Chapter 7

Adding a Recipe to the Local Database

C H A P T E R

O B J E C T I V E S
After reading this chapter, you will understand how to: I Select the correct food items and correct measures of foods for recipes. I Determine the difference between cooks recipes and recipes for nutrient analysis. I Describe the yield factor method using the Food Buying Guide when analyzing the nutrient content of a recipe. I Adjust moisture and fat loss or gain in selected commercially prepared products.
How the Nutrient Analyses of USDA Quantity Recipes Were Calculated
As discussed earlier, only the nutrient profiles (the nutrient analysis totals of the USDA Quantity Recipes) are included in the CN Database not each specific ingredient. It is important for the menu planner to understand the protocols by which these recipes were analyzed.
Based on first ingredient only: When USDA recipes show alternate ingredient choices, the nutrient analysis is based on the first ingredient listed, not the alternate ingredient. Example: Recipe D-13 Beef or Pork Taco Raw ground beef or raw ground pork is listed as an ingredient. The nutrient analysis in the CN Database is based on the first ingredient listed, raw ground beef. Therefore, if the SFA/school uses raw ground pork, or a combination of ground beef and ground turkey to prepare this recipe, a new recipe must be entered into the local recipe software database and the nutrient analysis recalculated.
Optional ingredients are not included: The CN Database nutrient profile does not include any ingredients listed as optional in the recipe. For example: Recipe D-20 Chili Con Carne with Beans Cheddar cheese is an optional ingredient in this recipe and was not included in the nutrient analysis. If cheddar cheese is included as an ingredient in the recipe, the recipe including cheddar cheese must be entered into the local recipe software database and the nutrient analysis recalculated.
N U T R I E N T A N A LY S I S P R O T O C O L S
Variations of USDA recipes: Some, but not all, recipe variations are included in the CN Database. Example: Recipe B-4 Baking Powder Biscuits Lists four variations: 1. B-4a Baking Powder Biscuit using Master Mix 2. B-4b Cheese Biscuits 3. B-4c Drop Biscuits 4. B-4d Wheat Biscuits Each of these recipe variations is included in the database, but many other variations are not. For example, if the school district/school is using a variation of a recipe that is not in the database, a new recipe with the recipe variation must be entered into the local software database and the nutrient analysis recalculated.
USDA Quantity Recipes That Have Been Modified
Local recipes and USDA Quantity Recipes with optional or alternate ingredients (or with other changes) will need to be entered into the local database recipe file. Follow the software directions. However, regardless of which software program is used, all of these factors need to be considered before adding a new recipe.
KEY Because many schools use alternate or optional ingredients or variations of USDA recipes, some software companies have entered the USDA recipes, including ingredients, into the local database. This data entry may help schools easily modify the recipe, rather than having to enter the entire recipe with the alternate ingredient or variation into the local database. However, USDA has not reviewed this data. SFAs/State agencies must review these recipes prior to modifying them to ensure they have been entered according to the nutrient analysis protocols, including yield factors.

CHAPTER 7

Selecting the Correct Food Items/Ingredients for Recipes
To ensure the correct calorie and nutritive value of the recipe, it is important to select the correct food item/ingredient from the software database. The nutrient content of raw foods is different from the nutrient content of cooked foods. Recipes that require cooking are a challenge for nutrient analysis because the recipes contain raw ingredients, and yet we eat cooked products. Cooking changes the nutrient content, the moisture content, and, very frequently, the fat content.

KEY Individuals perf o rming nutrient analyses must have knowledge of the foods that are purchased and how they will be prepared and served in order to select the correct database item. The C N Database contains multiple entries (and nutrient content) of the same food item, based on the varieties, types, and forms of the food item and different preparation methods.
Cooks or Production Recipes Versus Recipes for Nutrient Analysis
Important: Recipes for nutrient analysis and cooks or production recipes are usually different things. I The amount of calories and nutrients in a food will vary depending on the edible portion of the food and whether the food is raw or cooked. I The ingredients in your standardized recipes or cooks recipes usually indicate foods in their raw form, as purchased, including peel, bone, skin, etc. I For nutrient analysis purposes, recipes must include only the edible portion of a food. I Thus, the ingredient information in recipes must be adjusted or converted to reflect what is actually consumed.
Using the Yield Factor Method
After selecting the correct ingredient for the recipe, the menu planner will need to use the yield factor method to convert the raw, frozen, condensed, or dehydrated food item to the form the item will be when consumed. There are numerous food items or ingredients that need to be converted to an edible version such as raw meats, raw and frozen vegetables, and dried pasta that will be cooked before consumption. Heat affects the nutrient content of many foods. The nutrient profiles of database foods described as cooked have been adjusted for the nutrient changes that occur with cooking. For example, the nutritive value of frozen green beans cooked with salt will be different from the nutritive value of canned green beans, which have been heated. The Database features a list of nutritive values of foods prepared by various cooking methods. Cooked foods may be listed, for example, as: I Boiled I Broiled I Baked I Fried
KEY The Yield Factor Method requires that each raw recipe ingredient be converted and entered in the recipe database as ready-toserve or cooked. If the database does not have the raw-tocooked yield for a specific ingredient, use yield data from USDAs Food Buying Guide to convert from the raw to the cooked form.

Vegetables

Vegetables that are indicated in the recipe in the as raw or frozen form will need to be converted to the cooked form because of change in nutrient and in the moisture content upon heating.
Example: Recipe Using Frozen Whole Green Beans
A recipe calls for 10 pounds of frozen whole green beans to be used to make Green Bean Casserole. To enter the recipe, you would select the cooked green beans (without salt) from the database. We selected Beans, Green, Whole, Boiled, No Salt (CN Database #11061).
To convert the green beans, as purchased, to an edible amount of cooked green beans for the nutrient analysis, refer to the Food Buying Guide, page 2-16.
NOTE Because the yield and nutritive value changes are small, menu planners may use the data for unheated canned food items for nutrient analysis.
The Food Buying Guide indicates that each pound of frozen green beans yields 0.88 pounds of cooked, drained green beans. 10 pounds X 0.88 = 8.8 pounds of cooked green beans The menu planner would select from the CN database, ingredient number 11061, Beans, Green, Whole, Boiled, No Salt and enter a weight of 8.8 pounds of cooked green beans into the Green Bean Casserole recipe.
Fresh Vegetables in Cooked Recipes
There are several fresh vegetables that are frequently added to school recipes made from scratch. To expedite the conversion of these vegetables from raw to cooked, conversion from yield data in the Food Buying Guide of 1 pound raw to cooked is provided in Appendix G.
There are a number of factors that must be considered in entering recipes that contain raw meat for nutrient analysis. Remember, the recipe must be analyzed to reflect the nutrients in the recipe that the children will actually consume (yield factor method).
When there is Raw-to-cooked yield in the database:
Several of the meat items in the software database have a conversion factor built in for raw-to-cooked data. For those items, the computer will calculate the nutritive value of the cooked yield when the amount of raw meat in the recipe is entered. When raw-to-cooked data is available, you would 1. select the cooked meat item from the database, 2. select yield after cooking, raw to cooked, raw, raw yields, or other language used by your software program that indicates you may enter a raw weight, 3. enter the weight of the raw meat as indicated in the recipe, and 4. the analysis will be calculated by the software using the nutritive values and cooked weight conversion from raw weight.

