M ENU P RODUCTION R ECORDS Webinar June 7, 2012. Menu Production Records B ROUGHT TO Y OU B Y :

MENU PRODUCTION RECORDSWebinar June 7, 2012

Menu Production Records

BROUGHT TO YOU BY:


PURPOSE OF THE WEBINAR Show you the information required on the menu production

record

Show you recommended formats

Show how to credit foods to the correct food components

Show how to calculate the amount of food to purchase

Show how to document the actual quantities prepared and served to students, adults, and for a la Carte sales, and the amount leftover

Show how the MPR can work for you and your program beyond documenting and recording information


ORGANIZATION OF THE MPR WEBINAR

Section 1: Purpose Section 2: Formats Section 3: What, When, Who and Where Section 4: Documenting the Contribution to the Food Components Section 5: Calculating the Creditable Contribution and the Amount to Use Section 6: Making Menu Production Records Work for You

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SECTION 1Purpose

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PURPOSE OF MPRSPlanning

Communicating

Documentation

Other

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PLANNINGMPRs allow the menu planner to plan for: Meal pattern requirements Correct quantities of food components

Daily Weekly

Fruits (F) Vegetable (V) Subgroups Minimums and Maximums

Meats/Meat Alternates (M/MA) Grains (G)

Amount of food to purchase

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COMMUNICATING:MPRs are used to communicate what to use:

Form of food items Standardized recipes Processed convenience products Serving sizes

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DOCUMENTATIONFederal Regulation 7 CFR Section 210.10(a)(3) stipulates that:

Schools or school food authorities, as applicable, must keep production and menu records for the meals they produce.

These records must show how the meals offered contribute to the required food components and food quantities for each grade group for every day.

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DOCUMENTATION

The record must show what was actually planned, offered and served.

Records must be kept according to Food and Nutrition Services (FNS) guidance in the Menu Planner for Healthy Meals, Chapter 7.

Records must be kept for three years plus the current year.

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OTHER History for future planning

Trend spotting

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SECTION 2Formats

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FORMAT There is no required format. There is required information.

Site and date Offer versus serve? Menu or food items, including condiments, extras Recipe and/or products with names and/or codes Grade groups to be served Portions or serving sizes by grade group Contribution to the food components Total projected servings Amount of food to be used Actual servings by grade group(s), and Other

(adults, a la Carte and kitchen staff) Leftovers

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SOURCE: CDE MPRS

Date and site

MENU (R)

Meal count

Date (R): Site (R): Offer versus Serve - circle yes/no (R)

Students

Other

Total

Required

Age/grade groups (R)

Age 1-2

Pre-sch.

K-5

6-8

9-12

Estimated

Actual (R)

A*

B*

1(R)

2

3

4

5a (R)

5b (R)

6

7

8

9

10 (R)

11 (R)

12 (R)

Number of servings needed

Number of servings on hand

Food item

and form used

Pur- chase unit**

Servings per purchase unit**

Servingsize per purchase

unit**

Planned

serving size (by wgt. or

portion

Contribution

to meal pattern

(e.g. 2 oz M/MA)

(col. 5b÷ col. 4)

Multiplier

(col. A - col.

B)

Servings to prepare

(col. 6 x col.7)

Total units required

(col. 8 ÷col.

3)

Amount to prepare

Amount

prepared in purchase

units

A la

carte/ adult

servings

Leftover serv-ings

Meats/Meat alternates

Grains

Fruits

Vegetables

Milk Varieties

Extra foods

Food Based Menu Production Record #1

California Department of EducationPurpose: to learn steps for determining the amount of food to serve. OVS: Y or N

Nutrition Services Division

(R) = Required information * Required for offer vs. serve, menu choice, portion adjusting, or if using leftovers ** Refer to USDA Food Buying Guide Rev 4/12 Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables

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Food Based Menu Production Record #2 California Department of EducationPurpose: A sample form for Menus with Choices within components

Rev 4/12 All information required. Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables

Date: Site: B or L Offer vs. Serve: yes / no

Menu

Meal counts

Students

Other

Total

Record grade groups

Group

Grade groups

Estimated

Actual

Menu item and form used

Recipe or product

(name & No.)

