Sample Menu Items.docx

Breakfast Meals. Breakfast meal patterns will include the following minimum standards on a daily basis:

(a) A choice of orange juice and another juice that is high in Vitamin C.

(b) Minimum of three choices of fresh/canned fruit. Two fresh/one canned.

(c) One hot cereal and a choice of three whole grain, ready-to-eat cold cereals, at least one of which must be without sugar coating.

(d) Pasteurized eggs to order, including assorted omelets and cholesterol-free eggs.

(e) Griddle cakes, French toast, and/or waffles with syrup and margarine.

(f) Bacon, Sausage, and Ham.

(g) One starch (potato).

(h) Toast consisting of whole wheat, white, bagels, and English muffins.

(i) Two types of breakfast pastry

(j) Butter or liquid margarine, jam or jelly, peanut butter, low-fat cream cheese, etc., and yogurt.

(k) one-percent milk, coffee, cocoa and hot tea. Offer decaffeinated coffee to the degree required through customer validation.

(l) AFI 40-104 requires entrees and non-entree items identified at each meal to meet the nutrient content guidelines.

e. Lunch and Dinner meals (excludes short-order meals). Will include the following minimum menu standards on a daily basis:

(1) At least one soup.

(2) At least three main entree choices. At least one entree will meet the nutrient content guidelines as established in AFI 40-104. Offer meatless (vegetarian) entrées to the degree required through customer validation.

(3) One or more appropriate sauces or gravy to compliment the entrées.

(4) A choice of potato and an additional starch to compliment the entrées.

(5) Offer two or more cooked vegetables.

(6) A minimum of one fat-free dressing. Offer additional salad dressings when appropriate.

(7) A choice of at least two fresh fruits available for each meal period. Same as breakfast

(8) A selection of not less than three bread products;

(9) Butter, liquid margarine, jam, jellies,

(10) At least three different desserts (cookie, cake, pie, low fat ice cream or frozen yogurt, gelatin and/or pudding).

(11) The primary milk standard is 1%. Offer other dairy products to the degree required by guests.

f. Short-order Choices. A minimum of three short order options is mandatory for lunch and for dinner. Ensure that at least one low fat entree item is always available. Each short-order meal will include the following:

(1) One soup meeting the lunch/dinner criteria.

(2) Grilled short order type items, will include sandwiches made with lean meat i.e., hamburgers, cheeseburgers, grilled ham, ham and cheese, and frankfurters. At least two cold sandwiches and one salad sandwich (egg, ham, tuna, and turkey, chicken). Offer meatless sandwiches to the degree required by customer validation.

(3) French fries, onion rings, and assorted chips.

(4) Accompaniments and condiments such as sliced tomatoes, onions, pickles, lettuce leaves, catsup, mayonnaise, mustard, relish, and salad dressing.

g. Midnight Meal.

(1) Combination breakfast and dinner: A meal combining entrees from the breakfast, lunch, and dinner meals. With the exception of grilled items, customers may order from the standard menu.