HEALTHY EATING HEALTHY EATING PRINCIPLES IN PREPARTION AND COOKING FOOD. 1. Grill, bake or steam food in preference to deep frying.

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Clifford Dixon
5 years ago
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HEALTHY EATING Particular attention has been given to reducing levels of fat, sugar and salt in these recipes altering the overall acceptability of the dish.

1 HEALTHY EATING Particular attention has been given to reducing levels of fat, sugar and salt in these recipes altering the overall acceptability of the dish. Similarly, the use of a proportion of wholemeal flour as indicated in the pastries, cakes and biscuit recipes is to be adhered to. HEALTHY EATING PRINCIPLES IN PREPARTION AND COOKING FOOD 1. Grill, bake or steam food in preference to deep frying. 2. Do not add fat to seal meat prior to cooking. Baste roast meats in own juices. 3. Omit margarine/oil for glazing purposes. 4. Trim all visible fat from fresh meat. 5. Sugar reduced to a minimum to icing and dusting of cakes and biscuits. 6. Use tinned fruits in own juices rather than syrup and vegetables canned in water without added salt and sugar. 7. Minimise vitamin loss in vegetables by: Not overcooking vegetables, using minimal amount of water in pan Steaming vegetables rather than boiling Minimised chopping of vegetables especially leaf vegetables Preparing vegetables as near to cooking and service as possible No salt to be added when steaming vegetables Cl. l/kg!gm/14. ii. 14

NEW MENUS COOK S INSTRUCTIONS 1. All menu items are based on the recipe book. Use your common sense and you know your children 2. All portions are primary size i.e. portions are cut into 20 s for juniors and 24 s for infants.

2 NEW MENUS COOK S INSTRUCTIONS 1. All menu items are based on the recipe book. Use your common sense and you know your children 2. All portions are primary size i.e. portions are cut into 20 s for juniors and 24 s for infants. Or correct weight depending on size of tins you use. 3. Where possible, use fresh prepared vegetables. 4. Do not serve more than 4 choices of sweets. Yoghurts should not exceed 10% of the total number of sweets. Semi-skimmed milk & (biscuits of your choice) to be served daily. 5. You can use sauce sachets and individual sunflower portions. 6. Wholemeal or Best of Both Bread (not buttered) should be available on the counter or salad bar. It is up to the individual child s choice to take or not take bread. For every 100 meals, have on offer 50 slices of bread (this is a guide only you know your children). 7. Rice and pasta must be wholemeal C1.IIKG/GM/14.l 1.14

NOTES TO ACCOMPANY MEAT BUYING PAHERNS 1. All units must follow the meat buying pattern. 2. Basic quantities must be in line with the attached sheet cooks notes ordering quantities.

3 NOTES TO ACCOMPANY MEAT BUYING PAHERNS 1. All units must follow the meat buying pattern. 2. Basic quantities must be in line with the attached sheet cooks notes ordering quantities. Please contact your Area Manger if you disagree with these quantities. 4. If you state an accompaniment on your menu item, ensure that you serve it e.g. Roast Pork and Apple Sauce. 5. Salad must be served daily, either as a plated salad or arranged in bowls or arranged in rows on a tray. The salad must be visible to the children, and must contain 5 separate items (coleslaw counts as one item (2oz/50g total portion)). 6. Yoghurt must not exceed 10% of the sweet choice, unless it is the 2nd choice cold sweet. 7. Where potatoes are part of the main course e.g. Meat and Potato Pie there is no need to exceed the basic potato allowance in total on the plate. 8. Carbohydrate Do not serve a deep fried dish more than twice. Do as wide a variety as possible. Try to use rice, pasta and bread as an alternative to potatoes. 9. Vegetables Keep your eye on price changes in regard to fresh, frozen and tinned. Use fresh in preference to frozen and tinned when cost allows. 10. Beware of serving extra portions of grated cheese/tuna at the expense of leaving other protein dishes un-served and therefore wasted. 11. Do your plate counts accurately, confirm your numbers with your school secretary and the ROM s forms. If these are not agreeing then talk to your Area Manager. Cl. I 7KG/GM!

