Food buying guide for child care centers

              Food buying guide
for child care centers
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FNS-108
PROPE" Y OF THE
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United States Department of Agriculture, Washington, D. C.
Food and Nutrition Service
The Child Care Program is open to all eligible
children regardless of race, color, or national
origin.
Prepared by
Nutrition and Technical Services Division
Food and Nutrition Service
:and
'Consumer and Food Economics Institute
Human Nutrition Center
Science and Education Administration
U.S. Department of Agriculture
The following persons had major
responsibility for this publication:
Amelia Cazier
Nutrition and Technical Services Division
Food and Nutrition Service
Olive M. Satcher
Consumer and Food Economics Institute
Science and Education Administration
For sale by the Superintendent of Documents
U.S. Government Printing Office
Washington, D.C. 20402
Issued May 1974
Slightly Revised February 1980
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Contents
Meal patterns for children in
child care programs
Description of food components
Breads and cereals
Meat and meat alternates
Milk
Vegetables and fruits
How to use the buying guide to estimate
amounts of food needed
Common can and jar sizes
Guide for substituting one can size
for another
How to estimate number of cans to buy
from pound data in buying guide
Changing ounces to pounds
Abbreviations and symbols and equivalent
common food measures
Explanation of tables
MEAL PATTERNS FOR CHILDREN
IN CHILD CARE PROGRAMS
The Child Care Food Program gives Federal aid to child care centers and family and group day care homes.
The goal of the program is to improve the diets of children by providing them with nutritious, well-balanced
meals. This publication is intended to assist large centers with the purchase and preparation of the correct
quantities of food. It contains meal patterns, food components, can and jar sizes, and food yields. The following
meal patterns contain the minimum food components which must be served in order to be reimbursed by
USDA.
Children Children Children
Food Components 1 up to 3 years 3 up to 6 years 6 up to 12 years9
BREAKFAST
Milk, fluid 1 %cup %cup 1 cup
Juice or fruit or vegetable %cup %cup %cup
Bread and/ or cereal,
enriched or whole grain: 2
Bread %slice V2 slice 1 slice
Cereal:
Cold dry V4 cup3 % cup4 % cup 5
Hot cooked V4 cup %cup %cup
MID-MORNING OR MID-AFTERNOON
SUPPLEMENT (Snack)
(Select 2 of these 4 components)
Milk, fluid 1 %cup %cup _ 1 cup
Meat or meat alternate %ounce %ounce 1 ounce
Juice or fruit or vegetable 1/2 cup %cup %cup
Bread and/ or cereal,
enriched or whole grain:2
Bread V2 slice %slice 1 slice
Cereal:
Cold dry V4 cup3 % cup 4 % cup5
Hot cooked %cup %cup V2 cup
LUNCH OR SUPPER
Milk, fluid 1 %cup %cup 1 cup
Meat or meat alternate: 6
Meat, poultry, or fish, cooked7 1% ounce 1 ounces 2 ounces
Cheese 1 ounce 1% ounces 2 ounces
Egg 1 1 1
Cooked dry beans or peas %cup o/s cup %cup
Peanut butter 2 tablespoons 3 tablespoons 4 tablespoons
Vegetable and/or fruit 8 %cup 1/2 cup %cup
Bread, enriched or whole grain 2 %slice V2 slice 1 slice
1 Includes whole milk, lowfat milk, skim milk, cultured buttermilk, or flavored milk made from these types of fluid milk which meet State
and local standards.
2 Or an equivalent serving of an acceptable bread product made of enriched or whole grain meal or flour, or enriched or whole grain rice
or pasta. See listing in FNS-64, A Planning Guide for Food Service in Child Care Centers, for serving sizes of acceptable bread/bread
alternates.
3 % cup (volume) or Va ounce (weight), whichever is less.
• % cup (volume) or V2 ounce (weight), whichever is less.
5 3/4 cup (volume) or I ounce (weight), whichever is less.
6 Or an equivalent quantity of any combination of foods listed under Meat or Meat Alternates.
7 Cooked lean meat without bone.
8 Must include at least two kinds.
9 Children 6 to 9 years may be served lesser quantities of these foods (except bread and milk); and children 12 years and older may need
larger quantities of these foods.
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DESCRIPTION OF FOOD COMPONENTS
BREADS AND CEREALS
All breads, including cornbread, biscuits, rolls and muffins, must be enriched or made of
whole-grain or enriched flour or meal to meet the bread requirement of the Child Care Food
Program. Bread must be served at lunch and supper, and may be served at breakfast and for
mid-morning and mid-afternoon supplements (snacks).
The size and shape of loaves and the thickness and number of slices per loaf vary among
bakers and localities. Breads, such as French and Vienna, differ in length and width; there­fore,
the number of slices per loaf could not be determined. A serving of such breads
should be comparable in amount to regular sliced bread.
Enriched or whole-grain cereal may be served at breakfast alone or in combination with
bread to meet the cereal/bread requirement. Cereal may also be served as a mid-morning
or mid-afternoon supplement (snack), but it cannot be used in place of bread at lunch or
supper.
Cookies made of enriched or whole-grain meal or flour may be served for mid-morning or
mid-afternoon supplements (snacks) but may not be served in place of bread at breakfast,
lunch, or supper. It is recommended that cookies be served as a snack no more than twice a
week. Choose a type of cookie which may be served in reasonable numbers to meet the
minimum requirements of 18 grams for children under 6 years and 35 grams for children
over 6 years. Whole grain or enriched meal or flour should be the predominant ingredient
as specified on the label or according to the recipe.
Acceptable "formulated grain-fruit products" meeting FNS alternate food regulations may
be used at breakfast or for a mid-morning or mid-afternoon snack. These products are
intended for use where kitchen facilities are not available for preparing and serving the
regular breakfast or snack menus. They must meet USDA-specifications.
Enriched pasta products, enriched or whole-grain rice, corn grits, or bulgur may also be
counted towards meeting the bread/cereal requirement. One-fourth cup of these products
meets the bread/bread alternate requirement for children under 6 years .
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MEAT AND MEAT ALTERNATES
One or more of the following foods must be served as the main dish at lunch or supper:
cooked meat, poultry, fish; cheese; egg; cooked dry beans or peas; and peanut butter.
When cooked dry beans, lentils, or peas are counted as part of the meat alternate require­ment,
they cannot be counted toward meeting the vegetable/fruit requirement as well.
A serving of cooked meat is defined as lean meat without bone. A serving of cooked
chicken or turkey includes meat and skin as normally served unless otherwise indicated.
The amounts to buy of commercially prepared combination chicken, meat, or turkey food
products are based on the minimum meat and poultry requirements for food products that are
packed for interstate shipment under Federal meat and poultry inspection. A serving of these
products, as shown in column 2 of this guide, will provide at least an ounce of cooked meat or
poultry.
One ounce (dry weight) of enriched macaroni products with fortified protein may be
counted as meeting 50 percent of the meat/meat alternate requirement only when served
with cheese, meat, poultry, or seafood. These products may meet either the meat/meat
alternate or bread/bread alternate requirement but not both in the same meal. Textured
vegetable protein products may be counted towards meeting part (30 percent) of the
meat/meat alternate requirement when combined with 1% parts of water and served in
combination with meat, poultry, or seafood. Cheese alternate products may be used in
combination with at least an equal amount of natural or processed cheese in a heated or
cooked menu item. Enriched macaroni products with fortified protein, textured vegetable
protein products, and cheese alternate products must meet USDA specifications. For
detailed information and assistance on the proper use of these three products, contact your
Food and Nutrition Service Regional Office or State agency.
MILK
Specified amounts of milk must be served as a beverage at lunch or supper and as a bev­erage
or with cereal at breakfast to meet the milk requirement. Milk may also be served
at the mid-morning or mid-afternoon supplement (snack). Milk means fluid types of whole,
lowfat, skim or cultured buttermilk, flavored or unflavored, which meet State and local .
standards. Fluid, evaporated, or dry milk used in preparation of soups, puddings, baked
products, and other foods may not be counted as meeting the milk requirement. Such
foods do add to the total milk intake of children, however, and are encouraged.
VEGETABLES AND FRUITS
A serving of cooked vegetable is drained vegetable as usually served. A serving of cooked
fruit consists of fruit and juice; when sugar is added, it is indicated in the description of
serving of cooked fruit. A serving of thawed frozen fruit is fruit and the juice that accumu­lated
during thawing. A serving (1/4 cup or more) of single strength vegetable or fruit
juice may be counted towards meeting no more than 1/4 cup of the vegetable or fruit
requirement.
All vegetables and fruits in the guide contribute to the vegetable/fruit requirement with
the exception of the following: catsup, chili sauce, jams, jellies, preserves, prepared mustard,
pickle relish, and potato chips and sticks.
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HOW TO USE THE BU:YING GUIDE TO ESTIMATE .
AMOUNTS OF FOOD NEEDED
The buying guide (pages 10 to 43) shows the number of purchase units needed for 25 or
50 servings (column 4 or 5). Use one of the methods on this page to find the number
of purchase units needed for other numbers of servings.
