1 8 cup to oz
[DOC File]Menu Planning Worksheet - K-8 (Optional)
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½ cup weekly ½ c refried beans ½ c baked beans 1 c Starchy. ½ cup weekly ½ c corn ½ c tator tots 1 c Other. ½ cup weekly ½ c celery ½ c cucumber 1 c Additional vegetables used to reach weekly total ½ c mixed vegetables ½ c Grains (whole grain-rich): 1 oz eq daily minimum ≥ 8 oz eq weekly. PBJ =2 oz eq WGR OR . 6 Mini corn dogs
[DOCX File]DHHS: DPH: Nutrition Services Branch
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Child Menu - Child and Adult Care Food Program. CACFP Child Weekly Menu Planning 7-day Template_1/2020 – PRINT ON LEGAL SIZE PAPER (8.5” x 14”) …
[DOCX File]Child Nutrition & Wellness
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13 lb 4 oz. 5 oz. 6 lb 8 oz. 1 cup 2 Tbsp. 2½ Tbsp. 1½ Tbsp. ½ #10 can. 5½ #10 cans. 3 qt 1 cup. 2 Tbsp. As needed. Brown ground beef. Chop into 1/4 to 1/2-inch pieces as beef is browning. Drain. Rinse with hot water. Drain. Drain beans. Add remaining ingredients, except water, to ground beef.
[DOC File]FOOD BASED PRODUCTION RECORD FOR PUBLIC SPONSORS
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Fruit(s)/100% Fruit Juices: Must offer 1/2 cup daily for Grades K-5 and 6-8 and 1 cup for Grades 9-12. Can be from two or more combined smaller portions or one full portion. Juice must be full-strength and no more than one-half of the weekly fruit offerings at lunch may be in the form of juice (e.g., grades K-8: 2-1/2 cups fruit, 1 cup total ...
[DOC File]Menu Production Record #1 Breakfast - Healthy Eating (CA ...
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Col 6: Multiplier: This figure is computed by dividing the Col 5b figure by Col 4, i.e. 1/4 cup (0.5) divided by 1/4 cup (0.25) = a multiplier of 2. Multipliers Col 5b Planned Serving Size Col 4 Serving Size Per Purchase Unit Col 6 Multiplier MEAT/MEAT ALTERNATIVE 0.5 OZ 1 OZ 0.5 MEAT/MEAT ALTERNATIVE 1 OZ 1 OZ 1
[DOCX File]SMI Review Food Based Menu Planning and Production Record
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Purchase low-fat, flavored yogurt in bulk and pre-portion 1 cup (8 oz) servings. CCP: Refrigerate and hold at 41. o . F or below for cold service. K-12: 8oz yogurt, 2 muffins each. Asian Fresh Vegetables. Prepare HKM Recipe 141, Asian Fresh Vegetables. CCP: Hold for hot service at . 135. F. or above. K-12: ½ cup.
[DOC File]Intake and Output Sheet
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3. The resident/client is limited to 720cc liquids in 8 hours. How many glasses of water . may he/she have? (Remember: 1 glass = 240cc) Total number of glasses is _____ 4. For the evening meal, the resident/client is served a 6 oz. bowl of soup, a 4 oz. cup of . coffee, an 8 oz. glass of cranberry juice and a 3 oz. serving of sherbet.
[DOC File]Ohio CACFP Weekly Menu for Children
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1 1/2 cup. 4 tbsp. 8 oz./ 1 C WG Bread products. WG Pasta/Noodles 1/2 slice. 1/4 cup 1/2 slice. 1/4 cup 1 slice. 1/2 cup Vegetable and/or juice 1/8 cup . 1/4 cup . 1/2 cup. Fruit and/or juice 1/8 cup 1/4 cup 1/4 cup Other extra food items CACFP Child Meal Pattern Reminders. Fluid Milk Serve unflavored whole milk for children age one. ...
[DOCX File]FSMC-CACFP Amendment
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10Beginning October 1, 2019, the minimum serving sizes specified in this section for ready-to-eat breakfast cereals must be served. Until October 1, 2019, the minimum serving size for any type of ready-to-eat breakfast cereals is ¼ cup for children ages 1-2; 1/3 cup for children ages 3-5; and ¾ cup for children ages 6-12.
[DOC File]Lunch Production Record (2)
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4 fl oz. 1 1/8. 1/8. Cheddar Cheese, Reduced Fat, USDA Foods 100011. 0.5 oz. 0.5 Berry Chicken Salad, WIDPI-10. 1 salad. 2 1/4. 1 1/4. 1 1/4. Whole Wheat Dinner Roll, WIDPI-66. ... not creditable. Planned Portion Size Designate planned portion size in weight or measure for each menu item. Example: 1 cup serving of spaghetti and meat sauce, 5 ...
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