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RISE Training Guide

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Kraft Heinz RISE Training Guide

Contents Welcome ...................................................................................................................................................................................................................... 3

Logging In/Browser Compatibility .................................................................................................................................................................. 4

Workflow .................................................................................................................................................................................................................... 5

RISE Work Flow .................................................................................................................................................................................................. 5

Recipe/Package Status and Work Flow Phase/State ............................................................................................................................... 6

Types of Status ..................................................................................................................................................................................................... 6

Types of Work Flow Phase/State ................................................................................................................................................................. 6

User Roles ................................................................................................................................................................................................................... 7

Web Publishing ........................................................................................................................................................................................................ 8

User Personalization .............................................................................................................................................................................................. 9

Create a New Project ............................................................................................................................................................................................ 11

Completing Entry of a New Recipe ................................................................................................................................................................. 13

Bulk Work Flow Management .......................................................................................................................................................................... 19

Add an Existing Recipe to Your Project ........................................................................................................................................................ 20

Add a Copy of an Existing Recipe to Your Project .................................................................................................................................... 21

Assigning Developers .......................................................................................................................................................................................... 22

Searching .................................................................................................................................................................................................................. 23

Adding New Ingredients ..................................................................................................................................................................................... 24

Nutrient Analysis Considerations for RISE…………………………………………………………………………………………………………26

Version 1 (3.19.2017)

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Welcome Welcome to Kraft Heinz RISE - Recipe Information System! The Kraft Heinz RISE creates, stores and publishes recipes, packages and food idea content created for and re-used by Kraft Heinz Company across the business, both internal (brand management, legal, product development, social) and external (agencies, translation services, printers) that generate great food experiences for our customers and consumers. The RISE system empowers users to create, manage, organize, and distribute recipe and food idea content, and it is available for all employees, agencies, and partners that have the goal of making us the #1 Food and Beverage Company! This training guide has been written within a training context that will support the delivery of training and the most used features of the RISE system at this time. The guide will compliment a stand-up trainer, but can also be used as a self-study tool. It was also written so that the user can concentrate and participate in the training rather than taking detailed notes. However, it also serves as a reference document when both internal and external customers add new users. Anytime you have questions regarding RISE, please contact Lori Tillock at lori.tillock@kraftheinzcompany.com during the hypercare support period. (Permanent support options will be provided after hypercare is completed.) Support is available 8a.m. to 4p.m. CST Monday through Friday. For Kraft Heinz LAN ID or other system access support, please contact the Kraft Heinz Help Desk.

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Logging In/Browser Compatibility For the optimal user experience, please use the Google Chrome browser v51.X and above The Kraft Heinz RISE system will work in other browsers; however, some functionality may be inconsistent. Software to open MS Excel and MS Word documents is also required. Single-Sign-On Access for All Kraft Heinz Employees and Consultants/Vendors: All Kraft Heinz employees, consultants and vendors can use their LAN ID to access RISE for single-sign on (SSO) access when within the Kraft Heinz network. A Kraft Heinz LAN ID is required for all RISE users. Contact your Manager for help securing a LAN ID if you do not have one. For LAN ID or password reset issues, contact the Kraft Heinz Help Desk. Access RISE using the following website address: https://rise.cloud.kraftfoods.com

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Workflow

The Kraft Heinz RISE system work flow follows the same order as the previous recipe management system, KRL, and allows for rights for multiple users to work on a project, recipe or package. An important change in the RISE system is that status progression is controlled by the assigned Culinary Brand Leads (CBL) or Recipe Developers (RD). After a recipe or package is reviewed by each vendor (Editorial, Nutrition Review, and/or Translation), the recipe or package is returned to the assigned CBL/RDs before being routed to the next step in the work flow. RISE allows all of your recipes and packages to be easily tracked through various stages of development. By allowing for Kitchen Technician Testing to be integrated into work flow, it is possible that all development work can be done paperless. (This stage of work flow can be skipped if not appropriate to your recipe.) Alerts are also built into RISE allowing for users to be notified via email of work flow changes in a recipe or package to help users stay on top recipes as they progress through work flow. For urgent projects, rush requests can be identified, vendors notified and notices sent of status changes - all by automated emails sent by the RISE system, to ensure users can meet tight business deadlines.

