Kitchen Math CSNA Summer Conference 2018

CDE Office of School Nutrition Mission Together We Can CDE Vision All students in Colorado will become educated and productive citizens capable of succeeding in society, the workforce, and life. CDE Office of School Nutrition Mission The Office of School Nutrition is committed to ensuring all school- aged children have equal access to healthy meals by supporting, training, and connecting Colorado’s child nutrition community.

11/10/2018 Learning Objectives Discuss the importance of kitchen math and its various applications Review standards used with kitchen math and school nutrition Apply kitchen math to crediting components, the Food Buying Guide, and recipe development These are the class objectives which are aligned with the professional standards learning objectives. Handouts: Exhibit A, Guides to crediting 3

What is Kitchen Math? Term that can be applied to many situations that are critical to menu planners Crediting components Ordering Forecasting Recipe development & scaling Nutrient analysis Kitchen math is a term that can be used for many situations that are critical to menu planners. Some examples of where a menu planner will utilize kitchen math would be for: Crediting components Ordering Forecasting Recipe development & scaling Nutrient analysis We will cover a few of these topic areas in detail today.

Crediting Components Now we will discuss how kitchen math can be applied to crediting components.

Kitchen Math- Standards for School Nutrition 11/10/2018 Kitchen Math- Standards for School Nutrition Fruit – cups Vegetable – cups Grains – ounces (weight) Meat/Meat Alternate – ounces (weight) Milk – cups or fluid ounces As in many math scenarios, there are various standards that are set to work from. In kitchen math, these standards are based off of the meal pattern. Here we have all of the components of a reimbursable meal. Notice the standard to which they are set. Fruits and vegetables are set in cups, grains and M/MA are set in ounces, and milk is in cups or fluid ounces. In order to credit each component correctly, we must convert our purchased product to the standard specified to each component.

Important! Do Not Confuse Weight and Volume Measure Weight is ounces, lbs, etc. for meats, cheese, grains, breads Tool: scale Volume is fluid ounces for milk, juice and portion sizes of fruit and vegetables Tool: measuring cup In crediting components, it is important not to confuse weight and volume measures. Weight is measured by ounces and lbs. for meats, cheese, grains, and breads. In order to determine weight, our tool will be the scale. Volume is measured by fluid ounces or cups and is for milk, juice and for the portion sizes for fruits and vegetables. Our tool to measure volume is a measuring cup.

What Do You Want To Serve? The Production Record Says “4oz” 11/10/2018 What Do You Want To Serve? The Production Record Says “4oz” 2 Cups (volume) = 4 oz (weight) Here is a common error that we see on production records. Our production record says to serve “4 oz” of lettuce. We can see from the example that 4 oz. by weight is 2 cups in volume. Additionally, ½ cup volume is 1 oz. by weight. To credit this correctly, our component contribution document should list all vegetables in cups. ½ cup (volume) = 1 oz (weight) = 2 leaves

Ways to Credit Components 11/10/2018 Ways to Credit Components The Food Buying Guide Manufacturer’s documentation (ex. product formulation statement) Child Nutrition (CN) label Exhibit A (grains) When crediting components, there are a variety of ways to go about this and it will be dependent on the product you choose. The Food Buying Guide is used for raw products. The Food Buying Guide provides helpful information for crediting components such as converting foods from their raw state to their edible portion. Manufacturer’s documentation is another way to credit components and is usually for processed products. An example of this would be a product formulation statement for a chicken nugget. The PFS will tell you crediting information specific to that product. CN labels are often referred to as “the gold standard” as the certification for this comes through USDA and contains helpful crediting information. For grains, a menu planner can use Exhibit A to help credit their product into ounce equivalencies. 9

The Food Buying Guide (FBG) helps you: 11/10/2018 The Food Buying Guide The Food Buying Guide (FBG) helps you: Buy the right amount of food Determine the contribution each food makes toward the meal pattern requirements The FBG is a tool that helps you know how much product to purchase and provides information to determine meal pattern contributions. Essentially, the FBG is a large yield study test.  You can find helpful conversion information such as #10 cans to cups of served fruit and pounds of raw beef to ounce equivalents of cooked beef. You will find the link to the FBG in the resources tab.   10

