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         Grains & Bread Food Service:     more detail
  1. Hodgson Mill Whole Grain Baking: 400 Healthy and Delicious Recipes for Muffins, Breads, Cookies, and More by the bakers of Hodgson Mill, 2007-06-15
  2. AGRICULTURE: 'Waxy Wheat' Reduces Bread Fat.(Agricultural Research Service,North Dakota State University; durum wheat research)(Brief Article): An article from: Food Ingredient News
  3. Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients by Zoe Francois, Jeff , MD Hertzberg, 2010-02-01
  4. The Complete Library of Cooking Volume 1: Essentials of Cooking, Cereals, Bread, Hot Breads
  5. Bread - cereal group (EFNEP) by Glenda L Warren, 1982
  7. The Complete Library Of Cooking volume 1

1. Grains/Breads Serving Equivalents From USDA Quantity Recipes For School Food Ser
B17 1/2 Sweet Potato-Prune bread B-18 1 White bread B-19 1 grains/breads ServingEquivalents from USDA Quantity Recipes for School food service and A
Grains/Breads Serving Equivalents
from - USDA Quantity Recipes for School Food Service
and A Tool Kit for Healthy School Meals * Serving equivalent increased from previous equivalent by 1/4 when new calculation method was applied. Recipe Recipe # Grains/Breads Serving Equiv Breads/Grains Desserts Main Dishes (formerly not credited) Chicken or Turkey a la King D-16 1/4 Quiche w/ Self-Forming Crust D-32 3/4 Salisbury Steak D-33 1/4

2. Food Service Recipes And Food Service Links, Growlies For Groups
Cargill. Con Agra. Earth grains. Hodgson Mills. Kellogg Co Sciences Kansas affiliate, American School food service Association, bread Bakers Guild of America, International
Foodservice recipes, food service recipes, foodservice recipe,
professional recipe formulas, institutional recipes, catering recipes,
school recipes, hospital recipes, restaurant recipes, large quantity recipes,
professional recipe formula, this is the best most all inclusive
list on the internet!!
More BIG recipes The biggest, most complete collection of
foodservice recipes and professional baking formulas links
on the internet!
This is a list of links to Food Service Recipes
Links to various Food Companies or Marketing Boards who
have posted larger quantity recipes on line for professional
cooks and others to access. Each business is staking their reputation on it's recipes they should be great! So if you are still looking for more recipes after visiting 'Growlies for Groups' , explore the MANY links below! Don't forget to bookmark (save to favorites) this page! Vegetables: Broccoli Recipes Mann's Broccoli, many for 50 servings Onion Recipes Just a few. Onion Recipes IEO Idaho Oregon Onions as few recipes Tomatoes California Tomatoes, 3 recipes to serve 24

3. Summer Food Service Program
1 milk, 1 cup, fluid milk. 1 fruit/vegetable, 1/2 cup, juice, 1 and/or vegetable.1 grains/bread 2, 1 slice, bread or. 1 grains/bread 2, 1 slice, bread or.
Administration Meal Patterns Breakfast Meal Pattern
Lunch or Supper Meal Pattern

Snack (Supplement) Meal Pattern

Breakfast Meal Pattern Select All Three Components for a Reimbursable Meal
1 milk 1 cup fluid milk 1 fruit/vegetable 1/2 cup juice, and/or vegetable 1 grains/bread 1 slice bread or 1 serving cornbread or biscuit or roll or muffin or 3/4 cup cold dry cereal or 1/2 cup hot cooked cereal or 1/2 cup pasta or noodles or grains Fruit or vegetable juice must be full-strength.
Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.
Lunch or Supper Meal Pattern Select All Four Components for a Reimbursable Meal 1 milk 1 cup fluid milk 2 fruits/vegetables 3/4 cup juice, fruit and/or vegetable 1 grains/bread 1 slice bread or 1 serving cornbread or biscuit or roll or muffin or 3/4 cup cold dry cereal or 1/2 cup hot cooked cereal or 1/2 cup pasta or noodles or grains 1 meat/meat alternate 2 oz. lean meat or poultry or fish or 2 oz. alternate protein product or 2 oz. cheese or 1 large egg or 1/2 cup cooked dry beans or peas or 4 Tbsp.

