In a Pinch--Food Yields Can you answer the following questions?   How many cups of grated cheese are in a one-pound block? If a recipe calls for three cups of cooked rice, how many cups of uncooked rice should be prepared? How many cups of nutmeats are in a one-pond package? These and many more questions can be answered by this handy chart on food yields. Keep it nearby when preparing a meal or making out your shopping list. It's a real timesaver! Note that the following yields are only approximations, because preparation techniques and the condition of fresh food vary greatly.1   Yield Equivalencies Food This Much Equals This Much Apples 1 pound (3 Medium) 2 3/4-3 cups sliced Bacon 8 slices 1/2 cup crumbled Bananas 1 pound (3 medium) 2 1/2 cups sliced, 2 cups mashed Barley *regular 1 cup, uncooked 4 cups cooked *quick 1 cup, uncooked 3 cups cooked Beans, dry 1 cup, uncooked 3 cups cooked Bread Crumbs 1 slice dry 1/4-1/3 cup crumbs 1 slice, soft 1/2-3/4 cup crumbs Cabbage 1 pound 3 1/2-4 1/2 cups shredded Candied Fruit 1/2 pound 1 1/4 cups cut up or Peels Cheese *American 1 pound 4-5 cups shredded *Cheddar 1 pound 4 cups shredded Coconut, 1 pound 5 cups flaked or shredded Chocolate *morsels or chips 6-oz package 1 cup *cocoa 1 pound 4 cups *chocolate, 1/2 pound 8 (1-oz. ea) squares unsweetened Coffee 1 pound 40-50 servings Cornmeal 1 pound 3 cups dry 1 cup uncooked 4 cups cooked mush Crackers *graham 10 crackers 1 cup fine crumbs *soda 16 crackers 1 cup coarse crumbs 22 crackers 1 cup fine crumbs Cranberries, 1 pound 4 cups fresh uncooked Cream, 1 cup (1/2 pint) 2 cups whipped heavy whipping Dates, 1 pound 2 1/2 cups pitted and cut up Fat *butter or 1 pound (4 sticks) 2 cups margarine, solid 1/4 pound ( 1 stick) 1/2 cup or 8 Tbsp *butter, whipped 1 pound 3 cups *oils 1 quart 4 cups *shortening 1 pound 2 1/2 cups Figs, 1 pound 2 2/3 cups dried and cut fine Flour *corn 2 pounds 8 cups *gluten, sifted 2 pounds 6 1/2 cups *rice 2 pounds -sifted 7 cups -stirred, spooned 5 3/4 cups *rye 2 pounds -light, sifted 10 cups -dark, sifted 7 cups *soy 2 pounds -full-fat, sifted 15 cups -low-fat 11 cups *Wheat -all-purpose, sifted 5 pounds 20 cups -all-purpose, sifted 2 pounds 8 cups -unsifted, spooned 2 pounds 7 cups -bread, sifted 2 pounds 8 cups -cake, sifted 2 pounds 9 1/4 cups -cake, spooned 2 pounds 8 1/4 cups -pastry, sifted 2 pounds 9 cups -self-rising, sifted 2 pounds 8 cups -whole-wheat, 2 pounds 6 2/3 cups stirred Marshmallows *standard size 1 pound 4 cups *miniature 1 pound 13 1/2 cups Nuts *Almonds -in shell 1 pound 1-1 3/4 cups nutmeats -shelled 1 pound 3 cups blanched whole *English walnuts -in shell 1 pound 1 2/3 cups nutmeats -shelled 1 pound 4 1/2 cups halves 3 2/3 cups chopped *filberts -in shell 1 pound 1 1/2 cups nutmeats -shelled 1 pound 3 1/4-3 1/2 cups nutmeats *peanuts -in shell 1 pound 2-2 1/4 cups nut meats -shelled 1 pound 3-3 1/4 cups nut meats *pecans -in shell 1 pound 2 1/4 cups nut meats -shelled 1 pound 4-4 1/2 cups halves 3-3 3/4 cups chopped Oats, rolled 1 cup uncooked 1 3/4 cups cooked 1 ounce uncooked 1/3 cup uncooked Onion 1 small 1/4 cup chopped 1 medium 1/2 cup chopped 1 large 1 cup chopped Pasta *macaroni 1 pound 4 cups, uncooked 1 cup uncooked 2-2 1/4 cups cooked *noodles 1 cup uncooked 1 3/4 cups cooked *spaghetti, 1 pound 4 3/4 cups uncooked 2-in. pieces 9-10 cups cooked Popcorn 1/4 cup kernels 8 cups popcorn 1/3 cup kernels 12 cups popcorn Potatoes 1 pound 1 1/2-2 1/4 cups cooked, diced or sliced white (3 medium) 1 3/4-2 cups mashed Prunes, dried, 1 pound 2 1/4 cups whole and pitted Raisins 15 oz. package 3 cups 1 pound 3 1/4 cups Rice *regular 1 cup uncooked 3 cups cooked *minute 3/4 cup uncooked 1 1/3 cups cooked Shrimp, fresh 3/4 pound raw in shell 1 cup cooked and cleaned (1) 7 oz. package, frozen peeled, cooked (1) 4 1/2 or 5 oz. can Sugar *brown 1 pound 2 1/4 cups firmly packed *confectioners', 1 pound 3-4 cups unsifted *granulated 1 pound 2 1/4 cups 5 pounds 11 1/4 cups Tea, loose 1 pound 200 cups Tomatoes 1 pound 1 1/2 cups chopped (3 medium) 3/4 cup sliced Zucchini 1 medium 1 cup loosely packed, (5-6 oz.) grated COMMON CAN SIZES Can Size Weight Cups Products 8 oz. 8 oz. 1 Fruits, vegetables, specialties for small families. Picnic 10 1/2-12 oz. 1 1/4 Mainly condensed soups. Some fruits, vegetables, meat, fish, specialties. 