Grades PK-12 2020-21 Breakfast Cycle Menu · Grades PK-12 2020-21 Breakfast Cycle Menu For...
Transcript of Grades PK-12 2020-21 Breakfast Cycle Menu · Grades PK-12 2020-21 Breakfast Cycle Menu For...
Grades PK-12 2020-21 Breakfast Cycle MenuFor Breakfast only: Meat/Meat
Alternates credit as Grain
Alternates
Monday Tuesday Wednesday Thursday Friday
Early Bird Sandwich French Toast Power Breakfast Pancake Wrap *Cinnamon Roll 2 WGR2 WGR / 1.75 GA 1 WGR / 1 GA or 2.25 WGR Biscuit 2 EG, Gravy (NC) 1 WGR / 1 GA Sausage 1 GA
Sausage 1 GA Scrambled Eggs 1 GA Yogurt 1 GA OROR OR Bacon (NC) Sausage Kolache
Breakfast Pizza Monte Cristo Sandwich 1 WGR / 1 GA
1.5 WGR / 1 GA 2 WGR / 1 GA Cheese Stick or Cubes 1 GA
1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice
1/2 c Fruit 1/2 c Fruit 1/2 c Fruit 1/2 c Fruit 1/2 c Fruit
Milk Variety Milk Variety Milk Variety Milk Variety Milk Variety
Pancakes 2 WGR Sunrise Sandwich Chicken-n-Biscuit Oatmeal 1 WGR Breakfast Burrito Bacon (NC) 2 WGR / 1.5 GA 2 EG / .5 WGR / 1 GA or 2 WGR / .75 GA Cinnamon Toast 1 WGR 1 EG / 1.5 GA
OR or 1 WGR / 1 GA
OR OR *Breakfast Strudel 2 WGR
Cheesy Toast Breakfast Pizza or Breakfast Bread 2 WGR Hash Browns (NC)
1 WGR / 1 GA 1.5 WGR / 1 GA
Sausage 1 GA Yogurt 1 GA
1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice
1/2 c Fruit 1/2 c Fruit 1/2 c Fruit 1/2 c Fruit 1/2 c Fruit
Milk Variety Milk Variety Milk Variety Milk Variety Milk Variety
Sausage Kolache Cheese Omelet 2 GA Waffles 2 WGR Breakfast Pizza *Donut OR *Donut Holes 2 WGR1 WGR / 1 GA Toast 1 WGR OR Sausage 1 GA 1.5 WGR / 1 GA Sausage 1 GA
Yogurt 1 GA Cheese Omelet Wrap 1 EG / 2 GA
OR OR OR French Toast*Breakfast Cookie 2 WGR Breakfast Taquito 1 WGR/ 1 GA or 2.25 WGR
Yogurt 1 GA 1.25 WGR / .75 GA or 1 WGR / 1 GA Sausage 1 GA
1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice
1/2 c Fruit 1/2 c Fruit 1/2 c Fruit 1/2 c Fruit 1/2 c Fruit
Milk Variety Milk Variety Milk Variety Milk Variety Milk Variety
Cereal Variety 1 or 2 WGR *Cereal Bar 1 WGR Cereal Variety 1 or 2 WGR *Cereal Bar 1 WGR Cereal Variety 1 or 2 WGR
Toast 1 WGR Yogurt 1 GA Toast 1 WGR Yogurt 1 GA Toast 1 WGR
*Breakfast Round 2 WGR *Breakfast Strudel 2 WGR *Breakfast Parfait OR Banana Split Breakfast Crackers 1 WGR *Breakfast Round 2 WGR
Yogurt 1 GA Cheese Stick or Cubes 1 GA 1 WGR / 1 GA / 1/2 c F Cheese Stick or Cubes 1 GA Yogurt 1 GA
Muffin 1 WGR PBJ Muffin 1 WGR PBJ Muffin 1 WGR
Yogurt 1 GA 1 WGR / 1 GA Yogurt 1 GA 1 WGR / 1 GA Yogurt 1 GA
Revised 05/01/2020Other notes: PK can only be served juice once per day over all meals and snacks.
Only unflavored 1% or unflavored fat-free milk can be served to PK. Offer vs. Serve is not allowed for PK unless comingling.
Wee
k 1
Wee
k 2
Wee
k 3
Optional entrée choices that may be offered in addition to the above items
Off
ered
We
ekly
* indicates menu items not allowed for PreK students.
Grades PK-12 2020-21 Breakfast Cycle MenuFor Breakfast only: Meat/Meat
Alternates credit as Grain
Alternates
Monday Tuesday Wednesday Thursday Friday
Pancakes 2 WGR Breakfast Burrito Power Breakfast Sausage Kolache Morning Griddle SandwichSausage 1 GA 1 EG / 1.5 GA Biscuit (2 EG), Gravy (NC) 1 WGR / 1 GA 1.5 WGR / 1.25 GA
or 1 WGR / 1 GA Scrambled Eggs 1 GA Yogurt 1 GA
Bacon (NC) OR ORHash Browns (NC) Breakfast Bread 2 WGR Breakfast Sandwich
Yogurt 1 GA 1.25 WGR / .75 GA
1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice
1/2 c Fruit 1/2 c Fruit 1/2 c Fruit 1/2 c Fruit 1/2 c Fruit
Milk Variety Milk Variety Milk Variety Milk Variety Milk Variety
Waffles 2 WGR Sausage, Egg, and Cheese Breakfast Pizza *Cinnamon Roll 2 WGR Biscuit 2 EG
Bacon (NC) Biscuit 1.5 WGR / 1 GA Sausage 1 GA Gravy (NC)
2 EG / 2 .25 GA Scrambled Eggs 1 GA
OR OR ORBreakfast Taquito Cheesy Toast "Mascot" Breakfast
1.25 WGR / .75 GA or 1 WGR / 1 GA 1 WGR / 1 GA 1 WGR / 1.5 GA or 1 WGR / 1 GA
Sausage 1 GA
1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice
1/2 c Fruit 1/2 c Fruit 1/2 c Fruit 1/2 c Fruit 1/2 c Fruit
Milk Variety Milk Variety Milk Variety Milk Variety Milk Variety
Sausage Biscuit Breakfast Combo Chicken-n-Waffles *Stuffed Bagel 2 WGR *Dutch Waffle 2 WGR2 EG / 1 GA or 2 WGR/ 1 GA 2 EG / 1.5 GA or 2 WGR / 1.5 GA 1.5 WGR / 1 GA Sausage 1 GA Bacon (NC)
ORBreakfast Burrito OR OR French Toast
1 EG / 1.5 GA Pancakes 2 WGR 1 WGR/ 1 GA or 2.25 WGR
or 1 WGR / 1 GA Sausage 1 GA Bacon (NC)
Hash Browns (NC)
1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice
1/2 c Fruit 1/2 c Fruit 1/2 c Fruit 1/2 c Fruit 1/2 c Fruit
Milk Variety Milk Variety Milk Variety Milk Variety Milk Variety
Cereal Variety 1 or 2 WGR *Cereal Bar 1 WGR Cereal Variety 1 or 2 WGR *Cereal Bar 1 WGR Cereal Variety 1 or 2 WGR
Toast 1 WGR Yogurt 1 GA Toast 1 WGR Yogurt 1 GA Toast 1 WGR
*Breakfast Round 2 WGR *Breakfast Strudel 2 WGR *Breakfast Parfait OR Banana Split Breakfast Crackers 1 WGR *Breakfast Round 2 WGR
Yogurt 1 GA Cheese Stick or Cubes 1 GA 1 WGR / 1 GA / 1/2 c F Cheese Stick or Cubes 1 GA Yogurt 1 GA
Muffin 1 WGR PBJ Muffin 1 WGR PBJ Muffin 1 WGR
Yogurt 1 GA 1 WGR / 1 GA Yogurt 1 GA 1 WGR / 1 GA Yogurt 1 GA
Revised 05/01/2020
Only unflavored 1% or unflavored fat-free milk can be served to PK. Offer vs. Serve is not allowed for PK unless comingling.
Wee
k 5
Wee
k 4
Wee
k 6
Optional entrée choices that may be offered in addition to the above items
Off
ere
d W
eekl
y
* indicates menu items not allowed for PreK students. Other notes: PK can only be served juice once per day over all meals and snacks.
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
2 WGR 2 each 2 WGR 2 each 2 each _________ waffles @ 1 WGR each _________ waffles @ 1 WGR each
1 GA 1 each 1 GA 1 each 1 each _________ sausage patties _________ sausage patties
.75 GA 1 each .75 GA 1 each 1 each _________ egg patties _________ egg patties
Breakfast Pizza1.5 WGR /
1 GA1 each
1.5 WGR /
1 GA1 each 1 each _________ slices WGR breakfast pizza _________ slices WGR breakfast pizza
Cereal Variety, WGR1 WGR OR
2 WGR1 each
1 WGR OR
2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea
Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each
* Breakfast Round N/A N/A 2 WGR 1 each 1 each _________ WGR breakfast rounds _________ WGR breakfast rounds
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrup Offered with Early Bird Sandwich
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
Early Bird Sandwich
Fresh Fruit
Optional choices that may be offered in addition
to the above item(s)
1/2 c. F
1 each 1 each 1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
1/2 c. F
BRK-110
17. PK16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
Actual
Servings
PreparedFood Item
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 1, Monday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
21.
Actual Amount Prepared (lbs., #10 cans, ea., cases, etc.)
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
French Toast OR1 WGR /
1 GA1 slice
1 WGR /
1 GA1 slice 1 slice _________ slices WGR French toast OR _________ slices WGR French toast OR
Check manufacturer's product documentation to
verify meal pattern contribution.
