HELPER SHEETS Excerpts from the Food Buying Guide, 4/2007

Transcription

1 HELPER SHEETS Excerpts from the Food Buying Guide, 4/2007

2 EXCERPTS FROM THE FOOD BUYING GUIDE (HELPER SHEETS) VEGETABLE/FRUIT PURCHASE SERVINGS PER PURCHASE UNIT Applesauce #10 Can Apricots, Frsh,Med, 1 = 1/4 c F/V Pound Apricots, Halves #10 Can Apricots, 1/2's, Frz. (thaw, drain) Pound Avocados, Sliced, CA, 48 ct. Pound Bananas, Fresh, Reg, ct. Pound Regular Banana = 1/2 c. F/V 1/2 Med. = 3/8 c F/V Beans, Baked, Sauce & Pork #10 Can Beans, Great Northern, Dry Pound Beans, Green, Cut, drained #10 Can Beans, Green, Fresh, trimmed Pound Beans, Green, Frozen, Cut Pound Beans, Kidney, Heated, Drained #10 Can Beans, Lima, Heated, Drained #10 Can Beans, Lima, Dry, Baby Pound Beans, Navy, Dry Pound Beans, Pinto, Heated, Drained #10 Can Beans, Pinto, Dry Pound Beans, Refried #10 Can Beans, Refried, dehy, cooked Pound Bean Sprouts, Fresh (Soy) Pound Beets, Sliced, Heated, Drained #10 Can Blackberries, Frozen Pound Blueberries, Frz, Thwd, Unswt. Pound Broccoli, Frsh,Ckt.Spears,Untrm. Pound Broccoli, Frsh,Raw,Spear,Untrm. Pound Broccoli, Frozen, Cook/Chpt. Pound Broccoli, Florets, Fresh, trim RTU Pound Summer 2010 Food Production Records Student Supplement Page 10

3 VEGETABLE/FRUIT PURCHASE SERVINGS PER PURCHASE UNIT Brussels Sprouts, Frozen Pound Cabbage, Chpt,Raw,Grn,Untrm. Pound Cabbage, Shred,Raw,Grn,Untrm. Pound Cabbage, Shred,Ckt,Grn,Untrm Pound Cabbage, Shred, Red, fresh Pound Cantalope, Cubes, 18 ct. Pound Carrots, Frozen, Sliced Pound Carrots, Sticks RTU, 1/2 X 4 in. Pound Carrots, Baby, RTU, raw Pound Carrots, Sliced #10 Can Carrots, Shredded (fresh) Pound Cauliflower, Frs,Ckt,Drained Pound Cauliflower, Frozen Pound Cauliflower, Raw, Florets Pound Med. = 6 c. florets Celery, Raw, Sticks RTU, 1/2 X 4 Pound Cherries, Canned, Red Tart #10 Can Cherries, Frz, Red Tart, Drained Pound Corn, Cream Style, Heated #10 Can Corn, Frozen, Whole Kernel,Ckd. Pound Corn, Whole Kernel, Heated #10 Can Cranberry Relish or Sauce #10 Can Cucumbers, Raw, Sliced Pound Cucumbers, Raw, Diced Pound Fruit Cocktail, W/Juice #10 Can Grapefruit, Fresh, Sections, Peeled ct. Pound Grapes, Fresh, Seedless Pound Grapes, Fresh, With Seeds Pound Honeydew Melon, Fresh,Cubed Pound Lettuce, Iceberg head RTU Pound Lettuce, Iceberg shredded Pound Lettuce, Salad Mix Pound Lettuce, Mixed Greens Pound Summer 2010 Food Production Records Student Supplement Page 11

4 VEGETABLE/FRUIT PURCHASE SERVINGS PER PURCHASE UNIT Mushrooms, Drained #10 Can Mushrooms, Raw, Sliced, RTU Pound Mustard Greens,Frz,Ckd, Drain Pound Okra, Fresh, Sliced, Cooked Pound Okra, Frozen, Cut Pound Onions, Raw, Chopped Pound Onions, Raw, Sliced Pound Orange, Frsh.125 ct. 1 = 5/8 c F/V Pound Orange, Fresh, Sections Pound Peach,Frsh,Sm,84 ct. 1=1/2c F/V Pound Peach,Frsh,Med,60ct. 1=3/4 c F/V Pound Peach, Halves, W/Juice #10 Can Peach, Slices #10 Can Peaches, Diced #10 Can Peaches, Frz; Sliced, Drained Pound Pear,Frsh,Sm,150 ct. 1= 1/2 cf/v Pound Pear,Frsh,Med,120 ct. 1=3/4c F/V Pound Pears, Diced, Frt. & Juice #10 Can Pears, Halves, Frt. & Juice #10 Can Peas, Blackeyed #10 Can Peas, Blackeyed, Dry Pound Peas & Carrots,Drained, Heated #10 Can Peas & Carrots, Frz,Ckt, Drained Pound Peas, Green, Heated, Drained #10 Can Peas, Green, Frz,Cooked,Drain Pound Peppers,Green/Red,Raw,Diced Pound Pickles, Sliced, Chips, Drained Gallon Pickles, Sliced, Chips, Drained Pound Pickles, Spears Gallon Pineapple, Chunks, Frt. & Juice #10 Can Pineapple, Crush, Frt. & Juice #10 Can Pineapple, Slices, Frt. & Juice #10 Can Plums, Fresh, ct. Pound (1 Plum = 1/2 c. Fruit) Summer 2010 Food Production Records Student Supplement Page 12

5 VEGETABLE/FRUIT PURCHASE SERVINGS PER PURCHASE UNIT Potatoes, Dehydrated, Diced Pound Potatoes, Dehydrated, Slices Pound Potatoes, Flakes/Granules Pound Potatoes, Fresh, Baked, Med. Pound (1 Medium = 3/4 c. Veg.) 100 Ct. Potatoes, approx. 8 oz. Each, Cooked, w/skin Potatoes, Red, Fresh Pound Potatoes,Fries,Straight,Ovenable Pound Potatoes,Fries,Crinkle,Ovenable Pound Potatoes, Fries, ShoeStr. Reg M Pound Potatoes, Fries, ShoeStr. Low M Pound Potatoes, Curley Fries, 1/3 inch Pound Potatoes, Circles 1/4c=5 circles Pound Potatoes, Wedges Pound Potatoes, Hashbrowns, Diced Pound Hashbrown,Shred,Preportioned 3 oz. Raw Pattie = 3/8 c. Cooked Potatoes, Rounds 1/4c=4 pcs. Pound Potatoes, Small Whole #10 Can Prunes, USDA Donated Pound Pumpkin, Heated #10 Can Raisins, oz. Pkg.=1/4 c. Pound Raspberries, Frozen Pound Salsa #10 Can Sauerkraut #10 Can Spinach #10 Can Spinach, Frz., Chpt, Cooked Pound Spinach, Fresh leaves RTU Pound Squash,Yellow,Cannned,Sliced #10 Can Squash, Yellow, Frsh,Cube, Ckd Pound Squash,Yellow, Frsh, Sli, Ckd Pound Zucchini, Frsh, Cubed, Cooked Pound Zucchini, Frsh, Sliced, Cooked Pound Squash, Zucchini, Frozen,Sliced Pound Squash, Zucchini, Raw, Sticks Pound Squash, Yellow, Frozen,Sliced Pound TDA/CNP 04/07 Summer 2010 Food Production Records Student Supplement Page 13

6 VEGETABLE/FRUIT PURCHASE SERVINGS PER PURCHASE UNIT Strawberries, Fresh, Whole Pound Strawberries, Frz, Sliced, Swtnd. Pound Sweet Potatoes, Cut #10 Can Tangerines, Fresh Pound ct. Peeled, Sections (1 Medium Tangerine = 3/8 c. Fruit) Tangerines, Mandarian Oranges #10 Can Trail Mix 5# Bag Tomatoes, Frsh,Cherry,3 = 1/4c Pound Tomatoes, Frsh,Med. 5 slic=1/4 c Pound Tomatoes, Fresh, Lg, 2 1/2-2 3/4 Pound (1/4 Large Tomato or 4 slices = 1/4 c. Veg.) Tomatoes, Fresh, Diced Pound Tomatoes, Cooked, Diced Pound Tomatoes,Whole or Stew,Htd,w/Juice #10 Can Tomato Paste,1 Tbls = 1/4 c. Veg. #10 Can Tomato, Spaghetti Sauce, Mtless #10 Can Tomato Sauce #10 Can Tomato Sauce #10 Can Turnip Greens, Canned #10 Can Vegetables,7 Mixed,Heated,Drained #10 Can Vegetables,7 Mixed,Frz,Ckt,Drain Pound Veg,Froz,Broc,Cauli,Carrot,Ckt,Drn. Pound Veg, Froz, Broc, Cauli, Ckt,Drn. Pound Veg,Froz,Carrot,Corn,GrBn,Ckt,Drn Pound Watermelon,Frsh,Cubed,wo rind Pound Summer 2010 Food Production Records Student Supplement Page 14

7 GRAINS/BREADS PURCHASE SERVINGS PER PURCHASE UNIT Crackers, Graham Each 2(13g. or 0.5oz) = 1/2 Br 4(25g. or 0.9) = 1 Br Crackers, Saltines Each 4(10g or 0.4oz) = 1/2 Br 8(20g or 0.7oz) = 1 Br Oatmeal, Rolled, Quick, Dry Pound Pasta, Lasagna, Dry Pound Pasta, Macaroni, Elbow, Dry Pound Pasta, Noodles, Egg, Dry Pound Pasta, Rotini, Dry Pound Pasta, Spaghetti, Dry Pound Pasta, Med. Shells, Dry Pound Pasta, Wagon Wheels, Dry Pound Pasta, Penne, Dry Pound Rice, White,Long Grain, Inst.Ckt. Pound c. Cooked = 2 G/B, 1/2 c. = 1 G/B Rice, White, Long Grain, Reg. Ckt Pound NOTE: REFER TO CHART 6 GRAINS/BREADS LIST FOR GRAIN/BREAD EQUIVALENTS. Summer 2010 Food Production Records Student Supplement Page 15

8 MEAT/MEAT ALTERNATE PURCHASE SERVINGS PER PURCHASE UNIT ITEM UNIT 1 oz. 1 1/2 oz. 2 oz. Beans, Pinto, Dry Pound Beans, Pinto #10 Can Beans, Refried #10 Can Beef, Brisket,wo Bone,almost FF Pound Beef, Chuck Roast, wo Bone,PFF Pound Beef, Fajitas (Flank Steak) Pound Beef, Ground 15% Pound Beef, Ground 20% Pound Beef, Ground 26% Pound Beef, Ground 30% Pound Beef, Stew Meat Pound Chili Con Carne w/beans Pound /4 c = 1 oz M/MA Chicken, Canned, Boned,Heated Pound Chicken, Diced, Cooked,Frozen Pound Chicken, Fresh or Frozen,Whole Pound Chicken,8 piece,frz,htd,breaded 40 Lb Box Breast, 1 drumstick & wing, or 1 Thigh w/back Eggs, Fresh Dozen Eggs, Frozen, Whole Pound Egg Mix, Dry Pound Ham, Canned,Heated, Lean Pound Ham, Without Bone, Pound (3.2 Oz. = 2 Oz. M/MA) Outside Roast, PFF, Cooked Turkey, Ham Pound Peanut Butter/Almond Butter # TBSP 2 Tb. + 1 oz. M/MA Summer 2010 Food Production Records Student Supplement Page 16

9 MEAT PURCHASE SERVINGS PER PURCHASE UNIT ITEM UNIT 1 oz. 1 1/2 oz. 2 oz. Peas, Blackeyed, Dry Pound Pork, Ground 20% Pound Salmon, Canned, Heated 15-1/2 Oz. Can Salmon, Canned, Heated 64 Oz. Can Sausage, Whole Hog, Bulk, Pound Link, or Pattie (2.13 oz. = 1 oz M/MA) Shrimp 60/70 ct. Med Pound Tuna, Water Packed 12-1/2 Oz. Can Tuna, Water Packed 66-1/2 Oz.Can Turkey, Ground Pound Turkey, Roast, W/O Bone Pound Turkey, Whole, Fresh or Frozen Pound Cheese, Grated Pound Beef, Ground 10% Pound

10 Grains/Breads for Child Nutrition Programs Grains/Breads for Child Nutrition Programs 1, 2 Group A Group C Group F 1 serving = 20 grams for 0.7 oz. ¾ serving = 15 grams or 0.5 oz. ½ serving = 10 grams or 0.4 oz. ¼ serving = 5 grams or 0.2 oz. 1 serving = 31 grams or 1.1 oz. ¾ serving = 23 grams or 0.8 oz. ½ serving = 16 grams or 0.6 oz. ¼ serving = 8 grams or 0.3 oz. 1 serving = 74 grams or 2.7 oz. ¾ serving = 56 grams or 2 oz. ½ serving = 38 grams or 1.3 oz. ¼ serving = 19 grams or 0.7 oz. Breading Type Coating Bread Sticks hard Chow Mein Noodles Crackers - saltines and snack crackers Croutons Pretzels hard Stuffing dry; Not: weight applies to bread in stuffing Cookies 3 = plain Cornbread Corn Muffins Croissants Pancakes Pie Crust dessert pies 3, meat/meat alternate pies and fruit turnovers 4 Waffles Cake 3 plain, unfrosted Coffee Cake 4 Group G 1 serving -= 115 grams or 4 oz. ¾ serving = 86 grams or 3 oz. ½ serving = 58 grams or 2 oz. ¼ serving = 29 grams or 1 oz. Brownies 3 plain Cake 3 all varieties Group B Group D Group H 1 serving = 25 grams or 0.9 oz. ¾ serving = 19 grams or 0.7 oz. ½ serving = 13 grams or 0.5 oz. ¼ serving = 6 grams or 0.2 oz. Bagels Batter Type Coating Biscuits Breads white, wheat, whole wheat, French, Italian Buns hamburger and hot dog Crackers graham (all shapes), animal crackers Egg Roll Skins English Muffins Pita Bread white, wheat, whole wheat Pizza Crust Pretzels soft Rolls white, wheat, whole wheat, potato Tortillas wheat or corn Tortilla Chips wheat or corn Taco Shells 1 serving = 50 grams or 1.8 oz. ¾ serving = 38 grams or 1.3 oz. ½ serving = 16 grams or 0.9 oz. ¼ serving = 13 grams or 0.5 oz. Doughnuts 4 cake, yeast raised, unfrosted Granola Bars 4 plain Muffins all except corn Sweet Roll 4 unfrosted Toaster Pastry 2 - unfrosted Group E 1 serving = 63 grams or 2.2 oz. ¾ serving = 47 grams or 1.7 oz. ½ serving = 31 grams or 1.1 oz. ¼ serving = 16 grams or 0.6 oz. Cookies 3 with nuts, raisins, chocolate pieces and/or fruit purees Doughnuts 4 cake and yeast raised, frosted or glazed French Toast Grain Fruit Bars 4 with nuts, raisins, chocolate pieces and/or fruit Sweet Rolls 4 frosted Toaster Pastry 4 - frosted 1 serving = ½ cup cooked or 25 grams dry Barley Breakfast Cereals cooked 5 Bulgur (cracked wheat) Macaroni all shapes Noodles, egg all varieties Pasta all shapes Ravioli noodle only Rice enriched while or brown Group I 1 serving = ¾ cup or 1 oz., whichever is less Breakfast Cereal cold, dry 5 See next page for footnotes. Lunch 9.46 Texas Department of Agriculture August 2011

