Dietech Handy References

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Handy References

Dietech versus Manual Tray Card System Information

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Pan and Portion Chart
Pan and Portion Chart Adapted From The Food Service Tune Up by Wayne Toczek, Innovations Services, and Tim Bauman.
Pan SizePan DepthPan CapacitySize of PortionNumber of Portions Yielded*
QuartsCupsCupScoop
Full Size
12″x20″
2 and 1/4″7 and 1/230
1/4
1/3
3/8
1/2
16
12
10
8
120
90
80
60
4″1352
1/4
1/3
3/8
1/2
16
12
10
8
206
156
138
104
6″19 and 1/278
1/4
1/3
3/8
1/2
1
16
12
10
8
6-oz ladle
206
156
138
138
78
Half Size
12″x10″
2 and 1/2″3 and 3/415
1/4
1/3
3/8
1/2
16
12
10
8
60
45
40
30
4″6 and 1/226
1/4
1/3
3/8
1/2
16
12
10
8
104
78
69
52
6″9 and 3/439
1/4
1/3
3/8
1/2
1
16
12
10
8
8-oz ladle
156
117
104
78
39
Third Size
12″x 6 and 7/8″
2 and 1/2″3 and 2/59 and 3/5
1/8
1/4
1/3
3/
2 Tbsp
16
12
10
76
38
28
25
4″3 and 7/815 and 1/2
1/8
1/4
1/3
3/8
2 Tbsp
16
12
10
124
62
46
41


 

Measurement Conversion Chart
Pan and Portion Chart Adapted From The Food Service Tune Up by Wayne Toczek, Innovations Services, and Tim Bauman.

 

 

Caloric Conversion:
1 calorie4.183 kilojoules
Weight Conversions:
1 gram1,000,000 micrograms
1 gram1000 milligrams
1 kilogram1000 grams
1 kilogram2.2 pounds
1 microgram0.001 milligrams
1 milligram1000 micrograms
1 ounce28.35 grams
1 pound16 ounces
1 pound454 gram
Volume Conversions:
1 cup1/2 pint
1 cup16 tablespoons
1 cup236.59 milliliters
1 cup8 fluid ounces
1 fluid ounce1/8 cup
1 fluid ounce2 tablespoons
1 fluid ounce29.6 milliliters
1 gallon128 fluid ounces
1 gallon16 cups
1 gallon3.79 liters
1 gallon4 quarts
1 gallon8 pints
1 jigger3 tablespoons
1 liter0.85 Imperial gallon
1 liter1.06 quart
1 liter1000 milliliters
1 milliliter0.03 fluid ounce
1 pint16 fluid ounces
1 pint2 cups
1 quart2 pints
1 quart32 fluid ounces
1 quart4 cups
1 quart946.36 milliliters
1 tablespoon1/16 cup
1 tablespoon1/2 fluid ounce
1 tablespoon14.79 milliliters
1 tablespoon3 teaspoons
1 teaspoon1/3 tablespoon
1 teaspoon4.93 milliliter
1 teaspoon60 drops
1 teaspoonApproximately 5 grams dry weight
1/3 cup16 teaspoons
1/3 cup5 tablespoons + 1 teaspoon
Length Conversions:
1 centimeter0.01 meter
1 centimeter0.394 inches
1 foot12 inches
1 inch2.54 centimeters
1 meter39.37 inches
Can Equivalents:
219-20 ounces
2.529 ounces
348 ounces
1098-108 ounces
21112 ounces
20214.5-16 ounces
Buffet8 ounces
Note: Weights are approximate; amount vary depending on the type of food.
Scoop Equivalents:
62/3 cup
81/2 cup
102/5 cup
121/3 cup
161/4 cup
203 1/5 tablespoons
242 2/3 tablespoons
302 1/5 tablespoons
401 3/5 tablespoons
Note: The scoop number indicates the number of scoops it takes to make 1 quart.


 

Pan and Portion Chart
Pan and Portion Chart Adapted From The Food Service Tune Up by Wayne Toczek, Innovations Services, and Tim Bauman.

 

Food Temperatures
Minimum TemperatureProductOther
165º F for 15 seconds
  • Poultry (chicken, turkey, duck)
  • Stuffed meat, fish, poultry
  • Leftovers and fresh food mixed with leftovers
  • TCS* food cooked in microwave
  • Re-heating foods
*Time and temperature control for safety.
  • Rotate or stir midway through cooking and let sit for 2 minutes before serving.
155º F for 15 seconds
  • Ground meat (beef, pork, fish)
  • Injected meat (ham, flavored injected roasts)
  • Nonpasteurized eggs for hot holding
  • Not for highly susceptible population.
145º F for 15 seconds
  • Pork, veal, beef, lamb
  • Fish
  • Nonpasteurized eggs for immediate service
  • Steaks and chops
  • Cooked for one order only
  • Not for highly susceptible population
135º F for 15 seconds
  • Hot holding
  • Commercially processed, ready-to-eat foods that are hot held
  • Pasteurized shell eggs
  • May use “Time as a Food Safety Control” if below 135º F
  • Chicken nuggets, cheese sticks
  • Use for highly susceptible population
41º F
  • Cold holding
  • May use “Time as a Food Safety Control” if above 41º F

 

Cooling Foods
135º F to 70º F
then
70º F to 41º F
  • First 2 hours
  • Next 4 hours
  • Two-stage cooling method
Ambient temperature
t o 41º F
  • For ambient foods (canned tuna) in 4 hours
  • One-stage cooling method


Links for Further Reference


Food Safety

The US Government Site for Food Safety.


Association of Nutrition & Foodservice Professionals

The US Government Site for Food Safety.


Eat Right
The US Government Site for Food Safety.

Be Food Safe

The US Government Site for Food Safety.


Nutrition 411

The US Government Site for Food Safety.


U.S. Food and Drug Administration

The US Government Site for Food Safety.