School Meal Recipes
Our 400+ scratch-cooking recipes are tested in cafeterias and kid-approved! All of our recipes are analyzed according to USDA meal components, and can be easily adjusted to fit any portion quantity.
Note: We are working on updating our recipe database to ensure compliance with the latest USDA nutritional guidelines and to clarify culinary instructions. If you have any questions, contact us at tlb@chefannfoundation.org.
- Viewing USDA meal components: Find information about USDA meal components in the “Food Groups/Meal Patterns” tab within each recipe page.
- Downloading recipes: You can save the recipe as a PDF or Excel file and view and save the nutrient analysis within each recipe page.
- Scaling recipes: To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. The recipes default to their tested batch sizes. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we suggest taste testing as you increase quantities.
- Purchasing ingredients: Ingredients used in the recipes are commonly found USDA Foods or are products available commercially. Items that are unique to a specific manufacturer will be identified in the ingredient description. All ingredients for each recipe are listed in “as purchased” quantities. Ingredient yield factors from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions tab in “Pre-Preparation Instruction” fields when applicable.
- Testing recipes: We recommend that any recipe selected for use in your district be tested in your kitchens prior to adding to your menu to ensure that the methods and yields are compatible when prepared with your equipment.
