The purpose of section 3 is to Slide 1 Food Purchasing introduce - - PDF document

Slide 1

National Food Service Management Institute Section 3: Grocery List 1

Section 3: Grocery List (Step 2)

Food Purchasing for Child Care Centers

The purpose of section 3 is to introduce Step 2 in the food purchasing process. Step 2 is developing a grocery list. Lesson Introduction

• Emphasize that developing the

grocery list is time-consuming, but it is an important step to purchasing success. Note: Use the six tennis balls described under “Materials and Supplies” on page 33 for the following activity.

• Take the six tennis balls and

attempt to juggle them. Then, throw them one by one to different participants and ask the participants to catch them. After you have thrown all six balls, ask those who caught them to read aloud the label on the ball.

• Point out that a person must juggle

the six things labeled on the balls— menus, recipes, the list for standard stock and yearly items, the list for menu items, a calculator, and pen and paper—when making the grocery list.

• The best way to juggle all these is

to break up the task of making the grocery list into two parts:

• (1) making the list of items

needed and

• (2) estimating the quantities.

Slide 2

National Food Service Management Institute Section 3: Grocery List 2

 name the parts of a grocery list,  distinguish among food items that

should be kept in the pantry at all times, purchased yearly, or purchased

• nly when on the menu, and

 develop a grocery list for a small child

care center.

Lesson Objectives

Section 3 has 3 objectives.

Slide 3

National Food Service Management Institute Section 3: Grocery List 3

 Standard Stock

Items

 Yearly Items  Menu Items

Parts of a Grocery List

Parts of the Grocery List Show slide and state that the grocery list is divided into three parts. Note: At this point, only go over the general definition of each part as given below. Mention that you will go over each part in more detail later in the lesson. SAY:

• One part is standard stock items.
• These are foods that are

kept on hand all of the time.

• They are staple food items

that are replaced often.

• Another part is yearly items.
• These are foods that are

purchased only once per year.

• They are mostly herbs and

spices.

• The third part is menu items.
• These are foods that are

purchased only when they are on the menu.

Slide 4

National Food Service Management Institute Section 3: Grocery List 4

 adjusting recipes to correct

quantities,

 writing down foods and quantities

for recipes, and

 writing down other foods and

quantities needed for the menu.

Menu items list made by . . .

The list of menu items is made by

• adjusting the recipes to the correct

quantities [by using the yields in the (FBG) (USDA/FNS, 2001) to determine the quantities needed by age group],

• writing down the foods and

quantities needed to prepare the recipes, and*

• writing down the other foods

required to prepare the menu (those that do not have a recipe) and estimating the quantity of each.*(Note: record quantities of foods using the purchase unit (i.e. lb, oz, doz., qt, gal) when possible. Keep in mind

• that the FBG needs to be used

when determining quantities and show copy of the FBG.

• section 4 explains how to use the

FBG.

• breaking the grocery list into these

three parts—

• standard stock items,
• yearly items, and
• menu items—

makes purchasing a system that is not people dependent. With this system, if the person who usually makes the grocery list gets sick, goes on vacation, quits, etc., another person can easily step in and make the list. Once the grocery list is organized and the team member with this responsibility gains experience, the task becomes easier.

Slide 5

National Food Service Management Institute Section 3: Grocery List 5

Cycle Menus

Cycle menus save time!

Point out that cycle menus save

• time. They save time because each

time a menu in the cycle is repeated, the previous grocery list can be used. ASK: Who already use cycle menus? ASK: How long have you used cycle menus? ASK: Do you have any tips that you can suggest for cycle menus? Mary – remind students of the Meal Time Memo for Child Care that you placed in Section 2 will assist in understanding the advantages.

Slide 6

National Food Service Management Institute Section 3: Grocery List 6

 Are kept on hand all of the

time

 Are also called “par stocks”

and “inventory on hand”

 Include food used each week  Differ from center to center  Include infant foods

Standard Stock Items

Standard Stock Items Standard stock items are foods that are kept on hand all of the time. ฀ They are also called “par stocks” and “inventory on hand items.” ฀ Any food that is used each week could be placed in this group. ฀ The foods in this group will differ from center to center. ฀ Examples of foods of this type are all purpose flour, granulated sugar, brown sugar, salt, vegetable oil, vinegar, pan release spray, jams, jellies, imitation maple syrup, peanut butter, catsup, tomato paste, instant nonfat dry milk, and mayonnaise. State that infant foods fall under standard stock items. ฀ Point out that the infant foods section

• f this list should be left blank until the

center knows the exact food or formula that a child will receive.

Slide 7

National Food Service Management Institute Section 3: Grocery List 7

 Offer type of formula health care

provider has suggested.

 Maintain a list of formulas not

requiring a medical statement.

 Have a policy regarding infant

formulas and foods.

Infant Foods

• USDA/FNS recommends that a

school, center, or day care home

• ffer the type of formula that the

infant’s health care provider has suggested to the infant’s parent (or guardian).

• A center should maintain a list of

formulas not requiring a medical statement.

