EX B MENU 02 RK Menu Recipe Production Manager Workbook.xlsx

XLSX spreadsheet 915 KB Posted Sep 18, 2026

Attached to: Regional Kitchen Operational Readiness Validation for HIDOE
Solicitation number: B27000433
Issued by: Hawaii

About this file

Written by GovTribe AI · Sep 28, 2026

This file is a menu recipe production manager workbook for the Hawaii State Department of Education's School Year 2026-27 cafeteria operations, serving as an operational planning document for lunch, breakfast, and after-school snack programs across multiple school sites. The workbook provides a structured production planning system designed to track meal counts by student grade level (Pre-K, K-8, 9-A, and Adults) across five-week menu cycles, with linked standardized recipes that automatically scale ingredient quantities based on planned service volumes. The document contains daily production pages for each meal program organized by week and service day, color-coded data entry fields (yellow for manager input, green for recipe-linked automatic calculations, blue for post-service closeout), and a comprehensive recipe library with over 100 standardized recipes including lunch entrees, breakfast items, and after-school snack components. The workbook supports production workflow by allowing managers to select an active production run, enter planned meal counts in designated cells, and access scaled recipe ingredients through linked recipe pages that calculate exact quantities needed for proteins, vegetables, grains, and condiments based on actual service projections.

The menu cycles featured in this workbook encompass diverse, culturally-informed meal options including Hawaiian regional specialties (kalua pork, loco moco, poi cornbread), Asian-inspired dishes (orange chicken, ramen salad, potstickers), and traditional American fare (hamburgers, hot dogs, pizza), with multiple protein options (chicken, tofu, beef, pork) to accommodate dietary preferences and nutritional requirements. Each standardized recipe specifies meal pattern contributions aligned with USDA Child Nutrition Program requirements, noting components such as meat/meat alternates, grains, vegetables, fruits, and dairy in specified portions. The production system is designed for high-volume institutional food service, with recipe yields ranging from 100 to 550 servings and detailed preparation steps, critical control point (CCP) monitoring instructions, allergen declarations, and holding temperature requirements to ensure food safety and HACCP compliance. Breakfast production pages differentiate portion sizes between Pre-K and K-AD (Kindergarten-Adult) grade bands, while lunch pages accommodate Pre-K, K-8, 9-A, and adult meal portions, reflecting age-appropriate serving sizes and nutritional contributions.

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Quick Reference

SY 2026–27 CAFETERIA PRODUCTION WORKSPACE
Select the production run once, enter counts on the weekly page, then open linked recipes. Recipe quantities scale from the selected service day.
SITE / MANAGER		ACTIVE PRODUCTION RUN
School / Site		Program	Lunch
Manager		Week	1
		Day	Monday
		Current Run	Lunch \| Week 1 \| Monday
1 \| OPEN A PRODUCTION PAGE
LUNCH \| OPEN WEEK 1	BREAKFAST \| OPEN WEEK 1		AFTER-SCHOOL SNACK \| OPEN

2 \| OPEN A RECIPE OR REVIEW QUEUE
LUNCH RECIPE LIBRARY	BREAKFAST RECIPE LIBRARY	RECIPE REVIEW QUEUE

3 \| REFERENCE AND ADMINISTRATION
SOURCE MENUS	MENU ↔ RECIPE MAP	WORKBOOK HEALTH

MANAGER WORKFLOW

1. Select Program, Week, and Day above. 2. Open the matching production page. 3. Enter planned counts in yellow cells. 4. Open green recipe-linked items to view scaled ingredients. 5. Complete prepared, leftover, and actual-served fields after service.

	COLOR GUIDE
	YELLOW
Manager entry		GREEN
Recipe-linked / automatic		BLUE

After-service closeout

Lunch Week 1

SY 2026-27 CAFETERIA LUNCH PRODUCTION — WEEK 1
Enter projected counts in yellow cells for EACH product. Linked standardized recipes calculate from the Active Production Run selected on Quick Reference.
HOME	SELECT RUN	RECIPE LIBRARY	WEEK 2 →	ACTIVE WEEK
Monday	Tuesday	Wednesday	Thursday	Friday

MONDAY — DAILY PRODUCTION \| ACTIVE								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
CRISPY PROTEIN POPPER					0
HAPA RICE					0
RAMEN SALAD					0
Steamed Broccoli					0
Baked Beans (K-A)					0
Strawberries & Cream Ice Cream Cake					0
Pineapple Chunks (9-A)					0
2nd Scoop Hapa Rice (9-A)					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

TUESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
PASTA FLORENTINE					0
**CHICKEN (Option)					0
CHICKEN CAESAR SALAD					0
Green Salad					0
Diced Tomato					0
Cucumbers (K-A)					0
Fresh Fruit					0
Sliced Peaches (9-A)					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

WEDNESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
CHILI & CHEESE NACHOS					0
BEAN VOLCANO BOWL (VEGGIE TACO SALAD)					0
Green Salad					0
Local Salsa					0
Refried Beans (K-A)					0
Strawberry Kiwi Juice					0
Pineapple Chunks (9-A)					0
Condiments: Dressing					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

THURSDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
HOT DOG W/BUN					0
**CHINESE SALAD W/ CHOICE OF CHICKEN OR TOFU					0
Tater Tots					0
Honey Butter Roasted Kabocha					0
Cucumbers					0
Fresh Fruit					0
Fresh Fruit (9-A)					0
Condiments: Mustard, Ketchup, Dressing					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

FRIDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
KALUA PORK SANDWICH					0
PASTA SALAD					0
Baby Carrots					0
Cucumbers (K-A)					0
Sweet Potato Mash					0
Apple Blueberry Crunchables					0
Sliced Peaches (9-A)					0
Condiments: Dressing, BBQ Sauce					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

Lunch Week 2

SY 2026-27 CAFETERIA LUNCH PRODUCTION — WEEK 2
Enter projected counts in yellow cells for EACH product. Linked standardized recipes calculate from the Active Production Run selected on Quick Reference.
HOME	← WEEK 1	RECIPE LIBRARY	WEEK 3 →	SELECT ON HOME
Monday	Tuesday	Wednesday	Thursday	Friday

MONDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
**CHEESE PIZZA, 'ĀINA PIZZA					0
PROTEIN PACK					0
Baby Carrots					0
Cucumbers					0
Fresh fruit					0
Fresh Fruit (9-A)					0
Condiments: Dressing					0
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

TUESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
ORANGE CHICKEN					0
HAPA RICE					0
**CHINESE SALAD W/CHOICE OF CHICKEN OR TOFU					0
Edamame					0
Steamed Local Bok Choy					0
Pineapple Chunks					0
Mandarin Oranges (9-A)					0
Fortune Cookie					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

WEDNESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
PANIOLO PASTA					0
**CAESAR SALAD W/CHOICE OF CHICKEN					0
OR CRISPY PROTEIN POPPER					0
Green Salad					0
Baby Carrots					0
Cucumbers (K-A)					0
Fresh fruit					0
Sliced Peaches (9-A)					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

THURSDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
**HAMBURGER, TERI-BURGER, CHEESEBURGER					0
CHEF SALAD					0
w/Lettuce leaf					0
and Tomato slice					0
Baby Carrots					0
Crispy Crinkle Fries					0
Sour Tropical Punch Raisin					0
Fresh Fruit (9-A)					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

FRIDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
ROAST TURKEY W/GRAVY					0
WG ROLL					0
**BANH MI SALAD W/CHOICE OF PORK MEATBALLS					0
OR CRISPY PROTEIN POPPERS					0
Mashed Potatoes					0
Roasted Zucchini					0
Fresh Fruit					0
Applesauce (9-A)					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

Lunch Week 3

SY 2026-27 CAFETERIA LUNCH PRODUCTION — WEEK 3
Enter projected counts in yellow cells for EACH product. Linked standardized recipes calculate from the Active Production Run selected on Quick Reference.
HOME	← WEEK 2	RECIPE LIBRARY	WEEK 4 →	SELECT ON HOME
Monday	Tuesday	Wednesday	Thursday	Friday

MONDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
CHEESE BITES					0
ISLAND CHICKEN WRAP					0
Marinara Dipping Sauce					0
Cucumber					0
Fresh Fruit					0
Fresh Fruit (9-A)					0
					0
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

TUESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
**CHOICE OF REGULAR OR SPICY CHICKEN SANDWICH					0
CHEF SALAD					0
w/Lettuce leaf					0
& Tomato slice					0
Potato Wedges					0
POG Slushie					0
Pineapple Chunks (9-A)					0
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

WEDNESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
ULU KALO HAMBURGER STEW & POI					0
HAPA RICE					0
**POTSTICKERS (GYOZA) (CHOICE OF CHICKEN OR VEGGIE)					0
Edamame					0
Asian Coleslaw (K-A)					0
Mandarin Oranges					0
Fresh Fruit (9-A)					0
WG Garlic Roll (9-A)					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

THURSDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
NOODLE STIR-FRY & POI					0
**W/ CHOICE OF CHICKEN OR CRISPY PROTEIN POPPERS					0
CHICKEN CAESAR SALAD					0
Steamed Bok Choy					0
Cucumber Pickles					0
Fresh fruit					0
Fresh Fruit (9-A)					0
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

FRIDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
KALUA PORK NACHOS & POI					0
CHEESE QUESADILLA W/RAINBOW SALAD					0
Lomi Tomato Salsa					0
Okinawan Sweet Potato					0
Pineapple Chunks					0
Fresh Fruit (9-A)					0
					0
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

Lunch Week 4

SY 2026-27 CAFETERIA LUNCH PRODUCTION — WEEK 4
Enter projected counts in yellow cells for EACH product. Linked standardized recipes calculate from the Active Production Run selected on Quick Reference.
HOME	← WEEK 3	RECIPE LIBRARY	WEEK 5 →	SELECT ON HOME
Monday	Tuesday	Wednesday	Thursday	Friday

MONDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
CHILE RELLENO BURRITO					0
TACO SALAD					0
Green Salad					0
Local Salsa					0
Fresh Fruit					0
Fresh Fruit (9-A)					0
Condiment: Dressing, Sour Cream (9-A)					0
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

TUESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
SLOPPY JOE					0
RAMEN SALAD					0
w/Lettuce leaf					0
and Tomato slice					0
Potato wedges					0
Cucumber					0
Strawberry Fruit Gel					0
Fresh Fruit (9-A)					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

WEDNESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
CHICKEN TENDERS					0
W/SCHOOL-MADE MAC N CHEESE					0
LASAGNA ROLL-UP					0
Green Salad					0
Tomato Wedge					0
Pineapple Chunks					0
Sliced Peaches (9-A)					0
WG Roll (9-A)					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

THURSDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
**BEEF OR THREE BEAN CHILI					0
W/ HAPA RICE					0
CHEF SALAD					0
Baby Carrots					0
Coleslaw					0
Strawberry Apple Crunchable					0
Fruit Punch (9-A)					0
Poi Cornbread					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

FRIDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
SHOYU CHICKEN/ CHICKEN ADOBO/ BAKED CHICKEN W/GRAVY					0
HAPA RICE					0
**CHINESE SALAD W/ CHOICE OF CHICKEN OR TOFU					0
Edamame					0
Steamed Bok Choy					0
Mandarin Oranges					0
Applesauce (9-A)					0
Condiments: Gravy					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

Lunch Week 5

SY 2026-27 CAFETERIA LUNCH PRODUCTION — WEEK 5
Enter projected counts in yellow cells for EACH product. Linked standardized recipes calculate from the Active Production Run selected on Quick Reference.
HOME	← WEEK 4	RECIPE LIBRARY	HOME	SELECT ON HOME
Monday	Tuesday	Wednesday	Thursday	Friday

MONDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
**CHEESE, 'ĀINA PIZZA					0
VEGGIE CRISP UP TACO W/ RAINBOW SALAD					0
Baby Carrots					0
Cucumber					0
Fresh Fruit					0
Fresh Fruit (9-A)					0
Condiments: Dressing					0
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

TUESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
CHICKEN PAPAYA SOUP					0
HAPA RICE					0
TUNA TOFU SALAD					0
Cucumber					0
Green Salad (K-A)					0
Strawberries & Cream Ice Cake					0
Applesauce (9-A)					0
WG Roll (9-A)					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

WEDNESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
**HONEY GINGER (CHOICE OF CHICKEN OR TOFU)					0
HAPA RICE					0
PROTEIN PACK					0
Edamame					0
Steamed Carrots					0
Fresh Fruit					0
Fresh Fruit (9-A)					0
WG Roll (K-A)					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

THURSDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
LOCO MOCO 'ULU GRAVY					0
HAPA RICE					0
CRISPY PROTEIN POPPER CAESAR SALAD					0
Steamed Broccoli					0
Cucumber Pickles					0
Fresh Fruit					0
Tropical Raisins (9-A)					0
2nd Scoop Hapa Rice (9-A)					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

FRIDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-8	9-A	Adults	Total Planned	Prepared	Leftover	Actual Served	Notes
KALUA PORK W/CABBAGE					0
HAPA RICE					0
TOFU POKE BOWL					0
Lomi Tomato					0
Okinawan Sweet Potato					0
Pineapple Chunks					0
Fresh Fruit (9-A)					0
2nd Scoop Hapa Rice (9-A)					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

Breakfast Week 1

SY 2026-27 CAFETERIA BREAKFAST PRODUCTION — WEEK 1
Enter projected counts in yellow cells for EACH product. Linked standardized recipes calculate from the Active Production Run selected on Quick Reference.
HOME	SELECT RUN	RECIPE LIBRARY	WEEK 2 →	SELECT ON HOME
Monday	Tuesday	Wednesday	Thursday	Friday

MONDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
*BANANA SHEET PANCAKE			—	—	0				Pre-K: 1 ea

(1 G) | K-AD: 2 ea (2 G)

*HAUPIA SAUCE	—	—	Pre-K: 1 oz \| K-AD: 1 oz
CHOICE OPTION 1: Cereal & Toast w/Jelly	—	—	Pre-K: - \| K-AD: -
MANDARIN ORANGES	—	—	Pre-K: 1/2 C \| K-AD: 1/2 C
STRAWBERRY APPLE CRUNCH (K-A)	—	—	Pre-K: - \| K-AD: 1 ea

(1/2 c F)



DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

TUESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
BREAKFAST CHICKEN			—	—	0				Pre-K: 1 ea

(1 M, 0.5 G) | K-AD: 1 ea (1 M, 0.5 G)

WAFFLES	—	—	Pre-K: 1 ea (2 G) \| K-AD: 1 ea (2 G)
Condiment: Ketchup	—	—	Pre-K: 1 ea \| K-AD: 1 ea
CHOICE OPTION 2: Yogurt & Granola	—	—	Pre-K: - \| K-AD: -
FRESH FRUIT	—	—	Pre-K: 1/2 C \| K-AD: 1/2 C
VEGGIE JUICE (K-A)	—	—	Pre-K: - \| K-AD: 1 ea

(1/2 C RO)

					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

WEDNESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
*'ULU (Breadfruit) BANANA BREAD			—	—	0				Pre-K: 1 pc

(1 G) | K-AD: 1 pc (1 G) TURKEY SAUSAGE PATTY — — 0 Pre-K: 1 ea (1 M) | K-AD: 1 ea (1 M)

CHOICE OPTION 1: Cereal & Toast w/Jelly	—	—	Pre-K: - \| K-AD: -
PINEAPPLE CHUNKS	—	—	Pre-K: 1/2 C \| K-AD: 1/2 C
SOUR RAISINS (K-A)	—	—	Pre-K: - \| K-AD: 1 ea

(1/2 C F)



DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

THURSDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
CHEESE BREADSTICK			—	—	0				Pre-K: 1 ea

(1 M, 1 G) | K-AD: 1 ea (1 M, 1 G)

	CHOICE OPTION 2: Yogurt & Granola
(Serve extra 1/2 C with choice Breakfast option)		—	—	0		Pre-K: - \| K-AD: -
	MARINARA SAUCE		—	—	0		Pre-K: 1 ea

(1/2 c RO) | K-AD: 1 ea (1/2 c RO)

FRESH FRUIT (K-A)			—	—				Pre-K: - \| K-AD: 1/2 C



DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

FRIDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
*CINNAMON ROLL			—	—	0				Pre-K: - \| K-AD: 1 pc

(2 G) ^CINNAMON TOAST — — 0 Pre-K: 1 pc

(1 G) | K-AD: -

TURKEY SAUSAGE LINKS — — 0 Pre-K: 2 pc (1 M) | K-AD: 2 pc (1 M)

CHOICE OPTION 1: Cereal & Toast w/Jelly			—	—				Pre-K: - \| K-AD: -
FRESH FRUIT			—	—				Pre-K: 1/2 C \| K-AD: 1/2 C
SLICED PEACHES (K-A)			—	—				Pre-K: - \| K-AD: 1/2 C

DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

Breakfast Week 2

SY 2026-27 CAFETERIA BREAKFAST PRODUCTION — WEEK 2
Enter projected counts in yellow cells for EACH product. Linked standardized recipes calculate from the Active Production Run selected on Quick Reference.
HOME	← WEEK 1	RECIPE LIBRARY	WEEK 3 →	SELECT ON HOME
Monday	Tuesday	Wednesday	Thursday	Friday

MONDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
FRENCH TOAST			—	—	0				Pre-K: 3 pcs

(1 G, 1 M) | K-AD: 3 pcs (1 G, 1 M)

2449	—	—	Pre-K: - \| K-AD: -
*STRAWBERRY COMPOTE	—	—	Pre-K: 1 oz \| K-AD: 1 oz
CHOICE OPTION 1: Cereal & Toast w/Jelly	—	—	Pre-K: - \| K-AD: -
APPLESAUCE	—	—	Pre-K: 1/2 C \| K-AD: 1/2 C
BLUEBERRY APPLE CRUNCH K-A)	—	—	Pre-K: - \| K-AD: 1 ea

(1/2 c F)

					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

TUESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
*SCRAMBLED EGG & CHEESE			—	—	0				Pre-K: 1/4 C

(#16 scp

=2.5 M) | K-AD: 1/3 C

(#12 scp =3.5 M) ROASTED UALA (Sweet Potato) — — 0 Pre-K: 1/2 C

(0.5 S) | K-AD: 1/2 C

(0.5 S) *LOCAL SALSA — — 0 Pre-K: 1/4 C

(1/8 C A) | K-AD: 1/4 C

(1/8 C A)

CHOICE OPTION 2: Yogurt & Granola			—	—				Pre-K: - \| K-AD: -
MANDARIN ORANGE			—	—				Pre-K: 1/2 C \| K-AD: 1/2 C
FRESH FRUIT (K-A)			—	—				Pre-K: - \| K-AD: 1/2 C

DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

WEDNESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
MAPLE PANCAKE			—	—	0				Pre-K: 1 ea

(1.25 M, 1 G) | K-AD: 1 ea (1.25 M, 1 G)

SAUSAGE & CHEESE			—	—				Pre-K: - \| K-AD: -
CHOICE OPTION 1: Cereal & Toast w/Jelly			—	—				Pre-K: - \| K-AD: -
FRESH FRUIT			—	—				Pre-K: 1/2 C \| K-AD: 1/2 C
FRESH FRUIT (K-A)			—	—				Pre-K: - \| K-AD: 1/2 C


DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

THURSDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
*PUMPKIN BREAD			—	—	0				Pre-K: 1 pc

(1 G) | K-AD: 1 pc (1 G) *SCRAMBLED EGG & CHEESE — — 0 Pre-K: 1/4 C (#16 scp

=2.5 M) | K-AD: 1/4 C

(#16 scp =2.5 M)

Condiment: Ketchup	—	—	Pre-K: 1 ea \| K-AD: 1 ea
CHOICE OPTION 2: Yogurt & Granola	—	—	Pre-K: - \| K-AD: -
FRESH FRUIT	—	—	Pre-K: 1/2 C \| K-AD: 1/2 C
STRAWBERRY FRUIT GEL (K-A)	—	—	Pre-K: - \| K-AD: 1 ea

(1/2 C F)

					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

FRIDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
PORTUGUESE SAUSAGE			—	—	0				Pre-K: 3 pcs

(1 M) | K-AD: 5 pcs (1.5 M)

HAPA RICE			—	—				Pre-K: 1/4 c \| K-AD: 1/2 c
Condiment: Ketchup			—	—				Pre-K: 1 ea \| K-AD: 1 ea
CHOICE OPTION 1: Cereal & Toast w/Jelly			—	—				Pre-K: - \| K-AD: -
FRESH FRUIT			—	—				Pre-K: 1/2 C \| K-AD: 1/2 C
PINEAPPLE CHUNKS (K-A)			—	—				Pre-K: - \| K-AD: 1/2 C

DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

Breakfast Week 3

SY 2026-27 CAFETERIA BREAKFAST PRODUCTION — WEEK 3
Enter projected counts in yellow cells for EACH product. Linked standardized recipes calculate from the Active Production Run selected on Quick Reference.
HOME	← WEEK 2	RECIPE LIBRARY	WEEK 4 →	SELECT ON HOME
Monday	Tuesday	Wednesday	Thursday	Friday

MONDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
PANCAKE BITES			—	—	0				Pre-K: 4 ea

(1 G) | K-AD: 8 ea (2 G)

*STRAWBERRY COMPOTE	—	—	Pre-K: 1 oz \| K-AD: 1 oz
CHOICE OPTION 1: Cereal & Toast w/Jelly	—	—	Pre-K: - \| K-AD: -
FRESH FRUIT	—	—	Pre-K: 1/2 C \| K-AD: 1/2 C
STRAWBERRY APPLE CRUNCH (K-A)	—	—	Pre-K: - \| K-AD: 1 ea

(1/2 c F)



DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

TUESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
TURKEY & CHEESE			—	—	0				Pre-K: 1 ea

(1 G, 1.5 M) | K-AD: 1 ea (1 G, 1.5 M)

SANDWICH			—	—				Pre-K: - \| K-AD: -
CHOICE OPTION 2: Yogurt & Granola			—	—				Pre-K: - \| K-AD: -
FRESH FRUIT			—	—				Pre-K: 1/2 C \| K-AD: 1/2 C
FRESH FRUIT (K-A)			—	—				Pre-K: - \| K-AD: 1/2 C


DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

WEDNESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
*ʻĀINA BREAKFAST HASH			—	—	0				Pre-K: 3/4 C

(6oz scp

= 0.75 G) | K-AD: 1 C

(8oz scp = 1 G) *SCRAMBLED EGG & CHEESE — — 0 Pre-K: 1/4 C (#16 scp

=2.5 M) | K-AD: 1/4 C

(#16 scp =2.5 M)

CHOICE OPTION 1: Cereal & Toast w/Jelly	—	—	Pre-K: - \| K-AD: -
FRESH FRUIT	—	—	Pre-K: 1/2 C \| K-AD: 1/2 C
VEGGIE JUICE (K-A)	—	—	Pre-K: - \| K-AD: 1 ea

(1/2 C RO)



DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

THURSDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
PLAIN OR BLUEBERRY BAGEL			—	—	0				Pre-K: 1/2 ea

(2 G) | K-AD: 1/2 ea (2 G)

CREAM CHEESE or JELLY	—	—	Pre-K: 1 ea \| K-AD: 1 ea
CHOICE OPTION 2: Yogurt & Granola	—	—	Pre-K: - \| K-AD: -
ACAI CUP	—	—	Pre-K: 1/2 C

(1 ea) | K-AD: 1/2 C (1 ea)

FRESH FRUIT (K-A)			—	—				Pre-K: - \| K-AD: 1/2 C


DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

FRIDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
*'UALA (Sweet Potato) SWIRL BUN			—	—	0				Pre-K: - \| K-AD: 1 pc

(2 G) ^CINNAMON TOAST — — 0 Pre-K: 1 pc

(1 G) | K-AD: -

TURKEY SAUSAGE LINKS — — 0 Pre-K: 2 pc (1 M) | K-AD: 2 pc (1 M)

CHOICE OPTION 1: Cereal & Toast w/Jelly			—	—				Pre-K: - \| K-AD: -
FRESH FRUIT			—	—				Pre-K: 1/2 C \| K-AD: 1/2 C
SLICED PEACHES (K-A)			—	—				Pre-K: - \| K-AD: 1/2 C

DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

Breakfast Week 4

SY 2026-27 CAFETERIA BREAKFAST PRODUCTION — WEEK 4
Enter projected counts in yellow cells for EACH product. Linked standardized recipes calculate from the Active Production Run selected on Quick Reference.
HOME	← WEEK 3	RECIPE LIBRARY	WEEK 5 →	SELECT ON HOME
Monday	Tuesday	Wednesday	Thursday	Friday

MONDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
BREAKFAST PIZZA			—	—	0				Pre-K: 1 ea

(1 M, 1 G) | K-AD: 1 ea (1 M, 1 G)

CHOICE OPTION 1: Cereal & Toast w/Jelly			—	—				Pre-K: - \| K-AD: -
APPLESAUCE			—	—				Pre-K: 1/2 C \| K-AD: 1/2 C
PINEAPPLE CHUNKS (K-A)			—	—				Pre-K: - \| K-AD: 1/2 C



DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

TUESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
*BISCUIT			—	—	0				Pre-K: 1 ea

(1 G) | K-AD: 1 ea (1 G)

GRAVY	—	—	0	Pre-K: 0.5 oz \| K-AD: 1 oz
TURKEY SAUSAGE LINKS	—	—	0	Pre-K: 2 pc

(1 M) | K-AD: 2 pc (1 M)

