1. 6-1 Section 6 Appendix A: Recipe Analysis This section will help you calculate the contributions of a recipe’s ingredients toward the M/MA, V/F, and G/B components of the meal patterns.

2. 6-2 Recipe Analysis Steps 1.List ingredients. 2.Record AP weight or volume. 3.Record purchase units. 4.Record the number of servings per purchase unit. 5.Calculate the M/MA contribution. 6.Calculate the V/F contribution. 7.Calculate the G/B contribution. 8.Record the portions per recipe. 9.Record the final rounded down calculated crediting answers.

3. 6-3 Recipe Analysis Step 1

4. 6-4 Recipe Analysis Step 1 Column 1: List ingredients.  List only ingredients that contribute.  Record description of each ingredient, for example fat content of ground beef.  Group ingredients that contribute to the same component.

5. 6-5 Recipe Analysis Step 2

6. 6-6 Recipe Analysis Step 2 Column 2: Record AP weight or volume of ingredients.  Convert ounces to their decimal equivalent of a pound using Table 5.  Quantity must be in the same units as the purchase unit recorded in Column 3.  See special considerations.

7. 6-7 Recipe Analysis Step 3

8. 6-8 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 FBG.  Quantity must be in the same units as the purchase unit recorded in recipe analysis form Column 2.

9. 6-9 Recipe Analysis Step 4

10. 6-10 Recipe Analysis Step 4  Find this information in Column 3 of the FBG.  Pay attention to the description of the food as served when making selection of information to use.  If raw carrots are called for but they will be cooked when served, use yield data for cooked carrots.  See special considerations for G/B. Column 4: Record the number of servings per purchase unit.

11. 6-11 Recipe Analysis Step 5

12. 6-12 Recipe Analysis Step 5 Column 5: Calculate the M/MA contribution.  For each M/MA, multiply the number in Column 2 by the number in Column 4, and 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 the recipe yields.  Round down to the nearest 1/4 ounce. The minimum amount of M/MA to contribute is 1/4 (0.25) ounce M/MA.

13. 6-13 Recipe Analysis Step 6

14. 6-14 Recipe Analysis Step 6 Column 6: Calculate the V/F contribution.  For each V/F, multiply the number in Column 2 by the 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 (FBG page I-37).

15. 6-15 Recipe Analysis Step 7

16. 6-16 Recipe Analysis Step 7 Column 7: Calculate the G/B contribution.  For each G/B, multiply the number in Column 2 by the 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.

17. 6-17 Recipe Analysis Steps 8 and 9

18. 6-18 Recipe Analysis Steps 8 & 9 Do each task in Columns 5, 6, and 7. 1.Record the totals for each column. 2.Record the portions per recipe; this will be the same number in each column. 3.Divide the total as indicated in each column. 4.Round down. 5.Record the contribution of each portion.

19. 6-19 Contribution, Portion Size, and Yield Are Very Important Parts of Every Recipe!

20. 6-20 Appendix B: Using Column 6 for Recipe Analysis This is a tool to help you determine the number of servings, for crediting purposes, obtained from a particular food using Column 6, “Additional Yield Information.”

21. 6-21 Example for Using Column 6: Recipe Analysis for V/F Step 1: Calculate the number of purchase units, AP, you will need to obtain the required amount of the food product, ready-to-cook or –serve (RTC/RTS). Step 2: Calculate the total number of 1/4-c servings you will obtain from the entire recipe. Step 3: Calculate the creditable vegetable/fruit servings in one portion.

22. 6-22 Important Point! Note: The following applies only for calculating V/F credit. In Column I of the recipe analysis worksheet, the answer is in units of 1/4-c servings. The answer will not always come out as one 1/4-c serving of V/F contribution per portion. Therefore, after rounding down, an answer of 2.00 = 1/2-c serving of V/F contribution 1.50 = 3/8-c serving of V/F contribution 1.00 = 1/4-c serving of V/F contribution 0.50 = 1/8-c serving of V/F contribution

23. 6-23 STEP 1: Calculate the number of purchase units of the food product, AP, you will need to obtain the required amount of the food product, RTC/RTS. Source: Recipe Source: FBG Yield Data Table, Column 6 Divide A Quantity Needed, food, RTC/RTS, in Purchase Units B AP Yield From FBG Yield Data Table, Column 6 C Calculation: A ÷ B = C 12.5 lb fresh, sliced, cored, peeled apples per 100 servings, as per recipe 1 lb of 125 count apples (whole), AP = 0.78 lb RTC/RTS 12.5 ÷ 0.78 = 16.02 lb apples, AP, needed to provide 12.5 lb RTC/RTS apples LA 6-3: Recipe Analysis Using FBG Column 6, Apple Crisp

