USDA School Lunch Recipes - 2007

U.S. Department of AgricultureFood and Nutrition ServiceFNS-395 • April 2006

In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discrimination on the basis of race, color, national origin, sex, age, or disability.

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or (202) 720-6382 (TTY). USDA is an equal opportunity provider and employer.

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Table of Contents

Introduction.................................................................................................................................................................................................. 1. .

Reimbursable.Meal.Requirements.................................................................................................................................................................. 2

What.the.Recipes.Will.Help.You.Do................................................................................................................................................................. 3

What.Is.Special.About.the.Recipes?............................................................................................................................................................... 4

Quality.-.Quality.–.Quality............................................................................................................................................................................... 5

Working.With.the.Recipes.............................................................................................................................................................................. 6. .

. Recipe.Header........................................................................................................................................................................................... 6. .

. Ingredients................................................................................................................................................................................................ 7.

. On.All.of.the.Recipes.................................................................................................................................................................................. 8

. Alternate.Ingredients.................................................................................................................................................................................. 9

. Optional.Ingredients................................................................................................................................................................................... 9

. Weights.and.Measures.for.50.and.100.Servings........................................................................................................................................ 10. .

. Directions................................................................................................................................................................................................ 11. .

. Serving.................................................................................................................................................................................................... 12

. Yield....................................................................................................................................................................................................... 12

. Variations................................................................................................................................................................................................ 13. .

. Marketing.Guide.for.Selected.Items........................................................................................................................................................... 14. .

. Nutrients.per.Serving................................................................................................................................................................................ 15. .

. Special.Tips............................................................................................................................................................................................. 16

Recipe.Adjustment.–.Method.1.(Factor.Method)............................................................................................................................................. 17

. Nonstandardized.Recipes......................................................................................................................................................................... 28

Recipe.Adjustment.–.Method.2.(Conversion.Charts)....................................................................................................................................... 29. .

. Ounce.Chart............................................................................................................................................................................................ 30

. Pound.and.Ounce.Chart............................................................................................................................................................................ 31

. Volume.Measures.Chart........................................................................................................................................................................... 32

More.Information.on.the.Nutrient.Analysis..................................................................................................................................................... 33

Tips.on.Modifying.and.Standardizing.Recipes................................................................................................................................................ 34. .

Weights.and.Measures.Equivalencies........................................................................................................................................................... 36

��U S D A R e c i p e s f o r S c h o o l s

Table of Contents continued

Metric.Tables.............................................................................................................................................................................................. 37. .

. Metric.Conversion.Table............................................................................................................................................................................ 37

. Metric.Equivalents.by.Weight..................................................................................................................................................................... 37

. Metric.Equivalents.by.Volume.................................................................................................................................................................... 37

Basic.Cuts.and.Shapes............................................................................................................................................................................... 38

Decimal.Equivalents.for.Fractions.(of.1.Pound,.1.Cup,.or.1.Gallon).................................................................................................................. 39

Handle.and.Store.Food.Properly................................................................................................................................................................... 40.

Cooking.Terms.and.Abbreviations................................................................................................................................................................. 42. .

Glossary.of.Terms.for.Processes.and.Methods.............................................................................................................................................. 43.

Weighing.and.Measuring.Ingredients............................................................................................................................................................. 45

Substitutions.of.Ingredients.in.Recipes......................................................................................................................................................... 46. .

Can.Sizes.(Common.Weights.and.Measures)................................................................................................................................................. 47. .

Instant.Nonfat.Dry.Milk................................................................................................................................................................................ 48

. To.Prepare.Sour.Milk................................................................................................................................................................................ 48

. Reconstituting.Nonfat.Dry.Milk.................................................................................................................................................................. 48

Shell.Eggs.................................................................................................................................................................................................. 49

Dried.Eggs.(Storing,.Preparing,.and.Using).................................................................................................................................................... 50

Frozen.Eggs.(Storing,.Thawing,.and.Using)..................................................................................................................................................... 51

Steamtable.Pan.Capacity............................................................................................................................................................................. 52. .

Portioning.Diagrams.................................................................................................................................................................................... 53. .

Portion.Control............................................................................................................................................................................................ 54. .

Garnishing.Techniques................................................................................................................................................................................ 55

Recipe.Index-Alphabetical.Order................................................................................................................................................................... 58

Recipe.Index-Numerical.Order....................................................................................................................................................................... 60. .


Breakfast.Burrito.with.Tomato.Salsa..Tabouleh..Chicken.Stir-Fry..Baked.Cajun.Fish..Vegetable.Chili..Sound.good?These.are.just.a.few.of.the.more.than.150.standardized.recipes.developed.by.USDA..The.recipes.are.designed.to.help.you.serve.quality.meals.to.your.young.customers..Quality.meals.are.meals.that:

have.good.taste,offer.good.nutrition,.andare.attractive

USDA School Recipes

This.publication.is.made.up.of.two.components:..this.printed.booklet.and.a..CD-ROM.

CD-ROM

The.CD-ROM.contains.the.recipe.files..The.files.are.listed.alphabetically.by.recipe.name.as.well.as.by.recipe.number..Also,.recipes.can.be.printed.from.the.disk.individually,..by.recipe.category.(Grains/Breads,.Desserts,.Main.Dishes,.etc.),.or.the.whole.recipe.file...System.requirements.are.listed.on.the..CD.face.

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The.recipes.from.the.1988.Quantity Recipes for School Food Service.and.the.1995.Tool Kit for Healthy School Meals.were.revised.using.updated.yields.from.the.Food Buying Guide for Child Nutrition Programs.and.using.the.2005.Food.Code.for.the.Hazard.Analysis.Critical.Control.Points.

These.updated.recipes.supersede.all.previous.recipe.versions.and.provide.updated.crediting,.nutrient.values,.and.critical.control.points..Outdated.recipes.should.not.be.used...To.avoid.using.the.wrong.recipe.version,.schools.and.school.food.authorities.should.discard.obsolete.recipes..Indices.of.the.recipes.are.located.at.the.end.of.this.printed.booklet.

Printed Booklet

The.printed.booklet.discusses.adjusting.recipes,.nutrient.information,.safe.food.handling,.and.contains.many.reference.charts.helpful.for.foodservice.operations..

Introduction

Why are quality meals important?

Because.children’s.health.is.important!.Schools.have.a.special.role.in.enhancing.and.maintaining.children’s.health.since.roughly.one-quarter.of.a.young.person’s.time.is.spent.in.this.environment..School.meal.programs.can.help.foster.healthful.behaviors,.particularly.in.the.areas.of.nutrition.and.physical.fitness.

By.serving.wholesome.and.attractive.meals.at.school,.you.can.help.children.improve.their.attitudes.towards.education.and.health..You.can.also.help.them.have.healthier.lives...now.and.in.years.to.come.

To help you use the recipes from USDA, this guide:

provides.background.on.how.the.recipes.were.selected,.developed,.and.field-tested..takes.you.through.each.section.of.the.recipe.format,.explaining.how.the.information.is.organized..explains.and.demonstrates.the.uses..of.the.nutrient.analysis.provided.for..each.recipeincludes.instructions.on.substituting.ingredients.and.adjusting.recipes,.as..well.as.tips.for.maximizing.quality

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Reimbursable.meals.for.the.National.School.Lunch.and.School.Breakfast.Programs.have.specific.requirements.based.on.the.type..of.menu.planning.approach.used..The.three.main.menu.planning.approaches.are.Traditional.Food-Based,.Enhanced..Food-Based,.and.Nutrient.Standard.Menu.Planning.

Food-Based Menu Planning

The.two.food-based.menu.planning.approaches.are.made.up.of.meal.patterns...Based.on.the.type.meal.being.served.(lunch,.breakfast,.or.afterschool.snack).a.school.meal.must.contain.a.specified.quantity.by.age/grade.group.for.each.of.the.food.components:

Meat.or.meat.alternateVegetable.or.fruitGrains/breadsMilk

The.crediting.contribution.toward.the.food.components.is.provided.in.each.recipe.

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Reimbursable Meal Requirements

Nutrient Standard Menu Planning

Schools.using.Nutrient.Standard.Menu.Planning.must.conduct.nutrient.analyses.to.plan.school.meals..Instead.of.working.with.specific.food.components.in.specific.amounts,.the.menu.planner.analyzes.the.nutrient.contributions.from.menu.items.served.over.a.one.week.period..This.analysis.must.meet.the.nutrition.requirements.for.the.age/grade.group.served.

The.nutrient.values.per.serving.are.provided.for.each.recipe..For.more.information.on.any.of.the.menu.planning.approaches.see.A Menu Planner for Healthy School Meals.at.teamnutrition.usda.gov/Resources/menuplanner.html.or.Book.7.of.the.Code.of.Federal.Regulations.parts.210.and.220...These.regulations.may.be.viewed.online.at.www.fns.usda.gov/cnd/Governance/regulations.htm.


The.standardized.quantity.recipes.provided.for.you.in.this.packet.are.designed.to.help.you.serve.healthy,.attractive.breakfasts.and.lunches.that.will.appeal.to.your.student.customers..To.meet.the.needs.of.today’s.school.foodservice.programs,.recipes.must:

be.acceptable.to.studentsbe.economical.be.lower.in.fat.and.moderate.in.the.use..of.added.saltuse.a.minimum.number.of.ingredients.and.steps.for.preparationmake.maximum.use.of.USDA-donated.commoditiesaccommodate.regional.and.local.needs.and.preferences

By.using.these.recipes,.you.will.be.able.to.do.the.following:

�) Ensure product quality.

The.recipes.developed.for.this.project..were.designed.to.provide.quality.and..yield.consistency..

Taste.panels.of.adults.and.students.rated.products.for.texture,.taste,.aroma,.appearance,.and.overall.quality..

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What The Recipes Will Help You Do

�) Accurately predict the number of portions.

This.will.allow.you.to.simplify.purchasing,.reduce.the.amount.of.unnecessary..inventory,.and.eliminate.excessive..amounts.of.leftovers.

�) Adjust the flavoring of each recipe to meet the expectations of your students.

Many.of.the.recipes.provide.information.concerning.additional.ingredients.that.can.be.used.to.adjust.the.overall.flavor.of.a.recipe.to.more.closely.meet.regional.preferences..You.will.find.these.listed.on.individual.recipe.cards.under.optional.ingredients.or.in.a.section.called.“Special.Tips.”

4) Obtain maximum benefit from the use of USDA-donated foods.

Because.schools.often.use.USDA-donated.foods.in.preparing.meals,.many.of.the.recipes.were.developed.and.tested.using.available.USDA.commodities..This.will.help.ensure.that.the.final.product.of.any.recipe.produced.in.the.field.will.meet.the.same.high.standards.for quality and.quantity.intended.by.the.recipe.developers.

5) Understand the nutritional value of each recipe.

A.nutritional.analysis.has.been.provided.for.each.of.the.recipes..Many.of.these.new.or.reformulated.recipes.have.reduced.added.fat.and/or.sodium.and.some.have.increased.the.amount.of.dietary.fiber.

6) Evaluate the specific contribution of each recipe toward the reimbursable meal.

For.your.convenience,.the.food.contribution.toward.the.reimbursable.meal.for.each.portion.of.a.recipe.is.specified.on.the..recipe.format.

7) �ncrease employee confidence.

The.recipes.provide.clear,.concise.directions.that.cover.all.aspects.of.production..This.will.help.improve.employee.morale.by.reducing.the.confusion.associated.with.non-standardized.recipes.

First-rate.results.will.also.boost.morale...The.recipes.are.reliable.and.will.produce.consistent,.high-quality.meals..Employees.will.be.confident.and.proud.that.they.are.serving.the.best.quality.products.available.

4U S D A R e c i p e s f o r S c h o o l s

Plenty! For one thing, the recipes reflect what is happening with nutrition today.

You.will.find.many.of.them.to.be.as.low.in.fat.as.possible,.without.losing.flavor.and.appeal..Many.include.lots.of.fruits,.vegetables,.and.grains,.and.they.will.help.you.add.variety.

A.menu.of.these.recipes.will.be.a.healthy.experience.for.children..You.will.be.giving.them.needed.nutrients.and.energy—.without.a.lot.of.added.fat..You.will.also.be.helping.them.learn.what.it.means.to.eat.for.good.health.

The recipes will help you “win kids over” with some exciting new flavors...and help you prepare some of their all-time favorites in healthier ways.

What Is Special About the Recipes?

A.palette.of.diverse.cultures.is.presented.here..You.will.find,.for.example,.Chicken..Stir.Fry.and.Teriyaki.Sauce.from.the.Orient.and.Tabouleh.from.the.Middle.East.

