I'm not as familiar with the nutrient based
menu planning method for one thing (as far as swapping calories / nutriends in a spinach casserole for those in the cake), and also not familiar with a central kitchen arrangement.
Not exact matches
The «Cooking
Methods» option is great for when I need to
plan my
menu around how my meat gets cooked instead of what type of meat I'm making.
By 2012 it had built a team of four chefs providing field support, including recipe development and testing,
menu planning, improvement of food safety and sanitation practices, and ongoing instruction of institutional production
methods.
The second
method, called «Nutrient Standard
Menu Planning» allows a school district pay less attention to the foods served, so long as the requisite number of nutrients are offered over the course of an entire week.
Using this meal
planning method, you really only need to count calories once when you create your
menus, not every day, ad infinitum.
10 years ago before I started
menu planning, I did the «shop without a
plan»
method of grocery shopping and gosh did it cost me a whole lot of extra dough.