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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Category Name Serv Size Amount Serving Size Unit Total Calories Fat (G) Carbs (G) Fiber (G) Sugar (G) Protein (G) Bonus Apples, chopped 0.25 c. 19.656 0.064 5.22 0.907 0.098 Bonus Cinnamon Apples 0.5 c.
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Page 1 Allergens & Food Sensitivity Aug 5, 2016 000009 Alfredo Sauce YES NO NO NO NO NO NO NO 000064 Apples, Fresh NO NO NO NO NO NO NO NO 000011 Applesauce NO NO NO NO NO NO NO NO 000694 Apricots NO NO
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LUNCH ENTREES EL Beef Taco 16.94 14.62 shell = 12 meat = 2.62 cheese = 0 INT/HIGH Beef Tacos (2) 29.86 26.45 shells = 24 meat = 0.75 cheese = 0 cabbage = 1.70 EL Breakfast for Lunch (Mini Pancakes/Sausage)
More informationSchool District of Philadelphia Division of Food Services Full Service Schools Updated 8/2017
BREAKFAST ITEMS Appleways Bar, Oatmeal Apple 2.4 oz (1 bar 270 48 8 3 3 Appleways Bar, Strawberry 2.4 oz. (1 bar) 270 46 9 3 4 Blended Fruit Yogurt Cup 1 cup 100 20 0.5 0.5 3 Blueberry Parfait 1 parfait
More information9/5/2017- Last Updated Key: X-contains Ingredient, X-Equip - manufactured on shared equipment or in a plant that uses these allergens
Northside ISD Child Nutrition Department Middle/High by Service Day & Smart Snacks-Food Allergens Quick Reference List 2017/2018 ( Dairy, Eggs, Peanuts/Nuts, Soy, Wheat,, ) PLEASE READ BEFORE CONTINUING:
More informationProduct Name Internal Name Carbs Portion
Product Name Internal Name Carbs Portion 1% Milk MILK,1% Lowfat 11 HALF PINT Animal Crackers ANIMAL CRACKERS 24 1EACH Apple Frudel FRUDEL, BREAKFAST APPLE STRUDE 36 1 EACH Apple Juice 4 oz APPLE JUICE,
More informationCarbohydrate Counts Webster Central School District
Page 1 Applesauce, unsweetened (Reddi Maid) 1/2 cup for elem or 2/3 cup for secondary 14 see HS 20 Banana - see fruit Barbeque chicken see chicken Beans, Bush - vegetarian - this is not green beans - HS
More information727 Buffalo Chicken Salad (MS) 1 Each 393 kcal 19 g 4.5 g 1360 mg g
Specification Index Recipe # Item Description Serving Size Calories Fat Sat Fat Sodium Carbs Allergens Lunch Items 804 Asian Noodle Salad 1 Serving 356 kcal 10.04 g 2.44 g 576.82 mg 46.28 g Soy, 769 BBQ
More informationQuincy Public Schools
990472 American Chop Suey Wheat 990338 Antipasto Salad Milk 990371 Apple, Fresh 990374 Apples, unsweetened, canned 990334 Asian Rice Bowl with Chicken and Veg Soy, Wheat 990431 Bagel Pizza, Build Your
More informationFood Allergen s. Corn. Peanuts Pork. Egg. Milk. Wheat. Corn. Egg
Food Allergen s Corn Egg Fish Gluten Milk If you have other questions or need help, call 817-547-5860 Corn Cheese tortellini Fish Hoagie Cheetos, crunchy cheese Fish Strips Cheetos, crunchy Flamin Hot
More informationNovember 2017 Breakfast Age 1-2
November 0 Breakfast Age - Scrambled Eggs Roasted Potatoes /4 cup English Muffins / Slice Milk / cup Wheat Cereal /4 cup Canned Pears /4 cup Milk / cup Granola /4 cup Vanilla Yogurt /4 cup Blueberries
