grades pk-12 2020-21 breakfast cycle menu · grades pk-12 2020-21 breakfast cycle menu for...

Grades PK-12 2020-21 Breakfast Cycle MenuFor Breakfast only: Meat/Meat

Alternates credit as Grain

Alternates

Monday Tuesday Wednesday Thursday Friday

Early Bird Sandwich French Toast Power Breakfast Pancake Wrap *Cinnamon Roll 2 WGR2 WGR / 1.75 GA 1 WGR / 1 GA or 2.25 WGR Biscuit 2 EG, Gravy (NC) 1 WGR / 1 GA Sausage 1 GA

Sausage 1 GA Scrambled Eggs 1 GA Yogurt 1 GA OROR OR Bacon (NC) Sausage Kolache

Breakfast Pizza Monte Cristo Sandwich 1 WGR / 1 GA

1.5 WGR / 1 GA 2 WGR / 1 GA Cheese Stick or Cubes 1 GA

1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice

1/2 c Fruit 1/2 c Fruit 1/2 c Fruit 1/2 c Fruit 1/2 c Fruit

Milk Variety Milk Variety Milk Variety Milk Variety Milk Variety

Pancakes 2 WGR Sunrise Sandwich Chicken-n-Biscuit Oatmeal 1 WGR Breakfast Burrito Bacon (NC) 2 WGR / 1.5 GA 2 EG / .5 WGR / 1 GA or 2 WGR / .75 GA Cinnamon Toast 1 WGR 1 EG / 1.5 GA

OR or 1 WGR / 1 GA

OR OR *Breakfast Strudel 2 WGR

Cheesy Toast Breakfast Pizza or Breakfast Bread 2 WGR Hash Browns (NC)

1 WGR / 1 GA 1.5 WGR / 1 GA

Sausage 1 GA Yogurt 1 GA




Sausage Kolache Cheese Omelet 2 GA Waffles 2 WGR Breakfast Pizza *Donut OR *Donut Holes 2 WGR1 WGR / 1 GA Toast 1 WGR OR Sausage 1 GA 1.5 WGR / 1 GA Sausage 1 GA

Yogurt 1 GA Cheese Omelet Wrap 1 EG / 2 GA

OR OR OR French Toast*Breakfast Cookie 2 WGR Breakfast Taquito 1 WGR/ 1 GA or 2.25 WGR

Yogurt 1 GA 1.25 WGR / .75 GA or 1 WGR / 1 GA Sausage 1 GA




Cereal Variety 1 or 2 WGR *Cereal Bar 1 WGR Cereal Variety 1 or 2 WGR *Cereal Bar 1 WGR Cereal Variety 1 or 2 WGR

Toast 1 WGR Yogurt 1 GA Toast 1 WGR Yogurt 1 GA Toast 1 WGR

*Breakfast Round 2 WGR *Breakfast Strudel 2 WGR *Breakfast Parfait OR Banana Split Breakfast Crackers 1 WGR *Breakfast Round 2 WGR

Yogurt 1 GA Cheese Stick or Cubes 1 GA 1 WGR / 1 GA / 1/2 c F Cheese Stick or Cubes 1 GA Yogurt 1 GA

Muffin 1 WGR PBJ Muffin 1 WGR PBJ Muffin 1 WGR

Yogurt 1 GA 1 WGR / 1 GA Yogurt 1 GA 1 WGR / 1 GA Yogurt 1 GA

Revised 05/01/2020Other notes: PK can only be served juice once per day over all meals and snacks.

Only unflavored 1% or unflavored fat-free milk can be served to PK. Offer vs. Serve is not allowed for PK unless comingling.

Wee

k 1

Wee

k 2

Wee

k 3

Optional entrée choices that may be offered in addition to the above items

Off

ered

We

ekly

* indicates menu items not allowed for PreK students.

Grades PK-12 2020-21 Breakfast Cycle MenuFor Breakfast only: Meat/Meat

Alternates credit as Grain

Alternates

Monday Tuesday Wednesday Thursday Friday

Pancakes 2 WGR Breakfast Burrito Power Breakfast Sausage Kolache Morning Griddle SandwichSausage 1 GA 1 EG / 1.5 GA Biscuit (2 EG), Gravy (NC) 1 WGR / 1 GA 1.5 WGR / 1.25 GA

or 1 WGR / 1 GA Scrambled Eggs 1 GA Yogurt 1 GA

Bacon (NC) OR ORHash Browns (NC) Breakfast Bread 2 WGR Breakfast Sandwich

Yogurt 1 GA 1.25 WGR / .75 GA




Waffles 2 WGR Sausage, Egg, and Cheese Breakfast Pizza *Cinnamon Roll 2 WGR Biscuit 2 EG

Bacon (NC) Biscuit 1.5 WGR / 1 GA Sausage 1 GA Gravy (NC)

2 EG / 2 .25 GA Scrambled Eggs 1 GA

OR OR ORBreakfast Taquito Cheesy Toast "Mascot" Breakfast

1.25 WGR / .75 GA or 1 WGR / 1 GA 1 WGR / 1 GA 1 WGR / 1.5 GA or 1 WGR / 1 GA

Sausage 1 GA




Sausage Biscuit Breakfast Combo Chicken-n-Waffles *Stuffed Bagel 2 WGR *Dutch Waffle 2 WGR2 EG / 1 GA or 2 WGR/ 1 GA 2 EG / 1.5 GA or 2 WGR / 1.5 GA 1.5 WGR / 1 GA Sausage 1 GA Bacon (NC)

ORBreakfast Burrito OR OR French Toast

1 EG / 1.5 GA Pancakes 2 WGR 1 WGR/ 1 GA or 2.25 WGR

or 1 WGR / 1 GA Sausage 1 GA Bacon (NC)

Hash Browns (NC)




Cereal Variety 1 or 2 WGR *Cereal Bar 1 WGR Cereal Variety 1 or 2 WGR *Cereal Bar 1 WGR Cereal Variety 1 or 2 WGR

Toast 1 WGR Yogurt 1 GA Toast 1 WGR Yogurt 1 GA Toast 1 WGR

*Breakfast Round 2 WGR *Breakfast Strudel 2 WGR *Breakfast Parfait OR Banana Split Breakfast Crackers 1 WGR *Breakfast Round 2 WGR

Yogurt 1 GA Cheese Stick or Cubes 1 GA 1 WGR / 1 GA / 1/2 c F Cheese Stick or Cubes 1 GA Yogurt 1 GA

Muffin 1 WGR PBJ Muffin 1 WGR PBJ Muffin 1 WGR

Yogurt 1 GA 1 WGR / 1 GA Yogurt 1 GA 1 WGR / 1 GA Yogurt 1 GA

Revised 05/01/2020

Only unflavored 1% or unflavored fat-free milk can be served to PK. Offer vs. Serve is not allowed for PK unless comingling.

Wee

k 5

Wee

k 4

Wee

k 6

Optional entrée choices that may be offered in addition to the above items

Off

ere

d W

eekl

y

* indicates menu items not allowed for PreK students. Other notes: PK can only be served juice once per day over all meals and snacks.