RISE Work Flow:

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Recipe/Package Status and Work Flow Phase/State

Types of Status The status assigned to a recipe will allow a user to immediately know where a recipe is in process – or if the recipe is no longer used - and if the recipe is accessible for a CBL/RD to edit.

New Active Completed Finalized Suspended Obsolete Discontinued Archived Idea

Types of Work Flow Phase/State When a recipe is in active status, the recipe is typically progressing through work flow. The Work Flow Phase/State indicates exactly where a particular recipe or package is in the work flow.

Work Flow Phase Work Flow State

Initiation New

Development Developer Assigned

Development In Development

Technician Testing Technician Assigned

Technician Testing Technician Testing

Authoring Authoring Review

Nutrition Review Nutrition Reviewer Assigned

Nutrition Review In Nutrition Review

Nutrition Review Nutrition Review Complete

Editorial Review Editor Assigned

Editorial Review In Editing

Editorial Review Editorial Review Complete

Translation Translator Assigned

Translation In Translation

Translation Translation Complete

Finalization Finalization in Progress

Finalization Finalized

Finalization Complete

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User Roles There are 9 user roles that identify the functions that can be performed within the RISE system by a user. Category Brand Leader (CBL): Can access all recipes irrespective of status/work flow state. Can create and manage projects. Recipe Developer (RD): Can only access active status recipes. Cannot create or manage projects. Recipe Viewer: Can only search for and view recipes in RISE. Kitchen Technician: Can only access active status recipes. Cannot create or manage projects. Editor Vendor Manager: Can access active status recipes in their work bin. Has ability to assign recipes to other editors. Editor: Can access assigned active status recipes in their work bin. Translator Vendor Manager: Can access assigned active status recipes in their work bin. Has ability to assign recipes to other translators. Nutrition Reviewer: Can access assigned active status recipes in their work bin. Administrator: Can approve new ingredient requests and manage ingredients. Can reassign developers. Additional Administrative functions will be added with upcoming enhancements. To change your assigned role(s) or to add a vendor user, contact Julie Gulik in the US or Annabelle Waugh in Canada.

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Web Publishing Web publishing to Kraft Heinz recipe websites is controlled by the CBL/RD. For a recipe to be web published, add the appropriate Digital Publication usage to the recipe. The Usage Date will be the date the recipe is fed to the website, as long as the recipe has reached completed status by that date. Once the recipe is routed to completed status, the recipe will immediately be fed to web server, with the recipe published to the live website within 1-2 hours of recipe completion. In case of a feed failure, typically caused by missing data on a recipe, the recipe developer will immediately receive an email notification from the RISE system alerting them to the failure. The support team is also notified. The CBL/RD should review their recipe and ensure there is not missing data on the recipe: Title, Romance Text, Prep/Total Time, Taxonomy (Meal Part/Dish Type), Yield, # of Servings, Serving Size (Household Measure) (Canada only), Ingredient Set and Method are all required. Website images can be viewed in the RISE System through integration with the Kraft Heinz DAM. Recipe images are housed and sent to websites from the DAM, and primary image designation is within the DAM. Any changes to primary image designation or other questions regarding recipe images should be made to the Culinary DAM Administrators, in the US, Ryan Feeley, or in Canada, Wendy Spinelli.

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User Personalization Customize your RISE user experience through the User Personalization selections. To access User Personalization, access the left navigation menu by clicking on the “burger” (three lines) to the left of the KH/RISE logo.

Then select User Personalization from left navigation menu.

