1. Calculating the Contribution to the Food Components: Recipes
Webinar February 12, 2014
Good afternoon and welcome to our webinar on how to calculate the contribution that the ingredients in recipes make toward food components. We are so glad you decided to join us.
In this Webinar we will cover the material on calculating the contribution of foods and then answer your questions at the end. You may submit questions throughout the presentation by typing in your question in the small space at the bottom under Q & A and then clicking on the “speech bubble” icon.
In addition to the material in the presentation, handouts were ed to you.

2. Brought to You By:
This webinar is brought to you by the California Department of Education, Nutrition Services Division and the Center for Nutrition in Schools at the University of California , Davis, which is a part of the California Professional Nutrition Education and Training Center, also referred to as Cal-Pro-Net.
My name is Peggy Stevenson. I am the retired director of Nutrition Services at Antioch Unified School District. I worked for 38 years as a supervisor and director in child nutrition programs.
I was the lead developer for this webinar. The project manager for CDE is Julie Boarer-Pitchford, Nutrition Education Consultant with the Nutrition Services Division. The project manager for the Center for Nutrition in Schools is Marilyn Briggs, Co-Director for the Center.
Recipes

3. 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
The goal for this webinar is to provide you with skills and ideas you can put to work immediately.
The importance of meeting the meal pattern with standardized recipes and by other means, is to
Provide the nutrition that students need
To earn reimbursement for meals that meet the meal pattern
To serve consistent, quality meals to students
And to maintain cost control over food ingredients
Learning to calculate the contribution of foods in a standardized recipe has value. Learning to calculate the contribution as well as the yield for a standardized recipe helps to eliminate waste, because the recipe is already planned out.
Learning to calculate the contribution of food components in a recipe will help you
Get rid of the fear of recipes,
Use recipes beyond USDA recipes,
Adjust recipes to use local products, seasonal foods and best bargains,
Respond to student preferences and requests and
Encourage creativity in your staff
The main purpose of the webinar, of course, is to show you the steps to correctly credit the ingredients in your standardized recipes. That is what we will spend most of our time doing.
Recipes

4. 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
The webinar will follow this sequence.
First we will review five tools used to document the contribution of foods to the meal pattern
Next, we will review the steps to follow when calculating the creditable contribution of food components to the meal pattern from a standardized recipe.
After that we will go through an example of calculating the creditable contribution
And in addition, we will show how to change an ingredient and/or change the contribution of an ingredient in a standardized recipe.
At the end, we will summarize the highlights of the presentation.
Recipes

5. Tools to Document the Contribution of Foods
Let’s take a look at the tools to document the contribution of foods to the meal pattern components.
Tools to Document the Contribution of Foods
Recipes

6. Tools for Crediting Food Components
Food Buying Guide
Nutrition Facts Label
Child Nutrition (CN) Label
Product Formulation Statement (PFS)
Standardized Recipe
These are the tools we use to credit the food components.

7. Tools for Crediting Food Components
The Food Buying Guide (FBG) is the basis for calculating the contribution of:
Individual foods
Standardized recipes
Processed convenience foods with product formulation statements
Recipes
The first and most basic tool is the Food Buying Guide. It is the basis for calculating the contribution of individual foods, standardized recipes and processed convenience foods that do not have a Child Nutrition, or CN Label.

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:
Recipes
The FBG is a specialized tool for child nutrition programs that was developed by the USDA. At this time it is being revised and not all of the sections are complete.
For grains, you need to refer to the USDA Policy Memo on Grains to determine the contribution to the meal pattern. USDA revised the criteria on how much grain is needed for a 1 oz eq but this information has not been revised in the FBG.
If you have not located the updated sections yet, they may be downloaded at the website listed here.

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
The FBG is used to determine the amount of food to purchase, the amount to prepare and the amount to serve, or the serving size.
It is divided into sections:
The Introduction section has the meal pattern charts and information on things like can sizes, weight and measurement conversions and more. This section is currently under construction.
There is a section for each of the food components: Meat/Meat Alternates
Vegetables and Fruits, which are separated, but in the same new section, Grains, which is still under construction, And Milk
The Other Foods section includes items frequently used as condiments and seasonings including catsup, jams, dehydrated vegetables and yeast. It is also still under construction.
The Appendices have information on recipe analysis, the CN labeling program and purchasing, among other topics. We will look at Appendix A which has information on calculating the contribution of foods in recipes. Note that the Appendix A section is also under construction. Appendix B, also under construction, has information on developing a recipe and calculating the amount of an ingredient to use in order to yield a particular contribution, a procedure which we will cover today as we change ingredients in a recipe.

10. Food Buying Guide Information in the columns:
Specific information on the type and form.
Purchase unit for the type and form.
Number of servings in each purchase unit.
Serving size to provide component credit.
Amount to purchase for 100.
Edible portion after peeling, cooking, drained or otherwise converted from Column 1 form.
Recipes
Because we will use this tool today to credit the ingredients, I will do a quick review. Each section of the FBG for the food components has six columns. We will refer back to these columns throughout the webinar.
Column 1 has the specific information on the type and form of the food item. In this example, the food is celery. The form is fresh, sticks of ½ “ by 4”, and it is ready-to-use, not purchased as bulk stalks or bunches. It is critical to select the correct form of the food used in your recipe or menu.
Column 2 is the purchase unit for the type and form of the food. In this case the RTU celery sticks are purchased by the pound.
Column 3 is the number of servings (as described in column 4) that you can get from the purchase unit. With our celery stick example, there are 14 servings of ¼ cup, or 3 sticks, per pound of ready-to-use celery sticks, ½ x 4”.
Column 4 gives the serving size that must be served in order to provide the vegetable credit of ¼ cup. With this size celery sticks, it takes three sticks to provide ¼ cup.
Column 5 gives the amount to purchase for 100 servings of Column 4. It takes 7.2 pounds of these celery sticks to provide 100 servings of ¼ cup each. Column 5 is very important when developing your own recipes for 100 servings.
Column 6 gives the edible portion after the food as purchased is peeled or cooked or drained or otherwise converted from the form in which it was purchased, as listed in Column 1.
In the case of ready to use celery sticks, 1 lb. as purchased equals 1 lb. of edible portion. If we had used bulk celery, there would be a percentage yield in column 6 indicating what percentage of the bulk celery weight would be left as celery sticks after trimming and cutting.

11. Food Buying Guide Example: Contribution of Leafy Greens
Recipes
Before we go on, let’s review an exception in the vegetables section of the FBG for raw leafy greens.
We are allowed to credit only ½ of the volume of raw leafy greens in recipes. The FBG gives the ¼ cups of leafy greens as the actual volume which will result from preparing the greens. But we can credit only half of that volume toward the food component.
For ingredients that are to be credited at ½ the volume, as it is with the lettuces shown here, the FBG will state that under the first listing in column 4.
As shown by these listings, there is also a difference when some salad ingredients are served with the dressing on them. The yield in Column 3 is decreased and the amount to purchase in Column 5 is increased. Select the correct yield and purchase units for the way the ingredient is to be credited or how it is being served.
Remember when looking at leafy greens, they credit as ½ the volume
Remember when you serve with dressing, the yield in Col. 3 changes

12. It’s not in the Food Buying Guide!
If a vegetable or fruit is not in the FGB:
Prepare the item as it will be served
Measure the volume for the quantity to be served
Determine the AP amount required to provide that contribution
Document your process and use that AP quantity in your recipe
If you cannot find the fruit or vegetable that you are using or the specific form that you are using, you can take these steps to document the yield, or contribution to the food component.
Read steps

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.
Recipes
To save time and manual calculations, you can use the Food Buying Guide calculator. The Food Buying Guide Calculator was developed by the National Food Service Management Institute.
A list can be generated for the products you use on a regular basis and saved for future use. We are going to share our screen with you and demonstrate two food items, frozen cut green beans and sliced canned cling peaches in juice.
(switch to the site and show the way to do the following:)
Green Beans, cut, frozen, ½ cup servings
Sliced Cling Peaches in Juice, 230 – ½ cup servings

14. Tools for Crediting Food Components
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
The Nutrition Facts label is the second tool that helps us determine the contribution of ingredients and foods, for the oz eq servings of grain products in particular. We can determine the creditable contribution of the product from the information on the label for grains with just the weight and the chart of grain groups in the USDA grains guidance.
For other food components, the nutrition facts label gives us the weight of the serving size which can then help to determine the contribution to other food components.
The nutrition facts label also provides basic nutrition information used in nutrient analysis.

