Meal Preparation: What To Do Before You Start Cooking - PowerPoint Presentation

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Meal Preparation: What To Do Before You Start CookingSlide2

Objectives

Understand the basic concepts of the production records

Learn about the resources available to assist in completion of production records

Learn how to use & apply the resources available to complete production recordsSlide3

Production

RecordsSlide4

Start with gathering resources/tools Slide5
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Guidance Memorandums #12C:

Meal Pattern Requirements--Infants (Birth through 11 Months) and Children (Ages 1 - 12 and older participants in certain programs) (Rev. 03/14).

DPI Website

http://fns.dpi.wi.gov/fns_centermemos

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Team Nutrition

http://www.fns.usda.gov/tn/team-nutrition

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Why production records?Slide10

Production Record (PI-1488)

Guidance Memorandum 9:

http://fns.dpi.wi.gov/fns_centermemosSlide11

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 inSlide12

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 changeSlide13

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 MealSlide14

Week of/Prepared by

14Slide15

Projected Meal CountsSlide16

Food to be servedSlide17

Amounts RequiredSlide18

Meal Requirements Calculator

http://fns.dpi.wi.gov/fns_centermemosSlide19

Amounts PreparedSlide20

Comments sectionSlide21
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Keep production records on fileSlide23

All agencies, except for emergency shelters, must complete daily, dated food production records for all approved meals and snacks served to children one year and over.

Each meal service must provide, at a minimum, the serving sizes required by the CACFP Meal Pattern for each child served.

Production records must be completed for the purpose of planning and preparing the total amount of food that will be made available to the anticipated number of children and adults participating in each meal service which will assure that the serving size requirements are met.

They may also help control food cost.

GM #12C

: CACFP Meal Pattern RequirementsSlide24

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 minimumSlide25

CACFP Lunch/Supper Meal Pattern

Food Components

Ages 1

-

2

Ages 3

-

5

Ages 6

-

12

1

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/bread

3

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 seeds

5

or

yogurt

6

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 ouncesSlide26

Production Record Exercise:

Determining Required AmountsSlide27

Required Amounts: Breakfast

FRUIT/VEGETABLESlide28

Required Amounts: Breakfast

Grains/BreadSlide29

Required Amounts: Breakfast

French Toast Sticks

: Group E of Grains/Bread Chart

½ serving

=31 gm/1.1. oz

/1 serving

=63 gm/2.2 oz

Grains/Bread

1-5 year olds (adults)

50 x 1.1 oz=55

6-12 year olds

10 x 2.2 oz=22

Total:

55+22=77

oz

of French Toast SticksSlide30

Required Amounts: Breakfast

MILKSlide31

Required Amounts: Lunch

MEAT/MEAT ALTERNATESlide32

Required Amounts: Lunch

FRUIT/VEGETABLESlide33

Required Amounts: Lunch

Grains/BreadSlide34

Required Amounts: Lunch

MILKSlide35

Required Amounts: PM Snack

MEAT/MEAT ALTERNATESlide36

Required Amounts: PM Snack

FRUIT/VEGETABLESlide37

Required Amounts: PM Snack

Grains/BreadSlide38

Required Amounts: PM Snack

Grains/Bread

Granola Bars

: Group E of Grains/Bread Chart

Total:

44+55 = 99 oz

½ serving

=31 gm or 1.1. oz

1-5 year olds

50 x 1.1 oz=55

1 serving

=63 gm or 2.2 oz

6-12 year olds

20 x 2.2 oz=44Slide39

Required Amounts: PM Snack

Grains/Bread

Total:

25+18 = 43 oz

Graham Crackers:

Group B of Grains/Bread Chart

1/2 serving

=13 gm/0.5 oz

1-5 year olds

50 x 0.5 oz=25 oz

1 serving

=25 gm/0.9 oz

6-12 year olds

20 x 0.9 oz=18Slide40

Required Amounts: PM Snack

MILKSlide41

Meal Preparation: What To Do Before You Start CookingSlide42

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.Slide43

Weight versus Volume

Dry 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 gramsSlide44
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Weight versus Volume

Dry 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 oatsSlide46

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?Slide47

THANK YOU!

Any questions related to the conference may be sent to:

cacfptraining@dpi.wi.gov

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