Creative commodities part 2


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Cutting Plate Costs. How to stretch your dollars using USDA Foods and other programs.

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Creative commodities part 2

  1. 1. Presented by Danielle DaughertyACF Child Nutrition Chair
  2. 2. •School Breakfast Program•National School Lunch Program •Summer Food Service Program•USDA Foods (Brown Box) • Processed (End Products) • DOD Fresh Fruits and Vegetables • Farm to School/School Gardens
  3. 3. •Over 50% ofprogram is USDAFoods•Self Service SaladBar-USDA Foods andDOD fruits andvegetables Breakfast Plate Plate Cost: Plate Cost: Commodity Commercial $.76 $1.65 Savings by using commodities: $.89 per plate
  4. 4. •Salad Bars—self serve, assisted•Pizza Chef•Theme Days Sample Lunch Menu
  5. 5. Santa Cruz Valley Union High School District USDA Foods Used: Advance Food Company Processed Meatballs Spaghetti SauceSpaghetti and Meatballs Sliced Peaches Whole Grain Spaghetti
  6. 6. •1500-1700/week (projected about 27,000 for the year), •SFSP 1000/week USDA Foods Used:Salsa (for Fiesta Pizza)Tomato Sauce 10Spaghetti SauceLow Fat Shredded MozzarellaCheeseWhole Wheat Flour
  7. 7. •Vegetables & Fruits•Themed Bars—ethnic, holiday•Specialty Foods—taco, chili,potato, pizza, etc Sample Salad Bar Menu
  8. 8. Spinach Salad using Dried Cherries, Apricots, and Shredded Cheese Yellow Highlights:•USDA Foods: 70-80% oflunch program•Extended Salad Bar Spaghetti Salad using Whole Grain Spaghetti
  9. 9. Salad to Go Whole Wheat Rotini Fruit Mix
  10. 10. •Greens: •Lettuce-Iceberg, Romaine, lettuce mix•Vegetables: •Garbanzo Beans, carrots, celery, peas, onions, mushrooms, broccoli, cauliflower, tomatoes•Fruits: •Melon (cantaloupe, honeydew, watermelon), bananas, apples, strawberries, pears, peaches, dried fruits (raisins, cranberries, apricots)•Proteins:•Meats(turkey, ham, tuna, chicken), cheeses, cottage cheese, yogurt•Grain/Bread Items: •Croutons, whole-grain tortillas, pitas, crackers•Other Items: •Variety of salad dressings, olives, pickles, salsa, sour cream (low fat), Vegetable/Fruit Salads (Waldorf, potato, macaroni, fruit salad)
  11. 11. Winslow Unified District: Account of the Year Rice, Chicken and Cheese are uSDA FoodsKayenta Unified District: 2nd Runner up in the USA RiceFederation Recipe Contest: Rice, Chicken and Cheese areUSDA Foods
  12. 12. •White Rice •Carrots •Green Beans •Corn •Egg•Whole Wheat Flour•Pancakes•Peanut Butter •Mixed Vegetables •Brown Rice •Carrots •Green Beans •Corn •Fajita Meat •Black Beans
  13. 13. Parmesan Ranch Salad with FruitCompliments of Paradise Valley Unified DistrictYIELD: 1 saladINGREDIENTS: ___ 2 cups romaine lettuce ___ 1 oz parmesan cheese ___ 1/4 cup croutons ___ 1/4 cup fruit ___ 1 oz light ranch dressing, portioned ___ 1 3-compartment tray (optional serving method)PREPARATION:Check quality of Romaine lettuce to ensure it is washed thoroughly cleaned anddrainedPlace in large compartmentSprinkle Parmesan cheese over Romaine lettucePlace croutons in small compartmentPlace fruit in the other small compartmentPlace ranch portion cup on top of in the other small compartmentHOLDING:Maintain product temperature at 40 degrees or below
  14. 14. Fruit & Yogurt ParfaitCompliments of Humboldt Unified DistrictYIELD: 1 single serving Green Beans with Cherries Compliments of Saddle Mountain Unified DistrictINGREDIENTS: ___ 1/2 cup blueberries, unthawed YIELD: 150 servings; Serving size: 1/2 cup ___ 4 oz. vanilla yogurt ___ 1 oz granola INGREDIENTS: ___4 #10 cans green bean, drainedPREPARATION: ___1 LB cherries dried red tart pittedPlace blueberries into bottom of parfait cup ___Salt-free seasoning, to tasteLayer yogurt on top of blueberries in parfait cup PREPARATION:Sprinkle granola on top of yogurt in parfait cup In large cooking vessel, mix 4 #10 cans green beans, drained, per 100 servings of drained vegetablesSTORAGE:Store in refrigerator Add cherries Add Salt-free seasoning to taste COOKING: Cook to an internal temperature of 165 degrees CCP: Heat all ingredients to 165°F for at least 15 seconds COOLING: Cool and store in refrigerator CCP: COOL FROM 135°F TO 70°F WITHIN 2 HOURS AND FROM 70°F TO 40°F WITHIN AN ADDITIONAL 4 HOURS (FOR A TOTAL COOLING TIME OF 6 HOURS)
  15. 15. All-American WrapsCourtesy of Lake Havasu Unified DistrictYIELD: 24 servings; Serving Size: 1 wrapINGREDIENTS: ___ 24 ea. 10 inch flour tortilla ___ 1 1/2 lbs ham sliced, 1 oz. ___ 1 1/2 lbs turkey breast deli sliced, 1 oz. ___ 24 cheese American yellow sliced, 1/2 oz. ___ 1 lb + 8 oz. lettuce, romaine, chopped ___ 1 lb + 8 oz. tomato fresh, dicedPREPARATION:Assembly for Wraps::Place 1 tortilla on 12 x 12 sandwich paperLayer the following across center of tortilla: Ham slice Turkey slice American cheese Romaine Lettuce, 1/4 cup Tomato diced 1/8 cupFolding a wrap sandwich is like creating an envelope. To fold a wrap, placeingredients horizontally in lower center of the tortilla. Fold the bottom third of thetortilla up over the filling. Take the left side of the tortilla and fold it over the filling.Repeat with the right side of the tortilla, then roll it up to enclose the filling in a neat,easy to eat packet. Wrap in sandwich paper and secure with tape, slice in halfdiagonally.CCP: Hold meat at or below 41 degrees under refrigeration until assembly.
  16. 16. •Tune In: Mr. Irvine Goes to Washington •Robert Irvine faces his toughest challenge yet on Restaurant: Impossible when first lady Michelle Obama, a champion for the health of our nation’s children, assigns him the task of rebuilding Horton’s Kids, a children’s community center that serves after-school meals in one of Washington, D.C.’s neediest neighborhoods.•New Child Nutrition Regulations beingimplemented in SY 13 (please feel free tocontact me about this)•School Nutrition Association AnnualConference, Denver, Colorado July 15-18,2012.
  17. 17. Danielle Daugherty• Glendale Union High School District School Food Program Specialist• ACF Child Nutrition Chair• Published Writer with Pennsylvania Nutrition Education Network, Restaurant News of the Rockies, and Examiner.comContact: 623-363-1193Email: