Back to where
you came fromRemember, a liter is 1 quart plus 3 tablespoons-
Utensil | Size in inches or quarts | Metric Volume | Size in Centimeters |
---|---|---|---|
Baking or Cake pan (square or rectangular) | 8 x 8 x 2 9 x 9 x 2 11 x7 x 1 1/2 12 x 8 x 2 13 x 9 x 2 15 x 10 x2 18 x 12 x 2 | 2 L 2.5 L 1.5 L 3 L 3.5 L 4.5 L 5.5 L | 20 x 20 x 5 22 x 22 x 5 27 x 18 x 3.5 30 x 20 x 5 33 x 23 x 5 39 x 25 x 5 44 x 30 x 5 |
Ring molds, bundt, angelfood or tube pans | 7 1/2 x 2 ring mold 7 1/2 x 3 bundt 9 1/4 x 2 ring mold 9 inch bundt 9 Inch angel 9 inch fancy tube 10 Inch bundt 10 Inch fancy tube 10 Inch angel | 1 L 6 cups 2 L 9 cups 9 cups 3 L 3 L 4 L 18 cups | 23 26 |
Brioche or turban pan | 9 1/2 x 3 1/4 | 2 L | 24 |
Loaf Pan | 7 1/2 x 3 1/2 8 x 4 x 3 9 x 5 x 3 | 1 L 1.5 L 2 L | 18 x 8 x 5 20 x 10 x 7 23 x 13 x 7 |
Flat pans | Biscuit 11 x 7 11 3/4 x 1 1/2 jelly roll 15 x 10 | 2 L 2.5 L 2.5 L | |
Round layer Cake pan | 8 x 1 1/2 9 x 1 1/2 | 1.2 L 1.5 L | 20 x 4 23 x 4 |
Round Springform pan | 8 x 3 9 x 3 | 3 L 4 L | 20 x 8 23 x 8 |
Pie Plate | 8 x 1 1/4 9 x 1 1/4 10 x 1 1/4 10 x 2 | 750 ml 1 L 1.25 L 1.6 L | 20 x 3 23 x 3 25 x 3 25 x 5 |
Baking dish or Casserole dish | 1 quart 1 1/2 quart 2 quart | 1 L 1.5 L 2 L |
On Saturday, he collected twenty $1 bills, six $5 bills, four $10 bills, and five $20 bills. On Sunday, he collected thirty $1 bills, four $5 bills, five $10 bills, and one $20 bill. Bake, serve, store and carry all your favorite foods like a pro with our sturdy and practical 8.4' x 5.9' x 2.1/4' 2.5-lbs capacity deep aluminum foil pans! Ideal for barbecued meat, grilled chicken, spaghetti, Thai food, Chinese food, Greek food, Italian food, Mexican food or any other food.
Pan Sizes and Portions
3/8 cup
1/3 cup
1/4 cup
4 oz.
3 oz.
2.66 oz.
2 oz.
8
10
12
16
64
80
96
128
12'x20'x4'3 1/21/2 cup
3/8 cup
1/3 cup
1/4 cup
4 oz.
3 oz.
2.66 oz.
2 oz.
8
10
12
16
112
135
168
224
12'x20'x6'51/2 cup
3/8 cup
1/3 cup
1/4 cup4 oz.
3 oz.
2.66 oz.
2 oz.8
10
12
16160
200
240
320
Cookie 5 9 7 X 10
Steam Table Pan Sizes and Capacities
Full-Size Pan (approximately 12×20)
Depth | Capacity in Quarts | 4-Ounce |
1 | 3½ quarts | 28 |
2 | 7 quarts | 56 |
3 | 11 quarts | 88 |
4 | 15 quarts | 120 |
6 | 22 quarts | 176 |
8 | 31½ quarts | 252 |
Half-Size Pan (approximately 10×12)
Depth | Capacity in Quarts (quarts) | 4-Ounce |
1 | 1½ quarts | 12 |
2 | 3½ quarts | 28 |
4 | 7 quarts | 56 |
6 | 10 quarts | 80 |
8 | 15 quarts | 120 |
Quarter-Size Pan (approximately 6x10)
Depth | Capacity in Quarts (quarts) | 4-Ounce |
1 | 2 1/2 cups | Remove text from image online. 5 |
2 | 1¼ quarts | 10 |
4 | 3 quarts | 24 |
6 | 4¾ quarts | 38 |
Adapted from
Schmidt A. Chef's Book of Formulas, Yields, and Sizes. 3rd ed. Hoboken, NJ: Wiley and Sons; 2003.
