Section 3: Grocery List (Step 2)

Section 3: Grocery List (Step 2)
Food Purchasing for Child Care Centers Section 3: Grocery List (Step 2) The purpose of section 3 is to introduce Step 2 in the food purchasing process. Step 2 is developing a grocery list. Lesson Introduction Emphasize that developing the grocery list is time-consuming, but it is an important step to purchasing success. Note: Use the six tennis balls described under “Materials and Supplies” on page 33 for the following activity. Take the six tennis balls and attempt to juggle them. Then, throw them one by one to different participants and ask the participants to catch them. After you have thrown all six balls, ask those who caught them to read aloud the label on the ball. Point out that a person must juggle the six things labeled on the balls—menus, recipes, the list for standard stock and yearly items, the list for menu items, a calculator, and pen and paper—when making the grocery list. The best way to juggle all these is to break up the task of making the grocery list into two parts: (1) making the list of items needed and (2) estimating the quantities.

Lesson Objectives name the parts of a grocery list,
distinguish among food items that should be kept in the pantry at all times, purchased yearly, or purchased only when on the menu, and develop a grocery list for a small child care center. Section 3 has 3 objectives.

Parts of a Grocery List Standard Stock Items Yearly Items Menu Items
Parts of the Grocery List Show slide and state that the grocery list is divided into three parts. Note: At this point, only go over the general definition of each part as given below. Mention that you will go over each part in more detail later in the lesson. SAY: One part is standard stock items. These are foods that are kept on hand all of the time. They are staple food items that are replaced often. Another part is yearly items. These are foods that are purchased only once per year. They are mostly herbs and spices. The third part is menu items. These are foods that are purchased only when they are on the menu.

Menu items list made by . . . adjusting recipes to correct quantities,
writing down foods and quantities for recipes, and writing down other foods and quantities needed for the menu. The list of menu items is made by adjusting the recipes to the correct quantities [by using the yields in the (FBG) (USDA/FNS, 2001) to determine the quantities needed by age group], writing down the foods and quantities needed to prepare the recipes, and* writing down the other foods required to prepare the menu (those that do not have a recipe) and estimating the quantity of each.*(Note: record quantities of foods using the purchase unit (i.e. lb, oz, doz., qt, gal) when possible. Keep in mind that the FBG needs to be used when determining quantities and show copy of the FBG. section 4 explains how to use the FBG. breaking the grocery list into these three parts— standard stock items, yearly items, and menu items— makes purchasing a system that is not people dependent. With this system, if the person who usually makes the grocery list gets sick, goes on vacation, quits, etc., another person can easily step in and make the list. Once the grocery list is organized and the team member with this responsibility gains experience, the task becomes easier.

Cycle Menus Cycle menus save time!
Point out that cycle menus save time. They save time because each time a menu in the cycle is repeated, the previous grocery list can be used. ASK: Who already use cycle menus? ASK: How long have you used cycle menus? ASK: Do you have any tips that you can suggest for cycle menus? Mary – remind students of the Meal Time Memo for Child Care that you placed in Section 2 will assist in understanding the advantages.

Standard Stock Items Are kept on hand all of the time
Are also called “par stocks” and “inventory on hand” Include food used each week Differ from center to center Include infant foods Standard Stock Items Standard stock items are foods that are kept on hand all of the time. 􀂃 They are also called “par stocks” and “inventory on hand items.” 􀂃 Any food that is used each week could be placed in this group. 􀂃 The foods in this group will differ from center to center. 􀂃 Examples of foods of this type are all purpose flour, granulated sugar, brown sugar, salt, vegetable oil, vinegar, pan release spray, jams, jellies, imitation maple syrup, peanut butter, catsup, tomato paste, instant nonfat dry milk, and mayonnaise. State that infant foods fall under standard stock items. 􀂃 Point out that the infant foods section of this list should be left blank until the center knows the exact food or formula that a child will receive.

Infant Foods Offer type of formula health care provider has suggested.
Maintain a list of formulas not requiring a medical statement. Have a policy regarding infant formulas and foods. USDA/FNS recommends that a school, center, or day care home offer the type of formula that the infant’s health care provider has suggested to the infant’s parent (or guardian). A center should maintain a list of formulas not requiring a medical statement. USDA/FNS has provided State Agencies with a list of formulas that do not require a medical statement when offered to infants in the CACFP. Point out that a complete copy of this list and other information can be found on the Web. The Web address for this list is on page 16 of the participant manual. A center should have a stated policy related to infant formulas and foods. A center has a couple of options for this policy.

Policy Option 1: Provide formulas and foods served at home.
Option 2: Approve specific formulas and foods and provide only those. Here are the two policy options a center can take in regard to infant formulas and foods. One option a center should consider is to make an effort to provide all infants with the formulas or foods that they receive at home. This approach is used most often when at-risk children are served. The second option is to approve specific formulas and infant foods and make only those formulas or foods available. If parents want their child to have a different food or formula, they may decline the offered formula or food and supply another type. WHAT POLICY DOES YOUR CENTER HAVE REGARDING INFANT FORMULAS AND FOODS?

Important! Check with the State Agency if you are not sure whether an infant formula requires a medical statement to be served in the infant meal pattern. You should check with the State Agency if they are not sure whether a type of infant formula requires a medical statement to be served in the infant meal pattern. In your information on page 27 there is a standard stock list. The quantities are missing. We will fill them out in Section 4.

Yearly Items Used in small amounts Purchased once or twice a year
This slide states that yearly items are foods that the center uses in small amounts and buys only once or twice per year. 􀂃 Examples of foods in this group are cinnamon, paprika, vanilla flavoring, cayenne pepper, poultry seasoning, crushed oregano, and garlic powder. 􀂃 A center should buy quantities of these foods that it will use within 1 year (even if the expiration dates are beyond 1 year) because many herbs and spices lose flavor after a year. 􀂃There is a sample list of yearly items on page 27 of the participant manual. Point out that the quantities are missing and will be calculated in section 4.

Menu Items Are purchased only when on the menu
Usually do not store for a long time Always include milk, fresh eggs, fresh fruits, fresh vegetables Menu items are foods that are purchased only when they are on the menu. Normally these items are purchased weekly Foods that do not store for a long time are in this group Milk, fresh eggs, fresh fruits, fresh vegetables are always in this group. Some foods in this group can be stored for a long time. However, because of their cost, centers may choose to put them on this list if the centers do not want to spend money until the item is needed. On page 28 of your manual, is the sample menu items list. THE QUANTITIES ARE MISSING AND WE WILL BE CALCULATE THEM IN SECTION 4.

