Recipe Fraction toDecim

al Equivalents

Recipe Fraction toDecim

al Equivalents

Weight Equiv

alent KeyW

eight 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 Group

Serving Size per Age Group

CACFP CreditingCACFP Crediting

Volume Equiv

alent KeyVolum

e Equivalent Key

60 drops= 1 tsp

1 Tbsp= 3 tsp

⅛ cup

= 2 Tbsp¼

cup= 4 Tbsp

⅟3 cup

= 5 Tbsp + 1 tsp⅜

cup= 6 Tbsp

½ cup

= 8 Tbsp⅝

cup= 10 Tbsp

2⁄3 cup= 10 Tbsp + 2 tsp

¾ cup

= 12 Tbsp⅞

cup= 14 Tbsp

1 cup= 16 Tbsp

½ pint

= 1 cup1 pint

= 2 cups1 quart

= 2 pt1 gallon

= 4 qt

⅛ = 0.125

⅝ = 0.625

¼ = 0.250

2⁄3 = 0.6661⁄3 = 0.333

¾ = 0.750

⅜ = 0.375

⅞ = 0.875

½ = 0.500

INGREDIENTS5 Servings

Yield: 5 sliders 25 Servings

Yield: 25 sliders W

EIGHT

VOLUM

EW

EIGHT

VOLUM

E

Water

⅟3 cup ¾ tsp

1 ¾ cups

Brown rice, long grain, regular, dry

1 oz2 Tbsp + 1 ⅛

tsp4 ¾

oz¾

cupCanola oil

⅝ tsp

1 TbspFresh onions, diced

5/8 oz2 Tbsp

3 oz½

cup 2 TbspFresh celery, diced

1 1/2 oz¼

cup + 2 3/8 tsp7 oz

1 ½ cups

Fresh garlic, minced

¼ oz

1 ⅛ tsp

1 ¼ oz

2 TbspRaw

ground turkey, lean11 ¼

ozs1 ½

cups3 lb 7 ¾

oz1 qt 3 cups

Liquid, whole egg

¼ cup

1 ¼ cups

Dried cranberries, chopped1 ¼

oz¼

cup6 oz

1 ¼ cups

Fresh baby spinach, chopped1 oz

¾ cup + ½

Tbsp5 oz

1 qtW

orcestershire sauce⅝

tsp1 Tbsp

Salt¼

tsp½

TbspBlack pepper

3/8 tsp2 tsp

White pepper

⅟16 tsp

¼ tsp

Cooking sprayAs needed

As neededW

hole grain-rich roll (at least 1 oz each)5 rolls

25 rolls

DIRECTIONS

1. Combine w

ater and brown rice in a stockpot

and bring to a boil. Cover and cook until water

is absorbed. Fluff with a fork. Cover and

refrigerate until ready to use.2. Heat oil in pan. Sauté onions, celery, and

garlic for 5-7 minutes or until soft. Cover

and refrigerate.

3. In a mixing bow

l combine turkey, eggs,

cranberries, spinach, Worcestershire sauce,

salt, peppers, cooked brown rice, and onion

mixture. M

ix well.

4. Portion into patties using a #8 scoop (1/2 cup). Line baking sheet w

ith parchment paper and

lightly coat with nonstick cooking spray. Place

patties evenly spaced on sheet pan.

5. Bake until internal temperature reaches 165°F:

Conventional oven: 350°F for 18 minutes

Convection oven: 325°F for 14 minutes

DO NOT OVERCO

OK.

6. Serve on whole-grain rolls.

7. If desired, serve with lettuce, sliced tom

ato, red onions, and condim

ents.

Recipe Revised From:

USDA

HACCP Process: Sam

e day service

Serving Size: 1 slider

Ages 1-2: ½

slider

Ages 3-5:1 slider

Ages 6-12, 13-18: 1 slider

Porcupine Sliders

1 slider

Meat/M

eat Alt: 2 oz eq

Grain: 1 oz eq

IDAHO

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U TOO

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