Meal Preparation: What To Do Before You Start Cooking This Power Point will cover the basic concepts of completing production records, how to use the grain/bread chart and Child Nutrition (CN) labels. We will go through how to use the Food Buying Guide, the Food Buying Guide Online Calculator and the Meal Requirement Calculator. We will spend time figuring out the amounts to prepare for breakfast, lunch and snack. The new CACFP Crediting Handbook will be used to discuss creditable and non-creditable foods.

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 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

Production Records We will start with the production records.

Start with gathering resources/tools Production Records Tools DPI Resources Production Record (PI-1488) Production Record Instructions CACFP Meal Pattern (1-12 year olds) Team Nutrition Resources Food Buying Guide Binder Crediting Handbook for the CACFP Computer Meal Requirements Calculator (Excel) Food Buying Guide Calculator (NFSMI) Other Resources Child Nutrition (CN) Labels Grains/Bread Chart (Refer to Crediting Handbook) Recipes Calculator To be successful in completing the production records you will want to ensure to have all the right tools available. Many of these resources listed on the slide/handout are available on the DPI website. The exception would be the Food Buying Guide Binder, Child Nutrition (CN) labels & the calculator. I will be going through on how to use these resources today and at the end you will apply the knowledge to complete some production record scenarios.

The Basics at a glance is a handout from NFSMI (National Food Service Management Institute). These are tips on basic measurements, conversions, ladle sizes, etc. I encourage your center to keep a copy of this handy in their kitchen for reference. This can be especially helpful when you have new staff in the kitchen or someone is filling in for the day. You can download a copy at the NFSMI (http://www.nfsmi.org/).

I recommend for your agency to invest in a good kitchen scale, measuring cups, serving ladles etc.

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). First, lets review where many of these resources can be found on the DPI website. You can find the CACFP Meal Pattern for 1-12 year olds, DPI prototype production records, production record instructions, meal requirements calculations, food buying guide calculator, crediting handbook for the CACFP (which contains the grains/bread chart), & CN label information—NOT actual CN labels. http://fns.dpi.wi.gov/fns_centermemos

Team Nutrition http://www.fns.usda.gov/tn/team-nutrition Another great resource is the team nutrition website. You can find the crediting handbook, food buying guide, & the a new cookbook If your agency would like copies of the food buying guide & the cookbook, you can order them from their website free of charge. The crediting handbook is not available for order but you may print additional copies from their website. http://www.fns.usda.gov/tn/team-nutrition

Why production records? So, why do the production records need to be completed for the CACFP? Production records must be completed for planning and documenting the total amounts of each food item to be served to assure that the minimum serving size requirements for each component will be met to qualify for Federal reimbursement. A food production record must be completed for each meal or snack claimed for reimbursement. The DPI reviews production records along with menus & receipts during audits to ensure the meal is in compliance with the CACFP meal pattern; components & amounts. Production records also: Help determine what and how much food to order and purchase or buy at the grocery store. It could be used as a shopping list and It can serve as reference for staff who may substitute in the kitchen for meal preparation. This is especially helpful when the cook is unexpectedly out. Let’s discuss how to complete production records.

Production Record (PI-1488) The DPI has created a prototype production record form—we encourage you to use this form but may use another format with prior approval from DPI. Must be on file for each meal service that you claim for the CACFP Maintain copies along with the menus for each claim month to support the meal pattern was in compliance with the CACFP regulations Must be dated & indicate who prepared the meal; sometimes it is two people completing so fill in both names The information you need in order to complete production records are the menu, the number and ages of children to be served (including program adults if they eat meals), and the CACFP meal pattern serving requirements. Next, you need a blank production record, your Food Buying Guide (and/or the FBG calculator), The Crediting Handbook for the CACFP, recipes, & Child Nutrition (CN) labels, if needed. Cycle production records may be created if your agency uses cycle menus. This will save you time because you only need to create the cycle menu and production record once. When you create a cycle production record, estimate the number of children you are preparing for – similar to how you may estimate attendance from day to day and plan for staffing. For example, you know in general how many kids will be at daycare on Monday, so write those numbers on the production records for Monday, and then Tuesday and so forth. Then, based on these numbers and the meal pattern requirements, determine how much food you need to prepare and write this in on the production record. Although, when the menu changes, production records need to change as well. If your agency claims more than 2 meals, 1 snack or 2 snacks, 1 meal you can contact your assigned consultant for greater than 3 production records Let’s start with discussing the when the production records should be completed. Guidance Memorandum 9: http://fns.dpi.wi.gov/fns_centermemos

