Institute of Child Nutrition - PDF document

Institute of Child Nutrition theicn.o
Institute of Child Nutrition theicn.org �x800-321-3054Organizing for Recipe ProductionPatrick GarmongInstitute of Child NutritionAssociate Director of Culinary

Education and TrainingEllensburg School
Education and TrainingEllensburg School DistrictFood Service DirectorGraduate of the Institute of Culinary Education (Manhattan, NY)Clear, specific goals enable a strategic ap

proach, limit distractions, and cut down
proach, limit distractions, and cut down on the things that unnecessarily complicate your work.OverviewMise en Place “What the heck is that?”Ineffective Work FlowTra

nsitioningDeveloping Time StandardsStaff
nsitioningDeveloping Time StandardsStaffing MixTraining ToolPutting it all Together“Putting in Place”Child Nutrition Kitchens10 Things that Require Zero TalentBein

g on TimeWork EthicEffortBody LanguageEn
g on TimeWork EthicEffortBody LanguageEnergyAttitudePassionBeing CoachableDoing ExtraBeing PreparedWork Flow Simplification Organizing ProductionCommunicatingDelivering a qual

ity meal, on timeCounterproductive Beha
ity meal, on timeCounterproductive Behaviors “Hunter Gatherer”“Force Defroster”“What’s Missing?”“Clutter Corner”“Oh, wel

l now it’s Cajun!”“Battl
l now it’s Cajun!”“Battle Royale” “Frantic Franny” Transitioning Your OperationMethod 1Slow and MethodicalDevelop a long term plan with incre

mental program changesLong Term Staff De
mental program changesLong Term Staff Development PlanStaff Retention/Attrition Progressive Capital InvestmentEquipment/SuppliesGradual improvements Method 2Allin or “Rip

Off the BandAid”Develop a plan for
Off the BandAid”Develop a plan for a complete program overhaulIntensive Staff TrainingStaff Retention/Attrition Initial Capital InvestmentEquipment/SuppliesQuick resultsT

ransitioning Your OperationPlanningBuyTr
ransitioning Your OperationPlanningBuyTrainingPlanning & Mise en PlaceMenu DrivenRecipe DevelopmentMenu PlanningSet your team up for successEvaluateEquipment StorageMenu Pla

nningEvaluate other menu itemsDay PriorS
nningEvaluate other menu itemsDay PriorSame DayNext DayMenu PlanningCommunicateTeam focusAction plan Recipe Development Ease of useClear instructionsClearly defined measureme

ntsSimple list of ingredients Clearly de
ntsSimple list of ingredients Clearly define production methodsRecipe TitleIdentify title of recipe for reference.IngredientsList all recipe ingredients in weights and measu

res.Preparation InstructionsIdentify the
res.Preparation InstructionsIdentify the steps necessary to prepare the recipe.List the order of steps to follow in preparing the recipe.Read the instructions before preparing

the recipe.Check ingredients in advance.
the recipe.Check ingredients in advance.Review all preparation and cooking terms with staff to ensure they understand exactly what each means.Temperature, Time, and Cooking Met

hodsIdentify the cooking temperature, th
hodsIdentify the cooking temperature, the length of time, and cooking method.Identify the Critical Control Points (e.g., 145 F, 165 F).Calibrate cooking equipment.Identify the

type of cooking equipment.Adjust for alt
type of cooking equipment.Adjust for altitudes.Recipe YieldIdentify the amount (weight or volume and number of servings) of product at the completion of production that is avai

lable for service.Identify the number of
lable for service.Identify the number of servings that the recipe produces in total weight and volume.Provide a general description (e.g., 25 servings, half steam table pan cut

in 5x5 portions).Serving and Portion Si
in 5x5 portions).Serving and Portion SizeReview recipes for the specific contribution of each serving toward the reimbursable meals.Identify the amount or size of an individua

l portion in volume and/or weight.List t
l portion in volume and/or weight.List the weight and volume of the serving when possible.Assess whether the serving size is appropriate for the age/grade being served.Food Saf

etyPrepare recipe with good food safety
etyPrepare recipe with good food safety practices. Identify specific cold and hot temperatures (e.g., cooking, holding, serving, cooling, and reheating).Identify the Food Safet

y Process (e.g., No Cook, Same Day, or C
y Process (e.g., No Cook, Same Day, or Complex Process).Identify specific allergens.Equipment and Suggested Tools for ServingIdentify the pans needed for cooking the product S

erving utensilsNutrients per Serving
erving utensilsNutrients per Serving 唀獥⁡灰牯瘀e搠唀匀䑁 nut物ent 慮慬祳楳 獯ft眀慲e.Time StandardsSamplesPOSITION 1 MANAGER 2 EMPLOYEE 3

