RVUSD Staff Meeting September 18, 2015
Meeting Outline Food Quality New Recipe Review Cooking and presentation tips Salad bar Student Workers Customer Service Temperature Logs & production records End of month paperwork Kitchen Equipment Food orders, delivery schedule & missing menu items Food sanitation & safety Cashier job duties Time management discussion The audit Offer Versus Serve webinar A surprise!!
Food Quality Recipes and menu standardization Consistency between kitchens Audits Follow recipes!! Exception: Substitutions if food items not available
Hummus Avocado Wrap
Hummus Avocado Wrap Recipe 8 tortilla ¼ c hummus ¼ c garbanzo beans 1/8 c sliced cucumber 1/8 c sliced tomato 2 slices avocado 1/8 c romaine lettuce 1/8 c fresh spinach
Presentation/Food Prep Techniques Wraps Cut in half No saran wrap No saving for next day à soggy Sandwiches Cut in half Saran wrap neatly Can save for next day Wrapping, presentation demo If the food doesn t look presentable to you, it won t to the kids If it doesn t look presentable, kids won t eat it!
Asian Chicken Salad
Asian Chicken Salad Recipe 1.8 oz pulled chicken, mixed with dressing 1 c salad mix (2 c for grades > 6 th ) 1/8 c carrot match sticks 4 slices cucumbers 4 tbsp. diced green bell pepper ¼ c mandarin oranges In 2 oz container: Asian sesame dressing *Place in small hinge container
Presentation/Food Prep Techniques for salads No paper boats No large hinge containers OK to save salads for next day Ingredients placed in presentable way Corners versus center of lettuce Serve dressing separate, on the side
Beef & Vegetable Lo Mein
Beef & Vegetable Lo Mein Recipe 3 lbs WG spaghetti pasta, cooked 6 ½ c chopped broccoli 6 ½ c carrot matchsticks 1 c sliced green onion 4 c soy sauce 4 ¼ c stir fry sauce 3 tbsp. garlic powder Combine all ingredients with cooked spaghetti in pan and cook for 8-10 minutes until broccoli is tender ¾ c (6 oz spoodle) = one serving Serve in a boat or directly on tray with 4 beef dippers
Black Bean Shaker Salad
Black Bean Shaker Salad Recipe #8 scoop Sacramento Rice blend, cooked tender according to recipe on package & let cool #8 scoop chopped red bell pepper 2 tbsp. chopped cilantro #8 scoop black beans, drained & rinsed #8 scoop corn, drained Layer in order, per recipe, in 12 oz clear cup with dome lid Fill 2 oz cup with Italian Dressing, place on side *All canned beans must be drained AND rinsed well
Chicken Fiery Dragon Wrap
Chicken Fiery Dragon Wrap Recipe 8 flour tortilla 1 tbsp hot mustard sauce (hand made) #10 scoop shredded chicken ½ c salad mix ¼ c blanched broccoli 2 tbsp pineapple tidbits 1 tbsp diced red bell pepper 1 tbsp. carrot matchsticks 1 tbsp sunflower seeds Wrap like a burrito, cut in half, place in boat or directly on tray
Other recipes Pepperoni Pizza One slice = 3 pepperoni circles Chicken nuggets Quantity = 7 nuggets Nachos 1 lb. boat with 2 oz tortilla chips Cooked pinto beans & Cheddar/Jack shredded cheese blend on top Place in warmer to melt cheese Offer salsa on the side Bean & Cheese Burrito Pinto or refried beans?
Helpful Hints: Hamburger Patties In 4 in hotel pan, add no more than 1 inch of water (2 c.) at the bottom to steam the product Great than 1 inch water will boil patties and destroy them Beans, in general Always rinse before using in any recipe Can discolors other foods Rinses off extra salt Fish tacos Sprinkle fish with chipotle cumin seasoning before baking, serve with salsa
Fish Tacos
Greek Salad Individual ingredients in different corners Versus Individual ingredients placed on top
New, Handmade sauce recipes: Hot Mustard Sauce (Chicken Fiery Dragon Wrap) 3/8 c yellow mustard 1 tbsp. Sriracha sauce 2 tbsp. sugar 1 tbsp. rice vinegar 1 tbsp. pineapple juice from pineapple tidbits -Mix together all ingredients -Makes 8 tbsp -Place 1 tbsp hot mustard sauce on tortilla prior to other ingredients Chipotle BBQ Sauce (Chipotle BBQ Pulled Turkey) 3/8 c cold tap water 1 tbsp. chipotle cinnamon rub 1 cup BBQ sauce 2 tbsp. sliced green onion -Mix together all ingredients and refrigerate for at least 30 minutes before combining with chicken - Makes ~ 2 cups of sauce - Recipe calls for 9 cups of sauce *Substitute Italian Dressing for the Lime Dressing in the Black Bean Shaker Recipe
Salad Bars No empty spaces! Cashier refill salad bar and wipe counter between groups Make condiments available i.e. With plain salad, offer Ranch dispenser Clean sneeze guard and entire salad bar daily Follow salad bar menu, substitute as needed Make look presentable!
