Section 4: Quantities (Step 3)
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Transcript of Section 4: Quantities (Step 3)
National Food Service Management Institute Section 4: Quantities 1
Section 4: Section 4: Quantities Quantities
(Step 3)(Step 3)
Food Purchasing Food Purchasing for Child Care Centersfor Child Care Centers
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estimate the quantities of food to be purchased for “Menu Items” on the grocery list by using the Food Buying Guide for Child Nutrition Programs (USDA/FNS, 2001),
Lesson ObjectivesLesson Objectives
The learner will be able to
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explain how to estimate quantities for “Standard Stock Items” and “Yearly Items” on the grocery list, and
compare costs to determine the most efficient size to purchase.
Lesson ObjectivesLesson Objectives
The learner will be able to
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YieldsYields
Food Buying Guide for
Child Nutrition Programs
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Size of ContainerSize of Container
No. 2½ No. 300No. 10
for serving needs
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Size of ContainerSize of Container
No. 2½ No. 300No. 10
that is most cost-efficient
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Size of ContainerSize of Container
No. 2½ No. 300No. 10
that fits food preparation work load
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Storage CapacityStorage Capacity
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QuantitiesQuantities
Standard stock items
Yearly items
Menu items
National Food Service Management Institute Section 4: Quantities 10
Menu for Children: Day 1Menu for Children: Day 1
Meal FoodBreakfast Chocolate Milk, fluid
Bagel, cinnamon raisin, enrichedCream cheeseStrawberries
Snack Low fat Yogurt, flavoredPear, freshWater
Lunch Milk, fluidMexican Pizza, D-13 (1½ oz meat, ½ serving bread, ⅛ cup vegetable) Carrots, raw, stripsDip for Carrots, E-15Watermelon
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StrawberriesStrawberries
Menu Items Quantity
Strawberries, fresh, 1 pt for fruit cup *
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Strawberries: The StepsStrawberries: The Steps
Step 1: Find the number of servings per purchase unit from the FBG.
Step 2: Determine the number of ¼-cup servings needed by age group.
Step 3: Total the number of ¼-cup servings needed.
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
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Strawberries: The StepsStrawberries: The Steps
Step 1: Find the number of servings per purchase unit from the FBG.
Step 2: Determine the number of ¼-cup servings needed by age group.
Step 3: Total the number of ¼-cup servings needed.
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
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StrawberriesStrawberries
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Strawberries: The MathStrawberries: The Math
Step 1: Find the number of servings per purchase unit from the FBG.
Find “Strawberries, fresh, whole” on page 2-77 of the FBG.
Under column 2, select “pint.”
Columns 3 and 4 show there are 7.90 ¼-cup servings per pint.
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Strawberries: The StepsStrawberries: The Steps
Step 1: Find the number of servings per purchase unit from the FBG.
Step 2: Determine the number of ¼-cup servings needed by age group.
Step 3: Total the number of ¼-cup servings needed.
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
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Oak Street Child Care CenterOak Street Child Care Center
Age GroupNumber Enrolled
Meals Served
Breakfast Lunch SnackInfants: 4–7 months 1 1 1 1Infants: 8–11 months 2 1 2 2Children: 1–2 years 26 20 26 26Children: 3–5 years 15 10 10 15Caregivers 8 11 12Totals 44 40 50 56
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StrawberriesStrawberries
Age Group Number Serving Size Children: 1–2 years 20 ¼ cup
Children: 3–5 years 10 ½ cup
Caregivers 8 ½ cup
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Strawberries: The MathStrawberries: The Math
Step 2: Determine the number of ¼-cup servings needed by age group.
= 20 ¼-cup servings
Children ages 1–2 = 20 ¼-cup servings Children ages 3–5 = 10 ½-cup servings
There are two ¼-cup servings in each ½-cup serving, so multiply the number of ½-cup servings by 2 to convert to ¼-cup servings.
Conversion: 10 ½-cup servings x 2 = 20 ¼-cup servings
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Strawberries: The MathStrawberries: The Math
Step 2: Determine the number of ¼-cup servings needed by age group.
Caregivers = 8 ½-cup servings
= 16 ¼-cup servings
There are two ¼-cup servings in each ½-cup serving, so multiply the number of ½-cup servings by 2 to convert to ¼-cup servings.
Conversion: 8 ½-cup servings x 2 = 16 ¼-cup servings
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Strawberries: The StepsStrawberries: The Steps
Step 1: Find the number of servings per purchase unit from the FBG.
Step 2: Determine the number of ¼-cup servings needed by age group.
Step 3: Total the number of ¼-cup servings needed.
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
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Strawberries: The MathStrawberries: The Math
Step 3: Total the number of ¼-cup servings needed.
20 + 20 + 16 = 56 ¼-cup servings
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Strawberries: The StepsStrawberries: The Steps
Step 1: Find the number of servings per purchase unit from the FBG.
Step 2: Determine the number of ¼-cup servings needed by age group.
Step 3: Total the number of ¼-cup servings needed.
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
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Strawberries: The MathStrawberries: The Math
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
56 7.90 = 7.09 or 8
(Always round up to the nearest whole number.)
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Strawberries: The StepsStrawberries: The Steps
Step 1: Find the number of servings per purchase unit from the FBG.
Step 2: Determine the number of ¼-cup servings needed by age group.
Step 3: Total the number of ¼-cup servings needed.
