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Recipe Fraction toDecimal EquivalentsRecipe Fraction toDecimal Equivalents
Weight Equivalent KeyWeight Equivalent Key
16 oz = 1 lb = 1.000 lb12 oz = ¾ lb = 0.750 lb8 oz = ½ lb = 0.500 lb4 oz = ¼ lb = 0.250 lb1 oz = ⅟16 lb = 0.063 lb
Serving Size per Age GroupServing Size per Age Group
CACFP CreditingCACFP Crediting
Volume Equivalent KeyVolume Equivalent Key
60 drops = 1 tsp1 Tbsp = 3 tsp⅛ cup = 2 Tbsp¼ cup = 4 Tbsp⅟3 cup = 5 Tbsp + 1 tsp⅜ cup = 6 Tbsp½ cup = 8 Tbsp⅝ cup = 10 Tbsp2⁄3 cup = 10 Tbsp + 2 tsp¾ cup = 12 Tbsp⅞ cup = 14 Tbsp1 cup = 16 Tbsp
½ pint = 1 cup1 pint = 2 cups
1 quart = 2 pt1 gallon = 4 qt
⅛ = 0.125 ⅝ = 0.625¼ = 0.250 2⁄3 = 0.6661⁄3 = 0.333 ¾ = 0.750⅜ = 0.375 ⅞ = 0.875½ = 0.500
Recipe Revised From: USDA
HACCP Process: Same day service
Serving Size: 1 cup
1 cupMeat/Meat Alt: 2 oz eqVegetable: ½ cup
Ages 1-2: ½ cup
Ages 3-5:¾ cup
Ages 6-12, 13-18: 1 cup
Beef Vegetable StewINGREDIENTS
5 Servings Yield: 5 1-cup
25 Servings Yield: 25 1-cup
WEIGHT VOLUME WEIGHT VOLUME
Raw beef stew meat, trimmed of any fat, 1” cubes 1 lb 3/8 oz 5 lbs 2 oz
Vegetable oil 2 3/8 tsp ¼ cupFresh onions OR
Dehydrated onions 1 ⅝ oz ¼ cup ¾ tsp OR2 Tbsp 1 ⅛ tsp 8 oz 1 ⅟3 cups OR
¾ cupEnriched all-purpose flour ¼ cup 1 ¼ tsp 1 ¼ cups 2 Tbsp
Granulated garlic 1 1/4 oz 3/8 tsp 6 oz 2 ¼ tspPaprika ¼ tsp ½ Tbsp
Black pepper ⅛ tsp ¾ tsp
Dried thyme ⅛ tsp ½ tsp
Water or beef broth 2 ⅟3 cups 1 Tbsp 3 qts
Canned sliced carrots, drained 7 oz 1 cup 2 lb 3 oz 1 qt 1 cup
Canned small whole potatoes, drained 5 ⅝ oz ½ cup 1 ½ Tbsp 1 lb 12 oz 3 cups
Canned green peas, drained 5 ¼ oz ¾ cup 2 ½ Tbsp 1 lb 10 oz 1 qt ½ cup
DIRECTIONS 1. In pan, brown beef cubes in oil. Drain.2. Add onions, flour, garlic, paprika, pepper, and thyme to beef cubes. Cook 5 minutes.3. Add water or broth. Bring to a boil. Reduce heat and cover. Simmer for approximately
1 ½ hours, or until meat is tender.4. Add carrots, potatoes, and peas. Cook until vegetables are heated through and
internal temperature reaches 145°F, approximately 15 minutes.
Slow cooker variation: Add beef cubes, onions, garlic, paprika, pepper, thyme, and beef broth to slow cooker. Cook on high for 6-7 hours. Whisk flour with ¼ cup water in a small bowl until there are no lumps. Add flour mixture to slow cooker. Stir gently to distribute. Add carrots, potatoes, and peas. Cook an additional 30 minutes.
IDAHO CACFP MENU TOOLKIT / RECIPES / 30