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