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Calculating the Contribution to the Food Components: Recipes Webinar February 12, 2014.

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Presentation on theme: "Calculating the Contribution to the Food Components: Recipes Webinar February 12, 2014."— Presentation transcript:

1 Calculating the Contribution to the Food Components: Recipes Webinar February 12, 2014

2 Recipes Brought to You By:

3 Recipes Purpose of the Webinar Reinforce the importance of meeting the meal pattern with standardized recipes Learn why we calculate the contribution of foods in a standardized recipe toward the food components Show the steps to correctly credit the ingredients in standardized recipes to the food components

4 Recipes Organization of the Webinar Tools to Document the Contribution of Foods to the Meal Pattern Calculating the Creditable Contribution of Ingredients in Recipes Example Recipe Calculation Changing Ingredients or the Contribution of an Ingredient Summary

5 TOOLS TO DOCUMENT THE CONTRIBUTION OF FOODS Recipes

6 Tools for Crediting Food Components 1.Food Buying Guide 2.Nutrition Facts Label 3.Child Nutrition (CN) Label 4.Product Formulation Statement (PFS) 5.Standardized Recipe

7 Tools for Crediting Food Components 1.The Food Buying Guide (FBG) is the basis for calculating the contribution of: a.Individual foods b.Standardized recipes c.Processed convenience foods with product formulation statements Recipes

8 Food Buying Guide The Food Buying Guide (FBG) is being revised. Sections completed are: Meat/Meat Alternates Vegetables/Fruits To download the latest edition of the revised sections, go to: http://origin.www.fns.usda.gov/tn/resources/fbg_ schoolmeals.html Recipes

9 Food Buying Guide Used to determine: Amount of food to purchase Amount to prepare Amount to serve, or serving size Divided into sections: Introduction Meats/Meat Alternates Vegetables/Fruits (same section, but separate) Grains/Breads (now called Grains) Milk Other Foods Appendices Recipes

10 Food Buying Guide Information in the columns: 1.Specific information on the type and form. 2.Purchase unit for the type and form. 3.Number of servings in each purchase unit. 4.Serving size to provide component credit. 5.Amount to purchase for 100. 6.Edible portion after peeling, cooking, drained or otherwise converted from Column 1 form. Recipes

11 Food Buying Guide Example: Contribution of Leafy Greens Remember when looking at leafy greens, they credit as ½ the volume Remember when you serve with dressing, the yield in Col. 3 changes Recipes

12 Its not in the Food Buying Guide! If a vegetable or fruit is not in the FGB: 1.Prepare the item as it will be served 2.Measure the volume for the quantity to be served 3.Determine the AP amount required to provide that contribution 4.Document your process and use that AP quantity in your recipe

13 Food Buying Guide Calculator A calculator tool has been developed by the National Food Service Management Institute that can save you time and effort. http://Fbg.nfsmi.org/ Recipes

14 Tools for Crediting Food Components 2.Nutrition Facts labels specify the weight of the serving size, particularly for grains and breads, and allow us to use the FBG to determine the contribution of the item. Recipes

15 Tools for Crediting Food Components 3.Child Nutrition (CN) labels are issued by USDA and warranty the contribution of the product. A CN label will always contain the following: The CN logo (which is a distinct border) The meal pattern contribution statement A 6-digit product identification number USDA/FNS authorization statement The month and year of approval. Recipes

16 Tools for Crediting Food Components 4.A Product Formulation Statement (PFS) gives us the information to determine the contribution of the ingredients by using the FBG. Recipes

17 Tools for Crediting Food Components 5.Standardized recipes give the serving size, yield, and list the ingredient information needed to apply the FBG to calculate the contribution of those ingredients. Recipes

18 Standardized Recipes Recipes Recipe name Recipe category Number of the recipe (Optional) Ingredient list Weight and/or measure of ingredients Alternate ingredients or recipe variations (Optional) Directions for preparation Standardized recipes have the following parts:

19 Standardized Recipes Recipes Cooking temperature Time for cook, prep, assembly HACCP Critical Control Points Pan, container size, or special equipment Portion size and tool for serving Number of servings Contribution to the meal pattern Recipe yield in weight or volume Standardized recipes have the following parts: Other Optional Parts: Nutrients and Marketing guide Blank forms can be downloaded from http://www.education.ne.gov/ns/forms/nslpforms/Recipes.html http://www.education.ne.gov/ns/forms/nslpforms/Recipes.html

20 CALCULATING THE CREDITABLE CONTRIBUTION OF INGREDIENTS IN RECIPES Recipes

21 Recipes When to calculate the contribution of foods USDA recipe is revised School recipe is developed School recipe is revised New recipe is used from outside source Recipes

22 Food Buying Guide Appendix A: Recipe Analysis Use to calculate the contribution of ingredients in recipes. Watch for a new release. Check out the CDE Excel template that can be used instead of paper and pencil.

