Grocery List (Step 2)

Transcription

1 Section 3 Food Purchasing for Child Care Centers (Step 2) Time 1 hour Equipment Overhead projector for transparencies and/or computer and data projector for PowerPoint slides Projection screen Materials and Supplies Transparencies or PowerPoint slides for section 3 Food Purchasing for Child Care Centers participant manual (one for each participant) Food Buying Guide for Child Nutrition Programs (one for each table) Six tennis balls, each with one of the following labels attached: (1) menus, (2) recipes, (3) list for standard stock and yearly items, (4) list for menu items, (5) calculator, (6) pen and paper NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 33

2 Food Purchasing for Child Care Centers Purpose of Section 3 Show slide 1 and state that 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. Section 3 of the participant manual deals with how to develop the list of items needed and section 4 deals with how to estimate quantities. 34 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

3 Section 3 Food Purchasing for Child Care Centers Objectives of Section 3 State that section 3 has three objectives. Show slide 2 and state that at the end of section 3 the learner will be able to o name the parts of a grocery list and o distinguish among food items that should be kept in the pantry at all times, purchased yearly, or purchased only when on the menu. Show slide 3 and state that at the end of section 3 the learner will also be able to develop a grocery list for a small child care center. Parts of the Show slide 4 and state that the grocery list is divided into three parts. p. 15 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. One part is standard stock items. o These are foods that are kept on hand all of the time. o They are staple food items that are replaced often. Another part is yearly items. o These are foods that are purchased only once per year. o They are mostly herbs and spices. The third part is menu items. o These are foods that are purchased only when they are on the menu. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 35

4 Food Purchasing for Child Care Centers p. 15 Parts of the (cont.) Show slide 5 and state that the list of menu items is made by o adjusting the recipes to the correct quantities [by using the yields in the Food Buying Guide for Child Nutrition Programs (FBG) (USDA/FNS, 2001) to determine the quantities needed by age group], *Note: record quantities of foods using the purchase unit (i.e., lb, oz, doz, qt, gal) when possible. o writing down the foods and quantities needed to prepare the recipes, and * o writing down the other foods required to prepare the menu (those that do not have a recipe) and estimating the quantity of each. * Point out that the FBG needs to be used when determining quantities. Show a copy of the FBG and put it on a desk or table so that the participants can review it during a break time. Mention that section 4 explains how to use the FBG. Point out that 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. Emphasize that once the grocery list is organized and the staff member with this responsibility gains experience, the task becomes easier. 36 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

5 Section 3 Food Purchasing for Child Care Centers p. 15 Cycle Menus Show slide 6 and 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 those who already use cycle menus to raise their hands. o Ask them to state how long their cycles are. o Ask for any tips they can suggest for cycle menus. Standard Stock Items p. 16 Show slide 7 and state that 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. Emphasize that the foods in this group will differ from center to center. Examples of foods of this type are allpurpose 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 37

6 Food Purchasing for Child Care Centers p. 16 Standard Stock Items (cont.) Continue showing slide 7 and 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. Show slide 8 and state that 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. o The Web address for this list is on page 16 of the participant manual. o Have the participants open their manuals to page 16 and locate the Web address, which is Policy/infantmeals/formulaList.htm. Emphasize that a center should have a stated policy related to infant formulas and foods. A center has a couple of options for this policy. 38 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

7 Section 3 Food Purchasing for Child Care Centers p. 16 Standard Stock Items (cont.) Show slide 9 and state that this slide shows 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. p. 17 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. Ask the participants what policy their centers have regarding infant formulas and foods. Show slide 10 and emphasize that participants 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. Refer the participants to the sample standard stock list on page 27 of the participant manual. Point out that the quantities are missing and that they will be filled out in section 4. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 39

8 Food Purchasing for Child Care Centers p. 17 Yearly Items Show slide 11 and state 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. Emphasize that 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. Refer the participants to the 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. Menu Items Show slide 12 and state that 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, and fresh fruits and 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. Refer the participants to the sample menu items list on page 28 of the participant manual. Point out that the quantities are missing and that they will be calculated in section NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

