Cutting Plate Costs. How to stretch your dollars using USDA Foods and other programs.

1. Presented by
Danielle Daugherty
ACF Child Nutrition Chair

2. •School Breakfast Program
•National School Lunch Program •Summer Food Service Program
•USDA Foods (Brown Box)
• Processed (End Products)
• DOD Fresh Fruits and Vegetables
• Farm to School/School Gardens

6. •Over 50% of
program is USDA
Foods
•Self Service Salad
Bar-USDA Foods and
DOD fruits and
vegetables
Breakfast Plate
Plate Cost: Plate Cost:
Commodity Commercial
$.76 $1.65
Savings by using commodities: $.89
per plate

7. •Salad Bars—self serve, assisted
•Pizza Chef
•Theme Days
Sample Lunch Menu

8. Santa Cruz Valley Union High School District
USDA Foods
Used:
Advance Food
Company Processed
Meatballs
Spaghetti Sauce
Spaghetti and Meatballs
Sliced Peaches
Whole Grain
Spaghetti

9. •1500-1700/week
(projected about
27,000 for the year),
•SFSP 1000/week
USDA Foods Used:
Salsa (for Fiesta Pizza)
Tomato Sauce 10
Spaghetti Sauce
Low Fat Shredded Mozzarella
Cheese
Whole Wheat Flour

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

11. Spinach Salad using Dried Cherries, Apricots, and
Shredded Cheese Yellow
Highlights:
•USDA Foods: 70-80% of
lunch program
•Extended Salad Bar Spaghetti Salad using Whole Grain
Spaghetti

12. Salad to Go
Whole Wheat Rotini
Fruit Mix

13. •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)

15. Winslow Unified District: Account of the Year Rice, Chicken and
Cheese are uSDA Foods
Kayenta Unified District: 2nd Runner up in the USA Rice
Federation Recipe Contest: Rice, Chicken and Cheese are
USDA Foods

16. •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

17. 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

18. Fruit & Yogurt Parfait
Compliments of Humboldt Unified District
YIELD: 1 single serving Green Beans with Cherries
Compliments of Saddle Mountain Unified District
INGREDIENTS:
___ 1/2 cup blueberries, unthawed YIELD: 150 servings; Serving size: 1/2 cup
___ 4 oz. vanilla yogurt
___ 1 oz granola INGREDIENTS:
___4 #10 cans green bean, drained
PREPARATION:
___1 LB cherries dried red tart pitted
Place blueberries into bottom of parfait cup ___Salt-free seasoning, to taste
Layer yogurt on top of blueberries in parfait cup PREPARATION:
Sprinkle granola on top of yogurt in parfait cup In large cooking vessel, mix 4 #10 cans green beans, drained,
per 100 servings of drained vegetables
STORAGE:
Store in refrigerator 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)

19. All-American Wraps
Courtesy of Lake Havasu Unified District
YIELD: 24 servings; Serving Size: 1 wrap
INGREDIENTS:
___ 24 ea. 10 inch flour tortilla
___ 1 1/2 lbs ham sliced, 1 oz.
___ 1 1/2 lbs turkey breast deli sliced, 1 oz.
___ 24 cheese American yellow sliced, 1/2 oz.
___ 1 lb + 8 oz. lettuce, romaine, chopped
___ 1 lb + 8 oz. tomato fresh, diced
PREPARATION:
Assembly for Wraps::
Place 1 tortilla on 12 x 12 sandwich paper
Layer the following across center of tortilla:
 Ham slice
 Turkey slice
 American cheese
 Romaine Lettuce, 1/4 cup
 Tomato diced 1/8 cup
Folding a wrap sandwich is like creating an envelope. To fold a wrap, place
ingredients horizontally in lower center of the tortilla. Fold the bottom third of the
tortilla up over the filling. Take the left side of the tortilla and fold it over the filling.
Repeat with the right side of the tortilla, then roll it up to enclose the filling in a neat,
easy to eat packet. Wrap in sandwich paper and secure with tape, slice in half
diagonally.
CCP: Hold meat at or below 41 degrees under refrigeration until assembly.

20. •Tune In: Mr. Irvine Goes to Washington
•Robert Irvine faces his toughest challenge yet on
Restaurant: Impossible when first lady Michelle
Obama, a champion for the health of our nation’s
children, assigns him the task of rebuilding Horton’s
Kids, a children’s community center that serves
after-school meals in one of Washington, D.C.’s
neediest neighborhoods.
•New Child Nutrition Regulations being
implemented in SY 13 (please feel free to
contact me about this)
•School Nutrition Association Annual
Conference, Denver, Colorado July 15-18,
2012.

21. Danielle Daugherty
• Glendale Union High School District
School Food Program Specialist
• ACF Child Nutrition Chair
• Published Writer with Pennsylvania Nutrition
Education Network, Restaurant News of the
Rockies, and Examiner.com
Contact: 623-363-1193
Email: daniellek12lunches@gmail.com