15. Tools for Crediting Food Components
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
The third tool, the Child Nutrition, or CN Label, lists the contribution of the product to one or more food components. The labels are issued by USDA and you may use them without validating the information. They are warrantied to be correct.

16. Tools for Crediting Food Components
A Product Formulation Statement (PFS) gives us the information to determine the contribution of the ingredients by using the FBG.
Recipes
If a purchased product does not have a CN Label and is not in the FBG, then you need the fourth tool, the Product Formulation Statement, or PFS, with information on the form and quantity of each ingredient that contributes to a food component and contains enough information to refer back to the FBG. You must validate each PFS yourself as to the accuracy of the manufacturer’s claims. We will cover validating a PFS in our next Webinar on March 27th.

17. Tools for Crediting Food Components
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
Tool number five, is standardized recipes.
Standardized recipes are recipes that have been tested and retested and will yield the same quantity and quality if the same ingredients and directions are used. They are the tool that we will focus on today.
The serving size, number of servings and the list of ingredients with volume or weight give us the information needed to calculate the contribution of the ingredients in the recipe toward the food components.
There are many advantages to standardized recipes, including consistent quality and yield, consistent cost and a consistent contribution to the food components.

18. Standardized Recipes Standardized recipes have the following parts:
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 are the tool we will concentrate on today. The next two slides show the parts of a standardized recipe.
You may decide to enter all your recipes into a software program, such as Nutrikids, or into one of the other USDA approved software programs, or you may use a USDA recipe template to type and save your recipes.
Recipes

19. Standardized Recipes Standardized recipes have the following parts:
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
There are recipe templates in Word that can be downloaded from the Nebraska Department of Education website shown on this slide. It was included on the Resource sheet that was ed to you.
There is no required format for recipes. They may even be hand written.
CDE has culinary centers across the state that are tasked with developing recipes. In order to have conformity in the recipes, they have developed a Recipe Style Guide which was also included in the handouts ed to you. They have also developed a standardized recipe template which will be posted with the webinar later.
Other Optional Parts: Nutrients and Marketing guide
Blank forms can be downloaded from
Recipes

20. Calculating the Creditable Contribution of Ingredients in Recipes
Next, the calculations to determine the creditable contribution of foods will be demonstrated.
Part of this section of the webinar was adapted from a training by the National Food Service Management Institute.
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
You need to calculate the contribution of the food components in a recipe whenever a (Read Slide)

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.
This section of the FBG is still under revision. There is a worksheet in the section that can be used to do the calculations we will be doing. CDE has developed an Excel spreadsheet template that can also be used to do the calculations. The spreadsheet and instructions on using it were included in the handouts that were ed to you.
The template does the calculations for you on the contribution of ingredients towards the food components.
We will look at both formats as we go through the steps today.

23. Recipe Analysis Steps List ingredients. Record AP weight or volume.
Record purchase units.
Record the number of servings per purchase unit.
Calculate the M/MA contribution.
Calculate the V and F contribution.
Calculate the G contribution.
Record the portions per recipe.
Record the final rounded down calculated crediting answers.
The steps to follow when analyzing a recipe include: Read from slide
A calculator is most helpful when working with decimals in a recipe analysis if you are not using a computerized program.
Also, keep in mind the rounding rule used when calculating the credit for meal pattern components. For crediting purposes, you need to round down to the nearest one-quarter for M/MAs and Grains or to the nearest 1/8 cup for Vs and Fs to ensure that each portion served provides the minimum amount of credit you are claiming.
This is different than the rounding rule used when calculating how much food to purchase and/or prepare. The rounding rule used for purchasing and/or preparing food is to round up to ensure enough food is purchased and/or prepared.
Before you start to analyze a recipe, put in the
Recipe Name.
Record the name of the recipe at the top of the page.
Servings per Recipe.
Record the number of servings your recipe will yield.

24. Recipe Analysis Step 1: List the Ingredients
As we go through the steps, I will point out the area on the Appendix A worksheet and in the CDE template where the information is to be recorded and go through that step.
Column 1 is where you list the Ingredients.
It is not necessary to list ingredients that do not contribute towards the meal pattern requirements. Record a description of each ingredient as precisely as possible. For example, record “ground beef, 80/20” or “spaghetti, dry” if these are the exact ingredients called for in the recipe. Use the “as purchased” description here and put the “as used” or edible portion in the preparation directions.
It makes it easier if you group ingredients together that contribute to the same meal component.