9 Section 3 Food Purchasing for Child Care Centers p. 17 How to Save Time Show slide 13 and state 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. p. 18 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 new package or container needs to be purchased. Show slide 14. It shows part of 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 41

10 Food Purchasing for Child Care Centers p. 18 How to Save Time (cont.) Continue showing slide 14 and state that you will give another example of how to use the standard stock list in purchasing. 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. Meals Served at Oak Street Child Care Center Show slide 15 and tell participants that you 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. Point out that 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. for Day 4 Show slide 16 and state that you will review how to make Oak Street Child Care Center s grocery list for Day 4. Point out that to make the grocery list for Day 4, you need the menus for children and infants for Day 4, the recipes for Day 4, and the grocery list. 42 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

11 Section 3 Food Purchasing for Child Care Centers p. 18 for Day 4 (cont.) Note: As you do this review, if participants ask why an item is on the Menu Items list as opposed to the Standard Stock Items or Yearly Items list, allow them to discuss the issue. Remind them that there are no right or wrong answers. Every center is different. The objective is to get the participants to recognize the differences among the three parts of the grocery list and to learn the decisionmaking process. Point out that the grocery list is made by going down the list of foods on the menu. It is not made in alphabetical order. The menu for children for Day 4 will be considered first. Have the participants locate this menu on page 9 of their manuals. Show slide 17 and point out that the first item on the menu for children for Day 4 is milk. It is on the menu three times. Show slide 18 and point out that 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 43

12 Food Purchasing for Child Care Centers p. 18 for Day 4 (cont.) Continue showing slide 18 and state that 1qt refers to the quantity needed for the broccoli cheese soup recipe. Point out that the Center purchases both whole and 1% milk. The Dietary Guidelines for Americans (USDA/United States Department of Health and Human Services [HHS], 2005) recommends that children 2 years old and older be served either fat-free or lowfat milk. The Center has chosen to serve lowfat (1%) milk to these children. Whole milk is served to children under 2 years old. Show slide 19 and state that orange sections are the second item on the menu for children for Day 4. Show slide 20 and state that fresh oranges are purchased only when they are on the menu. p. 19 So, Oranges, fresh goes on the Menu Items list. The asterisk (*) in the Quantity column means the quantity needs to be calculated using the FBG. That quantity will be calculated in section NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

13 Section 3 Food Purchasing for Child Care Centers p. 19 for Day 4 (cont.) Show slide 21 and point out that the third item on the menu for children for Day 4 is a pancake. This item requires a recipe. Emphasize that the recipes Oak Street Child Care Center uses are the ones from Child Care Recipes: Food for Health and Fun (USDA/FNS, 1999) that have been updated to reflect new Food Buying Guide for Child Nutrition Programs (USDA/FNS, 2001) crediting information. Show slide 22 and state that the slide shows the pancake recipe (recipe A-12) for Day 4. The recipe yields 25 4-inch pancakes. Tell the participants that this recipe is found on page 23 of their manuals. Show slide 23 and state that allpurpose flour is the first ingredient of the recipe. The Center uses all-purpose flour often, so it goes on the Standard Stock Items list. Show slide 24 and state that baking powder is the second ingredient of the pancake recipe. Baking powder goes on the Yearly Items list. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 45

14 Food Purchasing for Child Care Centers p. 19 for Day 4 (cont.) Show slide 25 and state that salt is the next ingredient of the pancake recipe. The Center uses salt often, so it goes on the Standard Stock Items list. Show slide 26 and state that instant nonfat dry milk is the next ingredient of the pancake recipe. The Center uses infant nonfat dry milk often, so it goes on the Standard Stock Items list. Show slide 27 and state that sugar is the next ingredient of the pancake recipe. The Center uses sugar often, so it goes on the Standard Stock Items list. Show slide 28 and state that the Center chose to use fresh large eggs in the pancake recipe. Fresh large eggs are on the Menu Items list. The recipe calls for five eggs, so 5 is written down. The numbers 14 and 3 represent the eggs needed to make the recipes for Days NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

