J-10_MENU_TEMPLATE_AND_INSTRUCTIONS.xls

XLS spreadsheet 119 KB Posted Nov 28, 2017

Attached to: REGIONAL GARRISON FOOD SERVICES Federal contract opportunity
Solicitation number: M95494-18-R-0003
Issued by: United States Marine Corps

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Updated Attachment J-10. This replaces the original J-10 in its entirety.

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1 Directions

	General Directions for Menu Plan Submissions
1	Offerors shall provide, as a part within the offeror's Management Proposal, the offeror's Menu Plan.
2	Offerors should refer to the Menu Requirements provided within this RFP (J-4) when preparing their menu plans.
3	Cycle menus proposed shall be comprised of either a 21 day or a 28 day menu cycle.
4	The portion size listed by the Offeror in the recipe shall be the minimum portion size served.
5	Most mess halls do not serve Mid-Rats. The mess halls that require Mid-Rats are provided within the Mess Hall Service Schedules as an Attachment in Section J-2, along with the mess hall hours of operation delineating when Mid-Rats meals are required. (Menu with nutritional data must be submitted as part of daily/weekly MDRI totals for each respective mess hall).
6	Note that the brunch rule, or rule for what days brunch is required, varies by mess hall. Some mess halls require brunch to be served on weekends and holidays; some on holidays only; some mess halls do not require brunch; and the brunch requirement may vary according to training and/or operations schedules of the Commands that the mess hall supports. (Menu with nutritional data must be submitted as part of daily/weekly MDRI totals for each respective mess hall).
7	The menu template shall reflect the minimum requirements for the meal. For example, the menu template for breakfast provides rows to list two types of breakfast meats, an egg dish, etc. Offerors may offer additional choices by adding additional rows and numbering the choices consecutively (e.g., breakfast meat 3, egg dish 2, etc.) The F2F 30% guideline as stated inthe J-4 must be achieved within the minimal requirements.
8	Box Breakfast meals, Box Lunch/Dinner meals will include all of the required information as noted for the Main Line meals.
9	The Acceptability Factor is the average expected acceptability for one portion of that food item per patron. For example, if apples are offered as a food item, and it is expected that one person in five will choose the item, the Acceptability Factor for this item would be 20%.
10	If an item is served on more than one menu, the Acceptability Factor for the item may vary according to the other food choices offered with each menu.
11	If more than one version of an item is required (e.g., the requirement for pancakes, waffles and french toast) provide the average Serving Size, Calories, MDRIs, and Acceptability of the items offered; provide the recipe for each item offered using the recipe template.
12	Items offered with the meal that do not readily fit into the food item categories clearly identified in the J-4 (entrée, egg dish, vegetable dish, dessert, etc.) should be identified as an "Other" item and labeled Other 1, Other 2, etc.
13	Information shall be submitted in electronic format on CD, and in print format. Font size shall be no less than 10 point.
14	Printed spreadsheets (i.e., the templates) provided with the Menu Plan submission shall be printed on 8 1/2" x 14" paper.
15	Each recipe cited in the menus must only display one reference /recipe number and name and the respective serving size. If there is a variation to a recipe it must be cited in the recipe name as opposed to listing multiple options of preparation on the same recipe line.
16	Software used to tally nutrition totals must be referenced.
	Directions for Completing the Cycle Menu Calorie and Nutrient Data Summary Worksheet
