Presentation on theme: "Wisconsin Department of Public Instruction"— Presentation transcript:
1 Wisconsin Department of Public Instruction Recipe AnalysisWisconsin Department of Public InstructionSchool Nutrition TeamSummer 2011
2 RECIPE ANALYSISDetermine what a serving of a recipe contributes towards meeting the food-based menu planning requirementsIndicate that knowledge of the food based menu planning system is an important pre-requisite for the recipe analysis class and that the meal pattern requirements that we are covering in today’s class will only be in place for the school year.
7 RECIPE ANALYSIS Applies to: Your School Recipes USDA Quantity Recipes Older versions (prior to April 2006)Variations such as omitting ingredients or using alternate ingredients that contribute to meal pattern
8 FocusCalculating contribution a serving of standardized recipe makes towards meeting menu planning system using yield information and Appendix A of USDA’s Food Buying GuideStandardization process and how it relates to recipe analysisMaking substitutions in recipes using WI processed commodities products and converting to As Purchased units as part of standardization process
9 Recipe Analysis Class Organization Introduction to resources/tools for recipe analysis processBrief review of USDA Food Buying Guide and yield information needed for recipe analysisRecipe analysis using Appendix A of FBG – explanation and exerciseReview of standardization process and specific information needed for recipe analysis process with examples of how to incorporate WI processed products
10 Four Resources USDA’s Food Buying Guide USDA’s Quantity Recipes Wisconsin Processed Commodities Meal Pattern Contribution Guide based on Fact SheetsMeasuring Success with Standardized Recipes (NFSMI/USDA Team Nutrition)Point out where these resources can be found in resource packet
11 Resource #1 USDA Food Buying Guide for Child Nutrition Programs Understanding how to use the FBG is another important pre-requisite for the class. Here are the parts of the FBG that will be used for the class
12 Food Buying Guide for Child Nutrition Programs January 1984RevisedNovember 2001UpdatedDecember 2007
13 Sections of the FBG 7 Sections & Index: Introduction/Tables M/MA V/F G/BMilkOther FoodsAppendices A–E
14 Tables and Figures: Use for Accuracy; Use for Efficiency _________ChildNutritionPrograms
15 Table 1: List of Abbreviations and Symbols Used Use this table as a resource to ease written communication and avoid production errors.
16 Table 5: Decimal Weight Equivalents 1 lb 3 oz = (16 oz + 3 oz) =1.19 lb119 oz = (112 oz + 7 oz) =7.44 lb
18 Table 7: Converting Decimals to Nearest Portion of a Cup for V/F One of the steps in the recipe analysis process includes converting decimal equivalents to nearest portion
19 Important Point: Do Not Confuse Weight and Volume Measure Weight is measured in ounces and is used for determining portion size for most M/MA and many G/B.Tool: scaleVolume is measured in fluid ounces and is used for determining portion size of V/F and milk.Tools: measuring devises
20 An 8 fl oz Cup May Not Weigh 8 oz Fill an 8 fl oz cup with lettuce and another with mashed potatoes. Their volume measures exactly the same (8 fl. oz. or 1 cup). Will they weigh the same? Will either weigh 8 oz?
21 Common Measures for Volume, Liquid & Dry Teaspoons, tablespoons, cups, fractions of a cup, pints, quarts, and gallons are all volume measures which can be described in fluid ounces.
25 Column 1: Food As Purchased (As Purchased) Food As Purchased (AP)Column 1 tells you the name of the food item and the form(s) in which it is purchased.Are the apples fresh, canned, frozen, ordehydrated?
26 Column 2: Purchase Unit Purchase Unit Pounds Gallons No. 10 can Common purchase units of food such as:PoundsGallonsNo. 10 canNo. 300 can
27 Column 3: Servings per Purchase Unit (Edible Portion) Servings per Purchase Unit, EPColumn 3 lists the amount of food to purchase or order based on the Servings per the designated Purchase Unit in column 2
28 Column 4: Serving Size per Meal Contribution Serving sizes listed in column 4 are commonly used
29 Columns 3 & 4 Servings per Purchase Unit, EP Serving Size per Meal ContributionFor example,a No. 10 can yields /4-c servings of canned apple slices.
30 Column 5: Purchase Units for 100 Servings Column 5 is used to determine the amount of food to purchase for 100 servings
31 Additional Information Column 6Additional InformationColumn 6 provides additional information about the food item when it is served in a different form
32 Additional Information Column 6Additional InformationFor example,it takes 1 pound of apples, fresh, count, AP, to provide 0.91 pound of ready-to-serve raw, cored, unpeeled apple, EP.1 No. 10 Can = 89.0 oz (11-7/8 c) drained apple.