Production Records Worksheet to assure that enough food is prepared – meal pattern compliance Production Records are intended to be completed ahead of meal production Shopping List - will help you determine how much food you need to purchase Reference for staff who may be filling in Next we are going to talk about production records. A production record is intended to be used for these three things: A worksheet to assure that enough food is being prepared so that meals are meeting the minimum meal pattern requirements. How do you otherwise know that you are preparing enough food for the number and ages of children you serve if it is not being calculated somewhere? Because of this, production records should be completed before you make meals. 2. Production can also be made into a Shopping List – that is, once you determine how much food you need to prepare, you know how much food you need to have on hand and therefore you can evaluate what you have at the center and what you still need to buy at the store or get from a vendor. 3. The third purpose for production records is being a reference for staff who do not regularly cook in the kitchen. A production record provides all of the information needed with regards to how much to prepare.

Production Records Cycle menus = cycle production records Saves time because cycle production records only need to be created once and then recycled as long as menu or # of children served does not change Estimate the number of children you are preparing for When menus change production records need to change If you use cycle menus in your center you can create and use cycle production records. This will save you time because you only need to create the cycle menu once. When you create a cycle production record, estimate the number of children you are preparing for – similar to how you may estimate attendance from day to day and plan for staffing. For example, you know in general how many kids will be at daycare on Monday, so write those numbers on the production records for Monday, and then Tuesday and so forth. Then, based on these numbers and the meal pattern requirements, determine how much food you need to prepare and write this in on the production record. Cycle these production records with the menu. When menus or estimated # of children changes (increases or decreases significantly) you will need to adjust production records.

Production Records Information needed for completing production records Menu  Number and ages of children served  CACFP meal pattern serving requirements  Production Record (PI-1488) (Guidance Memo 9) Food Buying Guide What’s In a Meal Next we will go over how to complete production records. The information you need to complete production records is the menu, the number and ages of children served, and the CACFP meal pattern serving requirements. Next, you need a blank production record.

CACFP Nutrition Training - Meal Planning Week of/Prepared by Start by filling in the week of production you are planning for and fill in who will be preparing the meals/snacks.

Projected Meal Counts Projected Amounts: This is how many children you anticipate will be eating at the center on each given day; if you agency allows for adults to eat the meal they must be included in the projected number as well to ensure there is enough food for the children & adults. You have to account for the adults to ensure you are preparing enough food for everybody. NOTE: Adult meals CANNOT be claimed on the CACFP but the meal is an allowable expense on the CACFP. Remember these #’s are only estimates. These numbers should be more or match actual meal counts taken at point of service. Or you can use daily count of children/adults in attendance that you know will be eating meals. For example, at the start of each day your cook can find out how many children are in attendance & how many adults plan on eating.

Food to be served Foods to be served (or meal components): List all menu items to be served in the various meal component categories to meet meal pattern requirements. These items should match what is listed on the menu & vice versa. The menus & the production records are the documents used to ensure CACFP meal compliance. This is especially helpful when a component is not listed on the menu (i.e.-milk) but the PR indicates milk was provided showing meal pattern compliance. If you’re serving a casserole or mixed foods, separate each item out/record each individual component. For example, Tator Tot Casserole: M/MA: Ground Beef F/V: Tator Tots F/V: Green Beans GR/B: Rice Milk Reminder: 1% or skim milk is required to be served to children over the age of two years & older. Whole milk is recommended for children between one and two years old. You need to indicate the amounts of each type of milk to be served.   

