The purpose of section 3 is to introduce Step 2 in the food purchasing process. Step 2 is developing a grocery list.

Transcription

1 Slide 1 Food Purchasing for Child Care Centers Section 3: Grocery List (Step 2) National Food Service Management Institute Section 3: Grocery List 1 The purpose of section 3 is to introduce Step 2 in the food purchasing process. Step 2 is developing a grocery list. Lesson Introduction Emphasize that developing the grocery list is time-consuming, but it is an important step to purchasing success. Note: Use the six tennis balls described under Materials and Supplies on page 33 for the following activity. Take the six tennis balls and attempt to juggle them. Then, throw them one by one to different participants and ask the participants to catch them. After you have thrown all six balls, ask those who caught them to read aloud the label on the ball. Point out that a person must juggle the six things labeled on the balls menus, recipes, the list for standard stock and yearly items, the list for menu items, a calculator, and pen and paper when making the grocery list. The best way to juggle all these is to break up the task of making the grocery list into two parts: (1) making the list of items needed and (2) estimating the quantities.

2 Slide 2 Lesson Objectives name the parts of a grocery list, distinguish among food items that should be kept in the pantry at all times, purchased yearly, or purchased only when on the menu, and develop a grocery list for a small child care center. Section 3 has 3 objectives. National Food Service Management Institute Section 3: Grocery List 2 Slide 3 Parts of a Grocery List Standard Stock Items Yearly Items Menu Items National Food Service Management Institute Section 3: Grocery List 3 Parts of the Grocery List Show slide and state that the grocery list is divided into three parts. Note: At this point, only go over the general definition of each part as given below. Mention that you will go over each part in more detail later in the lesson. SAY: One part is standard stock items. These are foods that are kept on hand all of the time. They are staple food items that are replaced often. Another part is yearly items. These are foods that are purchased only once per year. They are mostly herbs and spices. The third part is menu items. These are foods that are purchased only when they are on the menu.

3 Slide 4 Menu items list made by... adjusting recipes to correct quantities, writing down foods and quantities for recipes, and writing down other foods and quantities needed for the menu. National Food Service Management Institute Section 3: Grocery List 4 The list of menu items is made by adjusting the recipes to the correct quantities [by using the yields in the (FBG) (USDA/FNS, 2001) to determine the quantities needed by age group], writing down the foods and quantities needed to prepare the recipes, and* writing down the other foods required to prepare the menu (those that do not have a recipe) and estimating the quantity of each.*(note: record quantities of foods using the purchase unit (i.e. lb, oz, doz., qt, gal) when possible. Keep in mind that the FBG needs to be used when determining quantities and show copy of the FBG. section 4 explains how to use the FBG. breaking the grocery list into these three parts standard stock items, yearly items, and menu items makes purchasing a system that is not people dependent. With this system, if the person who usually makes the grocery list gets sick, goes on vacation, quits, etc., another person can easily step in and make the list. Once the grocery list is organized and the team member with this responsibility gains experience, the task becomes easier.

4 Slide 5 Cycle Menus Cycle menus save time! Point out that cycle menus save time. They save time because each time a menu in the cycle is repeated, the previous grocery list can be used. ASK: Who already use cycle menus? National Food Service Management Institute Section 3: Grocery List 5 ASK: How long have you used cycle menus? ASK: Do you have any tips that you can suggest for cycle menus? Mary remind students of the Meal Time Memo for Child Care that you placed in Section 2 will assist in understanding the advantages. Slide 6 Standard Stock Items Are kept on hand all of the time Are also called par stocks and inventory on hand Include food used each week Differ from center to center Include infant foods National Food Service Management Institute Section 3: Grocery List 6 Standard Stock Items Standard stock items are foods that are kept on hand all of the time. They are also called par stocks and inventory on hand items. Any food that is used each week could be placed in this group. The foods in this group will differ from center to center. Examples of foods of this type are all purpose flour, granulated sugar, brown sugar, salt, vegetable oil, vinegar, pan release spray, jams, jellies, imitation maple syrup, peanut butter, catsup, tomato paste, instant nonfat dry milk, and mayonnaise. State that infant foods fall under standard stock items. Point out that the infant foods section of this list should be left blank until the center knows the exact food or formula that a child will receive.

