EX B PROC 01 RK Recipe Ingredient Master.xlsx

This is a Recipe Ingredient Master spreadsheet (PROC-01) developed by the Hawaii Department of Education for its Regional Kitchen operational planning, containing standardized recipe data and ingredient demand calculations for the state's first regional kitchen serving approximately 85 schools statewide. The spreadsheet documents 148 source recipes with 1,173 ingredient lines representing 573 unique ingredients across 25 linked menu recipes, though vendor validation has not yet been completed. The recipes span multiple meal categories including breakfast entrees, lunch entrees, vegetables, condiments, grains, and grain-based desserts, with serving sizes ranging from individual portions (such as 1 slice or 1 ea) to bulk quantities (such as #16 scoops or 6 oz spoodles). Each ingredient entry includes standardized recipe identification, meal category classification, base yield and quantity data normalized to numeric values, allergen information, and status tracking for vendor mapping and local ingredient opportunities. The demand calculation methodology intentionally remains incomplete pending validation of authoritative menu production counts, recipe yields, and unit normalization, with all projected ingredient quantities currently marked as "Awaiting projected servings" to prevent calculation errors based on preliminary participation models.

The spreadsheet serves as the controlling ingredient baseline for operational planning during the menu and recipe development phase, preserving source data while exposing gaps requiring normalization rather than guessing at conversions. Turnover control procedures establish that the standardized recipe database remains the authoritative source for ingredient identity, yield, serving size, and allergen information, with projected servings intentionally maintained as an input field to be populated only after the menu and production baseline is finalized. The document references PROC-02, which will map normalized ingredient demand to actual supplier items, pack sizes, purchase units, and forecasts, indicating this spreadsheet represents an interim planning tool within a larger procurement and production workflow for the regional kitchen's Phase I implementation supporting 20 schools in the Leilehua-Mililani-Waialua complex by June 2027.