More informationFour Seasons Daycare Week 1 Menu. Monday Tuesday Wednesday Thursday Friday A.M.Snack
Week 1 Menu 8/28/17-9/1/17; 10/23/17-10/27/17; 12/18/17-12/22/17; 2/12/18-2/16/18; 4/9/18-4/13/18 French Toast Sticks and W E D C S Corn Flakes or Nutrigrain Bars and Bagels with Jelly or butter and Orange
More informationNMUSD SECONDARY SCHOOL NUTRITION INFORMATION
Breakfast Bagel Whole Grain Blueberry (Shirley's) 4 oz 242 50 Bagel Whole Grain Jalapeno (Shirley's) 4 oz 295 61 Bagel Whole Grain Plain (Shirley's) 4 oz 245 51 Cream Cheese (Kraft) 1 oz 100
More informationLa Porte ISD. Allergen List - By Recipe
851 Apple Wedges, Red & Green 577 Apples, Sliced 853 Applesauce, Blue Raspberry 852 Applesauce, Strawberry-Banana 780 Applesauce, Watermelon 779 Bagel, Cinnamon, Cheese Milk, Wheat 732 Bagel, Strawberry,
More informationFood Allergens and Processed Ingredient List
Food Allergens Processed Ingredient List Bread/Grain: 16" Pizza Crust * 7" Pizza Crust * * * * 12" Pizza Crust Big Daddy Pizza Crust Cheese Filled Breadstick French Breadstick * * * Bread, Sliced WW Bolillo
More informationBreakfast Entrees Recipe/Item # Menu Item Name Portion Carb (g)
Breakfast Entrees 1802730 Bagel-fuls, Strawberry 1.00 each 32.0 1803230 Banana Bread Slice 1.00 each 44.0 1804631 Banana Muffin, Individual Pkg 1.00 each 31.0 B-8 Biscuit, Enriched 1.00 each 23.9 B-2 Blueberry
More informationBreakfast Entrees Recipe/Item # Menu Item Name Portion Carb (g)
Breakfast Entrees 1802730 Bagel-fuls, Strawberry 1.00 each 32.0 1803230 Banana Bread Slice 1.00 each 44.0 1804631 Banana Muffin, Individual Pkg 1.00 each 31.0 B-8 Biscuit, Enriched 1.00 each 23.9 B-2 Blueberry
More informationElementary Carbs. Portion Carbs (g) 6/12/2017
6/12/2017 Elementary Carbs Item Portion Carbs (g) Alternate Lunch - Cheese Sandwich ch 30.8 Annie's Bunny Friends 1 pkg 25 Annie's Honey Bunny 1 pkg 26 Apple ch 18.2 Apple Crisp 1/2 cup 27.2 Apple Salad
More informationTall Pines Day Camp. Week 1 Monday 6/25 Tuesday 6/26 Wednesday 6/27 Thursday 6/28 Friday 6/29. Sliced Cheese, Lettuce &
Week 1 Monday 6/25 Tuesday 6/26 Wednesday 6/27 Thursday 6/28 Friday 6/29 Chicken Fingers Macaroni & Cheese Hot & Cold Turkey on a Bun French Toast DJ Lunch!! Camp Cookout! Turkey Hot Dogs Tater Tots, Syrup,
More informationCarbohydrate Content of Foods Served
Carbohydrate Content of Foods Served ENTREES Cheese Code Name Serving Size Carbohydrate Item Description 786360 Hot off the Grill Grilled Cheese Sandwich 1 sandwich 31g Cheese item Recipe #1 Grilled Cheese
More informationCarbohydrate Counts Apr/May/Jun 2018
BREAKFAST ITEMS Apple Cinnamon Tamale Bagels Cream Cheese Cream Cheese, strawberry Banana Square Berry Yogurt Parfait Breakfast Bacon Burrito Breakfast Crunch Bar Triple Berry Lemon Chip Breakfast Pizza
More information(revised 6/8/2018) Menu Item Carbs Calories