METHOD 1
In the table below, find the number of servings needed. If the exact number is not shown,
use the next higher number in the table. The number in the next column is the amount­to-
buy factor. Multiply the amount-to-buy factor by the number of purchase units for 50
servings (column 5 in the buying guide). This is the number of purchase units needed.
Number of servings Amount-to-buy Number of servings Amount-to-buy
factor factor
5 0.1 55 1.1
10 .2 60 1.2'
15 .3 65 1.3
20 .4 70 1.4
25 .5 75 1.5
30 .6 80 1.6
35 .7 85 1.7
40 .8 90 1.8
45 .9 95 1.9
50 1.0 100* 2.0
*To find tbe amount-to-buy factor for more than 100 servings, add the necessary factors.
For example, the factor for 135 servings is 2. 7 .or 2.0 plus 0. 7 •
Example: For 35 servings, the amount-to-buy factor is 0.7. The number of purchase units
for 50 servings (14 cup each) of applesauce (page 10) is 3.9 cans (29 oz each). Therefore,
0.7 times 3.9 equals 2.73 or about 2% cans are needed for 35 servings.
METHOD 2
Multiply the number of servings by the number of purchase units for 50 servings (column
5). Then divide the answer by 50 to get the number of purchase units needed.
Example: For 35 servings of applesauce (14 cup each), 35 times 3.9 cans equals 136.5.
Then divide 136.5 by 50 to get 2.73. Therefore, about 2% cans (29 oz each) of apple­sauce
are needed for 35 servings.
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COMMON CAN AND JAR SIZES
Can size Average net weight or Average Cans
(industry fluid measure per can cups per per Principal
term) (see note) can case products
Number Number
No.lO 96 oz (6lb) 12 to 13 6 Fruits, vegetables,
to some
117 oz (7lb 5 oz) other foods
No.3 Cyl 51 oz (3 lb 3 oz) 5% 12 Condensed soups, some
or. vegetables, meat and
46 fl oz (1 qt 14 fl oz) poultry products, fruit
and vegetable juices
No. 21h 26 oz (lib 10 oz) 3~ 24 Fruits,
to some
30 oz (lib 14 oz) vegetables
No.2 Cyl 24 fl oz 3 24 Juices, soups
No.2 20 oz (lib 4 oz) 2~ 24 Juices, ready-to-or
serve soups,
18 fl oz (1 pt 2 fl oz) some fruits
No. 303 16 oz (lib) 2 24 Fruits and vegetables,
to or some meat and poultry
17 oz (1 lb 1 oz) 36 products, ready-to-serve
soups
No. 300 14 oz to 16 oz (lib) 1% 24 Some fruits and meat
products
No.2 vacuum 12 oz 1~ 24 Principally for vacuum
pack corn
No.1 picnic lOth oz to 12 oz 1~ 48 Condensed soups, fruits,
vegetables, meat, fish
8 oz 8 oz 1 48 Ready-to-serve
or soups,
72 fruits, vegetables
NOTE: The net weight on can or jar labels differs among foods due to different densities
of foods. For example: A No. 10 can contains 6 lb 3 oz sauerkraut or 7 lb 5 oz cranberry
sauce.
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GUIDE FOR
SUBSTITUTING ONE CAN SIZE FOR ANOTHER
Can size Average weight or
(industry fluid measure No.lO No.3 Cyl No. 2'1h No.2 No. 303
term) per can
No.lO 96 to 117 oz 1.0 2.2 3.7 5.4 6.5
No.3 Cyl 51 oz or 46 ft oz .5 1.0 1.8 2.6 3.1
No. 2lh 26 to 30 oz .3 .6 1.0 1.5 1.8
No.2 20 oz or 18 ft oz .2' .4 .7 1.0 1.3
No. 303 16to17oz .16 .4 .6 .9 1.0
In place of one No. 3 Cyl (column 1), use 0.5 No. 10 can, 1.8 No. 21h cans, 2.6 No. 2
cans, or 3.1 No. 303 cans.
HOW TO ESTIMATE
NUMBER OF CANS TO BUY
FROM POUND DATA
IN BUYING . GUIDE
Use number of pounds of canned food (pages
10 to 43) and number of No. 303 cans
interchangeably. Use the above table to esti­mate
the number of other size cans to buy.
NOTE: The number of cans estimated by
this method may not always be the same as
the information in the buying guide because
the data in both tables have been rounded.
Example: For 50 servings of canned apples
(page 10), 6.0 pounds (or 6 No. 303 cans)
are needed, or 0.96 No. 10 cans (6.0 pounds
times 0.16 equals 0.96 cans), or 3.6 No.
2Yz cans (6 pounds times 0.6 equals 3.6).
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CHANGING OUNCES TO POUNDS
1 ounce ... . 0.06 or 1116 pound
2 ounces. . . . .12 or 118 pound
3 ounces. . . . .19 or 3 I 16 pound
4 ounces. . . . .25 or 114 pound
5 ounces ... .• 31 or 5116 pound
6 ounces . . . . .38 or 3 I 8 pound
7 ounces . . . . .44 or 7 I 16 pound
8 ounces . . . . .50 or 112 pound
9 ounces ....• 56 or 9116 pound
10 ounces ....• 62 or 518 pound
11 ounces .. .. • 69 or 11116 pound
12 ounces . . . . • 7 5 or 3 I 4 pound
ABBREVIATIONS
AND SYMBOLS
tsp ............ teaspoon
Tbsp ... . ....... tablespoon
pt . ..... ....... pint
qt ........ . .... quart
gal ............ gallon
oz ............. ounce
fl oz . . . . . . . . . .. fluid ounce
lb ............. pound
wt ...... ..... .. weight
No •............ number
Cyl ............ Cylinder
pkg ............ package
°F ... .. ... . .... degrees Fahrenheit
X ...•.•....... multiply
+ ............. divide
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13 ounces ....• 81 or 13116 pound
14 ounces. . . . .88 or 7 I 8 pound
15 ounces ....• 94 or 15116 pound
16 ounces .... 1.00 or 1 pound
32 ounces .... 2.00 or 2 pounds
48 ounces .... 3.00 or 3 pounds
64 ounces .... 4.00 or 4 pounds
80 ounces . ... 5.00 or 5 pounds
96 ounces .... 6.00 or 6 pounds
112 ounces .... 7.00 or 7 pounds
128 ounces .... 8.00 or 8 pounds
144 ounces .... 9.00 or 9 pounds
EQUIVALENT
COMMON FOOD
MEASURES
1 tablespoon ...... 3 teaspoons
1 fluid ounce ...... 2 tablespoons
lh cup .......... 2 tablespoons
lA cup .......... 4 tablespoons
lh cup . . . . . . . . .. 51/3 tablespoons
lh cup ....... . .. 8 tablespoons
~ cup .......... 10~ tablespoons
~ cup .......... 12 tablespoons
1 cup ........... 16 tablespoons
1 cup ........... lh pint
1 pint ........... 2 cups
1 quart . . . . . . . . . . 2 pints
1 gallon . . . . . . . . . 4 quarts
1 peck .......... 8 quarts
1 bushel ......... 4 pecks
EXPLANATION OF TABLES
This Food Buying Guide provides information for determining the amounts of food to buy to
meet the meal patterns of pre-school children in child care centers under the Child Care Food
Program.
Amounts to buy of individual foods are averages. Variations in the yields of meat and
poultry may be due to type, age, fatness, and weight of animal; and method, time, and
temperature of cooking. Variety, season, size, and ripeness as well as preparation and
cooking time influence yields of vegetableS and fruits.
Column 1-Food as purchased
Foods are listed alphabetically according to the form in which they are obtained on the
market-canned, dried (dehydrated), fresh, or frozen. Preparation of food by the proc­essor
is also given, such as sliced, boned, or shelled.
Items defined as special purchase are USDA-donated foods that are not normally avail­able
on the market.
Column 2-Size and description of serving
Size of serving is given as a weight, measure, or number of pieces or slices. The approxi­mate
yield in measure or weight given in parentheses also indicates the crediting toward
the meal for foods such as raw apple, half-strength juice, and cooked chicken. Descrip­tions
include preparation procedures used in child care center kitchens, such as diced,
shredded, or cooked.
Column 3_:_Purchase unit
The purchase unit is a pound for most foods. A common can or package size is also
given for many processed foods. Data on the one-pound unit can be used to es~imate
amounts of other purchase units.
Columns 4 and 5-Purchase units of food to buy for 25 or 50 servings
The number of pounds, cans, packages, or other units to buy for preparing 25 or 50
servings of the size described in column 2 is shown. The figures in column 5 are not
always double those in column 4 because the data in the two columns were determined
separately and then rounded to one decimal. To determine amounts to buy for other num­bers
of servings, see page 8.
"Food Buying Guide for Type A School Lunches" PA-270, might be more helpful in
determining amounts to serve 100 or more children.
