Facts about USDA commodities for the National School Lunch and Breakfast Programs

              Fact . bout
U Commodities
for the
National chool Lunch and Breakfast Programs
COMPLETED
Prepared by
Nutrition and Technical Services Division
for Food Distribution Division
Holly Harper McPeak
had major responsibility for this
revised publication.
Many thanks to Mary Kennedy
for editorial assistance.
Revised August 1991
The National School Lunch and Breakfast Programs are
available to all children regardless o1 race, color, national
origin, selC, age, or handicap.
Introduction
The United States Department of Agriculture (USDA), Food and
Nutrition Service (FNS) is charged with administering the Food
Distribution Program. Through the Food Distribution Program,
USDA purchases foods through direct appropriations from Con­gress,
and under surplus-removal and price-support activities. The
foods are distributed to State agencies for use by eligible local
outlets, including schools. Schools participating in the National
School Lunch and Breakfast Programs may receive USDA-donated
commodity meats, vegetables, fruits, grains, and dairy products.
This publication is a collection of fact sheets about USDA commod­ity
foods. Each fact sheet provides basic information that will help
school food service personnel make the best use of donated foods.
Additionally, this information can simplify ordering and serve as a
ready reference for the nutrient content of USDA commodities.
Each fact sheet contains the following information for each com­modity:
Product Description lists the contents as well as the USDA grade,
variety, cut, packing medium, and other applicable information.
Pack Size describes the packaging of the commodity. Such infor­mation
may include case weight, number and weight of individual
bags, can size, and number of cans per case.
Yield tells the number of servings per pound/portion or per can, as
well as additional information. Serving sizt::s may be 1/4 cup for
fruits and vegetables; 1 ounce, 1/4 cup, or an individual portion for
meats and meat alternates; and generally 1 slice or 1/2 cup for
bread and bread alternates. Use yield information to calculate the
quantity of food needed to meet the school lunch meal pattern
requirements. Yield data were obtained from the USDA publication
Food Buying Guide for Child Nutrition Programs (Program Aid No.
1331).
Storage suggests where, how, and how long to store the commod­ity.
Storage information is from Storage and Materials Handling,
DOD 4145.19-R-1, September 1979.
Nutritional Value is included for a specified portion of each com­modity.
The nutrient profile is intended to be used as a guide in
planning nutritious meals. Most of the foods are listed in ready-to­eat
form, such as "I ounce of cooked ground beef (not to exceed 22
percent fat)" or "1/4 cup serving vf cooked, drained green beans."
The amount may be in ounces, fractions of a cup, tablespoons, or a
piece of a given size. Nutritive values of other serving sizes may
be calculated to meet meal pattern requirements. For example, the
values for ground turkey are given for a 1-ounce portion. For the
nutritive values of ground turkey for a 2-ounce serving, simply
multiply the given values by 2.
Values are listed for calories, protein, carbohydrate, fat, cholesterol,
vitamins, and minerals. The vitamins reported are vitamin A,
vitamin C, and the B vitamins (thiamin, riboflavin, and niacin).
Minerals include iron, calcium, phosphorus, potassium, and
sodium.
Nutritive values of meat list nutrients for meat that has been cooked
and drained of drippings. The percentage of fat, such as for ground
beef (not to exceed 22 percent), refers to the amount of fat in the
product before cooking. Values for canned meat products, such as
canned beef and pork, are based on the removal of fat, according
to suggested preparation Instructions. Nutritive values are given for
cooked vegetables, dry beans, pasta, and rice with no salt or fat
added.
Nutritive values are from USDA Nutrient Data Base for Standard
Reference Release No. 9. Other data approved for this publication
were reviewed by the Nutrient Data Research Branch, Human
Nutrition Information Service, USDA.
All USDA-purchased foods must satisfy formulation specifications
that insure the commodities are comparable to or better than
commercially available products.
United States Department of Agriculture • Food and Nutrition Service • August 1991
I
Contents
Food Name Page Number Food Name Page Number
Meats and Meat Alternates Chicken, Cut-up, Frozen .................................................. A-18
Almonds, Shelled .............................................................. A-1
Almond Butter ................................................................... A-2
Beans, Lima, Canned ....................................................... A-3
Beans, Lima, Dry .............................................................. A-3
Beans, Red, Canned ........................................................ A-4
Beans, Red, Dry ............................................................... A-4
Beans, Retried, Canned ................................................... A-5
Beans, Vegetarian, Canned ............................................. A-6
Beans, White, Canned ....................................... .............. A-7
Beans, White, Dry ............................................................. A-7
Beef, Canned with Natural Juices .................................... A-8
Beef, Ground, Bulk, Frozen (nte 22% fat) ........................ A-9
Beef, Ground, Bulk, Frozen (nte 24% fat) .. ...................... A-10
Beef, Ground, Patties, Frozen .......................................... A-11
Beef, Ground, Patties and VPP, Frozen .......................... A-12
Beef Roast, Frozen .. .... .................................................... A-13
Cheese, American, Pasteurized Process ......................... A-14
Cheese, Cheddar ............................................................. A-15
Cheese, Mozzarella .......................................................... A-16
Chicken, Canned with Natural Juices .. ............................ A-17
Chicken Meat, Frozen, Cooked, Diced ............................ A-19
Chicken, Thighs and Drumsticks, Frozen ........................ A-20
Chicken Parts, Battered/Breaded, Frozen, Cooked, ........ A-21
Egg Mix, Dried .................................................................. A-22
Eggs, Whole, Frozen ........................................................ A-23
Fish Nuggets (Alaskan Pollock), Frozen .......................... A-24
Ham, Boneless, Frozen, Cooked ..................................... A-25
Lentils, Dry ........................................................................ A-29
Peanut Butter, Smooth ..................................................... A-26
Peanut Butter, Crunchy .................................................... A-26
Peanuts, Roasted, Unsalted ............................................. A-27
Peanut Granules ............................................................... A-27
Peas, Blackeye, Canned .................................................. A-28
Peas, Blackeye, Dry ................................. ........................ A-28
Peas, Split, Dry .............................................................. ... A-29
Pork, Canned with Natural Juices .................................... A-30
Pork, Ground, Frozen ....................................................... A-31
Salmon, Pink, Canned ...................................................... A-32
Tuna, Chunk Light, Canned in Water ............................... A-33
Turkey, Ground, Frozen ................................................... A-34
Turkey, Whole, Frozen ............................................ ........ A-35
United States Department of Agriculture • Food and Nutrition Service • August 1991
~
Food Name Page Number Food Name Page Number
Turkey Roa~.ts, Frozen ..................................................... A-36 Pineapple, Canned ........................................................... B-24
Walnuts, Shnlled ............................................................... A-37 Plums, Purple, Canned .................................................... B-25
Vegetab~es and Fruits Potatoes, French Fried, Frozen ....................................... B-26
Potatoes, Fresh (Baking Type) ........................................ B-27
Apples, Fresh ............. ., .................................................... B-1 Potatoes, Instant, Dehydrated .......................................... B-28
Applesauce, Canned ........................................................ B-2 Potato Rounds, Frozen .................................................... B-29
Apples, Sliced, Canned .................................................... B-3 Prunes, Dried, Pitted ........................................................ B-30
Apricots, Canned .............................................................. 8-4 Raisins, Seedless ............................................................. B-31
Beans, Green, Canned ..................................................... B-5 Sweet Potatoes, Canned (Light Syrup) ............................ B-32
Beans, Green, Frozen ...................................................... B-6 Sweet Potatoes, Mashed ................................................. B-32
Blackberries, Frozen ........................................................ B-7 Tomatoes, Canned ........................................................... B-33
Blueberries, Frozen .......................................................... B-8 Tomatoes, Crushed, Canned ........................................... B-34
Cherries, Frozen ............................................................... B-9 Tomato Paste, Canned .................................................... B-35
Corn, Whole-Kernel, Canned ........................................... B-1 0
Corn, Whole-Kernel, Frozen ............................................. B-11
Date Pieces ...................................................................... B-12
Bread and Bread Alternates
(Cereal Grains and Pasta)
Figs, Dried, Whole ............................................................ B-13
Fig Nuggets ...................................................................... B-14
Bulgur (Cracked Wheat) ................................................... C-1
Corn Grits ......................................................................... C-2
Lemon Concentrate, Frozen ............................................. B-15 Cornmeal .......................................................................... C-3
Mixed Fruit, Canned ......................................................... B-16
Mixed Vegetables, Frozen ................................................ B-17
Flour, All-Purpose ............................................................. C-4
Flour, Bread ...................................................................... C-5
Peaches, Canned ............................................................. B-18 Flour, Soft Wheat .............................................................. C-6
Peaches, Sliced Freestone, Frozen ................................. B-19 Flour, Whole-Wheat ......................................................... C-7
Pears, Bartlett, Canned .................................................... B-20 Macaroni ........................................................................... C-8
Pears, Fresh ..................................................................... B-21 Oats, Quick, Rolled .......................................................... C-9
Peas, Green, Canned ....................................................... B-22 Rice, Brown ...................................................................... C-10
Peas, Green, Frozen ........................................................ B-23 Rice, White, Enriched ....................................................... C-11
United States Department of Agriculture • Food and Nutrition Service • August 1991
Food Name Page Number
Rotini (Spirals) ............................................................... .. C-8
Spaghetti ........................................................................ C-8
Wheat, Quick, Rolled ........................................................ C-12
Other Foods
Butter .......................................................................... ...... D-1
Honey ............................................................................... D-2
Milk, Nonfat Dry (Non instant) ........................................... D-3
Tomato Catsup, Canned ........................... ....................... D-4
Vegetable Oil. ................................................................... D-5
Vegetable Shortening ....................................................... D-6
United States Department of Agriculture· Food and Nutrition Service • August 1991
tj
Meat and
Meat Alternates
5
A-1
Facts About USDA Commodities
Almonds,
Shelled
ProductDescripffon
Shelled almonds, unblanched, U.S.
Grade 1, of Nonpareli, California, or
NePius varieties
Yield
Pack Size
25-pound carton
One pound of shelled whole almonds with skins will
yield about 3-1/8 cups of whole nuts or about 3-1/2 cups
of chopped nuts.
Uses
Almonds may be used in rice dishes, vegetable dishes,
casseroles, stuffings, salads, baked goods, and
desserts, or be combined with raisins and granola. Use
almonds for any dish that calls for peanuts or a bread
crumb topping.
Storage
Store almonds in original carton in a cool, dry place.
Refrigeration is recommended. Opened almonds should
be tightly resealed and refrigerated or frozen. Almonds
have a shelf life of 12 months at 32 °F.
Nutritional Value
One ounce of shelled unblanched almonds provides:
Calories .... ... .. . .. . 165
Protein .. . ...... . ... 5.6 g
Carbohydrate .. . .... 5.8 g
Fat ..... . ...... .. . 14.8 g
Cholesterol ..... . ...... 0
Vitamin A .. . .. .. .... . . 0
Vitamin C .... ... . . 0.2 mg
Preparation
TO ROAST/TOAST:
Thiamin . . .... .. . 0.06 mg
Riboflavin ...... . 0.22 mg
Niacin . . . . ... . ... 0.95 mg
Iron . .. ..... .. . . . . 1.0 mg
Calcium .. ...... . . . 75 mg
Phosphorus . .... . 147 mg
Pot ::~e·sium . ..... . 208 mg
Sodium ... . .... . ... 3 mg
Conventional oven: Spread almonds on a sheet pan that
has been lightly coated with vegetable oil (for toasting
use ungreased sheet pan). Bake at 350 oF for about 10
minutes. Stir occasionally for even browning.
Convection oven: Roast at 300 oF for approximately 7
minutes. Roasting/toasting times may differ depending
on quantity and almond size. Small quantities and
smaller pieces roast faster.
Almonds will continue to brown slightly after being
removed from the oven.
(Continued on back)
United States Department of Agriculture • Food and Nutrition Service • August 1991
~
NOTE: Nuts and seeds meet no more than 50 percent of
the meat and meat alternate requirement for lunch/supper
patterns in USDA's Child Nutrition Programs and must
be combined in the meal with at least 50 percent of
other meat or meat alternates. Any meat or meat
alternate must be served in the main dish or in the main
dish and one other menu item.
'7
(A-1)
A-2
Facts About USDA Commodities
Almond Butter
Product Description
Almond butter is made from dry
roasted almonds (U.S. Grade 1
pieces or better) and ground to a
very fine, very even texture, and is
practically free from dark or grainy
particles. The color is light brown.
Contains almonds, sugar, salt, and
stabilizer (uses no tropical oils).
Yield
Pack Size
Six No. 10 cans
per case
One No. 10 can (1 08 ounces) will yield 97.5
2-tablespoon servings of almond butter.
Uses
Serve almond butter on crackers for snacks or in sand­wiches.
Also use in cookie recipes and in othPr baked
products.
Storage
Store almond butter off the floor in a cool, dry place.
Avoid freezing or sudden changes in temperature. Keep
opened cans of almond butter covered in refrigerated
storage. Rotate use. The chart shows maximum stor­age
periods at different temperatures.
Temperature
Shelf life
40 °F 70 °F 90 °F
36 months 18 months 9 months
Nutritional Value
Two tablespoons of almond butter provide:
Calories ........................ 202
Protein ........................ 4.8 g
Thiamin ................. 0.04 mg
Riboflavin .............. 0.20 mg
Carbohydrate ............ 6.8 g Niacin .................... 0.92 mg
Fat ............................ 18.9 g Iron ........................ 1.18 mg
Cholesterol ....................... 0 Calcium .................... 86 mg
Vitamin A .......................... 0 Phosphorus ............ 168 mg
Vitamin C ................ 0.2 mg Potassium .............. 242 mg
Sodium ....................... .4 mg
Preparation
Almond butter can be used in any recipe that calls for
peanut butter. It is ready to serve and can be used in
sandwiches, breads, muffins, cookies, cakes, and pies.
Mix almond butter with other toppings to use on ice
cream and other desserts.
United States Department of Agriculture • Food and Nutrition Service • Auaust 1991 g
A·3
Facts About USDA Commodities
Beans, Lima,
Dry and Canned
Product Description
Dry lima beans (large)
Canned dried baby lima beans,
cooked and packed in brine
Yield
Pack Size
25-pound bag
Six No. 10 cans
per case
One pound of dry large lima beans yields 27 1/4-cup
servings of cooked beans. One pound of dry lima beans
yields 23.4 1/4-cup servings of cooked beans. One No. 10
can (105 oz) of dried baby Iimas yields the following: 72
ounces (11 -3/4 cups) drained or 41 1/4-cup servings of
heated drained beans.
Uses
Use cooked dry or canned dried lima beans in soups,
salads, and entrees, or serve as a vegetable. Canned dried
Iimas are ready for immediate use. Canned beans may
be substituted for cooked dry beans in any recipe. Some
or all of the salt in the recipe should be omitted when
canned beans are used in place of cooked dry beans.
Storage
Store dry beans and canned beans off the floor in a cool,
dry place. High temperatures cause dry beans to harden
and high humidity causes molding. Cooked beans or
opened canned beans may be refrigerated up to 2 days
in a covered, nonmetallic container. The chart shows
maximum storage periods at different temperatures.
Temperature
Shelf life
Dry
Canned
24 months
72 months
Nutritional Value
12 months
36 months
9 months
18 months
A 1/4-cup serving of cooked dry lima beans with no
added salt provides:
Calories . ............ . 65
Protein .. . .. .. .. . ... 3.9 g
Carbohydrate ...... 12.2 g
Fat ....... . . ... . . . . 0.3g
Cholesterol ......... . . . 0
Vitamin A ... .. . .. . . ... 0
Vitamin C ............ . 0
Thiamin ....... .. 0.06 mg
Riboflavin ... . .. . 0.03 mg
Niacin ...... . .... 0.33 mg
Iron ... ... .. ...... 1.5 mg
Calcium ..... . . ... . 14 mg
Phosphorus ....... 73 mg
Potassium . . . .... 291 mg
Sodium . .... . .... .. 1 mg
(Continued on back)
United States Department of Agriculture • Food and Nutrition Service· August 1991
9
A 114-cup serving of canned lima beans, drained solids
(heated), provides:
Calories ... .. . . .... . .. 40
Protein . . .. . .. ...... 2.3 g
Carbohydrates ...... 7.8 g
Fat .. . .... . ... .. ... 0.1 g
Cholesterol . . . ........ . 0
Vitamin A ... . . ..... 611U
Vitamin C ..... .... 1.5 mg
Thiamin ..... .. .. 0.01 mg
Riboflavin ....... 0.02 mg
Niacin . ..... .. ... 0.21 mg
Iron . . . . ......... . 1.0 mg
Calcium .. . ... ..... 12 mg
Phosphorus . . . .... 30 mg
Potassium ........ 94 mg
Sodium .. . .... . . . 100 mg
Preparation
Dry beans: Sort beans to remove foreign matter, and
rinse in cold water.
