Mastering the School Meals Program

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Mastering the School Meals Program
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Areas we will target

• Part 1 Reviewing the Basics
• Standardized Recipes
• Meal Pattern Contribution
• Part 2 Menu Modifications
• Simplifying Production Records
• Hot Topics

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Worksheet 1Test Your Knowledge of the Schools
Meals Program?
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Menu 1

• Egg Cheese Omelet
• Link Sausage
• Whole Wheat Toast
• Milk

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Menu 2

• Assorted Cereal
• English Muffin
• Orange Juice
• Milk

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Menu 3

• Cinnamon Roll
• Cantaloupe Cubes
• Milk

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Menu 4

• Roast Turkey
• Mashed Potatoes
• Steamed Broccoli
• Sliced Peaches
• Milk

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Menu 5

• Hamburger Pizza
• Tossed Salad
• Apple Wedges
• Oatmeal Cookie
• Milk

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Menu 6

• Oven Fried Chicken
• Mixed Vegetables
• Rice Pilaf
• Dinner Roll
• Milk

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Menu 7

• Turkey Tortilla Roll-Up
• Macaroni and Cheese
• Mixed Fruit
• Potato Chips
• Milk

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K-6 Lunch

• Hamburger on a Bun
• (2 oz. meat/2 g/b)
• Baked Potato Wedges (1/2 cup)
• Fresh Fruit Cup (1/4 cup)
• Pickle Spear (1/8 cup)
• Milk (1/2 pt.)

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K-6 Lunch

• Grilled Cheese Sandwich
• (1 oz. meat alt./2 g/b)
• Yogurt Cup (4 oz.1 oz. meat alt.)
• Fresh Veggies w/dip (1/8 cup)
• Apple Wedges (1/4 cup)
• Milk (1/2 pt.)

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7-12 Lunch

• Baked Ham (2 oz)
• Scalloped Potatoes (1/3 c.)
• Broccoli Cuts (1/3 cup)
• Fruit Salad (1/3 cup)
• Crescent Roll (2 g/b)
• Milk (1/2 pt.)

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7-12 Lunch

• French Dip Sandwich
• (2 oz. meat/3 g/b)
• Green Beans (1/4 c.)
• Watermelon Wedge (1/2 cup)
• Vanilla Pudding (1/4 cup)
• Milk (1/2 pt.)

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Counting of Grains/Breads

• Enriched and/or whole grain flour.
• One Serving 14.75 gm. of enriched/and or whole
  grain meal, flour, bran, or germ
• Minimum amt. to count (1/4) serving
• Dessert items count for up to one grains/breads
  serving/day at lunch.

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Grains/Breads Chart

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• Food Item Wt. /Vol.
• Cherry Crisp ½ cup
• Flour Tortilla 1 ½ oz
• Peanut Butter Cookie 1 oz.
• Cherry Muffin 1 ½ oz.
• Chocolate Cake (unfrosted) 1 ¾ oz.
• Spice Bar (frosted) 2 oz.
• Spaghetti Noodles 3/4 c.

• Group G/B
• NE 1/2
• B 1 1/2
• C 3/4
  
• D 3/4
• F 1/2
• NE 1/4
• H 1 1/2

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Weigh the following

• Tortilla Chips
• Chocolate Chip Cookies
• Hamburger Bun

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Stand and Stretch
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STANDARDIZED RECIPES

• Good Good
• Recipes Menus

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• Sources of Quantity Recipes
• School Recipes
• USDAs Quantity Recipes
• Food For Fifty
• A Toolkit for Healthy School Meal
• American School Food Service Assoc. (ASFSA)

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Worksheet 2 Trying a New Recipe
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Focaccia Source ASFSA

• Serving Size Piece Quantity
  (Yield) 50
• 7 loaves 10.75 inch long Italian Bread
• 19 med. Fresh Tomatoes, sliced
• 2 cups Sweet Red Peppers, chopped
• 2 Tbsp Basil
• 1 ½ cups Ripe Olives, chopped
• 2 cups Parmesan Cheese, shredded
• 2 lb 10 oz Mozzarella Cheese
• Instructions Place bread rounds on baking
  sheets. Brush lightly with olive oil. Layer with
  tomatoes, peppers, basil, olives and Parmesan
  Cheese. Bake at 450 until heated through and
  cheese is melted. Cut each bread shell into 8
  wedges.

