Calculating the Contribution to the Food Components:

Recipes

Webinar February 12, 2014

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Brought to You By:

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Purpose of the Webinar

• Reinforce the importance of meeting the meal pattern with standardized recipes

• Learn why we calculate the contribution of foods in a standardized recipe toward the food components

• Show the steps to correctly credit the ingredients in standardized recipes to the food components

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Organization of the Webinar

Tools to Document the Contribution of Foods to the Meal Pattern

Calculating the Creditable Contribution of Ingredients in Recipes

Example Recipe Calculation

Changing Ingredients or the Contribution of an Ingredient

Summary

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TOOLS TO DOCUMENT THE CONTRIBUTION OF FOODS

Tools for Crediting Food Components

1. Food Buying Guide

2. Nutrition Facts Label

3. Child Nutrition (CN) Label

4. Product Formulation Statement (PFS)

5. Standardized Recipe

Tools for Crediting Food Components

1. The Food Buying Guide (FBG) is the basis for calculating the contribution of:

a. Individual foodsb. Standardized recipesc. Processed convenience foods with product

formulation statements

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Food Buying GuideThe Food Buying Guide (FBG) is being revised.Sections completed are:• Meat/Meat Alternates• Vegetables/Fruits

To download the latest edition of the revised sections, go to:http://origin.www.fns.usda.gov/tn/resources/fbg_schoolmeals.html

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Food Buying GuideUsed to determine:• Amount of food to purchase• Amount to prepare• Amount to serve, or serving size

Divided into sections:• Introduction• Meats/Meat Alternates• Vegetables/Fruits (same section, but separate)• Grains/Breads (now called Grains)• Milk• Other Foods• Appendices

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Food Buying GuideInformation in the columns:

1. Specific information on the type and form.2. Purchase unit for the type and form.3. Number of servings in each purchase unit.4. Serving size to provide component credit.5. Amount to purchase for 100.6. Edible portion after peeling, cooking, drained or otherwise

converted from Column 1 form.

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Food Buying Guide Example:Contribution of Leafy Greens

• Remember when looking at leafy greens, they credit as ½ the volume• Remember when you serve with dressing, the yield in Col. 3 changes

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It’s not in the Food Buying Guide!

If a vegetable or fruit is not in the FGB:

1. Prepare the item as it will be served2. Measure the volume for the quantity to be served3. Determine the AP amount required to provide that

contribution 4. Document your process and use that AP quantity

in your recipe

Food Buying Guide Calculator

• A calculator tool has been developed by the National Food Service Management Institute that can save you time and effort.

• http://Fbg.nfsmi.org/ Recipes

Tools for Crediting Food Components

2. Nutrition Facts labels specify the weight of the serving size, particularly for grains and breads, and allow us to use the FBG to determine the contribution of the item.

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Tools for Crediting Food Components

3. Child Nutrition (CN) labels are issued by USDA and warranty the contribution of the product.

A CN label will always contain the following:The CN logo (which is a distinct border) The meal pattern contribution statementA 6-digit product identification numberUSDA/FNS authorization statementThe month and year of approval.

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Tools for Crediting Food Components

4. A Product Formulation Statement (PFS) gives us the information to determine the contribution of the ingredients by using the FBG.

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Tools for Crediting Food Components

5. Standardized recipes give the serving size, yield, and list the ingredient information needed to apply the FBG to calculate the contribution of those ingredients.

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Standardized Recipes

• Recipe name• Recipe category• Number of the recipe (Optional)• Ingredient list• Weight and/or measure of ingredients• Alternate ingredients or recipe variations (Optional)• Directions for preparation

Standardized recipes have the following parts:

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Standardized Recipes

• Cooking temperature • Time for cook, prep, assembly• HACCP Critical Control Points• Pan, container size, or special equipment• Portion size and tool for serving• Number of servings• Contribution to the meal pattern • Recipe yield in weight or volume

Standardized recipes have the following parts:

Other Optional Parts: Nutrients and Marketing guide Blank forms can be downloaded from http://

www.education.ne.gov/ns/forms/nslpforms/Recipes.html

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CALCULATING THE CREDITABLE CONTRIBUTION OF INGREDIENTS IN

RECIPES

RecipesWhen to calculate the contribution of foods

• USDA recipe is revised

• School recipe is developed

• School recipe is revised

• New recipe is used from outside source

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Food Buying Guide Appendix A: Recipe Analysis

Use to calculate the contribution of ingredients in recipes.