15 Section 3 Food Purchasing for Child Care Centers p. 19 for Day 4 (cont.) Show slide 29 and point out that the next ingredient of the pancake recipe is water. Water is available at the Center and does not need to be purchased, so it is not included on the grocery list. Show slide 30 and state that 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. Show slide 31 and point out that the fourth item on the menu for children for Day 4 is maple applesauce topping. This item requires a recipe. Show slide 32 and state that the slide shows the maple applesauce topping recipe (recipe C-1) for Day 4. The recipe yields 50 ¼-cup servings. Tell the participants that this recipe is found on page 24 of their manuals. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 47

16 Food Purchasing for Child Care Centers p. 19 for Day 4 (cont.) Show slide 33 and state that 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. Show slide 34 and state that maple syrup is the next ingredient of the maple applesauce topping recipe. The Center uses imitation maple syrup often, so it goes on the Standard Stock Items list. Show slide 35 and point out that the next item on the menu for children for Day 4 is animal crackers. Show slide 36 and state that animal crackers are on the Menu Items list because the Center does not serve them every week. The asterisk (*) in the Quantity column means the quantity needs to be calculated using the FBG. That quantity will be calculated in section NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

17 Section 3 Food Purchasing for Child Care Centers p. 20 for Day 4 (cont.) Show slide 37 and point out that the next item on the menu for children for Day 4 is a peanut butter sandwich. This sandwich requires peanut butter and bread. Show slide 38 and state that the first item needed for a peanut butter sandwich is peanut butter. The Center uses peanut butter often, so it goes on the Standard Stock Items list. Show slide 39 and state that the second item needed for a peanut butter sandwich is white, enriched, sandwich bread. White sandwich bread goes on the Menu Items list. The amount needed, 29 slices, has been written down. Show slide 40 and point out that the next item on the menu for children for Day 4 is broccoli cheese soup. This item requires a recipe. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 49

18 Food Purchasing for Child Care Centers p. 20 for Day 4 (cont.) Show slide 41 and state that the slide shows the broccoli cheese soup recipe (recipe H-5) for Day 4. The recipe yields 50 ½-cup servings. Tell the participants that this recipe is found on page 24 of their manuals. Show slide 42 and state that the first ingredient of the broccoli cheese soup recipe is chicken stock. The Center uses chicken stock often, so it goes on the Standard Stock Items list. Show slide 43 and state that fresh carrots are the next ingredient of the broccoli cheese soup recipe. Fresh carrots are put on the Menu Items list. The quantity needed for the broccoli cheese soup recipe, 13 oz, has been written down. The quantities 1 lb and 6 oz refer to amounts needed by recipes used on Days 1 3. The asterisk (*) in the Quantity column means the quantity needs to be calculated using the FBG. That quantity will be calculated in section NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

19 Section 3 Food Purchasing for Child Care Centers p. 20 for Day 4 (cont.) Show slide 44 and state that the Center has chosen to use 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 refer to amounts needed by recipes used on Days 1 3. Show slide 45 and state that 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. Show slide 46 and state that 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 51

20 Food Purchasing for Child Care Centers p. 20 for Day 4 (cont.) Show slide 47 and state that lowfat (1%) milk is the next ingredient of the broccoli cheese soup recipe. Lowfat milk has been put on the Menu Items list. The quantity needed for the broccoli cheese soup recipe, 1 qt, has been written down. The asterisk (*) in the Quantity column means the quantity needs to be calculated using the FBG. That quantity will be calculated in section 4. Show slide 48 and state that the next ingredient of the broccoli cheese soup recipe is salt. The Center uses salt often, so it goes on the Standard Stock Items list. Show slide 49 and state that the Center has chosen to use white pepper for the recipe. White pepper goes on the Yearly Items list. 52 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