12 oz. 12 oz. 1 1/2 Mainly for vacuum- vacuum packed corn No. 300 14-16 oz. 1 3/4 Pork and beans, baked (14 oz.-1 lb.) beans, meat products, cranberry sauce, blue- berries,specialties. No. 303 16-17 oz. 2 Principal size for fruits (1 lb.-1 lb.- and vegetables. Also 1 oz.) some meat products, ready-to-serve soups, specialties. No. 2 20 oz. 2 1/2 Juices, ready-to-serve (1 lb.-4 oz.) soups, some specialties, or 18 fl. oz. pineapple, apple slices. (1 pt.-2 fl. oz.) No longer in popular use for most fruits and vegetables. No. 2 1/2 27-29 oz. 3 1/2 Fruits, some vegetables (1 lb.-11 oz. (pumpkin, sauerkraut, - 1 lb.-13 oz.) spinach and other greens, tomatoes). No. 3 cylinder 51 oz. 5 3/4 Fruit and vegetable juices, or 46 fl. oz. (3 lb.-3 oz.) pork and beans. or 46 fl. oz. Institutional size for (1 qt.-14 fl. oz.) condensed soups, some vegetables. No. 10 6 1/2 lb. to 12-13 Institutional size for 7 lb. 5 oz. fruits, vegetables and some other foods. OVEN TEMPERATURES If your treasured family recipe describes oven temperatures as slow, moderate or hot, this quick reference chart will help you decide what temperature to set your oven.   Oven Description Temperature in Degrees Very Slow Oven 250-275 degrees F Slow Oven 300-300 degrees F Moderate Oven 350-375 degrees F Hot Oven 400-425 degrees F Very Hot Oven 450-475 degrees F Extremely Hot Oven 500-525 degrees F BAKING PAN SIZES Pan size Batter Amount Rectangular Cake Pans 8 x 8 x 2 in. deep 6 cups batter 9 x 9 x 1 1/2 in. deep 8 cups batter 9 x 9 x 2 in. deep 10 cups batter 13 x 9 x 2 in. deep 14 cups batter Round Cake Pans 8 x 1 1/2 in. deep 4 cups batter 9 x 1 1/2 in. deep 6 cups batter Pie Plates 8 x 1 1/4 in. deep 3 cups filling to be level with top; 4-4 1/2 cups filling, mounded 9 x 1/2 in. deep 4 cups filling to be level with top; 5-6 cups filling, mounded Loaf Pans 8 1/2 x 4 1/2 x 2 1/2 in. deep 6 cups batter 9 x 5 x 3 in. deep 8 cups batter EQUIVALENT MEASURES This Much Equals This Much 1 gallon 4 quarts 1 quart 2 pints 1 pint 2 cups 8 quarts 1 peck 4 pecks 1 bushel 1 cup 16 tablespoons 7/8 cup 14 tablespoons 3/4 cup 12 tablespoons 2/3 cup 10 2/3 tablespoons 5/8 cup 10 tablespoons 1/2 cup 8 tablespoons 3/8 cup 6 tablespoons 1/3 cup 5 1/3 tablespoons 1/4 cup 4 tablespoons 1/8 cup 2 tablespoons 1/16 cup 1 tablespoons 1 tablespoon 3 teaspoons 7/8 tablespoon 2 1/2 teaspoons 3/4 tablespoon 2 1/4 teaspoons 2/3 tablespoon 2 teaspoons 5/8 tablespoon 1 7/8 teaspoons 1/2 tablespoon 1 1/2 teaspoons 3/8 tablespoon 1 1/8 teaspoons 1/3 tablespoon 1 teaspoon 1/4tablespoon 3/4 teaspoon HINT One tablespoon of unflavored gelatin gels about two cups of liquid.   For accurate measuring, use standard measuring spoons and cups. Household cups and spoons often hold more or less than the standard measure. Recipe failures are often caused by measuring ingredients in non-standard containers.   If brown or powdered sugar is lumpy, press it through a sieve before adding to your product.   For ease in measuring honey, measure shortening or oil first. Then measure honey int he same cup - every drop will slip right out!   All measurements should be level. For dry ingredients, use a cup with a measure flush with the rim. Spoon in dry ingredients and level with a knife or spatula. don't shake down or hit the cup because dry ingredients will pack down.   Sifting salt, leavening and spices with the flour ensures even distribution.   Whole wheat flour cannot be sifted. Instead, it should be stirred before measuring.   Fresh cranberries can easily be chopped in a blender if they are frozen first.