1. Wisconsin Department of Public Instruction
Recipe Analysis
Wisconsin Department of Public Instruction
School Nutrition Team
Summer 2011

2. RECIPE ANALYSIS
Determine what a serving of a recipe contributes towards meeting the food-based menu planning requirements
Indicate that knowledge of the food based menu planning system is an important pre-requisite for the recipe analysis class and that the meal pattern requirements that we are covering in today’s class will only be in place for the school year.

7. RECIPE ANALYSIS Applies to: Your School Recipes USDA Quantity Recipes
Older versions (prior to April 2006)
Variations such as omitting ingredients or using alternate ingredients that contribute to meal pattern

8. Focus
Calculating contribution a serving of standardized recipe makes towards meeting menu planning system using yield information and Appendix A of USDA’s Food Buying Guide
Standardization process and how it relates to recipe analysis
Making substitutions in recipes using WI processed commodities products and converting to As Purchased units as part of standardization process

9. Recipe Analysis Class Organization
Introduction to resources/tools for recipe analysis process
Brief review of USDA Food Buying Guide and yield information needed for recipe analysis
Recipe analysis using Appendix A of FBG – explanation and exercise
Review of standardization process and specific information needed for recipe analysis process with examples of how to incorporate WI processed products

10. Four Resources USDA’s Food Buying Guide USDA’s Quantity Recipes
Wisconsin Processed Commodities Meal Pattern Contribution Guide based on Fact Sheets
Measuring Success with Standardized Recipes (NFSMI/USDA Team Nutrition)
Point out where these resources can be found in resource packet

11. Resource #1 USDA Food Buying Guide for Child Nutrition Programs
Understanding how to use the FBG is another important pre-requisite for the class. Here are the parts of the FBG that will be used for the class

12. Food Buying Guide for Child Nutrition Programs
January 1984
Revised
November 2001
Updated
December 2007

13. Sections of the FBG 7 Sections & Index: Introduction/Tables M/MA V/F
G/B
Milk
Other Foods
Appendices A–E

14. Tables and Figures: Use for Accuracy; Use for Efficiency
_________
Child
Nutrition
Programs

15. Table 1: List of Abbreviations and Symbols Used
Use this table as a resource to ease written communication and avoid production errors.

16. Table 5: Decimal Weight Equivalents
1 lb 3 oz = (16 oz + 3 oz) =
1.19 lb
119 oz = (112 oz + 7 oz) =
7.44 lb

17. Table 6: Decimal Equivalents of Commonly Used Fractions
1/8 = 0.125
1/3 = 0.333
2/3 = 0.666
1 ÷ 8 = 0.125
1 ÷ 3 = 0.333
2 ÷ 3 = 0.666
1/4 =0.25
1/2 = 0.50
3/4 = 0.75
1 ÷ 4 = 0.25
1 ÷ 2 = 0.50
3 ÷ 4 = 0.75
3/8 = 0.375
5/8 = 0.625
7/8 = 0.875
3 ÷ 8 = 0.375
5 ÷ 8 = 0.625
7 ÷ 8 = 0.875

18. Table 7: Converting Decimals to Nearest Portion of a Cup for V/F
One of the steps in the recipe analysis process includes converting decimal equivalents to nearest portion

19. Important Point: Do Not Confuse Weight and Volume Measure
Weight is measured in ounces and is used for determining portion size for most M/MA and many G/B.
Tool: scale
Volume is measured in fluid ounces and is used for determining portion size of V/F and milk.
Tools: measuring devises

20. An 8 fl oz Cup May Not Weigh 8 oz
Fill an 8 fl oz cup with lettuce and another with mashed potatoes. Their volume measures exactly the same (8 fl. oz. or 1 cup). Will they weigh the same? Will either weigh 8 oz?

21. Common Measures for Volume, Liquid & Dry
Teaspoons, tablespoons, cups, fractions of a cup, pints, quarts, and gallons are all volume measures which can be described in fluid ounces.

