provided by the lausd food services division menus and standardized recipes 07/20/2015 v9 michelle...

Provided by the LAUSD Food Services Division

Menus and Standardized Recipes

07/20/2015 V9Michelle Smith/Jay Schein

Provided by the LAUSD Food Services Division

Menus and Standardized Recipes

07/20/2015 V9Michelle Smith/Jay Schein

Purpose

The purpose of a recipe is to have a precise record of the ingredients used, the amount needed, and the way they are combined to insure a consistent quality product for our customer.

Objective

Develop an understanding of the menus and food preparation processes

Where to find the recipesWhat they containHow to change the number of servings (yield)How to keep our food cost down

Menus

Menus are planned and designed according to Food Base Menu Planning (FBMP) for specific grade levels:

Grades K – 5Grades 6 – 8Grades 9 – 12

Menus: Grades K – 5Breakfast Menu Lunch Menu

Reduced Temperature for Safety Reasons

Note:Hot food must be cooled to between 135 – 137 degrees before serving to students at:

EEC Centers State Preschools Pre-K thru 5th grades

Menus: Grades 6 – 8Breakfast Menu Lunch Menu

Grades 9 – 12Breakfast Menu Lunch Menu

What Is A Standardized Recipe?

Standardized recipes are used every day inchild nutrition operations as a guide topreparing the foods served to customers.

A standardized recipe is a recipe that has been carefully adapted and tested to ensure a consistent product every time

RecipesThe recipe is directly linked to multiple functions within the cafeteria.

Menu: Food Base Menu PlanningFactoring and ForecastingOrdering and ReceivingProduction RecordPoint of ServiceClaim for Reimbursable Meals

Test Your KnowledgeClick on the FIRST item you will need to gather to prepare the Chicken Cesar Salad

The Recipe Containers

Incorrect!Try again

Correct!

Click here to continue

The Recipe

Locating the Recipes

All recipes are located in OneSource in the CMS system.

To find a recipe:Go to “Reports” Select “Menu Planner” Select “Recipe Production”Click “Go”

Choosing the Recipes Criteria The Criteria screen is where you choose the information to be displayed on your recipe.

Sort by Recipe Number Recipe Name

• Choose the Criteria• Individual Selection

– Click the Ellipsis– Click “Preview”

Sorting the RecipeTo locate the recipe needed, you will need to:

Deselect all previous recipes by clicking the small green box in the upper top left corner

Recipes may be sorted by:• Recipe Number• Description• Category• Yield• Serving Size• Measure

Select and Adjust the Recipe

Once you have selected the recipe, the yield may be adjusted to meet the needs:

Highlighting the recipe Click in the Yield columnHighlight the current YieldType the preferred amountClick OK

Preview the Recipe

Select “Preview” to display the recipe.

Note: Verify the yield is correct prior to printing.

Recipe Contents

Recipes will contain: Recipe Name and Number Ingredients Instructions

• Cooking • Pre-Preparation• Preparation• Serving• HACCP

Nutritional Content

How to Read a RecipeThe heading section of the recipe displays:

Recipe Name and #QuantityServing SizeLaborStock NumbersIngredient AmountsCooking Instructions

Reading the Recipe cont.The Recipe contains additional steps and procedures to ensure a consistent product.

Instructions for:• Pre-preparation• Preparation • Serving

HACCP standards• Cooking • Holding • Cooling • Reheating

Test Your KnowledgeAt what temperature would

you cook frozen burritos?

According to the Recipe

Pre-Set oven set at

350°

Pre-Set oven set at

275°

Incorrect!Try again

Correct!

Click here to continue

According to the recipe

NutrientsThe nutrients listed in this section include:

Food EnergyFat ContentsSodiumCholesterolCarbohydratesProteinVitamins

Test Your KnowledgeYou have prepared the same recipe multiple times. When can you “STOP” using the recipe as a guide when preparing the menu item?

After After preparingpreparingthe recipethe recipe

5 times5 times

After After preparingpreparingthe recipethe recipe

15 times15 times

We We always always use the use the recipesrecipes

Incorrect!Try again

Correct!

Click here to continue

We always use the recipe

Importance of Following Standardized Recipes

Consequences of not following a standardized recipe include:

Inconsistent food quality Non – nutritional valueIncorrect portioning CostDisproportionate nutrients per servingCustomer satisfaction

Cost Associated With Overproducing“Playing It Safe” Scenario

Based on forecasted need, the cafeteria requires 512 servings of “Mac and Cheese”:

The site decides to produce an additional 25 servings • At the end of service 27 servings were leftover• The extra 25 servings increased the food cost by $9.04

164 sites overproduce 25 servings• 164 sites X $9.04 = $1,482.56 • $1482.56 x 180 school days = $266,860.80 per year!

RecapWhat have we learned?

Menus are developed according to grade levelsWhere to find recipesHow to change the yieldHow to read the recipeThe importance of following standardized recipeThe negative effects on the operation of not

following the recipe

Questions?