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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
Shopping & Inventory
Menu
Number and Ages of Children
Served
CACFP Meal Pattern Serving
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
Shopping & Inventory
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
CACFP Meal Pattern Serving Requirements
Meal Production
Shopping & Inventory
Menu
Number and Ages of Children
Served
CACFP Meal
Pattern Serving
Requirements
Production Records
CACFP Meal Pattern Serving Requirements
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
CACFP Meal Pattern Serving Requirements
• 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
Shopping & Inventory
Menu
Number and Ages of Children
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
Ages Est. Meal Count
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
4 Serving Size per Meal Contribution
5 Purchase Units for 100 Servings
6 Additional Information
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
• Divide the number of servings needed by the number of servings you will get per purchase unit.
12 cups ÷ 5 ¼ cups = 2.29 lbs
Round up to 2 ½ or 3 lbs = Amount of raw spaghetti noodles to prepare
Tomato SauceMixed Fruit
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
Ages Est. Meal Count
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.
Food Buying Guide page 2-84
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
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
• Divide the number of servings needed by the number of servings you will get per purchase unit.
10 cups ÷ 1.71 cups = 5.85 (15 oz cans)
Round up to 6 = # of 15 oz cans of tomato sauce to prepare
Food Buying Guide page 2-40
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
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
• Divide the number of servings needed by the number of servings you will get per purchase unit.
9 cups ÷ 9 ¼ cups = .97 No 10 cans
Round up to 1 No 10 can = # of cans of mixed fruit to prepare
Tomato SauceMixed Fruit
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
Ages Est. Meal Count
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
Tomato SauceMixed Fruit
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
Tomato SauceMixed Fruit
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
Shopping & Inventory
Menu
Number and Ages of Children
Served
CACFP Meal Pattern Serving
Requirements
Production Records
Shopping & Inventory
Shopping & Inventory
• 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
Shopping & Inventory
• 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