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 Increase understanding of portion control and sizes.  Review menu planning and USDA requirements.  Assist participants in recognizing which serving.

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Presentation on theme: " Increase understanding of portion control and sizes.  Review menu planning and USDA requirements.  Assist participants in recognizing which serving."— Presentation transcript:

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2  Increase understanding of portion control and sizes.  Review menu planning and USDA requirements.  Assist participants in recognizing which serving utensils control portions and which do not.  Understand the effect of proper portion control on nutrient content.

3  Improves customer satisfaction and meal participation  Ensures USDA reimbursable meal requirements › Ensures enough is prepared  Controls cost › Minimizes waste › Decreases amount of leftovers › Facilitates proper forecasting

4  Menus must meet USDA requirements  Portion sizes affect whether requirements are met

5  Portion size  Planned number of servings  Varying portion size by grade  Amount stated on production record is required amount to count as a component

6  Standardized Recipes › Food quality › Consistent yield  Food Purchasing › Based on planned number of servings › CN Labels › Food Buying Guide

7  Slicers  Scales  Scoops and Spoodles  Slotted or Pierced Spoodles  Measuring Cups  Ladels

8  Volume › Scoops/Measuring cups › Ladels › Spoodles  Weight › Slicers › Scales  Popcorn Example › 3/8 cup (“3oz” scoop) › 3 ounce weight

9  Portion bulk foods into pre-portion containers  Use and follow standardized recipes  Use correct portioning tools and utensils › Use tools correctly, i.e. level scoop  Consider pre-packaged and pre- portioned foods such as low-fat or no fat salad dressings and low sodium condiments

10  Level scoop › Served as planned  Heaping scoop › Excess calories and nutrients › Increased food cost › Food shortage  Scant scoop › Not meeting meal pattern requirement › Increased waste

11  A chef salad recipe calls for 1 ounce of cheese and 1 ounce of lean ham.  During preparation the salad maker used the wrong measuring scale to weigh the ham and gave 1.5 ounce of cheese and 2 ounces of ham.  If the ham was $2.73 per pound, what would the cost of the ham be in each scenario?

12 Remember, during preparation the salad maker used the incorrect scale and gave 2 ounces of ham rather than 1 ounce. 800 chef salads must be made. Using the cost per ounce calculated previously, how much would 800 salads cost using 1 ounce of ham? How much would it cost using 2 ounces of ham?

13 If a mistake like this was made five days a week for 9 months (36 weeks) approximately how much additional cost would this be for the school year? › 5 days/week X 36 weeks/ year X $ = $ 24,480.00

14 Recipe: Serving Size: 2/3 cup Yield: 100 servings or 4 gallons

15 Recipe: Serving Size: 2/3 cup Yield: 100 servings or 4 gallons

16 Portion control is important Customer Satisfaction Ensure USDA Reimbursable Meal Requirements Controls Cost Minimizes Waste Decreases Amount of Leftovers Facilitates Proper Forecasting Increases Meal Participation

17 National Food Service Management Institute - Basics at a Glance Poster/Handouts n/Posters/basics/basics_at_a_glance. pdf

18  DPI’s Child Nutrition Website  Alliance for a Healthier Generation- Healthy Schools Program  Measuring Success with Standardized Recipes success.html  Building Quality Meals: Standardize Recipes and Portion Control web01.nfsmi.olemiss.edu/ResourceOverview.aspx?ID=43  National Food Service Management Institute - Basics at a Glance

19 DPI Non-Discrimination Statement: 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.


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