Amounts Required Amounts Required: Calculate the total amount of each food component that should be made available to ensure the minimum quantity requirements according to the serving size requirements for each age group as stated in the CACFP Meal Pattern and based on the number of children and adults will be served at each meal; children who are 13 years or older (those in “At-Risk” Afterschool Programs) can be served the same required serving sizes as are for the 6-12 year olds, although USDA recommends that larger serving sizes be given to adolescents. The completion of this column is optional for those staff familiar with the serving size requirements and yield for each food item. You may use the Meal Requirements Calculation tool found on the DPI website; this will help determine the required amounts for each food component for each meal. I will show you this tool on the next slide. New staff, staff not familiar with PRs, etc. should be utilizing this column to ensure enough food will be prepared at the meal service. Typically, the projected amounts will be less than the actual amounts prepared. For example, if you need 16 oz to meet the m/ma requirement and you have ground beef on the menu, you will need to prepare more than 16 oz of ground beef to have enough for all children consuming the meal due to cooking weight loss.

Meal Requirements Calculator The meal requirements calculator can be used to determine the required amounts. There are tabs for breakfast, lunch & supper, and snacks. It also includes the grains/breads chart. You only need to enter the projected meal counts for each age group & give you a total amount needed, which will help you determine how much to prepare. You can find a copy of the Meal Requirement Calculator on the DPI website under Guidance Memorandum #12C: http://fns.dpi.wi.gov/fns_centermemos. http://fns.dpi.wi.gov/fns_centermemos

Amounts Prepared Amounts Prepared: Refer to the Food Buying Guide for Child Nutrition Programs for yield information on each individual food item or the Food Buying Guide Calculator for Child Nutrition Programs to assist in calculating the amounts to purchase and prepare of each individual food item. We will go through the food buying guide & food buying guide online calculator later in the presentation. Document the amounts of food that will actually be prepared based on the required amounts in pack size units or based on the packaging that the items were purchased in such as can size, pounds, ounces, and gallons. Be specific & detailed; include if the prepared food item is raw, canned, frozen, etc. Also, include the amounts prepared for second servings.

Comments section Comment section can be used to document: a) Child Nutrition (CN) information for commercially-prepared combination items b) Instructions to employees on food production c) Directions for storage and use of leftover food d) Instructions for future preparation e) Feedback on acceptance of menu item

This is a sample of a complete production record This is a sample of a complete production record. On the menu is Spaghetti with meat sauce; as you can see the components are separated out. I also indicated if the meat was raw & that the f/v are canned. Under the milk section I separated out how many one year olds were projected for meal service; only 1 yr olds can be served whole milk. Again, the amounts required column is optional but new staff & inexperienced staff completing production records should complete this column. This will help to make sure the minimum amount is prepared.

Keep production records on file The Food Production Record is a permanent source document and must be retained for 3 years after the fiscal year in which it was filled out. Again, this record verifies that the meals and snacks served met the meal or snack requirements to qualify for Federal reimbursement. The production records is part of the monthly claim & should be filed along with the menu (as well as other support documents) to support the meals claimed for reimbursement to ensure they have met the CACFP meal pattern components & minimum amounts.

GM #12C: CACFP Meal Pattern Requirements 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. Just a reminder of what it states in GM #12C regarding production records: 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. Now, before we complete calculations for production records lets discuss the other resources available to assist in completion of production records.

CACFP Meal Pattern Serving Requirements For children ages 1 through 12 years old, the CACFP meal pattern is divided into these age groups: Ages 1 through 2 years Ages 3 through 5 years Ages 6 through 12 years Does the meal pattern show minimum requirements? The meal pattern specifies minimum serving sizes for each meal component. You may serve more of each meal component, but to meet CACFP requirements, you must serve at least the minimum The meal pattern is divided into the following three age groups. The Serving sizes for each age group is different, with more food being served to older children. Within each age group there is a minimum Serving size that much be served to each child in order for the meal or snack to be reimbursable.

CACFP Lunch/Supper Meal Pattern Food Components Ages 1 - 2 Ages 3 5 Ages 6 12 1 1 milk fluid milk 1/2 cup 3/4 cup 1 cup 2 fruits/vegetables juice, 2 fruit and/or vegetable 1/4 cup 1/2 cup 3/4 cup 1 grains/bread 3 bread or cornbread or biscuit or roll or muffin or cold dry cereal or hot cooked cereal or pasta or noodles or grains 1/2 slice 1/2 serving 1/4 cup 1/3 cup 1 slice 1 serving 3/4 cup 1/2 cup 1 meat/meat alternate meat or poultry or fish cheese or egg or cooked dry beans or peas or peanut or other nut or seed butters or nuts and/or seeds 5 or yogurt 6 1 ounce 1/2 egg 1/4 cup 2 Tbsp. 1/2 ounce 4 ounces 1 1/2 ounces 3/4 egg 3/8 cup 3 Tbsp. 3/4 ounce 6 ounces 2 ounces 1 egg 1/2 cup 4 Tbsp. 1 ounce 8 ounces 1 ounce 1 1/2 ounces 2 ounces For an example, here is the lunch and supper meal pattern. Say our menu includes ground beef. We know from the meal pattern that we need to provide at a minimum 1 oz meat for 1-2 year olds, 1.5 ounces of meat for 3-5 year olds, and 2 ounces of meat for 6-12 year olds (and any program adults you are serving).

Production Record Exercise: Determining Required Amounts Refer to the production record handout listed below the presentation.

Required Amounts: Breakfast FRUIT/VEGETABLE The projected meal counts are the same for each day at breakfast. The 1&2 year olds need ¼ cup & the 3-12 year olds required ½ cup. The adults must be included beings they are eating with the children; their portion size is based on the 3-5 age range. (CLICK) 1&2: 15 x 0.25=3.75 3-5: 25 x 0.5=12.5 6-12: 10 x 0.5=5 3.75+12.5+5=26.25: You would write in 26.25 cups fruit/vegetable for the amounts required on the production records for breakfast. Now, take 10 minutes to complete the other amounts required for breakfast, lunch, & pm snack. We will go through each one after the 10 minutes are up. It is ok if you don’t get through all of them but try your best.

Required Amounts: Breakfast Grains/Bread The amounts for each grains/bread item will vary. For the cheerios (CLICK) on day one you will need 32.45 or 33 ounces (CLICK). For the (CLICK) muffins & toast you will need 35 servings (CLICK) and for the oatmeal (CLICK) you will need 17.5 cups (CLICK). The next slide we will discuss how to determine the amounts needed for French toast sticks.

½ serving=31 gm/1.1. oz/1 serving=63 gm/2.2 oz Required Amounts: Breakfast Grains/Bread French Toast Sticks: Group E of Grains/Bread Chart ½ serving=31 gm/1.1. oz/1 serving=63 gm/2.2 oz 1-5 year olds (adults) 50 x 1.1 oz=55 6-12 year olds 10 x 2.2 oz=22 The grains/bread chart, group e, was needed to determine the amount of French toast sticks needed for the day 2 breakfast. The 1-5 year olds plus adults need ½ serving of 1.1 oz times 50 & the 6-12 year olds need 2.2 oz times 10 to meet the 1 grain/bread serving size. Add up 55 with 22, that gives you 77 oz (CLICK) total needed to meet the minimum amount. Total: 55+22=77 oz of French Toast Sticks

Required Amounts: Breakfast MILK For milk (CLICK) at breakfast you will need 5 cups of whole milk (CLICK) for the 10, one year olds & 38 ¾ cups (CLICK) for the other children & adults.

Required Amounts: Lunch MEAT/MEAT ALTERNATE Lets move onto lunch. We will start with the meat/meat alternate: For meat, poultry, fish, & cheese (CLICK) it is a matter of determining the number of ounces needed to meet the minimum. So, for Monday, Wednesday, & Thursday you will need 67.5 ounces (CLICK). The day beans are served you would determine that in cups, (CLICK) on Tuesday you will need 16 7/8 cups (CLICK) of black beans to meet the minimum amount. On Friday when eggs are the meat/meat alternate you would multiply the projected number in each age group by the serving size requirement & need a total of 33.75 or 34 eggs. So, how is everyone doing so far? Just remember that when you are back at your agency you do have the option of using the Meal Requirements Calculator excel spreadsheet to simplify the process. Let’s finish up the lunch components moving onto the fruits/vegetables.

