Section 1 Meat/Meat Alternate

Transcription

1 Additional Yield for School Meals Section 1 Meat/Meat Alternate Section 1 Meat/Meat Alternate BEAnS, CAnnEd Beans, Black (Turtle), dry, Beans, Black-eye Peas, dry, Beans, Garbanzo, dry, Beans, Kidney, dry, Beans, navy, dry Beans, Pinto, dry, PUrEE, BEAnS 1, Beans, (Includes: garbanzo, navy, black-eye, pinto, black ) 3, EP 5.00 ¼ cup drained, 10.1 ¼ cup drained, 6.00 ¼ cup drained, 9.37 ¼ cup drained, 5.50 ¼ cup heated, drained ¼ cup heated, drained.00 ¼ cup drained, 9.77 ¼ cup drained,.00 ¼ cup drained, 9.6 ¼ cup drained, ¼ cup heated, drained 8.66 ¼ cup heated, drained 0.50 ¼ cup drained, 8.87 ¼ cup drained, ¼ cup pureed ¼ cup pureed 71 oz (11 ¼ cups) drained,. 1 No.10 can = about 78.5 oz (11 ½ cups) drained, No.10 can = about 7 oz (11 ⅜ cups) heated, drained 7 oz (11 cups) drained, oz (11 cups) drained, No.10 can = about 7 oz (9 ¾ cups) heated, drained No.10 can = about 73 oz (10 ⅛ cups) drained, No.10 can pureed with liquid = 110 oz (about 11 ⅝ cups) pureed 1 Liquid from used to puree ; no additional liquid added. d foods such as fruits and s may contribute to meal pattern requirements, provided that the dish that contains the pureed food also provides an adequate amount of recognizable, creditable fruits or s. Additional information regarding crediting pureed foods is available in March 016 Food Buying Guide for School Meal Programs n 1

2 Section Vegetables Section Vegetables - red/orange Subgroup PUMPKIn Pumpkin, Fresh PUrEES Butternut Squash Carrot SwEET POTATOES 3, EP.00 ¼ cup diced, cooked lb peeled, diced pumpkin (without seeds) = 0.8 lb (about 1 cup) cooked pumpkin 8.00 ¼ cup lb AP = 1 lb (about cups) butternut squash puree 7.00 ¼ cup lb AP = 1 lb (about 1 ¾ cups) carrot puree Potatoes, Sweet, ¼ cup cooked lb AP = 0.70 lb (about Fries, frozen ¾ cups) baked sweet Crinkle Cut potato crinkle cut fries Potatoes, Sweet, ¼ cup cooked lb AP = 0.76 lb (about Fries, frozen ½ cups) baked sweet Puff potato puff fries Potatoes, Sweet, ¼ cup cooked lb AP = 0.70 lb (about Fries, frozen ⅞ cups) baked sweet Straight Cut potato straight cut fries Potatoes, Sweet, 1.00 ¼ cup cooked 8. 1 lb AP = 0.67 lb (about Fries, frozen 3 cups) baked sweet Waffle Cut potato waffle cut fries Potatoes, Sweet, 9.50 ¼ cup cooked lb AP = 0.67 lb (about Fries, frozen ⅜ cups) baked sweet Wedge Cut potato wedge cut fries SqUASh, winter Squash, winter, fresh Acorn, Additional Yield for School Meals Squash (~.10 lb) baked squash flesh (about ¼ cup ) 11.8 One Acorn Squash.10 lb = 0.90 lb without seed, ready-tocook squash One Acorn Squash.10 lb = 0.5 lb (about ⅛ cups) baked acorn squash flesh d foods such as fruits and s may contribute to meal pattern requirements, provided that the dish that contains the pureed food also provides an adequate amount of recognizable, creditable fruits or s. Additional information regarding crediting pureed foods is available in 3 Represents the average weight for one whole squash. March 016 Food Buying Guide for School Meal Programs n

