Recipe Fraction to Decimal Equivalents Recipe Fraction to Decimal Equivalents Weight Equivalent Key Weight Equivalent Key 16 oz = 1 lb = 1.000 lb 12 oz = ¾ lb = 0.750 lb 8 oz = ½ lb = 0.500 lb 4 oz = ¼ lb = 0.250 lb 1 oz = ⅟16 lb = 0.063 lb Serving Size per Age Group Serving Size per Age Group CACFP Crediting CACFP Crediting Volume Equivalent Key Volume Equivalent Key 60 drops = 1 tsp 1 Tbsp = 3 tsp ⅛ cup = 2 Tbsp ¼ cup = 4 Tbsp ⅟3 cup = 5 Tbsp + 1 tsp ⅜ cup = 6 Tbsp ½ cup = 8 Tbsp ⅝ cup = 10 Tbsp 2 ⁄3 cup = 10 Tbsp + 2 tsp ¾ cup = 12 Tbsp ⅞ cup = 14 Tbsp 1 cup = 16 Tbsp ½ pint = 1 cup 1 pint = 2 cups 1 quart = 2 pt 1 gallon = 4 qt ⅛ = 0.125 ⅝ = 0.625 ¼ = 0.250 2⁄3 = 0.666 1⁄3 = 0.333 ¾ = 0.750 ⅜ = 0.375 ⅞ = 0.875 ½ = 0.500 INGREDIENTS 5 Servings Yield: 1 ¼ cups 25 Servings Yield: : 1 qt 2 ¼ cups WEIGHT VOLUME WEIGHT VOLUME Raw chicken breasts, boneless, skinless 10 3/8 oz 3 lbs 4 oz Vegetable oil 1 ¼ tsp 2 Tbs ¼ tsp Sweet-and-sour sauce: soy sauce 1 ⅛ tsp 2 Tbsp Vegetable oil 1 ⅛ tsp 2 Tbsp Lemon juice ⅝ tsp 1 Tbsp White vinegar 2 Tbsp 1 ⅛ tsp ¾ cup Sugar 2 Tbsp 1 ⅛ tsp 6 oz ¾ cup Dry mustard ⅛ tsp 1 tsp Granulated garlic ⅛ tsp 1 tsp Pineapple juice 3 Tbsp ⅝ tsp 1 cup Canned peaches, drained and pureed OR Bottled commercial sweet-and-sour sauce ⅞ oz OR 4 oz 1 5/8 Tbsp OR ¼ cup 2 ½ Tbsp 4 oz OR 1 lb 4 oz ½ cup OR 2 cups Pineapple juice 3 Tbsp ⅝ oz 1 cup Cornstarch 1 ⅛ tsp 2 Tbsp Water 2 Tbsp 1 ⅛ tsp ¾ cup DIRECTIONS 1. Dice raw chicken. Add oil to pan and lightly brown diced chicken. 2. For 25 servings add chicken to two 9” x 13 x 2” pans, for 5 servings add chicken to one 8” x 8” pan. 3. For the sweet-and-sour sauce: In a sauce pan, combine soy sauce, oil, lemon juice, vinegar, sugar, dry mustard, garlic, 1st portion of pineapple juice, and pureed peaches. OR Purchase a commercial sweet-and-sour sauce. Simmer sauce for 15 minutes. 4. Add 2nd portion of pineapple juice. 5. Dissolve cornstarch in cold water. Add to simmering liquid and stir until thickened. 6. Pour sauce over chicken in pan(s). Cover with aluminum foil. 7. Bake until golden brown and chicken reaches internal temperature of 165°F: Conventional oven: 350°F for 15 minutes Convection oven: 325°F for 15 minutes Uncover and bake an additional 15 minutes. Baste every 5 minutes for a glazed appearance. Slow Cooker Variation: 1. Follow step 1 above. Add cooked chicken to slow cooker. 2. Add remaining ingredients to slow cooker except cornstarch and water. Cook on high for 4-6 hours. 3. Dissolve cornstarch in cold water and add to sauce, stir well until thoroughly mixed into sauce. 4. Cook for an additional 15 minutes before serving. Recipe Revised From: USDA HACCP Process: Same day service Serving Size: 3/8 cup Sweet-and-Sour Chicken 3/8 cup Meat/Meat Alt: 1 ½ oz eq Ages 1-2: ¼ cup Ages 3-5: 3/8 cup Ages 6-12, 13-18: ½ cup IDAHO CACFP MENU TOOLKIT / RECIPES / 70

