Writing Recipes Right! Linsey LaPlant, MS, RDN Sales Manager, Health-e Pro CSNA s Annual Conference Sacramento, CA
What is a standardized recipe? A Standardized Recipe is like a blueprint to a builder exact and tested for yield. School Food and Nutrition Service Management By Dorothy Pannel-Martin and Julie Boettger
Or the easy-to-remember definition: Can your Principal make this, as expected, without help?
What are the parts? Title Ingredients Ingredient Quantities Serving Size or Portion Yield Directions Meal Contribution for Child Nutrition Hazard Analysis Critical Control Points (HACCP)
Descriptive Title Ingredients Portion Size Yield HACCP Directions
Dennis the Menace Makes Lunch PBJ Triangles
Susie Standard makes Lunch Exact & Tested for Yield Title Ingredients Quantities, Crediting Yield Directions HACCP
Benefits of Standardization Same ingredients Consistency Participation of Return Customers Cost control Compliance Advance Planning Forecasting
Same Ingredients Same ingredients yield the same result Same ingredients yield the same quantity of servings Same ingredient tastes the same Ordering and forecasting is easier Nutrient analysis is standardized Familiarization with the product Preparation Cooking Result
Which of these is not like the other? Peaches Frozen or Canned Syrup or Juice Drained vs Undrained Nutrients Pack size for Yield Portion Size Dice, Slice, Whole, Cut
Consistency-Repeat Customers Students know what the product is Students expect it to look the same Students expect it to taste the same Students expect it to be the same portion Students expect it to look like your advertisement
Chicken Nuggets Articles about how the HS kids were so hungry Portion size-suddenly smaller = complaints Different brands have different portions for requirements Crispy coating, Fried coating, No coating Formed or filet Nugget, Tender, Strip, Tenderloin Or was the issue that you changed to LS ketchup?
Cost Menu is about 40% of your budget. Pennies matter. Yield determines cost. Inconsistent portion means inconsistent ordering and cost Cost should not vary depending on who is cooking If you are not following recipe, any costing is useless Accurate portion and yield information Can you trust the scaled amounts or do you add that extra to be safe
Compliance Meal Contribution can be calculated Portion sizes are consistent and compliant Analysis is meaningful and accurate Ingredients can be scaled for sufficient production Decreased chance of missed requirements Food Buying Guide directs the contribution
Scaled Recipes Serving 200 students or 225 students does the recipe vary? Who calculates it? Will they get the same contribution of M/MA each time? Will they get the same portion? Is the analysis accurate for carbs or calories?
Food Buying Guide Paper version, Calculator or Interactive Guidance on the meal contribution for CN Provides as served yield guidance https://foodbuyingguide.fns.usda.gov/home/home
Human Calculator What do you need to calculate for Chili Mac? Beef Beans Cheese Tomato Paste Tomato Sauce
Advance Planning Labor constraints Multi-stage Process Recipes that take prep time can be expected and planned Thawing, Precooking portions, Cutting
Forecasting Historic usage of products Trends in usage Leftover costs Same pack size as last order Price changes Does forecast amount match production
Volume vs Weight 8 ounces = 8 ounces right? Only with water! ½ Cup fruit, vegetable and grains require volume credit Weight and Volume are not the same and can have drastic differences in cooking How you serve it may not be the best way to determine what to use, order, or use in the recipe
½ Cup Vegetable What is the weight? Lettuce 2.01 ounces Mashed Potatoes 4.34 ounces
Which measurement to use? Would weight or volume be better to use in a recipe? Frozen corn Fresh Oranges Orange Juice Rice Oil Peanut Butter Flour
Let s Cook What could be improved in this recipe?
Success! Clear Description Ingredients raw (meat, pasta) Tomato cans Vegetables weight Portion size Directions All Meal Components HACCP
Thank you for your attention. Linsey LaPlant, MS, RDN Health-e Pro Sales Manager 1-800-838-4856 X 5 425-363-3901 This presentation is proprietary and is for individual use only. Cannot be used for group training purposes wihtout written permission.