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
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Strawberries: The MathStrawberries: The Math
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
1 pint for fruit cup + 8 pints = 9 pints
Oak Street Child Care Center should Purchase 9 pintsOak Street Child Care Center should Purchase 9 pints
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StrawberriesStrawberries
Age Group
Number of Children & Caregivers
to Serve
Required Serving
Size
Number of
¼-Cup Servings
Purchase Unit
Servings per
Purchase Unit
Amount to Purchase
1–2 Years 20 ¼ cup 20
3–5 Years 10 ½ cup 20
Caregivers 8 ½ cup 16
Fruit Cup 1
Pint 7.90 7.09 or 8
Totals 56 9
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StrawberriesStrawberries
Menu Items Quantity
Strawberries, fresh 9 pt
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Menu for Children: Day 5Menu for Children: Day 5
Meal FoodBreakfast Milk, fluid
Apple WedgesEnglish Muffin, whole wheat, toasted, enrichedJam
Snack Wheat Crackers, enrichedGrape Juice
Lunch Chocolate Milk, fluidTuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5Green Beans
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Green BeansGreen Beans
Menu Items Quantity
Green Beans, canned *
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Green BeansGreen Beans
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Green BeansGreen Beans
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Green Beans: The MathGreen Beans: The Math
Step 1: Find the number of servings per purchase unit from the FBG.
Find “Beans, Green, canned” on page 2-15 of the FBG.
Select “No. 10 can” for “heated, drained vegetable.”
Columns 3 and 4 show there are 45.3 ¼-cup servings per No. 10 can.
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Green Beans: The MathGreen Beans: The Math
Step 2: Determine the number of ¼-cup servings needed by age group.
Children ages 1–2 = 26 ⅛-cup servings = 13 ¼-cup servings
A ⅛-cup serving is one-half of a ¼-cup serving, so divide the number of ⅛-cup servings by 2 to convert to ¼-cup servings.
Conversion: 26 ⅛-cup servings 2 = 13 ¼-cup servings
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Green Beans: The MathGreen Beans: The Math
Step 2: Determine the number of ¼-cup servings needed by age group.
A ⅛-cup serving is one-half of a ¼-cup serving, so divide the number of ⅛-cup servings by 2 to convert to ¼-cup servings.
Children ages 3–5 = 10 ⅛-cup servings
= 5 ¼-cup servings
Conversion: 10 ⅛-cup servings 2 = 5 ¼-cup servings
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Green Beans: The MathGreen Beans: The Math
Step 2: Determine the number of ¼-cup servings needed by age group.
There are two ¼-cup servings in each ½-cup serving, so multiply the number of ½-cup servings by 2 to convert to ¼-cup servings.
Caregivers = 11 ½-cup servings = 22 ¼-cup servings
Conversion: 11 ½-cup servings x 2 = 22 ¼-cup servings
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Green Beans: The MathGreen Beans: The Math
Step 3: Total the number of ¼-cup servings needed.
13 + 5 + 22 = 40 ¼-cup servings
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a No. 10 can (45.3).
40 45.3 = 0.88 or 1 No. 10 can
(Always round up to the nearest whole number.)
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Green BeansGreen Beans
Age Group
Number of Children & Caregivers
to Serve
Required Serving
Size
Number of
¼-Cup Servings
Purchase Unit
Servings per
Purchase Unit
Amount to Purchase
1–2 Years 26 ⅛ cup
3–5 Years 10 ⅛ cup
Caregivers 11 ½ cup 22
Total 40 No. 10 can 45.3 0.88 or 1
No. 2½ can 12.5 3.2 or 4
No. 300 can 5.00 8
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Green BeansGreen Beans
SizeNumber to Purchase
for 40 ¼-Cup ServingsUnit Price
Extended Price
No. 10 1 $2.58 $2.58
No. 2½ 4 $0.92 $3.68
No. 300 8 $0.51 $4.08
Most cost-efficient can size?
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Green BeansGreen Beans
Menu Items Quantity
Green Beans, canned 1/No. 10
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Activity 2: AnswersActivity 2: Answers
SizeNumber to Purchase
for 80 ½-Cup ServingsUnit Price
Extended Price
No. 10 4 $2.58 $10.32
No. 2½ 13 $0.92 $11.96
No. 300 32 $0.51 $16.32
Green BeansCost Comparison of Three Different Can Sizes
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ApricotsApricots
Age Group
Number of Children
& Caregivers
to Serve
Required Serving
Size
Number of
¼-Cup Servings
Purchase Unit
Servings per
Purchase Unit
Amount to
Purchase
1–2 Years 20 ¼ cup 20
3–5 Years 10 ½ cup 20
Caregivers 8 ½ cup 16
Total 56 No. 10 can 48 1 No. 10
No. 2½ can 13.21 No. 2½
can
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Remember!Remember!
Sometimes it is less expensive to purchase two different can sizes.
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Cost-Effective Shopping Cost-Effective Shopping
From the Trainer’s Tablet:
Lessons for Family/Home
Child Care Providers
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Quantities for Yearly Items Quantities for Yearly Items
Most herbs and spices lose their ability to season food if stored for
over a year.
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Quantities for Yearly ItemsQuantities for Yearly Items
enhance the taste of the food and
be more cost- effective.
Purchasing the appropriate size for herbs and spices will
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Activity 3Activity 3
1 Tbsp = 3 tsp
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Activity 3: AnswersActivity 3: Answers
Size of Container
No. of Tbsp per oz
How many tsp
How many ¼ tsp
1 oz 4 12 48
2 oz 8 24 96
8 oz 32 96 384
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Begin with estimated quantities Experience Food receipts
Adjust with trial and error method Weekly adjustments Approximately 6 weeks to
stabilize quantities
Standard Stock QuantitiesStandard Stock Quantities
National Food Service Management Institute
Moving on to Section 9Moving on to Section 9
Section 2: Menus 51
Section 9: Section 9: Quality Standards Quality Standards (Step 5)(Step 5)