Soaking shortens cooking time and insures that the
beans will hold their shape.
TO SOAK:
Overnight Method: Add dry beans to cold water. Cover.
Let stand in refrigerator overnight. Cook immediately
after soaking period. Longer periods for soaking are not
recommended.
Quick-Soak Method: Pour dry beans into boiling water
and boil for 2 minutes. Remove from heat and allow to
soak for 1 hour.
(A-3)
TO COOK:
Use approximately 1-3/4 quarts of boiling water for each
pound of beans. One pound of large lima beans equals
about 2-5/8 cups. One pound of small lima beans equals
about 2-3/8 cups. Add 1/2 teaspoon salt for every pound
of dry beans. Cook for approximately 1 hour. Add
additional boiling water if beans become dry. Drain, if
desired. Serve or use in recipes.
;0
A-4
Facts About USDA Commodities
Beans, Red,
Dry and Canned
Product Description
Pinto, pink bean, light red kidney,
dark red kidney, red bean:
Dry beans
Canned dried packed in brine
Yield
Pack Size
25-pound bag or
100-pound bag
for processing
Six No. 10 cans
per case
One pound of dry l"'eans yields the following:
Kidney - 24.8 114-cup servings of cooked beans;
pinto- 24.9 1/4-cup servings of cooked beans. One
pound of dry beans equals about 2-3/8 cups dry and
yields about 6 cups of cooked beans.
One No. 10 can of dried beans (1 08 oz) yields the
following: Kidney- 72 oz (11 -113 cups) drained or 41 .9
1/4-cup servings of heated drained beans; pinto- 93 oz
(11 -5/8 cups) drained or 43.3 114-cup servings of heated
drained beans.
Uses
Use cooked dry or canned beans in soups, salads, and
entrees. Serve one variety of beans alone or in
combination with others. Cooked beans may be
substituted for cooked dry beans in any recipe. Some or
all of the salt in the recipe should be omitted when
canned beans are used in place of cooked dry beans.
Storage
Store dry beans and canned beans off the floor in a cool,
dry place. High temperatures cause dry beans to harden
and high humidity causes molding. Cooked beans or
opened canned beans may be refrigerated up to 2 days in
a covered, nonmetallic container. The chart shows
maximum storage periods at different temperatures.
Temperature 40 oF
Shelf life
Dry
Canned
24 months
72 months
12 months
36 months
9 months
18 months
(Continued on back)
United States Department of Agriculture • Food and Nutrition Service • August 1991
II
Nutritional Value
A 1/4 cup serving of cooked dry red kidney beans with
no added salt provides:
Calories . . ............ 55 Thiamin . ........ 0.05 mg
Protein ......... ... . 3.6 g
Carbohydrate ....... 9.9 g
Riboflavin ....... 0.02 mg
Niacin .......... . 0.32 mg
Fat .. . . .... ... . .... 0.2 g
Cholesterol ..... . . ... . . 0
Iron . ...... ....... 1.1 mg
Calcium . .. .... .. . . 18 mg
Vitamin A ....... .. .. 21U Phosphorus ...... . 65 mg
Vitamin C .. ... .. . .. ... 0 Potassium ....... 157 mg
Sodium ...... . .... . 1 mg
1/4 cup of canned red kidney beans (s.=>lids and liquid)
packed in brine provides:
Calories . ... ... .. .. ... 55
Protein .. ... .. ...... 3.6 g
Thiamin ... . ... .. 0.03 mg
Riboflavin ....... 0.02 mg
Carbohydrate . .. . .. 10.5 g Niacin ...... ... .. 0.38 mg
Fat ... . ... ... . ..... 0.3 g
Cholesterol . .... . ..... . 0
Vitamin A .......... . 21U
Iron . ............. 1.2 mg
Calcium . .. . ... ... . 18 mg
Phosphorus ....... 70 mg
Vitamin C . .. . . ........ 0 Potassium .... ... 168 mg
Sodium* .. . ...... 217 mg
*Sodium in canned kidney beans from USDA Home and
Garden Bulletin No. 233
Preparation
Dry beans: Sort beans to remove foreign matter, and
rinse in cold water.
Soaking shortens cooking time and insures that the
beans will hold their shape.
TO SOAK:
(A-4)
Overnight Method: Add dry beans to cold water. Cover.
Let stand in refrigerator overnight. Cook immediately
after soaking period. Longer periods for soaking are not
recommended.
Quick-Soak Method: Pour dry beans into boiling water
and boil for 2 minutes. Remove from heat and allow to
soak for 1 hour.
TO COOK:
Use approximately 1-3/4 quarts of boiling water for each
pound of beans. One pound of kidney beans equals
about 2-1/2 cups. One pound of pinto beans equals
about 2-3/8 cups. Add 1/2 teaspoon salt for every pound
of dry beans. Cook for approximately 2 hours. Add
additional boiling water if beans become dry. Drain, if
desired. Serve or use in recipes.
;;:_
A-5
Facts About USDA Commodities
Beans, Refried,
Canned
ription
U.S. Grade 2 ptnto bean ,
vegetable o llfl s
Yield
Pack Size
Six No. 10 cans
per case
One No. 10 can (l ib 3 oz) yields about 25.7 1/2-cup
servings of retried beans or 51 .5 1/4-cup servings of
retried beans.
Uses
Retried beans may be used either as a vegetable or a
meat/meat alternate. Served as an accompaniment to a
main dish, retried beans may be topped with grated
cheese or picante sauce. As part of the main dish,
retried beans may be featured in various Mexican
entrees, such as bean burritos, bean tostadas, chiles
rellenos, or nachos frijoles.
Storage
Canned retried beans should be stored off the floor in a
cool, dry place. Store opened retried beans in a covered,
nonmetallic container in the refrigerator and use within
2 days. The chart shows maximum storage periods at
different temperatures.
Temperature 40 oF 70 °F 90 OF
Shelf life 72 months 36 months 18 months
Nutritional Value
A 1/4-cup serving of retried beans, heated, provides:
Calories .. ............ 67 Thiamin ......... 0.03 mg
Protein ..... . ....... 3.9 g Riboflavin .. .. ... 0.03 mg
Carbohydrate .. .. .. 11 .7 g Niacin ........... 0.20 mg
Fat ................ 0.7 g Iron ... . ...... . ... 1.1 mg
Cholesterol ..... . . . ... . 0 Calcium .... . ...... 29 mg
Vitamin A ............. 0 Phosphorus ...... . 53 mg
Vitamin C . ... . .. . . 2.8 mg Potassium ....... 248 mg
Sodium ... . .. .. .. 267 mg
Preparation
Retried beans should be heated slowly 11t a low to medium
temperature in a steam-jacketed kettle, or in a steamer to
an internal temperature of 140 °F. Stir occasionally to
distribute heated beans. Do not overheat - beans can
burn and dry out quickly. Retried beans are best served
hot.
United States Department of Agriculture • Food and f'~utrition Service • August 1991
/ /7
..)
A-6
Facts About USDA Commodities
Beans, Vegetarian,
Canned
Product Description
Pea beans (navy) or small white
beans in a meatless tomato sauce
that is not highly seasoned
Yield
Pack Size
Six No. 10 cans
per case
One No. 10 can (110 oz) of vegetarian beans yields 48.9
1/4-cup servings of cooked beans.
Uses
Serve vegetarian beans heated or use in casseroles, or
in baked beans. Serve vegetarian beans with pork and
chicken.
Storage
Store vegetarian beans off the floor in a cool, dry place.
Temperature changes shorten shelf life and speed
deterioration of the beans. Refrigerate opened canned
vegetarian beans in a covered, nonmetallic container
and use within 2 days. The chart shows maximum
storage periods at different temperatures.
Temperature 40 oF 70 °F
Shelf life 48 months 24 months
Nutritional Value
A 1/4-cup serving of vegetarian beans, in sauce, heated,
provides:
Calories ....... .. . .. . . 60 Thiamin .... . . ... 0.09 mg
Protein ... . .. . .. .... 3.1 g Riboflavin . . .. ... 0.03 mg
Carbohydrate .. . ... 13.1 g Niacin .......... . 0.26 mg
Fat .............. .. 0.3 g Iron .............. 0.2 mg
Cholesterol ... . .. . ... . . 0 Calcium . .......... 32 mg
Vitamin A . .. . ... ... 82 IU Phosphorus . ...... 66 mg
Vitamin C ..... .. .. 1.2 mg Potassium ....... 189 mg
Sodium .......... 253 mg
Preparation
Heat and serve alone or use as directed in recipes.
Add onion, garlic, catsup, barbeque sauce, or mustard to
vary flavor.
United States Department of Agriculturi j Food and Nutrition Service • August 1991
A-7
Facts About USDA Commodities
Beans, White,
Dry and Canned
Product Description
Navy (pea), small white, or
Great Northern:
Dry beans
Pack Size
25-pound bag or
100-pound bag
for processing
Canned dried beans packed in brine Six No. 10 cans
per case
Yield
One pound of dry Great Northern beans yields 25.5
1/4-cup servi.1gs of cooked beans. One pound of navy
(pea) beans yields 23.9 1/4-cup servings of cooked
beans.
One pound of dry beans equals about 2·1/4 cups dry or
about 6 cups cooked beans.
Uses
Use cooked dry beans in soups, salads, or entrees.
Serve one variety of beans alone or in combination with
others. Cook beans with meats or other vegetables.
Canned beans may be substituted for cooked dry beans
in any recipe. Some or all of the salt in the recipe should
be omitted when canned beans are used in place of
cooked dry beans.
Storage
Store dry beans and canned beans off the floor in a
cool, dry place. High temperatures cause dry beans to
harden and high humidity causes molding. Cooked beans
or opened canned beans may be refrigerated up to 2 days
in a covered, nonmetallic container. The chart shows
maximum storage periods at different temperatures.
Temperature 40 oF
Shelf life
Dry
Canned
24 months
72 mc-.,ths
Nutritional Value
12 months
36 months
9 months
18 months
A 1/4-cup serving of cooked navy beans with no added
salt provides:
Calories . ... ... . .. .. . . 55 Thiamin ..... .... 0.06 mg
Protein ............. 3.7 g Riboflavin . ... . .. 0.03 mg
Carbohydrate .. .... . . 10 g N lac in .......... . 0.33 mg
Fat ............ . ... 0.3 g Iron . . ........... . 1.3 mg
Cholesterol . ... . ....... 0 Calcium ...... ... .. 24 mg
Vitamin A ............ . 0 Phosphorus .. ..... 70 mg
Vitamin C ... .. ........ 0 Potassium ... ... . 198 mg
Sodium ............ 3 mg
(Contmued on back)
United States Department of Agriculture • Food and Nutrition Service • August 1991 - ~
Preparation
Dry beans: Sort beans to remove foreign matter, and
rinse in cold water.
Soaking shortens cooking time and insures that the
beans will hold their shape.
TO SOAK:
Overnight Method: Add dry beans to cold water. Cover.
Let stand in refrigerator overnight. Cook immediately
after soaking period. Longer periods for soaking are not
recommended.
Quick·Soak Method: Pour dry beans into boiling water
and boil for 2 minutes. Remove from heat and allow to
soak for 1 hour.
TO COOK:
Use approximately 1·3/4 quarts of boiling water for each
pound of beans. One pound of Great Northern beans
equals about 2·1/2 cups. One pound of Navy (pea) beans
equals about 2·1/4 cups. Add 1/2 teaspoon salt for every
pound of beans. Cook for 1 to 2 hours. Add additional
boiling water if beans become dry. Drain, if desired.
Serve or use in recipes.
(A-7)
A-8
Facts About USDA Commodities
Beef,
Canned with Natural Juices
Product Description Pack Size
Beef with no more than 1 percent salt 24 29-ounce
added for flavor cans per case
Yield
One 29-ounce can provides 14.7 1-ounce servings of
heated meat.
Uses
Canned beef is thoroughly cooked during processing
and may be used in main dishes, such as barbecued
beef, pizza, spaghetti sauce, and casseroles. Substitute
canned beef for ground beet, beef cubes, or similar
meats in recipes.
Storage
Store unopened canned beef off the floor in a cool, dry
place. Store opened canned beef in a covered, nonmetallic
container in the refrigerator. Use within 2 days. The chart
shows maximum storage periods at different temperatures.
Temperature 40 oF 70 °F 90 °F
Shelf life 60 months 36 months 18 months
Nutritional Value
One ounce of heated canned beef provides:
Calories .......................... 42 Thiamin ..................... Trace
Protein ........................ 5.7 g Riboflavin .............. 0.03 mg
Carbohydrate ................... 0 Niacin ........................ Trace
Fat ............... ................ 2.1 g Iron ......................... 0.7 mg
Cholesterol .............. 12 mg Calcium ...................... 1 mg
Vitamin A ................... 13 IU Phosphorus .............. so mg
Vitam in C .......................... 0 Potassium ................ 86 mg
Sodium ................... 118 mg
Preparation
Canned beef may be chopped, cubed, ground, or sliced
and used in recipes. When sliced the beef r::an be served
cold, or can be heated and served hot.
Place canned beef in refrigerator overnight before
opening and slicing.
Chilling meat makes it easier to remove the fat from the
meat. The natural juices from the beef can be· used for
part of the liquid required by many main dish and soup
recipes.
Chill only as many cans as will be needed for ., day's
use. Using a can opener, remove both the bottom and
top lids of the can and push the beef through with the
bottom lid.
United States Department of Agriculture • Food and Nutrition Service • August 1991
I?
A-9
Facts About USDA Commodities
Beef, Ground, Bulk, Frozen
(not to exceed 22 percent)
--------------------------------------------------------------------------------
Product Description
100 percent ground beef. Fat
content may range from 20 to 22
percent.
Yield
Pack Size
36-pound case
with four or six
bags or casings
weighing about
9 or 6 pounds
each
One pound of raw ground beef will provide 11 .6 1-ounce
servings of cooked meat.
Uses
Serve bulk ground beef as patties or use in mixed
dishes, such as in tacos, chili, meat loaf, or oth r maca­roni,
vegetable and beef casseroles. Use as a ,opping
on pizza or in sauces for spaghetti and lasagna.
Storage
Store frozen ground beef hard-frozen in original ship­ping
container off the floor at 0 °F or below. Use within
9 months.
Nutritional Value
One ounce of ground beef (containing 22 percent fat),
cooked, provides:
Calories .......................... 76
Protein ........................ 6.8 g
Carbohydrate ................ 0 g
Fat ............................... 5.2 g
Cholesterol .............. 22 mg
Vitamin A .......................... 0
Vitamin C .......................... 0
Preparation
TO THAW:
Thiamin ................. 0.01 mg
Riboflavin .............. 0.05 mg
Niacin .................... 1.21 mg
lron ........................... 0.6 mg
Calcium ....................... 3 mg
Ph1':>sphorus .............. 36 mg
Potassium ................ 63 mg
Sodium ..................... 23 mg
Thaw only the amount needed for 1 day's use. Avoid
leftovers. Schedule thawing so that the meat will be
cooked soon after it is thawed. Do not thaw at room
temperature or In water.
Remove from carton and thaw in original wrappings in
refrigerator (35 to 40 °F). Space blocks or packages of
meat on refrigerator shelves so air can circulate freely.
Allow 1-1/2 hours per pound of meat for thawing or 18
to 24 hours for thawing 12 to 15 pounds of ground beef.