24. 6-24 LA 6-3: Recipe Analysis Using FBG Column 6, Apple Crisp STEP 2: Calculate the total number of 1/4-c servings you will obtain from the recipe. Source: FBG Yield Data Table, Column 4 Source: FBG Yield Data Table, Column 3 Multiply D Serving Size for the Appropriate Form of the Food As Served in FBG Column 4 E Servings per Purchase Unit, EP, in FBG Column 3 F Calculation: C x E = F 1/4 c cooked, pared, unsweetened fruit 6.80 1/4-c servings per pound of apples 16.02 x 6.80 = 108.93 total number of 1/4-c servings of cooked fruit you will obtain from all of the apples used in the recipe

25. 6-25 LA 6-3: Recipe Analysis Using FBG Column 6, Apple Crisp STEP 3: Calculate the creditable vegetable/fruit servings in one portion. Source: Recipe DivideRound DownDetermine serving size based on information below. G Portions Yielded by Recipe H Calculation F ÷ G = H I Round Down J Note: For V/F only, in (I) the answer is in units of 1/4 c. The answer will not always come out as one 1/4-c serving of V/F contribution per portion. See chart. 100 portions yielded by the recipe 108.93 ÷100 = 1.08 V/F per portion 1.08 rounded down is 1. 0 (one 1/4-c serving of V/F in each portion) 1.00 = 1/4-c serving of V/F contribution to the meal patterns. The entire recipe contributes 100 1/4-c servings of cooked, pared, unsweetened fruit.

26. 6-26 A recipe for 50 servings of Beef Stew calls for 3 lb of fresh, peeled, and quartered onions, RTC/RTS. Use Appendix B, Recipe Analysis Using Column 6, to determine the size of the serving of cooked onion each portion will contribute to the V/F component of the meal patterns. LA 6-4, Exercise 2

27. 6-27 LA 6-4: Recipe Analysis Using FBG Column 6, Beef Stew Source: Recipe Source: FBG Yield Data Table, Column 6 Divide A Quantity Needed, food, RTC/RTS, in Purchase Units B AP Yield From FBG Yield Data Table, Column 6 C Calculation: A ÷ B = C 3 lb fresh, peeled, quartered onions per 50 servings, as per recipe 1 lb of onions, mature, fresh, whole, AP = 0.88 lb RTC/RTS raw onion 3 ÷ 0.88 = 3.40 lb onions, AP, needed to provide 3 lb RTC/RTS onions STEP 1: Calculate the number of purchase units of the food product, AP, you will need to obtain the required amount of the food product, RTC/RTS.

28. 6-28 LA 6-4: Recipe Analysis Using FBG Column 6, Beef Stew STEP 2: Calculate the total number of 1/4-c servings you will obtain from the recipe. Source: FBG Yield Data Table, Column 4 Source: FBG Yield Data Table, Column 3 Multiply D Serving Size for the Appropriate Form of the Food As Served in FBG Column 4 E Servings per Purchase Unit, EP in FBG Column 3 F Calculation: C x E = F 1/4-c servings cooked onions 7.90 1/4-c servings per pound 3.40 lb x 7.90 = 26.86 total number of 1/4-c servings of cooked onion used in the recipe

29. 6-29 STEP 3: Calculate the creditable vegetable/fruit servings in one portion. Source: Recipe DivideRound DownDetermine serving size based on information below. G Portions Yielded by Recipe H Calculation F ÷ G = H I Round Down J Note: For V/F only, in (I) the answer is in units of 1/4 c. The answer will not always come out as one 1/4-c serving of V/F contribution per portion. See chart. 50 portions yielded by the recipe 26.86 ÷ 50 = 0.60 V/F per portion 0.53 rounded down is 0.50 (0.50 of 1/4-c serving =1/8-c serving of V/F in each portion) 0.50 = 1/8-c serving of V/F contribution to the meal patterns. The entire recipe contributes 50 1/8-c servings of cooked onion. LA 6-4: Recipe Analysis Using FBG Column 6, Beef Stew