21 Section 3 Food Purchasing for Child Care Centers p. 20 for Day 4 (cont.) Show slide 50 and state that the next ingredient of the broccoli cheese soup recipe is hot pepper sauce. Hot pepper sauce goes on the Yearly Items list. Show slide 51 and state that the next ingredient of the broccoli cheese soup recipe is cheddar cheese. Cheddar cheese goes on the Menu Items list. The quantity needed for the recipe (2 lb 6 oz) is written on the list. p. 21 Show slide 52 and state that the last ingredient of the broccoli cheese soup recipe is frozen chopped broccoli. Frozen chopped broccoli goes on the Menu Items list. The quantity needed for the broccoli cheese soup recipe (2 lb) has been written down on the list. Show slide 53 and point out that the last item on the menu for children for Day 4 is Pineapple Cubes, in juice. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 53

22 Food Purchasing for Child Care Centers p. 21 for Day 4 (cont.) Show slide 54 and state that pineapple cubes are put on the Menu Items list. The asterisk (*) in the Quantity column means the quantity needs to be calculated using the FBG. That quantity will be calculated in section 4. Have the participants locate the menu for infants for Day 4 on page 12 of their manuals. Show slide 55 and point out that the first item on the menu for infants for Day 4 is infant formula. It is on the menu three times. Show slide 56 and state that infant formula is on the Standard Stock Items list because it is served daily. Show slide 57 and point out that the second item on the menu for infants for Day 4 is infant rice cereal. It is on the menu twice. 54 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

23 Section 3 Food Purchasing for Child Care Centers p. 21 for Day 4 (cont.) Show slide 58 and state that infant rice cereal is on the Standard Stock Items list because it is served daily. Show slide 59 and point out that the third item on the menu for infants for Day 4 is Applesauce, in a jar. In a jar means that this is commercially prepared baby food. Show slide 60 and state that Applesauce, in a jar is on the Standard Stock Items list because it is served often. It is written on the list as Applesauce, commercially prepared. Show slide 61 and point out that the next item on the menu for infants for Day 4 is whole-grain crackers. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 55

24 Food Purchasing for Child Care Centers p. 21 for Day 4 (cont.) Show slide 62 and state that whole-grain crackers are on the Standard Stock Items list because they are served often. Show slide 63 and point out that the next item on the menu for infants for Day 4 is Strained Veal, in a jar. This is commercially prepared baby food. Show slide 64 and state that Strained Veal, in a jar is on the Standard Stock Items list because it is served often. It is written on the list as Strained Veal, commercially prepared. Show slide 65 and point out that the last item on the menu for infants for Day 4 is Green Beans, in a jar. This is commercially prepared baby food. 56 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

25 Section 3 Food Purchasing for Child Care Centers p. 21 p. 22 for Day 4 (cont.) Show slide 66 and state that Green Beans, in a jar is on the Standard Stock Items list because it is served often. It is written on the list as Green Beans, commercially prepared. Refer participants to the blank grocery list in appendices 2 and 3 on pages 128 and 129 of the participant manual. Tell them that they can adapt this blank grocery list for use in their centers. Activity 1 p. 22 Note: The purpose of Activity 1 is to have the participants practice placing foods in the three columns of the grocery list form. Have the participants do the activity either individually or in small groups. Give them 15 minutes to do the activity. Key Point Remember to record quantities of foods using the purchase unit (i.e., lb, oz, doz, qt, and gal) when possible. Have the participants open their manuals to Activity 1 on page 22. Read over the following directions of Activity 1 with them. Directions: The first step in making a grocery list is to look at each food on the menus and recipes and decide if it is a standard stock item, a yearly item, or a menu item. Also, if the food is part of a recipe, the amount needed for the recipe should be written down beside the food item if the food falls under Menu Items. If the food on the recipe falls under Standard Stock Items or Yearly Items, the amount needed for the recipe is not written down because the Center stocks enough to make the recipe. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 57

