Online Course
This project has been funded at least in part with federal funds from the U.S. Department of Agriculture, Food and Nutrition Services through an agreement with the National Food Service Management Institute at The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S government. The University of Mississippi is an EEO/Title IX/Section 504/ADA/ADEA Employer. 2009, National Food Service Management Institute, The University of Mississippi Except as provided below, you may freely use the text and information contained in this document for non-profit or educational use providing the following credit is included. Suggested Reference Citation: National Food Service Management Institute. (2009). Food service assistant you are important. University, MS: Author. The photographs and images in this document may be owned by third parties and used by The University of Mississippi under a licensing agreement. The University cannot, therefore, grant permission to use these images. For more information, please contact helpdesk@nfsmi.org. ii
National Food Service Management Institute The University of Mississippi Building the Future Through Child Nutrition The National Food Service Management Institute (NFSMI) was authorized by Congress in 1989 and established in 1990 at The University of Mississippi in Oxford and is operated in collaboration with The University of Southern Mississippi in Hattiesburg. The Institute operates under a grant agreement with the U.S. Department of Agriculture, Food and Nutrition Service. PURPOSE The purpose of the NFSMI is to improve the operation of Child Nutrition Programs through research, education and training, and information dissemination. MISSION The mission of the NFSMI is to provide information and services that promote the continuous improvement of Child Nutrition Programs. VISION The vision of the NFSMI is to be the leader in providing education, research, and resources to promote excellence in Child Nutrition Programs. CONTACT INFROMATION Headquarters The University of Mississippi Phone: 800-321-3054 Fax: 800-321-3061 www.nfsmi.org Education and Training Division Technology Transfer Division The University of Mississippi 6 Jeanette Phillips Drive P.O. Drawer 188 University, MS 38677-0188 Applied Research Division The University of Southern Mississippi 118 College Drive #10077 Hattiesburg, MS 39406-0001 Phone: 601-266-5773 Fax: 888-262-9631 iii
Table of Contents Course Checklist.. 1 Lesson 1: Activity Sheets and Handouts.. 2 Lesson 2: Activity Sheets and Handouts...5 Lesson 3: Activity Sheets and Handouts.26 Lesson 4: Activity Sheets and Handouts.32 National Food Service Management Institute iv
Course Checklist Instructions: In the blanks provided, write the date that each assignment is completed. Introduction 1. 2. 3. Lesson 1: 1. 2. 3. Lesson 2: 1. 2. 3. 4. 5. 6. 7. 8. 9. Lesson 3: 1. 2. 3. 4. 5. Lesson 4: 1. 2. 3. 4. Lesson 5: 1. 2. 3. 4. 5. Set a schedule for completing the course. Secure a 3-ring binder to use as a course notebook. Gather a pen or pencil and note paper. Lesson 1 Pre-Quiz Questions about Mary Nix s Experiences Lesson 1 Post-Quiz Lesson 2 Pre-Quiz Video Viewing Guide for Kathy s Problem Video Viewing Guide on Testing Quantity Recipes Quantity vs. Standardized Recipe Activity Questionnaire USDA Fact Sheet Questions Recipe Comparison of Broccoli Salad Green Beans Recipe Activity Lesson 2 Post-Quiz Lesson 3 Pre-Quiz Measuring Activity Video Viewing Guide on Advantages of Video Viewing Guide on Types of Recipes Lesson 3 Post-Quiz Lesson 4 Pre-Quiz Video Viewing Guide on Parts of a Recipe Chicken Fajitas Recipe Questions Lesson 4 Post-Quiz Lesson 5 Pre-Quiz Steps for Using a Recipe Activity Abbreviations Used in Recipes Activity Lesson 5 Post-Quiz Print Certificate Signature Date National Food Service Management Institute 1
Lesson 1: Course Overview and Objectives Lesson 1 Course Overview and Objectives National Food Service Management Institute 2
Lesson 1: Course Overview and Objectives Questions about Mary Nix s Experiences 1. What was Mrs. Nix s first job in the school nutrition program and what was her pay? 2. Why did her high school serve rolls only once a week? 3. When Offer vs. Serve first began, how did she encourage students in the high school to pick up foods? 4. Did Mrs. Nix give her recipe for Parsley Potatoes to the newspaper? Why or why not? National Food Service Management Institute 3
Lesson 2: Recipes, Quantity Recipes, and Lesson 2 Recipes, Quantity Recipes, and National Food Service Management Institute 4
Lesson 2: Recipes, Quantity Recipes, and Video Viewing Guide Kathy s Problem at Jason Junior High School Write your reaction to the video. 1. What do you think went wrong in this school nutrition program? 2. Was the recipe prepared incorrectly or did the school nutrition assistant serve the wrong size portions? Or both? 3. How do you think the students felt when they did not get what was on the menu? 4. How did the change in the menu affect the inventory and the week s menus? Since the hamburgers were used on the wrong day, will some students end up eating hamburgers twice in that week? 5. What do you think could have been done differently to avoid this problem? National Food Service Management Institute 5
