Food Buying Guide for School Food Service: Instructions
Department of Agriculture, Food and Nutrition Service, 1981 - School children - 122 pages
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0.35 lb cooked 1.8 oz cooked 1/2 cup cooked 1/4 cup servings Additional yield information Additional yield units bone Bread Alternates Bread and Bread bread equivalent Buying Guide October CN label statements Commercially Prepared Foods contribution purchase cooked lean meat cooked meat cup 1 lb cup cooked beans cup serving drained beans fl oz Food as purchased Food Buying Guide FRESH OR FROZEN FROZEN Meat Ground Beef Guide October 1981 information 100 servings lb AP lb dry meal pattern meal requirement meat 1 lb Meat and Meat MELBA TOAST milk National School Lunch oz cheese oz cooked chicken oz cooked lean oz cooked turkey portion and contribution portion unit Pound Pound Pound Purchase Additional yield Purchase Servings Serving School Breakfast Program serving about 1.3 Servings per purchase size or portion tablespoon thigh with back tomato paste tomato puree turkey 1 lb units for information USDA-donated special purchase Vegetables and Fruits whole-grain