Student Workers: Cannot handle hot food Liability if they get burned Appropriate duties for students: Milk cooler, salad bar, dishes Limit to 2-3 students for safety hazards
Customer Service You should never run out of food Know what your students like/dislike Production records Always give students a choice! If students don t get what they want Decline in participation Poor customer service
Production Records & Temperature Logs Fill in everyday Shows if equipment is broken Decreases food waste Minimizes food borne illnesses Make it habit Part of your evaluation It s part of your job description Completion important for state audit
Paperwork to hand in: END of the month ALL invoices- preferably at the end of each week Accurate inventory BEGINNING of the month Production records- every day should be filled in
Equipment Food processor? Warmer Used to warm food, NOT to cook food When temp is too high: dries out food overcooks food burns out the warmer Set to no more than 145 degrees Example: quesadillas
Food substitutions Follow recipes If you don t have an ingredient, it s OK to substitute for similar ingredient For audit, never substitute Always make 4 lunch entrees on calendar OK to use up extra food from freezer on top of 4 standard entrees Ensure you have ingredients you ll need for following days Order appropriate foods
Ordering Food Specify: quantity, description, item Good example: 5 bags of 8 tortillas Bad example: tortillas Good example: 4 sleeves 12-14 oz clear cups Bad example: cups Orders done twice per week Submit by 12PM the day before receiving the order Submit: Tues/Friday Receive: Mon/Wed Ensures you have your food the day BEFORE you need it
Produce Orders Once per week Submit by Friday by 12 PM Ensures you have your produce by Tuesday
Normal Order Schedule Monday Tuesday Wednesday Thursday Friday Saturday Food Is Delivered From Warehouse Produce Is Delivered Food is Delivered From Warehouse Milk is Delivered Bread is Delivered Milk is Delivered Automatically Food Order sent by 12:00 p.m. (menu items for Thursday, Friday and Monday Menu Items) Bread Order Sent by 1:00 p.m. For Order sent by 12:00 p.m. (menu items for Tuesday and Wednesday Menu Items) Produce Order sent in by 12:00 p.m.
Holiday Order Schedule Monday Tuesday Wednesday Thursday Friday Saturday HOLIDAY NO FOOD DELIVERY NO PRODUCE DELIVERY DUE TO HOLIDAY (ALL DISTRICTS ARE PUSHED BACK A DELIVERY DAY FOR PRODUCE) Produce Is Delivered For Order sent by 12:00 p.m. (menu items for Tuesday and Wednesday Menu Items) Food is Delivered From Warehouse (Tuesdays and Wednesdays Food) Food Order sent by 12:00 p.m. (menu items for Thursday, Friday and Monday Menu Items) Food is Delivered From Warehouse Bread Order Sent by 1:00 p.m. Produce Order sent in by 2:00 p.m. Bread is Delivered
Food sanitation & safety Wash your hands first & foremost Hair tied back No nail polish Always wear gloves: Preparing ready-to-eat foods When serving Slip-resistant shoes Santa Rosa Shoes Submit order by October 31 st
Cashier Duties Over charging Partials Taking breaks No eating in the kitchen Letters Balance Helping the cooks Refill salad bar between groups Dishes Clean up
Time Management Discussion What are your ideas, tips and short cuts?
The Audit Meal Pattern Grades K 5 Grades K 8 Grades 6 8 Grades 9 12 Fruits (cups) b 2½ (½) 2½ (½) 2½ (½) 5 (1) Vegetables (cups) b 3¾ (¾) 3¾ (¾) 3¾ (¾) 5 (1) Dark Green c ½ ½ ½ ½ Red/Orange c ¾ ¾ ¾ 1¼ Beans and Peas (legumes) c ½ ½ ½ ½ Starchy c ½ ½ ½ ½ Other c,d ½ ½ ½ ¾ Additional Veg to Reach Total e 1 e 1 e 1 e 1½ e Grain Minimums (oz eq) f Meats/Meat Alternate Minimums (oz eq) 8-9 (1)* 8-9 (1)* 8-10 (1)* 10-12 (2)* 8-10 (1)* 9-10 (1)* 9-10 (1)* 10-12 (2)* Fluid Milk (Cups) g 5 (1) 5 (1) 5 (1) 5 (1)
QUIZ
Q1: When there s a holiday on a Monday, what day would you receive your produce from FreshPoint? A. Monday B. Tuesday C. Wednesday D. Friday
Q2: How many chicken nuggets in a serving? A. 5 B. 7 C. 9 D. 10
Q3: What temperature should a proofer not go above? A. 145 degrees B. 165 degrees C. 175 degrees D. 200 degrees
Q4: Which of the following ingredients is not an ingredient in the Italian Chopped Salad? A. Mozzarella cheese B. Cherry tomatoes C. Romaine lettuce D. Pepperoni slices
Q5:True or False- It is okay to skip making a recipe if you know students don t like the recipe. A. True B. False
Q6: When should a child receive a partial? A. Reduced over $10 B. Free over $10 C. Full paid over $10 D. All of the above
Q7: How many small pepperoni circles go on one slice of cheese pizza to make a pepperoni pizza slice? A. 2 B. 3 C. 4 D. 5
Q8: True of False- Pre-payments and dishes are the only job tasks of a cashier. A. True B. False
Q9: When is it OK to substitute items in a recipe? A. When students don t like the item B. When you don t feel like using that ingredient C. When you don t have the item in stock D. Never
Q10: True or false- The recipe for nachos calls for nacho cheese sauce as an ingredient. A. True B. False
Q11: What days are your food orders due? And by what time? A. Tues/Thursday by 2 pm B. Mon/Thursday by 12 pm C. Mon/Wed by 2 pm D. Tues/Friday by 12 pm
Q12: True of False- There should never be empty spaces in the salad bar. A. True B. False
Q13: All of the following EXCEPT Blank should be done everyday. A. Temperature logs B. Production record log C. ph of dish machine and PPM of sanitizer bucket D. Hand washing log
Q14: True or false- It is never okay to reuse items from the salad bar. A. True B. False
Q15: True or false- It is okay to save wraps for the next day since they re wrapped in saran wrap. A. True B. False
Q16: All of the following EXCEPT Blank need to be turned in at the end of every month. A. Temperature logs B. Inventory C. Invoices D. Production Records E. Supplemental time sheets