be counted as up to one grain/bread serving per along with a chart outlining the grains/breadsserving from the Quantity Recipes for School food service and A
Child, Youth and Family Services Branch
M ANAGEMENT B ULLETIN No.: TO: All School Meal Sponsors
County Superintendent of Schools ISSUE DATE: March 1997 FROM: School Nutrition Programs ATTENTION: Food Service Directors SUBJECT: Grains/Breads Requirements for the Food-Based Menu Planning Alternatives REFERENCES: Supersedes Management Bulletin 96-106 of May 1996, FCS Instruction 783-1, Rev.1, and Policy Memorandum 87-421 of August 1987
This Management Bulletin transmits additional and clarifying information issued by the United States Department of Agriculture (USDA) on the grains/breads requirements. The grains/breads requirements apply to sponsors in the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) using food-based menu planning alternatives which include both the 1994-95 Meal Pattern and Food Based Menu Planning. Criteria for meeting the grains/breads requirements are summarized as follows: 1) A crediting equivalency of 14.75 grams (.52 ounces) of enriched or whole-grain meal or flour, bran and/or germ has been established except for the types of products listed in Groups H and I of Exhibit A in the attached FCS Instruction. The weights and volumes listed for Groups H and I must be used. The cereal equivalency is 25 grams (1 ounce).

5. Somerset Food Service
COPY;South Bend Tribune November 5, 1998 New food service satisfies students By MARGARET FOSMOE Tribune Staff Writer Instead, the food service area in the newly expanded and with real foods and grains on display as part of There's lots of bread and pastas " said sophomore Amanda
Recipes Weights and Measures Glossary of Terms
This page contains definitions of many terms used in food service.
Food service terms:
Acid: A substance having a sour or sharp flavor (such as vinegar, lemon juice or sour milk). Acidity is measured on the pH scale, which ranges from to 14. Any food with pH value of less than 7 is classified as “acid”; foods with values of 4.6 or lower are considered to be “high acid” foods. Albumen: The principle protein making up egg whites; found in meats and vegetables as well. It coagulates in heat and is soluble in water. Al dente: Italian for “to the tooth.” Ingredients (e.g., pasta or vegetables) cooked tender but still firm to the bite. Alkali: A substance testing higher than 7 on the pH scale, usually with a bitter taste (e.g., baking soda). “High alkali” values range from 10 to 14 pH.

6. Health & Nutrition
the germ and bran), wholewheat bread, legumes, nuts the array of fruits, vegetables,grains, and herbs AND HUMAN serviceS PUBLIC HEALTH service * food AND DRUG



Folic Acid Facts

Food Guide Pyramid
Nutrition Fact Sheets

Search Health experts for years have been telling us to eat more plant foods and less fat, especially saturated fat, which is found in larger amounts in animal foods than plant foods. To be healthful, vegetarian diets require very careful, proper planning.
Vegetarians who abstain from dairy products or animal flesh face the greatest nutritional risks because some nutrients naturally occur mainly or almost exclusively in animal foods. Vegetarian Varieties
The Institute of Food Technologists, in the July 1991 issue of its journal, Food Technology, describes six types of vegetarians. They are listed here by degree of exclusion of animal foods and by the foods included in the diet:
  • semi-vegetarian—dairy foods, eggs, chicken, and fish, but no other animal flesh pesco-vegetarian—dairy foods, eggs, and fish, but no other animal flesh lacto-ovo-vegetarian—dairy foods and eggs, but no animal flesh lacto-vegetarian—dairy foods, but no animal flesh or eggs ovo-vegetarian—eggs, but no dairy foods or animal flesh

7. September 1, 2002 TO The Ohio State University Food Service
The Ohio State University food service Departments. Alfred Nickels Bakery Inc. bread, ninegrain topped with 2-3 grains, ¾ in slice, 32 oz loaves

8. NRE: Trade And Investment: Agri-food Opportunities In South Korea - Opportunitie
ground beef and hamburger patties for food service; grains Wheat for flour manufacturers;Flour mixes dough for bakeries and bread manufacturers opportunities
Agri-food opportunities in South Korea 2000