Watch for a new release.

Check out the CDE Excel template that can be used instead of paper and pencil.

Recipe Analysis Steps1. List ingredients.2. Record AP weight or volume.3. Record purchase units.4. Record the number of servings

per purchase unit.5. Calculate the M/MA contribution.6. Calculate the V and F contribution.7. Calculate the G contribution.8. Record the portions per recipe.9. Record the final rounded down

calculated crediting answers.

Recipe Analysis

Step 1:

List the Ingredients

Your Recipe Name Your#

Your Recipe Name Your#

Recipe Analysis

Step 2: Enter the quantity of each Ingredient

“as purchased”

Your Recipe Name Your#

Recipe Analysis

Step 3: Enter the purchase unit of the ingredients

Your Recipe Name Your#

Recipe Analysis

Step 4: Enter the servings per purchase unit from the FBG

Your Recipe Name Your#

Recipe Analysis

Step 5: Calculate the M/MA

Your Recipe Name Your#

Recipe Analysis

Step 6: Calculate the V and F

Your Recipe Name Your#

Your Recipe Name Your#

Recipe Analysis

Step 7: Calculate the G

Your Recipe Name Your#

Recipe Analysis

Steps 8 and 9: Totals calculated, portions entered, and portion contribution calculated

EXAMPLE RECIPE CALCULATION

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Orange Couscous Salad RecipeContribution to the Fruits Component

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Orange Couscous Salad Recipe Where’s the Fruit?Recipes

The recipe contains canned mandarin oranges, raisins and lemon juice, but the contribution is not listed. For 100 servings:

• 6 lbs. of drained mandarin oranges .61 lb yield per lb x 7.3 servings/lb = 4.45

servings/lb drained 6 lbs. x 4.45 servings/lb. = 26.7 – ¼ cups

• 2 quarts of raisins 2 quarts = 2 x 4 c x 4 – ¼ c = 32 – ¼ cups Credits as 2 x quantity = 2 x 32 = 64 – ¼ cups

Orange Couscous Salad Recipe Where’s the Fruit?

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• 3 cups of lemon juice 3 cups = 3 x 4- ¼ cups = 12 – ¼ cups

• Total of all Fruits 26.70 + 64 + 12 = 102.7 Divide by 100 servings = 1.02 – ¼ cups Round down to ¼ cup Fruits per serving

Orange Couscous Salad RecipeKeep checking: Vegetables

• 13 lbs. Chickpeas (Beans, Garbanzo), drained13 lbs. x 16 oz. = 3.04 #10 cans 68.4 oz. yield per Col. 63 #10 cans x 42 servings per #10 can = 126 – ¼ cup which rounds

down to:1 oz eq M/MA or¼ cup Dry Beans/Peas Vegetable

Orange Couscous Salad RecipeKeep checking: Vegetables

• 7 cups Diced Onion 7 cups x 4 – ¼ cups per cup = 28 – ¼ cup servingsOr to convert the recipe to pounds of whole onions to use:

28 – ¼ cups= 3.01 lb - round down to 3 lb 9.30 - ¼ cups per lb 3 lb x 9.30 = 27.9 – ¼ cups, which we must round down to 27 – ¼

cups

Orange Couscous Salad RecipeKeep checking: Vegetables

• Total of all Vegetables (counting chickpeas as a vegetable)126 + 27 = 153 – ¼ cup servings for 100 Divide by 100 servings = 1.53 – ¼ cups1.53 x .25 = .382 cups Round down to .375 or 3/8 cup vegetables per

serving

Orange Couscous Salad Recipe Keep checking: GrainRecipes

The recipe contains couscous, whole wheat, dry and the contribution is listed a 1 grain/bread, or 1 oz eq. For 100 servings:

• 5 quarts of couscous, dry, Group H, 1 oz eq = ½ cup cooked

5 qt x 4 = 8.42 lbs 2.375 cups/lb 8.42 lbs. x 14.5- ½ cup servings/lb. = 122.09

– ½ cups 122.09 ÷ 100 = 1.22 – ½ cups Round down to ½ cup = 1 oz eq

Orange Couscous Salad RecipeWhat Did We Learn?