• USDA/FNS has provided State

Agencies with a list of formulas that do not require a medical statement when offered to infants in the CACFP.

• Point out that a complete copy of

this list and other information can be found on the Web.

• The Web address for this list

is on page 16 of the participant manual.

• http://www.fns.usda.gov/cnd/

Care/Regs- Policy/infantmeals/formulaLis t.htm.

• A center should have a stated

policy related to infant formulas and foods.

• A center has a couple of options for

this policy.

Slide 8

National Food Service Management Institute Section 3: Grocery List 8

 Option 1: Provide formulas

and foods served at home.

 Option 2: Approve specific

formulas and foods and provide only those.

Policy

Here are the two policy options a center can take in regard to infant formulas and foods.

• One option a center should

consider is to make an effort to provide all infants with the formulas

• r foods that they receive at home.

This approach is used most often when at-risk children are served.

• The second option is to approve

specific formulas and infant foods and make only those formulas or foods available. If parents want their child to have a different food or formula, they may decline the

• ffered formula or food and supply

another type. WHAT POLICY DOES YOUR CENTER HAVE REGARDING INFANT FORMULAS AND FOODS?

Slide 9

National Food Service Management Institute Section 3: Grocery List 9

Check with the State Agency if you are not sure whether an infant formula requires a medical statement to be served in the infant meal pattern.

Important! You should check with the State Agency if they are not sure whether a type of infant formula requires a medical statement to be served in the infant meal pattern. In your information on page 27 there is a standard stock list. The quantities are missing. We will fill them out in Section 4.

Slide 10

National Food Service Management Institute Section 3: Grocery List 10

 Used in small amounts  Purchased once or

twice a year

Yearly Items

Yearly Items This slide states that yearly items are foods that the center uses in small amounts and buys only once

• r twice per year.

฀ Examples of foods in this group are cinnamon, paprika, vanilla flavoring, cayenne pepper, poultry seasoning, crushed oregano, and garlic powder. ฀ A center should buy quantities of these foods that it will use within 1 year (even if the expiration dates are beyond 1 year) because many herbs and spices lose flavor after a year. ฀There is a sample list of yearly items on page 27 of the participant manual. Point out that the quantities are missing and will be calculated in section 4.

Slide 11

National Food Service Management Institute Section 3: Grocery List 11

 Are purchased only when on

the menu

 Usually do not store for a

long time

 Always include milk, fresh

eggs, fresh fruits, fresh vegetables

Menu Items

Menu items are foods that are purchased only when they are on the menu.

• Normally these items are

purchased weekly

• Foods that do not store for a long

time are in this group

• Milk, fresh eggs, fresh fruits, fresh

vegetables are always in this group.

• Some foods in this group can be

stored for a long time. However, because of their cost, centers may choose to put them on this list if the centers do not want to spend money until the item is needed.

• On page 28 of your manual, is the

sample menu items list.

• THE QUANTITIES ARE

MISSING AND WE WILL BE CALCULATE THEM IN SECTION 4.

Slide 12

National Food Service Management Institute Section 3: Grocery List 12

Save time by . . .

. . . putting as many foods as possible in the standard stock list.

How to Save Time This slide states that if a center puts as many foods as possible in the standard stock list, it saves time in making the grocery list. ฀ One reason for this is that the center does not have to calculate how much to buy of these items because it always buys a certain amount—a standard stock—of these items. For example, it might always buy 1 gallon of vegetable

• il.

฀ A center also saves time because it does not need to write these items down.

• A center should keep a printed list
• f these items and the amount to

buy when it is low on them.

• When the center’s menus call for

these items, a staff person walks to the pantry with the list, circles any item that is low, and indicates that a

new package or container needs to be purchased.

Slide 13

National Food Service Management Institute Section 3: Grocery List 13

Standard Stock Items

Standard Stock Items Quantity

Catsup, 24 oz 1 Chicken Stock, non-MSG, 14 oz 10 Flour, all-purpose, enriched, 5 lb 1 Crackers, whole-grain, enriched, 14 oz 2 Graham Crackers, enriched, 14 oz 2 Lemon Juice, 1 qt 1 Margarine, 1 lb 3 1 2

Here is a sample standard stock list. ฀ The center with this list keeps a standard stock of two 14-oz boxes of whole-grain crackers. If a staff person goes to the pantry and finds only

• ne box, he or she circles the

quantity (click on the computer mouse to make the circle appear) and writes “1” beside the circle to indicate that the center needs to buy one 14-oz box. ฀ The center keeps a standard stock of three 1-lb boxes of margarine. If a staff person goes to the pantry and finds only

• ne box, he or she simply circles the

quantity (click on the computer mouse to make the circle appear) and writes “2” beside the circle to indicate that the center needs to buy two 1-lb boxes.

