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: 5 sandwiches25 Servings
Yield: : 25 sandwichesWEIGHT VOLUME WEIGHT VOLUME
Canned chunk style, water packed tuna, chilled 10 oz 2 cans (6 oz) 3 lbs 2 oz 9 ⅝ cans (6 oz)
Fresh onions, chopped 1 ⅝ oz 2 Tbsp 2 3/8 tsp 8 oz ¾ cup 2 TbspFresh celery, chilled, chopped 3 ¼ oz ¾ cup ½ Tbsp 1 lb 1 qtSweet pickle relish, undrained ⅞ oz 1 Tbsp 1 ¾ tsp 4 3/8 oz ½ cup
Dry mustard ⅛ tsp ¾ tspReduced calorie salad dressing OR
Low-fat mayonnaise 4 ⅟3 oz ½ cup 2 3/8 tsp OR ½ cup 2 3/8 tsp 1 lb 5 ½ oz 2 ¾ cups OR
2 ¾ cupsWhole grain bread (at least 1 oz per slice) 10 slices 50 slices
DIRECTIONS 1. Drain tuna and flake with a fork.2. Combine tuna, onions, celery, pickle relish, dry mustard, and salad dressing or
mayonnaise in bowl. Mix lightly until well blended.3. Cover and refrigerate until ready to use.4. Portion with a #8 scoop (1/2 cup) on 1 slice of bread. Spread evenly over bread and top
with second slice of bread. Cut each sandwich into 4 squares. Cover. Cool and hold at 40°F or colder, until ready to serve.
Recipe Revised From: USDA
HACCP Process: No cook
Serving Size: 1 sandwich (4 squares)
Tuna Salad Sandwich
1 sandwich
Meat/Meat Alt: 2 oz eq
Grain: 2 oz eq
Ages 1-2: ½ sandwich (2 squares)
Ages 3-5:¾ sandwich (3 squares)
Ages 6-12, 13-18: 1 sandwich (4 squares)
IDAHO CACFP MENU TOOLKIT / RECIPES / 77