EMPLOYEE 4 EMPLOYEE 9:15 - 9
EMPLOYEE 4 EMPLOYEE 9:15 - 9:30 Check food production status and provide help where needed Help with grilled cheese prep 9:30 - 9:45 9:45 -

10:00 Place chicken in oven Lunc
10:00 Place chicken in oven Lunch break: 9:45 Start setting serving line Lunch break 9:45 10:00 - 10:15 Pour honey lemon sauce over chicken and place

back in oven Place fresh fruit/salad
back in oven Place fresh fruit/salads on line and bake rolls 10:15 - 10:30 Lunch break: 10:15 Set up condiments Lunch break: 10:15 Help set up serving li

ne 10:30 - 10:45 Cook corn for 1
ne 10:30 - 10:45 Cook corn for 1st lunch, start batch cooking broccoli for 1st lunch, and remove rolls from oven and pan Check baked chicken for doneness (be

sure to cook to an internal tempera
sure to cook to an internal temperature of 165 °F, record final cooking temperature) and transfer to serving pans Cook grilled cheese for 1st lunch 10:45 -

11:00 Help set up serving line
11:00 Help set up serving line Help set up serving line Help set up serving line Check grilled cheese for doneness (be sure to cook to an internal temperat

ure of 135 °F and record final cooking
ure of 135 °F and record final cooking temperature) 11:00 - 11:15 Cashier for lunch: when possible, spot check line for cleanliness, debris on floor and re

place condiments Cook for lunch: ba
place condiments Cook for lunch: batch cook broccoli, corn, and grilled cheese; Portion more fruits and salads as needed Serve lunch: keep pre-portioned sal

ads and fruits pushed to front for eas
ads and fruits pushed to front for easy self service Serve with a SMILE! Wash hands! Ensure dishes are clean and dish room is ready (record dish machine temperatur

e: 180 °F) Wash pots and pans dur
e: 180 °F) Wash pots and pans during serving and assist server during dish room downtimes 11:15 - 11:30 11:30 - 11:45 11:45 - 12:00 12:00 - 12

:15 12:15 - 12:30 12:30 - 12
:15 12:15 - 12:30 12:30 - 12:45 Count money and balance cash drawer Cool leftovers following two-stage cooling methods Clean serving line Continue

washing dishes until completed 12:45
washing dishes until completed 12:45 - 1:00 Close out computer Figure daily totals on food production record Count and balance cash drawer for cashier Shut

down dish machine and sweep and mop d
down dish machine and sweep and mop dish room 1:00 - 1:15 Count milk; return extras to walk in refrigerator Put away leftovers in proper storage areas (LABEL

product) Put away leftovers in p
product) Put away leftovers in proper storage areas (LABEL product) Clean up kitchen as needed 1:15 - 1:30 Place food orders and check kitchen for clea

nliness Help staff sweep and mop kit
nliness Help staff sweep and mop kitchen Help where needed during cleanup Help staff sweep and mop kitchen 1:30 - 2:00 Finish up paperwork and make sure

kitchen is secured POSITION
kitchen is secured POSITION FOODSERVICE ASSISTANT Number of hours 6:30 am to 1:30 pm (7 hours) 6:00 - 6:15 6:15 - 6:30 Wash hands before

starting work (and as required through
starting work (and as required throughout the work day) 6:30 - 6:45 Set out daily cereal and yogurt, and place milk in display cooler 6:45 - 7:00 7:0

0 - 7:15 Serve breakfast 7:15
0 - 7:15 Serve breakfast 7:15 - 7:30 Serve breakfast 7:30 - 7:45 Serve breakfast 7:45 - 8:00 Put away breakfast foods 8:00 - 8:15 Clean

tables and serving line 8:15 - 8:
tables and serving line 8:15 - 8:30 Prepare salad dressing 8:30 - 8:45 Set up serving line; take and record serving line temperatures 8:45 - 9:00

Pan vegetables 9:00 - 9:15 Hel
Pan vegetables 9:00 - 9:15 Help with sandwich prep 9:15 - 9:30 9:30 - 9:45 9:45 - 10:00 Lunch break: 9:45 10:00 - 10:15 10:15

- 10:30 Set up condiments 10:30
- 10:30 Set up condiments 10:30 - 10:45 Wash dishes 10:45 - 11:00 Help set up serving line CommunicateStaffing Guidelines Staffing Mix Guidelines T

rainingTrainingTrainingTrainingTrain
rainingTrainingTrainingTrainingTrainingTrainingTrainingWork Flow Simplification Starts with leadershipDevelop a planMenu PlanningRecipe DevelopmentTime StandardsStaff Mi

xTraining ImplementationQuestions@ichi
xTraining ImplementationQuestions@ichildnutritioninstagram.com/theicnpinterest.com/theicnfacebook.com/ichildnutritionInstitute of Child Nutrition theicn.org �x800