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Food Purchasing for Child Care Centers. Section 3: Grocery List (Step 2). Lesson Objectives. name the parts of a grocery list, distinguish among food items that should be kept in the pantry at all times, purchased yearly, or purchased only when on the menu, and
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Food Purchasing for Child Care Centers Section 3: Grocery List (Step 2)
Lesson Objectives • name the parts of a grocery list, • distinguish among food items that should be kept in the pantry at all times, purchased yearly, or purchased only when on the menu, and • develop a grocery list for a small child care center.
Parts of a Grocery List • Standard Stock Items • Yearly Items • Menu Items
Menu items list made by . . . • adjusting recipes to correct quantities, • writing down foods and quantities for recipes, and • writing down other foods and quantities needed for the menu.
Cycle Menus Cycle menus save time!
Standard Stock Items • Are kept on hand all of the time • Are also called “par stocks” and “inventory on hand” • Include food used each week • Differ from center to center • Include infant foods
Infant Foods • Offer type of formula health care provider has suggested. • Maintain a list of formulas not requiring a medical statement. • Have a policy regarding infant formulas and foods.
Policy • Option 1: Provide formulas and foods served at home. • Option 2: Approve specific formulas and foods and provide only those.
Important! Check with the State Agency if you are not sure whether an infant formula requires a medical statement to be served in the infant meal pattern.
Yearly Items • Used in small amounts • Purchased once or twice a year
Menu Items • Are purchased only when on the menu • Usually do not store for a long time • Always include milk, fresh eggs, fresh fruits, fresh vegetables
Save time by . . . . . . putting as many foods as possible in the standard stock list.
1 2 Standard Stock Items
Grocery List for Day 4 You need: • Menus for children and infants for Day 4 • Recipes for Day 4 • Grocery List
Milk Check this out!
(Page 23) Pancake RecipeYield: 25 4-Inch Pancakes
All-Purpose Flour 1st ingredient of the recipe
Baking Powder 2nd ingredient of the recipe
Next Instant Nonfat Dry Milk
Next Sugar
Final Vegetable Oil
Chicken Stock 1st ingredient of the recipe
Carrots Check this out!