26 Food Purchasing for Child Care Centers p. 22 Activity 1 (cont.) Directions (cont.): (Section 4 explains how to determine the quantities to keep on hand for standard stock items and yearly items.) The grocery list on pages has all of the foods needed to prepare the menus and recipes for children and infants for Days 1 4 at Oak Street Child Care Center. However, the grocery list is missing the foods from the menus and recipes for Day 5. Add the foods on the menus and recipes of Oak Street Child Care Center for Day 5 to the grocery list. Look at each food and decide if it should go under Standard Stock Items, Yearly Items, or Menu Items. Then, write the food down on that part of the list. The Standard Stock Items and Yearly Items parts of the grocery list are on page 27. The Menu Items part is on page 28. Also, if a food under Menu Items is used in a recipe, write down the quantity needed for the recipe beside that food. If the food is not used in a recipe or is a standard stock or yearly item, do not write down any quantity beside it. If a food under Menu Items needs a quantity calculated from the FBG, put an asterisk (*) in the Quantity column. Do not complete the Quantity columns in this activity. These will be completed in section 4. The menu for children for Day 5 is on page 10, while the menu for infants for Day 5 is on page 13. The two recipes used for the menu for children for Day 5 can be found on pages These recipes, from Child Care Recipes: Food for Health and Fun (USDA/FNS, 1999), have been updated to reflect new Food Buying Guide for Child Nutrition Programs (USDA/FNS, 2001) crediting information. 58 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

27 Section 3 Food Purchasing for Child Care Centers p. 22 Activity 1 (cont.) Note: Use slides 67 to 117 to go over the answers to Activity 1. When discussing the answers, encourage the participants to state on which list they would put foods in their centers. For example, some foods, such as grape juice, which are not used very often at Oak Street Child Care Center and fall under Menu Items, might be used quite often in some centers and, therefore, would fall under Standard Stock Items. Also, some foods that fall under Standard Stock Items at Oak Street Child Care Center might fall under Menu Items in some centers. Have the participants locate the menu for children for Day 5 on page 10 of their manuals. Show slide 67 and point out that the first item on the menu for children for Day 5 is milk. Show slide 68 and point out that milk is on the Menu Items list because the type of milk served (flavored or unflavored) varies each week. The asterisks (*) in the Quantity column mean the quantities need to be calculated using the FBG. They will be calculated in section 4. Remind the participants that the Center purchases whole milk for children under two years old and 1% milk for children two years old and older. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 59

28 Food Purchasing for Child Care Centers Activity 1 (cont.) Show slide 69 and state that apple wedges are next on the menu for children for Day 5. p. 22 Show slide 70 and state that apples are on the Menu Items list because they are served only when on the menu. Tell the participants that they should put an asterisk (*) in the Quantity column because they will need to use the FBG to calculate the quantity of apples to buy. They will do this in section 4. Show slide 71 and state that the next item on the menu for children for Day 5 is a toasted whole wheat English muffin. Show slide 72 and state that whole wheat English muffins are on the Menu Items list because they are served only when on the menu. Tell the participants that they should put an asterisk (*) in the Quantity column because they will need to use the FBG to calculate the quantity of whole wheat English muffins to buy. They will do this in section NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

29 Section 3 Food Purchasing for Child Care Centers p. 22 Activity 1 (cont.) Show slide 73 and state that the next item on the menu for children for Day 5 is jam. Show slide 74 and state that 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 to purchase some. Show slide 75 and state that wheat crackers are next on the menu for children for Day 5. Show slide 76 and state that whole wheat crackers are on the Menu Items list because they are not served often. An asterisk (*) is put in the Quantity column because the FBG will be used to calculate the quantity of whole wheat crackers to buy. This will be done in section 4. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 61