Slide 14

National Food Service Management Institute Section 3: Grocery List 14

Oak Street Child Care Center

Age Group Number Enrolled Meals Served Breakfast Lunch Snack Infants: 4–7 months 1 1 1 1 Infants: 8–11 months 2 1 2 2 Children: 1–2 years 26 20 26 26 Children: 3–5 years 15 10 10 15 Caregivers 8 11 12 Totals 44 40 50 56

Meals Served at Oak Street Child Care Center We will use Oak Street Child Care Center to discuss how to develop a grocery list. ฀ Remind participants that Oak Street Child Care Center is open Monday through Friday, 52 weeks a year, except for certain holidays. ฀ The Center serves meals to infants, children, and caregivers. ฀ Remind the participants that Oak Street Child Care Center serves breakfast, lunch, and a snack daily.

Slide 15

National Food Service Management Institute Section 3: Grocery List 15

You need:

 Menus for children

and infants for Day 4

 Recipes for Day 4  Grocery List

Grocery List for Day 4

We will review how to make Oak Street Child Care Center’s grocery list for Day 4. To make the grocery list for Day 4 we need:

• The menus for children and infants

for Day 4

• The recipes for Day 4
• The grocery list.

REMEMBER THERE ARE NO RIGHT OR WRONG ANSWERS. EVERY CENTER IS DIFFERENT. The idea/objective is to recognize the differences among the three parts of the grocery list and to learn the decision-making process. The grocery list is made by going down the list of foods on the menu. It is not made in alphabetical order. On page 9 is the menu for children for Day 4.

Slide 16

National Food Service Management Institute Section 3: Grocery List 16

Menu for Children: Day 4

Meal Food Breakfast Milk, fluid Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Milk, fluid Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice

The first item on the menu for children for Day 4 is milk. It is on the menu three items.

Slide 17

National Food Service Management Institute Section 3: Grocery List 17

Milk

Menu Items Quantity Menu Items Quantity

Dairy Products Bread Chocolate Milk, fluid, 1%

*

Bagel, cinnamon raisin, enriched

*

Chocolate Milk, fluid, whole

*

Flour Tortillas, enriched, 24 Milk, fluid, 1%, 1 qt

*

French Toast, enriched

*

Milk, fluid, whole

*

Raisin Bread, enriched

*

Cheese, cream

*

Animal Crackers, enriched

*

Cheese, Mozzarella, reduced-fat, shredded, 1 lb 8 oz

Remember Milk is on the “Menu Items” list because the type of milk served (flavored or unflavored) varies each week. The *- asterisk in the “Quantity column means the quantity needs to be calculated using the FBG. The quantities needed for milk will be calculated in section 4. The 1 qt. Refers to the quantity needed for the broccoli cheese soup recipe. The Center purchases both whole and 1% milk. The Dietary Guidelines

for Americans recommends that children 2 years old and older be served either fat-free or low fat milk. The Center has chosen to serve low fat (1%) milk to these children. Whole milk is served to children under 2 years old.

Slide 18

National Food Service Management Institute Section 3: Grocery List 18

Meal Food Breakfast Milk, fluid Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Milk, fluid Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice

Menu for Children: Day 4

Orange sections are the second item on the menu for children for Day 4.

Slide 19

National Food Service Management Institute Section 3: Grocery List 19

Oranges

Menu Items Quantity Menu Items Quantity

Fresh Produce Canned and Other Grocery Oranges, fresh

*

Peach Slices, canned

*

Broccoli Florets, fresh, 2 lb 4 oz Cauliflower, fresh, 1 lb Zucchini, fresh, 2 lb Honey, 1 lb 12 oz Carrots, fresh, 1 lb + 3 oz + 8 oz + 13 oz

*

Frozen Broccoli, frozen, chopped, 2 lb

Fresh oranges are purchased only when they are on the menu. So…fresh oranges go on the …”Menu Items” list. There is that Asterisk again! We will use the FBG and calculate in Section 4.

Slide 20

National Food Service Management Institute Section 3: Grocery List 20

Meal Food Breakfast Milk, fluid Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Milk, fluid Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice

Menu for Children: Day 4

Item #3 – Pancakes – this requires a recipe. Oak Street uses the recipes from the Child Care Recipes: food for Health and Fun (USDA/FNS, 1999) The recipes have been updated to reflect new Food Buying Guide for Child Nutrition Programs (USDA/FNS, 2001) crediting information.

Slide 21

National Food Service Management Institute Section 3: Grocery List 21

Pancake Recipe Yield: 25 4-Inch Pancakes

Ingredients Weight Measure

Enriched All-Purpose Flour 1 lb 3¾ cups Baking Powder 2 Tbsp Salt ¾ tsp Instant Nonfat Dry Milk ½ cup Sugar 2 Tbsp 2 tsp Frozen Whole Eggs, thawed OR Fresh Large Eggs 8 oz ¾ cup 3 Tbsp OR 5 each Water 2½ cups 2 Tbsp Vegetable Oil ½ cup

Here is the pancake recipe (Recipe A-12) for Day 4. The recipe yields 25 4 inch pancakes. The recipe is found on Page 23.