23 Recipe Analysis Steps 1.List ingredients. 2.Record AP weight or volume. 3.Record purchase units. 4.Record the number of servings per purchase unit. 5.Calculate the M/MA contribution. 6.Calculate the V and F contribution. 7.Calculate the G contribution. 8.Record the portions per recipe. 9.Record the final rounded down calculated crediting answers.

24 Recipe Analysis Step 1: List the Ingredients

25 Your Recipe NameYour#

26 Your Recipe Name Your#

27 Recipe Analysis Step 2: Enter the quantity of each Ingredient as purchased

28 Your Recipe Name Your#

29 Recipe Analysis Step 3: Enter the purchase unit of the ingredients

30 Your Recipe NameYour#

31 Recipe Analysis Step 4: Enter the servings per purchase unit from the FBG

32 Your Recipe NameYour#

33 Recipe Analysis Step 5: Calculate the M/MA

34 Your Recipe Name Your#

35 Recipe Analysis Step 6: Calculate the V and F

36 Your Recipe Name Your#

37 Your Recipe Name Your#

38 Recipe Analysis Step 7: Calculate the G

39 Your Recipe Name Your#

40 Recipe Analysis Steps 8 and 9: Totals calculated, portions entered, and portion contribution calculated

41

42 EXAMPLE RECIPE CALCULATION Recipes

43 Orange Couscous Salad Recipe Contribution to the Fruits Component Recipes

44 Orange Couscous Salad Recipe Wheres the Fruit? Recipes The recipe contains canned mandarin oranges, raisins and lemon juice, but the contribution is not listed. For 100 servings: 6 lbs. of drained mandarin oranges.61 lb yield per lb x 7.3 servings/lb = 4.45 servings/lb drained 6 lbs. x 4.45 servings/lb. = 26.7 – ¼ cups 2 quarts of raisins 2 quarts = 2 x 4 c x 4 – ¼ c = 32 – ¼ cups Credits as 2 x quantity = 2 x 32 = 64 – ¼ cups

45 Orange Couscous Salad Recipe Wheres the Fruit? Recipes 3 cups of lemon juice 3 cups = 3 x 4- ¼ cups = 12 – ¼ cups Total of all Fruits 26.70 + 64 + 12 = 102.7 Divide by 100 servings = 1.02 – ¼ cups Round down to ¼ cup Fruits per serving

46 Orange Couscous Salad Recipe Keep checking: Vegetables 13 lbs. Chickpeas (Beans, Garbanzo), drained 13 lbs. x 16 oz. = 3.04 #10 cans 68.4 oz. yield per Col. 6 3 #10 cans x 42 servings per #10 can = 126 – ¼ cup which rounds down to: 1 oz eq M/MA or ¼ cup Dry Beans/Peas Vegetable

47 Orange Couscous Salad Recipe Keep checking: Vegetables 7 cups Diced Onion 7 cups x 4 – ¼ cups per cup = 28 – ¼ cup servings Or to convert the recipe to pounds of whole onions to use: 28 – ¼ cups= 3.01 lb - round down to 3 lb 9.30 - ¼ cups per lb 3 lb x 9.30 = 27.9 – ¼ cups, which we must round down to 27 – ¼ cups

48 Orange Couscous Salad Recipe Keep checking: Vegetables Total of all Vegetables (counting chickpeas as a vegetable) 126 + 27 = 153 – ¼ cup servings for 100 Divide by 100 servings = 1.53 – ¼ cups 1.53 x.25 =.382 cups Round down to.375 or 3/8 cup vegetables per serving

49 Orange Couscous Salad Recipe Keep checking: Grain Recipes The recipe contains couscous, whole wheat, dry and the contribution is listed a 1 grain/bread, or 1 oz eq. For 100 servings: 5 quarts of couscous, dry, Group H, 1 oz eq = ½ cup cooked 5 qt x 4 = 8.42 lbs 2.375 cups/lb 8.42 lbs. x 14.5- ½ cup servings/lb. = 122.09 – ½ cups 122.09 ÷ 100 = 1.22 – ½ cups Round down to ½ cup = 1 oz eq