Lesson 2: Recipes, Quantity Recipes, and Video Viewing Guide Testing Quantity Recipes 1. A standardized recipe will produce the same good results and every time it is prepared as long as the exact procedures are used with the same type of equipment and the same and of ingredients. 2. is a process to discover if a quantity recipe works for your food service program. 3. A quantity recipe becomes when it has been prepared and evaluated in your facility. 4. Testing is done until the and are what your customers expect. 5. also means being sure that the yield is correct. 6. The is the number of portions the recipe should provide. 7. Students can help with by getting them to write a written evaluation of products. National Food Service Management Institute 6
Lesson 2: Recipes, Quantity Recipes, and Video Viewing Guide Answers Testing Quantity Recipes 1. A standardized recipe will produce the same good results and yield every time it is prepared as long as the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients. 2. Testing is a process to discover if a quantity recipe works for your food service program. 3. A quantity recipe becomes standardized when it has been prepared and evaluated in your facility. 4. Testing is done until the quality and appearance are what your customers expect. 5. Testing also means being sure that the yield is correct. 6. The yield is the number of portions the recipe should provide. 7. Students can help with taste testing by getting them to write a written evaluation of products. National Food Service Management Institute 7
Lesson 2: Recipes, Quantity Recipes, and Quantity vs. Activity Directions 1. Pull 25 recipes from your school s recipe file. 2. For each recipe ask: Has this quantity recipe been standardized? 3. Of the 25 recipes you looked at, how many had been standardized to your school? 4. Record your answers and file the assignment. 5. Record the completion of the assignment on your checklist. File the activity in your notebook along with your other activities and handouts. Remember: a standardized recipe is one that has been prepared and evaluated in your facility. National Food Service Management Institute 8
Lesson 2: Recipes, Quantity Recipes, and Questionnaire If you are a school nutrition assistant, discuss the following questions with your school nutrition manager. If you are a school nutrition manager, discuss with your school nutrition director. Put a check mark by as many answers as you wish or write in an answer if the response is not listed. 1. Why do we use standardized recipes? A. They help us control cost. B. Training new employees is easier with them. C. We are required to. D. We like the results we get. E. We don t run out of food. 2. How often is our school or district currently using standardized recipes? A. All of the time C. Some of the time B. Most of the time D. None of the time 3. Are there some items on the menu that we don t use a standardized recipe to prepare? Yes No 4. What is one of those menu items? A. Canned fruit B. Tossed green salad C. Canned pudding 5. From whom do we get most of our recipes? A. USDA B. Our school district C. Our state agency D. Individuals 6. How have we modified recipes when we standardize them to our school? A. Reduced the salt B. Substituted or deleted ingredients C. Used different types of equipment in preparation D. Added additional seasoning National Food Service Management Institute 9
Lesson 2: Recipes, Quantity Recipes, and Questionnaire (Cont.) 7. Do you use the information on standardized recipes to help with planning and ordering? Yes No 8. When testing recipes, have we ever let students help with taste testing? Yes No 9. Can you give an example of a recipe that we changed to suit the tastes of our students? 10. What is an example of a substitution we made in a recipe to use a USDA food? A. Applesauce for fat in a dessert B. Honey for sugar C. Dried whole eggs for fresh eggs D. Peanut butter for butter National Food Service Management Institute 10
Lesson 2: Recipes, Quantity Recipes, and National Food Service Management Institute 11
Lesson 2: Recipes, Quantity Recipes, and National Food Service Management Institute 12
Lesson 2: Recipes, Quantity Recipes, and National Food Service Management Institute 13
Lesson 2: Recipes, Quantity Recipes, and USDA Fact Sheet Questions 1. School lunches must meet the recommendations of the 2. The nutritional requirements are that the lunches must provide no more than of calories from fat and from saturated fat. 3. Also school lunches should provide of RDA of protein, vitamin A, vitamin C, iron, calcium, and calories. 4. Decisions about what specific foods to serve and how to prepare them are made by. National Food Service Management Institute 14
Lesson 2: Recipes, Quantity Recipes, and USDA Fact Sheet Answers 1. School lunches must meet the recommendations of the Dietary Guidelines for Americans. 2. The nutritional requirements are that the lunches must provide no more than 30 % of calories from fat and 10 % from saturated fat. 3. Also school lunches should provide 1/3 of RDA of protein, vitamin A, vitamin C, iron, calcium, and calories. 4. Decisions about what specific foods to serve and how to prepare them are made by local school food authorities. National Food Service Management Institute 15
