Detailed Recipe Information

There are nine (9) tabs on the lower (detail) part of the screen:

Recipe Info, Ingredients, Components, Nutrients, Directions, Notes, Fat/Moisture Change, Allergens and Inventory Links.

• When you select a recipe, it automatically opens in the Ingredients tab. Since at least one Ingredient is required for each recipe, we suggest starting there.

• The other tabs are used for entering additional information for preparing and serving the recipe.

Recipe Info Tab

This tab contains additional information for Menu Costing and Production.

Pan Sizes

• Click the green plus to enter the pan sizes required for the recipe.

Estimated Cost per Serving

• If Calculate Cost Per Serving is unchecked in the Control File, you can enter the cost here.  

  • If you have Calculate Cost Per Serving checked, the recipe cost will be calculated based on your Inventory bid prices. This feature is only available for users who are licensed to use Meals Plus Inventory.

Cook/Prep Target Temp

• Enter the target cook/prep temperature for this recipe here. 

  • This field is available only if you are licensed to use Meals Plus Production. It prints this information on the Production Report.

Hold Target Temp

• Enter the target hold temperature for this recipe here. 

  • This field is available only if you are licensed to use Meals Plus Production. It prints this information on the Production Report.

Ingredients Tab

• Click the green plus on the right to add a new ingredient row.

NOTE: If an ingredient is used more than once in a recipe, you can put the same ingredient on more than one row.

Select an ingredient

You can enter an ingredient by keying in the ID code or CN#, or by searching for the ingredient.

• If you know the CN Code or local ID for the ingredient, you can type it directly into the ID box. When you press tab it will fill in the description for you.
• If you do not know the ID code, click Ingredient Search and you can search the database for the ingredient.

Enter the quantity and measure

Note that there are (2) two sets of Qty/Measure columns. This is so you can enter multiple measurements, such as one Quart plus eight ounces.

• Enter the Quantity required and select the Measure from the dropdown list.

You can use the tab and arrow keys to navigate in the grid.

• If you tab to the Measure field and then press Enter, you can select the Measure by using the up/down arrows on the keyboard, without using the mouse.
• If you press tab again after the second measure, the green plus is highlighted. Pressing enter will add a new row.

Ingredients Tab – Meal Component Checkboxes

This is used for Meal Pattern Contribution on Production Reports.

• Select the Meal Component the ingredient provides by checking the boxes under each component.

  • You can associate an ingredient with more than one Meal Component.
  • You will also need to fill in the Components tab for the ingredients that contribute to the Meal Pattern. (see below)
  • Check the Condiments box if an Ingredient does not contribute to the Meal Pattern, but you still want it to be on the standard Production Report for planning purposes.

   

  

Condiments checkbox

The user will need to associate the Recipes’ ingredients to the Condiment indicator in the Manage Recipes Ingredient tab. 

• The Condiment indicator is used to describe recipes that do not contribute to the Meal Pattern but are used to enhance the reimbursable meal. Our Generic Food Based Production Report uses the Condiments indicator to fill in the PR Column 8 value automatically by associating the ingredients they want to use to calculate column 8 with to the Condiment option.  

  • The user is not prevented from checking both Condiments and Meal Components, nor are they warned. The recipe will show up on the Generic Food based Production report for every MC/Condiment checked.

BUTTONS

Search Ingredient

• Click the button to easily search for an ingredient directly from the Ingredients tab of the Manage Recipe screen.

• Enter an ingredient in the Description contains field and click Start Search to populate the grid.

Or,

• Click Show Advanced Options to display more search options.

• Check the box next to Description containing: to search for ingredients that contain the text entered in Text 1 text field and/or Text 2 text field.
• Select AND or OR to retrieve ingredients that match all criteria checked or criteria that matches one of the checked searches.
• Check the box next to the Nutrient section to search by a nutrient and/or a description.
• Click Start Search.
• When you locate the ingredient you want in the Results grid, check the box next to it and click Add to add it to the ingredients list.

You can keep the search screen open until you finish adding all of the ingredients, then enter all the measurements on the Ingredients tab.

Ingredient Info

• Click the button to look up the ingredient information directly from the Ingredients tab of the Manage Recipe screen.
• Highlight any row in the ingredients list and then click Ingredient Info to see the details for that ingredient.
• You will see the full ingredient screen, including the description, nutrients, Buying Guide (if available) and the unique measures from the CN Database that are associated with that ingredient.

Components Tab

Meal Components

This is required for Food-Based analysis.

• Fruit, Vegetable: Dark Green, Vegetable: Red/Orange, Vegetable: Beans/Peas/Legumes, Vegetable: Starchy, Vegetable: Other, Whole Grain-Rich, Enriched Grain, Meat/Alt, Fluid Milk and Type:

  • Enter the equivalent meal components provided by one serving of the recipe, based on USDA guidelines. Example: If a recipe contains ½ cup of cooked beans per serving that provides the equivalent of 2 oz. of Meat/Alt.
  • Valid increments are:
    • 0.125 for fruits and vegetables
    • 0.250 for grains, meat/meat alternates
    • 0.125 for Milk

• The Juice/Dessert dropdown list provides two options: Juice and Dessert.  

  • Juice: No more than half of the fruit or vegetable offerings may be in the form of juice. All juice must be 100% full-strength. To add a juice, select Juice here and fill in the values for the Fruit or Vegetable Meal Component.
  • Dessert: The final rule allows two oz. eq. grain-based dessert(s) per school week to be counted toward the grain requirement. To add a dessert, select Dessert here and fill in the values for the Grain Meal Component.

• The Other field is for items that do not contribute to any components, but are analyzed for dietary specifications (i.e. calories, saturated fat, and sodium).

