Shelter Meal Serving Guide - Our House

[Pages:10]Meal Serving Guide

1. Scheduling: Coordinate a date by email meals@ .You can serve one time or you can serve on the same day of the week each month (for example, you can serve the 5th Tuesday of each month).

2. Planning: Your group should decide what you want to serve. You should prepare to serve 50 people for lunch during the weekdays. During the weekends for lunch you should prepare to serve 50 people. For dinner each day we will have at least 80 people. Breakfast on the weekdays and weekends also plan to prepare for 80 people.

3. Preparation: One or two days before the meal, someone from your group should purchase all the food you'll need for your meal. In general a meal will cost 3-4 dollars per person. You are encouraged to bring as many people as you need to prepare the meal. As a guide for what to bring, remember: ? Meat ? Vegetable ? Starch ? Drink (usually lemonade or tea, juice or milk for kids)

4. Arriving at Our House: When you get to the gate please stop at the guard shack and tell the guard who you are with and that you are serving a meal. You may then drive to the front door of the shelter to drop off food. There is also a garage door at the back of the kitchen if you need it, but it must be opened from inside. Once you have unloaded, please park in one of the designated parking places.

5. Cooking: The Our House kitchen has everything you will need. So, if you want to cook your meal there, you can. Groups who cook their meal at Our House can arrive as early as they like to prepare. When you arrive please take coats, purses or other items you will not be using in the kitchen to the back storage room. Please also wear gloves and hair nets provided in the kitchen while preparing, cooking, and serving the meal. Your group can also make the meal at your home the night before you serve or at your convenience.

6. Eating: Residents will be ready to eat breakfast at 6:00 a.m. on weekdays, 8:00 a.m. on weekends, lunch at 12:00 p.m. and dinner at 6:00 p.m. After you serve the meal, you are always welcome to stay and eat with the residents.

7. Late Trays: This only affects our dinner servers. Some of our residents work late and will not be able to make it to a meal on time. We ask that you make trays for these residents so that they can eat when they return. Our Shelter Supervisors will be able to give you the number of residents who need late trays that night.

8. Cleaning: The residents will clean up when the meal is over. It gives them the opportunity to positively contribute to their home environment, so there is no need for you to stay to clean.

9. Donation Receipt: If your group would like to fill out a donation receipt ask the Shelter Supervisor and we would be glad to give you one.

10. Unable to Serve: If your group can't make it to serve on the day that you are on the calendar for please call and let us know as soon as possible so that we can make alternate plans. You can call the meal coordinator at 501-374-7383 ext. 153 and let them know.

11. Inclement weather: Our House follows the LRSD closings when there is inclement weather, we ask that you use your best judgement during this time and don't put yourself in any harm but please let us know if you won't be coming so that we can make alternate plans in the kitchen. You can call our shelter supervisor (they are here 24/7) at ext. 221 and let them know that you won't be able to come and serve.

12. Tips for new servers: A. Most of what you will need to cook with will be in the island in the middle of the kitchen. B. We have a coat rack for your personal items in the back of the kitchen. C. We have rolling carts to move large amounts of food out to residents or in from your vehicle. D. The warming trays next to the serving counter need to have about an inch of water in the bottom of them while on. E. If you use ice leave 2 inches in the bottom of the machine or it will stop making ice.

If you have any questions about where things are in the kitchen ask the meal coordinator or Shelter Supervisor, at the front desk, and they will be able to help you.

Thank you so much for your generous service to Our House!

If you have any questions or need any help at all, I am here for you! Jessica Talley, Food and Wellness VISTA

501.374.7383 ext. 153 or meals@

Planning Your Menu

Our House wants to best equip meal serving partners to plan healthy and affordable meals for residents. To this end, we have compiled a quick resource guide and recipes to help you plan your menu for residents at Our House.