25. Your Recipe Name
Your#
This is the area on the template where the ingredients are entered. You will see as we go through these steps, that the steps are very similar to what you would do on a menu production record.
This Recipe Analysis Template was developed by a CDE field service representative for use by the directors with whom she consults.

26. Your Recipe Name
Your#
On the template, indicate with an X in the correct column if the ingredient contributes toward the meat/meat alternate, vegetables, fruit or grains food component.

27. Step 2: Enter the quantity of each Ingredient
Recipe Analysis
Step 2: Enter the quantity of each Ingredient
“as purchased”
Column 2 – is where the Quantity of Ingredient as Purchased is entered.
Record the “as purchased” weight or volume measure of each ingredient in the recipe in Column 2 . Convert ounces to their decimal equivalent of a pound. (You can find the “Decimal Weight Equivalents” in the Food Buying Guide in the Introduction section).
The quantity specified in Column 2 of the worksheet must be in the same units as the purchase unit which will be recorded in Column 3. For example, if 2 is the quantity and refers to No. 10 cans of green beans it is recorded in Column 2, and then make sure the purchase unit in Column 3 is “ No. 10”.

28. There are Special Considerations when entering the quantity:
Your Recipe Name
Your#
There are Special Considerations when entering the quantity:
As I mentioned when reviewing the columns of the FBG, when the recipe calls for the prepared/ready-to-use form of an ingredient, and the Food Buying Guide does not provide yield data for that form, you will have to convert the weight of that ingredient to its unprepared or “as Purchased” weight in order to determine how many servings are provided by that ingredient.
If the recipe calls for food in a certain form and if yield data for the food in the same form is available in Column 1 of the FBG, then conversion of the weight is not necessary.
If the form of the food used in the recipe is not listed in Column 1 of the Food Buying Guide, conversion of the ingredient weight is necessary. You would divide the weight of the RTU ingredient by the yield factor in Col 6 to determine the as purchased weight to enter in Column 2 of the worksheet or in this area on the template. There will be examples later.

29. Step 3: Enter the purchase unit of the ingredients
Recipe Analysis
Step 3: Enter the purchase unit of the ingredients
Column 3 is where to enter the Purchase Unit

30. Enter the as purchase unit here on the template.
Your Recipe Name
Your#
Enter the as purchase unit here on the template.
Record the purchase unit in which you buy the ingredient such as pound, No. 10 can, dozen, etc., in Column 3. Keep in mind that it is important to use the same purchase unit of the ingredient as specified under “Purchase Unit,” Column 2 of the Food Buying Guide.

31. Step 4: Enter the servings per purchase unit from the FBG
Recipe Analysis
Step 4: Enter the servings per purchase unit from the FBG
Enter the servings per purchase unit from Col 3 in the FBG.
There are Special Considerations for Column 4 , Servings per Purchase Unit:
For a grain ingredient you will need to be aware of the different ways the serving data is provided in the yield tables:
1) By number of grain oz eq servings in the grain groups chart.
Most grain items, such as crackers, taco shells, and bread, provide the number of ounces or grams per serving which you can compare to the base weight for their grain group,
 or
2)You may credit grain products, such as baked goods, using the oz. eq. of grains per serving portion. The USDA allows schools to credit these grain products based on 16 grams of grains per serving
We have ed you the USDA Policy Memo SP , Grain requirements for the National School Lunch Program and School Breakfast Program that is dated April 26, 2012 since we will use it today.

32. 3)The number entered as the serving size may also be by volume.
Your Recipe Name
Your#
3)The number entered as the serving size may also be by volume.
When using volume for a grain, such as ½ cup for 1 oz eq of barley, choose the volume measurement and use the corresponding yield data for that specific volume measurement. For example, if the ingredient is barley and you have calculated the number of ½ cup servings needed for all servings combined, “pound” will be recorded in Column 3 and 21.2 is recorded in Column 4 since this yield data corresponds to the ½ cup serving of cooked barley. The yield data is different for ¼ cup of cooked barley, or ½ oz eq of grain.
In other words, the servings per portion will be in units of the specific volume measurement that you have chosen. As in the example for barley, the portion chosen is ½ cup, the yield data needed to calculate the number of servings corresponds to ½ cup, therefore, the answer will be in ½ cup servings of grains.
You need to know what volume portion will provide one oz. eq. grains for the ingredient you are using, which in this case is ½ cup cooked.
The amount of dry cereal equivalent to one oz. eq. grain varies with the type of cereal. Refer to the USDA Exhibit A, group I for details.