Required Amounts: Lunch FRUIT/VEGETABLE The nice thing about this is it will be the same for each day of the week beings the projected meal counts are the same. (CLICK) A total between the two fruits, two vegetables, or fruit & vegetable is 21.25 cups. (CLICK) So, would you write in 21.25 cups next to each f/v component? No, cut 21.25 in half to get 10.625 or 10 5/8 cups, round up to 11 cups. NOTE: 1-2 year olds need ¼ cup total (or 1/8 (0.125) for ea f/v) 3-5 year olds need ½ cup total (or ¼ (0.25) for ea f/v) 6-12 year olds need ¾ cup total (or 3/8 (0.375) for ea f/v)

Required Amounts: Lunch Grains/Bread As we discussed for breakfast, depending on the type of grain/bread being served it will vary the amounts required. On Monday we are going to serve the chicken stir fry over brown rice. (CLICK) For the numbers we projected we will need at a minimum 12 ½ cups (CLICK) cooked rice. For Tuesday through Friday we will need a total of 25 servings to meet the minimum amount. (CLICK) (CLICK)

Required Amounts: Lunch MILK Lastly is milk. (CLICK) Again, figure out how many one year olds will be consuming meal to determine the amount of whole milk required. For lunch each day, you will need 5 cups of whole milk (CLICK) & 28 ¾ skim milk (CLICK). If your agency has decided to serve low fat or fat free milk across the board to all age groups, that is fine; you would just add in the total cups for one year olds to the bottom total. Lets move onto snack requirements next.

Required Amounts: PM Snack MEAT/MEAT ALTERNATE So, this will vary beings you are required to only provided 2 of the 4 required components at snack. This weeks snack menu includes meat/meat alternate options. For the cheese being served on Monday (CLICK), you will need a total of 45 ounces(CLICK). You double that amount to 90 ounces for Friday beings cottage cheese is a cheese food. Any cheese food products, 2 oz equals 1 oz of meat/meat alternate. For the yogurt (CLICK), you can determine the amounts required in ounces of cups. I converted it into cups, 22 ½ cups (CLICK) are needed. If you did convert it to ounces, you would need a total of 180 ounces.

Required Amounts: PM Snack FRUIT/VEGETABLE Again, the fruit/vegetable (CLICK) component is easier beings it will be the same across the board for snack this week. To fulfill the minimum requirement for snack on Monday, Wednesday, & Friday you will need a total of 40 cups (CLICK). Next we will discuss the grains/breads.

Required Amounts: PM Snack Grains/Bread The grains/breads components will vary at snack beings the amount required is determined by they group they fall into on the grains/breads chart. For the muffins (CLICK) being served on Tuesday, you will need a total of 45 servings (CLICK). We will discuss the granola bars next.

Required Amounts: PM Snack Grains/Bread Granola Bars: Group E of Grains/Bread Chart ½ serving=31 gm or 1.1. oz 1-5 year olds 50 x 1.1 oz=55 1 serving=63 gm or 2.2 oz 6-12 year olds 20 x 2.2 oz=44 Depending on the type of granola bar, it will fall into group D or group E of the grains/bread chart. The granola bars we are serving at snack have chocolate pieces so group E needed to be used. Multiply the total number in each age group by their respective serving size; 50 x 1.1=55 ounces for 1-5 year olds plus adults; 20 x 2.2 = 44 ounces for 6-12 year olds. (CLICK) The total amount needed would be 99 oz. Total: 44+55 = 99 oz

Required Amounts: PM Snack Grains/Bread Graham Crackers: Group B of Grains/Bread Chart 1 serving=25 gm/0.9 oz 6-12 year olds 20 x 0.9 oz=18 1/2 serving=13 gm/0.5 oz 1-5 year olds 50 x 0.5 oz=25 oz The graham cracker is under group B of the grains/bread chart. Multiply the total number in each age group by their respective serving size; 50 x 0.5=25 ounces for 1-5 year olds plus adults; 20 x 0.9 = 18 ounces for 6-12 year olds. (CLICK) The total amount needed would be 43 oz. Total: 25+18 = 43 oz

Required Amounts: PM Snack MILK Milk is being served as one of the components on Tuesday, you will need 5 cups of whole milk & 40 cups of skim milk to meet the minimum requirement. (CLICK) (CLICK)

Meal Preparation: What To Do Before You Start Cooking I have covered many different aspects of the production record as well as reviewed the resources available to assist in the completion of the production records. The production records are a tool to assist with preparing the minimum amount based off the CACFP meal pattern. The resources available include: (CLICK) -The PI-1488, DPI production record prototype (CLICK) -The food buying guide (CLICK) -The Crediting Handbook for the CACFP (CLICK) -The Grain/Bread chart (CLICK) -Child Nutrition labels Again, many of the resources are available on our website &/or through Team Nutrition or the National Food Service Management Institute.

