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: No cook

Serving Size: 1 sandwich

Ages 1-2: ½ sandwich

Ages 3-5:1 sandwich

Ages 6-12, 13-18: 1 sandwich

Egg Salad Sandwich

1 sandwichMeat/Meat Alt: 2 oz eqGrain: 2 oz eq

INGREDIENTS5 Servings

Yield: 5 Sandwiches25 Servings

Yield: 25 SandwichesWEIGHT VOLUME WEIGHT VOLUME

Large eggs, hard-boiled, peeled, chilled 5 large 25 largeOnions chopped ⅞ oz 4 ozCelery chopped 1 ½ oz 7 ¼ oz

Black pepper ⅛ tsp ¾ tsp

Dry mustard ⅛ tsp ¾ tspLow-fat mayonnaise OR

Reduced calorie salad dressing 2 Tbsp 2 3/8 tsp ¾ cup 2 Tbsp

Sweet pickle relish undrained 1 Tbsp 1 ¾ tsp ½ cupWhole grain bread

(1 oz per slice) 10 slices 50 slices

DIRECTIONS 1. Finely chop eggs.2. In bowl, combine eggs, onions, celery, pepper, dry mustard, mayonnaise OR salad

dressing, and pickle relish. Mix lightly until well blended. 3. Cover. Refrigerate until ready to use.4. Portion with a #12 scoop (⅟3 cup) or a ⅟3 cup measuring cup on 1 slice of bread. Top

with second slice of bread. Cut each sandwich diagonally in half.5. Cover and refrigerate until ready to serve. (Note: Hold sandwich at 40°F or colder.)

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