Recipe Fraction to Pizza Crust Whole Grain Dough Decimal ...
Transcript of Recipe Fraction to Pizza Crust Whole Grain Dough Decimal ...
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: See pizza with cheese topping recipe
Ages 1-2: See pizza recipe
Ages 3-5:See pizza recipe
Ages 6-12, 13-18: See pizza recipe
Pizza Crust Whole Grain Dough
1 piece
Grain: 2 oz eq
INGREDIENTS
5 Servings Yield: 1 - 10 oz ball (5 pieces cooked)
25 Servings Yield: 2 – 1 lb 4 oz ball and 1 – 10 oz ball
(25 pieces cooked)WEIGHT VOLUME WEIGHT VOLUME
All-purpose enriched flour 2 1/2 oz 2/3 cup 12 ½ oz 3 cups 2 TbspWhole wheat flour 3 ⅛ oz ¾ cup 15 2/3 oz 3 ¾ cups
Salt ⅛ tsp ¾ tspGranulated sugar ⅝ tsp 1 Tbsp ½ tsp
Yeast ¾ tsp 1 Tbsp ¾ tspWater ½ cup 2 1/2 cups
Vegetable oil 1 ⅝ tsp 2 Tbsp 2 tsp
DIRECTIONS For best results, have all ingredients and utensils at room temperature.
1. Place flours, salt, sugar, and dry yeast in a large mixer bowl. Mix with dough hook for 30 seconds on low speed.
2. Combine warm water and oil. Add liquids to the dry ingredients. Mix on low speed for 6 minutes.
3. Shape dough into ball(s): For 5 servings make one - 10 oz dough ball, for 25 servings make two - 1 lb 4 oz balls and one - 10 oz ball. Let rest for 20 minutes.
4. Proceed to Pizza with Cheese Topping Recipe.
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