Grade group

Portion

size(No., wgt.

scoop)

Contri-

bution to meal

pattern

Pro-

jected servings

Amount of food used

in purchase units(lbs., qty.)

A la carte &

adult servings

(Other)

Leftover servings

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Food Based Menu Production Record #3 California Department of EducationPurpose: for use with all standardized recipes


Date: Site: B or L Offer vs. Serve: yes / no

Meal count record

Menu/food item & Portion SizeRecipe title

or codenumbers

Contribution to meal patternNumber

times recipe

Number portions prepared

A la carte/ Adults

Left-overs

Grade group Projected ActualM/MAOz.

Gserv.

Fcups

Vcups

MilkOz.

Date

Students

Students

Other

Total

Date

TOTALS

Students

Students

Other

Total

Date

TOTALS

Students

Students

Other

Total

Date

TOTALS

Students

Students

Other

Total

Date

TOTALS

Students

Students

Other

Total

TOTALS

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Food Based Menu Production Record #4 California Department of Education

Purpose: One five day week on one page


Date: Site: B or L Offer vs. Serve: (circle) yes / no

Meal Count Record

Menu and portion size(R)

Contribu-

tion to meal pattern

(R)

Food item and

form used(R)

Amount **prepared

in purchase units (R)

Number of

portions prepared

***

A la

Carte/ adult

servings (R)

Left-overs(R)

Age/GradeGroup (R)

Esti-mate

Actual

Date (R)

Students

Students

Adults

Total

Date (R)

Students

Students

Adults

Total

Date (R)

Students

Students

Adults

Total

Date (R)

Students

Students

Adults

Total

Date (R)

Students

Students

Adults

Total

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SOURCE: OTHER STATES MENU PRODUCTION RECORDSchool Date: Day:_ OVS: Y or N B or L

Menu/ Food Item

OVS: Yes or NoB or LGrades ___________

Product # or

Recipe#

# Portions PlannedTotal Prepared # svd, lbs., cans, etc.

Total LeftoversD=DiscardC=CoolerF=FreezerS=Stores

Comments:

Substitutions, Leftovers, & Tray

Waste, etc.

Serving

Size

Contribution

To Food

Component

Grades

Grades Adults Time of

Final Prep

Temp at Final Prep

Time Begin Serving

TempBegin

Serving

TempMid Serving

Corrective Action Taken

Initials

Meats/Meat Alternates

Vegetables

Fruits Grains

Other (Condiments)

Milk Variety

HACCP Temp

Signature/HACCP Verification _________________________ Date________

Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables Actual Served Grades _____ _____ Grades _____ _____ Adult_______ A la Carte____

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SOURCE: SOFTWARE

Each software has a unique MPR. Check to be sure the one you use has all of the required elements.

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Food Based Menu Production Record #7a California Department of Education

Nutrition Services DivisionDate: Site: B or L Offer vs. Serve: yes / no

.

Student Group

Grades____

Student Group

Grades_______

Student Group

Grades______

Other

Total

Estimated

Actual

Menu Item and form used

Estimated Portions

Recipe or product

(name,number, code)

Plannedportion

size(by weight or

portion)

Contribution to

meal pattern

Number

times recipe

Number of

Student Servings

Other

servings

Leftover servings*

M/MA

oz

G

serv

F

cups

V

cups

Milkoz


Grains

Fruits

Vegetables

Milk Varieties

Extra Foods

Total Contributions to Meal PatternVegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables * D=Discard, S=Stored

Webinar Example

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LUNCH MENU FOR WEBINAR, GRADES 6-8HAPPY VALLEY MIDDLE SCHOOL, 4-1-2012

Beef and Bean Burrito Beef Stir-Fry on Brown Rice Barbecued Chicken with Multi Grain Biscuit Tuna Salad Sandwich Green Beans Baby Carrots Broccoli Salad Apple Sliced Cling Peaches in Juice Low Fat Milk Chocolate Non Fat Milk

Students may take one entrée, one milk, one fruit and two vegetables.