COOKS NOTES ORDERING QUANTITIES Minced Meat (Pork/Turkey/Lamb/Chicken) Diced Meat (Pork/Turkey/Lamb/Chicken) Roast Meats 121b/7Kg per 100 portions e.g. Bolognaise, Cottage Pie 121b/7Kg per 100 portions e.

4 COOKS NOTES ORDERING QUANTITIES Minced Meat (Pork/Turkey/Lamb/Chicken) Diced Meat (Pork/Turkey/Lamb/Chicken) Roast Meats 121b/7Kg per 100 portions e.g. Bolognaise, Cottage Pie 121b/7Kg per 100 portions e.g. Casseroles, Curries etc Eggs 1 full egg per portion Cheese Tuna Oil/Brine Sausages Packet Sponge Mix Sponge Mix from scratch 2oz/50g per portion 2oz/50g per portion 2 per portion lpkt = 5 flan tins Mix will do 5 flan tins Pastry Quantities - Pie top and 81b/4Kg (81b/4Kg flour 41b/2Kg fat) 6 bottom flan tins Flans Fillings for pies Savoury/Sweet Crumble 41b/2Kg (41b/2Kg flour 2lb/lKg fat) 2oz/50g of filling per portion i.e. 21b/lKg per flan tin 2lb/1 Kg per tin 8lb/4kg crumble mix (BlbI4Kg flour) Vegetables/Carbohydrates Potatoes Carrots Rice Pasta Bread 251b/lOKg for 100 portions (4oz/lOOg portion) l2¼lb/6kg for 100 portions 2oz/SOg or 2 slices Cl. 1/KG/GM!

COOKS NOTES MAIN COURSE Poultry Roast Meat Savoury Pie Savoury Casserole (meat content) Meat/Fish content made-up dish Meat content of pie/pasty Fish Fingers Fish Cakes Cheese Sausages Eggs

5 COOKS NOTES MAIN COURSE Poultry Roast Meat Savoury Pie Savoury Casserole (meat content) Meat/Fish content made-up dish Meat content of pie/pasty Fish Fingers Fish Cakes Cheese Sausages Eggs Sandwiches Fillings Fish portion Salads Pulses such as beans (kidney, pinto, haricot, chickpeas, lentils) Vegetable sausage, burgers Meat burgers Bread or battered shaped chicken Cheese added to salad/baked potatoes/sandwiches/crackers should be 3oz/60g served weight 7oz/150g served weight 3oz175g served weight 2ozI5Og raw weight 2 (number) served number 2 (number) served number 1 (number) served number 2 slices or 1 bap 2oz/50g 3oxI6Ogm served weight Must consist of 5 different salad items 4oz/1 DOg minimum 3oz/60g served weight 2ozf5Og cooked weight 1 oz/20/30g CARBOHYDRATE DISHES Potato chips Potatoes roast/mash/sauté Bread Pasta Rice Bread/wholemeal/granary Wheatgerm/brown/best of both 4oz/1 DOg served weight 4ozJlOOg served weight 3oz175g served weight SWEET DISHES CI,I/KG/GM!

Ice Cream Milk Pudding/Whips Sponge based sweet Pastry based sweet Yeast goods Cake items/tray bakes/muffins/scones Fresh Fruit (cooked) Fresh Fruit (raw) Yog hurt Flapjack/biscuit 30z/60/80g served

6 Ice Cream Milk Pudding/Whips Sponge based sweet Pastry based sweet Yeast goods Cake items/tray bakes/muffins/scones Fresh Fruit (cooked) Fresh Fruit (raw) Yog hurt Flapjack/biscuit 30z/60/80g served weight 4oz/lOOg served weight 3oz/80g served weight 4oz/lOOg served weight 4oz/lOOg served weight 2/3og served weight SAUCES Gravy Savoury Sauce (parsley/onion) Sweet Sauce (custard/vanilla) Fruit Sauce Gam etc) Dried fruit with milk pudding 1%ozJ25g served weight 11½oz125g served weight 4ozIlOOg served weight loz/25g served weight lozj25g served weight BEVERAGES Juice/combination drinks/fruit juice/water/flavoured milk Hot Cold Drinking milk/semi skimmed 5 fi oz/1 50m1 served weight Soz/150m1 served weight 5oz/150m1 served weight Soz/150g served weigt CHRISTMAS LUNCH Roast Turkey/Pork Apple Sauce Bread Sauce Stuffing Roast Potatoes Creamed Potatoes Sprouts Carrots Gravy Christmas Pudding Custard/White Sauce Individual Mince Pies Gateaux 3Aoz/12g served weight 2oz/SOg served weight ly2oz/37g served weight l½oz/25g served weight ly2oz/25g served weight 11/2oz/25g served weight C1.1/KG/GM/14.l 1.14