Slide 22

National Food Service Management Institute Section 3: Grocery List 22

All-Purpose Flour

Standard Stock Items Quantity Yearly Items Quantity

Baking Powder Catsup Chicken Stock, non-MSG Flour, all-purpose, enriched Celery Seed

This slide states that all-purpose flour is the first ingredient of the recipe. ฀ The Center uses all-purpose flour

• ften, so it goes on the “Standard Stock

Items” list.

Slide 23

National Food Service Management Institute Section 3: Grocery List 23

Baking Powder

Standard Stock Items Quantity Yearly Items Quantity

Baking Powder Catsup Chicken Stock, non-MSG Flour, all-purpose, enriched Celery Seed

This slide states that baking powder is the second ingredient of the pancake recipe. ฀ Baking powder goes on the “Yearly Items” list.

Slide 24

National Food Service Management Institute Section 3: Grocery List 24

Salt

Standard Stock Items Quantity Yearly Items Quantity

Peanut Butter, creamy Mustard, dry Rice, white, enriched, medium-grain Salt Onion Flakes, dehydrated Soy Sauce, low-sodium Syrup, maple, imitation Onion Powder Sugar, brown Sugar, granulated

The salt is the next ingredient of the pancake recipe. The Center uses salt often, so it goes on the “Standard Stock Items” list.

Slide 25

National Food Service Management Institute Section 3: Grocery List 25

Instant Nonfat Dry Milk

Standard Stock Items Quantity Yearly Items Quantity

Crackers, whole-grain, enriched Cinnamon, ground Graham Crackers, enriched Lemon Juice Margarine Mayonnaise, low fat Granulated Garlic Milk, dry, nonfat, instant Pepper, black

Instant nonfat dry milk is the next ingredient of the pancake recipe. The Center uses infant nonfat dry milk often, so it goes on the “Standard Stock Items” list.

Slide 26

National Food Service Management Institute Section 3: Grocery List 26

Sugar

Standard Stock Items Quantity Yearly Items Quantity

Peanut Butter, creamy Mustard, dry Rice, white, enriched, medium-grain Salt Onion Flakes, dehydrated Soy Sauce, low-sodium Syrup, maple, imitation Onion Powder Sugar, brown Sugar, granulated

Sugar is the next ingredient of the pancake recipe. The Center used sugar often so it goes on the “Standard Items” list.

Slide 27

National Food Service Management Institute Section 3: Grocery List 27

Eggs

Menu Items Quantity Menu Items Quantity

Dairy Products Bread Cheese, Cheddar, reduced-fat, shredded, 2 lb 6 oz White Sandwich Bread, enriched, 29 slices Yogurt, flavored, low fat

*

Hamburger Rolls, enriched, 25 Yogurt, plain, low fat, 1 cup Fresh Produce Canned and Other Grocery Orange Juice

*

Raisins, 8 oz Eggs, fresh, large, 14 + 3 + 5 Chunky Salsa, mild, 1 qt ½ cup

The Center chooses to use fresh eggs for the pancake recipes. Fresh eggs are on the “Menu Items” list/ The recipe calls for five eggs, so “5” in written down. The numbers “14” and “3” represent the eggs needed to make the recipes for Days 1-3.

Slide 28

National Food Service Management Institute Section 3: Grocery List 28

Pancake Recipe Yield: 25 4-Inch Pancakes

Ingredients Weight Measure

Enriched All-Purpose Flour 1 lb 3¾ cups Baking Powder 2 Tbsp Salt ¾ tsp Instant Nonfat Dry Milk ½ cup Sugar 2 Tbsp 2 tsp Frozen Whole Eggs, thawed OR Fresh Large Eggs 8 oz ¾ cup 3 Tbsp OR 5 each Water 2½ cups 2 Tbsp Vegetable Oil ½ cup

Next ingredient is water. Water is available at the Center and does not need to be purchased, so it is not included on the grocery list.

Slide 29

National Food Service Management Institute Section 3: Grocery List 29

Vegetable Oil

Standard Stock Items Quantity Yearly Items Quantity

Tomato Paste Parsley Flakes Vegetable Oil Pepper, cayenne Vinegar, white Pepper, white Pepper Sauce, hot Infant Formula and Foods: Infant Formula Infant Rice Cereal Applesauce, commercially prepared

The final ingredient of the pancake recipe is vegetable oil. The Center uses vegetable oil often, so it goes on the “Standard Stock Items” list.

Slide 30

National Food Service Management Institute Section 3: Grocery List 30

Meal Food Breakfast Milk, fluid Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Milk, fluid Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice

Menu for Children: Day 4

The 4th item on the menu for children for Day 4 is maple applesauce topping. This item requires a recipe.

Slide 31

National Food Service Management Institute Section 3: Grocery List 31

Maple Applesauce Topping Recipe Yield: 50 ¼-Cup Servings

Ingredients Weight Measure Canned Applesauce 7 lb 2 oz 3 qt 1 cup Maple-Flavored Pancake Syrup 12 oz 1 cup

Here is the Maple Applesauce topping recipe (C-1) for Day 4. The recipe yields 50 ¼ cup servings. The recipe is found on page 24.