Adding.a.taste.of.Europe.are.such.recipes..as.French.Toast.Sticks.from.France,.Baked.Fish.Scandia.from.the.Netherlands,.Herbed.Broccoli.and.Cauliflower.Polonaise.from.Poland,.and.Minestrone,.Vegetable.Lasagna,.and.Chicken.Tetrazzini.from.Italy.

The.recipes.also.reflect.the.rich.diversity.of.the.United.States..Southwest.flavor.is.unmistakable.in.several..There.are.Chicken.Fajitas,.Marinated.Black.Bean.Salad,.Taco.Pie,.Vegetable.Chili,.and.Arroz.con.Queso.(Rice.with.Cheese),.to.name.a.few..The.popular.taste.of.New.Orleans.culture.is.found.in.the.Baked.Cajun.Fish.

The recipes have been carefully developed with both kids’ TASTES and their good HEALTH in mind.

To.support.the.ideal.of.lowered.fat,.many.of.the.recipes.call.for.reduced-fat.mozzarella.and.cheddar.cheeses.as.well.as.reduced-fat.mayonnaise,.lowfat.milk,.and.lowfat.yogurt..

Versions.of.lower-fat.Brownies.and.Chocolate.Cake.are.included,.using.applesauce.as.a.fat.substitute..The.taste.of.the.recipes.is.the.same.familiar.one;.just.the.fat.content.has.been.changed..

The.use.of.low-sodium.soup.stocks,.gravy.bases,.and.soy.sauce.help.to.reduce.the.sodium.level.in.the.recipes.

AND, the recipes have been designed with YOU—the food preparer—in mind.

We.hope.that.as.you.read.through,.and.use,.these.recipes.you.will.find.that.they.meet.your.needs..We.have.written.the.recipes.with.a.limited.number.of.steps,.bearing.in.mind.the.equipment.that.you.might.have.available..


The.items.you.serve.to.each.student.are.only.as.good.as.the.quality.of.ingredients.and.handling.put.into.each.recipe!...

To.ensure.first-rate.results:

Purchase the finest quality possible.

If.the.brand.of.lemon.gelatin.you.select.is.weakly.flavored.because.it.is.inexpensive,.you.will.not.have.a.strong.lemon.flavor.in.the.end.product..

If.the.brand.of.chicken.base.has.“salt”.listed.as.the.first.ingredient,.meaning.it.is.the.most.prevalent.ingredient,.your.Cream.of.Chicken.Soup.will.not.have.a.meaty.chicken.flavor.

Store and handle carefully.

If.the.broccoli.you.put.into.the.Broccoli.Salad.is.old,.dried,.and.wilted,.the.salad.will.not.be.crisp..And,.many.nutrients.will.be.lost.by.the.time.you.serve.it..

If.the.frozen.green.beans.in.the.Corn.and.Green.Bean.Casserole.have.been.improperly.handled.by.either.the.distributor.or.you.—.for.instance,.thawed.and.refrozen.—.your.end.product.will.not.be.the.best.possible..

Purchase.from.reliable.sources.and.check.your.storage.and.handling.procedures.to.assure.topnotch quality - quality - quality.

Check your cooking techniques.

If.your.cakes.and.brownies.are.overbaked.because.you.are.not.using.an.oven.thermometer.to.maintain.exact.oven.temperatures,.they.will.be.dried.out,.tough,.and.crumbly.

If.the.stir-fry.is.not.cooked.in.batches,..or.if.it.is.held.for.a.long.period.of.time,..the.vegetables.will.not.be.brightly.colored.and.crispy..They.will.be.limp.and.uninviting.

Batch-cooking.is.cooking.in.small..quantities.to.maintain.high.quality..throughout.the.serving.period..Each.preparation.should.not.exceed.what..can.be.served.on.the.line.in.15.minutes...This.means.there.will.be.continuous.cooking.throughout.the.meal..to.guarantee.quality..

Quality–Quality–Quality


On.the.following.pages,.we.will.take.a.close.look.at.how.each.recipe.is.organized.

Working With the Recipes

The food components contributing credit toward the reimbursable meal. This.indicates.the.food.components..of.a.particular.recipe.which.contribute.credit..to.the.reimbursable.meal..Our.sample..recipe,.Chicken.Stir-Fry.(D-39).contributes.credit.to.both.the.Meat.and.Vegetable..food.components.

Recipe Header: This.area.contains.the.recipe.title,.credited.food.components,.and.file.location.

The recipe title

Recipe.titles.have..been.kept.as.straight-forward.as.possible..Descriptive.words.related.to.regions,.texture,.or.flavor..have.been.avoided..Phonetic.pronun-ciations.have..been.provided.for..the.recipes.when.necessary.

The recipe file location

The.recipes.are.organized.by.foodcategories.and.recipe.numbers..The.food.categories.are:B –. Grains/Breads.C –. DessertsD –. Main.DishesE –. Salads.and.Salad.DressingsF –. SandwichesG –. Sauces,.Gravies,.and.Seasoning.MixesH –. SoupsI –. VegetablesJ –. Breakfast

Main.Dishes. . . D-39

Meat/Meat.Alternate.Vegetable

Chicken Stir-Fry


�ngredients: In.this.next.example,.the.first column..of.the.Chicken.Stir-Fry.(D-39).recipe..is.highlighted.

First, note the order in which ingredients are listed:

Ingredients.are.listed.in.the.same.order.as.they.are.required.for.production..

Second, note the form in which ingredients are listed.

You.will.see.that.our.sample.recipe.specifies:Fresh carrots, peeled, 1/4” chopped.

This.tells.you.the.carrots.are.to.be.purchased.fresh,.peeled,.and.then.chopped.into.1/4”-thick.pieces.prior.to.being.used.in.the.recipe.

Working With the Recipescontinued


On All of the Recipes:The.purchase.state.of.the.ingredient.(such.as.fresh,.frozen,.canned).appears.before.the.ingredient.name..And,.the.form.of.the.ingredient.(such.as.peeled,.sliced,.etc.).comes.after.the.ingredient.name...........

In.order.to.obtain.the.maximum.possible.quality.during.production,.it.is.very important.that.you.follow.the.recipe.exactly..The.purchase state.(fresh,.canned,.frozen,.etc.).of.your.ingredients.and.the form.(peeled,.sliced,.etc.).should.always.be.the.same.as.listed.in.the.recipe...

All of the recipes will be equally successful whether USDA-donated commodity foods or commercially available ingredients are used. However, where possible, the recipes have been developed and standardized using USDA commodity products.

