1. Child and Adult Care Food Program Summer 2008 Nutrition Training Production Records Food Buying Guide

2. Production Records Using the Food Buying Guide

3. Production Records Used to ensure that enough food will be prepared to meet the minimum portion size requirements Used to determine what and how much food to order and purchase Will serve as reference for staff who may substitute in the kitchen for meal preparation Used to account for quantities prepared that demonstrate compliance with the meal pattern requirements

4. Production Records Estimate how many children (by age group) and adults usually eat at each meal. These numbers are used to calculate how much of each meal component is needed Use your menu to write in each component that will be served for the meal

5. Production Records If it is a homemade combination item, write in all the individual components  (spaghetti w/meat sauce: m/ma-Ground Beef, g/b-Spaghetti Noodles) If it is a store-bought combination item (chicken nuggets, fish sticks, etc.) a Child Nutrition (CN) Label or a Product Analysis Sheet is needed Indicate if raw or precooked (meats), frozen, canned, fresh

6. Tomato Sauce Mixed Fruit Hamburger Spaghetti Noodles 1% 7 13 9 5 2/2/08J. Jones Entrée-spaghetti w/meat sauce 7 13 9 5 Carrots Peaches Fish Sticks 1% (CN Label) (fresh, baby) (29 oz can, drained) (raw) (uncooked) (#10 can, drained) (15 oz can) Breading (see fish sticks)

7. Calculate total amount of meat/meat alternate (ground beef, raw) needed using Meal Pattern Requirements AgesEst. Meal Count M/MAAmt. Needed 1 & 27x1 oz=7 oz 3 – 513x1.5 oz=19.5 oz 6 - 129x2 oz=18 oz Adult5x2 oz=10 oz Total amount of m/ma needed for lunch: 54.5 oz

8. Food Buying Guide page 1-15 1 Food As Purchased, AP 2 Purchase Unit 3 Servings per Purchase Unit, EP 4 Serving Size per Meal Contribution 5 Purchase Units for 100 Servings 6 Additional Information BEEF GROUND, fresh or frozen Beef, Ground, fresh or frozen Market Style no more than 30% fat Pound11.21 oz cooked lean meat9.01 lb AP = 0.70 lb cooked, drained, lean meat Pound7.461-1/2 oz cooked lean meat 13.5 Divide the number of servings needed 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 of raw ground beef to prepare Locate the food in the Food Buying Guide in the form you intend to purchase (Column 1), then locate the form of the food you intend to serve (Column 4). Refer to (Column 2) to find the purchase unit. Refer to (Column 3 & 4) for the number of servings & serving size you will get per purchase unit.

9. Tomato Sauce Mixed Fruit Hamburger Spaghetti Noodles 1% 7 13 9 5 2/2/08J. Jones (Entrée-spaghetti w/meat sauce) 7 13 9 5 Carrots Peaches Fish Sticks 1% (CN Label) (fresh, baby) (29 oz can, drained) (raw) 5 lbs (uncooked) (15 oz can) (#10 can, drained) Breading (see fish sticks)

10. Calculate the total amount of grain/bread needed using Meal Pattern Requirements AgesEst. Meal Count G/BAmt. Needed 1 & 27x¼ cup=1 ¾ cups 3 – 513x¼ cup=3 ¼ cups 6 - 129x½ cup=4 ½ cups Adult5x½ cup=2 ½ cups Total amount of g/b needed for lunch: 12 cups

11. Food Buying Guide page 3-28 1 Food As Purchased, AP 2 Purchase Unit 3 Servings per Purchase Unit, EP 4 Serving Size per Meal Contribution 5 Purchase Units for 100 Servings 6 Additional Information PASTA Pasta (Group H) Spaghetti Regular Dry Pound21.2¼ cup cooked al dente4.81 lb dry = about 3-1/4 cups dry spaghetti pieces Pound10.6½ cup cooked al dente9.51 lb dry = 2.37 lb (about 5-1/4 cups) al dente cooked pasta (boiled 8 minutes) Pound7.06¾ cup cooked al dente14.2 Divide the number of servings needed by the number of servings you will get per purchase unit. 12 cups ÷ 5 ¼ cups = 2.29 lbs Round up to 2 ½ or 3 lbs = Amount of raw spaghetti noodles to prepare

