national food service management institute section 4: quantities 1 section 4: quantities (step 3)...
TRANSCRIPT
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Section 4: Quantities 1 National Food Service Management Institute
Section 4: Section 4: Quantities Quantities
(Step 3)(Step 3)
Food Purchasing Food Purchasing for Child Care Centersfor Child Care Centers
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Section 4: Quantities 2 National Food Service Management Institute
estimate the quantities of food to be purchased for “Menu Items” on the grocery list by using the Food Buying Guide for Child Nutrition Programs (USDA/FNS, 2001),
Lesson ObjectivesLesson Objectives
The learner will be able to
![Page 3: National Food Service Management Institute Section 4: Quantities 1 Section 4: Quantities (Step 3) Food Purchasing for Child Care Centers](https://reader038.vdocuments.mx/reader038/viewer/2022110206/56649f4f5503460f94c71e26/html5/thumbnails/3.jpg)
Section 4: Quantities 3 National Food Service Management Institute
explain how to estimate quantities for “Standard Stock Items” and “Yearly Items” on the grocery list, and
compare costs to determine the most efficient size to purchase.
Lesson ObjectivesLesson Objectives
The learner will be able to
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Section 4: Quantities 4 National Food Service Management Institute
YieldsYields
Food Buying Guide for
Child Nutrition Programs
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Section 4: Quantities 5 National Food Service Management Institute
Size of ContainerSize of Container
No. 2½ No. 300No. 10
for serving needs
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Section 4: Quantities 6 National Food Service Management Institute
Size of ContainerSize of Container
No. 2½ No. 300No. 10
that is most cost-efficient
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Section 4: Quantities 7 National Food Service Management Institute
Size of ContainerSize of Container
No. 2½ No. 300No. 10
that fits food preparation work load
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Section 4: Quantities 8 National Food Service Management Institute
Storage CapacityStorage Capacity
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Section 4: Quantities 9 National Food Service Management Institute
QuantitiesQuantities
Standard stock items
Yearly items
Menu items
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Section 4: Quantities 10 National Food Service Management Institute
Menu for Children: Day 1Menu for Children: Day 1
Meal FoodBreakfast Chocolate Milk, fluid
Bagel, cinnamon raisin, enrichedCream cheeseStrawberries
Snack Lowfat Yogurt, flavoredPear, freshWater
Lunch Milk, fluidMexican Pizza, D-13 (1½ oz meat, ½ serving bread, ⅛ cup vegetable) Carrots, raw, stripsDip for Carrots, E-15Watermelon
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Section 4: Quantities 11 National Food Service Management Institute
StrawberriesStrawberries
Menu Items Quantity
Strawberries, fresh, 1 pt for fruit cup *
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Section 4: Quantities 12 National Food Service Management Institute
Strawberries: The StepsStrawberries: The Steps
Step 1: Find the number of servings per purchase unit from the FBG.
Step 2: Determine the number of ¼-cup servings needed by age group.
Step 3: Total the number of ¼-cup servings needed.
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
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Section 4: Quantities 13 National Food Service Management Institute
Strawberries: The StepsStrawberries: The Steps
Step 1: Find the number of servings per purchase unit from the FBG.
Step 2: Determine the number of ¼-cup servings needed by age group.
Step 3: Total the number of ¼-cup servings needed.
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
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Section 4: Quantities 14 National Food Service Management Institute
StrawberriesStrawberries
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Section 4: Quantities 15 National Food Service Management Institute
Strawberries: The MathStrawberries: The Math
Step 1: Find the number of servings per purchase unit from the FBG.
Find “Strawberries, fresh, whole” on page 2-77 of the FBG.
Under column 2, select “pint.”
Columns 3 and 4 show there are 7.90 ¼-cup servings per pint.
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Section 4: Quantities 16 National Food Service Management Institute
Strawberries: The StepsStrawberries: The Steps
Step 1: Find the number of servings per purchase unit from the FBG.
Step 2: Determine the number of ¼-cup servings needed by age group.
Step 3: Total the number of ¼-cup servings needed.
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
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Section 4: Quantities 17 National Food Service Management Institute
Oak Street Child Care CenterOak Street Child Care Center
Age GroupNumber Enrolled
Meals Served
Breakfast Lunch SnackInfants: 4–7 months 1 1 1 1Infants: 8–11 months 2 1 2 2Children: 1–2 years 26 20 26 26Children: 3–5 years 15 10 10 15Caregivers 8 11 12Totals 44 40 50 56
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Section 4: Quantities 18 National Food Service Management Institute
StrawberriesStrawberries
Age Group Number Serving Size Children: 1–2 years 20 ¼ cup
Children: 3–5 years 10 ½ cup
Caregivers 8 ½ cup
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Section 4: Quantities 19 National Food Service Management Institute
Strawberries: The MathStrawberries: The Math
Step 2: Determine the number of ¼-cup servings needed by age group.