Crediting Fruits and Vegetables 11/10/2018 Crediting Fruits and Vegetables All servings are measured by volume not weight Find the weight (pounds, ounces) converted to volume (cups, teaspoons, tablespoons) in the Food Buying Guide 1/8 cup is the smallest creditable amount The food buying guide is the main resource you’ll use to convert weight of food to volume. The minimum amount of fruit or vegetable you can use to credit towards the fruit or vegetable component is 1/8 cup. For example, if per serving your pasta sauce contains 1/8 cup tomato, this 1/8 cup can credit towards the minimum requirement for vegetable. Remember that one piece of fruit does not equal a certain amount of cups. All fruits are not equal (for example a kiwi clearly offers less cups of fruit than a grapefruit) Therefore, you must use the food buying guide to determine the amount one piece of fruit equals in cups.

Columns Column 1 Food Item, As Purchased Column 2 11/10/2018 Columns Column 1 Food Item, As Purchased Column 2 Purchase Unit (#, can, etc) Column 3 Number of Servings per Unit, Edible Portion Column 4 Serving Size Column 5 Number of Purchase Units for 100 servings Column 6 Additional Information Let's begin by familiarizing ourselves with the organization of information for foods in the buying guide. Information about foods is outlined in 6 columns. The first column is a description of the food item, as purchased. The second column contains the purchase unit; column 3 tells you the number of servings in one unit, notice this is the edible portion, so the guide calculates for cooking loss and waste; column 4 hosts the serving size information; column 5 tells you the number of purchase units needed for 100 servings; and lastly column 6 provides additional information. Reading this picture we see that there are 11.9, ¼ cups of thawed vegetable in 1 lb. This is helpful information to know, as the purchase unit column relates to how we procure the food item.   In the next slide navigate through the columns to learn a little more about them. 12

11/10/2018 Example Use the Food Buying Guide for fruits and vegetables in a recipe A recipe has 5-No 10 cans of canned green beans Quantity of ingredient as purchased Multiply: #1 x #2 = #3 2. Servings per purchase unit for ¼ cup fruit/vegetable (column 3 in FBG) 3. Fruit/Vegetable Contribution   5- No. 10 Cans X        =        4. Portions per recipe ÷ 100 5. Divide by 4 to get units in cups ÷ 4 6. Cups for fruit/vegetable per portion =        Now that we are familiar with the look of the FBG, let’s walk through an example of how to calculate edible portion sizes. In this example, our recipe calls for 5, #10 cans of canned green beans. This is our first number we notate in column one of the above table. 13

11/10/2018 Example Next, using column 3 of the FBG, we look to see that our servings per purchase unit is 45.3. Here, the FBG is telling us that there are 45.3, ¼ cups in 1, #10 can. 14

A recipe has 5-No 10 cans of canned green beans 11/10/2018 Example A recipe has 5-No 10 cans of canned green beans Quantity of ingredient as purchased Multiply: #1 x #2 = #3 2. Servings per purchase unit for ¼ cup fruit/vegetable (column 3 in FBG) 3. Fruit/Vegetable Contribution   5- No. 10 Cans X  45.30     =  226.5     4. Portions per recipe ÷ 100 5. Divide by 4 to get units in cups ÷ 4 6. Cups for fruit/vegetable per portion =  0.5 cups     Now we add the number from column 3 of the FBG into our table and carry out the math. We multiply 5 (which is our amount of #10 cans from our recipe) by 45.30 to get 226.5, our number of ¼ cups in this entire recipe. We then divide by 100, which is our portions per recipe, and divide again by 4, which gets us into cups. Here our answer tells us that in a recipe for 100 servings, using 5 number 10 cans, we have 100, ½ cup servings. 15

