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Meal Production

Meal Production. 2011 CACFP Summer Training. 5 Components of Meal Production. Menu. Menu. Menu types used by agencies: Cycle menu

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Meal Production

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  1. Meal Production 2011 CACFP Summer Training

  2. 5 Components of Meal Production

  3. Menu

  4. Menu Menu types used by agencies: • Cycle menu • set of menus designed with different items served each day during a cycle, which can run from one week to one month, or longer. Once the cycle is completed it is repeated • Different menu every day • Combination of both • Cycle menu for breakfast and/or snack • Different menu for lunch and/or supper

  5. Menu Planning • Meet the CACFP meal pattern • You have a unique opportunity to expose children to foods they may not otherwise be getting at home • Introduce healthy, nutritious foods

  6. Menu Planning • Start with main dish first (meat/meat alternate) then add grain/bread and fruits & vegetables that fit with main dish Sample Meat/MA menu for 5 week cycle

  7. Menu Planning • Serve more whole fruits and vegetables at breakfast and snack • Start Small: If you serve a fruit or vegetable at snack one time per week, increase to two times per week, then increase to three times per week, etc. • Introduce a variety and make it healthy • Healthy and Homemade: Instead of fried or pre-fried vegetables, serve oven baked homemade potato or sweet potato wedges with skin intact • TASTY TUESDAYS : Offer new fruits or vegetables to the children and discuss the benefits of that food. Then begin to include this food into your menu

  8. Menu Planning • More whole grains • Make all grains at breakfast whole grains • oatmeal, whole wheat pancakes or waffles, whole grain English muffins, whole wheat toast, whole grain breakfast cereal • Mix whole and refined grains, i.e. pasta, rice • Serve less refined grains foods at snack • Less juice • Recommendation is 4-6 oz per day (both at home and at daycare) • Review how much juice is served on your menus

  9. Menu Planning • Nutritious meals • Low-fat, high-fiber • vitamin A & C, iron rich • Meals that look and taste good • Considerations • Shape • Color • Texture • Taste • Familiar and new foods *Step-by-Step Menu Planning , National Food Service Management Institution

  10. Which plate is more appetizing? Color Variety Same Color

  11. Number and Ages of Children Served

  12. Number and Ages of Children Served • Amount of food you will have to prepare • Meal Pattern Requirements • Choking Hazards / Potential Food Allergies • Adults • If food program adults eat meals/snacks prepared by the agency they MUST be added to the production numbers to assure that enough food is being prepared to serve all children and program adults • Remember: Adult meals are not eligible for reimbursement

  13. CACFP Meal Pattern Serving Requirements

  14. CACFP Meal Pattern Serving Requirements For children ages 1 through 12 years old, the CACFP meal pattern is divided into these age groups: • Ages 1 through 2 years • Ages 3 through 5 years • Ages 6 through 12 years Does the meal pattern show minimum requirements? The meal pattern specifies minimum serving sizes for each meal component. You may serve more of each meal component, but to meet CACFP requirements, you must serve at least the minimum

  15. 1 Food Components Ages 1 - 2 Ages 3 - 5 Ages 6 - 12 1 milk fluid milk 1/2 cup 3/4 cup 1 cup 2 fruits/vegetables 2 juice, fruit and/or vegetable 1/4 cup 1/2 cup 3/4 cup 3 1 grains/bread bread or 1/2 slice 1/2 slice 1 slice cornbread or biscuit or roll or muffin or 1/2 serving 1/2 serving 1 serving cold dry cereal or 1/4 cup 1/3 cup 3/4 cup hot cooked cereal or 1/4 cup 1/4 cup 1/2 cup pasta or noodles or grains 1/4 cup 1/4 cup 1/2 cup 1 meat/meat alternate meat or poultry or fish 1 ounce 1 1/2 ounces 2 ounces cheese or 1/2 egg 3/4 egg 1 egg egg or 1/4 cup 3/8 cup 1/2 cup cooked dry beans or peas or 2 Tbsp. 3 Tbsp. 4 Tbsp. peanut or other nut or seed butters or 5 nuts and/or seeds or 1/2 ounce 3/4 ounce 1 ounce 6 yogurt 4 ounces 6 ounces 8 ounces CACFP Lunch/Supper Meal Pattern 1 ounce 1 1/2 ounces 2 ounces

  16. CACFP Meal Pattern Serving Requirements • Prepare, at a minimum, each of the components listed in at least the amounts indicated for the specific age group in order to qualify for reimbursement • Serve, at a minimum, each of the components listed in at least the amounts indicated for the specific age group • Pre-plated, family style, cafeteria style, etc. • Educate staff on meal pattern serving requirements