CHOICE OPTION 2: Yogurt & Granola	—	—	Pre-K: - \| K-AD: -
SLICED PEACHES	—	—	Pre-K: 1/2 C \| K-AD: 1/2 C
BLUEBERRY APPLE CRUNCH K-A)	—	—	Pre-K: - \| K-AD: 1 ea

(1/2 c F)

					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

WEDNESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
GUAVA PASTRY			—	—	0				Pre-K: 1 ea

(1 G) | K-AD: 1 ea (1 G) ^CINNAMON TOAST — — 0 Pre-K: 1 ea (1 G) | K-AD: 1 ea (1 G) BOILED EGG — — 0 Pre-K: 1 egg (1.5 M) | K-AD: 1 egg (1.5 M)

CHOICE OPTION 1: Cereal & Toast w/Jelly			—	—				Pre-K: - \| K-AD: -
FRESH FRUIT			—	—				Pre-K: 1/2 C \| K-AD: 1/2 C
FRESH FRUIT (K-A)			—	—				Pre-K: - \| K-AD: 1/2 C

DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

THURSDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
BREAKFAST CHICKEN PATTY			—	—	0				Pre-K: 1 ea

(1 M,

0.5 G) | K-AD: 1 ea

(1 M,

0.5 G)

HAPA RICE			—	—				Pre-K: 1/4 c \| K-AD: 1/2 c
Condiment: Ketchup			—	—				Pre-K: 1 ea \| K-AD: 1 ea
CHOICE OPTION 2:Yogurt & Granola			—	—				Pre-K: - \| K-AD: -
PINEAPPLE CHUNKS			—	—				Pre-K: 1/2 C \| K-AD: 1/2 C
FRESH FRUIT (K-A)			—	—				Pre-K: - \| K-AD: 1/2 C

DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

FRIDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
*LOCAL STYLE FRIED RICE			—	—	0				Pre-K: 3/4 C

(3/4 G, 1 3/4 M, 1/8 RO) | K-AD: 1 C

(1 G, 2 1/2M, 1/4 RO)

CHOICE OPTION 1: Cereal & Toast w/Jelly	—	—	Pre-K: - \| K-AD: -
FRESH FRUIT	—	—	Pre-K: 1/2 C \| K-AD: 1/2 C
STRAWBERRY FRUIT GEL (K-A)	—	—	Pre-K: - \| K-AD: 1 ea

(1/2 c F)




DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

Breakfast Week 5

SY 2026-27 CAFETERIA BREAKFAST PRODUCTION — WEEK 5
Enter projected counts in yellow cells for EACH product. Linked standardized recipes calculate from the Active Production Run selected on Quick Reference.
HOME	← WEEK 4	RECIPE LIBRARY	HOME	SELECT ON HOME
Monday	Tuesday	Wednesday	Thursday	Friday

MONDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
FIESTA EMPANADA			—	—	0				Pre-K: 1 ea

(1 M, 2 G, 1/4 V) | K-AD: 1 ea (1 M, 2 G, 1/4 V)

CHOICE OPTION 1: Cereal & Toast w/Jelly			—	—				Pre-K: - \| K-AD: -
PINEAPPLE CHUNKS			—	—				Pre-K: 1/2 C \| K-AD: 1/2 C
FRUIT PUNCH JUICE (K-A)			—	—				Pre-K: - \| K-AD: 1/2 C



DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

TUESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
TURKEY & CHEESE			—	—	0				Pre-K: 1 ea

(1 G, 1.5 M) | K-AD: 1 ea (1 G, 1.5 M)

SANDWICH			—	—				Pre-K: - \| K-AD: -
CHOICE OPTION 2: Yogurt & Granola			—	—				Pre-K: - \| K-AD: -
FRESH FRUIT			—	—				Pre-K: 1/2 C \| K-AD: 1/2 C
FRESH FRUIT (K-A)			—	—				Pre-K: - \| K-AD: 1/2 C


DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

WEDNESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
*KALO (Taro) YOGURT BOWL			—	—	0				Pre-K: 1 ea

(1 M, 1 G, 1/2 C F, 1/8 C S) | K-AD: 1 ea (1 M, 1 G, 1/2 C F, 1/8 C S)

CHOICE OPTION 1: Cereal & Toast w/Jelly	—	—	Pre-K: - \| K-AD: -
PINEAPPLE CHUNKS	—	—	Pre-K: 1/2 C \| K-AD: 1/2 C
STRAWBERRY APPLE CRUNCH (K-A)	—	—	Pre-K: - \| K-AD: 1 ea

(1/2 c F)




DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

THURSDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
*'UALA (Sweet Potato) BREAD			—	—	0				Pre-K: 1 pc

(1 G) | K-AD: 1 pc (1 G) TURKEY SAUSAGE PATTY — — 0 Pre-K: 1 ea (1 M) | K-AD: 1 ea (1 M)

CHOICE OPTION 2: Yogurt & Granola			—	—				Pre-K: - \| K-AD: -
PINEAPPLE CHUNKS			—	—				Pre-K: 1/2 C \| K-AD: 1/2 C
FRESH FRUIT (K-A)			—	—				Pre-K: - \| K-AD: 1/2 C


DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

FRIDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	Pre-K	K-AD	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Portion / Notes
*BREAKFAST QUESADILLA			—	—	0				Pre-K: 1 ea

(2.25 G,

2.5 M) | K-AD: 1 ea

(2.25 G,

2.5 M)

CHOICE OPTION 1: Cereal & Toast w/Jelly			—	—				Pre-K: - \| K-AD: -
FRESH FRUIT			—	—				Pre-K: 1/2 C \| K-AD: 1/2 C
APPLESAUCE (K-A)			—	—				Pre-K: - \| K-AD: 1/2 C



DAY TOTALS	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

ASP Menu Cycle

SY 2026-27 CAFETERIA AFTER-SCHOOL SNACK PRODUCTION
Enter projected counts in yellow cells for EACH product. Linked standardized recipes calculate from the Active Production Run selected on Quick Reference.
← Quick Reference	Source Menu Detail	Yellow = planned count \| Blue = after-service entry \| Green = recipe-linked / automatic

WEEK 1

MONDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
CHOCOLATE GRAHAMS		—	—	—	0				1 OZ GRAIN EQ
Vanilla/Strawberry Yogurt		—	—	—	0				4 oz =

