Material requiring 4 tbs. to weigh 1 oz.: cocoa.
The standard measuring cup holds 8 ounces or 16 tablespoonfuls.
| 1 ordinary glass (water) | = | 8 ounces |
| 1 coffee cup | = | 8 ounces |
| 1 tea cup | = | 6 ounces |
| 1 wine glass | = | 2 ounces |
The following list shows the approximate weights and measures of the foods comprising dietaries:
| Asparagus, 8 stalks, E.P. | = 2 ounces |
| Apple (1 medium size) | = 5 ounces |
| Bread, 1 slice, home-made, 4 in. × 3½ in. × ½ in. | = 1 ounce |
| Bread, 1 slice, baker’s, 4 in. × 3½ in. × ¾ in. | = 1 ounce |
| Bread, 1 slice, whole wheat, 2½ in. × 2¾ in. × ¼ in. | = .7 ounce |
| Bread, 1 slice, corn, 3 in. × 3 in. × ½ in. | = 2 ounces |
| Bread, muffin, 1 small, or biscuit | = ½ ounce |
| Banana, 1 medium size | = 5 ounces |
| Chicken, 1 serving | = 3 ounces |
| Chicken (creamed) 2 tbs. | = 1½ ounces |
| Cream, 2 tbs. | = 1 ounce |
| Custard (soft, ½ cup) | = 4½ ounces |
| Custard (baked, ½ cup) | = 4 ounces |
| Cream (ice, ½ cup) | = 4 ounces |
| Custard (rice, ½ cup) | = 3½ ounces |
| Dates (3 medium size) | = 1 ounce |
| Eggs (scrambled, ¼ cup) | = 2 ounces |
| Eggs (poached, 1 egg) | = 1½ ounces |
| Fish, medium serving, 2½ in. × 3 in. | = 2½ to 3 ounces |
| Honey, 4 tsp. | = 1 ounce |
| Hominy (cooked, ½ cup) | = 4 ounces |
| Lamb chop, E.P., 2 × 2 × ½ inch | = 1.6 ounces |
| Lemon or other jellies, ½ cup | = 3.8 ounces |
| Steak (sirloin), 3 × ½ × ¾ in. | = 3 ounces |
| Vegetables: | |
| Beets, 1 medium size (4 slices) | = 2 ounces |
| Carrots, ⅓ cup diced | = 2½ ounces |
| Peas (canned or drained), ⅓ cup | = 3 ounces |
| Potatoes, baked, sweet, 1 medium size | = 6 ounces |
| Potatoes, baked, white, 1 medium size | = 3 ounces |
| Spinach, cooked, 1 serving, ½ cup | = 4 ounces |
| Tomatoes, 1 medium size—fresh | = 3 to 4 ounces |
| Soups: | |
| Cream, ½ cup | = 4 ounces |
| Clear soup, 1 cup | = 7½ ounces |
Percentage Calculation
A percentage of a number is the result obtained by taking the stated number of hundredths of it. The rate per cent. is a fraction whose denominator is 100 and whose numerator is the given number of hundredths; thus 6% of a number is 6/100 of that number.
The method of figuring the per cent. of foodstuffs in a food material is simple. Milk, for example, has a percentage composition of 3% protein, 4% fat, and 5% sugar. To find the definite amounts of these foodstuffs in 1 ounce of milk it is best to reduce the ounce to grams, since the gram is the unit of measurement generally used.
| 1 ounce | = | 28.35 grams |
| In 1 oz. there will be 28.35 × .03 | = | 0.85 gram protein |
| In 1 oz. there will be 28.35 × .04 | = | 1.13 grams fat |
| In 1 oz. there will be 28.35 × .05 | = | 1.41 grams sugar |