French Toast Sticks 2.25 WGR 3 sticks 2.25 WGR 3 sticks 3 sticks _________ sticks, WGR French toast _________ sticks, WGR French toast
Sausage 1 GA 1 each 1 GA 1 each 1 each _________ sausage links OR patties _________ sausage links OR patties
2 WGR 2 each 2 WGR 2 each 2 each _________ slices WGR French toast _________ slices WGR French toast
.5 GA 2 each .5 GA 2 each 2 each _________ slices turkey ham @ .5 oz each _________ slices turkey ham @ .5 oz each1 slice turkey ham = .5 oz by weight = .25 M/MA
.5 GA 1 each .5 GA 1 each 1 each _________ slices cheese @ .5 oz each _________ slices cheese @ .5 oz each
* Cereal Bar, WGR N/A N/A 1 WGR 1 each 1 each _________ WGR cereal bars @ ____ oz ea _________ WGR cereal bars @ ____ oz ea
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
* Breakfast Strudel N/A N/A 2 WGR 1 each 1 each _________ WGR breakfast strudels _________ WGR breakfast strudels
Cheese Stick or Cubes N/A N/A 1 GA 1 each 1 each _________cheese sticks or pkg. cubes, RF,
1 oz ea_________
cheese sticks or pkg. cubes, RF,
1 oz ea
PBJ1 WGR /
1 GA1 each
1 WGR /
1 GA1 each 1 each _________ WGR PBJ sandwiches _________ WGR PBJ sandwiches
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrup Offered with French Toast and Monte Cristo
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with Monte Cristo
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
Fresh Fruit 1/2 c. F
1 each 1 each 1 each
1/2 c. F
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Optional choices that may be offered in addition
to the above item(s)
Monte Cristo Sandwich BRK-113
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared (lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 1, Tuesday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings
19. Serving
Size
18. #
Servings
19. Serving
Size
18. #
Servings
19. Serving
Size
Power Breakfast:
Biscuit 2 EG 1 each 2 EG 1 each 1 each _________ biscuits @ 2 EG each _________ biscuits @ 2 EG each
Gravy NC 2 oz NC 2 oz 2 oz _________ oz. gravy mix _________ oz. gravy mix
Scrambled Eggs BRK-118 1 GA #16 scoop 1 GA #16 scoop #16 scoop _________ lbs. frozen eggs _________ lbs. frozen eggs
Bacon NC 2 each NC 2 each 2 each _________ slices bacon, pre-cooked _________ slices bacon, pre-cooked
Cereal Variety, WGR1 WGR OR
2 WGR1 each
1 WGR OR
2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea
Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each
N/A N/A 1 WGR 1/4 cup 1/4 cup _________ lbs. WGR granola _________ lbs. WGR granola
N/A N/A 1 GA 1/2 cup 1/2 cup _________ lbs. yogurt _________ lbs. yogurt
_________ #10 cans peaches OR _________ #10 cans peaches OR
_________ lbs. strawberries OR _________ lbs. strawberries OR
_________ lbs. bananas _________ lbs. bananas
Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast and biscuit
Revised 05-01-2020
* Breakfast Parfait OR
Breakfast Banana Split
1/2 c. F 1/2 cup 1/2 cupN/AN/A
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
1/2 c. FFresh Fruit 1/2 c. F1 each 1 each 1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
BRK-104
or
BRK-101
1/4 cup granola = 1 oz by weight.
Optional choices that may be offered in addition
to the above item(s)
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared
(lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 1, Wednesday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
Pancake Wrap1 WGR /
1 GA
1 each or
3 mini
1 WGR /
1 GA
1 each or
3 mini
1 each or
3 mini_________ pancake wraps, WGR _________ pancake wraps, WGR
Slice lengthwise for PK.
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
* Cereal Bar, WGR N/A N/A 1 WGR 1 each 1 each _________ WGR cereal bars @ ____ oz ea _________ WGR cereal bars @ ____ oz ea
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
Breakfast Crackers 1 WGR 1 pkg. 1 WGR 1 pkg. 1 pkg. _________pkg. WGR breakfast crackers @ ____
oz ea_________
pkg. WGR breakfast crackers @ ____
oz ea
Cheese Stick or Cubes 1 GA 1 each 1 GA 1 each 1 each _________cheese sticks or pkg. cubes, RF,
1 oz ea_________
cheese sticks or pkg. cubes, RF,
1 oz ea
PBJ1 WGR /
1 GA1 each
1 WGR /
1 GA1 each 1 each _________ WGR PBJ sandwiches _________ WGR PBJ sandwiches
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrupOffered with Pancake Wrap
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
1/2 c. FFresh Fruit 1/2 c. F
1 each 1 each 1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Optional choices that may be offered in addition
to the above item(s)
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared
(lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 1, Thursday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
* Cinnamon Roll N/A N/A 2 WGR 1 each 1 each _________ cinnamon rolls @ 2 WGR each _________ cinnamon rolls @ 2 WGR each
Sausage OR N/A N/A 1 GA 1 each 1 each _________ sausage links OR patties _________ sausage links OR patties
Sausage Kolache 1 WGR /
1 GA1 each
1 WGR /
1 GA1 each 1 each _________ sausage kolaches, WGR _________ sausage kolaches, WGR
Cheese Stick or Cubes 1 GA 1 each 1 GA 1 each 1 each _________cheese sticks or pkg. cubes, RF,
1 oz ea_________
cheese sticks or pkg. cubes, RF,
1 oz ea
Cereal Variety, WGR1 WGR OR
2 WGR1 each
1 WGR OR
2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea
Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each
* Breakfast Round N/A N/A 2 WGR 1 each 1 each _________ WGR breakfast rounds _________ WGR breakfast rounds
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast and biscuit
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
1/2 c. FFresh Fruit 1/2 c. F
1 each 1 each 1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Optional choices that may be offered in addition
to the above item(s)
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared
(lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 1, Friday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
Pancakes 2 WGR 1 serving 2 WGR 1 serving 1 serving _________ servings WGR pancakes _________ servings WGR pancakes
Bacon NC 2 each NC 2 each 2 each _________ slices bacon, pre-cooked _________ slices bacon, pre-cooked
Cereal Variety, WGR1 WGR OR
2 WGR1 each
1 WGR OR
2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea
Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each
* Breakfast Round N/A N/A 2 WGR 1 each 1 each _________ WGR breakfast rounds _________ WGR breakfast rounds
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrup Offered with pancakes
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
1/2 c. FFresh Fruit 1/2 c. F
1 each 1 each 1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
21.
Actual Amount Prepared (lbs., #10 cans, ea., cases, etc.)
Optional choices that may be offered in addition
to the above item(s)
16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
Check manufacturer's product documentation to
determine serving size to provide at least 2
WGR.
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 2, Monday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
2 WGR 1 each 2 WGR 1 each 1 each _________ bagels @ 2 WGR each _________ bagels @ 2 WGR each
.5 GA 1 slice .5 GA 1 slice 1 slice _________slices RF American cheese @ .5
oz each_________
slices RF American cheese @ .5
oz each
.25 GA 1 slice .25 GA 1 slice 1 slice _________ slices turkey ham @ .5 oz ea _________ slices turkey ham @ .5 oz ea
.75 GA 1 each .75 GA 1 each 1 each _________ egg patties _________ egg patties
1 WGR 1 each 1 WGR 1 each 1 each _________ slices bread @ 1 WGR each _________ slices bread @ 1 WGR each
.5 GA 1 slice .5 GA 1 slice 1 slice _________ slices RF yellow cheese @ .5 oz ea _________ slices RF yellow cheese @ .5 oz ea
.5 GA 1 slice .5 GA 1 slice 1 slice _________ slices RF white cheese @ .5 oz ea _________ slices RF white cheese @ .5 oz ea
Sausage 1 GA 1 each 1 GA 1 each 1 each _________ sausage links OR patties _________ sausage links OR patties
* Cereal Bar, WGR N/A N/A 1 WGR 1 each 1 each _________ WGR cereal bars @ ____ oz ea _________ WGR cereal bars @ ____ oz ea
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
* Breakfast Strudel 2 WGR 1 each 2 WGR 1 each 1 each _________ WGR breakfast strudels _________ WGR breakfast strudels
Cheese Stick or Cubes 1 GA 1 each 1 GA 1 each 1 each _________cheese sticks or pkg. cubes, RF,
1 oz ea_________
cheese sticks or pkg. cubes, RF,
1 oz ea
PBJ1 WGR /
1 GA1 each
1 WGR /
1 GA1 each 1 each _________ WGR PBJ sandwiches _________ WGR PBJ sandwiches
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
_________ _________
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
Fresh Fruit 1/2 c. F
1 each 1 each 1 each
1/2 c. F
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Optional choices that may be offered in
addition to the above item(s)
Sunrise Sandwich
Cheesy Toast
BRK-120
BRK-106
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared (lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 2, Tuesday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
2 EG 1 each 2 EG 1 each 1 each _________ biscuits @ 2 EG each _________ biscuits @ 2 EG each
.5 WGR /
1 GA1 each
.5 WGR /
1 GA1 each 1 each _________ chicken patties, WGR _________ chicken patties, WGR
2 WGR /
.75 GA1 each
2 WGR /
.75 GA1 each 1 each _________ chicken biscuits, WGR _________ chicken biscuits, WGR
Breakfast Pizza1.5 WGR /
1 GA1 each
1.5 WGR /
1 GA1 each 1 each _________ slices WGR breakfast pizza _________ slices WGR breakfast pizza
Cereal Variety, WGR1 WGR OR
2 WGR1 each
1 WGR OR
2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea
Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each
N/A N/A 1 WGR 1/4 cup 1/4 cup _________ lbs. WGR granola _________ lbs. WGR granola
N/A N/A 1 GA 1/2 cup 1/2 cup _________ lbs. yogurt _________ lbs. yogurt
_________ #10 cans peaches OR _________ #10 cans peaches OR
_________ lbs. strawberries OR _________ lbs. strawberries OR
_________ lbs. bananas _________ lbs. bananas
Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Honey NC 1 each NC 1 each 1 each ________ pkts honey ________ pkts honey Offered with Chicken-n-Biscuit
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
1/2 c. F
1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Fresh Fruit 1/2 c. F
1 each 1 each
* Breakfast Parfait OR
Breakfast Banana Split
BRK-104
or
BRK-101
1/4 cup granola = 1 oz by weight.
