WISCONSIN DEPARTMENT OF PUBLIC INSTRUCTION

SCHOOL NUTRITION TEAM

SUMMER 2011

Recipe Analysis Recipe Analysis

RECIPE ANALYSIS

Determine what a serving of a recipe contributes

towards meeting the food-based menu planning

requirements

6-3

6-5

RECIPE ANALYSIS

Applies to:Your School RecipesUSDA Quantity Recipes

Older versions (prior to April 2006)

Variations such as omitting ingredients or using alternate ingredients that contribute to meal pattern

Focus

1. Calculating contribution a serving of standardized recipe makes towards meeting menu planning system using yield information and Appendix A of USDA’s Food Buying Guide

2. Standardization process and how it relates to recipe analysis

3. Making substitutions in recipes using WI processed commodities products and converting to As Purchased units as part of standardization process

Recipe Analysis Class Organization

1. Introduction to resources/tools for recipe analysis process

2. Brief review of USDA Food Buying Guide and yield information needed for recipe analysis

3. Recipe analysis using Appendix A of FBG – explanation and exercise

4. Review of standardization process and specific information needed for recipe analysis process with examples of how to incorporate WI processed products

Four Resources

1. USDA’s Food Buying Guide2. USDA’s Quantity Recipes3. Wisconsin Processed Commodities

Meal Pattern Contribution Guide based on Fact Sheets

4. Measuring Success with Standardized Recipes (NFSMI/USDA Team Nutrition)

Resource #1Resource #1

USDA FoodBuying Guide forChild Nutrition Programs

Food Buying Guidefor Child Nutrition Programs

January 1984

Revised November

2001

Updated December

2007

Sections of the FBG

7 Sections & Index: Introduction/Tables M/MA V/F G/B Milk Other Foods Appendices A–E

Tables and Figures: Tables and Figures: Use for Accuracy; Use for EfficiencyUse for Accuracy; Use for Efficiency

_________Child Nutrition Programs

Tables and Figures

Table 1: List of Abbreviations and Symbols Used

Use this table as a resource to ease written communication and avoid production errors.

1 lb 3 oz =(16 oz + 3 oz) = 1.19 lb

119 oz =(112 oz + 7 oz) =7.44 lb

Table 5: Decimal Weight Equivalents

1/8 = 0.125 1/3 = 0.333 2/3 = 0.666

1 ÷ 8 = 0.125 1 ÷ 3 = 0.333 2 ÷ 3 = 0.666

1/4 =0.25 1/2 = 0.50 3/4 = 0.75

1 ÷ 4 = 0.25 1 ÷ 2 = 0.50 3 ÷ 4 = 0.75

3/8 = 0.375 5/8 = 0.625 7/8 = 0.875

3 ÷ 8 = 0.375 5 ÷ 8 = 0.625 7 ÷ 8 = 0.875

Table 6: Decimal Equivalents of Commonly Used Fractions

Table 7: Converting Decimals to Nearest Portion of a Cup for V/F

One of the steps in the recipe analysis process includes converting decimal equivalents to nearest portion

Important Point: Do Not ConfuseWeight and Volume Measure

Weight is measured in ounces and is used for determining portion size for most M/MA and many G/B.

Tool: scale

Volume is measured in fluid ounces and is used for determining portion size of V/F and milk.

Tools: measuring devises

An 8 fl oz Cup May Not Weigh 8 oz

Fill an 8 fl oz cup with lettuce and another with mashed potatoes. Their volume measures exactly the same (8 fl. oz. or 1 cup). Will they weigh the same? Will either weigh 8 oz?

Common Measures for Volume, Liquid & Dry

Teaspoons, tablespoons, cups, fractions of a cup, pints, quarts, and gallons are all volume measures which can be described in fluid ounces.

22

Section 1

________ChildNutrition Programs

Meat/MeatAlternates

23

Section 2

___________Child NutritionPrograms

Vegetables/Fruits (V/F)

Section 3Grains/Breads(G/B)

Child NutritionPrograms

Column 1: Food As Purchased (As Purchased)

Column 1 tells you the name of the food item and the form(s) in which it is purchased.

Are the apples

fresh, canned, frozen, or

dehydrated?

Food As Purchased (AP)

Column 2: Purchase Unit

Common purchase units of food such as:

Pounds Gallons No. 10 can No. 300 can

Purchase Unit

Column 3: Servings per Purchase Unit (Edible Portion)

Column 3 lists the amount of food to purchase or order based on the Servings per the designated Purchase Unit in column 2

Servings per Purchase Unit, EP

Column 4: Serving Size per Meal Contribution

Serving sizes listed in column 4 are commonly used

Serving Size per Meal Contribution

Columns 3 & 4

For example, a No. 10 can yields 50.4 1/4-c servings of canned apple slices.

Servings per Purchase Unit, EP

Serving Size per Meal Contribution

Column 5: Purchase Units for 100 Servings

Column 5 is used to determine the amount of food to purchase for 100 servings

Purchase Units for 100 Servings

Column 6

Column 6 provides additional information about the food item when it is served in a different form

Additional Information

Column 6

For example, it takes 1 pound of apples, fresh, 125-138 count, AP, to provide 0.91 pound of ready-to-serve raw, cored, unpeeled apple, EP.1 No. 10 Can = 89.0 oz (11-7/8 c) drained apple.