= 20 ¼-cup servings
Children ages 1–2 = 20 ¼-cup servings Children ages 3–5 = 10 ½-cup servings
There are two ¼-cup servings in each ½-cup serving, so multiply the number of ½-cup servings by 2 to convert to ¼-cup servings.
Conversion: 10 ½-cup servings x 2 = 20 ¼-cup servings
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Section 4: Quantities 20 National Food Service Management Institute
Strawberries: The MathStrawberries: The Math
Step 2: Determine the number of ¼-cup servings needed by age group.
Caregivers = 8 ½-cup servings
= 16 ¼-cup servings
There are two ¼-cup servings in each ½-cup serving, so multiply the number of ½-cup servings by 2 to convert to ¼-cup servings.
Conversion: 8 ½-cup servings x 2 = 16 ¼-cup servings
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Section 4: Quantities 21 National Food Service Management Institute
Strawberries: The StepsStrawberries: The Steps
Step 1: Find the number of servings per purchase unit from the FBG.
Step 2: Determine the number of ¼-cup servings needed by age group.
Step 3: Total the number of ¼-cup servings needed.
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
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Section 4: Quantities 22 National Food Service Management Institute
Strawberries: The MathStrawberries: The Math
Step 3: Total the number of ¼-cup servings needed.
20 + 20 + 16 = 56 ¼-cup servings
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Section 4: Quantities 23 National Food Service Management Institute
Strawberries: The StepsStrawberries: The Steps
Step 1: Find the number of servings per purchase unit from the FBG.
Step 2: Determine the number of ¼-cup servings needed by age group.
Step 3: Total the number of ¼-cup servings needed.
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
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Section 4: Quantities 24 National Food Service Management Institute
Strawberries: The MathStrawberries: The Math
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
56 7.90 = 7.09 or 8
(Always round up to the nearest whole number.)
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Section 4: Quantities 25 National Food Service Management Institute
Strawberries: The StepsStrawberries: The Steps
Step 1: Find the number of servings per purchase unit from the FBG.
Step 2: Determine the number of ¼-cup servings needed by age group.
Step 3: Total the number of ¼-cup servings needed.
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
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Section 4: Quantities 26 National Food Service Management Institute
Strawberries: The MathStrawberries: The Math
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
1 pint for fruit cup + 8 pints = 9 pints
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Section 4: Quantities 27 National Food Service Management Institute
StrawberriesStrawberries
Age Group
Number of Children & Caregivers
to Serve
Required Serving
Size
Number of
¼-Cup Servings
Purchase Unit
Servings per
Purchase Unit
Amount to Purchase
1–2 Years 20 ¼ cup 20
3–5 Years 10 ½ cup 20
Caregivers 8 ½ cup 16
Fruit Cup 1
Pint 7.90 7.09 or 8
Totals 56 9
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Section 4: Quantities 28 National Food Service Management Institute
StrawberriesStrawberries
Menu Items Quantity
Strawberries, fresh 9 pt
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Section 4: Quantities 29 National Food Service Management Institute
Menu for Children: Day 5Menu for Children: Day 5
Meal FoodBreakfast Milk, fluid
Apple WedgesEnglish Muffin, whole wheat, toasted, enrichedJam
Snack Wheat Crackers, enrichedGrape Juice
Lunch Chocolate Milk, fluidTuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5Green Beans
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Section 4: Quantities 30 National Food Service Management Institute
Green BeansGreen Beans
Menu Items Quantity
Green Beans, canned *
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Section 4: Quantities 31 National Food Service Management Institute
Green BeansGreen Beans
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Section 4: Quantities 32 National Food Service Management Institute
Green BeansGreen Beans
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Section 4: Quantities 33 National Food Service Management Institute
Green Beans: The MathGreen Beans: The Math
Step 1: Find the number of servings per purchase unit from the FBG.
Find “Beans, Green, canned” on page 2-15 of the FBG.
Select “No. 10 can” for “heated, drained vegetable.”
Columns 3 and 4 show there are 45.3 ¼-cup servings per No. 10 can.
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Section 4: Quantities 34 National Food Service Management Institute
Green Beans: The MathGreen Beans: The Math
Step 2: Determine the number of ¼-cup servings needed by age group.
Children ages 1–2 = 26 ⅛-cup servings = 13 ¼-cup servings
A ⅛-cup serving is one-half of a ¼-cup serving, so divide the number of ⅛-cup servings by 2 to convert to ¼-cup servings.
Conversion: 26 ⅛-cup servings 2 = 13 ¼-cup servings
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Section 4: Quantities 35 National Food Service Management Institute
Green Beans: The MathGreen Beans: The Math
Step 2: Determine the number of ¼-cup servings needed by age group.
