Kitchen

Menu Map

Get Started. It's Free
or sign up with your email address
Rocket clouds
Kitchen by Mind Map: Kitchen

1. Diabetic Child

1.1. CHO Calculations

1.1.1. Research Product CHO

1.1.2. Measure by Gram

1.1.3. Use Websites

1.1.4. Help Sheets

1.1.4.1. Cereal list

1.1.4.2. Fruit

1.1.4.3. Vegetale

1.2. Food List

1.3. Diet

1.3.1. Protein in AM

1.3.2. Carb w/Meat

1.4. Staff

1.4.1. Kitchen CHO Conifirmation

1.4.2. Site Staff Confirmation

2. Component

2.1. Milk

2.1.1. 1-2 Yr

2.1.1.1. Whole Milk

2.1.2. 2+

2.1.2.1. 1% Milk

2.1.3. Creditable Special Milks

2.1.3.1. Approve Soy

2.1.3.2. Lactose Free

2.1.3.3. Fluid Milks

2.1.4. Non Creditable Milks

2.1.4.1. Medical Documentation-Paid

2.1.4.2. Preference Family Provides

2.2. Grain

2.2.1. Enriched Grains

2.2.1.1. Creditable Foods Guide, Find Category to determine portion size

2.2.2. WGR

2.2.2.1. Use the Templates to determine

2.2.2.2. One per day

2.2.2.3. Product Formulation Sheets

2.2.2.4. Document on Menu

2.2.3. Cereal

2.2.3.1. Check for Sugar

2.2.3.2. Confirm WGR

2.2.3.2.1. PFS

2.2.3.3. Calculate 1/3 or 1/2oz svg CHO

2.3. Meats

2.3.1. Contain Fillers

2.3.1.1. Product Formulation/CN

2.3.2. Processed Meat

2.3.2.1. One time per week

2.3.3. Precooked Only

2.4. ANY Combination Foods

2.4.1. Product Formulation/CN

2.5. Vegetable

2.5.1. Frozen

2.5.1.1. Cooked

2.5.2. Fresh

2.5.2.1. Dippers

2.5.2.2. Cooked

2.6. Fruit

2.6.1. Frozen

2.6.2. Fresh

3. Menu Approval

3.1. Kids don't like it

3.1.1. Staff training

3.1.1.1. how to motivate

3.2. Processed foods

3.3. Expand tastings

3.4. Poor Cook Presentation

3.5. Teacher excited

3.5.1. Create one Plate to show children

4. Menu Ideas

4.1. Prepackaged to reserve

4.2. Snack

4.2.1. Fruit/Vegetable CCWAC

4.2.2. Serve Milk

4.2.3. How to add Protein

4.2.4. Bag Vegetables

4.3. Breakfast

4.3.1. Hot Breakfast

4.3.2. Protein

4.3.3. Decreasing Sugar

4.4. Lunch

4.4.1. No Bags of Fruit/Vegetable

4.4.1.1. French Fry Cut

4.4.1.2. Cooked

4.4.1.3. Frozen

4.4.2. Dressing, Dipping Sauces

4.4.2.1. Containters

5. Production Issues

5.1. Produce Delivery Early

5.2. Catetering Mode

5.2.1. Can heat no perishables

5.3. Case per drop

5.3.1. Compare Separate out Milk Produce vs Dry Goods

5.3.2. 2 Deliveries per week

5.3.3. Add paper products vs Restaurant Depot

6. Kitchen Design

6.1. Oven

6.1.1. Hood

6.1.2. Convection/Hoot

7. Kitchen

7.1. Product Sheet

7.1.1. Ordering

7.1.2. Lunch Assistant

7.1.3. Teacher-child

7.2. portion sizes

7.2.1. Fruit & Produce

7.2.1.1. Food buying guide

7.2.2. Product Specification sheets