Menu Variety Clause Samples
Menu Variety. 1. Contractor Weekly Menus shall be approved by the Government in advance.
2. Menu items shall provide variety on a daily basis as to the types of meat and bread used in sandwiches, other sack lunch entrees, snacks, juices and other meal items served.
3. Menus may include a wide variety of recipes.
4. Pre-cooked items after the fourth meal must be approved by the Government and shall be approved on a limited basis only. If meat is an ingredient of a pre-cooked item, the meat portions per meal must meet the meat quality standard defined in Quality Standards.
5. Entrees such as stew, lasagna, spaghetti, linguine, chili, chicken chop-suey, or casseroles may be used as approved by the Government. The following are examples of variety options: Meat:
1. Beef/Bison:
a. Steaks - rib, loin, T-bone, New York, sirloin, cubed, and filet.
b. Roast - Prime rib and sliced roast
c. Short Ribs - baked, broiled and barbecued.
d. Ground Beef - lasagna, meat loaf, meatballs in spaghetti sauce and ground beef patties.
2. Pork:
a. Chops - loin cut
b. Spareribs
c. Country style ribs
d. Barbecued
e. Roast - sliced and tenderloin.
▇. ▇▇▇ - sliced.
g. Sausage
3. Lamb:
a. Chops
b. Grilled
c. Barbecued
4. Poultry:
a. Sliced or whole pieces or parts (such as breast, wing, thigh, or leg)
5. Fish:
a. Grilled
b. Baked
c. Fillets
d. Steaks
6. Processed Meat Items:
a. Pastrami
b. Polish/Italian sausage
c. Corned beef 7. Breakfast Meat:
a. Ham
▇. ▇▇▇▇▇
c. Sausage
d. Steak
e. Pork chops
Menu Variety. (1) Meals should provide variety. The following examples are illustrative of the categories and variety of items acceptable for menus:
(a) Meat (All portions raw weight) Beef - Steaks - rib, loin, T-bone, New York, sirloin, cubed, filet, pepper steak, breakfast steaks Roast Beef - stew meat, chipped beef* Veal - breaded or unbreaded cutlets Short Ribs - baked, BBQ'd Prime Rib Ground Beef (not more than 23% fat - no soy products) - lasagna, meat loaf, meat balls, spaghetti sauce, ground beef ▇▇▇▇▇ (minimum cooking temperature is 155 degrees F and measured in its center of thickest part) Pork - Pork chops* (loin-cut), spare-ribs, county style ribs (BBQ'd), pork roast, baked ham (no ham and water products), grilled ham*, bacon*, link sausage*, ▇▇▇▇▇ sausage*, Polish ▇▇▇▇▇▇*, German ▇▇▇▇▇▇* ▇▇▇▇ - Leg of lamb, lamb chops Poultry - Turkey and chicken - boneless breast, deep fried, BBQ'd, stewed with pasta Fish - All varieties Eggs - Fresh or fresh frozen, Grade A (dehydrated is not acceptable). Fried, boiled, poached, omelet, scrambles, French toast Miscellaneous - Swiss steak, Salisbury steak, meat sauce, chicken fried steak, braised tips with gravy, corned beef hash * Acceptable breakfast meats
Menu Variety. Contractor Bi-Weekly Menus shall be approved by the FDUL in advance. Menu items shall provide variety on a daily basis as to the types of meat and bread used in sandwiches, other sack lunch entrees, snacks, juices and other meal items served. Menus may include a wide variety of recipes. Pre-cooked items after the fourth meal must be approved by the FDUL and shall be approved on a limited basis only. If meat is an ingredient of a pre-cooked item, the meat portions per meal must meet the meat quantity standard defined in this document. Entrees such as stew, lasagna, spaghetti, linguine, chili, chicken chop suey or casseroles may be used as approved by the FDUL. The following are examples of variety options.
9.1 Meat