anatomy of a standardized recipe: finding and creating...
TRANSCRIPT
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Presented by:• Dayle Hayes, MS, RD• Malissa Marsden, SNS
Anatomy of a Standardized Recipe: Finding and Creating School Recipes for Success with USDA Foods
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Malissa Marsden, SNS
Child Nutrition Support ServicesSchool Nutrition Specialist for Agriculture Marketing Boards and Major Manufacturers.Speaks USDA & CN.• Consultant• Twitter : @malissamarsden• Email: [email protected]• Phone: 815‐751‐7445
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Cheerleader for Excellence in School Health & Child Nutrition Consultant to agencies, organizations & districts nationwide2012 Silver FAME AwardFacebook
School Meals That Rock Twitter
@SchoolMealsRockPinterest
SchoolMealsThatRockInstagram
@schoolmealsthatrockBlog
SchoolMealsThatRock.orgEmail
Dayle Hayes, MS, RD
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
How to Create a Standardized RecipeMalissa Marsden, SNS
Sources for RecipesDayle Hayes, MS, RD
OVERVIEW
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
COMBINE
Vision + Math + Science + Art = Recipe
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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
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Recipe Standardized1. Concept2. Recipe 3. Test4. Sample
5. Tweak6. Test7. Serve
Repeat as necessary
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Acceptance•All Students •All Meal Times•Appearance•Spice level•Size of portion
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Consistency•Every Site •Every Time•Every Cook
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Control• Cost • Logical quantities•10 lb. increments for raw ground beef• “As Purchased” in the real world
• HACCP• Portions
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Standardized
Accountability• Managers• Staff
Auditable• District
• Traceable: Recalls
• State
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•Pre‐prep•Prep•Cook•Hold•Serve
•Yield•Utensil• Size • Type
•Plating
Standardized Recipe Includes
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Detailed• Ingredient Specific• Weights and measures• HACCP• SOP• Equipment to produce• Packaging
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
IngredientsNutritionally Enhanced Spaghetti Sauce, LS 4 ‐ #10 CANItalian Seasoning Mix 1 CUPPan Spray 1 OZ
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Notes in RecipeProduction 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 http://k12tomatoes.com/products.php#94
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.
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Market Analysis
• Define Goals• Where are we lacking?
• In participation?
• Replace low participation menus• Create a new venue• Create a new themed line• Start grab & go or vended meals
Greenville SC
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•High School•Middle School•Elementary•Vegetarian•Kosher•Multiple Age Groups
Who are the customers?
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•Breakfast•Lunch•Snack•Supper•Summer Feeding•Smart Snack
What meal?
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•Gluten and Allergens• Gluten added “unnecessarily”• Nut Free District
•Nutritional Impact• Reduce sodium• Reduce fat• Increase whole grains
• Local products
What are the nutrition targets?
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• In house• Use it 3 times or 3 ways
• USDA Foods Available• Plan for it
• USDA Foods Ordered• Be ready to incorporate
• In Season• Available from DoD• Available Farm to School• Locally Sourced
What are the ingredients?
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• Flavor profile• Spice level
• Ethnic application• Specific district population
• Form• Wraps
• Format• Pre‐packaged
What are the trends?
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• By Number of oz. equivalents• Meat/Meat Alternate• Grain
• 0.25 oz. increments
•By Volume• Vegetable• Fruit
• 1/8 cup and up
What are the meal components?
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•Hot •Cold•Satellite•BIC•Kiosk•Vended
How is it served?
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•Spork
•Hand Held
•Finger Fun
How it is consumed?
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• 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
What equipment is needed?
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Ready to Do the Math
•Yield = Input •Input = Yield
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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
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Commercial Ingredients
•CN Label•Meal Component Credits•USDA approved
•Product Formulation Statement (PFS)•Provided by manufacturer•Not approved by USDA
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USDA Foods
• USDA Foods Product Information Sheets• Updating all• Average info• Use most current version from web
• http://www.fns.usda.gov/fdd/nslp‐usda‐foods‐fact‐sheets
• In house yield of USDA Foods
• May not match USDA Spec sheets
• Heading to a system of access to manufacturer specific info
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Children who eat school breakfast are more likely to…
School breakfast is associated with…
Reach higher levels of achievement in reading and math
Reduced absenteeism
Concentrate better Reduced tardiness
Be more alert Reduced behavior problems
Retain more of what they learn Reduced nurse’s office visits
Participate in class Increased standardized test achievement scores
Earn higher grades Positive learning environments
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Test • 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
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
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
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Be Specific
• In handling of ingredients• Use from frozen• Thaw overnight• Thaw for 2 days
• In processing • Diced •Minced• Chopped
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Details •HACCP Process•CCP’s• SOP’s• Equipment Used• Serving Utensil Used• Disher, Spoodle, Ladle
• Size of each • Portion Size Yield
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Incorporate• Into cycle menu• Into alternative offerings• Modify name
• Update recipe, update perception too• Update Packaging•Promote
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Dayle Hayes, MS, RDSources for Recipes
Sources for Standardized Recipes
Kittery, Maine
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Sources for Recipes
USE YOUR SEARCH ENGINEUSDA recipe Herbed Broccoli Cauliflower
www.whatscooking.fns.usda.gov/quantity/child‐nutrition‐cnp/herbed‐broccoli‐and‐
cauliflower‐polonaise
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Herbed Broccoli and Cauliflower Polonaise
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
USDA: What’s Cooking?www.whatscooking.fns.usda.gov/search/quantity
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
USDA: What’s Cooking?www.whatscooking.fns.usda.gov/fdd/household‐material‐fact‐sheets
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Georgia Grown School Recipeshttp://feedmyschool.org/FMS/recipes/
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Michigan Team Nutritionwww.michigan.gov/documents/mde/Meeting_the_Challenge_Recipe
_Book_403050_7.pdf
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Oklahoma Cooking for Kids http://cookingforkids.ok.gov/recipes?&recipeCategory=Cafeteria
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Texas ESC: Region 11www.esc11.net/Page/5366
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Vermont FEED: New School Cuisinehttp://vtfeed.org/resource‐library
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
American Egg Boardwww.aeb.org/foodservice/schools/83‐school‐
nutrition/242‐d‐egg‐recipes
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Beef Foodservice K‐12www.beeffoodservice.com/k‐12foodservice.aspx
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Cherry Marketing Boardwww.choosecherries.com/school‐lunch‐toolkit/
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Mushrooms in Schoolswww.mushroomsinschools.com
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National Dairy Council BREAKFASTwww.nationaldairycouncil.org/School‐Breakfast‐Recipes
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Potatoes USAhttp://potatoesraisethebar.com
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
USA Ricehttp://thinkrice.com/foodservice/k‐12/recipe‐ideas/
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
PINTEREST: School Meals That Rockwww.pinterest.com/schoolmealsrock/school‐recipes‐that‐rock/
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Tips for FINDING Recipes
1. Search diligently.2. Source carefully. 3. Adapt as necessary.
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
QUESTIONS??Bo
nneville, Id
aho
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© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Contact InformationDayle [email protected] 406‐698‐8868
www.schoolmealsthatrock.org
www.facebook.com/SchoolMealsThatRock
www.pinterest.com/schoolmealsrock/
@SchoolMealsRock
Malissa [email protected]‐751‐7445@malissamarsden