1. CE: 6. STUDENTS SERVED:__________

2. SCHOOL: ADULTS SERVED:_______________

TOTAL SERVED:________________

3. MEAL PREPARATION SITE:________________________________________ 7. DATE:

4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______

9. Grain/Grain Alternate18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

2 WGR 2 each 2 WGR 2 each 2 each _________ waffles @ 1 WGR each _________ waffles @ 1 WGR each

1 GA 1 each 1 GA 1 each 1 each _________ sausage patties _________ sausage patties

.75 GA 1 each .75 GA 1 each 1 each _________ egg patties _________ egg patties

Breakfast Pizza1.5 WGR /

1 GA1 each

1.5 WGR /

1 GA1 each 1 each _________ slices WGR breakfast pizza _________ slices WGR breakfast pizza

Cereal Variety, WGR1 WGR OR

2 WGR1 each

1 WGR OR

2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea

Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each

* Breakfast Round N/A N/A 2 WGR 1 each 1 each _________ WGR breakfast rounds _________ WGR breakfast rounds

Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea

Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins

Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea

11. Fruit

________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)

________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)

________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)

__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________

Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________

Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________

100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted

13. Milk

Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk

Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk

Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk

Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk

14. Other/Condiments

Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrup Offered with Early Bird Sandwich

Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast

Revised 05-01-2020

NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.

Early Bird Sandwich

Fresh Fruit

Optional choices that may be offered in addition

to the above item(s)

1/2 c. F

1 each 1 each 1 each

Must offer 1 cup fruit daily for K-12 only and 1/2

cup for PK.

1/2 c. F

BRK-110

17. PK16. K-12

Meal Pattern

Contribution17. K - 12th

17. Adults/

A La Carte

Actual

Servings

PreparedFood Item

Daily Food Production Record for Food-Based - On-Site Production

2020-2021 Breakfast Cycle Menu

5. Week 1, Monday

8. OFFER VS. SERVE:

PLANNING SECTION DAY OF SERVICE

16.

Recipe #

Meal Pattern contribution, # servings, & serving sizeTotal

Servings

Planned

20.

Total Amount Planned

(lbs., #10 cans, ea., cases, etc.)

21.

Actual Amount Prepared (lbs., #10 cans, ea., cases, etc.)

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

French Toast OR1 WGR /

1 GA1 slice

1 WGR /

1 GA1 slice 1 slice _________ slices WGR French toast OR _________ slices WGR French toast OR

Check manufacturer's product documentation to

verify meal pattern contribution.

French Toast Sticks 2.25 WGR 3 sticks 2.25 WGR 3 sticks 3 sticks _________ sticks, WGR French toast _________ sticks, WGR French toast

Sausage 1 GA 1 each 1 GA 1 each 1 each _________ sausage links OR patties _________ sausage links OR patties

2 WGR 2 each 2 WGR 2 each 2 each _________ slices WGR French toast _________ slices WGR French toast

.5 GA 2 each .5 GA 2 each 2 each _________ slices turkey ham @ .5 oz each _________ slices turkey ham @ .5 oz each1 slice turkey ham = .5 oz by weight = .25 M/MA

.5 GA 1 each .5 GA 1 each 1 each _________ slices cheese @ .5 oz each _________ slices cheese @ .5 oz each

* Cereal Bar, WGR N/A N/A 1 WGR 1 each 1 each _________ WGR cereal bars @ ____ oz ea _________ WGR cereal bars @ ____ oz ea


* Breakfast Strudel N/A N/A 2 WGR 1 each 1 each _________ WGR breakfast strudels _________ WGR breakfast strudels

Cheese Stick or Cubes N/A N/A 1 GA 1 each 1 each _________cheese sticks or pkg. cubes, RF,

1 oz ea_________

cheese sticks or pkg. cubes, RF,

1 oz ea

PBJ1 WGR /

1 GA1 each

1 WGR /

1 GA1 each 1 each _________ WGR PBJ sandwiches _________ WGR PBJ sandwiches

11. Fruit








13. Milk






Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrup Offered with French Toast and Monte Cristo

Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with Monte Cristo

Revised 05-01-2020


Fresh Fruit 1/2 c. F


1/2 c. F


cup for PK.



Monte Cristo Sandwich BRK-113

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.


Food Item16.

Recipe #


Servings

Planned

20.





5. Week 1, Tuesday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings

19. Serving

Size

18. #

Servings

19. Serving

Size

18. #

Servings

19. Serving

Size

Power Breakfast:

Biscuit 2 EG 1 each 2 EG 1 each 1 each _________ biscuits @ 2 EG each _________ biscuits @ 2 EG each

Gravy NC 2 oz NC 2 oz 2 oz _________ oz. gravy mix _________ oz. gravy mix

Scrambled Eggs BRK-118 1 GA #16 scoop 1 GA #16 scoop #16 scoop _________ lbs. frozen eggs _________ lbs. frozen eggs

Bacon NC 2 each NC 2 each 2 each _________ slices bacon, pre-cooked _________ slices bacon, pre-cooked


2 WGR1 each

1 WGR OR



N/A N/A 1 WGR 1/4 cup 1/4 cup _________ lbs. WGR granola _________ lbs. WGR granola

N/A N/A 1 GA 1/2 cup 1/2 cup _________ lbs. yogurt _________ lbs. yogurt

_________ #10 cans peaches OR _________ #10 cans peaches OR

_________ lbs. strawberries OR _________ lbs. strawberries OR

_________ lbs. bananas _________ lbs. bananas



11. Fruit








13. Milk






Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast and biscuit

Revised 05-01-2020

* Breakfast Parfait OR

Breakfast Banana Split

1/2 c. F 1/2 cup 1/2 cupN/AN/A


1/2 c. FFresh Fruit 1/2 c. F1 each 1 each 1 each


cup for PK.

BRK-104

or

BRK-101

1/4 cup granola = 1 oz by weight.



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.

Actual Amount Prepared


Food Item16.

Recipe #


Servings

Planned

20.





5. Week 1, Wednesday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Pancake Wrap1 WGR /

1 GA

1 each or

3 mini

1 WGR /

1 GA

1 each or

3 mini

1 each or

3 mini_________ pancake wraps, WGR _________ pancake wraps, WGR

Slice lengthwise for PK.




Breakfast Crackers 1 WGR 1 pkg. 1 WGR 1 pkg. 1 pkg. _________pkg. WGR breakfast crackers @ ____

oz ea_________

pkg. WGR breakfast crackers @ ____

oz ea

Cheese Stick or Cubes 1 GA 1 each 1 GA 1 each 1 each _________cheese sticks or pkg. cubes, RF,

1 oz ea_________


1 oz ea

PBJ1 WGR /

1 GA1 each

1 WGR /


11. Fruit








13. Milk






Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrupOffered with Pancake Wrap

Revised 05-01-2020


1/2 c. FFresh Fruit 1/2 c. F



cup for PK.



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.





5. Week 1, Thursday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

* Cinnamon Roll N/A N/A 2 WGR 1 each 1 each _________ cinnamon rolls @ 2 WGR each _________ cinnamon rolls @ 2 WGR each

Sausage OR N/A N/A 1 GA 1 each 1 each _________ sausage links OR patties _________ sausage links OR patties

Sausage Kolache 1 WGR /

1 GA1 each

1 WGR /

1 GA1 each 1 each _________ sausage kolaches, WGR _________ sausage kolaches, WGR


1 oz ea_________


1 oz ea


2 WGR1 each

1 WGR OR







11. Fruit








13. Milk







Revised 05-01-2020





cup for PK.