33. Step 5: Calculate the M/MA
Recipe Analysis
Step 5: Calculate the M/MA
The next step is to calculate the M/MA in this column.

34. Your Recipe Name
Your#
This is where the template will Calculate the meat/meat alternates contribution per serving for each ingredient
The spreadsheet (or you if using the worksheet) will multiply the number recorded in Column 2 by the number recorded in Column 4. It will record the answer to two decimal places.
If more than one meat/meat alternate ingredient is used in the recipe, the spreadsheet will add all the numbers recorded in Column 5 to determine the total oz. eq. of meat/meat alternate from all of the ingredients in the recipe.
It will divide the total of Column 5 by the number of portions the recipe yields to determine the contribution per portion and record it in the lower section.
The computer will round down to the nearest ¼ ounce because the minimum oz eq meat/meat alternate provided by a portion of the recipe must be 0.25 ounce to be credited.

35. Step 6: Calculate the V and F
Recipe Analysis
Step 6: Calculate the V and F
The next step is to calculate the contribution of the fruits and vegetables

36. Your Recipe Name
Your#
These are the columns where the spreadsheet will calculate the vegetables and fruits contribution per serving.
For each vegetable or fruit recipe ingredient on the spreadsheet, the spreadsheet will multiply the number recorded in Column 2 (Quantity) by the number recorded in Column 4 (Servings per purchase unit). The spreadsheet will record the answer to two decimal places. Currently the Appendix A worksheet combines the two, but after the section is revised it should have separate columns
The program will add all of the numbers recorded for vegetables and for fruits to determine the total number of ¼ cup vegetable and fruit servings in the recipe. Then it will record the sum in the space provided below for the total.
The spreadsheet will divide the total number of ¼ cup servings by 4 to convert to cups and divide the total number of cups by the number of portions the recipe yields to determine the contribution per portion.
The answer will be recorded to two decimal places and convert decimal places to the nearest portion of a cup. Vegetable/fruit servings are always rounded down to the nearest 1/8 cup because a recipe must provide a minimum of 1/8 cup vegetable or fruit per serving to count toward the vegetable/fruit component. That includes a minimum of 1/8 cup to credit toward a subgroup, even if the total vegetable is more.

37. There are Special Considerations for Vegetables and Fruits, too:
Your Recipe Name
Your#
There are Special Considerations for Vegetables and Fruits, too:
You will need to determine the amount of vegetables in each of the vegetable subgroups and remember to credit only ½ the volume for leafy greens.
For dried fruit, the equivalent cups is twice the volume served.
You can make the adjustments in the servings per purchase unit. If you make the change in the quantity purchased, you may get confused.

38. Recipe Analysis Step 7: Calculate the G
Next the Grains contribution is calculated.

39. Your#
Your Recipe Name
If an item has ingredients with yield data in the FBG, follow these steps. For individual grain items, you could just use the revised USDA Exhibit A chart to calculate the contribution towards the grains component.
When using a recipe with grain ingredients, list each grain recipe ingredient on the worksheet or template. The spreadsheet will multiply the number recorded in Column 2 by the number recorded in Column 4. (Column 2 X Column 4 = Column 7.) The answer will be recorded to two decimal places.
If more than one grain ingredient is used in the recipe, the program will add all the numbers to determine the total number of oz. eq. grains in the recipe.
It will divide the total figure in Column 7 by the number of portions the recipe yields to determine the contribution per portion and then round down to the nearest ¼ oz. eq. grain which is the minimum creditable amount for grains.

40. Recipe Analysis
Steps 8 and 9: Totals calculated, portions entered, and portion contribution calculated
This is the area on the worksheet where totals, portions per recipe and contribution per portion are recorded after your calculations.