United States Department of Agriculture • Food and Nutrition Service • August 1991
9
A-10
Facts About USDA Commodities
Beef, Ground, Bulk,
Frozen (not to exceed 24 percent)
Product Description
100 percent ground beef. Fat
content may range from 18 to 24
percent, averaging 22 percent
Yield
Pack Size
36-pound case
with four or six
bags or casings
weighing about
9 or 6 pounds
each
One pound of raw ground beef will provide 11 .6 1-ounce
servings of cooked meat.
Uses
Serve bulk ground beef as patties or use in combination
dishes. For example: chili, country fried steak, meatloaf,
pizza, spaghetti, and lasagna.
Storage
Store frozen ground beef hard-frozen in original ship­ping
container off the floor at 0 °F or below. Use within
9 months.
Nutritional Value
One ounce of ground beef (containing 24 percent fat),
cooked, provides:
Calories .......................... 80
Protein ........................ 6.9 g
Carbohydrate ................... 0
Fat ............................... 5.8 g
Cholesterol .............. 24 mg
Vitamin A .......................... 0
Vitamin C .......................... 0
Preparation
TO THAW:
Thiamin ................. 0.02 mg
Riboflavin .............. 0.06 mg
Niacin .................... 1.53 mg
lron ........................... 0.6 mg
Calcium ....................... 2 mg
Phosphorus .............. 53 mg
Potassium ................ 87 mg
Sodium ..................... 23 mg
Thaw on!y amount needed for 1 day's use. Avoid left­overs.
Schedule thawing so that the meat will be cooked
soon after it is thawed. Do not thaw at room tempera­ture
or in water. Remove from carton and thaw in origi­nal
wrappings in refrigerator (35 to 40 °F). Space blocks
or packages of meat on refrigerator shelves so that air
can circulate around them. Allow 1-1/2 hours per pound
of meat for thawing, or 18 to 24 hours for thawing 12 to
15 pounds of ground beef.
United States Department of Agricu!ture • Food and Nutrition Service • August 1991
'9
A·11
Facts About USDA Commodities
Beef, Ground, Patties,
Frozen
Product Description
Three-ounce ground beef patties
(not exceeding 24 percent fat)
Yield
Pack Size
36-pound
container of
approxi rna tely
192 patties
One pound yields about 5.3 3-ounce ground beef patties.
Eacll 3-ounce raw meat patty yields about 2 ounces of
cooked lean meat.
Uses
Ground beef patties may be pan-fried or pan-broiled.
Storage
Store ground beef patties hard-frozen in original
shipping container off the floor at 0 oF or below.
Best if used within 4 months.
Nutrition~/ Value
One 3-ounce raw patty, when cooked without added salt,
provides:
Calories ............. 165 Thiamin ......... 0.03 mg
Protein . . . .. ....... 13.8 g Riboflavin ... . ... 0.13 mg
Carbohydrate ...... . ... 0 Niacin ........... 3.06 mg
Fat ............... 11 .7 g Iron .............. 1.2 mg
Cholesterol ........ 49 mg Calcium . . .......... 4 mg
Vitamin A . . ...... . .. . . 0 Phosphorus .. . . . . 107 mg
Vitamin C ............. 0 Potassium ...... . 175 mg
Sodium ........... 45 mg
Preparation
Beef patties should be cooked from the frozen state to
prevent moisture loss. Partially thaw ir. refrigerator only
until patties can be easily separated. Separate and place
patties onto sheet pans. Avoid injury - do not separate
with a knife or sharp-edged object.
Bake in deck or convection oven at 400 °F, 5 to 7
minutes, or until brown and cooked throughout. Serve as
soon as possible. Holding on a steamtable or in a
holding cabinet will cause them to dry and toughen.
United States Department of Agriculture • Food and Nutrition Service • August 1991
c-20
A-12
Facts About USDA Commodities
Beef, Ground, Patties, and Vegetable
Protein Product (VPP), Frozen
Product Description
Three-ounce ground beef patties
(combination of ground beef and
vegetable protein product formed
into patties). Maximum of 20 per­cent
hydrated soy product in the
combined finished product. The dry
soy product must meet nutritional
requirements established in USDA/
FNS regulations. The average fat
content shall not exceed 22 percent.
Yield
Pack Size
36-pound
container of
approximately
192 patties
One pound yields about 5.3 3-ounce ground beef pat­ties.
Each 3-ounce raw meat patty yields about 2
ounces of cooked lean meat.
Uses
Ground beef patties may be baked or broiled in an oven,
pan-fried or pan-broiled. For variety, top with low-fat
cheese, tomato sauce, mushrooms, onions, or other
toppings. Season as desired.
Storage
Store ground beef patties with VPP hard-frozen in origi­nal
shipping container off the floor at 0 °F or below.
Best if used within 4 months.
Nutritional Value
One 3-ounce raw patty when cooked (2 ounces) without
added salt provides:
Calories ......... .... ........... 142 Thiamin ................. 0.03 mg
Protein ...................... 14.1 g Riboflavin .............. 0.13 mg
Carbohydrate ............ 3.9 g Niacin .................... 3.06 mg
Fat ......... ...................... 7.8 g lron ........................... 1.2 mg
Cholesterol .............. 19 mg Calcium .. .................... .4 mg
Vitamin A .......................... 0 Phosphorus ............ 1 07 mg
Vitamin C .......................... 0 Potassium .............. 175 mg
Sodium .................... .45 mg
Preparation
Beef patties with VPP should be cooked from the frozen
state to prevent moisture loss. Partially thaw in the
refrigerator until patties can be easily separated. Sepa­rate
and place patties onto sheet pans. Avoid injury­do
not separate with a knife or sharp-edged object.
Bake in standard (deck) oven or convection oven as
suggested below:
Deck oven 350 °F
Convection oven 350 °F
18 to 20 minutes
6 to 10 minutes
Add seasoning, if desired, after cooking. Serve as soon
as possible. Holding on a steamtable or in a holding
cabinet will cause them to dry and toughen.
United States Department of Agriculture· Food and Nutrition Service • August 1991
c:2f
f
A-13
Facts About USDA Commodities
Beef Roast,
Frozen, Ready to Cook
ProductDescripYon
Boneless chuck roll roasts, top
round roasts, and round tip roasts.
U.S. Choice grade or higher
Yield
Pack Size
Frozen roasts,
5 to 12 pounds
each. Only one
type per 48- to
60-pound
container
One pound of raw boneless beef roast provides 9.6
1-ounce servings of cooked beef.
Uses
After roasting, portion and serve with natural juices.
Slice thin for hot or cold roast beef sandwiches, or
marinated salads. Cube beef and use in stews or stir-fry
entrees.
Storage
Store frozen roasts at 0 oF or below and off the floor in
the original shipping containers. Use within 12 months
of pack date. Hold thawed beef roasts no longer than 24
hours before cooking. Cooked beef roasts should be
refrigerated and used within 5 days.
Nutritional Value
A 1-ounce serving of roast beef (11 percent fat), cooked,
provides:
Calories .............. 75 Thiamin ......... 0.02 mg
Protein . ............ 8.1 g Riboflavin ..... . . 0.05 mg
Carbohydrate .. . .... . .. 0 Niacin ... . ....... 1.59 mg
Fat ................ 4.4 g Iron .............. 1.0 mg
Cholesterol ........ 27 mg Calcium ............ 3 mg
Vitamin A .. .. ... . ... 61U Phosphorus .. ..... 71 mg
Vitamin C ............. 0 Potassium ........ 91 mg
Sodium ........... 20 mg
Preparation
Boneless beef roasts may be cooked after thawing or
from the frozen state. Cooking roasts from the frozen
state eliminates thawing and unnecessary handling but
requires additional cooking time.
HANDLE BEEF ROASTS PROPERLY TO AVOID
SPOILAGE OR FOOD POISONING.
(Continued on back)
United States Department of Agriculture • Food and Nutrition Service • August 1991
c!/l
TO THAW:
Remove pacJcages of beef roasts from shipping
containers and place them in single layers on sheet
pans or trays spaced on shelves to allow air to circulate
in refrigerator. Allow 1 to 2 days to thaw completely.
Thaw only amount needed for 1 day's use.
Avoid leftovers.
Cook beef roasts within 24 hours after thawing.
DO NOT THAW AT ROOM TEMPERATURE OR IN
WATER AND DO NOT REFREEZE.
TO ROAST:
Place roasts fat side up in roasting pan. Do not cover or
add water. Insert thermometer in center part of roast
away from bone. (If cooked from the frozen state, roast
for 1 hour, then insert thermometer.)
Roast at 325 oF in a conventional oven. Cook to an
internal temperature of 160 °F.
Length of time for cooking varies due to size, weight,
shape, and meat cut used. In general, thawed cuts of
meat require 28 minutes per pound; frozen cuts require
32 minutes per pound.
Cool 20-30 minutes before slicing.
For "well done" meat, roast to an internal temperature
of 170 °F. Longer cooking time results in a lower yield
and less juicy meat.
(A-13)
A-14
Facts About USDA Commodities
Cheese, American
Pasteurized Process
Product Description Pack Size
Pasteurized process American Six 5-pound
cheese is a blend of fresh and aged loaves
natural cheese (such as cheddar,
colby, etc.) that has been melted,
pasteurized, and mixed with an
emulsifier according to FDA's
Standard of Identity.
Yield
One pound of cheese yields 16 1-ounce servings.
Uses
Serve as is, in sandwiches, with fruit, and in cooked
dishes such as sauces, casseroles, or breads; or as a
garnish for salads or other foods.
Storage
Refrigerate cheese in the original container until ready
to use. Cheese may be stored for at least 1 year at a
constant 32 oF in Its original pack.
Freezing cheese is not recommended because texture may
become stringy or crumbly. If necessary to freeze, separate
the 5-pound loaves in order to freeze quickly. Freeze for
only a few months. Thaw slowly by putting the cheese
directly into the refrigerator from the freezer. Thaw in
original wrappings.
If the original wrap is removed, rewrap cheese tightly
with plastic film wrap without airpockets. When cheese
is exposed to air, molding and dehydration may occur.
To protect cheese from mold, always work with it in a
clean area.
Always reseal and return remaining cheese to the
original box to keep pressure on the surface. You may
keep well-wrapped cheese at 30 to 35 oF for 3 to 4
weeks.
(Continued on back)
United States Department of Agriculture • Food and Nutrition Service • August 1991
~'-I
Nutritional Value
One ounce of pasteurized process American cheese
provides:
Calories . . ......... . . 105 Thiamin ........ . 0.01 mg
Protein ...... .. ..... 6.3 g
Carbohydrate ...... . 0.4 g
Fat . ... ............ 8.9 g
Riboflavin . .. . . . . 0.10 mg
Niacin ...... . . . . . 0.02 mg
Iron . .. .......... . 0.1 mg
Cholesterol . ....... 27 mg Calcium . ......... 175 mg
Vitamin A .... . . . . . 3431U
Vitamin C .......... . .. 0
Phosphorus .. .. . . 211 mg
Potassium ........ 46 mg
Sodium . . . .... . .. 406 mg
Preparation
Pasteurized process cheese is milder in flavor and softer
in body than the natural cheese from which it was made
and has good slicing and melting properties. Loaves of
cheese can be easily sliced with a meat slicer or wire
cutter. Cheese shreds more easily immediately after
being removed from refrigeration. Once frozen, cheese is
best used shredded or diced. Cook dishes containing
cheese at low temperatures since cheese toughens and
gets stringy at high temperatures.
(A-14)
A-15
Facts About USDA Commodities
Cheese, Cheddar
Product Description
Cow's milk with salt. Enzymes and
artificial coloring may be added.
Yield
Pack Size
40-pound block
One pound of cheese yields 16 1-ounce servings.
Uses
Serve cheddar cheese as is with fruit, in sandwiches,
and as a garnish for salads or other foods; or use in
cooked dishes such as sauces, combination dishes, or
breads.
Storage
Refrigerate cheese in the original container until ready
to use. Cheese may be stored for at least 1 year at a
constant 32 oF in its original pack.
Freezing cheese is not recommended because texture may
become stringy or crumbly. If necessary to freeze, cut the
cheese into individual 5-pound loaves in order to freeze
quickly and wrap well. Freeze for only a few months. Thaw
frozen cheese in the refrigerator in the original wrappings.
If the original wrap is removed, rewrap cheese tightly
with plastic film wrap without airpockets. When cheese
is exposed to air, molding and dehydration may occur.
To protect cheese from mold, always work with it in a
clean area.
Always reseal and return remaining cheese to the
original box to keep pressure on the surface. You may
keep well-wrapped cheese at 30 to 35 oF for 3 to 4
weeks.
Nutritional Value
One ounce of cheese provides:
Calories . ............ 115 Thiamin ......... 0.01 mg
Protein ............. 7.1 g Riboflavin ....... 0.11 mg
Carbohydrate . ... . .. 0.4 g Niacin ........... 0.02 mg
Fat . . . . .. .... ..... . 9.4 g Iron . ... . . . .. . ... . 0.2 mg
Cholesterol ... ... . . 30 mg Calcium .......... 204 mg
Vitamin A . .. .. .. .. 300 IU Phosphorus ...... 145 mg
Vitamin C . . ... ........ 0 Potassium ........ 28 mg
Sodium ........ . . 176 mg
(Contmued on back)
United States Department of Agriculture • Food and Nutrition Service • August 1991
) ~
Preparation
To cut cheese, let It warm to room temperature for at
least 24 to 36 hours, depending on the size of the block.
Permit air to circulate around all sides of each box.
Cheese at 70 to 80 oF is ready to cut. To lessen
crumbling, cut 40-pound blocks into smaller blocks with
a wire cutter instead of a knife.
Previously frozen cheese should only be shredded or
diced. Cook all dishes containing cheese at low
temperature since cheese toughens and becomes
rubbery and stringy at high temperature. When used
for •Jarnlsh or flavor, add cheese just before food
is removed from the heat.
(A-15)
A-16
Facts About USDA Commodities
Cheese, Mozzarella
Product Description
Low-moisture, part-skim mozzarella
cheese
Yield
Pack Size
Various Sizes:
8 5.25-pound,
8 6-pound,
6 7.5-pound, or
3 20-pound*
loaves
*Processors only.
One pound of cheese yields 16 1-ounce servings.
Uses
Mozzarella cheese may be eaten as is with fruit, in
sandwiches, or in cooked dishes such as lasagna and
pizza. It may be used as a garnish for salads or other
foods.
Storage
Store frozen mozzarella in the original container off the
floor at 0 oF. Use within 1 year of pack date.
Thaw frozen cheese in the refrigerator in the original
wrappings. If the original wrap is removed, rewrap
cheese tightly with plastic film wrap without air pockets.
When cheese is exposed to air, molding and dehydration
may occur. To protect cheese from mold, always work
with it in a clean area.
Always reseal and return remaining cheese to the
original box to keep pressure on the surface. You may
keep well-wrapped cheese at 30 to 35 oF for 3 to 4
weeks.
Nutritional Value
One ounce of mozzarella cheese, low-moisture and part­skim,
provides:
Calories .......... ... . 70 Thiamin ........... Trace
Protein .... ... .. .. .. 6.9 g Riboflavin ..... . . 0.09 mg
Carbohydrate . ..... . 0.8 g Niacin ..... . . .. . . 0.03 mg
Fat .. ..... .... . .. . . 4.5 g
Cholesterol .. . .. .. . 16 mg
Iron .......... .. . . 0.1 mg
Calcium . . ...... .. 183 mg
Vitamin A .. ... . .. . 1661U Phosphorus . ... .. 131 mg
Vitamin C .. . ... ...... . 0 Potassium ..... . .. 24 mg
Sodium . .. ....... 132 mg
Preparation
Loaves of cheese can be easily sliced with a meat slicer
or wire cutter. Cheese shreds more easily immediately
after being removed from refrigeration. Dishes containing
cheese should be cooked at low temperatures since
cheese toughens and gets stringy at high temperatures.
United States Department of Agriculture • Food and Nutrition Service • August 1991
Jf
A-17
Facts About USDA Commodities
Chicken,
Canned with Natural Juices
Product Description
Not less than 89 percent chicken; not
more than 1 0 percent chicken broth;
no more than 1 percent salt added for
flavor
Yield
Pack Size
12 50-ounce
cans
24 29-0unce
cans
One 50-ounce can will provide 35.9 1-ounce servings of
heated chicken. One 29-ounce can will provide 20.8 1-
ounce servings of heated chicken.