Additional Information

Exercise #1

Use Food Buying Guide to find number of servings in purchase unit for items listed

Page numbers are providedMark the pages with post-it notes

RECIPE ANALYSIS USING

Food Buying Guide• Yield Information• Appendix A

Appendix A: Recipe Analysis

Purpose: Calculate the contributions of a recipe’s ingredients toward meeting components: *Meat/Meat Alternate *Vegetable/Fruit *Grains/Breads

Recipe Analysis Steps1. List ingredients2. Record AP weight or volume3. Record purchase units4. Record the number of servings

per purchase unit5. Calculate the M/MA contribution6. Calculate the V/F contribution7. Calculate the G/B contribution8. Record the portions per recipe9. Record the final rounded down

calculated crediting answers

Recipe Analysis

Step 1

Column 1

List Ingredients

Recipe Analysis Step 1

Column 1: List ingredients

List only ingredients that make contribution

Record description of each ingredient, for example fat content of ground beef

Group ingredients that contribute to the same component

6-39

Recipe Analysis

Step 2

Column 2

Quantity of Ingredients as Purchased

Recipe Analysis Step 2

Column 2: Record “As Purchased” weight or volume of ingredients

Convert ounces to decimalequivalent of a pound usingTable 5 (page I-36)

Quantity must be in the sameunits as the purchase unitrecorded in column #1

Column 3

Record Purchase Units

Recipe Analysis

Step 3

Recipe Analysis Step 3

Column 3: Record purchase units

How is the product purchased (for example, No. 10 cans, pounds, dozen, etc.)?

Find this information in Column 2 of the Food Buying Guide

Quantity must be in the same units as the purchase unit recorded in recipe analysis form Column 2

Recipe Analysis

Step 4

Column 4

Servings per Purchase Unit in Food Buying Guide

Recipe Analysis Step 4

Column 4: Record the number of servings per purchase unit

Find this information in Column 3 of the Food Buying Guide

Pay attention to the description of “food as served” when making selection of

information to use. Example: Raw carrots in recipe are

cooked when served, then use yield information for cooked carrots

Recipe Analysis

Step 5

Column 5

Meat/Meat AlternateContribution

Recipe Analysis Step 5Column 5: Calculate the Meat/Meat Alternate (M/MA) Contribution For each M/MA - multiply number in

Column 2 by number in Column 4 Record in Column 5 to two decimal points If more than one M/MA, add all numbers

in Column 5 and record in “Total” row.

Divide the total of Column 5 by the number of portions in recipe.

Round down to the nearest 1/4 ounceNote: USDA crediting rule: must be 1/8 ounce

Recipe Analysis

Step 6

Column 6

Vegetables/FruitContribution

Recipe Analysis Step 6Recipe Analysis Step 6

Column 6: Calculate the Vegetable/Fruit (V/F) contribution

For each V/F, multiply number in Column 2 by number in Column 4, and record in Column 6 to two decimal points

If more than one V/F, add all numbers in Column 6 to determine the total number of 1/4-cup V/F servings in the recipe

Divide the total of Column 6 by 4 to convert to cups

Divide the number of cups by the number of portions the recipe yields.

Round the number to two decimal places and convert to the nearest portion of a cup by using Table 7 (see page

I-37 of Food Buying Guide)

Recipe Analysis

Step 7

Column 7

Grains/BreadsContribution

Recipe Analysis Step 7Column 7: Calculate the G/B contribution. For each G/B, multiply number in

Column 2 by number in Column 4, and record in Column 7 to two decimal points.

If more than one G/B, add all numbers inColumn 7 to determine the total number of G/B servings in the recipeand record

Divide the number of G/B servings bythe number of portions the recipe yields

Round the number down to the nearest 1/4-serving of G/B

RecipeRecipe Analysis Analysis

Steps 8 and 9Steps 8 and 9

Final calculationsfor crediting

Recipe Analysis Steps 8 & 9

Do each task in Columns 5, 6, and 7.

1.Record the totals for each column

2.Record the portions per recipe; this will be the same number in each column

3.Divide the total as indicated in each column

1.Round down2.Record the contribution of

each portion

Resource #2

USDA Quantity RecipesRefer to handout to access latest versions on-

line

Contribution is Calculated for Each Serving on USDA Quantity Recipes

USDA Quantity Recipes

Note:Not necessary to throw out the older ones, if in use BUT - Must calculate contribution based on

new yields in Food Buying Guide (Original November 2001 publication & December 2007 updates)

Must consider contribution if ingredients omitted/substitutions made

Contribution of a Serving

Contribution

1 burrito provides 2 oz equivalent meat/meat

alternate, ¼ cup of vegetable, and 1 ½ servings of

grains/breads

SERVING:

Recipe must be followed exactly (ingredients, amounts, preparation, portion size, etc.)