Tips to ensure clients are receiving necessary nutrients Alter Favorite Recipes without increasing price to make your meals more nutritious1

You don't have to throw out the recipes and cookbooks that you have been using for years. Altering recipes to substitute low-fat ingredients for high-fat ingredients doesn't have to change the taste of your food.

Use lower-fat substitutes when baking. Use fat-free milk to drink and in cooking. Use ground turkey in place of ground beef.

Simple changes can make your food lower in fat and lower in calories, so it's healthier for you. Here are a few examples to try.

Table 1: Recipe Substitutions for More Nutritious Menus

If your recipe calls Use this instead for

Whole milk

Fat-free milk

Evaporated milk or cream

Evaporated skim milk

1 cup butter or margarine

1/2 cup margarine plus 1/4 cup prune puree. (For some baked foods, you can substitute applesauce, plain yogurt, or prune butter or puree for equal amounts of fat. Try it out to see what works).

Shortening or lard

Soft, trans-fat-free margarine (The texture of some baked goods is changed significantly when light margarine is used, so is not recommended for baking.)

Mayonnaise or salad Nonfat or light mayonnaise or salad dressing; mustard in sandwiches. dressing

1 whole egg

1/4 cup egg substitute or 2 egg whites

Cheese Cream cheese

Lower-fat cheeses Nonfat or light cream cheese

1 Originally prepared by Nellie Hedstrom, Extension nutrition specialist Revised and updated by Statewide Nutrition and Physical Activity Educator Kate Yerxa For information about UMaine Extension programs and resources, visit extension.umaine.edu. Find more of our publications and books at extensionpubs.umext.maine.edu.

Sour cream Fat for greasing pans 1 ounce baking chocolate

Regular bouillon or broth Pork bacon Pork sausage

Ground beef or pork

Nonfat or low-fat sour cream or yogurt Nonstick cooking spray 3 tablespoons cocoa powder plus 1 tablespoon vegetable oil

Low-sodium bouillon and broth

Turkey bacon, lean ham, or Canadian bacon Ground skinless turkey Ground skinless turkey

Guides to ensure you are preparing the correct quantity for your meal at Our House Table 2: Quantity guide2

Food Type

Approximate Amount Serving Size Per

for 50 Servings

Person

Beverages

Coffee (regular ground)

11/2 lbs.

1 cup

Half & Half, for coffee

2 1/2 pints

Sugar, for coffee

12 ozs

Fruit juice, lemonade, tea, etc

Bottles, cartons, cans

4 32 oz.

Frozen

7 12 oz. cans

Cocoa

To make 2? gals.

1? tablespoons 11/2 teaspoons 1 cup

? cup

Instant mix

2? lbs.

"

2

Unsweetened powder

Tea, hot or cold (follow package directions Cider, hot or cold Sodas, Punch

Bottled Water

8 oz.

"

2? gals

? cup

2 gals

? cup

4 1-liter bottles or 3 8 ozs. Purchase more

gallons

for extra servings

as packaged

1 each

Breads, Rice, Pasta, Beans

Bread, sandwiches or side dish

4 loaves (22-24 slices per loaf)

2 slices

Rolls, biscuits, croissants, small muffins, bagels, etc

determine by pkg. size

2 pieces

Crackers

determine by pkg. 4

size

Pancake Mix

app. 6 lbs, see pkg directions

2 4-inch cakes

French Toast

4 loaves (22-24 slices per loaf)

2 slices

Cereal

Cooked, oatmeal, grits

about 2 gals. cooked 2/3 cup

(app. 2 lbs dry)

Cold

app. 5 boxes

?-1 cup

Coffee Cake

4 8" bundt cakes

1 regular slice

Pasta, as side dish, spaghetti, 4-5 16 oz. pkgs.

macaroni, noodles

1/2 cup, cooked

Rice, uncooked

3-4 lbs

1/2 cup, cooked

Beans, canned

8-12 15.5 ounce cans

1/2 cup

Dairy

Eggs, scrambled, omelets, frittatas

8 1/2 dozen

2 eggs

Butter, for bread

1lb.