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.





5. Week 1, Friday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Pancakes 2 WGR 1 serving 2 WGR 1 serving 1 serving _________ servings WGR pancakes _________ servings WGR pancakes



2 WGR1 each

1 WGR OR







11. Fruit








13. Milk






Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrup Offered with pancakes


Revised 05-01-2020





cup for PK.

21.




16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte


determine serving size to provide at least 2

WGR.



5. Week 2, Monday

8. OFFER VS. SERVE:


Food Item16.

Recipe #


Servings

Planned

20.



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

2 WGR 1 each 2 WGR 1 each 1 each _________ bagels @ 2 WGR each _________ bagels @ 2 WGR each

.5 GA 1 slice .5 GA 1 slice 1 slice _________slices RF American cheese @ .5

oz each_________

slices RF American cheese @ .5

oz each

.25 GA 1 slice .25 GA 1 slice 1 slice _________ slices turkey ham @ .5 oz ea _________ slices turkey ham @ .5 oz ea


1 WGR 1 each 1 WGR 1 each 1 each _________ slices bread @ 1 WGR each _________ slices bread @ 1 WGR each

.5 GA 1 slice .5 GA 1 slice 1 slice _________ slices RF yellow cheese @ .5 oz ea _________ slices RF yellow cheese @ .5 oz ea

.5 GA 1 slice .5 GA 1 slice 1 slice _________ slices RF white cheese @ .5 oz ea _________ slices RF white cheese @ .5 oz ea




* Breakfast Strudel 2 WGR 1 each 2 WGR 1 each 1 each _________ WGR breakfast strudels _________ WGR breakfast strudels


1 oz ea_________


1 oz ea

PBJ1 WGR /

1 GA1 each

1 WGR /


11. Fruit








13. Milk






_________ _________

Revised 05-01-2020




1/2 c. F


cup for PK.

Optional choices that may be offered in

addition to the above item(s)

Sunrise Sandwich

Cheesy Toast

BRK-120

BRK-106

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.


Food Item16.

Recipe #


Servings

Planned

20.





5. Week 2, Tuesday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

2 EG 1 each 2 EG 1 each 1 each _________ biscuits @ 2 EG each _________ biscuits @ 2 EG each

.5 WGR /

1 GA1 each

.5 WGR /

1 GA1 each 1 each _________ chicken patties, WGR _________ chicken patties, WGR

2 WGR /

.75 GA1 each

2 WGR /

.75 GA1 each 1 each _________ chicken biscuits, WGR _________ chicken biscuits, WGR


1 GA1 each

1.5 WGR /



2 WGR1 each

1 WGR OR










11. Fruit








13. Milk






Honey NC 1 each NC 1 each 1 each ________ pkts honey ________ pkts honey Offered with Chicken-n-Biscuit


Revised 05-01-2020


1/2 c. F

1 each


cup for PK.


1 each 1 each



BRK-104

or

BRK-101


N/A N/A 1/2 c. F 1/2 cup 1/2 cup



Chicken-n-Biscuit

BRK-107

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.






8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings

19. Serving

Size

18. #

Servings

19. Serving

Size

18. #

Servings

19. Serving

Size

Oatmeal BRK-115 1 WGR 3/4 cup 1 WGR 3/4 cup 3/4 cup _________ lbs. dry oats, quick _________ lbs. dry oats, quick

Cinnamon Toast BRK-109 1 WGR 1 each 1 WGR 1 each 1 each _________ slices bread @ 1 WGR each _________ slices bread @ 1 WGR each

* Breakfast Strudel OR N/A N/A 2 WGR 1 each 1 each _________ WGR breakfast strudels _________ WGR breakfast strudels

Breakfast Bread BRK-119 2 WGR 1 each 2 WGR 1 each 1 each _________ WGR bread slices _________ WGR bread slices

Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz eaOffered with Oatmeal, Cinnamon Toast,

Breakfast Strudel, & Breakfast Bread.




oz ea_________


oz ea


1 oz ea_________


1 oz ea

PBJ1 WGR /

1 GA1 each

1 WGR /


11. Fruit








13. Milk






_________ _________

Revised 05-01-2020


1/2 c. FFresh Fruit 1/2 c. F1 each 1 each 1 each


cup for PK.



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.





5. Week 2, Thursday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

1 EG 1 each 1 EG 1 each 1 each _________ flour tortillas @ 1 EG each _________ flour tortillas @ 1 EG each

NC 1 slice NC 1 slice 1 slice _________ slices bacon, pre-cooked _________ slices bacon, pre-cooked

.5 GA .5 oz .5 GA .5 oz .5 oz _________ lbs. RF cheddar cheese, shredded _________ lbs. RF cheddar cheese, shredded

1 GA #16 scoop 1 GA #16 scoop #16 scoop _________ lbs. frozen eggs _________ lbs. frozen eggs

1 WGR /

1 GA1 each

1 WGR /

1 GA1 each 1 each _________ breakfast burritos, WGR _________ breakfast burritos, WGR

Hash Browns NC1 each OR

1/4 cupNC

1 each OR

1/4 cup

1 each OR

1/4 cup_________

each hashbrown patties OR

lbs. frz. potatoes, shredded OR cubed_________


lbs. frz. potatoes, shredded OR cubed


2 WGR1 each

1 WGR OR







11. Fruit








13. Milk






Salsa NC 1 each NC 1 each 1 each ________ pc or #10 cans salsa ________ pc or #10 cans salsa Offered with burrito


Revised 05-01-2020

1/2 c. F


cup for PK.






Breakfast Burrito

BRK-102

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.





5. Week 2, Friday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Sausage Kolache OR 1 WGR /

1 GA1 each

1 WGR /


* Breakfast Cookie N/A N/A 2 WGR 1 each 1 each _________ pkg. WGR cookies @ _____ oz ea _________ pkg. WGR cookies @ _____ oz ea

Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz eaOffered with both the kolache and Breakfast

Cookie.


2 WGR1 each

1 WGR OR







11. Fruit








13. Milk







Revised 05-01-2020





cup for PK.



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.


Food Item16.

Recipe #


Servings

Planned

20.





5. Week 3, Monday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Cheese Omelet 2 GA 1 each 2 GA 1 each 1 each _________ cheese omelets _________ cheese omelets



2 GA 1 each 2 GA 1 each 1 each _________ cheese omelets _________ cheese omelets

Breakfast Taquito

1.25 WGR /

.75 GA

OR

1 WGR /

1 GA

1 each

1.25 WGR /

.75 GA

OR

1 WGR /

1 GA

1 each 1 each _________ breakfast taquitos, WGR _________ breakfast taquitos, WGR





1 oz ea_________


1 oz ea

PBJ1 WGR /

1 GA1 each

1 WGR /


11. Fruit








13. Milk






Salsa NC 1 each NC 1 each 1 each ________ pc or #10 cans salsa ________ pc or #10 cans salsaOffered with omelet

Revised 05-01-2020

Cheese Omelet Wrap BRK-105







cup for PK.

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.


Food Item16.

Recipe #


Servings

Planned

20.