22. Section 1
Meat/Meat
Alternates
________
Child
Nutrition
Programs

23. Section 2 ___________ Child Nutrition Programs Vegetables/
Fruits (V/F)
___________
Child
Nutrition
Programs

24. Section 3
Grains/
Breads(G/B)
Child
Nutrition
Programs

25. Column 1: Food As Purchased (As Purchased)
Food As Purchased (AP)
Column 1 tells you the name of the food item and the form(s) in which it is purchased.
Are the apples fresh, canned, frozen, or
dehydrated?

26. Column 2: Purchase Unit Purchase Unit Pounds Gallons No. 10 can
Common purchase units of food such as:
Pounds
Gallons
No. 10 can
No. 300 can

27. Column 3: Servings per Purchase Unit (Edible Portion)
Servings per Purchase Unit, EP
Column 3 lists the amount of food to purchase or order based on the Servings per the designated Purchase Unit in column 2

28. Column 4: Serving Size per Meal Contribution
Serving sizes listed in column 4 are commonly used

29. Columns 3 & 4 Servings per Purchase Unit, EP
Serving Size per Meal Contribution
For example,
a No. 10 can yields /4-c servings of canned apple slices.

30. Column 5: Purchase Units for 100 Servings
Column 5 is used to determine the amount of food to purchase for 100 servings

31. Additional Information
Column 6
Additional Information
Column 6 provides additional information about the food item when it is served in a different form

32. Additional Information
Column 6
Additional Information
For example,
it takes 1 pound of apples, fresh, count, AP, to provide 0.91 pound of ready-to-serve raw, cored, unpeeled apple, EP.
1 No. 10 Can = 89.0 oz (11-7/8 c) drained apple.

33. Page numbers are provided Mark the pages with post-it notes
Exercise #1
Use Food Buying Guide to find number of servings in purchase unit for items listed
Page numbers are provided
Mark the pages with
post-it notes
HO – Food Buying Guide Review Exercise Using Column 3 to Find Serving in Purchase Unit

34. RECIPE ANALYSIS USING
Food Buying Guide
Yield Information
Appendix A

35. Appendix A: Recipe Analysis
Purpose: Calculate the contributions of a recipe’s ingredients toward meeting components: *Meat/Meat Alternate *Vegetable/Fruit *Grains/Breads

36. Recipe Analysis Steps List ingredients Record AP weight or volume
Record purchase units
Record the number of servings per purchase unit
Calculate the M/MA contribution
Calculate the V/F contribution
Calculate the G/B contribution
Record the portions per recipe
Record the final rounded down calculated crediting answers

37. Recipe Analysis
Step 1
Column 1
List Ingredients

38. Column 1: List ingredients
Recipe Analysis Step 1
Column 1: List ingredients
List only ingredients that
make contribution
Record description of each ingredient, for example fat content of ground beef
Group ingredients that contribute to the same component

39. Recipe Analysis
Step 2
Column 2
Quantity of Ingredients as Purchased

40. Column 2: Record “As Purchased” weight or volume of ingredients
Recipe Analysis Step 2
Column 2: Record “As Purchased”
weight or volume of ingredients
Convert ounces to decimal
equivalent of a pound using
Table 5 (page I-36)
Quantity must be in the same
units as the purchase unit
recorded in column #1

41. Recipe Analysis
Step 3
Column 3
Record Purchase Units

42. Column 3: Record purchase units
Recipe Analysis Step 3
Column 3: Record purchase units
How is the product purchased
(for example, No. 10 cans,
pounds, dozen, etc.)?
Find this information in
Column 2 of the Food Buying
Guide
Quantity must be in the same
units as the purchase unit
recorded in recipe analysis form Column 2

43. Recipe Analysis
Step 4
Column 4
Servings per Purchase Unit in Food Buying Guide

44. Column 4: Record the number of servings per purchase unit
Recipe Analysis Step 4
Column 4: Record the number of servings per purchase unit
Find this information in Column 3 of the Food Buying Guide
Pay attention to the description of
“food as served” when making selection of information to use.
Example: Raw carrots in recipe are cooked when served, then use yield information for cooked carrots

