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Food Services » Professional Development

Professional Development

Professional Development Training – 12/3/18

Crediting Fruits, Vegetables, and the Food Buying Guide

       Nutrition (1000) »Menu Planning (1100)  »Nutrition Requirements (1110)

Production Records

Operations (2000) » Food Production (2100) » Food Production Records (2120)
AGENDA
 

8:50 am (15 Minutes)        Pre-Test , put a unique 4 digit number you will remember on your paper

 https://4.files.edl.io/688e/12/03/18/033829-ecf16da3-0822-42e3-942e-8826751eea60.pdf

K-8 Lunch Speed Round ID meal Pre-Test  put a unique 4 digit number you will remember on your paper
 

9:05 am (19 Minutes)         

Lunch Overview PPT 

Overview of Fruit Component PPT 

 

 

9:24 am (36 minutes)    Be Creative Break – go find fruits and/or vegetables and make a creative presentation.  This is your team mascot for rest of day.  Use your own imagination, book and/or internet….  https://www.youtube.com/watch?v=J-y2eKBi_BI

 

10:00 am (20 minutes)

Closer look at crediting Fruits PPT

Demonstration Apple ¼ cup portion, ½ cup portion on a lunch tray  PPT crediting fruit demo

Demonstrate Canned Fruit Mix – ¼ cup portion drained, ¼ cup portion with liquid, ½ cup portion on a tray with liquid and without liquid.

Fruit FBG https://foodbuyingguide.fns.usda.gov/Content/TablesFBG/USDA_FBG_Section3_Fruits.pdf

Demonstrate how to record on Production Record

10:20 am (25 minutes)

Team Activity –  Practice using Production Record and Food Buying Guide, as demonstrated in portion cup ¼ cup on tray ½ cup.  If your item isn't listed on your production record you will need to look it up in the food buying guide.... Let me know if you need help.

Team 1 – Dried Cranberries, Bulk  USE 1 pound 

Team 2 – Strawberries, Sliced Frozen  USE 1 pound

Team 3 – Strawberries, Whole Frozen  USE 1 pound

Team 4 – Pears, Sliced with Liquid  USE 1 #10 can

Team 5 – Pears, Sliced Drained   USE 1 #10 can

 

10:45 am (6 minutes)

Culinary Videos

 

10:51 am (19 minutes)

Team Activity – Practice using Production Record and culinary video techniques

Team 1 – Watermelon – Weigh Melon prepare 1 each as seen on video

Team 2 – Cantaloupe – weigh 1 melon prepare 1 melon as seen on video

Team 3 – Orange – weigh and prepare 1 lb as seen on video

Team 4 – Kiwi – weigh and prepare 1 lb as seen on video

Team 5 – Orange – weigh and prepare 1 lb as seen on video

11:10 am (7 minutes)

Overview of Vegetable Component PPT

11:20 am (16 minutes)

Closer look at crediting Vegetables  PPT

Demonstrate Petite Carrots  ¼ cup portion, ½ cup portion on a lunch tray  PPT crediting fruit demo

Vegie FBG https://foodbuyingguide.fns.usda.gov/Content/TablesFBG/USDA_FBG_Section2_Vegetables.pdf

Demonstrate how to record on Production Record

11:40

Team Activity –  Practice using Production Record and Food Buying Guide, as demonstrated in portion cup ¼ cup on tray ½ cup.

Team 1 – Lettuce, Green Leaf  USE 1 lb

Team 2 – Tater Tots   USE 1 lb

Team 3 – French Fries  USE 1 lb

Team 4 – Refried Beans  USE 1 #10 can

Team 5 – Veggie Pizza  USE variety veggies to equal 1/4 cup for 12 servings.

 

11:55 am (20 minutes)

Culinary Videos

 

 

12:15 am (20 minutes)

Team Activity – Practice using Production Record and culinary video techniques

Team 1 – Tomatoes  & Green Onions– Weigh and prepare 1 pound as seen on video

Team 2 – Butternut Squash & Bell Pepper– weigh 1 squash and prepare as seen on video

Team 3 – Onions & Bell Pepper– weigh and prepare 1 lb as seen on video

Team 4 – Zucchini & Green Onions – weigh and prepare 1 lb as seen on video

Team 5 – Cucumber & Onions– weigh and prepare 1 lb as seen on video

All Teams – Knife Sharpening as seen on video

12:35 Lunch

Practice being a cashier…. Is it a reimbursable meal?  Try and trick the cashier.

1:00 (15 minutes)

Practice on other fruits and vegetables?

 

1:15 (10 minutes)

Post test  Paper  put your 4 digit unique code on paper

 

1:25 (8 minutes)

Point of Service OVS – PPT

 

1:35 (10 minutes)

Practice identifying reimbursable meal

Speed round 3 seconds to identify

1:45 (20 minutes)

FBG interactive web site video

Home page navigation  https://foodbuyingguide.fns.usda.gov/Home/TrainingVideo?chapter=2

Top Navigation Menu https://foodbuyingguide.fns.usda.gov/Home/TrainingVideo?chapter=3

 

2:05 (5 minutes)

FBG Calculator video https://www.youtube.com/watch?v=3PCNHgAraJ0

2:10 (20 minutes)

Practice using the FBG calculator  http://fbg.theicn.org/

Tater tots