Record each day the total quantities used of each Unit of Product Brand # Food Items Used or School Recipe Weight or food item on the food bar. Use only one line per food and Form (SR) or Volume or (fresh, frozen, canned) Key item. Commodity (C) # of Servings Vegetable Subgroup
Food Items Used and Form (fresh, frozen, canned) Product Brand # or School Recipe (SR) or Commodity (C) Vegetable Subgroup Key Unit of Weight or Volume or # of Servings Record each day the total quantities used of each food item on the food bar. Use only one line per food item.