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SECTION 3What, When, Who and Where

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What? Required: General information

Site Date Offer versus Serve (OVS)

Optional information Breakfast or Lunch (B or L)

When? Before the meal

Who? Menu planner

Where?

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Student GroupGrades_____

Student GroupGrades_______

Student Group Grades______

Other

Total

Estimated

Actual


Estimated Portions

Recipe or product (name,number,

code)

Plannedportion

size(by weight or portion)

Contribution to

meal pattern

Number

times recipe

Number of

Student Servings

Other

servings

Leftover servings*

M/MA

oz

G

serv

F

cups

V

cups

Milkoz


Grains

Fruits

Vegetables

Milk Varieties

Extra Foods




Date: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no

Required: GeneralInformation

-Site-Date-Offer versus Serve (OVS)

Optional-Breakfast or Lunch (B or L)

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What? Required: Menu and meal components

Menu or food items with form Include condiments and extra foods

Recipes and/or products Grade group Portions or serving sizes for each grade group

Planned Served

Contribution to the food components


Who? Menu planner

Where?

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Student GroupGrades______


Other

Total

Estimated

Actual


Estimated Portions


code)

Plannedportion


Contribution to

meal pattern

Number

times recipe

Number of

Student Servings

Other

servings

Leftover servings*

M/MA

oz

G

serv

F

cups

V

cups

Milkoz


Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich

Grains

Fruits

Apple, whole, 138 ct Sliced Peaches, can in jce Broccoli Salad (Raisins)

Vegetables

Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh

Milk Varieties

Low Fat Choc Non Fat

Extra Foods

Taco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet





Required: Menu or food item and form, including condiments

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Other

Total

Estimated

Actual


Estimated Portions


code)

Plannedportion


Contribution to

meal pattern

Number

times recipe

Number of

Student Servings

Other

servings

Leftover servings*

M/MA

oz

G

serv

F

cups

V

cups

Milkoz



Ole 23D-39AChix-4B-04WF-08

Grains

Fruits

Apple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins)

FreshiUSDAE-17

Vegetables


E-17USDAFresh

Milk Varieties


CA-Moo

Extra Foods


PCPPCPPCP





Required: Recipes orproducts

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Required: Grade groups

Student GroupGrades_6-8__



Other

Total

Estimated

Actual


Estimated Portions


code)

Plannedportion


Contribution to

meal pattern

Number

times recipe

Number of

Student Servings

Adult

servings

Leftover servings*

M/MA

oz

G

serv

F

cups

V

cups

Milkoz




Grains

Fruits


FreshiUSDAE-17

Vegetables


E-17USDAFresh

Milk Varieties


CA-Moo

Extra Foods


PCPPCPPCP


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Other

Total

Estimated

Actual


Estimated Portions


code)

Plannedportion


Contribution to

meal pattern

Number

times recipe

Number of

Student Servings

Other

servings

Leftover servings*

M/MA

oz

G

serv

F

cups

V

cups

Milkoz




1 each ¾ c/1c 2pc 2oz 1 Sand

Grains

Fruits


FreshiUSDAE-17

1 ea½ c½ c

Vegetables


E-17USDAFresh

½ c½ c½ c

Milk Varieties


CA-Moo

8 fl oz

Extra Foods


PCPPCPPCP

2 each1 each1 each

Total Contributions to Meal Pattern

Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables * D=Discard, S=Stored




Required: Portions or serving sizes

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Other

Total

Estimated

Actual


Estimated Portions


code)

Plannedportion


Contribution to

meal pattern

Number

times recipe

Number of

Student Servings

Other

servings

Leftover servings*

M/MA

oz

G

serv

F

cups

V

cups

Milkoz





2 oz. 2 oz.2 oz.2 oz.

