Can Sizes and Equivalents

For those of us who cook in bulk, commercial, food service for schools, restaurants, ships (laughing), camps, etc...anything that takes large amounts of canned foods, this will be 'old hat' or 'old news' to some of you!

I want to list some can sizes and equivalents that will help you understand a little bit about recipes in bulk, and the sizing in general. And later this might help you if I post a few BULK recipes.

#10 can. The number ten can, most prominently recognized by most of us in the business is labeled below as being 12 cups but I am almost certain I have had up to 1 to 1 1/2 cups difference in product with a #10 can...so I would say the below equivalents may not be definitive but a good guide to go by...

Can Sizes and Equivalents

Many recipes specify a can size rather than a volume amount. This chart will also come in handy to determine how much to buy.

Can Sizes
8 ounces	8 ounces	1 cup
Picnic	10-1/2 to 12 ounces	1-1/4 cups
12 ounces vacuum	12 ounces	1-1/2 cups
#1	11 ounces	1-1/3 cup
#1 tall	16 ounces	2 cups
#1 square	16 ounces	2 cups
#2	1 pound 4 ounces or 1 pint 2 fluid ounces	2-1/2 cups
#2-1/2	1 pound 13 ounces	3-1/2 cups
#2-1/2 square	31 ounces	scant 4 cups
#3		4 cups
#3 squat		2-3/4 cups
#5		7-1/3 cups
#10		12 cups
#300	14 to 16 ounces	1-3/4 cups
#303	16 to 17 ounces	2 cups
Baby food jar	3-1/2 to 8 ounces	depends on size
Condensed milk	15 ounces	1-1/3 cups
Evaporated milk	6 ounces	2/3 cup
Evaporated milk	14-1/2 ounces	1-2/3 cups
Frozen juice concentrate	6 ounces	3/4 cup

I want to give credit where its due and thank About.com for having such a beautiful chart that I could 'borrow' for this post. (I was about to make it myself in excel, but this is less painful)

Coming up this week a green bean casserole recipe made with #10 & #5 can products...tested several times by my own 400+ International volunteer taste testers.

The workers are few!

From time to time the kitchen thins out, and I mean thin like stretching.

We have some important guests coming from the states, a pastors conference, and a few other events that will be happening on board in the coming weeks.  And during this time the galley will need to do its daily job feeding the crew and keep up with visitors, special requests, functions, and a few other meals.

This is not so bad, except that right now we have two rotating cooking teams (and thats normal) with only 2 cooks on each one (thats not normal).

This is what the cooking teams 'look' like right now: 1 Team Leader (cook), 1 Cook (or assistant cook), 2 salad prep, 1 baker, and 1 dishwasher...and yes, we are still feeding 400+ (approximately).  And of course I cook and help out where needed.

As Chief Cook (my title right now, it changes to Galley Manager) its my job to run the kitchen and to work with both cooking teams as they are on a rotation (2 on, 2 off, 3 on, 2 off, 2 on, 3 off - thats a 2 week schedule) working long days, 10 1/2 to 12 hours and maybe more if there are special events or functions.  These days are long physically and mentally draining  and most of our workers are new to food service(and some are new to working this hard).

The most amazing thing is that these people are volunteers, people who have given their time (crew fees & insurance) to come help the less fortunate.  You know what else?  They will probably never get direct credit for helping out the people we try to serve in these countries and medical situations.  Why not?  Because we are behind the scenes, and thats where some of us are happy to stay...and because we support and build the framework for keeping the body (organizationally and physically) fed!

I don't really know why people would come to do this specifically in food service...dedication, passion, compassion, sympathy, because they can, etc...???  Or maybe their just willing to do it wherever they are placed and can be of help/service to keep the body strong and support in whatever way possible.

Its easier to realize why I do it, this is my background, my passion.  And who wouldn't want to really feel and/or be able to make a difference?

But really its because I'm crazy.  There I said it.  I feel better.

Winner Update

Food Services News

2008 Culinary Challenge Winner (AFM)

*Congratulations to Tatyana, winner of the Culinary Challenge. Tatyana directed the cooking team in preparing Curry Chicken with rice, vegetables, and a cabbage & pasta salad. Thanks to all of the contestants; Tatyana, Mark and Peggy, and the team of Peter and Josh for their hard work and creativity. Thanks are also due to the crew for taking the time to vote (and eat) and to the cooking teams for all of their work in helping the contestants prepare their meals. You all helped to make the Culinary Challenge a smashing success. We hope to hold another one in the future, perhaps with a bit of a twist.

[*Edited from an internal article announcing the winner, and many thanks for all involved...just in case you missed it]

Adventures in Date Night

It is so funny to me when I look at pictures of us when we were in Tenerife (the Spanish island that the ship was at when we first boarded the ship back in Jan.) and now in Liberia. The first picture is of us at this cute little restaurant that we would go to often. We usually ate outside and enjoyed the peaceful downtown setting, sometimes with nice live music. We either walked there or we got a ride from friends. In Tenerife, we both wore sweaters to keep us warm. My hair was straight and nicely done and I have makeup on. We went out often and always had a lovely time.

The second picture was taken at the Bamboo Bar which is on the 4th floor of one of the only buildings in downtown Monrovia that is not just a bombed-out shell of an old high rise. The restaurant provides a great view of the city. While enjoying a meal, which is always some sort of a surprise, the background noise is taxis honking, people screaming at each other, and music blaring Akon from a wheelbarrow selling music CDs.

Getting there is always an adventure. It is about 3-4 miles away from the ship. I called a guy that has a private car and he usually takes us where we need to go for a reasonable price, unlike the rest of the taxis that love to rip off the "white people". Well, our guy had gotten wind of the great money he could earn by ripping us off. He wanted $17 American dollars to take us and pick us up. For goodness sake, it is only 3-4 miles. SO after arguing with him the whole way there he wouldn't back down so I gave him a small amount of money and told him not to come back and that I will never call him again.

After finally getting to the Bamboo bar my hair is not straight or nicely done (due to the humidity and wind rushing through the open windows of the car), I certainly do not have makeup on ( the idea of mascara running down my face, is not very attractive), but I do have a cute new shirt on (thanks to online Anthro).

Going out in Monrovia can be such a hassle, but going out on a date with my husband (even with all the obstacles and "adventures" that Liberia offers) is so worth it.

Liberia Bans Food Exports To Tackle Food Crisis

[Just to give you a little idea of how bad things are getting here because of the food crisis (worldwide rise in prices), here is an article from RTT News, and there are similar ones all over the Internet for Liberia and other countries as well...]

(RTTNews) -  In the latest attempt by Africa's poorest countries to fight a food crisis sparked by a worldwide rise in prices, Liberia banned all food exports Monday, to prevent profiteers from taking advantage of its relatively cheap rice prices by selling the grain to neighboring countries with higher prices.

Rice is a staple food in many countries in West Africa, where the high cost has hit the poor people hard as they have to resort to importing. In Liberia, which is recovering from war, the price increase has put yet another obstacle in the way of economic recovery, as rice is already in short supply in Liberia.

The ban on export applies to commercial foodstuffs also, Commerce Minister Frances Johnson Morris said. Liberia also dropped all import duties on farming tools to promote production.

The government said it is launching a campaign to urge Liberians to eat alternative food products such as yams, cassava, and plantains to reduce consumption of rice.

Although Liberia heavily depends on imported rice, dealers from neighboring countries have been buying up sacks of rice on Liberia's market to resell in countries like Guinea, where it is more expensive. RTTNews

 

Here is what others have to say:

Associated Press

AllAfrica.com