culinary:misc

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

Food	Type	Internal Temperature (°F)
Beef, bison, veal, goat, and lamb	Steaks, roasts, chops	145, Rest time: 3 minutes
Beef, bison, veal, goat, and lamb	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
Ham	Precooked ham (to reheat)	165
Leftovers	Any type	165
Pork	Steaks, roasts, chops	145, Rest time: 3 minutes
Pork	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