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Metric
Conversion Chart
Measurements
and terms for food vary from country to country, even if both countries
speak English. For example, an American quart is about 1 cup less than
a Canadian quart.
LIQUID MEASURE
(VOLUME)
Canadian Imperial
fluid ounces
|
Metric
milliliters (mL)
|
US Imperial
fluid ounces
|
|
1qt. (40 fl oz or
5 cups)
|
1137
|
40
|
|
35
|
1000 (1 L)
|
34
|
| |
950
|
1 qt. (32 fl oz or
4 cups)
|
|
32
|
910
|
|
| |
887
|
30
|
|
30
|
853
|
|
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28
|
795
|
|
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25
|
710
|
24
|
| |
590
|
20
|
|
1 pt. (20 fl oz)
|
570
|
|
|
18
|
500 (0.5 L)
|
17
|
| |
475
|
1pt. (16 fl oz)
|
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415
|
14
|
|
12
|
340
|
|
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300
|
10
|
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240
|
8
|
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8
|
230
|
|
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180
|
6
|
|
6
|
170
|
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4
|
120
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4
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DRY MEASURE
(WEIGHTS/MASS)
|
Grams
|
Ounces
|
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15
|
1/2
|
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30
|
1
|
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90
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3
|
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120
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4
|
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225
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8
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285
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10
|
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360
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12
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454
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16 (1 pound)
|
1 ounce (oz) = 28.4
g
1
pound = 454 g
1
dag = 10 g = 0.01 kg
1000
grams = 1 kg = 2.2
pounds
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For
cheese and chocolate fondue use shallow, heavy bottomed cast-iron or
porcelain
fondue pot. Do not use a porcelain fondue pot for meat because they
will
not withstand the high temperature required for oil.
Never
use fondue forks for dipping, because that may transfer sauce to the
cooking
oil, creating sediment in the oil, and reduce frying temperature.
Use
fondue forks with different shaped handles or colors so guests can
determine
whose forks are whose.
Never
try to eat directly from the fondue fork because they can get extremely
hot. Dinner forks should be available.
Proper
fondue plates should have separate compartments for sauces, vegetables,
and meat. Uncooked
meat and vegetables should be always served separately. To serve sauces
you can also use small bowls.
Serve
cheese fondues with various breads for dipping. Even stale bread can
taste
delicious when swirled in the creamy cheese sauce. Bread should include
crusts to help stay on the forks.
Never
fill more than 1/3 of the fondue pot with melted cheese, oil or
chocolate
because it may bubble up when raw food is added.
For
a lighter healthy version of the meat fondue replace the cooking oil
with
stock or broth.
Serve
raw meat, poultry and fish for fondue on beds of ice. Keep in mind that
raw meat should not be left at room temperature for more than 2 hours.
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