Mastering the School Meals Program Manager Training 102

1
Mastering the School Meals Program Manager
Training 102
2
Areas we will target
Part 1 Reviewing the Basics Standardized
Recipes Meal Pattern Contribution Part
2 Menu Modifications Simplifying Production
Records Hot Topics
3
Enhanced Food Based Menu Planning used by the
majority of schools in NE
Focus for Today
4
Lets Practice Worksheet 1

• Test Your Knowledge of the
• Schools Meals Program

White packet
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Breakfast Meal Pattern
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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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Lunch Meal Pattern
White packet
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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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Lunch Meal Pattern
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K-6 Lunch

• Hamburger on a Bun 2 oz meat
• and 2 g/b
• Baked Potato Wedges ½ cup
• Fresh Fruit Cup ¼ cup
• Pickle Spear ? cup
• Milk ½ pint

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K-6 Lunch

• Grilled Cheese
• Sandwich 1 oz meat alt/2 g/b
• Yogurt Cup 4 fl oz 1 oz meat alt
• Fresh Veggies w/dip ? cup
• Apple Wedges ¼ cup
• Milk ½ pint

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7-12 Lunch

• Baked Ham 2 oz
• Scalloped Potatoes ? cup
• Broccoli Cuts ? cup
• Fruit Salad ? cup
• Crescent Roll 2 g/b
• Milk ½ pint

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7-12 Lunch

• French Dip Sandwich 2 oz meat
• and 3 g/b
• Green Beans ¼ cup
• Watermelon Wedge ½ cup
• Vanilla Pudding ¼ cup
• Milk ½ pint

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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

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Counting of Grains/Breads

• Minimum amount to count is ¼ serving.
• Dessert items count for up to one grains/breads
  serving per day at lunch.

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Grains/Breads Chart

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Grains/Breads Chart

• Food Item Wt/Vol
• Cherry Crisp ½ cup
• Flour Tortilla 1 ½ oz
• Peanut Butter
• Cookie 1 ¼ oz
• Cherry Muffin 1 ½ oz

• Group G/B

NE ½
B 1 ½
E ½
D ¾
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Grains/Breads Chart

• Food Item Wt/Vol
• Chocolate Cake (unfrosted) 1 ¾ oz
• Spice Bar
• (frosted) 2 oz
• Spaghetti
• Noodles ¾ cup

• Group G/B

F ½
G ½
H 1 ½
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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

Buff packet
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Sources of Quantity Recipes

• School Recipes
• Food For Fifty
• School Nutrition Association
• USDAs Quantity Recipes

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USDA Recipes for Schools
68 page hard-cover book with recipe CD
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http//www.nfsmi.org/Information/school_recipe_ind
ex_alpha.html
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http//riley.nal.usda.gov/nal_display/index.php?in
fo_center14tax_level1
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Lets Practice Worksheet 2

• Trying a New Recipe - Focaccia

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Focaccia
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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 quality
and the same yield every time it is prepared .

• When .
• Exact procedures are used with
• same type of equipment and
• same quantity quality of ingredients.

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

• Recipes for one serving
• e.g. Chef Salad

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• 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 included on a
Standardized Recipe?
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Recipe Name
Chicken Noodle Soup
Spaghetti and Meat Sauce
Number of Servings
50 servings
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Ingredient List

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

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Weight and Volume

• 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 Item ½ cup Raisin Bran
Weight (incorrect) 4 oz 356 cal Volume
(correct) 4 fl oz or ½ cup 79 cal
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Selecting Correct Measures
Menu Item ¾ cup canned peaches
Weight (incorrect) 6 oz 92 cal Volume
(correct) 6 fl oz or ¾ cup 102 cal
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Selecting Correct Measures
Weight Measures 4 oz ¼ pound, not ½
cup 6 oz ? pound, not ¾ cup 8 oz ½ 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 reads 1 lb 2 ½ oz fresh onions. Directions
  read clean and chop onions
• Before A.P. As Purchased
• Amount reads 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 cook to understand.
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Serving Size
and
Pour into 12 ? 20 ? 2 ½-inch pan. Cut into 8 x
6 pieces 48 servings Portion with 8 fl oz
ladle for 7-12 - 60 serv. 4 fl oz
ladle for K-6 - 60 serv.
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Yield
Chicken Noodle Soup
Yield 100 1 cup servings or 6 ¼
gallons Check 100 x 1 cup 100 cups ? 16 cups
6 ¼ gal
Record the total weight or volume of
the recipe
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Yield

• Indicate pan size
• Indicate pan cut
• Indicate serving utensil
• Total yield is critical when serving
• different serving sizes or when
• items are self-serve

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Lets Practice Worksheet 3

• How do you adjust a recipe for the number of
  servings needed?

