MealSpecs.docx

Meal Specifications

AG-56A1-S-16-0003

Standard Menu Requirements (each meal shall include vegetarian options) Regular and vegetarian meals shall be provided in the amounts as ordered by government personnel the evening prior.

Vegetarians do not eat meat, chicken, fish or flesh of any kind, but do eat eggs and dairy products.

1. Hot Breakfast (each weekday)

· Eggs – 2 fresh eggs (3 when scrambled) or 6 oz of liquid eggs

· Meat – 4 oz (raw uncooked weight)

· Bread or Hot Cakes or French Toast or Waffles (or equivalent starch equal to 3 slices of bread)

· Potatoes – 6 oz or equivalent starch

· Milk – ½ pint

· Fresh Fruit or Canned Fruit

· Chilled 100% Fruit Juice – 5 ½ oz

· Cooked Cereal – 6 oz

· Brewed coffee, tea, sugar, cream, butter or margarine, jelly, peanut butter, salt, pepper, ketchup.

Cold Breakfast (Sat & Sun)

· Cereal – 6 oz

· Cooked Cereal – 6 oz

· Toast – 2 pieces

· Milk – ½ pint

· Fresh Fruit or Canned Fruit

· Chilled 100% Fruit Juice – 5 ½ oz

· Brewed coffee, tea, sugar, cream, butter or margarine, jelly, peanut butter, salt, pepper, ketchup.

2. Sack Lunch

Sack lunches shall consist of the following items:

· Entree 1 - One Meat Sandwich (or Sandwich with Non-meat Substitute for Vegetarian)

(a) The sandwich shall be wrapped in plastic wrap or plastic bags.

(b) The sandwich shall contain two 1 to 1½ oz. slices of bread.

(c) The meat sandwich shall contain 3½ oz. sliced meat or a combination of sliced meat and cheese or equivalent vegetarian substitute.

(d) Appropriate individually packaged condiments shall be provided and not be put directly on the sandwich.

· Entree 2 - Variety Item

Contractors may choose a variety of items for the second entrée including a second sandwich. The preferred option is to provide energy bars.

· Fruit - The fruit shall be one apple or one orange or other fresh fruit of comparable size.

· Vegetable – carrot, celery sticks, or similar alternative

· Factory-Wrapped or Resealable Individually Wrapped Snack – One snack like a cookie or bar type baked good. All ingredients shall be identified and attached to the product for easy identification.

· Paper Napkin and Pre-Moistened Towelette - Two each.

3. Hot Dinners

· Main dish, 10oz meat or pasta or casserole

· Vegetables – 4 oz

· Potatoes – 6 oz or equivalent starch

· Bread – Two slices or equivalent starch

· Milk – ½ pint

· Dessert – 4 oz

· Water, brewed coffee, tea, sugar, cream, butter or margarine, jelly, peanut butter, salt, pepper, ketchup, mustard.

Vendor shall provide dishes, utensils, and napkins and containers (garbage cans) for disposal of trash items.