5 Slide 7 Infant Foods Offer type of formula health care provider has suggested. Maintain a list of formulas not requiring a medical statement. Have a policy regarding infant formulas and foods. National Food Service Management Institute Section 3: Grocery List 7 USDA/FNS recommends that a school, center, or day care home offer the type of formula that the infant s health care provider has suggested to the infant s parent (or guardian). A center should maintain a list of formulas not requiring a medical statement. USDA/FNS has provided State Agencies with a list of formulas that do not require a medical statement when offered to infants in the CACFP. Point out that a complete copy of this list and other information can be found on the Web. The Web address for this list is on page 16 of the participant manual. Care/Regs- Policy/infantmeals/formulaLis t.htm. A center should have a stated policy related to infant formulas and foods. A center has a couple of options for this policy.

6 Slide 8 Policy Option 1: Provide formulas and foods served at home. Option 2: Approve specific formulas and foods and provide only those. National Food Service Management Institute Section 3: Grocery List 8 Here are the two policy options a center can take in regard to infant formulas and foods. One option a center should consider is to make an effort to provide all infants with the formulas or foods that they receive at home. This approach is used most often when at-risk children are served. The second option is to approve specific formulas and infant foods and make only those formulas or foods available. If parents want their child to have a different food or formula, they may decline the offered formula or food and supply another type. WHAT POLICY DOES YOUR CENTER HAVE REGARDING INFANT FORMULAS AND FOODS?

7 Slide 9 Important! Check with the State Agency if you are not sure whether an infant formula requires a medical statement to be served in the infant meal pattern. National Food Service Management Institute Section 3: Grocery List 9 You should check with the State Agency if they are not sure whether a type of infant formula requires a medical statement to be served in the infant meal pattern. In your information on page 27 there is a standard stock list. The quantities are missing. We will fill them out in Section 4. Slide 10 Yearly Items Used in small amounts Purchased once or twice a year National Food Service Management Institute Section 3: Grocery List 10 Yearly Items This slide states that yearly items are foods that the center uses in small amounts and buys only once or twice per year. Examples of foods in this group are cinnamon, paprika, vanilla flavoring, cayenne pepper, poultry seasoning, crushed oregano, and garlic powder. A center should buy quantities of these foods that it will use within 1 year (even if the expiration dates are beyond 1 year) because many herbs and spices lose flavor after a year. There is a sample list of yearly items on page 27 of the participant manual. Point out that the quantities are missing and will be calculated in section 4.

8 Slide 11 Menu Items Are purchased only when on the menu Usually do not store for a long time Always include milk, fresh eggs, fresh fruits, fresh vegetables National Food Service Management Institute Section 3: Grocery List 11 Menu items are foods that are purchased only when they are on the menu. Normally these items are purchased weekly Foods that do not store for a long time are in this group Milk, fresh eggs, fresh fruits, fresh vegetables are always in this group. Some foods in this group can be stored for a long time. However, because of their cost, centers may choose to put them on this list if the centers do not want to spend money until the item is needed. On page 28 of your manual, is the sample menu items list. THE QUANTITIES ARE MISSING AND WE WILL BE CALCULATE THEM IN SECTION 4. Slide 12 Save time by putting as many foods as possible in the standard stock list. National Food Service Management Institute Section 3: Grocery List 12 How to Save Time This slide states that if a center puts as many foods as possible in the standard stock list, it saves time in making the grocery list. One reason for this is that the center does not have to calculate how much to buy of these items because it always buys a certain amount a standard stock of these items. For example, it might always buy 1 gallon of vegetable oil. A center also saves time because it does not need to write these items down. o A center should keep a printed list of these items and the amount to buy when it is low on them. o When the center s menus call for these items, a staff person walks to the pantry with the list, circles any item that is low, and indicates that a

9 new package or container needs to be purchased. Slide 13 Standard Stock Items Standard Stock Items Quantity Catsup, 24 oz 1 Chicken Stock, non-msg, 14 oz 10 Flour, all-purpose, enriched, 5 lb 1 Crackers, whole-grain, enriched, 14 oz 2 1 Graham Crackers, enriched, 14 oz 2 Lemon Juice, 1 qt 1 Margarine, 1 lb 3 2 National Food Service Management Institute Section 3: Grocery List 13 Here is a sample standard stock list. The center with this list keeps a standard stock of two 14-oz boxes of whole-grain crackers. If a staff person goes to the pantry and finds only one box, he or she circles the quantity (click on the computer mouse to make the circle appear) and writes 1 beside the circle to indicate that the center needs to buy one 14-oz box. The center keeps a standard stock of three 1-lb boxes of margarine. If a staff person goes to the pantry and finds only one box, he or she simply circles the quantity (click on the computer mouse to make the circle appear) and writes 2 beside the circle to indicate that the center needs to buy two 1-lb boxes.