1	Offerors shall submit all menus with meal totals, daily totals and weekly totals of all Military Dietary Reference Intake (MDRI) percentages as referenced in the J-4 (MDRI Tabs 1 and 2). Note: Caloric load for menus will be as referenced in the J-4 and referenced by installation and mess hall.
2	The food requirements for each type of meal are listed in the Baseline Meal/Menu Requirements, which are provided as an Attachment in Section J-4. When building menus, all nutrient catergories within the Military Dietary Reference Intakes (MDRI) per day must be in compliance with MCO 10110.49 dated 3 January 2017.
3	Menus shall not derive more than 30% of the total calorie content from fat. Saturated fat shall be limited to 10% of the total calories provided.
	Directions for Completing the Special Holiday Meals, Speacialty Bars, Recreational Meals, Power Outage Meal, Hot and Cold Beverage Support, Fruit Support Summary (Other Item Template)
1	Provide a Special Holiday Meal Menu spreadsheet for each of the four Special Holdiay Meals required. MDRI totals are not required.
2	Provide the Item Name, Recipe Number, Serving Size, Calories, Carbohydrate grams, Protein grams, Fat grams, Fueled to Fight color-coding, Acceptability Factor, for each item provided. Menus shall not derive more than 30% of the total calorie content from fat. Saturated fat shall be limited to 10% of the total calories provided.
3	Net calories per Meal (or Ration), Net Carbohydrate gram/% per meal, Net Protein grams/% per meal, Net Fat grams/% per meal.
	Directions for Completing Cold Bar, Bread, Beverage, Condiment Menu
1	Provide minimum cold bar menus for each day of the operational week using the Cold Bar template (J-4).
2	Provide one menu per spreadsheet.
3	Label each Cold Bar Menu Spreadsheet as "Cold Bar 1", "Cold Bar 2", "Bread Bar", "Beverages" etc
4	If the offeror will provide more than the minimum salad bar menus, provide the additional menus on additional spreadsheets
5	Provide the Item Name, Recipe Number, as applicable, Serving Size, Calories per Serving, MDRI data, and Acceptability Factor for each item.
6	Menus for the cold bar, beverages, condiments, bread, and (if applicable) specialty bar shall be provided and depict Fueled to Fight® color code as referenced in the J-4 (Table 25).
7	Recipes are not required for beverages, fruits, cold cereals, condiments, salad dressings, breads, ice cream, and other items if the item is served without additional preparation or cooking; or in other words, if the item is served "out of the box".
8	Provide recipes for beverages (e.g., punches, coffees, etc.), salads, salad dressings, condiments, breads, etc., if the item will be prepared by the Offeror.
9	Recipe directions shall specify the basic cooking technique that will be primarily used to prepare the recipe. If multiple cooking techniques are to be used (e.g., deep frying, followed by baking), the Offeror may list all of those techniques. F2F color-code will be reflected accordingly to include cooking technique.
10	The quantity of cooking oil or other cooking medium used need not be specified, but if an item is fried it codes as an automatic RED on the color-coding criteria.
11	Provide one recipe per worksheet.
	Directions for Completing a Recipe List and Food Frequency Chart
1	List each recipe offered on a recipe list. Include the recipe number, recipe name, serving size, calories per serving, F2F color-code, grams of total fat and saturated fat per serving.
2	Each recipe used in the menu cycle must have an easy to use cross reference system as it relates to day/week used in Menu cycle and frequency of use.
3	Offerors may number the recipes provided using any numeric or alpha numeric sequencing scheme, so long as only one number is used per recipe.
4	Offerors must provide a food frequency chart on how many times per day, week, cycle a menu item is offered. Menu will be examined for potential menu fatique over the proposed menu cycle.

