Basic Cooking Knowledge of Food Yields

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


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