33 Page numbers are provided Mark the pages with post-it notes Exercise #1Use Food Buying Guide to find number of servings in purchase unit for items listedPage numbers are providedMark the pages withpost-it notesHO – Food Buying Guide Review Exercise Using Column 3 to Find Serving in Purchase Unit
34 RECIPE ANALYSIS USINGFood Buying GuideYield InformationAppendix A
35 Appendix A: Recipe Analysis Purpose: Calculate the contributions of a recipe’s ingredients toward meeting components: *Meat/Meat Alternate *Vegetable/Fruit *Grains/Breads
36 Recipe Analysis Steps List ingredients Record AP weight or volume Record purchase unitsRecord the number of servings per purchase unitCalculate the M/MA contributionCalculate the V/F contributionCalculate the G/B contributionRecord the portions per recipeRecord the final rounded down calculated crediting answers
38 Column 1: List ingredients Recipe Analysis Step 1Column 1: List ingredientsList only ingredients thatmake contributionRecord description of each ingredient, for example fat content of ground beefGroup ingredients that contribute to the same component
39 Recipe AnalysisStep 2Column 2Quantity of Ingredients as Purchased
40 Column 2: Record “As Purchased” weight or volume of ingredients Recipe Analysis Step 2Column 2: Record “As Purchased”weight or volume of ingredientsConvert ounces to decimalequivalent of a pound usingTable 5 (page I-36)Quantity must be in the sameunits as the purchase unitrecorded in column #1
41 Recipe AnalysisStep 3Column 3Record Purchase Units
42 Column 3: Record purchase units Recipe Analysis Step 3Column 3: Record purchase unitsHow is the product purchased(for example, No. 10 cans,pounds, dozen, etc.)?Find this information inColumn 2 of the Food BuyingGuideQuantity must be in the sameunits as the purchase unitrecorded in recipe analysis form Column 2
43 Recipe AnalysisStep 4Column 4Servings per Purchase Unit in Food Buying Guide
44 Column 4: Record the number of servings per purchase unit Recipe Analysis Step 4Column 4: Record the number of servings per purchase unitFind this information in Column 3 of the Food Buying GuidePay attention to the description of“food as served” when making selection of information to use.Example: Raw carrots in recipe are cooked when served, then use yield information for cooked carrots
46 Column 5: Calculate the Meat/Meat Alternate (M/MA) Contribution Recipe Analysis Step 5Column 5: Calculate the Meat/Meat Alternate (M/MA) ContributionFor each M/MA - multiply number inColumn 2 by number in Column 4Record in Column 5 to two decimal pointsIf more than one M/MA, add all numbersin Column 5 and record in“Total” row.Divide the total of Column 5 by thenumber of portions in recipe.Round down to the nearest 1/4 ounceNote: USDA crediting rule: must be 1/8 ounce
48 Recipe Analysis Step 6Column 6: Calculate the Vegetable/Fruit (V/F) contributionFor each V/F, multiply number in Column 2 by numberin Column 4, and record in Column 6 to two decimal pointsIf 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 recipeDivide the total of Column 6 by 4 to convert to cupsDivide 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 (see pageI-37 of Food Buying Guide)
50 Recipe Analysis Step 7 Column 7: Calculate the G/B contribution. For each G/B, multiply number inColumn 2 by number in Column 4, and recordin Column 7 to two decimal points.If more than one G/B, add all numbers inColumn 7 to determine the total number of G/B servings in the recipe and recordDivide the number of G/B servings by the number of portions the recipe yieldsRound the number down to the nearest 1/4-serving of G/B
51 Recipe AnalysisSteps 8 and 9Final calculationsfor crediting
52 Recipe Analysis Steps 8 & 9 Do each task in Columns 5, 6, and 7.Record the totals for each columnRecord the portions per recipe; this will be the same number in each columnDivide the total as indicated ineach columnRound downRecord the contribution of each portion
53 Resource #2 USDA Quantity Recipes Refer to handout to access latest versions on-lineHO- Website for USDA Quantity Recipes
54 Contribution is Calculated for Each Serving on USDA Quantity Recipes HO- USDA Recipe for Vegetable Chili
55 USDA Quantity Recipes Note: Not necessary to throw out the older ones, if in use BUT -Must calculate contribution based on new yields in Food Buying Guide (Original November 2001 publication & December 2007 updates)Must consider contribution if ingredients omitted/substitutions made
58 ContributionRecipe must be followed exactly (ingredients, amounts, preparation, portion size, etc.)SERVING:1 burrito provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 1 ½ servings of grains/breads
59 What changes would make (lunch and/or breakfast) if standardizing? ContributionWhat changes would make (lunchand/or breakfast) if standardizing?How do the changes effect thecontribution?SERVING:1 burrito provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 1 ½ servings of grains/breads
62 Contribution a Serving Makes January 2007 Version
63 Modifications to USDA Quantity Recipes Spaghetti with Meat Sauce – D-35Change % fat content for ground beefAdd shredded cheddar cheese(Review completed analysis on page A-8 of FBG)Other considerations:What if you used tomato or marinara sauce instead of tomato paste and diced canned tomatoes?What if you used elbow macaroni instead of spaghetti noodles?
