Whats Cooking

What’s A . - Cooking? -a . . 1 1 1 1 4 Fact Sheet for the Child and Adult Number 4 -* P l Lare kooci Yrowam Winter lyy(~ n - lm Volume 7i The -e National k’ood Unwersltv -w . . l ll mimmmm'mmmmmmi~mmmmmmmmm l l l l l l l l l l l 3ervice Management of MISSISSID~JI P mm-. . . -. institute l l l l l l l l l l l ON THE ROAD TO PROFESSIONAL FOOD PREPARATION1 Recipe favorite from Fraction to Decimal Equivalents’ ll8 = 0.12 0.25 0.38 0.50 518 3/4 718 = 0.62 1/‘4 = 3/8 = = .0.75 = 0.88 Adjustments recipes come in all sizes. care menu others while Some of the lhe Standardized 112 = fewer recipes on the child recipes, 100, are adapted are quantity Since we do specified to adjust in the if times an ingredient is measured, tne less chance there is for error. measure volume sixteen are equal For example, it is more accumeasures of home-sized recipes that serve 50, the recipes yield needed. or even more. of servings not always prepare the number of recipes Recipe to the number adjustment rate, and faster, to measure one cup of milk than it is to tablespoons. to other recipes. Common measures. Use the table we use, it may be necessary of servings actually can be an easy process below when adjusting these steps are followed: Equivalent Volume Measures 1. Use the formula. yield a different Needed vield Recipe yield When amount, increasing or decreasing a recipe to 3 teaspoons 2 tablespoons 2 tablespoons 4 tablespoons = 1 tablespoon = = = 1 12 tablespoons 16 tablespoons 8 fluid ounces cups 2 pints 4 cups 4 quarts 2 = 3/4 cup = = = = = = 1 cup 1 cup 1 1 1 1 use the formula: the fluid ounce = Factor (Number by which to multiply amounts of all the ingredients) 1/8 cup 114 Example: If the recipe is for 10 servings and 30 are needed, 3, so multiply the amount of each ingredient by 3. xl 10 = cup 5 1/3 tablespoons = l/3 cup 8 tablespoons = 1/2 cup 10 2/3 tablespoons = 2/3 cup pint quart quart gallon Practice Example: If the recipe is for 50 servings and 25 are needed, the amount of each ingredient Recipe Adjustments for Pasta Salad in Table 1, calculate needed to prepare Using ings given the recipe of Pasta B = l/Z or .5, so multiply 50 by 112 or .5. 2. 3. Multiply each ingredient the amounts of ingredients Salad. under 25 servcharts the we know in the Use the two equivalent Recipe Adjustment, here to make the task easier. If we follow in the recipe by the factor. on the recipe. steps described Write the adjusted amounts that the next step is to multiply recipe by .5 to get the amount each ingredient to use in the recipe. Tips to Save Time When Some tions. recipe When weights adjusting recipes Adjusting Recipes in fracUse weights greater accuracy. ingredient surable to and measures are given 2J Needed Yield = .5 50 Recipe Yield of ingredients Next whenever possible for we change the amount of each it is easier to multiply To convert a fraction (top number) when by the by decimals a decimal denominator handy recipes. than by fractions. divide the numerator number). that will (bottom in the “Amount to use in the The charts below are adjusting recipe” column amount. = 1 1/2 Tbsp. to the nearest meaFor example, references save time 1/2 tsp. by the National Food fact sheet, written by Dr. Charlotte B. Oakley, RD, is published four times a year Institute, The University of Mississippi, P.O. Drawer 188, University, MS 38677-0188. Table 1. Pasta Salad* Ingredients T 5 0 Servings Weight Water Salt Pasta Mayonnaise or salad dressing Measure 6 gals. 113 cup 1 gal. 2 cups 1 qt. 1 qt. Multiply each ingredient by 112 or .5 6x.5 3.5 x .5 5.25 x .5 3 x .5 1 x .5 1 x .5 Amount to use in the recipe for 25 servings. 3 gals. 1.7’5 (1 _3i4) 02s. or 2 213 Tbsps. 