. . . putting as many foods as possible in the standard stock list.
Save time by . . . . . . putting as many foods as possible in the standard stock list. How to Save Time This slide states that if a center puts as many foods as possible in the standard stock list, it saves time in making the grocery list. 􀂃 One reason for this is that the center does not have to calculate how much to buy of these items because it always buys a certain amount—a standard stock—of these items. For example, it might always buy 1 gallon of vegetable oil. 􀂃 A center also saves time because it does not need to write these items down. o A center should keep a printed list of these items and the amount to buy when it is low on them. o When the center’s menus call for these items, a staff person walks to the pantry with the list, circles any item that is low, and indicates that a new package or container needs to be purchased.

Standard Stock Items Standard Stock Items Quantity Catsup, 24 oz 1
Chicken Stock, non-MSG, 14 oz 10 Flour, all-purpose, enriched, 5 lb Crackers, whole-grain, enriched, 14 oz 2 Graham Crackers, enriched, 14 oz Lemon Juice, 1 qt Margarine, 1 lb 3 1 Here is a sample standard stock list. 􀂃 The center with this list keeps a standard stock of two 14-oz boxes of whole-grain crackers. If a staff person goes to the pantry and finds only one box, he or she circles the quantity (click on the computer mouse to make the circle appear) and writes “1” beside the circle to indicate that the center needs to buy one 14-oz box. 􀂃 The center keeps a standard stock of three 1-lb boxes of margarine. If a staff person goes to the pantry and finds only one box, he or she simply circles the quantity (click on the computer mouse to make the circle appear) and writes “2” beside the circle to indicate that the center needs to buy two 1-lb boxes. 2

Oak Street Child Care Center
Age Group Number Enrolled Meals Served Breakfast Lunch Snack Infants: 4–7 months 1 Infants: 8–11 months 2 Children: 1–2 years 26 20 Children: 3–5 years 15 10 Caregivers 8 11 12 Totals 44 40 50 56 Meals Served at Oak Street Child Care Center We will use Oak Street Child Care Center to discuss how to develop a grocery list. 􀂃 Remind participants that Oak Street Child Care Center is open Monday through Friday, 52 weeks a year, except for certain holidays. 􀂃 The Center serves meals to infants, children, and caregivers. 􀂃 Remind the participants that Oak Street Child Care Center serves breakfast, lunch, and a snack daily.

Grocery List for Day 4 You need:
Menus for children and infants for Day 4 Recipes for Day 4 Grocery List We will review how to make Oak Street Child Care Center’s grocery list for Day 4. To make the grocery list for Day 4 we need: The menus for children and infants for Day 4 The recipes for Day 4 The grocery list. REMEMBER THERE ARE NO RIGHT OR WRONG ANSWERS. EVERY CENTER IS DIFFERENT. The idea/objective is to recognize the differences among the three parts of the grocery list and to learn the decision-making process. The grocery list is made by going down the list of foods on the menu. It is not made in alphabetical order. On page 9 is the menu for children for Day 4.

Menu for Children: Day 4 Meal Food Breakfast Milk, fluid
Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice The first item on the menu for children for Day 4 is milk. It is on the menu three items.

Milk Check this out! * Menu Items Quantity Dairy Products Bread
Chocolate Milk, fluid, 1% * Bagel, cinnamon raisin, enriched Chocolate Milk, fluid, whole Flour Tortillas, enriched, 24 Milk, fluid, 1%, 1 qt French Toast, enriched Milk, fluid, whole Raisin Bread, enriched Cheese, cream Animal Crackers, enriched Cheese, Mozzarella, reduced-fat, shredded, 1 lb 8 oz Remember Milk is on the “Menu Items” list because the type of milk served (flavored or unflavored) varies each week. The *- asterisk in the “Quantity column means the quantity needs to be calculated using the FBG. The quantities needed for milk will be calculated in section 4. The 1 qt. Refers to the quantity needed for the broccoli cheese soup recipe. The Center purchases both whole and 1% milk. The Dietary Guidelines for Americans recommends that children 2 years old and older be served either fat-free or low fat milk. The Center has chosen to serve low fat (1%) milk to these children. Whole milk is served to children under 2 years old.

Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice Orange sections are the second item on the menu for children for Day 4.

Canned and Other Grocery
Oranges Menu Items Quantity Fresh Produce Canned and Other Grocery Oranges, fresh * Peach Slices, canned Broccoli Florets, fresh, 2 lb 4 oz Cauliflower, fresh, 1 lb Zucchini, fresh, 2 lb Honey, 1 lb 12 oz Carrots, fresh, 1 lb + 3 oz + 8 oz + 13 oz Frozen Broccoli, frozen, chopped, 2 lb Fresh oranges are purchased only when they are on the menu. So…fresh oranges go on the …”Menu Items” list. There is that Asterisk again! We will use the FBG and calculate in Section 4.

Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice Item #3 – Pancakes – this requires a recipe. Oak Street uses the recipes from the Child Care Recipes: food for Health and Fun (USDA/FNS, 1999) The recipes have been updated to reflect new Food Buying Guide for Child Nutrition Programs (USDA/FNS, 2001) crediting information.

Pancake Recipe Yield: 25 4-Inch Pancakes
(Page 23) Pancake Recipe Yield: 25 4-Inch Pancakes Ingredients Weight Measure Enriched All-Purpose Flour 1 lb 3¾ cups Baking Powder 2 Tbsp Salt ¾ tsp Instant Nonfat Dry Milk ½ cup Sugar 2 Tbsp 2 tsp Frozen Whole Eggs, thawed OR Fresh Large Eggs 8 oz ¾ cup 3 Tbsp OR 5 each Water 2½ cups 2 Tbsp Vegetable Oil Here is the pancake recipe (Recipe A-12) for Day 4. The recipe yields 25 4 inch pancakes. The recipe is found on Page 23.

