eval report cover.indd - New Jersey Farm to School Network Wiki

K-12 Food Service Directors Needs Assessment (Page 3 of 6)Menus and RecipesDo you have full control over menu development? YES_______ NO________If yes, what are your main considerations when developing your menu(s) (Is it labor, Isit student preferences, Is it pricing)? If no, how is it developed?Do you develop different menus for different schools or districts?Do you have a menu cycle? If so, for what time period?How often are your recipes reviewed and revised?Have you modified or changed recipes recently? Is so, how?How are new items/recipes introduced to the students? Provide an example.Fruit and Vegetable Use and ProcurementWhat fruits and vegetables do you use most frequently in your school lunches?(Please list)Farm Conclusions to School and Sample RecommendationsTools and ResourcesMost schools require at least a small degree of processing in fruit and vegetables.Looking at your list above, describe the least processed form (e.g. chopped, sliced,peeled, etc.) in which you could accept each product for you food service. Circle anyyou have purchased whole (fresh or fresh stored).Are there any fruits and vegetables you don’t currently use but would like to?YES_______ No_______If yes, which ones?www.farmtoschool.org 117