5. Week 3, Tuesday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings

19. Serving

Size

18. #

Servings

19. Serving

Size

18. #

Servings

19. Serving

Size

Waffles 2 WGR 2 each 2 WGR 2 each 2 each _________ WGR waffles _________ WGR waffles



2 WGR1 each

1 WGR OR










11. Fruit








13. Milk






Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrupOffered with waffles


Revised 05-01-2020


1 each 1 each


cup for PK.

Fresh Fruit 1/2 c. F1 each

1/2 c. F

1/2 cup 1/2 cup



BRK-104

or

BRK-101


N/A N/A 1/2 c. F



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.






8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Breakfast Pizza 1.5 WGR /

1 GA1 each

1.5 WGR /





oz ea_________


oz ea


1 oz ea_________


1 oz ea

PBJ1 WGR /

1 GA1 each

1 WGR /


11. Fruit








13. Milk






Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with biscuit

Revised 05-01-2020


1 each 1 each


cup for PK.


1 each

1/2 c. F



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.





5. Week 3, Thursday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

* Donut OR N/A N/A 2 WGR 1 each 1 each _________ donuts, WGR _________ donuts, WGR

* Donut Holes OR N/A N/A 2 WGR 6 each 6 each _________ donut holes, WGR _________ donut holes, WGR


1 GA1 slice

1 WGR /





Sausage 1 GA 1 each 1 GA 1 each 1 each _________ sausage links OR patties _________ sausage links OR pattiesOffered with Donut, Donut Holes, and French

Toast items


2 WGR1 each

1 WGR OR







11. Fruit








13. Milk






Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrup Offered with French toast


Revised 05-01-2020



1 each

1/2 c. F

1 each 1 each


cup for PK.



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.





5. Week 3, Friday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Pancakes 2 WGR 1 serving 2 WGR 1 serving 1 serving _________ servings WGR pancakes _________ servings WGR pancakes



2 WGR1 each

1 WGR OR







11. Fruit








13. Milk






Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrupOffered with pancakes


Revised 05-01-2020


1 each


cup for PK.


1 each

1/2 c. F

1 each

21.




WGR.

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS





5. Week 4, Monday

8. OFFER VS. SERVE:


Food Item16.

Recipe #


Servings

Planned

20.



16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size





1 WGR /

1 GA1 each

1 WGR /



1/4 cupNC

1 each OR

1/4 cup

1 each OR

1/4 cup_________









1 oz ea_________


1 oz ea

PBJ1 WGR /

1 GA1 each

1 WGR /


11. Fruit








13. Milk






Salsa NC 1 each NC 1 each 1 each ________ pc or #10 cans salsa ________ pc or #10 cans salsaOffered with burrito

Revised 05-01-2020

BRK-102


Breakfast Burrito

1 each 1 each


cup for PK.


1/2 c. F

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.




Food Item16.

Recipe #


Servings

Planned

20.





5. Week 4, Tuesday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Power Breakfast:






2 WGR1 each

1 WGR OR










11. Fruit








13. Milk







Revised 05-01-2020

1 each


1 each


cup for PK.


1 each

1/2 c. F



BRK-104

or

BRK-101


N/A N/A 1/2 c. F 1/2 cup 1/2 cup



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.






8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Sausage Kolache OR 1 WGR /

1 GA1 each

1 WGR /


Breakfast Bread BRK-119 2 WGR 1 each 2 WGR 1 each 1 each _________ WGR bread slices _________ WGR bread slices

Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz eaOffered with both the Sausage Kolache and

Breakfast Bread.




oz ea_________


oz ea


1 oz ea_________


1 oz ea

PBJ1 WGR /

1 GA1 each

1 WGR /


11. Fruit








13. Milk






_________ _________

Revised 05-01-2020


1 each 1 each


cup for PK.


1 each

1/2 c. F



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.





5. Week 4, Thursday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

1.5 WGR 2 each 1.5 WGR 2 each 2 each _________ pancakes, WGR _________ pancakes, WGR



.25 GA 1/2 slice .25 GA 1/2 slice 1/2 slice _________ half-slices RF American cheese _________ half-slices RF American cheese 1 full slice cheese = .5 oz

1/2 slice cheese = .25 oz

.25 GA 1 slice .25 GA 1 slice 1 slice _________ slices turkey ham @ .5 oz ea _________ slices turkey ham @ .5 oz ea

NC1 tsp.

eachNC 1 tsp. 1 tsp. _________ cups syrup _________ cups syrup

Breakfast Sandwich1.25 WGR /

.75 GA1 each

1.25 WGR /

.75 GA1 each 1 each _________ sandwiches, WGR _________ sandwiches, WGR


2 WGR1 each

1 WGR OR







11. Fruit








13. Milk







Revised 05-01-2020


Morning Griddle

SandwichBRK-114

1 each


cup for PK.


1 each

1/2 c. F

1 each

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.





Food Item16.

Recipe #


Servings

Planned

20.





5. Week 4, Friday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Waffles 2 WGR 2 each 2 WGR 2 each 2 each _________ waffles, WGR _________ waffles, WGR



2 WGR1 each

1 WGR OR







11. Fruit








13. Milk






Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrupOffered with waffles


Revised 05-01-2020


1 each


cup for PK.


1 each

1/2 c. F

1 each



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.


Food Item16.

Recipe #


Servings

Planned

20.





5. Week 5, Monday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size


.5 GA 1 slice .5 GA 1 slice 1 slice _________slices RF American cheese @ .5

oz ea_________

slices RF American cheese @ .5

oz ea



Breakfast Taquito

1.25 WGR /

.75 GA

OR

1 WGR /

1 GA

1 each

1.25 WGR /

.75 GA

OR

1 WGR /

1 GA

1 each 1 each _________ breakfast taquitos, WGR _________ breakfast taquitos, WGR





1 oz ea_________


1 oz ea

PBJ1 WGR /

1 GA1 each

1 WGR /


11. Fruit








13. Milk






_________ _________

Revised 05-01-2020


1 each


cup for PK.


1/2 c. F1 each



Sausage, Egg, and Cheese

BiscuitBRK-117

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.


Food Item16.

Recipe #


Servings

Planned

20.





5. Week 5, Tuesday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size


1 GA1 each

1.5 WGR /



2 WGR1 each

1 WGR OR










11. Fruit








13. Milk







Revised 05-01-2020

1 each


1 each


cup for PK.


1/2 c. F



BRK-104

or

BRK-101


N/A N/A 1/2 c. F 1/2 cup 1/2 cup



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.






8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

* Cinnamon Roll OR N/A N/A 2 WGR 1 each 1 each _________ cinnamon rolls @ 2 WGR each _________ cinnamon rolls @ 2 WGR each

1 WGR 1 each 1 WGR 1 each 1 each _________ slices WGR bread _________ slices WGR bread

.5 GA 1 slice .5 GA 1 slice 1 slice _________ slices RF yellow cheese @ .5 oz ea _________ slices RF yellow cheese @ .5 oz ea

.5 GA 1 slice .5 GA 1 slice 1 slice _________ slices RF white cheese @ .5 oz ea _________ slices RF white cheese @ .5 oz ea

Sausage 1 GA 1 each 1 GA 1 each 1 each _________ sausage links OR patties _________ sausage links OR pattiesOffered with both the Cinnamon Roll and Cheesy

Toast.




oz ea_________


oz ea


1 oz ea_________


1 oz ea

PBJ1 WGR /

1 GA1 each

1 WGR /


11. Fruit








13. Milk






_________ _________

Revised 05-01-2020


1 each 1 each


cup for PK.