Slide 32

National Food Service Management Institute Section 3: Grocery List 32

Canned Applesauce

Menu Items Quantity Menu Items Quantity

Fresh Produce Canned and Other Grocery Peaches, fresh, 20/⅛-cup servings for fruit cup

*

Refried Beans, 6 lb 10 oz Watermelon

*

Beef Stock, non-MSG, 1 qt 2 cups Pears, fresh, 20/⅛-cup servings for fruit cup

*

Applesauce, canned, 3 qt 1 cup Strawberries, fresh, 1 pt for fruit cup

*

Apricot Halves, canned

*

Bananas, fresh, 20/⅛-cup servings for fruit cup

*

Pineapple Cubes, in juice

*

Canned Applesauce is the first ingredient of the maple applesauce topping recipe. Applesauce is not served every week, so it is put on the “Menu Items: list. The quantity needed for the recipe (3 qt 1 cup) has been written on the list.

Slide 33

National Food Service Management Institute Section 3: Grocery List 33

Maple Syrup

Standard Stock Items Quantity Yearly Items Quantity

Peanut Butter, creamy Mustard, dry Rice, white, enriched, medium-grain Salt Onion Flakes, dehydrated Soy Sauce, low-sodium Syrup, maple, imitation Onion Powder Sugar, brown Sugar, granulated

Maple syrup is the next ingredient of the maple applesauce topping recipe. The Center uses imitation maple syrup So it goes on the “Standard Stock items” list.

Slide 34

National Food Service Management Institute Section 3: Grocery List 34

Meal Food Breakfast Milk, fluid Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Milk, fluid Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice

Menu for Children: Day 4

Animal crackers is next for the Day 4 menu!

Slide 35

National Food Service Management Institute Section 3: Grocery List 35

Animal Crackers

Menu Items Quantity Menu Items Quantity

Dairy Products Bread Chocolate Milk, fluid, 1%

*

Bagel, cinnamon raisin, enriched

*

Chocolate Milk, fluid, whole

*

Flour Tortillas, enriched, 24 Milk, fluid, 1%, 1 qt

*

French Toast, enriched

*

Milk, fluid, whole

*

Raisin Bread, enriched

*

Cheese, cream

*

Animal Crackers, enriched

*

Cheese, Mozzarella, reduced-fat, shredded, 1 lb 8 oz

Animal crackers are on the “Menu Items” list because the Center does not serve them every week. Again, the *asterisk in the “Quantity column means the quantity needs to be calculated using the FBG. That quantity will be calculated in section 4.

Slide 36

National Food Service Management Institute Section 3: Grocery List 36

Meal Food Breakfast Milk, fluid Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Milk, fluid Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice

Menu for Children: Day 4

Peanut butter sandwich is next for Day 4. This sandwich requires peanut butter and bread.

Slide 37

National Food Service Management Institute Section 3: Grocery List 37

Peanut Butter

Standard Stock Items Quantity Yearly Items Quantity

Peanut Butter, creamy Mustard, dry Rice, white, enriched, medium-grain Salt Onion Flakes, dehydrated Soy Sauce, low-sodium Syrup, maple, imitation Onion Powder Sugar, brown Sugar, granulated

The Center uses peanut butter

• ften, so it goes on the “Standard

Stock Items”

Slide 38

National Food Service Management Institute Section 3: Grocery List 38

Menu Items Quantity Menu Items Quantity

Dairy Products Bread Cheese, Cheddar, reduced-fat, shredded, 2 lb 6 oz White Sandwich Bread, enriched, 29 slices Yogurt, flavored, low fat

*

Hamburger Rolls, enriched, 25 Yogurt, plain, low fat, 1 cup Fresh Produce Canned and Other Grocery Orange Juice

*

Raisins, 8 oz Eggs, fresh, large, 14 + 3 + 5 Chunky Salsa, mild, 1 qt ½ cup

White Sandwich Bread

The second item needed for a peanut butter sandwich is whit, enriched, sandwich bread. White sandwich bread goes on the “Menu Items” list. The amount needed, 29 slices, has been written down.

Slide 39

National Food Service Management Institute Section 3: Grocery List 39

Meal Food Breakfast Milk, fluid Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Milk, fluid Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice

Menu for Children: Day 4

The next item on the menu for children for Day 4 is Broccoli cheese soup. This requires a recipe.

Slide 40

National Food Service Management Institute Section 3: Grocery List 40

Broccoli Cheese Soup Recipe Yield: 50 ½-Cup Servings

Ingredients Weight Measure

Chicken Stock, non-MSG 3 qt Fresh Carrots, ¼" diced 13 oz 3⅓ cups Fresh Onions, chopped OR Dehydrated Onions 14 oz OR 2½ oz 2½ cups OR 1¼ cups Enriched All-Purpose Flour 8 oz 1¾ cups 2 Tbsp Margarine or Butter 4 oz Low fat 1% Milk, hot 1 qt Salt ½ tsp Ground White or Black Pepper ¼ tsp Hot Pepper Sauce ¼ tsp Reduced-Fat Cheddar Cheese, shredded 2 lb 6 oz Frozen Chopped Broccoli 2 lb

The broccoli cheese soup recipe (recipe H-5) for Day 4. The recipe yields 50 ½ cup servings. This recipe is found on Page 24.