2 2 WGR

2 WGR2 WGR

StirFryRO¼ cDG¼ cSandO1/8c

Grains

Fruits


FreshiUSDAE-17

1 ea½ c½ c

1 c½ c½ c

Vegetables


E-17USDAFresh

½ c½ c½ c

½DG½ O½ RO

Milk Varieties


CA-Moo

8 fl oz

8 fl oz

Extra Foods


PCPPCPPCP

2 each1 each1 each


High 2Low 2

High 2 Low 2Total 8WGR 6

1 cup

1½ c¾DG⅝ O¾ RO

18 fl oz




Required: Contribution to food components

Note: The subgroups in the entrees are not available to all students, but they do count toward the weekly requirement.

We will show how these are documented in Section 5.

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What? Required: Production Plan

Projected number of servings Amount of food to be used


Who? Menu planner or preparer

Where?

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Other

Total

Estimated

525

25 550

Actual


Projected Portions


code)

Plannedportion


Contribution to

meal pattern

Number

times recipe

Or

Food Used

Number of

Student Servings

Other

servings

Leftover servings*

M/MA

oz

G

serv

F

cups

V

cups

Milkoz



200100150

100



2 oz. 2 oz.2 oz.

2 oz.

2 2 WGR

2 WGR2 WGR


Grains

Fruits


138230150

FreshiUSDAE-17

1 ea½ c½ c

1 c½ c½ c

Vegetables


138340300

E-17Veg-8Freshi

½ c½ c½ c

½DG½ O½ RO

Milk Varieties


150250

CA-Moo

8 fl oz

8 fl oz

Extra Foods


40015050

PCPPCPPCP

2 each1 each1 each


High 2Low 2


1 cup

1½ c¾DG⅝ O¾ RO

18 fl oz




Required:Projected portions

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Other

Total

Estimated

525

25 550

Actual


Projected Portions


code)

Plannedportion


Contribution to

meal pattern

Number

times recipe

Or

Food Used

Number of

Student Servings

Other

servings

Leftover servings*

M/MA

oz

G

serv

F

cups

V

cups

Milkoz



200100150

100


1 each¾ c/1c2pc2oz1 Sand

2 oz. 2 oz. 2 oz.

2 oz.

2 2 WGR

2 WGR2 WGR


2x1x1.5x1.5x1x

Grains

Fruits


138230150

FreshiUSDAE-17

1 ea ½ c ½ c

1 c½ c½ c

138 ea10#101.5x

Vegetables


138340300

E-17Veg-8Freshi

½ c½ c½ c

½DG½ O½ RO

1.5x60 lbs3 cs

Milk Varieties


150250

CA-Moo

8 fl oz

8 fl oz

150250

Extra Foods


40015050

PCPPCPPCP

2 each1 each1 each

2 cs1.5 cs.1 cs


High 2Low 2


1 cup

1½ c¾DG⅝ O¾ RO

18 fl oz




Required: Number x recipe or food used

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What? Required: Production Plan

Actual servings by Grade group Other

Adults Kitchen Staff A la Carte

Leftovers

When? After the meal

Who? Person who counts the meals Person who counts the leftovers

Where?

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Other

Total

Estimated

525

25 550

Actual

511

36

547


Projected Portions


code)

Planned

portionsize

(by weight or portion)

Contribution to

meal pattern

Number

times recipe

Or

Food Used

Number of

Student Servings

Other

servings

Leftover servings*

M/MA

oz

G

serv

F

cups

V

cups

Milkoz



200100150

100


1 each ¾ c/1c2pc2oz1 Sand

2 oz. 2 oz.2 oz.

2 oz.

