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Menu Planning and Meal Pattern Requirements
Jun 04, 2021 · food item: Grains and Meat/Meat Alternates should be in ounces (weight measure); Fruits and Vegetables in cup (volume measure); and Milk in ounce or cup measure. 11. Student Servings : Record the actual number of students served. 12. A la Carte Servings: Record the actual amount of the food item that was sold a la carte. 13.
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