N/A N/A 1/2 c. F 1/2 cup 1/2 cup
Optional choices that may be offered in addition
to the above item(s)
Chicken-n-Biscuit
BRK-107
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared
(lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 2, Wednesday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings
19. Serving
Size
18. #
Servings
19. Serving
Size
18. #
Servings
19. Serving
Size
Oatmeal BRK-115 1 WGR 3/4 cup 1 WGR 3/4 cup 3/4 cup _________ lbs. dry oats, quick _________ lbs. dry oats, quick
Cinnamon Toast BRK-109 1 WGR 1 each 1 WGR 1 each 1 each _________ slices bread @ 1 WGR each _________ slices bread @ 1 WGR each
* Breakfast Strudel OR N/A N/A 2 WGR 1 each 1 each _________ WGR breakfast strudels _________ WGR breakfast strudels
Breakfast Bread BRK-119 2 WGR 1 each 2 WGR 1 each 1 each _________ WGR bread slices _________ WGR bread slices
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz eaOffered with Oatmeal, Cinnamon Toast,
Breakfast Strudel, & Breakfast Bread.
* Cereal Bar, WGR N/A N/A 1 WGR 1 each 1 each _________ WGR cereal bars @ ____ oz ea _________ WGR cereal bars @ ____ oz ea
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
Breakfast Crackers 1 WGR 1 pkg. 1 WGR 1 pkg. 1 pkg. _________pkg. WGR breakfast crackers @ ____
oz ea_________
pkg. WGR breakfast crackers @ ____
oz ea
Cheese Stick or Cubes 1 GA 1 each 1 GA 1 each 1 each _________cheese sticks or pkg. cubes, RF,
1 oz ea_________
cheese sticks or pkg. cubes, RF,
1 oz ea
PBJ1 WGR /
1 GA1 each
1 WGR /
1 GA1 each 1 each _________ WGR PBJ sandwiches _________ WGR PBJ sandwiches
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
_________ _________
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
1/2 c. FFresh Fruit 1/2 c. F1 each 1 each 1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Optional choices that may be offered in addition
to the above item(s)
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared
(lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 2, Thursday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
1 EG 1 each 1 EG 1 each 1 each _________ flour tortillas @ 1 EG each _________ flour tortillas @ 1 EG each
NC 1 slice NC 1 slice 1 slice _________ slices bacon, pre-cooked _________ slices bacon, pre-cooked
.5 GA .5 oz .5 GA .5 oz .5 oz _________ lbs. RF cheddar cheese, shredded _________ lbs. RF cheddar cheese, shredded
1 GA #16 scoop 1 GA #16 scoop #16 scoop _________ lbs. frozen eggs _________ lbs. frozen eggs
1 WGR /
1 GA1 each
1 WGR /
1 GA1 each 1 each _________ breakfast burritos, WGR _________ breakfast burritos, WGR
Hash Browns NC1 each OR
1/4 cupNC
1 each OR
1/4 cup
1 each OR
1/4 cup_________
each hashbrown patties OR
lbs. frz. potatoes, shredded OR cubed_________
each hashbrown patties OR
lbs. frz. potatoes, shredded OR cubed
Cereal Variety, WGR1 WGR OR
2 WGR1 each
1 WGR OR
2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea
Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each
* Breakfast Round N/A N/A 2 WGR 1 each 1 each _________ WGR breakfast rounds _________ WGR breakfast rounds
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Salsa NC 1 each NC 1 each 1 each ________ pc or #10 cans salsa ________ pc or #10 cans salsa Offered with burrito
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast
Revised 05-01-2020
1/2 c. F
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
Fresh Fruit 1/2 c. F
1 each 1 each 1 each
Optional choices that may be offered in addition
to the above item(s)
Breakfast Burrito
BRK-102
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared
(lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 2, Friday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
Sausage Kolache OR 1 WGR /
1 GA1 each
1 WGR /
1 GA1 each 1 each _________ sausage kolaches, WGR _________ sausage kolaches, WGR
* Breakfast Cookie N/A N/A 2 WGR 1 each 1 each _________ pkg. WGR cookies @ _____ oz ea _________ pkg. WGR cookies @ _____ oz ea
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz eaOffered with both the kolache and Breakfast
Cookie.
Cereal Variety, WGR1 WGR OR
2 WGR1 each
1 WGR OR
2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea
Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each
* Breakfast Round N/A N/A 2 WGR 1 each 1 each _________ WGR breakfast rounds _________ WGR breakfast rounds
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
1/2 c. FFresh Fruit 1/2 c. F
1 each 1 each 1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Optional choices that may be offered in addition
to the above item(s)
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared (lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 3, Monday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
Cheese Omelet 2 GA 1 each 2 GA 1 each 1 each _________ cheese omelets _________ cheese omelets
Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each
1 EG 1 each 1 EG 1 each 1 each _________ flour tortillas @ 1 EG each _________ flour tortillas @ 1 EG each
2 GA 1 each 2 GA 1 each 1 each _________ cheese omelets _________ cheese omelets
Breakfast Taquito
1.25 WGR /
.75 GA
OR
1 WGR /
1 GA
1 each
1.25 WGR /
.75 GA
OR
1 WGR /
1 GA
1 each 1 each _________ breakfast taquitos, WGR _________ breakfast taquitos, WGR
* Cereal Bar, WGR N/A N/A 1 WGR 1 each 1 each _________ WGR cereal bars @ ____ oz ea _________ WGR cereal bars @ ____ oz ea
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
* Breakfast Strudel 2 WGR 1 each 2 WGR 1 each 1 each _________ WGR breakfast strudels _________ WGR breakfast strudels
Cheese Stick or Cubes 1 GA 1 each 1 GA 1 each 1 each _________cheese sticks or pkg. cubes, RF,
1 oz ea_________
cheese sticks or pkg. cubes, RF,
1 oz ea
PBJ1 WGR /
1 GA1 each
1 WGR /
1 GA1 each 1 each _________ WGR PBJ sandwiches _________ WGR PBJ sandwiches
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Salsa NC 1 each NC 1 each 1 each ________ pc or #10 cans salsa ________ pc or #10 cans salsaOffered with omelet
Revised 05-01-2020
Cheese Omelet Wrap BRK-105
Optional choices that may be offered in addition
to the above item(s)
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
1/2 c. FFresh Fruit 1/2 c. F
1 each 1 each 1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared (lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 3, Tuesday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings
19. Serving
Size
18. #
Servings
19. Serving
Size
18. #
Servings
19. Serving
Size
Waffles 2 WGR 2 each 2 WGR 2 each 2 each _________ WGR waffles _________ WGR waffles
Sausage 1 GA 1 each 1 GA 1 each 1 each _________ sausage links OR patties _________ sausage links OR patties
Cereal Variety, WGR1 WGR OR
2 WGR1 each
1 WGR OR
2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea
Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each
N/A N/A 1 WGR 1/4 cup 1/4 cup _________ lbs. WGR granola _________ lbs. WGR granola
N/A N/A 1 GA 1/2 cup 1/2 cup _________ lbs. yogurt _________ lbs. yogurt
_________ #10 cans peaches OR _________ #10 cans peaches OR
_________ lbs. strawberries OR _________ lbs. strawberries OR
_________ lbs. bananas _________ lbs. bananas
Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrupOffered with waffles
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
1 each 1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Fresh Fruit 1/2 c. F1 each
1/2 c. F
1/2 cup 1/2 cup
* Breakfast Parfait OR
Breakfast Banana Split
BRK-104
or
BRK-101
1/4 cup granola = 1 oz by weight.
N/A N/A 1/2 c. F
Optional choices that may be offered in addition
to the above item(s)
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared
(lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 3, Wednesday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
Breakfast Pizza 1.5 WGR /
1 GA1 each
1.5 WGR /
1 GA1 each 1 each _________ slices WGR breakfast pizza _________ slices WGR breakfast pizza
* Cereal Bar, WGR N/A N/A 1 WGR 1 each 1 each _________ WGR cereal bars @ ____ oz ea _________ WGR cereal bars @ ____ oz ea
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
Breakfast Crackers 1 WGR 1 pkg. 1 WGR 1 pkg. 1 pkg. _________pkg. WGR breakfast crackers @ ____
oz ea_________
pkg. WGR breakfast crackers @ ____
oz ea
Cheese Stick or Cubes 1 GA 1 each 1 GA 1 each 1 each _________cheese sticks or pkg. cubes, RF,
1 oz ea_________
cheese sticks or pkg. cubes, RF,
1 oz ea
PBJ1 WGR /
1 GA1 each
1 WGR /
1 GA1 each 1 each _________ WGR PBJ sandwiches _________ WGR PBJ sandwiches
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with biscuit
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
1 each 1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Fresh Fruit 1/2 c. F
1 each
1/2 c. F
Optional choices that may be offered in addition
to the above item(s)
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared
(lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 3, Thursday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
* Donut OR N/A N/A 2 WGR 1 each 1 each _________ donuts, WGR _________ donuts, WGR
* Donut Holes OR N/A N/A 2 WGR 6 each 6 each _________ donut holes, WGR _________ donut holes, WGR
French Toast OR1 WGR /
1 GA1 slice
1 WGR /
1 GA1 slice 1 slice _________ slices WGR French toast OR _________ slices WGR French toast OR
Check manufacturer's product documentation to
verify meal pattern contribution.
French Toast Sticks 2.25 WGR 3 sticks 2.25 WGR 3 sticks 3 sticks _________ sticks, WGR French toast _________ sticks, WGR French toast
Sausage 1 GA 1 each 1 GA 1 each 1 each _________ sausage links OR patties _________ sausage links OR pattiesOffered with Donut, Donut Holes, and French
Toast items
Cereal Variety, WGR1 WGR OR
2 WGR1 each
1 WGR OR
2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea
Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each
* Breakfast Round N/A N/A 2 WGR 1 each 1 each _________ WGR breakfast rounds _________ WGR breakfast rounds
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrup Offered with French toast
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
Fresh Fruit 1/2 c. F
1 each
1/2 c. F
1 each 1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Optional choices that may be offered in addition
to the above item(s)
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared
(lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 3, Friday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
Pancakes 2 WGR 1 serving 2 WGR 1 serving 1 serving _________ servings WGR pancakes _________ servings WGR pancakes
Sausage 1 GA 1 each 1 GA 1 each 1 each _________ sausage links OR patties _________ sausage links OR patties
Cereal Variety, WGR1 WGR OR
2 WGR1 each
1 WGR OR
2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea
Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each
* Breakfast Round N/A N/A 2 WGR 1 each 1 each _________ WGR breakfast rounds _________ WGR breakfast rounds
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrupOffered with pancakes
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Fresh Fruit 1/2 c. F
1 each
1/2 c. F
1 each
21.