Calculate cups per portion of spinach in our 3.5 lbs. for 200 servings 11/10/2018 Group Activity Calculate cups per portion of spinach in our 3.5 lbs. for 200 servings Quantity of ingredient as purchased Multiply: #1 x #2 = #3 Servings per purchase unit for ¼ cup fruit/vegetable (column 3 in FBG) Fruit/Vegetable Contribution 3.5 lbs. X   ___ =       Portions per recipe ÷ 200 Divide by 4 to get units in cups ÷ 4 Cups for fruit/vegetable per portion 30.70 107.45 .13 or 1/8 cup 16

Grains and Breads: Crediting 11/10/2018 Grains and Breads: Crediting Handout: Crediting Grains Now we will discuss how to appropriately credit grains using a variety of methods. 17

0.25 oz. is the smallest creditable amount 11/10/2018 Crediting Grains If a grain product weighs one ounce, it does not necessarily provide one once equivalent grain This is because different grain products contain different amounts of grain 0.25 oz. is the smallest creditable amount Before determining grain contributions you must first determine if the product is whole grain-rich Because different grain products contain differing amount of grains in them, one ounce of a grain product does not necessarily mean that it will credit to one ounce equivalent. Before determining the grain contributions, you must first determine if the product is whole grain rich. Keep in mind that .25 is the smallest creditable amount of grain. When crediting grains, always hold all decimal places till the end of your calculation, use standard rounding procedures to two decimal places, then from there, always round down. 18

How to Use Exhibit A Group A Minimum Serving Size for Group A Bread type coating Bread sticks (hard) Chow Mein noodles Crackers (saltines and snack crackers) Croutons Pretzels (hard) Stuffing (dry) Note: weights apply to bread in stuffing. 1 oz eq = 22 gm or 0.8 oz ¾ oz eq = 17 gm or 0.6 oz ½ oz eq = 11 gm or 0.4 oz ¼ oz eq = 6 gm or 0.2 oz Step 2: look on the right hand side to determine the minimum serving size required for that product. Step 1: find the product in a group on the left hand side of the chart. Let’s start by showing how to use Exhibit A to credit grains by the following steps: *Step 1: Find the product in the group on the left hand side of the chart. Products are grouped together by similarity. *Step 2. Then look on the right hand side to determine the minimum serving size required for that product. This will tell you how much of the product (in grams of ounces) will equal an oz. eq.    Note: if you cannot find your product in Exhibit A, you must obtain documentation from the manufacturer.

Crediting Grains cont. Grams/cups in one serving of product 11/10/2018 Crediting Grains cont. Grams/cups in one serving of product (from Nutrition Facts Panel) Divide: #1 ÷ #2 = #3 2. Grams/Cups for 1 oz. equivalent (from Exhibit A) 3. Oz. equivalents of grain 48 g ÷ 28 g (group B) = 1.714 oz eq For one portion ÷  1     4. Grain oz. eq. per portion =   1.5 oz eq Here is an example of how we calculate the oz. eq. per portion using our guide to crediting table and Exhibit A. First we use our serving size in one serving of our product as our first number. Here, 48 grams is in one slice of bread. Next, we divide this number by the number in step 2 of our Exhibit A slide. Since our bread product falls into group B of Exhibit A, we divide 48 by 28 grams to equal 1.714 oz. eq. We then divide this number by the amount for one portion, which in this example is 1. Our final number of 1.714 oz. rounds down to the nearest .25 oz. eq. and we get 1.5 oz. eq. in each slice of this bread. 20

Crediting Grains cont. Grams/cups in one serving of product (from Nutrition Facts Panel) Divide: #1 ÷ #2 = #3 2. Grams/Cups for 1 oz. equivalent (from Exhibit A) 3. Oz. equivalents of grain 32 g ÷ 28 g (group B) = 1.143 oz eq For one portion ÷  1     4. Grain oz. eq. per portion =   1.0 oz eq Here is an example of an item we commonly see credited incorrectly. Hard shell whole corn taco shells. Just as in the previous example, we take the serving size of 32 grams and divide by 28 grams, as this product is in group B of Exhibit A. We then divide that number by 1, which is the portion size, which rounds down to 1 oz. eq. Using this product as an example, we must remember that 1 oz. eq. is 3 taco shells, meaning the child would need to take all 3 taco shells if our daily minimum for a particular age grade group was 1 oz. eq. It is important to verify this type of information and evaluate the product you are using.