45. Recipe Analysis
Step 5
Column 5
Meat/Meat Alternate
Contribution

46. Column 5: Calculate the Meat/Meat Alternate (M/MA) Contribution
Recipe Analysis Step 5
Column 5: Calculate the Meat/Meat Alternate (M/MA) Contribution
For each M/MA - multiply number in
Column 2 by number in Column 4
Record in Column 5 to two decimal points
If more than one M/MA, add all numbers
in Column 5 and record in
“Total” row.
Divide the total of Column 5 by the
number of portions in recipe.
Round down to the nearest 1/4 ounce
Note: USDA crediting rule: must be 1/8 ounce

47. Recipe Analysis
Step 6
Column 6
Vegetables/Fruit
Contribution

48. Recipe Analysis Step 6
Column 6: Calculate the Vegetable/Fruit (V/F) contribution
For each V/F, multiply number in Column 2 by number
in Column 4, and record in Column 6 to two decimal points
If more than one V/F, add all numbers in Column 6 to determine the total number of 1/4-cup V/F servings in the recipe
Divide the total of Column 6 by 4 to convert to cups
Divide the number of cups by the number of portions the recipe yields.
Round the number to two decimal places and convert to the nearest portion of a cup by using Table 7 (see page
I-37 of Food Buying Guide)

49. Recipe Analysis
Step 7
Column 7
Grains/Breads
Contribution

50. Recipe Analysis Step 7 Column 7: Calculate the G/B contribution.
For each G/B, multiply number in
Column 2 by number in Column 4, and record
in Column 7 to two decimal points.
If more than one G/B, add all numbers in
Column 7 to determine the total number of G/B servings in the recipe and record
Divide the number of G/B servings by the number of portions the recipe yields
Round the number down to the nearest 1/4-serving of G/B

51. Recipe Analysis
Steps 8 and 9
Final calculations
for crediting

52. Recipe Analysis Steps 8 & 9
Do each task in Columns 5, 6, and 7.
Record the totals for each column
Record the portions per recipe; this will be the same number in each column
Divide the total as indicated in
each column
Round down
Record the contribution of each portion

53. Resource #2 USDA Quantity Recipes
Refer to handout to access latest versions on-line
HO- Website for USDA Quantity Recipes

54. Contribution is Calculated for Each Serving on USDA Quantity Recipes
HO- USDA Recipe for Vegetable Chili

55. USDA Quantity Recipes Note:
Not necessary to throw out the older ones, if in use BUT -
Must calculate contribution based on new yields in Food Buying Guide (Original November 2001 publication & December 2007 updates)
Must consider contribution if ingredients omitted/substitutions made

56. HO – Breakfast Burrito with Salsa

57. Contribution of a Serving

58. Contribution
Recipe must be followed exactly (ingredients, amounts, preparation, portion size, etc.)
SERVING:
1 burrito provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 1 ½ servings of grains/breads

59. What changes would make (lunch and/or breakfast) if standardizing?
Contribution
What changes would make (lunch
and/or breakfast) if standardizing?
How do the changes effect the
contribution?
SERVING:
1 burrito provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 1 ½ servings of grains/breads

62. Contribution a Serving Makes January 2007 Version

63. Modifications to USDA Quantity Recipes
Spaghetti with Meat Sauce – D-35
Change % fat content for ground beef
Add shredded cheddar cheese
(Review completed analysis on page A-8 of FBG)
Other considerations:
What if you used tomato or marinara sauce instead of tomato paste and diced canned tomatoes?
What if you used elbow macaroni instead of spaghetti noodles?

64. Variation to Quantity Recipes
Omit ingredients?
Use different fat content (ground beef)?
Use beef crumbles in place of ground beef?
Use other items that are state processed commodity item which may vary from year to year?
Do you combine your pasta and sauce?
No consistency in what is used?
Other variations?