10 Slide 14 Oak Street Child Care Center Meals Served at Oak Street Child Care Center Number Meals Served Age Group Enrolled Breakfast Lunch Snack Infants: 4 7 months Infants: 8 11 months Children: 1 2 years Children: 3 5 years Caregivers Totals National Food Service Management Institute Section 3: Grocery List 14 We will use Oak Street Child Care Center to discuss how to develop a grocery list. Remind participants that Oak Street Child Care Center is open Monday through Friday, 52 weeks a year, except for certain holidays. The Center serves meals to infants, children, and caregivers. Remind the participants that Oak Street Child Care Center serves breakfast, lunch, and a snack daily. Slide 15 Grocery List for Day 4 You need: Menus for children and infants for Day 4 Recipes for Day 4 Grocery List National Food Service Management Institute Section 3: Grocery List 15 We will review how to make Oak Street Child Care Center s grocery list for Day 4. To make the grocery list for Day 4 we need: The menus for children and infants for Day 4 The recipes for Day 4 The grocery list. REMEMBER THERE ARE NO RIGHT OR WRONG ANSWERS. EVERY CENTER IS DIFFERENT. The idea/objective is to recognize the differences among the three parts of the grocery list and to learn the decision-making process. The grocery list is made by going down the list of foods on the menu. It is not made in alphabetical order. On page 9 is the menu for children for Day 4.

11 Slide 16 Menu for Children: Day 4 Meal Food Breakfast Milk, fluid Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Milk, fluid Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice National Food Service Management Institute Section 3: Grocery List 16 The first item on the menu for children for Day 4 is milk. It is on the menu three items. Slide 17 Milk Dairy Products Chocolate Milk, fluid, 1% * Bread Bagel, cinnamon raisin, enriched * Chocolate Milk, fluid, whole * Flour Tortillas, enriched, 24 Milk, fluid, 1%, 1 qt * French Toast, enriched * Milk, fluid, whole * Raisin Bread, enriched * Cheese, cream * Animal Crackers, enriched * Cheese, Mozzarella, reduced-fat, shredded, 1 lb 8 oz National Food Service Management Institute Section 3: Grocery List 17 Remember Milk is on the Menu Items list because the type of milk served (flavored or unflavored) varies each week. The *- asterisk in the Quantity column means the quantity needs to be calculated using the FBG. The quantities needed for milk will be calculated in section 4. The 1 qt. Refers to the quantity needed for the broccoli cheese soup recipe. The Center purchases both whole and 1% milk. The Dietary Guidelines

12 for Americans recommends that children 2 years old and older be served either fat-free or low fat milk. The Center has chosen to serve low fat (1%) milk to these children. Whole milk is served to children under 2 years old. Slide 18 Menu for Children: Day 4 Meal Food Breakfast Milk, fluid Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Milk, fluid Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice National Food Service Management Institute Section 3: Grocery List 18 Orange sections are the second item on the menu for children for Day 4. Slide 19 Oranges Fresh oranges are purchased only when they are on the menu. Fresh Produce Canned and Other Grocery Oranges, fresh * Peach Slices, canned * Broccoli Florets, fresh, 2 lb 4 oz Cauliflower, fresh, 1 lb Zucchini, fresh, 2 lb Carrots, fresh, 1 lb + 3 oz + 8 oz + 13 oz Honey, 1 lb 12 oz * Frozen Broccoli, frozen, chopped, 2 lb National Food Service Management Institute Section 3: Grocery List 19 So fresh oranges go on the Menu Items list. There is that Asterisk again! We will use the FBG and calculate in Section 4.

13 Slide 20 Menu for Children: Day 4 Item #3 Pancakes this requires a recipe. Meal Food Breakfast Milk, fluid Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Milk, fluid Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice National Food Service Management Institute Section 3: Grocery List 20 Oak Street uses the recipes from the Child Care Recipes: food for Health and Fun (USDA/FNS, 1999) The recipes have been updated to reflect new Food Buying Guide for Child Nutrition Programs (USDA/FNS, 2001) crediting information. Slide 21 Pancake Recipe Yield: 25 4-Inch Pancakes Ingredients Weight Measure Enriched All-Purpose Flour 1 lb 3¾ cups Baking Powder 2 Tbsp Salt ¾ tsp Instant Nonfat Dry Milk ½ cup Sugar 2 Tbsp 2 tsp Frozen Whole Eggs, thawed OR Fresh Large Eggs Water Vegetable Oil 8 oz ¾ cup 3 Tbsp OR 5 each 2½ cups 2 Tbsp ½ cup National Food Service Management Institute Section 3: Grocery List 21 Here is the pancake recipe (Recipe A-12) for Day 4. The recipe yields 25 4 inch pancakes. The recipe is found on Page 23. Slide 22 All-Purpose Flour Baking Powder Catsup Chicken Stock, non-msg Flour, all-purpose, enriched Celery Seed This slide states that all-purpose flour is the first ingredient of the recipe. The Center uses all-purpose flour often, so it goes on the Standard Stock Items list. National Food Service Management Institute Section 3: Grocery List 22