30 Food Purchasing for Child Care Centers Activity 1 (cont.) Show slide 77 and state that grape juice is the next item on the menu for children for Day 5. p. 22 Show slide 78 and state that grape juice is on the Menu Items list because it is served only when on the menu. Tell the participants that they should put an asterisk (*) in the Quantity column because they will need to use the FBG to calculate the quantity of grape juice to buy. They will do this in section 4. Show slide 79 and state that the next item on the menu for children for Day 5 is chocolate milk. Show slide 80 and state that chocolate milk is on the Menu Items list because it is not served every week. Asterisks (*) are put in the Quantity column because the FBG will be used to calculate the quantities needed for whole and 1% chocolate milk. This will be done in section NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

31 Section 3 Food Purchasing for Child Care Centers p. 22 Activity 1 (cont.) Show slide 81 and state that the next item on the menu for children for Day 5 is a tuna patty. This item requires a recipe. Show slide 82 and state that the slide shows the recipe for tuna patties (recipe D-10) for Day 5. The recipe yields 50 patties. Tell the participants that this recipe is found on page 25 of their manuals. Show slide 83 and state that the first ingredient of the recipe for tuna patties is fresh celery. Fresh celery goes on the Menu Items list. The quantity needed for the recipe, 8 oz, is written down. Show slide 84 and state that the second ingredient of the recipe for tuna patties is fresh carrots. Fresh carrots go on the Menu Items list. The quantity needed for the recipe, 8 oz, is written down. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 63

32 Food Purchasing for Child Care Centers p. 22 Activity 1 (cont.) Show slide 85 and state that the next ingredient of the recipe for tuna patties is onions. The Center has chosen to use fresh onions for the recipe. Fresh onions go on the Menu Items list. The quantity needed for the recipe, 4 oz, is written down. Show slide 86 and state that the next ingredient of the recipe for tuna patties is vegetable oil. The Center uses vegetable oil often, so it goes on the Standard Stock Items list. Show slide 87 and state that the next ingredient of the recipe for tuna patties is salt. The Center uses salt often, so it goes on the Standard Stock Items list. Show slide 88 and state that the next ingredient of the recipe for tuna patties is black pepper. The Center uses black pepper often, so it goes on the Standard Stock Items list. 64 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

33 Section 3 Food Purchasing for Child Care Centers p. 22 Activity 1 (cont.) Show slide 89 and state that the next ingredient of the recipe for tuna patties is dried oregano. Dried oregano goes on the Yearly Items list as Oregano Leaves, crushed. Show slide 90 and state that the next ingredient of the recipe for tuna patties is lemon juice. The Center uses lemon juice often, so it goes on the Standard Stock Items list. Show slide 91 and state that the next ingredient of the recipe for tuna patties is canned tuna. Canned tuna goes on the Menu Items list. The quantity needed for the recipe, six 12-oz cans, is written down. Show slide 92 and state that the next ingredient of the recipe for tuna patties is eggs. The Center has chosen to use fresh large eggs for the recipe. Fresh large eggs go on the Menu Items list. The quantity needed for the recipe, 9 eggs, is written down. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 65

34 Food Purchasing for Child Care Centers p. 22 Activity 1 (cont.) Show slide 93 and state that the Center has chosen to use lowfat mayonnaise instead of reduced-calorie salad dressing for the recipe. The Center uses mayonnaise often, so it goes on the Standard Stock Items list. Show slide 94 and state that the next ingredient of the recipe for tuna patties is dry bread crumbs. They appear on the recipe twice because first they are used in the patty and then they are used to roll the patties. The Center uses dry bread crumbs often, so they go on the Standard Stock Items list. Show slide 95 and state that the last ingredient of the recipe for tuna patties is pan release spray. The Center uses pan release spray often, so it goes on the Standard Stock Items list. Show slide 96 and state that the next item on the menu for children for Day 5 is oven fries. This item requires a recipe. 66 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

