manager training

Information about manager training

Published on December 5, 2007

Author: Davidson

Source: authorstream.com

Content

Mastering the School Meals Program :  Mastering the School Meals Program Areas we will target: :  Areas we will target: Part 1: Reviewing the Basics Standardized Recipes Meal Pattern Contribution Part 2: Menu Modifications Simplifying Production Records Hot Topics Worksheet 1: Test Your Knowledge of the Schools Meals Program? :  Worksheet 1: Test Your Knowledge of the Schools Meals Program? Menu #1:  Menu #1 Egg & Cheese Omelet Link Sausage Whole Wheat Toast Milk Menu #2:  Menu #2 Assorted Cereal English Muffin Orange Juice Milk Menu #3:  Menu #3 Cinnamon Roll Cantaloupe Cubes Milk Menu #4:  Menu #4 Roast Turkey Mashed Potatoes Steamed Broccoli Sliced Peaches Milk Menu #5:  Menu #5 Hamburger Pizza Tossed Salad Apple Wedges Oatmeal Cookie Milk Menu #6:  Menu #6 Oven Fried Chicken Mixed Vegetables Rice Pilaf Dinner Roll Milk Menu #7:  Menu #7 Turkey Tortilla Roll-Up Macaroni and Cheese Mixed Fruit Potato Chips Milk K-6 Lunch:  K-6 Lunch Hamburger on a Bun (2 oz. meat/2 g/b) Baked Potato Wedges (1/2 cup) Fresh Fruit Cup (1/4 cup) Pickle Spear (1/8 cup) Milk (1/2 pt.) K-6 Lunch:  K-6 Lunch Grilled Cheese Sandwich (1 oz. meat alt./2 g/b) Yogurt Cup (4 oz.=1 oz. meat alt.) Fresh Veggies w/dip (1/8 cup) Apple Wedges (1/4 cup) Milk (1/2 pt.) 7-12 Lunch:  7-12 Lunch Baked Ham (2 oz) Scalloped Potatoes (1/3 c.) Broccoli Cuts (1/3 cup) Fruit Salad (1/3 cup) Crescent Roll (2 g/b) Milk (1/2 pt.) 7-12 Lunch:  7-12 Lunch French Dip Sandwich (2 oz. meat/3 g/b) Green Beans (1/4 c.) Watermelon Wedge (1/2 cup) Vanilla Pudding (1/4 cup) Milk (1/2 pt.) Counting of Grains/Breads:  Counting of Grains/Breads Enriched and/or whole grain flour. One Serving = 14.75 gm. of enriched/and or whole grain meal, flour, bran, or germ Minimum amt. to count (1/4) serving Dessert items count for up to one grains/breads serving/day at lunch. Grains/Breads Chart:  Grains/Breads Chart Slide20:  Food Item Wt. /Vol. Cherry Crisp ½ cup Flour Tortilla 1 ½ oz Peanut Butter Cookie 1 oz. Cherry Muffin 1 ½ oz. Chocolate Cake (unfrosted) 1 ¾ oz. Spice Bar (frosted) 2 oz. Spaghetti Noodles 3/4 c. Group G/B NE 1/2 B 1 1/2 C 3/4 D 3/4 F 1/2 NE 1/4 H 1 1/2 Weigh the following::  Weigh the following: Tortilla Chips Chocolate Chip Cookies Hamburger Bun Stand and Stretch :  Stand and Stretch Slide23:  Good = Good Recipes Menus STANDARDIZED RECIPES Slide24:  Sources of Quantity Recipes: School Recipes USDA’s Quantity Recipes Food For Fifty A Toolkit for Healthy School Meal American School Food Service Assoc. (ASFSA) Slide25:  Worksheet 2: Trying a New Recipe Focaccia Source: ASFSA :  Focaccia Source: ASFSA Serving Size: Piece Quantity (Yield): 50 7 loaves 10.75 inch long Italian Bread 19 med. Fresh Tomatoes, sliced 2 cups Sweet Red Peppers, chopped 2 Tbsp Basil 1 ½ cups Ripe Olives, chopped 2 cups Parmesan Cheese, shredded 2 lb 10 oz Mozzarella Cheese Instructions: Place bread rounds on baking sheets. Brush lightly with olive oil. Layer with tomatoes, peppers, basil, olives and Parmesan Cheese. Bake at 450 until heated through and cheese is melted. Cut each bread shell into 8 wedges. STANDARDIZED RECIPE:  STANDARDIZED RECIPE DEFINITION: A recipe that has been TESTED and adapted for use in YOUR food service operation. A standardized recipe produces the same good QUALITY and the same YIELD every time it is prepared.:  A standardized recipe produces the same good QUALITY and the same YIELD every time it is prepared. WHEN: EXACT PROCEDURES are used with same type of EQUIPMENT and same QUANTITY AND QUALITY of INGREDIENTS. Why do we need Standardized Recipes? :  Why do we need Standardized Recipes? Quality Control