Standard Units of Measure used for Building or Adjusting Menu Cycles in Webtrition

When working in menu cycles (either building from scratch or updating existing items) in Menu Works, it is critical that standard units of measure must be followed. We will review the standard units of measurement per category type within a menu.

 By using these standard units of measurement, we will ensure all cooks understand the measurements needed for the production and plating of foods.

 Patient Dining Associates (PDAs) are not confused by “unique” measurements that are hard to measure

 Chef and RD’s should spread menu items with the standard measure to ensure accuracy and ease of use for the culinary and patient solutions team.

 If “unique measurements” are used and there is no way for the cooks to complete this process to the plate, we are not compliant with our nutrient requirements and/or safety compliance.

 Ensure all measurement in the menu cycles are for plating not production. (Production numbers are added under the forecasting by Production by Diet/ Location and Production Tabs)

 Keeps our database clean and imports into other data systems like MyDining and CBORD.

Menu Works recognizes 3 types of Measures:

1. Weight – All items (ingredients/recipes/menu items) can be entered by weight measure

2. Volume measure – (ingredients/recipes/menu items) only available to use if 'converts to' ratio for volume measure to weight is entered

3. User Defined Units – Other measure (ingredients/recipes/menu items) only available to use if 'converts to' ratio for the specific other measure to weight is entered

Weight – Proteins

Standard Serving Size: 3 ounce / ounce meat (depending on recipe)

Standard Utensil: spatula / tongs / spoodle (depending on recipe)

Weight Measure by oz (Standard culinary measurements)

1 oz 2oz 3oz 4oz 6 oz 8 oz

IMPORTANT NOTE: Use the standard serving size of the base recipe, then select the appropriate standard utensil from this guide.

Volume Measure: Sides Vegetable / Starches / Grains / Fruits:

Standard Serving Size: 1/2 cup Standard Utensil: spoodle – 4 oz

Volume Measure Spoodle Equals Equals Equals spoodle-1oz 1 fl. oz 2 Tablespoon 1/8 cup spoodle-2oz 2 fl. oz 4 Tablespoon 1/4 cup spoodle-3oz 3 fl. oz 6 Tablespoon 1/3 cup spoodle-4oz 4 fl. oz 8 Tablespoon 1/2 cup spoodle-6oz 6 fl. oz 12 Tablespoon 3/4 cup spoodle-8oz 8 fl. oz 16 Tablespoon 1 cup

IMPORTANT NOTE: Spoodles are named ‘oz’ ounce; however, ‘fl. oz’ fluid ounce would be more accurate since these are volume NOT weight.

Soups / Broths / Hot Cereals (liquid):

Standard Serving Size: 1 – ladle 6 oz. Standard Utensil: ladle – 6 oz.

Ladles Equals Equals Equals

1 oz ladle 1 fl. oz 2 Tablespoons 1/8 cup

1-1/2 oz ladle 1-1/2 fl. oz 3 Tablespoons 3/16 cup

6 oz ladle 6 fl. oz 12 Tablespoons 3/4 cup

8 oz ladle 8 fl. oz 16 Tablespoons 1 cup

12 oz ladle 12 fl. oz 24 Tablespoons 1-1/2 cups

IMPORTANT NOTE: Ladle sizes are named ‘oz’ ounce; however, ‘fl oz’ would be more accurate since these are volume NOT weight measures.

Entrée – Proteins

Standard Serving Size: 3 ounce / ounce meat (depending on recipe)

Standard Utensil: spatula / tongs / spoodle (depending on recipe)

**Best practice: Use the standard serving size of the base recipe, then select the appropriate standard utensil from this guide.

Drop Down to add recipe

Example of Lunch Spread, standard portion is based off Recipe Yield

For modified diets needing smaller portion size of base recipe, stay consistent with the standard utensil and adjust the serving size. In the example below, Meatloaf (19368) is the base recipe. The low protein uses the same standard utensil with an adjusted serving size. The culinary team will utilize the production reports to prepare the additional serving size.

Entrée – Protein Salads (chicken salad, egg salad, tuna salad, etc.):

Standard Serving Size: 1/2 cup

Standard Utensil: spoodle – 4 oz

Sides – (Vegetable, Starches, Grains, Fruits)

Standard Serving Size: 1/2 cup

Standard Utensil: spoodle – 4 oz

For modified diets needing smaller or larger portion size of base recipe, stay consistent with the standard utensil and adjust the serving size. The culinary team will utilize the production reports to prepare the additional serving size.

Soups | Broths | Hot Cereals (liquid):

Standard Serving Size: 1 – ladle 6 oz.

Standard Utensil: ladle – 6 oz.

Sauce | Gravy (liquid)

Standard Serving Size: 1 ladle – 1 oz.

Desserts

Standard Serving Size: follow recipe

Standard Utensil: follow recipe

**Please do not alter a dessert from the base recipe serving size as this will impact production / MyDining applications.

In this example, the standard dessert is spread across all suitable diets with the standard portion size. Alternate options (not smaller or difference serving sizes of the standard dessert) are menued for modified diets as needed.