National Food Service Management Institute
The University of Mississippi
Building Quality Meals: Standardized Recipes and Portion Control
Satellite Seminar
Presented: April 12, 2000
The purpose of this satellite seminar is to provide an opportunity for school food and nutrition program staff to learn about using standardized recipes and portion control techniques to prepare quality, nutritious meals for customers.
Primary audience: Child Nutrition Program Food Service Assistants/Technicians
Secondary audience: All other CN personnel
- Understanding standardized recipes
- Weighing and measuring techniques for preparing standardized recipes
- Culinary terms and techniques
- Portion control techniques
- How to modify recipes
- How to standardize recipes to meet the quality and preference standards of student customers
Participant Handouts (PDF)
This NFSMI Satellite Seminar is approved for one hour of School Nutrition Association (SNA) Continuing Education Credit (CEC). Credit may be available through other professional associations. For information contact your association or NFSMI.
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