Meal Preparation: What To Do Before You Start Cooking
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Meal Preparation: What To Do Before You Start Cooking
Objectives
Understand the basic concepts of the production records
Learn about the resources available to assist in completion of production records
Learn how to use & apply the resources available to complete production records
Production Records
DPI Resources•Production
Record (PI-1488)
•Production Record
Instructions•CACFP Meal
Pattern (1-12 year olds)
Team Nutrition Resources • Food Buying Guide Binder
• Crediting Handbook for the CACFP
Computer• Meal Requirements Calculator (Excel)• Food Buying Guide Calculator (NFSMI)
Other Resources
•Child Nutrition
(CN) Labels•Grains/Bread
Chart (Refer to Crediting Handbook)•Recipes
•Calculator
Production Records Tools
Start with gathering resources/tools
Guidance Memorandums #12C: Meal Pattern Requirements--Infants (Birth through 11 Months) and Children (Ages 1 - 12 and older participants in certain programs) (Rev. 03/14).
DPI Website
http://fns.dpi.wi.gov/fns_centermemos
Why production records?
Production Record (PI-1488)
Guidance Memorandum 9: http://fns.dpi.wi.gov/fns_centermemos
Production Records Worksheet to assure that enough food is prepared –
meal pattern compliance◦ Production Records are intended to be completed ahead of
meal production Shopping List - will help you determine how much
food you need to purchase Reference for staff who may be filling in
Production Records Cycle menus = cycle production records Saves time because cycle production records only need
to be created once and then recycled as long as menu or # of children served does not change
Estimate the number of children you are preparing for When menus change production records need to
change
Production Records
Information needed for completing production records
◦ Menu ◦ Number and ages of children
served ◦ CACFP meal pattern serving
requirements ◦ Production Record (PI-1488)
(Guidance Memo 9)◦ Food Buying Guide◦ What’s In a Meal
Week of/Prepared by
14
Projected Meal Counts
Food to be served
Amounts Required
Meal Requirements Calculator
http://fns.dpi.wi.gov/fns_centermemos
Amounts Prepared
Comments section
Keep production records on file
All agencies, except for emergency shelters, must complete daily, dated food production records for all approved meals and snacks served to children one year and over.
Each meal service must provide, at a minimum, the serving sizes required by the CACFP Meal Pattern for each child served.
Production records must be completed for the purpose of planning and preparing the total amount of food that will be made available to the anticipated number of children and adults participating in each meal service which will assure that the serving size requirements are met.
They may also help control food cost.
GM #12C: CACFP Meal Pattern Requirements
CACFP Meal Pattern Serving RequirementsFor children ages 1 through 12 years old, the CACFP meal
pattern is divided into these age groups:◦ Ages 1 through 2 years◦ Ages 3 through 5 years◦ Ages 6 through 12 years
Does the meal pattern show minimum requirements?The meal pattern specifies minimum serving sizes for
each meal component. You may serve more of each meal component, but to meet CACFP requirements, you must serve at least the minimum
CACFP Lunch/Supper Meal PatternFood Components Ages 1-2 Ages 3-5 Ages 6-121 1 milk fluid milk 1/2 cup 3/4 cup 1 cup 2 fruits/vegetables juice,2 fruit and/or vegetable 1/4 cup 1/2 cup 3/4 cup 1 grains/bread3 bread or
