Key Words by Section Food Production in Schools M C MAKING IT COUNT I School Meals Accountability & Responsibility Training Tools FOOD PRODUCTION Factor Method (for adjusting recipes) A method to increase or decrease the yield of a recipe. The formula to determine the Factor is: Factor = Desired Yield ÷ Current Yielded After the Factor has been determined, you must multiply the current ingredient quantity by this number. Food Production Record The form is required in the National School Lunch Program, and must include: • each menu item served • the recipe or product name • the serving size for each meal In addition, food production records must show how the meal contributes to meeting meal pattern requirements for the day and week. HACCP Hazard Analysis Critical Control Point is a system to make sure food is handled safely at every step from receiving, storing, preparing, and serving food to the storage and re-use of leftovers. Process loss or gain When preparing and cooking foods, the item may become smaller or lose weight (process loss) or become larger or increase weight (process gain). Product Formulation Statement A document provided by a food manufacturer or distributor of commercially prepared foods showing the product name, manufacturer serving size, description of the food item, and information describing how the food may be credited toward USDA meal pattern requirements. It must be on company letterhead with a signature of a company official. Yield The total number of servings of a food made from a recipe. Yield is based on a specific serving size. TOOLS OF THE TRADE Dry Measure Kitchen tools used to measure dry ingredients such as flour, sugar, and corn meal. Liquid Measure Kitchen tools used to measure liquids. Clear measuring cups with spouts are liquid measures. Tare Weight Setting the scale to zero with a container or paper before weighing the food. Volume The amount of solid or liquid food that fits in a specified (three-dimensional) space. Volume Measure Kitchen tools used to measure volume such as: measuring cups (dry and liquid), and measuring spoons. This project, School Meals Accountability and Responsibility Training Tools (SMARTTs) has been funded in part with federal funds from the U.S. Department of Agriculture, Food and Nutrition Services, under this Cooperative Agreement. The contents of this publication do not necessarily reflect the view or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement of the U.S. Government. November 2016 This institution is an equal opportunity provider.