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In a Pinch Food YieldsGuide E-132Reviewed by Cassandra Vanderpool1

Cooperative Extension Service • College of Agricultural, Consumer and Environmental Sciences

CAN YOU ANSWER THE FOLLOWING QUESTIONS?• Howmanycupsofgratedcheeseareinaone-poundblock?

• Ifarecipecallsforthreecupsofcookedrice,howmanycupsofuncookedriceshouldbeprepared?

• Howmanycupsofnutsareinaone-poundpackage?

Theseandmanymorequestionscanbeansweredbythishandychartonfoodyields.Keepitnearbywhenpreparingamealormakingoutyourshop-pinglist.It’sarealtimesaver!Notethatthefollowingyieldsareonlyapproxi-

mationsbecausepreparationtechniquesandtheconditionoffreshfoodvarygreatly.

1ExtensionDiabetesCoordinator,DepartmentofExtensionFamilyandConsumerSciences,NewMexicoStateUniversity.

Yield EquivalenciesFood This Much Equals This Much

Apples 1pound(3medium) 23/4–3cupssliced

Bacon 8slices 1/2cupcrumbled

Bananas 1pound(3medium) 21/2cupssliced,2cupsmashed

Barley

•regular

•quick

1cupuncooked

1cupuncooked

4cupscooked

3cupscooked

Beans,dry 1cupuncooked 3cupscooked

Bread crumbs 1slice,dry

1slice,soft

1/4–1/3cupcrumbs

1/2–3/4cupcrumbs

Cabbage,shredded 1pound 31/2–41/2cups

Candied fruit orpeels 1/2pound 11/4cupscutup

Cheese

•American

•cheddar

•mozzarella

1pound

1pound

1oz

4–5cupsshredded

4cupsshredded

1/4cupshredded

Coconut,flakedorshredded

1pound 5cups

Chocolate

•morselsorchips

•cocoa

•chocolate

6-ozpackage

1pound

1/2pound

1cup

4cups

8(1-ozeach)squaresunsweetened

Coffee 1pound 40–50servings

Cornmeal 1pound

1cupuncooked

3cupsdry

4cupscookedmush

Crackers

•graham

•soda

10crackers

16crackers

22crackers

1cupfinecrumbs

1cupcoarsecrumbs

1cupfinecrumbs

Cranberries,freshanduncooked

1pound 4cups

Cream,heavywhipping

1cup(1/2pint) 2cupswhipped

Dates,pittedandcutup

1pound 21/2cups

© Steve Lovegrove | Dreamstime.com

Guide E-132 •


Fat

•butterormargarine

•solid

•butter,whipped

•oils

•shortening

1pound(4sticks)

1/4pound(1stick)

1pound

1quart

1pound

2cups

1/2cupor8Tbsp

3cups

4cups

21/2cups

Figs,driedandcutfine 1pound 22/3cups

Flour

•corn

•gluten,sifted

•rice

-sifted

-stirred,spooned

•rye

-light,sifted

-dark,sifted

•soy

-full-fat,sifted

-low-fat

•wheat

-all-purpose,sifted

-all-purpose,sifted

-unsifted,spooned

-bread,sifted

-cake,sifted

-cake,spooned

-pastry,sifted

-self-rising,sifted

-wholewheat,stirred

2pounds

2pounds

2pounds

2pounds

2pounds

5pounds

2pounds

2pounds

2pounds

2pounds

2pounds

2pounds

2pounds

2pounds

8cups

61/2cups

7cups

53/4cups

10cups

7cups

15cups

11cups

20cups

8cups

7cups

8cups

91/4cups

81/4cups

9cups

8cups

62/3cups

Marshmallows

•standardsize

•miniature

1pound

1pound

4cups

131/2cups

Nuts

•almonds

-inshell

-shelled

•Englishwalnuts

-inshell

-shelled

•filberts

-inshell

-shelled

•peanuts

-inshell

-shelled

•pecans

-inshell

-shelled

1pound

1pound

1pound

1pound

1pound

1pound

1pound

1pound

1pound

1pound

1–13/4cupsnutmeats

3cupsblanchedwhole

12/3cupsnutmeats

41/2cupshalves

32/3cupschopped

11/2cupsnutmeats

31/4–31/2cupsnutmeats



21/4cupsnutmeats

4–41/2cupshalves

3–33/4cupschopped


Oats,rolled 1cupuncooked

1ozuncooked

13/4cupscooked

1/3cupuncooked

Onion 1small

1medium

1large

1/4cupchopped

1/2cupchopped

1cupchopped

Pasta

•macaroni

•noodles

•spaghetti,2-in.pieces

1pound

1cupuncooked

1cupuncooked

1pound

4cupsuncooked

2–21/4cupscooked

13/4cupscooked

43/4cupsuncooked

9–10cupscooked

Popcorn 1/4cupkernels

1/3cupkernels

8cupspopcorn

12cupspopcorn

potatoes

white

1pounddicedorsliced

(3medium)

11/2–21/4cupscooked

13/4–2cupsmashed

Prunes,dried,whole,andpitted

1pound 21/4cups

Raisins 1pound 31/4cups

Rice

•regular

•minute

•brown

1cupuncooked

3/4cupuncooked

1cupuncooked

3cupscooked

11/3cupscooked

3cupscooked

Shrimp,fresh 3/4poundrawinshell

one7-ozpackedfrozenpeeled,cooked

one4.5-or5-ozcan

1cupcookedandcleaned

Sugar

•brown

•confectioner’s,unsifted

•granulated

1pound

1pound

1pound

5pounds

21/4cupsfirmlypacked

3–4cups

21/4cups

111/4cups

Tea,loose 1pound 200cups

Tomatoes 1pound

(3medium)

11/2cupschopped

3/4cupsliced

Zucchini 1medium

(5–6oz)

1cuplooselypacked,

grated

Guide E-132 •

Common Can SizesCan Size Weight Cups Products

8oz 8oz 1 Fruits,vegetables,specialtiesforsmallfamilies.

Picnic 101/2–12oz 11/4 Mainlycondensedsoups.Somefruits,vegetables,meat,fish,specialties.

12ozvacuum

12oz 11/2 Mainlyforvacuum-packedcorn.

No.300 14–16oz 13/4 Porkandbeans,bakedbeans,meatproducts,cranberrysauce,blueberries,specialties.

No.303 16–17oz

(1lb–1lb1oz)

2 Principalsizeforfruitsandvegetables.Alsosomemeatproducts,ready-to-servesoups,specialties.

No.2 20oz

(1lb4oz)

or18floz

(1pt2floz)

21/2 Juices,ready-to-servesoups,somespecialties,pineapple,appleslices.

Nolongerinpopularuseformostfruitsandvegetables.

No.21/2 27–29oz

(1lb11oz–1lb13oz)

31/2 Fruits,somevegetables(pumpkin,sauerkraut,spinachandothergreens,tomatoes).

No.3cylinder

51oz

(3lb3oz)

or46floz

(1qt14floz)

53/4 Fruitandvegetablejuices,porkandbeans.Institutionalsizeforcondensedsoups,somevegetables

No.10 61/2lb–7lb5oz

12–13 Institutionalsizeforfruits,vegetables,andsomeotherfoods.

Oven TemperaturesOven Description Temperature in Degrees

veryslowoven 250–275°F

slowoven 300–325°F

moderateoven 350–375°F

hotoven 400–425°F

veryhotoven 450–475°F

extremelyhotoven 500–525°F

Ifyourtreasuredfamilyrecipedescribesoventempera-turesasslow,moderate,orhot,thisquickreferencechartwillhelpyoudecidewhattemperaturetosetyouroven.

Baking Pan SizesPan Size Batter Amount

Rectangularcakepans

•8×8×2in.deep

•9×9×11/2in.deep

•9×9×2in.deep

•13×9×2in.deep

6cupsbatter

8cupsbatter

10cupsbatter

14cupsbatter

Roundcakepans

•8×11/2in.deep

•9×11/2in.deep

4cupsbatter

6cupsbatter

Pieplates

•8×11/4in.deep

•9×1/2in.deep

3cupsfillingtobelevelwithtop;

4–41/2cupsfilling,mounded

4cupsfillingtobelevelwithtop;

5–6cupsfilling,mounded

Loafpans

•81/2×41/2×21/2in.deep

•9×5×3in.deep

6cupsbatter

8cupsbatter

Equivalent MeasuresThis Much Equals This Much

1gallon 4quarts

1quart 2pints

1pint 2cups

8quarts 1peck

4pecks 1bushel

1cup 16tablespoons

7/8cup 14tablespoons


2/3cup 102/3tablespoons


1/2cup 8tablespoons

3/8cup 6tablespoons

1/3cup 51/3tablespoons

1/4cup 4tablespoons

1/8cup 2tablespoons

1/16cup 1tablespoon

1tablespoon 3teaspoons

7/8tablespoon 21/2teaspoons


2/3tablespoon 2teaspoons




1/3tablespoon 1teaspoon

1/4tablespoon 3/4teaspoon

Guide E-132 •

HINTS• Onetablespoonofunflavoredgelatingelsabouttwocupsofliquid.

• Foraccuratemeasuring,usestandardmeasuringspoonsandcups.Householdcupsandspoonsoftenholdmoreorlessthanthestandardmeasure.Recipefailuresareoftencausedbymeasuringingredientsinnon-standardcontainers.

• Ifbrownorpowderedsugarislumpy,pressitthroughasievebeforeaddingtoyourproduct.

• Foreaseinmeasuringhoney,measureshorteningoroilfirst.Thenmeasurehoneyinthesamecup—everydropwillsliprightout!

• Allmeasurementsshouldbelevel.Fordryingredi-ents,useacupwithameasureflushwiththerim.Spoonindryingredientsandlevelwithaknifeorspatula.Don’tshakedownorhitthecupbecausedryingredientswillpackdown.

• Siftingsalt,leavening,andspiceswiththeflouren-suresevendistribution.

• Wholewheatflourcannotbesifted.Instead,itshouldbestirredbeforemeasuring.

• Freshcranberriescaneasilybechoppedinablenderiftheyarefrozenfirst.

NewMexicoStateUniversityisanequalopportunity/affirmativeactionemployerandeducator.NMSUandtheU.S.DepartmentofAgriculturecooperating.

Revised December 2015 Las Cruces, NM

Contentsofpublicationsmaybefreelyreproducedforeducationalpurposes.Allotherrightsreserved.Forpermissiontousepublicationsforotherpurposes,[email protected].

Original authors: Barbara Willenberg, Extension Assistant; and Karla Vollmar Hughes, State Special-ist, University of Missouri. Adapted (with permis-sion) by Alice Jane Hendley, Diet and Health Spe-cialist. Subsequently, revised by Martha Archuleta, Extension Food and Nutrition Specialist.

Cassandra Vanderpool is the Extension Diabetes Coordinator in the Depart-ment of Extension Family and Con-sumer Sciences at NMSU. She earned her first B.S. at NMSU and her M.S. at the University of New Mexico. She is dedicated to making effective nutrition programs available to the New Mexi-cans who need them.

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