When.you.are.purchasing.ingredients,.remember.to:

Select the best possible quality.

The.quality.of.the.final.product.will.rely.heavily.on.the.quality.of.ingredients.used.

Purchase products that will produce the “healthiest” overall product.

For.example,.our.sample.recipe.for.Chicken.Stir-Fry.(D-39).calls.for.chicken.stock,.non-MSG.(without.monosodium.glutamate)..When.purchasing.bases,.select.brands.that.do.not contain.MSG.and.have.a.moderate.level.of.sodium.(salt)..

Read.food.labels.carefully..Food.manufacturers.must.list.ingredients.in.descending.order.of.predominance.by.weight..So,.if.salt.is.the.first.ingredient.listed,.you.know.that.the.product.contains.more.salt.than.anything.else..

Working With the Recipes continued


Alternate �ngredients:Alternate.ingredients.are.listed.in..many.of.the.recipes.to.give.you.flexibility..when.ordering..They.may.also.help..you.accommodate.limitations.in.labor..or.equipment.

This.example.shows.how.alternate.ingredients.appear.in.the.recipe.format..Several.lines.are.highlighted.

As.you.can.see,.alternate.ingredients.are.listed.on.separate.lines.separated.by.the.word.“OR.”..It.is.important.that.you.select.only.one.of.the.options.provided..Do.not.add.both.the.primary.and.the.alternate.ingredients.to.the.recipe..

�n the Chicken Stir-Fry (D-��) example:

You.may.choose.to.use.the.fresh.carrots,.chopped,.listed.in.the.ingredients..ORYou.may.choose.to.use.the.alternate,.frozen.sliced.carrots..

Also,.you.may.choose.to.use.the.fresh.broccoli,.chopped,.ORYou.may.choose.to.use.the.alternate,..frozen.mixed.Oriental.vegetables.

Optional �ngredients:Some.of.the.recipes.include.optional.ingredients..These.are.typically.used.for.seasoning.and.garnishing..If.an.ingredient.is.optional,.the.word.“(optional)”.will.immediately.follow.it.on.the.ingredient.list.

Optional.ingredients.may.be.used.to.increase.a.recipe’s.appeal.in.a.particular.area.or.region..While.certain.ingredients.may.be.preferred.by.students.in.some.regions.of.the.country,.they.may.not.appeal.to.others..

Optional.ingredients.may.also.be.used.to.change.the.meal.pattern.contribution..However,.it.is.important.to.note.that.optional.ingredients.are.not included.in.the.contribution.to.the.reimbursable.meal.or.the.Nutritional.Analysis.

The.instructions.under.Directions.will.indicate.when.to.add.the.optional.ingredients..


ORFrozen.sliced.carrots

ORFrozen.mixed.Orientalvegetables

�0U S D A R e c i p e s f o r S c h o o l s

Weights and Measures for 50 and �00 servings:In.this.example,.the.center.of.the.recipe.format.is.highlighted..These.columns.show.the.quantities.you.will.need.for.producing.50.and.100.portions.of.the.recipe.

Weight measurements are given for dry and solid ingredients.

The.weight.measurements.are.written.in.pounds.(lb).and.ounces.(oz)...Because.it.is.sometimes.necessary.to.use.volume.measure,.the.volume.equivalents.have.also.been.provided.for.the.dry.and.solid.ingredients.if.the.amount.is.2.ounces.or.more.

All.recipes.were.tested.using.weight.measurements.unless.only.a.volume.measurement.is.provided.

Volume measurements are given for liquid ingredients.

The volume measurements include:

teaspoons.(tsp)tablespoons.(Tbsp)cups(c).quarts.(qt)gallons.(gal).

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Spices,.flavorings,.and.other.ingredients.of.less.than.2.ounces.are.given.a.volume.measurement.since.most.scales.are.not.able.to.measure.such.a.small.quantity.accurately.

A note about baking:

When.measuring.dry.ingredients.you.will.be.using.in.a.baked.product,.it.is.very.important.that.you.measure.the.ingredients.by.weight.whenever.possible..This.is.because.even.slight.variations.in.measurement.can.alter.the.quality.of.the.final.product.

Consider the following:

One.pound.of.unsifted.all-purpose.flour.can.range.from.2.1/2.cups.to.4.cups..One.pound.of.sifted.all-purpose.flour.can..range.from.3.cups.to.4.1/2.cups.

These.examples.make.it.easy.to.see..why.measuring.the.flour.for.a.baked..product.only.by.volume.can.result.in..an.inconsistent product.

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Directions:In.our.next.example,.the.far-right.column.is.highlighted..This.section.lists.all.the.steps.needed.to.prepare.the.recipe.

Each.step.is.numbered.in.sequence.and.is.directly.across.from.the.ingredients.to.which.it.applies..

The directions include:

mixing.speeds.and.timescooking.procedurespanning.proceduresbaking.times.and.temperaturescritical.control.pointsportioning.directionsgarnishing.and.serving.instructions

The.directions.do not.account.for.any.preproduction.work.that.must.be.done..in.order.to.prepare.the.ingredients.for..recipe.production..However,.it.is.important..to.account.for.any.preproduction.tasks.in.scheduling,.and.a.good.idea.to.take..care.of.these.well.in.advance.of.the..actual.production..

For.example,.if.you.complete.the.preproduc-tion.work.for.the.Baked.French.Toast.Strips,..(J-03).recipe.the day before it is to be served,.you.will.get.a.better.quality.product.in.less.time..This.is.stated.in.Step.4.of.the.directions.

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We.encourage.you.to.read.the.directions..for.the.recipe.carefully.before you begin production..Use.them.as.you.would.a.road.map.before.starting.out.on.a.trip,.and.keep.in.mind.the.following:

In.order.to.obtain.the.maximum.possible.quality.from.each.recipe.and.ensure.that.the.reimbursable.meal.requirements.are.met,.all.of.the.procedures.outlined.in.this.section.of.the.recipe.must.be.followed.precisely..

For.example,.when.you.read.the.recipe.for.Chicken.Stir.Fry.(D-39).you.will.see.in.Step.4:..

“Prepare no more than 50 portions per batch.”

This.is.important.because.if.you.prepare.more.than.50.portions.per.batch,.you.will.be.holding.the.product.too.long..It.will.lose.its.crispness,.color,.and.nutritional.value.



