Summary Meal Planning and Menus Menu Planning Principles Other Considerations Food Preferences HolidaysOther Occasions Climate amp Seasons Product Availability Available Equipment Staff Resources ID: 739995
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Slide1Slide2
Master
Meal Planning and PreparationSlide3
SummarySlide4
Meal Planning and
MenusSlide5
Menu Planning PrinciplesSlide6Slide7
Other Considerations
Food PreferencesHolidays/Other OccasionsClimate & Seasons
Product AvailabilityAvailable EquipmentStaff ResourcesSlide8
Cycle MenusSlide9
Cycle Menu Planning Steps
Select the main dishChoose other components to complete the meal
Check for meal pattern compliance
Sample Meat/MA
menu for 5 week cycle
Monday
Tuesday
Wed
Thurs
Friday
Cheese
Chicken
Beans
Pork
Eggs
Cod
Cheese
Turkey
Beans
Gr
Beef
Yogurt
Haddock
Cheese
Chicken
Beans
Ham
Eggs
Tilapia
Cheese
Turkey
Beans
Pork
Yogurt
Tuna
CheeseSlide10
Care Connection Curricula for Child Care Providers which includes handouts and videos on:
CACFP Meal Patterns
Menu PlanningFamily Style Meal Service
Nutrition Needs of Young Children
http://www.theicn.org
10
The Institute of Child NutritionSlide11
How do you know if it’s creditable?Slide12Slide13
Menus
Menus must be:
PostedDatedDetailedAvailable for each meal/snack claimed
Document substitutionsMaintain a copy on fileSlide14
Menu Documentation
Document specific:
Fruits and vegetables Broccoli, kiwi
Names of cereal(s) Cheerios, Life, Corn Flakes
Type
of milk served
Fat content and if it is flavoredWhole grain-rich foods (bold)
WW bread
, WG
English muffinsSlide15
Summary - MenusSlide16
Meal PreparationSlide17
17
Production RecordsSlide18
Production Record
Excel, Word
Weekly (breakfast, lunch, snack – 1/
wk
)
Daily (all meals – 1/day)Slide19
Production Record InstructionsSlide20
Week of/Prepared bySlide21
Prepare enough food for: Children (by age)Adults, if served
Number and Ages of Children Served
ADULT MEALS
CANNOT
BE CLAIMED FOR REIMBURSEMENTSlide22
Projected Meal Counts
Estimated number, not actual number of children being servedSlide23
Foods to be Served
Ground Beef
Lettuce/TomatoesStrawberries
Tortillas 1 WholeSkim
Components listed should reflect what is on your menuSlide24
Amounts Required
7
13905
Amount needed to meet the minimum amounts per the Meal Pattern RequirementsSlide25Slide26
Meal Requirement Calculator
GM 12
Gives you
Amounts RequiredSlide27
Amounts
Required Slide28
Amounts to be Prepared
7
13905
Record actual amounts of food prepared based
on
packaging that items were purchased in
(i.e. can size, pounds, ounces, and
gallons
)Slide29
Amounts to be Prepared
fbg.theicn.org
Gives you
Amounts to PrepareSlide30
Item #
Servings
Size
Food Item (AP)
Serving Description (EP)
Exact Quantity
Purchase Quantity
Purchase Unit
1
68
1 Oz
Chicke
n boneless, fresh or frozen, tenders, tenderloins (boneless, chicken breast pieces without skin)
Cooked chicken meat
5.82
6.00
lb
2
11
1 cup
Vegetable,
mixed, frozen, California blend, broccoli, cauliflower and carrot blend
Cooked drained mixed vegetables
4.15
4.25
lb
3
11
1
cup
Strawberries, fresh, whole
Raw
whole strawberries
5.57
6.00
Pint (11-1/2
oz
)
4
13
1 cup
Pasta, (group
H), spaghetti, regular, dry
Cooked to al dente,
boiled 8 minutes
2.48
2.50
lb
5
5
1 cup
Milk, fluid--Whole
Fluid milk
0.31
1.00
gallon
6
29
1 cup
Milk, fluid—Skim
Fluid Milk
1.81
2.00
gallonSlide31
Amounts
to be Prepared Slide32
http://www.whatscooking.fns.usda.gov/
What’s Cooking? USDA Mixing Bowl
Access recipes
Create a cookbook
Browse other Cookbooks
Make a shopping list
Fact Sheets on foodsSlide33
Standardized RecipesWhat’s Cooking? USDA Mixing Bowl
http://www.whatscooking.fns.usda.gov/Slide34
Standardized RecipesSlide35
www.fns.usda.gov/cacfp-recipes
CACFP Recipes
25 or 50 servings
Central and South America
North America
Africa
Europe
Asia and Pacific IslandsSlide36
Recipes for Healthy Kids
Child Care CentersSlide37
Recipes for Healthy Kids Crediting ChartSlide38
CN Labelsa
ndProduct DocumentationSlide39
Here are a few…
Store-Bought
Combination FoodsSlide40
Store-Bought Combination Items
40
On file PRIOR to serving itemSlide41
Store-Bought Combination FoodsSlide42
Child Nutrition (CN) Label ExampleSlide43
Product Formulation Statement (
PFS
)
A serving of 3 chicken tenders provides 2 ounces of meat/meat alternate.
Manufacturer Name
Product Formulation StatementSlide44
NOT
Nutrition Facts Labels or Ingredients Lists
44
X
X
Proper DocumentationSlide45
Need CN label if product is not 100% meat
Processed Meat/Meat Alternates
Hotdogs
Lunch meat Burgers
Sausage (breakfast, polish)BaconRegular: Not Creditable
Turkey: Creditable with CN label
Creditable
Not Creditable
INGREDIENTS: PORK, WATER, TURKEY, BEEF, STARCH (MODIFIED FOOD AND VEGETABLE), HYDROLYZED MILK PROTEIN, DEXTROSE, CORN SYRUP, SALTSlide46
Activity:Crediting Chicken NuggetsSlide47
Activity Answers
Step 1:
1&2 Year Olds
3-5 Year Olds
6-18 year olds, Adults
Meal Pattern Serving Size Requirement
1
ounce
m/ma
1.5 ounces
m/ma
2 ounces
m/ma
Number of Chicken Nuggets
5 ÷ 2
= 2.5 x 1 = 2.5
3
5 ÷ 2
= 2.5 x 1.5
=3.75
4
5 ÷ 2 = 2.5 x 2 = 5
5 Slide48
How many to serve?
3
4
5
105
220
25
350
Step
2:
Slide49
Activity Answers
5
51
5 x 51 = 255
350 / 255 = 1.37,
1.5
bags
Step 3
:
Slide50
Document on Cheat Sheet
Pierce Chicken Nuggets
(5 chicken nuggets = 2
oz M/MA & 1 grain)
3 chicken nuggets
4 chicken
nuggets
5 chicken
nuggetsSlide51
Common Serving Amounts Reference
GM 12Slide52
Comments section
5 nuggets = 2
oz MMA &1-2 = 3 nuggets3-5 = 4 nuggets
Record CN info or name of menu item if has multiple components (i.e. tacos)Slide53
Purchase of Meals from Vendor
Agency CACFP requirements are met
Monitor the meals deliveredMaintain required documentation
VendorMaintain Production Records, CN labels Provide delivery recordsSlide54
Plan & prepare with objective of providing one meal/snack
per childLeftovers:
Refrigerate/freeze to use next day or at a later dateDonate to a non-profit organization (Tax Exempt)
Food pantry, homeless shelterFood cannot go home with staff or families
Leftover FoodSlide55
QuestionsSlide56
Menu Activity