Actual Amount Prepared (lbs., #10 cans, ea., cases, etc.)
Check manufacturer's product documentation to
determine serving size to provide at least 2
WGR.
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS
Optional choices that may be offered in addition
to the above item(s)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 4, Monday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
1 EG 1 each 1 EG 1 each 1 each _________ flour tortillas @ 1 EG each _________ flour tortillas @ 1 EG each
NC 1 slice NC 1 slice 1 slice _________ slices bacon, pre-cooked _________ slices bacon, pre-cooked
.5 GA .5 oz .5 GA .5 oz .5 oz _________ lbs. RF cheddar cheese, shredded _________ lbs. RF cheddar cheese, shredded
1 GA #16 scoop 1 GA #16 scoop #16 scoop _________ lbs. frozen eggs _________ lbs. frozen eggs
1 WGR /
1 GA1 each
1 WGR /
1 GA1 each 1 each _________ breakfast burritos, WGR _________ breakfast burritos, WGR
Hash Browns NC1 each OR
1/4 cupNC
1 each OR
1/4 cup
1 each OR
1/4 cup_________
each hashbrown patties OR
lbs. frz. potatoes, shredded OR cubed_________
each hashbrown patties OR
lbs. frz. potatoes, shredded OR cubed
* Cereal Bar, WGR N/A N/A 1 WGR 1 each 1 each _________ WGR cereal bars @ ____ oz ea _________ WGR cereal bars @ ____ oz ea
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
* Breakfast Strudel 2 WGR 1 each 2 WGR 1 each 1 each _________ WGR breakfast strudels _________ WGR breakfast strudels
Cheese Stick or Cubes 1 GA 1 each 1 GA 1 each 1 each _________cheese sticks or pkg. cubes, RF,
1 oz ea_________
cheese sticks or pkg. cubes, RF,
1 oz ea
PBJ1 WGR /
1 GA1 each
1 WGR /
1 GA1 each 1 each _________ WGR PBJ sandwiches _________ WGR PBJ sandwiches
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Salsa NC 1 each NC 1 each 1 each ________ pc or #10 cans salsa ________ pc or #10 cans salsaOffered with burrito
Revised 05-01-2020
BRK-102
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
Breakfast Burrito
1 each 1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Fresh Fruit 1/2 c. F1 each
1/2 c. F
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared (lbs., #10 cans, ea., cases, etc.)
Optional choices that may be offered in addition
to the above item(s)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 4, Tuesday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
Power Breakfast:
Biscuit 2 EG 1 each 2 EG 1 each 1 each _________ biscuits @ 2 EG each _________ biscuits @ 2 EG each
Gravy NC 2 oz NC 2 oz 2 oz _________ oz. gravy mix _________ oz. gravy mix
Scrambled Eggs BRK-118 1 GA #16 scoop 1 GA #16 scoop #16 scoop _________ lbs. frozen eggs _________ lbs. frozen eggs
Bacon NC 2 each NC 2 each 2 each _________ slices bacon, pre-cooked _________ slices bacon, pre-cooked
Cereal Variety, WGR1 WGR OR
2 WGR1 each
1 WGR OR
2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea
Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each
N/A N/A 1 WGR 1/4 cup 1/4 cup _________ lbs. WGR granola _________ lbs. WGR granola
N/A N/A 1 GA 1/2 cup 1/2 cup _________ lbs. yogurt _________ lbs. yogurt
_________ #10 cans peaches OR _________ #10 cans peaches OR
_________ lbs. strawberries OR _________ lbs. strawberries OR
_________ lbs. bananas _________ lbs. bananas
Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast and biscuit
Revised 05-01-2020
1 each
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Fresh Fruit 1/2 c. F
1 each
1/2 c. F
* Breakfast Parfait OR
Breakfast Banana Split
BRK-104
or
BRK-101
1/4 cup granola = 1 oz by weight.
N/A N/A 1/2 c. F 1/2 cup 1/2 cup
Optional choices that may be offered in addition
to the above item(s)
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared
(lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 4, Wednesday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
Sausage Kolache OR 1 WGR /
1 GA1 each
1 WGR /
1 GA1 each 1 each _________ sausage kolaches, WGR _________ sausage kolaches, WGR
Breakfast Bread BRK-119 2 WGR 1 each 2 WGR 1 each 1 each _________ WGR bread slices _________ WGR bread slices
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz eaOffered with both the Sausage Kolache and
Breakfast Bread.
* Cereal Bar, WGR N/A N/A 1 WGR 1 each 1 each _________ WGR cereal bars @ ____ oz ea _________ WGR cereal bars @ ____ oz ea
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
Breakfast Crackers 1 WGR 1 pkg. 1 WGR 1 pkg. 1 pkg. _________pkg. WGR breakfast crackers @ ____
oz ea_________
pkg. WGR breakfast crackers @ ____
oz ea
Cheese Stick or Cubes 1 GA 1 each 1 GA 1 each 1 each _________cheese sticks or pkg. cubes, RF,
1 oz ea_________
cheese sticks or pkg. cubes, RF,
1 oz ea
PBJ1 WGR /
1 GA1 each
1 WGR /
1 GA1 each 1 each _________ WGR PBJ sandwiches _________ WGR PBJ sandwiches
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
_________ _________
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
1 each 1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Fresh Fruit 1/2 c. F
1 each
1/2 c. F
Optional choices that may be offered in addition
to the above item(s)
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared
(lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 4, Thursday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
1.5 WGR 2 each 1.5 WGR 2 each 2 each _________ pancakes, WGR _________ pancakes, WGR
.75 GA 1 each .75 GA 1 each 1 each _________ egg patties _________ egg patties
NC 1 slice NC 1 slice 1 slice _________ slices bacon, pre-cooked _________ slices bacon, pre-cooked
.25 GA 1/2 slice .25 GA 1/2 slice 1/2 slice _________ half-slices RF American cheese _________ half-slices RF American cheese 1 full slice cheese = .5 oz
1/2 slice cheese = .25 oz
.25 GA 1 slice .25 GA 1 slice 1 slice _________ slices turkey ham @ .5 oz ea _________ slices turkey ham @ .5 oz ea
NC1 tsp.
eachNC 1 tsp. 1 tsp. _________ cups syrup _________ cups syrup
Breakfast Sandwich1.25 WGR /
.75 GA1 each
1.25 WGR /
.75 GA1 each 1 each _________ sandwiches, WGR _________ sandwiches, WGR
Cereal Variety, WGR1 WGR OR
2 WGR1 each
1 WGR OR
2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea
Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each
* Breakfast Round N/A N/A 2 WGR 1 each 1 each _________ WGR breakfast rounds _________ WGR breakfast rounds
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
Morning Griddle
SandwichBRK-114
1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Fresh Fruit 1/2 c. F
1 each
1/2 c. F
1 each
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared
(lbs., #10 cans, ea., cases, etc.)
Optional choices that may be offered in
addition to the above item(s)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 4, Friday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
Waffles 2 WGR 2 each 2 WGR 2 each 2 each _________ waffles, WGR _________ waffles, WGR
Bacon NC 2 each NC 2 each 2 each _________ slices bacon, pre-cooked _________ slices bacon, pre-cooked
Cereal Variety, WGR1 WGR OR
2 WGR1 each
1 WGR OR
2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea
Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each
* Breakfast Round N/A N/A 2 WGR 1 each 1 each _________ WGR breakfast rounds _________ WGR breakfast rounds
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrupOffered with waffles
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Fresh Fruit 1/2 c. F
1 each
1/2 c. F
1 each
Optional choices that may be offered in addition
to the above item(s)
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared (lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 5, Monday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
2 EG 1 each 2 EG 1 each 1 each _________ biscuits @ 2 EG each _________ biscuits @ 2 EG each
.5 GA 1 slice .5 GA 1 slice 1 slice _________slices RF American cheese @ .5
oz ea_________
slices RF American cheese @ .5
oz ea
.75 GA 1 each .75 GA 1 each 1 each _________ egg patties _________ egg patties
1 GA 1 each 1 GA 1 each 1 each _________ sausage patties _________ sausage patties
Breakfast Taquito
1.25 WGR /
.75 GA
OR
1 WGR /
1 GA
1 each
1.25 WGR /
.75 GA
OR
1 WGR /
1 GA
1 each 1 each _________ breakfast taquitos, WGR _________ breakfast taquitos, WGR
* Cereal Bar, WGR N/A N/A 1 WGR 1 each 1 each _________ WGR cereal bars @ ____ oz ea _________ WGR cereal bars @ ____ oz ea
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
* Breakfast Strudel 2 WGR 1 each 2 WGR 1 each 1 each _________ WGR breakfast strudels _________ WGR breakfast strudels
Cheese Stick or Cubes 1 GA 1 each 1 GA 1 each 1 each _________cheese sticks or pkg. cubes, RF,
1 oz ea_________
cheese sticks or pkg. cubes, RF,
1 oz ea
PBJ1 WGR /
1 GA1 each
1 WGR /
1 GA1 each 1 each _________ WGR PBJ sandwiches _________ WGR PBJ sandwiches
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
_________ _________
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Fresh Fruit 1/2 c. F1 each
1/2 c. F1 each
Optional choices that may be offered in addition
to the above item(s)
Sausage, Egg, and Cheese
BiscuitBRK-117
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared (lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 5, Tuesday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
Breakfast Pizza1.5 WGR /
1 GA1 each
1.5 WGR /
1 GA1 each 1 each _________ slices WGR breakfast pizza _________ slices WGR breakfast pizza
Cereal Variety, WGR1 WGR OR
2 WGR1 each
1 WGR OR
2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea
Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each
N/A N/A 1 WGR 1/4 cup 1/4 cup _________ lbs. WGR granola _________ lbs. WGR granola
N/A N/A 1 GA 1/2 cup 1/2 cup _________ lbs. yogurt _________ lbs. yogurt
_________ #10 cans peaches OR _________ #10 cans peaches OR
_________ lbs. strawberries OR _________ lbs. strawberries OR
_________ lbs. bananas _________ lbs. bananas
Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast
Revised 05-01-2020
1 each
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Fresh Fruit 1/2 c. F1 each
1/2 c. F
* Breakfast Parfait OR
Breakfast Banana Split
BRK-104
or
BRK-101
1/4 cup granola = 1 oz by weight.