The recipe format also includes a variety of other useful information, such as:

portion.sizethe.specific.contribution.of.each.serving.toward.the.reimbursable.meal..yield.for.50.and.100.servingsvariations. .marketing.guide.for.selected.itemsnutrients.per.serving

You.will.find.this.information.on.the..last page of each recipe..Most.recipes..are.two.pages.long;.however,.some.are..three.or.four..

Again.using.the.Chicken.Stir-Fry.(D-39).example,.let.us.first.look.at.portion.size,.contribution.to.reimbursable.meal.requirements,.and.yield..These.sections..are.highlighted.

••

••••

Serving:The.portion.size.and.the.suggested..portioning.tools.are.listed.here.

Contribution to the reimbursable meal

This.section.of.the.recipe.format.provides.information.on.the.specific.contribution.of.each.serving.toward.the.reimbursable.meal..

Reimbursable.meals.contain.foods.that.qualify.to.be.in.the.categories.of.Meat/Meat.Alternate,.Vegetable/Fruit,.and.Grains/Breads..

In.our.sample.recipe,.a.7.44-ounce.portion.of.Chicken.Stir-Fry.(D-39).contributes.2.ounces.of.equivalent meat/meat alternate.and.1/2.cup.of.vegetable.

Yield:The.total.recipe.yield.for.both.50.and.100.servings.is.stated.by.weight.(pounds,.ounces)..For.some.recipes,.the.total.yield.is.also.stated.by.volume.(gallons,.cups)..

.



Variations:Some.of.the.recipes.in.the.collection.include.instructions.for.a.Variation.(or.Variations).of..the.basic.recipe,.and.others.do.not..In.our.Ground.Beef.with.Macaroni.(with.Mexican.Seasoning).(D-22).example,.one.variation.is.given.and.is.highlighted.

If a recipe has a variation, follow all of the standard directions in the basic recipe, changing only those specified in the variation instructions. .


Variation:A..Ground.Beef.and.Macaroni.(With.Italian..Seasoning)

50.servings:.Follow.steps.1-3..In.step.4,.omit.seasonings.(chili.powder,.ground.cumin,.paprika,.and.onion.powder)..Use.½.cup.2.Tbsp.Italian.Seasoning.Mix.(see.G-01,.Sauces,.Gravies,.and.Seasoning.Mixes).or.3.Tbsp.2.tsp.dried.basil,.3.Tbsp.2.tsp.dried.oregano,.2.Tbsp.2.tsp.dried.marjoram,.and.1.½.tsp.dried.thyme..Continue.with.steps.5-7.

100.servings:.Follow.steps.1-3.In.step.4,.omit.seasonings.(chili.powder,.ground.cumin,.pa-prika,.and.onion.powder)..Use.1.¼.cups.Italian.Seasoning.Mix.(see.G-01,.Sauces,.Gravies,.and.Seasoning.Mixes).or.¼.cup.3.Tbsp.dried.basil,.¼.cup.3.Tbsp.dried.oregano,.¼.cup.1.Tbsp.dried.marjoram,.and.1.Tbsp.dried.thyme..Continue.with.steps.5-7.

It.is.important.to.remember.that.the.reimbursable.meal.credit.and.the.Nutrient.Analysis.provided.in.the.recipe.apply.to.the.basic recipe only.


Marketing Guide for Selected �tems:The.Marketing.Guide.for.Selected.Items.provides.special.purchasing.information..on.foods.that.will.sustain.trimming.loss..during.preproduction..These.foods.are..marked.with.an.asterisk.(*).in.the..ingredients.column.of.the.recipe.format....

In.the.Chicken.Stir-Fry.(D-39).example.below,..you.will.see.information.given.for.three.ingredients..Turning.back.to page 7, you will see each of these has an asterisk preceding it.

What you need to know:

For.items.marked.with.an.asterisk,.the.quantity.listed.under.“Weight”.and.“Measure”.in.the.recipe.is.the.EP.(Edible.Portion)..This.is.the.quantity.required.for.production.and.therefore.does.not.account.for.trimming.loss...

The.Marketing.Guide.shows.the.AP.(As.Purchased).quantity.required.when.ordering..In.our.example,.5.pounds.1.ounce.of.broccoli.must.be.purchased (AP).in.order.to.yield.4.pounds.1.ounce.(EP),.the.amount.required.in.the.recipe.to.produce.50.portions.of.Chicken.Stir-Fry.(D-39).


Marketing Guide for Selected �temsFood as Purchased for 50 Servings �00 servings

Carrots. . . . 6.lb.13.oz. 13.lb.10.ozMature.onions. . . 1.lb.9.oz. 3lb.2.ozBroccoli. . . . 5.lb.1.oz. 10.lb.2.oz


Nutrients Per Serving: As.you.can.see.in.the.Chicken.Stir-Fry.(D-39.).example,.this.section.of.the.recipe.format.provides.information.on.12.nutrients.

The nutrients shown on each recipe are:

Calories.ProteinCarbohydrateTotal.fatSaturated.fatCholesterolVitamin.A. . . . .Vitamin.CIronCalciumSodiumDietary.fiber. . .

All.of.the.recipes.in.this.collection.were.analyzed.for.their.nutritive.value..For.a.more.detailed.explanation.of.the.nutrient.analysis.of.these.recipes,.see.page.33.of.this.manual..


For.information.on.the.steps.taken.to.reduce.the.amount.of.fat.in.some.of.these.recipes,.see.page.34..


Special Tips:Some.of.the.recipes.include.Special.Tips..On.the.Chicken.Stir-Fry.(D-39).recipe,.for.example,.you.will.find.the.following:

Special Tips:

1).For.an.authentic.Oriental.flavor,.substitute.1/4.cup.of.sesame.oil.for.1/4.cup.of.vegetable.oil.to.sauté.chicken,.for.each..50.servings.

2).Fresh.vegetable.mixes.can.be.varied.to.include.combinations.of.broccoli,.cabbage,.celery,.Chinese.pea.pods,.onions,.peppers,.and.water.chestnuts.

3).Reduce.salt.if.using.regular.soy.sauce.

4).If.using.Oriental.vegetables,.add.frozen.vegetables.to.sautéed.chicken.in.step.7.

Here.is.another.example.of.Special.Tips,..this.one.from.the.recipe.for.Chicken.Fajitas.(D-40):..

Special Tips:

1).If.a.grill.is.not.available,.a.steam.jacketed.kettle.may.be.used.to.sauté.the.chicken.