1st ingredient of the recipe
All-Purpose Flour Standard Stock Items Quantity Yearly Items Baking Powder Catsup Chicken Stock, non-MSG Flour, all-purpose, enriched Celery Seed This slide states that all-purpose flour is the first ingredient of the recipe. 􀂃 The Center uses all-purpose flour often, so it goes on the “Standard Stock Items” list. 1st ingredient of the recipe

2nd ingredient of the recipe
Baking Powder Standard Stock Items Quantity Yearly Items Baking Powder Catsup Chicken Stock, non-MSG Flour, all-purpose, enriched Celery Seed This slide states that baking powder is the second ingredient of the pancake recipe. 􀂃 Baking powder goes on the “Yearly Items” list. 2nd ingredient of the recipe

Next ingredient of the recipe
Salt Standard Stock Items Quantity Yearly Items Peanut Butter, creamy Mustard, dry Rice, white, enriched, medium-grain Salt Onion Flakes, dehydrated Soy Sauce, low-sodium Syrup, maple, imitation Onion Powder Sugar, brown Sugar, granulated The salt is the next ingredient of the pancake recipe. The Center uses salt often, so it goes on the “Standard Stock Items” list.

Instant Nonfat Dry Milk
Next Instant Nonfat Dry Milk Standard Stock Items Quantity Yearly Items Crackers, whole-grain, enriched Cinnamon, ground Graham Crackers, enriched Lemon Juice Margarine Mayonnaise, low fat Granulated Garlic Milk, dry, nonfat, instant Pepper, black Instant nonfat dry milk is the next ingredient of the pancake recipe. The Center uses infant nonfat dry milk often, so it goes on the “Standard Stock Items” list.

Next Sugar Standard Stock Items Quantity Yearly Items
Peanut Butter, creamy Mustard, dry Rice, white, enriched, medium-grain Salt Onion Flakes, dehydrated Soy Sauce, low-sodium Syrup, maple, imitation Onion Powder Sugar, brown Sugar, granulated Sugar is the next ingredient of the pancake recipe. The Center used sugar often so it goes on the “Standard Items” list.

Eggs Menu Items Quantity Dairy Products Bread Cheese, Cheddar, reduced-fat, shredded, 2 lb 6 oz White Sandwich Bread, enriched, 29 slices Yogurt, flavored, low fat * Hamburger Rolls, enriched, 25 Yogurt, plain, low fat, 1 cup Fresh Produce Canned and Other Grocery Orange Juice Raisins, 8 oz Eggs, fresh, large, Chunky Salsa, mild, 1 qt ½ cup The Center chooses to use fresh eggs for the pancake recipes. Fresh eggs are on the “Menu Items” list/ The recipe calls for five eggs, so “5” in written down. The numbers “14” and “3” represent the eggs needed to make the recipes for Days 1-3.

Pancake Recipe Yield: 25 4-Inch Pancakes
Ingredients Weight Measure Enriched All-Purpose Flour 1 lb 3¾ cups Baking Powder 2 Tbsp Salt ¾ tsp Instant Nonfat Dry Milk ½ cup Sugar 2 Tbsp 2 tsp Frozen Whole Eggs, thawed OR Fresh Large Eggs 8 oz ¾ cup 3 Tbsp OR 5 each Water 2½ cups 2 Tbsp Vegetable Oil Next ingredient is water. Water is available at the Center and does not need to be purchased, so it is not included on the grocery list.

Final Vegetable Oil Standard Stock Items Quantity Yearly Items
Tomato Paste Parsley Flakes Vegetable Oil Pepper, cayenne Vinegar, white Pepper, white Pepper Sauce, hot Infant Formula and Foods: Infant Formula Infant Rice Cereal Applesauce, commercially prepared The final ingredient of the pancake recipe is vegetable oil. The Center uses vegetable oil often, so it goes on the “Standard Stock Items” list.

Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice The 4th item on the menu for children for Day 4 is maple applesauce topping. This item requires a recipe.

Maple Applesauce Topping Recipe Yield: 50 ¼-Cup Servings
Ingredients Weight Measure Canned Applesauce 7 lb 2 oz 3 qt 1 cup Maple-Flavored Pancake Syrup 12 oz 1 cup Here is the Maple Applesauce topping recipe (C-1) for Day 4. The recipe yields 50 ¼ cup servings. The recipe is found on page 24.

Canned Applesauce Menu Items Quantity Fresh Produce Canned and Other Grocery Peaches, fresh, 20/⅛-cup servings for fruit cup * Refried Beans, 6 lb 10 oz Watermelon Beef Stock, non-MSG, 1 qt 2 cups Pears, fresh, 20/⅛-cup servings for fruit cup Applesauce, canned, 3 qt 1 cup Strawberries, fresh, 1 pt for fruit cup Apricot Halves, canned Bananas, fresh, 20/⅛-cup servings for fruit cup Pineapple Cubes, in juice Canned Applesauce is the first ingredient of the maple applesauce topping recipe. Applesauce is not served every week, so it is put on the “Menu Items: list. The quantity needed for the recipe (3 qt 1 cup) has been written on the list.

Maple Syrup Standard Stock Items Quantity Yearly Items
Peanut Butter, creamy Mustard, dry Rice, white, enriched, medium-grain Salt Onion Flakes, dehydrated Soy Sauce, low-sodium Syrup, maple, imitation Onion Powder Sugar, brown Sugar, granulated Maple syrup is the next ingredient of the maple applesauce topping recipe. The Center uses imitation maple syrup So it goes on the “Standard Stock items” list.

Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice Animal crackers is next for the Day 4 menu!

Animal Crackers * Menu Items Quantity Dairy Products Bread
Chocolate Milk, fluid, 1% * Bagel, cinnamon raisin, enriched Chocolate Milk, fluid, whole Flour Tortillas, enriched, 24 Milk, fluid, 1%, 1 qt French Toast, enriched Milk, fluid, whole Raisin Bread, enriched Cheese, cream Animal Crackers, enriched Cheese, Mozzarella, reduced-fat, shredded, 1 lb 8 oz Animal crackers are on the “Menu Items” list because the Center does not serve them every week. Again, the *asterisk in the “Quantity column means the quantity needs to be calculated using the FBG. That quantity will be calculated in section 4.

Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice Peanut butter sandwich is next for Day 4. This sandwich requires peanut butter and bread.

