Tools of the Trade for Menu Planning Department of Public Instruction School Nutrition Team Child Nutrition Skills Development Course Summer 2011 Tools of the Trade Standardized Recipes (SR) Production Records (PR) USDA’s Food Buying Guide (FBG) Tools of the Trade Skit SHE CAME “UNDONE” The Tool: Standardized Recipes (SR) Tried, adapted and retried several times Produces same good results and yields each time it is prepared. Required by USDA for all menu items with more than 1 ingredient Why Standardized Recipes? Helps ensure product quality Allows for consistency in menu planning Helps Control costs Documents nutrient content Increases staff confidence. Makes for happy students! What to include… Serving size & # of servings (Yield) All ingredients – Be Specific Correct measures, weights, and/or pack sizes Specific Preparation procedures Contribution to meal pattern requirements How it should look… Equipment: Convection Oven File No: HS – M1 Portion Size: 1 Cup RECIPE NAME: Cheesy Chicken Bake Suggested Serving Utensil: # 8 Scoop Meal Pattern Allowance: Number of Portions: 300 M/MA: 2 oz lean, cooked Pan Size: 12” x 20” x 4” G/B: 1.25 F/V: ______ Number of Pans: 10 Ingredients: Weights and Measures: Procedure: Cream of Chicken Soup 10 50 oz cans Cook Egg Noodles in boiling water. Rinse and drain. Mayonnaise, Light 1 – 1/3 Gallon Combine egg noodles, thawed chicken, onions, green peppers (if desired) and 6/5 pounds of Lemon juice 1 Cup each cheese. Diced Chicken (commodity) 30 Pounds In a separate bowl combine soup, mayonnaise and lemon juice. Add to chicken mixture and blend well. Chopped Onion 6 Pounds Divide evenly into 10 steam pans. About 2 quarts Chopped Green Pepper 4 (or omit) Pounds per pan. Bake at 350° F for 20-25 minutes Shredded Mozzarella Cheese 8 Pounds (Commodity) Remove pans from oven and top each pan with 4 oz of each type of remaining cheese. Return to Shredded reduced fat cheddar 8 Pounds oven and bake an additional 10 minutes. cheese (Commodity) Each serving = 2 #8 scoops Medium Egg Noodles 20 Pounds Total Yield: Tested: May 2006 Volume: 20 Quarts Recipe Practice: What is missing??? Recipe Name: OATMEAL BREAD Recipe Code: ______ Ingredients Weight/Measures Directions ABOUT 2/3 CUP-Use glass YEAST coffee cup WARM WATER Fill Medium mixing bowl to the water line WHITE FLOUR 6 CUPS – OR MAYBE 7 OATMEAL ADD ALL INGREDIENTS TOGETHER IN A LARGE BOWL. 12 CUPS WHOLE WHEAT FLOUR ¾ CUP BROWN SUGAR ADD WHITE FLOUR – KNEAD 6 TABLESPOONS LET DOUGH RISE 20 MINUTES. SALT MAKE INTO LOAVES ¾ CUP PLUS 2 TBLSP BAKE IN MODERATE OVEN UNTIL DONE MARGARINE 12 CUPS BOILING WATER Serving Size: 1 SLICE Yield: 12 LOAVES Notes: Recipe Practice… Oatmeal Bread Equipment: Hobart Stand Mixer and attachments Portion Size: 1 Slice Convection Oven/ Loaf pans File No: HS – B1 Suggested Serving Utensil: Tongs RECIPE NAME: Oatmeal Bread Meal Pattern Allowance: Number of Portions: 192 M/MA: ______ Pan Size: 4 ½” x 16 ½” x 4” G/B: __1____ F/V: ______ Number of Pans: 12 Ingredients: Weights and Measures: Procedure: YEAST 6 Tablespoons Stir yeast into 3 cups of warm water until dissolved. Set aside. WARM WATER – (110°F) 3 Cups Mix Oatmeal, whole wheat flour, brown sugar, salt, margarine, and 12 cups of boiling water in a OATMEAL 6 Cups large floor mixer bowl. Mix on setting #1 using the dough hook attachment for 2 minutes. Cool WHOLE WHEAT FLOUR 12 Cups for 15 minutes. Add and blend yeast mixture into oatmeal BROWN SUGAR ¾ Cup mixture. SALT 6 Tablespoons Gradually add all purpose flour to mixer bowl with machine operating on speed #1. When the flour is incorporated into the mixture turn the MARGARINE ¾+2 Cup + TBS speed to #2 and mix/knead for 10 minutes. BOILING WATER 12 Cups Let dough rise in bowl for 20 minutes. ALL PURPOSE FLOUR 18 Cups Divide and shape dough into 12 1.5 pound loaves. Place in loaf pans. Let