Watermelon + Milk
104 kkal · protein 4.5 g · 225 g per portion — snack MBG standard.
Ingredients (per 1 portion)
- Cow milk, fresh — 125 g
- Watermelon, fresh — 100 g
qty = gram(1 porsi) × N × f · Buy column = Cook × (1 + buffer)
| Ingredient | per 1 portion | f | Cook × 2 | Buy |
|---|---|---|---|---|
| Watermelon, fresh | 100 g | 1.00 | 200 g | 210 g |
| Cow milk, fresh | 125 g | 1.00 | 250 g | 263 g |
| Total | 450 g | 473 g | ||
Batch nutrition: ≈208 kkal · ≈9 g protein for 2 portions
Method
- Scrub the watermelon rind under running water, cut to bites close to service.
- Serve milk chilled ≤4 °C.
Ingredient handling & storage
- Watermelon, fresh — Store whole cool; cut pieces must be ≤4 °C and used ≤24 h — this large fruit easily sits too long at ambient.
- Cow milk, fresh — Must be pasteurised/boiled if not UHT-packed. Store ≤4 °C and use ≤2–3 days after opening.
Food-safety warnings
- Watermelon, fresh — Scrub the rind under running water before cutting — the surface touches soil and many hands.
- Cow milk, fresh — Raw milk carries E. coli, Salmonella, Listeria risk — never serve unpasteurised in a child programme. Cold chain broken >2 h = discard.
Allergens & consumption limits
For a child feeding programme, allergen data must be recorded per child and a substitution path prepared — do not just reduce portions for allergic children.
- Watermelon, fresh — Allergy is rare — mild OAS in ragweed sufferers; safe profile for most children.
- Cow milk, fresh — MAJOR ALLERGEN: cow's-milk protein allergy (CMPA) is the most common infant/child allergy (~2-3%) — DIFFERENT from lactose intolerance (bloating/diarrhoea, not immune). CMPA can trigger itching, swelling, up to anaphylaxis. CMPA children: substitute fortified plant milk (coconut/soy if not soy-allergic) or hydrolysed formula — do not just reduce the milk portion.
Keeping the cooked dish
Cut watermelon ≤4 °C ≤24 h — cut close to service. Milk ≤4 °C until served; cold chain broken >2 h = discard.
Nutrition per portion
≈104 kkal energy · 4.5 g protein · total 225 g raw weight per portion. Figures from TKPI Kemenkes — actual values vary with ingredient condition and cooking loss.
Scaling to N portions
Recipe is written per 1 portion. For N portions: staples (rice, protein, vegetables, fruit, coconut milk) scale linearly — grams × N. Strong seasonings (turmeric, chili, sweet soy, sugar, salt) scale at × N × 0.9; frying oil at × N × 0.85; broth/water at × N × 0.9 then correct evaporation ±2% per 10 min of boil. Add a 5% shrinkage buffer on the purchase total. Example at N = 100: Watermelon, fresh 100 g → 10 kg; Cow milk, fresh 125 g → 12.5 kg. Full formula: guide "MBG portion scaling".