35 Section 3 Food Purchasing for Child Care Centers p. 22 Activity 1 (cont.) Show slide 97 and state that the slide shows the recipe for oven fries (recipe I-5) for Day 5. The recipe yields 52 ⅜- cup servings. Tell the participants that this recipe is found on page 26 of their manuals. Show slide 98 and state that the first ingredient of the recipe for oven fries is baking potatoes. Baking potatoes go on the Menu Items list. The quantity needed for the recipe, 12 lb 8 oz, is written down. Show slide 99 and state that the second ingredient of the recipe for oven fries is vegetable oil. The Center uses vegetable oil often, so it goes on the Standard Stock Items list. Show slide 100 and state that the next ingredient of the recipe for oven fries is black pepper. The Center uses black pepper often, so it goes on the Standard Stock Items list. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 67

36 Food Purchasing for Child Care Centers p. 22 Activity 1 (cont.) Show slide 101 and state that the next ingredient of the recipe for oven fries is salt. The Center uses salt often, so it goes on the Standard Stock Items list. Show slide 102 and state that the next ingredient of the recipe for oven fries is paprika. Paprika goes on the Yearly Items list. Show slide 103 and state that the last ingredient of the recipe for oven fries is Parmesan cheese. The Center uses Parmesan cheese often, so it goes on the Standard Stock Items list. Show slide 104 and state that the last item on the menu for children for Day 5 is green beans. 68 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

37 Section 3 Food Purchasing for Child Care Centers p. 22 Activity 1 (cont.) Show slide 105 and state that canned green beans are on the Menu Items list because they are purchased only when on the menu. An asterisk (*) is put in the Quantity column to indicate the FBG needs to be used to calculate the quantity of green beans to buy. This will be done in section 4. Have the participants locate the menu for infants for Day 5 on page 13 of their manuals. Show slide 106 and point out that the first item on the menu for infants for Day 5 is infant formula. It is on the menu three times. Show slide 107 and state that infant formula is on the Standard Stock Items list because it is served daily. Show slide 108 and point out that the second item on the menu for infants for Day 5 is infant rice cereal. It is on the menu twice. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 69

38 Food Purchasing for Child Care Centers p. 22 Activity 1 (cont.) Show slide 109 and state that infant rice cereal is on the Standard Stock Items list because it is served daily. Show slide 110 and point out that the third item on the menu for infants for Day 5 is Plums, in a jar. In a jar means that this is commercially prepared baby food. Show slide 111 and state that Plums, in a jar is on the Standard Stock Items list because it is served often. It is written on the list as Plums, commercially prepared. Show slide 112 and point out that the next item on the menu for infants for Day 5 is whole-grain crackers. 70 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

39 Section 3 Food Purchasing for Child Care Centers p. 22 Activity 1 (cont.) Show slide 113 and state that wholegrain crackers are on the Standard Stock Items list because they are served often. Show slide 114 and point out that the next item on the menu for infants for Day 5 is Strained Beef, in a jar. This is commercially prepared baby food. Show slide 115 and state that Strained Beef, in a jar is on the Standard Stock Items list because it is served often. It is written on the list as Strained Beef, commercially prepared. Show slide 116 and point out that the last item on the menu for infants for Day 5 is Squash, in a jar. This is commercially prepared baby food. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 71

40 Food Purchasing for Child Care Centers p. 22 Activity 1 (cont.) Show slide 117 and state that Squash, in a jar is on the Standard Stock Items list because it is served often. It is written on the list as Squash, commercially prepared. Note: After discussing the answers to Activity 1, point out that items on the Menus Items list should be placed under the section where they are found in the grocery store (Dairy Products, Fresh Produce, etc.). Grocery stores can vary where they place their products. Thus, participants may place the items for their center under different sections than Oak Street Child Care Center does. For example, Oak Street Child Care Center places eggs under Fresh Produce because that is where eggs are found in its grocery store. Participants may find eggs in a different section in their grocery stores. Note: The grocery list with the answers to Activity 1 added can be found on pages 73 to 74 of this instructor guide. The answers to Activity 1 are bolded in italics. These answers are not found in the participant manual. Transition to Section 4 Point out that now that the foods needed for the menus and recipes have been recorded on the grocery list, it is time to estimate the quantities the Center needs to buy. Tell the participants that they will learn how to calculate these quantities in the next section. 72 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