Peanut Butter Standard Stock Items Quantity Yearly Items
Peanut Butter, creamy Mustard, dry Rice, white, enriched, medium-grain Salt Onion Flakes, dehydrated Soy Sauce, low-sodium Syrup, maple, imitation Onion Powder Sugar, brown Sugar, granulated The Center uses peanut butter often, so it goes on the “Standard Stock Items”

White Sandwich Bread Menu Items Quantity Dairy Products Bread Cheese, Cheddar, reduced-fat, shredded, 2 lb 6 oz White Sandwich Bread, enriched, 29 slices Yogurt, flavored, low fat * Hamburger Rolls, enriched, 25 Yogurt, plain, low fat, 1 cup Fresh Produce Canned and Other Grocery Orange Juice Raisins, 8 oz Eggs, fresh, large, Chunky Salsa, mild, 1 qt ½ cup The second item needed for a peanut butter sandwich is whit, enriched, sandwich bread. White sandwich bread goes on the “Menu Items” list. The amount needed, 29 slices, has been written down.

Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice The next item on the menu for children for Day 4 is Broccoli cheese soup. This requires a recipe.

Broccoli Cheese Soup Recipe Yield: 50 ½-Cup Servings
Page 24 Ingredients Weight Measure Chicken Stock, non-MSG 3 qt Fresh Carrots, ¼" diced 13 oz 3⅓ cups Fresh Onions, chopped OR Dehydrated Onions 14 oz 2½ oz 2½ cups 1¼ cups Enriched All-Purpose Flour 8 oz 1¾ cups 2 Tbsp Margarine or Butter 4 oz Low fat 1% Milk, hot 1 qt Salt ½ tsp Ground White or Black Pepper ¼ tsp Hot Pepper Sauce Reduced-Fat Cheddar Cheese, shredded 2 lb 6 oz Frozen Chopped Broccoli 2 lb The broccoli cheese soup recipe (recipe H-5) for Day 4. The recipe yields 50 ½ cup servings. This recipe is found on Page 24.

1st ingredient of the recipe
Chicken Stock Standard Stock Items Quantity Yearly Items Baking Powder Catsup Chicken Stock, non-MSG Flour, all-purpose, enriched Celery Seed First ingredient of broccoli cheese soup is chicken stock. The Center uses chicken stock often, so it goes on the “Standard Stock items” list. 1st ingredient of the recipe

Carrots Check this out! Menu Items Quantity Fresh Produce Canned and Other Grocery Oranges, fresh * Peach Slices, canned Broccoli Florets, fresh, 2 lb 4 oz Cauliflower, fresh, 1 lb Zucchini, fresh, 2 lb Honey, 1 lb 12 oz Carrots, fresh, 1 lb + 3 oz + 8 oz +13 oz Frozen Broccoli, frozen, chopped, 2 lb Fresh carrots is the next ingredient for the broccoli cheese soup recipe. Fresh carrots are put on the “Menu items” list. The quantity needed for the broccoli cheese soup is recipe, 13 oz. The quantities “1 lb. and 8 oz. Refer to amounts needed by recipes used on Days 1-3. The * in the quantity column means the quantity needs to be calculated using the FBG. The quantity will be calculated in section 4.

Onions * Menu Items Quantity Fresh Produce Frozen Tomatoes, fresh
Carrots, frozen, diced, 1 lb 10 oz Pepper, Bell, fresh, 1 ¼ oz Peas, frozen, 1 lb 10 oz Onions, fresh, 4 oz + 8 oz + 14 oz Fresh or Frozen Meats Cabbage, fresh, ready-to-eat, 3 lb 11 oz Beef, ground, ≤ 20% fat, 6 lb 10 oz Celery, fresh, 8 oz Chicken Thighs, with bone/skin, 11 lb 4 oz The Center has chosen fresh onions for the broccoli cheese soup recipe. Fresh onions have been put on the “Menu Items: list. The quantity needed for the broccoli cheese soup recipe, 14 oz. has been written down. The quantities “8 oz” and “8 oz” refers to amounts needed by recipes used on Days 1-3.

All-Purpose Flour Standard Stock Items Quantity Yearly Items
Baking Powder Catsup Chicken Stock, non-MSG Flour, all-purpose, enriched Celery Seed The next ingredient of the broccoli cheese soup recipe is all-purpose flour. The Center uses all-purpose flour often, so it goes on the “standard stock Items” list.

Margarine Standard Stock Items Quantity Yearly Items
Crackers, whole-grain, enriched Cinnamon, ground Graham Crackers, enriched Lemon Juice Margarine Mayonnaise, low fat Granulated Garlic Milk, dry, nonfat, instant Pepper, black The next ingredient of the broccoli cheese soup recipe is margarine. The Center uses margarine often, so it goes on the “Standard Stock Items” list.

Low fat Milk * Menu Items Quantity Dairy Products Bread
Chocolate Milk, fluid, 1% * Bagel, cinnamon raisin, enriched Chocolate Milk, fluid, whole Flour Tortillas, enriched, 24 Milk, fluid, 1%, 1 qt French Toast, enriched Milk, fluid, whole Raisin Bread, enriched Cheese, cream Animal Crackers, enriched Cheese, Mozzarella, reduced-fat, shredded, 1 lb 8 oz Low fat milk is the next ingredient in broccoli cheese soup recipe. Low fat milk has been put on the “Menu Items” list. The quantity needed for the broccoli cheese soup recipe, 1 qt., has been written down. The * in the “Quantity” column means the quantity needs to be calculated using the FBG. The quantity will be calculated in section 4.

Salt Standard Stock Items Quantity Yearly Items Peanut Butter, creamy
Mustard, dry Rice, white, enriched, medium-grain Salt Onion Flakes, dehydrated Soy Sauce, low-sodium Syrup, maple, imitation Onion Powder Sugar, brown Sugar, granulated Next ingredient is the Broccoli cheese soup recipe is salt. The Center uses salt often, so it goes on the “Standard Stock Items” list.

White Pepper Standard Stock Items Quantity Yearly Items Tomato Paste
Parsley Flakes Vegetable Oil Pepper, cayenne Vinegar, white Pepper, white Pepper Sauce, hot Infant Formula and Foods: Infant Formula Infant Rice Cereal Applesauce, commercially prepared The Center has chosen to use white pepper for the recipe. White pepper goes on the “yearly items” list.

Hot Pepper Sauce Standard Stock Items Quantity Yearly Items
Tomato Paste Parsley Flakes Vegetable Oil Pepper, cayenne Vinegar, white Pepper, white Pepper Sauce, hot Infant Formula and Foods: Infant Formula Infant Rice Cereal Applesauce, commercially prepared Next is Hot pepper sauce for the Broccoli cheese soup recipe. Hot pepper goes on the “yearly Items” list.