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0 FOOD BUYING GUIDE
Food as purchased Size aild description Purchase unit
Number of purchase units
of food to buy for
of serving
25 servings 50 servings
(1) (2) (3) (4) (5)
APPLES
Canned .................... 1,4 cup fruit . . . . . . . . . . . . . . No. 10 Can ....... 0.5 1.0
(slices, solid pack) (96 oz)
No. 21h can ....... 1.9 3.7
(26 oz)
Pound ........... 3.0 6.0
Fresh ..................... 1h small raw apple ........ Pound ........... 3.2 6.3
(about 1,4 cup)
1,4 cup raw diced .......... Pound ........... 2.2 4.4
1,4 cup cooked sliced . . . . ... Pound ........... 4.0 8.0
APPLESAUCE, Canned ........ 1,4 cup fruit . . . . . . . . . . . . .. No. 10 can ........ 0.6 1.1
(108 oz)
No. 2'1/2 can ...... 2.0 3.9
(29 oz)
Pound ........... 3.6 7.1
APRICOTS
Canned . .. ... .............. 1A cup fruit and juice . . . . . . No. 10 can ........ 0.6 1.1
(halves, unpeeled or (108 oz)
whole, peeled) No. 21h can ....... 1.9 3.8
(30 oz)
Pound ........... 3.6 7.2
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Dried ........... . ......... 1,4 cup cooked, sugar added .. Pound ........... 1.0 2.0
(halves)
Food as purchased I Size and description Purchase unit
Number of purchase units
of food to buy for
of serving
25 servings 50 servings
(1) (2) (3) (4) (5)
APRICOTS-Continued
Fresh • • 0 • • ••••• 0 0. 0 .. .. . .. . 1 medium raw ............ Pound .......... . 2.1 4.2
(about 1.4 cup)
1.4 cup raw halves .. .. ..... I Pound . ..... . .. .. I 2.3 I 4.6
ASPARAGUS
Canned . . ........ . ... ... ... 1.4 cup vegetable ...... . . . . I No. 10 can ..... . . . I 0.7 I 1.4
(cuts and tips) (103 oz)
Pound 0 •••••••••• 4.3 8.5
Frozen .... . .. . . . .......... I 14 cup cooked . .. ... . ..... I 21/2-lb pkg . ....... 1.3 2.5
(cuts and tips) Pound 0 0 ••••••••• 3.1 6.Z
BANANAS
Canned . .. . . ........ . .. . ... I 14 cup fruit . . . . . . . . . . . . . . I No. 10 can .. . ..... I 0.5 I 1.0
(mashed) (116 oz)
Pound ... .. . .. . . .. 3.6 7.1
Fresh ..... .. .. .. .. .. . . .. . . I 1;2 small banana .......... I Pound ....... .... 4.2 8.4
(% cup)
1.4 cup raw sliced .......... I Pound • 0 ••••• • ••• I 3.1 I 6.2
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BEANS, DRY
Canned
Beans . .............. . ... I 1.4 cup beans ... . ... . .. . .. I Pound ... ........ I 3.6 I 7.2
(baked or in sauce)
Beans with bacon in sauce .. . % cup serving ... ... . .... . I Pound . . ....... .. I 5.3 I 10.6
' (about 1.4 cup beans)
~ Beans with frankfurters 1;3 cup serving ..... ... .. . . I Pound .. ... .... .. . I 4.7 I 9.4
____\... in sauce. (equivalent to about
1 oz meat)
---.>...
1\J
Food as purchased
(1)
BEANS, DRY-Continued
Canned-Continued
Blackeye,kidney,red,or
white.
(in brine)
Lima 0 0 0 0 0 0 0 0 0 0 0 0 0 0 .•...
(in brine)
Dry
Blackeye beans or peas 0 ....
Great Northern 0. 0 0 0 0 0. 0 0 0.
Kidney . 0 0. 0 0 .. 0. 0 ..... 0 0
Lima 0 0 0. 0 o •• o o 0 o o 0 o 0. 0.
(large or small)
Navy, pea 0 0 0. 0 0. 0 .. 0 0. 0 o 0
Pinto 0 0 0 0 0 0 0 0 .. 0 .. 0 .. 0 ..
Small white 0 . o o • 0 0 ...... .
BEANS, GREEN OR WAX
Canned 0 0. 0 0 ... 0 0 0 0 0. 0 0 .. 0 0
Frozen 0 0 0 0 0 0 o o •••••• o •• o 0 0
Size and description
of serving
(2)
1,4 cup beans 0 . 0 . . . . . . . . . .
1,4 cup beans 0 . . . 0 . . . . o •• o
1,4 cup cooked beans . 0 0 0 .. 0
1,4 cup cooked beans 0 0 . . ...
1,4 cup cooked beans 0 0 0 0 . o o
1,4 cup cooked beans 0 . . 0 0 0 0
1,4 cup cooked beans 0 0 0 ... 0
1,4 cup cooked beans 0 . 0 0 0 0 0
1,4 cup cooked beans 0 0 0 0 . . 0
1.4 cup vegetable 0 0 .. o o ••• o
1,4 cup vegetable 0 0 . o • • o o o o
Purchase unit
(3)
No.3 Cyl o o •••••••
(51 oz)
Pound
Pound .......... .
Pound ...........
Pound . ..........
Pound ...........
Pound ...........
Pound ...........
Pound ...........
Pound ...........
No. 10 can 0 ...... .
(101 oz)
No. 2lh can ..... 0 0
(28 oz)
Ponnd 0 0 0 ....... 0
2lh-lb pkg •••.••••
Pound 0 0 0 .... o •• o
Number of purchase units
of food to buy for
25 servings I SO servings
(4) (5)
1.2
3.6
3.5
1.5
1.1
1.2
1.1
1.2
1.1
1.3
0.5
1.9
3.1
0.8
2.0
2.3
7.1
6.9
3.0
2.2
2.3
2.2
2.4
2.1
2.6
1.0
3.8
6.2
106
4.0
Food as purchased I Size and description Purchase unit
Number of purchase units
of food to buy for
of serving
25 servings 50 servings
(1) I (2) (3) (4) (5)
I
BEANS, LIMA
Canned .................... I lA cup vegetable .......... No. 10 can ........ I 0.6 I 1.1
(green) (105 oz)
Pound ........... 3.5 6.9
Frozen .................... 1,4 cup vegetable .......... 21h-lb pkg ........ 0.9 1.8
(Fordhook) Pound ........... 2.3 4.5 ,,
BEAN SPROUTS, Canned ..... lA cup vegetable .......... No.10 can ........ 0.6 1.2
(104 oz)
Pound ........... I 3.8 I 7.6
I I
BEEF - Canned or Frozen
Beef hash ................ I ¥3 cup serving ............ I Pound ........... I 4.7 I 9.4
(about 1 oz meat and
1/s cup vegetable)
Beef stew ................ I % cup serving ............ I Pound . .......... I 10.6 I 21.1
(about 1 oz meat and
lA cup vegetable)
Beef with barbecue sauce ... I :1;3 cup serving . . . . . . .•.... I Pound ........... I 4.7 ·I 9.4
(about 11;2 oz meat)
Beef with natural juices . . . . . I 11;2 ounces meat .......... I No. 21h can ....... I 1.9 I 3.8
(special purchase) (29 oz)
Pound ........... I 3.4 I 6.7
1 ounce ................. I No. 21h can ...... 1.3 2.5
(29 oz)
Pound ........... I 2.3 I 4.5
~ Corned beef hash .......... I 1;3 cup serving ............ I Pound ........... 4.7 9.4 w (about 1 oz meat and
IAi cup vegetable)
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Food as purchased Size and description Purchase unit
Number of purchase units
of food to buy for
of serving
25 servings 50 servings
(1) (2) (3) (4) (5)
BEEF -Continued
Dried, chipped . . . . . . . . . . . . ... 11/2 ounces cooked meat .... Pound ....... .. ... 1.9 3.8
1 ounce cooked meat ....... Pound . ......... . 1.3 2.5
Fresh or Frozen
Chuck roast .............. 11;2 ounces cooked meat .... Pound . .. ...... .. 3.2 6.3
(without bone) 1 ounce cooked meat ....... Pound . .......... 2'.1 4.2
Cubed steak .............. 34 steak .. . ............ . . Pound . .......... 3.7 7.3
(preportioned, about (about 1. 7 oz cooked meat)
3.1 oz raw) 1/2 steak .............. . .. Pound ........... 2.5 4.9
(about 1.2 oz cooked meat)
-
Ground
Market style ............ 1 1;2 ounces cooked meat .... Pound . .......... 3.4 6.7
(no more than 30 percent 1 ounce cooked meat ..... . . Pound . .......... 2.3 4.5
fat)
Special purchase . . . . . . . . 11/2 ounces cooked meat ... . Pound . .......... 3.3 6.5
(no more than 26 percent 1 ounce cooked meat ....... Pound . .......... 2.2 4.4
fat)
Liver . . . . . . . . . . . . . . . . . . . 1112 ounces cooked meat .... Pound . .......... 3.2 6.4
1 ounce cooked meat ....... Pound . .......... 2.2 4.3
Round steak ... .... .. .. . .. 11;2 ounces cooked meat .... Pound • • 0 •••••••• 3.1 6.2
(without bone) 1 ounce cooked meat . . .. ... Pound . .......... 2'.1 4.2
Rump roast .............. 11;2 ounces cooked meat . ... Pound ........... 3.3 6.5
(without bone) 1 ounce cooked meat ....... Pound . .. ........ 2.2 4.3
Shortribs ................. 11;2 ounces cooked meat .... Pound 0 •• • ••••••• 9.4 18.8
1 ounce cooked meat . . . .... Pound ........... 6.3 12.5
Stew meat .. . .. . .......... 11/2 ounces cooked meat .... Pound . .......... 3.6 7.1
1 ounce cooked meat . ..... . Pound ........... ... 2.4 4.8
~
Ol
Food as purchased
(1)
BEETS, Canned
Sliced or shoestring
Whole baby ................ .