General Issues in South Korea

Korean consumers are concerned about the food they eat and the impact it has on their long-term health. Recent food scares such as dioxin contaminated pork, imported crabs from China containing lead (consumer groups calling for bans on Chinese food imports following this incident and consumers are wary about buying Chinese food) and food poisoning in school cafeterias has made food buyers more aware of food safety issues.
Suppliers that can prove their products come from a clean and green environment and are produced under strict health and safety standards have some strategic market advantages. The Victorian government through the Naturally Victorian campaign is promoting these product attributes.
Korean consumers are also concerned about consuming products containing GMO's and demand for GMO free and organic products is increasing. Some Korean importers have asked for documentation proving our products are GMO free.
The key issue in exporting to Korea comes down to price and value for money. Exporters should be flexible in negotiating with their Korean counterparts to work out what is "value for money".

9. Caravan Bakeries: Product List
Designed for retail bakers, instore supermarket bakeries and food service accounts.Whole grains. Add. 7 GRAIN bread MIX (50 ctn.) Item 53674 A favorite

10. Cheney Brothers - Food Service Distributor
grains Rice Old Settler Beans This is a sweet baked bean that is great as a 1teaspoon salt 1/4 teaspoon cayenne pepper 1/2 cup seasoned bread crumbs 1

Fish ... Pasta
" Old Settler Beans"
This is a sweet baked bean that is great as a main course or with a ham or barbecued ribs. It's a big hit at outdoor cookouts, potlucks, and on camping trips.
1/2 pound hamburger
1/2 pound chopped bacon
1 medium onion, chopped
1 can kidney beans
1 can butter beans 1/3 cup brown sugar 1/3 cup granulated sugar 1/4 cup BBQ sauce 1/4 cup ketchup 1/2 teaspoon chili powder 1 Tablespoon prepared mustard Brown hamburger, bacon, and onion. Drain. Drain the liquid from the butter and the kidney beans, add to meat mixture along with the pork and beans. Mix sugars, BBQ sauce, ketchup, chili powder, mustard, and small amount of ground pepper. Add to meat and bean mixture. Mix well and pour into sprayed 9 x 13 inch pan. Bake at 350 degrees for 1 hour. Serves: 8 "Creole Baked Cheese Rice" Ingredients 3 cups cooked rice 2 cups grated cheddar cheese 1 cup chopped green pepper 1/2 cup chopped green onion 2 eggs, beaten 1 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 cup seasoned bread crumbs 1 Tablespoon melted butter Tabasco pepper sauce to taste Arrange alternate layers of rice, cheese, peppers, and onion in buttered baking dish. Mix eggs, milk, salt, and pepper (and pepper sauce) and pour over rice and cheese. Top with breadcrumbs and butter. Bake at 350 degrees for 45 minutes until set.

11. Enriched, Fortified Or Whole: Grains Remain At The Base
Sandwiches have come a long way since their foodservice invention 282 years agoat isn't just about spreading peanut butter and jelly on two slices of bread.
brought to you by the
Bread Truths


Story Ideas

Bread by the Numbers Statistics
Contact Us

Visit the Wheat Foods Council site at . For additional cracker information, visit the Cracker Extravaganza on the Wheat Foods Council site.
Happy Birthday Sandwich!
November 3, 1718, marks the birth of John Montague, the Fourth Earl of Sandwich, who satisfied his hunger in 1762 by ordering two slices of meat between two pieces of bread - the sandwich. What many people don't realize is the sandwich was conceived because Montague was so tied up in gambling that he couldn't tear himself away from the table for a full meal. Sandwiches have come a long way since their food-service invention 282 years ago at London's Beef Steak House. However, this basic meal isn't just about spreading peanut butter and jelly on two slices of bread. Sandwiches are showing up at all times of the day with all kinds of ingredients. With over 1,000 varieties of bread available - from white, to pumpernickel, to bagels, and not to forget crackers - sandwiches are becoming "the" item to eat. Top Sandwich Facts
Sandwiches can be nutrition powerhouses. Besides helping you work your way to the daily six to 11 servings of grain foods recommended by the Food Guide Pyramid, bread provides folic acid - which helps prevent birth defects - as well as other essential vitamins and minerals.

