Recipe Fraction to Pizza with Cheese Topping Decimal ...
Transcript of Recipe Fraction to Pizza with Cheese Topping Decimal ...
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 pieces25 Servings
Yield: 25 piecesWEIGHT VOLUME WEIGHT VOLUME
Pizza crust dough, whole grain-rich (at least 2 oz per slice) 10 oz 1 – 10 oz ball 3 lbs 2 oz 2 - 1 lb 4 oz balls
and 1 – 10 oz ballCornmeal, enriched ¼ oz 1 Tbsp 1 ¼ oz ¼ cup 1 Tbsp
Cooking spray As needed As neededFresh onions, chopped ½ oz 1 Tbsp 1 ⅛ tsp 2 ½ oz ¼ cup 3 Tbsp
Fresh garlic, minced ¼ tsp 1 ¼ tspBlack pepper ⅛ tsp ½ tsp
Canned tomato paste 2 7/8 oz ¼ cup 1 Tbsp 14 oz 1 ½ cups 1 TbspWater 2/3 cup 1 ⅝ tsp 3 ½ cups
Salt ⅛ tsp 1 tspDried basil ⅛ tsp 1 tsp
Dried oregano ⅛ tsp 1 tspDried marjoram 1/16 tsp ¼ tsp
Dried thyme 1/16 tsp ¼ tspReduced-fat mozzarella cheese, shredded 10 oz 3 lbs 2 oz
DIRECTIONS
1. For pizza dough, use Pizza Crust Whole Grain Dough recipe (included with the Toolkit) or purchase whole grain-rich pizza dough (at least 2 oz grain equivalent per slice).2. Lightly coat a half sheet pan(s) (13” x 18” x 1”) with cooking spray Sprinkle the half sheet pan with 2 Tbsp (1/2 oz) of cornmeal. For 5 servings, use only ½ of the half sheet pan for the pizza.
3. Place the 1 lb 4 oz dough ball in the center of the half sheet pan. Flatten the dough by rolling or spreading the dough ⅛” thick to the rim of the pan. Keep edge thicker than the center. 4. In a sauce pan, combine onions, garlic, pepper, tomato paste, water, salt, basil, oregano, marjoram, and thyme. Simmer for 15 minutes.5. Sprinkle 6 oz (1 ½ cups) shredded cheese evenly over each half sheet pan of dough. 6. Spread 2 cups 2 Tbsp tomato mixture over cheese in each half sheet pan.
7. Sprinkle 14 oz (3 ½ cups) shredded cheese evenly over tomato mixture in each half sheet pan.Note: All ingredients MUST reach the edges of the pizza dough so that all slices, including the edge pieces, contain the correct amount of M/MA and vegetable components.8. Bake until crust is lightly browned, at 450°F for 9-12 minutes.9. Cut each ½ sheet pan 2 x 5 (10 pieces per pan).
Recipe Revised From: USDA
HACCP Process: Same day service
Serving Size: 1 piece
Ages 1-2: ½ piece of pizza
Ages 3-5:1 piece of pizza
Ages 6-12, 13-18: 1 piece of pizza
Pizza with Cheese Topping
1 piece
Meat/Meat Alt: 2 oz eq
Grain: 2 oz eq
Vegetable: ¼ cup
IDAHO CACFP MENU TOOLKIT / RECIPES / 57