Food Service Operations-SFSPLearning Support :

Grains/Breads Component: Crediting Recipes

Grains/Breads Component: Crediting Recipes

Recipes can be credited towards the grains/breads component based upon the amount of flour, cereal grains or ready to eat cereals used in the recipe. Items 1 through 4 below are examples of how to credit recipes made with flour, cereal grains, and ready to eat cereals.

Refer to Food Buying Guide for Child Nutrition Programs 2001: Section 3 – Grains/Breads 3-1 through 3-32 for additional information.

1. Recipe with 6 cups of enriched flour; yield 100 servings.

Step 1: Convert cups to ounces (oz.) to grams

Note: 1 cup enriched all-purpose flour = 5.0 oz.

Approximately 28 grams in 1 oz.

6 cups flour X 5.0 oz/cup = 30.0 oz. flour

30.0 oz. flour X 28 gm/oz. = 840 gm flour

Step 2: Divide total number of grams of flour in the recipe by the recipe yield.

840 grams flour divided by 100 servings = 8.4

There are 8.4 grams of enriched flour in 1 serving.

Step 3: Divide grams of enriched flour per serving by the standard, 14. 75 grams.

(There are 14.75 grams of flour in a slice of bread, the standard reference).

8.4 grams/serving divided by 14.75 = .57

One serving from this recipe contributes ½ of a grains/breads serving. (Round decimals down to the nearest ¼ grains/breads serving.)

2. Recipe with 4 pounds and 8 ounces of enriched flour; yield 100 servings.

Step 1: Convert pounds to grams.

Note: 1 pound = 454 grams

4.5 pounds X 454 grams = 2043 grams of flour in the recipe

Step 2: Divide total number of grams of flour in the recipe by the recipe yield.

2043 grams flour divided by 100 servings = 20.43

There are 20.43 grams of enriched flour in 1 serving.

Step 3: Divide grams of enriched flour per serving by the standards 14. 75.

20.43 grams/serving divided by 14.75 = 1.39

One serving from this recipe contributes 1 ¼ of a grains/breads serving. (Round decimals down to the nearest ¼ grain/bread serving.)

3. Recipe with 1.5 pounds of enriched flour and 2.5 pounds of oatmeal; yield 100 servings.

Step 1: Convert pounds to grams for the oatmeal and the flour separately.

1 pound = 454 grams

1.5 pounds of flour X 454 grams = 681 grams of flour in the recipe

2.5 pounds of oatmeal X 455 = 1135 grams of oatmeal in the recipe

Step 2: Divide the grams of the whole-grain or enriched flour in the recipe by 14.75.

681 grams of flour divided by 14.75 = 46.17

Divide the grams of cereal grain the recipe by 14.75.

1135 grams of oatmeal divided by 14.75 = 76.95

Add the grains/breads servings from flour and cereal together to determine the total grain/bread servings in the recipe.

46.17 + 76.95 = 123.12

Step 3: Divide total grains/bread servings in the recipe by the yield.

123.12 grains/breads servings divided by 100 = 1.23

One serving from this recipe contributes one grains/breads serving. (Round decimals down to the nearest ¼ grains/breads serving.)

4. Recipe that has 16 cups krispie rice cereal; yield 48 servings.

Step 1: Convert cups to grains/breads servings.

¾ cup = 1 grains/breads serving of ready to eat cereal (Exhibit A – Group I).

16 cups divided by .75 (3/4 cup) = 21

There are 21 grains/breads servings in this recipe.

Step 2: Divide total number of grains/breads servings in the recipe by the yield.

21 grains/breads servings divided by 48 - .44

One serving from this recipe contributes ¼ of a grains/breads serving. Round decimals down to the nearest ¼ grains/breads serving.)

Minnesota Department of Education – 2006

*Taken from: Average Weight of a Measured Cup of Various Foods, Home Economics

Research Report No. 41, USDA

Minnesota Department of Education - 2006

• Copyright 2008 Minnesota Department of Education |
• Privacy Statement  |
• Help  |
• Minnesota Northstar