Brought to You By: Purpose of the Webinar Organization of the Webinar Tools as long as Crediting Food Components

Brought to You By: Purpose of the Webinar Organization of the Webinar Tools as long as Crediting Food Components www.phwiki.com

Brought to You By: Purpose of the Webinar Organization of the Webinar Tools as long as Crediting Food Components

Garner, Wes, Host has reference to this Academic Journal, PHwiki organized this Journal Calculating the Contribution to the Food Components: Recipes Webinar February 12, 2014RecipesBrought to You By:RecipesPurpose of the WebinarRein as long as ce the importance of meeting the meal pattern with st in addition to ardized recipesLearn why we calculate the contribution of foods in a st in addition to ardized recipe toward the food componentsShow the steps to correctly credit the ingredients in st in addition to ardized recipes to the food components

Arab Open University EG www.phwiki.com

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RecipesOrganization of the WebinarTools to Document the Contribution of Foods to the Meal PatternCalculating the Creditable Contribution of Ingredients in RecipesExample Recipe CalculationChanging Ingredients or the Contribution of an IngredientSummaryTools to Document the Contribution of Foods RecipesTools as long as Crediting Food ComponentsFood Buying GuideNutrition Facts LabelChild Nutrition (CN) LabelProduct Formulation Statement (PFS)St in addition to ardized Recipe

Tools as long as Crediting Food ComponentsThe Food Buying Guide (FBG) is the basis as long as calculating the contribution of:Individual foodsSt in addition to ardized recipesProcessed convenience foods with product as long as mulation statementsRecipesFood Buying GuideThe Food Buying Guide (FBG) is being revised.Sections completed are:Meat/Meat AlternatesVegetables/FruitsTo download the latest edition of the revised sections, go to:http://origin.www.fns.usda.gov/tn/resources/fbg-schoolmeals.html RecipesFood Buying GuideUsed to determine:Amount of food to purchaseAmount to prepareAmount to serve, or serving size Divided into sections:IntroductionMeats/Meat AlternatesVegetables/Fruits (same section, but separate)Grains/Breads (now called Grains)MilkOther FoodsAppendicesRecipes

Food Buying GuideIn as long as mation in the columns:Specific in as long as mation on the type in addition to as long as m.Purchase unit as long as the type in addition to as long as m.Number of servings in each purchase unit.Serving size to provide component credit.Amount to purchase as long as 100.Edible portion after peeling, cooking, drained or otherwise converted from Column 1 as long as m.RecipesFood Buying Guide Example: Contribution of Leafy GreensRemember when looking at leafy greens, they credit as ½ the volumeRemember when you serve with dressing, the yield in Col. 3 changesRecipesIt’s not in the Food Buying Guide!If a vegetable or fruit is not in the FGB:Prepare the item as it will be servedMeasure the volume as long as the quantity to be servedDetermine the AP amount required to provide that contribution Document your process in addition to use that AP quantity in your recipe

Food Buying Guide Calculator A calculator tool has been developed by the National Food Service Management Institute that can save you time in addition to ef as long as t.http://Fbg.nfsmi.org/ RecipesTools as long as Crediting Food ComponentsNutrition Facts labels specify the weight of the serving size, particularly as long as grains in addition to breads, in addition to allow us to use the FBG to determine the contribution of the item.RecipesTools as long as Crediting Food ComponentsChild Nutrition (CN) labels are issued by USDA in addition to warranty the contribution of the product. A CN label will always contain the following:The CN logo (which is a distinct border) The meal pattern contribution statementA 6-digit product identification numberUSDA/FNS authorization statementThe month in addition to year of approval.Recipes

Tools as long as Crediting Food ComponentsA Product Formulation Statement (PFS) gives us the in as long as mation to determine the contribution of the ingredients by using the FBG.RecipesTools as long as Crediting Food ComponentsSt in addition to ardized recipes give the serving size, yield, in addition to list the ingredient in as long as mation needed to apply the FBG to calculate the contribution of those ingredients.RecipesSt in addition to ardized RecipesRecipesRecipe nameRecipe categoryNumber of the recipe (Optional)Ingredient listWeight in addition to /or measure of ingredientsAlternate ingredients or recipe variations (Optional)Directions as long as preparationSt in addition to ardized recipes have the following parts:

St in addition to ardized RecipesRecipesCooking temperature Time as long as cook, prep, assemblyHACCP Critical Control PointsPan, container size, or special equipmentPortion size in addition to tool as long as servingNumber of servingsContribution to the meal pattern Recipe yield in weight or volumeSt in addition to ardized recipes have the following parts:Other Optional Parts: Nutrients in addition to Marketing guideBlank as long as ms can be downloaded from http://www.education.ne.gov/ns/ as long as ms/nslp as long as ms/Recipes.html Calculating the Creditable Contribution of Ingredients in Recipes RecipesRecipes When to calculate the contribution of foodsUSDA recipe is revised School recipe is developedSchool recipe is revisedNew recipe is used from outside sourceRecipes

Food Buying Guide Appendix A: Recipe Analysis Use to calculate the contribution of ingredients in recipes. Watch as long as a new release. Check out the CDE Excel template that can be used instead of paper in addition to pencil. Recipe Analysis StepsList ingredients.Record AP weight or volume.Record purchase units.Record the number of servings per purchase unit.Calculate the M/MA contribution.Calculate the V in addition to F contribution.Calculate the G contribution.Record the portions per recipe.Record the final rounded down calculated crediting answers.Recipe Analysis Step 1: List the Ingredients

Garner, Wes WINL-FM Host www.phwiki.com

Your Recipe NameYour Your Recipe NameYour Recipe Analysis Step 2: Enter the quantity of each Ingredient“as purchased”

Your Recipe NameYour Recipe Analysis Step 3: Enter the purchase unit of the ingredientsYour Recipe NameYour

SummaryTo change an ingredient or its contribution use:The FBG Food Component SectionsA calculator in addition to paperConclusionThank you as long as joining our webinar.

Garner, Wes Host

Garner, Wes is from United States and they belong to WINL-FM and they are from  Demopolis, United States got related to this Particular Journal. and Garner, Wes deal with the subjects like Fishing; Hunting

Journal Ratings by Arab Open University

This Particular Journal got reviewed and rated by Arab Open University and short form of this particular Institution is EG and gave this Journal an Excellent Rating.