12. Tomato Sauce Mixed Fruit Hamburger Spaghetti Noodles 1% 7 13 9 5 2/2/08J. Jones (Entrée- spaghetti w/meat sauce) 7 13 9 5 Carrots Peaches Fish Sticks 1% (CN Label) (fresh, baby) (29 oz can, drained) (raw) 3 lbs 5 lbs (uncooked) (#10 can, drained) (15 oz can) Breading (see fish sticks)

13. Calculate total amount of fruit/vegetable needed using Meal Pattern Requirements AgesEst. Meal Count F/VAmt. Needed 1 & 27x¼ cup=1 ¾ cups 3 – 513x½ cup=6 ½ cups 6 - 129x¾ cup=6 ¾ cups Adult5x¾ cup=3 ¾ cups Total amount of f/v needed for lunch: 18.75 cups Remember: need to serve at least 2 different fruits and/or vegetables. Need to serve: at least a total of 19 cups of both the tomato sauce and mixed fruit.

14. Food Buying Guide page 2-84 1 Food As Purchased, AP 2 Purchase Unit 3 Servings per Purchase Unit, EP 4 Serving Size per Meal Contribution 5 Purchase Units for 100 Servings 6 Additional Information TOMATO PRODUCTS Tomato Products, Canned Tomato Sauce No. 10 can (106 oz) 50.7¼ cup vegetable2.0 No. 300 can (15 oz) 6.85¼ cup vegetable14.6 Pound7.65¼ cup vegetable13.1 Convert ‘Servings per Purchase Unit’ from ¼ cups to cups: 6.85 ¼ cups ÷ 4 = 1.71 cups Divide the number of servings needed by the number of servings you will get per purchase unit. 10 cups ÷ 1.71 cups = 5.85 (15 oz cans) Round up to 6 = # of 15 oz cans of tomato sauce to prepare

15. Food Buying Guide page 2-40 1 Food As Purchased, AP 2 Purchase Unit 3 Servings per Purchase Unit, EP 4 Serving Size per Meal Contribution 5 Purchase Units for 100 Servings 6 Additional Information FRUIT, MIXED Fruit, Mixed, canned Fruit Cocktail (peaches, pears, pineapple, grapes, cherries) No. 10 can (106 oz) 46.9¼ cup fruit and juice2.21 No. 10 can = about 69.0 oz (9-1/4 cups) drained fruit No. 2-1/2 can (29 oz) 12.8¼ cup fruit and juice7.91 No. 2-1/2 can = about 18.3 oz (2-3/8 cups) drained fruit No. 300 can (15 oz) 6.30¼ cup fruit and juice15.9 Divide the number of servings needed by the number of servings you will get per purchase unit. 9 cups ÷ 9 ¼ cups =.97 No 10 cans Round up to 1 No 10 can = # of cans of mixed fruit to prepare

16. Tomato Sauce Mixed Fruit Hamburger Spaghetti Noodles 1% 7 13 9 5 2/2/08J. Jones (Entrée-spaghetti w/meat sauce) 7 13 9 5 Carrots Peaches Fish Sticks 1% (CN Label) (#10 cans, drained) (fresh, baby) (29 oz can, drained) (raw) 1 5 lbs 3 lbs 6 (15 oz cans) (uncooked) Breading (see fish sticks) 2 gals

17. Child Nutrition (CN) Label The CN label states a product's contribution toward the CACFP meal pattern requirements. When products are combinations of ingredients such as chicken nuggets, fish sticks or pizza purchased, there is no way to disassemble the product and weigh and measure the ingredients to determine the amount of M/MA, F/V and/or G/B that may be credited. CN labels provide this necessary crediting information.

18. Gorton’s 115 Crunchy Fish Sticks 065545 Three Fried Breaded Fish Sticks (0.54 oz each) provide 0.50 oz equivalent Meat and 0.50 serving of Bread alternate for Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA 11-05).