  17. STRETCH

  18. Production Records

  19. Production Records • Worksheet to assure that enough food is prepared – meal pattern compliance • Production Records are intended to be completed ahead of meal production • Shopping List - will help you determine how much food you need to purchase • Reference for staff who may be filling in

  20. Production Records • Cycle menus = cycle production records • Saves time because cycle production records only need to be created once and then recycled as long as menu or # of children served does not change • Estimate the number of children you are preparing for • When menus change production records need to change

  21. Production Records Information needed for completing production records • Menu  • Number and ages of children served  • CACFP meal pattern serving requirements  • Production Record (PI-1488) (Guidance Memo 9) • Food Buying Guide • What’s In a Meal

  22. Ground Beef Tomato Sauce Mixed Fruit Spaghetti Noodles Whole / 1% Production Records Amounts to Prepare? Use CACFP Meal Pattern Req. # and ages of child-ren 7 13 9 5 Write Menu by Food Component

  23. M/MACalculate total amount of meat/meat alternate (ground beef, raw) needed using Meal Pattern Requirements

  24. Cooked or Raw Ground Beef? Cooked

  25. Food Buying Guide page 1-15 • Locate the food in the Food Buying Guide in the form you intend to purchase (Column 1), then locate the form of the food you intend to serve (Column 4). • Refer to (Column 2) to find the purchase unit. Refer to (Column 3 & 4) for the number of servings & serving size you will get per purchase unit. • Divide the number of servings needed by the number of servings you will get per purchase unit. • 54.5 oz ÷ 11.2 oz = 4.87 lb • Round up to 5 lbs = Amount of raw ground beef to prepare

  26. Ground Beef Tomato Sauce Mixed Fruit Spaghetti Noodles Whole / 1% M/MA 5 lbs (raw)

  27. Grain/Bread • Calculate the total amount of grain/bread needed using Meal Pattern Requirements

  28. Food Buying Guide page 3-28 • Divide the number of servings needed by the number of servings you will get per purchase unit. • 12 cups ÷ 5 ¼ cups = 2.29 lbs • Round up to 2 ½ or 3 lbs = Amount of raw spaghetti noodles to prepare

  29. Ground Beef Tomato Sauce Mixed Fruit Spaghetti Noodles 1% Grain/Bread 5 lbs (raw) 3 lbs (uncooked)

  30. Fruits and Vegetables • Calculate total amount of fruit/vegetable needed using Meal Pattern Requirements Remember: need to serve at least 2 different fruits and/or vegetables. Need to serve: at least a total of 19 cups of both the tomato sauce and mixed fruit.

  31. Food Buying Guide page 2-84 • Convert ‘Servings per Purchase Unit’ from ¼ cups to cups: • 6.85 ¼ cups = 1.71 cups • Divide the number of servings needed by the number of servings you will get per purchase unit. • 10 cups ÷ 1.71 cups = 5.85 (15 oz cans) • Round up to 6 = # of 15 oz cans of tomato sauce to prepare

  32. Food Buying Guide page 2-40 • Divide the number of servings needed by the number of servings you will get per purchase unit. • 9 cups ÷ 9 ¼ cups = .97 No 10 cans • Round up to 1 No 10 can = # of cans of mixed fruit to prepare

  33. Ground Beef Tomato Sauce Mixed Fruit Spaghetti Noodles 1% • Fruits and Vegetables 5 lbs (raw) 6 (15 oz cans) 1 (#10 can, drained) 3 lbs (uncooked)

  34. Milk • Calculate total amount of milk needed using Meal Pattern Requirements Remember: Milk requirement for children age 1 is whole; milk requirement for children age 2 and older is skim or 1% 1 gallon = 16 cups or 32 (½) cups 2 gallons = 32 cups or 64 (½) cups

  35. Ground Beef Tomato Sauce Mixed Fruit Spaghetti Noodles Whole & 1% • Milk 5 lbs (raw) 6 (15 oz cans) 1 (#10 can, drained) 3 lbs (uncooked) 1 & 2 (gallons)

  36. Recipes • CACFP Meal Planning Guide • NFSMI Recipes for Childcare (http://www.nfsmi.org/) • Accurately predict the number of servings • Know the specific contribution to the meal pattern • Increase employee confidence • When you have a recipe you do not have to write out all of the components. Notate the recipe name and the number of servings on the production record. Keep the recipe on file.