14 Slide 23 Baking Powder Baking Powder Catsup Chicken Stock, non-msg Flour, all-purpose, enriched Celery Seed This slide states that baking powder is the second ingredient of the pancake recipe. Baking powder goes on the Yearly Items list. National Food Service Management Institute Section 3: Grocery List 23 Slide 24 Salt The salt is the next ingredient of the pancake recipe. Peanut Butter, creamy Mustard, dry Rice, white, enriched, medium-grain Salt Onion Flakes, dehydrated Soy Sauce, low-sodium Syrup, maple, imitation Onion Powder Sugar, brown Sugar, granulated The Center uses salt often, so it goes on the Standard Stock Items list. National Food Service Management Institute Section 3: Grocery List 24 Slide 25 Instant Nonfat Dry Milk Instant nonfat dry milk is the next ingredient of the pancake recipe. Crackers, whole-grain, enriched Cinnamon, ground Graham Crackers, enriched Lemon Juice Margarine Mayonnaise, low fat Granulated Garlic Milk, dry, nonfat, instant Pepper, black The Center uses infant nonfat dry milk often, so it goes on the Standard Stock Items list. National Food Service Management Institute Section 3: Grocery List 25

15 Slide 26 Sugar Peanut Butter, creamy Mustard, dry Rice, white, enriched, medium-grain Salt Onion Flakes, dehydrated Soy Sauce, low-sodium Syrup, maple, imitation Onion Powder Sugar, brown Sugar, granulated Sugar is the next ingredient of the pancake recipe. The Center used sugar often so it goes on the Standard Items list. National Food Service Management Institute Section 3: Grocery List 26 Slide 27 Eggs The Center chooses to use fresh eggs for the pancake recipes. Dairy Products Cheese, Cheddar, reduced-fat, shredded, 2 lb 6 oz Bread White Sandwich Bread, enriched, 29 slices Yogurt, flavored, low fat * Hamburger Rolls, enriched, 25 Yogurt, plain, low fat, 1 cup Fresh Produce Orange Juice * Raisins, 8 oz Eggs, fresh, large, Canned and Other Grocery Chunky Salsa, mild, 1 qt ½ cup National Food Service Management Institute Section 3: Grocery List 27 Fresh eggs are on the Menu Items list/ The recipe calls for five eggs, so 5 in written down. The numbers 14 and 3 represent the eggs needed to make the recipes for Days 1-3. Slide 28 Pancake Recipe Yield: 25 4-Inch Pancakes Ingredients Weight Measure Enriched All-Purpose Flour 1 lb 3¾ cups Baking Powder 2 Tbsp Salt ¾ tsp Instant Nonfat Dry Milk ½ cup Sugar 2 Tbsp 2 tsp Frozen Whole Eggs, thawed OR Fresh Large Eggs Water Vegetable Oil 8 oz ¾ cup 3 Tbsp OR 5 each 2½ cups 2 Tbsp ½ cup National Food Service Management Institute Section 3: Grocery List 28 Next ingredient is water. Water is available at the Center and does not need to be purchased, so it is not included on the grocery list.

16 Slide 29 Vegetable Oil Tomato Paste Parsley Flakes Vegetable Oil Pepper, cayenne Vinegar, white Pepper, white Pepper Sauce, hot Infant Formula and Foods: Infant Formula Infant Rice Cereal Applesauce, commercially prepared The final ingredient of the pancake recipe is vegetable oil. The Center uses vegetable oil often, so it goes on the Standard Stock Items list. National Food Service Management Institute Section 3: Grocery List 29 Slide 30 Menu for Children: Day 4 Meal Food Breakfast Milk, fluid Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Milk, fluid Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice National Food Service Management Institute Section 3: Grocery List 30 The 4 th item on the menu for children for Day 4 is maple applesauce topping. This item requires a recipe. Slide 31 Maple Applesauce Topping Recipe Yield: 50 ¼-Cup Servings Ingredients Weight Measure Canned Applesauce 7 lb 2 oz 3 qt 1 cup Maple-Flavored Pancake Syrup 12 oz 1 cup Here is the Maple Applesauce topping recipe (C-1) for Day 4. The recipe yields 50 ¼ cup servings. The recipe is found on page 24. National Food Service Management Institute Section 3: Grocery List 31

