Scituate Public School District Page 1 Recipe Audit Report - Summary Feb 3, 2016

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1 Page 1 Recipe Audit Report - Summary Feb 3, 2016 BREAD BROWN RICE PILAF CORNBREAD Homemade Croutons Rice Pilaf Roll, Wheat Dinner SPANISH RICE 1/2 CUP % SERVINGS %.75 oz % 1/2 Cup % 1 Roll /3 CUP % % % % % % % % % % % % % % % % BRKFS BREAKFAST BURRITO W/ SA Cereal, Cheerios with Milk French Toast Sticks (HS) French Toast Sticks (K-8) Pancakes Scrambled Eggs EACH % 28g & 8 oz milk 7.0% 4Sticks % 3 Sticks % Pancakes 14.3% 1/4 CUP % % % % % % % % % % % % % % % % % *N/A* *N/A* *N/A* *N/A* DAIRY Cheese Stick, Mozzarella 1 oz % % % DESRT APPLE CRISP Ice Cream - Fudge Frenzy Ice Cream - Orange Cream Bar SERVINGS % (2.5 oz) (2.5 oz) 12.9% % 6.4% % % % %

2 Page 2 Recipe Audit Report - Summary Feb 3, Ice Cream - Rainbow Polar Pole (58g) 74.3% 17.1% Ice Cream -Creamy Cotton Can Ice Cream, Orange Cream Bar (52g) ( Ice Cream, Vanilla Sandwich oz) 13.8% 6.9% 76.9% 6.2% Each Ice Cream- Polar Pole Rainbow 74.3% 17.1% Ice Cream: Creamy Cotton Can (54g) % 6.4% ENT American Chop Suey BEEF SHEPHARD'S PIE Chicken Dinner, Baked, Chicken Fajita (Peppers/Onion) Chicken Nuggets CHICKEN POT PIE Chicken Tenders Chicken, Broccoli, Pasta (HS) Chicken, Broccoli, Pasta (K-8) Crunchy Beef Tacos Grilled Cheese Hamburger MACARONI AND CHEESE Pasta and Meatballs 8 oz Serving % SERVINGS % Piece (5.25 oz) 36.0% 1.7 oz Fajita 26.1% 5 Nuggets % CUP % 3 Tenders Cup % 1 Cup % 2 Tacos % Sandwich % 1 Burger % 2/3 CUP % 1 Cup( mtblls) 23.7% % % % % % % % % % % % % % % % % % % % % % % % % % % % % % % % % % % % % % % *1314* *17.6* *31* *1.63*

3 Page 3 Recipe Audit Report - Summary Feb 3, Wedge Quesadilla, Chicken WG 3 8.3% 48.2% 21.6% Smoothie, Strawberry & Pretzel 8 oz &1Pretzel % % *4.88* % FRUIT Apple Slices Apple, whole Applesauce Banana, whole Blueberries Diced Peaches Fruit Cocktail Grapes Nectarines Orange Peaches, Diced Pears, Diced Pears, whole Pineapple Chunks Raisins Strawberries, Fresh Strawberries: frozen Tangerines Serving (1/2 C) Each % 1/2 CUP EACH % 1/2 CUP % 1/2 Cup /2 Cup /2 Cup % % % 1/2 Cup /2 Cup % EACH % 1/2 CUP oz box % 1/2 Cup % 1/2 Cup % % 0.1% % % 0.4% % 0.5% % % % % % % % % % % % % % % % % % % % % % % % % % % % % %

4 Page 4 Recipe Audit Report - Summary Feb 3, Watermelon 1/2 Cup % % % JUICE Italian Ice (Juice), Sidekicks Italian Ice (Juice)- Rosati's (127g) (4.4 oz) % MILK MILK,1% Chocolate MILK,1% Lowfat MILK,Skim HALF PINT % HALF PINT % HALF PINT % % % % % % % MISC Salad Dressing, Assorted TOMATO SAUCE - USDA G07 TBSP % 2 oz % % % % % % PIZZA Pizza, Sal's (HS) Pizza, Sals (K-8) SLICE % SLICE % % % % % % % SAL Garden Salad PASTA SALAD Salad, Caesar (HS) Salad, Caesar (K-8) 1/2 Cup % 3/8 CUP % 2 Cup % 1 cup % 1.0% % % % % % % % % % % %

