Consistency is Key: How Standardized Recipes Can Benefit Managers and Staff. July 9 th, 2017

Transcription

1 Consistency is Key: How Standardized Recipes Can Benefit Managers and Staff July 9 th, 2017

2 PROFESSIONAL STANDARDS CODE This session provides one (1) CEU Presentation Key Area: Key Area 1 - Nutrition Professional Standards Code: 1140 Key Topic: Standardized recipes are essential to school meal programs. Learn the basics of what it takes to create a these recipes, how to do the math and why they are so important to the program and staff.

3 Please respect each other Mute phone One meeting Share questions as we go Thank you

4 Seat Belts First patent February 10, 1885 Dr. Shelden studied automobile safety 1946 Due to high number of head injuries in emergency rooms Recommended retractable seat belts 1950 Published in JAMA Congress passed legislation requiring automobile safety standards

5 Automatic Seat Belts 1977 Brock Adams (US Sec of Trans) Mandated airbags or automatic seat belts In all cars by 1983 Despite major lobbying by auto industry Ralph Nader wanted much sooner Administration changes slowed the process 1994 driver's side air bags mandated

6 My Childhood

7 Car Seats

8 Seat Belts Changed our reality in a single generation Challenged our beliefs in individual rights Right not to wear a seat belt Changed our society by reaching our youngest

9 Dietary Guidelines For Americans According to the 2015 DGA, an important strategy for meeting nutrition goals is to change the composition of center-of-the plate entrées. Learn how to increase consumption of fruits and vegetables by using their flavors, textures and colors to enhance entrées while meeting the meal patterns no stealth nutrition needed just creativity and imagination.

10 Remodel Entrée s American s traditional meat centered entrée Many cultures traditional entrées Small amounts of meat Mixed in vegetables, fruits and whole grains Stir Fries, Rice Bowls, Noodle Bowls

11 Using Mother Nature s Flavors & Colors Walker Valley HS Bradley TN Anderson County SD TN

12 COMBINE Vision + Math + Science + Art = Recipe

13 Create or Modify or Update New recipe ideas Build the recipe FBG Standardized on your equipment Tested on your students Other source s recipe Build the recipe FBG Standardized on your equipment Tested on your students Henderson County, TN

14 A Rainbow of Concepts Sweet Potato Hash With jalapeños, onion and peppers Acorn squash with Thai chili Sauce Baby carrots with cinnamon yogurt Renaming reframing Oven roasted mix of squash, carrots and sweet potatoes

15 Research Concept Ingredients Sample Test Recipe Tweak Repeat

16 Consistency Every Site Every Time Every Cook Taters & Beans Garnished Hot Lake City Middle School Anderson County SD TN

17 Acceptance All Students All Meal Times Appearance Spice level Size of portion

18 Control MPS, Minneapolis MN Cost Logical quantities 10 lb. increments for raw ground beef As Purchased in the real world HACCP Portions

19 Standardized Accountability Managers Staff 6 nuggets instead of 5 = 20% Food Cost Increase Auditable District Traceable: Recalls State Bradley County SD, TN

20 Standardized Recipe: Pre-prep Prep Cook Hold Serve Knox County SD, TN Yield Utensil Size Type Plating

21 Detailed Ingredient Specific Weights and measures HACCP SOP Equipment to produce Packaging Meigs County HS, Decatur TN

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23 Ingredients NE Spaghetti Sauce, LS Italian Seasoning Mix Pan Spray 4 - #10 CAN 1 CUP 1 OZ

24 Notes in Recipe Production Notes: Red Gold Nutritionally Enhanced Spaghetti Sauce can be heated in a steamer or combi oven. Each can of sauce provides 24 - ½ cup servings by volume. Each ½ cup of sauce by volume provides ¾ cup red/orange vegetables according to the FBG. Product formulation statements can be found at Serving Notes: Each ½ cup (by volume) Red Gold Nutritionally Enhanced Spaghetti Sauce provides ¾ cup red/orange vegetable. Serve the spaghetti sauce over your favorite whole grain stuffed pasta. You can serve the warm spaghetti sauce for dipping a warm cheese filled breadstick into. Serve over un-breaded chicken tenders for an easy chicken parmesan.

25 What are the nutrition targets? Gluten and Allergens Gluten added unnecessarily Nut Free District Nutritional Impact Reduce sodium Reduce fat Increase whole grains Local products Nashville SD Fish Entrée

26 What are the meal components? By Number of oz. eq. Meat/Meat Alternate Grain 0.25 oz. increments By Volume Vegetable Fruit 1/8 cup and up Walker Valley HS, Bradley TN

27 How is it served? Hot Cold Satellite BIC Kiosk Vended

28 How it is consumed? Spork Hand Held Finger Fun

29 What equipment is needed? Equipment needed to prepare Food Processor Equipment needed to cook/hold Convection Oven Steamer Packaging Required to Serve No new packaging Reuse package in new way

30 Yield = Input Ready to Do the Math Input = Yield

31 Food Buying Guide Starting point Establishes base quantity for ingredients Portions based on raw product used Portions based on finished product created If lacking in FBG In house established yield

32 Commercial Ingredients CN Label Meal Component Credits USDA approved Product Formulation Statement (PFS) Provided by manufacturer Not approved by USDA

33 USDA Foods USDA Foods Product Information Sheets Updating all Average info Use most current version from web v/fdd/nslp-usda-foodsfact-sheets In house yield of USDA Foods May not match USDA Spec sheets Heading to a system of access to manufacturer specific info

34 USDA Food

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36 Be Specific In handling of ingredients Use from frozen Thaw overnight Thaw for 2 days In processing Diced Minced Chopped

37 Details HACCP Process CCP s SOP s Equipment Used Serving Utensil Used Disher, Spoodle, Ladle Size of each Portion Size Yield

38 Test Production One steamtable pan Full or half Shallow or Deep 2, 4 or 6 Sheet pan Necessary for cook times Necessary for hold tolerance

39 Test DeKalb County Taste Testing Hummus Sandwich Does it fit in the bun? Does the wrap hold all ingredients? Do the flavors blend? Salad Does the bed hold the toppings? Are the toppings bite size? Do the flavors blend? Hold: duplicate real times Taste Tests

40 Incorporate Into cycle menu Into alternative offerings Modify name Update recipe, update perception too Update Packaging Promote

41 The Vision Can you see today s kindergarteners As healthy eaters in 2023? As open minded eaters? As savvy consumers? As being a change agent in their families? As being a change agent in society? We do!

42 PROFESSIONAL STANDARDS CODE This session provides one (1) CEU Presentation Key Area: Key Area 1 - Nutrition Professional Standards Code: 1140 Key Topic: Standardized recipes are essential to school meal programs. Learn the basics of what it takes to create a these recipes, how to do the math and why they are so important to the program and staff.

43 AFFILIATION OR FINANCIAL DISCLOSURE Malissa Marsden, SNS Child Nutrition Support Services Consultant supporting two agricultural marketing boards: American Egg Board Mushroom