2 2 WGR

2 WGR2 WGR


2x1x1.5x1.5x1x

193 79138

94

5 14 12

5

Grains

Fruits


138230150

FreshiUSDAE-17

1 ea½ c½ c

1 c½ c½ c

138 ea10#101.5x

127219115

5 722

Vegetables


138340300

E-17Veg-8Freshi

½ c½ c½ c

½DG½ O½ RO

1.5x60 lbs3 cs

115323265

22 919

Milk Varieties


150250

CA-Moo

8 fl oz

8 fl oz

150250

142239

6 9

Extra Foods


40015050

PCPPCPPCP

2 each1 each1 each

2 cs1.5 cs.1 cs

383138 47

10 12 2



High 2Low 2


1 cup

1½ c¾DG⅝ O¾ RO

18 fl oz



Date: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: (circle) yes / no

Required: Actual servings by grade group and other or adults, a la carte

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Other

Total

Estimated

525

25 550

Actual

511

36

547


Projected Portions


code)

Plannedportion


Contribution to

meal pattern

Number

times recipe

Or

Food Used

Number of

Student Servings

Other

servings

Leftover servings*

M/MA

oz

G

serv

F

cups

V

cups

Milkoz



200100150

100



2 oz. 2 oz 2 oz. 2 oz.

2 2 WGR

2 WGR2 WGR


2x1x1.5x1.5x1x

193 79138

94

5 14 12

5

2 S 7 D 0

1 D

Grains

Fruits


138230150

FreshiUSDAE-17

1 ea½ c½ c

1 c½ c½ c

138 ea10#101.5x

127219115

5 722

6 S 4 S 13 D

Vegetables


138340300

E-17Veg-8Freshi

½ c½ c½ c

½DG½ O½ RO

1.5x60 lbs3 cs

115323265

22 919

13 D 9 D 16 S

Milk Varieties


150250

CA-Moo

8 fl oz

8 fl oz

150250

142239

6 9

2 S 2 S

Extra Foods


40015050

PCPPCPPCP

2 each1 each1 each

2 cs1.5 cs.1 cs

383138 47

10 12 2

7 S 0 1 S



High 2Low 2


1 cup

1½ c¾DG⅝ O¾ RO

18 fl oz




Required: Leftovers

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OPTIONAL INFORMATION

What? Production notes to staff Useful comments on food, weather, unusual

influences HACCP temperatures

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SECTION 4Documenting the Contribution to the Food Components

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TOOLS FOR DETERMINING THE CONTRIBUTION TO THE FOOD COMPONENTS

1. The FBG is the basis for calculating the contribution of:

a. Individual foodsb. Standardized recipesc. Processed convenience foods with specification

sheet

2. Nutrition Facts labels determine the weight of the serving size, particularly for breads, and allow us to use the FBG to determine the contribution of the item.

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TOOLS FOR DETERMINING THE CONTRIBUTION TO THE FOOD COMPONENTS

3. Standardized recipes give the serving size and list the ingredient information needed to apply the FBG to calculate the contribution of those ingredients.

4. Child Nutrition (CN) labels are issued by USDA and warranty the contribution of the product.

5. Manufacturer’s specification sheets give us the information to determine the contribution by using the FBG.

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1. FOOD BUYING GUIDE

Used to determine: Amount of food to purchase Amount to prepare Amount to serve, or serving size

Divided into sections: Introduction Meats/Meat Alternates Vegetables/Fruits (will be separated in update) Grains/Breads (now called Grains) Milk Other Foods Appendices

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1. FOOD BUYING GUIDE

The Food Buying Guide (FBG) was used to calculate the contribution to the food components for which menu items in our example?

Trick question: For all of the menu items except the extras, or condiments.

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1. FOOD BUYING GUIDEInformation in columns:

1. Specific information on the type and form.

2. Purchase unit for the type and form.

3. Number of servings in each purchase unit.

4. Serving size to provide component credit.

5. Amount to purchase for 100.

6. Edible portion after peeling, cooking, drained or otherwise converted from Column 1 form.

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2. NUTRITION LABEL

Nutrition facts labels tell what the weight of a serving size is for many products.

This is used for grains in particular.