1/2 c. F

16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte



Cheesy Toast BRK-106

Food Item



5. Week 5, Thursday

8. OFFER VS. SERVE:


16.

Recipe # 23. COMMENTSTotal

Servings

Planned

20.



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

21.



Meal Pattern contribution, # servings, & serving size



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size




1 WGR 1/2 pita 1 WGR 1/2 pita 1/2 pita _________ pita pockets, WGR, halved _________ pita pockets, WGR, halved

_________ lbs. frozen eggs _________ lbs. frozen eggs

_________ lbs. RF cheddar cheese, shredded _________ lbs. RF cheddar cheese, shredded

1 WGR /

1 GA1 each

1 WGR /

1 GA1 each 1 each _________ stuffed pitas, WGR _________ stuffed pitas, WGR


2 WGR1 each

1 WGR OR







11. Fruit








13. Milk







Revised 05-01-2020



1 each

1/2 c. F

1 each 1 each


cup for PK.



"Mascot" Breakfast

BRK-112

#12 scoop1.5 GA #12 scoop #12 scoop1.5 GA

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.





5. Week 5, Friday

8. OFFER VS. SERVE:


Food Item16.

Recipe #


Servings

Planned

20.



Actual

Servings

Prepared



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size



2 WGR /

1 GA1 each

2 WGR /

1 GA1 each 1 each _________ sausage biscuits, WGR _________ sausage biscuits, WGR

Check product documentation to verify Meal

Pattern contribution.


2 WGR1 each

1 WGR OR







11. Fruit








13. Milk







Revised 05-01-2020


Sausage Biscuit

BRK-116

1 each


cup for PK.


1 each

1/2 c. F

1 each

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.




Food Item16.

Recipe #


Servings

Planned

20.





5. Week 6, Monday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

biscuits @ 2 EG each OR biscuits @ 2 EG each OR

slices toast @ 1 WGR each slices toast @ 1 WGR each


NC #16 scoop NC #16 scoop #16 scoop _________lbs. frz potatoes, cubed OR

shredded_________

lbs. frz potatoes, cubed OR

shredded






1 WGR /

1 GA1 each

1 WGR /



1/4 cupNC

1 each OR

1/4 cup

1 each OR

1/4 cup_________









1 oz ea_________


1 oz ea

PBJ1 WGR /

1 GA1 each

1 WGR /


11. Fruit








13. Milk






Salsa NC 1 each NC 1 each 1 each ________ pc or #10 cans salsa ________ pc or #10 cans salsa Offered with Breakfast Combo and burrito

Revised 05-01-2020


Breakfast Combo BRK-103

1 biscuit

OR

2 slices

2 EG OR

2 WGR

2 EG OR

2 WGR

1 biscuit

OR

2 slices

1 each


cup for PK.


1/2 c. F1 each



1 biscuit

OR

2 slices

_________ _________

Breakfast Burrito

BRK-102

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.


Food Item16.

Recipe #


Servings

Planned

20.





5. Week 6, Tuesday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

1 WGR 1 each 1 WGR 1 each 1 each __________ waffles @ 1 WGR each __________ waffles @ 1 WGR each

.5 WGR /

1 GA1 each

.5 WGR /

1 GA1 each 1 each _________ chicken patties, WGR _________ chicken patties, WGR


2 WGR1 each

1 WGR OR










11. Fruit








13. Milk






Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrup Offered with Chicken-n-Waffles


Revised 05-01-2020


Chicken-n-Waffles BRK-108

1 each


cup for PK.


1/2 c. F1 each

1/2 cup



BRK-104

or

BRK-101


N/A N/A 1/2 c. F 1/2 cup

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.





Food Item16.

Recipe #


Servings

Planned

20.






8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

* Stuffed Bagel OR N/A N/A 2 WGR 1 each 1 each _________ stuffed bagels, WGR _________ stuffed bagels, WGR

Pancakes 2 WGR 1 serving 2 WGR 1 serving 1 serving _________ pkg. WGR pancakes _________ pkg. WGR pancakes



WGR.

Sausage 1 GA 1 each 1 GA 1 each 1 each _________ sausage patties OR links _________ sausage patties OR linksOffered with both the Stuffed Bagel and

Pancakes.




oz ea_________


oz ea


1 oz ea_________


1 oz ea

PBJ1 WGR /

1 GA1 each

1 WGR /


11. Fruit








13. Milk






Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrup Offered with Pancakes

Revised 05-01-2020


1 each


cup for PK.


1 each

1/2 c. F

1 each



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.





5. Week 6, Thursday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

* Dutch Waffle OR N/A N/A 2 WGR 1 each 1 each _________ Dutch waffles, WGR _________ Dutch waffles, WGR


1 GA1 slice

1 WGR /





Bacon NC 2 each NC 2 each 2 each _________ slices bacon, pre-cooked _________ slices bacon, pre-cookedOffered with both the Dutch Waffle and French

Toast items.


2 WGR1 each

1 WGR OR







11. Fruit








13. Milk






Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrup Offered with Dutch Waffle and French Toast


Revised 05-01-2020



1 each

1/2 c. F

1 each 1 each


cup for PK.



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.





5. Week 6, Friday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

_________ _________

_________ _________

_________ _________

_________ _________

_________ _________

_________ _________

_________ _________

_________ _________

11. Fruit

1/2 c. F ________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)







13. Milk






________ ________

Revised 05-01-2020

17. K - 12th 17. Adults/

A La Carte



5. Week #, Day _____

8. OFFER VS. SERVE:

DAY OF SERVICEPLANNING SECTION

HACCP

Temp

22.

Leftover

Servings

23. COMMENTSFood ItemTotal

Servings

Planned

Actual

Servings

Prepared


1 each


cup for PK.


1 each 1 each

21.





Meal Pattern contribution, # servings, & serving size

17. PK16. PK

Meal Pattern

Contribution

16. K-12

Meal Pattern

Contribution

16.

Recipe #

20.



Recipe Name: Breakfast Banana Split Recipe No. BRK-101

(servings) Portion Size 1 each

Weight Measure Weight Measure

Yogurt, non-fat vanilla or 12 lb 1 gal + 2 qt

strawberry, depending on

fruit used

Bananas, 100 - 120 count 24 each

Granola, lowfat, purchased 3 lb 12 cups

Strawberries, fresh* 4 lb 9 oz 3 qt

Individual serving containers, 48 eachoval or rectangle shape

(boats or bowls)

Meal Pattern Contribution

Grain:

Grain Alternate (M/MA) 1 GA (yogurt)

Fruit: 1/2 cup (1/4 c banana, 1/4 c strawberries)

Vegetables:

Milk:

Directions

1 WGR (WGR granola)

Yield: 48

Ingredients

48 Servings _____ Servings

Revised 05-01-2020

1. Slice fruit if using whole strawberries. Drain fruit if using canned fruit. Do not reserve

juice.

2. Peel bananas and cut each in half. Slice each half banana in half lengthwise.

3. Assemble Banana Splits individually in the following order:

Place 2 slices of banana (¼cup) on each side of the container, resembling a Banana Split.