11 Basics at a Glance Recipe Abbreviations approx. = approximate tsp or t = teaspoon Tbsp or T = tablespoon c = cup pt = pint qt = quart gal = gallon wt = weight oz = ounce lb or # = pound (e.g., 3#) g = gram kg = kilogram vol = volume ml = milliliter L = liter fl oz = fluid ounce No. or # = number (e.g., #3) in. or " = inches (e.g., 12") F = degree Fahrenheit C = degree Celsius or centigrade Volume Equivalents for Liquids 60 drops = 1 tsp 1 Tbsp = 3 tsp = 0.5 fl oz 1/8 cup = 2 Tbsp = 1 fl oz 1/4 cup = 4 Tbsp = 2 fl oz 1/3 cup = 5 Tbsp + 1 tsp = 2.65 fl oz 3/8 cup = 6 Tbsp = 3 fl oz 1/2 cup = 8 Tbsp = 4 fl oz 5/8 cup = 10 Tbsp = 5 fl oz 2/3 cup = 10 Tbsp + 2 tsp = 5.3 fl oz 3/4 cup = 12 Tbsp = 6 fl oz 7/8 cup = 14 Tbsp = 7 fl oz 1 cup = 16 Tbsp = 8 fl oz 1/2 pint = 1 cup = 8 fl oz 1 pint = 2 cups = 16 fl oz 1 quart = 2 pt = 32 fl oz 1 gallon = 4 qt = 128 fl oz Equivalent Weights 16 oz = 1 lb = lb 12 oz = 3/4 lb = lb 8 oz = 1/2 lb = lb 4 oz = 1/4 lb = lb 1 oz = 1/16 lb = lb Scoops (Dishers) Size/No. 1 Level Measure Color Code 2 6 2/3 cup 8 1/2 cup 10 3/8 cup 12 1/3 cup 16 1/4 cup /3 Tbsp /3 Tbsp 30 2 Tbsp /3 Tbsp /4 tsp /4 tsp /4 tsp tsp 1 Scoops are left or right hand or squeeze type that can be used for both hands. Number on the scoop indicates how many level scoopfuls make one quart. For example, eight No. 8 scoops = 1 quart. = 2 Use colored dots matching the brand-specific color coding of scoop sizes. Ladles Portion Servers Ladle fl oz Approx. Measure Portion Server fl oz 1 oz 1/8 cup 1 oz 2 oz 1/4 cup 2 oz 3 oz 3/8 cup 3 oz 4 oz 1/2 cup 4 oz 6 oz 3/4 cup 6 oz 8 oz 1 cup 8 oz 12 oz 1-1/2 cups Ladles and portion servers (measuring-serving spoons that are volume-standardized) are labeled oz. Fl oz would be more accurate since they measure volume, not weight. Use ladles for serving soups, stews, creamed dishes, sauces, gravies, and other liquid products. Use portion servers (solid or perforated) for portioning solids and semi-solids such as fruits and vegetables, and condiments. Cooking or Serving Spoons Solid Spoons Perforated Spoons Slotted Spoons Spoons vary in length (11", 13", 15", 18", 21") for ease of use in cooking or serving. Spoons can have plastic handles that are heat-resistant. Level scoops, ladles, and portion servers provide more accurate portion control than serving spoons that are not volume-standardized measure. Specialty Spoons A thumb notch on a server or spoon handle prevents the spoon from slipping into the pan and prevents hands from sliding into the food. Triple-edge (solid or perforated) spoons have a flat edge that increases the area where the spoon touches the bottom of the pan when stirring. Fraction to Decimal Equivalents 1/8 = /4 = /3 = /8 = /2 = /8 = /3 = /4 = /8 = Metric Equivalents by Weight Customary Unit Metric Unit (avoirdupois) Ounces (oz) Grams (g) 1 oz = g 4 oz = g 8 oz = g 16 oz = g Pounds (lb) Grams (g) 1 lb = g 2 lb = g Pounds (lb) Kilograms (kg) 2.2 lb = 1 kg (1000 g) Steamtable Pan Capacity Pan Size Approx. Serving Ladle Scoop Approx. # Capacity Size (fl oz) # Servings 12" x 20" x 2-1/2" 2 gal 1/2 cup 4 oz /8 cup 3 oz /3 cup 2.65 oz /4 cup 2 oz " x 20" x 4" 3-1/2 gal 1/2 cup 4 oz /8 cup 3 oz /3 cup 2.65 oz /4 cup 2 oz " x 20" x 6" 5 gal 1/2 cup 4 oz /8 cup 3 oz /3 cup 2.65 oz /4 cup 2 oz Approximate Dimensions of Serving Sizes from Different Pan Sizes 1/1 2/3 1/2 2/4 Other Pan Sizes 20-3/4" x 12-3/4" 13-7/8" x 12-3/4" 10-3/8" x 12-3/4" 20-3/4" x 6-7/16" Metric Equivalents by Volume Customary Unit (fl oz) Metric Unit 1 cup (8 fl oz) = ml 1 quart (32 fl oz) = ml 1.5 quarts (48 fl oz) = 1.42 L Pan Approx. Size No. and Approx. Size Servings per Pan Baking or steamtable 12" x 20" x 2-1/2" 2" x 3-3/4" 2" x 2" Sheet or bun 18" x 26" x 1" 3-1/4" x 5" 3-1/4" x 2-1/2" 1-3/4" x 2-1/2" Cutting Diagrams for Portioning For 50 servings cut 5 x 10 For 100 servings cut 10 x 10 1/3 1/4 1/6 6-7/8" x 12-3/4" 6-3/8" x 10-3/8" fl oz = 1.0 L /8" x 6-1/4" National Food Service Management Institute The University of Mississippi EX60-02A Revised 2002, Reprinted For 25 servings cut 5 x For 48 servings cut 3 x 8 then diagonally 3 8 1/9 6-7/8" x 4-1/4" Steamtable or counter pans are available in various sizes. Smaller size pans may require the use of an adapter bar. This project has been funded by the USDA, Food and Nutrition Service through a grant to The University of Mississippi. The University of Mississippi is an EEO/AA/ADA/ADEA/TITLES VI & IX/SECTION 504 Employer. 04/04