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USDA Quantity Recipe Book addresses

• Two methods
• Conversion Charts
• Factor Method

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Refer to Handouts

• - How to Use a Conversion Chart
• - Ounce Chart
• - Pound to Ounce Chart
• - Volume Measure Chart

refer to pages after Worksheet 3
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Conversion Chart - Steps to Use

• Determine number of servings needed
• Find the column headed
• Base 100 Servings
• Move left and/or right for the number of servings
  needed
• Add amounts from multiple columns for total
  amount needed

refer to 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 ½ oz
• ¼ cup 1 T
• 250

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Steps to the Factor Method

• Determine the factor
• Desired Yield Factor
• Current Yield
• Multiply each ingredient quantity by the factor
• Change amounts into more common measurements

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Lets Practice Worksheet 4

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

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Desired YieldCurrent Yield Factor 250
50 5
Determining the Factor
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Carrots 4 oz
4 X 5 20 oz
1 lb 4 oz
Catsup 1 10
5 10 cans
1 X 5 5 10 cans
Pepper 1 tsp
1 X 5 5 tsp
1 T 2 tsp
Brown Sugar 1 lb 8 oz
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From the Food Buying Guide
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Carrots 4 oz
4 X 5 20 oz
1 lb 4 oz
Catsup 1 10
5 10 cans
1 X 5 5 10 cans
Pepper 1 tsp
1 X 5 5 tsp
1 T 2 tsp
1.5 X 5 7.5 lbs
7 lbs 8 oz
Brown Sugar 1 lb 8 oz
Beef, ground 20 lbs
20 X 5 100 lbs
100 lbs
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Lets Practice Worksheet 4

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

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Desired YieldCurrent Yield Factor 225
100 2.25
Determining the Factor
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4 X 2.25 9 oz
9 oz
Carrots 4 oz
2.25 cans or 2 cans and 3 c
Catsup 1 10
1 X 2.25 2.25 cans
Pepper 1 tsp
1 X 2.25 2.25 tsp
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From the Food Buying Guide
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4 X 2.25 9 oz
9 oz
Carrots 4 oz
2.25 cans or 2 cans and 3 c
Catsup 1 10
1 X 2.25 2.25 cans
Pepper 1 tsp
2 ¼ tsp
1 X 2.25 2.25 tsp
Brown Sugar 1 lb 8 oz
1.5 X 2.25 3.375 lbs
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From the Food Buying Guide
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4 X 2.25 9 oz
9 oz
Carrots 4 oz
2.25 cans or 2 cans and 3 c
Catsup 1 10
1 X 2.25 2.25 cans
Pepper 1 tsp
2 ¼ tsp
1 X 2.25 2.25 tsp
Brown Sugar 1 lb 8 oz
3 lb 6 oz (.375 x 16 6 oz)
1.5 X 2.25 3.375 lbs
45 lbs
Beef, ground 20 lbs
20 X 2.25 45 lbs
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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 Now evaluate the
Product
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Meal Pattern Contribution (More information to
come)
One cup of Chicken and Noodles provides 2 oz
Meat/Meat Alternate 1 serving Grain/Bread
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• 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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• 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 and appearance.

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• 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 - optional

Make duplicate copies and use protective covers
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Ways to Use Recipe Information

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

• Menu Planning
• Weekly Menu
• Monthly Menus
• Cycle Menus
• 2. Custom Meal Pattern Contribution Chart

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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 recipe file this year.
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HACCP Hazard Analysis and Critical Control
Point Food Safety System

• Required beginning
• July 1, 2006

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HACCP

• All schools must comply with a HACCP food safety
  program.
• All schools must have at least two food safety
  inspections per year.

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What HACCP Records Need to be in Place?

• Temperature Logs completed daily
• Food Safety Checklists completed weekly

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What HACCP Records Need to be in Place?

• Production Records
• Delivery Slips (if applicable)
• Districts HACCP Plan

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HACCP Information

• The annual Mailing to Managers will contain all
  HACCP forms.
• All HACCP forms can be found on the Nutrition
  Services website.

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HACCP Information

• A HACCP training packet will
• be available for new managers.

