meal production 2011 cacfp summer training. 5 components of meal production meal production shopping...

Meal Production2011 CACFP Summer Training

5 Components of Meal Production

Meal Production

Shopping & Inventory

Menu

Number and Ages of Children

Served

CACFP Meal Pattern Serving

Requirements

Production Records

Menu

Meal Production


Menu


Served


Requirements

Production Records

MenuMenu types used by agencies:• Cycle menu

– set of menus designed with different items served each day during a cycle, which can run from one week to one month, or longer. Once the cycle is completed it is repeated

• Different menu every day• Combination of both

– Cycle menu for breakfast and/or snack– Different menu for lunch and/or supper

Menu Planning• Meet the CACFP meal pattern • You have a unique opportunity to expose

children to foods they may not otherwise be getting at home

• Introduce healthy, nutritious foods

Menu Planning• Start with main dish first (meat/meat

alternate) then add grain/bread and fruits & vegetables that fit with main dish

Sample Meat/MAmenu for

5 week cycle

Menu Planning

• Serve more whole fruits and vegetables at breakfast and snack– Start Small: If you serve a fruit or vegetable at snack one time

per week, increase to two times per week, then increase to three times per week, etc.

• Introduce a variety and make it healthy– Healthy and Homemade: Instead of fried or pre-fried

vegetables, serve oven baked homemade potato or sweet potato wedges with skin intact

– TASTY TUESDAYS : Offer new fruits or vegetables to the children and discuss the benefits of that food. Then begin to include this food into your menu

Menu Planning

• More whole grains– Make all grains at breakfast whole grains

• oatmeal, whole wheat pancakes or waffles, whole grain English muffins, whole wheat toast, whole grain breakfast cereal

– Mix whole and refined grains, i.e. pasta, rice– Serve less refined grains foods at snack

• Less juice– Recommendation is 4-6 oz per day (both at home and at

daycare)– Review how much juice is served on your menus

• Nutritious meals– Low-fat, high-fiber – vitamin A & C, iron rich

• Meals that look and taste good– Considerations

• Shape• Color• Texture• Taste• Familiar and new foods

*Step-by-Step Menu Planning , National Food Service Management Institution

Menu Planning

Which plate is more appetizing?

Same Color

Color Variety

Number and Ages of Children Served

Meal Production


Menu

Number and

Ages of Children Served

CACFP Meal Pattern Serving Requirements

Production Records

Number and Ages of Children Served

• Amount of food you will have to prepare– Meal Pattern Requirements

• Choking Hazards / Potential Food Allergies• Adults

– If food program adults eat meals/snacks prepared by the agency they MUST be added to the production numbers to assure that enough food is being prepared to serve all children and program adults

• Remember: Adult meals are not eligible for reimbursement


Meal Production


Menu


Served

CACFP Meal

Pattern Serving

Requirements

Production Records


For children ages 1 through 12 years old, the CACFP meal pattern is divided into these age groups:– Ages 1 through 2 years– Ages 3 through 5 years– Ages 6 through 12 years

Does the meal pattern show minimum requirements?The meal pattern specifies minimum serving sizes for each

meal component. You may serve more of each meal component, but to meet CACFP requirements, you must serve at least the minimum

CACFP Lunch/Supper Meal PatternFood Components Ages 1-2 Ages 3-5 Ages 6-121 1 milk fluid milk 1/2 cup 3/4 cup 1 cup 2 fruits/vegetables juice,2 fruit and/or vegetable 1/4 cup 1/2 cup 3/4 cup 1 grains/bread3 bread or

cornbread or biscuit or roll or muffin or

cold dry cereal or

hot cooked cereal or

pasta or noodles or grains

1/2 slice

1/2 serving

1/4 cup

1/4 cup

1/4 cup

1/2 slice

1/2 serving

1/3 cup

1/4 cup

1/4 cup

1 slice

1 serving

3/4 cup

1/2 cup

1/2 cup

1 meat/meat alternate

meat or poultry or fish

cheese or

egg or

cooked dry beans or peas or

peanut or other nut or seed butters or

nuts and/or seeds5 or

yogurt6

1 ounce 1/2 egg 1/4 cup

2 Tbsp.

1/2 ounce 4 ounces

1 1/2 ounces 3/4 egg 3/8 cup

3 Tbsp.

3/4 ounce 6 ounces

2 ounces 1 egg 1/2 cup

4 Tbsp.

1 ounce 8 ounces

1 ounce 1 1/2 ounces 2 ounces


• Prepare, at a minimum, each of the components listed in at least the amounts indicated for the specific age group in order to qualify for reimbursement

• Serve, at a minimum, each of the components listed in at least the amounts indicated for the specific age group– Pre-plated, family style, cafeteria style, etc.– Educate staff on meal pattern serving

requirements

STRETCH

Production Records

Meal Production


Menu


ServedCACFP Meal Pattern

Serving Requirements

Production

Records

Production Records

• Worksheet to assure that enough food is prepared – meal pattern compliance– Production Records are intended to be completed

ahead of meal production• Shopping List - will help you determine how

much food you need to purchase• Reference for staff who may be filling in

Production Records

• Cycle menus = cycle production records• Saves time because cycle production records

only need to be created once and then recycled as long as menu or # of children served does not change

• Estimate the number of children you are preparing for

• When menus change production records need to change

Production Records

Information needed for completing production records– Menu

– Number and ages of children

served – CACFP meal pattern serving

requirements – Production Record (PI-1488)

(Guidance Memo 9)– Food Buying Guide– What’s In a Meal

Production Records

Write Menu by Food Component

Tomato Sauce

Mixed Fruit

Ground Beef

Spaghetti Noodles

Whole / 1%

71395

# and ages

of child-ren

Amounts to Prepare?

Use CACFP Meal

Pattern Req.

M/MACalculate total amount of meat/meat alternate (ground beef, raw) needed using Meal Pattern

Requirements

Ages Est. Meal Count

M/MA Amt. Needed

1 & 2 7 x 1 oz = 7 oz

3 – 5 13 x 1.5 oz = 19.5 oz

6 - 12 9 x 2 oz = 18 oz

Adult 5 x 2 oz = 10 ozTotal amount of m/ma needed for lunch: 54.5 oz

Cooked or Raw Ground Beef?

Cooked

Food Buying Guide page 1-15

1 Food As Purchased, AP

2 Purchase Unit

3 Servings per Purchase Unit, EP

4 Serving Size per Meal Contribution

5 Purchase Units for 100 Servings

6 Additional Information

BEEF GROUND, fresh or frozen

Beef, Ground, fresh or frozen Market Style no more than 30% fat

Pound 11.2 1 oz cooked lean meat 9.0 1 lb AP = 0.70 lb cooked, drained, lean meat

Pound 7.46 1-1/2 oz cooked lean meat

13.5

• Divide the number of servings needed by the number of servings you will get per purchase unit.

54.5 oz ÷ 11.2 oz = 4.87 lb

Round up to 5 lbs = Amount of raw ground beef to prepare

• Locate the food in the Food Buying Guide in the form you intend to purchase (Column 1), then locate the form of the food you intend to serve (Column 4).

• Refer to (Column 2) to find the purchase unit. Refer to (Column 3 & 4) for the number of servings & serving size you will get per purchase unit.

M/MA

Tomato SauceMixed Fruit

Ground Beef

Spaghetti NoodlesWhole / 1%

5 lbs (raw)

Grain/BreadCalculate the total amount of grain/bread needed

using Meal Pattern Requirements


G/B Amt. Needed

1 & 2 7 x ¼ cup = 1 ¾ cups

3 – 5 13 x ¼ cup = 3 ¼ cups

6 - 12 9 x ½ cup = 4 ½ cups

Adult 5 x ½ cup = 2 ½ cupsTotal amount of g/b needed for lunch: 12 cups

Food Buying Guide page 3-28 1 Food As

Purchased, AP2 Purchase

Unit3 Servings per

Purchase Unit, EP




PASTA

Pasta (Group H) SpaghettiRegularDry

Pound 21.2 ¼ cup cooked al dente 4.8 1 lb dry = about 3-1/4 cups dry spaghetti pieces

Pound 10.6 ½ cup cooked al dente 9.5 1 lb dry = 2.37 lb (about 5-1/4 cups) al dente cooked pasta (boiled 8 minutes)

Pound 7.06 ¾ cup cooked al dente 14.2


12 cups ÷ 5 ¼ cups = 2.29 lbs

Round up to 2 ½ or 3 lbs = Amount of raw spaghetti noodles to prepare


Ground Beef

Spaghetti Noodles1%

3 lbs

5 lbs

(uncooked)

(raw)

Grain/Bread

Fruits and VegetablesCalculate total amount of fruit/vegetable needed using Meal

Pattern Requirements


F/V Amt. Needed

1 & 2 7 x ¼ cup = 1 ¾ cups

3 – 5 13 x ½ cup = 6 ½ cups

6 - 12 9 x ¾ cup = 6 ¾ cups

Adult 5 x ¾ cup = 3 ¾ cupsTotal amount of f/v needed for lunch: 18.75 cups

Remember: need to serve at least 2 different fruits and/or vegetables.

Need to serve: at least a total of 19 cups of both the tomato sauce and mixed fruit.