In User Personalization, you can control how you view recipes and recipe lists, how you receive email notifications and your profile settings. Select the arrows on each line to open a particular line.

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In Recipe Settings, you can control how many recipes you see in your recipe lists, how you preview recipes (HTML or Word) and the fields that appear in your recipe lists.

In Email Settings, you can enable or disable whether you receive email notifications for various work flow changes in RISE.

In Profile Settings, select the role you will be working in and the default country, language and industry sector for your work. Note that these selections will determine whether your Spellcheck uses a US English or Canadian English default.

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Create a New Project

Through projects, recipe and package content is created and routed through work flow within the RISE System. Every recipe that moves through active status on in the RISE System must be within at least one project. Projects group similar content and make it easy to move that content through work flow. To Create a New Project, follow these steps: On your homepage, open My Projects:

Select “New Project:”

Enter Project Information, and then save:

Enter Brand Details: Note: We will be changing Primary Brand so that it is not mandatory after launch.

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To Create a New Recipe within Your Project, select “Create Recipe:”

Add Recipe General Information for your recipe.

Verify your recipe has been added, and then Save.

Finally, you can assign any Additional Developer(s) to your project, then save & close: Addition developers are other RISE users who may be assisting with development of the recipes in this project, moving the recipes through work flow or otherwise helping you to complete your work on this project.

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Completing Entry of a New Recipe that is started within a Project If you have already created a new project, you may have created a recipe by adding it to that project. However, you only completed basic details of the recipe – there is still work to be done to finish entering your recipe. Follow these directions to complete recipe entry. Click on the GRIN (ID#) or recipe title within your project:

Select “Edit Recipe“ icon at top of page: The Edit Recipe icon must always be selected to begin making changes to Recipe Details – it is your indication to the RISE system that you want to make changes to your recipe. If you forget to select, the Edit Recipe icon, then you will be unable to make any changes on the Recipe Details page.

Add romance text and times. To add each type of time needed, select the appropriate time from the drop down and then select the “Add” button. You will then be able to select the number of hours or minutes of time appropriate to your time. Total time is mandatory for all recipes in the RISE System (even recipes with only prep time). TIP! Be sure to add times in the order they should appear in your recipe.

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Add the Dish Type and Meal Part that your recipe fits in under Taxonomy: You will only select one each Dish Type and Meal Part, as these are used to categorize your recipe for nutrition analysis. The Dish Type and Meal Part that you select will determine the guardrails (preset rules) that are applied to your recipe for nutrition analysis, and ultimately whether your recipe is categorized as General, Healthy Living or Indulgent. General recipes do not require Nutrition Review, however all Healthy Living or Indulgent recipes must go through Nutrition Review.

Under What You Need?, select “Add Ingredient Set” to add ingredient list: Every ingredient set has to be named, and this is how you will sort multiple ingredient sets if you have different ingredient sets on a particular recipe (for example: Full Fat Products/General and BFY Products/Healthy Living). Give your ingredient set a meaningful name so that other RISE System users will understand differences between ingredient sets.

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Add Yield Details When adding yield information, it is important to know what box feeds to where when you are publishing or exporting recipes. The “Yield” is the text that will state the yield on a recipe, and should include the complete yield (for example: 16 servings, 2 Tbsp. each). No “Makes” is needed as a part of this statement. The next box, labeled “# of servings” is used for nutrition analysis. The number you enter in this box will be used to divide the nutrition information by to get nutrition information per serving. Finally, the “Serving Size (Household Measure)” field is used to populate the serving size information Canadian Nutrition Facts panel and is only mandatory for Canadian recipes. The serving size in household measure should be added. As a temporary measure (for US recipes only) send all recipes through Nutrition Review until we are confident RISE is setting nutrition guardrails correctly, always enter # of servings = 1 unless the serving size of the recipe is 3 or fewer. If 3 or fewer, enter # of servings = 25.