Slide 41

National Food Service Management Institute Section 3: Grocery List 41

Chicken Stock

Standard Stock Items Quantity Yearly Items Quantity

Baking Powder Catsup Chicken Stock, non-MSG Flour, all-purpose, enriched Celery Seed

First ingredient of broccoli cheese soup is chicken stock. The Center uses chicken stock

• ften, so it goes on the “Standard

Stock items” list.

Slide 42

National Food Service Management Institute Section 3: Grocery List 42

Menu Items Quantity Menu Items Quantity

Fresh Produce Canned and Other Grocery Oranges, fresh

*

Peach Slices, canned

*

Broccoli Florets, fresh, 2 lb 4 oz Cauliflower, fresh, 1 lb Zucchini, fresh, 2 lb Honey, 1 lb 12 oz Carrots, fresh, 1 lb + 3 oz + 8 oz +13 oz

*

Frozen Broccoli, frozen, chopped, 2 lb

Carrots

Fresh carrots is the next ingredient for the broccoli cheese soup recipe. Fresh carrots are put on the “Menu items” list. The quantity needed for the broccoli cheese soup is recipe, 13 oz. The quantities “1 lb. and 8 oz. Refer to amounts needed by recipes used on Days 1-3. The * in the quantity column means the quantity needs to be calculated using the FBG. The quantity will be calculated in section 4.

Slide 43

National Food Service Management Institute Section 3: Grocery List 43

Onions

Menu Items Quantity Menu Items Quantity

Fresh Produce Frozen Tomatoes, fresh

*

Carrots, frozen, diced, 1 lb 10 oz Pepper, Bell, fresh, 1 ¼ oz Peas, frozen, 1 lb 10 oz Onions, fresh, 4 oz + 8 oz + 14 oz Fresh or Frozen Meats Cabbage, fresh, ready-to-eat, 3 lb 11 oz Beef, ground, ≤ 20% fat, 6 lb 10 oz Celery, fresh, 8 oz Chicken Thighs, with bone/skin, 11 lb 4 oz

The Center has chosen fresh onions for the broccoli cheese soup recipe. Fresh onions have been put on the “Menu Items: list. The quantity needed for the broccoli cheese soup recipe, 14 oz. has been written down. The quantities “8 oz” and “8 oz” refers to amounts needed by recipes used on Days 1-3.

Slide 44

National Food Service Management Institute Section 3: Grocery List 44

All-Purpose Flour

Standard Stock Items Quantity Yearly Items Quantity

Baking Powder Catsup Chicken Stock, non-MSG Flour, all-purpose, enriched Celery Seed

The next ingredient of the broccoli cheese soup recipe is all-purpose flour. The Center uses all-purpose flour

• ften, so it goes on the “standard

stock Items” list.

Slide 45

National Food Service Management Institute Section 3: Grocery List 45

Margarine

Standard Stock Items Quantity Yearly Items Quantity

Crackers, whole-grain, enriched Cinnamon, ground Graham Crackers, enriched Lemon Juice Margarine Mayonnaise, low fat Granulated Garlic Milk, dry, nonfat, instant Pepper, black

The next ingredient of the broccoli cheese soup recipe is margarine. The Center uses margarine often, so it goes on the “Standard Stock Items” list.

Slide 46

National Food Service Management Institute Section 3: Grocery List 46

Menu Items Quantity Menu Items Quantity

Dairy Products Bread Chocolate Milk, fluid, 1%

*

Bagel, cinnamon raisin, enriched

*

Chocolate Milk, fluid, whole

*

Flour Tortillas, enriched, 24 Milk, fluid, 1%, 1 qt

*

French Toast, enriched

*

Milk, fluid, whole

*

Raisin Bread, enriched

*

Cheese, cream

*

Animal Crackers, enriched

*

Cheese, Mozzarella, reduced-fat, shredded, 1 lb 8 oz

Low fat Milk

Low fat milk is the next ingredient in broccoli cheese soup recipe. Low fat milk has been put on the “Menu Items” list. The quantity needed for the broccoli cheese soup recipe, 1 qt., has been written down. The * in the “Quantity” column means the quantity needs to be calculated using the FBG. The quantity will be calculated in section 4.

Slide 47

National Food Service Management Institute Section 3: Grocery List 47

Salt

Standard Stock Items Quantity Yearly Items Quantity

Peanut Butter, creamy Mustard, dry Rice, white, enriched, medium-grain Salt Onion Flakes, dehydrated Soy Sauce, low-sodium Syrup, maple, imitation Onion Powder Sugar, brown Sugar, granulated

Next ingredient is the Broccoli cheese soup recipe is salt. The Center uses salt often, so it goes on the “Standard Stock Items” list.