&CDirections &C&"Times New Roman,Bold"&P of &N

MDRI 1

FTF color

Recipe Name

Size

Amt

Calories

PRO

CHO

FAT

Vit A (mcg) 900/700

Vit C (mg) 90/75

Vit D (mcg) 15

Vit E (mg) 15

Vit K (mcg) 120/90

Thiamin (mg) 1.2/1.1

Riboflavin (mg) 1.3/1.1

Niacin (mg) 16/14

Vit B6 (mg) 1.3

Folate 400

Vit B12 2.4

Date Range : Fri Jan 07, 2011 - Thu Jan 27, 2011

Menus : Main Line

Menu: Main Line Date: Fri Jan 07, 2011

Recipe #

Breakfast

Yellow

HOMINY GRITS

3/4 Cup

Green

HOT OATMEAL

3/4 Cup

Green

HOT FARINA

3/4 Cup

Yellow

HAM AND CHEESE OMELET

1 Omelet

Yellow

GRIDDLE FRIED EGGS (COOKED

2 Each

Yellow

SCRAMBLED EGGS

1/3 Cup

Red

CREAMED CHIPPED HAM-OKI

2 Ounces

Red

BAKED SAUSAGE LINKS,SKINLES

2 Each

Yellow

GRILLED HAM SLICE (CANNED H

1 Slice

Yellow

GRILLED TURKEY SAUSAGE PAT

1 Patty

Yellow

COTTAGE FRIED POTATOES

2/3 Cup

Yellow

BOWKNOTS,FIGURE 8's, & S SHA

1 Roll

Yellow

QUICK FRENCH COFFEE CAKE (B

1 Piece

Breakfast Totals

Includes main items only. ^ Denotes a menu item whose nutrient analysis may no longer be valid or accepted.

+ Indicates nutrient value calculated from partial information. Blank indicates nutrient values unavailable.

Menu: Main Line Date: Fri Jan 07, 2011

FTF

Recipe Name

Size

Amt

Calo

Carbo

Pro

Fat

Vit

Vit E

Vit

Thia

Ribo

Niacin

Vit

Folate

Vit

Color

ries

hydrat

tein

(aT)

min

flavin

DFE

B12

(gm)

(kcal)

(gm)

(mcg)

(mg)

(mcg)

(mg)

(mcg)

(mg)

(mcg)

Lunch

Red

CREAM OF MUSHROOM SOUP-O

1 Cup

Yellow

BAKED TUNA AND NOODLES-OK

1 Cup

Red

SALISBURY STEAK FROZEN

5 Ounces

Red

SOUTHERN FRIED CHICKEN (QU

1 Piece

Green

SIMMERED BLACK-EYED PEAS (

C 3/4 Cup

Green

SIMMERED CREAM STYLE CORN

3/4 Cup

Green

BRUSSELS SPROUTS (FROZEN)

3/4 Cup

Yellow

STEAMED RICE

3/4 Cup

Green

MASHED POTATOES (INSTANT)

1/2 Cup

Red

BROWN GRAVY

1/4 Cup

Yellow

CORN MUFFINS (CORN BREAD M

1 Muffin

Yellow

ASSORTED GELATIN PARFAIT(R

1 Each

Red

APPLE PIE,FROZEN

1/8 Each

Red

BOSTON CREAM PIE(MFR)

1 Each

Yellow

CABBAGE, APPLE, AND CELERY

1/2 Cup

Red

POTATO SALAD-OKI

2/3 Cup

Green

COTTAGE CHEESE AND PINEAPP

1 Serving

Lunch Totals

Dinner

Red

CREAM OF MUSHROOM SOUP-O

1 Cup

Green

JAMBALAYA (OVEN METHOD)-OK

1-1/2 Cups

Yellow

HONEY GLAZED ROCK CORNISH

1 Each

Green

BROCCOLI PARMESAN-OKI

1 Serving

Green

CREOLE SUMMER SQUASH (FRO

2/3 Cup

Green

ITALIAN ROASTED POTATOES

1/2 Cup

Red

CHICKEN GRAVY-OKI

1/4 Cup

Yellow

CORN MUFFINS (CORN BREAD M

1 Muffin

Yellow

ASSORTED GELATIN PARFAIT(CI

1 Each

Yellow

ASSORTED GELATIN PARFAIT(R

1 Each

Red

APPLE PIE,FROZEN

1/8 Each

Red

CARROT CAKE (CAKE MIX)

1 Piece

Red

CREAM CHEESE FROSTING

1.5 Tbsps

Red

OATMEAL RAISIN COOKIES (PRE

2 Cookies

Red

BOSTON CREAM PIE(MFR)

1 Each

Yellow

CABBAGE, APPLE, AND CELERY

1/2 Cup

Red

POTATO SALAD-OKI

2/3 Cup

Dinner Totals

Daily Totals for 01/07/11

Daily Value

Percent Daily Value (%)

MDRI - MODERATE ACTIVITY (M)

Percent MDRI - MODERATE ACTIVITY (%)

Includes main items only. ^ Denotes a menu item whose nutrient analysis may no longer be valid or accepted.