Uses
Canned chicken is fully cooked during processing and
may be used in main dishes, such as chicken salad,
barbecued chicken, and creamed chicken, or in chicken
noodle soup.
Storage
Store unopened cans off the floor in a cool, dry place.
Store opened chicken covered, in a nonmetallic
container, in the re'lrigerator and use within 5 days. The
chart shows maximum storage periods at different
temperatures.
Temperature 40 oF 70 °F
Shelf life 60 months 36 months
Nutritional Value
One ounce of heated canned chicken provides:
Calories .......................... 50 Thiamin ................... .. Trace
Protein ........................ 6.2 g
Carbohydrate ................... 0
Riboflavin .............. 0.04 mg
Niacin .................... 1.80 mg
Fat. ............................. 2.2 g lron ........................... 0.4 mg
Cholesterol .............. 18 mg Calcium ...................... .4 mg
Vitamin A ................... 33 IU Phosphorus .............. 32 mg
Vitamin C ................ 0.6 mg Potassium ................ 39 mg
Sodium ..................... 38 mg
Preparation
Place canned chicken in refrigerator overnight. Chill only
as many cans as will be needed for 1 day's use. Chilling
meat in container will permit easier removal of fat from
meat. Using a can opener, remove both the bottom and
top lids of the can and push the chicken through with
the bottom lid. The chicken is best cut across the grain
and handled as little as possible to prevent it from
becoming stringy. Use the natural juices from the
chicken for part of the liquid in many main dish and
soup recipes.
United States Department of Agriculture • Food and Nutrition Service • August 1991
d,9
A·18
Facts About USDA Commodities
Chicken,
Cut-Up, Frozen
Ingredients Pack Size
Chicken parts from broilers or fryers
cut into 8 pieces. Weight of chicken is
2-Y2 to 3-1A pounds without neck and
giblets. Wings may be replaced with
other parts.
40-pound carton
with parts
packed in three
layers or bags
Uses
Chicken may be baked or oven-fried, broiled, barbecued,
or simmered.
Storage
Store chicken hard-frozen in original shipping container
off the floor at 0 oF or below. Use within 8 months.
!lutritional Value
One ounce of chicken flesh and skin, roasted without
added salt, provides:
Calories ............ .. 70 Thiamin . . ... . ... 0.01 mg
Protein ........... . . 7.7 g Riboflavin ....... 0.03 mg
Niacin . .. ..... . . . 2.41 mg
Iron . . ............ 0.4 mg
Carbohydrate .. . . .. .. . . 0
Fat . ............... 3.9 g
Cholesterol . ... .... 25 mg Calcium ............ 4 mg
Vitamin A ... .. ... . . 341U Phosphorus . ...... 52 mg
Vitamin C . . ........... 0 Potassium .. .. ... . 63 mg
Sodium . .. . ... . ... 23 mg
Preparation
FROZEN, CUT-UP CHICKEN MUST BE PROPERLY
HANDLED TO AVOID SPOILAGE OR SERIOUS FOOD
POISONING.
• Thaw only the amount needed for 1 day's use. Avoid
leftovers.
• Thaw in refrigerator (35 to 40 °F) overnight on sheet
pans.
• If accidentally thawed, cook promptly.
• Do not thaw at room temperature or in water. Do not
refreeze.
• After thawing, wash thoroughly in cold water. Drain.
• Cook promptly or refrigerate and cook within 24 hours
after thawing.
• Do not partially cook one day and finish cooking the
next.
• Serve promptly. Refrigerate any leftovers and use
within 2 days.
• Sort pieces so that pieces of similar size are cooked
together.
• Chicken is done when juices from thickest parts are
clear with no pink color.
(Continued on back)
United States Department of Agriculture • Food and Nutrition Service • August 1991
~ '3u
Yield
One 40-pound box provides:
8-p/ece cut:
Between 73 and 96 servings (98 to 128 pieces, depending
on size of chickens used) of at least 2 ounces of cooked
chicken.
A serving of at least 2 ounces of cooked chicken
consists of 1 breast half with back, or 1 thigh with back,
or 1 drumstick and 1 wing.
31
A-19
Facts About USDA Commodities
Chicken Meat,
Frozen, Cooked, Diced
ProductDescripHon
Chicken meat is cooked and ready
to eat without reheating or further
cooking. Breast and leg meat are
cut into irregular shapes and diced
into 1/2-inch square cuts, leaving
pieces with random natural depth
and shape. Pieces are individually
quick-frozen and packed into poly
bags.
Yield
Pack Size
One 40-pound
box containing
four 1 0-pound
bags
One 40-pound box provides approximately 320 2-ounce
servings of cooked chicken. One 1 0-pound bag pro­vides
approximately 80 2-ounce servings of cooked
chicken.
Uses
Use diced chicken meat on salads, in pocket sand­wiches,
in mixed dishes, or tossed with pasta. Dip in
honey, sweet and sour sauce, catsup, or serve with
barbecue sauce.
Storage
Store frozen bags of chicken meat off the floor at 0 °F or
below. Chicken can be poured from the bag as needed
and will keep its high quality for up to 6 months. Par­tially
filled bags should be kept tightly closed.
Nutritional Value
One ounce of diced chicken meat, cooked, provides:
Calories .......................... 51 Thiamin ................. 0.02 mg
Protein ........................ 8.3 g Riboflavin .............. 0.05 mg
Carbohydrate ................... 0 Niacin .................... 2.81 mg
Fat ............................... 1.8g lron ........................... 0.3 mg
Cholesterol .. ............ 26 mg Calcium ...................... .4 mg
Vitamin A ................... 12 IU Phosphorus .............. 58 mg
Vitamin C ................... 0 mg Potassium ................ 71 mg
Sodium . .................... 24 mg
Preparation
FROZEN CHICKEN MEAT MUST BE PROPERLY
HANDLED TO AVOID SPOILAGE OR SERIOUS FOOD
POISONING
TO THAW:
Keep diced chicken in the poly bag or pour into a clean
covered container. Thaw in the refrigerator at 36 °F to
45 °F for 24 hours. Keep thawed chicken in the refrig ­erator
until needed. Use within 2 days after thawing.
Do not refreeze thawed chicken.
United States Department of Agriculture • Food and Nutrition Service • August 1991
3:;2...
A·20
Facts About USDA Commodities
Chicken, Thighs
and Drumsticks, Frozen
ProductDescripUon Pack Size Nutritional Value
Thighs and drumsticks from young
broiler/fryer chickens, U.S. Grade A
40-pound carton
containing
approximately 82
thighs and 82
drumsticks
One ounce of chicken thigh with skin, roasted with no
added salt, provides:
Yield
Thighs weigh between 3.0 and 5.8 ounces; average Is
about 4.0 ounces. One 4.0-oz thigh yields about 2.1
ounces of cooked poultry.
Drumsticks weigh between 2.3 and 4.5 ounces with
average about 3.7 ounces. One 3.7-oz drumstick yields
about 1.8 ounces of cooked poultry.
Uses
Chicken may be baked or oven-fried, broiled, barbecued,
or simmered.
Storage
Store chicken hard-frozen in original shipping containers
off the floor at 0 °F or below. Use within 8 months.
Calories ..... . ........ 70 Thiamin ......... 0.02 mg
Protein ............. 7.1 g Riboflavin ....... 0.05 mg
Carbohydrate .......... 0 Niacin ........... 1.80 mg
Fat ........... .... . 4.4 g Iron .......... . ... 0.4 mg
Cholesterol . . ...... 26 mg Calcium ............ 3 mg
Vitamin A .......... 351U Phosphorus ...... . 49 mg
VitaminC ... . ........ . 0 Potassium ........ 63 mg
Sodium ...... . .... 24 mg
(Continued on back)
United States Department of Agriculture • Food and Nutrition Service • August 1991
53
Preparation
FROZEN, CUT-UP CHICKEN MUST BE PROPERLY
HANDLED TO AVOID SPOILAGE OR SERIOUS FOOD
POISONING.
• Thaw only the amount needed for 1 day's use. Avoid
leftovers.
• Thaw in refrigerator (35 to 40 °F) overnight on sheet
pans.
• If accidentally thawed, cook promptly.
• Do not thaw at room temperature or in water. Do not
refreeze.
• After thawing, wash thoroughly in cold water. Drain.
• Cook promptly or refrigerate and cook within 24 hours
after thawing.
• Do not partially cook one day and finish cooking the
next.
• Serve promptly. Refrigerate any leftovers and use
within 2 days.
• Sort pieces so that pieces of similar size are cooked
together.
• Chicken is done when juices from thickest parts are
clear with no pink color.
(A-20)
Facts About USDA Commodities
Chicken Parts,
Battered/Breaded, Frozen, Cooked
Product Description Pack Size
Cooked, batter/breaded, frozen 30-pound case
parts from chickens weighing 2-1/2
to 3-1/4 pounds without necks and
giblets (9-piece cut). Batter/breading
(not to exceed 22 percent) consists
of enriched flour, salt, spices, and
other seasonings.
Yield
One 30-pound box provides between 65 and 84 servings
(83 to 108 pieces depending on size of chickens ustd)
of at least 2 ounces of cooked chicken. A serving
consists of 1 breast portion with back (1-1/2 servings of
bread), or 1 breast portion without back (1 bread), or 1
thigh with back (2 breads), or 1 drumstick (1 bread) and 1
wing (3/4 bread).
Uses
Chicken parts are ready to heat and serve.
Storage
Store chicken parts hard-frozen in original shipping
containers off the floor at 0 oF or below. Use within 4
months. Refrigerate cooked (heated) pieces and use
within 2 days.
Nutritional Value
One batter/breaded fried breast portion without back
(about 3. 7 ounces edible portion), cooked, provides:
Calories ............ . 273 Thiamin .. ....... 0.10 mg
Protein .. . . . ... ... 26.0 g Riboflavin . . . . ... 0.12 mg
Carbohydrate ......... 9 g Niacin . ......... 11.04 mg
Fat . . . .. . .... . ... .. 13g Iron . .... . ... . .. .. 1.4 mg
Cholesterol ........ 89 mg Calcium ......... . . 21 mg
Vitamin A . . . . . . . .. . 531U Phosphorus ...... 194 mg
Vitamin C ............. 0 Potassium ....... 211 mg
Sodium . . .. ...... 288 mg
(Continued on back)
United States Department of Agriculture • Food and Nutrition Service • August 1991 36"
Preparation
FROZEN CHICKEN PARTS MUST BE PROPERLY
HANDLED TO AVOID SPOILAGE OR SERIOUS FOOD
POISONING.
CHICKEN SHOULD NOT BE THAWED BEFORE
HEATING. If parts accidently thaw before heating, heat
promptly. Do not refreeze.
TO HEAT:
Place frozen chicken parts in a single layer on sheet
pans. Heat thoroughly in a preheated oven, approximately
1 hour in a 450 oF deck oven or approximately 35
minutes in a 350 oF convection oven, or until crisp and
golden. Drumsticks and wings may be heated in
separate pans since they require less timP to heat.
(A-21)
A-22
Facts About USDA Commodities
Egg Mix,
Dried
ProductDescripUon
Dried whole egg solids, not less
than 51 percent; nonfat dry milk
solids, not less than 30 percent;
vegetable oil (corn oil or soybean oil
or cottonseed oil), not less than 15
percent; iodized salt, not more than
1 percent. The moisture content is
not more than 3 percent.
Yield
Pack Size
Four 10-pound
polyethylene
bags
One pound (about 4-118 cups) of dried egg mix yields 16
servings of one large egg each. One hundred servings
require 6.25 pounds of dried egg mix. Twelve ounces
(3-1/8 cups) of dried egg mix and 3 cups water are
equivalent to 12 (one dozen) large eggs.
Uses
Use only in thoroughly cooked products such as
scrambled eggs or long-cooked casseroles, or baked
products such as cornbread, pancakes, cookies,
muffins, and baked custard. Do not use dried egg mix in
egg-milk drinks, Ice cream, or uncooked salad dressings.
Storage
Store unopened bags of dried egg mix in a cool, dry
place. Use within 12 to 15 months.
Store unused portion in the refrigerator, either in the
resealable bag or in a tightly closed container.
NOTE: The dried egg mix has been pasteurized in
accordance with USDA requirements. It has been tested
and found to be salmonella negative.
Nutritional Value
One ounce of dried egg mix (equivalent to one large egg)
provides:
Calories . .... . .... . . . 160 Thiamin ........ . 0.08 mg
Protein. . . . . . . ... . 10.0 g Riboflavin .... ... 0.33 mg
Carbohydrate .... ... 5.3 g Niacin . . . .. .. ... . 0.12 mg
Fat . . . . . .... .. ... . 10.6 g Iron .. . ......... . . 1.2 mg
Cholesterol .. .... . 291 mg Calcium . . .... . . . . 141 mg
Vitamin A . .... . ... 5041U Phosphorus . . .... 190 mg
Vitamin C .. .. .. . . . 0.5 mg Potassium . .. .... 225 mg
Sodium . . ........ 237 mg
(Continued on back)
United States Department of Agriculture • Food and Nutrition Service • August 1991
37
Preparation
HANDLE DRIED EGG MIX PROPERLY TO AVOID
SPOILAGE OR FOOD POISONING.
TO RECONSTITUTE:
Sift dried egg mix into required amount of warm water in
a mixer bowl and mix with a wire beater at low speed
until well blended.
Reconstitute only the quantity of dried egg mix needed
for the recipe and use immediately. Weigh the dried egg
mix or sift and measure.
Dried egg mix can be reconstituted for use in recipes or
it can be sifted with the dry ingredients and the water
added to other liquid ingredients.
(A-22)
A·23
Facts About USDA Commodities
Eggs, Whole,
Frozen
Product Description Pack Size
Whole eggs, frozen
Yield
4-pound cartons
with eight cartons
per 32-pound
case, or 5-pound
cartons with six
cartons per 30-
pound case
Each 5-pound carton contains 45 large eggs. Each 4-
pound carton contains 36 large eggs. One large egg
equals 3 tablespoons of frozen egg.
Number of shell eggs
(large size)
Uses
9
10
12
25
Frozen whole eggs
Weight Measure
1 lb 2 cups less 2 Tbsp
1 lb 1% oz 2 cups
1 lb 5112 oz 2¥2 cups
2 lb 13 oz 1 qt 1% cups
Frozen eggs can be used in place of shell eggs only in
thoroughly cooked products such as baked breads, cakes,
long-cooked casseroles, and thoroughly baked custards.
Frozen whole eggs should not be used in uncooked or
slightly heated foods such as milk drinks, ice cream,
uncooked salad dressings, cream puddings, soft custards,
or omelets/scrambled eggs cooked on top of the range.
Storage
Store frozen eggs at 0 oF or below in the freezer. Always
thaw eggs in the refrigerator (35-40 oF) in an unopened
container. Thaw only the amount needed. USE THAWED
EGGS WITHIN 24 HOURS.
Nutritional Value
One large egg (equivalent to 3 tablespoons) provides:
Calories ............... 75 Thiamin . . . ... . ... 0.03 mg
Protein ........... . .. 6.3 g Riboflavin . ....... 0.25 mg
Carbohydrates ..... . . 0.6 g Niacin . . ......... 0.04 mg
Fat . . .. .. . ... ... ... .. 5.0 g Iron ............. . . 0.7 mg
Cholesterol . .. .. . .. 213 mg Calcium . ... . . .. . . .. 25 mg
Vitamin A . . . . .. .... 317 IU Phosphorus . ....... 89 mg
Vitamin C .. . .......... . 0 Potassium .. . . ...... 60 mg
Sodium ............ 63 mg
Preparation
Handle frozen eggs properly to avoid spoilage or food
poisoning. Wash hands and sanitize all preparation
surfaces and tools used to prepare egg dishes.
United States Department of Agriculture • Food and Nutrition Service • August 1991
3~
A-24
Facts About USDA Commodities
Fish Nuggets,
(Alaskan Pollock), Frozen
Product Description
At least 60 percent Alaskan Pollock
(pieces of whole fish flesh, not
ground) formed from natural fillets,
fillet pieces, or blocks; coated with
enriched commercial flour-based
batter/breading; flash-fried until
coating is set and brown. Fish
remains chilled and uncooked.