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STANDARDIZED RECIPE

• DEFINITION
• A recipe that has been TESTED and adapted for
  use in YOUR food service operation.

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A standardized recipe produces the same good
QUALITY and the same YIELD every time it is
prepared.

• WHEN
• EXACT PROCEDURES are used with
• same type of EQUIPMENT and
• same QUANTITY AND QUALITY of
• INGREDIENTS.

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Why do we need Standardized Recipes?

• Quality Control
• Consistent Yield
• Meal Pattern Requirements
• Inventory and Cost Control

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How many recipes do you need?
As many as it takes.

• Recipes for one serving e.g. Chef Salad
• All items with more than one ingredient
• Seasoned Vegetables
• Processed items with something added such as
  Burrito with Cheese Sauce

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So what information should be on a Standardized
Recipe?
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Recipe Name
Beef Stew
Beef and Potato Casserole
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Yield
Beef Stew
Yield 100 1 cup servings or 6 1/4
gallons (Check 100 x 1 C 100 C ? 16 C 6 ¼
gal)
Determine yield by measuring volume!
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Ingredient List

• Ingredients are listed in order in which they are
  used.
• Descriptive Terms
• Before ingredient
• After ingredient

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Weight and Measure

• Weight Measure
• Dry and solid ingredients (oz)
• Volume Measure
• Liquid ingredients only (fl oz)
• Dry in small quantities

BE CONSISTENT!
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Selecting Correct Measures
Menu Items ½ cup Raisin Bran ¾ cup
canned peaches
Weight (incorrect) Volume
(correct) Raisin Bran 4 oz. 356 cal. (4
fl oz or) ½ cup 79 cal. Peaches 6 oz. 92
cal. (6 fl oz or) ¾ cup 102 cal. Note
4 oz. 1/4 pound, not 1/2 cup 6
oz. 1/3 pound, not 3/4 cup 8 oz.
1/2 pound, not 1 cup
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Be Consistent with Fresh Items!
Do you measure fresh produce before or after
cleaning, paring and chopping? AP as
purchased EP edible portion
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Recipe Wording

• Amount is 1 lb 2 ½ oz fresh onions Directions
  read clean and chop onions. Before A.P. as
  purchased
• Amount is 1 lb cleaned, chopped onions. After
  E.P edible portion

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Directions

• Must be clear enough for a new staff person or
  substitute to understand.

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Serving and Portion Sizes
6. Pour into 12? 20? 2½-inch pan. Cut 8x6
Portion with 8-fl oz ladle for 7-12 6-fl
oz ladle for K-6.

• For An Accurate Yield
• Indicate pan size
• Serving utensil
• How to cut by pan size

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How do you adjust a recipe for the number of
servings needed ?
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USDAs Quantity RecipeBook addresses

• Two methods-
• Conversion Charts
• Factor Method

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Refer to Handout Pages 1-4

• Page 1 - How to Use Conversion Charts
• Page 2 - Ounce Chart
• Page 3 - Pound to Ounce Chart
• Page 4 - Volume Measure Chart

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Conversion Charts-Steps in Using

• a.  of servings needed.
• b. Column headed Base 100 servings
• c. Move left and/or right for the
• number of servings needed.
• d. Add amounts from columns for
• amount needed

Pages after Worksheet 3
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Worksheet 3 Oven Baked
Hamburgers

• 
  100
• Ground Beef 12 lbs
• Eggs, Beaten 4 cups
• Milk 2 cups
• Bread Crumbs 6 lbs
• Onions, minced/dried 3 oz
• Salt 2 T
• Hamburger Buns 100

• 25
• 3 lbs
• 1 cup
• ½ cup
• 1 ½ lbs
• ¾ oz
• 1 ½ tsp
• 25

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Lets Practice Oven Baked
Hamburgers

• 
  100
• Ground Beef 12 lbs.
• Eggs, Beaten 4 cups
• Milk 2 cups
• Bread Crumbs 6 lbs.
• Onions, minced/dried 3 oz.
• Salt 2 T.
  