17 Slide 32 Canned Applesauce Fresh Produce Canned and Other Grocery Peaches, fresh, 20/⅛-cup servings for fruit cup * Refried Beans, 6 lb 10 oz Beef Stock, non-msg, Watermelon * 1 qt 2 cups Pears, fresh, Applesauce, canned, 20/⅛-cup servings for fruit cup * 3 qt 1 cup Strawberries, fresh, 1 pt for fruit cup * Apricot Halves, canned * Bananas, fresh, 20/⅛-cup servings for fruit cup * Pineapple Cubes, in juice * National Food Service Management Institute Section 3: Grocery List 32 Canned Applesauce is the first ingredient of the maple applesauce topping recipe. Applesauce is not served every week, so it is put on the Menu Items: list. The quantity needed for the recipe (3 qt 1 cup) has been written on the list. Slide 33 Maple Syrup Peanut Butter, creamy Mustard, dry Rice, white, enriched, medium-grain Salt Onion Flakes, dehydrated Soy Sauce, low-sodium Syrup, maple, imitation Onion Powder Sugar, brown Sugar, granulated National Food Service Management Institute Section 3: Grocery List 33 Maple syrup is the next ingredient of the maple applesauce topping recipe. The Center uses imitation maple syrup So it goes on the Standard Stock items list. Slide 34 Menu for Children: Day 4 Animal crackers is next for the Day 4 menu! Meal Food Breakfast Milk, fluid Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Milk, fluid Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice National Food Service Management Institute Section 3: Grocery List 34

18 Slide 35 Animal Crackers Dairy Products Chocolate Milk, fluid, 1% * Bread Bagel, cinnamon raisin, enriched * Chocolate Milk, fluid, whole * Flour Tortillas, enriched, 24 Milk, fluid, 1%, 1 qt * French Toast, enriched * Milk, fluid, whole * Raisin Bread, enriched * Cheese, cream * Animal Crackers, enriched * Cheese, Mozzarella, reduced-fat, shredded, 1 lb 8 oz National Food Service Management Institute Section 3: Grocery List 35 Animal crackers are on the Menu Items list because the Center does not serve them every week. Again, the *asterisk in the Quantity column means the quantity needs to be calculated using the FBG. That quantity will be calculated in section 4. Slide 36 Menu for Children: Day 4 Meal Food Breakfast Milk, fluid Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Milk, fluid Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice National Food Service Management Institute Section 3: Grocery List 36 Peanut butter sandwich is next for Day 4. This sandwich requires peanut butter and bread. Slide 37 Peanut Butter Peanut Butter, creamy Mustard, dry Rice, white, enriched, medium-grain Salt Onion Flakes, dehydrated Soy Sauce, low-sodium Syrup, maple, imitation Onion Powder Sugar, brown Sugar, granulated The Center uses peanut butter often, so it goes on the Standard Stock Items National Food Service Management Institute Section 3: Grocery List 37

19 Slide 38 White Sandwich Bread Dairy Products Cheese, Cheddar, reduced-fat, shredded, 2 lb 6 oz Bread White Sandwich Bread, enriched, 29 slices Yogurt, flavored, low fat * Hamburger Rolls, enriched, 25 Yogurt, plain, low fat, 1 cup Fresh Produce Orange Juice * Raisins, 8 oz Eggs, fresh, large, Canned and Other Grocery Chunky Salsa, mild, 1 qt ½ cup The second item needed for a peanut butter sandwich is whit, enriched, sandwich bread. White sandwich bread goes on the Menu Items list. The amount needed, 29 slices, has been written down. National Food Service Management Institute Section 3: Grocery List 38 Slide 39 Menu for Children: Day 4 Meal Food Breakfast Milk, fluid Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Milk, fluid Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice National Food Service Management Institute Section 3: Grocery List 39 The next item on the menu for children for Day 4 is Broccoli cheese soup. This requires a recipe. Slide 40 Broccoli Cheese Soup Recipe Yield: 50 ½-Cup Servings Ingredients Weight Measure Chicken Stock, non-msg 3 qt Fresh Carrots, ¼" diced 13 oz 3⅓ cups Fresh Onions, chopped OR Dehydrated Onions 14 oz OR 2½ oz 2½ cups OR 1¼ cups Enriched All-Purpose Flour 8 oz 1¾ cups 2 Tbsp Margarine or Butter 4 oz Low fat 1% Milk, hot 1 qt Salt ½ tsp Ground White or Black Pepper ¼ tsp Hot Pepper Sauce ¼ tsp Reduced-Fat Cheddar Cheese, shredded 2 lb 6 oz Frozen Chopped Broccoli 2 lb National Food Service Management Institute Section 3: Grocery List 40 The broccoli cheese soup recipe (recipe H-5) for Day 4. The recipe yields 50 ½ cup servings. This recipe is found on Page 24.