Consistent Yield Meal Pattern Requirements Inventory and Cost Control Slide31:  Recipes for “one” serving e.g. Chef Salad All items with more than one ingredient Seasoned Vegetables Processed items with something added such as Burrito with Cheese Sauce How many recipes do you need? As many as it takes…. So what information should be on a Standardized Recipe? :  So what information should be on a Standardized Recipe? Slide33:  Beef Stew Recipe Name Beef and Potato Casserole Slide34:  Yield: 100 – 1 cup servings or 6 1/4 gallons (Check: 100 x 1 C = 100 C  16 C = 6 ¼ gal) Beef Stew Yield Determine yield by measuring volume! Slide35:  Ingredient List Ingredients are listed in order in which they are used. Descriptive Terms Before ingredient After ingredient Slide36:  Weight and Measure Weight Measure Dry and solid ingredients (oz) Volume Measure Liquid ingredients only (fl oz) Dry in small quantities BE CONSISTENT! Slide37:  Selecting Correct Measures Menu Items ½ cup Raisin Bran ¾ cup canned peaches Weight (incorrect) Volume (correct) Raisin Bran 4 oz. = 356 cal. (4 fl oz or) ½ cup = 79 cal. Peaches 6 oz. = 92 cal. (6 fl oz or) ¾ cup = 102 cal. Note: 4 oz. = 1/4 pound, not 1/2 cup 6 oz. = 1/3 pound, not 3/4 cup 8 oz. = 1/2 pound, not 1 cup Slide38:  Be Consistent with Fresh Items! Do you measure fresh produce before or after cleaning, paring and chopping? AP= as purchased EP= edible portion Recipe Wording:  Recipe Wording Amount is 1 lb 2 ½ oz fresh onions Directions read “clean and chop onions.” Before: A.P.= as purchased Amount is 1 lb cleaned, chopped onions. After: E.P = edible portion Slide40:  Directions Must be clear enough for a new staff person or substitute to understand. Slide41:  Serving and Portion Sizes For An Accurate Yield: Indicate pan size Serving utensil How to cut by pan size 6. Pour into 12 20 2½-inch pan. Cut 8x6 Portion with 8-fl oz ladle for 7-12 6-fl oz ladle for K-6. How do you adjust a recipe for the number of servings needed ? :  How do you adjust a recipe for the number of servings needed ? USDA’s Quantity Recipe Book addresses::  USDA’s Quantity Recipe Book addresses: Two methods- Conversion Charts Factor Method Refer to Handout Pages 1-4:  Refer to Handout Pages 1-4 Page 1 - How to Use Conversion Charts Page 2 - Ounce Chart Page 3 - Pound to Ounce Chart Page 4 - Volume Measure Chart Conversion Charts-Steps in Using:  Conversion Charts-Steps in Using a.  # of servings needed. b. Column headed “Base 100 servings” c. Move left and/or right for the number of servings needed. d. Add amounts from columns for amount needed Pages after Worksheet 3 Worksheet #3: Oven Baked Hamburgers:  Worksheet #3: Oven Baked Hamburgers 100 Ground Beef 12 lbs Eggs, Beaten 4 cups Milk 2 cups Bread Crumbs 6 lbs Onions, minced/dried 3 oz Salt 2 T Hamburger Buns 100 25 3 lbs 1 cup ½ cup 1 ½ lbs ¾ oz 1 ½ tsp 25 Let’s Practice: Oven Baked Hamburgers:  Let’s Practice: Oven Baked Hamburgers 100 Ground Beef 12 lbs. Eggs, Beaten 4 cups Milk 2 cups Bread Crumbs 6 lbs. Onions, minced/dried 3 oz. Salt 2 T. Hamburger Buns 100 250 30 lbs. 2 ½ qt. 1 qt. + 1 c 15 lbs. 7 1/2 oz. ¼ cup + 1 T 250 Steps to the Factor Method:  Steps to the Factor Method Determine the factor DESIRED YIELD = FACTOR CURRENT YIELD 2. Multiply each ingredient quantity by the “factor”. 3. Change amounts into more common measurements. Worksheet 4 – Factor Method:  Worksheet 4 – Factor Method You have a recipe for 50 and you need to increase it to 250 What is our factor? Desired Yield Current Yield = Factor 250/50 = 5 Factor :  Desired Yield Current Yield = Factor 250/50 = 5 Factor Determining the Factor Slide52:  From the Food Buying Guide Worksheet #4- continued :  Worksheet #4- continued You have a recipe for 100 and you need to increase it to 225 What is our factor? 