BLACKEYE PEAS, Canned
(green)
BLUEBERRIES
Canned ... . ..... : . ........ .
Fresh .................... .
BREAD . ................... .
(raisin, rye, white, wheat)
BROCCOLI, Frozen
Spears . . .................. .
Cut or chopped ...... . ... .. .
Size and description
of serving
(2)
1A cup vegetable ... . ..... .
1A cup vegetable . . . . . . . . . .
1A cup vegetable . . . . . . . . ..
1A cup fruit and juice .. . .. .
1A cup raw berries . . . . . . . . .
1/z slice .. . .. . . . ...... .. .
1A cup cooked spears ..... .
(about 1 medium)
1A cup cooked ........... .
Purchase unit
(3)
No.lO can .. . .... .
(104 oz)
Pound . . . ....... .
No.lO can ....... .
(104 oz)
Pound .......... .
No. 10 can ....... .
(104 oz)
Pound . . ........ .
No.lO can ....... .
(lOS oz)
Pound .......... .
Pint . . . . ........ .
(141/z oz)
l-Ib loaf . ........ .
2-lb pkg ......... .
Pound ... . ...... .
21/z-lb pkg . . ..... .
Pound ... . .. . ... .
Number of purchase units
of food to buy for
2S servings SO servings
(4) (S)
0.6
3.6
0.6
3.4
0.7
4.1
0.6
3.S
2.4
0.8
l.S
Z.9
1.2
2'.9
1.2
7.2
1.1
6.7
1.4
8.2
1.1
6.9
4.7
1.6
2.9
S.8
2.4
S.8
~
UJ
Food as purchased Size and description Purchase unit
Number of purchase units
of food to buy for
of serving
25 servings 50 servings
(1) (2) (3) (4) (5)
BRUSSELS SPROUTS, Frozen .. % cup cooked ............ 21/z-lb pkg ....... . 0.9 1.8
Pound ~ 0 • 0 0 • • • .... 2.2 4.3
BULGUR, CRACKED WHEAT. %cup cooked ...... . . .... Pound 0 0 ••••••••• 0.7 1.4
(special purchase)
BUNS ........... ..... .... . .. 1 bun ................... Dozen ........... 2.1 4.2
BUTTER .. ...... ............ V:z teaspoon . . . . . . . . . . . . . . Pound ... ... ..... 0.2 0.3
CABBAGE, Fresh
Celery or Chinese ....... .. ... % cup raw pieces ......... Pound •• •• • 0 ••••• 1.2 2',4
White or red ................ 1,4 cup raw shredded for slaw . Pound ••• 0 •• 0 0 ••• 1.9 3.9
% cup cooked shredded .... Pound • 0 ••••••••• 2.3 4.5
CANTALOUP, Fresh .......... % cup cubed or diced ...... Pound ........... 4.4 8.8
CARROTS
Canned .................... % cup vegetable .......... No. 10 can ........ 0.5 1.0
(diced or sliced) (105 oz)
Pound ........... 3.3 6.6
Fresh ........ ... .......... % cup raw strips .......... Pound 0 •••••••••• 2.1 4.1
(about 6 strips 4 x lh inch)
% cup raw shredded for salad . Pound 0 •••••••••• 2.8 5.5
' % cup cooked sliced ....... Pound 0 •• 0 ••••••• 3.0 5.9
CATSUP, TOMATO .... -....... 1 teaspoon ............... 16-oz bottle ...... 0.3 0.7
._--------------------------------------~------~----- , ------------~---------
0" ' ....
I
..0.. .,.
0
I '
0" '
~
~
----------------------~------~----- \ ----------------
Food as purchased
(1)
CAULIFLOWER
Fresh .....................
(trimmed)
Frozen ....................
CELERY, Fresh ..............
(untrimmed)
CHEESE
American, Cheddar (natural or
process), Mozzarella, Swiss
(natural or process)
Cottage ....................
Cream . . . . . . . . . . . . . . . . . . . .
CHEESE FOOD AND SPREAD ..
(process)
CHERRIES, Canned ...........
(red, tart, pitted)
I
I
I
Size and description
of serving
(2)
lA cup raw flowerets .......
lA cup cooked ............
lA cup raw sticks or strips ...
(about 4 sticks 4 x 1h inch)
11/2 ounces cheese . . . . . . . . .
l ounce cheese ............
llh ounces ..............
(about 3 tablespoons)
2 tablespoons . . . . . . . . . . . .
3 ounce serving ...........
(1lh oz cheese)
2 ounce serving ...........
(1 oz cheese)
lA cup fruit and juice ......
Purchase unit
(3)
I Pound ........... I
2-lb pkg ..........
Pound ...........
Pound ...........
I Pound ........... I Pound ...........
I Pound . .......... I
I Pound ........... I
I Pound ........... I
I Pound ........... I
No. 10 can ........ I
(103 oz)
Pound ........... I
Number of purchase units
of food to buy for
25 servings I 50 servings
(4) (5)
2.6 I 5.1
1.4 2.7
2.7 5.3
2.3 I 4.5
2.4 I 4.7
1.6 3.2
2.3 I 4.7
1.6 I 3.3
4.7 I 9.4
3.2 I 6.3
0.6 I 1.1
3.4 I 6.8
______\_ co
Food as purchased Size and description Purchase unit
Number of purchase units
of food to~ buy for
I
of serving
25 servings 50 servings
(1) (2) (3) (4) (5)
I
CHICKEN
Canned ................•... ~ cup serving . . . . . . . . . . . Pound ........... 3.6 7.1
(boned) (about 1.8 oz chicken meat)
Fresh or Frozen
Breasts with ribs, market 1,4 breast with rib . . . . . . . . . . Pound ........... 5.0 10.0
style. (about 1.7 oz cooked
(about 12.8 oz each) chicken meat)
11/2 ounces cooked chicken Pound ........... 4.5 8.9
meat.
1 ounce cooked chicken meat . Pound . .......... 3.0 5.9
Breasts with backs, special ~ breast with back ........ Pound . .......... 5.4 10.8
purchase, style II. (about 1.5 oz cooked
(about 13.8 oz each) chicken meat) '
11/2 ounces cooked chicken Pound ........... 5.4 10.8
meat.
1 ounce cooked chicken meat . Pound ........... 3.6 7.2
Drumsticks ............... 1 drumstick .............. Pound ........... 5.2 10.4
(about 3.3 oz each) (about 1.4 oz cooked
chicken meat)
11/2 ounces cooked chicken Pound ........... 5.7 11.3
,, meat.
1 ounce cooked chicken meat . Pound . .......... 3.8 7.6
Thighs . . . . . . . . . . . . . . . . . . 1 thigh ... ............... Pound ........... 5.8 11.6
(about 3.7 oz each) (about 1.7 oz cooked
chicken meat)
1112 ounces cooked chicken Pound ........... 5.3 10.5
meat.
1 ounce cooked chicken meat . Pound . .......... 3.5 7.0
'
Food as purchased Size and description Purchase unit
Number of purchase units
of food to buy for
of serving
25 servings 50 servings
(1) (2) (3) (4) (5)
:HICKEN-Continued
Fresh or Frozen-Continued
Whole . ......... . ........ 11/2 ounces cooked chicken Pound a 4 • • • • • • • • • 6.2 12.4
(about 2314 lb with neck meat excluding neck meat
and giblets) and giblets.
1 ounce cooked chicken meat Pound ............ 4.2 8.3
excluding neck meat and
giblets.
Wings .. .. ..... .... ... . .. 1 wing .................. Pound .. ............ 4.7 9.4
(about 3.0 oz each) (about 1 oz cooked
chicken meat)
11/:z ounces cooked chicken Pound ............ 7.2 14.4
meat.
1 ounce cooked chicken meat . Pound . ........... 4.9 9.7
c HILI CON CARNE WITH
BEANS, Canned ........... . 1/:J cup serving . . . . . . . . . . . . Pound . ........... 4.7 9.4
(equivalent to a 1 oz
serving of meat)
c HILI SAUCE ............... 1 tablespoon . . . . . . . . . . . . . Pound ............ 0.9 1.8
c HOPPED MEAT WITH
NATURAL JUICES, Canned . . 1112 ounces meat .......... No. 21/:z can ....... 1.4 2.8
(special purchase) (30 oz)
Pound ............. Z.7 5.3
1 ounce meat ............. No. 21/:z can ....... 1.0 1.9
~ co (30 oz)
Pound ............. 1.8 3.6
f\)
0
Food as purchased
(1)
COCONUT, Canned, Dried, or
Frozen.
