Daily Food Production Record for Food-Based ... - Square Meals
Daily Food Production Record for Food-Based ... - Square Meals
Daily Food Production Record for Food-Based ... - Square Meals
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1. CE:__________________________________________________<br />
2. SCHOOL:__________________________________________________<br />
<strong>Daily</strong> <strong>Food</strong> <strong>Production</strong> <strong>Record</strong> <strong>for</strong> <strong>Food</strong>-<strong>Based</strong> - Central Kitchen<br />
5. <strong>Food</strong> <strong>Based</strong> 6. DATE:_______________________________________<br />
3. MEAL PREPARATION SITE:________________________________________<br />
4. MEAL SERVICE: BREAKFAST LUNCH SNACK<br />
<strong>Food</strong> Item<br />
7. Meat/Meat Alternate<br />
13. Meal<br />
Contribution<br />
Age/Group<br />
Planned Portions & Serving Sizes<br />
Age/Group Age/Group Age/Group Adults A la Carte<br />
15. K-5 15. 6-8 15. 9-12 15. K-12<br />
14. 16. # 17. Portion 16. # 17.Portion 16. # 17. Portion 16. # 17. Portion<br />
Recipe # Portions Size Portions Size Portions Size Portions Size<br />
15.<br />
16. #<br />
Portions<br />
17. Portion<br />
Size<br />
15.<br />
16. #<br />
Portions<br />
17. Portion<br />
Size<br />
18. Total Amount Prepared--<br />
lbs.,#10 cans, ea., cases,<br />
quarts, gallons, pans<br />
19. Quantity Sent To--lbs.,#10 cans, ea., cases,<br />
quarts, gallons, pans<br />
School Name School Name School Name School Name School Name<br />
8. Vegetable<br />
9. Fruit<br />
10. Grain<br />
11. Milk<br />
12. Other(s)/Condiments<br />
Texas Department of Agriculture | Revised August 2012
1. CE:____________________________________<br />
<strong>Daily</strong> <strong>Food</strong> <strong>Production</strong> <strong>Record</strong> <strong>for</strong> <strong>Food</strong>-<strong>Based</strong> - Receiving Kitchen<br />
6. STUDENTS SERVED: ________________________________<br />
2. SCHOOL:_______________________________<br />
5. <strong>Food</strong> <strong>Based</strong><br />
3. MEAL PREPARATION SITE:_____________________________________<br />
4. MEAL SERVICE: BREAKFAST<br />
LUNCH SNACK<br />
8. OFFER VS. SERVE: YES NO<br />
<strong>Food</strong> Item<br />
9. Meat/Meat Alternate<br />
15. Meal<br />
Contribution<br />
16.<br />
Recipe<br />
#<br />
17. K-5 17. 6-8 17. 9-12 17. K-12<br />
18.#<br />
Portions<br />
19.<br />
Portion<br />
Size<br />
18.#<br />
Portions<br />
19.<br />
Portion<br />
Size<br />
Planned Portions & Serving Sizes<br />
Age/Group Age/Group Age/Group Age/Grade<br />
Adults A la Carte<br />
18. #<br />
Portions<br />
19.<br />
Portion<br />
Size<br />
18. #<br />
Portions<br />
19.<br />
Portion<br />
Size<br />
17.<br />
18.#<br />
Portions<br />
19.<br />
Portion<br />
Size<br />
17.<br />
18.#<br />
Portions<br />
19.<br />
Portion<br />
Size<br />
20. Total Amount Received--<br />
lbs.,#10 cans, ea., cases, 21. Leftover<br />
quarts, gallons, pans<br />
ADULTS SERVED: __________________________________<br />
TOTAL SERVED: ________________________________<br />
7. DATE: ____________________________________________<br />
22. Comments<br />
10. Vegetable<br />
11. Fruit<br />
12. Grain<br />
13. Milk<br />
14. Other(s)/Condiments<br />
Texas Department of Agriculture | Revised August 2012
1. CE: ________________________________<br />
<strong>Daily</strong> <strong>Food</strong> <strong>Production</strong> <strong>Record</strong> <strong>for</strong> <strong>Food</strong>-<strong>Based</strong> - On-Site <strong>Production</strong><br />
6. STUDENTS SERVED: ____________<br />
2. SCHOOL:____________________________<br />
3. MEAL PREPARATION SITE:________________________________________<br />
4. MEAL SERVICE: BREAKFAST<br />
LUNCH SNACK<br />
8. OFFER VS. SERVE: YES NO<br />
<strong>Food</strong> Item<br />
15.<br />
Meal<br />
Contribution<br />
9. Meat/Meat Alternate<br />
16.<br />
Recipe #<br />
Age/Group<br />
17. K-5 17. 6-8 17. 9-12 17. K-12<br />
18. #<br />
Portions<br />
19.<br />
Portion<br />
Size<br />
Age/Group<br />
18. #<br />
Portions<br />
19.<br />
Portion<br />
Size<br />
5. <strong>Food</strong>-based<br />
Planned Portions & Serving Sizes<br />
Age/Group Age/Group Adults A la Carte<br />
18. #<br />
Portions<br />
19.<br />
Portion<br />
Size<br />
18. #<br />
Portions<br />
19.<br />
Portion<br />
Size<br />
17. 17.<br />
18. #<br />
Portions<br />
19.<br />
Portion<br />
Size<br />
18. #<br />
Portions<br />
19.<br />
Portion<br />
Size<br />
20. Total Amount<br />
Prepared--lbs.,#10<br />
cans, ea., cases,<br />
quarts, gallons, pans<br />
21.<br />
Leftovers<br />
ADULTS SERVED: _______________<br />
TOTAL SERVED: ________________<br />
7. DATE: _______________________<br />
22. COMMENTS<br />
10. Vegetable<br />
11. Fruit<br />
12. Grain/Breads<br />
13. Milk<br />
14. Other(s)/Condiments<br />
Texas Department of Agriculture | Revised August 2012
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