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3. STANDARDIZED RECIPES

Standardized recipes have been tested and will produce the same results every time if the recipe is followed exactly. The contribution of the foods in the recipe may be calculated and can then be used on an MPR.

Procedures are a simple recipe. They identify the steps and techniques for combining and preparing an item or finishing off a product such as a purchased chicken nugget.

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Standardized recipes are now required: When there are two or more ingredients; and When there is any preparation.

Why? Whenever there are two or more ingredients,

there can be a different proportion of each.

Whenever there is any preparation, there can be different preparation methods.

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In reality, for almost every menu item, there is either more than one ingredient or some type of preparation.

On our menu, which menu items have only one ingredient and no preparation?

The answer is: Baby Carrots, individual bags Milk Varieties Condiments, individual packets

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Why do our frozen green beans and canned, sliced peaches need a recipe?

The green beans could have added seasonings or preparation that affects the nutritional content.

The sliced peaches could be drained, un-drained or partially drained, which affects the yield.

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1. Recipe name2. Recipe category3. Number of the recipe (Optional)4. Ingredient list5. Alternate ingredients (Optional)6. Directions for

preparing

7. Critical control points8. Pan or container size9. Portion size and tool

for serving10. Contribution to the

meal pattern (Optional)

11. Recipe yield

Standardized recipes have the following parts:

Other Optional: Nutrients and Marketing guide

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3. STANDARDIZED RECIPE SAMPLE

12

4 6

7

8

9

11

or #12 Scoop

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4. AND 5.

4. Child Nutrition (CN) Labels are warranted to give the contribution of the item based on information from the manufacturer and the application of the FBG to the ingredients.

5. Manufacturers’ specifications give the information needed to calculate the contribution of the ingredients using the FBG.

Note: A processed convenience food may not be used to contribute to the food components without either a CN label or a complete manufacturer’s specification.

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4. CHILD NUTRITION (CN) LABEL

CN labels provide information and follow a format that is easily recognized.

It will always have the month and year of approval and the assigned six digit product identification number.

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5. PRODUCT SPECIFICATION SHEET

The product specification sheet is not warranted and you are responsible for checking the accuracy of the information.

Does it have the product name, code and manufacturer?

Does it have the signature of a company official?

Does it have the date it was signed? Is the information provided adequate to find

the ingredients in the FBG and verify the contribution to the meal pattern?

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2. PRODUCT SPECIFICATION SHEET SAMPLE

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SECTION 5Examples: Calculating the Creditable Contribution and Amount to Use

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CALCULATING THE CONTRIBUTION FOR INDIVIDUAL FOODS USING THE FBG

Green Beans, frozen, cut, cooked Baby Carrots, individual bags, 2.5 oz. Apple, 138 count Sliced Canned Cling Peaches in Juice, #10

cans

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EXAMPLE OF HOW MUCH TO PURCHASE:GREEN BEANS, FROZEN, CUT, COOKED

340 - ½ cup servings planned with ½ cup contribution to Other vegetables food component

½ cup ÷ ¼ cup (Col. 4) = factor of 2 x listed serving

340 – ¼ cup servings = 29.3 pounds 11.6 servings per Purchase Unit Factor of 2 x 29.3 lbs. = 58.6 lbs. Round UP to 60 lbs. of green beans for 340 ½ cup

servings

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EXAMPLE OF HOW MUCH TO PURCHASE:APPLE, WHOLE, SIZE 138

138 – 1 whole, each, is the planned serving If 1 whole apple (4 quarters) is planned, the

contribution of each apple is 4 x ¼ = 1 cup If 138 count apples are planned, then the amount

to purchase is 1 case of 138 count apples If an apple smaller than 138 is used, the apple

will have a smaller contribution to the fruits component and not equal 1 cup.