19. Product Analysis Sheet A combination food may also be credited when a product analysis sheet is on file. It must include a statement of the amount of cooked lean meat/meat alternate, bread/bread alternate and/or fruit/vegetable components in each serving of the food. This sheet must be signed by an official of the manufacturer (not a salesperson).

20. CN Label for Fish Sticks Meat/Meat Alternate (m/ma) – Requirements (from GM #12C) 1-2 year olds need 1 oz each 3-5 year olds need 1.5 oz each 6-12 year olds need 2 oz each adults–you would prepare 2 oz each 1 serving = 3 fish sticks = 0.50 oz m/ma serving and 0.50 grain/bread/serving 1-2 year olds: 1 oz  0.50 oz m/ma serving = 2 servings 3-5 year olds: 1.5 oz  0.50 oz m/ma serving = 3 servings 6-12 year olds: 2 oz  0.50 oz m/ma serving = 4 servings adults: 2 oz  0.50 oz m/ma serving = 4 servings 1-2 year olds: 3 fish sticks/serving x 2 servings = 6 fish sticks/child 3-5 year olds: 3 fish sticks/serving x 3 servings = 9 fish sticks/child 6-12 y.o’s: 3 fish sticks/serving x 4 servings = 12 fish sticks/child adults: 3 fish sticks/serving x 4 servings = 12 fish sticks/adult

21. CN Label for Fish Sticks 1-2 year olds: 7 children x 6 fish sticks each= 42 fish sticks 3-5 year olds: 13 children x 9 fish sticks each = 117 fish sticks 6-12 year olds: 9 children x 12 fish sticks each = 108 fish sticks adults: 5 adults x 12 fish sticks each= 60 fish sticks Total fish sticks needed to serve & purchase = 327 fish sticks 327 fish sticks/115 fish sticks per bag = 2.84 or 3 bags of fish sticks need to be purchased

22. CN Label for Fish Sticks Grain/Bread (g/b) - Requirements 1-2 year olds need ½ serving each 3-5 year olds need ½ serving each 6-12 year olds need 1 serving each adults– you would prepare 1 serving each 1 serving = 3 fish sticks = 0.50 oz meat/serving and 0.50 g/b serving 1-2 year olds: *2 servings x 0.50 = 1 g/b serving = *2 servings 3-5 year olds: *3 servings x 0.50 = 1.5 g/b serving = *3 servings 6-12 year olds: *4 servings x 0.50 = 2 g/b serving = *2 servings adults: *4 servings x 0.50 = 2 g/b serving = *2 servings * required servings of m/ma calculated * # of g/b servings you would be serving

23. Tomato Sauce Mixed Fruit Hamburger Spaghetti Noodles 1% 7 13 9 5 2/2/08J. Jones (Entrée-spaghetti w/meat sauce) 7 13 9 5 Carrots Peaches Fish Sticks 1% (CN Label) (#10 can, drained) (fresh, baby) (29 oz can, drained) (raw) 4 5 lbs 3 lbs 6 (15 oz can) (uncooked) Breading (see fish sticks) 345 stix 3 bags 2 gals 3 cups 4 cans 2 gals

24. Sample Cheat Sheet 1-2 year olds3-5 year olds6-12 year olds Entrees Chicken nuggets (name brand)3 each4 each5 each Fish Sticks (name brand)6912 Mini Corn Dogs (name brand)468 Snack Items, Grain/Breads Cheese Snack Crackers10 20 Graham Crackers3 crackers (3/4 sheet) 6 crackers (1 ½ sheets) Saltine Crackers336 Fruits and Vegetables Bananas, large (1/2 banana = ¼ cup) ¼ banana½ banana1 banana Grapes (Seedless) (7 large grapes = ¼ cup) 4 grapes7 grapes10 grapes

25. Non-Creditable Food Items Reminders: Imitation Cheese or Cheese Product: Any item labeled with the wording “imitation” cheese or cheese “product” does not meet the requirements for use in food-based menu planning approaches and is NOT creditable towards meal pattern requirements. Velveeta: is considered a cheese product. It no longer abides by the standard of identity for processed cheese; therefore, it no longer counts as a meat/meat alternate item. Cheese Sauce: Cheese sauce also needs a CN label or product analysis sheet in order to be credited toward the CACFP meal pattern.