N/A N/A 1/2 c. F 1/2 cup 1/2 cup
Optional choices that may be offered in addition
to the above item(s)
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared
(lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 5, Wednesday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
* Cinnamon Roll OR N/A N/A 2 WGR 1 each 1 each _________ cinnamon rolls @ 2 WGR each _________ cinnamon rolls @ 2 WGR each
1 WGR 1 each 1 WGR 1 each 1 each _________ slices WGR bread _________ slices WGR bread
.5 GA 1 slice .5 GA 1 slice 1 slice _________ slices RF yellow cheese @ .5 oz ea _________ slices RF yellow cheese @ .5 oz ea
.5 GA 1 slice .5 GA 1 slice 1 slice _________ slices RF white cheese @ .5 oz ea _________ slices RF white cheese @ .5 oz ea
Sausage 1 GA 1 each 1 GA 1 each 1 each _________ sausage links OR patties _________ sausage links OR pattiesOffered with both the Cinnamon Roll and Cheesy
Toast.
* Cereal Bar, WGR N/A N/A 1 WGR 1 each 1 each _________ WGR cereal bars @ ____ oz ea _________ WGR cereal bars @ ____ oz ea
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
Breakfast Crackers 1 WGR 1 pkg. 1 WGR 1 pkg. 1 pkg. _________pkg. WGR breakfast crackers @ ____
oz ea_________
pkg. WGR breakfast crackers @ ____
oz ea
Cheese Stick or Cubes 1 GA 1 each 1 GA 1 each 1 each _________cheese sticks or pkg. cubes, RF,
1 oz ea_________
cheese sticks or pkg. cubes, RF,
1 oz ea
PBJ1 WGR /
1 GA1 each
1 WGR /
1 GA1 each 1 each _________ WGR PBJ sandwiches _________ WGR PBJ sandwiches
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
_________ _________
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
1 each 1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Fresh Fruit 1/2 c. F1 each
1/2 c. F
16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
Optional choices that may be offered in addition
to the above item(s)
Cheesy Toast BRK-106
Food Item
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 5, Thursday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
16.
Recipe # 23. COMMENTSTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
21.
Actual Amount Prepared
(lbs., #10 cans, ea., cases, etc.)
Meal Pattern contribution, # servings, & serving size
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
Biscuit 2 EG 1 each 2 EG 1 each 1 each _________ biscuits @ 2 EG each _________ biscuits @ 2 EG each
Gravy NC 2 oz NC 2 oz 2 oz _________ oz. gravy mix _________ oz. gravy mix
Scrambled Eggs BRK-118 1 GA #16 scoop 1 GA #16 scoop #16 scoop _________ lbs. frozen eggs _________ lbs. frozen eggs
1 WGR 1/2 pita 1 WGR 1/2 pita 1/2 pita _________ pita pockets, WGR, halved _________ pita pockets, WGR, halved
_________ lbs. frozen eggs _________ lbs. frozen eggs
_________ lbs. RF cheddar cheese, shredded _________ lbs. RF cheddar cheese, shredded
1 WGR /
1 GA1 each
1 WGR /
1 GA1 each 1 each _________ stuffed pitas, WGR _________ stuffed pitas, WGR
Cereal Variety, WGR1 WGR OR
2 WGR1 each
1 WGR OR
2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea
Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each
* Breakfast Round N/A N/A 2 WGR 1 each 1 each _________ WGR breakfast rounds _________ WGR breakfast rounds
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast and biscuit
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
Fresh Fruit 1/2 c. F
1 each
1/2 c. F
1 each 1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Optional choices that may be offered in
addition to the above item(s)
"Mascot" Breakfast
BRK-112
#12 scoop1.5 GA #12 scoop #12 scoop1.5 GA
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 5, Friday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Actual
Servings
Prepared
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
2 EG 1 each 2 EG 1 each 1 each _________ biscuits @ 2 EG each _________ biscuits @ 2 EG each
1 GA 1 each 1 GA 1 each 1 each _________ sausage patties _________ sausage patties
2 WGR /
1 GA1 each
2 WGR /
1 GA1 each 1 each _________ sausage biscuits, WGR _________ sausage biscuits, WGR
Check product documentation to verify Meal
Pattern contribution.
Cereal Variety, WGR1 WGR OR
2 WGR1 each
1 WGR OR
2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea
Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each
* Breakfast Round N/A N/A 2 WGR 1 each 1 each _________ WGR breakfast rounds _________ WGR breakfast rounds
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast and biscuit
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
Sausage Biscuit
BRK-116
1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Fresh Fruit 1/2 c. F
1 each
1/2 c. F
1 each
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared (lbs., #10 cans, ea., cases, etc.)
Optional choices that may be offered in addition
to the above item(s)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 6, Monday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
biscuits @ 2 EG each OR biscuits @ 2 EG each OR
slices toast @ 1 WGR each slices toast @ 1 WGR each
1 GA #16 scoop 1 GA #16 scoop #16 scoop _________ lbs. frozen eggs _________ lbs. frozen eggs
NC #16 scoop NC #16 scoop #16 scoop _________lbs. frz potatoes, cubed OR
shredded_________
lbs. frz potatoes, cubed OR
shredded
.5 GA .5 oz .5 GA .5 oz .5 oz _________ lbs. RF cheddar cheese, shredded _________ lbs. RF cheddar cheese, shredded
1 EG 1 each 1 EG 1 each 1 each _________ flour tortillas @ 1 EG each _________ flour tortillas @ 1 EG each
NC 1 slice NC 1 slice 1 slice _________ slices bacon, pre-cooked _________ slices bacon, pre-cooked
.5 GA .5 oz .5 GA .5 oz .5 oz _________ lbs. RF cheddar cheese, shredded _________ lbs. RF cheddar cheese, shredded
1 GA #16 scoop 1 GA #16 scoop #16 scoop _________ lbs. frozen eggs _________ lbs. frozen eggs
1 WGR /
1 GA1 each
1 WGR /
1 GA1 each 1 each _________ breakfast burritos, WGR _________ breakfast burritos, WGR
Hash Browns NC1 each OR
1/4 cupNC
1 each OR
1/4 cup
1 each OR
1/4 cup_________
each hashbrown patties OR
lbs. frz. potatoes, shredded OR cubed_________
each hashbrown patties OR
lbs. frz. potatoes, shredded OR cubed
* Cereal Bar, WGR N/A N/A 1 WGR 1 each 1 each _________ WGR cereal bars @ ____ oz ea _________ WGR cereal bars @ ____ oz ea
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
* Breakfast Strudel 2 WGR 1 each 2 WGR 1 each 1 each _________ WGR breakfast strudels _________ WGR breakfast strudels
Cheese Stick or Cubes 1 GA 1 each 1 GA 1 each 1 each _________cheese sticks or pkg. cubes, RF,
1 oz ea_________
cheese sticks or pkg. cubes, RF,
1 oz ea
PBJ1 WGR /
1 GA1 each
1 WGR /
1 GA1 each 1 each _________ WGR PBJ sandwiches _________ WGR PBJ sandwiches
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Salsa NC 1 each NC 1 each 1 each ________ pc or #10 cans salsa ________ pc or #10 cans salsa Offered with Breakfast Combo and burrito
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
Breakfast Combo BRK-103
1 biscuit
OR
2 slices
2 EG OR
2 WGR
2 EG OR
2 WGR
1 biscuit
OR
2 slices
1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Fresh Fruit 1/2 c. F1 each
1/2 c. F1 each
Optional choices that may be offered in addition
to the above item(s)
1 biscuit
OR
2 slices
_________ _________
Breakfast Burrito
BRK-102
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared (lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 6, Tuesday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
1 WGR 1 each 1 WGR 1 each 1 each __________ waffles @ 1 WGR each __________ waffles @ 1 WGR each
.5 WGR /
1 GA1 each
.5 WGR /
1 GA1 each 1 each _________ chicken patties, WGR _________ chicken patties, WGR
Cereal Variety, WGR1 WGR OR
2 WGR1 each
1 WGR OR
2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea
Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each
N/A N/A 1 WGR 1/4 cup 1/4 cup _________ lbs. WGR granola _________ lbs. WGR granola
N/A N/A 1 GA 1/2 cup 1/2 cup _________ lbs. yogurt _________ lbs. yogurt
_________ #10 cans peaches OR _________ #10 cans peaches OR
_________ lbs. strawberries OR _________ lbs. strawberries OR
_________ lbs. bananas _________ lbs. bananas
Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrup Offered with Chicken-n-Waffles
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
Chicken-n-Waffles BRK-108
1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Fresh Fruit 1/2 c. F1 each
1/2 c. F1 each
1/2 cup
* Breakfast Parfait OR
Breakfast Banana Split
BRK-104
or
BRK-101
1/4 cup granola = 1 oz by weight.
N/A N/A 1/2 c. F 1/2 cup
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared
(lbs., #10 cans, ea., cases, etc.)
Optional choices that may be offered in addition
to the above item(s)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 6, Wednesday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
* Stuffed Bagel OR N/A N/A 2 WGR 1 each 1 each _________ stuffed bagels, WGR _________ stuffed bagels, WGR
Pancakes 2 WGR 1 serving 2 WGR 1 serving 1 serving _________ pkg. WGR pancakes _________ pkg. WGR pancakes
Check manufacturer's product documentation to
determine serving size to provide at least 2
WGR.
Sausage 1 GA 1 each 1 GA 1 each 1 each _________ sausage patties OR links _________ sausage patties OR linksOffered with both the Stuffed Bagel and
Pancakes.