Portion a #8 scoop yogurt (½ cup) in middle of container, between banana slices.

Pour a 2 oz spoodle granola (¼ cup) on top of yogurt.

Top with a #16 scoop (¼ cup) strawberries.

CCP: Hold for cold service at 41º F or colder.

Do not make more than 1 hour before service so that granola does not get soggy.

NOTE:

*Any fruit may be used for the topping instead of fresh

strawberries, such as canned, diced peaches. Ensure adquate

quantity is available so that a 1/4 cup serving is provided.

Recipe Name: Breakfast Burritos Recipe No. BRK-102

(servings) Portion Size 1 burrito


Eggs, frz whole pasteurized 5 lb

Bacon, slices, pre-cooked 45 each

Cheese RF cheddar,

shredded 1 lb 8 oz

Tortillas, Enriched, 6 " 45 each

Foil wraps 45 each


Grain: 1 Grain (EG tortilla)

Grain Alternate (M/MA) 1.5 GA (1 egg, .5 cheese)

Fruit:

Vegetables:

Milk:

_____ Servings

Directions

Yield: 45

Ingredients

45 Servings

1. Bring tortillas to room temperature.

2. Prepare Scrambled Eggs according to manufacturer's instructions or use BRK-118.

3. Place one portion of the following in the center of each tortilla leaving ¾" space from the edge

* #16 scoop of eggs (1/4 cup)

* .5 oz cheese* 1 slice pre-cooked

bacon

4. Fold tortilla from bottom first, one side and then the other side. Wrap burritos individually using foil wrap. Place wrapped burritos into each steamtable pan (12" x 20" x 2½).

CCP: Hold for hot service for 135º F or higher.

5. Offer with salsa.

Revised 05-01-2020

Recipe No. BRK-103




Potatoes, dehydrated, 2 lb 2 oz

shredded OR

Potatoes, frozen, cubed 6 lb

Cheese, cheddar, reduced 1 lb 8 oz

fat, shredded

Biscuits, Enriched (2 EG) OR 45 each

Toast, WGR 90 slices

1# red and white boats 45 each


Grain:


Fruit:

Vegetables:

Milk:

Directions

2 Grain (2 EG biscuit or 2 WGR toast)

Recipe Name: Breakfast Combo

Yield: 45

Ingredients


1. If using biscuits, bakeaccording to manufacturer's instructions.

2. Prepare eggs according to package directions or refer to Recipe BRK-118.

3. Prepare potatoes according to manufacturer's instructions.

4. Prepare toast, if using.

5. Assemble the following in each boat:

* #16 scoop eggs (1/4 cup)* #16 scoop potatoes (1/4 cup)

* Top with .5 oz cheese* Split biscuit in half and

place in boat OR* Cut two slices toast in

half diagonally and placein boat.


6. Offer with salsa and jelly.

Revised 05-01-2020

Recipe No. BRK-104



Yogurt, non-fat vanilla or 12 lb 1 gal + 2 qt

strawberry, depending on

fruit used

Granola, lowfat, purchased 3 lb 12 cups

Peaches, Diced OR 3 #10 cans

Bananas, 100 - 120 Count 18 lb (whole) 6 qt (sliced)

Strawberries, fresh (OR a 9 lb 1 oz 6 qt

combination of fruits equivalent

to 1/2 cup per portion)

12 oz portion cups 48 each


Grain:

Grain Alternate (M/MA) 1 GA (yogurt)

Fruit: 1/2 cup

Vegetables:

Milk:

Directions

Recipe Name: Breakfast Parfait

Yield: 48

1 WGR (WGR granola)

Ingredients


1. Drain fruit if using canned fruit. Do not reserve juice. Slice fruit if using whole bananas or strawberries.

2. Assemble breakfast parfaits in 10 oz clear portion cups in the following order:

* #16 scoop fruit (1/4 cup)* #8 scoop yogurt

(1/2 cup)* 2 oz spoodle granola

(1/4 cup)* Top with #16 scoop fruit

(1/4 cup)

CCP: Hold for cold service at 41º F or colder.

Do not make more than 1 hour before service so that granola does not get soggy.

Revised 05-01-2020

Recipe Name: Cheese Omelet Wrap Recipe No. BRK-105



Tortilla, Enriched 6" 50 each

Omelet, Cheese 50 each

Aluminum foil as needed


Grain:

Grain Alternate (M/MA) 2 GA (omelet)

Fruit:

Vegetables:

Milk:

Directions

Yield: 50

1 EG (EG tortilla)

Ingredients


1. Wrap tortillas in foil and place in warmer. Do not overheat to prevent cracking.

2. Prepare cheese omelets according to manufacturer's instructions.

3. Place omelet in center of tortilla. Fold tortilla in half taco-style. Wrap in foil.

4. Hold in steamtable pan.

CCP: Hold for hot service at 135º F or higher.

5. Offer with salsa.

Revised 05-01-2020

Recipe No. BRK-106

(servings) Portion Size 1 Slice


Bread, WGR 50 slices

50 slices @ .5 oz

50 slices @ .5 oz

Pan release spray, as needed

butter-flavored

Pan liners as needed


Grain:

Grain Alternate (M/MA)

Fruit:

Vegetables:

Milk:

1 GA (cheese)

Directions

Cheese, RF, American,

yellow

Cheese, RF, American,

white

Recipe Name: Cheesy Toast

Yield: 50

Ingredients


1 WGR (WGR bread)

1. Preheat oven to 400° F.

2. Line sheet pan and spray with butter-flavored spray.

3. Place bread on liner. Top each slice of bread with 1 slice American yellow cheese and 1 slice American white cheese.

4. Place in oven until cheese melts and toast is golden brown on edges.

CCP: Hold for hot service at 135°F or higher.

Revised 05-01-2020

Recipe No. BRK-107

(servings) Portion Size 1 sandwich


Biscuit, Enriched (2 EG) 50 each

Breakfast chicken patties 50 each


butter flavored

Foil wraps 50 each


Grain: 2.5 Grain (2 EG biscuit, .5 WGR chicken breading)


Fruit:

Vegetables:

Milk:

Directions

Yield: 50

1 GA (chicken patty)

Recipe Name: Chicken-n-Biscuit

Ingredients


1. Prepare biscuits according to manufacturer's instructions and split in half.

2. Heat chicken patties in oven according to manufacturer's instructions.

3. Spray tops and bottoms of prepared biscuits with butter flavored pan release spray.

4. Place one cooked chicken patty between each biscuit half.

5. Product will hold better if placed in a foil wrap. Place wrapped sandwiches in shallow steamtable pans on sandwich sides so that they are stacked in rows.