2 Purchase Unit





TOMATO PRODUCTS

Tomato Products,CannedTomato Sauce

No. 10 can(106 oz)

50.7 ¼ cup vegetable 2.0

No. 300 can (15 oz)

6.85 ¼ cup vegetable 14.6

Pound 7.65 ¼ cup vegetable 13.1

• Convert ‘Servings per Purchase Unit’ from ¼ cups to cups:

• 6.85 ¼ cups = 1.71 cups


10 cups ÷ 1.71 cups = 5.85 (15 oz cans)

Round up to 6 = # of 15 oz cans of tomato sauce to prepare



2 Purchase Unit





FRUIT, MIXED

Fruit, Mixed, canned Fruit Cocktail (peaches, pears, pineapple, grapes, cherries)

No. 10 can(106 oz)

46.9 ¼ cup fruit and juice 2.2 1 No. 10 can = about 69.0 oz (9-1/4 cups) drained fruit

No. 2-1/2 can (29 oz)

12.8 ¼ cup fruit and juice 7.9 1 No. 2-1/2 can = about 18.3 oz (2-3/8 cups) drained fruit

No. 300 can (15 oz)

6.30 ¼ cup fruit and juice 15.9


9 cups ÷ 9 ¼ cups = .97 No 10 cans

Round up to 1 No 10 can = # of cans of mixed fruit to prepare


Ground Beef

Spaghetti Noodles1%

3 lbs

5 lbs

(uncooked)

(raw)

61

(15 oz cans)

(#10 can, drained)

Fruits and Vegetables

MilkCalculate total amount of milk needed using Meal Pattern

Requirements


Milk Amt. Needed

1 & 2 7 x ½ cup = 3 ½ cups

3 – 5 13 x ¾ cup = 9 ¾ cups

6 - 12 9 x 1 cup = 9 cups

Adult 5 x 1 cup = 5 cupsTotal amount of milk needed for lunch: 27 ¼ cups

Remember: Milk requirement for children age 1 is whole; milk requirement for children age 2 and older is skim or 1%

1 gallon = 16 cups or 32 (½) cups

2 gallons = 32 cups or 64 (½) cups


Ground Beef

Spaghetti NoodlesWhole & 1%

3 lbs

5 lbs

(uncooked)

(raw)

61

(15 oz cans)

(#10 can, drained)

1 & 2 (gallons)

Milk

Recipes

• CACFP Meal Planning Guide• NFSMI Recipes for Childcare (http://www.nfsmi.org/)

• Accurately predict the number of servings• Know the specific contribution to the meal pattern• Increase employee confidence• When you have a recipe you do not have to write

out all of the components. Notate the recipe name and the number of servings on the production record. Keep the recipe on file.

Child Nutrition (CN) LabelsProduct Analysis (PA) Sheet

When serving processed combination items:

• Required:– Child Nutrition (CN) Label – Product Analysis (PA) Sheet

Why CN Labels, PA Sheets?• There is no way to disassemble the product and weigh

and measure the ingredients to determine the amount of M/MA, F/V and/or G/B that may be credited

• CN, PA:– provide this necessary information– states a product's contribution toward the CACFP meal

pattern requirements

• Use these when creating production records so you know you are preparing and serving enough of the item to meet the requirements

Gorton’s 115 Crunchy Fish Sticks

065545 Three Fried Breaded Fish Sticks (0.54 oz each)

provide 0.50 oz equivalent Meat and 0.50 serving of Bread alternate for Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA 11-05).

Product Analysis Sheet

• A combination food may also be credited when a product analysis sheet is on file.

• It must include a statement of the amount of cooked lean meat/meat alternate, bread/bread alternate and/or fruit/vegetable components in each serving of the food.

• This sheet must be signed by an official of the manufacturer (not a salesperson).

CN Label for Fish Sticks

Meat/Meat Alternate (m/ma) – Requirements (from GM #12C)

1-2 year olds need 1 oz each3-5 year olds need 1.5 oz each6-12 year olds need 2 oz eachadults–you would prepare 2 oz each

1 serving = 3 fish sticks = 0.50 oz m/ma serving and 0.50 grain/bread/serving

1-2 year olds: 1 oz 0.50 oz m/ma serving = 2 servings3-5 year olds: 1.5 oz 0.50 oz m/ma serving = 3 servings 6-12 year olds: 2 oz 0.50 oz m/ma serving = 4 servingsadults: 2 oz 0.50 oz m/ma serving = 4 servings

1-2 year olds: 3 fish sticks/serving x 2 servings = 6 fish sticks/child3-5 year olds: 3 fish sticks/serving x 3 servings = 9 fish sticks/child6-12 y.o’s: 3 fish sticks/serving x 4 servings = 12 fish sticks/childadults: 3 fish sticks/serving x 4 servings = 12 fish sticks/adult

CN Label for Fish Sticks

1-2 year olds: 7 children x 6 fish sticks each = 42 fish sticks3-5 year olds: 13 children x 9 fish sticks each = 117 fish sticks6-12 year olds: 9 children x 12 fish sticks each = 108 fish sticksadults: 5 adults x 12 fish sticks each = 60 fish sticks

