Spreadsheet: 2d5a6ee0-a9c3-47a7-a4d3-73a4d7f29987
Sheet: Sheet1

Unnamed: 0 | Unnamed: 1 | Unnamed: 2 | Unnamed: 3 | Unnamed: 4 | Unnamed: 5 | Unnamed: 6 | Unnamed: 7 | Unnamed: 8 | Unnamed: 9 | Unnamed: 10 | Unnamed: 11 | Unnamed: 12 | Unnamed: 13 | Unnamed: 14 | Unnamed: 15
 |  |  |  |  |  |  |  |  |  |  | Revised March 2012
 |  |  |  | Iowa Child and Adult Care Food Program |  |  |  |  | ØActual Number Served
 |  |  |  | On-Site Food Production Worksheet/Record |  |  |  |  | BFT | AM Snack | Lunch | PM Snack | Supper | Late PMS
 |  |  |  | ØName:  [NAME] Center |  |  | 1-2 years
 |  |  |  |  |  |  | 3-5 years
 |  |  |  | ØDate (Month/Day/Year):    April 2, 2012 |  |  | 6-12 years
 |  |  |  |  |  |  | Participating Adults
 | Requirements:  1.  Menus must be maintained on a separate document.  2. Final Menus and Food Production Records must match and reflect actual meal service.  3.  Starred items must be completed. |  |  |  |  |  | Supervising Adults & Volunteers
 |  |  |  |  |  |  | Total Meals Served |  | 0 | 0 | 0 | 0 | 0 | 0
 | Instructions:  Use the data From the Food Buying Guide (FBG) For Child Nutrition Programs to complete columns 1-4.  http://teamnutrition.usda.gov/Resources/foodbuyingguide.html |  |  |  |  |  |  |  | Ø Quantity Prepared/Served |  |  |  | Comments
 | Meal and Component |  | Ø Name of Each Food (as purchased). (Write USDA Recipe Number if used.) (1) |  | Purchase Unit (box, can size/weight)  (2) | Servings Per Purchase Unit (3) | FBG Serving Size or Planned Serving Size (4) | Estimated Number to be Served (5) | ØAmount To Prepare (use Column 6) Use Column 7 to Record Amount Served if Different than Amount Prepared in Column 6. |  |  |  | (e.g.: Food Temperatures, Leftovers, CN [NAME])
 |  |  |  |  |  |  |  |  | Column 5 ¸ Column 3 = (6) |  | (7) |  |  |  | [NAME]
 | Breakfast | Milk | Milk |  | gallon | 21.3 | 3/4 cup | 25 | 1.25 | gallon |  |  |  |  | 1.18
 |  | Ft/Veg | Orange Juice |  | 46 oz | 11.5 | 1/2 cup | 25 | 2.25 | 46 oz |  |  |  |  | 2.18
 |  | B/G | [NAME] toast |  | lb | 32 | 1/2 slice | 25 | 1 | lb |  |  |  |  | 0.79
 |  | Other |  |  |  |  |  |  | 0 | 0 |  |  |  |  | False
 | AM Snack | Milk |  |  |  |  |  |  | 0 | 0 |  |  |  |  | False
 |  | M/MA | Cottage Cheese |  | lb | 16 | 1 ounce | 25 | 1.75 | lb |  |  |  |  | 1.57
 |  | Ft/Veg | Fresh Peach slices (size 80) |  | lb | 5.35 | 1/2 cup | 25 | 4.75 | lb |  |  |  |  | 4.68
 |  | B/G |  |  |  |  |  |  | 0 | 0 |  |  |  |  | False
 |  | Other | Water |  |  |  |  |  | 0 | 0 |  |  |  |  | False
 | Lunch | Milk | Milk |  | gallon | 21.3 | 3/4 cup | 25 | 1.25 | gallon |  |  |  |  | 1.18
 |  | M/MA | [NAME] (85/15) |  | lb | 8 | 11/2 oz cooked | 25 | 3.25 | lb |  |  |  |  | 3.13
 |  | Ft/Veg | [NAME] (frozen) |  | lb | 11.6 | 1/4 cup | 25 | 2.25 | lb |  |  |  |  | 2.16
 |  | Ft/Veg | Fresh Pear slices |  | lb | 7.9 | 1/4 cup | 25 | 3.25 | lb |  |  |  |  | 3.17
 |  | B/G** | Spaghetti (mix whole wheat & white) |  | lb | 21.2 | 1/4 cup cooked | 25 | 1.25 | lb |  |  |  |  | 1.18
 |  | Other |  |  |  |  |  |  | 0 | 0 |  |  |  |  | False
 | PM Snack | Milk | Milk |  | gallon | 21.3 | 1/2 cup | 25 | 1.25 | gallon |  |  |  |  | 1.18
 |  | M/MA |  |  |  |  |  |  | 0 | 0 |  |  |  |  | False
 |  | Ft/Veg |  |  |  |  |  |  | 0 | 0 |  |  |  |  | False
 |  | B/G | HM Cinnamon Scones |  | recipe | 15 | 1/2 serving | 25 | 1.75 | recipe |  |  |  |  | 1.67
 |  | Other |  |  |  |  |  |  | 0 | 0 |  |  |  |  | False
 |  | **  Offer/Serve 2 Bread/Grain products for CACFP adult participants.