Key Words by Section

Food Production in Schools

M CMAKING IT COUNTI

School Meals Accountability & Responsibility Training Tools

FOOD PRODUCTION

Factor Method (for adjusting recipes)A method to increase or decrease the yield of a recipe.

The formula to determine the Factor is: Factor = Desired Yield ÷ Current Yielded

After the Factor has been determined, you must multiplythe current ingredient quantity by this number.

Food Production RecordThe form is required in the National School Lunch Program, and must include:

• each menu item served • the recipe or product name • the serving size for each meal

In addition, food production records must show how themeal contributes to meeting meal pattern requirementsfor the day and week.

HACCPHazard Analysis Critical Control Point is a system tomake sure food is handled safely at every step from receiving, storing, preparing, and serving food to thestorage and re-use of leftovers.

Process loss or gainWhen preparing and cooking foods, the item may become smaller or lose weight (process loss) or becomelarger or increase weight (process gain).

Product Formulation StatementA document provided by a food manufacturer or distributor of commercially prepared foods showing theproduct name, manufacturer serving size, description ofthe food item, and information describing how the foodmay be credited toward USDA meal pattern requirements.It must be on company letterhead with a signature of acompany official.

YieldThe total number of servings of a food made from arecipe. Yield is based on a specific serving size.

TOOLS OF THE TRADE

Dry MeasureKitchen tools used to measure dry ingredients such asflour, sugar, and corn meal.

Liquid MeasureKitchen tools used to measure liquids. Clear measuringcups with spouts are liquid measures.

Tare WeightSetting the scale to zero with a container or paper before weighing the food.

Volume The amount of solid or liquid food that fits in a specified(three-dimensional) space.

Volume MeasureKitchen tools used to measure volume such as: measuring cups (dry and liquid), and measuring spoons.

This project, School Meals Accountability and Responsibility Training Tools (SMARTTs) has been funded in part with federalfunds from the U.S. Department of Agriculture, Food and Nutrition Services, under this Cooperative Agreement. The contents ofthis publication do not necessarily reflect the view or policies of the U.S. Department of Agriculture, nor does mention of trade

names, commercial products, or organizations imply endorsement of the U.S. Government. November 2016

This institution is an equal opportunity provider.