Number and Approximate Size Servings Per Pan | ||||
---|---|---|---|---|
Pan | Approximate Pan Size | 24 25 | 50 | 100 |
Baking or Steamtable | 12'x20'x2 1/2' | 2'x3 3/4' | 2'x2' | .... |
Sheet or bun pan | 18'x26'x1' | 3 1/4' x 5' | 3 1/4' x 2 1/2' | 1 3/4' x 2 1/2' |
8 inch pie plate cut 4 servings | 8'x1 1/2' | 6 pies | 12 pies | 24 pies |
9 inch pie plate cut 6 servings | 9'x1 1/2' | 4 pies | 8 pies | 17 pies |
10 inch pie plate cut 8 servings | 10'x1 1/2' | 3 pies | 6 pies | 13 pies |
Cutting Portions from large pans or baking sheets, 18x26
For 25 servings cut 5x5
For 50 servings cut 5x10
For 100 servings cut 10x10
For 48 servings cut 3x8, then cut each rectangle diagonally.
1/8 teaspoon | .5 ml |
1/4 teaspoon | 1 ml |
1/2 teaspoon | 2 ml |
3/4 teaspoon | 4 ml |
1 teaspoon | 5 ml |
1 tablespoon | 15 ml |
2 tablespoons | 25 ml |
1/4 cup | 50 ml |
1/3 cup | 75 ml |
2/3 cup | 150 ml |
3/4 cup | 175 ml |
1 cup | 250 ml |
2 cups or 1 pint | 500 ml |
3 cups | 750 ml |
4 cups or 1 quart | 1 L |
Cookie 5 9 7 X 10 4
Ounces | Tablespoons and cups | Milliliters |
---|---|---|
1 fluid ounce | 2 tablespoons | 30 ml |
4 fluid ounces | 1/2 cup | 125 ml |
8 fluid ounces | 1 cup | 250 ml |
12 fluid ounces | 1 1/2 cups | 375 ml |
16 ounces | 2 cups | 500 ml |
Cookie 5 9 7 X 1000
Ounces | Grams |
---|---|
1/2 ounce | 15 grams |
1 ounce | 30 grams |
3 ounces | 85 grams |
3.75 ounces | 100 grams |
4 ounces | 115 grams |
8 ounces | 225 grams |
12 ounces | 340 grams |
16 ounces or 1 pound | 450 grams |
Cookie 5 9 7 X 10 To The 5th
Pan Swapping | ||
Pan Size | Equivalent Pans and Casseroles* | |
8' round pan | 9' pie pan | 11'x4-1/2' loaf pan |
9' round pan | 8' square pan OR 10' pie pan | 9'x5'x3' loaf pan |
9'x3' springform pan | 10'x3' bundt pan | |
9'x13' pan | two 9' round pans | or two 8' square pans |
15'x10' jelly roll pan | 9' square pan | two 8' round pans |
1 Quart casserole | 8 x 6 x 1½-inch baking dish | |
1-1/2-quart casserole | 9'x5'x3' loaf pan | 8 x 8 x 1½-inch baking dish |
2 quart casserole | 8' square pan | 9 x 9 x 1½-inch baking dish OR 12 x 7 1/2 x 2 inch |
2-1/2 quart casserole | 9' square pan | 10 x 10 x 1½-inch baking dish |
3 quart casserole | 9'x13' pan | |
4 quart casserole | 10'x14' pan | |
*adjust baking time if needed. Observe whether the new pan has the same DEPTH of ingredients as the original- if it makes a deeper layer, it will cook more slowly, shallower will cook more quickly. |