20 Slide 41 Chicken Stock Baking Powder Catsup Chicken Stock, non-msg Flour, all-purpose, enriched Celery Seed First ingredient of broccoli cheese soup is chicken stock. The Center uses chicken stock often, so it goes on the Standard Stock items list. National Food Service Management Institute Section 3: Grocery List 41 Slide 42 Fresh Produce Canned and Other Grocery Oranges, fresh * Peach Slices, canned * Broccoli Florets, fresh, 2 lb 4 oz Cauliflower, fresh, 1 lb Zucchini, fresh, 2 lb Carrots Carrots, fresh, 1 lb + 3 oz + 8 oz +13 oz Honey, 1 lb 12 oz * Frozen Broccoli, frozen, chopped, 2 lb National Food Service Management Institute Section 3: Grocery List 42 Fresh carrots is the next ingredient for the broccoli cheese soup recipe. Fresh carrots are put on the Menu items list. The quantity needed for the broccoli cheese soup is recipe, 13 oz. The quantities 1 lb. and 8 oz. Refer to amounts needed by recipes used on Days 1-3. The * in the quantity column means the quantity needs to be calculated using the FBG. The quantity will be calculated in section 4. Slide 43 Onions Fresh Produce Tomatoes, fresh * Pepper, Bell, fresh, 1 ¼ oz Onions, fresh, 4 oz + 8 oz + 14 oz Cabbage, fresh, ready-to-eat, 3 lb 11 oz Celery, fresh, 8 oz Frozen Carrots, frozen, diced, 1 lb 10 oz Peas, frozen, 1 lb 10 oz Fresh or Frozen Meats Beef, ground, 20% fat, 6 lb 10 oz Chicken Thighs, with bone/skin, 11 lb 4 oz National Food Service Management Institute Section 3: Grocery List 43 The Center has chosen fresh onions for the broccoli cheese soup recipe. Fresh onions have been put on the Menu Items: list. The quantity needed for the broccoli cheese soup recipe, 14 oz. has been written down. The quantities 8 oz and 8 oz refers to amounts needed by recipes used on Days 1-3.

21 Slide 44 All-Purpose Flour Baking Powder Catsup Chicken Stock, non-msg Flour, all-purpose, enriched Celery Seed The next ingredient of the broccoli cheese soup recipe is all-purpose flour. The Center uses all-purpose flour often, so it goes on the standard stock Items list. National Food Service Management Institute Section 3: Grocery List 44 Slide 45 Margarine Crackers, whole-grain, enriched Cinnamon, ground Graham Crackers, enriched Lemon Juice Margarine Mayonnaise, low fat Granulated Garlic Milk, dry, nonfat, instant Pepper, black The next ingredient of the broccoli cheese soup recipe is margarine. The Center uses margarine often, so it goes on the Standard Stock Items list. National Food Service Management Institute Section 3: Grocery List 45 Slide 46 Low fat Milk Dairy Products Chocolate Milk, fluid, 1% * Bread Bagel, cinnamon raisin, enriched * Chocolate Milk, fluid, whole * Flour Tortillas, enriched, 24 Milk, fluid, 1%, 1 qt * French Toast, enriched * Milk, fluid, whole * Raisin Bread, enriched * Cheese, cream * Animal Crackers, enriched * Cheese, Mozzarella, reduced-fat, shredded, 1 lb 8 oz Low fat milk is the next ingredient in broccoli cheese soup recipe. Low fat milk has been put on the Menu Items list. The quantity needed for the broccoli cheese soup recipe, 1 qt., has been written down. National Food Service Management Institute Section 3: Grocery List 46 The * in the Quantity column means the quantity needs to be calculated using the FBG. The quantity will be calculated in section 4.