Cheddar Cheese Menu Items Quantity Dairy Products Bread Cheese, Cheddar, reduced-fat, shredded, 2 lb 6 oz White Sandwich Bread, enriched, 29 slices Yogurt, flavored, low fat * Hamburger Rolls, enriched, 25 Yogurt, plain, low fat, 1 cup Fresh Produce Canned and Other Grocery Orange Juice Raisins, 8 oz Eggs, fresh, large, Chunky Salsa, mild, 1 qt ½ cup The next ingredient is Cheddar Cheese. Cheddar cheese goes on the “Menu items” list. The quantity needed for the recipe is (2 lb. 6 oz.) is written on the list.

Frozen Chopped Broccoli
Menu Items Quantity Fresh Produce Canned and Other Grocery Oranges, fresh * Peach Slices, canned Broccoli Florets, fresh, 2 lb 4 oz Cauliflower, fresh, 1 lb Zucchini, fresh, 2 lb Honey, 1 lb 12 oz Carrots, fresh, 1 lb + 3 oz + 8 oz + 13 oz Frozen Broccoli, frozen, chopped, 2 lb Last ingredient! Frozen chopped Broccoli. Goes on the menu Items list. The quantity needed for the soup is 2 lb. It is written on the list.

Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice The last item on the menu for children for Day 4 is “Pineapple cubes in juice”.

Pineapple Cubes Menu Items Quantity Fresh Produce Canned and Other Grocery Peaches, fresh, 20/⅛-cup servings for fruit cup * Refried Beans, 6 lb 10 oz Watermelon Beef Stock, non-MSG, 1 qt 2 cups Pears, fresh, 20/⅛-cup servings for fruit cup Applesauce, canned, 3 qt 1 cup Strawberries, fresh, 1 pt for fruit cup Apricot Halves, canned Bananas, fresh, 20/⅛-cup servings for fruit cup Pineapple Cubes, in juice Pineapple cubes are put on the “Menu Items” list. The * in the ”Quantity” column means the quantity needs to be calculated using the FBG. That quantity will be calculated in section 4.

Menu for Infants: Day 4 Meal Food Breakfast
Breast Milk or Formula, iron-fortified Infant Rice Cereal, iron-fortified Applesauce, in a jar Snack Crackers, whole-grain, enriched Lunch Strained Veal, in a jar Green Beans, in a jar Menu for infants for Day 4 on page 12 of your manuals. The first item on the menu for infants for Day 4 is infant formula. It is on the menu three times.

Infant Formula Standard Stock Items Quantity Yearly Items Tomato Paste
Parsley Flakes Vegetable Oil Pepper, cayenne Vinegar, white Pepper, white Pepper Sauce, hot Infant Formula and Foods: Infant Formula Infant Rice Cereal Applesauce, commercially prepared Infant formula is on the “Standard Stock Items” list because it is served daily.

BONUS! Check out the appendices 2 & 3 Pages 128 & 129
A Blank grocery list for you to adapt at your site!!

ACTIVITY 1 Page 22 – Let’s work in groups!

Menu for Children: Day 5 Meal Food Breakfast Milk, fluid Apple Wedges
English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans Menu for children Day 5 is on page 10 First item is milk

Milk * Menu Items Quantity Dairy Products Bread
Chocolate Milk, fluid, 1% * Bagel, cinnamon raisin, enriched Chocolate Milk, fluid, whole Flour Tortillas, enriched, 24 Milk, fluid, 1%, 1 qt French Toast, enriched Milk, fluid, whole Raisin Bread, enriched Cheese, cream Animal Crackers, enriched Cheese, Mozzarella, reduced-fat, shredded, 1 lb 8 oz Milk goes on the “Menu items” list because the type of milk served (flavored or unflavored) varies each week. The * in the "Quantity” column mean the quantities need to be calculated using the FBG. They will be calculated in Section 4. Remember - The Center purchases whole milk for children under 2 years old and 1% milk for children two years old and older.

English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans Apple wedges are next on the menu for children for Day 5

Apples Menu Items Quantity Fresh Produce Canned and Other Grocery Peaches, fresh, 20/⅛-cup servings for fruit cup * Refried Beans, 6 lb 10 oz Watermelon Beef Stock, non-MSG, 1 qt 2 cups Pears, fresh, 20/⅛-cup servings for fruit cup Applesauce, canned, 3 qt 1 cup Strawberries, fresh, 1 pt for fruit cup Apricot Halves, canned Bananas, fresh, 20/⅛-cup servings for fruit cup Apples, fresh Pineapple Cubes, in juice Apples are on the menu items list because they are served only when on the menu. The asterisk in the “Quantity” column because they will need to use the FBG to calculate the quantity of apples to buy. Section 4 is coming!

English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans Next item – toasted English muffin.

English Muffins * Menu Items Quantity Dairy Products Bread
Chocolate Milk, fluid, 1% * Bagel, cinnamon raisin, enriched Chocolate Milk, fluid, whole Flour Tortillas, enriched, 24 Milk, fluid, 1%, 1 qt French Toast, enriched Milk, fluid, whole Raisin Bread, enriched Cheese, cream Animal Crackers, enriched Cheese, Mozzarella, reduced-fat, shredded, 1 lb 8 oz English Muffins, whole wheat, enriched English muffins are on the “Menu Items” list because they are served only when on the menu. Asterisk is in the quantity column because we will need to use the FBG to calculate the quantity of whole wheat English muffins. To buy. Section 4 is where this will occur.

English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans Next item for Day 5 - jam

Jam Standard Stock Items Quantity Yearly Items
Crackers, whole-grain, enriched Cinnamon, ground Graham Crackers, enriched Jam Lemon Juice Margarine Mayonnaise, low fat Granulated Garlic Milk, dry, nonfat, instant Pepper, black The Center serves jam often, so it goes on the “Standard Stock Items” list. The Center simply puts “jam” on the list because it tends to buy different kinds when it needs it purchase some.

English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans Wheat crackers are next.

Wheat Crackers Menu Items Quantity Dairy Products Bread Cheese, Cheddar, reduced-fat, shredded, 2 lb 6 oz White Sandwich Bread, enriched, 29 slices Yogurt, flavored, low fat * Hamburger Rolls, enriched, 25 Yogurt, plain, low fat, 1 cup Crackers, whole wheat, enriched Fresh Produce Canned and Other Grocery Orange Juice Raisins, 8 oz Eggs, fresh, large, Chunky Salsa, mild, 1 qt ½ cup Whole wheat crackers are on the “Menu items” list because they are not served often. An * is put in the “Quantity” column because the FBG will be used to calculate the quantity of whole wheat crackers to buy. This will be done in section 4.