+ Indicates nutrient value calculated from partial information. Blank indicates nutrient values unavailable.

Includes main items only. ^ Denotes a menu item whose nutrient analysis may no longer be valid or accepted.

+ Indicates nutrient value calculated from partial information. Blank indicates nutrient values unavailable.

MDRI - MODERATE ACTIVITY (M)

Percent MDRI - MODERATE ACTIVITY (%)

Week Daily Average (01/07/11-01/13/11)

Includes main items only. ^ Denotes a menu item whose nutrient analysis may no longer be valid or accepted.

+ Indicates nutrient value calculated from partial information. Blank indicates nutrient values unavailable.

MDRI 2

FTF Color

Recipe Name

Size

Amt (gm)

Ca (mg) 1000

Fluoride (mcg) 4/3

Iodine (mcg) 150

Iron (mg) 8/18

Mg (mg) 420/320

P (mg) 700

Selen (mcg) 55

Zinc (mg) 11/8

K (mg) 4700

Sodium (mg) <2300

Menu: Main Line Date: Fri Jan 07, 2011

Recipe #

Breakfast

Yellow

HOMINY GRITS

3/4 Cup

Green

HOT OATMEAL

3/4 Cup

Green

HOT FARINA

3/4 Cup

Yellow

HAM AND CHEESE OMELET

1 Omelet

Yellow

WESTERN OMELET-OKI

1 Omelet

Yellow

INDIVIDUAL ASSORTED OMELET

1 Omelet

Red

BAKED SAUSAGE LINKS,SKINLES

2 Each

Yellow

GRILLED HAM SLICE (CANNED H

1 Slice

Yellow

GRILLED TURKEY SAUSAGE PAT

1 Patty

Yellow

COTTAGE FRIED POTATOES

2/3 Cup

Breakfast Totals

Lunch

Red

CREAM OF MUSHROOM SOUP-O

1 Cup

Yellow

BAKED TUNA AND NOODLES-OK

1 Cup

Red

SALISBURY STEAK FROZEN

5 Ounces

Red

SOUTHERN FRIED CHICKEN (QU

1 Piece

Green

SIMMERED BLACK-EYED PEAS (

C 3/4 Cup

Green

SIMMERED CREAM STYLE CORN

3/4 Cup

Green

BRUSSELS SPROUTS (FROZEN)

3/4 Cup

Red

CARROT CAKE (CAKE MIX)

1 Piece

Yellow

CABBAGE, APPLE, AND CELERY

1/2 Cup

Red

POTATO SALAD-OKI

2/3 Cup

Green

COTTAGE CHEESE AND PINEAPP

1 Serving

Lunch Totals

Includes main items only. ^ Denotes a menu item whose nutrient analysis may no longer be valid or accepted.

+ Indicates nutrient value calculated from partial information. Blank indicates nutrient values unavailable.

Menu: Main Line Date: Fri Jan 07, 2011

FTF

Recipe Name

Size

Amt

Cal

Flouride

Iodine

Iron

Magne

Phos

Selen

Zinc

Potas

Sodium

Color

cium

sium

phorus

ium

sium

(gm)

(mg)

(mcg)

(mg)

(mcg)

(mg)

Dinner

Red

CREAM OF MUSHROOM SOUP-O

1 Cup

Green

JAMBALAYA (OVEN METHOD)-OK

1-1/2 Cups

Yellow

HONEY GLAZED ROCK CORNISH

1 Each

Green

BROCCOLI PARMESAN-OKI

1 Serving

Green

CREOLE SUMMER SQUASH (FRO

2/3 Cup

Green

ITALIAN ROASTED POTATOES

1/2 Cup

Red

CHICKEN GRAVY-OKI

1/4 Cup

Yellow

CORN MUFFINS (CORN BREAD M

1 Muffin

Yellow

ASSORTED GELATIN PARFAIT(CI

1 Each

Yellow

ASSORTED GELATIN PARFAIT(R

1 Each

Red

APPLE PIE,FROZEN

1/8 Each

Red

CARROT CAKE (CAKE MIX)