3 Section Vegetables - red/orange Subgroup Squash, winter, fresh Spaghetti, Additional Yield for School Meals Squash (~.80 lb) 3 3, EP baked squash flesh (about ¼ cup ) 10.0 One Spaghetti Squash.80 lb = 0.89 lb without seeds, ready-tocook squash One Spaghetti Squash.80 lb = 0.51 lb (about ½ cups) baked spaghetti squash flesh TOMATOES Tomatoes, fresh Cherry,, without Stem ¼ cup whole ¼ cup halved lb AP = 0.95 lb (about ¾ cups) halved, ready-to-serve cherry tomatoes Section Vegetables - dark Green Subgroup Broccoli, fresh Florets Broccoli, frozen Florets, Trimmed PUrEE Spinach ¼ cup halved, cooked ¼ cup trimmed, cooked 1.00 ¼ cup cooked Broccolini, fresh ¼ cup trimmed, cooked Cilantro, fresh (Coriander) 8.00 ¼ cup puree lb AP = 1 lb (about cups) spinach puree Section Vegetables - Beans and Peas (Legumes) Beans, Black (Turtle), dry, ¼ cup trimmed, chopped ¼ cup drained, unheated ¼ cup drained, unheated lb AP = 0.9 lb (about ½ cups) halved, cherry tomatoes, cooked lb AP = 0.63 lb (about ⅞ cups) trimmed, cooked, broccoli florets 7. 1 lb AP = 0.99 lb (about 3 ½ cups) trimmed, cooked, broccoli florets lb AP = 0.88 lb (about cups) trimmed, cooked broccolini 1. 1 lb AP = 0.8 lb (about 18 ¼ cups) trimmed, chopped, ready-to-serve cilantro.3 1 No.10 can = about 71 oz (11 ¼ cups) drained, d foods such as fruits and s may contribute to meal pattern requirements, provided that the dish that contains the pureed food also provides an adequate amount of recognizable, creditable fruits or s. Additional information regarding crediting pureed foods is available in 3 Represents the average weight for one whole squash. March 016 Food Buying Guide for School Meal Programs n 3

4 Section Vegetables - Beans and Peas (Legumes) Beans, Black-eye Peas, dry, Beans, Garbanzo, dry, Beans, Kidney, dry, Beans, navy, dry Beans, Pinto, dry, PUrEE, BEAn 1, Beans, (Includes: black, black-eye, garbanzo, navy, pinto, ) 3, EP 6.00 ¼ cup drained, unheated 9.37 ¼ cup drained, unheated 5.50 ¼ cup heated, drained ¼ cup heated, drained.00 ¼ cup drained, unheated 9.77 ¼ cup drained, unheated.00 ¼ cup drained, unheated 9.6 ¼ cup drained, unheated ¼ cup heated, drained 8.66 ¼ cup heated, drained 0.50 ¼ cup drained, unheated 8.87 ¼ cup drained, unheated ¼ cup pureed ¼ cup pureed Section Vegetables - Other Subgroup Mushrooms, fresh Additional Yield for School Meals ¼ cup trimmed, chopped ¼ cup trimmed, chopped, cooked. 1 No.10 can = about 78.5 oz (11 ½ cups) drained, No.10 can = about 7 oz (11 ⅜ cups) heated, drained 7 oz (11 cups) drained, oz (11 cups) drained, No.10 can = about 7 oz (9 ¾ cups) heated, drained No.10 can = about 73 oz (10 ⅛ cups) drained, No.10 can pureed with liquid = 110 oz (about 11 ⅝ cups) pureed 1 lb AP = 0.97 lb (about 5 ⅝ cups) trimmed, chopped, ready-to-cook mushrooms 1 lb AP = 0.93 lb (about 3 cups) trimmed, chopped, cooked mushrooms 1 Liquid from used to puree ; no additional liquid added. d foods such as fruits and s may contribute to meal pattern requirements, provided that the dish that contains the pureed food also provides an adequate amount of recognizable, creditable fruits or s. Additional information regarding crediting pureed foods is available in March 016 Food Buying Guide for School Meal Programs n

5 Section Fruits Section Fruits Additional Yield for School Meals 3, EP Apples, fresh 1.56 ¼ cup raw, unpeeled, lb AP = 0.91 lb raw, cored, sliced fruit unpeeled, cored apple Blueberries, wild ¼ cup thawed fruit 6.7 Frozen Clementines, fresh whole, peeled lb AP = 0.86 lb (about clementine (about ¼ cups) peeled ⅜ cup fruit) clementine sections Grapes, fresh ¼ cup whole fruit 8.6 Seedless Stemmed Plums, fresh.00 1 whole, pitted plum lb AP = 0.97 lb (about Purple, Red, or (about ⅝ cup fruit) ⅞ cups) pitted plums Black ½ - inch diameter Tangerines, fresh whole, peeled lb AP = 0.85 lb (about 150 count tangerine (about ½ cup ½ cups) peeled, fruit) tangerine sections March 016 Food Buying Guide for School Meal Programs n 5