rise until double, about 20 minutes. Bake at 350°F for 40-45 minutes. Remove from pans to wire rack to cool. Total Yield: Tested: Sept 2006 Weight: 15 lbs, 8 oz (dough) Things to do when you get back to school… Standardize Recipes from your files USDA recipes you have changed Organize Three Ring binder is handy – Laminate By category – main entrée, salads, etc. Reference Numbered Make copies! USDA recipe Website: http://teamnutrition.usda.gov/Resources/usda_recipes.html The Tool: Production Records Daily recordkeeping form Directs production Directs meal service Aids in future planning Tracks expenses Provides documentation Daily Record Keeping Ties the day’s menu together Communicates information to staff Products and recipes to use Portion sizes Enables staff to record information Quantities prepared Numbers served Directs Production Staffing needs Work schedules Equipment use Quantity of food to prepare Directs Meal Service Communication tool for staff members Projects the daily count Provides the planned portion sizes Offers product information Aids in Future Planning Spots trends Evaluates best practice Decides what/when changes need to be made Determines future production needs Tracks Expenses Controls menu costs Calculates food costs Determines purchasing needs Provides Documentation Required by Federal Regulations (CRE) Meal pattern compliance Crediting compliance For Nutrient Analysis (SMI) Recommended Dietary Allowances (RDA’s) Monitors calorie needs by age group PR’s must include… Serving Site, meal date, menu type Food components and other items (including condiments and milk) Recipe or food product used Planned/projected number of portions Serving sizes for each age/grade group and adults PR’s must include cont… Total amount of food prepared Actual number of reimbursable meals served for each age/grade group Actual number of non-reimbursable meals served (adults and a la carte sales) Substitutions and leftovers Recipe references and crediting information Helpful to include… Commodity usage Factors affecting meal counts such as class trips, weather, Illness Equipment used in preparation Cooking methods and time Form food is served in Serving utensil and portion control Quality and quantity of food purchased Other Valuable Information… Comments about menu or menu item acceptability New Menu Items Changes to include when menu is served again PR’s Who and When… Who’s responsible for completing PR’s? Menu Planner Production Staff Meal Servers When should PR’s be completed? Prior to day of meal service Close to and/or day of meal service After meal service How it should look… Daily Menu Production Plan (prototype) Traditional or Enhanced Food Based Menu Planning Number of Meals Forecast Actual Date: May 13, 2008 School: Happy Students School Grades: K-3 125 Grades 4-8 225 Offer Versus Serve: Breakfast: Lunch: Grains/Breads: Seconds Three of Four Four of Five Grades: K-3 = 1.75 Adults 10 Three of Five Grades: 4-8= 2 Total 360 Recipe # or Grades K-3 Grades 4-8 Adults Process Temp Quantity Menu Product Time Serving Planned Serving Planned Serving Planned Leftover 1, 2, 3 (°F) Prepared Description Size Servings Size Servings Size Servings *W/C/F/R Meat/Meat Alternate Com 5- Chicken Nuggets #C515 2 4-each 5-Each each Vegetable Whipped potatoes R -12 2 1/3 cup ½ cup ½ cup Green Beans FZN, #220 1 ¼C ½C 1/2 C Fruits Peaches, sliced 1 ½C ½C 1/2 C Bread/Grains Dinner Roll 1.25 oz Bky #222 1 1 ea 1 ea 1 ea Milk Variety Happy 1%, skim Farms ½ Pint 1 each 1each 1 ea * W=Waste C= Properly Cooled following SOP F=Returned to Freezer R=Returned to Refrigeration 8/07 PR Practice: What is missing??? Practice: Production Records The Tool: USDA’s Food Buying Guide Projects food purchases Provides Yield information Promotes meal pattern compliance Replacement Pages http://www.fns.usda.gov/tn/Resources/FBGrevisions. pdf