  37. Child Nutrition (CN) LabelsProduct Analysis (PA) Sheet When serving processed combination items: • Required: • Child Nutrition (CN) Label • Product Analysis (PA) Sheet

  38. Why CN Labels, PA Sheets? • There is no way to disassemble the product and weigh and measure the ingredients to determine the amount of M/MA, F/V and/or G/B that may be credited • CN, PA: • provide this necessary information • states a product's contribution toward the CACFP meal pattern requirements • Use these when creating production records so you know you are preparing and serving enough of the item to meet the requirements

  39. Gorton’s 115 Crunchy Fish Sticks 065545 Three Fried Breaded Fish Sticks (0.54 oz each) provide 0.50 oz equivalent Meat and 0.50 serving of Bread alternate for Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA 11-05).

  40. Product Analysis Sheet • A combination food may also be credited when a product analysis sheet is on file. • It must include a statement of the amount of cooked lean meat/meat alternate, bread/bread alternate and/or fruit/vegetable components in each serving of the food. • This sheet must be signed by an official of the manufacturer (not a salesperson).

  41. CN Label for Fish Sticks Meat/Meat Alternate (m/ma) – Requirements (from GM #12C) 1-2 year olds need 1 oz each 3-5 year olds need 1.5 oz each 6-12 year olds need 2 oz each adults–you would prepare 2 oz each 1 serving = 3 fish sticks = 0.50 oz m/ma serving and 0.50 grain/bread/serving 1-2 year olds: 1 oz0.50 ozm/ma serving = 2 servings 3-5 year olds: 1.5 oz0.50 oz m/ma serving = 3 servings 6-12 year olds: 2 oz0.50 oz m/ma serving = 4 servings adults: 2 oz0.50 oz m/ma serving = 4 servings 1-2 year olds: 3 fish sticks/serving x 2 servings = 6 fish sticks/child 3-5 year olds: 3 fish sticks/serving x 3 servings = 9 fish sticks/child 6-12 y.o’s: 3 fish sticks/serving x 4 servings = 12 fish sticks/child adults: 3 fish sticks/serving x 4 servings = 12 fish sticks/adult

  42. CN Label for Fish Sticks 1-2 year olds: 7 children x 6 fish sticks each = 42 fish sticks 3-5 year olds: 13 children x 9 fish sticks each = 117 fish sticks 6-12 year olds: 9 children x 12 fish sticks each = 108 fish sticks adults: 5 adults x 12 fish sticks each = 60 fish sticks Total fish sticks needed to serve & purchase = 327 fish sticks 327 fish sticks/115 fish sticks per bag = 2.84 or 3 bags of fish sticks need to be purchased

  43. CN Label for Fish Sticks Grain/Bread (g/b) - Requirements 1-2 year olds need ½ serving each 3-5 year olds need ½ serving each 6-12 year olds need 1 serving each adults–you would prepare1 serving each 1 serving = 3 fish sticks = 0.50 oz meat/serving and 0.50 g/b serving 1-2 year olds: *2 servingsx0.50 = 1 g/b serving = *2 servings 3-5 year olds: *3 servingsx0.50 = 1.5 g/b serving =*3 servings 6-12 year olds: *4 servingsx0.50 = 2 g/b serving =*2 servings adults: *4 servingsx0.50 = 2 g/b serving=*2 servings *required servings of m/ma calculated *# of g/b servings you would be serving

  44. Hamburger Fish Sticks Tomato Sauce Carrots Mixed Fruit Peaches Spaghetti Noodles Whole / 1% Whole/1% 2/2/08 J. Jones (raw) 5 lbs 6 (15 oz can) 7 13 9 5 4 (#10 can, drained) 3 lbs (uncooked) 1/ 2 gals (Entrée-spaghetti w/meat sauce) 345 sticks 3 bags (CN Label) 115 sticks/bag (fresh, baby) 3 cups 7 13 9 5 4 cans (29 oz can, drained) Breading (see fish sticks) 1 /2 gals

  45. Sample Cheat Sheet

  46. Weight versus VolumeDry Ounce versus Fluid Ounce • Fluid Ounce (Measure of volume) • Amount of space required to hold something, measure with a measuring cup • 1 cup (1/2 pint) is ALWAYS 8 fluid ounces • 2 cups (1 pint) is ALWAYS 16 fluid ounces • Dry Ounce (Measure of weight) • How heavy something is, generally determined by using a scale • 16 dry ounces = 1 pound; however, not always 2 measuring cups • Gram is also a dry weight, 1 oz = 28.35 grams

  47. Weight versus VolumeDry Ounce versus Fluid Ounce • Misunderstanding that 1 cup (8oz) of any ingredient always weighs 8 oz (1/2 pound) • This is true of water and liquids with the same density as water • A pound of rolled oats is the same weight as a pound of water, but will take up a different volume of space because rolled oats are less dense than water – you require more oats

  48. Shopping & Inventory

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