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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? (?
cup is smallest amount to count) Grains/Breads
How many grains/breads servings per portion? (in
increments of ¼ servings only)
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• Seven Sections
• Introduction
• Meat/Meat Alternates
• Vegetables/Fruits
• Grains/Breads
• Milk
• Other Foods
• Appendices

Important tool for calculating Meal pattern
contribution
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Food Buying GuideColumn Headings Include
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Recipe Analysis Worksheet
Handout
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USDA Quantity RecipeChicken or Turkey and Noodles
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Ingredients Which Contribute to Meal Pattern
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Analysis Chicken Noodles
Chicken and Noodles
100 1 cup
Egg Noodles
5
lb
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Food Buying Guide
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Analysis Chicken Noodles
Chicken and Noodles
100 1 cup
Egg Noodles
5
lb
20.1
100.5
Chicken, Cooked Chopped
12 lb 12 oz or
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FBG Decimal Weights and Equivalents
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Analysis Chicken Noodles
Chicken and Noodles
100 1 cup
Egg Noodles
5
lb
20.1
100.5
Chicken, Cooked Chopped
12 lb 12 oz or 12.75
lb
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Short Form Side B Cooked Chicken
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Analysis Chicken Noodles
Chicken and Noodles
100 1 cup
Egg Noodles
5
lb
20.1
100.5
Chicken, Cooked Chopped
12 lb 12 oz or 12.75
lb
16
204
99
Analysis Chicken Noodles
204
100.5
100
100
204 100 2.04 or
100.5 100 1
1
2
100 portions
100
USDA Quantity RecipeSpaghetti and Meat Sauce
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Ingredients Which Contribute to Meal Pattern
102
Analysis Spaghetti with Meat Sauce
Spaghetti Meat Sauce
100 1 cup
17
lb
Ground Beef, Raw
103
Short Form Side B
104
Food Buying Guide
105
Analysis Spaghetti with Meat Sauce
Spaghetti Meat Sauce
100 1 cup
200.6
17
lb
11.8
Ground Beef, Raw
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Analysis Spaghetti with Meat Sauce
Spaghetti Meat Sauce
100 1 cup
200.6
17
lb
11.8
Ground Beef, Raw
10 can
Tomato Puree
1 ½ or 1.5
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Short Form Side A
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Food Buying Guide
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Analysis Spaghetti with Meat Sauce
100 1 cup
Spaghetti Meat Sauce
17
lb
11.8
Ground Beef, Raw
200.6
10 can
96
144
Tomato Puree
1 ½ or 1.5
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Analysis Spaghetti with Meat Sauce
100 1 cup
Spaghetti Meat Sauce
17
lb
11.8
Ground Beef, Raw
200.6
10 can
96
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Tomato Puree
1 ½ or 1.5
Spaghetti, enriched
9 lb 8 oz or
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FBG Decimal Weights and Equivalents
112
Analysis Spaghetti with Meat Sauce
10 can
1 ½ or 1.5
9 lb 8 oz or 9.5
lb
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Food Buying Guide
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Analysis Spaghetti with Meat Sauce
10 can
9 lb 8 oz or 9.5
lb
10.6
100.7
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Analysis Spaghettiand Meat Sauce
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200.6
100.7
100
100
100
200.6 100 2 or
100.7 100 1
144 4 36 c. 36 100 .36 or
1
3/8
2
100 portions
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One recipe 2 serving sizes
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School Recipe - Cherry Crisp
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Ingredients Which Contribute to Meal Pattern
119
Analysis Cherry Crisp
K-6 5 pans _at_ 5x10 250 7-12 5 pans _at_ 4x8
160
Cherry Crisp
10 cans
Cherries, undrained
5
120
Short Form Side A
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Analysis Cherry Crisp
48
240
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Analysis Cherry Crisp
K-6 5 pans _at_ 5x10 250 7-12 5 pans _at_ 4x8
160
Cherry Crisp
10 cans
Cherries, undrained
5
48
240
Flour Oatmeal
4 lb 4 oz 2 lb 12 oz
lb lb
6 lb 16 oz or 7
X 30.7 G/B factor
Total
lb
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Analysis Cherry Crisp
214.9 or 215
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Analysis Cherry Crisp
240
215
250
Elem ?
250
215 250 .86 or 3/4
240 4 60 c. 60 250 .24 or
3/4
1/4
250 portions K-6
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Analysis Cherry Crisp
215
240
Sec ?
160
160
215 160 1.34 or 1 1/4
240 4 60 c. 60 160 .375 or
160 portions 7-12
1 1/4
3/8
3 pans _at_ 50 each 150 2 pans _at_ 32 each 64 5
pans 214 servings
Even though we calculated 1 ¼ servings we can
only count 1 g/b serving since this is a dessert!
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USDA Quantity RecipePizzaburger on a Roll F-04
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Analysis Pizzaburger on a Roll
Pizzaburger on a Roll
100 1 each
12 lb 12 oz or 12.75
lb
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Short Form Side B
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Analysis Pizzaburger on a Roll
150.5
11.8
130
Analysis Pizzaburger on a Roll
150.5
11.8
10 can
1/2 or .5
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Short Form Side A
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Analysis Pizzaburger on a Roll
11.8
150.5
10 can
1/2 or .5
192
96
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Analysis Pizzaburger on a Roll
11.8
150.5
10 can
1/2 or .5
192
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3 lb 2 oz or
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FBG Decimal Weights and Equivalents
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Analysis Pizzaburger on a Roll
11.8
150.5
10 can
1/2 or .5
192
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3 lb 2 oz or 3.125
lb
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Short Form Side B
137
Analysis Pizzaburger on a Roll
11.8
150.5
10 can
1/2 or .5
192
96
3 lb 2 oz or 3.125
lb
16
50
138
Analysis Pizzaburger on a Roll
11.8
150.5
10 can
1/2 or .5
192
96
3 lb 2 oz or 3.125
lb
16
50
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Grains/Breads Chart
140
Grains/Breads Chart
Enriched hamburger rolls (at least 1.8 oz
each) 1.8 oz .9 2 Grain/Breads
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Analysis Pizzaburger on a Roll
96
200.5
100
100
200.5 100 2
96 4 24 cups 24 100 .24 or
2
2
1/4
100 portions
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Use the calculated information
Meal Pattern requirements must be met for the day
and for the week.
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Areas we will target
Part 2 Menu Modifications Simplifying
Production Records Hot Topics
144
USDA Nutrient Standards
Federal Standards
Calories Iron Protein Vitamin
A Calcium Vitamin C

