recipe fraction to lasagna with ground beef …...enriched lasagna noodles, uncooked (at least 0.78...
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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
Recipe Revised From: USDA
HACCP Process: Same day service
Serving Size: 2 pieces
INGREDIENTS5 Servings
Yield: 10 pieces25 Servings
Yield: 50 piecesWEIGHT VOLUME WEIGHT VOLUME
Raw ground beef (no more than 20% fat) 4 ¼ oz 1 lb 5 ¼ oz
Fresh onions, chopped OR Dehydrated onions
¼ lb 3/8 oz OR 3/4 oz ⅝ cup
1 lb 2 oz OR 3 1/2 oz 2 cups
Granulated garlic 3/8 tsp 2 tsp
Black pepper ⅛ tsp ½ tsp
Dried parsley ¾ tsp 1 Tbsp 1 tsp
Canned diced tomatoes, with juice 5 5/8 oz ½ cups 2 ½ Tbsp 28 oz can 3 ¼ cup
Canned tomato paste 2 3/8 oz 12 oz can
Water ¾ cup 3 Tbsp 1 qt ¾ cup
Dried basil 3/4 tsp 1 Tbsp 1 tsp
Dried oregano 3/4 tsp 1 Tbsp 1 tsp
Dried marjoram ⅛ tsp 1 tsp
Dried thyme ⅛ tsp ½ tsp
Cooking spray As needed As needed
Enriched lasagna noodles, uncooked (at least 0.78 oz each) 3 ⅝ oz 1 lb 2 oz
Cheddar cheese, shredded 2 oz 10 oz
Mozzarella cheese, shredded 3 oz 15 ozAges 1-2: 2 pieces
Ages 3-5:2 pieces
Ages 6-12, 13-18: 3 pieces
Lasagna with Ground Beef
2 pieces Meat/Meat Alt: 1 ½ oz eqGrain: ½ oz eqVegetable: 3/8 cup
1. Brown ground beef. Drain. Continue withremaining preparation immediately. Addonions and garlic.
2. Add pepper, parsley, canned tomatoes,tomato paste, water, and seasonings. Heatto boil uncovered. Remove from heat.
3. For 25 servings; assemble ingredients intotwo 9” x 13” x 2” pans. Lightly spray panswith cooking spray.
4. 1st layer: 2 cups of sauce2nd layer: uncooked noodles placed lengthwise3rd layer : 1 ¾ cups sauce4th layer: 2 ½ oz cheese blend5th layer: uncooked noodles placed lengthwise6th layer: 1 ¾ cups sauce7th layer: 2 ½ oz cheese blend
5. For 5 servings use 8” x 8” pan and layeringredients proportionately.
6. Tightly cover pan(s) and bake until internaltemperature reaches 165°F: Conventionaloven: 350°F for 1 ¼ - 1 ½ hoursConvection oven: 325°F for 45 minutes
7. Remove pan(s) from oven. Uncover. Letstand for 15 minutes before serving.
8. Cut each large pan 5 x 5 to make 25 pieces.For square pan cut 2 x 5 to make 10 pieces.
DIRECTIONS
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