2.63 (2 518) lbs. or 2 lbs. 10 ozs.** or 2 qts. I.5 (1 I/Z) 1 CLIP lbs. or 2 cups Carrots, shredded Celery, chopped Fresh onions, chopped Sweet pickle relish, undrained Black or white pepper Dry mustard Salt Paprika %ource: USDA. .5 (1/2) lb. or 8 oz. or 2 cups .5 (1/2) lb. or 8 oz. or 2/_? cup 4 02s. or 1/2 cup 4 02s. 1 tsp. I 1/3 cups I cup 8x.5 8 x .5 2 x .5 2 x .5 2 x .5 1 x .5 2 tsps. -----------~~~~~~~~~~~~ -----------2 Tbsps. 2 tsps. 1 1 Tbsp. 1 tsp. .5 (1/2) Tbsp. or 1 1/2 tsps. Tbsp. (1988). Q zdadty Recipes for Sd~ooZFood Sewice. is 16 oz. in 1 lb. x 5/8 = 10 oz. b*5/8 ofpound WHAT'S Meal Pattern Breakfast Juice or fruit or vegetable Cereal or bread Milk COOKING? MENUS Monday Tuesday FOR CACFP Thursday Friday Wednesday Orange Juice Waffles with Blueberry Syrup & Margarine Milk’ Beef Patty Tomato 82 Lettuce Spicy Oven Baked Potato Wedges Whole Wheat Bun with Mayonnaise, Mustard Milk or Ketchup Pineapple/Orange Juice Peanut Butter Toast with Grape Jelly Milk Warm Grapefruit Wedges with Brown Sugar Oatmeal 8z Raisins Milk Chicken Fajitas’ Salad? Grape Juice with Vitamin C Added Sweet Potato-Prune Bread Squares ’ Milk Barbecued Pork Tenders Corn & Green Bean Casserolei Mixed Fresh Fruit Salad Whole Wheat with Milk Roll Apple Juice with Vitamin C Added Ham on a Cheese Biscuit Milk Vegetable Chilii Broccoli Salad’ Cornbread ’ Milk Lunch or Supper Meat or meat alternate Vegetable Vegetable or fruit Bread Milk Cheese Quiche’ Pasta Salad with Vegetables’ Kiwi Wedges Roll Milk Spanish Rice’ Carrot-Raisin Milk Margarine Snack Select two of the following: Meat or meat alternate Vegetable or fruit or juice Bread or bread alternate Milk ‘Materials ‘Nutritionists for this Cup of Chicken Noodle Crackers Milk Soup’ Soft Pretzel Mustard Milk with English Muffin Pizza: Top with Pizza Sauce, Green Pepper Ring & Sprinkle of Parmesan Cheese Milk Water Cheese & Crackers Vegetable Juice Oatmeal LMuffin Squares’ Peach Slices Milk Water’ Water from 1 and snacks; Water Water and distributed by the NFSMI. issue of What’s Cooking? are modified serving whole milk for ages with the Ovz t/?e Road to Professional 2 and low-fat however, milk for ages Food Prepajpation produced 3-5. requirements. recommend ‘Source: USDA. (1988). Q zdatihy Recipes for School Food Sewice. as an additional beverage it is not part of the meal ‘Water is recommended 5Source: USDA. (1995). A Too/ Kit for Heah?y ScbooL MeaZs: Re@bes and Training Manual. of the Dietary Guidelines for Americans (mean values for total fat are 3057 of calories with 10% of calories from from fat with 13% of calories from saturated fat when whole milk in included). Venus are planned to meet the was performed using USDA approved software. The portion sizes for the .3- to h-year old category and serving When available, USDA recipes were selected. CACFP providers are encouraged to plan menus with appropriate Menus are planned in accordance with the recommendations saturated fat when 2% milk is included, and 33% of calories Nutrient analysis minimum meal component requirements. sizes recommended in the recipes were used in the analyses. serving sizes to meet the caloric needs of the children served. The University of Mississippi is an Affirmative disabilities, or status as disabled or Vietnam-era origin, Action/Equal Opportunity veteran. (AAIADAIEOE) Employer and does not discriminate on the basis of age, race, color, sex, pregnancbr, religion, nixit‘ll st‘ltiis, n:l~ional This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Consumer Service under grant #F? 3385 The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial endorsement by the U.S. Government. to The l.Tnl\.erjit>, ot-hIihsi\s~ppi. products, or org‘lnizations imply