-B- Baked Ziti 40 368 BBQ Ham Sandwich 42 256 BBQ Rib Sandwich 40 350 Bosco Sticks 6 (2 Sticks Per Serving) Elementary 32 300 Bosco Sticks 7 (2 Sticks Per Serving) Secondary 48 440 Bread: WG Croissant
More informationBacon Strips (2)
Please note: The nutritional values are for our specified products. Any substitutions or additions to the menu may change the value. Nutrition Information poster located in Cafeteria Revised: 02/29/2016
More informationPICA Spring Menu (Preschool) English
Week 1 Monday, March 1 Tuesday, March 2 Wednesday, March 3 Thursday, March 4 Friday, March 5 1/3c Cheerios Croissants, with raspberry jam Dole Frozen Fruit Bar Cinnamon French Toast, with maple syrup Popsicles
More informationNutrient List 11/21/18
Entrées, Breakfast Nutrient List 11/21/18 Carb Bagel, Blueberry 1 each 35 170 260 3 6 1 Bagel, Cinnamon Raisin 1 each 36 170 280 3 7 1 Bagel, Plain, White Whole Wheat 1 each 36 170 260 3 6 1 Breadstick,
More informationNutritional Information
Nutritional Information 200-20 Entrees Brand Serving Cheeseburger on a Bun A+ Burger Gov t Cheese sandwich Information Subject To Change Last Updated 9/7/0 Fiber 33 2 6 0 48 752 29 3 5 23 Soy,, Milk 220
More informationFour Seasons Daycare Week 1 Menu. Monday Tuesday Wednesday Thursday Friday A.M.Snack
Week 1 Menu 8/27/18-8/31/18; 10/22/18-10/26/18; 12/17/18-12/21/18; 2/11/19-2/15/19; 4/8/19-4/12/19 French Toast Sticks and C S Corn Flakes or Nutrigrain Bars and Bagels with Jelly or butter and Orange
More informationNutrient List: High School Lunch 2/21/17
Entrées Portion Size Carb (g) Calories Burrito, Bean & Cheese 1 each 40.5 291 479 8 15.5 8 Burrito, Bean and Cheese, Ultra Spicy 1 each 41.0 312 447 7.5 15 10.5 Burrito, Beef & Bean 1 each 38.5 279 403
More informationWeslaco Independent School District Food Service Department Nutrition Information Breakfast Entrée. CALORIES (kcal) SERVING SIZE.
Breakfast Entrée Biscuit, Honey Whole Wheat 1each 170 5 0 4 27 280 2 Bread Slice, Banana 1each 280 10 0 5 44 220 2 Breakfast On A Stick 1each 200 11 20 6 19 380 1 Breakfast On A Stick, Blueberry 1each
More informationNutritional Data. Milk: Calories Fat Carbs 2% White 120 5g 12g 1% White g 12g 1% Flavored g 25g Skim g
Nutritional Data Milk: Calories Fat Carbs 2% White 120 5g 12g 1% White 100 2.5g 12g 1% Flavored 140 2.5g 25g Skim 80 0 12g Vegetables (1/2 cup): Baked Beans (canned w/ brown sugar 2/3cup) 123
More informationSchool District of Philadelphia Division of Food Services Full Service Schools Updated 10/2017
Fat Saturated Fat BREAKFAST ITEMS Appleways Bar, Oatmeal Apple 2.4 oz (1 bar 270 48 8 3 3 Appleways Bar, Strawberry 2.4 oz. (1 bar) 270 46 9 3 4 Beef Sausage Patty w/ Cheese on a Bagel 1 Sandwich 255 29
More informationOctober 2017 Breakfast Age 1-2
October Breakfast Age 1- Wheat Cereal 1/ cup Canned Peaches 1/ cup Wholegrain Waffle1/ Applesauce 1/ cup Canned Pears 1/ cup Granola 1/ cup Blueberries 1/ cup WW Mini Bagels 1/ Bagel Bananas1/ Oat Cereal
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