Increase understanding of portion control and sizes.

Review menu planning and USDA requirements.

Assist participants in recognizing which serving utensils control portions and which do not.

Understand the effect of proper portion control on nutrient content.

Improves customer satisfaction and meal participation

Ensures USDA reimbursable meal requirements› Ensures enough is prepared

Controls cost› Minimizes waste› Decreases amount of leftovers› Facilitates proper forecasting

Menus must meet USDA requirements Portion sizes affect whether

requirements are met

Portion size Planned number of

servings Varying portion size

by grade Amount stated on

production record is required amount to count as a component

Standardized Recipes› Food quality› Consistent yield

Food Purchasing› Based on planned number of servings› CN Labels› Food Buying Guide

Slicers Scales Scoops and Spoodles Slotted or Pierced

Spoodles Measuring Cups Ladels

Volume › Scoops/Measuring cups› Ladels› Spoodles

Weight› Slicers› Scales

Popcorn Example› 3/8 cup (“3oz” scoop)› 3 ounce weight

Portion bulk foods into pre-portion containers

Use and follow standardized recipes Use correct portioning tools and utensils

› Use tools correctly, i.e. level scoop Consider pre-packaged and pre-

portioned foods such as low-fat or no fat salad dressings and low sodium condiments

Level scoop› Served as planned

Heaping scoop› Excess calories and nutrients› Increased food cost › Food shortage

Scant scoop› Not meeting meal pattern requirement› Increased waste

A chef salad recipe calls for 1 ounce of cheese and 1 ounce of lean ham.

During preparation the salad maker used the wrong measuring scale to weigh the ham and gave 1.5 ounce of cheese and 2 ounces of ham.

If the ham was $2.73 per pound, what would the cost of the ham be in each scenario?

• Remember, during preparation the salad maker used the incorrect scale and gave 2 ounces of ham rather than 1 ounce.

• 800 chef salads must be made. Using the cost per ounce calculated previously, how much would 800 salads cost using 1 ounce of ham? How much would it cost using 2 ounces of ham?

• If a mistake like this was made five days a week for 9 months (36 weeks) approximately how much additional cost would this be for the school year?

› 5 days/week X 36 weeks/ year X $136.00 = $ 24,480.00

Recipe:Serving Size: 2/3 cup

Yield: 100 servings or 4 gallons

Recipe:Serving Size: 2/3 cup

Yield: 100 servings or 4 gallons

Portion control is important• Customer Satisfaction• Ensure USDA Reimbursable Meal

Requirements• Controls Cost

•Minimizes Waste•Decreases Amount of Leftovers•Facilitates Proper Forecasting

• Increases Meal Participation

National Food Service Management Institute - Basics at a Glance Poster/Handouts

www.olemiss.edu/depts/nfsmi/Information/Posters/basics/basics_at_a_glance.pdf

DPI’s Child Nutrition Website http://fns.dpi.wi.gov/fns Alliance for a Healthier Generation- Healthy Schools

Programwww.healthiergeneration.org/schoolmeals

Measuring Success with Standardized Recipeswww.olemiss.edu/depts/nfsmi/Information/measuring-success.html

Building Quality Meals: Standardize Recipes and Portion Controlhttp://nfsmi-web01.nfsmi.olemiss.edu/ResourceOverview.aspx?ID=43

National Food Service Management Institute - Basics at a Glancewww.olemiss.edu/depts/nfsmi/Information/basicsindex.html

DPI Non-Discrimination Statement: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. 20250-9410 or call toll free (866) 632-9992 (Voice).  Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish).   USDA is an equal opportunity provider and employer.