41. This is the same area on the template.
Totals: The totals row is where the program will record the sum or total for the numbers recorded in each component column.
Portions per Recipe: The computer will record the total number of portions a recipe provides or yields based on the number of Servings per Recipe that you enter in the beginning. This number will be the same for each of the component columns.
Calculations: The computer will do these calculations as stated on the template.
Each Portion Contributes: This row provides the final rounded down, calculated answers of how one portion will credit towards each food component.

42. Example Recipe Calculation
Next, the calculations to determine the creditable contribution of foods will be demonstrated. I will use hand calculations instead of the template to reinforce the mathematical process that the Recipe Analysis spreadsheet does for you.
Recipes

43. Orange Couscous Salad Recipe Contribution to the Fruits Component
Recipes
We will validate a recipe to show how to calculate the contribution of ingredients in a recipe and to show the importance of checking the contribution for yourself when using a recipe from an outside source.
This recipe was provided to schools by the New Hampshire Obesity Prevention Program. They provided the nutrients and their calculation of the contribution of the ingredients in the recipe to the food components.

44. Orange Couscous Salad Recipe Where’s the Fruit?
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
Recipes
The recipe contains three fruit ingredients. Each contributes to the total creditable fruit. Let’s look at each ingredient separately and then add them together for the total fruits contribution.
If you will notice, there is no fruit contribution listed on the recipe. At the time this recipe was developed, fruits and vegetables were combined into one component.
(Go through the calculations on the slide.)

45. Orange Couscous Salad Recipe Where’s the Fruit?
3 cups of lemon juice
3 cups = 3 x 4- ¼ cups = 12 – ¼ cups
Total of all Fruits
= 102.7
Divide by 100 servings = 1.02 – ¼ cups
Round down to ¼ cup Fruits per serving
Recipes
(Go through the calculations on the slide.)

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
You really like the recipe, but you already know that the calculation for the fruit was wrong. If you plan to use the recipe, check all of the food components, record the contribution of the ingredients to the food components on the recipe, sign and date it or enter it into your software file.
The recipe says that it provides no M/MA, but it does provide ½ cup vegetable and 1 oz eq of grains Let’s check it out.
(Go through the calculations for the vegetables on the slide.)
Notice the difference between the fruit and the vegetable. Canned fruit yield is based on fruit + juice, and we had to calculate the drained contribution which is different from the contribution listed in the FBG. Canned vegetable yield is based on the drained yield, so we need to go backwards to find out how many cans of the chickepeas would yield 13 lbs.

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
¼ cups per lb
3 lb x 9.30 = 27.9 – ¼ cups, which we must round down to 27 – ¼ cups
The other vegetable ingredient is onions, chopped, raw.
(Go through the calculations for the vegetables on the slide.)
I can round down in this instance because I have not determined the contribution I will provide with this recipe. The onions provide less than 1/8 cup per serving but will contribute toward the total vegetable contribution for the recipe.

48. Orange Couscous Salad Recipe Keep checking: Vegetables
Total of all Vegetables (counting chickpeas as a vegetable)
= 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
(Go through the calculations for the vegetables on the slide.)
The recipe provides 3/8 cup vegetable and ¼ cup fruit, so it does provide our ½ cup of required fruit, vegetable or combination of both.

49. Orange Couscous Salad Recipe Keep checking: Grain
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 = 8.42 lbs
2.375 cups/lb
8.42 lbs. x ½ cup servings/lb. = – ½ cups
÷ 100 = 1.22 – ½ cups
Round down to ½ cup = 1 oz eq
Recipes
The recipe contains couscous. Let’s see if there is a 1 oz eq of grain provided.
(Go through the calculations on the slide.)

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
So what did we learn? The calculation of the crediting of some of the ingredients to the food components was not correct.
We need to
Read the slide.