5 Page 5 Recipe Audit Report - Summary Feb 3, WALDORF FRUIT SALAD 1/3 CUP % % % % SAND Cheeseburger Chicken Caesar Salad Wrap Chicken Patty Sandwich Ham and Cheese Croissant Hamburger Sliders Meatball Sub Rib-B-Q Sandwich SLOPPY JOE ON A ROLL Uncrustables, PB & Grape, WG Wrap, Buffalo Chicken Wrap, Chicken Caesar Each % Wrap % Sandwich % Sandwich % 2 Sliders % Sandwich % Sandwich % SERVINGS % Sandwich % Wrap % Wrap % % % % % % % % % % % % % % % % % % % % % % % % % % % % % % % SN Snacks, Baked Lay's Reg Snacks, Cheez-It Crackers Snacks, Chex Mix Snacks, Chips Ahoy Cookies Snacks, Cinnamon Crisp Snacks, Doritos, Red Fat (.87 oz) (1.5 oz) 1 Pack(1.75 oz) (.81 oz) (1.2 oz) (1 oz) % % % % % % % 4.5% 3.0% % % % % % % % %

6 Page 6 Recipe Audit Report - Summary Feb 3, Snacks, Fruit Snacks, Welch's (1.55oz) 104.6% 3.1% ( Snacks, Goldfish Cheddar oz) 31.2% 6.9% 58.5% 9.2% ( Snacks, Goldfish Grahams oz) 3 7.5% 63.3% 3.3% Bar Snacks, Nutrigrain, Blueberry (1.55 oz) 22.5% 2.8% 75.0% 5.0% Snacks, Oat/Honey Granola Bar (.74 oz) % 8.9% Snacks, Oreo Cookies (.81 oz) % 4.0% ( Snacks, Smartfood Popcorn oz) % 11.4% ( Snacks, Sun Chips, Original oz) 38.6% 6.4% 51.4% Snacks, Tiny Twist Pretzels (1 oz) % % % SOUP CHICKEN RICE SOUP Corn Chowder MINESTRONE CUP % 2 Cups % 1 CUP % % % % % % % % % % VEG BAKED SWEET POTATOES & Broccoli, Steamed Carrot & Celery Sticks Carrot Sticks Carrots, Steamed Cauliflower, Roast Celery Sticks 1/4 CUP % 1/2 Cup % 1/2 Cup % 1/2 CUP % 1/2 Cup % 1/2 Cup % 1/2 Cup % 0.6% 0.8% % 1.5% 2.4% % % % % % % % % % % % % %

7 Page 7 Recipe Audit Report - Summary Feb 3, /2 Cup Corn 17.4% 2.0% 84.8% 13.1% /2 Cup Cucumber, Sticks or Sliced 12.0% 0.8% 72.0% 19.7% /2 Cup Green Beans, Steamed 7.2% 1.5% 90.1% 21.6% /2 Cup Green Peas 3.3% 0.6% 73.6% 26.6% /2 CUP HERBED BROCCOLI & CAULI 47.2% 12.4% 41.6% 18.5% /2 Cup Mashed Potatoes 47.6% % 7.3% CUP Mixed Vegetables, Steamed 4.6% 0.9% 75.6% OZ Oven Baked Fries 34.0% 62.4% 6.3% CUP Peas & Carrots 7.9% 1.3% 84.3% 25.8% Spears Pickles, Dill 22.5% 5.9% % Svg ( Potato Tots, Oven Baked Tots) 41.5% 6.9% 49.2% 6.2% /2 CUP Potatoes, Hash Brown 47.6% 3.8% 5 4.8% /2 EACH QUICK BAKED POTATOES 16.5% 2.4% 77.2% 9.2% /2 Cup Refried Beans 12.2% 4.6% 66.3% 23.4% /2 Cup Spinach, Steamed 23.0% 4.0% 56.5% 47.2% Sweet Potato Fries Serving % 3.7% % %

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