Thursday, April 22
11:00 am - 12:00 pm Eastern | 10:00 am - 11:00 am Central | 9:00 am - 10:00 am Mountain | 8:00 am - 9:00 am Pacific
Standardized recipes are a critical tool to scratch cooking in the CACFP. This session focuses on some key concepts that are essential to understanding, developing, and serving standardized recipes to meet desired meal pattern contributions. This results in consistent product yields, reducing food costs, and efficiency in the kitchen. Learn how to create standardized recipes for your centers and how to guide your home providers so they can be sure their recipes are #CACFPCreditable.
Brenda L. Thompson-Wattles, Chef, RD
Owner, BLT Food & Nutrition