When there is no raw to cooked yield in the database:
What if the software does not indicate that you can enter the raw weight of the meat? In that case, you must convert the raw weight in the recipe to the cooked or edible weight, using the Yield Factor Method. To convert raw weight to edible or cooked weight, you would 1. select the cooked meat item from the database, 2. convert the raw weight to the edible or cooked weight by multiplying the raw weight of the meat called for in the recipe by the percent yield in the Food Buying Guide (Column 6) 3. enter the cooked weight into the computer
KEY The Yield Factor Method involves using the food code for the cooked ingredient from the database and adjusting the amount of ingredient in the recipe by using yield data from USDAs Food Buying Guide. The cooked codes and cooked yields will reflect the losses or gains in moisture and fat, as well as the effect of cooking on other nutrients.
Example of converting raw to cooked yield for Beef Stew:

Recipe for Beef Stew

An SFA/school is entering a local recipe for beef stew which calls for 21 lbs. of raw stew meat (the recipe calls for browning the meat and draining the fat) and there is no raw-tocooked yield for beef stew in their database. Foodservice staff would check the USDA Food Buying Guide for the cooked yield of stew meat (61 percent), calculate the cooked weight, and enter that figure along with the ingredient code for cooked stew meat. The CN Database item would be #13004, Beef, Composite of Trimmed Retail Cuts,Cooked. This example is demonstrated below: To correctly enter this recipe for nutrient analysis, the user would enter the correct identification code for cooked beef stew meat (13004) or find cooked beef stew meat through the search feature. Then enter 12.81 pounds.
Converting Raw Weight of Beef Stew Meat to Cooked Weight Example Your recipe calls for 21 lbs. of raw beef stew meat. You need to know the weight of the stew meat after cooking. Information excerpted from the USDA Food Buying Guide. Food as Purchased Purchase Unit Additional yield information Beef, Stew Meat (composite of trimmed retail cuts) Pound 1 lb. As Purchased =.61 lbs. cooked lean meat Answer: 21 lbs. x.61 = 12.81 lbs. of cooked beef stew meat

Dried Pasta

Determining Cooked Volume of Dried Pasta
A recipe for Spaghetti and Marinara Sauce calls for cooking the dried pasta in boiling salted water prior to combining it with the sauce. This presents a difficult situation for nutrient analysis because the pasta does not absorb the total amount of either the boiling water or the salt during cooking. This problem can be resolved by selecting Spaghetti, Cooked, Enriched, with Added Salt from the CN Database, item number 20321. But first, the weight of the dried pasta has to be converted to the appropriate amount of cooked pasta, using the Yield Factor Method. The water and salt used in the recipe are not included in the computer data entry for the nutrient analysis. The user would select the Spaghetti, Cooked, Enriched, with Added Salt from the CN Database (#20321) and enter: 21 cups of cooked spaghetti.
Example of Converting Dried Weight of Spaghetti to Cooked Volume Determining cooked volume of 4 lbs. of dried spaghetti from the USDA Food Buying Guide Food as Purchased Purchase Unit Servings per purchase unit Serving size or portion Dried Spaghetti Pound 10.6 1/2 cup
Answer: Yield data from Food Buying Guide indicates 1 lb. dried spaghetti = 5.25 cups cooked pasta 4 lbs. x 5.25 cups = 21 cups of cooked spaghetti
The user would select the Spaghetti, Cooked, Enriched, with Added Salt from the CN Database (#20321) and enter 21 cups of cooked spaghetti. Exception: If the pasta is cooked in and absorbs recipe liquid, the dry pasta would be the appropriate item to select from the database and the dry weight of the pasta would be entered. For example, a recipe for Lasagna with Ground Beef calls for the lasagna noodles to be cooked in the tomato sauce. In this case, the dried pasta would be the correct database item to select and the dry weight of the pasta called for in the recipe would be entered.
Adjusting Moisture and Fat Loss or Gain in Commercially Prepared Food Products
Many commercially prepared food products, such as frozen French fries, chicken nuggets, and fish portions, will undergo further preparation in the school kitchen. The most common preparation technique is oven heating (bringing a fully-cooked product to the proper serving temperature). Because oven heating generally has minimal impact on moisture or fat loss, fully cooked, prepared food products that are only oven heated do not need adjustment for fat/moisture loss. However, these same products may have significant moisture loss and fat gain during deep-frying. The CN Database already contains some fried food items that reflect moisture loss and fat gains which occur during deepfrying. For example, if an SFA uses generic frozen Frenchfried potatoes and deep-fat fries them in commodity vegetable oil, the best selection from the CN Database would be Item 11404, Potatoes, frozen, french-fried, fried in vegetable oil. Select the database item rather than entering data on the French fries you are purchasing and adjusting for moisture loss and fat gain, since this item description already reflects moisture loss and fat absorption

TIP Always check the database first and use the item that reflects the cooking method for the food item.
KEY If a recipe for the fried product will need to be developed because there is no nutrient data available for moisture loss or fat gain, the database food/ingredient code for the commercially prepared food product, the database food/ingredient code for the type of fat used in frying, and the percentages of moisture loss and fat gain will have to be entered in the recipe.
However, there are commercially prepared products that may not be in the database, as a deep-fried version. If you serve a commercially prepared product which will be deep fried, and it is not in the database, you will need to create a recipe that can be adjusted for moisture losses and fat gains which occur with frying (unless the Nutrition Facts Label or the manufacturer has provided as served data using the method of cooking and/or other preparation that will be used in the school kitchen. In this case, the food item can be entered directly into the ingredient database). The USDA-approved software programs will allow the user to enter the type of fat and percentages of moisture and fat losses directly into the recipe and make the calculations. Assume zero (0) moisture/fat change for food items that are only heated/reheated. Refer to Appendix H to obtain common moisture losses and fat gains during deep-frying, and incorporate this information into the recipe.
Selecting the Correct Measure of a Food

Volume vs. Weight

The unit of measure entered will depend on how the food is used in the recipe or the menu. When selecting data be sure the correct measure of food is entered, for example, teaspoon, gram, cup, gallon, pound or fluid ounce. If weight measures (oz, lb) are available for a recipe, it is more accurate to enter the weight measure. The database contains the nutritive values of food items per 100-gram weights. The software will convert any measure (volume, weight) of a food item to a gram weight and calculate its nutritive value for the recipe ingredient or menu item amountprovided that each volume measure has a corresponding weight entered into the database.
In selecting the correct measure of a food, it is critical to know whether the food is measured by weight or by volume. Unless it is specifically designated as fluid ounces (fl. oz.) in the database, any measure that is listed as ounces (oz) is calculated as a weight measure. Weight measures include grams, ounces, and pounds. Volume measures will be listed as teaspoons, tablespoons, fluid ounces, cups, pints, quarts, and gallons. The chart below demonstrates nutrient analysis errors that can occur when volume measures are confused with weight measures.

Example: Selecting the Correct Measurement
Menu Items: 1/2 cup Raisin Bran 3/4 cup Canned Peaches 1 cup Popcorn
Weight (Incorrectly Entered) Raisin Bran Peaches Popcorn 4 oz. = 356 calories 6 oz. = 92 calories 8 oz. = 587 calories Volume (Correctly Entered) 1/2 cup = 79 calories 3/4 cup = 102 calories 1 cup = 23 calories
Note: 4 oz. = 1/4 pound (not 1/2 cup); 6 oz. = 3/8 pound (not 3/4 cup); 8 oz. = 1/2 pound (not 1 cup) 1/2 cup = 4 fluid ounces; 3/4 cup = 6 fluid ounces; and 1 cup = 8 fluid ounces.
With all of these considerations in mind, the user can now begin to enter the data for a local recipe.
Steps to Entering a Local Recipe
You must follow your software directions as these directions may vary from software program to program.
STEP 1 Enter recipe number
Most software programs will automatically assign a number as each new recipe is added.
STEP 1 STEP 2 STEP 3 STEP 4 STEP 5 STEP 6 STEP 7