COLLARDS, Canned
CORN, Canned
Cream style ....•...........
Whole kernel .............. .
(vacuum pack)
CORNED BEEF HASH, see
BEEF, Canned.
CORNMEAL
CRACKERS
Graham .................. .
Saltines .................. ..
Soda ..................... .
CRANBERRIES, Fresh ....... .
Size and description
of serving
(2)
1 cup shredded .......... .
1A cup vegetable · ......... .
1A cup vegetable . . . . . . . . . .
1A cup vegetable . . . . . . . . . .
1A cup cooked ........... .
2 crackers .... .......... .
(2Vz inches square)
4 crackers .............. .
(2 inches square)
2 crackers .............. .
(2Vz inches square)
1A cup raw chopped ...... .
1A cup cooked, sugar added
Purchase unit
(3)
Pound .......... .
No. 10 can ....... .
(98 oz)
Pound .......... .
No. 10 can ....... .
(106 oz)
Pound
Pound .......... .
Pound .......... .
Pound
Pound
Pound
Pound
Pound
Number of purchase units
of food to buy for
25 servings 50 servings
(4) (5)
4.7
0.9
5.3
0.6
3.6
2.9
0.6
0.9
1.0
0.7
1.6
2.0
9.4
1.8
10.5
J
1.1
7.1
5.8
1.1
1.7
1.8
1.3
3.2
3.9
Food as purchased
(1)
CRANBERRY RELISH OR
SAUCE, Canned ........... .
CUCUMBERS, Fresh ... . ..... .
DATES, Dried ............... .
(cut or chopped)
EGGS, Fresh
SheD eggs ................. .
{large size)
ENDIVE, CHICORY,
ESCAROLE, Fresh ......... .
FARINA ................... .
FIGS, Canned
[\)
~
Size and description
of serving
(2)
1.4 cup fruit . . . . . . . . ..... .
1.4 cup pared, diced or sliced
lA cup dry fruit . . . . . . . . ...
1egg
1.4 cup for salad
tA cup cooked ........... .
1.4 cup fruit and juice ..... .
Purchase unit
(3)
No.10 can ........ I
(117 oz)
Pound ...........
Pound ...........
Pound ...........
Dozen .......... .
(24 oz)
Pound
Pound
No.10 can ....... .
(110 oz)
No. Zlh can ...... .
(30 oz)
Pound .........•.
Number of purchase units
of food to buy for
25 servings I 50 servings
(4) (5)
0.6 I 1.1
3.9 7.7
2.8 5.5
2.5 4.9
2.1 4.2
1.7 3.3
0.4 0.8
0.6 1.1
1.9 3.8
3.6 7.2
I\)
10
Food as purchased
(1)
FISH, Frozen
Fillets .......... . ......... .
Portions
(breaded)
3-oz
2-oz
Sticks
(breaded)
1-oz stick
FRANKFURTERS
(8 per pound) ....... . .... .
(10 per pound) .. .. ....... .
FRENCH DRESSING ... . .... .
FRUIT COCKTAIL, Canned . . ..
Size and description
of serving
(2)
11h ounces cooked fish ... .
1 ounce cooked fish ....... .
1 portion .. . ....... . .... .
(1.6 oz cooked fish)
1 portion ............... .
(1.1 oz cooked fish)
3 sticks .... . ........... .
(1.5 oz cooked fish)
2 sticks ... . ............ .
(1 oz cooked fish)
1;2 frankfurter . . . . . . . . ....
(1 oz meat)
1 frankfurter . . . . . . . . . . . . .
(1.6 oz meat)
1 tablespoon .......••••••
lA cup fruit and juice . . . . . .
Purchase unit
Pound
Pound
Pound
Pound
Pound
Pound
Pound
Pound
(3)
Quart ........... .
No.10 can ....... .
(108 oz)
No. 21h can ...... .
(30 oz)
Pound .......... .
Number of purchase units
of food to buy for
25 servings I 50 servings
(4) (5)
3.7
2.5
4.7
3.2
4.7
3.2
1.6
2.5
0.4
0.6
1.9
3.6
7.4
4.9
9.4
6.3
9.4
6.3
3.2
5.0
0.8
1.1
3.8
7.1
\\)
(;)
Food as purchased
(1)
GRAHAM CRACKERS ....... .
GRAPEFRUIT
Canned ................... .
(sections)
Fresh .................... .
GRAPEFRUIT AND ORANGE
SECTIONS, Canned ........ .
GRAPES, SEEDLESS, Fresh ....
GRITS, CORN .............. .
HAM, see PORK
HONEY .................... .
(strained)
HONEYDEW MELON, Fresh ...
ICE CREAM ................ .
Size and description
of serving
(2)
2 crackers .............. .
(2Y2 inches square)
~ cup fruit and juice ..... .
1,4 cup sections and juice ...
(no membrane)
~cup juice ............. .
1,4 cup fruit and juice . . . . ..
~ cup raw grapes ....... . .
1,4 cup cooked ........... .
1 cup .................. .
1 teaspoon .............. .
~ cup cubed or diced ..... .
3-ounce container . . . . .... .
1h cup ................. .
(No. 12 scoop)
Purchase unit
(3)
Pound
No.3 Cyl ........ .
(50 oz) 1
Pound
Pound
Pound
No.3 Cyl ........ .
(50 oz)
Pound .......... .
Pound
Pound
Pound
Pound
Pound
3-oz container . . .. .
1 quart .......... .
Number of purchase units
of food to buy for
25 servings I 50 servings
(4) (5)
0.9
1.2
3.5
6.5
7.3
1.2
3.5
2.4
0.6
18.7
0.4
4.1
25.0
2.1
1.7
2.3
7.0
13.0
14.5
Z.3
6.9
4.7
1.1
37.4
0.8
8.2
50.0
4.2
~
Food as purchased
(1)
JAMS, JELLIES, P~SERVES ..
JUICES, VEGETAliLE AND
FRUIT
Canned
Single strength . . . . . . . . . . . .
(100 percent juice)
Any juice such as apple,
grapefruit, lemon, orange,
pineapple, tomato.
Half strength . . . . . . . . . . . . .
(50 percent juice)
Frozen
Concentrated ............ .
(1 part juice to 3 parts
water)
Any fruit such as grape,
grapefruit, orange and
grapefruit, pineapple,
tangerine.
Size and description
of serving
(2)
1 cup .................. .
1 teaspoon . . . ~ . . ........ .
lh cup juice ........... ..
(IA cup vegetable or fruit)
1A cup juice . . . . . . . . . . . . ..
(lA cup vegetable or fruit)
l/z cup juice . . . . . . . . . . . . . .
(IA cup vegetable or fruit)
1,4 cup juice ... : ......... .
(lA cup veg~ta~le or fruit)
Vz cup liquid ........ . ... .
(IA CJIP vegetable or (mit)
1A cup reconstituted juice ..
(1A cup fruit) ·'
1,4 cup reconstituted juice . .
( 1A cup fruit)
Purchase unit
(3)
32-oz jar
32-oz jar
No.3 Cyl ........ .
(46 fl oz)
No.3 Cyl ........ .
(46ft oz)
No.2 Cyl ........ .
(24ft oz)
No.2 Cyl ........ .
(24ft oz)
No.3 Cyl ........ .
(46ft oz)
12-ft oz can . . . . . . .
(about 14 oz)
6-ft oz can ....... .
(about 7 oz)
Number of purchase units
of food to buy for
25 servings I 50 servings
(4) (5)
9.4
0.2
2.2
1.1
4.4
2.2
0.6
1.1
2.1
18.8
0.4
4.4
2.2
8.7
4.4
1.1
2'.1
4.2
Food as purchased
(1)
KALE
Canned .............. .. ... .
Frozen ................... .
(chopped or whole leaf)
LAMB, Fresh or Frozen
Ground ................... .
Stew meat . ....... ......... .
LEMONS, Fresh ..........•...
LENTILS, Dry ............... .
LE'ITUCE, Fresh
Head .................... .
Leaf ..................•. · ·
Romaine ................. .
f\J
Ul LIMES, Fresh ............... .
Size and description
of serving
(2)
1,4 cup vegetable ..........
1,4 cup cooked .........•..
11;2 ounces cooked meat .•..
1 ounce cooked meat ...••.
11h ounces cooked meat ....
1 ounce cooked meat .....•
1A cup juice .............
1,4 cup cooked lentils .....•
1,4 cup raw pieces .........
1A cup for salad ......••••
1,4 cup raw pieces . ........
1,4 cup for salad ......•.••
1,4 cup raw pieces .....•.•.
1,4 cup for salad ........••
1,4 cup juice ..............
I
I
Purchase unit
(3)
No.10 can ........ I
(98 oz)
No. 21;2 can ....... I
(27 oz)
Pound ........ .. .
Pound ...........
Pound ...........
Pound . ..........
Pound .......... .
Pound ...........
