includes Webinar presenter script - UC Davis Center for Nutrition in

Report
Calculating the Contribution to the
Food Components:
Recipes
Webinar February 12, 2014
Brought to You By:
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
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
Recipes
TOOLS TO DOCUMENT THE
CONTRIBUTION OF FOODS
Recipes
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
Tools for Crediting Food Components
1. The Food Buying Guide (FBG) is the basis for
calculating the contribution of:
Recipes
a. Individual foods
b. Standardized recipes
c. Processed convenience foods with product
formulation statements
Food Buying Guide
The Food Buying Guide (FBG) is being revised.
Sections completed are:
• Meat/Meat Alternates
• Vegetables/Fruits
Recipes
To download the latest edition of the revised
sections, go to:
http://origin.www.fns.usda.gov/tn/resources/fbg_
schoolmeals.html
Food Buying Guide
Used to determine:
• Amount of food to purchase
• Amount to prepare
• Amount to serve, or serving size
Recipes
Divided into sections:
• Introduction
• Meats/Meat Alternates
• Vegetables/Fruits (same section, but separate)
• Grains/Breads (now called Grains)
• Milk
• Other Foods
• Appendices
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
1.
2.
3.
4.
5.
6.
Food Buying Guide Example:
Contribution of Leafy Greens
Recipes
•
•
Remember when looking at leafy greens, they credit as ½ the volume
Remember when you serve with dressing, the yield in Col. 3 changes
It’s 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
Food Buying Guide Calculator
Recipes
• A calculator tool has been developed by the
National Food Service Management Institute
that can save you time and effort.
• http://Fbg.nfsmi.org/
Tools for Crediting Food Components
Recipes
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.
Tools for Crediting Food Components
3. Child Nutrition (CN) labels are issued by
USDA and warranty the contribution of the
product.
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
A CN label will always contain the following:
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
Tools for Crediting Food Components
Recipes
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.
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
Recipes
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

Other Optional Parts: Nutrients and Marketing guide

Blank forms can be downloaded from
http://www.education.ne.gov/ns/forms/nslpforms/Recipes.html
Recipes
CALCULATING THE CREDITABLE
CONTRIBUTION OF
INGREDIENTS IN RECIPES
Recipes
Recipes
When to calculate the contribution of foods
• USDA recipe is revised
• School recipe is developed
Recipes
• School recipe is revised
• New recipe is used from outside source
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.
Recipe Analysis Steps
1.
2.
3.
4.
5.
6.
7.
8.
9.
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.
Recipe Analysis
Step 1:
List the
Ingredients
Your Recipe Name
Your#
Your Recipe Name
Your#
Recipe Analysis
Step 2: Enter
the quantity of
each Ingredient
“as purchased”
Your Recipe Name
Your#
Recipe Analysis
Step 3: Enter
the purchase
unit of the
ingredients
Your Recipe Name
Your#
Recipe Analysis
Step 4: Enter
the servings per
purchase unit
from the FBG
Your Recipe Name
Your#
Recipe Analysis
Step 5:
Calculate the
M/MA
Your Recipe Name
Your#
Recipe Analysis
Step 6:
Calculate the V
and F
Your Recipe Name
Your#
Your Recipe Name
Your#
Recipe Analysis
Step 7:
Calculate the G
Your Recipe Name
Your#
Recipe Analysis
Steps 8 and 9:
Totals calculated,
portions entered,
and portion
contribution
calculated
EXAMPLE RECIPE CALCULATION
Recipes
Orange Couscous Salad Recipe
Contribution to the Fruits Component
Recipes
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
Recipes
• 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
Orange Couscous Salad Recipe
Where’s the Fruit?
• 3 cups of lemon juice
 3 cups = 3 x 4- ¼ cups = 12 – ¼ cups
Recipes
• 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
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
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
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
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:
•
Recipes
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
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
CHANGING INGREDIENTS
AND/OR THE CONTRIBUTION
Recipes
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
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
•
•
•
•
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
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
•
•
•
•
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
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?
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
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
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
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
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
Changing the Contribution: Grains
• 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
SUMMARY
Recipes
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
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
Summary
To change an ingredient or its contribution use:
• The FBG Food Component Sections
• A calculator and paper
Conclusion
• Thank you for joining our webinar.

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