STEP 8

KEY When the menu planner uses weighted averaging for nutrient analysis, all menu items must be weighted, including milk, condiments, salad dressings, etc.
STEP 2 Enter the recipe name
For software programs that base the search feature on the first word of the recipe name, it is important to develop a system that will help you locate your recipes. For example, a recipe for Baked Chicken could be listed as Chicken, Baked. This will allow you to search through all the chicken recipes.
STEP 3 Identify the recipe category
For example, Entrees, Salads, Vegetables, etc. This will also be of assistance in searching for a recipe.
STEP 4 Identify the source of the recipe
You will always enter Local even when the recipe is a USDA recipe that you are modifying.
STEP 5 Enter the serving or portion size
Example, 1/2 cup, 2.25 oz. patty, 2 x 3 rectangle, 1 each, etc.
STEP 6 Enter the number of servings the recipe makes (yield) STEP 7 Select the correct food items/ingredients from the database and enter the correct amount
View the food ingredients listed in the database. I Select the correct food items or ingredients from the database. I Enter the correct amount of each ingredient according to previous directions for the Yield Factor Method.
STEP 8 If applicable, enter the type of fat used for deep-frying and the percent moisture loss or fat gain for the recipe
Follow your software directions for entering this information. Refer to Appendix H for percent moisture loss or fat gains for selected products.
STEP 9 Compare the computer recipe with your printed recipe to be sure that:
KEY Selecting the correct food item from the database is critical to accurate nutrient analysis. For example, if the SFA uses a f i rm hydrogenated soybean oil margarine but selects a soft corn oil margarine from the CN Database, nutrient analysis will be inaccurate.

the yield is correct, I the serving size is correct, I all ingredients are included, I the correct food items were selected from the ingredient and recipe databases, and I the amount of each ingredient is correct using the Yield Factor Method.
STEP 10 Save the recipe to the local database recipe file. STEP 11 Compare the computer recipe with your printed recipe to be sure that:
The following will be calculated for each recipe: Gram weight of one serving I Calories I Protein I Carbohydrate I Total fat I Saturated fat I Vitamin A I Vitamin C I Iron I Calcium I Percentage of calories from protein I Percentage of calories from carbohydrate I Percentage of calories from saturated fat I Cholesterol I Sodium I Dietary fiber
STEP 12 Compare the gram weight calculated for one serving with the average gram weight of one serving
(See the section below on How the Software Calculates Recipes) This comparison can help to identify if there has been an error in the data entry of the recipe.
STEP 13 Print the recipe, including nutrient analysis
How the Software Calculates the Nutrient Analysis When recipes are entered into the database, both a serving size and a recipe yield (the number of servings a recipe makes) are entered. It is important to know that the nutrient analysis software calculates the nutrients in a serving based on the number of servings in the recipe (the yield), not based on the size of the serving entered. In addition, the nutrient analysis software will calculate the gram weight of one serving. (Some software programs also display the weight of one serving in ounces.) If the recipe has been entered accurately using the Yield Factor Method, the gram weight of one serving as calculated by the software should be close to the average actual gram weight of one serving. Checking Recipes for Error The comparison of the gram weight of one serving as calculated by the computer with the actual average gram weight of one serving can be used to check a recipe for possible errors. It is expected that there will be some variation in the two weights because nutrient analysis is not an exact science, and moisture loss may not always be accurately reflected in the calculations. A significant discrepancy between the two weights may indicate one of the following:

CAUTION Remember the softw a re calculates a nutrient analysis by the yield (number of s e rvings). When recipe ingredients and/or quantities are changed, the recipe yield is frequently changed. You must re-standardize the recipe, recalculate yield and enter a c o rrected yield, if applicable.

an error in data entry,

the recipe has not been standardized and either the yield or the serving size is inaccurate, or the Yield Factor Method has not been followed.
If the recipe is portioned using a scoop or measuring spoon, you probably do not know the weight of an average serving. The following procedures can be used to calculate the weight of one serving of a recipe.
Prepare the recipe and carefully portion out 5 servings using the stated portion size. Using a gram scale, weigh each serving. Add the serving weights and divide the total by 5. This will give you an "average serving weight.
To get a better estimate of true serving weight, 2 persons should do the portioning and weighing of 5 samples each. OR I Prepare the recipe, weigh the total quantity produced (minus weight of container) and divide by the number of servings (yield) of the recipe.
Creating a Recipe Variation
USDA Quantity Recipe Variations for Optional Ingredient(s)
When the school district/school is preparing a USDA recipe exactly as written with the only exception that they are simply adding an ingredient(s) that is listed as optional in the recipe (e.g., adding the optional ingredient, raisins, to Applesauce Cake), a new recipe should be created and named. Example: Applesauce Cake with Raisins Source: Local
Since the nutrient profiles of all USDA Quantity Recipes are incorporated into the CN Database, the user would select the original USDA recipe from the food item/ingredient file and insert it into the new recipe. Then the user would need only to add the optional ingredient(s) to this new local recipe.
USDA Recipe Variation for Alternate Ingredient(s) or other Modifications
When the SFA/school prepares a USDA recipe using an alternate ingredient(s) or make other changes to the recipe, you will need to create a new recipe using the Yield Factor Method by entering the ingredients and their amounts and saving it as a different recipe. Or, if the software company has entered the USDA recipes with its ingredients, you may copy the appropriate USDA recipe and review it carefully for accuracy. Then, following the Yield Factor Method, you may change the ingredient(s) and/or amount(s) as needed, and name and save it as a different recipe.

KEY Before using USDA Quantity Recipes developed by the software vendor in a separate recipe file, the user must review these recipes to ensure that the nutrient analysis pro t ocols have been followed.
Modifying a Local Standardized Recipe
When adding a recipe variation such as alternate or optional ingredients to a local database recipe, you may modify the original recipe and then resave it. If you want to keep both recipe variations, you may copy the original recipe, make changes, rename, and save the recipe.
When local recipes are entered and saved to the recipe file, you can:
Change, add or delete food ingredients and amounts. I Change preparation and/or serving instructions.

Single Serving Recipes

In addition, for nutrient analysis, recipes can be made for single servings, for example 1/2 cup French fries, 1 beef patty, 1 hotdog and bun. The software program is able to convert the nutrients in the single serving recipes to the nutrients in the number of servings that are actually planned or served.
Creating a Theme Bar Recipe
Salad bars and other food bars, such as pasta bars, taco bars, deli bars, potato bars, and such can serve as the complete reimbursable lunch (except for milk) or as a food or menu item that is part of a reimbursable lunchdepending on the food items on the bar and how it is structured. The recipe and nutrient analysis of the food bar is based on historical usage of food bar items. Standardized recipes can be developed for food bars and entered into the database at the local level. The recipe should be constructed based on a typical day.
To develop a standardized recipe for a theme bar:
Step 1: Determine the number of servings the recipe produces (yield). This would be the number of people who use the food bar, regardless of whether by students for reimbursable meals, by adults, or for a la carte sales. Step 2: Determine the serving size. The serving size is the minimum quantity that the student must select for Offer versus Serve. For example, for an entre salad, the minimum quantity might be 1 cup. Step 3: Determine the amount of each food ingredient in the recipe:
Measure the amount of each ingredient placed on the food bar on a typical day (the amounts placed on the bar at the beginning of the meal service plus any additions to the bar during the meal service). Measure the amount of each ingredient left over on the food bar at the end of the meal service. Subtract the amount left over from the amount placed on the food bar for each ingredient to determine the amount of each ingredient to enter for the recipe.
Once the recipe is entered into the database, it can be used in planning and/or analyzing a days menu. The number of servings entered into the menu for nutrient analysis would be the estimated number of students who are expected to select a reimbursable meal from the food bar (or the estimated number of servings of the menu item which will be selected as part of a reimbursable meal, if the food bar does not offer a full meal). A separate recipe must be developed for each variation of the food bar. For example, if you rotate 2 salad bars, one that features iceberg lettuce and another that features fresh spinach, two separate recipes would need to be developed. If other ingredients vary, each separate combination would need a separate recipe.

