Recipe Fraction toDecimal EquivalentsRecipe Fraction toDecimal Equivalents
Weight Equivalent KeyWeight Equivalent Key
16 oz = 1 lb = 1.000 lb12 oz = ¾ lb = 0.750 lb8 oz = ½ lb = 0.500 lb4 oz = ¼ lb = 0.250 lb1 oz = ⅟16 lb = 0.063 lb
Serving Size per Age GroupServing Size per Age Group
CACFP CreditingCACFP Crediting
Volume Equivalent KeyVolume Equivalent Key
60 drops = 1 tsp1 Tbsp = 3 tsp⅛ cup = 2 Tbsp¼ cup = 4 Tbsp⅟3 cup = 5 Tbsp + 1 tsp⅜ cup = 6 Tbsp½ cup = 8 Tbsp⅝ cup = 10 Tbsp2⁄3 cup = 10 Tbsp + 2 tsp¾ cup = 12 Tbsp⅞ cup = 14 Tbsp1 cup = 16 Tbsp
½ pint = 1 cup1 pint = 2 cups
1 quart = 2 pt1 gallon = 4 qt
⅛ = 0.125 ⅝ = 0.625¼ = 0.250 2⁄3 = 0.6661⁄3 = 0.333 ¾ = 0.750⅜ = 0.375 ⅞ = 0.875½ = 0.500
Recipe Revised From: USDA
HACCP Process: Same day service
Serving Size: 1 thigh piece
1 thigh pieceMeat/Meat Alt: 1 ½ oz eq
Ages 1-2: 1 thigh piece
Ages 3-5:1 thigh piece
Ages 6-12, 13-18: 2 thigh pieces
Basic Baked ChickenINGREDIENTS
5 Servings Yield: 5 thighs
25 Servings Yield: 25 thighs
WEIGHT VOLUME WEIGHT VOLUME
Chicken thigh, with bone, with skin (at least 4.0 oz each) 1 lb 4 oz 6 lbs 4 oz
Garlic powder 1 tsp 1 Tbsp 2 tspBlack pepper 1 tsp 1 Tbsp 2 tsp
Salt ½ tsp 2 ½ tsp
DIRECTIONS 1. Place thawed chicken thighs into pan(s). For 5 servings use an 8” x 8” x 2” pan, for 25 servings use two 9” x 13” x 2 pans.
2. Cover chicken with garlic powder, pepper, and salt.3. Bake until golden brown and internal temperature of chicken reaches 165° F:
Conventional oven: 425° F for 30 minutesConvection oven: 325° F for 30 minutes
Note: Be sure that the thermometer is not touching the bone when taking thetemperature of the poultry.
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