Get documents about "in the recipe by the
Document Sample
No.5,2008
AdjustingRecipes
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.
LunchMenus
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.
by
For more information,contact NFSMI 800-321-3054 www.nfsmi.org.
at or
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