Crediting Recipes in School Nutrition

What is the minimum amount to credit for Grains?

• .25 oz equivalent

• .50 oz equivalent

• 1 oz equivalent

• There is no minimum to credit

Answer explanation

The minimum amount to credit for grains and meat/meat alternates is .25 oz. equivalent.

True or False: A standardized recipe does not have to record a total yield.

• True

• False

Answer explanation

The yield is required information for your recipe. We couldn't validate the crediting information without the yield.

When crediting components you should always:

• Round Up

• Round Down

Answer explanation

It is important that your crediting calculations are accurate. You should always round down or leave exact-if the math works out exactly.

What is the minimum amount to credit for vegetables?

• 1/8 cup

• 1/4 cup

• 1/2 cup

• There is no minimum amount to credit.

Answer explanation

The minimum amount to credit for fruits and vegetables is 1/8 cup.

Ounces can be a measurement of:

• Weight

• Volume

• Neither

• Both

Answer explanation

Ounces are tricky because they can be both a weight or volume measurement.

What tools can you use to help credit your recipes?

• Food Buying Guide

• Helper Sheets

• Grain Chart

• All of the Above

Answer explanation

You can use all the following tools when creating a recipe: Food Buying Guide, Helper Sheets, Grain Chart, USDA Food Fact Sheets, CN Labels, etc.

True or False: You are allowed to create local standardized recipes for your CE or district.

• True

• False

Answer explanation

You are absolutely allowed to create your own standardized recipes for your CE. Your requirement is that the recipe has all the required information and you have calculated the meal contributions correctly.