English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans Next item is grape juice on the menu.

Grape Juice Menu Items Quantity Fresh Produce Canned and Other Grocery Peaches, fresh, 20/⅛-cup servings for fruit cup * Refried Beans, 6 lb 10 oz Watermelon Beef Stock, non-MSG, 1 qt 2 cups Pears, fresh, 20/⅛-cup servings for fruit cup Applesauce, canned, 3 qt 1 cup Strawberries, fresh, 1 pt for fruit cup Apricot Halves, canned Bananas, fresh, 20/⅛-cup servings for fruit cup Grape Juice, canned Apples, fresh Pineapple Cubes, in juice Grape juice is on the “Menu Items” list. Because it is served only when on the menu. * In the quantity column because they will need to use the FBG to calculate the quantity of grape juice to buy. We will do this in section 4.

English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans Chocolate milk is on the menu for Day 5.

Chocolate Milk * Menu Items Quantity Dairy Products Bread
Chocolate Milk, fluid, 1% * Bagel, cinnamon raisin, enriched Chocolate Milk, fluid, whole Flour Tortillas, enriched, 24 Milk, fluid, 1%, 1 qt French Toast, enriched Milk, fluid, whole Raisin Bread, enriched Cheese, cream Animal Crackers, enriched Cheese, Mozzarella, reduced-fat, shredded, 1 lb 8 oz English Muffins, whole wheat, enriched Chocolate milk is on the “Menu Items” list because it is not served every week. * Are put in the quantity column because the FBG will be used to calculate the quantities needed for whole and 1% milk. This will be done in section 4.

English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans Next item for day 5 is tuna patty.

Recipe for Tuna Patties Yield: 50 Patties
Ingredients Weight Measure Fresh Celery, minced 8 oz 2 cups Fresh Carrots, shredded 2½ cups Fresh onions, chopped OR Dehydrated Onions 4 oz ⅔ cup ¼ cup 2 Tbsp Vegetable Oil ¼ cup Salt 1 Tbsp Ground Black or White Pepper 1 tsp Dried Oregano 2 tsp Lemon Juice Canned Tuna, water-packed, drained 6 cans (12 oz each) Frozen Whole Eggs, thawed OR Fresh Large Eggs 1 lb 1¾ cups 2 Tbsp 9 each Reduced-Calorie Salad Dressing OR Low fat Mayonnaise 1 lb 8 oz 3 cups Enriched Dry Bread Crumbs 12 oz 2¼ cups Enriched Dry Bread Crumbs (for rolling patties) Pan Release Spray Here is the recipe for Tuna patties (recipe D-10) for Day 5. The recipe yields 50 servings. The recipe can be found on Page 25.

Celery * Menu Items Quantity Fresh Produce Frozen Tomatoes, fresh
Carrots, frozen, diced, 1 lb 10 oz Pepper, Bell, fresh, 1 ¼ oz Peas, frozen, 1 lb 10 oz Onions, fresh, 4 oz + 8 oz + 14 oz Fresh or Frozen Meats Cabbage, fresh, ready-to-eat, 1 lb 14 oz Beef, ground, ≤ 20% fat, 6 lb 10 oz Celery, fresh, 8 oz + 8 oz Chicken Thighs, with bone/skin, 11 lb 4 oz 1st ingredient in Tuna patties is fresh celery. Fresh celery goes on the “Menu items” list The quantity needed for the recipe, 8 oz. Is written down.

Carrots Menu Items Quantity Fresh Produce Canned and Other Grocery Oranges, fresh * Peach Slices, canned Broccoli Florets, fresh, 2 lb 4 oz Cauliflower, fresh, 1 lb Zucchini, fresh, 2 lb Honey, 1 lb 12 oz Carrots, fresh, 1 lb + 3 oz +13 oz + 8 oz Frozen Broccoli, frozen, chopped, 2 lb Fresh carrots is the 2nd ingredient in the recipe for tuna patties. Fresh carrots go on the “Menu items” list. The quantity needed for the recipe, 8 oz., is written down.

Onions * Menu Items Quantity Fresh Produce Frozen Tomatoes, fresh
Carrots, frozen, diced, 1 lb 10 oz Pepper, Bell, fresh, 1 ¼ oz Peas, frozen, 1 lb 10 oz Onions, fresh, 8 oz + 14 oz + 4 oz Fresh or Frozen Meats Cabbage, fresh, ready-to-eat, 1 lb 14 oz Beef, ground, ≤ 20% fat, 6 lb 10 oz Celery, fresh, 8 oz + 8 oz Chicken Thighs, with bone/skin, 11 lb 4 oz Next is onions for the recipe Tuna patties. Fresh onions go on the “Menu Items” list. The quantity needed for the recipe, 4 oz., is written down.

Vegetable Oil Standard Stock Items Quantity Yearly Items Tomato Paste
Parsley Flakes Vegetable Oil Pepper, cayenne Vinegar, white Pepper, white Pepper Sauce, hot Infant Formula and Foods: Infant Formula Infant Rice Cereal Applesauce, commercially prepared Next item is vegetable oil. Vegetable oil is Standard stock Items list.

Mustard, dry Rice, white, enriched, medium-grain Salt Onion Flakes, dehydrated Soy Sauce, low-sodium Syrup, maple, imitation Onion Powder Sugar, brown Sugar, granulated Next ingredient is salt. The Center uses salt often, so it goes on the “Standard Stock Items” list

Black Pepper Standard Stock Items Quantity Yearly Items
Crackers, whole-grain, enriched Cinnamon, ground Graham Crackers, enriched Jam Lemon Juice Margarine Mayonnaise, low fat Granulated Garlic Milk, dry, nonfat, instant Pepper, black Next – black pepper. Black pepper is on the Standard Stock Items list.

Dried Oregano Standard Stock Items Quantity Yearly Items
Peanut Butter, creamy Mustard, dry Rice, white, enriched, medium-grain Salt Onion Flakes, dehydrated Soy Sauce, low-sodium Syrup, maple, imitation Onion Powder Sugar, brown Oregano Leaves, crushed Sugar, granulated Dried oregano is the next ingredient for tuna patty. Dried oregano is on the “Yearly Items: list as “oregano Leaves, crushed”.

