Grains Sample Clauses

Grains. All grain/bread products Must meet Grain Requirements for CCFP, Exhibit A. Must be whole grain, whole grain-rich, or enriched. Bran and germ are counted as enriched or whole-grain meals or flours. Corn masa and masa harina are considered whole grain-rich. Corn flour, corn meal, and other corn products must be whole or treated with lime (nixtamilized) to be considered whole grain-rich. Grain products must be zero grams trans fat per serving. Beef, Breaded country fried patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Ground beef not to exceed 30% fat, water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Not pre-fried, zero grams trans fat per serving. Beef, Canned Cubed Lean meat only, in juice. ¾” to 1” cubes. USDA inspected. Beef, Ground Beef, ground, bulk, frozen; IMPs 136; 80:20 lean to fat ratio or less than 20% fat. Beef, Patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Ground beef (not more than 30% fat), water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Beef, Salisbury patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Minimum 2.14 oz. ▇▇▇▇▇ to provide 2 oz. meat/meat alternate. Ingredients: Ground beef (not more than 30% fat), water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Not pre-fried, zero grams trans fat per serving. Beef, Shoulder Clod Roast USDA Grade Good 12-14 lb. Roasts. Frozen. The shoulder clod roast is the same as the IMPs 114 except that the shoulder (cutaneous muscle) shall be removed when the underlying fat must be trimmed to comply with the surface fat thickness requirements. The heavy tendons at the elbow end of the cold shall be trimmed even with the lean and all sides shall be trimmed so that the clod is not less than 1” thick at any point. When smaller toasts are specified, the thick end of the clod shall be made into one roast and the thin end shall be split length-wise, the ends reversed and the boned surfaces placed together to produce a uniformly thick roast. These roasts shall be held intact by tying girthwise. IMPs Item #144A. Beef, for Stewing USDA Standard Grade. IMPs 135A. Cutting with electric saw will be permitted. Meat with dark discoloration, all bones, cartilage, back strap, exposed large blood vessels, heavy connective tissue and the pre-scapular lymph gland shall be removed...

Grains. 2.06.01 Tags 2.06.02 Clippers 2.06.03 Tapes

Grains. ● All grain products must be whole-grain rich, meaning that the product contains at least 50% whole grains, and the remaining grains must be enriched.

Grains. Australia currently ships an average of more than $600 million of grain to Korea annually, most of it wheat. The immediate removal of duties on wheat and the staged elimination of tariffs on other grains, such as sorghum, offer new opportunities for Australian grain producers.

Grains. Agreement on the supply of grain. Signed at Washington June 1, 1990; entered into force June 1, 1990. TIAS Agreement relating to the exchange of medical films. Exchange of notes at Washington March 17 and September 5, 1955; entered into force September 5, 1955. 6 UST 3969; TIAS 3409; 256 UNTS 307. Agreement on cooperation in the field of med- ical science and public health. Signed at Mos- cow May 23, 1972; entered into force May 23, 1972. Agreement on cooperation in artificial heart re- search and development. Signed at Moscow June 28, 1974; entered into force June 28, 1974.

Grains.  Require at least 25% of food entrées and side items, when applicable, shall be made or served with whole grains.4

Grains. Breakfast cereals Grains identifed as WGR Any non-creditable grains, i.e. grain- based desserts (GBD) MEAT/MEAT ALTERNATES (M/MA) Yogurt (regular or soy) Store-bought combination foods Tofu Serving M/MA for breakfast > 3 times/week  Any other non-creditable M/MA FRUITS & VEGETABLES (F/V) [Do not list on HV Menu-Product Doc Review log) Note when the following errors are identified on the current month’s menus:  Missing vegetables for lunches & suppers  The same food is served as the vegetable & fruit component for lunches & suppers  Juice is served > one meal/day  Items served to meet the F/V component that are not creditable as a F/V HV Infant Review Log: Review the provider’s infant menus from the most recently processed claim and the current month’s menus up to the HV date. List all items served to each infant on their menus Review of Foods/product documentation on-hand for items with a “” Continue completing the Home Visit Menu and Product Documentation Review Log (for items with a “” in the meal components chart above) by: • Listing brands/names of foods on-hand for items identified on the reviewed menus • Reviewing product packaging of store-bought foods (and recipes for home-made grain items) for items identified within the reviewed menus  Verify whether foods meet their respective crediting criteria   if item is creditable • Marking “Y” or “N” for each listed menu item for whether they had foods/product doc/recipes on-hand  Items marked “N” require follow-up Review of Formula/Breast Milk/Foods On-hand for each infant (During Home Visit) Continue completing the Home Visit Infant Review Log by: • Reviewing formula/breast milk/foods on-hand for each infant  List/identify each component as provider and/or family-supplied   if item (regardless of fmaily or provider supplied) is creditable • Checking if each infant is being served foods appropriate to their developmental readiness; • Checking if the provider is only claiming infant meals with <= 1 family-supplied item • Assessing whether the provider is recording all items on the menus that are actually being served to each infant Milk • Check refrigerator: Request provider to show which milks are served to each age group. • When observing a meal: Identify the age groups and milk types served to each and whether they are the correct types of milks Meal Preparation Methods • Check food preparation methods during a meal observation visit for whether the provider is deep-fat frying any...