Title: Section 6 Appendix A: Recipe Analysis
1Section 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.
2Recipe 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
4Recipe 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
8Recipe 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
10Recipe 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
12Recipe 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
16Recipe 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.
17Recipe Analysis Steps 8 and 9
18Recipe 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.
19Contribution, Portion Size, and Yield Are Very
Important Parts of Every Recipe!
20Appendix 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.
21Example 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.
22Important 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
23LA 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
25LA 6-3 Recipe Analysis Using FBG Column 6, Apple
Crisp
26LA 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.
27LA 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.
28LA 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
29LA 6-4 Recipe Analysis Using FBG Column 6, Beef
Stew