Menu
Production
Records
Activity
The following information will be
used to complete a blank
production record for the meal
pattern used at your school.
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ESB
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Directions:
Use the Menu Production Record for your menu planning option and appropriate grade
groups. In the space marked “School” write the name of your school district and your site.
Write the “Date” in the space provided. Complete the attached blank menu production record
following the information provided for your menu planning option. You may need to refer to the
instructions in numbered memo NLSP 9a and/or NSLP 76. You will need to do some simple
math to determine total planned servings and a few total quantities planned. Answers will be
available on the website.
Enhanced Menu Planning
Menu_____ Recipe # Serving Size_______
K-6 7-12
–Brd Chicken Nuggets 5 ea 5 ea
--Green Beans 1/4 cup 1/2 cup
–Oven Fries 1/2 cup 1/2 cup
–WW Dinner Roll 1 ea 1 ea
--Salad Bar each each
–Milk Choice 1/2 pint 1/2 pint
--Chocoleana Cake C-31 1 ea 1 ea
–Condiments: BBQ Sauce, Jelly pkt, Ranch Dressing lite (these do not need to
be recorded in the menu box – these will on the Multi-Day form)
**Actual Numbers Served
- 55 (K-6)
- 114 (7-12)
- 5 (Adults)
Meat/Meat Alternate
Breaded Chicken Nuggets (5=2 oz)Tyson #1234
♦ Serving size: 5 nuggets per serving for each grade group
including adults Tyson #1234; seconds: 3 ea (K-6) 3 ea (7-12)
♦ Planned servings: 60 (K-6); 120 (7-12); 30 seconds at no charge
10 (K-6) ; 20 (7-12); 7 (adults)
♦ Calculate the total number of planned servings (in addition you could also determine the
total number of nuggets needed as this could be helpful in figuring the number of cases)
K-6 (300); 7-12 (600); seconds (90); adults (35)
♦ Total quantity planned: Tyson Brd Chicken Nuggets #1234, 45-2oz svg/case; 5 cases or
1125 nuggets were planned
♦ Quantity leftover: -0 leftover as they were either served or tossed out
Grains/Breads
WW Dinner Roll (1 G/B)
♦ Serving size: 1 -25g roll per serving for each grade group including adults
♦ Planned servings: 30 (K-6); 60 (7-12); 0 seconds; 7 (adults)
♦ Calculate the total number of planned servings
♦ Total quantity planned: 108 rolls (9 doz)
♦ Quantity leftover: -13 rolls
Chocoleana Cake C-31 (.75 G/B 2x100 svg)
♦ Serving size: 1 ea for each grade group including adults
♦ Planned servings: 60 (K-6); 120 (7-12); 7 (adults)
♦ Calculate the total number of planned servings
♦ Total quantity planned: 200 pieces
♦ Quantity leftover: -26 pieces
Nuggets
♦ Nuggets (.75 g/b)
Fruits/Vegetables
Oven Fries (froz Comm)
♦ Serving size: ½ cup serving for each grade group including adults
♦ Planned servings: 60 (K-6); 120 (7-12); 0 seconds; 7 (adults)
♦ Calculate the total number of planned servings
♦ Total quantity planned: 23# frozen
♦ Quantity leftover: None
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Green Beans, canned
♦ Serving size: 1/4 cup (K-6); 1/2 cup (4-12; 1/2 cup (adults)
♦ Planned servings: 40 (K-6); 60 (7-12); 7 (adults)
♦ Calculate the total number of planned servings
♦ Total quantity planned: 2#10 cans
♦ Quantity leftover: None
Salad Bar (see Multi-Day Production Record form)
♦ Serving size: each (K-6); each (7-12); each (adults)
♦ Planned servings: 60 (K-6); 90 (7-12), 0 seconds; 7 (adults)
♦ Calculate the total number of planned servings
♦ Total quantity planned: see multi-day form
♦ Quantity leftover: leave blank
Choice of Milks: Chocolate skim and 1% white
• Serving size: ½ pint for all participants including a la carte and adults
• Planned servings: chocolate skim: 55 (K-6); 105 (7-12); 9 (a la carte/adults); 1%
white: 5 (K-6); 15 (7-12); 2 (a la carte/adults)
• Calculate the total number of planned servings for chocolate skim & 1% white
• Total quantity planned: chocolate skim: 169 ½ pints; 1% white: 22 1/2 pints
• Quantity leftover: -5 chocolate skim milks; -1 1% milk
Condiments/Other: See Multi-Day form
Completing the Multi-Day Food Bar Form
Use the following information to complete the attached Multi-Day form on the Friday column,
leftovers and total amount used columns. Some of the information has already been
completed for you.
Friday – 50 students K-6 and 80 students 7-12; 7 adults
Total # planned for week – 170 K-6; 250 7-12; 19 adults
Lettuce salad mix – 10#
Baby carrots – 10#; 31# total amount used
Peaches, canned lite syrup – 1/2 #10 can leftover; 1.5 #10 can total amount used
Fresh apples – 25; 5 leftover; 70 apples used
Cheese – 8#; 2# leftover; 22# used
Ranch dressing lite – 1 gal; 1/2 gal leftover; 3.5 gal used
Bananas – 50; 110 used
Ketchup – 2 gal; 2 gal used
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Do I have what I need?
Directions: Think about your own school situation and complete the information
below.
1. Do you have recipes for all menu items that are prepared in your school?
2. Location where recipes for your school are kept on file so everyone has
access to them?
3. Description of how your school recipes are numbered so they can be
referenced on the Menu Production Record.
4. Location where product information records are maintained (examples: CN
labels, product specification sheets, etc.)?
5. Location where completed Menu Production Records are maintained for
three years?
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4
Using a Completed
Menu Production Record
Directions: Use the sample completed production record in memo NSLP 9a to
locate the information below.
1. What is the recipe number for the Spaghetti and Meat Sauce? ___________
2. How is the crediting for grains/bread shown for the spaghetti and Meat
Sauce?
3. How is the crediting information for fruits/vegetables shown for the Spaghetti
and Meat Sauce?
4. What products make up the fruit/vegetable component for recipe #D-35
(Spaghetti and Meat Sauce)?
5. How many pieces of chocolate cake were actually served? _____________
6. What was the crediting for meat/meat alternate on Spaghetti and Meat
Sauce?
7. The following is shown in grains/breads information: C-31 2 G/B. What is this
product?
8. What product will be used for breadsticks? ___________________________
9. What are the serving sizes for peaches? ___________________________________
10. What are the age/grade groups served for lunch?
___________________________
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