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Section 6 Appendix A: Recipe Analysis

Section 6 Appendix A: Recipe Analysis. This section will help you calculate the contributions of a recipe’s ingredients toward the M/MA, V/F, and G/B components of the meal patterns. Recipe Analysis Steps. List ingredients. Record AP weight or volume. Record purchase units.

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Section 6 Appendix A: Recipe Analysis

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  1. Section 6 Appendix A: Recipe Analysis This section will help you calculate the contributions of a recipe’s 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. Source: Recipe Source: FBG Yield Data Table, Column 6 Divide A Quantity Needed, food, RTC/RTS, in Purchase Units B AP Yield From FBG Yield Data Table, Column 6 C Calculation:A ÷ B = C 12.5 lb fresh, sliced, cored, peeled apples per 100 servings, as per recipe 1 lb of 125 count apples (whole), AP = 0.78 lb RTC/RTS 12.5 ÷ 0.78 = 16.02 lbapples, AP, needed to provide 12.5 lb RTC/RTS apples 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. STEP 2: Calculate the total number of 1/4-c servings you will obtain from the recipe. Source: FBG Yield Data Table, Column 4 Source: FBG Yield Data Table, Column 3 Multiply D Serving Size for the Appropriate Form of the Food As Served in FBG Column 4 E Servings per Purchase Unit, EP, in FBG Column 3 F Calculation: C x E = F 1/4 c cooked, pared, unsweetened fruit 6.80 1/4-c servings per pound of apples 16.02 x 6.80 = 108.93 total number of 1/4-c servings of cooked fruit you will obtain from all of the apples used in the recipe LA 6-3: Recipe Analysis Using FBG Column 6, Apple Crisp

  25. STEP 3: Calculate the creditable vegetable/fruit servings in one portion. Source: Recipe Divide Round Down Determine serving size based on information below. G Portions Yielded by Recipe H Calculation F ÷ G = H I Round Down J Note: For V/F only, in (I) the answer is in units of 1/4 c. The answer will not always come out as one 1/4-c serving of V/F contribution per portion. See chart. 100 portions yielded by the recipe 108.93 ÷100 = 1.08 V/F per portion 1.08 rounded down is1. 0 (one 1/4-c serving of V/F in each portion) 1.00 = 1/4-c serving of V/F contribution to the meal patterns. The entire recipe contributes 100 1/4-c servings of cooked, pared, unsweetened fruit. 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. Source: Recipe Source: FBG Yield Data Table, Column 6 Divide A Quantity Needed, food, RTC/RTS, in Purchase Units B AP Yield From FBG Yield Data Table, Column 6 C Calculation:A ÷ B = C 3 lb fresh, peeled, quartered onions per 50 servings, as per recipe 1 lb of onions, mature, fresh, whole, AP = 0.88 lb RTC/RTS raw onion 3 ÷ 0.88 = 3.40 lb onions, AP, needed to provide 3 lb RTC/RTS onions 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. STEP 2: Calculate the total number of 1/4-c servings you will obtain from the recipe. Source: FBG Yield Data Table, Column 4 Source: FBG Yield Data Table, Column 3 Multiply D Serving Size for the Appropriate Form of the Food As Served in FBG Column 4 E Servings per Purchase Unit, EP in FBG Column 3 F Calculation: C x E = F 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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