beef vegetable stew recipe fraction to decimal equivalents · vegetable: ½ cup ages 1-2: ½ cup...

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 Recipe Revised From: USDA HACCP Process: Same day service Serving Size: 1 cup 1 cup Meat/Meat Alt: 2 oz eq Vegetable: ½ cup Ages 1-2: ½ cup Ages 3-5: ¾ cup Ages 6-12, 13-18: 1 cup Beef Vegetable Stew INGREDIENTS 5 Servings Yield: 5 1-cup 25 Servings Yield: 25 1-cup WEIGHT VOLUME WEIGHT VOLUME Raw beef stew meat, trimmed of any fat, 1” cubes 1 lb 3/8 oz 5 lbs 2 oz Vegetable oil 2 3/8 tsp ¼ cup Fresh onions OR Dehydrated onions 1 ⅝ oz ¼ cup ¾ tsp OR 2 Tbsp 1 ⅛ tsp 8 oz 1 ⅟3 cups OR ¾ cup Enriched all-purpose flour ¼ cup 1 ¼ tsp 1 ¼ cups 2 Tbsp Granulated garlic 1 1/4 oz 3/8 tsp 6 oz 2 ¼ tsp Paprika ¼ tsp ½ Tbsp Black pepper ⅛ tsp ¾ tsp Dried thyme ⅛ tsp ½ tsp Water or beef broth 2 ⅟3 cups 1 Tbsp 3 qts Canned sliced carrots, drained 7 oz 1 cup 2 lb 3 oz 1 qt 1 cup Canned small whole potatoes, drained 5 ⅝ oz ½ cup 1 ½ Tbsp 1 lb 12 oz 3 cups Canned green peas, drained 5 ¼ oz ¾ cup 2 ½ Tbsp 1 lb 10 oz 1 qt ½ cup DIRECTIONS 1. In pan, brown beef cubes in oil. Drain. 2. Add onions, flour, garlic, paprika, pepper, and thyme to beef cubes. Cook 5 minutes. 3. Add water or broth. Bring to a boil. Reduce heat and cover. Simmer for approximately 1 ½ hours, or until meat is tender. 4. Add carrots, potatoes, and peas. Cook until vegetables are heated through and internal temperature reaches 145°F, approximately 15 minutes. Slow cooker variation: Add beef cubes, onions, garlic, paprika, pepper, thyme, and beef broth to slow cooker. Cook on high for 6-7 hours. Whisk flour with ¼ cup water in a small bowl until there are no lumps. Add flour mixture to slow cooker. Stir gently to distribute. Add carrots, potatoes, and peas. Cook an additional 30 minutes. IDAHO CACFP MENU TOOLKIT / RECIPES / 30

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Page 1: Beef Vegetable Stew Recipe Fraction to Decimal Equivalents · Vegetable: ½ cup Ages 1-2: ½ cup Ages 3-5: ¾ cup Ages 6-12, 13-18: 1 cup Beef Vegetable Stew INGREDIENTS 5 Servings

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

1 cupMeat/Meat Alt: 2 oz eqVegetable: ½ cup

Ages 1-2: ½ cup

Ages 3-5:¾ cup

Ages 6-12, 13-18: 1 cup

Beef Vegetable StewINGREDIENTS

5 Servings Yield: 5 1-cup

25 Servings Yield: 25 1-cup

WEIGHT VOLUME WEIGHT VOLUME

Raw beef stew meat, trimmed of any fat, 1” cubes 1 lb 3/8 oz 5 lbs 2 oz

Vegetable oil 2 3/8 tsp ¼ cupFresh onions OR

Dehydrated onions 1 ⅝ oz ¼ cup ¾ tsp OR2 Tbsp 1 ⅛ tsp 8 oz 1 ⅟3 cups OR

¾ cupEnriched all-purpose flour ¼ cup 1 ¼ tsp 1 ¼ cups 2 Tbsp

Granulated garlic 1 1/4 oz 3/8 tsp 6 oz 2 ¼ tspPaprika ¼ tsp ½ Tbsp

Black pepper ⅛ tsp ¾ tsp

Dried thyme ⅛ tsp ½ tsp

Water or beef broth 2 ⅟3 cups 1 Tbsp 3 qts

Canned sliced carrots, drained 7 oz 1 cup 2 lb 3 oz 1 qt 1 cup

Canned small whole potatoes, drained 5 ⅝ oz ½ cup 1 ½ Tbsp 1 lb 12 oz 3 cups

Canned green peas, drained 5 ¼ oz ¾ cup 2 ½ Tbsp 1 lb 10 oz 1 qt ½ cup

DIRECTIONS 1. In pan, brown beef cubes in oil. Drain.2. Add onions, flour, garlic, paprika, pepper, and thyme to beef cubes. Cook 5 minutes.3. Add water or broth. Bring to a boil. Reduce heat and cover. Simmer for approximately

1 ½ hours, or until meat is tender.4. Add carrots, potatoes, and peas. Cook until vegetables are heated through and

internal temperature reaches 145°F, approximately 15 minutes.

Slow cooker variation: Add beef cubes, onions, garlic, paprika, pepper, thyme, and beef broth to slow cooker. Cook on high for 6-7 hours. Whisk flour with ¼ cup water in a small bowl until there are no lumps. Add flour mixture to slow cooker. Stir gently to distribute. Add carrots, potatoes, and peas. Cook an additional 30 minutes.

IDAHO CACFP MENU TOOLKIT / RECIPES / 30

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