Total fish sticks needed to serve & purchase = 327 fish sticks327 fish sticks/115 fish sticks per bag = 2.84 or

3 bags of fish sticks need to be purchased

CN Label for Fish SticksGrain/Bread (g/b) - Requirements1-2 year olds need ½ serving each3-5 year olds need ½ serving each6-12 year olds need 1 serving eachadults–you would prepare 1 serving each

1 serving = 3 fish sticks = 0.50 oz meat/serving and 0.50 g/b serving

1-2 year olds: *2 servings x 0.50 = 1 g/b serving = *2 servings3-5 year olds: *3 servings x 0.50 = 1.5 g/b serving = *3 servings 6-12 year olds: *4 servings x 0.50 = 2 g/b serving = *2 servingsadults: *4 servings x 0.50 = 2 g/b serving = *2 servings

*required servings of m/ma calculated

*# of g/b servings you would be serving


Hamburger

Spaghetti NoodlesWhole/1%

71395

2/2/08 J. Jones

(Entrée-spaghetti w/meat sauce)

71395

CarrotsPeaches

Fish Sticks

Whole / 1%

(CN Label) 115 sticks/bag

(#10 can, drained)

(fresh, baby)

(29 oz can, drained)

(raw)

4

5 lbs

3 lbs

6 (15 oz can)

(uncooked)

Breading (see fish sticks)

345 sticks 3 bags

1/ 2 gals

3 cups4 cans

1 /2 gals

Sample Cheat Sheet

1-2 year olds 3-5 year olds 6-12 year olds

Entrees

Chicken nuggets (name brand) 3 each 4 each 5 each

Fish Sticks (name brand) 6 9 12

Mini Corn Dogs (name brand) 4 6 8

Snack Items, Grain/Breads

Cheese Snack Crackers 10 10 20

Graham Crackers 3 crackers (3/4 sheet) 3 crackers (3/4 sheet) 6 crackers (1 ½ sheets)

Saltine Crackers 3 3 6

Fruits and Vegetables

Bananas, large (1/2 banana = ¼ cup)

¼ banana ½ banana 1 banana

Grapes (Seedless) (7 large grapes = ¼ cup)

4 grapes 7 grapes 10 grapes

Weight versus VolumeDry Ounce versus Fluid Ounce

• Fluid Ounce (Measure of volume)– Amount of space required to hold something, measure with a

measuring cup– 1 cup (1/2 pint) is ALWAYS 8 fluid ounces– 2 cups (1 pint) is ALWAYS 16 fluid ounces

• Dry Ounce (Measure of weight)– How heavy something is, generally determined by using a scale– 16 dry ounces = 1 pound; however, not always 2 measuring cups– Gram is also a dry weight, 1 oz = 28.35 grams

Weight versus VolumeDry Ounce versus Fluid Ounce

• Misunderstanding that 1 cup (8oz) of any ingredient always weighs 8 oz (1/2 pound)– This is true of water and liquids with the same

density as water• A pound of rolled oats is the same weight as a

pound of water, but will take up a different volume of space because rolled oats are less dense than water – you require more oats

Meal Production


Menu


Served


Requirements

Production Records



• Foods budgets– Depends on CACFP reimbursement– Depends on other sources of income

• Type of purchasing may vary– Large Vendor (i.e. Sysco, Reinhart)– Retail– Wholesale– No Control


• Plan one big trip each month for bulk staples (wholesaler or other big box store)

• Make a list of items you do not have on hand but will need for meal production in the next week

• Check store flyers for ads and newspapers for coupons– Buy 1 – get 1– Double coupon days– Some stores will price match– Stock up on sale items (this works really well for cycle menus because you

know the items you will need in the future)– Store brands– ALWAYS COMPARE UNIT PRICING

• Watch the register at check-out

Meal Production

Meal Production• Have Fun! Meal time is one of the most exciting

parts of the day for kids so you should have fun too!• Prepare in advance to help save time

– Cook a lot and freeze (ex. casseroles, burritos, homemade chicken nuggets, soups, etc.)

– Prepare the evening before• Scratch / homemade cooking may contain less fat,

sodium, preservatives than store bought processed• Any other ideas to share?

Questions or Comments?

If you would like a copy of the Food Buying Guide:1. Contact Barb Douglas, 608.267.9129, [email protected]. http://www.fns.usda.gov/tn/resources/foodbuyingguide.html

mailto:[email protected]

http://www.fns.usda.gov/tn/resources/foodbuyingguide.html

meal production 2011 cacfp summer training. 5 components of meal production meal production shopping...

Documents

menu slide

cacfp meal pattern

meal pattern requirements

meal component

minimum slide

cacfp lunchsupper meal

week cycle slide

reimbursement slide