BREAKFAST ITEMS Cereal including Milk lozf25g & 2fl oz/7sml Toast (buttered) 1

weight POTATOES 4ozIl 20g Mash 1 scoop infants 2 scoops juniors Wedges 1 bag will

infants 4 for juniors Smiles ) 13 per bag juniors 17 per bag infants Boiled 5Kg bag

7 BREAKFAST ITEMS Cereal including Milk lozf25g & 2fl oz/7sml Toast (buttered) 1 slice/v2oz/12g Ma Milk Sf1 ozll5oml served weight Hot Drinks Sf1 oz/150m1 sewed weight POTATOES 4ozIl 20g Mash 1 scoop infants 2 scoops juniors Wedges 1 bag will serve approximately 30 portions Chips 1 bag per 20 portions Waffles ) One bag 3 far infants 4 for juniors Smiles ) 13 per bag juniors 17 per bag infants Boiled 5Kg bag pre-prepared potatoes will serve Roast ) approximately 50 portions Jacket Raw 8ozI200g C1.1/KG/GM!

SPECIALITHEME DAYS You can have Special/Theme days which all the children enjoy and you always get your numbers up but make sure you cost it out so that you do not go over your costing they can be

8 SPECIALITHEME DAYS You can have Special/Theme days which all the children enjoy and you always get your numbers up but make sure you cost it out so that you do not go over your costing they can be expensive if you are not careful. If you ever need any help with menu planning for these occasions please contact your manager for help. We also have some theme packs available for dressing up your kitchens. PACKED LUNCHES FOR SCHOOL TRIPS If directed by the Head Teacher of any school, within 5 working days notice, we shall provide packed lunches for pupils and staff on educational visits, instead of lunch on site. The packed lunch should consist of: 2 slices bread 800g medium loaf or 2oz barm cake with protein filling 1 biscuit/cake freshly produced to approved recipe 1 piece of fresh fruit an apple, a banana, an orange etc. 1 carton fruit drink minimum 5 fi oz The protein filling shall be approximately 2oz/50g in each sandwich. The packed lunch should be ready to take away at the time agreed with the Head Teacher. This may entail re-arranging the staffing on that day. Ensure the packed lunch is packed individually in a paper bag per pupil/adult. Each food item shall be packed to ensure that it is safe from contamination. Produce your packed lunch on the day it is required. Ensure that all special requirements e.g. for religious or modified diets are completed when providing packed lunches. FACILITIES FOR SANDWICH EATERS The Authority has a statutory obligation to provide certain dining facilities for pupils who bring their own food to eat on the school premises. The Authority must provide a seat and a place at a dining table or desk depending on the individual arrangements of the school. The Authority must make available a drink of water to any pupil requiring it. FM has a policy to make available a tumbler with drinking water, and/or a knife, plate, spoon to pupils depending on the wishes of the individual school. In the majority of schools pupils bringing their own food to eat on the premises will use the same dining facilities as those taking a midday meal. However in a few schools separate facilities are available. FM shall ensure the wishes of individual schools are adhered to. Cl. I IKGfGM/

INTRODUCTION. We want the children that we serve to eat well in our dining rooms and perform well in their classrooms

INTRODUCTION. We want the children that we serve to eat well in our dining rooms and perform well in their classrooms INTRODUCTION At Holroyd Howe we wholeheartedly encourage the move towards a healthier lifestyle within our schools and as such, we ensure that the structure and content of all our menus promotes the wellbeing