225/100 = 2.25 Factor:  225/100 = 2.25 Factor Slide57:  From the Food Buying Guide Slide59:  From the Food Buying Guide Slide60:  When using either Conversion Charts or The Factor Method Always double check your work Slide61:  You’ve adjusted the Yield –Evaluate the Product Characteristics to Evaluate: Acceptability to customers Appearance Flavor Consistency, Texture Meal Pattern Contribution (More information to come!):  Meal Pattern Contribution (More information to come!) One cup of Beef Stew provides: 2 oz Meat/Meat Alternate 1/4 cup Fruit/Vegetable Slide63:  Would Additional Information Be Useful? Variations HACCP instructions Slide64:  Standardizing Recipes “As You Go” Record recipes that are “in your head”. Gather USDA or other written recipes. Select one to be used soon, what do you “really do” in your kitchen. Slide65:  “As You Go” – Standardizing Write down all missing information. When finished, measure yield, record it. Measure serving sizes, record them. Make notes - what to check the next time. Evaluate for quality, appearance. Slide66:  Recheck when on the menu again. Record changes. Evaluate again. “As You Go” – Standardizing : Review recipe with staff. Calculate meal pattern contribution. Record final recipe. Make a Recipe File or Notebook:  Make a Recipe File or Notebook Clear, complete format Use correct name Group for easy use Number or Letter duplicate copies and protective covers Ways to Use Recipe Information:  Ways to Use Recipe Information MENU PLANNING Weekly menu Monthly Menus Cycle Menus/Express 2. “Custom” Meal Pattern Contribution Chart PRODUCTION RECORDS Refer to the recipe, don’t list separate ingredients Track grains/breads, meat/meat alternate daily Slide69:  Train Your Staff to USE Recipes! Read the whole recipe before starting. Follow exactly. Measure and weigh accurately. Time cooking accurately. Check yield. Note any changes or additions. Slide70:  REMEMBER Standardized recipes are the backbone of your operation. Work on your school’s file this year! Break Time :  Break Time Meal Pattern Contribution :  Meal Pattern Contribution Meat/Meat Alternate: How many ounces (wt) per serving? (Cooked meat, not raw.) Fruit/Vegetable: How much per serving in parts of a cups? (1/8 cup is smallest amount to count.) Grains/Breads: How many grains/breads servings per portion? (In increments of quarters only.) Helpful Tools :  Helpful Tools Calculator and pencil Recipe Analysis Worksheet Short Form USDA Food Buying Guide Grains/breads factor: 30.7 grains/breads servings per pound of flours or grains Slide75:  Table 7 Food Buying Guide pg 36 Slide76:  Table 6 Food Buying Guide pg 37 Slide77:  Table 7 Food Buying Guide pg 37 Slide78:  Let’s look at the Contributions from Beef Stew One cup of Beef Stew provides: 2 oz Meat/Meat Alternate 1/4 cup Fruit/Vegetable Slide81:  Beef Stew: Bottom of page Slide82:  Recipe Analysis Beef and Spaghetti Casserole Slide84:  Food Buying Guide - Food Buying Guide - :  Food Buying Guide - Slide88:  Beef and Spaghetti Casserole: Bottom of page Slide89:  One recipe: 2 serving sizes Slide90:  One gallon of soup 16 cups ½ gallon 8 cups ½ gallon 8 cups You make: You use: half for 4-6 (1 cup) half for K-3 (½ cup) How many servings does it REALLY make? 24Serv 16 1 cup 32 ½ cup Slide94:  Grains/Breads Factor: 30.7 g/b servings per lb of flour/grain Slide99:  Chicken Tetrazinni: Bottom Slide100:  Short Form Side B: Cooked Chicken Slide101:  Food Buying Guide - Slide102:  Food Buying Guide - Slide103:  Food Buying Guide - Slide104:  Short Form Side B Slide105:  Use this information! MEAL PATTERN requirements must be met for the day and over the week!

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