Pound ...........
Pound ...........
Pound ...........
Pound ...........
Pound ...........
Pound ...........
Pound ...........
Pound ...........
Pound ...........
Number of purchase units
of food to buy for
25 servings I 50 servings
(4) (5)
0.9 I 1.8
2.8 I 5.5
5.3 10.6
2.8 5.6
3.5 7.0
2.3 4.6
3.6 7.1
2.4 4.8
7.9 15.7
1.0 1.9
1.1 2.1
1.6 3.1
1.Z 2.3
1.7 3.4
1.2 2.4
1.8 3.6
7.1 14.2
10
OJ
Food as purchased
(1)
LIVER, see BEEF
LUNCHEON MEATS
(excluding meat by-products,
cereals, or extenders)
MACARONI, ELBOW ........ .
MACKEREL, Canned ........ .
MARGARINE, FORTIFIED ....
MARSHMALLOWS .... . ..... .
MAYONNAISE
MILK
Dried
Whole . ................. .
Nonfat
Instant ............... .
Non-instant ... . .. . .... .
(special purchase)
Evaporated . . .............. .
Size and description
of serving
(2)
1th ounces meat ......••..
1 ounce meat .............
1A cup cooked ..... : ......
11h ounces mackerel ......
1 ounce mackerel .........
th teaspoon ..............
2 large marshmallows ......
1 tablespoon .............
1 cup reconstituted . . ....•.
1 cup reconstituted ••....••
1 cup reconstituted . . . . . . ..
1 cup reconstituted . . . . . . . . .
I
Purchase unit
(3)
Pound . ..........
Pound . ..........
Pound . ..........
No. 300 can .......
(15 oz)
No. 300 can ....... I
(15 oz)
Pound ...........
Pound ...........
Quart ............
Pound ...........
Pound ...........
Pound ...........
Pound ...... . ....
Number of purchase units
of food to buy for
25 servings I 50 servings
(4) (5)
2.4 4.7
1.6 3.2
0.6 1.2
3.0 6.0
2.0 I 4.0
0.2 0.3
0.7 1.3
0.4 0.8
1.8 3.6
1.4 2.8
1.4 2.8
7.2 14.3
f\)
~
Food as purchased
(1)
MILK-Continued
Fluid .................... .
MUSHROOMS, Canned ....... .
MUSTARD GREENS, Canned ...
MUSTARD, PREPARED ..... : .
NECTARINES, Fresh ......... .
NOODLES ........ . ........ .
OATS, ROLLED ............ .
OKRA, Canned .............. .
(cut or whole)
OKRA Wim TOMATOES,
Canned ........ o 0 0. o 0 0 o 0 0 o o
Size and description
of serving
(2)
3,4 cup .... . ............ .
t,..2 cup ......••.•..••••••
lA cup serving ...•..••••••
~ cup vegetable ...•..••••
1 tablespoon .....•••••••.
lh medium raw nectarine ...
(about ~ cup)
~ cup cooked .......•••••
•A cup cooked ..........•.
•A cup vegetable .....•••..
•A cup vegetable ...•......
Purchase unit
(3)
Gallon .......... .
Quart ........... .
1;2 pint .......... .
Gallon .......... .
Quart ........... .
t,..2 pint .......... .
Pound .......... .
(drained weight)
No.10 can ....•..•
(98 oz)
No. 2t,..2 can ..... .
(27 oz)
Pound
Pound
Pound
Pound
Pound
No. 10 can ....... .
(99 oz)
Pound .......... .
No. 10 can ......•.
(101 oz)
Pound ....•......
Number of purchase units
of food to buy for
25 servings I 50 servings
(4) (5)
1.2'
4.7
18.8
0.8
3.2
12.6
2.2
0.8
2.5
4.8
0.9
3.2
o.s
0.6
0.7
4.2
0.6
3.3
2.4
9.4
37.6
1.6
6.3
25.0
4.5
1.6
4.9
9.5
1.8
6.3
1.5
1.1
1.4
803
1.1
6.6
~
Food as purchased
(1)
OLIVES, Canned
Ripe whole, large size
(pitted)
ONIONS
Fresh
Green
Mature ................. .
ORANGES
Canned, Mandarin ....•••••••
Fresh
Size 138 (Calif., Ariz.);
Size 200 (Fla., Texas).
All sizes ............ . .. . .
PARSLEY, Fresh ... . .. . .. . .. .
'
Size and description
of serving
(2)
1A cup whole ..... . ...... .
1A cup raw chopped ...... .
1A cup raw sliced . . . . . , .. .
1/.1 cup cooked halves or
pieces.
1A cup fruit and juice . . . . ..
Vz medium ............. .
(about 1/.1 cup fruit and
juice)
V.. cup sections and juice ...
(with membrane)
1/.1 cup sections and juice . . .
(no membrane)
1/.1 cup juice . . . . . . . . . . . . ..
1A cup chopped .......... .
Purchase unit
(3)
Pound .......... .
(drained)
Pound
Pound
Pound
Pound .......... .
Pound .......... .
Pound
Pound
Pound
Pound
Number of purchase units
of food to buy for
25 servings l SO servings
(4) (5)
2:.0
2.2
1.8
3.3
3.5
4.2
4.6
5.2
6.9
1.3
4.0
4.4
3.6
6.5
6.9
8.4
9.1
10.4
13.7
2.5
(\J
(0
Food as purchased
(1)
PEACHES
Canned ........ ............
(slices)
Dried .................... .
(halves)
Fresh .....................
PEANUT BUTTER ...........
PEANUTS, ROASTED .........
(shelled)
Size and description
of serving
(2)
1,4 cup fruit and juice . . . . . .
1,4 cup cooked, sugar added .
1;2 medium raw peach ......
(about 1,4 cup)
1,4 cup raw sliced . . . . . . . . . .
4 tablespoons . . . . . . . . ....
(1,4 cup)
2 tablespoons . . . . . . . . . . . .
1 tablespoon . . . . . . . . . . . . .
1 cup chopped nutmeats ....
Purchase unit
(3)
No. 10 can ........
(108 oz)
No. 21h can .......
(29 oz)
Pound · ...........
Pound ...........
Pound ...........
Pound ...........
Pound ......... ..
32'-oz jar .........
Pound ...........
32-oz jar ...•.....
Pound ............
32-oz jar . ........
Pound ...........
Number of purchase units
of food to buy for
25 servings 50 servings
(4) (5)
0.6 1.1
2.0 4.0
3.6 7.1
0.8 1.6
3.2 6.3
3.1 6.2
3.6 7.1
1.8 3.6
1.8 3.6
0.9 1.8
0.9 1.8
0.5 0.9 .
8.0 15.9
C0
0
Food as purchased
(1)
PEARS
Canned ....................
(slices or quarters)
Fresh .....................
\
PEAS AND CARROTS
Canned ....................
I
Frozen ....................
PEAS, GREEN
Canned ....................
Dry
Split ....................
Whole ...................
Frozen ....................
Size and description
of serving
(2)
lA cup fruit and juice . . . . . .
1;2 small raw pear .........
(about lA cup)
1/.J cup raw sliced .........
lA cup vegetable . . . . . . . . . .
tft. cup vegetable ..........
tA cup vegetable ..........
tA cup cooked peas ........
tft. cup cooked peas ........
lA cup cooked ............
Purchase unit
Number of purchase units
of food to buy for
25 servings 50 servings
(3) (4) (5)
No. 10 can ........ 0.5 1.0
(106 oz)
No. 21/2 can ....... 1.8 3.6
(29 oz)
Pound ........... 3.3 6.5
Pound ........... 3.2 6.3
Pound ........... 3.0 6.1
No.10 can ........ 0.6 1.1
(105 oz)
Pound ........... 3.5 6.9
Pound ........... 2.3 4.5
No. 10 can ........ 0.6 1.2
(105 oz)
Pound ........... 3.7 7.4
Pound ........... 1.1 2.2
Pound ........... 1.1 2.1
Pound ........... z.s 5.0
Food as purchased Size and description Purchase unit
Number of purchase units
of food to buy for
of serving 25 servings 50 servings
(1) (2) (3) (4) (5)
.
PECANS, shelled . 0 • o o • o • o ••••• 1 cup chopped nutmeats . 0 •• Pound ........... 6.5 13.0
PEPPERS, GREEN
Fresh .. 0 •••••••••• 0. 0 0 •• •• 1A cup raw strips . . . . . . . . .. Pound ........... 1.7 3.4
(about 1/6 of a large
pepper)
1,4 cup raw chopped or diced 0 Pound ........... 2.6 5.1
Frozen .................... 1A cup raw ... ... 0 0. 0 •••• Pound . .......... 2.0 3.9
(diced)
PEPPERS, SWEET, Canned .... o 1,4 cup vegetable .......... Pound ........... 4.1 8.2
(green or red, diced)
PICKLE RELISH, SWEET o •• 0 0 1 tablespoon 0 0 • • • • • • •••• 0 Pound ........... 0.9 1.7
PICKLES, Small o ••••••••••••• 1 pickle ... ·:· 0 •••• 0 • • ••••• Quart ... 0 •••••••• 1.3 2.5
PIMIENTOS, Canned o o 0 o •• o o • o 1,4 cup vegetable .......... No. 21h can ... 0. 0. 2.5 5.0
(chopped, diced, or whole) (28 oz)
Pound ........... 4.9 9.7
GJ
---..':,.,
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1\)
Food as purchased
(1)
PINEAPPLE
Canned
Chunks or tidbits ..........