  • If an amount is entered here, it will show up as Other on the Production Report.

If the serving size of a recipe has been changed, do not re-calculate the component value on this tab. The value should remain "as-is."

Milk

This lists the types of milk available for the recipes.

• Check the milk types, if any that apply to the recipe.

NOTE: A reimbursable meal must serve two (2) varieties of milk and the user may select from: unflavored skim, flavored skim, and unflavored or flavored 1% milk.

Nutrients Tab

Nutrients highlighted in yellow are not required by the USDA.

This is a read-only screen where you can view the nutritional information for one serving of this recipe, based on the nutritional information for each ingredient selected, the quantity of the ingredient used, the number of servings and the fat/moisture change.

Directions Tab

In this tab, you can enter the recipe directions. This section is optional.

Steps

• Click the green plus next to Steps to assign a step number for each part of the directions.

  • Each step can have Ingredients, Directions and HACCP Notes (free text and/or pre-defined) that print together on the Prep Report.
  • The Up and Down arrows below the steps allow you to change the sequence of the steps.

Ingredients

Associate the ingredients required for each step of the directions.

• Click the green plus next to the Ingredients list to add a new line. Then you can select the ingredients for this step from the dropdown list.

  • Any ingredient in the recipe that is not associated with a step will be listed on the Prep Report with the notation (No Directions).

Directions

• Enter step-by-step directions on how to prepare, cook and serve this recipe. You may have directions without having ingredients for that step.

• Click for a list of symbols and fractions you can insert using keyboard shortcuts. To insert the symbol, place the cursor where you want the symbol to be and use the correct keystroke combination.

HACCP Notes (free text)

• Enter free text HACCP instructions associated this step here. Each HACCP note will be preceded by CCP (Critical Control Point).

  • This information will be displayed last in the step directions, after any pre-defined HACCP notes.

Example:Heat to 165° F or higher for at least 15 seconds will print as CCP: Heat to 165° F or higher for at least 15 seconds.

HACCP (pre-defined)

• Select HACCP information for this step from the predefined HACCP Types and Critical Limits.

• Click the green plus sign to add a new row.

• Select Before or After from the Position dropdown list. This determines where the note will be positioned in the printed recipe (before or after the directions for this step).

  • The After notes show in the example above would probably be associated with the last step of the recipe. The example is just to show how it is set up.

• Select from the Type dropdown list of HACCP Types defined under Administration: HACCP Type Setup.

• Select from the Critical Limits for the selected Critical Limit type. This is set up in Administration: HACCP Setup.

Notes Tab

In this tab, you can enter additional notes on preparing and serving the recipe.  This information is optional.

The notes will be printed after the directions on the Prep Report.

Fat and Moisture Change Tab

Fat and Moisture gains and losses during preparation affect the nutrient analysis of recipes.

This is where you enter the type of fat (gained or lost) and the percentages of fat/moisture change for calculating the nutrients changes in the recipe as prepared.

• Enter theCN CodeorIDof the specific fat that is lost or gained in the Type of Fat text field.

  • Select the fat that best represents the type of fat contributing to the fat changes that occur during the food preparation. This is not the same as the recipe ingredient. Examples of Type of Fat would be Lard, Oil, or Shortening.
  • You can click Search Ingredient if you want to look it up by description or nutrients.

• Enter the fat change percent as either a positive (gain) or negative (loss) percent in the Fat Change % text field.

• Enter the moisture change percent as either a positive (gain) or negative (loss) percent in the Moisture Change % text field. Moisture changes affect the weight per serving.

Allergens Tab

Our recipes show a summary of the allergens that are contained in the recipe. 

• If allergens were assigned to an ingredient in Ingredients: Manage Ingredients, the appropriate text fields will automatically populate.

• The user can add additional allergens to the recipe on this tab.

NOTES ABOUT ALLERGENS

• Duplicate allergens descriptions will only be shown once on the Manage Recipe: Allergen tab and on the Recipe Prep report.
• The manually entered information in the Allergen text fields will remain in the text field to signify that the information was added here. While additional information boxes are shown under each Allergen, they should only be used for Allergen Food Groups (Fish, Shellfish and Tree Nuts) and not singular items (Milk, Peanuts, Soybeans, Eggs and Wheat). The Other text field was added for any other type of allergen that users want to note.

 Where did the information in the text box come from?

• The read-only text box is populated from information on the Ingredients tab. Click the Ingredientstab for the recipe for the listed ingredients.

• • Highlight an ingredient and click Ingredient Info below the grid. The Ingredient page displays.

     

    

     

  • The Allergens screen displays. The information entered in the Tree Nuts field is what displays in the read-only box on the Allergens tab.
    • Allergen information cannot be edited here.

    

  • If you follow this process for each ingredient in this recipe, you will see each item that is listed ono the Allergens tab.

Inventory Links Tab

You can link your Inventory and Menu items if you are licensed to use Meals PlusInventory and Menus. It associates the Menus Ingredients that are used in your recipes with your Inventory Item Codes.

It is used for Menu Costing and for updating Inventory Usage from Meals PlusProduction.

• Click the Link  or Unlink  button to link Menu Ingredients with Inventory Items.

  • If this icon is not displayed, verify that the Update Inventory and/or Calculate Cost Per Serving checkbox is checked under Administration: Control File: Inventory Integration.
  • The Inventory: Administration: Item Maintenance form will open.

   

  

• Search for an item by entering a description in the Description field.  The grid automatically goes to what is entered. 

• Select an item and click View/Edit if you would like to View the item first.  You cannot edit from here since the screen is read-only.

• Once the correct item is selected, click .

• The item is now listed in the Inventory Link grid.