Recipe Fraction to Egg Salad Sandwich Decimal Equivalents€¦ · 1 sandwich Ages 1-2: ½ sandwich...
Transcript of Recipe Fraction to Egg Salad Sandwich Decimal Equivalents€¦ · 1 sandwich Ages 1-2: ½ sandwich...
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: No cook
Serving Size: 1 sandwich
Ages 1-2: ½ sandwich
Ages 3-5:1 sandwich
Ages 6-12, 13-18: 1 sandwich
Egg Salad Sandwich
1 sandwichMeat/Meat Alt: 2 oz eqGrain: 2 oz eq
INGREDIENTS5 Servings
Yield: 5 Sandwiches25 Servings
Yield: 25 SandwichesWEIGHT VOLUME WEIGHT VOLUME
Large eggs, hard-boiled, peeled, chilled 5 large 25 largeOnions chopped ⅞ oz 4 ozCelery chopped 1 ½ oz 7 ¼ oz
Black pepper ⅛ tsp ¾ tsp
Dry mustard ⅛ tsp ¾ tspLow-fat mayonnaise OR
Reduced calorie salad dressing 2 Tbsp 2 3/8 tsp ¾ cup 2 Tbsp
Sweet pickle relish undrained 1 Tbsp 1 ¾ tsp ½ cupWhole grain bread
(1 oz per slice) 10 slices 50 slices
DIRECTIONS 1. Finely chop eggs.2. In bowl, combine eggs, onions, celery, pepper, dry mustard, mayonnaise OR salad
dressing, and pickle relish. Mix lightly until well blended. 3. Cover. Refrigerate until ready to use.4. Portion with a #12 scoop (⅟3 cup) or a ⅟3 cup measuring cup on 1 slice of bread. Top
with second slice of bread. Cut each sandwich diagonally in half.5. Cover and refrigerate until ready to serve. (Note: Hold sandwich at 40°F or colder.)
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