6. Place in convection oven at 325º F for 10-15 minutes. CCP: Hold for hot service at 135º or higher.

7. Offer with honey.

Revised 05-01-2020

Recipe No. BRK-108



Waffle, WGR 50 each

Breakfast chicken patties 50 each


Grain: 1.5 WGR (1 WGR waffle, .5 WGR chicken breading)

Grain Alternate (M/MA) 1 GA (chicken patty)

Fruit:

Vegetables:

Milk:

Recipe Name: Chicken-n-Waffles

Ingredients


Directions

Yield: 50

1. Heat chicken patties according to manufacturer's instructions.

2. Heat waffles according to manufacturer's instructions.

3. On serving line, portion 1 waffle and top with 1 breakfast chicken pattie.


4. Offer with syrup.

Revised 05-01-2020

Recipe No. BRK-109

(servings) Portion Size 1 sl Toast


Butter flavored granules 2 oz

Warm water 2 qt

Bread, WGR 64 slices

Cinnamon, ground 3 Tbsp

Sugar, granulated 1 1/3 cup

Sheet pan liners as needed


butter-flavored


Grain: 1 WGR (toast)


Fruit:

Vegetables:

Milk:

Directions

Recipe Name: Cinnamon Toast

Yield: 64

Ingredients


1. Reconstitute butter flavored flakes with warm water.

2. Preheat oven to 350° F.

3. Place bread slices on lined sheet pan sprayed with butter flavored spray.

4. Brush prepared butter-flavored mixture on bread slices.

5. Combine cinnamon and sugar. Sprinkle on top of bread slices.

6. Bake at 350° F until bread slices are golden brown (approx. 10 minutes).


Revised 05-01-2020

Recipe No. BRK-110



Waffles, WGR 100 each

Sausage patties, pre-cooked 50 each (CN Labeled, 1 oz M/MA)

Egg patties 50 each

Foil wraps 50 sheets


Grain:

Grain Alternate (M/MA) 1.75 GA (1 sausage patty, .75 egg patty)

Fruit:

Vegetables:

Milk:

Directions

Recipe Name: Early Bird Sandwich

Yield: 50

2 WGR (WGR waffles)

Ingredients


Day before:

1. Bake waffles according to manufacturer's instructions.

2. Assemble in the following order on the foil sheet:

* 1 WGR waffle* 1 egg patty* 1 sausage patty* 1 WGR waffle

3. Wrap sandwich with foil sheet, and place in steamtable pans. Place pans in cooler overnight.

Day of service:4. Place steamtable pans in a 350º F oven for 20 minutes; temp at 15 minutes. Internal temperature should reach 165º F for 15 seconds.

Alternate method: if not pre-prepping the day before, prepare individual items according to manufacturer directions, assemble sandwich and wrap with foil after removing from oven.

CCP: Hold for hot service for 135º F or higher

5. Offer with syrup.

Revised 05-01-2020

Recipe No. BRK- 111

(servings) Portion Size 1 piece


Sausage, cooked, crumbled 6 lbs

Canned applesauce, 6 oz 1/4 c + 2 Tbsp

unsweetened

Hash brown potatoes, 6 lbs

frozen, thawed

Whole eggs, frozen, 1 lb 4 oz

thawed

Cheddar cheese, low-fat 8 oz 2 cups

* Green onions, fresh, diced 3 Tbsp

* Red bell pepper, fresh, 3 cups

diced


Grain:

Grain Alternate (M/MA) 1 GA (sausage, egg and cheese)

Fruit:

Vegetables:

Milk:

Directions

Recipe Name: Hashbrown Breakfast Pizza

Yield: 50

Ingredients

_50_ Servings _____ Servings

1. Heat sausage according to manufacturers instructions. Remove from heat.

2. Combine about 10 oz. (1 ½ c) sausage, hash browns, and eggs in a large bowl. Stir well. Set remaining sausage aside for step 4. Set hash brown mixture aside for step 3.

3. Pour 2 qt (about 3 lb 10 oz) hash brown mixture into a half sheet pan (18" x 13" x 1") lightly coated with pan release spray. Spread evenly.

For 50 servings, use 2 pans.

4. Top the hashbrown mixture with remaining sausage, cheese,and then garnish with the onions and bell peppers as desired.

5. Bake:Conventional oven: 425ºF for 15 minutesConvection oven: 400ºF for 10 minutes.

CCP: Heat to 165º F or higher for at least 15 seconds.


Portion: Cut each pan 5 x 5 (25 pieces per pan. Serve 1 piece.

Revised 05-01-2020

Note: Must serve with a minimum 1 WGR or 1 EG.

Recipe No. BRK-112

(servings) Portion Size 1 serving


Pita Pocket, WGR 45 each

2 oz grain equivalent


Cheese, Cheddar, Reduced 2 lb 13 oz

Fat, Shredded


Grain: 1 WGR ( pita half)


Fruit:

Vegetables:

Milk:

Directions

Recipe Name: "Mascot" Breakfast

Yield: 90

Ingredients


1. Warm pita pockets and separate into halves.

2. Prepare scrambledeggs according to manufacturer's instructions or recipe BRK-118.

3. Stir shredded cheese into prepared eggs.

4. Using #12 scoop portion cheese and egg mixture into each pita half.


1 serving = 1 filled pita half

Revised 05-01-2020

Recipe No. BRK-113



French Toast, WGR 100 each

Turkey ham, sliced


Grain:

Grain Alternate (M/MA) 1 GA (.5 cheese, .5 turkey ham)

Fruit:

Vegetables:

Milk:

Directions

2 WGR (WGR french toast)

Recipe Name: Monte Cristo Sandwich (breakfast version)

Yield: 50

Ingredients


Cheese, RF American, white

50 slices @ .5 oz

each

100 slices @ .5

oz each

1. Prepare French toast according to manufacturer's instructions.

2. Assemble sandwiches in the following order:

* 1 slice French toast * 1 slice of cheese* 2 slices Turkey ham * 1 slice French toast

3. Place in shallow steamtable pan on sandwich sides so that they are shingled in rows.

4. Place in convection oven at 325º F for 10-15 minutes.


5. Optional: offer with syrup or jelly. May sprinkle tops of sandwiches with powdered sugar.

Revised 05-01-2020

Recipe Name: Morning Griddle Sandwich Recipe No. BRK-114


Weight Measure Weight MeasurePancakes, WGR, ready-to-

eat 100 each

Eggs, patties 50 each

Bacon, pre-cooked 50 slices

Syrup, pancake, 1 cup

mapled flavored

Cheese, RF American 25 slices @ .5 oz

Turkey ham 50 slices @ . 5 oz

Foil wraps 50 each


Grain:

Grain Alternate (M/MA) 1.25 GA (.75 from egg patty, .25 from turkey ham, .25 from cheese)

Fruit:

Vegetables:

Milk:

Directions

Yield: 50

1.5 WGR (WGR pancakes)

Ingredients


Day before:

1. Cut cheese slices in half diagonally.

2. Assemble in the following order on foil wrap:

* 1 WGR pancake* 1 tsp syrup* 1 egg patty* 1 slice bacon* ½ slice cheese* 1 slice turkey ham* 1 WGR pancake

3. Wrap sandwich with foil wrap, and place in steamtable pan. Place pan in cooler overnight.

Day of service:

4. Place steamtable pans in a 350º F oven for 20 minutes; temp at 15 minutes. Internal temperature should reach 165º F for 15 seconds.


Revised 05-01-2020

Recipe No. BRK-115

(servings) Portion Size 3/4 cup


Oatmeal, quick oats 3 lb 4 oz

Water 7 qt + 1 cup

Brown sugar, firmly packed 2 cups

Cinnamon 1 Tbsp.

