Provided by the LAUSD Food Services Division

Menus and Standardized Recipes Provided by the LAUSD Food Services Division 07/20/2015 V9 Michelle Smith/Jay Schein

Purpose The purpose of a recipe is to have a precise record of the ingredients used, the amount needed, and the way they are combined to insure a consistent quality product for our customer.

Objective Develop an understanding of the menus and food preparation processes • Where to find the recipes • What they contain • How to change the number of servings (yield) • How to keep our food cost down

Menus Menus are planned and designed according to Food Base Menu Planning (FBMP) for specific grade levels: • Grades K – 5 • Grades 6 – 8 • Grades 9 – 12

Menus: Grades K – 5 Lunch Menu Breakfast Menu

Reduced Temperature for Safety Reasons Note: Hot food must be cooled to between 135 – 137 degrees before serving to students at: • EEC Centers • State Preschools • Pre-K thru 5th grades

Menus: Grades 6 – 8 Breakfast Menu Lunch Menu

Grades 9 – 12 Breakfast Menu Lunch Menu

What Is A Standardized Recipe? Standardized recipes are used every day in child nutrition operations as a guide to preparing the foods served to customers. • A standardized recipe is a recipe that hasbeen carefully adapted and tested to ensure a consistent product every time

Recipes The recipe is directly linked to multiple functions within the cafeteria. • Menu: Food Base Menu Planning • Factoring and Forecasting • Ordering and Receiving • Production Record • Point of Service • Claim for Reimbursable Meals

Test Your Knowledge Click on the FIRST item you will need to gather to prepare the Chicken Cesar Salad The Recipe Containers

Incorrect! Try again

Correct! The Recipe Click here to continue

Locating the Recipes All recipes are located in OneSource in the CMS system. To find a recipe: • Go to “Reports” • Select “Menu Planner” • Select “Recipe Production” • Click “Go”

Choosing the Recipes Criteria The Criteria screen is where you choose the information to be displayed on your recipe. Sortby • Recipe Number • Recipe Name • Choose the Criteria • Individual Selection • Click the Ellipsis • Click “Preview”

Sorting the Recipe To locate the recipe needed, you will need to: • Deselect all previous recipes by clicking the small green box in the upper top left corner • Recipes may be sorted by: • Recipe Number • Description • Category • Yield • Serving Size • Measure

Select and Adjust the Recipe Once you have selected the recipe, the yield may be adjusted to meet the needs: • Highlighting the recipe • Click in the Yield column • Highlight the current Yield • Type the preferred amount • Click OK

Preview the Recipe Select “Preview” to display the recipe. Note: Verify the yield is correct prior to printing.

Recipe Contents Recipes will contain: • Recipe Name and Number • Ingredients • Instructions • Cooking • Pre-Preparation • Preparation • Serving • HACCP • Nutritional Content

How to Read a Recipe The heading section of the recipe displays: • Recipe Name and # • Quantity • Serving Size • Labor • Stock Numbers • Ingredient Amounts • Cooking Instructions

Reading the Recipe cont. The Recipe contains additional steps and procedures to ensure a consistent product. • Instructions for: • Pre-preparation • Preparation • Serving • HACCP standards • Cooking • Holding • Cooling • Reheating

Test Your Knowledge At what temperature would you cook frozen burritos? Pre-Set oven set at 275° Pre-Set oven set at 350° According to the Recipe

Correct! According to the recipe Click here to continue

Nutrients The nutrients listed in this section include: • Food Energy • Fat Contents • Sodium • Cholesterol • Carbohydrates • Protein • Vitamins

Test Your Knowledge You have prepared the same recipe multiple times. When can you “STOP” using the recipe as a guide when preparing the menu item? After preparing the recipe 15 times After preparing the recipe 5 times We always use the recipes

Correct! We always use the recipe Click here to continue

Importance of Following Standardized Recipes Consequences of not following a standardized recipe include: • Inconsistent food quality • Non – nutritional value • Incorrect portioning • Cost • Disproportionate nutrients per serving • Customer satisfaction

Cost Associated With Overproducing “Playing It Safe” Scenario Based on forecasted need, the cafeteria requires 512 servings of “Mac and Cheese”: • The site decides to produce an additional 25 servings • At the end of service 27 servings were leftover • The extra 25 servings increased the food cost by $9.04 • 164 sites overproduce 25 servings • 164 sites X $9.04 = $1,482.56 • $1482.56 x 180 school days = $266,860.80 per year!

Recap What have we learned? • Menus are developed according to grade levels • Where to find recipes • How to change the yield • How to read the recipe • The importance of following standardized recipe • The negative effects on the operation of not following the recipe

Questions?

Provided by the LAUSD Food Services Division