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Section 6 Appendix A: Recipe Analysis

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If raw carrots are called for but. they will be cooked when served, use yield data for cooked carrots. See special considerations for G/B. ... – PowerPoint PPT presentation

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Title: Section 6 Appendix A: Recipe Analysis


1
Section 6 Appendix A Recipe Analysis
  • This section will help you calculate the
    contributions of a recipes ingredients toward
    the M/MA, V/F, and G/B components of the meal
    patterns.

2
Recipe Analysis Steps
  • List ingredients.
  • Record AP weight or volume.
  • Record purchase units.
  • Record the number of servingsper purchase unit.
  • Calculate the M/MA contribution.
  • Calculate the V/F contribution.
  • Calculate the G/B contribution.
  • Record the portions per recipe.
  • Record the final rounded downcalculated
    crediting answers.

3

Recipe Analysis Step 1
4
Recipe Analysis Step 1
  • Column 1 List ingredients.
  • List only ingredients that contribute.
  • Record description of each ingredient, for
    example fat content of ground beef.
  • Group ingredients that contribute to the same
    component.

5

Recipe Analysis Step 2
6
Recipe Analysis Step 2
Column 2 Record AP weight or volume of
ingredients.
  • Convert ounces to their decimal
  • equivalent of a pound using Table 5.
  • Quantity must be in the same units as the
    purchase unit recorded in Column 3.
  • See special considerations.

7

Recipe Analysis Step 3
8
Recipe Analysis Step 3
  • Column 3 Record purchase units.
  • How is the product purchased (for example, No.
    10 cans, pounds, dozen, etc.)?
  • Find this information in
  • Column 2 of the FBG.
  • Quantity must be in the same units as the
    purchase unit recorded in recipe analysis form
    Column 2.

9

Recipe Analysis Step 4
10
Recipe Analysis Step 4
Column 4 Record the number of servings per
purchase unit.
  • Find this information in Column 3 of the FBG.
  • Pay attention to the description of the food as
    served when making selection of information to
    use.
  • If raw carrots are called for but they will be
    cooked when served, use yield data for cooked
    carrots.
  • See special considerations for G/B.

11

Recipe Analysis Step 5
12
Recipe Analysis Step 5
  • Column 5 Calculate the M/MA contribution.
  • For each M/MA, multiply the number in Column 2 by
    the number in Column 4, and record in Column 5
    to two decimal points.
  • If more than one M/MA, add all numbers in Column
    5 and record in Total row.
  • Divide the total of Column 5 by the number of
    portions the recipe yields.
  • Round down to the nearest 1/4 ounce.
  • The minimum amount of M/MA to contribute is
    1/4 (0.25) ounce M/MA.

13

Recipe Analysis Step 6
14
Recipe Analysis Step 6
  • Column 6 Calculate the V/F contribution.
  • For each V/F, multiply the number in Column 2 by
    the number in Column 4, and record in Column 6 to
    two decimal points.
  • If more than one V/F, add all numbers in Column 6
    to determine the total number of 1/4-cup V/F
    servings in the recipe.
  • Divide the total of Column 6 by 4 to convert to
    cups.
  • Divide the number of cups by the number of
    portions the recipe yields.
  • Round the number to two decimal places and
    convert to the nearest portion of a cup by using
    Table 7 (FBG page I-37).

15

Recipe Analysis Step 7
16
Recipe Analysis Step 7
  • Column 7 Calculate the G/B contribution.
  • For each G/B, multiply the number in Column 2 by
    the number in Column 4, and record in Column 7
    to two decimal points.
  • If more than one G/B, add all numbers in Column 7
    to determine the total number of G/B servings in
    the recipeand record.
  • Divide the number of G/B servings bythe number
    of portions the recipe yields.
  • Round the number down to the nearest 1/4-serving
    of G/B.

17
Recipe Analysis Steps 8 and 9

18
Recipe Analysis Steps 8 9
  • Do each task in Columns 5, 6, and 7.
  • Record the totals for each column.
  • Record the portions per recipe this will be the
    same number in each column.
  • Divide the total as indicated in each column.
  • Round down.
  • Record the contribution of each portion.

19
Contribution, Portion Size, and Yield Are Very
Important Parts of Every Recipe!
20
Appendix B Using Column 6 for Recipe Analysis
  • This is a tool to help you determine the
    number of servings, for crediting purposes,
    obtained from a particular food using Column 6,
    Additional Yield Information.

21
Example for Using Column 6 Recipe Analysis for
V/F
Step 1 Calculate the number of purchase units,
AP, you will need to obtain the required amount
of the food product, ready-to-cook or serve
(RTC/RTS). Step 2 Calculate the total number of
1/4-c servings you will obtain from the entire
recipe. Step 3 Calculate the creditable
vegetable/fruit servings in one portion.
22
Important Point!
Note The following applies only for calculating
V/F credit. In Column I of the recipe analysis
worksheet, the answer is in units of 1/4-c
servings. The answer will not always come out as
one 1/4-c serving of V/F contribution per
portion. Therefore, after rounding down, an
answer of 2.00 1/2-c serving of V/F
contribution 1.50 3/8-c serving of V/F
contribution 1.00 1/4-c serving of V/F
contribution 0.50 1/8-c serving of V/F
contribution
23
LA 6-3 Recipe Analysis Using FBG Column 6, Apple
Crisp
STEP 1 Calculate the number of purchase units
of the food product, AP, you will need to obtain
the required amount of the food product, RTC/RTS.
24
LA 6-3 Recipe Analysis Using FBG Column 6,
Apple Crisp
25
LA 6-3 Recipe Analysis Using FBG Column 6, Apple
Crisp
26
LA 6-4, Exercise 2
A recipe for 50 servings of Beef Stew calls for 3
lb of fresh, peeled, and quartered onions,
RTC/RTS.Use Appendix B, RecipeAnalysis Using
Column 6, to determine the size of the serving
of cooked onion each portionwill contribute to
the V/F component of the meal patterns.
27
LA 6-4 Recipe Analysis Using FBG Column 6, Beef
Stew
STEP 1 Calculate the number of purchase units
of the food product, AP, you will need to obtain
the required amount of the food product, RTC/RTS.
28
LA 6-4 Recipe Analysis Using FBG Column 6, Beef
Stew
3.40 lb x 7.90 26.86 total number of 1/4-c
servings of cooked onion used in the recipe
1/4-c servings cooked onions
7.90 1/4-c servings per pound
29
LA 6-4 Recipe Analysis Using FBG Column 6, Beef
Stew
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