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a fountain drink a side of fries OR falafel for 299 TRADITIONAL GYRO Gyro Lettuce Tomato Red Onion Original Ziki 799 CHICKEN PITA Grilled Chicken Reg or Spicy Lettuce Tomato Red O. 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 6.02F MEAL PREPARATION STRATEGIES. Scratch. Semi-homemade / Speed-scratch. Finished / Convenience. 6.02F Meal Preparation Strategies. SCRATCH COOKING. . Meal preparation that uses a recipe and no convenience foods for most foods served.. 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 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. National Food Service Management Institute. . Pre Assessment. Place an identifier at the top of the page. . You will use the same identifier when you complete the Post-Assessment. . You do not need to place your name on the Assessment. . 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. 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 records. Follows . all of the federal requirements to be claimed for reimbursement. . Contains all . of the . required meal components and specified quantities and meets the . dietary . specifications. Why is this Important?. Follows . all of the federal requirements to be claimed for reimbursement. . Contains all . of the . required meal components and specified quantities and meets the . dietary . specifications. Why is this Important?. Never marinate meat at room temperature. Always keep meat refrigerated until it’s ready to be cooked.. Never reuse a marinade; once it has touched the raw meat it is contaminated. . Chicken and all other poultry should be used within 2 days of . Summary. Meal Planning . and . Menus. Menu Planning Principles. Other Considerations. Food Preferences. Holidays/Other Occasions. Climate & Seasons. Product Availability. Available Equipment. Staff Resources. New Meal Patterns Presented By: Sara Silvernail, Training Coordinator Overview Background Law Requirements Changes from Proposed Rule New Meal Pattern Implementation Timeline General Provisions Meal Components 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 .