• Validate before you use an outside source recipe!

• Write the information on the recipe

• Sign and date it

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CHANGING INGREDIENTS AND/OR THE CONTRIBUTION

Changing Ingredients: M/MA

• Beef Round Steak to 85/15 Ground Beef• Recipe: 20 lbs. Round Steak for 100 servings• 20 lbs. x 11.2 = 224 ÷ 100 servings = 2.24 oz eq M/MA• Round down to 2 oz eq

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Changing Ingredients: M/MA

• Desired contribution: 2 oz eq M/MA minimum• 1 oz eq per lb = 12 servings per pound• Desired contribution for recipe = 200 oz eq• 200 oz eq = 16.66 lbs or round up to 17 lbs. 12 servings per poundNote: If the fat % is different, the servings per Purchase Unit will be different

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Changing Ingredients: V or F

• Frozen Apricots, sliced to Fresh Peaches, sliced• Recipe: 28 lbs. Frozen Apricots for 100 servings• 28 lbs. x 7.26 = 203 ÷ 100 servings = 2.03 – ¼ cups• 2 x ¼ cup = ½ cup

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Changing Ingredients: V or F

• Desired contribution: ½ cup fruit• ¼ cup = 12 servings per pound• Desired contribution for recipe = 200 - ¼ cups• 200 ¼ cups = 18.69 lbs or round up to 19 lbs. 10.7 servings per pound• 19 lbs x 10.7 = 203.3 – ¼ cups

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Changing Ingredients: Grains

From Whole Wheat Bread to Croissant

• Are the two items in the same group?

• Whole wheat bread is in Group B and 1 oz eq weight is 1 oz

• Croissants are in Group C and 1 oz eq = 1.2 oz

Changing Ingredients: Grains• 2 slices whole wheat bread = 2 oz or 2 oz eq

• For 2 oz eq of croissant: 2 oz eq x 1.2 oz per oz eq (Group C) = 2.4 oz. • Divide the weight of your croissant by 1.2 oz.

3 oz ÷ 1.2 = 2.5 oz eq grains

• Is your croissant whole grain-rich?

Changing the Contribution: M/MA

85/15 ground beef

• The recipe is for 100 and 12.5 lbs 1.5 oz eq M/MA

• Want 2 oz eq M/MA

• 2 oz eq x 100 servings = 200 oz eq

Changing the Contribution: M/MA

85/15 ground beef

• 200 oz eq ÷ 12 oz eq per lb = 16.67 lbs, or round up to 16.75 lb • Or 2 x 8.4 lbs (Col 5) = 16.8 lbs• To check: 16.75 lbs x 12 oz eq per lb = 201.0 oz eq• Or 16.8 lbs x 12 = 201.6 oz eq

Changing the Contribution: V or FTomatoes, canned, whole

• The recipe is for 100 and 2.25 #10 ¼ cup of tomatoes

• Want 3/8 cup Red/Orange vegetable

• 3/8 ÷ 1/4 = 1.5 x 100 = 150 – ¼ cup servings per 100

Changing the Contribution: V or F

Tomatoes, canned, whole

• 150 – ¼ cup servings = 3.30 #10- round up to 3.3345.5 – ¼ cup servings/#10 canOr

• 2.25 # 10 x 1.5 = 3.375 # 10• To check: 3.33 x 45.5 = 150.15, 3.5 x 45.5 = 159.25

Changing the Contribution: Grains

Spaghetti

• The recipe is for 100 and 12 lbs 1.25 oz eq G

• Want 2 oz eq G

• 2 oz eq serving x 100 = 200 oz eq for 100

• 200 oz eq = 18.87 lbs or 19 lbs10.6 ½ cup servings per lb

• To check: 19 lbs x 10.6 = 201.4 oz eq (1/2 cups) for 100 servings

Changing the Contribution: Grains

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SUMMARY

SummaryCalculate the food components in a recipe whenever a:• USDA recipe is revised

• School recipe is developed

• School recipe is revised

• New recipe is used from outside source

Summary

To calculate the food components, use:

• The FBG Food Component Sections

• Appendix A of the FBG or

• The CDE Spreadsheet or

• A calculator and paper

Summary

To change an ingredient or its contribution use:

• The FBG Food Component Sections

• A calculator and paper

Conclusion

• Thank you for joining our webinar.