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Recipe Fraction toDecimal EquivalentsRecipe Fraction toDecimal Equivalents
Weight Equivalent KeyWeight Equivalent Key
16 oz = 1 lb = 1.000 lb12 oz = ¾ lb = 0.750 lb8 oz = ½ lb = 0.500 lb4 oz = ¼ lb = 0.250 lb1 oz = ⅟16 lb = 0.063 lb
Serving Size per Age GroupServing Size per Age Group
CACFP CreditingCACFP Crediting
Volume Equivalent KeyVolume Equivalent Key
60 drops = 1 tsp1 Tbsp = 3 tsp⅛ cup = 2 Tbsp¼ cup = 4 Tbsp⅟3 cup = 5 Tbsp + 1 tsp⅜ cup = 6 Tbsp½ cup = 8 Tbsp⅝ cup = 10 Tbsp2⁄3 cup = 10 Tbsp + 2 tsp¾ cup = 12 Tbsp⅞ cup = 14 Tbsp1 cup = 16 Tbsp
½ pint = 1 cup1 pint = 2 cups
1 quart = 2 pt1 gallon = 4 qt
⅛ = 0.125 ⅝ = 0.625¼ = 0.250 2⁄3 = 0.6661⁄3 = 0.333 ¾ = 0.750⅜ = 0.375 ⅞ = 0.875½ = 0.500
Recipe Revised From: USDA
HACCP Process: Same day service
Serving Size: 1 cup
Ages 1-2: ½ cup
Ages 3-5:¾ cup
Ages 6-12, 13-18: 1 cup
Chicken Alfredo with a TwistINGREDIENTS
5 Servings Yield: 2 lb ⅝ oz, 1 qt 1 cup
25 Servings Yield: 13 lb, 1 gal 2 qts
WEIGHT VOLUME WEIGHT VOLUME
Water 2 qts 1 ½ cups 3 gallonsRotini Pasta, whole-grain dry 6 ⅜ oz 2 ¼ cups 2 lbs 2 qts 2 ¾ cups
Cream of chicken soup(low-fat, reduced sodium), condensed 15 oz 1 ¾ cups 2 Tbsp 4 lb 11 oz 2 qts 1 ½ cups
Fat-free half and half 1 ⅛ cups 1 Tbsp 1 qt 2 cups
Ground white pepper ⅛ tsp 1 tsp
Garlic powder ⅛ tsp ½ tsp
Parmesan cheese, grated 1 ¾ oz ½ cup 1 ½ Tbsp 8.5 oz 3 cupsFrozen, cooked diced chicken,
thawed, ½ pieces 10 ⅜ oz 2 ⅛ cups 3 lb 4 oz 2 qts 2 ½ cups
DIRECTIONS 1. Heat water to a rolling boil.2. Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until
al dente; stir occasionally. DO NOT OVERCOOK. Drain well.3. Combine soup, half and half, pepper, garlic, Parmesan cheese, and chicken in pan.
Cook over medium heat , stirring often until temperature reaches 165°F,about 5-10 minutes.
4. Combine noodles and sauce just before serving.
1 cupMeat/Meat Alt: 2¼ oz eq Grain: 1¼ oz eq
IDAHO CACFP MENU TOOLKIT / RECIPES / 31
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