22 Slide 47 Salt Peanut Butter, creamy Mustard, dry Rice, white, enriched, medium-grain Salt Onion Flakes, dehydrated Soy Sauce, low-sodium Syrup, maple, imitation Onion Powder Sugar, brown Sugar, granulated Next ingredient is the Broccoli cheese soup recipe is salt. The Center uses salt often, so it goes on the Standard Stock Items list. National Food Service Management Institute Section 3: Grocery List 47 Slide 48 White Pepper Tomato Paste Parsley Flakes Vegetable Oil Pepper, cayenne Vinegar, white Pepper, white Pepper Sauce, hot Infant Formula and Foods: Infant Formula Infant Rice Cereal Applesauce, commercially prepared The Center has chosen to use white pepper for the recipe. White pepper goes on the yearly items list. National Food Service Management Institute Section 3: Grocery List 48 Slide 49 Hot Pepper Sauce Next is Hot pepper sauce for the Broccoli cheese soup recipe. Tomato Paste Parsley Flakes Vegetable Oil Pepper, cayenne Vinegar, white Pepper, white Pepper Sauce, hot Infant Formula and Foods: Infant Formula Infant Rice Cereal Applesauce, commercially prepared Hot pepper goes on the yearly Items list. National Food Service Management Institute Section 3: Grocery List 49

23 Slide 50 Cheddar Cheese Dairy Products Cheese, Cheddar, reduced-fat, shredded, 2 lb 6 oz Bread White Sandwich Bread, enriched, 29 slices Yogurt, flavored, low fat * Hamburger Rolls, enriched, 25 Yogurt, plain, low fat, 1 cup Fresh Produce Orange Juice * Raisins, 8 oz Eggs, fresh, large, Canned and Other Grocery Chunky Salsa, mild, 1 qt ½ cup The next ingredient is Cheddar Cheese. Cheddar cheese goes on the Menu items list. The quantity needed for the recipe is (2 lb. 6 oz.) is written on the list. National Food Service Management Institute Section 3: Grocery List 50 Slide 51 Frozen Chopped Broccoli Fresh Produce Canned and Other Grocery Oranges, fresh * Peach Slices, canned * Broccoli Florets, fresh, 2 lb 4 oz Cauliflower, fresh, 1 lb Zucchini, fresh, 2 lb Carrots, fresh, 1 lb + 3 oz + 8 oz + 13 oz Honey, 1 lb 12 oz * Frozen Broccoli, frozen, chopped, 2 lb Last ingredient! Frozen chopped Broccoli. Goes on the menu Items list. The quantity needed for the soup is 2 lb. It is written on the list. National Food Service Management Institute Section 3: Grocery List 51 Slide 52 Menu for Children: Day 4 Meal Food Breakfast Milk, fluid Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Milk, fluid Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice National Food Service Management Institute Section 3: Grocery List 52 The last item on the menu for children for Day 4 is Pineapple cubes in juice.

24 Slide 53 Pineapple Cubes Fresh Produce Canned and Other Grocery Peaches, fresh, 20/⅛-cup servings for fruit cup * Refried Beans, 6 lb 10 oz Beef Stock, non-msg, Watermelon * 1 qt 2 cups Pears, fresh, Applesauce, canned, 20/⅛-cup servings for fruit cup * 3 qt 1 cup Strawberries, fresh, 1 pt for fruit cup * Apricot Halves, canned * Bananas, fresh, 20/⅛-cup servings for fruit cup * Pineapple Cubes, in juice * National Food Service Management Institute Section 3: Grocery List 53 Pineapple cubes are put on the Menu Items list. The * in the Quantity column means the quantity needs to be calculated using the FBG. That quantity will be calculated in section 4. Slide 54 Menu for Infants: Day 4 Meal Food Breakfast Breast Milk or Formula, iron-fortified Infant Rice Cereal, iron-fortified Applesauce, in a jar Snack Breast Milk or Formula, iron-fortified Crackers, whole-grain, enriched Lunch Breast Milk or Formula, iron-fortified Infant Rice Cereal, iron-fortified Strained Veal, in a jar Green Beans, in a jar Menu for infants for Day 4 on page 12 of your manuals. The first item on the menu for infants for Day 4 is infant formula. It is on the menu three times. National Food Service Management Institute Section 3: Grocery List 54 Slide 55 Infant Formula Tomato Paste Parsley Flakes Vegetable Oil Pepper, cayenne Vinegar, white Pepper, white Pepper Sauce, hot Infant Formula and Foods: Infant Formula Infant Rice Cereal Applesauce, commercially prepared Infant formula is on the Standard Stock Items list because it is served daily. National Food Service Management Institute Section 3: Grocery List 55