Contribution

1 burrito provides 2 oz equivalent meat/meat

alternate, ¼ cup of vegetable, and 1 ½ servings of

grains/breads

SERVING:

•What changes would make (lunch and/or breakfast) if standardizing?•How do the changes effect the contribution?

Contribution a Serving Makes January 2007 Version

Modifications to USDA Quantity Recipes

Spaghetti with Meat Sauce – D-35Change % fat content for ground beefAdd shredded cheddar cheese(Review completed analysis on page A-8 of FBG)

Other considerations:What if you used tomato or marinara sauce

instead of tomato paste and diced canned tomatoes?

What if you used elbow macaroni instead of spaghetti noodles?

Variation to Quantity Recipes

Omit ingredients?Use different fat content (ground

beef)?Use beef crumbles in place of ground

beef?Use other items that are state

processed commodity item which may vary from year to year?

Do you combine your pasta and sauce?No consistency in what is used?Other variations?

Resource # 3Wisconsin Processed Commodities

Posted at: http://fns.dpi.wi.gov/fns_factsheet

Handout includes Child Nutrition (CN) label information plus ounces of creditable meat/meat alternate in pound of product for recipe analysis purpose

Converting Product Information for Recipe Analysis - Meat/Meat

Alternate

Need ounces of creditable meat/meat alternate Calculate by dividing 2 ounces by equivalency

to determine % of creditable m/ma Multiply % by 16 and round downExample:

Beef Crumbles AdvancePierre (320630-20)

(1) 2 ounces ÷ 2.19 = .913 (2) .913 x 16 = 14.6 ounces of creditable

meat/meat alternate in pound of productNote: 100 (2 oz) servings x 2.19 0z = 219 oz ÷ 16

= 13.69 lbs., compared with 17 lbs. ground beef (20% fat)

Converting Product Information for Recipe Analysis - Meat/Meat

Alternate

Need ounces of creditable meat/meat alternate Calculate by dividing 2 ounces by

equivalency to determine % of creditable m/ma

Multiply % by 16 and round downExampleChicken Fajita Strips Gold Kist/Pilgrim’s Pride

(1325)

1)2 ounces ÷ 2.05 = .97 2) .97 x 16 ounces = 15.5 of creditable meat/meat alternate in

pound

Converting Product Information for Recipe Analysis - Meat/Meat

Alternate

Need ounces of creditable meat/meat alternate Calculate by dividing 2 ounces by equivalency

to determine % of creditable m/ma Multiply % by 16 and round down

ExamplePork Taco Filling JTM (CP5205 or 5205CE)1) 2 ounces ÷ 3.17 = .63 2) .63 x 16 ounces = 10.08 of creditable meat/meat alternate in poundNote: 1/8 cup of v/f if serving 3.17 oz. by weight or

4.755 TBSP (by measure)

Where to Start – Alternative Ingredients

Determine how much is needed to meet menu planning requirements

Test recipe to see if it meets customer expectations

Standardize for alternate ingredients

Quick Review

Standardized Recipes

Resource #4

Measuring Success – StandardizedRecipes Basic recipe standardization information

Recipe Standardization ProcessQuick Review

Definition: “One that has been tried, adapted, and retried several times for use by a given foodservice operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quantity of ingredients.”

Recipe Standardization Quick Review

Eleven Benefits of Standardized Recipes

1. Consistent food quality2. Predictability of yield3. Customer satisfaction4. Consistent nutrient content5. Food cost control6. Efficient purchasing procedures

Recipe Standardization Quick Review

Eleven Benefits of Standardized Recipes (cont.)

7. Inventory control8. Labor control9. Increased employee confidence10.Reduced recordkeeping11.Successful completion of

State/Federal reviews

Recipe Standardization Quick Review

Negative Impact -If Recipes are not

Standardized

1.Cost 2.Nutrients per serving3.Customer satisfaction

Helpful Tools

Eight Steps to Standardize a Recipe

Basics at Glance (NFSMI)Recipe format

USDA Quantity Recipes on-line format

DPI formatEvaluation tools for reviewing recipes during recipe standardization (found in Measuring Success)

Recipe Standardization ProcessQuick Review

Essentials for Recipe Analysis1.Specific ingredients2.Weight/Volume for each ingredient converted for ease and accuracy in preparation plus consistent with information in Food Buying Guide3.Serving size4.Recipe yield (in number of servings)

Review of Steps for Recipe Analysis

First step of recipe standardization is to meet customer expectations

Include necessary information in recipesConvert ingredients to “as purchased” units to

use FBG for purchasing & recipe analysisDetermine creditable amount in “as purchased”

units for WI processed products and other items not found in the FBG

Use recipe analysis process to determine how a serving of a recipe contributes to the menu planning requirements

Exercise #2

Take the USDA recipe for Beef Taco Pie, and calculate the contribution when changing it to Meaty Taco Pie (using commodity pork taco filling and adding canned black beans).

Evaluate to determine contribution a serving makes towards meeting meal pattern requirement

Blank forms are available

Note what changes may be made, if any, to maximize the contribution a serving makes towards meeting the food-based menu planning system requirements

Fill in the worksheet

Recipe Analysis

Questions

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