Shortcut Hints for Data Entry for Menu Analysis: Creating Recipes to Simplify Data Entry
In addition to your own local standardized recipes that you will be entering in your software database, there are recipes that you can create to make data entry speedier. These recipes are not actually recipes for food production but are data-entry shortcuts for analyzing menus. The use of shortcut data entry recipes will reduce the amount of data entry for each menu. These are menu item choices that do not vary from day to day and which have usage that has been documented to be consistent.
This shortcut is illustrated for milk:
A school districts menus have consistent choices for milk, and consistent student selection from one meal to the next. In weighted averaging, the milk shortcut data entry recipe must be based on the choices of milk available and the percentages consistently chosen. If the SFA plans central menus, it would be based on usage for the district. This can
be calculated from milk invoices. If milk invoices can be separated by age/grade grouping used in the district (example K-6, 7-12), a more accurate analysis will result. Example for Weighted Averaging: The Central City School District plans central menus and uses weighted averaging for nutrient analyses. Four kinds of milk are offered every day: whole milk, low-fat milk (1%), chocolate low-fat milk (1%), and nonfat milk. During the past year, 12% of the district purchases of 1/2 pint cartons were whole milk, 57% were 1% chocolate low-fat milk, 21% were 1% low-fat milk, and 10% were nonfat milk. The Data Entry Shortcut Milk Recipe was created as follows: For 100 servings: 12 - 1/2 pints whole milk 57 - 1/2 pints 1% chocolate low-fat milk 21 - 1/2 pints 1% low-fat milk 10 - 1/2 pints nonfat milk
KEY If an SFA/school uses a data entry s h o rtcut recipe for milk, they must develop their own using SFA/school data.
When using simple averages, the milk shortcut data entry recipe must be based on giving equal weight to each milk available, regardless of percentage choices by students. Example for Simple Averages: The Unified City School District plans central menus and uses simple averages for nutrient analyses. Four kinds of milk are offered each school day: reduced fat milk (2%), low-fat milk (1%), nonfat milk, and chocolate nonfat milk. The Data Entry Shortcut Milk Recipe was created as follows: For 100 servings: 25 - 1/2 pints 2% reduced fat milk 25 - 1/2 pints 1% low-fat milk 25 - 1/2 pints nonfat milk 25 - 1/2 pints chocolate nonfat milk
If the standard kinds of milk offered changes, or if the district uses weighted averages and the proportions selected by the students change, then a new recipe must be created.
Other Shortcut Data Entry Recipes
Other shortcut data entry recipes for standardized choices can be created if the items offered do not vary and student choices are consistent (for districts using weighted averages). Some examples of menu items offered as standardized choices by SFAs/schools include fruit juices, cold cereals, and assorted salad dressings. Creating shortcut data entry recipes for condiments is not recommended unless the exact condiments are offered each day, and students select the exact percentage of condiments (weighted averaging). Since student selection and usage of condiments is usually dependent on the days menu, a condiment shortcut data entry recipe cannot be developed. For example: Students may select catsup more frequently on days that hamburgers and French fries are offered.

Common Errors in Data Entry of Recipes
Incorrect food item/ingredient selected from database Incorrect measurements, such as weight/volume errors, incorrect recipe serving sizes, etc. As Purchased weight used rather than Edible Portion Recipes entered have not been standardized, or standardized recipes have been analyzed but not used in the SFA/schools.
Reminders: Carefully select the correct food item from the database. Choose the correct measurement, such as volume or weight. Use cooked weight for cooked foods. (May require conversion from the Food Buying Guide). Use only standardized recipes that are used in the SFA/schools. For example, a recipe for rolls must show the added fat if butter or margarine is brushed on top of rolls

90 degrees to the Camcorder 90 degrees (max.)
Notes regarding the LCD Screen, Viewfinder, Lens
1. Direct sunlight can damage the LCD Screen, the inside of the Viewfinder or the Lens. Take pictures of the sun only in low light conditions, such as at dusk. 2. The LCD Screen has been manufactured using high precision technology. However, there may be tiny dots (red, blue or green in colour) that appear on the LCD Screen. These dots are normal and do not affect the recorded picture in any way. 3. Do not pick up the Camcorder by holding the Viewfinder, LCD Screen or Battery Pack. 4. Applying excessive force to the Viewfinder may damage it.

COLOR NITE

Notes regarding the Video Head Cleaning
To ensure normal recording and a clear picture, clean the video heads regularly. If a square block-shape distorts playback, or only a blue screen is displayed, the video heads may be dirty. If this happens, clean the video heads with a dry type cleaning cassette. Do not use a wet-type cleaning cassette. It may damage the video heads.
Notes regarding Camcorder
Do not leave the Camcorder exposed to high temperatures (above 60 C or 140 F). For example, in a parked car in the sun or exposed to direct sunlight. Do not let the Camcorder get wet. Keep the Camcorder away from rain, sea water, and any other form of moisture. If the Camcorder gets wet, it may get damaged. Sometimes a malfunction due to exposure to liquids cannot be repaired. A sudden rise in atmospheric temperature may cause condensation to form inside the Camcorder. - When you move the Camcorder from a cold location to a warm location (e.g. from outside to inside during the winter.) - When you move the Camcorder from a cool location to a hot location (e.g. from inside to outside during the summer.) If the (DEW) protection feature is activated, leave the Camcorder for at least two hours in a dry, warm room with the cassette compartment opened and the Battery Pack removed.
Notices regarding Copyright
Television programmes, video tapes, DVD titles, films, and other programme materials may be copyrighted. Unauthorized copying of copyrighted material may be against the law. All the trade names and registered trademarks mentioned in this manual or other documentation provided with your Samsung product are trademarks or registered trademarks of their respective holders.
Servicing & Replacement Parts

I I I I I

Do not attempt to service this Camcorder yourself. Opening or removing covers may expose you to dangerous voltage or other hazards. Refer all servicing to qualified service personnel. When replacement parts are required, be sure the service technician has used replacement parts specified by the manufacturer and having the same characteristics as the original part. Unauthorized substitutions may result in fire, electric shock or other hazards.

Hand Strap Adjusting the Hand Strap
1. Insert the Hand Strap into the Hand Strap Hook on the front side of the Camcorder and pull its end through the hook. 2. Insert your hand into the Hand Strap and adjust its length for your convenience. 3. Close the Hand Strap.
Lens Cover Attaching the Lens Cover
1. Hook up the Lens Cover with the Lens Cover Strap as illustrated. 2. Hook up the Lens Cover Strap to the Hand Strap, and adjust it following the steps as described for the Hand Strap. 3. Close the Hand Strap.
Installing the Lens Cover after Operation
Press buttons on both sides of the Lens Cover, then insert it to the Camcorder Lens.
Lithium Battery Installation Lithium Battery Installation for the Internal Clock
1. Remove the Battery Pack from the rear of the Camcorder. 2. Open the Lithium Battery Cover on the rear of the Camcorder. 3. Position the Lithium Battery in the Lithium Battery Holder, with the positive ( ) terminal face up. Be careful not to reverse the polarity of the Battery. 4. Close the Lithium Battery Cover.
Lithium Battery Installation for the Remote Control (VP-D363(i)/D364W(i)/D365W(i) only)
1. Pull out the Lithium Battery Holder toward the direction of the arrow using instruments such as a pair of tweezers. 2. Position the Lithium Battery in the Lithium Battery Holder, with the positive ( ) terminal face up. 3. Reinsert the Lithium Battery Holder.
Precaution regarding the Lithium Battery
1. The Lithium Battery maintains the clock function and preset contents of the memory; even if the Battery Pack or AC Power adapter is removed. 2. The Lithium Battery for the Camcorder lasts about 6 months under normal operation from time of installation. 3. When the Lithium Battery becomes weak or dead, the date/time indicator will display <00:00 1.JAN.2006> when you set the <Date/Time> to <On>. When this occurs, replace the Lithium Battery with a new one (type CR2025). 4. There is a danger of explosion if Battery is incorrectly replaced. Replace only with the same or equivalent type. Warning: Keep the Lithium Battery out of reach of children. Should a battery be swallowed, consult a doctor immediately.
Using the Lithium Ion Battery Pack
Use SB-LSM80 or SB-LSM160 Battery Pack only. The Battery Pack may be charged a little at the time of purchase.
Charging the Lithium Ion Battery Pack
1. Turn the [Power] switch to [Off]. Twice per second 50% ~ 75% 2. Attach the Battery Pack to the Camcorder. Three times per second 75% ~ 90% 3. Connect the AC Power adapter (AA-E9 TYPE) to a wall Blinking stops and stays on 90% ~ 100% socket. On for a second and Error - Reset the Battery Pack and 4. Connect the DC cable to the DC jack on the off for a second the DC Cable Camcorder. The charging indicator will start to blink, showing that the Battery is charging. 5. Press and hold the DISPLAY button while charging and the charging status will be Battery Info displayed on the LCD for 7 seconds. I As indicated the battery level is given as reference data for the user, it is the Battery charged 0% 50% 100% approximate estimation. It may differ from Battery capacity and temperature. 6. When the Battery is fully charged, disconnect the Battery Pack and the AC Power Adapter from the Camcorder. Even with the Power switched Off, the Battery Pack will still discharge.