Recipe Fraction to Sweet-and-Sour Chicken Decimal Euivalents · pans, for 5 servings add chicken to one 8” x 8” pan. 3. For the sweet-and-sour sauce: In a sauce pan, combine soy

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Page 1: Recipe Fraction to Sweet-and-Sour Chicken Decimal Euivalents · pans, for 5 servings add chicken to one 8” x 8” pan. 3. For the sweet-and-sour sauce: In a sauce pan, combine soy

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

INGREDIENTS5 Servings

Yield: 1 ¼ cups25 Servings

Yield: : 1 qt 2 ¼ cupsWEIGHT VOLUME WEIGHT VOLUME

Raw chicken breasts, boneless, skinless 10 3/8 oz 3 lbs 4 oz

Vegetable oil 1 ¼ tsp 2 Tbs ¼ tsp

Sweet-and-sour sauce: soy sauce 1 ⅛ tsp 2 Tbsp

Vegetable oil 1 ⅛ tsp 2 Tbsp

Lemon juice ⅝ tsp 1 Tbsp

White vinegar 2 Tbsp 1 ⅛ tsp ¾ cup

Sugar 2 Tbsp 1 ⅛ tsp 6 oz ¾ cup

Dry mustard ⅛ tsp 1 tsp

Granulated garlic ⅛ tsp 1 tsp

Pineapple juice 3 Tbsp ⅝ tsp 1 cup

Canned peaches, drained and pureed OR Bottled commercial sweet-and-sour sauce

⅞ oz OR 4 oz

1 5/8 Tbsp OR ¼ cup 2 ½ Tbsp

4 oz OR1 lb 4 oz

½ cup OR 2 cups

Pineapple juice 3 Tbsp ⅝ oz 1 cup

Cornstarch 1 ⅛ tsp 2 Tbsp

Water 2 Tbsp 1 ⅛ tsp ¾ cup

DIRECTIONS

1. Dice raw chicken. Add oil to pan and lightly brown diced chicken.

2. For 25 servings add chicken to two 9” x 13 x 2” pans, for 5 servings add chicken to one 8” x 8” pan.

3. For the sweet-and-sour sauce: In a sauce pan, combine soy sauce, oil, lemon juice, vinegar, sugar, dry mustard, garlic, 1st portion of pineapple juice, and pureed peaches. OR

Purchase a commercial sweet-and-sour sauce. Simmer sauce for 15 minutes.4. Add 2nd portion of pineapple juice.5. Dissolve cornstarch in cold water. Add to

simmering liquid and stir until thickened.6. Pour sauce over chicken in pan(s). Cover with

aluminum foil.7. Bake until golden brown and chicken reaches

internal temperature of 165°F: Conventional oven: 350°F for 15 minutes Convection oven: 325°F for 15 minutes

Uncover and bake an additional 15 minutes. Baste every 5 minutes for a glazed appearance.Slow Cooker Variation:1. Follow step 1 above. Add cooked chicken to

slow cooker.2. Add remaining ingredients to slow cooker

except cornstarch and water. Cook on high for 4-6 hours.

3. Dissolve cornstarch in cold water and add to sauce, stir well until thoroughly mixed into sauce.

4. Cook for an additional 15 minutes before serving.

Recipe Revised From: USDA

HACCP Process: Same day service

Serving Size: 3/8 cup

Sweet-and-Sour Chicken

3/8 cup

Meat/Meat Alt: 1 ½ oz eq

Ages 1-2: ¼ cup

Ages 3-5:3/8 cup