Recipes CACFP Meal Planning Guide NFSMI Recipes for Childcare (http://www.nfsmi.org/) Accurately predict the number of servings Know the specific contribution to the meal pattern Increase employee confidence When you have a recipe you do not have to write out all of the components. Notate the recipe name and the number of servings on the production record. Keep the recipe on file. Today we provided you with a copy of a Meal Planning Guide. There are also USDA child care recipes available on the NFSMI website. These recipes allow you to accurately prepare a specified number of servings and also provide you with information about which meal pattern components are met by the recipe. Using recipes can also increase employee confidence because they provide clear, concise directions that cover all aspects of production When using a recipe you do not have to write out all components on the production record. You do have to write the name of the recipe and the number of servings on the production record and keep the recipe on file for reference and for the DPI reviewer.

Weight versus Volume Dry Ounce versus Fluid Ounce Fluid Ounce (Measure of volume) Amount of space required to hold something, measure with a measuring cup 1 cup (1/2 pint) is ALWAYS 8 fluid ounces 2 cups (1 pint) is ALWAYS 16 fluid ounces Dry Ounce (Measure of weight) How heavy something is, generally determined by using a scale 16 dry ounces = 1 pound; however, not always 2 measuring cups Gram is also a dry weight, 1 oz = 28.35 grams The last thing I am going to talk about with regards to production records is weight versus volume because I think the two are often confused with each other and I wanted to provide some information that may help you when completing production records or when reading the food buying guide: A fluid ounce measures volume while a dry ounce measures weight. For you reference here are a few tips: 1 cup (1/2 pint – for example a half pint of milk) is always 8 fluid ounces 2 cups (1 pint) is always 16 fluid ounces 16 dry ounces is always 1 pounds, however, not always 2 measuring cups….this is only the case when you are measuring water or something with the same density as water.

This measuring cup of milk is ~28 fluid ounces, or 3 ½ cups of milk, and weighs around 1 ¾ pounds (because density is close to water). This cereal box contains 51 oz (by weight) which is 3.3 pounds…and would fill up more than 3 ½ cups.

Weight versus Volume Dry Ounce versus Fluid Ounce Misunderstanding that 1 cup (8oz) of any ingredient always weighs 8 oz (1/2 pound) This is true of water and liquids with the same density as water A pound of rolled oats is the same weight as a pound of water, but will take up a different volume of space because rolled oats are less dense than water – you require more oats The common misconception is that 1 cup of any ingredient will always weigh 8 ounces, regardless of what is being measured. The reality is that only 1 cup of water, or liquids with the same density of water (i.e. alcohol, juice, vinegar), will weigh 8 ounces without a doubt. If something other than water or the like is measured in a cup, it will indeed equal 8 fluid ounces, but it will not necessarily weigh 8 ounces. For example, one cup of molasses weighs more than one cup of water. Another example is rolled oats. One pound of rolled oats is the same weight as one pound of water, but it will take up a different volume of space because rolled oats are less dense than water…you require more oats.

Meal Production Have Fun! Meal time is one of the most exciting parts of the day for kids so you should have fun too! Prepare in advance to help save time Cook a lot and freeze (ex. casseroles, burritos, homemade chicken nuggets, soups, etc.) Prepare the evening before Scratch / homemade cooking may contain less fat, sodium, preservatives than store bought processed Any other ideas to share?

THANK YOU! Any questions related to the conference may be sent to: cacfptraining@dpi.wi.gov Thank you so much for attending the session on Meal Preparation: What To Do Before You Start Cooking. Please feel free to send any questions to the training e-mail that may have not been answered. It is also located on your agenda as well.

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