50 Orange Couscous Salad Recipe What Did We Learn? Validate before you use an outside source recipe! Write the information on the recipe Sign and date it

51 CHANGING INGREDIENTS AND/OR THE CONTRIBUTION Recipes

52 Changing Ingredients: M/MA Beef Round Steak to 85/15 Ground Beef Recipe: 20 lbs. Round Steak for 100 servings 20 lbs. x 11.2 = 224 ÷ 100 servings = 2.24 oz eq M/MA Round down to 2 oz eq Recipes

53 Changing Ingredients: M/MA Desired contribution: 2 oz eq M/MA minimum 1 oz eq per lb = 12 servings per pound Desired contribution for recipe = 200 oz eq 200 oz eq = 16.66 lbs or round up to 17 lbs. 12 servings per pound Note: If the fat % is different, the servings per Purchase Unit will be different Recipes

54 Changing Ingredients: V or F Frozen Apricots, sliced to Fresh Peaches, sliced Recipe: 28 lbs. Frozen Apricots for 100 servings 28 lbs. x 7.26 = 203 ÷ 100 servings = 2.03 – ¼ cups 2 x ¼ cup = ½ cup Recipes

55 Changing Ingredients: V or F Desired contribution: ½ cup fruit ¼ cup = 12 servings per pound Desired contribution for recipe = 200 - ¼ cups 200 ¼ cups = 18.69 lbs or round up to 19 lbs. 10.7 servings per pound 19 lbs x 10.7 = 203.3 – ¼ cups Recipes

56 Changing Ingredients: Grains From Whole Wheat Bread to Croissant Are the two items in the same group? Whole wheat bread is in Group B and 1 oz eq weight is 1 oz Croissants are in Group C and 1 oz eq = 1.2 oz

57 Changing Ingredients: Grains 2 slices whole wheat bread = 2 oz or 2 oz eq For 2 oz eq of croissant: 2 oz eq x 1.2 oz per oz eq (Group C) = 2.4 oz. Divide the weight of your croissant by 1.2 oz. 3 oz ÷ 1.2 = 2.5 oz eq grains Is your croissant whole grain-rich?

58 Changing the Contribution: M/MA 85/15 ground beef The recipe is for 100 and 12.5 lbs 1.5 oz eq M/MA Want 2 oz eq M/MA 2 oz eq x 100 servings = 200 oz eq

59 Changing the Contribution: M/MA 85/15 ground beef 200 oz eq ÷ 12 oz eq per lb = 16.67 lbs, or round up to 16.75 lb Or 2 x 8.4 lbs (Col 5) = 16.8 lbs To check: 16.75 lbs x 12 oz eq per lb = 201.0 oz eq Or 16.8 lbs x 12 = 201.6 oz eq

60 Changing the Contribution: V or F Tomatoes, canned, whole The recipe is for 100 and 2.25 #10 ¼ cup of tomatoes Want 3/8 cup Red/Orange vegetable 3/8 ÷ 1/4 = 1.5 x 100 = 150 – ¼ cup servings per 100

61 Changing the Contribution: V or F Tomatoes, canned, whole 150 – ¼ cup servings = 3.30 #10- round up to 3.33 45.5 – ¼ cup servings/#10 can Or 2.25 # 10 x 1.5 = 3.375 # 10 To check: 3.33 x 45.5 = 150.15, 3.5 x 45.5 = 159.25

62 Changing the Contribution: Grains Spaghetti The recipe is for 100 and 12 lbs 1.25 oz eq G Want 2 oz eq G 2 oz eq serving x 100 = 200 oz eq for 100

63 200 oz eq = 18.87 lbs or 19 lbs 10.6 ½ cup servings per lb To check: 19 lbs x 10.6 = 201.4 oz eq (1/2 cups) for 100 servings Changing the Contribution: Grains

64 SUMMARY Recipes

65 Summary Calculate the food components in a recipe whenever a: USDA recipe is revised School recipe is developed School recipe is revised New recipe is used from outside source

66 Summary To calculate the food components, use: The FBG Food Component Sections Appendix A of the FBG or The CDE Spreadsheet or A calculator and paper

67 Summary To change an ingredient or its contribution use: The FBG Food Component Sections A calculator and paper

68 Conclusion Thank you for joining our webinar.


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