2).Lowfat.sour.cream.(1.Tbsp.per.serving).and.salsa.(2.Tbsp.per.serving).make.excellent.garnishes.

3).This.makes.an.attractive.lunch.plate.when.served.with.Refried.Beans.(I-15).

As.you.can.see.from.these.examples,.the.Special.Tips.offer.information.that.can.help.you.in.a.variety.of.ways..Some,.like.the.first.Special.Tip.in.the.Chicken.Stir-Fry.(D-39),.offer.advice.on.increasing.the.authenticity.of.the.recipe..Others.may:

offer.ways.to.make.production.easiersuggest.optimal.methods.for.storageprovide.alternative.serving.suggestionssuggest.appropriate.garnishesoffer.ways.to.improve.the.nutrient.profile

•••••



Each.recipe.lists.the.quantities.you.will.need.to.produce.50.and.100.servings..However,.to.meet.your.specific.needs,.you.may.need.to.adjust.the.number.of.servings..To.help.you.do.this,.formulated.steps.and.a.worksheet.are.provided.on.the.following.pages.

Let us convert an actual recipe from the collection.

We.will.begin.by.describing.the.proper.method.to.use..Then.we.will.go.through.each.step.in.two.examples,.using.the.recipe.for.Chicken.or.Turkey.Salad.(E-05)..

Recipe Adjustment – Method 1 (Factor Method)

In.one.example,.we.will.reduce.the.recipe.yield..In.the.other,.we.will.increase.it..

50 Servings �00 Servings Weight Measure Weight Measure. 6.lb.6oz. 1.gal.1.qt. 12.lb.12.oz. 2.gal.2.qt


To adjust the yield of a USDA standardized recipe, use the following method:

Step 1: Determine the total yield of the original recipe. Multiply.the.original.number.of.portions.by.the.original.portion.size.

.original.number.of.portions....... X. original.portion.size. =. original.yield

. ........... . ......Step 2: Determine the total new yield. Multiply.the.total.number.of.portions.you.want.by.the.desired.portion.size.

.

.desired.number.of.portions.. X. desired.portion.size...... =. total.new.yield

. .......... . .

Step 3: Determine the “multiplying factor.” Divide.the.total.new.yield.by.the.original.yield.

.. total.new.yield.. ÷. original.yield........ =. multiplying.factor.

Step 4: Determine the new quantity of each ingredient. Multiply.each.ingredient.by.the.multiplying.factor.

.

. multiplying.factor.... X. original.quantity........... =. new.quantity

. ......... .. (of.each.ingredient)

On.page.26.you.will.find.a.blank.recipe.conversion.sheet.to.use.in.converting.entire.USDA.recipes.

Recipe Adjustment – Method 1 (Factor Method)continued


Now let us convert a recipe from the collection in these two examples:Example �: Reducing a Standardized RecipeUsing.the.recipe.for.Chicken.or.Turkey.Salad.(E-05),.we.are.going.to.reduce.the.yield.from.100.to.80.servings..The.individual.portion.size.will.remain.3.49.ounces..

In.the.following.calculation,.we.use.fresh.celery.as.a.sample.ingredient..The.original.recipe..calls.for.a.quantity.of.42.ounces.of.fresh.celery,.chopped,.for.100.servings..

�. What is the total yield of the original recipe?

.......... 100.................. X. 3.49.oz............... =. 349.oz

. original.number.of.portions...... . original.portion.size........ . original.yield

...... ......... .. ......�. What is the total new yield?

........ 80.................... X. 3.49.oz................ =. 279.2.oz

. desired.number.of.portions..... . desired.portion.size...... . total.new.yield

. ......... .. .

�. What is the multiplying factor?

. . ÷

........... 279.2.oz................... . 349.oz............ =. .0.80

. total.new.yield.factor......... . original.yield......... . multiplying.factor

...

4. What is the quantity needed for �0 servings?

...... 0.80............ X. 42.oz.celery............. =. 33.6.oz

. multiplying.factor..... . original.quantity...... . new.quantity

On.page.22,.you.will.find.a.completed.conversion.worksheet.showing.the.conversion.for.the.entire.recipe.



Example �: �ncreasing a Standardized RecipeUsing.the.recipe.for.Chicken.or.Turkey.Salad.(E-05).we.are.going.to.increase.the.yield.from.100.to.125.servings..The.individual.portion.size.will.remain.3.49.ounces..

In.the.following.example,.we.use.fresh.celery,.chopped,.as.a.sample.ingredient...The.original.recipe.calls.for.42.ounces.of.fresh.celery,.chopped,.for.100.servings.

�. What is the total yield of the original recipe?

100. X. 3.49.oz. =. 349.oz

original.number.portions. . original.portion.size......... .. original.yield......... .............. . ......�. What is the total new yield?

........... 125. X.................. 3.49.oz......... .=. .....436.25.oz

.desired.number.of.portions. . desired.portion.size...... . ....total.new.yield

. .......... . .................

�. What is the multiplying factor?

. 436.5.oz. ÷ ....................... 349.oz.............. =. 1.25

. total.new.yield.......... . original.yield.factor.... . multiplying.factor.

..................................................... . .

4. What is the quantity needed for ��5 servings?

........ 1.25................. X.. 42.oz.celery............. =. 52.5.oz.

. multiplying.factor..... . original.quantity.......... . new.quantity......

On.page.24,.you.will.find.a.completed.conversion.worksheet.showing.the.conversion.for.the.entire.recipe.



Notes:


Recipe Adjustment–Method 1 (Factor Method)continued

Recipe Conversion Worksheet

Recipe Title: Chicken or Turkey Salad (E-05)

Number of Portions (Old Yield) �00

Ounces/Portion (Old Yield) �.4�

Total Recipe Yield (oz) �4�.

Multiplying Factor 0.�0

Number of Portions (New Yield) �0

Ounces/Portion (New Yield) �.4�

Total New Recipe Yield (oz) �7�.�

�ngredient Old Quantity (from Recipe) Old Quantity Times Multiplying

Factor Equals New QuantityNew Quantity

(to be on Recipe)

Cooked chicken or turkey, chopped 12 lb 12 oz 204 oz x 0.80 = 163.2 oz 10 lb 3 1/4 oz

Fresh celery, chopped 2 lb 10 oz 42 oz x 0.80 = 33.6 oz 2 lb 1 3/4 oz

Fresh onions, chopped 1 lb 8 oz 24 oz x 0.80 = 19.2 oz 1 lb 3 1/4 oz

Sweet pickel relish 1 lb 14 oz 30 oz x 0.80 = 24.0 oz 1 lb 8 oz

Ground pepper 1 Tbsp 1 tsp 4 tsp x 0.80 = 3.2 tsp 1 Tbsp 1/4 tsp

Dry mustard 3 Tbsp 9 tsp x 0.80 = 7.2 tsp 2 Tbsp 1 1/4 tsp

Reduced calorie salad dressing 1 qt 2 1/2 cups 6.5 cups x 0.80 = 5.2 cups 1 qt 1 1/4 cups

This is the completed worksheet for the conversion shown in Example 1 (page 19).