51. Changing Ingredients and/or the Contribution
Next, we will look at how to change an ingredient or the contribution of an ingredient in a recipe.
As the seasons change, or as your USDA Foods arrive, you may want to change a recipe that you are already familiar with by substituting in a different ingredient. Or you might have recipes from nutrient standard menu planning that do not provide the M/MA or G or the quantity of V or F that is now required. I will show how you can change ingredients and/or the contribution of an ingredient to the food component.
Changing Ingredients and/or the Contribution
Recipes

52. Changing Ingredients: M/MA
Recipes
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
For this example, let’s say we have a recipe for stir fry that uses Round Steak and this month you are trying to reduce food cost, so you decide to use USDA Foods Ground Beef instead. How much M/MA did the Round Steak contribute in the recipe? How much ground beef will you need to use if you want to provide at least 2 oz eq M/MA?
In Section 1 – Meat/Meat Alternates of the FBG, if we look up Beef Round Steak we find the raw, top round, inside cut, and calculate the oz eq of creditable meat.
The recipe calls for 20 pounds of as purchased round steak.
The serving size from column 4 is 1 ounce. The servings per purchase unit of 1 pound is 11.2 ounces of cooked lean meat per pound of the top round as purchased.
Multiply that by 20 lbs. and it equals 224 ounces.
When divided by the 100 servings for the recipe, there are 2.24 oz eq of lean meat per serving or rounded down, 2 oz eq of meat
Remember that too count toward the M/MA food component, the minimum amount is ¼ ounce ounces is less than ¼ ounce, the minimum amount that can be credited for M/MA, so we round down to 2 oz eq.

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 = 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
Now we will change the recipe to use ground beef, 85/15 fat content.
We still want our recipe to contribute 2 oz eq of M/MA, so the contribution for the recipe for 100 would need to be 200 oz eq or even 224 oz eq to equal the previous ingredient’s contribution. For this example, we will use the minimum for grades 9-12 of 2 oz eq per serving.
According to the FBG there are 12 oz eq per pound of AP 85/15 ground beef.
200 oz eq divided by 12 = pounds of 85/15 ground beef, which we would probably round up to 17 lbs.
Remember there are different yields for different fat contents for ground beef. Pick the one in the FBG that matches the product you actually use.

54. Changing Ingredients: V or F
Recipes
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
In this example, let’s imagine that we are preparing a yogurt parfait. We had been using frozen apricots, but it’s June and fresh peaches are available and the frozen apricots have all been used. What contribution were the apricots making? What quantity of fresh peaches do we need to purchase in order to provide the same fruit contribution?
In Section 2 – Vegetables/Fruits in the FBG, if we look up Apricots we find the frozen, unsweetened, sliced and unpeeled apricots we will find that the apricots yield 7.26 – ¼ cups per lb.
The recipe calls for 28 lbs of frozen apricots.
Multiply that by the yield from Col 3 of 7.26 – ¼ cups per pound of the thawed frozen fruit to get 203 – ¼ cup servings.
When divided by the 100 servings for the recipe, there are ¼ cups of fruit and juice or ½ cup.

55. Changing Ingredients: V or F
Recipes
Desired contribution: ½ cup fruit
¼ cup = 12 servings per pound
Desired contribution for recipe = ¼ cups
200 ¼ cups = lbs or round up to 19 lbs.
10.7 servings per pound
19 lbs x 10.7 = – ¼ cups
Now we will change the recipe to use sliced fresh peaches.
We still want our recipe to contribute ½ cup, so the contribution for the recipe for 100 would again need to be 200 – ¼ cups.
There are 10.7 – ¼ cup servings per pound of fresh size 80 peaches according to the FBG – ¼ cups divided by 10.7 = pounds of peaches, which we would probably round up to 19 or 20 lbs.
Because we want ½ cup, which is 2 x as much as ¼ cup, we could also multiple 2 x 9.4 from Column 5 which = 18.8 lbs.
It’s always good to double check any manual calculations by multiplying again – in this case 19 lbs x 10.7 – ¼ cups per lb = – ¼ cups, or over 100 ½ cups.

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
What if you have a recipe for a turkey sandwich on whole wheat bread, but this month you want to serve it on a croissant?
First, check to see if it is in the same grain group in the new guidance on grains, Exhibit A. No they are not. Whole wheat bread is in Group B and Croissants are in Group C. The base weight for 1 oz eq Grains is different. For Group B, the base weight for 1 oz eq is 1 oz. For Group C, the base weight for 1 oz eq is 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?
Your two slices of whole wheat bread provided 2 oz eq of WGR grain. In order to provide the same or more oz eqs of grain, the croissant must weigh at least 2.4 oz.
To calculate the exact contribution of the 3 oz. croissant we planning to use, divide 3 oz. by the 1.2 oz base weight for group C. A 3 oz croissant credits as 2.5 oz eq grains.
To know if your croissant is WGR, check the ingredient list. What is the first grain listed? Is it whole grain?

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
Now let’s look at changing the contribution of an ingredient. If you have a recipe that does not contribute the amount of M/MA you want, you may change the recipe to provide the contribution you require. In this example we will use a spaghetti recipe that was used with nutrient standard menu planning and now is not providing the food components in the quantity we want to offer for our high school.
In this case our recipe for 100 servings uses ground beef and yields only 1.5 oz eq M/MA. We need 2 oz eq for high school service.
The recipe must provide 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 = lbs, or round up to lb
Or 2 x 8.4 lbs (Col 5) = 16.8 lbs
To check: lbs x 12 oz eq per lb = oz eq
Or 16.8 lbs x 12 = oz eq
Divide the 200 oz eq by the yield from Section 1, Meat/Meat Alternates in the FBG which is 12 oz eq per lb, to find the amount of 85/15 ground beef needed to provide 2 oz eq for 100 servings. The answer is lbs. Or multiply 2 x the number in Col 5 to get a similar answer.
To double check, multiply the weight x 12 and you will see that the answer is 201 oz eq, more than the minimum oz eq of M/MA required for 100 servings.

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
To increase the fruits or vegetables in a recipe, you may increase all of the ingredients or just one. It would depend on the ingredients and the dish. This is spaghetti, so let’s increase the major vegetable ingredient – tomatoes.
I want to increase the amount of tomatoes in this recipe in order to provide a total of ½ cup of vegetables per serving, so I need to increase the contribution of the tomatoes by 1/8 cup.
The recipe calls for 2 ¼ #10 cans of tomatoes, canned, whole which yields 100 – ¼ cups of tomatoes.
We want to provide 3/8 cup of tomatoes
3/8 cup is 1.5 x as much as ¼ cup. So we need 150 – ¼ cups of tomatoes in order to offer 3/8 cup.

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 = # 10
To check: 3.33 x 45.5 = , 3.5 x 45.5 =
150 – ¼ cups divided by 45.5 – ¼ cups per #10 tells us we need 3 1/3 # 10 cans of tomatoes,
We could have reached the same answer by multiplying the 2 ¼ cans x 1.5 = #10 cans.
Either amount when multiplied by 45.5 – ¼ cups per #10, yields more than ¼ cups
3.33 x 45.5 =
3.5 x 45.5 =

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
Another ingredient that may need to be adjusted in order to meet a meal pattern is the grain. We will use our spaghetti again as an example.
Our recipe used 12 lbs of spaghetti and contributed 1.25 oz eq of grain. We want the recipe to contribute 2 oz eq of Grain.
2 oz eq multiplied by 100 servings = 200 oz eq needed

63. Changing the Contribution: Grains
200 oz eq = lbs or 19 lbs
10.6 ½ cup servings per lb
To check: 19 lbs x 10.6 = oz eq (1/2 cups) for 100 servings
There are ½ cup servings, or 1 oz eq, of spaghetti in every lb.
½ cup of cooked spaghetti equals 1 oz eq grain from the grains chart.
Dividing the 200 oz eq we need by the 10.6 – oz eq per lb, we find we need 19 lbs of spaghetti for 100 servings in order to provide 2 oz eq grain per serving or 1 cup of spaghetti.
We could also have added a slice of ww french bread equal to ¾ or 1 oz eq grains.
Remember that if you change an ingredient or the contribution of an ingredient, you must determine the yield and possibly change your serving size. For instance with the spaghetti recipe, the serving size will be larger. If you continue to serve the same size serving, you would end up with leftover spaghetti and hungry high school students!

64. Before we close, let’s summarize what we have learned.
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
We learned that you need to calculate the food components in a recipe whenever a:

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
There is no one correct way to do the calculations, whether by hand
with a calculator or using a copy of the worksheet in Appendix A, or using the new
CDE spreadsheet. But you always need the FBG, and however you do the calculations,
document your findings on your recipe or by some other method, sign and date them.

67. Summary To change an ingredient or its contribution use:
The FBG Food Component Sections
A calculator and paper
To change one ingredient or the contribution from an ingredient, you need to use:

68. Conclusion Thank you for joining our webinar.
Now we will take the questions you have submitted as time permits.