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.
MAINTENANCE: Recipes and crediting are under maintenance, and may be incomplete. Please double-check using your own crediting process before implementing in a menu or downloading the recipes for your administrative review. Our team is working to resolve these issues as quickly as possible. We apologize for the inconvenience and appreciate your patience. If you have any questions, please contact us at tlb@chefannfoundation.org.
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. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment.
