Conversions TLE

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Last updated 8:02 AM on 10/10/26
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27 Terms

1
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Ingredients cost =

Quantity used X Cost per unit

2
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Total food cost =

Sum of all ingredient costs

3
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Cost per serving =

Total food cost ÷ Number of serving

4
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Food cost Percentage =

(Cost per serving ÷ Selling price) x 100

5
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Pinch

1/8 t

6
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1 T

3 t

7
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2 T

1 oz

8
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4 T

1/4 C

9
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8 T

1/2 C

10
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12 T

3/4 C

11
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16 T

1 C

12
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1 C of liquid

1/2 pt

13
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2 C of liquid

1 pt

14
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4 C of liquid

1 qt / approximately 1 L

15
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2 pt of liquid

1 qt

16
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4 qt

1 gal

17
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16 oz

1 lb

18
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1 lb

454 g

19
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t

Teaspoon

20
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T

Tablespoon

21
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C

Cup

22
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oz

Ounce

23
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pt

Pint

24
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qt

Quart

25
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gal

Gallon

26
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lb

Pound

27
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g

Gram