Lesson 2: Recipes, Quantity Recipes, and Directions for Locating Recipes 1. Link to the Web site: www.nfsmi.org. 2. Click on Resource Center and then USDA recipes under the list of resources. 3. You should now see 4 links for USDA recipes: USDA Recipes for Child Care, alphabetical list USDA Recipes for Child Care, numerical list USDA Recipes for Schools, alphabetical list USDA Recipes for Schools, numerical list 4. Choose one of these to click on and you will see a list of recipe names. 5. Choose a recipe that you would like to view and click on it. 6. Spend some time looking at the other recipes that are available or come back to the Web site later. National Food Service Management Institute 16
Lesson 2: Recipes, Quantity Recipes, and Recipe Comparison of Broccoli Salad 1. Find the USDA Recipes for Child Care alphabetical list. 2. Then find the recipe for Broccoli Salad. 3. Print the recipe. 4. Now find the USDA Recipe for School alphabetical list. 5. Locate the recipe for Broccoli Salad. 6. Print the recipe. 7. Notice that the child care recipe has measurements for both 25 servings and for 50 servings. 8. How much sugar is required for 50 child care servings in both weights and measures? 9. Notice that the school recipe has measurements for both 50 servings and 100 servings. 10. How much sugar is required for 50 school servings in both weights and measures? 11. What is the serving size for the school recipe? 12. What is the serving size for the child care recipe? National Food Service Management Institute 17
Lesson 2: Recipes, Quantity Recipes, and Directions for Green Beans Recipe 1. Go back to the NFSMI Web site (www.nfsmi.org) and find the School recipe for Green Beans in Cheese Sauce. 2. Compare the columns of measurements for 50 servings to 100 servings. 3. It s important to be sure you look at the correct column for each ingredient. 4. For example, if you are preparing 50 servings of green beans, how much butter would you add? 5. When you have completed this activity, go to the next screen to check your answe National Food Service Management Institute 18
Lesson 3: Advantages of Lesson 3 Advantages of National Food Service Management Institute 19
Lesson 3: Advantages of Directions for Measuring Activity 1. Either in your school kitchen or home kitchen, scoop up a handful of flour onto a piece of waxed paper. 2. Then carefully spoon the flour into dry measuring cups to determine how much you scooped. 3. Record that amount. 4. Next, ask someone in your home or your school kitchen to scoop a handful also. 5. Now measure how much he/she scooped. 6. Record that amount. 7. Now compare the two measurements. You will likely note a significant difference in the two amounts. This is one reason why we use standardized recipes with exact measurements. National Food Service Management Institute 20
Lesson 3: Advantages of Video Viewing Guide for On the Road to Professional Food Preparation: The Recipe Advantages of Standardized tested recipes have many advantages. 1. They provide high quality products and predictable that help control. 2. They increase satisfaction which builds employee. 3. Using standardized recipes ensures consistent content and helps maximize the use of USDA commodity. National Food Service Management Institute 21
Lesson 3: Advantages of Video Viewing Guide for On the Road to Professional Food Preparation: The Recipe Advantages of Answers Standardized tested recipes have many advantages. 1. They provide consistent high quality products and predictable yields that help control cost. 2. They increase customer satisfaction which builds employee confidence. 3. Using standardized recipes ensures consistent nutrient content and helps maximize the use of USDA commodity foods. National Food Service Management Institute 22
Lesson 3: Advantages of Video Viewing Guide: Types of Recipes 1. A recipe is a set of for making a menu item, with step-by-step directions for combining ingredients, preparing, and cooking. 2. A recipe is one that has been tried, adapted, and retried several times in a food service operation. 3. A recipe is any recipe that produces 25 servings or more. 4. The USDA Recipes for Schools is for and servings. 5. You can download all the USDA recipes for free from. National Food Service Management Institute 23
Lesson 3: Advantages of Video Viewing Guide: Types of Recipes 1. A recipe is a set of instructions for making a menu item, with step-by-step directions for combining ingredients, preparing, and cooking. 2. A standardized recipe is one that has been tried, adapted, and retried several times in a food service operation. 3. A quantity recipe is any recipe that produces 25 servings or more. 4. The USDA Recipes for Schools is for 50 and 100 servings. 5. You can download all the USDA recipes for free from www.nfsmi.org. National Food Service Management Institute 24
Lesson 4: Advantages of Lesson 4 Parts of a Recipe National Food Service Management Institute 25
