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```							                                                                                                  No.5,2008

USDA Recipes  for Child Care are         Example:To convert9lb 5 oz to pounds,use the
developedand testedto yield both25        conversiontable to find that 5 oz = 0.31 lb.
and 50 servings.Since somechild care     Therefore. lb 5 oz = 9.3I lb.
9
providers may have fewer children in
their care, it may be necessaryto adjust recipes to     3. Determine the factor to use for adjusting the
yield smalleramounts.                                      recipe based on the needed yield.

Use the following stepsto changethe yield of a          A formula can be usedto changea recipe'syield.
recipe.
neededyield = factor
1. Change fractions to decimals for weights and                    recipeyield
measures that are given in fractions.
%= 0 . 1 2          %=0.62                       Example: To adjust a recipe for 25 servingsso that it
%=0.25              %= 0.75                      produces10 servings,the factor is:
%=0.38              %=0.88
= 04
% =0 . 5 0
*         J

2. Change ouncesto pounds.
It is recommendedto adjust a recipe by weight rather    4. Multiply all ingredientsin the recipe by the
than by volume when possible.In order to do so, it is      factor.
necessary changeouncesto fractionsof a pound.
to
in
Example:Consider following ingredients the
the
Conversion Table for Changing Ounces to Pounds          recipe Banana
for      Muffins-A-041:
I oz= 0.06lb         9 oz= 0.56Ib               For 25 servings:                 For L0 servings
2oz=0.Izlb           10oz=0.62Lb                 l5 oz all-purposeflour           15 oz 0.40x = 6 oz aIl-
3 oz = 0.19lb        lI oz = 0.69lb                                               purposeflour
4 oz = 0.25 lb       12 oz = 0.75 lb             1 tsp salt                       I tsp0.40*= 0.40tspsalt
5 oz= 0.31Ib         1 3 o z = 0 . 8 1l b                          peeled J oz U.40ry= 3.12
8 oz fresh bananas,                       ozlresh
)ananas, peeled
6 oz = 0.38lb                       l
1 4o z= 0 .8 8 b
*The factor (0.40) for adjusting the recipe is shown in bold
7 oz=0.44Lb          1 5o z = 0 . 9 4 l b
print.
8 oz= 0.50 lb
tUSO,q,
Recipesfor Child Care. Available online at www.nfsmi.org.

M
ryryr               National Food ServiceManagementInstitute o The University of Mississippi
OftQ FoR
i-------------
i Banana      A-04'
Muffins-
Freshbananas,peeled                              8oz                            Frozen egg whites, thawed                        % cnp
Enriched all-purposeflour                        3 %cups                        OR                                               OR
Instant nonfat dry milk                          %cup                           Fresh large egg whites                           3 each
Baking powder                                    2 Tbsp                         Water                                            l%cltp2Tbsp
Sugar                                            I cup                          Vanilla                                          2tsp
Salt                                             1 tsp                          Vegetableoil                                     lt cup 2 Tbsp

Using the paddle attachment,mash bananasfor 2 minutes on low speed,until no large chunks remain.
Remove the bananasfrom bowl and set aside.Combine flour, dry milk, baking powder, sugar,and salt in
the mixing bowl. Mix for 1 minute on low speed.Add bananasto dry ingredients.Mix for 30 secondson
low speed. a separate
In            bo1vl,whisk egg whites,water, and vanilla until frothy. Slowly add to the banana
mixture. Mix on low speedfor 15-20 seconds,  until all of the dry ingredientsare moistened. Slowly add oil
and mix for about 30 secondson low speed.Do not overmix. The batter will be lumpy. Using a No. 20
scoop (3 %Tbsp),portion batter into muffin pans which have been lightly coated with pan releasespray or
paperlined. Bake until lightly browned.Conventionaloven: 425 "F for 10-12minutes;Convectionoven:
350 "F for 10-12minutes.

Number of servings:25
Serving size: 1 muffin provides the equivalent of 1 slice of bread.
r(ISDA Recipesfor Child Care. Available online at www.nfsmi.org.

Monday                        Tuesday                         Wednesday                           Thursday                          Friday
Baked chicken                  Beef and Rice     BeanSoup-H-081                                      Grilled chicken in           Beef-Turkey Loaf-
Baked beans                      Casserole-D-071   garnishedwith diced                                 apitapockef                  D-041
Cole slaw                      Steamedbroccoli     ham and reducedfat                                Apple slices                 Peasand carrots
Diced peaches                    florets           cheddarcheese                                     Fruit and Rice               Orangewedges
Corn muffin                    Milk              Sweetpotato wedges                                    Dessert-B-091              Milk
Milk                                               brushed with olive oil                            Milk
Plum
Whole wheat ro11
Milk
r(ISDA Recipesfor Child Care. Available online at www.nfsmi.org.

Sources:
National Food Service ManagementInstitute. (2005). On the road to professionalfood preparation University, MS:
Author.
U.S. Department of Agriculture, Food Nutrition Service, & National Food Service ManagementInstitute. (2005). USDA
Recipes for Child Care. Retrieved January 5, 2008, from http://www.nfsmi.org

fundsfom the U.S.Depanment Agriculrre, FoodandNutrition Service
This proiecthasbeenfundedat leastin pan with Federal                              of                                                                      of
througha grantagreement The University
with
Mississip|i.ThecontentsofthispublimtiondonotnecessarilyrefecttheviewsorpoliciesoftheU.S.Depare
organizationsimply endorsement the U.S, Goverrment,The University of Mississippiis an EEO/AA,/Title WTide DVSection504/ADA/ADEA Employer.
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