64 Variation to Quantity Recipes Omit ingredients?Use different fat content (ground beef)?Use beef crumbles in place of ground beef?Use other items that are state processed commodity item which may vary from year to year?Do you combine your pasta and sauce?No consistency in what is used?Other variations?
65 Resource # 3 Wisconsin Processed Commodities Posted at:Handout includes Child Nutrition (CN) label information plus ounces of creditable meat/meat alternate in pound of product for recipe analysis purpose
66 Converting Product Information for Recipe Analysis - Meat/Meat Alternate Need ounces of creditable meat/meat alternateCalculate by dividing 2 ounces by equivalency to determine % of creditable m/maMultiply % by 16 and round downExample:Beef Crumbles AdvancePierre ( )(1) 2 ounces ÷ 2.19 = .913(2) .913 x 16 = 14.6 ounces of creditable meat/meat alternate in pound of productNote: 100 (2 oz) servings x z = 219 oz ÷ 16 = lbs., compared with 17 lbs. ground beef (20% fat)
67 Converting Product Information for Recipe Analysis - Meat/Meat Alternate Need ounces of creditable meat/meat alternateCalculate by dividing 2 ounces by equivalency to determine % of creditable m/maMultiply % by 16 and round downExampleChicken Fajita Strips Gold Kist/Pilgrim’s Pride (1325)2 ounces ÷ = .97.97 x 16 ounces = ofcreditable meat/meat alternate in pound
68 Converting Product Information for Recipe Analysis - Meat/Meat Alternate Need ounces of creditable meat/meat alternateCalculate by dividing 2 ounces by equivalency to determine % of creditable m/maMultiply % by 16 and round downExamplePork Taco Filling JTM (CP5205 or 5205CE)2 ounces ÷ = .63.63 x 16 ounces = ofcreditable meat/meat alternate in poundNote: 1/8 cup of v/f if serving 3.17 oz. by weight or TBSP (by measure)
69 Where to Start – Alternative Ingredients Determine how much is needed to meet menu planning requirementsTest recipe to see if it meets customer expectationsStandardize for alternate ingredients
73 Recipe Standardization Process Quick Review Definition:“One that has been tried, adapted, and retried several times for use by a given foodservice operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quantity of ingredients.”
75 Recipe Standardization Quick Review Eleven Benefits of Standardized Recipes (cont.)Inventory controlLabor controlIncreased employee confidenceReduced recordkeepingSuccessful completion of State/Federal reviews
76 Recipe Standardization Quick Review Negative Impact -If Recipes are not StandardizedCostNutrients per servingCustomer satisfaction
77 Helpful Tools Eight Steps to Standardize a Recipe Basics at Glance (NFSMI)Recipe formatUSDA Quantity Recipes on-line formatDPI formatEvaluation tools for reviewing recipes during recipe standardization (found in Measuring Success)
78 Recipe Standardization Process Quick Review Essentials for Recipe AnalysisSpecific ingredientsWeight/Volume for each ingredientconverted for ease and accuracy inpreparation plus consistent withinformation in Food Buying GuideServing sizeRecipe yield (in number of servings)
79 Review of Steps for Recipe Analysis First step of recipe standardization is to meet customer expectationsInclude necessary information in recipesConvert ingredients to “as purchased” units to use FBG for purchasing & recipe analysisDetermine creditable amount in “as purchased” units for WI processed products and other items not found in the FBGUse recipe analysis process to determine how a serving of a recipe contributes to the menu planning requirements
80 Exercise #2Take the USDA recipe for Beef Taco Pie, and calculate the contribution when changing it to Meaty Taco Pie (using commodity pork taco filling and adding canned black beans).Evaluate to determine contribution a serving makes towards meeting meal pattern requirementBlank forms are availableNote what changes may be made, if any, to maximize the contribution a serving makes towards meeting the food-based menu planning system requirementsHO – Recipe for Mediterranean Quinoa Salad
83 In accordance with Federal Law and U. S In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C or call toll free (866) (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) ; or (800) (Spanish). USDA is an equal opportunity provider and employer.