Connecting a Power Source
There are two types of power source that can be connected to your Camcorder. - The AC Power adapter: used for indoor recording. - The Battery Pack: used for outdoor recording.
Using a Household Power Source
Connect to a house hold power source to use the Camcorder without worrying about the battery power. You can keep the Battery Pack attached; the battery power will not be consumed. 1. Turn the [Power] switch to [OFF]. 2. Connect the AC Power adapter (AA-E9 TYPE) to a wall socket. The plug and wall socket type may differ according to your resident country. 3. Connect the DC cable to the DC jack of the Camcorder. 4. Set the Camcorder to each mode by holding down the tab on the [Power] switch and turning it to the [CAMERA] or [PLAYER] mode.

Power Switch

About the Operating Modes
The operating modes are determined by the position of the [Power] switch and the [Mode] switch. Set the Operation Mode by adjusting [Power] switch and [Mode] switch before operating any functions.
Mode Name [Power] Switch <Camera Mode>

<Player Mode>

<M.Cam Mode>

<M.Player Mode>

[Mode] Switch (VP-D363(i)/D364W(i) /D365W(i) only)
[Note] The <M.Cam> and the <M.Player> Modes are only enabled on VP-D363(i)/D364W(i)/D365W(i).

Using the QUICK MENU

QUICK MENU is used to access Camcorder functions by using the [QUICK MENU] button. QUICK MENU provides easier access to frequently used menus without using the [MENU] button. Functions available using the QUICK MENU are as below: Camera Mode I Setting the Digital Image Stabilizer (DIS) page 0:00:10 STBY SP I Programmed Automatic Exposure Modes (Program AE) page 49 60min DIS Off I Setting the 16:9 Wide page 54 Program AE 16:9 Wide I Setting the White Balance (White Balance) page 51 White Balance I Setting the Shutter Speed (Shutter)- Only can be operated by using the QUICK MENU Shutter page 47 Exposure I Setting the Exposure (Exposure)- Only can be operated by using the QUICK MENU BLC page 47 Q.MENU Exit I Setting the Back Light Compensation (BLC) page 41 M.Cam Mode 2 0:00:10 STBY SP I Setting the Memory Type (Memory Type) page 70 60min DIS I Setting the White Balance (White Balance) page 51 Program AE I Setting the Photo Quality (Photo Quality) page 71 16:9 Wide Auto White Balance A I Setting the Exposure (Exposure)- Only can be operated by using the QUICK MENU Shutter page 47 Exposure I Setting the Back Light Compensation (BLC) page 41 BLC Q.MENU Exit M.Player Mode I Setting the Memory Type (Memory Type) page 70 I Playing Moving Images (MPEG) on the Memory Card (M. Play Select) page 0:00:10 STBY SP I Deleting Photo Images and Moving Images (Delete) page 76 60min I Protection from accidental Erasure (Protect) page 75 I Marking Images for Printing (Print Mark) page 84 For example: Setting the White Balance 1. Press the [QUICK MENU] button. The quick menu list will appear. 2. Move the [Zoom] lever up or down to select <White Balance>, then press the [OK] button. 3. Move the [Zoom] lever up or down to select desired mode (Auto, Indoor, Outdoor or Custom <When the Outdoor option was selected> WB), then press the [OK] button. 4. To exit, press the [QUICK MENU] button. 20

Camera Mode Back LCD Bright LCD Colour Date/Time TV Display

Adjust

Displaying the Date/Time (Date/Time)
The Date/Time function works in <Camera>/<Player>/<M.Cam>/<M.Player> modes. page 19 The date and time are automatically recorded on a special data area of the tape.
2. Set the [Mode] switch to [TAPE] or [MEMORY]. (VP-D363(i)/D364W(i)/D365W(i) only) 3. Press the [MENU] button. I The menu list will appear. 4. Move the [Zoom] lever up or down to select <Display>, then press the [OK] button. 5. Move the [Zoom] lever up or down to select <Date/Time>, then press the [OK] button. 6. Move the [Zoom] lever up or down to select the display type of the Date/Time, then press the [OK] button. I Display type of the Date/Time: <Off>, <Date>, <Time>, <Date&Time>. 7. To exit, press the [MENU] button. [ Notes ] The Date/Time will read <00:00 1.JAN.2006> in the following conditions. - During playback of a blank section of a tape. - If the tape was recorded before setting the <Date/Time> in the Camcorder. - When the Lithium Battery becomes weak or dead. I Before you use the <Date/Time> function, you must set the clock. page 23
Off Date Time Date&Time Select
Setting the TV Display (TV Display)
The TV Display function works in <Camera>/<Player>/<M.Cam>/<M.Player> modes. page 19 You can select the output path of the OSD (On Screen Display). - <Off>: The OSD appears in the LCD Screen and Viewfinder only. - <On>: The OSD appears in the LCD Screen, Viewfinder and TV. (Connecting to a TV page 64, 65) - Use the [DISPLAY] button to turn the OSD on/off on the LCD Screen/Viewfinder/TV.
2. Set the [Mode] switch to [TAPE] or [MEMORY]. (VP-D363(i)/D364W(i)/D365W(i) only) 3. Press the [MENU] button. I The menu list will appear. 4. Move the [Zoom] lever up or down to select <Display>, then press the [OK] button. 5. Move the [Zoom] lever up or down to select <TV Display>, then press the [OK] button. 6. To activate TV Display function, move the [Zoom] lever up or down to select <On> or <Off>, then press the [OK] button. 7. To exit, press the [MENU] button.

Basic Recording

Using the Viewfinder
In the [PLAYER] mode, the Viewfinder will work when the LCD Screen is closed. In the [CAMERA] mode, the Viewfinder will work when the LCD Screen is closed or rotated counterclockwise 180.

[ Note ] Detach the Battery Pack when you are finished recording to prevent unnecessary battery power consumption.