1 pat, 1/2 inch thick

Cheese, cut as appetizer Milk Heavy whipping cream

4 lbs. 3 gals 11/2 pints

2 oz.

1 cup

2 tablespoons whipped

Meat, Poultry-Quantity Uncooked

Beef, Lamb, Pork, boneless

16-18 lbs

3 ounces cooked

Beef, Lamb, Pork, roast, bone-in Beef or Pork Ribs

Pork Chops

22-24 lbs 25-40 lbs 17 lbs

3 ounces cooked 1 pound cooked 1 chop 3/4" Thick

Chicken, pieces with bone-in 18-20 lbs

Chicken, boneless, skinless,

cut-up for casserole, soup,

16-18 lbs

stew etc.

Turkey, whole, to roast

40-50 lbs. (2-3 large

birds)

1-2 pieces 3 ounces 3 ounces

Bacon

6 lbs., 12-20 slices per lb 2 slices

Ham, bone-in, to bake

18-20 lbs.

3 ounces, cooked

Purchased ready to eat

15 lbs

3 ounces, cooked

Sausage, links i.e.. Pork, Polish, Knockwurst or other variety sausages

10-12 lbs.

1-2 links=2 to 3 ounces, cooked

Hamburgers, ground beef or 13-15 pounds (app. 25%

4-8 ounces, cooked

mixture of ground meats

fat)

Ground Meat, beef, turkey, pork, veal for meat sauce, lasagna, tacos, casseroles, etc

12-16 pounds (app. 25% fat)

1/2 cup cooked

Hot Dogs

12 lbs

2 hot dogs

Sandwiches

Beef, Ham, Turkey, deli sliced Cheese, deli sliced

Bread

4 lbs, in total

3 lbs. 4 loaves (22-24 slices per loaf)

2 slices (about 1 oz) 1 slice 2 slices

Condiments, Relishes and Salad Dressings

Mayonnaise Ketchup Mustard Pickles, whole, dill or sweet Pickle relish Olives, ripe, whole or pitted Salad dressing, self serve Mixed in salad Salsa Jelly, jam preserves,

32 ozs 2 20-oz bottles 8 ozs. 2? qts 2 qts 1? qts 1 quart 3-4 cups 2-3 qts. 2 32-oz jars

1 tablespoon 1 tablespoon 1 teaspoon 1 pickle 1 oz. 3-5 1 tablespoon

2-3 tablespoons 1 tablespoon

Seafood

Lobster, in shell

1 lobster per person 1 1/2 lb

4-5 bushels,

Crabs, whole, steamed, boiled in shell

(medium crabs, app. 80-90 crabs per bushel; check with your local seafood market as this varies

6-8 crabs per person, depending on how much other food is served

by region)

Fish, Fillets and steaks, fresh 14-16 lbs uncooked 3-4 ounces, cooked

or frozen

Whole, cleaned

40 lbs uncooked

app. 3 ozs

Shrimp, raw in shell (any size)

18-20 lbs

3 ozs. cooked (app. 6-7 medium shrimp)

Cooked (packaged frozen variety)

10 lbs

3 ozs. cooked (app. 6-7 medium shrimp)

Sea Scallops, fresh or frozen 10-12 lbs.

4 scallops

Crabmeat, lobster meat, squid, cooked, canned or packaged

12-15 lbs

app. 1/2 cup

Mussels, Oysters, Clams, in shell

12 each per person

Vegetables and Fruit

Potatoes, red, white, Yukon gold, Russet or sweet; mashed, scalloped, au gratin, salads. etc.

18-22 lbs raw

Frozen, French fries, wedges, hash browns

12-13 lbs

Lettuce, romaine, red leaf, iceberg

About 6 large bunches

1/2 cup, cooked 1/2 cup 1 cup

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