1 OZ MA

					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

TUESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
PINEAPPLE MUFFIN ROUNDS		—	—	—	0				WHEAT CRACKERS
Fresh Milk		—	—	—	0				Sunbutter
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

WEDNESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
WHEAT CRACKERS		—	—	—	0				CEREAL
Sunbutter		—	—	—	0				Fresh Milk
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

THURSDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
CEREAL		—	—	—	0				COLBY JACK CHEESE CUBES
Fresh Milk		—	—	—	0				*Fresh Fruit
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

FRIDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
COLBY JACK CHEESE CUBES		—	—	—	0				1 OZ MA
*Fresh Fruit		—	—	—	0				3/4 CUP F
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

WEEK 2

MONDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
STRAWBERRY GRAHAMS		—	—	—	0				1 OZ GRAIN EQ
Colby Jack Cheese Cubes		—	—	—	0				1 OZ MA
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

TUESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
ULU BANANA BREAD		—	—	—	0				WHEAT CRACKERS
Sunbutter		—	—	—	0				Chocolate Chickpea Spread
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

WEDNESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
WHEAT CRACKERS		—	—	—	0				HUMMUS
Chocolate Chickpea Spread		—	—	—	0				Naan Bread OR
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

THURSDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
HUMMUS		—	—	—	0				CHEESE CRACKERS
Naan Bread OR		—	—	—	0				Orange Tangerine Juice
*Vegetable Slices		—	—	—	0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

FRIDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
CHEESE CRACKERS		—	—	—	0				1 OZ GRAIN EQ
Orange Tangerine Juice		—	—	—	0				3/4 CUP F
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

WEEK 3

MONDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
ULU BLUEBERRY CRACKER		—	—	—	0				1 OZ GRAIN EQ
Colby Jack Cheese Cubes		—	—	—	0				1 oz MA
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

TUESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
BISCUIT		—	—	—	0				WHEAT CRACKERS
*Fresh Fruit		—	—	—	0				Sunbutter
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

WEDNESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
WHEAT CRACKERS		—	—	—	0				CEREAL
Sunbutter		—	—	—	0				Fresh Milk
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

THURSDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
CEREAL		—	—	—	0				COLBY JACK CHEESE CUBES
Fresh Milk		—	—	—	0				*Fresh Fruit
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

FRIDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
COLBY JACK CHEESE CUBES		—	—	—	0				1 OZ MA
*Fresh Fruit		—	—	—	0				3/4 CUP F
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

WEEK 4

MONDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
BIRTHDAY CAKE GRAHAMS		—	—	—	0				1 OZ GRAIN EQ
Colby Jack Cheese Cubes		—	—	—	0				1 OZ MA
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

TUESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
PUMPKIN BREAD		—	—	—	0				WHEAT CRACKERS
Fresh Milk		—	—	—	0				Chocolate Chickpea Spread
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

WEDNESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
WHEAT CRACKERS		—	—	—	0				HUMMUS
Chocolate Chickpea Spread		—	—	—	0				Naan Bread OR
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

THURSDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
HUMMUS		—	—	—	0				CHEESE CRACKERS
Naan Bread OR		—	—	—	0				Orange Tangerine Juice
*Vegetable Slices		—	—	—	0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

FRIDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
CHEESE CRACKERS		—	—	—	0				1 OZ GRAIN EQ
Orange Tangerine Juice		—	—	—	0				3/4 CUP F
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

WEEK 5

MONDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
CHOCOLATE GRAHAMS		—	—	—	0				1 OZ GRAIN EQ
Vanilla/Strawberry Yogurt		—	—	—	0				4 oz =

1 OZ MA

					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

TUESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
PAPAYA BREAD		—	—	—	0				WHEAT CRACKERS
Sunbutter		—	—	—	0				Sunbutter
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

WEDNESDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
WHEAT CRACKERS		—	—	—	0				CEREAL
Sunbutter		—	—	—	0				Fresh Milk
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

THURSDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
CEREAL		—	—	—	0				COLBY JACK CHEESE CUBES
Fresh Milk		—	—	—	0				*Fresh Fruit
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

FRIDAY — DAILY PRODUCTION								Service Date
Menu Item / Recipe	PreK-12	N/A	N/A	N/A	Total Planned	Prepared	Leftover	Actual Served	Crediting / Notes
COLBY JACK CHEESE CUBES		—	—	—	0				1 OZ MA
*Fresh Fruit		—	—	—	0				3/4 CUP F
					0
DAY TOTALS	0	0	0	0	0	0	0	0	Set the Active Run before opening linked recipes.

Table of ContentsLunch Recipes

LUNCH & ASP RECIPE DIRECTORY
Select OPEN to move directly to a recipe. Menu counts are entered only on the production-week sheets.
← Quick Reference	Lunch Production	Breakfast Production	ASP Production

