Recipe Analysis - Appendix A free pdf ebook was written by Wmachalek on July 14, 2003 consist of 12 page(s). The pdf file is provided by teamnutrition.usda.gov and available on pdfpedia since February 17, 2012.

the beef and spaghetti casserole recipe uses a smaller quantity of food often seen in a day care setting (25 portions). the beef stew recipe is for...

Appendix
Food Buying Guide for Child Nutrition Programs
A
Recipe Analysis
Appendix A
You're reading the first 10 out of 12 pages of this docs, please download or login to readmore.

Appendix
Food Buying Guide for Child Nutrition Programs
A
How to Use
the Recipe
Analysis
Worksheet
Recipe Analysis
1. The recipe analysis worksheet (Figure 1,
page A-7) has been added to the
Food
Buying Guide
as a tool to help you calculate
the contributions of ingredients towards the
meat/meat alternates, vegetables/fruits, and/
or grains/breads components of the meal
pattern requirements. Determining the
contributions your recipes (either USDA
modified or locally produced) make towards
the meal pattern requirements is an important
step in ensuring the meals you serve are
nutritious and meet Federal meal pattern requirements.
2. A calculator is most helpful when working with decimals. To determine the
contribution a recipe’s ingredients make toward meal pattern requirements,
you must follow several steps. To illustrate the procedures, a worksheet has
been completed for Spaghetti with Meat Sauce (Figure 2), Beef and Spaghetti
Casserole (Figure 3), Beef Stew (Figure 4), and Cooked Oatmeal with Raisins
and Crunchy Wheat Germ (Figure 5). The Spaghetti with Meat Sauce
example uses large quantities of food typically used in a school setting (100
portions). The Beef and Spaghetti Casserole recipe uses a smaller quantity of
food often seen in a day care setting (25 portions). The Beef Stew recipe is for
50 portions. The Cooked Oatmeal with Raisins and Crunchy Wheat Germ
example (100 portions) uses the serving size required for the School Breakfast
Program.
3. Keep in mind the rounding rule used when calculating the
credit
for meal
pattern components. For
crediting purposes, you need to round down
to ensure
that each portion served provides the minimum amount of credit you are
claiming. This is different for the rounding rule used when calculating
how
much food to purchase and/or prepare.
The rounding rule used for
purchasing
and/or preparing food
is to round up to ensure enough food is purchased and/or
prepared.
Recipe Name.
Record the name of the recipe at the top of the page.
Portions per Recipe.
Record the number of portions your recipe will yield.
Appendix A
■
A-1
Column 1 - Ingredients.
List the recipe ingredients in Column 1 of the
worksheet. It is not necessary to list ingredients that do not contribute towards
meal pattern requirements. Record a description of each ingredient as precisely as
possible. For example, record “ground beef, no more than 20 percent fat” or
“spaghetti, dry” if these are the exact ingredients called for in the recipe. It is a
good idea to group ingredients together that contribute to the same meal
component: list all the meat/meat alternates ingredients first, list all the veg-
etables/fruits ingredients next, then list all the grains/breads ingredients.
Column 2 – Quantity of Ingredient as Purchased.
Record the “as purchased”
weight or volume measure of each ingredient in the recipe in Column 2 of the
worksheet. Convert ounces to their decimal equivalent of a pound. (see “Decimal
Weight Equivalents” Table 5 on page I-36)
The quantity specified in Column 2
of the worksheet must be in the same units as the purchase unit which will be
recorded in Column 3.
For example, if 2 No. 10 cans of peas are recorded in
Column 2, make sure the purchase unit in Column 3 is a No. 10 can also.
Special Considerations for Column 2:
■
When the recipe calls for the prepared/ready-to-use form of an ingredi-
ent, and the
Food Buying Guide
does not provide yield data for that
form, you will have to convert the weight of that ingredient to its unpre-
pared weight in order to determine how many servings are provided by
that ingredient.
If the recipe calls for food in a certain form and if yield data for the food
in the same form is available in this guide as described in Column 1,
conversion of the weight is not necessary. For example, if your recipe
calls for onions, fresh, peeled, and diced, no conversion is necessary since
the
Food Buying Guide
provides yield data for onions, fresh, diced, ready-
to-use as described in Column 1 (see page 2-51).
However, if the form of the food used in the recipe is not listed in
Column 1 of the
Food Buying Guide,
conversion of the ingredient weight
is necessary. For example, if the recipe calls for eggplant, raw, pared,
cubed, a conversion of the ingredient weight is needed since the
Food
Buying Guide
only provides data for whole eggplant as described in
Column 1. In other words, in order to determine the number of 1/4-cup
servings provided by the amount of raw, pared, cubed eggplant in the
recipe, you must determine the weight of the whole unpared eggplant
(the “as purchased” weight) so that you can then use the yield data in
this guide.
■
To convert the weight from the prepared/ready-to-serve form to the as-
purchased weight, divide the weight of the prepared/ready-to-serve
ingredient given in the recipe by the corresponding yield factor provided
in Column 6 (Additional Yield Information) of the
Food Buying Guide.
A-2
■
Food Buying Guide for Child Nutrition Programs
Revised November 2001
The resulting answer will be entered in Column 2 of the worksheet. Do
not round up.
For example, a recipe calls for 10 pounds of raw, pared, cubed eggplant,
but the
Food Buying Guide
only provides yield data for whole eggplant.
In this case, the weight of the raw pared, cubed eggplant in the recipe
needs to be converted to the weight of the whole eggplant in order to
record in Column 2, the amount of whole eggplant that will provide the
amount of pared, cubed eggplant required for the recipe. To convert the
weight of raw, pared, cubed eggplant to the weight of the fresh whole
eggplant, divide 10 pounds of raw, pared cubed eggplant by the yield
factor in Column 6 (which is 0.81). The calculation is as follows: 10
divided by 0.81 = 12.34. You would record 12.34 pounds of fresh whole
eggplant in Column 2 of the Recipe Analysis Worksheet, and you would
then record that whole eggplant yields 6.7 1/4-cup servings of cooked
vegetable cubes per pound in Column 4 of the Recipe Analysis
Worksheet.
■
For additional examples using Column 6 yield data, see calculation
examples from Method 3 on pages I-63 through I-65. You may also
refer to Appendix B for another example of determining yields of
prepared/ready-to-serve ingredients.
Column 3 – Purchase Unit.
Record the purchase unit in which you buy the
ingredient such as pound, No. 10 can, dozen, etc., in Column 3 of the worksheet.
Keep in mind that it is important to use the same purchase unit of the ingredient
as specified under “Purchase Unit,” Column 2 of the
Food Buying Guide.
Column 4 – Servings per Purchase Unit.
Record the number of servings per
purchase unit of the ingredient in Column 4 of the worksheet. This information
will be found in Column 3 of the
Food Buying Guide.
The number of servings per
purchase unit varies for different preparation methods or forms of the ingredient
as served. Therefore, you should pay particular attention to the description of the
food as served when selecting the number of servings per purchase unit to use in
the calculations. The description of the form of the food should be most nearly
like that of the food
after
preparation of the recipe is complete and as it is served.
For example, if a recipe specifies raw, sliced carrots as an ingredient and the
carrots are cooked in the process of preparing the recipe, use the information in
Column 3 of the
Food Buying Guide
for cooked sliced carrots.
Special Considerations for Column 4:
For a grains/breads ingredient you will need to be aware of the two different
ways the serving data are provided in the yield tables:
Appendix A
■
A-3
1)
By number of grains/breads servings
Most grains/breads items, such as crackers, taco shells, and bread, provide
yield data by number of grains/breads servings, for example, 1/2 serving,
1 serving, or 1-1/2 servings. If the ingredient you are using provides the
yield data by number of servings,
the purchase unit you need to record in
Column 4 of the Recipe Analysis Worksheet must be the yield data for 1 serving
of grains/breads.
2)
By volume
Items categorized as cooked cereal grains, pasta, rice, and wild rice are
listed by portions of a cup, for example, 1/4 cup, 1/2 cup, or 3/4 cup. If
the ingredient you are using provides the yield data by fractions of a cup,
you need to:
A)
Know the total number of servings needed using one specific volume
measurement.
For example, if you need 50 1/4-cup servings plus
50 1/2-cup servings you will need either a total of 150 1/4-cup
servings or 75 1/2-cup servings;
B)
Choose one volume measurement and use the corresponding yield data for
that specific volume measurement.
For example, if the ingredient is
barley and you have calculated the number of 1/2 cup servings
needed for all servings combined, “pound” will be recorded in
Column 3 and 21.2 is recorded in Column 4 since this yield data
corresponds to the 1/2 cup serving of cooked barley;
C)
Understand that the servings per portion will be in units of the specific
volume measurement that you have chosen in step B.
As in the example
above for barley, the portion chosen is 1/2 cup, the yield data needed
to calculate the number of servings corresponds to 1/2 cup, therefore,
the answer will be in 1/2 cup servings of grains/breads.
Note: You will need to know what volume portion will provide one
grains/breads serving for your program. According to Exhibit A (see pages
3-15 & 3-16), for cooked cereal grains, pasta, rice and wild rice, one
grains/breads serving = 1/2 cup cooked. However, there is an exception:
For the School Breakfast Program for Grades K-12, one grains/breads
serving = 3/4 cup or 1 ounce cereal. This means 3/4 cup or 1 ounce
(whichever is less) of cold dry cereal or 3/4 cup cooked cereal is equivalent
to one grains/breads serving.
Column 5
– Calculation of the
meat/meat alternates
contribution per serving.
Follow these steps:
1. For each meat or meat alternate ingredient in the recipe, multiply the
number recorded in Column 2 by the number recorded in Column 4.
(Column 2 X Column 4 = Column 5.) Record the answer to two
decimal places.
A-4
■
Food Buying Guide for Child Nutrition Programs
Revised November 2001
Note: When whole eggs are an ingredient in a recipe, the number
entered in Column 4 of the worksheet, servings per purchase unit
(obtained from Column 3 of the
Food Buying Guide),
should be
24 one-ounce servings per dozen large eggs. This is necessary so that
the Column 5 entry will be in units of one-ounce servings.
2. If more than one meat or meat alternate ingredient is used in the
recipe, add all the numbers recorded in Column 5 to determine the
total ounces of meat or meat alternate ingredients in the recipe. Then
record the sum in the space provided for the total.
3. Divide the total of Column 5 by the number of portions the recipe
yields to determine the contribution per portion.
4. Round down to the nearest 1/4 ounce (0.25 oz).
Note: The contribution that meat or meat alternate ingredients make
toward meal pattern requirements is expressed as ounces of “equivalent
meat/meat alternate.” The minimum equivalent meat or meat
alternate provided by a portion of the recipe must be 0.25 ounce to be
credited as a meat/meat alternate contribution.
Column 6
– Calculation of the
vegetables/fruits
contribution per serving.
Follow these steps:
1. For each vegetable or fruit recipe ingredient on the worksheet, multiply
the number recorded in Column 2 by the number recorded in Column
4. (Column 2 X Column 4 = Column 6) Record the answer to two
decimal places.
2. If more than one vegetable or fruit ingredient is used in the recipe, add
all of the numbers recorded in Column 6 to determine the total num-
ber of 1/4 cup vegetable/fruit servings in the recipe. Then, record the
sum in the space provided for the total.
3. Divide the total number of 1/4 cup servings by 4 to convert to cups.
4. Divide the total number of cups by the number of portions the recipe
yields to determine the contribution per portion.
5. Record the answer to two decimal places and convert decimal places to
the nearest portion of a cup by using table 7 on page I-37. Vegetable/
fruit servings are always rounded down to the nearest 1/8 cup.
Note: A recipe must provide a minimum of 1/8 cup vegetable or fruit
per serving to count toward the vegetable/fruit component of the meal
pattern requirements.
Appendix A
■
A-5
Column 7
– Calculation of the
grains/breads
contribution per serving.
Follow these steps when using an item having yield data in the FBG:
1
1. For each grains/breads recipe ingredient listed on the worksheet,
multiply the number recorded in Column 2 by the number recorded in
Column 4. (Column 2 X Column 4 = Column 7.) Record the answer
to two decimal places.
2. If more than one grains/breads ingredient is used in the recipe, add all
the numbers recorded in Column 7 to determine the total number of
grains/breads servings in the recipe. Record the sum in the space
provided for the total.
3. Divide the total figure in Column 7 by the number of portions the
recipe yields to determine the contribution per portion.
4. Round down to the nearest 1/4 grains/breads serving.
Totals:
The totals row is used to record the sum or total for the numbers recorded
in each component column. For example, all the numbers recorded in Column 5,
meat/meat alternates, should be added together and the sum will be recorded in
the “totals” space of Column 5. Add the numbers recorded in Columns 6 and 7
the same way and the
sums
or
totals
will be recorded in the appropriate column in
the space provided for the total.
Portions per Recipe:
Record the total number of portions a recipe provides or
yields. This number will be the same for each of the component columns. For
example, if your entire recipe provides 100 portions, 100 will be entered in this
row for Columns 5, 6 and 7.
Calculations:
Note the numbers you will use to calculate or determine the contri-
bution of each component.
Note: Always
round down
after determining the
creditable amount
of a meal
pattern component. This is to ensure that each portion served will provide the
minimum contribution towards meal pattern requirements. When rounding down,
sometimes there may be a little bit more credit than what is claimed. It is necessary
to round down so that there will never be less credit than what is claimed. (Keep in
mind, when calculating how much food to
purchase
you would not round down,
but would round up.)
Each Portion Contributes:
This row provides a space to record the final rounded
down, calculated answers of how one portion will credit towards each meal pat-
tern component.
1
For
either
locally produced grains/breads items
or for
items not having yield data in the FBG
that only
contribute towards the grains/breads component, see section 3 Grains/Breads, pages 3-8 through 3-16
for determining serving size for a creditable item instead of using this worksheet.
A-6
■
Food Buying Guide for Child Nutrition Programs
Revised November 2001
Recipe Analysis Worksheet
FIGURE 1
Recipe Name:
Portions per Recipe:
Meat/
Quantity of
Meat
Ingredient As
Alternates
Purchased
Servings per
(number of
Purchase Purchase Unit in (ounces)
purchase units)
(5) =
Food Buying Guide
Unit
(2)
(2) X (4)
(4)
(3)
Vegetables/
Fruits
(1/4 cup)
(6) =
(2) X (4)
Grains/
Breads
(servings)
(7) =
(2) X (4)
Ingredients
(1)
Notes:
• oz to lb conversion chart is on page
I-36
• remember to convert ready-to-use products to
their “as purchased” amount (see examples in
Method 1, pages
I-51
through
I-59)
• the values for Columns 5, 6, & 7 are found by
multiplying the value in Column 2 by the value in
Column 4.
• remember to divide the total 1/4 cup servings of
vegetables/fruits by 4 to get the cups of fruit.
• grains/breads in portions of a cup: convert all
needed servings into the same portion of a cup
and use the corresponding yield data for that
same size
• grains/breads in numbers of servings: use the
yield data provided for 1 grains/breads serving
This Recipe provides ______ portions.
Totals
Portions per Recipe
(1/4 c)
total
÷
by
# portions
total
÷
by total
÷
by 4
# portions (to get units in
Calculations
cups), then
÷
by # portions
Each Portion
Contributes
oz
meat/meat
alternates
cup(s)
vegetables/
fruits
serving(s)
grains/
breads
Appendix A
■
A-7
Completed Recipe Analysis Worksheet—School Lunch (100 Portions)
FIGURE 2
Recipe Name: Spaghetti with Meat Sauce
Portions per Recipe: 100
(Modified USDA Recipe #D-35)
Meat/
Quantity of
Meat
Ingredient As
Alternates
Purchased
Servings per
(number of
Purchase Purchase Unit in (ounces)
purchase units)
(5) =
Unit
Food Buying Guide
(2)
(2) X (4)
(3)
(4)
14.37 lb
(14 lb 6 oz)
2 lb
6.88 lb
(6 lb 14 oz)
3.50 lb
(3 lb 8 oz)
8.50 lb
(8 lb 8 oz)
9.50 lb
(6 lb 8 oz)
Pound
Pound
Pound
Pound
Pound
Pound
11.8
(for 1 oz serv)
16.0
(for 1 oz serv)
7.90
(for 1/4 c serv)
27.6
(for 1 tbsp)
7.71
(for 1/4 c serv)
10.6
(for 1/2 c serv)
169.56
32.00
54.35
96.60
65.53
100.70
Vegetables/
Fruits
(1/4 cup)
(6) =
(2) X (4)
Grains/
Breads
(servings)
(7) =
(2) X (4)
Ingredients
(1)
Ground Beef,
(no more than 16% fat)*
Cheddar Cheese,*
shredded
Onions, fresh, as purchased
(to provide 6 lb chopped)
Tomato Paste
Tomatoes, canned, diced
With liquid
Spaghetti, regular, dry, broken
2
* the use of 16% fat ground
beef and the addition of
cheese are modifications to the
original USDA recipe # D-35.
Notes:
• oz to lb conversion chart is on page
I-36
• remember to convert ready-to-use products to
their “as purchased” amount (see examples in
Method 1, pages
I-51
through
I-59)
• the values for Columns 5, 6, & 7 are found by
multiplying the value in Column 2 by the value in
Column 4.
• remember to divide the total 1/4 cup servings of
vegetables/fruits by 4 to get the cups of fruit.
• grains/breads in portions of a cup: convert all
needed servings into the same portion of a cup
and use the corresponding yield data for that
same size
• grains/breads in numbers of servings: use the
yield data provided for 1 grains/breads serving
This Recipe provides 100 portions.
2
According
Totals
Portions per Recipe
201.56
100
216.48 (1/4c)
100
216.48
÷
4
= 54.12 cups
54.12
÷
100
= 0.54 cup
rounds down to
0.50 (1/2) cup
100.70
100
100.70
÷
100 = 1.00
serving
2
(in this case
1 G/B
serving
= 1/2 cup)
201.56
÷
100 = 2.01
Calculations
rounds
down to
2.00 oz
Each Portion
Contributes
2.00 oz
meat/meat
alternates
1/2 cup
vegetables/
fruits
1 serving
grains/
breads
to Exhibit A (see pages 3-15 & 3-16), 1/2 cup of cooked pasta is equivalent to 1(one) grains/breads servings. The
yield data for the pasta used in this example corresponds to 1/2 cup servings, therefore the answer is in units of 1/2 cup servings
(1 grains/breads serving).
A-8
■
Food Buying Guide for Child Nutrition Programs
Revised November 2001
Completed Recipe Analysis Worksheet—Child Care (25 Portions)
FIGURE 3
Recipe Name: Beef and Spaghetti Casserole
Portions per Recipe: 25
(Modified USDA Recipe #D-22)
Meat/
Quantity of
Meat
Ingredient As
Alternates
Purchased
Servings per
(number of
Purchase Purchase Unit in (ounces)
purchase units)
(5) =
Unit
Food Buying Guide
(2)
(2) X (4)
(3)
(4)
3.25 lb
(3 lb 4 oz)
0.43 lb
(7 oz)
1.12 lb
(1 lb 2 oz)
1.25 lb
(1 lb 4 oz)
Pound
Pound
Pound
Pound
11.8
(for 1 oz serv)
7.90
(for 1/4 c serv)
27.6
(for 1 Tbsp)
10.6
(for 1/4 c serv)
38.35
3.39
30.91
13.25
Vegetables/
Fruits
(1/4 cup)
(6) =
(2) X (4)
Grains/
Breads
(servings)
(7) =
(2) X (4)
Ingredients
(1)
Ground beef,
(no more than 20% fat)*
Onions, fresh, as purchased
(to provide 0.34 lb chopped)
Tomato paste
Spaghetti, dry
3
broken in quarters
* the use of 20% fat ground
beef is a modification to the
original USDA recipe # D-22.
Notes:
• oz to lb conversion chart is on page
I-36
• remember to convert ready-to-use products to
their “as purchased” amount (see examples in
Method 1, pages
I-51
through
I-59)
• the values for Columns 5, 6, & 7 are found by
multiplying the value in Column 2 by the value in
Column 4.
• remember to divide the total 1/4 cup servings of
vegetables/fruits by 4 to get the cups of fruit.
• grains/breads in portions of a cup: convert all
needed servings into the same portion of a cup
and use the corresponding yield data for that
same size
• grains/breads in numbers of servings: use the
yield data provided for 1 grains/breads serving
This Recipe provides 25 portions.
3
According
Totals
Portions per Recipe
38.35
25
34.30 (1/4 c)
25
34.30
÷
4
= 8.57 cups
8.57
÷
25
= 0.34 cup
rounds down to
0.25 (or 1/4)
cup
13.25
25
13.25
÷
25 = 0.53
rounds
down to
0.50 (1/2)
serving
3
(in this case
1/2 G/B
serving
= 1/4 cup)
38.35
÷
25 = 1.53
Calculations
rounds
down to
1.50 oz
Each Portion
Contributes
1.50 oz
meat/meat
alternates
1/4 cup
vegetables/
fruits
1/2 serving
grains/
breads
to Exhibit A (see pages 3-15 & 3-16), 1/2 cup of cooked pasta is equivalent to 1(one) grains/breads serving. The yield
data for the pasta used in this example corresponds to 1/2 cup servings, therefore, the answer is in units of 1/2 cup servings (1
grains/breads serving). Since one grains/breads serving is 1/2 cup, half of that is equal to 1/4 cup of cooked pasta.
Appendix A
■
A-9
You're reading the first 10 out of 12 pages of this docs, please download or login to readmore.