Lesson 2: Creating Grocery Lists. Table of Contents

Transcription

1 Lesson 2: Creating Grocery Lists Table of Contents Note Page: Creating Grocery Lists Think, Write, and Share Creating Grocery Lists Name That Stock Sample Grocery List: Stock Items Chart Menu-Driven Items List Grocery List Template Key Messages Creating Grocery Lists N a t i o n a l F o o d S e r v i c e M a n a g e m e n t I n s t i t u t e Page 33

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3 Note Page: Creating Grocery Lists Instructions: Use the note page to take notes you may find useful in your child care program. Introduction: Objective 1: Explain how to generate a grocery list, distinguishing between stock items and menu-driven items. Objective 2: Outline factors to consider when purchasing foods. Conclusion: N a t i o n a l F o o d S e r v i c e M a n a g e m e n t I n s t i t u t e Page 35

4 Think, Write, and Share Creating Grocery Lists Instructions: Think about factors to consider when planning a grocery list. List the resources, tools, and/or other information needed in the space provided. Discuss your responses with at least two other participants. Include any additional suggestions on your list. N a t i o n a l F o o d S e r v i c e M a n a g e m e n t I n s t i t u t e Page 36

5 Name That Stock Instructions: In the space provided, list foods that you consider stock items in your child care facility. Remember stock items are those foods that are on hand all of the time, appear on your menu or are used in recipes almost every week, are non-perishable, allowing you to keep enough on hand to cover a couple of weeks or more, and are not too expensive to safely maintain in inventory. Flour N a t i o n a l F o o d S e r v i c e M a n a g e m e n t I n s t i t u t e Page 37

6 Selecting the Stock Item and Menu-Driven Items Instructions: Read the food items on the chart below and think about your child care program. Then divide the foods items into stock items and menu-driven items by placing an X under the appropriate category. The first food item has been completed for you. Food Item Black beans, whole, 15.5 oz. can Brown rice,1 lb. Catsup, 24 oz. Cheese, shredded partially skimmed mozzarella, 2 lb. Chicken broth, low-sodium, oz. can Crackers, whole wheat, 14 oz. Graham crackers, enriched 14 oz. Green beans, frozen, 1 lb. Ground turkey, fresh, 3 lb. Hamburger buns, whole wheat, 16 each Jam, strawberry, 15 oz. Milk, 1%, 2 gallons Onions, fresh, 2 lb. Bag Oregano leaves, crushed, 1 oz. Parsley flakes, 2 oz. Peanut butter, creamy, 18 oz. Low-fat salad dressing, ranch, 16 oz. Tomatoes, diced, oz. can Tomatoes, fresh, 1 lb. Stock Items X Menu-Driven Items N a t i o n a l F o o d S e r v i c e M a n a g e m e n t I n s t i t u t e Page 38

7 Sample Grocery List: Stock Items Chart Stock Item Description Stock Level Amount on Purchase Amount Hand Crackers, whole wheat, 14 oz Graham crackers, enriched oz. Black beans, whole, 15.5 oz can Brown rice,1 lb Peanut butter, creamy, 18 oz Jam, strawberry, 15 oz Catsup, 24 oz Salad dressing, ranch, 16 oz Oregano leaves, crushed, 1 oz Parsley flakes, 2 oz Menu-Driven Items List 2 gallons of milk, 1% 1 lb. fresh diced tomatoes 2 lb. bag, fresh onions 2 lb. shredded, partially skimmed mozzarella cheese oz. can diced tomatoes 1 lb. frozen green beans 3 lb. fresh ground turkey 16 each whole wheat hamburger buns oz. can low-sodium chicken broth N a t i o n a l F o o d S e r v i c e M a n a g e m e n t I n s t i t u t e Page 39

8 Grocery List Template Instructions: Review the Sample Grocery List: Stock Item Chart and the Menu-Driven Items List. Combine the information to create one grocery list. Place the quantity to purchase on the Grocery List Template in the order you would purchase the food. Grocery List Bread: Produce: Canned Vegetables: Frozen Foods: Canned Soups: Dry Goods: Refrigerated Foods: Other: N a t i o n a l F o o d S e r v i c e M a n a g e m e n t I n s t i t u t e Page 40

9 Key Messages Creating Grocery Lists Instructions: Think about the information discussed in this lesson. In the space provided, write down the key points learned and how you will apply them in your child care program. Key Points Learned Methods for Applying the Information Learned N a t i o n a l F o o d S e r v i c e M a n a g e m e n t I n s t i t u t e Page 41

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