12. Flour Bluff ISD - Food Service Information
The FBISD food service Department is committed to ensure well balanced, nutritiousmeals with friendly service. or Fruits; 8 servings per week of bread/grains;
A TEA RECOGNIZED DISTRICT FBISD Home General Information District Offices Campuses ... Search / Resources Food Service Information Carrol Peters
Director of Food Services

Janna Fowler
Assistant Director of Food Services
Food Service Programs Food Service Mission: Good Nutrition The Mission of the Flour Bluff Independent School District Food Service Department is to enhance the learning environment and health of students by providing high quality and nutritious meals to our customers - the FBISD student body and staff. The FBISD Food Service Department is committed to ensure that every customer is offered high quality, well balanced, nutritious meals with friendly service. Please contact our office for any special needs or concerns. We look forward to a great year and thank you for your continued support and participation. The nutritional goal for school meals is to provide a large portion of the Recommended Dietary Allowances as specified by the National Research Council/National Academy of Sciences. (1/4 RDA at breakfast and 1/3 RDA at lunch) THE MENU MUST OFFER: (Serving sizes vary with students' age and grade) LUNCH:
  • 2 oz. Meat/Meat Alternative

13. Summer Food Service Program: Policy Alerts And Notices
food service Program (SFSP), not available, SFSP 976, Allowable Costs for SFAs Sponsoringthe SFSP, not available, SNP 98-1, Crediting Corn Flour as a grains/bread,
SNP Home DHS Home Contact DHS Search DHS ... Related Links
Summer Food Service Program Policy Alerts
Currently in Effect Alert # Title Format Format Attachments SFSP 2003-01 Revised Form 1532, Special Nutrition Programs Claim for Reimbursement .doc .pdf none SFSP 2003-02 Revised Form 1532, Special Nutrition Programs Claim for Reimbursement .doc .pdf none SFSP 2002-01 Alternate Protein Products as a Meat/Meat Alternate .htm none SFSP 2002-02 Nontraditional Meal Service Sites in Urban Areas .htm none SFSP 2002-03 Combining SFSFP Claims .htm none SFSP 2002-04 Screening for Delinquent Tax or Debts .htm none SFSP 2002-05 Waiver of Meal Service Time Restrictions .htm none SFSP 2002-06 Submittal of Budget Information for School Sponsors .htm none SFSP 2002-07 Revised Income Eligibility Guidelines .htm SFSP 2002-08 Revised Food Buying Guide .htm none SFSP 2001-01 Electronically Reproduced Forms .htm none SFSP 2001-03 Submittal of Camp Enrollment Information .htm SFSP 2001-04 Change to Term "Open Enrolled Sites" .htm none SFSP 2001-05 Summer Food Service Program Pilot Project .htm SFSP 2001-06 Special Nutrition Programs (SNP) Agreements .htm SFSP 2000-04 State Funding for the Summer Food Service Program .htm none SFSP 98-1 Grains/Breads Requirements in the Summer Food Service Program .htm SNP 98-1 Commercial Infant and Other Foods as Reimbursable Meal Components in the Infant Meal Pattern .htm none SNP 98-2 Change in Crediting of Salsa .htm none SNP 97-1 Cheese Substitutes .htm none SNP 96-1 New HUB Reporting Requirements .htm none SNP 96-2l Reduced Fat Peanut Butter .htm none

14. SNP Policy Alert: SFSP 98-1
to use in meeting the grains/breads requirement for reimbursable meals served inthe Summer food service Program (SFSP). It replaces the bread/bread Alternate
SNP Home DHS Home Contact DHS Search DHS ... Related Links
Date : January 29, 1998 Reference # : SFSP 98-1
To : Summer Food Service Program Contractors
Subject : Grains/Breads Requirements in the Summer Food Service Program
Effective : Upon Receipt This Policy Alert contains the most recent guidelines for you to use in meeting the Grains/Breads requirement for reimbursable meals served in the Summer Food Service Program (SFSP). It replaces the Bread/Bread Alternate information in your Food Buying Guide and in Policy Alert SFSP 97-3. SFSP contractors will not be implementing these requirements until the summer of FY 98. This Policy Alert contains one attachment (Exhibit A: "Grains/Breads for the Child Nutrition Programs"). Exhibit A replaces Chart 6, Breads and Bread Alternates for Child Nutrition Programs, on page 119 in your Food Buying Guide. If you are a school sponsor, this information only applies to you if you are using the Traditional or the Enhanced Food-Based Menu Planning System. This information does not apply to schools using the Nutrient Standard Menu Planning System (NUMENUS) or the Assisted Nutrient Standard Menu Planning System (Assisted NUMENUS).

