Virginia

Target audience: School nutrition directors

The four objectives for this webinar are:

1. Define standardized recipes and explain why we need them in school nutrition programs.
2. Describe the process for bringing a non-school recipe to the school meal tray.
3. Utilize tools and resources to ensure new recipes are compliant with the meal pattern
4. Identify steps for conducting a yield test.

Chef Kelly and Registered Dietitian Susan explain why standardized recipes are important and their many benefits, including meeting Transitional Standards, quality and cost control, and increased customer satisfaction. They also clarify what to do if you use a standardized recipe from another source and how to "schoolify" a recipe never used in schools. Finally, participants are given detailed steps to standardization as Chef Kelly and Susan work through an example.

Resources were developed with Culinary Solution Centers, LLC, the K-12 Culinary Team (https://www.chefcyndie.com).
The survey was developed with Virginia Tech.