Basic Cooking Knowledge of Food Yields
Apples: 1 pound = 3 medium = 3 cups slices
Bananas: 1 pound = 3-4 medium = 1 ½ cups mashed = 2 cups sliced
Beans (Dry): 1 pound = 2-2 ½ cups (Dry) = 6 cups cooked
Bread Crumbs: 4 sliced bread = 2 cups fresh crumbs = 1 ⅓ cups dry crumbs
Butter, Margarine or Shortening: 1 pound = 2 cups
Cabbage: 1 pound = 6 cups shredded = 2-3 cups cooked
Carrots: 1 pound = 3 cups sliced = 1 ½ cups shredded
Cheese: 4 ounces = 1-1 ⅓ cups shredded
Coffee: 1 pound = 40-50 cups brewed
Cornmeal: 1 pound = 3 cups (Dry) = 12 cups cooked
Eggs (Medium): 1 dozen = 2 cups
Eggs Whites (Large): 8 eggs = 1 cup
All-purpose Flour: 1 pound = 4 cups sifted
Whole-wheat Flour: 1 pound = 3 ½-3 ¾ cups
Graham Crackers: 12 squares = 1 cup crumbs
Ground Meat (Beef, Pork, Turkey): 1 pound = 2 cups ground
Lemons: 1 lemon = 2-4 tbsps juice
Macaroni, Spaghetti: 1 pound = 5 cups (Dry) = 8-10 cups cooked
Evaporated Milk: 6 ounce can = 1 ½ cups reconstituted
Oatmeal: ½ cup (Dry) = 1 cup cooked
Onions: 1 pound = 3 large
Oranges: 1 orange = 6 tbsps juice
Potatoes: 1 pound = 3 medium = 3 ½ cups sliced = 2 cups mashed
Raisins: 1 pound = 1 ¾-3 cups
Rice (White or Brown): 1 pound = 2 ½ cups (Dry) = 7 ½ cups cooked
Saltines: 22 crackers = 1 cups crumbs
Sugar (White-granulated): 1 pound = 2 cups
Sugar (Brown): 1 pound = 2 ¼ cups
Yeast (Active Dry): 1 packet = 1 tbsp
Leave a comment