Notes:




Recipe Title: Chicken or Turkey Salad (E-05)

Number of Portions (Old Yield) �00

Ounces/Portion (Old Yield) �.4�

Total Recipe Yield (oz) �4�.

Multiplying Factor �.�5

Number of Portions (New Yield) ��5

Ounces/Portion (New Yield) �.4�

Total New Recipe Yield (oz) 4�6.�5

�ngredient Old Quantity (from Recipe) Old Quantity Times Multiplying

Factor Equals New QuantityNew Quantity

(to be on Recipe)

Cooked chicken or turkey, chopped 12 lb 12 oz 204 oz x 1.25 = 255 oz 15 lb 15 oz

Fresh celery, chopped 2 lb 10 oz 42 oz x 1.25 = 52.5 oz 3 lb 4 1/2 oz

Fresh onions, chopped 1 lb 8 oz 24 oz x 1.25 = 30.0 oz 1 lb 14 oz

Sweet pickel relish 1 lb 14 oz 30 oz x 1.25 = 37.5 oz 2 lb 5 1/2 oz

Ground pepper 1 Tbsp 1 tsp 4 tsp x 1.25 = 5 tsp 1 Tbsp 2 tsp

Dry mustard 3 Tbsp 9 tsp x 1.25 = 11.25 tsp 3 Tbsp 2 1/4 tsp

Reduced calorie salad dressing 1 qt 2 1/2 cups 6.5 cups x 1.25 = 8.125 cups 2 qt 1/8 cup

This is the completed worksheet for the conversion shown in Example 2 (page 20).


Notes:



Recipe Title:

Number of Portions (Old Yield)

Ounces/Portion (Old Yield)

Total Recipe Yield (oz) .

Multiplying Factor

Number of Portions (New Yield)

Ounces/Portion (New Yield)

Total New Recipe Yield (oz)

�ngredient Old Quantity (from Recipe)

Old Quantity Times Multiplying Factor

Equals New Quantity New Quantity (to be on Recipe)

x =

x =

x =

x =

x =

x =

x =

x =

x =



Notes:


Nonstandardized Recipes:

As.we.have.already.seen,.the.total.yield.of.each.of.the.recipes.has.already.been.calculated.and.is.indicated.on.the.recipe..However,.there.may.be.times.when.you.want.to.use.this.same.method.to.adjust.the.yield.of.a.nonstandardized.recipe..In.these.instances,.you.may.need.to.do.some.extra.calculations.

For.example,.in.working.with.nonstandardized.recipes,.it.is.a.good.idea.to.confirm.the.total.yield.of.the.recipe.by.adding.together.the.quantities.of.all.ingredients.used..

In.addition,.you.may.need.to.convert.all.of.the.quantities.to.ounces.before.you.can.calculate.the.total.yield..For.your.convenience,.this.manual.includes.a.chart.with.basic.units.of.measure.and.their.equivalencies.on.page.36.



Using.the.following.conversion.charts.(Ounce.Chart,.Pound.and.Ounce.Chart,.and.Volume.Measures.Chart),.it.is.simple.to.adjust.ingredient.weight.and.volume.measures.in.recipes.for.the.number.of.servings.needed.

To Use the Conversion Charts for Changing the Numbers of Servings in a Quantity Recipe by Weight or Volume:

1..Determine.how.many.servings.are.needed..Use.the.conversion.charts.only.if.the.number.of.servings.needed.is.evenly.divisible.by.25.(e.g.,.50,.75,.100,.etc.)..Otherwise,.use.Recipe.Adjustment.–.Method.1.(Factor.Method).on.page.26.to.determine.amounts.needed.

2..Find.the.column.headed.“Base.100.servings”.and.move.down.the.column.to.the.weight.or.volume.listed.in.the.100-serving.recipe.

Recipe Adjustment – Method 2 (Conversion Charts)

3..On.the.same.horizontal.line,.move.to.the.appropriate.column.for.the.new.number..of.servings:

For new servings more than �00,.such.as.200,.300,.400,.etc.,.move.to.the.right...Write.this.number.down.

For new servings less than �00,.such.as..75,.50,.or.25,.move.to.the.left...Write.this.number.down.

For new servings greater than �00 that are not divisible by �00,.such.as.125,.250,.375,.etc.,.you.will.move.to.the.left.for.the.portion.less.than.100.and.then.move.to.the.right.for.the.hundreds.portion.and.add.both.figures.together.

Conversion Chart for Changing the Numberof Servings in a Quantity Recipe by Weight

Example:.A.100-serving.recipe.calls.for.4.ounces.of.a.particular.ingredient..325.servings.are.needed..On.the.Ounce.Chart,.find.the.column.headed.“Base.100.servings”.and.move.down.to.the.space.marked.“4.oz.”..Then,.move.horizontally.to.the.right.to.the.column.headed.“300.servings,”.which.shows.that.“12.oz”.is.the.quantity.needed.for.300.servings..Next,.move.across.to.the.left.on.the.same.horizontal.line.to.the.column.headed.“25.servings,”.which.shows.that.“1.oz”.is.the.quantity.needed.for.25.servings..

The.1.oz.plus.the.12.oz.=.13.oz,.which.is..the.amount.of.the.ingredient.needed.for..325.servings.

Conversion Chart for Changing the Size of a Quantity Recipe by Volume (Measure)

Example:.A.100-serving.recipe.calls.for.1/3.cup.of.a.particular.ingredient..325.servings.are.needed..On.the.Volume.Measure.Chart,.find.the.column.headed.“Base.100.servings”.and.move.down.to.the.space.marked.“1/3.cup.”..Then,.move.horizontally.to.the.right.to.the.column.headed.“300.servings,”.which.shows.that.1.cup.is.the.quantity.needed.for.300.servings..Next,.move.to.the.left.on.the.same.horizontal.line.to.the.column.headed.“25.servings,”.which.shows.that.1.1/3.Tbsp.is.the.quantity.needed.for.25.servings..The..1.1/3.Tbsp.plus.the.1.cup.=.1.cup.1.1/3.Tbsp,.which.is.the.amount.of.the.ingredient.needed.for.325.servings..