Butter flavored granules ½ cup

Vanilla 1 Tbsp


Grain: 1 WGR (oats)


Fruit:

Vegetables:

Milk:

Ingredients


Directions

Recipe Name: Oatmeal

Yield: 50

1. Bring water to a rolling boil.

2. Stir in oats; reduce to medium heat and cook 1 minute, stirring occasionally. (If using Old Fashioned Oats, cooking time will be longer. Check product label for instructions--usually 5 minutes.)

3. Add brown sugar, cinnamon, and butter flavored granules and mix well.

4. Cover, remove from heat, add vanilla, and serve.

Portion using a 6 oz server (3/4 cup).


Revised 05-01-2020

Recipe No. BRK-116



Biscuit, Enriched (2 EG) 50 each

2 oz grain equivalent

Sausage patty, pre-cooked 50 each

(CN labeled, 1 oz M/MA)


butter-flavored

Aluminum foil as needed


Grain:

Grain Alternate (M/MA) 1 GA (sausage patty)

Fruit:

Vegetables:

Milk:

Directions

Recipe Name: Sausage Biscuit

Yield: 50

2 EG (EG biscuit)

Ingredients


Day before service:

1. Prepare biscuits according to manufacturer's instructions and split in half. Spray top and bottom of biscuits with butter-flavored pan release spray. Slice biscuits and place on foil sheet with the top of the biscuit down.

2. Place 1 frozen sausage patty between each biscuit half.

3. Wrap sausage biscuit in foil sheet.

4. Place in single layer on 18 x 26 sheet pan; place on a rolling/baking rack and place in cooler overnight.

Day of service:

5. Pre-heat oven to 350º F. Heat sausage biscuit in oven for 20 minutes or until internal

temperature reaches 165 F for 15 seconds.


Revised 05-01-2020

Recipe No. BRK-117



Biscuit, Enriched (2 EG)* 50 each

Cheese, RF American 50 slices @ .5 oz

Egg patty 50 each

Sausage patty, pre-cooked 50 each

(CN labeled, 1 oz M/MA)

Foil wraps 50 each


Grain:

Grain Alternate (M/MA) 2.25 GA (.75 egg patty, 1 sausage patty, .5 cheese)

Fruit:

Vegetables:

Milk:

2 EG (EG Biscuit)

Directions

Recipe Name: Sausage, Egg & Cheese Biscuit

Yield: 50

Ingredients

__50___ Servings _____ Servings

1. Prepare egg patties or frozen eggs according to manufacturer's instructions.

2. Prepare sausage patties according to manufacturer's instructions.

3. Assemble sandwiches in the following order on foil wrap:

* Top of biscuit* 1 slice of cheese* Egg patty * Sausage patty* Bottom of biscuit

4. Wrap sandwich in foil wrap. Place in shallow steamtable pan on sandwich sides so that they are stacked in rows.

5. Place in convection oven at 325ºF for 10-15 minutes or until internal temperature

reaches 165 F for 15 seconds.


Revised 05-01-2020

Recipe No. BRK-118

(servings) Portion Size 1/4 cup = 1 egg


Eggs, frz whole pasteurized, 6 lb 2 qts, 3 1/4 cups

thawed

Milk, unflavored 1 qt

Salt 1 ½ tsp

Margarine, trans fat-free 2 1/2 oz 1/3 cup

Pan release spray as needed


Grain:

Grain Alternate (M/MA) 1 GA (eggs)

Fruit:

Vegetables:

Milk:

Ingredients


Directions

Recipe Name: Scrambled Eggs

Yield: 50

1. Preheat convection oven to 300º F; conventional oven to 350º F.

2. In a mixing bowl, beat eggs thoroughly. Add milk and salt. Stir well.

3. Lightly coat steam table pan (12" x 20" x 2 1/2 ") with pan release spray. Pour 1 qt + 3 1/2 cups + 2 Tbsp egg mixture into each pan. For 50 servings, use 2 pans.

4. Place in oven and bake:Conventional oven: 350º F for 20 minutes, stirring once after 15 minutes.Convection oven: 300º F for 15 minutes, stirring once after 10 minutes. Steamer: 5 lb pressure for 3-5 minutes.DO NOT OVERCOOK.CCP: Heat to 155º F for 17 seconds.

5. Remove from oven or steamer. Stir well. Eggs should have a slightly moist appearance.

6. Add 2 1/2 Tbsp margarine to each pan. Stir well.

7. Portion with #16 scoop (1/4 cup). For best results, serve within 15 minutes.


Revised 05-01-2020

Recipe No. BRK-119



Flour, whole wheat 1 lb 6 oz 1 qt. + ½ cup

Flour, all purpose 13 oz 2 ½ cups

Baking powder 2 Tbsp

Cinnamon, ground 2 Tbsp

Baking soda 1 Tbsp + 1 tsp

Salt 1 ½ tsp

Eggs, whole 14 large

Pumpkin puree ½ #10 can 1 qt + 1 cup

Sugar, granulated 1 qt + 1 cup

Oil, vegetable 3 ½ cups

Pan release spray as needed


Grain: 2 WGR


Fruit:

Vegetables:

Milk:

Ingredients


Directions

Recipe Name: Spice Muffin/Bread

Yield: 30

1. Preheat convection oven to 350º F. Coat a full sheet pan with pan release spray.

2. Whisk together whole wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a large bowl.

3. In a second bowl, whisk together eggs, sugar, oil and pumpkin.

4. Add dry ingredients to the wet ingredients and mix well. Do not overmix. Scrape mixture onto the prepared sheet pan, or pour into muffin cups and divide evenly.

5. Bake 15-20 minutes or until toothpick inserted in the center comes out clean.

6. Evenly divide full sheet pan into 30 square pieces, or serve 30 muffins.

Revised 05-01-2020

Recipe No. BRK-120



Bagels, WGR split 50 each

Cheese, slices 50 slices @ .5 oz

Turkey ham, sliced 50 slices @ .5 oz

Egg patties 50 each

Foil wraps 50 each

Butter flavored spray as needed


Grain:

Grain Alternate (M/MA) 1.5 GA (.5 cheese, .25 turkey ham, .75 egg)

Fruit:

Vegetables:

Milk:

Directions

Recipe Name: Sunrise Sandwich

Yield: 50

2 WGR (WGR bagel)

Ingredients


1. Prepare egg patties according to manufacturer's instructions.

2. Open bagels and spray tops and bottoms with butter-flavored food spray.

3. Place on sheet pan and toast in the oven.

4. Assemble sandwiches in the following order on foil sheet:

* Top of bagel * 1 slice of cheese* 1 slice of turkey ham* Egg patty * Bottom of bagel

5. Wrap sandwich in foil wrap. Place in shallow steamtable pan on sandwich sides so that they are stacked in rows.

6. Place in convection oven at 325º F for 10-15 minutes or until internal temperature

reaches 165 F for 15 seconds.


NOTE:

*WGR bread slices, English muffins, or croissants

may be substituted for bagels. Cooking time may need to be

adjusted. Verify product documentation to ensure substitution

provides 2 WGR meal contribution.

Revised 05-01-2020

Recipe No. BRK-

(servings) Portion Size



Grain:


Fruit:

Vegetables:

Milk:

Directions

Recipe Name:

Yield:

Ingredients

_____ Servings _____ Servings

Revised 05-01-2020

grades pk-12 2020-21 breakfast cycle menu · grades pk-12 2020-21 breakfast cycle menu for...

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