1. Go for Green ® Staff Training Module 5: G4G Recipes Presented by:

2. Follow Recipes for Accurate Coding Any change to ingredients can change the recipe’s color code Color and sodium codes might not be accurate

3. Follow Recipes Consistently Adding, subtracting, or substituting ingredients can change the yield Too much Too little Can impact cost Can impact customer service

4. Armed Forces Recipe Service (AFRS) AFRS is located at the Natick Soldier Research, Development, and Engineering Center AFRS works to: – Create new recipes – Update and revise old recipes – Standardize recipes – Test local recipes – Provide dining facilities with standardized recipes

5. The Type of Recipe You Use Matters Standardized recipe: “tried, adapted, and retried several times…. And has been found to produce the same food results and yield every time when exact procedures are used…” Benefits: – Provides consistent quality – Encourages repeat customers – Assists with inventory and cost controls

6. Lab Testing Confirms Yield (number of servings) – Stew yield = 100 portions (1½ cups each) Cooking time Cooking temperature Equipment type HACCP

7. Hamburger Yaki Soba Ingredients: – Whole-wheat spaghetti noodles – 90/10 ground beef

9. Hamburger Yaki Soba If white noodles are used instead of whole- wheat noodles If higher-fat ground beef is used instead of 90/10 ground beef

10. Sodium Substitutions (+) Replace low-sodium soup base with regular soup base (+) Replace reduced- sodium soy sauce with regular soy sauce