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Meal Preparation: What To Do Before You Start Cooking

Meal Preparation: What To Do Before You Start Cooking. 2014 CACFP Conference: Choose Your Adventure Presenter: Jennifer Heidenreich. Objectives. Understand the basic concepts of the production records Learn about the resources available to assist in completion of production records

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Meal Preparation: What To Do Before You Start Cooking

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  1. Meal Preparation: What To Do Before You Start Cooking 2014 CACFP Conference: Choose Your Adventure Presenter: Jennifer Heidenreich

  2. Objectives • Understand the basic concepts of the production records • Learn about the resources available to assist in completion of production records • Learn how to use & apply the resources available to complete production records

  3. Production Records

  4. Start with gathering resources/tools

  5. DPI Website • Guidance Memorandums #12C: Meal Pattern Requirements--Infants (Birth through 11 Months) and Children (Ages 1 - 12 and older participants in certain programs) (Rev. 03/14). http://fns.dpi.wi.gov/fns_centermemos

  6. Team Nutrition http://www.fns.usda.gov/tn/team-nutrition

  7. Why production records?

  8. Production Record (PI-1488) Guidance Memorandum 9: http://fns.dpi.wi.gov/fns_centermemos

  9. Production Record

  10. Week of/Prepared by

  11. Projected Meal Counts

  12. Food to be served

  13. Amounts Required

  14. Meal Requirements Calculator http://fns.dpi.wi.gov/fns_centermemos

  15. Amounts Prepared

  16. Comments section

  17. Keep production records on file

  18. GM #12C: Meal Pattern Requirements—Infants (Birth through 11 Months) and Children (Ages 1 to 12 and older participants in certain programs) • All agencies, except for emergency shelters, must complete daily, dated food production records for all approved meals and snacks served to children one year and over. Each meal service must provide, at a minimum, the serving sizes required by the CACFP Meal Pattern for each child served. Production records must be completed for the purpose of planning and preparing the total amount of food that will be made available to the anticipated number of children and adults participating in each meal service which will assure that the serving size requirements are met. They may also help control food cost.

  19. Food Buying Guide (FBG) for Child Nutrition Programs United States Department of Agriculture (USDA) Food and Nutrition Service (FNS) • http://www.fns.usda.gov/tn/foodbuying-guide-child-nutrition-programs

  20. Food Buying Guide Column: Information Provided in the Yield Tables

  21. Column 1:As Purchased

  22. Column 2:Purchase Units

  23. Column 3:Servings per Purchase Unit, EP (Edible Portion)

  24. Column 3:Servings per Purchase Unit, EP (Edible Portion)

  25. Column 4:Serving Size per Meal Contribution

  26. Column 4:Serving Size per Meal Contribution

  27. Column 5:Purchase units for 100 servings

  28. Column 6:Additional information

  29. Column 6: Additional information

  30. FBG: Example of Ground Beef • Divide the number of servings required 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 to prepare http://www.fns.usda.gov/TN/Resources/foodbuyingguide.html

  31. Food Buying Guide Calculator http://fbg.nfsmi.org/ • Self tutorial on website

  32. Food Buying Guide Calculator 1 2 3 http://fbg.nfsmi.org/

  33. Food Buying Guide Calculator: Ground Beef Step 1 Step 2 Step 3 Step 5 Step 4

  34. Crediting Handbook for the CACFP • http://www.fns.usda.gov/tn/crediting-handbook-child-and-adult-care-food-program

  35. Creditable vs. Non-Creditable X

  36. Food Buying Guide Section 5: Other Foods • Ketchup • Mustard • Chili sauce • Salad dressing • Syrup • Cream cheese • Egg product (frozen egg whites/yolks) • Bacon • Coconut • Jams, jellies, preserves • Pickle relish • Popcorn • Potato chips or potato sticks • Pudding • Dried or evaporated milk Foods in this section do not meet the requirement for any component

  37. Ground Beef Patty • “Ground Beef Patty, ” “Hamburger,” “100% Beef,” “Pure Beef Patty,” is creditable • “Beef Patty” is not creditable without a CN label because it may be made fillers: • Soy Concentrate • Soy Isolate • Soy Flour • Ground Fruit • Ground Chicken

  38. This product are creditable: This product is not creditable without a CN label: Ingredients: Beef, water, soy protein concentrate, dehydrated onions, salt, monosodium glutamate, and pepper.

  39. Crediting Grains/Breads

  40. Flow Chart for Determining GR/B CreditabilityFBG p. 3-7

  41. Determine Serving Sizes

  42. Exhibit A (Handout)Grains/Breads Chart • 6-12 year olds require 1 serving each • 1-5 year olds require ½ serving each

  43. How many snack crackers equal a CACFP serving? Resources needed: • Grains/Bread Chart • Nutrition Facts Label from Package of Crackers

  44. Resource 1: Grains/Bread Chart

  45. Resource 2: Nutrition Facts Label Refer to the serving size

  46. Grains/Bread Chart Group A: Crackers – saltines and snack crackers Ages 1-5: ½ serving = 10 grams Ages 6-12: 1 serving = 20 grams Resource 2: Nutrition Serving Size: 11 crackers (31 g) 6-12 year olds 1-5 year olds How many crackers does each child need?

  47. 1-5 year olds need 11 crackers x 10 gm = 110 gm ↓ 110 ÷31 grams=3.5 crackers ↓ Round up to 4 crackers per 1-5 year old

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