Next, ingredients are added to a recipe. Because the RISE system automatically generates nutrition analysis based on the ingredient list, there are two lines for every ingredient: a Consumer-facing ingredient (CI) on the top line and a Nutrition Ingredient (NI) on the bottom line. The CI is the ingredient that is published with the recipe and that shows on any printout of the recipe – it is how we call for ingredients in consumer language. When adding a CI, begin by selecting the Ingredient Type. There are 4 types of ingredients:

1. KHC: Kraft Heinz Company –owned ingredients. While the ingredients names were transferred from KRL, only active ingredients currently in production (in the PIM System) will appear in this list. If a recipe has a discontinued KHC ingredient, then the entire ingredient line will be outlined in red and you will need to replace the ingredient with an active ingredient to continue to save the recipe.

2. Generic: These ingredients include all other ingredients used in recipes that are not owned by KHC. Promotional partner brands will be found in this list. Until the transition into RISE is complete for all KHC branded ingredients, there will be a few KHC branded ingredients in this list.

3. Inedible ingredients: While it is not current KH style to include inedible ingredients in the ingredient list of recipes, sometimes promotional partners or other unique situations require inedible ingredients to be included in a recipe. These ingredients are separated in RISE in this inedible list because they do not contribute to the nutrition of a recipe. Examples of inedible ingredients include: aluminum foil, Popsicle sticks and JELL-O molds.

4. Recipes: When a recipe is added an ingredient in the RISE system, it is done via this selection. The recipe is then searched for, selected and becomes a link in the recipe.

After selecting the ingredient type, add the quantity and unit of measure (being sure to select abbreviations when appropriate). Next, begin typing the Ingredient Name. KHC ingredients will only appear for the appropriate country and industry sector. Generic ingredients are not limited by country or industry sector. Ingredient notes that appear in parenthesis after ingredient name appear with some ingredients to help the recipe developer to select the correct version of the ingredient, but the notes (anything in parenthesis) will not appear on the published recipes. Ingredient

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Names are generally in the AP (as purchased) form of the ingredient. Add any necessary action done on the ingredient that is not included in the preparation method, such as trimming, draining or chopping, in the pre and post words that surround the ingredient name. The NI (second line) is the information that the RISE system uses for nutrition analysis of a recipe. This line is added much like the CI, however there are a few differences. Start adding the NI by adding the Ingredient Name first. If a NI has been mapped to your CI, then a NI may be suggested for your recipe and will auto populate. Only use this NI if it is correct for your recipe! If you need to search for a NI, select the magnifying glass icon at the end of the line and a search screen will pop up. Enter the ingredient you are looking for, and search. NI are populated from the ESHA database, a database of nutrition information that we purchase from a vendor (ESHA). Note that it is often helpful to search for the plural form of an ingredient in ESHA, and it may take a bit of practice to understand how ESHA names ingredients – some ingredient names are not worded quite how we call for them in the CI list, but with a little patience, you should find what you need. Please see Nutrition training materials for details on selecting appropriate NI for your recipe.

Save recipe. To view nutrition analysis of your recipe at this time, select “Nutrition Analysis”

Under Make it, choose “Add Step” and add the recipe method.

Add generic and recipe-specific tips. Under Tips, choose “Add Generic Tip” to add a generic tip.

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Search by Category/Sub-Category to find the appropriate tip(s) for your recipe, then select the tip(s) and Insert Tips. Select Close to close the window.

To add a recipe-specific tip, select your Tip Title, Add Tip Description (text) and select “Insert Tips:”

Add any necessary Trademarks to your recipe. Note that Trademarks are not automatically attached to specific ingredients (as they were in KRL). All trademarks must be added manually.

When adding a Trademark, identify which ingredient sets need the trademark.

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Select Route Recipe to send your recipe on in Work Flow:

Select or Skip Technician Testing:

Once your recipe is ready for Editing, route to Editorial Review by selecting the Editorial Review vendor appropriate for your country and industry sector. You must add a comment to route your recipe.

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Bulk Work Flow Management To manage workflow for multiple recipes at once, select the Recipe Workflow Management from the left navigation bar accessed by clicking on the burger (3 lines) to the left of the Kraft Heinz logo at the top of the page.

In Recipe Workflow Management, select the action you wish to take - such as routing to Editorial Review, then indicate who to send the recipes to, add any workflow comments that can go on all recipes to the Common field, or add recipe-specific comments if needed, and select Route Recipe. (Note that this will only work when you have multiple recipes in your work bin that are ready to advance in workflow phase/status.)

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Add an Existing Recipe to Your Project

An existing recipe that in completed or suspended status can be added to your project, then you can add yourself as a developer to edit them. Start by going into your project and selecting Manage to allow changes to be made to your project. Every recipe in active status must be in a project.

Under the Recipe tab, select “Import Recipe” and then “Existing Recipe”:

Search for your recipe, then select the recipe(s) to add to your project, then select “Import.” Note that you must search from within a project to add recipes to that project. Recipes cannot be added to a project from a general search.

Once the recipes have been Imported (added) to your project, go to the Assign Developers tab in your project to assign yourself and any other users as developers on the recipe if you need to make changes to the recipe by removing the recipe from Suspended or Completed status and move it through active status work flow.

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Add a Copy of an Existing Recipe to Your Project

In RISE you can make a copy of any Completed or Suspended status recipe. On the recipe page of your project. Select Import recipe and choose “Recipe as Reference” to add a Copy of an Existing Recipe to Your Project.

Select the recipe and choose “Import”

Complete recipe General Information for your new recipe, then select “Save.” Assign yourself as Primary Recipe Developer.

To add additional developers, who can control work flow for the recipe, go to the Assign Developers tab in your project to assign yourself and any other users as developers on the recipe if you need to make changes to the recipe by removing the recipe from Suspended or Completed status and move it through active status work flow.

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Assigning Developers

Go to the Assign Developers tab at the top of the project. Here you’ll assign yourself and others as a developer on recipes you have in a project, as needed. The primary recipe developer and other assigned developers have the right to edit and move the recipe through active status in RISE.

You’ll have a list of recipes that include Primary Recipe Developer and Assign Developers. Make sure that you are assigned to every recipe you have added to your project. This is basically the same as how you would “take a recipe out of final copy” in KRL, except in RISE users are trusted not to make changes to another recipe if it shouldn’t be done. Always remember to check usages to see if you need to make a copy rather than edit the original. Add yourself as Primary Recipe Developer and anyone else who will be working on the recipe with you and you want to have access to move it through work flow (status changes) should be added as assigned developers.

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Searching

Search functionality is at the top of every page. Search for Recipes, Projects, Ingredients or Generic Tips by indicating what you want to search for in the drop down at the end of the search line. Search is available in RISE by Web ID, GRIN or KRL # in addition to text. To search by KRL #, use this format: 43736_13_1 (number_variation_1 where the 1 = language ID). For exact text string searches, enclose the text in quotation marks. For example, to search for a recipe named Italian Spinach Dip, by searching for “Italian Spinach Dip” you will only get search results with that exact text combination. RISE Search Box:

Once you receive your search results, utilize filters on left side to further limit your results as needed:

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Adding New Ingredients Because of the integration with the ESHA and PIM databases and our adjustment to using those databases with our ingredient list imported from KRL, there will likely be more new ingredient additions just after the launch of RISE To add a new Nutrition Ingredient, please email Lori Tillock for support. Because of the integration of the PIM and ESHA databases, requesting a new ingredient through RISE will not be required of users until the end of the hypercare support period. To add a new Consumer Ingredient, select Add New Ingredient

In the Add New Ingredient window, complete information for your ingredient then select Request:

Nutrition Ingredient Information Requirements: Classification: Consumer (CI) or Nutrition (NI) Rush Request: yes or no Type: KHC (Kraft Heinz branded ingredient), Generic or Inedible Country: US only, Canada only or Global (both US and Canada)

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Name: Ingredient name as it should appear in the ingredient list in RISE Publish Name: Ingredient name as it should appear published in recipes GTIN: Required for KHC branded ingredients, this is the 14 character identification number used in the KH PIM system. If this number is not known, please provide as much detail as possible about the product in the Notes section of the ingredient request, including your email & phone number so that an administrator can contact you for more information, if needed. Category: Select the appropriate category for the ingredient. Brand: Select the appropriate brand for a KHC ingredient. Note that you are choosing from a selection list – be careful not to just type a name without making a selection. Notes: Add any information you anticipate will be needed to approve your ingredient. Include your best email address and phone number for contact with questions (for now – until we are certain all of the email addresses in RISE are correct for all users since some users do not use the email associated with their LAN IDs).

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Nutrient Analysis Considerations for RISE The goal of nutrient analysis is for consumers to receive accurate and consistent nutrient data. Nutrient analysis is a snapshot of current nutrition. It is only as accurate as the ingredients and measures you enter. It is better to overestimate nutrition than underestimate nutrition. As you find yield data, please record it in the Nutrient Analysis Learnings document housed on the Culinary Team site. It is best to enter your recipe in RISE before testing so you can see what measures and/or weights you may need to collect in order to enter correct nutrition. This allows the recipes to be more accurate and to be analyzed based on the form in which they are consumed. All recipes should be weighed. Record the weight in grams in the comment section of the Manage Nutrition Analysis section. Please include the date, weight and your initials. Entering Ingredients

If you have “each” ingredients on the same line you will need to enter each item on the second line in order for it to analyze all ingredients.

It is always safe to use gram measurements to enter data. Many times volumes are not an option from the drop down so it is best to have weights of all ingredients handy. Weigh them as you develop the recipe or refer to the Nutrient Analysis Learnings for data.

Remember to adjust the amount entered if you have discards, cooked or baked product, oil absorption, brining and pickling.

Stock and broth are not interchangeable. A traditional stock should not contain added sodium.

Garnishes must be included in the recipe unless they are not intended to be eaten.

Make sure if ingredients are packed in oil, water, etc. to correctly match that ingredient or refer to the drained ingredient information included in Nutrient Analysis Learnings.

At this time, choose generic ingredients for any missing Kraft data. Record any recipe ingredients on (need to create document) that need to have nutrition updated once the information is available.

As Purchased versus Edible Portion

Ingredients in recipes are usually in as purchased form. Choose the edible portion and record the adjusted weight if there is moisture or fat loss from cooking. If the processed ingredient is not available, you must convert ingredients to the edible portion as it will affect nutrition.

Brining

Use 10% of the gram weight of the meat as salt absorption. Pickling

The vinegar is not going to add any nutrition so it doesn’t need to be included. Use 1/3 absorption of salt/sugar or other ingredients used to pickle etc. as absorption. Herbs do not need to be included.

Oil Absorption

Measure the amount of oil before and after frying.

Subtract the remaining oil from the total amount used to get the amount absorbed.

Record the weight in grams in the comment section of the Manage Nutrition Analysis section. Please include the date, weight and your initials.

Oil absorption ranges from 8-25%, so if you don’t know the amount absorbed you can use 15% as a default. It varies widely depending on food, breading, heat, time, etc. that it is always best to measure the exact amount.

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Water Absorption in Pasta

Add water to composition of recipe as it affects concentration of nutrients and recipe classification (food, main dish or meal).

Water absorption weights for pasta and whole grains is included in the Nutrient Analysis Learnings document

If you cannot find the data, here is an example of how to calculate: Dry Pasta

o 2.5 : 1 ratio (water:pasta) E.g, in recipe calling for 8 oz. (226.8g) dry pasta:

226.8g x 2.5 = 567 (weight of cooked pasta) 567-226.8 = 340.2 (amount of water to add)

https://www.barilla.com/en-us/help/measuring-pasta o Default to macaroni pasta if the shape you want isn’t an option

Water Absorption in Rice

White rice: use 3.3 : 1 ratio (water:rice)

See Nutrient Analysis Learnings for more water absorption information for rice. Also see Rice Guidance for Kraft documents for yields on different varieties of rice.

Discards

Measure any remaining parts from marinated, battered, breaded foods and subtract from the ingredients entered.

Measure oil amount before and after cooking and enter on a separate line to capture approximate absorption.

Record your discard information in comment section of the Manage Nutrition Analysis section. Please include the date, weight and your initials.

See the Marinade Learnings sheet included in the Nutrient Analysis Learnings document for percent discard if you don’t have the actual discard for the recipe. Find a marinade and protein source that is comparable to your recipe and use the % discard from the sheet for your recipe.

Alcohol in Cooked Recipes

Current procedure is to use the total amount of alcohol in the analysis.

We are uncertain as to the exact amount that cooked off so we over declare.

No recipe with alcohol in it can be Healthy Living.

You can use data from the following chart if you would like to figure out the percentage remaining in recipe or continue with the standard practice.

Alcohol Burn-Off Chart – US Dept of Agriculture

Preparation Method Percent Retained

Alcohol added to boiling liquid & removed from heat 85%

Alcohol flamed 75%

No heat, stored overnight 70%

Baked, 25 minutes, alcohol not stirred into mixture 45%

Baked/simmered Dishes with Alcohol Stirred into Mixture:

15 minutes cooking time 40%

30 minutes cooking time 35%

1 hour cooking time 25%

1.5 hours cooking time 20%

2 hours cooking time 10%

2.5 hours cooking time 5%

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Adding Preparation Directions When it Is Not Included in a Recipe

Recipe may state to prepare an ingredient according to package directions without mention of ingredients to be used

o At the end of the recipe, enter the ingredients on the second line only o You do not want to enter on the first line or it will show in the ingredient list

Prep Directions for Cake Mix (15 – 16.5 oz. package)

White Cake

1-1/2 cups water

1/3 cup vegetable oil

3 egg whites

Chocolate & Yellow Cake

1 cup water

1/3 cup vegetable oil

3 eggs Prep Directions for Brownie Mix

(18-20 oz. package)

Fudgy Brownies

2 eggs

¼ cup water

½ cup vegetable oil

Cake-like Brownies

3 eggs

¼ cup water

½ cup vegetable oil

Cooked Meats

When there is no “raw to cooked” data in the database you must convert the raw weight to the cooked edible portion (see Nutrient Analysis Learnings for more info).

For soups and stews where the fat and moisture will remain in the final product, you must select the raw meat database item and enter the weight of the raw meat into the recipe for analysis. This is only for items that have a considerable amount of liquid in them.

For other recipes that remain in the pan but have most liquid absorbed or it is minimal, use the cooked weight of the meat as you will have moisture loss.

Check Your Recipe Ingredient Data

Look over your entries carefully as it is easy to select the wrong unit which will throw off analysis.

When you have a weight, it is preferable to enter it o I.e. 1 pepper that doesn’t specify medium is best to just add gram weight of medium pepper

Make sure to view the label under nutrition analysis and make sure there are no fields that are left empty or have very high values.

After you have entered your ingredients, view the Nutrition Analysis label to make sure that there aren’t any nutrients out of line. Also view the Manage Nutrition Analysis link to see if any of your ingredients are missing data. You cannot keep an ingredient that does not have calories in it.