0:00:10 60min

Recording with Ease for Beginners (EASY.Q Mode)
The EASY.Q function works only in <Camera> mode. page 19 The EASY.Q function allows a beginner to easily make good recordings. 1. Set the [Power] switch to [CAMERA]. 2. Set the [Mode] switch to [TAPE]. (VP-D363(i)/D364W(i)/D365W(i) only) 3. By pressing the [EASY.Q] button, all functions on the Camcorder will be set to off and the recording settings will be set to the following basic modes: I The words <EASY.Q> and <DIS ( )> are displayed at the same time. 4. Press the [Start/Stop] button to start recording. I Recording will begin using the basic automatic settings. 5. Press the [EASY.Q] button again in the STBY mode and then turn the EASY.Q mode off. I The EASY.Q function will not turn off while you are recording. I The Camcorder will return to the settings that were set prior to activating EASY.Q mode. [ Notes ] STBY In EASY.Q mode, certain functions are not available, such as Menu, BLC, Manual focus. If you want to use these functions, you must first turn the EASY.Q mode off. I The EASY.Q mode settings are deleted when the Battery Pack is removed from the Camcorder and must be reset when the Battery Pack is replaced. I Taking a still image using the [PHOTO] button while EASY.Q is set releases DIS function. I Digital Zoom, COLOR NITE or Visual Effect is not available in the EASY.Q mode. I 16:9 Wide is not available in the EASY.Q mode. (VP-D361(i)/D362(i)/D363(i) only) I [PHOTO] button is not available when in 16:9 Wide mode and EASY.Q is activated in 16:9 Wide mode. (VP-D361W(i)/D364W(i)/D365W(i) only)
Reviewing and Searching when Recording (REC SEARCH)
The REC SEARCH function works only in <Camera> mode. page 19 To be used to review previously recorded images or to find a point to record a new image in the STBY mode.
Record Search (REC SEARCH)
1. Set to STBY mode by pressing [Start/Stop] button. 2. [REC SEARCH -] enables you to play the recording backwards and [REC SEARCH +] enables you to play it forwards, as long as you keep each button pressed down. I If you press the [REC SEARCH -] button in STBY mode, your Camcorder will play in reverse for 3 seconds and return to the original position automatically. [ Notes ] Mosaic shaped distortion may appear on the screen while in Record Search mode. I Pressing [Start/Stop] button after REC SEARCH will overwrite the images recorded after that point.
When a cassette is loaded and the Camcorder is left in the STBY mode for more than 5 minutes without being used, it will switch off automatically. To use it again, press the [Start/Stop] button or set the [Power] switch to [Off] and then back to [CAMERA]. This auto power off feature is designed to save Battery power.

Manual

S. 1/50
Auto Focus / Manual Focus
The Auto Focus/Manual Focus function works in both <Camera> and <M.Cam> modes. page 19 In most situations, it is better to use the automatic focus feature, as it enables you to concentrate on the creative side of your recording. Manual focusing may be necessary under certain conditions that make automatic focusing difficult or unreliable.

Auto Focus

If you are inexperienced in the use of Camcorders, we recommend that you make use of Auto Focus.

Manual Focus

In the following situations, you may obtain better results by adjusting the focus manually. a. A picture containing several objects, some close to the Camcorder, others further away. b. A person enveloped in fog or surrounded by snow. c. Very shiny or glossy surfaces like a car. d. People or objects moving constantly or quickly like an athlete or a crowd. 1. Set the [Power] switch to [CAMERA]. 2. Set the [Mode] switch to [TAPE] or [MEMORY]. (VP-D363(i)/D364W(i)/D365W(i) only) 3. Press the [MF/AF] button. I The [MF] icon and the [MF/AF] status bar will be displayed on the LCD. 4. Focus with the [REV()] and [FWD()] buttons. [ Note ] Manual Focus is not available in the EASY.Q mode.
Programmed Automatic Exposure Modes (Program AE)
The Program AE function works only in <Camera> mode. page 19 The Program AE mode allows you to adjust shutter speeds and apertures to suit different recording conditions. They give you creative control over the depth of field.
<Sports ( )> mode For recording people or objects moving quickly. <Portrait ( )> mode - For focusing on the background of the subject, when the background is out of focus. - The Portrait mode is most effective when used outdoors. <Spotlight ( )> mode For recording correctly when there is only light on the subject and not the rest of the picture. <Sand/Snow ( )> mode For recording when people or objects are darker than the background because of reflected light from sand or snow. <High Speed ( )> (High Shutter Speed) mode For recording fast-moving subjects such as players in golf or tennis games.
<Auto ( A )> mode - Auto balance between the subject and the background. - To be used in normal conditions.

Setting the Program AE

1. Set the [Power] switch to [CAMERA]. 2. Set the [Mode] switch to [TAPE]. (VP-D363(i)/D364W(i)/D365W(i) only) 3. Press the [MENU] button. I The menu list will appear. 4. Move the [Zoom] lever up or down to select <Camera>, then press the [OK] button. 5. Move the [Zoom] lever up or down to select <Program AE>, then press the [OK] button. I The available options are listed. 6. Move the [Zoom] lever up or down to select desired program AE option, then press the [OK] button.

Camera Mode Camera Program AE White Balance Visual Effect 16:9 Wide DIS Digital Zoom
Auto Auto Off Off Off Off Select
Camera Mode Back Program AE White Balance Visual Effect 16:9 Wide DIS Digital Zoom Move
Auto A Sports Portrait Spotlight Sand/Snow High Speed Select
7. To exit, press the [MENU] button. I The icon of the selected mode is displayed. I When the <Auto> mode is selected, no icon is displayed. [ Notes ] Direct accessing the Program AE function is available simply using the [QUICK MENU] button. page 20 I The Program AE function will not operate in EASY.Q mode.
Setting the White Balance
The White Balance function works in both <Camera> and <M.Cam> modes. (VP-D363(i)/D364W(i)/D365W(i) only) page 19 The White Balance is a recording function that preserves the unique image colour of the object in any recording condition. You may select the appropriate White Balance mode to obtain good quality image colour. I <Auto ( A )> : This mode is generally used to control the White Balance automatically. I <Indoor ( )> : This controls the White Balance according to the indoor ambience. 4 Camera Mode - Under halogen or studio/video lighting Camera Program AE Auto - Subject is of one dominant colour White Balance Auto - Close up Visual Effect Off I <Outdoor ( )> : This controls the White Balance according to the outdoor ambience. 16:9 Wide Off - In daylight, especially for close up and where the subject is of one dominant colour. DIS Off I <Custom WB ( c )> : You can adjust the white balance as you wish based on the shooting Digital Zoom Off environment. ZOOM Move OK Select MENU Exit 1. Set the [Power] switch to [CAMERA]. 2. Set the [Mode] switch to [TAPE] or [MEMORY]. (VP-D363(i)/D364W(i)/D365W(i) only) 6 Camera Mode 3. Press the [MENU] button. Back I The menu list will appear. Program AE 4. Move the [Zoom] lever up or down to select <Camera>, then press the [OK] button. White Balance A Auto Visual Effect Indoor 5. Move the [Zoom] lever up or down to select <White Balance>, then press the [OK] button. 16:9 Wide Outdoor 6. Move the [Zoom] lever up or down to select desired mode (Auto, Indoor, Outdoor or Custom WB), DIS Custom WB c then press the [OK] button. Digital Zoom I To explain about the Custom WB: ZOOM Move OK Select MENU Exit - Select Custom WB and press the OK button. (set white balance will appear and blinks on the screen.) - Place the white object under the desired lighting then press the OK button. (The set white 7 0:00:10 STBY SP balance will disappear and the Custom WB icon ( c ) will be displayed.) 60min 7. To exit, press the [MENU] button. I When the <Auto> mode is selected, no icon is displayed. [ Notes ] I Direct accessing the White Balance function is available simply using the [QUICK MENU] button. page 20 I The White Balance function will not operate in EASY.Q mode. I Turn the Digital Zoom off (if necessary) to set a more accurate white balance. <When the Outdoor option was selected> I Reset the white balance if lighting conditions change. I During normal outdoor recording, setting to Auto may provide better results. I Buttons other than EASY.Q, [MENU] and [OK] will not work during setting the Custom WB. I Pressing the [MENU] button while setting the Custom WB will cancel the Custom WB setting and sets the White Balance to Auto. 51

