Tools of the Trade for Menu Planning by yurtgc548


									  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

        The Tool:
        Standardized Recipes (SR)
   Tried, adapted and retried several

   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
   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
   Specific Preparation procedures
   Contribution to meal pattern
                       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
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 Code: ______

        Ingredients        Weight/Measures                               Directions

                        ABOUT 2/3 CUP-Use glass
YEAST                   coffee cup

WARM WATER              Fill Medium mixing bowl to
                        the water line

                        6 CUPS – OR MAYBE 7
OATMEAL                                              ADD ALL INGREDIENTS TOGETHER IN A LARGE BOWL.
                        12 CUPS
                        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
                        12 CUPS

Serving Size: 1 SLICE                                                  Yield: 12 LOAVES

                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
         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:
       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

   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
   Comments about menu or menu item

   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

Whipped potatoes        R -12           2                                        1/3 cup              ½ cup                 ½ cup

Green Beans             FZN, #220       1                                        ¼C                   ½C                    1/2 C

Peaches, sliced                         1                                        ½C                   ½C                    1/2 C


Dinner Roll 1.25 oz     Bky #222        1                                        1 ea                 1 ea                  1 ea

Milk Variety
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

PR Practice:
What is missing???
 Production Records
The Tool:
USDA’s Food Buying Guide
               Projects food

               Provides Yield

               Promotes meal
                pattern compliance
                      Replacement Pages

      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
                  Meal pattern
                   compliance charts
                  Common cans/jar sizes
                  Decimal/fraction
                  Volume equivalents for
                  Scoop/spoon/ladle
                  Detailed instructions for
                   calculating yields
Meat/Meat Alternate
              Fresh and Frozen meat,
               poultry and fish
              Dried beans and peas
              Peanut and other nut
              Eggs, cheese and
              Product
              Definitions/meal pattern
               Fresh, Frozen, Canned,

               Information on meeting
                nutrient goal

               Product

               Definitions/meal pattern
              Breads, rolls, pasta, rice,

              Baked goods

              Product Specifications/yield

              Definitions/meal pattern

              Grains/breads crediting chart
FBG: Using the Tool:
 Grains/breads crediting chart
          Whole
          Reduced Fat (2%)
          Low fat (1%)
          Skim (non fat)
          Lactose reduced/free
          Buttermilk
          Acidified Milk
          Unflavored or flavored
Other Foods
             Condiments, fats,
              seasonings, etc.

             May not be counted
              toward meal pattern

             May be used to
              round out a meal
              Recipe Analysis
              USDA Labeling
               Program (CN)
              Purchasing
              Resources
         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?
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

Number of Servings ÷ Servings per purchase Unit (column 3) =
  amount of product to purchase.
125÷ 45.3 = 2.75 or 3 cans of Green Beans
                  FBG Practice:
                  How much for the recipe?
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

Number of Servings desired ÷ Servings per purchase Unit = pounds of ground beef
  to use in the recipe
125 ÷ 5.9 = 21.186 or 21 pounds + 3 ounces (FBG Page 1-36) of Ground beef
FBG Calculations
       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
   Child Nutrition (CN) labels
       USDA guarantee
   Product Specification Sheets
       Accuracy cannot be verified
Tool: Child Nutrition Label
Tool: Manufacturer’s
Statement of Facts
Tool: Commodity Fact
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
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

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.

To top