallops | Cook until flesh is pearly or white, and opaque |
| ::: | Clams, oysters, mussels | Cook until shells open during cooking |

https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures (2023-01-22)

===== see also =====

[[steak]]