* Cereal Bar, WGR N/A N/A 1 WGR 1 each 1 each _________ WGR cereal bars @ ____ oz ea _________ WGR cereal bars @ ____ oz ea
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
Breakfast Crackers 1 WGR 1 pkg. 1 WGR 1 pkg. 1 pkg. _________pkg. WGR breakfast crackers @ ____
oz ea_________
pkg. WGR breakfast crackers @ ____
oz ea
Cheese Stick or Cubes 1 GA 1 each 1 GA 1 each 1 each _________cheese sticks or pkg. cubes, RF,
1 oz ea_________
cheese sticks or pkg. cubes, RF,
1 oz ea
PBJ1 WGR /
1 GA1 each
1 WGR /
1 GA1 each 1 each _________ WGR PBJ sandwiches _________ WGR PBJ sandwiches
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrup Offered with Pancakes
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Fresh Fruit 1/2 c. F
1 each
1/2 c. F
1 each
Optional choices that may be offered in addition
to the above item(s)
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared
(lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 6, Thursday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
* Dutch Waffle OR N/A N/A 2 WGR 1 each 1 each _________ Dutch waffles, WGR _________ Dutch waffles, WGR
French Toast OR1 WGR /
1 GA1 slice
1 WGR /
1 GA1 slice 1 slice _________ slices WGR French toast OR _________ slices WGR French toast OR
Check manufacturer's product documentation to
verify meal pattern contribution.
French Toast Sticks 2.25 WGR 3 sticks 2.25 WGR 3 sticks 3 sticks _________ sticks, WGR French toast _________ sticks, WGR French toast
Bacon NC 2 each NC 2 each 2 each _________ slices bacon, pre-cooked _________ slices bacon, pre-cookedOffered with both the Dutch Waffle and French
Toast items.
Cereal Variety, WGR1 WGR OR
2 WGR1 each
1 WGR OR
2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea
Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each
* Breakfast Round N/A N/A 2 WGR 1 each 1 each _________ WGR breakfast rounds _________ WGR breakfast rounds
Yogurt N/A N/A 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins
Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea
11. Fruit
________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrup Offered with Dutch Waffle and French Toast
Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast
Revised 05-01-2020
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
Fresh Fruit 1/2 c. F
1 each
1/2 c. F
1 each 1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Optional choices that may be offered in addition
to the above item(s)
Actual
Servings
Prepared
HACCP
Temp
22.
Leftover
Servings
23. COMMENTS16. PK
Meal Pattern
Contribution17. PK
16. K-12
Meal Pattern
Contribution17. K - 12th
17. Adults/
A La Carte
21.
Actual Amount Prepared
(lbs., #10 cans, ea., cases, etc.)
Food Item16.
Recipe #
Meal Pattern contribution, # servings, & serving sizeTotal
Servings
Planned
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week 6, Friday
8. OFFER VS. SERVE:
PLANNING SECTION DAY OF SERVICE
1. CE: 6. STUDENTS SERVED:__________
2. SCHOOL: ADULTS SERVED:_______________
TOTAL SERVED:________________
3. MEAL PREPARATION SITE:________________________________________ 7. DATE:
4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______
9. Grain/Grain Alternate18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
18. #
Servings19. Serving
Size
_________ _________
_________ _________
_________ _________
_________ _________
_________ _________
_________ _________
_________ _________
_________ _________
11. Fruit
1/2 c. F ________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)
________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)
________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)
__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________
Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________
100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted
13. Milk
Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk
Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk
Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk
Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk
14. Other/Condiments
________ ________
Revised 05-01-2020
17. K - 12th 17. Adults/
A La Carte
Daily Food Production Record for Food-Based - On-Site Production
2020-2021 Breakfast Cycle Menu
5. Week #, Day _____
8. OFFER VS. SERVE:
DAY OF SERVICEPLANNING SECTION
HACCP
Temp
22.
Leftover
Servings
23. COMMENTSFood ItemTotal
Servings
Planned
Actual
Servings
Prepared
NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.
1 each
Must offer 1 cup fruit daily for K-12 only and 1/2
cup for PK.
Fresh Fruit 1/2 c. F
1 each 1 each
21.
Actual Amount Prepared
(lbs., #10 cans, ea., cases, etc.)
Optional choices that may be offered in addition
to the above item(s)
Meal Pattern contribution, # servings, & serving size
17. PK16. PK
Meal Pattern
Contribution
16. K-12
Meal Pattern
Contribution
16.
Recipe #
20.
Total Amount Planned
(lbs., #10 cans, ea., cases, etc.)
Recipe Name: Breakfast Banana Split Recipe No. BRK-101
(servings) Portion Size 1 each
Weight Measure Weight Measure
Yogurt, non-fat vanilla or 12 lb 1 gal + 2 qt
strawberry, depending on
fruit used
Bananas, 100 - 120 count 24 each
Granola, lowfat, purchased 3 lb 12 cups
Strawberries, fresh* 4 lb 9 oz 3 qt
Individual serving containers, 48 eachoval or rectangle shape
(boats or bowls)
Meal Pattern Contribution
Grain:
Grain Alternate (M/MA) 1 GA (yogurt)
Fruit: 1/2 cup (1/4 c banana, 1/4 c strawberries)
Vegetables:
Milk:
Directions
1 WGR (WGR granola)
Yield: 48
Ingredients
48 Servings _____ Servings
Revised 05-01-2020
1. Slice fruit if using whole strawberries. Drain fruit if using canned fruit. Do not reserve
juice.
2. Peel bananas and cut each in half. Slice each half banana in half lengthwise.
3. Assemble Banana Splits individually in the following order:
Place 2 slices of banana (¼cup) on each side of the container, resembling a Banana Split.
Portion a #8 scoop yogurt (½ cup) in middle of container, between banana slices.
Pour a 2 oz spoodle granola (¼ cup) on top of yogurt.
Top with a #16 scoop (¼ cup) strawberries.
CCP: Hold for cold service at 41º F or colder.
Do not make more than 1 hour before service so that granola does not get soggy.
NOTE:
*Any fruit may be used for the topping instead of fresh
strawberries, such as canned, diced peaches. Ensure adquate
quantity is available so that a 1/4 cup serving is provided.
Recipe Name: Breakfast Burritos Recipe No. BRK-102
(servings) Portion Size 1 burrito
Weight Measure Weight Measure
Eggs, frz whole pasteurized 5 lb
Bacon, slices, pre-cooked 45 each
Cheese RF cheddar,
shredded 1 lb 8 oz
Tortillas, Enriched, 6 " 45 each
Foil wraps 45 each
Meal Pattern Contribution
Grain: 1 Grain (EG tortilla)
Grain Alternate (M/MA) 1.5 GA (1 egg, .5 cheese)
Fruit:
Vegetables:
Milk:
_____ Servings
Directions
Yield: 45
Ingredients
45 Servings
1. Bring tortillas to room temperature.
2. Prepare Scrambled Eggs according to manufacturer's instructions or use BRK-118.
3. Place one portion of the following in the center of each tortilla leaving ¾" space from the edge
* #16 scoop of eggs (1/4 cup)
* .5 oz cheese* 1 slice pre-cooked
bacon
4. Fold tortilla from bottom first, one side and then the other side. Wrap burritos individually using foil wrap. Place wrapped burritos into each steamtable pan (12" x 20" x 2½).
CCP: Hold for hot service for 135º F or higher.
5. Offer with salsa.
Revised 05-01-2020
Recipe No. BRK-103
(servings) Portion Size 1 each
Weight Measure Weight Measure
Eggs, frz whole pasteurized 5 lb
Potatoes, dehydrated, 2 lb 2 oz
shredded OR
Potatoes, frozen, cubed 6 lb
Cheese, cheddar, reduced 1 lb 8 oz
fat, shredded
Biscuits, Enriched (2 EG) OR 45 each
Toast, WGR 90 slices
1# red and white boats 45 each
Meal Pattern Contribution
Grain:
Grain Alternate (M/MA) 1.5 GA (1 egg, .5 cheese)
Fruit:
Vegetables:
Milk:
Directions
2 Grain (2 EG biscuit or 2 WGR toast)
Recipe Name: Breakfast Combo
Yield: 45
Ingredients
45 Servings _____ Servings
1. If using biscuits, bakeaccording to manufacturer's instructions.
2. Prepare eggs according to package directions or refer to Recipe BRK-118.
3. Prepare potatoes according to manufacturer's instructions.
4. Prepare toast, if using.
5. Assemble the following in each boat:
* #16 scoop eggs (1/4 cup)* #16 scoop potatoes (1/4 cup)
* Top with .5 oz cheese* Split biscuit in half and
place in boat OR* Cut two slices toast in
half diagonally and placein boat.
CCP: Hold for hot service for 135º F or higher.
6. Offer with salsa and jelly.
Revised 05-01-2020
Recipe No. BRK-104
(servings) Portion Size 1 each
Weight Measure Weight Measure
Yogurt, non-fat vanilla or 12 lb 1 gal + 2 qt
strawberry, depending on
fruit used
Granola, lowfat, purchased 3 lb 12 cups
Peaches, Diced OR 3 #10 cans
Bananas, 100 - 120 Count 18 lb (whole) 6 qt (sliced)
Strawberries, fresh (OR a 9 lb 1 oz 6 qt
combination of fruits equivalent
to 1/2 cup per portion)
12 oz portion cups 48 each
Meal Pattern Contribution
Grain:
Grain Alternate (M/MA) 1 GA (yogurt)
Fruit: 1/2 cup
Vegetables:
Milk:
Directions
Recipe Name: Breakfast Parfait
Yield: 48
1 WGR (WGR granola)
Ingredients
48 Servings _____ Servings
1. Drain fruit if using canned fruit. Do not reserve juice. Slice fruit if using whole bananas or strawberries.
2. Assemble breakfast parfaits in 10 oz clear portion cups in the following order:
* #16 scoop fruit (1/4 cup)* #8 scoop yogurt
(1/2 cup)* 2 oz spoodle granola
(1/4 cup)* Top with #16 scoop fruit
(1/4 cup)
CCP: Hold for cold service at 41º F or colder.