• Hamburger Buns 100

• 250
• 30 lbs.
• 2 ½ qt.
• 1 qt. 1 c
• 15 lbs.
• 7 1/2 oz.
• ¼ cup 1 T
• 250

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Steps to the Factor Method

• Determine the factor
• DESIRED YIELD FACTOR
• CURRENT YIELD
• 2. Multiply each ingredient quantity by the
  factor.
• 3. Change amounts into more common measurements.

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Worksheet 4 Factor Method

• You have a recipe for 50 and you need to increase
  it to 250
• What is our factor?

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Desired Yield Current Yield Factor
250/50 5 Factor
Determining the Factor
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From the Food Buying Guide
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Worksheet 4- continued

• You have a recipe for 100 and you need to
  increase it to 225
• What is our factor?

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225/100 2.25 Factor
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From the Food Buying Guide
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From the Food Buying Guide
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• When using either
• Conversion Charts
• or
• The Factor Method
• Always double check your work

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Youve adjusted the Yield Evaluate the Product

• Characteristics to Evaluate
• Acceptability to customers
• Appearance
• Flavor
• Consistency, Texture

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Meal Pattern Contribution (More information to
come!)
One cup of Beef Stew provides 2 oz Meat/Meat
Alternate 1/4 cup Fruit/Vegetable
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Would Additional Information Be Useful?

• Variations
• HACCP instructions

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Standardizing Recipes As You Go

• Record recipes that are in your head.
• Gather USDA or other written recipes.

• Select one to be used soon, what do you really
  do in your kitchen.

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As You Go Standardizing

• Write down all missing information.

• When finished, measure yield, record it.
• Measure serving sizes, record them.
• Make notes - what to check the next time.
• Evaluate for quality, appearance.

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As You Go Standardizing

• Recheck when on the menu again.
• Record changes.
• Evaluate again.

• Review recipe with staff.
• Calculate meal pattern contribution.
• Record final recipe.

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Make a Recipe File or Notebook

• Clear, complete format
• Use correct name
• Group for easy use
• Number or Letter

• duplicate copies and protective covers

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Ways to Use Recipe Information

• MENU PLANNING
• Weekly menu
• Monthly Menus
• Cycle Menus/Express
• 2. Custom Meal Pattern Contribution Chart

• PRODUCTION RECORDS
• Refer to the recipe, dont list separate
  ingredients
• Track grains/breads,
• meat/meat alternate
• daily

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Train Your Staff to USE Recipes!
Read the whole recipe before starting. Follow
exactly. Measure and weigh accurately. Time
cooking accurately. Check yield. Note any changes
or additions.
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REMEMBER Standardized recipes are the
backbone of your operation. Work on your
schools file this year!
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Break Time
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Meal Pattern Contribution
Meat/Meat Alternate How many ounces (wt) per
serving? (Cooked meat, not raw.) Fruit/Vegetable
How much per serving in parts of a cups? (1/8
cup is smallest amount to count.) Grains/Breads
How many grains/breads servings per portion? (In
increments of quarters only.)
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Helpful Tools

• Calculator and pencil
• Recipe Analysis Worksheet
• Short Form
• USDA Food Buying Guide
• Grains/breads factor 30.7 grains/breads servings
  per pound of flours or grains

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Table 7 Food Buying Guide pg 36
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Table 6 Food Buying Guide pg 37
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Table 7 Food Buying Guide pg 37
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Lets look at the Contributions from Beef Stew
One cup of Beef Stew provides 2 oz Meat/Meat
Alternate 1/4 cup Fruit/Vegetable
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Beef Stew Bottom of page
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Recipe Analysis Beef and Spaghetti Casserole
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Food Buying Guide -
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Food Buying Guide -
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Beef and Spaghetti Casserole Bottom of page
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One recipe 2 serving sizes
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How many servings does it REALLY make?
You make
½ gallon 8 cups
16 1 cup
One gallon of soup 16 cups
24Serv
½ gallon 8 cups
32 ½ cup
You use half for 4-6 (1 cup) half for
K-3 (½ cup)
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Grains/Breads Factor 30.7 g/b servings
per lb of flour/grain
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Chicken Tetrazinni Bottom
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Short Form Side B Cooked Chicken
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Food Buying Guide -
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Food Buying Guide -
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Food Buying Guide -
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Short Form Side B
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Use this information!
MEAL PATTERN requirements must be met for the day
and over the week!