Yield
Pack Size
Four 10-pound
bags per carton
(approximately
750 nuggets per
carton)
The frozen fried Alaskan Pollock fish nuggets weigh a
minimum of 0.8 ounce each. Five of these fish nuggets
provide the equivalent of one 2-ounce serving of cooked
fish and 2-1/4 servings of bread.
Uses
The fish nuggets are ready for oven-cooking, straight
from the freezer. After cooking, the nuggets can be
served plain or with a sauce or dip.
Storage
Store the frozen fried fish nuggets hard frozen in the
original shipping container off the floor at 0 oF or below.
Best if used within 6 months.
Nutritional Value
A serving of five fish nuggets (0.8 oz each), cooked,
provides:
Calories ............. 290 Thiamin ......... 0.12 mg
Protein . ....... . ... 18.3 g Riboflavin . ... . .. 0.15 mg
Carbohydrate . .. . . . 22.9 g Niacin . . . . .. . .... 2.29 mg
Fat ...... .. . .. .. . . 13.4 g Iron . ... .. .. . ..... 1.7 mg
Cholesterol ... . .... 21 mg Calcium ........... 54 mg
Vitamin A .......... 851U Phosphorus . .... . 199 mg
Vitamin C .......... trace Potassium .. . . ... 312 mg
Sodium ... ... . .. . 558 mg
Preparation
FROZEN FRIED ALASKAN POLLOCK FISH NUGGETS
MUST BE PROPERLY HANDLED TO AVOID SPOILAGE
OR SERIOUS FOOD POISONING.
NUGGETS SHOULD NOT BE THAWED BEFORE
HEATING. If nuggets accidentally thaw, cook
immediately. Do not refreeze.
Place frozen nuggets in a single layer on sheet pans.
Cook in a preheated oven at 425 oF: in a conventional
oven for 16 to 19 minutes or in a convection oven for 13
to 15 minutes. Serve promptly.
Serve with barbeque sauce, salsa, sweet and sour
sauce, yogurt, or tartar sauce.
United States Department of Agriculture· Food and Nutrition Service· August 1991
'-/0
A-25
Facts About USDA Commodities
Ham, Boneless, Frozen, Cooked
Product Description
Prepared with USDA-inspected fresh
pork
Yield
Pack Size
36-pound case
containing four
9-pound hams
One pound cooked ham yields 12.48 1-ounce servings of
lean meat.
Uses
Serve hot or cold, as sliced ham, in sandwiches, as ham
salad, ham loaf, or in casseroles with macaroni, noodles,
potatoes, rice, or corn grits.
Storage
Store frozen hams at or below 0 oF in original container.
Use as quickly as possible within 1 to 2 months for best
quality.
Nutritional Value
A 1-ounce serving, heated, provides:
Calories ........ . .... .. 50 Thimain .......... 0.21 mg
Protein .............. 6.4 g Riboflavin ........ 0.09 mg
Carbohydrate ........... 0 Niacin .. .. .. ..... 1.74 mg
Fat. . .. . .. ........ ... 2.6 g Iron . .............. 0.4 mg
Cholesterol . . ..... 16.7 mg Calcium ..... ........ 2 mg
Vitamin A ...... . ........ 0 Phosphorus ........ 80 mg
Vitamin C . .. . . . .. . 6.4 mg Potassium ......... 116 mg
Sodium ..... ..... . 425 mg
Preparation:
TO THAW:
Remove only amount needed. Thaw in refrigerator (36-45
oF) for about 15-18 hours.
TO HEAT:
After thawing, cook within 24 hours at 325 oF to an internal
temperature of 140 oF (about 2 hours). Cook with or
without casings. Remove casings before serving.
United States Department of Agriculture • Food and Nutrition Service • August 1991
41
A·26
Facts About USDA Commodities
Peanut Butter,
Smooth or Crunchy
Product Description
Peanut butter, U.S. Grade A, finely
ground with a smooth texture. If
chunky style, the texture is grainy
with particles of peanuts.
Yield
Pack Size
Six No. 10 cans
per case
One No. 10 can (108 oz) will yield about 97.5
2-tablespoon servings.
Uses
Serve peanut butter in sandwiches and baked items.
Storage
Store peanut butter off the floor in a cool, dry place.
Avoid freezing and sudden changes in temperature.
Keep opened cans of peanut butter covered in
refrigerated storage. Rotate use. The chart shows
maximum storage periods at different temperatures.
Temperature 40 oF 70 °F 90 °F
Nutritional Value
Two tablespoons of peanut butter provide:
Calories ..... ........ 190 Thiamin . . ... .. .. 0.05 mg
Protein . . ..... . . . .. . 9.1 g Riboflavin ... . .. . 0.03 mg
Carbohydrate . . . .. .. 5.1 g Niacin . .. ... .. ... 4.30 mg
Fat .... . ......... . 16.4 g Iron . . . . . .. .. .. . .. 0.6 mg
Cholesterol ........ . ... 0 Calcium . ... . .. .... 11 mg
Vitamin A ...... . ... ... 0 Phosphorus .. ... . 120 mg
Vitamin C . . . . . . .. . ... . 0 Potassium . .. ... . 219 mg
Sodium . ...... .. . 150 mg
Preparation
Peanut butter can be used to flavor pies, cakes, and
cookies. Add peanut butter to batter for flavorful
biscuits. Blend peanut butter and milk to make a
vegetable sauce or peanut soup. Mix peanut butter with
pudding, or with chocolate sauce as a topping for ice
cream and desserts.
Shelf life 36 months 18 months 9 months
United States Department of Agriculture • Food and Nutrition Service • August 1991
L/~
A-27
Facts About USDA Commodities
Peanuts, Roasted, Shelled and
Peanut Granules (Unsalted)
Product Description
Roasted peanuts (shelled) unsalted,
of the Virginia, runner, or Sp~nish
variety. Peanut granules are
chopped roasted peanuts.
Yield
Pack Size
Six No. 10 cans
per case
One No. 10 can (56 oz) of peanut granules or 1 No. 10
can (64 oz) of roasted peanuts equals 11 .9 cups of nuts.
Uses
Serve roasted peanuts and peanut granules plain or add
to casseroles, stuffings, muffins, baked items, salads,
and desserts.
Storage
Store unopened cans of peanuts in cool, dry place. After
opening, keep peanuts covered in the refrigerator and
use as soon as possible. The chart shows maximum
storage periods at different temperatures.
Temperature 40 oF 70 °F 90 OF
Shelf life 60 months 24 months 12 months
Nutritional Value
One ounce of shelled, chopped roasted peanuts
prcvides:
Calories ..... . ...... . 165 Thiamin ......... 0.08 mg
Protein .. . . ... ... . . . 7.6 g Riboflavin . . ... . . 0.03 mg
Carbohydrate ... . ... 5.2 g Niacin . . .... . .... 4.20 mg
Fat . .. .. .. . .. . . . . . 13.9 g Iron ... .. . ... . . . . . 0.5 mg
Cholesterol ... .... . .... 0 Calcium .. . . . .... . . 24 mg
Vitamin A ........ . . . . . 0 Phosphorus . . .. .. 143 mg
Vitamin C . ..... . . . .. .. 0 Potassium . .. . .. . 199 mg
Sodium .. . ......... 4 mg
Preparation
Use roasted peanuts in granola bars and cereal;
combine with raisins for a nutritious snack.
Add roasted peanuts to muffins, cakes, and desserts or
use in stuffing for chicken, turkey, or pork. Roasted
peanuts can be chopped into peanut granules. Add to
vegetable and rice dishes or use as a coating for
chicken. Add to cakes. cookies, and frostings or use as
a garnish over casseroles, pudding, gelatin, or ice
cream.
NOTE: Nuts and seeds meet no more than 50 percent
of the meat and meat alternate requirement for
lunch/supper patterns in USDA's Child Nutrition
Programs and must be combined in the meal with at
least 50 percent of other meat or meat alternates. Any
meat or meat alternate must be served in the main dish
or in the main dish and one other menu item.
United States Department of Agriculture • Food and Nutrition Service • August 1991
L.(J
A·28
Facts About USDA Commodities
Peas or Beans, Blackeye,
Dry or Canned
Product Description
Seeds of blackeye peas, dried
Canned blackeye beans packed in
brine
Yield
Pack Size
25-pound bag
Six No. 10 cans
per case
One pound of dry blackeye beans yields 28.3 1/4-cup
servings of cooked beans. One No. 10 can of blackeye
beans (105 oz) yields 43 1/4-cup servings of heated
drained beans. One can equals approximately 72 oz
(11 -3/8 cups) of drained beans.
Uses
Blackeyes may be used in bean salads, soups, chili,
entrees, or as a vegetable. Serve blackeyes with pork or
chicken. Canned blackeyes may be substituted for
cooked dry blackeyes in any recipe. Some or all of the
salt in the recipe should be omitted when canned beans
are used in place of cooked dry beans.
Storage
Store dry and canned blackeyes off the floor in a cool,
dry place. High temperatures cause hardening of dry
blackeyes; high humidity may cause molding. Cooked
blackeyes may be refrigerated up to 2 days in a covered,
nonmetallic container. The chart shows maximum
storage periods at different temperatures.
Temperature 40 oF
Sheif life
Dry 24 months
Canned 72 months
Nutritional Value
12 months
36 months
9 months
18 months
A 1/4-cup Gerving of cooked, drained, dry blackeyes with
no added salt provides:
Calories ... . . .. . .. . . . . 50
Protein .... . . .. .. .. . 3.2 g
Carbohydrate . . .. . .. 8.6 g
Fat .. ..... .. . ...... 0.2 g
Cholesterol .. ..... . . . . . 0
Thiamin .. .. ..... 0.09 mg
Riboflavin .. . . .. . 0.02 mg
Niacin . . . . . .. . . .. 0.25 mg
Iron .. ... . .. . ... . . 0.8 mg
Calcium .... . . . .... 11 mg
Vitamin A . . . .. . ... .. 51U Phosphorus . ...... 59 mg
Vitamin C ... . ........ 0 Potassium ... . ... 143 mg
Sodium ....... . .. . . 5 mg
(Continued on back)
United States Department of Agriculture • Food and Nutrition Service • August 1991 14
Preparation
Dry beans: Sort beans to remove foreign matter, and
rinse In cold water.
Soaking shortens cooking time and Insures that tt•e
beans will hold their shape.
TO SOAK:
Overnight Method: Add dry beans to cold water. C1over.
Let stand In refrigerator overnight. Cook immediat1ely
after soaking period. Longer periods of soaking ane not
recommended.
Quick-Soak Method: Pour dry beans Into boiling wtater
and boil for 2 minutes. Remove from heat and allow to
soak for 1 hour.
TO COOK:
Use approximately 1-3/4 quarts boiling water for ea1ch
pound of beans. One pound of blackeyes equals about
2·3/4 cups. Add 1/2 teaspoon salt for every pound c,f
beans. Cook for approximately 1/2 hour. Add additional
boiling water If beans become dry. Drain, if desirecl.
Serve or use In rectpes.
(A-28)
A·29
Facts About USDA Commodities
Peas, Split, and
Lentils, Dry
Product Description Pack Size
Dry split peas of the yellow or green 25-pound t)ag
variety
Lentils
Yield
One pound of split peas yields 23.1 1/4-cup servin~JS of
cooked peas. One pound of lentils yields 29.6 1/4-c:up
servings of cooked lentils.
Uses
Use cooked dry split peas and lentils in soups, salads,
casseroles, and entrees; or as meat extenders. Lentils
are ready to eat after cooking. Season with butter,
herbs, or spices.
Storage
Store dry split peas and lentils in a cool, dry place. High
temperatures cause peas and lentils to harden and high
humidity causes molding. Cooked split peas and IEmtlls
may be refrigerated up to 2 days in a covered,
nonmetallic container. The chart shows maximum
storage periods at different temperatures.
Temperature 40 oF 70 °F 90 °F
Shelf life 24 months 12 months 9 months
Nutritional Value
A 1/4-cup serving of cooked split peas with no added
salt provides:
Calories .............. 60 Thiamin ......... 0.07 mg
Proteiil ....... . ..... 4.0 g Riboflavin ....... 0.04 mg
Carbohydrate . .... 10.4 g N lac in ........... 0.45 mg
Fat ............... 0.2g Iron .............. 0.8 mg
Cholesterol ......... ... 0 Calcium ............ 6 mg
Vitamin A . ......... 15 IU Phosphorus ....... 44 mg
Vitamin C . . . . . . . . . . . . 0 Potassium ... ... 148 mg
Sodium ............ 6 mg
A 1/4-cup serving of cooked lentils with no added salt
provides:
Calories .......... ... . 55 Thiamin ......... 0.03 mg
Protein ... . ......... 3.9 g Riboflavin ....... 0.03 mg
Carbohydrate ....... 9.6 g Niacin ........... 0.30 mg
Fat ................... 0
Cholesterol ... . .. . ..... 0
Vitamin A .... . ... . .. 81U
Vitamin C ..... . ....... 0
Iron ............... 1 mg
Calcium ...... . .... 12 mg
Phosphorus .... . .. 60 mg
Potassium ....... 124 mg
Sodium ............ 6mg
(Contmued on back)
United States Department of Agriculture • Food and Nutrition Service • August 1991
~..
Preparation
TO COOK DRY SPLIT PEAS:
Cook dry split peas without soaking OR add split peas
to boiling water. Boil 2 minutes. Remove from heat and
let soak 1/2 hour.
Use approximately 1-1/4 quarts boiling water for each
pound of split peas. One pound of split peas equals
about 2-1/4 cups. Add 1/2 teaspoon salt for every pound
of split peas. Cook for approximately 20 minutes. Cook
split peas in small batches to retain their shape and to
avoid mashing. Drain and use in recipes.
TO COOK LENTILS:
Cook lentils without soaking. Use approximately 1-3/4
quarts boiling water for each pound of lentils. One
pound of lentils equals about 2-3/8 cups. Add 1/2
teaspoon salt for every pound of lentils. Cook for
approximately 1/2 hour. Drain; use in recipes or serve.
Use dry split peas and lentils as meat extenders: To
provide 100 2-oz servings, combine 16 pounds of ground
beef with 3/4 pound pureed lentils or combine 15 pounds
of ground beef with 1-1/2 pounds of pureed split peas
and add tomato sauce.
(A-29)
A-30
Facts About USDA Commodities
Pork,
Canned with Natural Juices
Product Description Pack Size
Pork with no more than 1 percent salt 24 29-ounce (No.
added for flavor 2-1/2) cans per
case
Yield
One 29-ounce can will provide 14.7 1-ounce portions of
heated meat.
Uses
Canned pork is thoroughly cooked during processing
and may be used in main dishes, such as barbecued
pork, pizza, spaghetti sauce, and casseroles.
Storage
Store unopened canned pork off the floor in a cool, dry
place. Store opened pork up to 5 days in the refrigerator
in a covered, nonmetallic container.
Nutritional Value
A 1-ounce portion of cooked pork provides:
Calories ........ ................. .41
Protein ....... ................. 5.4 g
Thiamin ................. 0.01 mg
Riboflavin .............. 0.05 mg
Carbohydrate .............. ... 0
Fat ............................... 2.2 g
Cholesterol .............. 12 mg
Niacin .................... 0.62 mg
lron ........................... 0.2 mg
Calcium ...................... 1 mg
Vitamin A .......................... 0
Vitamin C ....................... ... O
Phosphorus .............. 49 mg
Potassium ................ 94 mg
Sodium ................... 111 mg
Preparation
Place canned pork in refrigerator overnight. Chilling
meat in container will permit easier removal of fat from
meat. Chill only as many cans as will be needed for 1
day's use. Using a can opener, remove both the bottom
and top lids of the can and push the pork through with
the bottom lid. The natural juices from the pork can be
used for part of the liquid required by any main dish or
soup recipe.
United States Department of Agriculture • Food and Nutrition Service • August 1991
13
A-31
Facts About USDA Commodities
Pork, Ground,
Frozen
Product Description
Ground pork. Average fat content
does not exceed 24 percent.
Yield
Pack Size
36-pound case of
four or six
blocks or casings
weighing 9 or 6
pounds each
One pound of cooked ground pork will provide 11.6
1-ounce servings of meat.