A ⅛-cup serving is one-half of a ¼-cup serving, so divide the number of ⅛-cup servings by 2 to convert to ¼-cup servings.
Children ages 3–5 = 10 ⅛-cup servings
= 5 ¼-cup servings
Conversion: 10 ⅛-cup servings 2 = 5 ¼-cup servings
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Section 4: Quantities 36 National Food Service Management Institute
Green Beans: The MathGreen Beans: The Math
Step 2: Determine the number of ¼-cup servings needed by age group.
There are two ¼-cup servings in each ½-cup serving, so multiply the number of ½-cup servings by 2 to convert to ¼-cup servings.
Caregivers = 11 ½-cup servings = 22 ¼-cup servings
Conversion: 11 ½-cup servings x 2 = 22 ¼-cup servings
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Section 4: Quantities 37 National Food Service Management Institute
Green Beans: The MathGreen Beans: The Math
Step 3: Total the number of ¼-cup servings needed.
13 + 5 + 22 = 40 ¼-cup servings
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a No. 10 can (45.3).
40 45.3 = 0.88 or 1 No. 10 can
(Always round up to the nearest whole number.)
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Section 4: Quantities 38 National Food Service Management Institute
Green BeansGreen Beans
Age Group
Number of Children & Caregivers
to Serve
Required Serving
Size
Number of
¼-Cup Servings
Purchase Unit
Servings per
Purchase Unit
Amount to Purchase
1–2 Years 26 ⅛ cup
3–5 Years 10 ⅛ cup
Caregivers 11 ½ cup 22
Total 40 No. 10 can 45.3 0.88 or 1
No. 2½ can 12.5 3.2 or 4
No. 300 can 5.00 8
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Section 4: Quantities 39 National Food Service Management Institute
Green BeansGreen Beans
SizeNumber to Purchase
for 40 ¼-Cup ServingsUnit Price
Extended Price
No. 10 1 $2.58 $2.58
No. 2½ 4 $0.92 $3.68
No. 300 8 $0.51 $4.08
Most cost-efficient can size?
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Section 4: Quantities 40 National Food Service Management Institute
Green BeansGreen Beans
Menu Items Quantity
Green Beans, canned 1/No. 10
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Section 4: Quantities 41 National Food Service Management Institute
Activity 2: AnswersActivity 2: Answers
SizeNumber to Purchase
for 80 ½-Cup ServingsUnit Price
Extended Price
No. 10 4 $2.58 $10.32
No. 2½ 13 $0.92 $11.96
No. 300 32 $0.51 $16.32
Green BeansCost Comparison of Three Different Can Sizes
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Section 4: Quantities 42 National Food Service Management Institute
ApricotsApricots
Age Group
Number of Children
& Caregivers
to Serve
Required Serving
Size
Number of
¼-Cup Servings
Purchase Unit
Servings per
Purchase Unit
Amount to
Purchase
1–2 Years 20 ¼ cup 20
3–5 Years 10 ½ cup 20
Caregivers 8 ½ cup 16
Total 56 No. 10 can 48 1 No. 10
No. 2½ can 13.21 No. 2½
can
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Section 4: Quantities 43 National Food Service Management Institute
Remember!Remember!
Sometimes it is less expensive to purchase two different can sizes.
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Section 4: Quantities 44 National Food Service Management Institute
Cost-Effective Shopping Cost-Effective Shopping
From the Trainer’s Tablet:
Lessons for Family/Home
Child Care Providers
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Section 4: Quantities 45 National Food Service Management Institute
Note on the grocery list that you do not need
to buy commodity or
free food items.
Commodity or Free FoodsCommodity or Free Foods
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Section 4: Quantities 46 National Food Service Management Institute
Quantities for Yearly Items Quantities for Yearly Items
Most herbs and spices lose their ability to season food if stored for
over a year.
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Section 4: Quantities 47 National Food Service Management Institute
Quantities for Yearly ItemsQuantities for Yearly Items
enhance the taste of the food and
be more cost- effective.
Purchasing the appropriate size for herbs and spices will
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Section 4: Quantities 48 National Food Service Management Institute
Activity 3Activity 3
1 Tbsp = 3 tsp
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Section 4: Quantities 49 National Food Service Management Institute
Activity 3: AnswersActivity 3: Answers
Size of Container
No. of Tbsp per oz
How many tsp
How many ¼ tsp
1 oz 4 12 48
2 oz 8 24 96
8 oz 32 96 384
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Section 4: Quantities 50 National Food Service Management Institute
Begin with estimated quantities Experience Food receipts
Adjust with trial and error method Weekly adjustments Approximately 6 weeks to
stabilize quantities
Standard Stock QuantitiesStandard Stock Quantities