Master Meal Planning and Preparation - PowerPoint Presentation

Slide1
Slide2

Master

Meal Planning and PreparationSlide3

SummarySlide4

Meal Planning and

MenusSlide5

Menu Planning PrinciplesSlide6
Slide7

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?Slide12
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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 RequirementsSlide25
Slide26

Meal Requirement Calculator

GM 12

Gives you

Amounts RequiredSlide27

Amounts

Required Slide28

Amounts to be Prepared

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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