15. What's Cooking? A Fact Sheet For The Child And Adult Care Food
of Agriculture, food and Nutrition service through a No one food group providesall the nutrients Breakfast Juice or Fruit or Vegetable, grains/bread, Milk.
What's Cooking? A Fact Sheet for the Child and Adult Care Food Program
Volume 1, Number 1, Spring 1995, Revised March 1999
National Food Service Management Institute
The What's Cooking? fact sheet is published four times a year by the National Food Service Management Institute, P.O. Drawer 188, The University of Mississippi, University, MS 38677-0188. This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through a grant to The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. Government.
What Should Children Eat to Stay Healthy?
Health and nutrition experts agree that meals planned around the recommendations made in the Dietary Guidelines for Americans means more healthful meals for children. So when planning your menus remember to consider these suggestions:
Dietary Guidelines for Child Nutrition Programs
  • Offer a variety of foods for children to get the energy, protein, carbohydrates, vitamins, minerals, and fiber needed for good health.

16. Food And Nutrition - Iowa National School Lunch Program Resources For Foodservic
Program (CACFP), and the Summer food service Program (SFSP)) contain a requirementthat all meals offered include grains/breads or bread/bread alternate food
Search Org Chart
Contact Info

... Team Nutrition Bureau of Food and Nutrition Iowa National School Lunch Program
Resources for Foodservice Staff
Newsletter Lunch Line Forms Menu Production Work Sheet Two Grade Levels 31K posted 12/13/99 Three Grade Levels 34K posted 12/13/99 Daily Salad Bar Food Production Record 6K posted 03/10/00 Multi-Day Food Bar Production Record 5K posted 03/10/00 Lunch Form for SMI Records 12K posted 08/21/00 Inventory Records 6K posted 12/08/99 Sample Staffing Guidelines for On-Site Production 6K posted 12/08/99 Links Competitive Foods
USDA has established policies to control the sale of foods sold in competition with the nutritionally balanced lunch and breakfast served to school age children through the National School Lunch and School Breakfast Programs. The Grains/Breads Requirement
for the Food-Based Menu Planning Alternatives
in the Child Nutrition Programs

17. Food Service
Wednesday 1/8 French bread pizza or Salad bar. Let the food pyramid guide yourdaily food choices. Choose a variety of grains daily, especially whole grains.

18. Ashland Independent Schools Food Service Program
system retains the four components, fivefood item structure of the fruit/vegetableand grain/bread components need to be offered daily, and grains/breads would

Jo Williams
, Food Service Director
606-327-2706 ext. 2724 Lisa Groves , Secretary
606-327-2706 ext. 2744
Food Pyramid
The Ashland Independent School District serves nutritious, well-balanced meals daily. A variety of menu items, which meet USDA guidelines, are offered. Trained and certified through the Kentucky School Food Service Association are forty-eight employees. Culinary Techniques training for employees have developed new skills for improving the nutritional quality of meals using dietary guidelines. Foodservice Managers:
Cindy Whitt, Blazer High (327-6048)
Beth Justice, Verity Middle (325-4645)
Paula Allen, Crabbe Elem. (327-2793)
Linda Moore, Hager Elem. (327-2738 ext.2142)
Linda Handloser, Hatcher Elem. (327-2732 ext.2122) Linda Groves, Oakview Elem. (327-2733 ext.1029) Nancy Gauze, Poage Elem. (327-2734 ext.2300) Ernestine Withrow, Charles Russell Elem. (327-2745 ext.2125) Important Dates National School Lunch Week: October 13-19, 2002

19. About Stillwater Area Schools Child Nutrition Programs
meat alternate, fruits, vegetables, grains/breads, and Additionally, bread is availablefor students desiring School food service workers in our District are

20. Rockwood School District - Administrative Services - Food
grains/breads, May select one, Buttered Pasta, Rice w/ Meat Sauce Garlic bread SeasonedGreen Charges Rockwood School District food service Department Procedures

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