Uses
Serve ground pork alone as patties or use in
combination dishes. For example: chili, meatloaf, pizza,
spaghetti, and lasagna. Ground pork may be used in
combination with ground beef.
Storage
Store frozen ground pork in original shipping containers
off the floor at 0 oF or below. Use within 9 months.
Nutritional Value
One ounce of cooked ground pork provides:
Calories .... . ........ . 85
Protein ............. 6.9 g
Carbohydrate .......... 0
Fat ................ 6.3g
Cholesterol ........ 27 mg
Vitamin A ........... 1 IU
Vitamin C .. . .. .. ...... 0
Preparation
TO THAW:
Thiamin ..... .. . . 0.16 mg
Riboflavin .... .. . 0.06 mg
Niacin ...... .. ... 1.70 mg
Iron .............. 0.3 mg
Calcium . .. . ... . .. .. 2 mg
Phosphorus ....... 68 mg
Potassium ........ 88 mg
Sodium ........... 16 mg
Thaw only the amount needed for 1 day's use. Avoid
leftovers. Schedule thawing so that the meat will be
cooked soon after it is thawed. Do not thaw at room
temperature or in water. Remove from carton and
thaw in original wrappings in refrigerator (35 to 40 °F).
Space blocks or packages of meat on refrigerator
shelves so that air can circulate around them. Allow
1-1/2 hours per pound of meat for thawing. Cook ground
pork within 24 hours after thawing. Do not refreeze.
Cook at low to moderate heat until fully cooked.
United States Department of Agriculture· Food and Nutrition Service· August 1991
41
A-32
Facts About USDA Commodities
Salmon, Pink,
Canned
ProductDescripUon
Pink salmon with salt added
Yield
Pack Size
48 15-1/2-ounce
cans per case or
six 64-ounce
cans per case
One 64-ounce can of pink salmon will yield 48 1-ounce
servings of heated fish. One 15-1/2-ounce can of pink
salmon will yield 11.6 1-ounce servings of heated fish.
Uses
Canned pink salmon is ready to serve in salads,
sandwiches, and main dishes.
Storage
Store unopened canned pink salmon off the floor in a
cool, dry place. Temperature changes shorten shelf life
and speed deterioration of the salmon. Store opened
pink salmon under refrigeration, covered, in a
nonmetallic container, and use within 24 hours. The
chart shows maximum storage periods at different
temperatures.
Temperature 40 oF 70 °F 90 °F
Shelf life 72 months 36 months 18 months
Nutritional Value
One ounce of canned pink salmon plus liquid provides:
Calories . . . . .... . ..... 40 Thiamin .. . . ... .. 0.01 mg
Protein . ............ 5.8 g Riboflavin ....... 0.05 mg
Carbohydrate ......... . 0 Niacin . .. . . . . .... 2.27 mg
Fat . .. .. . . . ........ 1.7g Iron . ...... . .. . . . . 0.2 mg
Cholesterol ...... . . 10 mg Calcium ....... . ... 56 mg•
Vitamin A .......... 20 IU Phosphorus .. . ... . 81 mg
Vitamin C . . . . ..... . ... 0 Potassium ... . ... 102 mg
Sodium .. . . . .... . 110 mg
*Includes bones. If bones are removed calcium content
is reduced.
Preparation
All canned salmon contains bones. The bones soften
during processing and are edible. Use in recipes
specifying canned salmon.
United States Department of Agriculture • Food and Nutrition Service • August 1991
50
A-33
Facts About USDA Commodities
Tuna, Chunk Light,
Canned in Water
ProductDescripffon
Chunk light tuna in water (salt
added)
Yield
Pack Size
Six 66-1/2-ounce
cans per case
One 66-1/2-ounce can of tuna provides 51 .2 1-ounce
servings of fish. One can equals approximately 51
ounces of drained tuna.
Uses
Tuna is thoroughly cooked during processing. Serve as
is or heated. Use tuna in salads, sandwiches, or main
dishes.
Storage
Store unopened canned tuna off the floor in a cool, dry
place. Store opened canned tuna covered, in a
nonmetallic container, under refrigeration and use within
2 to 4 days. The chart shows maximum storage at
different temperatures.
90 °F
18 months
Temperature 40 oF
Shelf life 72 months
70 °F
36 months
Nutritional Value
One ounce of chunk light tuna packed in water (drained)
provides:
Calories .......................... 33 Thiamin ................. 0.01 mg
Protein ........................ 6.4 g Riboflavin .............. 0.02 mg
Carbohydrate ................... 0 Niacin .................... 3.76 mg
Fat ............................... 0.2 g lron ........................... 0.4 mg
Cholesterol ................ 8 mg Calcium ...................... 3 mg
Vitamin A ................... 16 IU Phosphorus ............. .46 mg
Vitamin C .......................... 0 Potassium ................ 67 mg
Sodium ..................... 96 mg
Preparation
Chunk light tuna (small bite-size pieces of fish) is made
from the skipjack, yellowfin, or bluefin varieties of tuna.
The meat is light to dark in color and full in flavor.
Use in recipes specifying canned tuna.
United States Department of Agriculture • Food and Nutrition Service • August 1991
51
A·34
Facts About USDA Commodities
Turkey,
Ground, Frozen
Product Description
1 00 percent ground turkey with an
average fat content of 11 percent
Yield
Pack Size
Four 1 0-pound
casings per box
One pound of raw ground turkey provides 10.7 1-ounce
servings of cooked meat.
Uses
Use in well-seasoned dishes such as chili, lasagna,
spaghetti with meat sauce, burritos, pizza, tacos, meat
loaf, tamale pie, and sloppy joes.
Storage
Store frozen ground turkey at 0 °F or below. Store in
original shipping containers and casings. For best
quality, do not hold this product in storage for more than
3 months.
Nutritional Value
A 1-ounce serving, cooked, provides:
Calories .......................... 65
Protein ........................ 6.9 g
Carbohydrate ................ 0 g
Fat ............................... 3.9 g
Cholesterol .............. 20 mg
Vitamin A .......................... 0
Vitamin C .......................... 0
Preparation
TO THAW:
Thiamin ................. 0.01 mg
Niacin .................... 0.05 mg
Riboflavin .............. 1 .37 mg
lron ........................... 0.5 mg
Calcium ....................... 7 mg
Phosphorus .............. 56 mg
Potassium ................ 77 mg
Sodium ..................... 24 mg
Thaw ground turkey in refrigerator (35-40 °F). Remove
blocks of ground turkey from original shipping contain­ers
and place in a single layer on sheet pans or trays.
Position trays in the refrigerator so air can circulate
freely. Allow up to 48 hours to thaw one 1 0-pound
block of ground turkey for easy mixing. Blocks may be
sliced to speed thawing, however, cut surfaces must be
covered.
Do not thaw in standing water or at room temperature,
since this will increase the potential for bacterial growth.
Keep thawed ground turkey refrigerated at 40 °F or
below. (continued on back)
United States Department of Agriculture • Food and Nutrition Service • August 1991
5d-
TO COOK:
Cook ground turkey within 24 hours after thawing. Re­move
outer casing before cooking. It may be necessary
to use a small amount of vegetable oil when browning
turkey to prev~nt sticking. Cook ground turkey until raw
"pink" color is no longer visible or until ju ice runs clear
(approximately 20 minutes on low to medium heat).
Heat any turkey-containing product to an internal tem­perature
of at least 165 "F. Hold on a serving line main­taining
140 °F.
Immediately refrigerate leftovers at 35 °F to 40 °F and
use within 2 days. Reheat to at least 165 °F.
WASH HANDS AND SANITIZE ALL PREPARATION
SURFACES AND TOOLS USED TO PREPARE RAW
GROUND TURKEY.
(A-34)
A-35
Facts About USDA Commodities
Turkey,
Whole, Frozen
Product D~scription
Fresh frozen ready-to-cook young
turkeys without necks and giblets;
may or may not be basted
Yield
Pack Size
Four hens per
container, each
weighing 10
pounds or more;
or
Two toms per
container, each
weighing 15 to
22-1/2 pounds
One pound of turkey yields 8.4 1-ounce portions of
cooked turkey with skin; or 7.5 1-ounce portions without
skin.
Uses
Whole ready-to-cook turkey may be roasted or braised.
Storage
Store whole ready-to-cook turkeys hard-frozen in original
shipping containers off the floor at 0 °F or below. Use
within 9 months.
Nutritional Value
One ounce of roasted turkey, with skin and no added
salt, provides:
Calories . ............. 60 Thiamin ......... 0.01 mg
Protein ......... . .. . 8.0 g Riboflavin .... ... 0.04 mg
Carbohydrate .......... 0 Niacin ........... 1.44 mg
Fat ................ 2.8 g Iron .... .... . ..... 0.5 mg
Cholesterol . ....... 23 mg Calcium ...... ...... 7 mg
Vitamin A . .. .. . ...... . 0 Phosphorus ...... . 58 mg
Vitamin C ............. 0 Potassium ..... . .. 79 mg
Sodium . . .... . ... . 19 mg
(Continued on back)
United States Department of Agricult51 Food and Nutrition Service • August 1991
Preparation
FROZEN, READY-TO-COOK TURKEY MUST BE
HANDLED PROPERLY TO AVOID SPOILAGE OR
SERIOUS FOOD POISONING.
TO THAW:
• Thaw only the amount needed for 1 day's use. Avoid
leftovers.
• Thaw In refrigerator (35 to 40 °F) in original plastic
wrappers until poultry is pliable. Allow time as
follows: 18 lb and over, 2 to 3 days; under 18 lb, 1 to 2
days.
• Do not thaw at room temperature or in water.
• Do not refreeze.
• After thawing, wash thoroughly in cold water. Drain.
• Cook promptly or refrigerate and cook within 24 hours
after thawing.
• Do not partially cook one day and finish cooking the
next.
• Serve promptly. Refrigerate any leftovers and use
within 2 days.
Table surface and equipment used to prepare whole
turkey should be thoroughly cleaned and sanitized
before being used to handle cooked foods.
Do not stuff turkey; bake stuffing separately.
(A·35)
TO ROAST:
Place whole turkeys in shallow roasting pans, breast
side up. Insert a meat thermometer into the center of the
meaty part of the inner side of the thigh (toward the
body). Insert thermometer into the center of the thickest
part of the breast or thigh piece. Be sure thermometer
does not touch bone.
Roast at 325 °F. When turkey is half done, release legs
to speed cooking. Use the table below as a guide to
cooking time.
Approximate Weight
12 to 16 lb
16 to 21 lb
21 to 26 lb
Cooking Time
3-1/2 to 4-1/2 hours
4-1/2 to 6 hours
6 to 7-1/2 hours
Turkey is done when the thermometer registers 180 to
185 °F, juice from turkey is clear with no pink color,
drumstick meat is soft, and leg joint moves easily.
A-36
Facts About USDA Commodities
Turkey Roasts,
Frozen, Ready to Cook
ProductDescripUon
Deboned turkey meat and skin, U.S.
Grade A, with water, salt, and
sodium phosphates added. (At least
45 percent breast meat, with a
maximum of 34 percent thigh meat
and 12.5 percent skin)
Yield
Pack Size
Four frozen
roasts, 8 to 12
pounds each, per
container. The
roasts In one
container will
not vary more
than 2 pounds
per roast. Each
roast will be 9
to 17 inches in
length and 4 to 7
inches in diameter
and will be tied
or placed in
cotton netting.
One pound of raw turkey roast provides 10.5 1-ounce
servings of cooked turkey.
Uses
After roasting, serve as an entree, in sandwiches, in
salads, or in any recipe specifying cooked turkey.
Storage
Store uncooked roasts hard-frozen, in original shipping
containers, off the floor at 0 oF or below. Use within 7
months of pack date. Do not hold thawed turkey roasts
for longer than 24 hours before cooking. Cooked turkey
should be refrigerated and used within 2 days.
Nutritional Value
A 1-ounce serving of cooked turkey roast, light and dark
meat, lightly seasoned, provides:
Calories ........ . ..... 45 Thiamin ......... 0.01 mg
Protein ............. 6.0 g Riboflavin . . .. ... 0.04 mg
Carbohydrate ....... 0.9 g Niacin ........... 1.78mg
Fat ... ........... . . 1.6 g Iron .............. 0.4 mg
Cholesterol ........ 15 mg Calcium. . . ........ 1 mg
Vitamin A ............. 0 Phosphorus .. ..... 69 mg
Vitamin C ....... ...... 0 Potassium ...... .. 84 mg
Sodium ..... .. . .. 193 mg
(Continued on back)
United States Department of Agriculture • Food and Nutrition Service • August 1991
Preparation
HANDLE TURKEY ROASTS PROPERLY TO AVOID
SPOILAGE OR FOOD POISONING.
Roasts may be cooked frozen or thawed. When cooked
from the frozen state, the roasts mc.y be more difficult to
slice.
SORTING:
Sort roasts by weight and diameter to facilitate thawing
and/or cooking.
THAWING:
Thaw only the amount needed for 1 day's use. Thaw in
original casings In refrigerator at 35 to 40 °F. Place in
single layers on sheet pans or trays and space on
shelves so that air can circulate around wrapped poultry.
The roasts may be cooked after thawing for 24 hours.
DO NOT THAW AT ROOM TEMPERATURE OR IN
WATER and DO NOT REFREEZE.
COOKING:
Remove casings. Place roasts, thawed or frozen, in
shallow roasting pans. Insert a meat thermometer into
the center of the roast. Cook at 325 oF in either a
convection oven or a conventional oven for 3 to 5 hours.
Turkey roasts are done when the thermometer registers
an internal temperature of 170 °F.
(A·36)
THE DIAMETER OF THE ROASTS CAN AFFECT THE
COOKING TIME MORE THAN THE WEIGHT. THE
GREATER THE DIAMETER, THE LONGER THE
COOKING TIME.
SERVING:
It Is easier to slice and portion cooled roasts than hot
roasts. If you use a mechanical slicer, chill the roast
thoroughly before slicing. Also, the netting or twine is
easier to remove when the roasts are cold. Promptly
refrigerate any leftovers and use within 2 days.
57
A-37
Facts About USDA Commodities
Walnuts,
Shelled
Product Description
Shelled English or Persian walnuts,
in small pieces
Yield
Pack Size
30-pound
container
One pound of shelled walnuts equals about 3-3/4 cups of
walnut pieces.
Uses
Use walnuts in salads, fillings, spreads, quick breads,
and other baked items, casseroles, and desserts. Also
use walnuts in recipes calling for peanuts or a bread
crumb topping.
Storage
Store walnuts in original carton in a cool, dry place.
Refrigeration is recommended. Once opened, walnuts
should be tightly resealed and refrigerated or frozen.
Walnuts have a shelf life of 10 to 20 months at 32 °F.
Walnuts absorb strong odors. Avoid storing near fish,
cheese, or onions.
Nutritional Value
One ounce of shelled walnuts provides:
Calories ....... . ..... 180 Thiamin . .... . ... 0.11 mg
Protein . .. .. . ....... 4.1 g Riboflavin . .... . . 0.04 mg
Carbohydrate ... . ... 5.2 g Niacin ........... 0.30 mg
Fat ...... ... . . .... 17.6 g
Cholesterol . . . . . ....... 0
Iron ..... .. .. . .... 0.7 mg
Calcium . ... . . . ... . 27 mg
Vitamin A ..... . .... 351U Phosphorus ... . . . . 90 mg
Vitamin C ... . . . .. . 0.9 mg Potassium ....... 142 mg
Sodium ... ... ...... 3mg
Preparation
Toasting will keep walnuts crisp and crunchy when used
in moist mixtures such as sauces, puddings, or gelatin
salads. To toast, spread walnuts evenly in a shallow pan
and bake at 350 °F, stirring several times, for 12 to 15
minutes or until golden brown. Cool.
Mix walnuts with sliced fruits or sprinkle them on
cottage cheese. Add chopped walnuts to sandwich
fillings such as egg, ham, chicken, or tuna salad. Add to
cake batter and sprinkle on frosting. Sprinkle on
puddings, ice cream, or cobblers.
NOTE: Nuts and seeds meet no more than 50 percent
of the meat and meat alternate requirement for
lunch/supper patterns in USDA's Child Nutrition
Programs and must be combined in the meal with at
least 50 percent of other meat or meat alternates. Any
meat or meat alternate must be served in the main dish
or in the main dish and one other menu item.
