School Recipes
Every program relies upon a solid foundation of recipes. All our recipes are generated specifically for school kitchens, tested in cafeterias, and kid-approved. Each recipe is analyzed for the USDA meal components, and easily adjusted to fit any portion quantity. (Want to see the recipes in list form? Just click “View as Table” under the search bar.)
How to Use These Recipes
- Please note: We are currently working to update our recipe database to ensure compliance with nutritional guidelines and accurate culinary instructions to provide users high quality scratch-cooked recipes that taste delicious
- Each recipe is analyzed for the USDA meal components; that information can be found on the “Food Groups/Meal Patterns” tab.
- From each recipe page, you can scale the recipe, save as a pdf or Excel file, and view and save the nutrient analysis. To scale the recipe, change the “Standard Yield” number and click the “Scale” button. To return to the default standard batch size, click the “Reset” button.
- The recipes default to their tested batch sizes. We recommend scaling batch sizes to be compatible with your equipment and operational model.
- All ingredients for each recipe are listed in “As Purchased” quantities.
- Ingredients reflected in the recipes are commonly found USDA Foods or are products available commercially. Items that are unique to a specific manufacturer will be identified in the ingredient description.
- Ingredient yield factors from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions tab in “Pre-Preparation Instruction” fields when applicable.
- Since seasonings are particularly affected by increased scaling, we suggest taste testing as you increase quantities.
- We recommend that any recipe selected for use in your district be tested in your kitchens prior to adding to your menu to ensure that the methods and yields are compatible when prepared with your equipment.
