recipe fraction to sweet-and-sour chicken decimal euivalents · pans, for 5 servings add chicken to...
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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
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
Ages 6-12, 13-18: ½ cup
IDAHO CACFP MENU TOOLKIT / RECIPES / 70