Recipe #	Recipe Name	RPS	FBPR	Date Revised	Category	Cycle Occurrences	Open
RE-176	Asian Coleslaw	RPS	FBPR	7/16/25, 9/19/25	Vegetable	1	OPEN
RE-66	Basic Salad Dressing	RPS	FBPR		Condiments	0	OPEN
RE-05	BBQ Sandwich	RPS	FBPR	7/14/25	Lunch Entree	0	OPEN
RE-170	Chicken Adobo	RPS	FBPR	12/3/25	Lunch Entree	1	OPEN
341	Chicken Papaya Soup	RPS	FBPR		Lunch Entree	1	OPEN
RE-175	Chicken Pasta Florentine	RPS	FBPR	6/18/2025, 7/14/25	Lunch Entree	0	OPEN
	Pasta Florentine (No Chicken)	RPS		7/2/26	Lunch Entree	1	OPEN
RE-03, RE-04, RE-90	Chili Cheese Nachos	RPS	FBPR	7/14/25	Lunch Entree	1	OPEN
RE-06	Coleslaw	RPS	FBPR		Vegetable	1	OPEN
RE-44	Creole Mac	RPS	FBPR	7/14/25	Lunch Entree	0	OPEN
RE-24	Croutons	RPS	FBPR		Grains	0	OPEN
D-1307	Chicken Noodle Stir Fry	RPS	FBPR	7/3/25,7/16/25, 7/27/25, 3/9/26	Lunch Entree	1	OPEN
	Protein Popper Noodle Stir Fry	RPS			Lunch Entree	1	OPEN
RE-53	Garlic Roll	RPS	FBPR		Grain	1	OPEN
RE-57	Hamburger Curry	RPS	FBPR	7/14/25	Lunch Entree	0	OPEN
RE-63	Hamburger Stew	RPS	FBPR	7/14/25	Lunch Entree	1	OPEN
RE-200	Hapa Rice	RPS	FBPR	7/14/25	Grain	14	OPEN
TN	Honey Butter Roasted Kabocha	RPS	FBPR		Vegetable	1	OPEN
RE-59	Kalua Pork and Cabbage	RPS	FBPR		Lunch Entree	1	OPEN
RE-61	Kalua Pork Nachos	RPS	FBPR	7/14/25	Lunch Entree	1	OPEN
RE-137	Kalua Pork Sandwich	RPS	FBPR	7/14/25	Lunch Entree	1	OPEN
RE-174	Korean Beef Bowl	RPS	FBPR		Lunch Entree	0	OPEN
RE-68	Shoyu Chicken (formely Korean Chicken)	RPS	FBPR		Lunch Entree	2	OPEN
RE-177	Lasagna Roll Up	RPS	FBPR		Lunch Entree	1	OPEN
RE-26	Lomi Tomato/ Pico De Gallo	RPS	FBPR	7/2/25	vegetable	2	OPEN
	Local Salsa	RPS	FBPR		Sauces	3	OPEN
	Cucumber Pickles	RPS	FBPR	7/30/25	vegetable	2	OPEN
F-203	Scratch Made-Mac & Cheese	RPS	FBPR	6/18/2025, 7/10/25, 7/14/25	Lunch Entree	1	OPEN
RE-79	Sweet Potato Mash	RPS	FBPR		Vegetable	1	OPEN
	Orange Chicken	RPS	FBPR		Lunch Entree	1	OPEN
RE-69	Oven Baked Chicken	RPS	FBPR		Lunch Entree	1	OPEN
RE-121	Paniolo Patty	RPS	FBPR	7/14/25	Lunch or Breakfast Entree	0	OPEN
RE-84	Potsticker Shoyu Dipping Sauce	RPS	FBPR		Sauces	1	OPEN
F-1037	Roast Turkey	RPS	FBPR		Lunch Entree	1	OPEN
	Turkey Sandwich	RPS	FBPR		Lunch Entree	0	OPEN
RE-171	Signature Sauce	RPS	FBPR	8/1/25	Condiments	0	OPEN
RE-55	Sloppy Joe	RPS	FBPR	7/14/25	Lunch Entree	1	OPEN
RE-124	Soft Shell Beef Tacos	RPS	FBPR	8/30/25, 9/11/25	Lunch Entree	0	OPEN
RE-49	Spaghetti	RPS	FBPR	12/3/25	Lunch Entree	0	OPEN
RE-178	Sweet and Sour Meatballs	RPS	FBPR		Lunch Entree	0	OPEN
RE-56	Tartar Sauce	RPS	FBPR		Sauces	0	OPEN
RE-47	Teri Sauce (For Teri-burger)	RPS	FBPR		Condiments	0	OPEN
	Tropical Dressing	RPS	FBPR	7/23/25, 8/6/25	Condiments	0	OPEN
RE-50	Tuna Salad	RPS	FBPR		Lunch Entree	0	OPEN
RE-76	Turkey Ham Sandwich	RPS	FBPR		Lunch Entree	2	OPEN
RE-62	WG French Bread	RPS	FBPR		Grains	0	OPEN
RE-08	Whole Grain Bun	RPS	FBPR		Grains	0	OPEN
RE-07	Whole Grain Roll	RPS	FBPR		Grains	4	OPEN
RE-192	Chinese Chicken Salad	RPS	FBPR	7/14/25, 11/12/25	Lunch Entree	3	OPEN
RE -735C	Chinese Tofu Salad	RPS	FBPR		Lunch Entree	3	OPEN
RE-193	Protein Pack	RPS	FBPR	7/14/25	Lunch Entree	2	OPEN
431	Chicken Caesar Salad	RPS	FBPR	7/14/25	Lunch Entree	2	OPEN
791	Crispy Protein Popper Caesar Salad	RPS	FBPR		Lunch Entree	2	OPEN
RE-195	Chef Salad	RPS	FBPR	7/14/25	Lunch Entree	3	OPEN
RE-188	Taco Salad	RPS	FBPR	7/14/25	Lunch Entree	1	OPEN
	Rainbow Salad	RPS	FBPR		Vegetable	2	OPEN
	Tofu Poke Bowl	RPS	FBPR		Lunch Entree	1	OPEN
	Tuna Tofu Salad	RPS	FBPR		Lunch Entree	1	OPEN
	Ramen Salad	RPS	FBPR		Lunch Entree	2	OPEN
	Ramen Salad Sauce	RPS	FBPR		Condiments	0	OPEN
	Banh Mi Salad	RPS	FBPR		Lunch Entree	1	OPEN
	Pasta Salad	RPS	FBPR	8/7/26	Lunch Entree	1	OPEN
	Bean Volcano Bowl Veggie Taco Salad	RPS	FBPR		Lunch Entree	1	OPEN
RE-125	Breadstick, Pizza crust	RPS	FBPR	7/15/25	Grains	0	OPEN
RE-37	Caesar Dressing	RPS	FBPR	7/16/25	Condiments	0	OPEN
RE-36	Caesar Salad	RPS	FBPR	7/17/25	Vegetable	1	OPEN
RE-70	Cheese Pizza	RPS	FBPR	7/18/25	Lunch Entree	2	OPEN
	Chili F2S	RPS	FBPR	7/19/25	Lunch Entree	1	OPEN
RE-99	Chili Cheese Nachos	RPS	FBPR	7/20/25	Lunch Entree	0	OPEN
	Beef Chili	RPS	FBPR		Lunch Entree	1	OPEN
RE-23	French Dressing	RPS	FBPR	7/21/25	Condiments	0	OPEN
RE-25	Grilled Cheese	RPS	FBPR	7/22/25	Lunch Entree	0	OPEN
RE-72	Hamburger Patty	RPS	FBPR	7/23/25	Lunch Entree	0	OPEN
RE-28	Marinara Sauce	RPS	FBPR	7/25/25	Sauces	1	OPEN
RE-21	Mashed Potatoes	RPS	FBPR	7/26/25	Hot Vegetable	1	OPEN
RE-22	Oriental Dressing	RPS	FBPR	7/27/25	Dressing	0	OPEN
415CC	Roast Pork	RPS	FBPR	7/29/25	Lunch Entree	0	OPEN
RE-74	Stir-Fry Vegetables	RPS	FBPR	7/30/25	Hot Vegetable	0	OPEN
RE-27	Tomato Soup	RPS	FBPR	7/31/25	Lunch Entree	0	OPEN
	Cheese Quesadilla	RPS	FBPR	7/13/25	Lunch Entree	1	OPEN
	Island Chicken Wrap	RPS	FBPR		Lunch Entree	1	OPEN
	Island Wrap Dressing	RPS	FBPR		Condiments	0	OPEN
	Island Wrap Slaw	RPS	FBPR		Vegetable	0	OPEN
	Paniolo Pasta	RPS	FBPR		Lunch Entree	1	OPEN
	Honey Ginger Chicken/ Tofu	RPS	FBPR		Lunch Entree	1	OPEN
	Loco Moco	RPS	FBPR		Lunch Entree	1	OPEN
	Ulu Gravy	RPS	FBPR		Sauces	4	OPEN
	Poi Cornbread	RPS		6/2/26	Grain	1	OPEN