The Food Buying Guide (FBG) will help answer . . . Will the meal meet NSLP requirements? How many servings will you get from a specific quantity of food? What quantity of raw product, as purchased, will provide the amount of ready to cook food? How much food will you need to buy? 7 Key areas Introduction Meat/Meat alternate Vegetables/Fruits Grains/Breads Milk Other Foods Appendices FBG: Introduction Meal pattern compliance charts Common cans/jar sizes Decimal/fraction equivalents Volume equivalents for liquids Scoop/spoon/ladle capacities Detailed instructions for calculating yields FBG: Meat/Meat Alternate Fresh and Frozen meat, poultry and fish Dried beans and peas Peanut and other nut butters Eggs, cheese and yogurt Product Specifications/yield information Definitions/meal pattern restrictions FBG: Vegetables/fruits Fresh, Frozen, Canned, Dried Information on meeting nutrient goal Product Specifications/yield information Definitions/meal pattern restrictions FBG: Grains/Breads Breads, rolls, pasta, rice, flours Baked goods Product Specifications/yield information Definitions/meal pattern restrictions Grains/breads crediting chart FBG: Using the Tool: Grains/breads crediting chart FBG: Milk Whole Reduced Fat (2%) Low fat (1%) Skim (non fat) Lactose reduced/free Buttermilk Acidified Milk Unflavored or flavored FBG: Other Foods Condiments, fats, seasonings, etc. May not be counted toward meal pattern requirements May be used to round out a meal FBG: Appendix Recipe Analysis USDA Labeling Program (CN) Purchasing information Resources FBG: Using the Tools Using the FBG Find the following: Traditional Meal Pattern Chart Canned Green Beans Water added Ham Corn Chips Catsup Bratwurst FBG: Using the Tools: How much do we need? Problem: How many #10 cans does it take to serve 125 students ¼ cup of canned, drained commodity green beans? FBG Tool: (Page 2-15 – Column 4) #10 can = 45.3 ¼ cup servings of drained, heated green beans Equation: Number of Servings ÷ Servings per purchase Unit (column 3) = amount of product to purchase. Solution: 125÷ 45.3 = 2.75 or 3 cans of Green Beans FBG Practice: How much for the recipe? Problem: How much commodity ground beef is needed to make 125 – 2 oz servings of meat sauce for spaghetti? FBG Tool: (FBG Page 1-16, row 3, columns 2,3,4) 11.8 servings per # for 1 oz of lean cooked meat 11.8÷2 = 5.9 servings per # for 2 oz of lean cooked meat Equation: Number of Servings desired ÷ Servings per purchase Unit = pounds of ground beef to use in the recipe Solution: 125 ÷ 5.9 = 21.186 or 21 pounds + 3 ounces (FBG Page 1-36) of Ground beef FBG Calculations Crediting Questions to Ask prior… Does the product have a CN Label or statement of facts? Does the product appear in the Food Buying Guide? Is the product a USDA commodity? Crediting Documentation Commodity Fact Sheets http://dpi.wi.gov/fns/fooddist.html Child Nutrition (CN) labels USDA guarantee Product Specification Sheets Accuracy cannot be verified Tool: Child Nutrition Label (CN) Tool: Manufacturer’s Statement of Facts Tool: Commodity Fact Sheets Tools of the Trade Case Study Happy Student Elementary School USDA report to Congress “To consistently produce meals that are wholesome and nutritious, taste good, and that are within cost parameters requires more than a good cook’s memory” In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. For Food Distribution on Indian Reservations discrimination is also prohibited on the bases of religion and political beliefs. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or (202) 720-6382 (TTY). In the Midwest Region please notify the Regional Director, Civil Rights/EEO, 77 W. Jackson Blvd., FL 20, Chicago, IL 60604-3591 or call (312) 353-3353. USDA is an equal opportunity provider and employer.
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