PPT-6.02F Meal Preparation Strategies

602F MEAL PREPARATION STRATEGIES Scratch Semihomemade Speedscratch Finished Convenience 602F Meal Preparation Strategies SCRATCH COOKING Meal preparation that uses a recipe and no convenience foods for most foods served. Meal Period Schedule Flex Dollars Additional Information FAQs New Dining Services Meal Plan Guide Meal Plan RatesUltimate Access Tier $2550 UNIVERSITY OF PITTSBURGH How do I choose a meal plan?Choose your plan according to your needs. We offer a tiered meal plan s Office . Products II. SmartPay. Conference August 2010. Agenda. FSSI Office Supplies Overview. Status Update. Communications & Marketing. Reporting. Open Forum for Questions/ Discussion. 1. Background. 5. meal appeal factors are…. Texture. Shape and Size. Temperature. Color. Flavor. Texture. How a food is PREPARED affects the way it feels when you chew it. Give me some examples. . To add crunch, serve carrots raw rather than cooked. Toast Italian bread slices to serve with a creamy tomato soup. Revised July 2014. “The United States Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the basis of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or if all or part of an individual's income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited basis will apply to all programs and/or employment activities).   . PAGE 15 & 16. Factors to consider. Age & health concerns. Number being served. Budgeted dollar amount for food. Time & energy available. Preparation skills. Equipment available. Food availability. Healthy Cooking Basics . By: Jodi Weeber, RD, LD . Osage Beach Hy-Vee Registered Dietitian . Hy-Vee Dietitian Services . www.Hy-Vee.com. Customized nutrition consultations . Store Tours – go shopping with a dietitian! . Usually . made of metal or plastic; basic set contains 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon. Used to measure small ingredients, usually less than ¼ cup. . Usually . made of metal or plastic; basic set contains 1 cup, ½ cup, 1/3 cup, and ¼ cup. Used to measure dry and solid ingredients. Hand or machine . Grocery List. Proteins. Pre-Cooked Chicken Strips. Pre-Cooked Steak . Eggs. Grilled/Lightly Breaded Fish. Turkey Sausage. Tofu. Morningstar Meats. Greek Yogurt. Protein Powder. Fats. Grape Seed Oil. Olive Oil. New York State Department of Education. Child Nutrition Program Administration. Effective July 1, . 2015. This . webinar will contribute . up to . 1 . Training . Hour . toward . the Professional . Standards . Summary. Meal Planning . and . Menus. Menu Planning Principles. Other Considerations. Food Preferences. Holidays/Other Occasions. Climate & Seasons. Product Availability. Available Equipment. Staff Resources. Usually . made of metal or plastic; basic set contains 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon. Used to measure small ingredients, usually less than ¼ cup. . Usually . made of metal or plastic; basic set contains 1 cup, ½ cup, 1/3 cup, and ¼ cup. Used to measure dry and solid ingredients. Hand or machine . Mouth preparation includes . 3 categories:-. Oral surgical preparation.. Periodontal preparation.. Preparation of abutment teeth.. Objectives of mouth preparation :-. . are to return the mouth to optimum health and to eliminate any condition that would be detrimental to the success of the P.D.. Date: February 5, 2018. Time: 2:00-3:00pm CST. Presented by:. Brittany Spieker, MS RD LMNT. Nutrition Services Program Specialist. Brittany Spieker . MS, RD, LMNT. Program Specialist. Nebraska Department of Education .