Lemon Juice Standard Stock Items Quantity Yearly Items
Crackers, whole-grain, enriched Cinnamon, ground Graham Crackers, enriched Jam Lemon Juice Margarine Mayonnaise, low fat Granulated Garlic Milk, dry, nonfat, instant Pepper, black Next – Lemon juice. Standard Stock Items

Tuna Menu Items Quantity Fresh Produce Canned and Other Grocery Oranges, fresh * Peach Slices, canned Broccoli Florets, fresh, 2 lb 4 oz Cauliflower, fresh, 1 lb Tuna, canned, water-packed, 6/12 oz Zucchini, fresh, 2 lb Honey, 1 lb 12 oz Carrots, fresh, 1 lb + 3 oz +13 oz + 8 oz Frozen Broccoli, frozen, chopped, 2 lb Canned tuna is next on the recipe. Canned tuna goes on the “Menu Items” list. The quantity needed for the recipe, 6 – 12 oz. cans, is written down.

Eggs Menu Items Quantity Dairy Products Bread Cheese, Cheddar, reduced-fat, shredded, 2 lb 6 oz White Sandwich Bread, enriched, 29 slices Yogurt, flavored, low fat * Hamburger Rolls, enriched, 25 Yogurt, plain, low fat, 1 cup Crackers, whole wheat, enriched Fresh Produce Canned and Other Grocery Orange Juice Raisins, 8 oz Eggs, fresh, large, Chunky Salsa, mild, 1 qt ½ cup The next ingredient for tuna patty is eggs. The Center has chosen to use fresh large eggs for the recipe. Fresh large eggs go on the ”Menu Items” list.

Mayonnaise Standard Stock Items Quantity Yearly Items
Crackers, whole-grain, enriched Cinnamon, ground Graham Crackers, enriched Jam Lemon Juice Margarine Mayonnaise, low fat Granulated Garlic Milk, dry, nonfat, instant Pepper, black The Center has chosen low fat mayonnaise instead of reduced calorie salad dressing for the recipe. Mayonnaise is on the “Standard Stock Items” list.

Dry Bread Crumbs Standard Stock Items Quantity Yearly Items
Dry Bread Crumbs, enriched Baking Powder Catsup Chicken Stock, non-MSG Flour, all-purpose, enriched Celery Seed Dry bread crumbs are next. They appear on the recipe twice because first they are used in the Patty and then they are used to roll the patties. The Center uses dry bread crumbs often, so they go on the “standard stock items” list.

Pan Release Spray Standard Stock Items Quantity Yearly Items
Tomato Paste Parsley Flakes Vegetable Oil Pepper, cayenne Vinegar, white Pepper, white Pan Release Spray Pepper Sauce, hot Infant Formula and Foods: Infant Formula Infant Rice Cereal Applesauce, commercially prepared Pan release. The Center uses pan release spray often so it goes on the “Standard Stock items” list.

English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans Next Oven fries.

Recipe for Oven Fries Yield: 52 ⅜-Cup Servings
Ingredients Weight Measure Fresh Baking Potatoes, 100 count (at least 8 oz each) 12 lb 8 oz 25 each Vegetable Oil 1 cup Ground Black or White Pepper 1 tsp Salt 1 Tbsp 1 tsp Paprika Parmesan Cheese, grated ¼ cup Slide shows recipe for oven fries (recipe 1-5). The recipe yields 52 3/8 The recipe is on Page 26.

Potatoes Menu Items Quantity Fresh Produce Canned and Other Grocery Oranges, fresh * Peach Slices, canned Broccoli Florets, fresh, 2 lb 4 oz Cauliflower, fresh, 1 lb Tuna, canned, water-packed, 6/12 oz Zucchini, fresh, 2 lb Honey, 1 lb 12 oz Carrots, fresh, 1 lb + 3 oz +13 oz + 8 oz Frozen Baking Potatoes, 100 count, 12 lb 8 oz Broccoli, frozen, chopped, 2 lb First ingredient for oven fries is potato. Baking potatoes go on the “Menu Items” The quantity needed is 12 lb oz.

Vegetable Oil Standard Stock Items Quantity Yearly Items Tomato Paste
Parsley Flakes Vegetable Oil Pepper, cayenne Vinegar, white Pepper, white Pan Release Spray Pepper Sauce, hot Infant Formula and Foods: Infant Formula Infant Rice Cereal Applesauce, commercially prepared Vegetable oil is the 2nd ingredient for oven fries. The Center uses vegetable oil often. So it goes on the Standard Stock items.

Black Pepper Standard Stock Items Quantity Yearly Items
Crackers, whole-grain, enriched Cinnamon, ground Graham Crackers, enriched Jam Lemon Juice Margarine Mayonnaise, low fat Granulated Garlic Milk, dry, nonfat, instant Pepper, black Next – black pepper. Black pepper is a Standard Stock item.

Mustard, dry Rice, white, enriched, medium-grain Salt Onion Flakes, dehydrated Soy Sauce, low-sodium Syrup, maple, imitation Onion Powder Sugar, brown Oregano Leaves, crushed Sugar, granulated Next salt. The Center uses salt often, so it goes on the “Standard Stock Items” list.

Paprika Standard Stock Items Quantity Yearly Items
Peanut Butter, creamy Mustard, dry Rice, white, enriched, medium-grain Salt Onion Flakes, dehydrated Soy Sauce, low-sodium Syrup, maple, imitation Onion Powder Sugar, brown Oregano Leaves, crushed Sugar, granulated Paprika Next Paprika. This is on the Yearly items list.

Parmesan Cheese Standard Stock Items Quantity Yearly Items
Dry Bread Crumbs, enriched Baking Powder Catsup Chicken Stock, non-MSG Cheese, Parmesan, grated Flour, all-purpose, enriched Celery Seed Last ingredient is parmesan cheese. Parmesan cheese is on the Standard Stock Items list.

English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans Green beans is the last item on the menu for Day 5.

Green Beans Menu Items Quantity Fresh Produce Canned and Other Grocery Oranges, fresh * Peach Slices, canned Broccoli Florets, fresh, 2 lb 4 oz Green Beans, canned Cauliflower, fresh, 1 lb Tuna, canned, water-packed, 6/12 oz Zucchini, fresh, 2 lb Honey, 1 lb 12 oz Carrots, fresh, 1 lb + 3 oz +13 oz + 8 oz Frozen Baking Potatoes, 100 count, 12 lb 8 oz Broccoli, frozen, chopped, 2 lb Canned green beans are on the Menu Items list. The * is put in the “Quantity” column to indicate the FBG needs to be used to calculate the quantity of green beans to buy.