• 30 or less total Calories from Fat
• Less than 10 from Saturated Fat

Light Purple Packet
145
USDA Nutrient Standards
State Standards
Sodium Fiber Cholesterol
146
Simple Ways to Modify Menus

• Change the cooking technique
• Add or reduce or eliminate ingredients
• Substitute or change ingredients
• Adjust recipe for the amount needed
• Adjust the portion size
• Keep frequency in mind

147
Ways to Reduce Fat

• Drain fat from cooked meat
• Reduce or eliminate the amount of fat used
• Replace up to 30 fat in recipes with applesauce
• Spray dont spread!
• Mix regular with reduced calorie salad dressings

148
Ways to Reduce Fat continued

• Cook with nonfat dry milk
• Purchase lean ground beef (85/15)
• Reduce the amount of meat/cheese used
• Watch the frequency in serving frozen potato
  products
• Watch the frequency in serving cheese
• Change the fat content of milk offered

149
Nutrient content of milk
150
Average Fat Content With 2 White Milk as a
Choice
Avg. fat for Milk choices 228 100 2.3 g
151
Average Fat Content With 1 White Milk as a
Choice
Avg. fat for Milk choices 132 100 1.3 g
152
Ways to Reduce Sodium

• Reduce or eliminate salt in cooking
• Modify recipes to reduce the amount of soup base
  or canned soup used
• Modify recipes to reduce the amount of seasoning
  mix used
• Modify recipes to reduce or eliminate the salt in
  cookies, cakes and bars
• Watch the frequency in serving cheese
• Limit condiments

153
Ways to Increase Fiber

• Add the following to your menus
• Whole Grains - whole wheat flour, oatmeal
• Dried Fruits
• Dried Beans
• Fruits and Vegetables

154
Resource Packet

• Handouts enclosed in your packet
• Trimming the Fat
• Reducing Sodium
• Fiber Facts
• Whole Grain Products

155
Resource Packet

• Handouts enclosed in your packet
• Sugar in the Mornin
• Comparing Variations in Recipes
• Nutrition Integrity in School Nutrition Programs
• School Meals Initiative School Improvement Plan

156
Take a quick stretch
157
Production RecordsandDelivery Tickets

• Standard
• Single Day
• Multi-Day
• Delivery Ticket

158
Production Records

• Required daily
• Document that meal pattern requirements are met
• Enough food was prepared for number of students
  served
• Essential for nutrient analysis
• Planning tool

159
Save Yourself TimeCreate a Master Record
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Master Production Record
161
Master Production Record
162
How to Show Self-Serve Portions
163
Unorganized List of Entrees
164
Organized List of Entrees
165
Single-Day Food Bar
166
Multi-Day Salad Bar
167
Multi-Day Condiment Bar
168
Delivery Ticket
169
Hot Topics!
170
Fuel Up with Breakfast

• Research shows students who eat breakfast do
  better academically and exhibit better behavior
  at school.
• What has prevented you from having a breakfast
  program at your school?

171
Competitive Food Policy
Local Wellness Policy SY 2006-07
Foods of Minimal Nutritional Value
172
What About An A la Carte Program?

• Increased student satisfaction
• Increased revenue new equipment
  training opportunities
• Offer healthy food choices to reinforce good
  nutrition

173
Setting Meal Prices and Student Charging
174
Dont Force Students to Clean Their Plates

175
Do Your Students HaveEnough Time To Eat?
A minimum of 10 minutes for breakfast and 20
minutes for lunch is recommended after students
receive their meal
176
http//www.nde.state.ne.us/NS
Green sheet
177
Only a Phone Call Away800-731-2233
Refer to Green Sheet for our Web Address Phone
Number Fax Number