1 Piece

Red

CREAM CHEESE FROSTING

1.5 Tbsps

Red

OATMEAL RAISIN COOKIES (PRE

2 Cookies

Red

BOSTON CREAM PIE(MFR)

1 Each

Yellow

CABBAGE, APPLE, AND CELERY

1/2 Cup

Red

POTATO SALAD-OKI

2/3 Cup

Dinner Totals

Daily Totals for 01/07/11

Daily Value

Percent Daily Value (%)

MDRI - MODERATE ACTIVITY (M)

Percent MDRI - MODERATE ACTIVITY (%)

Includes main items only. ^ Denotes a menu item whose nutrient analysis may no longer be valid or accepted.

+ Indicates nutrient value calculated from partial information. Blank indicates nutrient values unavailable.

MDRI - MODERATE ACTIVITY (M)

Percent MDRI - MODERATE ACTIVITY (%)

Week Daily Average (01/07/11-01/13/11)

Other Item Template

Cold Bar Menu Requirement	Item	Recipe Number	Serving Size	Calories per Serving	Carbohydrate (grams)/%	Protein (grams)/%	Fat (grams)/%	Acceptability Factor	F2F Color-Code
Totals									0.00

&C&"Times New Roman,Bold" Salad Bar Menu Nr:

&C&"Times New Roman,Bold"&P of &N

Recipe Template

Master Reference (Recipe Source)
Recipe Number
Recipe Name:
Primary Cooking Method:
Yield (portions):
Portion Size:
Calories per Serving:
Grams of fat per Serving:
Maximum Post-Cooking Time Allowed before Item is Disposed of:
Minimum/Maximum Temperature Allowable before Item is Disposed of or Reheated:
Steps	Ingredient	Weight	Measure	Issue
Steps	Recipe Method

&C&"Times New Roman,Bold"&P of &N

Recipe Example

Master Reference (Recipe Source)		ARMED FORCES RECIPE SERVICE
Recipe Number		L-30 00
Recipe Name:		CREAMED GROUND BEEF
Primary Cooking Method:		Simmer
Yield (portions):		100
Portion Size:		5 1/2 oz
Calories per Serving:		214 cal
Grams of fat per Serving:		10 gm
Maximum Post-Cooking Time Allowed before Item is Disposed of:		20 Minutes
Minimum/Maximum Temperature Allowable before Item is Disposed of or Reheated:		155°F
Steps	Ingredient	Weight	Measure	Issue
1	BEEF, GROUND, BULK, RAW, 90% LEAN	18 lbs
	ONIONS, FRESH, CHOPPED	1 lbs	3 cup	1-1/8 lbs
2	FLOUR, WHEAT, GENERAL PURPOSE	1-2/3 lbs	1 qts 2 cup
	SALT	1-7/8 oz	3 tbsp
	PEPPER, BLACK, GROUND	1/4 oz	1 tbsp
3	WATER, WARM	22 lbs	2 gal 2-1/2 qts
	WORCESTERSHIRE SAUCE	2-1/8 oz	1/4 cup 1/3 tbsp
	MILK, NONFAT, DRY	1-1/4 lbs	2 qts 1/2 cup
Steps	Recipe Method
1	Cook beef in steam jacketed kettle or roasting pan until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. Add onions; stir-cook 3 minutes.
2	Combine flour, salt and pepper. Sprinkle evenly over beef and onions. Mix thoroughly; cook about 5 minutes until flour is absorbed.
3	Reconstitute milk. Blend Worcestershire sauce into milk. Add to meat mixture.
4	Heat to a simmer, stirring frequently. Cook 10 minutes or until thickened. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

&CCREAMED GROUND BEEF

Page &P of &N

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