Lesson 4: Advantages of Video Viewing Guide for Building Quality Meals Parts of a Recipe 1. The ingredients are listed in the they are to be weighed or measured and combined. 2. The purchased state of your ingredients and the of ingredients should always be the same as listed in the recipe. 3. Alternative ingredients are separated by the word or and only one of the provided should be used. 4. Weights and are given for dry and solid ingredients. 5. Volume measurements are given for ingredients. 6. The column includes instructions on mixing speeds and times, cooking procedures, panning procedures, baking times and temperatures, portioning directions, and garnishing and serving instructions. 7. The recipe shows what the portion should be and suggested portioning and gives the contribution to the school menu. 8. The recipe will give the nutrients per. 9. The tips section may offer ways to make production easier, suggest optimal methods for storage, provide alternative serving suggestions, or suggest appropriate garnishes. National Food Service Management Institute 26
Lesson 4: Advantages of Video Viewing Guide for Building Quality Meals Parts of a Recipe 1. The ingredients are listed in the order they are to be weighed or measured and combined. 2. The purchased state of your ingredients and the form of ingredients should always be the same as listed in the recipe. 3. Alternative ingredients are separated by the word or and only one of the options provided should be used. 4. Weights and measures are given for dry and solid ingredients. 5. Volume measurements are given for liquid ingredients. 6. The directions column includes instructions on mixing speeds and times, cooking procedures, panning procedures, baking times and temperatures, portioning directions, and garnishing and serving instructions. 7. The recipe shows what the portion size should be and suggested portioning tools and gives the contribution to the school menu. 8. The recipe will give the nutrients per serving. 9. The special tips section may offer ways to make production easier, suggest optimal methods for storage, provide alternative serving suggestions, or suggest appropriate garnishes. National Food Service Management Institute 27
National Food Service Management Institute 28 Lesson 4: Advantages of
National Food Service Management Institute 29 Lesson 4: Advantages of
Lesson 4: Advantages of Chicken Fajitas Recipe Questions 1. How many ingredients are in the recipe? 2. Are the onions weighed or measured in this recipe? 3. What components of the meal pattern does a serving provide? 4. How many fat grams are in one fajita? 5. What is the CCP for Chicken Fajitas? National Food Service Management Institute 30
Lesson 5: Understanding the Recipe Lesson 5 Understanding the Recipe National Food Service Management Institute 31
Lesson 5: Understanding the Recipe Steps for Using a Recipe Directions: This activity is designed to help you develop a procedure to follow when using a standardized recipe. Number the steps from 1-9 in the order they should be done. There are two steps that the order for completion may vary. They are indicated on the answer sheet.. A. Check the yield, temperature, cooking time, and Critical Control Point. B. Do the necessary preparation steps such as greasing pans, washing and cutting vegetables, or preheating the ovens. C. Time all preparation steps carefully. D. Study the recipe. E. Assemble in order of use all the ingredients needed before preparation time. F. Measure or weigh each ingredient needed. G. Make sure we understand all the terms and definitions. H. Assemble in order of use all the tools, utensils, and equipment needed. I. Follow the steps in the recipe exactly and never leave out a step. National Food Service Management Institute 32
Lesson 5: Understanding the Recipe Steps for Using a Recipe Answer Sheet Directions: This activity is designed to help you develop a procedure to follow when using a standardized recipe. Number the steps from 1-9 in the order they should be done. There are two steps that the order for completion may vary. They are indicated on the answer sheet. 3 A. Check the yield, temperature, cooking time, and Critical Control Point. 6 B. Do the necessary preparation steps such as greasing pans, washing and cutting vegetables, or preheating the ovens. 9 C. Time all preparation steps carefully. 1 D. Study the recipe. 4, 5 E. Assemble in order of use all the ingredients needed before preparation time. 7 F. Measure or weigh each ingredient needed. 2 G. Make sure we understand all the terms and definitions. 4, 5 H. Assemble in order of use all the tools, utensils, and equipment needed. 8 I. Follow the steps in the recipe exactly and never leave out a step. National Food Service Management Institute 33
Lesson 5: Understanding the Recipe Abbreviations Used in Recipes Directions: Write the abbreviations for the following words that are often used in a recipe. Words Abbreviations Approximate Volume Cup Degree Fahrenheit Fluid Ounce Gallon Number Ounce Inches Pint Pound Quart Tablespoon Teaspoon Weight or or or or National Food Service Management Institute 34
Lesson 5: Understanding the Recipe National Food Service Management Institute 35