I White Balance Visual Effect 16:9 Wide DIS Digital Zoom Move

Auto Off Off Off Off

[ Notes ] Direct accessing the DIS function is available simply using the [QUICK MENU]. page I Digital Zoom, COLOR NITE, Emboss2, Pastel2, Mirror or Mosaic is not available in the DIS mode. I 16:9 Wide mode is not available in the DIS mode. (VP-D361(i)/D362(i)/D363(i) only) I DIS function in 16:9 Wide mode may produce lower quality than in normal mode. (VP-D361W(i)/D364W(i)/D365W(i) only) I When you press the [PHOTO] button while the DIS function is enabled, the DIS will be released shortly and resume automatically after the still image recording. I It is recommended that you deactivate the DIS function when using a tripod. I If you use the DIS function, the picture quality may deteriorate. I EASY.Q mode automatically sets the <DIS> to <On>.
Zooming In and Out with Digital Zoom (Digital Zoom)
Maximum Digital Zoom works only in <Camera> mode. page 19 Zooming more than 33x is achieved digitally, up to 1200x when combined with optical zoom. The picture quality may deteriorate depending on how much you Digital Zoom in on the subject.
Selecting the Digital Zoom
1. Set the [Power] switch to [CAMERA]. 2. Set the [Mode] switch to [TAPE]. (VP-D363(i)/D364W(i)/D365W(i) only) 3. Press the [MENU] button. I The menu list will appear. 4. Move the [Zoom] lever up or down to select <Camera>, then press the [OK] button. 5. Move the [Zoom] lever up or down to select <Digital Zoom>, then press the [OK] button.
6. Move the [Zoom] lever up or down to select desired zoom value (Off, 100x, 200x, 400x or 1200x), then press the [OK] button. 7. To exit, press the [MENU] button. I Move the [Zoom] lever up or down to use the Digital Zoom. I The Digital Zoom indicator appears.
Off 100x 200x 400x 1200x Select
7 [ Notes ] Maximum Digital zooming may result in lower picture quality. I Digital Zoom is not available while DIS, EASY.Q, still image recording, COLOR NITE, 16:9 Wide, Emboss2, Pastel2, Mirror or Mosaic is in use. I Once still image recording, COLOR NITE, 16:9 Wide, Emboss2, Pastel2, Mirror or Mosaic is set, Digital Zoom mode will be released. (The Digital Zoom mode will be backed up.) I Once DIS or EASY.Q is set, Digital Zoom mode will be released.

Still Image Recording

1. 2. 3. Still image recording works only in <Camera> mode. page 19 A tape must be inserted as Still Images are recorded on a tape. Set the [Power] switch to [CAMERA]. Set the [Mode] switch to [TAPE]. (VP-D363(i)/D364W(i)/D365W(i) only) Press the [PHOTO] button. I The still image is recorded for about 6~7 seconds. 4. After the still image has been recorded, the Camcorder returns to its previous mode.
Searching for a still image
1. 2. 3. 4. 5. 6. The Photo Search works only in <Player> mode. page 19 Set the [Power] switch to [PLAYER]. Set the [Mode] switch to [TAPE]. (VP-D363(i)/D364W(i)/D365W(i) only) Press the [MENU] button. I The menu list will appear. Move the [Zoom] lever up or down to select <Tape>, then press the [OK] button. 6 Move the [Zoom] lever up or down to select <Photo Search>, then press the [OK] button. I / will flash on the LCD. Press the [/ (REW/FF)] buttons to search the still image. I The photo search process appears while you are searching. I After completing the search, the Camcorder displays the still image. I When there are no still images recorded on the tape, it will be fully rewound or forwarded. To exit, press the [I (STOP)] or [MENU] button.

Player Mode Tape Photo Search Photo Copy Audio Select Audio Effect

Sound[1] Off

Photo Search

0:41:56:10 25min

Search
[ Notes ] I Still image recording is not available while recording. I You can use still image recording by using the [PHOTO] button on the remote control. Pressing the [PHOTO] button on the remote control records the still image at once with automatic focusing. (VP-D363(i)/D364W(i)/D365W(i) only) I Still image recording is not available while COLOR NITE or 16:9 Wide is in use. I DIS, Digital Zoom, COLOR NITE, Visual Effect are not available, when still image recording. I Still image recording while EASY.Q, DIS or Digital Zoom mode is in use will the release the current mode. (After a still image is taken, the mode will return automatically.)
Photo Search Photo searching.

0:44:38:03 25min

Playback
Playing Back a Tape You have recorded on the LCD Screen
The Playback function and speaker works only in <Player> mode. page 19 You can monitor the playback picture on the LCD Screen. 1. Set the [Power] switch to [PLAYER]. 2. Set the [Mode] switch to [TAPE]. (VP-D363(i)/D364W(i)/D365W(i) only) 3. Insert the tape you wish to view. page 32 4. Open the LCD Screen. I Adjust the angle of the LCD Screen and set the brightness or colour if necessary. 5. Press the [ (REW)] button to rewind the tape to the starting point. I To stop rewinding, press the [I (STOP)] button. I The Camcorder stops automatically after rewinding is complete. 6. Press the [/II (PLAY/STILL)] button to start playback. I You can view the picture you recorded on the LCD Screen. I To stop the play operation, press the [I (STOP)] button.
Adjusting the LCD Bright/LCD Colour during Playback
You can adjust the LCD Bright/LCD Colour during playback. The adjustment method is the same procedure as used in <Camera> mode. page 29

Adjusting the Volume

When you use the LCD Screen for playback, you can hear recorded sound from the builtin Speaker. - Take the following steps to lower the volume or mute the sound while playing a tape on the Camcorder. When you hear sounds once the tape is in play, use the [Zoom] lever to adjust the volume. I A volume level display will appear on the LCD Screen. I Levels may be adjusted from anywhere between <00> to <19>. I If you close the LCD Screen while playing, you will not hear sound from the speaker. When the AV cable is connected to the Camcorder, you cannot hear sound from the BuiltIn Speaker and cannot adjust the volume. Volume control is disabled while PB Zoom is in use.

0:46:00:11 60min

Various Functions while in Player Mode
This function works only in <Player> mode. page 19 The [PLAY], [STILL], [STOP], [FF], and [REW] buttons are located on the Camcorder and the remote control. (VP-D363(i)/D364W(i)/D365W(i) only) The [F.ADV] (Frame advance), [X2], and [SLOW] buttons are located on the remote control only. (VP-D363(i)/D364W(i)/D365W(i) only) To prevent tape and head-drum wear, your Camcorder will automatically stop if it is left in still or slow modes for more than 3 minutes.

Playback Pause

Press the [/II (PLAY/STILL)] button during playback. To resume playback, press the [/II (PLAY/STILL)] button.
Picture Search (Forward/Reverse)
Press the [ (REW)] /[(FF)] buttons during playback or still mode. To resume normal playback, press the [/II (PLAY/STILL)] button. Keep pressing [ (REW)] / [(FF)] buttons during playback or still mode. To resume normal playback, release the button.
<VP-D363(i)/D364W(i)/D365W(i) only>
Slow Playback (Forward/Reverse) (VP-D363(i)/D364W(i)/D365W(i) only)
Forward Slow Playback - Press the [SLOW] button on the remote control during playback. - To resume normal playback, press the [/II (PLAY/STILL)] button. Reverse Slow Playback - Press the [ (-)] button during forward slow play back. - To resume forward slow playback, press the [ (+)] button. - To resume normal playback, press the [/II (PLAY/STILL)] button.
Frame Advance (To play back frame by frame) (VP-D363(i)/D364W(i)/D365W(i) only)
Press the [F.ADV] button on the remote control while in still mode. - Video sequence advances frame by frame each time you press the [F.ADV] button. - The F.ADV function works in still mode only. To resume normal playback, press the [/II (PLAY/STILL)] button. - Forward frame advance. Press the [F.ADV] button on the remote control in still mode. - Reverse frame advance Press the [ (-)] button on the remote control to change the direction in F.ADV mode. Press the [F.ADV] button on the remote control.
X2 Playback (Forward/Reverse) (VP-D363(i)/D364W(i)/D365W(i) only)
Forward X2 Playback - Press the [X2] button on the remote control during playback. - To resume normal playback, press the [/II (PLAY/STILL)] button. Reverse X2 Playback - Press the [ (-)] button during forward X2 playback. - To resume normal playback, press the [/II (PLAY/STILL)] button.
Reverse Playback (VP-D363(i)/D364W(i)/D365W(i) only)
To playback in reverse at normal speed, press the [ (-)] button during normal forward playback. Press the [/II (PLAY/STILL)] or [ (+)] button to return to normal forward playback.
[ Notes ] Mosaic shaped distortion may appear on the screen while in some of the various playback modes. Mosaic shaped distortion or noise may be experienced when you play back tapes recorded in LP which contain various playback functions. I Sound will only be heard during normal SP or LP playback.

