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Danielle Daugherty NTR 300 Rick Hall

USDA FOODS IN YOUR SCHOOL LUNCH PROGRAM. Danielle Daugherty NTR 300 Rick Hall. “A” Group. Fruits, Vegetables , Meats. Food Distribution Program Areas. A & B Commodities (Brown Box) Processed (End Products) . “B” Group. Cheese, Flour, Oils Pasta, Grains.

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Danielle Daugherty NTR 300 Rick Hall

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  1. USDA FOODS IN YOUR SCHOOL LUNCH PROGRAM Danielle Daugherty NTR 300 Rick Hall

  2. “A” Group Fruits, Vegetables, Meats Food Distribution Program Areas A & B Commodities (Brown Box) Processed (End Products) “B” Group Cheese, Flour, Oils Pasta, Grains • Farm to School

  3. Breakfast at Litchfield

  4. What’s For Lunch? Commodities Used: How much can I save???? Advance Food Company Processed MeatballsA243:Spaghetti SauceA408:Sliced PeachesB836:Whole Grain Spaghetti Santa Cruz Valley Union High School District

  5. Salad Bars/Farm To School What is Farm to School? Farm to School is broadly defined as a program that connects schools (K-12) and local farms with the objectives of serving healthy meals in school cafeterias, improving student nutrition, providing agriculture, health and nutrition education opportunities, and supporting local and regional farmers. Since each Farm to School program is shaped by its unique community and region, the National Farm to School Network does not prescribe or impose a list of practices or products for the Farm to School approach. The National Farm to School Network envisions a nation in which Farm to School programs are an essential component of strong and just local and regional food systems, ensuring the health of all school children, farms, environment, economy and communities. There are many publications available for download, along with the Farm to School brochure at www.http://www.farmtoschool.org/resources.php

  6. Salad Bars/Farm To School • Vegetables & Fruits • Themed Bars—ethnic, holiday • Specialty Foods—taco, chili, potato, pizza, etc Sample Salad Bar Menu http://saladbars2schools.org/

  7. Salad Bar Set-Up • Greens: • Lettuce-Iceberg, Romaine, lettuce mix • Vegetables: • Garbanzo Beans, carrots, celery, peas, onions, mushrooms, broccoli, cauliflower, tomatoes • Fruits: • Melon (cantaloupe, honeydew, watermelon), bananas, apples, strawberries, pears, peaches, dried fruits (raisins, cranberries, apricots) • Proteins: • Meats(turkey, ham, tuna, • chicken), cheeses, cottage cheese, • yogurt • Grain/Bread Items: • Croutons, whole-grain • tortillas, pitas, crackers • Other Items: • Variety of salad dressings, olives, pickles, salsa, sour cream (low fat), Vegetable/Fruit Salads (Waldorf, potato, macaroni, fruit salad)

  8. Creative Commodities • White Rice • Carrots • Green Beans • Corn • Egg • Whole Wheat Flour • Pancakes • Peanut Butter • Mixed Vegetables • Brown Rice • Carrots • Green Beans • Corn • Fajita Meat • Black Beans

  9. Recipes Using Commodities Parmesan Ranch Salad with Fruit Compliments of Paradise Valley Unified District YIELD: 1 salad INGREDIENTS: ___ 2 cups romaine lettuce ___ 1 oz parmesan cheese ___ 1/4 cup croutons ___ 1/4 cup fruit ___ 1 oz light ranch dressing, portioned ___ 1 3-compartment tray (optional serving method) PREPARATION: Check quality of Romaine lettuce to ensure it is washed thoroughly cleaned and drained Place in large compartment Sprinkle Parmesan cheese over Romaine lettuce Place croutons in small compartment Place fruit in the other small compartment Place ranch portion cup on top of in the other small compartment HOLDING: Maintain product temperature at 40 degrees or below

  10. Fruit & Yogurt Parfait Compliments of Humboldt Unified District Green Beans with Cherries Compliments of Saddle Mountain Unified District YIELD: 1 single serving INGREDIENTS: ___ 1/2 cup blueberries, unthawed ___ 4 oz. vanilla yogurt ___ 1 oz granola PREPARATION: Place blueberries into bottom of parfait cup Layer yogurt on top of blueberries in parfait cup Sprinkle granola on top of yogurt in parfait cup STORAGE: Store in refrigerator YIELD: 150 servings; Serving size: 1/2 cup INGREDIENTS: ___4 #10 cans green bean, drained ___1 LB cherries dried red tart pitted ___Salt-free seasoning, to taste PREPARATION: In large cooking vessel, mix 4 #10 cans green beans, drained, per 100 servings of drained vegetables Add cherries Add Salt-free seasoning to taste COOKING: Cook to an internal temperature of 165 degrees CCP: Heat all ingredients to 165°F for at least 15 seconds COOLING: Cool and store in refrigerator CCP: COOL FROM 135°F TO 70°F WITHIN 2 HOURS AND FROM 70°F TO 40°F WITHIN AN ADDITIONAL 4 HOURS (FOR A TOTAL COOLING TIME OF 6 HOURS)

  11. Enhancing Your Program • Aluminum Chef: • Using tips from “Tricks of the Trade” from the Fruits and Vegetables Galore! Kits, prepare: • an appealing and delicious snack • an accompanying nutrition lesson to sharewith the group • Each group will receive a whole food item, food prep equipment, and selection of materials for display/garnish. • Time limit – 20 minutes! • California Department of Education

  12. Resources • Arizona Department of Education Food Distribution:http://www.ade.az.gov/health-safety/cnp/fdp/ • The Lunch Box: http://www.thelunchbox.org/ • Let’s Move Salad Bars To Schools: http://saladbars2schools.org/ • USDA Food Distribution Programs: http://www.fns.usda.gov/fdd/ • Community Food Connections: http://www.foodconnect.org/index.asp • Farmer Markets around Arizona

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