Crushed .............. . ..
Fresh .....................
PLUMS
Canned ....................
(purple, whole)
Fresh .....................
Size and description
of serving
(2)
1,4 cup fruit and juice . . . . . .
~ cup fruit and juice ......
1,4 cup raw cubed .........
~ cup fruit and juice ......
1 small raw plum ..........
(about 1,4 cup)
~ cup raw halved or sliced ..
~ cup cooked halves, sugar
added.
Purchase unit
Number of purchase units
of food to buy for
25 servings 50 servings
(3) (4) (5)
No. 10 can ....•... 0.6 1.1
(107 oz)
No. 21;2 can ....... 2.0 3.9
(29 oz)
Pound ........... 3.6 7.1
No.10 can ......•. 0.6 1.1
(109 oz)
No. 2'1;2 can ....... 2.0 3.9
(30 oz)
Pound ........... 3.6 7.2
Pound ........... 4.2 8.3
No. 10 can ........ 0.6 1.1
(108 oz)
No. 21;2 can ....... 1.9 3.8
(30 oz)
Pound ........... 3.6 7.1
Pound ........... 3.2 6.3
Pound ........... 2.5 5.0
Pound ........... 4.1 8.2
GJ w
Food as purchased
(1)
PORK
Canned
Ham with natural juices .....
Pork luncheon meat ........
(special purchase)
Pork with natural juices . . ...
(special purchase)
Fresh or Frozen
Ground ..................
(special purchase, no more
than 26 percent fat)
Sausage, bulk or link . . . . . . .
Shoulder, picnic ...........
(without bone)
Spareribs . . . . . . . . . . . . . . . .
Mild Cured
Ham .. · ..................
(without bone)
Shoulder, picnic ..... ......
(with bone)
Size and description
of serving
(2)
11/z ounces cooked meat ....
1 ounce cooked meat ......
11h ounces cooked meat ....
1 ounce cooked meat ......
11/z ounces cooked meat ....
1 ounce cooked meat ......
11/z ounces cooked meat ....
1 ounce cooked meat . .....
11/z ounces cooked meat ....
1 ounce cooked meat ......
11/z ounces cooked meat ....
1 ounce cooked meat ......
11/z ounces cooked meat ....
1 ounce cooked meat ......
1th ounces cooked meat ....
1 ounce cooked meat ......
11/z ounces cooked meat ....
1 ounce cooked meat ......
Purchase unit
Number of purchase units
of food to buy for
25 servings SO servings
(3) (4) (5)
Pound . .......... 2.6 5.1
Pound . .......... 1.7 3.4
Pound . ....... ... 2.7 5.3
Pound . .......... 1.8 . 3.6
No. 21/z can . . ..... 1.9 3.8
(29 oz)
Pound ........ ... 3.4 6.7
No. 21/z can ....... 1.3 2.5
(29 oz)
Pound ........... 2.3 4.5
Pound . .......... 3.3 6.5
Pound ........... 2.2 4.3
Pound ........ ... 4.6 9.2
Pound ........... 3.1 6.2'
Pound ........... 3.7 7.4
Pound ........... 2.5 4.9
Pound ....... .... 9.1 18.2
Pound ........... 6.1 12.2
Pound ........... 3.1 6.1
Pound ........... 2.1 4.1
Pound ........... 4.2 8.4
Pound ........... 2.8 5.6
co
~
Food as purchased
(1)
POT A TO CHIPS ............. .
POTATO STICKS ............ .
POT A TOES, WHITE
Canned .. .. ............... .
(small whole)
Dehydrated, low moisture
(flakes or granules)
Fresh ....... , . ........... .
Frozen
/ French fries, regular
straight cut.
Hash browns, diced .... . .. .
Potato rounds ............ .
Size and description
of serving
(2)
Purchase unit
(3)
Number of purchase units
of food to buy for
25 servings I 50 servings
(4) (5)
(;)
CJl
'
Food as purchased
(1)
PRUNES
Canned ....................
(special purchase)
Dried .....................
(with pits)
PUMPKIN, Canned ............
RADISHES, Fresh .............
(without tops)
RAISINS, SEEDLESS, Dried ....
RHUBARB, Fresh ............
(without leaves)
Size and description
of serving
(2)
1,4 cup fruit and juice . . . . . .
3 medium prunes, dry ......
(about 1,4 cup cooked
fruit and juice)
1A cup cooked ............
1,4 cup cooked, sugar added .
1,4 cup vegetable . . . . . . . . ..
4 small radishes . . . . . . . . . .
(about 1A cup)
1,4 cup raw sliced . . . . . . . . .
22h tablespoons dry raisins
(about 1A cup cooked
fruit and juice)
1,4 cup cooked ............
1A cup cooked, sugar added .
Purchase unit
Number of purchase units
of food to buy for
25 servings 50 servings
(3) (4) (5)
No. 10 can ........ 0.4 0.8
(116 oz)
Pound ........... 2.8 5.5
Pound • 0 ••••••••• 1.3 2.6
Pound ........... 1.4 2.7
Pound . .......... 1.2 2.3
No. 10 can ........ 0.6 1.1
(106 oz)
No. 21/2 can ....... 1.9 3.8
(29 oz)
Pound ........... 3.4 6.8
Pound . .......... 2'.1 4.1
Pound ........... 1.8 3.6
Pound ........... 1.4 2.7
Pound ........... 1.4 2.8
Pound ........ , .. 3.7 7.3
GJ
(})
Food as purchased
(1)
RICE ...................... .
ROLLS ..................... .
RUTABAGAS, Fresh ......... .
SALAD DRESSING .......... .
SALMON, Canned ........... .
SALTINES ................. .
SAUERKRAUT, Canned ...... .
SAUSAGE, see PORK
Size and description
of serving
(2)
1,4 cup cooked ........... .
1 roD .................. .
~ cup cooked cubed ..... .
~ cup cooked mashed .... .
1 tablespoon . . . . . . . . . . . . .
11h ounces salmon ....... .
1 ounce salmon .......... .
4 crackers .............. .
(2 inches square)
~ cup vegetable ......... .
Purchase unit
Pound
Dozen
Pound
Pound
(3)
Quart ........... .
No. 1 tall can ..... .
(16 oz)
No. 1 tall can ..... .
(16 oz)
Pound .......... .
No. 10 can ....... .
(99 oz)
No. 2Y2 can ...... .
(27 oz)
Pound .......... .
Number of purchase units
of food to buy for
25 servings I 50 servings
(4) (5)
0.8
2.1
3.0
4.3
0.4
2.9
2.0
1.0
0.6
1.8
3.2'
1.5
4.2
6.0
8.6
0.8
5.8
3.9
1.8
1.1
3.6
6.3
Food as purchased
(1)
SffiUPS .................... .
(cane, maple, molasses)
SODA CRACKERS .......... .
SOUPS, Cauned
Condensed .............. .
(clam, tomato, vegetable)
SPAGHETTI ................ .
SPINACH
Cauned ................... .
~
Size and description
of serving
(2)
1 cup · · · · · · · · · · · · · ..... .
2 tablespoons . . . . . . . . . . . . .
2 crackers .............. .
(21h inches square)
1 cup reconstituted . . . . . . . .
(about 1;4 cup vegetable)
lh cup reconstituted . . . . . . .
(about % cup vegetable)
1;4 cup cooked . . . . . . . . . . . .
1;4 cup vegetable . . . . . . ....
Purchase unit
(3)
Gallon .......... .
(about 176 oz)
Quart ........... .
(about 44 oz)
Gallon .......... .
(about 176 oz)
Pound .......... .
Pound
Pound
Pound .......... .
No.10 can ....... .
(98 oz)
No. 21h can ...... .
(27 oz)
Pound .......... .
Number of purchase units
of food to buy for
25 servings I 50 servings
(4) (5)
1.6 3.2
6.3 12.5
0.2 0.4
0.7 1.3
6.8 13.6
3.4 6.8
0.7 1.4
0.9 1.8
2.7 5.3
5.2 10.3
w
OJ
Food as purchased
(1)
SPINACH-Continued
Fresh .....................
(partly trimmed)
Frozen
Chopped . . . . . . . . . . . . . . . .
Whole leaf ....•........•.
SQUASH
Fresh
Acorn ...................
Butternut ........ . .......
Hubbard ................
Summer .................
Zucchini .. . .. . ...........
Frozen, Yellow ...... .. ......
(sliced)
Size and description
of serving
(2)
% cup pieces .............
% cup for salad ....... . ..
1,4 cup cooked .... . .. . ....
1,4 cup cooked ............
% cup cooked ..... . ......
1/2 small squash baked in
skin.
(about 1/.J cup vegetable)
% cup cooked ... . . .. .... .
1,4 cup cooked cubed .. . .. .
% cup cooked mashed .....
1,4 cup cooked cubed .. . ...
% cup cooked mashed . . ...
% cup cooked mashed .....
1/.J cup cooked sliced . . . . ..
1,4 cup cooked sliced .......
% cup cooked .. .. ... ... ..
Purchase unit
Number of purchase units
of food to buy for
25 servings 50 servings
(3) (4) (5)
Pound 0 ••••• 0 • ••• 0.9 1.7
Pound 0 0 •••• • •••• 1.3 2.5
Pound ........... 2.5 5.0
Pound ........... 3.7 7.4
Pound 0 • ••••••• • • 3.4 6.8
1 squash ......... 12.5 2'5.0
(8 oz)
Pound • ••• •• • • • 0. 6.2 12.3
Pound ••• • ••• 0 •• 0 3.2 6.5
Pound 0 •••• • • 0. 0. 4.5 9.0
Pound . .. ... ..... 5.6 11.2
Pound . .. . .. . ... . 6.0 11.9
Pound ..... ...... 4.1 8.2
Pound ••••• •• 0 ••• 3.1 6.2
Pound 0 0 • • 0 . 0 •• •• 3.5 7.0
Pound •••• • 0 •• 0 • • 2.9 5.7
w co
Food as purchased
(1)
STRAWBERRIES
Fresh .................... .
Frozen ...... , ............ .
SUCCOTASH
Canned .... .. .....•........
Frozen ................... .
SWEETPOTATOES
Canned ................... .
(vacuum pack)
Dehydrated ............... .
(low moisture Oakes)
Fresh .... . ... . . . .... . .... .
Size and description
of serving
(2)
1.4 cup raw whole ..... . .. .
lf<t cup fruit and juice,
thawed.
1.4 cup vegetable ....... . . .
1.4 cup cooked ........... .
lf<t cup vegetable ....... . . .
1.4 cup reconstituted
1.4 cup cooked sliced ...... .
Purchase unit
(3)
Quart ............ I
(25 oz)
Pound ...........
Pound ...........
No. 10 can ........ I
(105 oz)
Pound ...........
Pound .......... .
No.3 Vac can .....
(17 oz)
Pound ....... . ...
No. 10 can ........
(62 oz)
Pound ...........
Pound ...........
Number of purchase units
of food to buy for
25 servings I 50 servings
(4) (5)
1.5 I 3.0
2.4 4.7
3.6 7.1
0.7 I 1.4
4.1 8.2'
2.3 4.5
2.9 5.7
3.0 6.0
0.4 0.8
1.4 2.7
3.4 6.8
~
0
Food as purchased
(1)
TANGERINES, Fresh .........
TOMATOES
Canned ....................
Fresh .....................
TOMATO PASTE, Canned .•...
TOMATO PUREE, Canned .....
TOMATO SAUCE, Canned .....
Size and description
of serving
(2)
1;2 medium tangerine .......
1A cup sections . . . . . . . . . . .
1A cup vegetable . . . . . . . . ..
1;2 small tomato ..........
(about 1A cup)
1A cup raw diced or sliced ..
1A cup vegetable ..........
1A cup vegetable ..........
1A cup vegetable . . . . . . ....
Purchase unit
(3)
Pound . ..........
Pound ...........
No.10 can ........
(102 oz)
No. 21/z can .......
(28 oz)
Pound ...........
Pound . ..........
Pound ...........
No.10 can ........
(111 oz)
PonncJ ...........
No.10 can ........
(105 oz)
Pound ...........
No.10 can ........
(106 oz)
No. 21/z can .......
(29 oz)
Pound ...........
Number of purchase units
of food to buy for
25 servings 50 servings
(4) (5)
3.2 6.3
3.7 7.3
0.6 1.1
1.9 3.8
3.4 6.7
3.2 6.3
2.8 5.6
0.6 1.1
3.7 7.3
0.6 1.1
3.5 6.9
0.6 1.1
1.9 3.8
3.4 6.7
Food as purchased Size and description Purchase unit
Number of purchase units
of food to buy for
of serving
25 servings 50 servings
(1) (2) (3) (4) (5)
TUNA, Canned ............... 11h ounces tuna ..... .. . . . 6- to 7-oz can ..... 6.3 1Z.5
1 ounce tuna . . . . ........ . 6- to 7-oz can ..... 4.2 8.4
TURKEY
Canned .. . .... . ............ 1;4 cup serving . . . . . . . . . . . . Pound ........... 3.6 7.1
(boned) (about 1% oz turkey meat)
Fresh or Frozen
Breasts .................. 11h ounces cooked turkey Pound ........... 4.7 9.3
(whole or halves) meat excluding skin.
1 ounce cooked turkey meat Pound ........... 3.1 6.2
excluding skin.
Drumsticks ...... . ... . .. . . 1112 ounces cooked turkey Pound ... ........ 5.8 11.5
meat excluding skin.
1 ounce cooked turkey meat Pound . ... ....... 3.9 7.7
excluding skin.
Thighs .................. 11/2 ounces cooked turkey Pound . .......... 4.9 9.7
meat excluding skin.
1 ounce cooked turkey meat Pound ........... 3.3 6.5
excluding skin.
Whole ... . ...... . ..... . .. 1112 ounces cooked turkey Pound ........... 5.8 11.6
(ready-to-cook, with meat excluding meat
neck and giblets) from neck and giblets.
1 ounce cooked turkey meat Pound . ... ....... 3.9 7.8
excluding meat from
neck and giblets.
~
~
re Food as purchased
(1)
TURKEY -Continued
Frozen
Boneless roasts or rolls
Raw, ready-to-cook ......
(no more than 15 percent
skin or fat)
Cooked . . . . . . . . . . . . . . .
(no more than 1.4 inch
skin and fat at any point)
TURNIP GREENS, Canned . .. . .
TURNIPS, Fresh ... .. ..... . . . .
(without tops)
VEAL, Fresh or Frozen
Ground . . . . . . . . . . . . . . . . . . .
VEGETABLES, MIXED
Canned ..... . .. . ... .. ......
Frozen .. . . ................
I
I
I
Size and description
of serving
(2)
l 1/ 2 ounces cooked turkey
meat.
1 ounce cooked turkey meat .
l 1/ 2 ounces cooked turkey
meat.
I ounce cooked turkey meat .
1.4 cup vegetable .. ... .....
1.4 cup cooked cubed ......
1.4 cup cooked mashed .....
11/ 2 ounces cooked meat . . ..
1 ounce cooked meat ......
1.4 cup cooked vegetable . ...
1.4 cup cooked vegetable . . . .
I
I
I
I
Purchase unit
(3)
Pound .. .. ....... I
Pound . .. ........ I Pound .. . .. . . ....
Pound ...........
No. 10 can ........
(98 oz)
No. 21h can ....... I
(27 oz)
Pound .. ... . .... . .
Pound . . . . .. . ....
Pound . . . . .......
Pound .. . ........
Pound . . ........ .
No. 10 can .... .... I
(104 oz)
Pound ... . .......
Pound . ..........
Number of purchase units
of food to buy for
25 servings 50 servings
(4) (5)
3.4 I 6.7
2.3 I 4.5
2.6 5.1
1.7 I 3.4
0.9 I 1.9
2.7 I 5.4
5.3 10.5
2.8 5.6
4.2 8.3
3.3 6.5
2.2' 4.3
0.5 I 1.0
3.4 I 6.7
2.6 I 5.2
~
~
8
< M "?'i M
;'i
""H ''
;'i
H z
0
.0.... .,,
H
0
M
.....
""0 ''
0
w
0
-..1
I
0
-..1
"'
~
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Food as purchased
(1)
VIENNA SAUSAGE, Canned
WALNUTS, ENGLISH
(shelled)
WATERCRESS, Fresh
WATERMELON, Fresh .......•
WHEAT, ROLLED .......... .
(special purchase)
WIENERS, see FRANKFURTERS
YEAST
Active dry
Compressed ............... .
Size and description
of serving
(2)
fl/2 ounces meat ......... .
1 ounce meat ...... . ..... .
1 cup chopped nutmeats ....
1,4 cup raw sprigs or pieces . .
1,4 cup cubed . . . . . . . . .....
1,4 cup cooked . . . . . . . . . . . .
1/2 cup .. . ...... . ....... .
1 tablespoon . . . . . . . . .... .
1h cup ...... . . . ........ .
4 teaspoons, packed ....... .
Purchase unit
(3)
Pound .......... .
(drained weight)
Pound .. .... . ... .
(drained weight)
Pound .......... .
Pound
Pound
Pound
Pound .......... .
1 package ....... .
(0.28 oz)
Pound . ......... .
1 cake . .. ..... . . .
(0.60 oz)
Number of purchase units
of food to buy for
25 servings I 50 servings
(4) (5)
2.4
1.6
6.7
0.6
4.7
0.6
4.2
25.0
6.3
25.0
I 4.7
3.2
13.3
1.1
9.4
1.2
8.4
50.0
12.5
50.0