Menu for Infants: Day 5 Meal Food Serving Sizes: 4–7 Months
Breakfast Breast Milk or Formula, iron-fortified1 4–8 fl oz 6–8 fl oz Infant Rice Cereal, iron-fortified2,6 0–3 Tbsp 2–4 Tbsp Plums, in a jar3,6 1–4 Tbsp Snack 4–6 fl oz 2–4 fl oz Crackers, whole-grain4,5,6 0–2 crackers Lunch Strained Beef, in a jar6 Squash, in a jar3,6 Turn manuals to page 13 and locate the menu for infants for Day 5. The menu for Day 5 is similar to the menus for Days 1, 2, and 4 except that the types of commercially prepared baby foods are different. We have gone over the menu items for the menus for children and infants on pages 8-13 so that you are aware of the foods that the practice center will need to buy. Once he menus are planned, the next step in the food purchasing process is to develop the grocery list. The grocery list will be covered in the next section.

Page 13 Menu for Infants: Day 5 Meal Food Breakfast
Breast Milk or Formula, iron-fortified Infant Rice Cereal, iron-fortified Plums, in a jar Snack Crackers, whole-grain, enriched Lunch Strained Beef, in a jar Squash, in a jar Turn to page 13 of your manuals Infant formula is the first item on the menu for infants for Day 5. It is on the menu three times.

Infant Formula Standard Stock Items Quantity Yearly Items Tomato Paste
Parsley Flakes Vegetable Oil Pepper, cayenne Vinegar, white Pepper, white Pan Release Spray Pepper Sauce, hot Infant Formula and Foods: Infant Formula Infant Rice Cereal Applesauce, commercially prepared Infant formula is on the “Standard Stock Items” list because it is served daily.

Breast Milk or Formula, iron-fortified Infant Rice Cereal, iron-fortified Plums, in a jar Snack Crackers, whole-grain, enriched Lunch Strained Beef, in a jar Squash, in a jar The second item on the menu for infants for Day 5 is infant rice cereal. It is on the menu 2x’s.

Infant Rice Cereal Standard Stock Items Quantity Yearly Items
Tomato Paste Parsley Flakes Vegetable Oil Pepper, cayenne Vinegar, white Pepper, white Pan Release Spray Pepper Sauce, hot Infant Formula and Foods: Infant Formula Infant Rice Cereal Applesauce, commercially prepared Infant rice cereal is on the “Standard Stock Items” list because it is served daily.

Breast Milk or Formula, iron-fortified Infant Rice Cereal, iron-fortified Plums, in a jar Snack Crackers, whole-grain Lunch Strained Beef, in a jar Squash, in a jar Third item on the menu for infants for Day 5 is “Plums in a Jar” Remember “in a jar” means that this is commercially prepared baby food.

Plums, In a Jar Standard Stock Items Quantity Yearly Items
Plums, commercially prepared Strained Chicken, commercially prepared Strained Lamb, commercially prepared Strained Turkey, commercially prepared Strained Veal, commercially prepared “Plums in a jar” is on the “Standard Stock Items” list because it is served often. It is written on the list as “Plums, commercially prepared”.

Breast Milk or Formula, iron-fortified Infant Rice Cereal, iron-fortified Plums, in a jar Snack Crackers, whole-grain Lunch Strained Beef, in a jar Squash, in a jar The next item on the menu for infants for Day 5 is whole-grain crackers.

Whole-Grain Crackers Standard Stock Items Quantity Yearly Items
Crackers, whole-grain, enriched Cinnamon, ground Graham Crackers, enriched Jam Lemon Juice Margarine Mayonnaise, low fat Granulated Garlic Milk, dry, nonfat, instant Pepper, black Whole grain crackers are on the “Standard Stock Items” list because they are served often.

Breast Milk or Formula, iron-fortified Infant Rice Cereal, iron-fortified Plums, in a jar Snack Crackers, whole-grain, enriched Lunch Strained Beef, in a jar Squash, in a jar Strained beef is next on the menu for Day 5. This is commercially prepared baby food.

Strained Beef, In a Jar Standard Stock Items Quantity Yearly Items
Plums, commercially prepared Strained Beef, commercially prepared Strained Chicken, commercially prepared Strained Lamb, commercially prepared Strained Turkey, commercially prepared Strained Veal, commercially prepared Strained beef in a jar is on the “Standard Stock Items” list because it is served often. It is written on the list as Strained beef commercially prepared.

Breast Milk or Formula, iron-fortified Infant Rice Cereal, iron-fortified Plums, in a jar Snack Crackers, whole-grain, enriched Lunch Strained Beef, in a jar Squash, in a jar Next on the menu is “Squash in a jar” This is commercially prepared baby food.

Squash, In a Jar Standard Stock Items Quantity Yearly Items
Plums, commercially prepared Squash, commercially prepared Strained Beef, commercially prepared Strained Chicken, commercially prepared Strained Lamb, commercially prepared Strained Turkey, commercially prepared Strained Veal, commercially prepared Squash in a jar is on the “Standard stock items list because it is served often. It is written on the list as “Squash commercially prepared”. After discussing the answers to Activity 1,point out the items on the “Menu Items” list should be placed under the section where they are found in the grocery store (Dairy Products, Fresh Produce, etc.). Grocery stores can vary where they place their products. You may place the items for your center under different sections than Oak Street does. For example, Oak Street places eggs under “Fresh Produce” because that is where eggs are found in its grocery store. You may find eggs in a different section in your grocery stores. NOTE: The Grocery list with the answers to Activity 1 added can be found on pages 73 to 74 of this instructor guide. The answers to Activity 1 are bolded in italics. These answers are not found in the participant manual. NOW THAT THE FOODS NEEDED FOR THE MENUS AND RECIPES HAVE BEEN RECORDED ON THE GROCERY LIST, IT IS TIME TO ESTIMATE THE QUANTITIES THE CENTER NEEDS TO BUY. IN THE NEXT SECTION, YOU WILL LEARN HOW TO CALCULATE THESE QUANTITIES.

reminder The items on the “Menu Items” should be placed under the section where they are found in the grocery store (Dairy Products, Fresh Produce, etc.)

Closer to the End than the Beginning…

Section 3: Grocery List (Step 2)

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Section 3: Grocery List (Step 2)

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