Exhibit A Activity Group Activity Credit this tortilla using Exhibit A First let’s examine our product. Is this product whole grain rich? What group in Exhibit A does this fall in? What is the weight of our product? Tortilla is in Group B- 1 oz. eq. = 28 grams or 1.0 oz. eq. We will divide the weight of our product (44 g) by 28 g which will yield 1.57. We then round this number down to the nearest .25 oz. eq. to 1.5 oz. eq. Ingredients: Whole wheat flour, whole grain corn, sugar, leavening (sodium acid pyrophosphate, sodium bicarbonate), soy flour, soybean oil, salt, egg yolk with sodium silicoaluminate, ascorbic acid, egg white, dried honey, artificial flavor.

Jessica Wright Culinary Specialist LiveWell @ School Food Initiative

Kitchen Waste Those Extra Bits Add Up Quick

As Purchased vs. Edible Portion As Purchased – cost of product in its original state before any cutting, processing or cooking has occurred Edible Portion – the portion of product that will be used after cutting, processing or cooking Yield Percentage – how much a product actually yields after cutting, processing or cooking Edible Portion ÷ As Purchased Amount = Yield Percentage

Why Build Awareness? Every penny counts in food service, especially school food service Reinforces importance of reading recipes and FOLLOWING them Helps create connection between cost of product and what is being wasted Builds ownership and understanding

Let’s Do The Math: Baking Example: A school makes dinner rolls 1x a week for entire SY. Each recipe asks for 20 cups of AP flour. There are 10 schools in this district. When preparing large batch baking recipes, is it better to have the flour in weight or volume? 1 cup of AP flour (my scoop) = 5.6oz 1 cup of AP flour (spoon and by weight) = 4.6oz Each cup I scoop has 1oz extra in it! !!WEIGHT!! Consistency Quality Control Cost Control 1oz extra flour X 20 cups = 20oz extra flour per week 20oz extra flour X 35 weeks = 700oz extra flour per SY 700oz X 10 schools = 7000oz extra per SY in district 7000oz ÷ 16oz = 437.5lbs of EXTRA FLOUR used A 50lb Bag of Flour Costs = $19.10 or .382¢ a pound 437.5lbs of flour X .382¢ = $167.13 WASTED in one year

Let’s Do The Math: Cooking Recipe calls for 4lbs of cheese. I use 5lbs of cheese. I’m using an extra pound of cheese each time I make the recipe! Example: Each time cheese sauce is made, instead of only using 4lbs like the recipe states, I add in the whole bag to “not have to waste it”. Cheese sauce is used 3x a month with nachos, mac and cheese and baked potato soup. Same district with 10 schools. 1lb extra cheese X 3x a month = 3lbs a month 3lbs a month X 10 months = 30lbs of extra cheese a SY wasted 30lbs X 10 schools = 300lbs of cheese WASTED a SY for district A 20lb box of cheese (4/5lb) costs $61.81 = $3.09 a pound 300lbs X $3.09 = $927.15 WASTED in one year

In Conclusion ??QUESTIONS?? DO THE MATH to see how quickly costs add up. Train your staff on proper recipe reading and how to use a scale. Make sure you have a working scale! Utilize a cost-benefit analysis when buying products whole or fabricated. Convert baking recipes and cooking recipes to weight where applicable. ??QUESTIONS??

Menu Planning webpage: 11/10/2018 Resources Menu Planning webpage: http://www.cde.state.co.us/nutrition/nutrimenuplanning Training webpage: http://www.cde.state.co.us/nutrition/nutritrainings Training webpage: Crediting, meal pattern and OVS, menu production records, purchasing using FBG 31

11/10/2018 Thank you! Please contact me with any questions: Jonathan Padia padia_j@cde.state.co.us 303-866-3685 32