Resources for Yield Data

Nutrient Analysis Learnings

USDA Database https://ndb.nal.usda.gov/ndb/

USDA Food Buying Guide https://www.fns.usda.gov/tn/food-buying-guide-school-meal-programs

From “As Purchased” to “Edible Portion” by Sandra Frank

Kraft Heinz Editing Guide

Anytime you look something up and find a yield, please add that to the Nutrient Analysis Learnings document

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Index Active recipe status ......................................................... 5 add a vendor user ........................................................... 4 Add a vendor user ........................................................... 4 Add an Existing Recipe to Your Project ......................... 25 Adding New Ingredients ................................................ 30 Adding Preparation Directions When Not Included…...27 Adding Recipe links to ingredient list ............................ 19 Administrator .................................................................. 4 Alcohol in Cooked Recipes…………………………………………27 Archived recipe status ..................................................... 5 As Purchased versus Edible Portion……………………………26 Assign additional developer(s) ...................................... 14 Assign additional developers ........................................ 27 Assigning Additional Developers................................... 28 Browser Compatibility .................................................... 7 Bulk Work Flow Management ...................................... 24 Category Brand Leader ................................................... 4 Change assigned role(s) .................................................. 4 Check Your Recipe Ingredient Data……………………………28 Completed recipe status ................................................. 5 Consumer-facing ingredient ......................................... 19 Cooked Meats……………………………………………………………28 Copy existing recipe ................... See Recipe as Reference Copy of an Existing Recipe to Your Project ................... 26 Digital Publication ........................................................... 9 Discards……………………………………………………………………..27 Discontinued recipe status.............................................. 5 Editor ............................................................................... 4 Editor Vendor Manager .................................................. 4 Email alerts .................................................................. 5, 8 Email Settings ................................................................ 11 Entering Ingredients…………………………………………………..26 Finalized recipe status ..................................................... 5 Generic ingredients ....................................................... 19 Generic tips ................................................................... 20 Hypercare support .......................................................... 3 Idea recipe status ............................................................ 5 Import Recipe ................................................................ 25 Inedible ingredients ...................................................... 19 Ingredient list ................................................................ 18 Ingredient Set ................................................................ 18 KHC ingredients ............................................................. 19 Kitchen Technician .......................................................... 4 LAN ID or password reset issues ..................................... 7 Logging In ........................................................................ 7

New Project .................................................................. 13 New recipe entry .......................................................... 16 New recipe status ........................................................... 5 Nutrient Analysis Considerations for RISE………………….26 Nutrition analysis .......................................................... 20 Nutrition ingredient ...................................................... 20 Nutrition Ingredient ...................................................... 19 Nutrition Reviewer ......................................................... 4 Obsolete recipe status .................................................... 5 Oil Absorption……………………………………………………………26 Package Status ................................................................ 5 Primary Recipe Developer ............................................ 28 Profile Settings .............................................................. 11 Recipe as Reference ...................................................... 21 Recipe Developer ............................................................ 4 Recipe Settings ............................................................. 11 Recipe Status .................................................................. 5 Recipe Viewer ................................................................. 4 Recipe-specific tip ......................................................... 21 Resources for Yield Data…………………………………………….28 RISE Work Flow ............................................................... 5 Romance text ................................................................ 16 Route Recipe ................................................................. 22 Searching ...................................................................... 29 Single-Sign-On Access ..................................................... 7 Stages of development ................................................... 5 Suspended recipe status ................................................. 5 Taxonomy ..................................................................... 18 Technician Testing .......................................................... 8 Times ............................................................................. 16 Trademarks ................................................................... 21 Translator Vendor Manager ........................................... 4 Types of Status ................................................................ 5 Usage Date ...................................................................... 9 User Personalization ..................................................... 10 User Roles ....................................................................... 4 Water Absorption in Pasta…………………………………………27 Water Absorption in Rice.....................................................27 Web feed failure ............................................................. 9 Web images .................................................................... 9 Web Publishing ............................................................... 9 Work Flow Phase ........................................................ 5, 6 Work Flow State ......................................................... 5, 6 Workflow ........................................................................ 8 Yield Details .................................................................. 19