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Writing CACFP Recipes Right
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Email
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Your email
Please enter your first and last name below
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Your answer
A standardized recipe is like . . .
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A map
A blueprint
A photo
A thumbprint
What are key areas that must be in a standardized recipe?
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Name, ingredients, time to prepare, photo
Directions, meal contribution and distributor
Ingredients and amounts, yield, portion size
Meal contribution, allergens, percent fat
Which of the following is a benefit of using a standardized recipe?
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Consistent end product
Ability to calculate actual cost
Ensures ordering the same ingredients
Meal component compliance
All of the above
Which item should be measured with a volume?
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Oil
Oranges
Pasta
Carrots
One cup (8 fl. oz) always weighs 8 oz.
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True
False
Using this food buying guide, calculate the amount of raw ground beef needed for the two examples below.
How many 1 oz cooked beef patties can you get from 5# raw 25% fat ground beef?
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80
56
40
20
How much raw 25% ground beef do you need to start with to credit 2M in a sloppy joe recipe for 30 people.
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5#
5.35#
3.75#
3.5#
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