Do not make more than 1 hour before service so that granola does not get soggy.
Revised 05-01-2020
Recipe Name: Cheese Omelet Wrap Recipe No. BRK-105
(servings) Portion Size 1 each
Weight Measure Weight Measure
Tortilla, Enriched 6" 50 each
Omelet, Cheese 50 each
Aluminum foil as needed
Meal Pattern Contribution
Grain:
Grain Alternate (M/MA) 2 GA (omelet)
Fruit:
Vegetables:
Milk:
Directions
Yield: 50
1 EG (EG tortilla)
Ingredients
50 Servings _____ Servings
1. Wrap tortillas in foil and place in warmer. Do not overheat to prevent cracking.
2. Prepare cheese omelets according to manufacturer's instructions.
3. Place omelet in center of tortilla. Fold tortilla in half taco-style. Wrap in foil.
4. Hold in steamtable pan.
CCP: Hold for hot service at 135º F or higher.
5. Offer with salsa.
Revised 05-01-2020
Recipe No. BRK-106
(servings) Portion Size 1 Slice
Weight Measure Weight Measure
Bread, WGR 50 slices
50 slices @ .5 oz
50 slices @ .5 oz
Pan release spray, as needed
butter-flavored
Pan liners as needed
Meal Pattern Contribution
Grain:
Grain Alternate (M/MA)
Fruit:
Vegetables:
Milk:
1 GA (cheese)
Directions
Cheese, RF, American,
yellow
Cheese, RF, American,
white
Recipe Name: Cheesy Toast
Yield: 50
Ingredients
50 Servings _____ Servings
1 WGR (WGR bread)
1. Preheat oven to 400° F.
2. Line sheet pan and spray with butter-flavored spray.
3. Place bread on liner. Top each slice of bread with 1 slice American yellow cheese and 1 slice American white cheese.
4. Place in oven until cheese melts and toast is golden brown on edges.
CCP: Hold for hot service at 135°F or higher.
Revised 05-01-2020
Recipe No. BRK-107
(servings) Portion Size 1 sandwich
Weight Measure Weight Measure
Biscuit, Enriched (2 EG) 50 each
Breakfast chicken patties 50 each
Pan release spray, as needed
butter flavored
Foil wraps 50 each
Meal Pattern Contribution
Grain: 2.5 Grain (2 EG biscuit, .5 WGR chicken breading)
Grain Alternate (M/MA)
Fruit:
Vegetables:
Milk:
Directions
Yield: 50
1 GA (chicken patty)
Recipe Name: Chicken-n-Biscuit
Ingredients
50 Servings _____ Servings
1. Prepare biscuits according to manufacturer's instructions and split in half.
2. Heat chicken patties in oven according to manufacturer's instructions.
3. Spray tops and bottoms of prepared biscuits with butter flavored pan release spray.
4. Place one cooked chicken patty between each biscuit half.
5. Product will hold better if placed in a foil wrap. Place wrapped sandwiches in shallow steamtable pans on sandwich sides so that they are stacked in rows.
6. Place in convection oven at 325º F for 10-15 minutes. CCP: Hold for hot service at 135º or higher.
7. Offer with honey.
Revised 05-01-2020
Recipe No. BRK-108
(servings) Portion Size 1 each
Weight Measure Weight Measure
Waffle, WGR 50 each
Breakfast chicken patties 50 each
Meal Pattern Contribution
Grain: 1.5 WGR (1 WGR waffle, .5 WGR chicken breading)
Grain Alternate (M/MA) 1 GA (chicken patty)
Fruit:
Vegetables:
Milk:
Recipe Name: Chicken-n-Waffles
Ingredients
50 Servings _____ Servings
Directions
Yield: 50
1. Heat chicken patties according to manufacturer's instructions.
2. Heat waffles according to manufacturer's instructions.
3. On serving line, portion 1 waffle and top with 1 breakfast chicken pattie.
CCP: Hold for hot service at 135º F or higher.
4. Offer with syrup.
Revised 05-01-2020
Recipe No. BRK-109
(servings) Portion Size 1 sl Toast
Weight Measure Weight Measure
Butter flavored granules 2 oz
Warm water 2 qt
Bread, WGR 64 slices
Cinnamon, ground 3 Tbsp
Sugar, granulated 1 1/3 cup
Sheet pan liners as needed
Pan release spray, as needed
butter-flavored
Meal Pattern Contribution
Grain: 1 WGR (toast)
Grain Alternate (M/MA)
Fruit:
Vegetables:
Milk:
Directions
Recipe Name: Cinnamon Toast
Yield: 64
Ingredients
64 Servings _____ Servings
1. Reconstitute butter flavored flakes with warm water.
2. Preheat oven to 350° F.
3. Place bread slices on lined sheet pan sprayed with butter flavored spray.
4. Brush prepared butter-flavored mixture on bread slices.
5. Combine cinnamon and sugar. Sprinkle on top of bread slices.
6. Bake at 350° F until bread slices are golden brown (approx. 10 minutes).
CCP: Hold for hot service at 135º F or higher.
Revised 05-01-2020
Recipe No. BRK-110
(servings) Portion Size 1 each
Weight Measure Weight Measure
Waffles, WGR 100 each
Sausage patties, pre-cooked 50 each (CN Labeled, 1 oz M/MA)
Egg patties 50 each
Foil wraps 50 sheets
Meal Pattern Contribution
Grain:
Grain Alternate (M/MA) 1.75 GA (1 sausage patty, .75 egg patty)
Fruit:
Vegetables:
Milk:
Directions
Recipe Name: Early Bird Sandwich
Yield: 50
2 WGR (WGR waffles)
Ingredients
50 Servings _____ Servings
Day before:
1. Bake waffles according to manufacturer's instructions.
2. Assemble in the following order on the foil sheet:
* 1 WGR waffle* 1 egg patty* 1 sausage patty* 1 WGR waffle
3. Wrap sandwich with foil sheet, and place in steamtable pans. Place pans in cooler overnight.
Day of service:4. Place steamtable pans in a 350º F oven for 20 minutes; temp at 15 minutes. Internal temperature should reach 165º F for 15 seconds.
Alternate method: if not pre-prepping the day before, prepare individual items according to manufacturer directions, assemble sandwich and wrap with foil after removing from oven.
CCP: Hold for hot service for 135º F or higher
5. Offer with syrup.
Revised 05-01-2020
Recipe No. BRK- 111
(servings) Portion Size 1 piece
Weight Measure Weight Measure
Sausage, cooked, crumbled 6 lbs
Canned applesauce, 6 oz 1/4 c + 2 Tbsp
unsweetened
Hash brown potatoes, 6 lbs
frozen, thawed
Whole eggs, frozen, 1 lb 4 oz
thawed
Cheddar cheese, low-fat 8 oz 2 cups
* Green onions, fresh, diced 3 Tbsp
* Red bell pepper, fresh, 3 cups
diced
Meal Pattern Contribution
Grain:
Grain Alternate (M/MA) 1 GA (sausage, egg and cheese)
Fruit:
Vegetables:
Milk:
Directions
Recipe Name: Hashbrown Breakfast Pizza
Yield: 50
Ingredients
_50_ Servings _____ Servings
1. Heat sausage according to manufacturers instructions. Remove from heat.
2. Combine about 10 oz. (1 ½ c) sausage, hash browns, and eggs in a large bowl. Stir well. Set remaining sausage aside for step 4. Set hash brown mixture aside for step 3.
3. Pour 2 qt (about 3 lb 10 oz) hash brown mixture into a half sheet pan (18" x 13" x 1") lightly coated with pan release spray. Spread evenly.
For 50 servings, use 2 pans.
4. Top the hashbrown mixture with remaining sausage, cheese,and then garnish with the onions and bell peppers as desired.
5. Bake:Conventional oven: 425ºF for 15 minutesConvection oven: 400ºF for 10 minutes.
CCP: Heat to 165º F or higher for at least 15 seconds.
CCP: Hold for hot service for 135º F or higher.
Portion: Cut each pan 5 x 5 (25 pieces per pan. Serve 1 piece.
Revised 05-01-2020
Note: Must serve with a minimum 1 WGR or 1 EG.
Recipe No. BRK-112
(servings) Portion Size 1 serving
Weight Measure Weight Measure
Pita Pocket, WGR 45 each
2 oz grain equivalent
Eggs, frz whole pasteurized 10 lb
Cheese, Cheddar, Reduced 2 lb 13 oz
Fat, Shredded
Meal Pattern Contribution
Grain: 1 WGR ( pita half)
Grain Alternate (M/MA) 1.5 GA (1 egg, .5 cheese)
Fruit:
Vegetables:
Milk:
Directions
Recipe Name: "Mascot" Breakfast
Yield: 90
Ingredients
90 Servings _____ Servings
1. Warm pita pockets and separate into halves.
2. Prepare scrambledeggs according to manufacturer's instructions or recipe BRK-118.
3. Stir shredded cheese into prepared eggs.
4. Using #12 scoop portion cheese and egg mixture into each pita half.
CCP: Hold for hot service at 135º F or higher.
1 serving = 1 filled pita half
Revised 05-01-2020
Recipe No. BRK-113
(servings) Portion Size 1 sandwich
Weight Measure Weight Measure
French Toast, WGR 100 each
Turkey ham, sliced
Meal Pattern Contribution
Grain:
Grain Alternate (M/MA) 1 GA (.5 cheese, .5 turkey ham)
Fruit:
Vegetables:
Milk:
Directions
2 WGR (WGR french toast)
Recipe Name: Monte Cristo Sandwich (breakfast version)
Yield: 50
Ingredients
50 Servings _____ Servings
Cheese, RF American, white
50 slices @ .5 oz
each
100 slices @ .5
oz each
1. Prepare French toast according to manufacturer's instructions.
2. Assemble sandwiches in the following order:
* 1 slice French toast * 1 slice of cheese* 2 slices Turkey ham * 1 slice French toast
3. Place in shallow steamtable pan on sandwich sides so that they are shingled in rows.
4. Place in convection oven at 325º F for 10-15 minutes.
CCP: Hold for hot service at 135º F or higher.
5. Optional: offer with syrup or jelly. May sprinkle tops of sandwiches with powdered sugar.
Revised 05-01-2020
Recipe Name: Morning Griddle Sandwich Recipe No. BRK-114
(servings) Portion Size 1 each
Weight Measure Weight MeasurePancakes, WGR, ready-to-
eat 100 each
Eggs, patties 50 each
Bacon, pre-cooked 50 slices
Syrup, pancake, 1 cup
mapled flavored
Cheese, RF American 25 slices @ .5 oz
Turkey ham 50 slices @ . 5 oz
Foil wraps 50 each
Meal Pattern Contribution
Grain:
Grain Alternate (M/MA) 1.25 GA (.75 from egg patty, .25 from turkey ham, .25 from cheese)
Fruit:
Vegetables:
Milk:
Directions
Yield: 50
1.5 WGR (WGR pancakes)
Ingredients
50 Servings _____ Servings
Day before:
1. Cut cheese slices in half diagonally.
2. Assemble in the following order on foil wrap:
* 1 WGR pancake* 1 tsp syrup* 1 egg patty* 1 slice bacon* ½ slice cheese* 1 slice turkey ham* 1 WGR pancake
3. Wrap sandwich with foil wrap, and place in steamtable pan. Place pan in cooler overnight.
Day of service:
4. Place steamtable pans in a 350º F oven for 20 minutes; temp at 15 minutes. Internal temperature should reach 165º F for 15 seconds.
CCP: Hold for hot service for 135º F or higher.
Revised 05-01-2020
Recipe No. BRK-115
(servings) Portion Size 3/4 cup
Weight Measure Weight Measure
Oatmeal, quick oats 3 lb 4 oz
Water 7 qt + 1 cup
Brown sugar, firmly packed 2 cups
Cinnamon 1 Tbsp.
Butter flavored granules ½ cup
Vanilla 1 Tbsp
Meal Pattern Contribution
Grain: 1 WGR (oats)
Grain Alternate (M/MA)
Fruit:
Vegetables:
Milk:
Ingredients
50 Servings _____ Servings
Directions
Recipe Name: Oatmeal
Yield: 50
1. Bring water to a rolling boil.
2. Stir in oats; reduce to medium heat and cook 1 minute, stirring occasionally. (If using Old Fashioned Oats, cooking time will be longer. Check product label for instructions--usually 5 minutes.)
3. Add brown sugar, cinnamon, and butter flavored granules and mix well.
4. Cover, remove from heat, add vanilla, and serve.
Portion using a 6 oz server (3/4 cup).
CCP: Hold for hot service at 135º F or higher.
Revised 05-01-2020
Recipe No. BRK-116
(servings) Portion Size 1 each
Weight Measure Weight Measure
Biscuit, Enriched (2 EG) 50 each
2 oz grain equivalent
Sausage patty, pre-cooked 50 each
(CN labeled, 1 oz M/MA)
Pan release spray, as needed
butter-flavored
Aluminum foil as needed
Meal Pattern Contribution
Grain:
Grain Alternate (M/MA) 1 GA (sausage patty)
Fruit:
Vegetables:
Milk:
Directions
Recipe Name: Sausage Biscuit
Yield: 50
2 EG (EG biscuit)
Ingredients
50 Servings _____ Servings
Day before service:
1. Prepare biscuits according to manufacturer's instructions and split in half. Spray top and bottom of biscuits with butter-flavored pan release spray. Slice biscuits and place on foil sheet with the top of the biscuit down.
2. Place 1 frozen sausage patty between each biscuit half.
3. Wrap sausage biscuit in foil sheet.
4. Place in single layer on 18 x 26 sheet pan; place on a rolling/baking rack and place in cooler overnight.
Day of service:
5. Pre-heat oven to 350º F. Heat sausage biscuit in oven for 20 minutes or until internal
temperature reaches 165 F for 15 seconds.
CCP: Hold for hot service at 135º F or higher.
Revised 05-01-2020
Recipe No. BRK-117
(servings) Portion Size 1 sandwich
Weight Measure Weight Measure
Biscuit, Enriched (2 EG)* 50 each
Cheese, RF American 50 slices @ .5 oz
Egg patty 50 each
Sausage patty, pre-cooked 50 each
(CN labeled, 1 oz M/MA)
Foil wraps 50 each
Meal Pattern Contribution
Grain:
Grain Alternate (M/MA) 2.25 GA (.75 egg patty, 1 sausage patty, .5 cheese)
Fruit:
Vegetables:
Milk:
2 EG (EG Biscuit)
Directions
Recipe Name: Sausage, Egg & Cheese Biscuit
Yield: 50
Ingredients
__50___ Servings _____ Servings
1. Prepare egg patties or frozen eggs according to manufacturer's instructions.
2. Prepare sausage patties according to manufacturer's instructions.
3. Assemble sandwiches in the following order on foil wrap:
* Top of biscuit* 1 slice of cheese* Egg patty * Sausage patty* Bottom of biscuit
4. Wrap sandwich in foil wrap. Place in shallow steamtable pan on sandwich sides so that they are stacked in rows.
5. Place in convection oven at 325ºF for 10-15 minutes or until internal temperature
reaches 165 F for 15 seconds.
CCP: Hold for hot service at 135º F or higher.
Revised 05-01-2020
Recipe No. BRK-118
(servings) Portion Size 1/4 cup = 1 egg
Weight Measure Weight Measure
Eggs, frz whole pasteurized, 6 lb 2 qts, 3 1/4 cups
thawed
Milk, unflavored 1 qt
Salt 1 ½ tsp
Margarine, trans fat-free 2 1/2 oz 1/3 cup
Pan release spray as needed
Meal Pattern Contribution
Grain:
Grain Alternate (M/MA) 1 GA (eggs)
Fruit:
Vegetables:
Milk:
Ingredients
50 Servings _____ Servings
Directions
Recipe Name: Scrambled Eggs
Yield: 50
1. Preheat convection oven to 300º F; conventional oven to 350º F.
2. In a mixing bowl, beat eggs thoroughly. Add milk and salt. Stir well.
3. Lightly coat steam table pan (12" x 20" x 2 1/2 ") with pan release spray. Pour 1 qt + 3 1/2 cups + 2 Tbsp egg mixture into each pan. For 50 servings, use 2 pans.
4. Place in oven and bake:Conventional oven: 350º F for 20 minutes, stirring once after 15 minutes.Convection oven: 300º F for 15 minutes, stirring once after 10 minutes. Steamer: 5 lb pressure for 3-5 minutes.DO NOT OVERCOOK.CCP: Heat to 155º F for 17 seconds.
5. Remove from oven or steamer. Stir well. Eggs should have a slightly moist appearance.
6. Add 2 1/2 Tbsp margarine to each pan. Stir well.
7. Portion with #16 scoop (1/4 cup). For best results, serve within 15 minutes.
CCP: Hold for hot service at 135º F or higher.
Revised 05-01-2020
Recipe No. BRK-119
(servings) Portion Size 1 each
Weight Measure Weight Measure
Flour, whole wheat 1 lb 6 oz 1 qt. + ½ cup
Flour, all purpose 13 oz 2 ½ cups
Baking powder 2 Tbsp
Cinnamon, ground 2 Tbsp
Baking soda 1 Tbsp + 1 tsp
Salt 1 ½ tsp
Eggs, whole 14 large
Pumpkin puree ½ #10 can 1 qt + 1 cup
Sugar, granulated 1 qt + 1 cup
Oil, vegetable 3 ½ cups
Pan release spray as needed
Meal Pattern Contribution
Grain: 2 WGR
Grain Alternate (M/MA)
Fruit:
Vegetables:
Milk:
Ingredients
30 Servings _____ Servings
Directions
Recipe Name: Spice Muffin/Bread
Yield: 30
1. Preheat convection oven to 350º F. Coat a full sheet pan with pan release spray.
2. Whisk together whole wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a large bowl.
3. In a second bowl, whisk together eggs, sugar, oil and pumpkin.
4. Add dry ingredients to the wet ingredients and mix well. Do not overmix. Scrape mixture onto the prepared sheet pan, or pour into muffin cups and divide evenly.
5. Bake 15-20 minutes or until toothpick inserted in the center comes out clean.
6. Evenly divide full sheet pan into 30 square pieces, or serve 30 muffins.
Revised 05-01-2020
Recipe No. BRK-120
(servings) Portion Size 1 sandwich
Weight Measure Weight Measure
Bagels, WGR split 50 each
Cheese, slices 50 slices @ .5 oz
Turkey ham, sliced 50 slices @ .5 oz
Egg patties 50 each
Foil wraps 50 each
Butter flavored spray as needed
Meal Pattern Contribution
Grain:
Grain Alternate (M/MA) 1.5 GA (.5 cheese, .25 turkey ham, .75 egg)
Fruit:
Vegetables:
Milk:
Directions
Recipe Name: Sunrise Sandwich
Yield: 50
2 WGR (WGR bagel)
Ingredients
50 Servings _____ Servings
1. Prepare egg patties according to manufacturer's instructions.
2. Open bagels and spray tops and bottoms with butter-flavored food spray.
3. Place on sheet pan and toast in the oven.
4. Assemble sandwiches in the following order on foil sheet:
* Top of bagel * 1 slice of cheese* 1 slice of turkey ham* Egg patty * Bottom of bagel
5. Wrap sandwich in foil wrap. Place in shallow steamtable pan on sandwich sides so that they are stacked in rows.
6. Place in convection oven at 325º F for 10-15 minutes or until internal temperature
reaches 165 F for 15 seconds.
CCP: Hold for hot service at 135º F or higher.
NOTE:
*WGR bread slices, English muffins, or croissants
may be substituted for bagels. Cooking time may need to be
adjusted. Verify product documentation to ensure substitution
provides 2 WGR meal contribution.
Revised 05-01-2020
Recipe No. BRK-
(servings) Portion Size
Weight Measure Weight Measure
Meal Pattern Contribution
Grain:
Grain Alternate (M/MA)
Fruit:
Vegetables:
Milk:
Directions
Recipe Name:
Yield:
Ingredients
_____ Servings _____ Servings
Revised 05-01-2020