41 Section 3 Food Purchasing for Child Care Centers for Standard Stock and Yearly Items Standard Stock Items Quantity Yearly Items Quantity Dry Bread Crumbs, enriched Catsup Chicken Stock, non-msg Cheese, Parmesan, grated Flour, all-purpose, enriched Crackers, whole-grain, enriched Graham Crackers, enriched Jam Lemon Juice Margarine Mayonnaise, lowfat Milk, dry, nonfat, instant Pepper, black Peanut Butter, creamy Rice, white, enriched, medium-grain Salt Soy Sauce, low-sodium Syrup, maple, imitation Sugar, brown Sugar, granulated Tomato Paste Vegetable Oil Vinegar, white Pan Release Spray Infant Formula and Foods: Infant Formula Infant Rice Cereal Applesauce, commercially prepared Bananas, commercially prepared Beets, commercially prepared Carrots, commercially prepared Green Beans, commercially prepared Peaches, commercially prepared Pears, commercially prepared Peas, commercially prepared Plums, commercially prepared Squash, commercially prepared Strained Beef, commercially prepared Strained Chicken, commercially prepared Strained Lamb, commercially prepared Strained Turkey, commercially prepared Strained Veal, commercially prepared Baking Powder Celery Seed Cinnamon, ground Granulated Garlic Mustard, dry Onion Flakes, dehydrated Onion Powder Oregano Leaves, crushed Paprika Parsley Flakes Pepper, cayenne Pepper, white Pepper Sauce, hot NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE 73

42 Food Purchasing for Child Care Centers for Menu Items Menu Items Quantity Menu Items Quantity Dairy Products Bread Chocolate Milk, fluid, 1% * 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 * Cheese, Cheddar, reduced-fat, shredded, 2 lb 6 oz White Sandwich Bread, enriched, 29 slices Yogurt, flavored, lowfat * Hamburger Rolls, enriched, 25 Yogurt, plain, lowfat, 1 cup Crackers, whole wheat, enriched * Fresh Produce Canned and Other Grocery Orange Juice * Raisins, 8 oz Eggs, fresh, large, Chunky Salsa, mild, 1 qt ½ cup Peaches, fresh, 20/⅛-cup servings for fruit * cup Refried Beans, 6 lb 10 oz Watermelon * Beef Stock, non-msg, 1 qt 2 cups Pears, fresh, 20/⅛-cup servings for fruit cup * Applesauce, canned, 3 qt 1 cup Strawberries, fresh, 1 pt for fruit cup * Apricot Halves, canned * Bananas, fresh, 20/⅛-cup servings for fruit * cup Grape Juice, canned * Apples, fresh * Pineapple Cubes, in juice * Oranges, fresh * Peach Slices, canned * Broccoli Florets, fresh, for stir-fry, 2 lb 4 oz Green Beans, canned * Tuna, canned, water-packed, Cauliflower, fresh, for stir-fry, 1 lb 6/12 oz Zucchini, fresh, for stir-fry, 2 lb Honey, 1 lb 12 oz Carrots, fresh, 1 lb + 3 oz + 13 oz + 8 oz * Frozen Baking Potatoes, 100 count, 12 lb 8 oz Broccoli, frozen, chopped, for soup, 2 lb Tomatoes, fresh * Carrots, frozen, diced, for not fried rice, 1 lb 10 oz Pepper, Bell, fresh, 2½ oz Peas, frozen, 1 lb 10 oz Onions, fresh, 8 oz + 4 oz + 14 oz + 4 oz Fresh or Frozen Meats Cabbage, fresh, ready-to-use, 1 lb 14 oz Beef, ground, 20% fat, 6 lb 10 oz Celery, fresh, 8 oz + 8 oz Chicken Thighs, with bone/skin, 11 lb 4 oz * = Requires a calculation using the FBG (completed in section 4) 74 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE