Child and Adult Care Food Program Summer 2008 Nutrition Training Production Records Food Buying Guide

Child and Adult Care

Food Program

Summer 2008

Nutrition TrainingProduction Records

Food Buying Guide

Production Records

Using the Food Buying Guide

Production Records

Used to ensure that enough food will be prepared to meet the minimum portion size requirements

Used to determine what and how much food to order and purchase

Will serve as reference for staff who may substitute in the kitchen for meal preparation

Used to account for quantities prepared that demonstrate compliance with the meal pattern requirements

Production Records

Estimate how many children (by age group) and adults usually eat at each meal. These numbers are used to calculate how much of each meal component is needed

Use your menu to write in each component that will be served for the meal

Production Records

If it is a homemade combination item, write in all the individual components (spaghetti w/meat sauce: m/ma-Ground Beef, g/b-

Spaghetti Noodles)

If it is a store-bought combination item (chicken nuggets, fish sticks, etc.) a Child Nutrition (CN) Label or a Product Analysis Sheet is needed

Indicate if raw or precooked (meats), frozen, canned, fresh

Tomato SauceMixed Fruit

Hamburger

Spaghetti Noodles1%

71395

2/2/08 J. Jones

Entrée-spaghetti w/meat sauce

71395

CarrotsPeaches

Fish Sticks

1%

(CN Label)(fresh, baby)

(29 oz can, drained)

(raw)

(uncooked)

(#10 can, drained)

(15 oz can)

Breading (see fish sticks)

Calculate total amount of meat/meat alternate (ground beef, raw) needed using Meal Pattern Requirements

Ages Est. Meal Count

M/MA Amt. Needed

1 & 2 7 x 1 oz = 7 oz

3 – 5 13 x 1.5 oz = 19.5 oz

6 - 12 9 x 2 oz = 18 oz

Adult 5 x 2 oz = 10 ozTotal amount of m/ma needed for lunch: 54.5 oz

Food Buying Guide page 1-15

1 Food As Purchased, AP

2 Purchase Unit

3 Servings per Purchase Unit, EP

4 Serving Size per Meal Contribution

5 Purchase Units for 100 Servings

6 Additional Information

BEEF GROUND, fresh or frozen

Beef, Ground, fresh or frozen Market Style no more than 30% fat

Pound 11.2 1 oz cooked lean meat 9.0 1 lb AP = 0.70 lb cooked, drained, lean meat

Pound 7.46 1-1/2 oz cooked lean meat

13.5

• Divide the number of servings needed by the number of servings you will get per purchase unit.

54.5 oz ÷ 11.2 oz = 4.87 lb

Round up to 5 lbs = Amount of raw ground beef to prepare

• Locate the food in the Food Buying Guide in the form you intend to purchase (Column 1), then locate the form of the food you intend to serve (Column 4).

• Refer to (Column 2) to find the purchase unit. Refer to (Column 3 & 4) for the number of servings & serving size you will get per purchase unit.


Hamburger

Spaghetti Noodles1%

71395

2/2/08 J. Jones

(Entrée-spaghetti w/meat sauce)

71395

CarrotsPeaches

Fish Sticks

1%



(raw)5 lbs

(uncooked)

(15 oz can)

(#10 can, drained)


Calculate the total amount of grain/bread needed using Meal Pattern Requirements


G/B Amt. Needed

1 & 2 7 x ¼ cup = 1 ¾ cups

3 – 5 13 x ¼ cup = 3 ¼ cups

6 - 12 9 x ½ cup = 4 ½ cups

Adult 5 x ½ cup = 2 ½ cupsTotal amount of g/b needed for lunch: 12 cups



2 Purchase Unit





PASTA

Pasta (Group H)

Spaghetti

Regular

Dry

Pound 21.2 ¼ cup cooked al dente 4.8 1 lb dry = about 3-1/4 cups dry spaghetti pieces

Pound 10.6 ½ cup cooked al dente 9.5 1 lb dry = 2.37 lb (about 5-1/4 cups) al dente cooked pasta (boiled 8 minutes)

Pound 7.06 ¾ cup cooked al dente 14.2


12 cups ÷ 5 ¼ cups = 2.29 lbs

Round up to 2 ½ or 3 lbs = Amount of raw spaghetti noodles to prepare


Hamburger

Spaghetti Noodles1%

71395

2/2/08 J. Jones

(Entrée- spaghetti w/meat sauce)

71395

CarrotsPeaches

Fish Sticks

1%



(raw)

3 lbs

5 lbs

(uncooked)

(#10 can, drained)

(15 oz can)


Calculate total amount of fruit/vegetable needed using Meal Pattern Requirements


F/V Amt. Needed

1 & 2 7 x ¼ cup = 1 ¾ cups

3 – 5 13 x ½ cup = 6 ½ cups

6 - 12 9 x ¾ cup = 6 ¾ cups

Adult 5 x ¾ cup = 3 ¾ cupsTotal amount of f/v needed for lunch: 18.75 cups

Remember: need to serve at least 2 different fruits and/or vegetables.

Need to serve: at least a total of 19 cups of both the tomato sauce and mixed fruit.



2 Purchase Unit





TOMATO PRODUCTS

Tomato Products,

Canned

Tomato Sauce

No. 10 can

(106 oz)

50.7 ¼ cup vegetable 2.0

No. 300 can (15 oz)

6.85 ¼ cup vegetable 14.6

Pound 7.65 ¼ cup vegetable 13.1

• Convert ‘Servings per Purchase Unit’ from ¼ cups to cups:

• 6.85 ¼ cups ÷ 4 = 1.71 cups


10 cups ÷ 1.71 cups = 5.85 (15 oz cans)

Round up to 6 = # of 15 oz cans of tomato sauce to prepare



2 Purchase Unit





FRUIT, MIXED

Fruit, Mixed, canned

Fruit Cocktail (peaches, pears, pineapple, grapes, cherries)

No. 10 can

(106 oz)

46.9 ¼ cup fruit and juice 2.2 1 No. 10 can = about 69.0 oz (9-1/4 cups) drained fruit

No. 2-1/2 can (29 oz)

12.8 ¼ cup fruit and juice 7.9 1 No. 2-1/2 can = about 18.3 oz (2-3/8 cups) drained fruit

No. 300 can (15 oz)

6.30 ¼ cup fruit and juice 15.9


9 cups ÷ 9 ¼ cups = .97 No 10 cans

Round up to 1 No 10 can = # of cans of mixed fruit to prepare


Hamburger

Spaghetti Noodles1%

71395

2/2/08 J. Jones


71395

CarrotsPeaches

Fish Sticks

1%

(CN Label)

(#10 cans, drained)

(fresh, baby)


(raw)

1

5 lbs

3 lbs

6 (15 oz cans)

(uncooked)


2 gals

Child Nutrition (CN) Label

The CN label states a product's contribution toward the CACFP meal pattern requirements.

When products are combinations of ingredients such as chicken nuggets, fish sticks or pizza purchased, there is no way to disassemble the product and weigh and measure the ingredients to determine the amount of M/MA, F/V and/or G/B that may be credited.

CN labels provide this necessary crediting information.

Gorton’s 115 Crunchy Fish Sticks

065545

Three Fried Breaded Fish Sticks (0.54 oz each) provide 0.50 oz equivalent Meat and 0.50 serving of Bread alternate for Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA 11-05).

Product Analysis Sheet

A combination food may also be credited when a product analysis sheet is on file.

It must include a statement of the amount of cooked lean meat/meat alternate, bread/bread alternate and/or fruit/vegetable components in each serving of the food.

This sheet must be signed by an official of the manufacturer (not a salesperson).

CN Label for Fish Sticks

Meat/Meat Alternate (m/ma) – Requirements (from GM #12C)1-2 year olds need 1 oz each3-5 year olds need 1.5 oz each6-12 year olds need 2 oz eachadults–you would prepare 2 oz each

1 serving = 3 fish sticks = 0.50 oz m/ma serving and 0.50 grain/bread/serving

1-2 year olds: 1 oz 0.50 oz m/ma serving = 2 servings3-5 year olds: 1.5 oz 0.50 oz m/ma serving = 3 servings 6-12 year olds: 2 oz 0.50 oz m/ma serving = 4 servingsadults: 2 oz 0.50 oz m/ma serving = 4 servings

1-2 year olds: 3 fish sticks/serving x 2 servings = 6 fish sticks/child3-5 year olds: 3 fish sticks/serving x 3 servings = 9 fish sticks/child6-12 y.o’s: 3 fish sticks/serving x 4 servings = 12 fish sticks/childadults: 3 fish sticks/serving x 4 servings = 12 fish sticks/adult

CN Label for Fish Sticks

1-2 year olds: 7 children x 6 fish sticks each = 42 fish sticks3-5 year olds: 13 children x 9 fish sticks each = 117 fish sticks6-12 year olds: 9 children x 12 fish sticks each = 108 fish sticksadults: 5 adults x 12 fish sticks each = 60 fish sticks

Total fish sticks needed to serve & purchase = 327 fish sticks327 fish sticks/115 fish sticks per bag = 2.84 or

3 bags of fish sticks need to be purchased

CN Label for Fish SticksGrain/Bread (g/b) - Requirements1-2 year olds need ½ serving each3-5 year olds need ½ serving each6-12 year olds need 1 serving eachadults–you would prepare 1 serving each

1 serving = 3 fish sticks = 0.50 oz meat/serving and 0.50 g/b serving

1-2 year olds: *2 servings x 0.50 = 1 g/b serving = *2 servings3-5 year olds: *3 servings x 0.50 = 1.5 g/b serving = *3 servings 6-12 year olds: *4 servings x 0.50 = 2 g/b serving = *2 servingsadults: *4 servings x 0.50 = 2 g/b serving = *2 servings

*required servings of m/ma calculated

*# of g/b servings you would be serving


Hamburger

Spaghetti Noodles1%

71395

2/2/08 J. Jones


71395

CarrotsPeaches

Fish Sticks

1%

(CN Label)

(#10 can, drained)

(fresh, baby)


(raw)

4

5 lbs

3 lbs

6 (15 oz can)

(uncooked)


345 stix 3 bags

2 gals

3 cups4 cans

2 gals

Sample Cheat Sheet

1-2 year olds 3-5 year olds 6-12 year olds

Entrees

Chicken nuggets (name brand) 3 each 4 each 5 each

Fish Sticks (name brand) 6 9 12

Mini Corn Dogs (name brand) 4 6 8

Snack Items, Grain/Breads

Cheese Snack Crackers 10 10 20

Graham Crackers 3 crackers (3/4 sheet) 3 crackers (3/4 sheet) 6 crackers (1 ½ sheets)

Saltine Crackers 3 3 6

Fruits and Vegetables

Bananas, large (1/2 banana = ¼ cup)

¼ banana ½ banana 1 banana

Grapes (Seedless) (7 large grapes = ¼ cup)

4 grapes 7 grapes 10 grapes

Non-Creditable Food ItemsReminders:

• Imitation Cheese or Cheese Product: Any item labeled with the wording “imitation” cheese or cheese “product” does not meet the requirements for use in food-based menu planning approaches and is NOT creditable towards meal pattern requirements.

• Velveeta: is considered a cheese product. It no longer abides by the standard of identity for processed cheese; therefore, it no longer counts as a meat/meat alternate item.

• Cheese Sauce: Cheese sauce also needs a CN label or product analysis sheet in order to be credited toward the CACFP meal pattern.

Documents

Child and Adult Care Food Program Summer 2008 Nutrition Training Production Records Food Buying Guide