2. Provided by the LAUSD Food Services Division Menus and Standardized Recipes 07/20/2015 V9 Michelle Smith/Jay Schein

3. Provided by the LAUSD Food Services Division Menus and Standardized Recipes 07/20/2015 V9 Michelle Smith/Jay Schein

4. Purpose The purpose of a recipe is to have a precise record of the ingredients used, the amount needed, and the way they are combined to insure a consistent quality product for our customer.

5. Objective Develop an understanding of the menus and food preparation processes  Where to find the recipes  What they contain  How to change the number of servings (yield)  How to keep our food cost down

6. Menus Menus are planned and designed according to Food Base Menu Planning (FBMP) for specific grade levels:  Grades K – 5  Grades 6 – 8  Grades 9 – 12

7. Menus: Grades K – 5 Breakfast Menu Lunch Menu

8. Reduced Temperature for Safety Reasons Note: Hot food must be cooled to between 135 – 137 degrees before serving to students at:  EEC Centers  State Preschools  Pre-K thru 5 th grades

9. Menus: Grades 6 – 8 Breakfast Menu Lunch Menu

10. Grades 9 – 12 Breakfast Menu Lunch Menu

11. What Is A Standardized Recipe? Standardized recipes are used every day in child nutrition operations as a guide to preparing the foods served to customers.  A standardized recipe is a recipe that has been carefully adapted and tested to ensure a consistent product every time

12. Recipes The recipe is directly linked to multiple functions within the cafeteria.  Menu: Food Base Menu Planning  Factoring and Forecasting  Ordering and Receiving  Production Record  Point of Service  Claim for Reimbursable Meals

13. Test Your Knowledge Click on the FIRST item you will need to gather to prepare the Chicken Cesar Salad The RecipeContainers

14. Incorrect! Try again

15. Correct! Click here to continue The Recipe

16. Locating the Recipes All recipes are located in OneSource in the CMS system. To find a recipe:  Go to “Reports”  Select “Menu Planner”  Select “Recipe Production”  Click “Go”

17. Choosing the Recipes Criteria The Criteria screen is where you choose the information to be displayed on your recipe. Sort by  Recipe Number  Recipe Name Choose the Criteria Individual Selection – Click the Ellipsis – Click “Preview”

18. Sorting the Recipe To locate the recipe needed, you will need to:  Deselect all previous recipes by clicking the small green box in the upper top left corner  Recipes may be sorted by: Recipe Number Description Category Yield Serving Size Measure

19. Select and Adjust the Recipe Once you have selected the recipe, the yield may be adjusted to meet the needs:  Highlighting the recipe  Click in the Yield column  Highlight the current Yield  Type the preferred amount  Click OK

20. Preview the Recipe Select “Preview” to display the recipe. Note: Verify the yield is correct prior to printing.

21. Recipe Contents Recipes will contain:  Recipe Name and Number  Ingredients  Instructions Cooking Pre-Preparation Preparation Serving HACCP  Nutritional Content

22. How to Read a Recipe The heading section of the recipe displays:  Recipe Name and #  Quantity  Serving Size  Labor  Stock Numbers  Ingredient Amounts  Cooking Instructions

23. Reading the Recipe cont. The Recipe contains additional steps and procedures to ensure a consistent product.  Instructions for: Pre-preparation Preparation Serving  HACCP standards Cooking Holding Cooling Reheating

24. Test Your Knowledge At what temperature would you cook frozen burritos? According to the Recipe Pre-Set oven set at 350 ° Pre-Set oven set at 275 °

25. Incorrect! Try again

26. Correct! Click here to continue According to the recipe

27. Nutrients The nutrients listed in this section include :  Food Energy  Fat Contents  Sodium  Cholesterol  Carbohydrates  Protein  Vitamins

28. Test Your Knowledge You have prepared the same recipe multiple times. When can you “STOP” using the recipe as a guide when preparing the menu item? After preparing After preparing the recipe the recipe 5 times 5 times After preparing After preparing the recipe the recipe 15 times 15 times We always use the recipes We always use the recipes

29. Incorrect! Try again

30. Correct! Click here to continue We always use the recipe

31. Importance of Following Standardized Recipes Consequences of not following a standardized recipe include:  Inconsistent food quality  Non – nutritional value  Incorrect portioning  Cost  Disproportionate nutrients per serving  Customer satisfaction

32. Cost Associated With Overproducing “Playing It Safe” Scenario Based on forecasted need, the cafeteria requires 512 servings of “Mac and Cheese”:  The site decides to produce an additional 25 servings At the end of service 27 servings were leftover The extra 25 servings increased the food cost by $9.04  164 sites overproduce 25 servings 164 sites X $9.04 = $1,482.56 $1482.56 x 180 school days = $266,860.80 per year!

33. Recap What have we learned?  Menus are developed according to grade levels  Where to find recipes  How to change the yield  How to read the recipe  The importance of following standardized recipe  The negative effects on the operation of not following the recipe

34. Questions?