Zooming during Playback (PB ZOOM)
The PB Zoom function works in <Player> mode. page 19 The PB Zoom function enables you to magnify the playback or still image. 1. Set the [Power] switch to [PLAYER]. 2. Set the [Mode] switch to [TAPE]. (VP-D363(i)/D364W(i)/D365W(i) only) 3. Press the [PB ZOOM] button in playback mode or in still mode. 4. The image is magnified starting from the centre of image. 5. You can zoom in from 1.2x to 8.0x by moving the [Zoom] lever. I Zoom ratio is not displayed. 6. To cancel the PB Zoom function, press the [PB ZOOM] or [I (STOP)] button. [ Notes ] The PB Zoom function enlarges the centre of the screen only. I You cannot apply the PB Zoom function to pictures which are being input from an external video source. I The PB Zoom image cannot be imported to your PC from the Camcorders DV jack. I The PB Zoom images cannot be exported to a PC. I Volume control is disabled while PB Zoom is in use.

PB Zoom 1.2X

Audio Dubbing (VP-D363(i)/D364W(i)/D365W(i) only)
The Audio Dubbing function works only in <Player> mode. page 19 You can not dub sound on a pre-recorded tape in LP or 16 bit mode. You can add sound to the original sound on a pre-recorded tape recorded in SP mode with 12bit sound. Use the internal or an external microphone(not supplied) or other audio equipment. The original sound will not be erased. 1. Set the [Power] switch to [PLAYER]. I If you want to use an external microphone, connect the microphone to the external MIC input jack on the Camcorder. 2. Set the [Mode] switch to [TAPE].
3. Press the [/II (PLAY/STILL)] button and find the time frame of the scene to be dubbed. 4. Press the [/II (PLAY/STILL)] button to pause the scene. 5. Press the [A.DUB] button on the remote control. I Audio Dubbing icon ( ) is displayed. I The Camcorder is ready for dubbing. 6. Press the [/II (PLAY/STILL)] button to start dubbing. I Press the [I (STOP)] button to stop the dubbing.

USB DV MIC

[ Notes ] I You can not use the Audio Dubbing function while playing a write protected video tape. I To utilize an external MIC or sound source, connect a microphone to the MIC jack or use the Multi-AV Cable to connect external sound source input. I To dub an external sound source, set the <AV In/Out> function to <AV In> (VP-D363i/D364Wi/ D365Wi). page 67

Memory Card Photo

2/46 Back This File All Files
Marking Images for Printing (Print Mark)
1. 2. 3. 4. 5. 6. 7. 8. 9. The Print Mark function works only in <M.Player> mode. page 19 This Camcorder supports the DPOF (Digital Print Order Format) print format. You can automatically print images recorded on a Memory Card with a printer supporting DPOF. There are 2 ways to make a Print Mark. - <This File> : You can set a print mark on the photo image displayed on the LCD Screen. It can be set up to 999. - <All Files> : To print 1 copy each of all of the stored images. Set the [Power] switch to [PLAYER]. 5 2/46 M.Player Mode Set the [Mode] switch to [MEMORY]. Memory Memory Type I The last recorded image appears. Memory Card M.Play Select Photo Using the [/ (REV/FWD)] buttons, search for the photo image that you want to mark. Delete Delete All Press the [MENU] button. Protect Off I The menu list will appear. Print Mark Move the [Zoom] lever up or down to select <Memory>, then press the [OK] button. ZOOM Move OK Select MENU Exit Move the [Zoom] lever up or down to select <Print Mark>, then press the [OK] button. Move the [Zoom] lever up or down to select desired option (All Off, This File or All Files), 7 2/46 M.Player Mode then press the [OK] button. Back If you select <This File>, move the [Zoom] lever up or down to select the quantity, then Memory Type 002 press the [OK] button. M.Play Select Delete To exit, press the [MENU] button.

Removing the Print Mark

To remove all Print Marks select <All Off>. To remove individual files Print Mark, select the file and set <This File> to <000>. [ Notes ] 9 I Direct accessing the Print Mark function is available simply using the [QUICK MENU]. page 20 I If the Print Mark is set to <This File>, you can set the number of copies from <000> to <999>. I If the Print Mark is set to <All Files>, you can set the number of copies to <1>. I The <All Files> option may require extended operation time depending on the number of stored images. I DPOF supporting printers are commercially available. I Use the USB cable provided with the Camcorder.

M.Player Mode Back Print Copies Date/Time 2/46
M.Player Mode Back Print Copies Date/Time
Off Date Time Date&Time 100-0002

IEEE 1394 Data Transfer

Transferring IEEE1394 (i.LINK)-DV Standard Data Connections (VP-D361i/D361Wi/D362i/D363i/D364Wi/D365Wi only) Connecting to a DV Device (DVD Recorder, Camcorder, etc.)
Connecting to other DV standard products. - A standard DV connection is quite simple. - If a product has a DV jack, you can transfer data by connecting to the DV jack using the correct cable. (not supplied) !!! Please be careful as there are two types of DV jacks (4pin, 6pin). This Camcorder has a 4pin jack.
With a digital connection, video and audio signals are transmitted in digital format, allowing high quality images to be transferred.

Connecting to a PC

If you want to transmit data to a PC, you must install an IEEE 1394 add-on card into the PC. (not supplied) The frame rate for moving image is dependent on the capacity of the PC.

System Requirements

CPU : faster Intel Pentium III 450MHz compatible. Operating system : Windows 98SE, ME, XP, Mac OS (9.1~10.4) Main memory : more than 64 MB RAM IEEE1394 add-on card or built in IEEE1394 card
[ Note ] Operation is not guaranteed for all the recommended computer environments mentioned above.
Recording with a DV Connection Cable
1. Set the [Power] switch to [PLAYER]. 2. Set the [Mode] switch to [TAPE]. (VP-D363(i)/D364W(i)/D365W(i) only) 3. Connect the DV cable (not supplied) from the DV jack of the Camcorder to the DV jack of the other DV device. I Make sure that is displayed. 4. Press the [Start/Stop] button to begin REC PAUSE mode. I <PAUSE> is displayed. 5. Start playback on the other DV device while you monitor the picture. 6. Press the [Start/Stop] button to start recording. I If you want to pause recording momentarily, press the [Start/Stop] button again. 7. To stop recording, press the [I (STOP)] button.
[ Notes ] I When you transmit data from the Camcorder to another DV device, some functions may not work. If this occurs, please reconnect the DV cable or turn the power OFF and ON again. I When you transmit data from the Camcorder to PC, PC function button is not available in <M.Player> mode. I Do not use other DV device when using IEEE1394. I Do not connect the Camcorder to a PC using both DV and USB cables. It may not operate properly. I The IEEE1394 cable (DV cable)is sold separately. I Moving image software is commercially available. I Most DV enabled PCs have a 6 pin jack. In this case, a 6pin/4pin cable is required for the connection. I Most DV enabled Notebooks and Laptops have a 4 pin socket. Use a 4pin/4pin cable for the connection. I DIS and COLOR NITE are not available when in DV (IEEE1394) mode. If DV (IEEE1394) mode is set, DIS and COLOR NITE modes will be released. I When using this Camcorder as a recorder, the pictures that appear on a monitor may seem uneven, however recorded pictures will not be affected.