Salad Bar Production Worksheet Date:
Salad Bar Production Worksheet School: ___________________
Date: ____________________________
| |Forecast |Actual |
| | |Participation |
|Grades K-5 | | |
|Grades 6-8 | | |
|Grades 9-12 | | |
|Adults/A la carte | | |
|Total | | |
| |Planned Serving Size |Amount Prepared |Amount Leftover |Amount Used |
|Meat/Meat Alternate (Minimum 1 oz. K-5 & 6-8; 2 oz. 9-12) |
|Cheese, feta | | | | lbs. |
|Cheese, grated | | | |lbs. |
|Cheese, string | | | | |
| | | | |lbs |
|Cottage Cheese (___% fat) | | | |lbs. |
|Egg, chopped | | | |lge. |
|Ham, cubed | | | |lbs. |
|Peanut Butter | | | |lbs. |
|Peanut Granules | | | |oz. |
|Tuna Salad (recipe)* | | | | |
|Turkey, cubed | | | |lbs. |
|Yogurt | | | | |
| | | | |lbs. |
|Fruits/Vegetables (K-5 & 6-8, Minimum ½ cup F offered per day & ¾ cup V; 1 cup of each for 9-12) |
|Apple, size_______ | | | |lbs. |
|Applesauce | | | |#10 can |
|Banana, size______ | | | |lbs. |
|Black Beans | | | | #10 can |
|Broccoli, chopped | | | |lbs. |
|Cabbage, shredded | | | |lbs. |
|Cauliflower, florets | | | |lbs. |
|Carrots, shredded | | | | lbs. |
|Carrot sticks | | | |lbs. |
|Celery sticks | | | |lbs. |
|Cherries,froz/dried/fresh | | | |lbs. |
|Cucumbers, sliced | | | |lbs. |
|Fruit, canned ________ | | | |#10 can(s) |
|Grapes | | | |lbs. |
|Hummus | | | |cups |
|Kidney Beans | | | |#10 can |
|Lentils | | | |lbs. |
|Lettuce,___________ | | | | lbs. |
|Peas, frozen | | | |lbs. |
|Orange, size ______ | | | |lbs. |
|Onions, chopped | | | |lbs. |
|Peppers, strips | | | |lbs. |
|Pinto Beans | | | |#10 can |
|Raisins | | | |lbs. |
|Red Beans | | | |#10 can |
|Spinach, raw | | | |lbs. |
|Tomatoes, chopped | | | |lbs. |
| |Planned Portion Size |Amount Prepared |Amount Leftover |Amount Used |
|Grains** (Minimum of 1 serving per day K-8; 2 for 9-12); refer to meal plan for weekly requirements) |
|Bread, sliced, whole wheat | | | |slices |
|wt/slice_____ | | | | |
|Bread, sliced, white wt./slice ____| | | |slices |
|Bread sticks, wt._____ | | | |Servings |
|Crackers wt. ______ | | | |Servings |
|Croutons wt. ______ | | | |lbs. |
|Dinner Roll wt._____ | | | |each |
|Grain-based dessert | | | |servings |
|___ oz. equivalent | | | | |
|Pasta Salad (recipe)* | | | |oz/cups/gal |
| | | | | |
| | | | | |
| | | | | |
|Milk (Must offer a variety of at least two) |
| | | | | |
|Chocolate,Non-Fat | | | |½ pt/gal |
|White, 1% | | | |½ pt/gal |
|White, Non-Fat | | | |½ pt/gal |
|Lactose Free Non-Fat | | | |½ pt/gal |
|Lactose Free 1% | | | |½ pt/gal |
|Other: | | | | |
| | | | | |
| | | | | |
|Other (List all other items offered) |
|Bacon bits | | | |oz./cups/gal |
|Dressing, French | | | |oz./cups/gal. |
|Dressing, Italian | | | |oz./cups/gal. |
|Dressing, Ranch | | | | oz./cups/gal. |
|Dressing, FF Ranch | | | |oz./cups/gal. |
|Dressing __________ | | | |oz./cups/gal. |
|Jelly | | | |lbs. |
|Margarine | | | |lbs. |
| | | | |lbs. |
| | | | | |
| | | | | |
| | | | | |
Preparation Instructions: __________________________________________________________________________________________________________________________________________________________________
Comments:
__________________________________________________________________________________________________________________________________________________________________
* Include any menu items that are prepared using a standardized recipe under the applicable component (e.g., tuna salad, pasta salad, fruit salad). Recipe number must be referenced.
**Note any vegetable subgroups by the initials and mark all whole grain-rich grains WGR.
This is an example of a salad bar = total meal. Adapt it if you only offer fruits and vegetables.
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