25 Slide 56 Check out the appendices 2 & 3 Pages 128 & 129 A Blank grocery list for you to adapt at your site!! National Food Service Management Institute Section 3: Grocery List 56 Slide 57 Page 22 Let s work in groups! National Food Service Management Institute Section 3: Grocery List 57 Slide 58 Menu for Children: Day 5 Meal Food Breakfast Milk, fluid Apple Wedges English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans National Food Service Management Institute Section 3: Grocery List 58 Menu for children Day 5 is on page 10 First item is milk

26 Slide 59 Milk Dairy Products Chocolate Milk, fluid, 1% * Bread Bagel, cinnamon raisin, enriched * Chocolate Milk, fluid, whole * Flour Tortillas, enriched, 24 Milk, fluid, 1%, 1 qt * French Toast, enriched * Milk, fluid, whole * Raisin Bread, enriched * Cheese, cream * Animal Crackers, enriched * Cheese, Mozzarella, reduced-fat, shredded, 1 lb 8 oz National Food Service Management Institute Section 3: Grocery List 59 Milk goes on the Menu items list because the type of milk served (flavored or unflavored) varies each week. The * in the "Quantity column mean the quantities need to be calculated using the FBG. They will be calculated in Section 4. Remember - The Center purchases whole milk for children under 2 years old and 1% milk for children two years old and older. Slide 60 Menu for Children: Day 5 Meal Food Breakfast Milk, fluid Apple Wedges English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans National Food Service Management Institute Section 3: Grocery List 60 Apple wedges are next on the menu for children for Day 5 Slide 61 Apples Fresh Produce Canned and Other Grocery Peaches, fresh, 20/⅛-cup servings for fruit cup * Refried Beans, 6 lb 10 oz Beef Stock, non-msg, Watermelon * 1 qt 2 cups Pears, fresh, Applesauce, canned, 20/⅛-cup servings for fruit cup * 3 qt 1 cup Strawberries, fresh, 1 pt for fruit cup * Apricot Halves, canned * Bananas, fresh, 20/⅛-cup servings for fruit cup * Apples, fresh * Pineapple Cubes, in juice * National Food Service Management Institute Section 3: Grocery List 61 Apples are on the menu items list because they are served only when on the menu. The asterisk in the Quantity column because they will need to use the FBG to calculate the quantity of apples to buy. Section 4 is coming!

27 Slide 62 Menu for Children: Day 5 Meal Food Breakfast Milk, fluid Apple Wedges English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans National Food Service Management Institute Section 3: Grocery List 62 Next item toasted English muffin. Slide 63 English Muffins Dairy Products Chocolate Milk, fluid, 1% * Bread Bagel, cinnamon raisin, enriched * Chocolate Milk, fluid, whole * Flour Tortillas, enriched, 24 Milk, fluid, 1%, 1 qt * French Toast, enriched * Milk, fluid, whole * Raisin Bread, enriched * Cheese, cream * Animal Crackers, enriched * Cheese, Mozzarella, reduced-fat, shredded, 1 lb 8 oz English Muffins, whole wheat, enriched * National Food Service Management Institute Section 3: Grocery List 63 English muffins are on the Menu Items list because they are served only when on the menu. Asterisk is in the quantity column because we will need to use the FBG to calculate the quantity of whole wheat English muffins. To buy. Section 4 is where this will occur. Slide 64 Menu for Children: Day 5 Meal Food Breakfast Milk, fluid Apple Wedges English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans National Food Service Management Institute Section 3: Grocery List 64 Next item for Day 5 - jam

28 Slide 65 Jam Crackers, whole-grain, enriched Cinnamon, ground Graham Crackers, enriched Jam Lemon Juice Margarine Mayonnaise, low fat Granulated Garlic Milk, dry, nonfat, instant Pepper, black National Food Service Management Institute Section List 65 3: Grocery The Center serves jam often, so it goes on the Standard Stock Items list. The Center simply puts jam on the list because it tends to buy different kinds when it needs it purchase some. Slide 66 Menu for Children: Day 5 Meal Food Breakfast Milk, fluid Apple Wedges English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans National Food Service Management Institute Section 3: Grocery List 66 Wheat crackers are next.

29 Slide 67 Wheat Crackers Dairy Products Cheese, Cheddar, reduced-fat, shredded, 2 lb 6 oz Bread White Sandwich Bread, enriched, 29 slices Yogurt, flavored, low fat * Hamburger Rolls, enriched, 25 Yogurt, plain, low fat, 1 cup Fresh Produce Orange Juice * Raisins, 8 oz Eggs, fresh, large, Crackers, whole wheat, enriched * Canned and Other Grocery Chunky Salsa, mild, 1 qt ½ cup National Food Service Management Institute Section 3: Grocery List 67