cornbread or biscuit or roll or muffin or
cold dry cereal or
hot cooked cereal or
pasta or noodles or grains
1/2 slice
1/2 serving
1/4 cup
1/4 cup
1/4 cup
1/2 slice
1/2 serving
1/3 cup
1/4 cup
1/4 cup
1 slice
1 serving
3/4 cup
1/2 cup
1/2 cup
1 meat/meat alternate
meat or poultry or fish
cheese or
egg or
cooked dry beans or peas or
peanut or other nut or seed butters or
nuts and/or seeds5 or
yogurt6
1 ounce 1/2 egg 1/4 cup
2 Tbsp.
1/2 ounce 4 ounces
1 1/2 ounces 3/4 egg 3/8 cup
3 Tbsp.
3/4 ounce 6 ounces
2 ounces 1 egg 1/2 cup
4 Tbsp.
1 ounce 8 ounces
1 ounce 1 1/2 ounces 2 ounces
Production Record Exercise:
Determining Required Amounts
Required Amounts: BreakfastFRUIT/VEGETABLE
Required Amounts: BreakfastGRAINS/BREAD
Required Amounts: Breakfast
French Toast Sticks: Group E of Grains/Bread Chart½ serving=31 gm/1.1. oz/1 serving=63 gm/2.2 oz
GRAINS/BREAD
1-5 year olds (adults)50 x 1.1 oz=55
6-12 year olds10 x 2.2 oz=22
Total: 55+22=77 oz of French Toast Sticks
Required Amounts: Breakfast
MILK
Required Amounts: LunchMEAT/MEAT ALTERNATE
Required Amounts: LunchFRUIT/VEGETABLE
Required Amounts: LunchGRAINS/BREAD
Required Amounts: LunchMILK
Required Amounts: PM SnackMEAT/MEAT ALTERNATE
Required Amounts: PM SnackFRUIT/VEGETABLE
Required Amounts: PM SnackGRAINS/BREAD
Required Amounts: PM SnackGRAINS/BREAD
Granola Bars: Group E of Grains/Bread Chart
Total: 44+55 = 99 oz
½ serving=31 gm or 1.1. oz1-5 year olds
50 x 1.1 oz=55
1 serving=63 gm or 2.2 oz6-12 year olds20 x 2.2 oz=44
Required Amounts: PM SnackGRAINS/BREAD
Total: 25+18 = 43 oz
Graham Crackers: Group B of Grains/Bread Chart
1/2 serving=13 gm/0.5 oz1-5 year olds
50 x 0.5 oz=25 oz
1 serving=25 gm/0.9 oz6-12 year olds20 x 0.9 oz=18
Required Amounts: PM SnackMILK
Meal Preparation: What To Do Before You Start Cooking
Recipes CACFP Meal Planning Guide NFSMI Recipes for Childcare (http://www.nfsmi.org/) Accurately predict the number of servings Know the specific contribution to the meal pattern Increase employee confidence When you have a recipe you do not have to write out
all of the components. Notate the recipe name and the number of servings on the production record. Keep the recipe on file.
Weight versus VolumeDry Ounce versus Fluid Ounce
Fluid Ounce (Measure of volume)◦ Amount of space required to hold something, measure with a
measuring cup◦ 1 cup (1/2 pint) is ALWAYS 8 fluid ounces◦ 2 cups (1 pint) is ALWAYS 16 fluid ounces
Dry Ounce (Measure of weight)◦ How heavy something is, generally determined by using a
scale◦ 16 dry ounces = 1 pound; however, not always 2 measuring
cups◦ Gram is also a dry weight, 1 oz = 28.35 grams
Weight versus VolumeDry Ounce versus Fluid Ounce Misunderstanding that 1 cup (8oz) of any ingredient
always weighs 8 oz (1/2 pound)◦ This is true of water and liquids with the same density as
water A pound of rolled oats is the same weight as a pound
of water, but will take up a different volume of space because rolled oats are less dense than water – you require more oats
Meal Production Have Fun! Meal time is one of the most exciting parts
of the day for kids so you should have fun too! Prepare in advance to help save time
◦ Cook a lot and freeze (ex. casseroles, burritos, homemade chicken nuggets, soups, etc.)
◦ Prepare the evening before Scratch / homemade cooking may contain less fat,
sodium, preservatives than store bought processed Any other ideas to share?
The U.S Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national
origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or
protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all
programs and/or employment activities.)
If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at
http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or
letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by
fax (202) 690-7442 or email at [email protected].
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(Spanish).USDA is an equal opportunity provider and employer.
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