United States Department of Agriculture • Food and Nutrition Service • August 1991
58
Vegetables
and
Fruits
B-1
Facts About USDA Commodities
Apples,
Fresh
Product Description
Fresh apples, U.S. Fancy Grade of
the following vanet1es may be
available:
Cortland*
Delicious
Golden Delicious*
Ida-Red*
Jonathan*
Mcintosh
Newton Pippin
Red Delicious
Rome Beauty**
* Dual purpose: eating and cooking
Yield
Pack Size
Cell or tray pack,
37- to 40-pound
case
Stayman*
Winesap
Yellow Newton*
York Imperial**
* * Good for cooking
Depending on the size of the apple purchased, a 40-pound
case may contain between 96 and 150 apples. The fewer
apples per case, the larger the individual apple. Each
case shows the apple size by count. The apples are
approximately 3-1/8" in diameter for a count of 100,
2-718" for a count of 125, and 2-5/8" for a count of 150.
One pound of fresh apples yields 11.4 1/4-cup servings
of raw pared fruit. One 2-1/2" apple equals 1/2 cup fruit.
Uses
Serve fresh apples whole or sliced and serve with
cheese, peanut butter, or yogurt dip. Use in salads or
baked items.
Storage
Maintaining proper relative humidity and temperature is
most important in storing apples. Always refrigerate
fresh apples. The optimum storage temperature for
apples is 32 oF with 90 percent relative humidity. Apples
should be stored in their original shipping containers.
Keep apples in a well-ventilated area away from walls.
These conditions best retard the ripening process and
maintain high quality. Avoid temperatures below 32 °F.
Apples may pick up off-flavors if stored with other foods.
The length of time apples can be held in cold storage
varies with the variety and with the condition when
harvested. At the temperature and humidity listed above,
a generally acceptable storage period for most varieties
is 3 months. Apples are best if used within a month or
two of receipt. Controlled atmosphere can extend storage
life another 2 to 4 months.
(Contmued on back)
United States Department of Agriculture • Food and Nutrition Service • August 1991
LQO
Nutritional Value
One 2-3/4" apple with skin (about 5/8 cup fruit) provides:
Calories .............. 80
Protein ............. 0.3 g
Carbohydrate ...... 21 .1 9
Fat .... . . . ......... 0.6 g
Cholesterol ............ 0
VItamin A .......... 73 IU
VItamin C ....... . . 7.9 mg
Thiamin ......... 0.02 mg
Riboflavin ....... 0.02 mg
Niar1n . . .. .. . 0.11 mg
lron . . . . . . . .... 0.3 mg
c~ •. ium ..... • ..... 10 mg
R o~lph ru ..... 10 mg
P ..,s1um . . . ... 159 mg
Sc. Hum . . . ...... 0 mg
Preparation
Fresh apples are harvested mature and shipped hard or
firm. The flesh of an apple gradually softens as It ripens.
The ripeness can be checked cy the apple's resistance
to thumb pressure.
To prevent cut apples from browning, dip in a solution of
lemon juice and water, consisting of 1 part juice to 3
parts water.
8·2
Facts About USDA Commodities
Applesauce,
Canned
ProductDescripYon
Canned applesauce, U.S. Grade A,
regular (pureed) form with sugar or
similar sweetener. Water and/or
apple juice may be added.
Yield
Pack Size
Six No. 10 cans
per case
One No. 10 can (108 ounces) of applesauce yields 47.6
1/4-cup servings of fruit. One can contains approximately
12 cups of fruit.
Uses
Serve canned applesauce chilled or in baked items.
Storage
Store unopened canned applesauce off the floor in
a cool, dry place. Avoid freezing, sudden changes in
temperature, and exposure to direct sunlight. Rotate
use. Temperature changes shorten shelf life and speed
deterioration. Store opened canned applesauce in a
covered, nonmetallic container under refrigeration and
use within 2 to 3 days. The chart shows maximum
storage periods at different temperatures.
Temperature 40 oF
Shelf life 48 months
Nutritional Value
A 1/4-cup serving of sweetened applesauce provides:
Calories ..... .... ... . . 50 Thiamin ......... 0.01 mg
Protein ............. 0.1 g Riboflavin ....... 0.02 mg
Carbohydrate ...... 12.7 g Niacin ........... 0.12 mg
Fat ............... . 0.1 g Iron .............. 0.3 mg
Cholesterol . ... ........ 0 Calcium ......... . .. 3 mg
Vitamin A ........ . .. 7 IU Phosphorus ........ 4 mg
Vitamin C ...... ... 1.1 mg Potassium ........ 39 mg
Sodium ...... .. . .. . 2 mg
Preparation
Serve chilled applesauce plain, with raisins, or spiced as
a side dish or dessert. Applesi.iuce mixed half and half
with cranberry sauce is tasty with poultry or pork.
Applesauce may be added to meatloaf as a replacement
for the liquid. Hot or cold applesauce with chopped nuts
or grated orange rind is a good topping for pancakes,
french toast, or waffles. Top gingerbread with chilled
applesauce. Use applesauce as directed in recipes for
baked items.
United States Department of Agriculture • Food and Nutrition Service • August 1991
ft.;:_,
8·3
Facts About USDA Commodities
Apples, Sliced,
Canned
Product Description
Apple slices packed in water
Yield
Pack Size
Six No. 1 0 cans
per case
One No. 10 can (1 00 ounces) yields 50.4 1A cup servings of
sliced apples. One No. 10 can equals about 89 ounces
(11 'l'e cups) drained sliced apples.
Uses
Sliced apples can be used in salads, mixed fruit compotes,
apple crisps, cobblers, pies, or other apple desserts.
Storage
Store canned apple slices off the floor in a cool, dry place.
Avoid freezing, sudden changes in temperature, and
exposure to direct sunlight. Rotate use. Temperature
changes shorten shelf life and speed deterioration. Store
opened canned apple slices in a covered, nonmetallic
container under refrigeration and use within 2 to 3 days.
The chart below shows maximum storage periods at
different temperatures.
Temperature 40 °F 70 °F 90 °F
Shelf Life 48 months 24 months 12 months
Nutritional Value
A 1A-cup serving of sliced apples, cooked, provides:
Calories ... ........... . 24 Thiamin .......... 0.01 mg
Protein .............. 0.2 g Riboflavin ........ 0.01 mg
Carbohydrate ....... 12.2 g Niacin ........... 0.05 mg
Fat .................. 0.4 g Iron ............... 0.1 mg
Cholesterol ............. 0 Calcium ............. 4 mg
Vitamin A ............ 34 IU Phosphorus ......... 7 mg
Vitamin C ........ . ..... 0 Potassium .......... 79 mg
Sodium ............. 1 mg
Preparation
Serv13 sliced apples as a fruit or a dessert. Use when
preparing mixed fruit salads or preparing apple pies and
turnovers. Drain well to use in apple-nut breads and apple
cake.
United States Department of Agriculture • Food and Nutrition Service • August 1991 &3
B-4
Facts About USDA Commodities
Apricots,
Canned
Product Description Pack Size
Unpeeled whole or halved apricots, Six No. 10 cans
U.S. Grade B or better, with fruit per case
juice or light syrup. Sugar or similar
sweetener may be added.
Yield
One No. 10 can (106 oz) of whole apricots yields 43.6
1/4-cup portions of fruit and syrup; one No. 10 can of
halves yields 48.4 1/4-cup portions of fruit and syrup.
Approximate drained weight of one can of whole pitted
apricots Is 53 ounces; of halves, 62 ounces. There are 26
to 54 halves per No. 10 can.
Uses
Served canned apricots chilled or use in recipes for
main dishes with poultry, pork, or fish. Use In recipes for
breads, cakes, cookies, desserts, or glazes.
Storage
Store unopened canned apricots off the floor In
a cool, dry place. Avoid freezing, sudden changes In
temperature, and exposure to direct sunlight. Rotate
use. Temperature changes shorten shelf life and speed
deterioration. Store opened canned apricots covered, In
a nonmetallic container, under refrigeration and use
within 2 to 4 days. The chart shows maximum storage
periods at different temperatures.
Temperature 40 oF 70 °F 90 °F
Shelf life 48 months 24 months 12 months
Nutritional Value
A 1/4-cup serving of canned apricots in light syrup
provides:
Calories .... . . .. . .... . 40 Thiamin . . . . . . .. . 0.01 mg
Protein .. .. . .... ... . 0.3 g
Carbohydrate ..... . 10.4 g
Riboflavin ... . ... 0.01 mg
Niacin ...... ..... 0.19 mg
Fat ... .. .. ... . .. .. . 0.1 g
Cholesterol .... . ....... 0
Iron .... . ....... .. 0.2 mg
Calcium ... . ...... . . 7 mg
Vitamin A ... ... ... 8361U Phosphorus .. . . . .. . 8 mg
Vitamin C .. .... . .. 1.7 mg Potassium ....... . 87 mg
Sodium ... .. ... . . . . 2 mg
Preparation
Serve apricots chilled with syrup, or chilled and drained
as part of fruit salads, or with cottage cheese. Combine
with other fresh, canned, or frozen fruits for fruit cups or
compotes. Serve drained and heated or at room temperature
as a garnish for main dishes. Use as directed In recipes
specifying apricots.
United States Department of Agriculture • ~~and Nutrition Service • August 1991
Facts About USDA Commodities
Beans, Green,
Canned
Product Description Pack Size Nutritional Value
Green beans, U.S. Grade B or better, Six No. 10 cans
whole, cut, or sliced lengthwise per case
A 1/4-cup serving of drained, cut style, heated green
beans provides:
(french style)
Yield
One No. 10 can (101 oz) of cut green beans will yield
45.3 1/4-cup servings of heated vegetables. Drained
weight of one No. 10 can is approximately 60 ounces
(12-7/8 cups).
Uses
Serve canned green beans heated or use in a variety of
main dishes, soups, and salads.
Storage
Store unopened canned green beans off the floor in a
cool, dry place. Avoid freezing or exposure to direct
sunlight. Sudden changes in temperature shorten shelf
life and speed deterioration. Opened canned green
beans may be stored in the refrigerator 2 to 4 days In a
covered, nonmetallic container. The chart shows
maximum storage periods at different temperatures.
Temperature 40 oF 90 °F
Shelf life 48 months 12 months
Calories . . ............. 5 Thiamin .. . ........ Trace
Protein ............. 0.4 g Riboflavin ....... 0.02 mg
Carbohydrate .. . ... . 1.5 g Niacin ........... 0.04 mg
Fat .... . .......... Trace Iron .............. 0.3 mg
Cholesterol . . ....... ... 0 Calcium ............ 9 mg
VItamin A ......... 113 IU Phosphorus ........ 6 mg
Vitamin C ......... 1.2 mg Potassium .. . .. . .. 37 mg
Sodium ........... 85 mg
(Continued on back)
United States Department of Agriculture ~o~ and Nutrition Service • August 1991
Preparation
TO HEAT:
Drain off half of the liquid from the can. Pour green
beans and remaining liquid into a stockpot or steam­jacketed
kettle. Heat long enough to bring to serving
temperature. Do not allow to boil.
OR
Pour green beans and remaining liquid Into steamer
pans. A 12" x 20" x 2-1/2" pan will hold the contents of
two No. 10 cans. Heat in steamer at 5 lb pressure for 3
minutes or just long enough to bring to serving
temperature. Drain and serve.
Canned vegetables should be heated only to serving
temperature and be served soon after heating. Canned
green beans will become overcooked when held too long
on a hot steamtable or in a holding cabinet.
Add flavor interest to canned green beans by using
herbs and ~plces. Season green beans with caraway,
dill, or sage.
Serve green beans in combination with other vegetables,
such as whole-kernel corn, red peppers, cauliflower,
broccoli, or onions.
(B-5)
Facts About USDA Commodities
Beans, Green,
Frozen
Product Description Pack Size Nutritional Value
Green beans, U.S. Grade B or better, 6 5-pound A 1/4-cup serving of cooked green beans provides:
whole, french, or cut style packages or
30-pound bulk
container.
Yield
One pound of cut green beans will yield 11 .6 1/4-cup
servings of cooked vegetable.
Uses
Serve frozen green beans cooked or use in a variety of
main dishes, soups, and salads.
Storage
Store unopened frozen green beans at 0 oF or below, off
the floor and away from walls to allow circulation of
cold air. Temperature changes shorten shelf life and
speed deterioration. Use within 12 months of pack date.
Opened, thawed green beans should be stored in a
covered, nonmetallic container and used with 2 to 4
days.
Calories .. .. .... .. .... 10 Thiamin ....... . . 0.02 mg
Protein .... . ... ... . . 0.5 g Riboflavin .. ... . . 0.02 mg
Carbohydrate .. . .... 2.1 g Niacin ........... 0.11 mg
Fat ... ... . . . .. . .. . Trace Iron ... . . . . ... .... 0.3 mg
Cholesterol . .. ... . .. .. . 0 Calcium . . .... . .. . . 15 mg
Vitamin A . ..... . . . 180 IU Phosphorus .... . ... 8 mg
Vitamin C ....... . . 2.4 mg Potassium . ... . . . . 38 mg
Sodium ............ 4mg
(Contmued on back)
United States Department of Agriculture • Food and N~ trition Service • August 1991 & --;
Preparation
TO COOK:
Stockpot or steam-jacketed kettle: Add frozen green
beans to boiling water. If desired, add 1 teaspoon salt
for each 100 servings of vegetable. After water boils
again, reduce temperature. Cover and simmer for 10 to
20 minutes. Drain.
Steamer: Place frozen green beans in a single layer in a
steamer pan. Steam uncovered at 5 pounds pressure for
10 to 15 minutes. Drain. Sprinkle 1 teaspoon salt over
each 100 servings of vegetable, if desired.
Cook frozen green beans only until tender and crisp;
they will continue to cook when held on a hot
steamtable or in a holding cabinet. Green beans will
become overcooked If held too long. Schedule cooking
of frozen green beans so they will be served soon after
cooking. Green beans, like most frozen vegetables, can
be cooked without thawing.
Add flavor to green beans with herbs and spices such as
caraway, dill, or sage.
Serve green beans in combination with other vegetables,
such as whole-kernel corn, red peppers, cauliflower,
mushrooms, or onions.
(B-6)
B-7
Facts About USDA Commodities
Blackberries,
Frozen
Product Description Pack Size
Blackberries, U.S. Grade B or better, 30-pound carton
unsweetened. Either native variety (wild)
or cultivated, individually quick-frozen.
Yield
One pound of thawed unsweetened blackberries will
provide 12 1A-cup servings.
Uses
Serve thawed blackberries in fruit cups and salads. Use in
recipes for jellied sRiads, pies, cobblers, pancakes, muffins,
quick breads, or other baked items.
Storage
Store frozen berries at 0 oF or below, off the floor and
away from walls to allow circulation of cold air. Under
proper storage conditions, blackberries can keep up to 18
months. Temperature changes shorten shelf life and speed
deterioration. Thawed blackberries may be stored in the
refrigerator for 2 to 4 days in a covered, nonmetallic
container.
Nutritional Value
A %-cup serving of unsweetened blackberries provides:
Calories .... . .......... 24 Thiamin ..... . ... 0.01 mg
Protein .............. 0.4 g Riboflavin ........ 0.02 mg
Carboh~drate .. .. .... 5.9 g Niacin .. . ...... . . 0.46 mg
Fat .. ................ 0.2 g Iron ............... 0.3 mg
Cholesterol . . . . . . . . . . . . . 0 Calcium ............ 11 mg
Vitamin A ............ 43 IU Phosphorus ........ 12 mg
Vitamin C ......... 1.2 mg Potass1um ...... . ... 53 mg
Sodium .. . ... .. . . . . Trace
Preparation
Drain thawed berries before serving. Add berries last to
fruit salads and other mixtures to avoid discoloring other
fruits. To lighten the color of blackberries and blackberry
juice (to make it appear more red) add an acid such as
lemon, grapefruit, or orange juice.
To avoid streaking of color through batter and dough in
baking, coat blackberries with flour or other dry ingredients
and add to batter immediately. Do not refreeze
blackberries.