65. Resource # 3 Wisconsin Processed Commodities
Posted at:
Handout includes Child Nutrition (CN) label information plus ounces of creditable meat/meat alternate in pound of product for recipe analysis purpose

66. Converting Product Information for Recipe Analysis - Meat/Meat Alternate
Need ounces of creditable meat/meat alternate
Calculate by dividing 2 ounces by equivalency to determine % of creditable m/ma
Multiply % by 16 and round down
Example:
Beef Crumbles AdvancePierre ( )
(1) 2 ounces ÷ 2.19 = .913
(2) .913 x 16 = 14.6 ounces of creditable meat/meat alternate in pound of product
Note: 100 (2 oz) servings x z = 219 oz ÷ 16 = lbs., compared with 17 lbs. ground beef (20% fat)

67. Converting Product Information for Recipe Analysis - Meat/Meat Alternate
Need ounces of creditable meat/meat alternate
Calculate by dividing 2 ounces by equivalency to determine % of creditable m/ma
Multiply % by 16 and round down
Example
Chicken Fajita Strips Gold Kist/Pilgrim’s Pride (1325)
2 ounces ÷ = .97
.97 x 16 ounces = of
creditable meat/meat alternate in pound

68. Converting Product Information for Recipe Analysis - Meat/Meat Alternate
Need ounces of creditable meat/meat alternate
Calculate by dividing 2 ounces by equivalency to determine % of creditable m/ma
Multiply % by 16 and round down
Example
Pork Taco Filling JTM (CP5205 or 5205CE)
2 ounces ÷ = .63
.63 x 16 ounces = of
creditable meat/meat alternate in pound
Note: 1/8 cup of v/f if serving 3.17 oz. by weight or TBSP (by measure)

69. Where to Start – Alternative Ingredients
Determine how much is needed to meet menu planning requirements
Test recipe to see if it meets customer expectations
Standardize for alternate ingredients

71. Quick Review
Standardized Recipes

72. Resource #4 Measuring Success – Standardized Recipes
Basic recipe standardization information

73. Recipe Standardization Process Quick Review
Definition:
“One that has been tried, adapted, and retried several times for use by a given foodservice operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quantity of ingredients.”

74. Recipe Standardization Quick Review
Eleven Benefits of Standardized Recipes
Consistent food quality
Predictability of yield
Customer satisfaction
Consistent nutrient content
Food cost control
Efficient purchasing procedures

75. Recipe Standardization Quick Review
Eleven Benefits of Standardized Recipes (cont.)
Inventory control
Labor control
Increased employee confidence
Reduced recordkeeping
Successful completion of State/Federal reviews

76. Recipe Standardization Quick Review
Negative Impact -
If Recipes are not Standardized
Cost
Nutrients per serving
Customer satisfaction

77. Helpful Tools Eight Steps to Standardize a Recipe
Basics at Glance (NFSMI)
Recipe format
USDA Quantity Recipes on-line format
DPI format
Evaluation tools for reviewing recipes during recipe standardization (found in Measuring Success)

78. Recipe Standardization Process Quick Review
Essentials for Recipe Analysis
Specific ingredients
Weight/Volume for each ingredient
converted for ease and accuracy in
preparation plus consistent with
information in Food Buying Guide
Serving size
Recipe yield (in number of servings)

79. Review of Steps for Recipe Analysis
First step of recipe standardization is to meet customer expectations
Include necessary information in recipes
Convert ingredients to “as purchased” units to use FBG for purchasing & recipe analysis
Determine creditable amount in “as purchased” units for WI processed products and other items not found in the FBG
Use recipe analysis process to determine how a serving of a recipe contributes to the menu planning requirements

80. Exercise #2
Take the USDA recipe for Beef Taco Pie, and calculate the contribution when changing it to Meaty Taco Pie (using commodity pork taco filling and adding canned black beans).
Evaluate to determine contribution a serving makes towards meeting meal pattern requirement
Blank forms are available
Note what changes may be made, if any, to maximize the contribution a serving makes towards meeting the food-based menu planning system requirements
HO – Recipe for Mediterranean Quinoa Salad

81. Fill in the worksheet

82. Recipe Analysis
Questions

83. In accordance with Federal Law and U. S
In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.
To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C or call toll free (866) (Voice).  Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) ; or (800) (Spanish).   USDA is an equal opportunity provider and employer.