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 10.11 ¼ cup heated, drained.00 ¼ cup drained, 9.77 ¼ cup drained,.00 ¼ cup drained, 9.6 ¼ cup drained, 39.00 ¼ cup heated, drained 8.66 ¼ cup heated, drained 0.50 ¼ cup drained, 8.87 ¼ cup drained, 6.50 6.76 ¼ cup pureed ¼ cup pureed 71 oz (11 ¼ cups) drained,. 1 No.10 can = about 78.5 oz (11 ½ cups) drained, 10.7. 1 No.10 can = about 7 oz (11 ⅜ cups) heated, drained 7 oz (11 cups) drained, 10.3 76 oz (11 cups) drained, 10.8.6 1 No.10 can = about 7 oz (9 ¾ cups) heated, drained 11.6.5 1 No.10 can = about 73 oz (10 ⅛ cups) drained, 11.3. 1.8 1 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
Section Vegetables Section Vegetables - red/orange Subgroup PUMPKIn Pumpkin, Fresh PUrEES Butternut Squash Carrot SwEET POTATOES 3, EP.00 ¼ cup diced, cooked 5.0 1 lb peeled, diced pumpkin (without seeds) = 0.8 lb (about 1 cup) cooked pumpkin 8.00 ¼ cup 1.5 1 lb AP = 1 lb (about cups) butternut squash puree 7.00 ¼ cup 1.3 1 lb AP = 1 lb (about 1 ¾ cups) carrot puree Potatoes, Sweet, 11.00 ¼ cup cooked 9.1 1 lb AP = 0.70 lb (about Fries, frozen ¾ cups) baked sweet Crinkle Cut potato crinkle cut fries Potatoes, Sweet, 10.00 ¼ cup cooked 10.0 1 lb AP = 0.76 lb (about Fries, frozen ½ cups) baked sweet Puff potato puff fries Potatoes, Sweet, 11.50 ¼ cup cooked 8.7 1 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 10.6 1 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) 3 8.50 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
Section Vegetables - red/orange Subgroup Squash, winter, fresh Spaghetti, Additional Yield for School Meals Squash (~.80 lb) 3 3, EP 10.00 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 1.10 11.00 ¼ cup whole ¼ cup halved 8.3 9.1 1 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 10.00 ¼ cup halved, cooked 11.50 ¼ cup trimmed, cooked 1.00 ¼ cup cooked Broccolini, fresh 16.00 ¼ cup trimmed, cooked Cilantro, fresh (Coriander) 8.00 ¼ cup puree 1.5 1 lb AP = 1 lb (about cups) spinach puree Section Vegetables - Beans and Peas (Legumes) Beans, Black (Turtle), dry, 73.00 ¼ cup trimmed, chopped 5.00 10.1 ¼ cup drained, unheated ¼ cup drained, unheated 10.0 1 lb AP = 0.9 lb (about ½ cups) halved, cherry tomatoes, cooked 8.7 1 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 6.3 1 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
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 10.11 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 39.00 ¼ cup heated, drained 8.66 ¼ cup heated, drained 0.50 ¼ cup drained, unheated 8.87 ¼ cup drained, unheated 6.50 6.76 ¼ cup pureed ¼ cup pureed Section Vegetables - Other Subgroup Mushrooms, fresh Additional Yield for School Meals.5 1.00 ¼ cup trimmed, chopped ¼ cup trimmed, chopped, cooked. 1 No.10 can = about 78.5 oz (11 ½ cups) drained, 10.7. 1 No.10 can = about 7 oz (11 ⅜ cups) heated, drained 7 oz (11 cups) drained, 10.3 76 oz (11 cups) drained, 10.8.6 1 No.10 can = about 7 oz (9 ¾ cups) heated, drained 11.6.5 1 No.10 can = about 73 oz (10 ⅛ cups) drained, 11.3. 1.8.5 8. 1 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
Section Fruits Section Fruits Additional Yield for School Meals 3, EP Apples, fresh 1.56 ¼ cup raw, unpeeled, 6.9 1 lb AP = 0.91 lb raw, cored, sliced fruit unpeeled, cored apple Blueberries, wild 15.00 ¼ cup thawed fruit 6.7 Frozen Clementines, fresh 6.00 1 whole, peeled 16.7 1 lb AP = 0.86 lb (about clementine (about ¼ cups) peeled ⅜ cup fruit) clementine sections Grapes, fresh 11.66 ¼ cup whole fruit 8.6 Seedless Stemmed Plums, fresh.00 1 whole, pitted plum 5.0 1 lb AP = 0.97 lb (about Purple, Red, or (about ⅝ cup fruit) ⅞ cups) pitted plums Black ½ - inch diameter Tangerines, fresh 5.00 1 whole, peeled 0.0 1 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