Table of ContentsBreakfast Reci

BREAKFAST RECIPE DIRECTORY
Select OPEN to move directly to a recipe. Menu counts are entered only on the production-week sheets.
← Quick Reference	Lunch Production	Breakfast Production	ASP Production

Recipe #	Recipe Name	RPS	FBPR	Date Revised	Category	Cycle Occurrences	Open
3000,3000C	Applesauce Bread	RPS	FBPR	7/15/25	Breakfast Entree	0	OPEN
RE-10	Banana Bread	RPS	FBPR	3/17/25	Breakfast Entree	0	OPEN
RE-138	Ulu Banana Bread	RPS	FBPR		Breakfast Entree	2	OPEN
RE-18	Biscuit	RPS	FBPR	3/17/25	Grains	2	OPEN
RE-11	Breakfast Burrito	RPS	FBPR	3/17/25, 7/23/25	Breakfast Entree	0	OPEN
RE-85	Cheese Toast	RPS	FBPR	3/17/25	Breakfast Entree	0	OPEN
RE-133	Chicken Patty Slider	RPS	FBPR	3/17/25, 5/29/25, 7/15/25	Breakfast Entree	0	OPEN
RE-09	Cinnamon Bread Pudding	RPS	FBPR	3/17/25	Breakfast Entree	0	OPEN
RE-14	Cinnamon Roll	RPS	FBPR	3/17/25	Breakfast Entree	1	OPEN
RE-12	Cinnamon Toast	RPS	FBPR	3/17/25	Breakfast Entree	3	OPEN
RE-02	Coffee Cake	RPS	FBPR	8/7/23, 3/17/25, 9/19/25	Grain-based dessert and topping	0	OPEN
RE-20	French Toast	RPS	FBPR	3/17/25	Breakfast Entree	1	OPEN
RE-35	Oatmeal	RPS	FBPR	3/17/25	Breakfast Entree	0	OPEN
RE-16	Uncle Jeff's Papaya Bread	RPS	FBPR	3/17/25	Grain Based Dessert	1	OPEN
RE-173	Pumpkin Bread	RPS	FBPR	3/17/25, 8/1/25	Breakfast Entree	2	OPEN
	Scrambled Egg Patty	RPS			Breakfast Entree	0	OPEN
RE-17	Scrambled Eggs and Cheese	RPS	FBPR	3/17/25, 7/23/25	Breakfast Entree	3	OPEN
RE-19	Turkey Ham & Cheese Bun	RPS	FBPR	3/17/25	Breakfast Entree	0	OPEN
	Banana Sheet Pan Pancake	RPS	FBPR		Breakfast Entree	1	OPEN
	Breakfast Quesadilla	RPS	FBPR		Breakfast Entree	1	OPEN
	Haupia Sauce	RPS	FBPR		Sauces	1	OPEN
	Strawberry Compote	RPS	FBPR		Sauces	2	OPEN
	Uala Bread	RPS	FBPR		Breakfast Entree	1	OPEN
	Pineapple Muffin Round	RPS	FBPR	7/11/26	Breakfast Entree	1	OPEN
RE-354	Kalo Yogurt Bowl	RPS	FBPR		Breakfast Entree	1	OPEN
RE-784	Uala Swirl Bun	RPS	FBPR		Breakfast Entree	1	OPEN
	Aina Breakfast Hash	RPS	FBPR	5/18/26	Breakfast Entree	1	OPEN
RE-785	Local Style Fried Rice	RPS	FBPR		Breakfast Entree	1	OPEN

Asian Coleslaw

Recipe Title

Asian Coleslaw

Serving Size

Meal Pattern Contribution

Total Yield

Date:

Recipe #

RE-176

1/2 C, #8 scoop

1/2 C V

PREPARATION / PRODUCTION STEPS
STEP	TYPE	PREPARATION / PRODUCTION STEP
1	Method	Thaw Korean BBQ sauce under refrigeration for 24 hrs.
2	Method	Prepare ranch dressing per package instruction.
3	Method	Place coleslaw in a mixing bowl
4	Method	Combine Korean BBQ sauce and ranch dressing and blend well.
5	Method	Cover. Refrigerate until ready to use.
6	CCP	CCP: Hold at or below 41°F.

MENU OCCURRENCE CALCULATIONS
Standard 100-Portion Planning Reference	100	Source recipe yield retained above	Each menu service remains visible and recalculates independently from its production count.
Ingredient	Base Qty	Base Unit	Converted Unit	L W3 Wed \| Asian Coleslaw (K-A)
Planned Servings				0
Ranch Dressing	8	oz	Gallons	0
Coleslaw Mix	4	lb	lb	0
Korean BBQ Sauce	8	oz	Gallons	0

SERVING & OCCURRENCE CONTROL
Active selection	Pre-K	K-8 / K-AD	9-A	Adults	Total	Occurrences	Status
ACTIVE RUN: Lunch \| Week 1 \| Monday	0	0	0	0	0	0	NO COUNTS

INDIVIDUAL MENU OCCURRENCES
Run / Menu Item	Pre-K	K-8 / K-AD	9-A	Adults	Total	Source	Open
Lunch W3 Wed \| Asian Coleslaw (K-A)	0	0	0	0	0	A38	OPEN
ALL MENU OCCURRENCES TOTAL	0	0	0	0	0

	Servings		Servings
	100		0
Ingredients	Quantity	Unit	Ingredients	Quantity	Unit	Conversions	Unit	Rounded Value	Unit
Chinese Chicken salad
Chicken Shreds, Sous Vide	12.625	lbs	Chicken Shreds, Sous Vide	0	lbs			0	lbs