Unlt!d States Department of Agrlcuhure • Fqod and Nutrition Service • August 1991
&7
B-8
Facts About USDA Commodities
Blueberries,
Frozen
Product Description Pack Size
Blueberries, U.S. Grade B or better, 30-pound carton
unsweetened. Either native type
(wild) or cultivated type, individually
quick-frozen
Yield
One pound of thawed unsweetened blueberries will
provide 11.7 1/4-cup servings.
Uses
Serve thawed blueberries in fruit cups, salads, and hot
or cold cereals. Use in recipes for jellied salads, pies,
cobblers, pancakes, muffins, or baked items.
Storage
Store frozen blueberries at 0 °F or below, off the floor
and away from walls to allow circulation of cold air.
Under proper storage conditions, blueberries can keep
up to 18 months. Temperature changes shorten shelf life
and speed deterioration. Opened blueberries may be
stored In the refrigerator for 2 to 4 days in a covered,
nonmetallic container.
Nutritional Value
A 1/4-cup serving of unsweetened blueberries provides:
Calories ............ . . 20 Thiamin . ... ..... 0.01 mg
Protein ... . . ........ 0.2 g Riboflavin .... . .. 0.01 mg
Carbohydrate ....... 4. 7 g Niacin ......... .. 0.20 mg
Fat ... ............. 0.2 g Iron ............. . 0.1 mg
Cholesterol .... . ...... . 0 Calcium ... .. . .... . . 3 mg
Vitamin A .. ........ 31 IU Phosphorus ... .... . 4 mg
Vitamin C ......... 1.0 mg Potassium ...... . . 21 mg
Sodium ........... Trace
Preparation
Drain frozen berries before serving. Add frozen
blueberries last to fruit salads or other mixtures so as
not to crush the berries or discolor other fruits. To
!ighten the color of blueberries and blueberry juice (to
make it appear more red) add an acid such as lemon,
grapefruit, or orange juice.
To avoid streaking of color through batter and doughs in
baking, use frozen blueberries and coat with flour or dry
ingredients. Add to batter at once. Do not refreeze
blueberries.
United States Department of Agrlcuhure • Food and Nutrition Service • August 1991 1u
8·9
Facts About USDA Co"''ilodities
Cherries,
Frozen
Product Description
Red, tart, pitted cherries
(U.S. Grade B) and sugar
Yield
Pack Size
30-pound can
(25 pounds pitted
cherries; 5 pounds
dry sugar in cap
on top of fruit)
One pound of thawed cherries yields 7 1/4-cup portions
of fruit and juice. One pound of cooked cherries yields
5.9 1/4-cup portions of fruit and juice.
Uses
Serve thawed cherries in fruit cups or salads; as a
topping for pudding, ice cream, custard, or cake; or use
in recipes for jellied salads, desserts, pies, puddings,
cobblers, or quickbreads. If frozen cherries are substituted
In a recipe for canned, unsweetened cherries, adjust the
rec1pe for sugar.
Storage
Store unopened frozen cherries at 0 oF or below, off the
floor and away from walls to allow circulation of cold
air. Stack cans tightly together to prevent temperature
fluctuation. Temperature changes shorten shelf life and
speed deterioration. Use within 24 months of the pack
date. Opened thawed cherries may be refrigerated for 2
to 4 days In a covered, nonmetallic container.
Nutritional Value
A 1/4-cup serving of sweetened, red, tart, pitted cherries
provides:
Calories ............. . 50 Thiamin ......... 0.02 mg
Protein . . . . . ........ 0.3 g Riboflavin ...... . 0.01 mg
Carbohydrate .... .. .. 12 g Niacin ........... 0.05 mg
Fat ................ 0.2 g Iron .............. 0.2 mg
Cholesterol ............ 0 Calcium ............ 5 mg
Vitamin A ......... 337 IU Phosphorus . . ...... 6 mg
Vitamin C ......... 0. 7 mg Potassium ........ 48 mg
Sodium ........... Trace
Preparation
The sugar (5 pounds per can) is packed as a cap on top
of the fruit (25 pounds per can). Before use, thoroughly
mix the fruit and sugar to assure that the cherries are
uniformly sweetened.
Thaw in the original container In the refrigerator
between 36 and 45 oF. Allow 2 to 3 days to thaw
(approximately 2 hours per pound).
United States Department of Agriculture • Food and Nutrition Service • August 1991
1/
Facts About USDA Commodities
Corn, Whole-Kernel,
Canned (Liquid Pack)
ProductDescripffon Pack Size Nutritional Value
8·10
Whole-kernel corn, U.S. Grade B Six No. 10 cans A 114-cup serving of drained, heated corn provides:
or better, with water. Sugar and salt per case
may be added.
Yield
One No. 10 can (106 ounces) of whole-kernel corn will
yield 46.4 1/4-cup servings of drained heated vegetable.
Drained weight of one can is approximately 70 ounces
(11 -1/2 cups) of vegetable.
Uses
Serve canned corn heated or use in soups, stews,
chowders, stuffings, relishes, fritters, and main dishes.
Storage
Store unopened canned corn off the floor in a cool, dry
place. Avoid freezing, sudden changes In temperature,
and exposure to direct sunlight. Rotate use. Temperature
changes shorten shelf life and speed deterioration of the
corn. Store opened canned corn covered in a nonmetallic
container, under refrigeration, and use within 2 to 4
days. The chart shows the maximum storage periods at
different temperatures.
Temperature 40 °F 70 °F
Shelf life 72 months 36 months
Calories .............. 35 Thiamin .. ... ... . 0.01 mg
Protein ..... . . . ... . . 1.1 g Riboflavin ....... 0.03 mg
Carbohydrate ....... 7.6 g Niacin ........... 0.34 mg
Fat ........... .... . 0.4 g Iron ........... ... 0.4 mg
Cholesterol ... . ........ 0 Calcium . ......... .. 2 mg
Vitamin A ... ... .. .. 611U Phosphorus ..... .. 27 mg
Vitamin C ...... .. . 2.6 mg Potassium . ..... .. 80 mg
Sodium . . ...... . 132 mg
(Continued on back)
United States Department of Agriculture • Food and Nutrition Service • August 1991
72-
Preparation
TO HEAT:
Drain off half the liquid from the canned corn. Pour corn
and remaining liquid into a stockpot or steam-jacketed
kettle. Heat long enough to bring to serving temperature.
Do not allow to boil.
OR
Pour corn and remaining liquid into steamer pans. A
12" x 20" x 2-1/2" pan will hold the contents of two No.
10 cans. Heat in steamer at 5 lb pressure for 3 minutes
or just long enough to bring to serving temperature.
Oral n and serve.
Canned vegetables should be heated only to serving
temperature and served soon after heating. Canned corn
will become overcooked when held too long in a hot
steamtable or holding cabinet.
Add flavor Interest to canned corn with any of a number
of seasonings: celery, onion or garlic powder, chili
powder, chill sauce, paprika, nutmeg, marjoram, thyme,
dried sage, Instant onion, or black pepper. Add variety to
corn by mixing with one or more other vegetables: lima
beans, tomatoes, green peppers, or onions. Well-drained
corn may be added to cornbread batter.
(8-10)
73
8-11
Facts About USDA Commodities
Corn,
Whole-Kernel, Frozen
Product Description
Corn, whole-kernel, U.S. Grade B
or better, golden {or yellow)
Yield
Pack Size
One 30-pound
carton
One pound of whole-kernel corn will yield 11 .0 1 /4-cup
servings of cooked vegetable.
Uses
Serve whole-kernel corn cooked as a vegetable or use
in a variety of mixed vegetable dishes, main entrees,
soups or salads. Thaw corn for use in marinated veg­etable
or pasta salads.
Storage
Store unopened frozen corn in freezer at 0 °F or below,
off the floor, and away from walls to allow for circulation
of cold air. Temperature changes shorten shelf life and
speed deterioration.
Use within 24 months of pack date. Opened, thawed
corn should be stored in a covered, nonmetallic con­tainer
and used within 2 to 4 days.
Nutritional Value
A 1 /4-cup serving of cooked corn provides:
Calories .......................... 34
Protein ........................ 1.3 g
Carbohydrate ............ 8.4 g
Fat ............................... 0.3 g
Cholesterol ....................... 0
Vitamin A ................. 102 IU
Vitamin C ................ 1.0 mg
Preparation
TO COOK:
Thiamin ................. 0.03 mg
Riboflavin .............. 0.03 mg
Niacin .................... 0.53 mg
Iron ........................ 0.12 mg
Calcium ...................... 1 mg
Phosphorus .............. 20 mg
Potassium ................ 57 mg
Sodium ....................... 2 mg
Stock pot or steam-jacketed kettle: Add frozen corn to
boiling water. Optional: add 1 teaspoon salt for each
100 servings of vegetable. After water boils again,
reduce temperature. Cover and simmer for 5 to 10
minutes. Drain.
Steamer: Place frozen corn in a single layer in a
steamer pan. Steam uncovered for 3 to 5 minutes.
Drain. Optional: sprinkle 1 teaspoon of salt over each
100 servings of vegetable.
(Continued on back)
United States Department of Agriculture • Food and Nutrition Service • August 1991
71
Cook frozen corn only until tender but crisp. Corn will
continue to cook when held on a hot steamtable or in a
holding cabinet. Corn will become overcooked if held
too long; schedule cooking of frozen corn so it will be
served soon after cooking. Corn, as with most frozen
vegetables, can be cooked without thawing.
Combine corn with lima beans to make succotash. Corn
adds color to any dish, such as meat loaf or mixed in
casseroles with other Jreen vegetables. Add corn to
mixed vegetable and pasta salads. Season with onion ,
chopped pimento, or marinate with salad dressing.
(B-11)
B-12
Facts About USDA Commodities
Date Pieces
------------------------------------------------------------------------------------- Product Description Pack Size
Date pieces may be chopped, diced, 30-pound box
or in morsel form. Each piece is coated
with corntab (a corn sugar) or dextrose to
prevent sticking.
Yield
One pound of chopped dates yields 10.6 1,4-cup servings.
One pound equals about 22
/3 cups of chopped dates.
Uses
Add date pieces to breakfast cereals, muffins, breads, and
cookies. Toss with other fruits in salads or desserts. Date
pieces are ready-to-eat and can be combined to make a
trail mix with peanuts, raisins, sunflower seeds, and
granola cereal.
Storage
Store date pieces in the refrigerator at least 6 inches off the
floor. Once the case has been opened, fold the polybag
liner and turn the case upside down. The weight of the
remaining dates will keep the liner tightly sealed to
maintain freshness. Refrigerated dates can be kept no
longer than 5 months, but they can be kept frozen for up to
1 year. Dates freeze well and thaw quickly.
Nutritional Value
A 1,4-cup serving of chopped date pieces, cooked,
provides:
Calories ..... . . .. ..... 122 Thiamin .......... 0.04 mg
Protein ..... . .. . .. . .. 0.9 g Riboflavin ... . ... . 0.04 mg
Carbohydrate ....... 32.7 g Niacin ........... 0.69 mg
Fat . .. .. ............. 0.2 g Iron ..... . ..... . .. . 0.5 mg
Cholesterol . . . . . . . . . . . . . 0 Calcium ............ 14 mg
Vitamin A .... . . .. . ... 171U Phosphorus . . .. .. .. 18 mg
Vitamin C ....... . .... .. 0 Potassium .... . .... 290 mg
Sodium ............. 1 mg
Dates are a good source of iron and potassium.
Preparation
Date pieces give a full flavor to baked goods, and keep
muffins, cookies, and cakes moist.
Dates pieces tend to dry out, so remove from the box only
the amount needed.
United States Department of Agriculture • Food and Nutrition Service • August 1991
liP
B-13
Facts About USDA Commodities
Figs,
Dried, Whole
Product Description
U.S. Grade-A Choice or better,
black or white figs, packed whole
and loose.
Yield
Pack Size
One 30-pound
box
One pound of figs yields 10.4 1 /4-cup servings dry or
13.4 1/4-cup servings of cooked fruit and juice. One
pound dry equals about 2-5/8 cups or approximately 30
figs.
Uses
Add sliced or chopped figs to muffins, breads, cookies,
and other desserts. Toss in salads. Figs can also be
used in ham, chicken, and turkey main dishes; sand­wiches,
and in sauces. Figs are ready to eat and can
be added to a mix of nuts and raisins or sprinkled on top
of dry or cooked cereals.
Storage
Store figs in a cool, dry place. The low-moisture level
and high-natural sugar level prevent rapid spoilage.
Carefully reclose open cases to prevent insect infesta­tion.
The natural fruit sugar crystallizes after figs have
been stored for a considerable time forming a harmless,
white coating. This crystallized fruit sugar can be re­moved
by washing figs with warm water. Storage life is
cut in half for every 20 °F temperature increase. The
chart shows the maximum storage periods at different
temperatures.
Temperature
Shelf life
40 °F 60 °F 80°F
36 weeks 18 weeks 9 weeks
Nutritional Value
A 1 /4-cup serving of dried figs, cooked provides:
Calories .......................... 70 Thiamin ................. 0.03 mg
Protein ........................ 0.8 g Riboflavin .............. 0.07 mg
Carbohydrate .......... 19.4 g Niacin .................... 0.42 mg
Fat ............................... 0.3 g tron ........................... 0.6 mg
Cholesterol ....................... 0 Calcium ................... .40 mg
Vitamin A ................. 104 IU Phosphorus .............. 19 mg
Vitamin C ................ 2.9 mg Potassium .......... .... 196 mg
Sodium ........................ 3 mg
Preparation
For baking and cooking: Remove the stem with a
knife or scissors. Chop or cut fig into pieces and substi­tute
for raisins in baked items. Dip the scissors in water
frequently to prevent stickiness when cutting figs.
To stew: Cover figs with water and simmer for 30 min­utes
or until soft.
United States Department of Agriculture • Food and Nutrition Service • August 1991
7
8·14
Facts About USDA Commodities
Fig Nuggets
Product Description
Fig nuggets are extruded pieces
about the size of raisins. They
contain ground fig paste (57.7%),
dextrose (12.1 %), starch (4.8%),
apple fiber powder (4%),
hydrogenated vegetable oil (1 .8%),
glycerine (6.5%), and corn syrup
solids (13.1 % ).
Yield
Pack Size
25-lb container
One pound of fig nuggets is equal to about 3 cups.
Because fig nuggets are only about 50 percent dried
figs, one pound of fig nuggets provides 6 1/4-cup
servings (12 1/8-cup servings) of fruit for USDA's Child
Nutrition Progra'iiS.
Uses
Storage
Store fig nuggets in a cool, dry place at 55 oF or below.
Shelf life is about 1 year. Avoid humidity above 50
percent. Once opened, packages should be tightly
resealed and refrigerated or frozen. Fig nuggets freeze
well and thaw quickly.
Nutritional Value
A 1/4-cup serving of fig nuggets provides:
Calories ...... ....... 121 Thiamin ......... 0.02 mg
Protein ... ....... . .. 0.9 g Riboflavin .. ... .... .... 0
Carbohydrate ...... 26.6 g Niacin ........ ... 0.24 mg
Fat . ... . ... . . .. .... 1.7 g Iron ........ . ..... 1.9 mg
Cholesterol . ........ . .. 0 Calcium . .. ........ 46 mg
Vitamin A . ........... . 0 Phosphorus ........ .. . 0
Vitamin C . .. ...... 1.5 mg Potassium ....... 243 mg
Sodium ...... . ..... 6 mg
Fig nuggets may be used in the same kinds of foods as (California Fig Industry)
raisins, dates, or other dried fruits. Because they are
free-flowing (do not stick together), they can easily be
incorporated as a flavorful and nutritious ingredient In a
wide range of recipes. Note: Fig nuggets are a ground
product so they will dissolve in hot liquid. Therefore, add
fig nuggets to such foods as hot cereals or hot puddings
just before serving.
(Continued on back)
United States Department of Agriculture • Food and Nutrition Service • August 1991
1f
Preparation
• Add to granola mixtures or combine with other dried
fruits and nuts.
• Mix into favorite roll, muffin, or quick bread recipes.
• Include in fresh fruit cups, or in compotes; or, before
baking apples, fill cavittes with fig nuggets, chopped
nuts, and ci