OFFER VS SERVE
Must provide OVS option to this group of students
Who are High School students (9-12th grade)?
Will satisfy the "dark green" sub-group requirement in place of lettuce-Romaine (if none available)
What is "Broccoli"?
(What is "bok choy", "kale" or "spinach"? )
Helps improve efficiency and overall food quality
What is a "Positive Work Environment "
You will find the yield with correct serving sizes and cooking temps/times here
What is "Standardized Recipe"?
The temperature range between 40 F and 140 F where bacteria multiply rapidly, potentially causing foodborne illness is known as this
What is the "Danger Zone"?
A student must take 3 of these at breakfast
What are "FOOD ITEMS"?
Can be credited as a meat/meat alt or a Veggie
What are beans/legumes?
Our customers
Who are our students and staff?
The most important documentation that verifies compliance with State/Federal regulations
What is the "Production Record"??
Can occur when using the same cutting board and/or knife for different items
What is "Cross Contamination"?
Amount of salad required for a 1/2 cup serving
What is 1 cup or double the desired serving?
Peas and corn belong in this sub-group
What is "Starchy"?
Process where members share tasks, communicate effectively, & support each other to achieve common goals
What is "TEAMWORK"??
Let your menu planner know if these need to be adjusted on a specific menu item
What are "Planned Numbers"?
Temperature logs are required for these 3 areas in the kitchen
What are freezer, cooler, and storeroom?
The 5 food components that are required to be offered for school lunch
What are: *Grain
* Meat/Meat Alternate
* Fruit
*Veggie
* Milk ??
**DAILY DOUBLE** This bean is included in the "Starchy" Sub-Group, not in the Beans/Legumes Sub-Group
What are "LIMA BEANS"?
Required for all CN staff annually
What are Professional Standards?
This is important in order to keep inventory up-to-date
What is "ACCURATE USAGE"?
Chili that is being reheated must reach this internal temperature (or higher)
What is "165 degrees" ?
This can credit as a "FRUIT" at breakfast but only half of the week
What is Juice?
Pickles & Olives are included in this sub-group
What is "Other"?
Toxic work environment negatively affects this
What is productivity?
**DAILY DOUBLE**When preparing/serving menu items, it is important to accurately record these totals everyday on the production record
What are "Offered Numbers" and "Served Numbers"
Minimum temps that HOT & COLD foods should be held at
What is "135 F Hot"?
What is "41 F Cold"?