Slide 48

National Food Service Management Institute Section 3: Grocery List 48

White Pepper

Standard Stock Items Quantity Yearly Items Quantity

Tomato Paste Parsley Flakes Vegetable Oil Pepper, cayenne Vinegar, white Pepper, white Pepper Sauce, hot Infant Formula and Foods: Infant Formula Infant Rice Cereal Applesauce, commercially prepared

The Center has chosen to use white pepper for the recipe. White pepper goes on the “yearly items” list.

Slide 49

National Food Service Management Institute Section 3: Grocery List 49

Hot Pepper Sauce

Standard Stock Items Quantity Yearly Items Quantity

Tomato Paste Parsley Flakes Vegetable Oil Pepper, cayenne Vinegar, white Pepper, white Pepper Sauce, hot Infant Formula and Foods: Infant Formula Infant Rice Cereal Applesauce, commercially prepared

Next is Hot pepper sauce for the Broccoli cheese soup recipe. Hot pepper goes on the “yearly Items” list.

Slide 50

National Food Service Management Institute Section 3: Grocery List 50

Cheddar Cheese

Menu Items Quantity Menu Items Quantity

Dairy Products Bread Cheese, Cheddar, reduced-fat, shredded, 2 lb 6 oz White Sandwich Bread, enriched, 29 slices Yogurt, flavored, low fat

*

Hamburger Rolls, enriched, 25 Yogurt, plain, low fat, 1 cup Fresh Produce Canned and Other Grocery Orange Juice

*

Raisins, 8 oz Eggs, fresh, large, 14 + 3 + 5 Chunky Salsa, mild, 1 qt ½ cup

The next ingredient is Cheddar Cheese. Cheddar cheese goes on the “Menu items” list. The quantity needed for the recipe is (2 lb. 6 oz.) is written on the list.

Slide 51

National Food Service Management Institute Section 3: Grocery List 51

Frozen Chopped Broccoli

Menu Items Quantity Menu Items Quantity

Fresh Produce Canned and Other Grocery Oranges, fresh

*

Peach Slices, canned

*

Broccoli Florets, fresh, 2 lb 4 oz Cauliflower, fresh, 1 lb Zucchini, fresh, 2 lb Honey, 1 lb 12 oz Carrots, fresh, 1 lb + 3 oz + 8 oz + 13 oz

*

Frozen Broccoli, frozen, chopped, 2 lb

Last ingredient! Frozen chopped Broccoli. Goes on the menu Items list. The quantity needed for the soup is 2 lb. It is written on the list.

Slide 52

National Food Service Management Institute Section 3: Grocery List 52

Meal Food Breakfast Milk, fluid Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) Snack Chocolate Milk, fluid Animal Crackers, enriched Lunch Milk, fluid Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice

Menu for Children: Day 4

The last item on the menu for children for Day 4 is “Pineapple cubes in juice”.

Slide 53

National Food Service Management Institute Section 3: Grocery List 53

Menu Items Quantity Menu Items Quantity

Fresh Produce Canned and Other Grocery Peaches, fresh, 20/⅛-cup servings for fruit cup

*

Refried Beans, 6 lb 10 oz Watermelon

*

Beef Stock, non-MSG, 1 qt 2 cups Pears, fresh, 20/⅛-cup servings for fruit cup

*

Applesauce, canned, 3 qt 1 cup Strawberries, fresh, 1 pt for fruit cup

*

Apricot Halves, canned

*

Bananas, fresh, 20/⅛-cup servings for fruit cup

*

Pineapple Cubes, in juice

*

Pineapple Cubes

Pineapple cubes are put on the “Menu Items” list. The * in the ”Quantity” column means the quantity needs to be calculated using the FBG. That quantity will be calculated in section 4.

Slide 54

National Food Service Management Institute Section 3: Grocery List 54

Meal Food Breakfast Breast Milk or Formula, iron-fortified Infant Rice Cereal, iron-fortified Applesauce, in a jar Snack Breast Milk or Formula, iron-fortified Crackers, whole-grain, enriched Lunch Breast Milk or Formula, iron-fortified Infant Rice Cereal, iron-fortified Strained Veal, in a jar Green Beans, in a jar

Menu for Infants: Day 4

Menu for infants for Day 4 on page 12 of your manuals. The first item on the menu for infants for Day 4 is infant formula. It is on the menu three times.

Slide 55

National Food Service Management Institute Section 3: Grocery List 55

Infant Formula

Standard Stock Items Quantity Yearly Items Quantity

Tomato Paste Parsley Flakes Vegetable Oil Pepper, cayenne Vinegar, white Pepper, white Pepper Sauce, hot Infant Formula and Foods: Infant Formula Infant Rice Cereal Applesauce, commercially prepared

Infant formula is on the “Standard Stock Items” list because it is served daily.

Slide 56

National Food Service Management Institute

 Check out the appendices 2 & 3  Pages 128 & 129  A Blank grocery list for you to adapt

at your site!!

Section 3: Grocery List 56

Slide 57

National Food Service Management Institute Section 3: Grocery List 57

Page 22 – Let’s work in groups!

Slide 58

National Food Service Management Institute Section 3: Grocery List 58

Meal Food Breakfast Milk, fluid Apple Wedges English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans

Menu for Children: Day 5

Menu for children Day 5 is on page 10 First item is milk

Slide 59

National Food Service Management Institute Section 3: Grocery List 59

Menu Items Quantity Menu Items Quantity

Dairy Products Bread Chocolate Milk, fluid, 1%

*

Bagel, cinnamon raisin, enriched

*

Chocolate Milk, fluid, whole

*

Flour Tortillas, enriched, 24 Milk, fluid, 1%, 1 qt

*

French Toast, enriched

*

Milk, fluid, whole

*

Raisin Bread, enriched

*

Cheese, cream

*

Animal Crackers, enriched

*

Cheese, Mozzarella, reduced-fat, shredded, 1 lb 8 oz

Milk

Milk goes on the “Menu items” list because the type of milk served (flavored or unflavored) varies each week. The * in the "Quantity” column mean the quantities need to be calculated using the FBG. They will be calculated in Section 4. Remember - The Center purchases whole milk for children under 2 years old and 1% milk for children two years old and older.

Slide 60

National Food Service Management Institute Section 3: Grocery List 60

Meal Food Breakfast Milk, fluid Apple Wedges English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans

Menu for Children: Day 5

Apple wedges are next on the menu for children for Day 5

Slide 61

National Food Service Management Institute Section 3: Grocery List 61

Menu Items Quantity Menu Items Quantity

Fresh Produce Canned and Other Grocery Peaches, fresh, 20/⅛-cup servings for fruit cup

*

Refried Beans, 6 lb 10 oz Watermelon

*

Beef Stock, non-MSG, 1 qt 2 cups Pears, fresh, 20/⅛-cup servings for fruit cup

*

Applesauce, canned, 3 qt 1 cup Strawberries, fresh, 1 pt for fruit cup

*

Apricot Halves, canned

*

Bananas, fresh, 20/⅛-cup servings for fruit cup

*

Apples, fresh

*

Pineapple Cubes, in juice

*

Apples

Apples are on the menu items list because they are served only when

• n the menu.

The asterisk in the “Quantity” column because they will need to use the FBG to calculate the quantity of apples to buy. Section 4 is coming!

Slide 62

National Food Service Management Institute Section 3: Grocery List 62

Meal Food Breakfast Milk, fluid Apple Wedges English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans

Menu for Children: Day 5

Next item – toasted English muffin.

Slide 63

National Food Service Management Institute Section 3: Grocery List 63

Menu Items Quantity Menu Items Quantity

Dairy Products Bread Chocolate Milk, fluid, 1%

*

Bagel, cinnamon raisin, enriched

*

Chocolate Milk, fluid, whole

*

Flour Tortillas, enriched, 24 Milk, fluid, 1%, 1 qt

*

French Toast, enriched

*

Milk, fluid, whole

*

Raisin Bread, enriched

*

Cheese, cream

*

Animal Crackers, enriched

*

Cheese, Mozzarella, reduced-fat, shredded, 1 lb 8 oz English Muffins, whole wheat, enriched

*

English Muffins

English muffins are on the “Menu Items” list because they are served

• nly when on the menu.

Asterisk is in the quantity column because we will need to use the FBG to calculate the quantity of whole wheat English muffins. To buy. Section 4 is where this will occur.

Slide 64

National Food Service Management Institute Section 3: Grocery List 64

Meal Food Breakfast Milk, fluid Apple Wedges English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans

Menu for Children: Day 5

Next item for Day 5 - jam

Slide 65

National Food Service Management Institute Section 3: Grocery List 65

Standard Stock Items Quantity Yearly Items Quantity

Crackers, whole-grain, enriched Cinnamon, ground Graham Crackers, enriched Jam Lemon Juice Margarine Mayonnaise, low fat Granulated Garlic Milk, dry, nonfat, instant Pepper, black

Jam

The Center serves jam often, so it goes on the “Standard Stock Items” list. The Center simply puts “jam” on the list because it tends to buy different kinds when it needs it purchase some.

Slide 66

National Food Service Management Institute Section 3: Grocery List 66

Meal Food Breakfast Milk, fluid Apple Wedges English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans

Menu for Children: Day 5

Wheat crackers are next.

Slide 67

National Food Service Management Institute Section 3: Grocery List 67

Menu Items Quantity Menu Items Quantity

Dairy Products Bread Cheese, Cheddar, reduced-fat, shredded, 2 lb 6 oz White Sandwich Bread, enriched, 29 slices Yogurt, flavored, low fat

*

Hamburger Rolls, enriched, 25 Yogurt, plain, low fat, 1 cup Crackers, whole wheat, enriched

*

Fresh Produce Canned and Other Grocery Orange Juice

*

Raisins, 8 oz Eggs, fresh, large, 14 + 3 + 5 Chunky Salsa, mild, 1 qt ½ cup

Wheat Crackers