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.

IDAHO CACFP MENU TOOLKIT / RECIPES / 25