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EXAMPLE OF HOW MUCH TO PURCHASE:SLICED CANNED CLING PEACHES IN JUICE

230 – ½ cups, the planned serving size ½ cup ÷ ¼ cup (col. 4) = factor of 2 230 – ¼ cup servings = 4.6 # - 10 cans 50 – ¼ c per #10 can Factor of 2.3 x 4.6 = 9.2 Round up to 10 - #10 cans

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FBG CALCULATOR

A calculator tool has been developed by the National Food Service Management Institute that can save you time and effort.

http://Fbg.nfsmi.org/

http://fbg.nfsmi.org/

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EXAMPLE OF CALCULATING THE CONTRIBUTION TO THE GRAINS COMPONENT

This is the Nutrition Facts label from a loaf of multi-grain bread which lists whole wheat flour as the first ingredient. It is therefore whole grain-rich.

38 g per slice

38 grams ÷ 28 grams/ounce = 1.36 oz.

Round down to 1.25 ounces, or 1 ¼ WGR grain equivalents.

This is not the same bread as was used in the recipe for the Tuna Sandwich. It had 1 WGR grain per slice.

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CALCULATING THE CONTRIBUTION FROM THE STANDARDIZED RECIPES

Beef Stir Fry Brown Rice Barbecued Chicken Multi-Grain Biscuit Tuna Salad Sandwich Broccoli Salad

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EXAMPLE:BEEF STIR-FRY

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EXAMPLE OF CONTRIBUTION TO MEAL PATTERN: BEEF, RAW, TOP ROUND, CAP OFF, INSIDE

Recipe: 20 lbs. for 100 servings 20 lbs. x 11.2 = 224 ÷ 100 servings = 2.24 oz Round down to 2 ounces of meat

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EXAMPLE OF CONTRIBUTION TO MEAL PATTERN: FRESH CARROTS, CHOPPED

Recipe: 13.625 15 lbs. per 100 15 lbs. x 8.16 = 122.4 - ¼ cup servings

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EXAMPLE OF CONTRIBUTION TO MEAL PATTERN: FRESH ONIONS, DICED

Recipe: 3.125 3 lbs. per 100 servings 3 lbs. x 7.9 = 23.7 - ¼ cup servings

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EXAMPLE OF CONTRIBUTION TO MEAL PATTERN: FRESH BROCCOLI, CHOPPED

Recipe: 10.125 lbs. per 100 servings 10.125 10 lbs. x 10.2 = 102 - ¼ cup servings Total vegetable servings: 102.0 - ¼ cups broccoli

+ 23.7 - ¼ cups onion + 122.4 - ¼ cups carrots = 248.1 ÷ 100 servings = 2.48 - ¼ cup servings or ½ cup which counts as ¼ cup Red Orange and ¼ cup Dark Green

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CALCULATING THE CONTRIBUTION OF PROCESSED CONVENIENCE FOODS

Beef and Bean Burrito

If no CN label were available, a product specification sheet would be required with all of the necessary information, date and signature.

075856

One 5.00 oz. beef and bean burrito provides 2 .00 oz. equivalent meats/meat alternates and 1.50 servings of bread alternate for the Child Nutrition Meal Pattern requirements. (Use of this logo and statement authorized by the Food and Nutrition Services, USDA 05/15)

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SECTION 6Making Menu Production Records Work for You

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FBG

Make It

SR Put It Together

CN LabelBuy It

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NO MATTER WHAT THE SOURCE OF YOUR FOOD ITEMS – THE MPR DOCUMENTS IT!WHAT ELSE DOES IT TELL YOU?

What items are getting more popular and you ran out?

What items did you have left over? How did equipment utilization work? Did the distribution of the preparation

amongst the staff work? What else can you learn from your MPRs?

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MENU PRODUCTION RECORDS

Thank you for joining our webinar. We will now answer questions that have been submitted as time permits.

M ENU P RODUCTION R ECORDS Webinar June 7, 2012. Menu Production Records B ROUGHT TO Y OU B Y :

Documents

Transcript of M ENU P RODUCTION R ECORDS Webinar June 7, 2012. Menu Production Records B ROUGHT TO Y OU B Y :