Linsey LaPlant, MS, RDN Sales Manager, Health-e Pro · Writing Recipes Right! Linsey LaPlant, MS, RDN Sales Manager, Health-e Pro CSNA’s Annual Conference Sacramento, CA

Writing Recipes Right!Linsey LaPlant, MS, RDN

Sales Manager, Health-e Pro

CSNA’s Annual ConferenceSacramento, CA

What is a standardized recipe?

A Standardized Recipe is like a blueprint to a builder – exact and tested for yield.

• School Food and Nutrition Service Management

By Dorothy Pannel-Martin and Julie Boettger

© 2017 Health-e Pro. All rights reserved.

Or the easy-to-remember definition:

Can your Principal make this, as expected, without help?


• Title

• Ingredients

• Ingredient Quantities

• Serving Size or Portion

• Yield

• Directions

• Meal Contribution for Child Nutrition

• Hazard Analysis Critical Control Points (HACCP)


What are the parts?

Descriptive Title

Ingredients

Directions

Yield

HACCP

Portion Size


Dennis the Menace Makes Lunch

• PBJ Triangles


Susie Standard makes Lunch• Exact & Tested

for Yield

• Title

• Ingredients

• Quantities, Crediting

• Yield

• Directions

• HACCP


Benefits of Standardization

• Same ingredients

• Consistency

• Participation of Return Customers

• Cost control

• Compliance

• Advance Planning

• Forecasting


Same Ingredients

• Same ingredients yield the same result

• Same ingredients yield the same quantity of servings

• Same ingredient tastes the same

• Ordering and forecasting is easier

• Nutrient analysis is standardized

• Familiarization with the product

– Preparation

– Cooking

– Result


Which of these is not like the other?

• Peaches

– Frozen or Canned

– Syrup or Juice

– Drained vs Undrained

– Nutrients

– Pack size for Yield

– Portion Size

– Dice, Slice, Whole, Cut


Consistency-Repeat Customers

• Students know what the product is

• Students expect it to look the same

• Students expect it to taste the same

• Students expect it to be the same portion

• Students expect it to look like your advertisement


Chicken Nuggets

• Articles about how the HS kids were so hungry

• Portion size-suddenly smaller = complaints

• Different brands have different portions for requirements

• Crispy coating, Fried coating, No coating

• Formed or filet

• Nugget, Tender, Strip, Tenderloin

• Or was the issue that you changed to LS ketchup?


Cost

• Menu is about 40% of your budget. Pennies matter.

• Yield determines cost.

• Inconsistent portion means inconsistent ordering and cost

• Cost should not vary depending on who is cooking

• If you are not following recipe, any costing is useless

• Accurate portion and yield information

– Can you trust the scaled amounts or do you add that “extra” to be safe


Compliance

• Meal Contribution can be calculated

• Portion sizes are consistent and compliant

• Analysis is meaningful and accurate

• Ingredients can be scaled for sufficient production

• Decreased chance of missed requirements

• Food Buying Guide directs the contribution


Scaled Recipes

• Serving 200 students or 225 students – does the recipe vary? Who calculates it?

• Will they get the same contribution of M/MA each time?

• Will they get the same portion?

• Is the analysis accurate for carbs or calories?


Food Buying Guide

• Paper version, Calculator or Interactive

• Guidance on the meal contribution for CN

• Provides as served yield guidance

• https://foodbuyingguide.fns.usda.gov/Home/Home© 2017 Health-e Pro. All rights reserved.

Human Calculator

What do you need to

calculate for Chili Mac?

Beef

Beans

Cheese

Tomato Paste

Tomato Sauce


Advance Planning

• Labor constraints

• Multi-stage Process

• Recipes that take prep time can be expected and planned

Thawing, Precooking portions, Cutting


Forecasting

• Historic usage of products

• Trends in usage

• Leftover costs

• Same pack size as last order

• Price changes

• Does forecast amount match production


Volume vs Weight

• 8 ounces = 8 ounces right?

– Only with water!

• ½ Cup fruit, vegetable and grains require volume credit

• Weight and Volume are not the same and can have drastic differences in cooking

• How you serve it may not be the best way to determine what to use, order, or use in the recipe


½ Cup Vegetable

• What is the weight?

• Lettuce

– 2.01 ounces

• Mashed Potatoes

– 4.34 ounces


Which measurement to use?

Would weight or volume be better to use in a recipe?

• Frozen corn

• Fresh Oranges

• Orange Juice

• Rice

• Oil

• Peanut Butter

• Flour


Let’s Cook

What could be

improved in this

recipe?


Success!

Clear Description

Ingredients – raw (meat, pasta)

Tomato – cans

Vegetables – weight

Portion size

Directions

All Meal Components

HACCP


Thank you for your attention.• Linsey LaPlant, MS, RDN

• Health-e Pro Sales Manager

• 1-800-838-4856 X 5

• 425-363-3901

• © 2017 Health-e Pro. All rights reserved.

• This presentation is proprietary and is for individual use only. Cannot be used forgroup training purposes wihtout written permission.

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Linsey LaPlant, MS, RDN Sales Manager, Health-e Pro · Writing Recipes Right! Linsey LaPlant, MS, RDN Sales Manager, Health-e Pro CSNA’s Annual Conference Sacramento, CA