�5 servings

50 servings

75 servings

Base �00 servings

�00 servings

�00 servings

400 servings

500 servings

600 servings

700 servings

�00 servings

- - 1/4 oz �/4 oz 1/2 oz 3/4 oz 1 oz 1 1/4 oz 1 1/2 oz 1 3/4 oz 2 oz

- 1/4 oz 3/8 oz �/� oz 1 oz 1 1/2 oz 2 oz 2 1/2 oz 3 oz 3 1/2 oz 4 oz

- 3/8 oz 5/8 oz �/4 oz 1 1/2 oz 2 1/4 oz 3 oz 3 3/4 oz 4 1/2 oz 5 1/4 oz 6 oz

1/4 oz 1/2 oz 3/4 oz � oz 2 oz 3 oz 4 oz 5 oz 6 oz 7 oz 8 oz

1/2 oz 1 oz 1 1/2 oz � oz 4 oz 6 oz 8 oz 10 oz 12 oz 14 oz 1 lb

3/4 oz 1 1/2 oz 2 1/4 oz � oz 6 oz 9 oz 12 oz 15 oz 1lb 2oz 1lb 5oz 1lb 8oz

1 oz 2 oz 3 oz 4 oz 8 oz 12 oz 1 lb 1lb 4oz 1lb 8oz 1lb 12oz 2 lb

1 1/4 oz 2 1/2 oz 3 3/4 oz 5 oz 10 oz 15 oz 1lb 4oz 1lb 9oz 1lb 14oz 2lb 3oz 2lb 8oz

1 1/2 oz 3 oz 4 1/2 oz 6 oz 12 oz 1lb 2 oz 1lb 8oz 1lb 14oz 2lb 4oz 2lb 10oz 3 lb

1 3/4 oz 3 1/2 oz 5 1/4 oz 7 oz 14 oz 1lb 5oz 1lb 12oz 2lb 3oz 2lb 10oz 3lb 1oz 3lb 8oz

2 oz 4 oz 6 oz � oz 1 lb 1lb 8oz 2 lb 2lb 8oz 3 lb 3lb 8oz 4 lb

2 1/4 oz 4 1/2 oz 6 3/4 oz � oz 1lb 2oz 1lb 11oz 2lb 4oz 2lb 13oz 3lb 6oz 3lb 15oz 4lb 8oz

2 1/2 oz 5 oz 7 1/2 oz �0 oz 1lb 4oz 1lb 14oz 2lb 8oz 3lb 2oz 3lb 12oz 4lb 6oz 5 lb

2 3/4 oz 5 1/2 oz 8 1/4 oz �� oz 1lb 6oz 2lb 1oz 2lb 12oz 3lb 7oz 4lb 2oz 4lb 13oz 5lb 8oz

3 oz 6 oz 9 oz �� oz 1lb 8oz 2lb 4oz 3 lb 3lb 12oz 4lb 8oz 5lb 4oz 6 lb

3 1/4 oz 6 1/2 oz 9 3/4 oz �� oz 1lb 10oz 2lb 7oz 3lb 4oz 4lb 1oz 4lb 14oz 5lb 11oz 6lb 8oz

3 1/2 oz 7 oz 10 1/2 oz �4 oz 1lb 12oz 2lb 10oz 3lb 8oz 4lb 6oz 5lb 4oz 6lb 2oz 7 lb

3 3/4 oz 7 1/2 oz 11 1/4 oz �5 oz 1lb 14oz 2lb 13oz 3lb 12oz 4lb 11oz 5lb 10oz 6lb 9oz 7lb 8oz

Ounce Chart

Recipe Adjustment – Method 2 (Conversion Charts) continued


�5 servings

50 servings

75 servings

Base �00 servings

�00 servings

�00 servings

400 servings

500 servings

600 servings

700 servings

�00 servings

4 oz 8 oz 12 oz � lb 2 lb 3 lb 4 lb 5 lb 6 lb 7 lb 8 lb

5 oz 10 oz 15 oz �lb 4oz 2lb 8oz 3lb 12oz 5 lb 6lb 4oz 7lb 8oz 8lb 12oz 10 lb

6 oz 12 oz 1lb 2oz �lb �oz 3 lb 4lb 8oz 6 lb 7lb 8oz 9 lb 10lb 8oz 12 lb

7 oz 14 oz 1lb 5oz �lb ��oz 3lb 8oz 5lb 4oz 7 lb 8lb 12oz 10lb 8oz 12lb 4oz 14 lb

8 oz 1 lb 1lb 8oz � lb 4 lb 6 lb 8 lb 10 lb 12 lb 14 lb 16 lb

9 oz 1lb 2oz 1lb 11oz �lb 4oz 4lb 8oz 6lb 12oz 9 lb 11lb 4oz 13lb 8oz 15lb 12oz 18 lb

10 oz 1lb 4oz 1lb 14oz �lb �oz 5 lb 7lb 8oz 10 lb 12lb 8oz 15 lb 17lb 8oz 20 lb

11 oz 1lb 6oz 2lb 1oz �lb ��oz 5lb 8oz 8lb 4oz 11 lb 13lb 12oz 16lb 8oz 19lb 4oz 22 lb

12 oz 1lb 8oz 2lb 4oz � lb 6 lb 9 lb 12 lb 15 lb 18 lb 21 lb 24 lb

13 oz 1lb 10oz 2lb 7oz �lb 4oz 6lb 8oz 9lb 12oz 13 lb 16lb 4oz 19lb 8oz 22lb 12oz 26 lb

14 oz 1lb 12oz 2lb 10oz �lb �oz 7 lb 10lb 8oz 14 lb 17lb 8oz 21 lb 24lb 8oz 28 lb

15 oz 1lb 14oz 2lb 13oz �lb ��oz 7lb 8oz 11lb 4oz 15 lb 18lb 12oz 22lb 8oz 26lb 4oz 30 lb

1 lb 2 lb 3 lb 4 lb 8 lb 12 lb 16 lb 20 lb 24 lb 28 lb 32 lb

1lb 1oz 2lb 2oz 3lb 3oz 4lb 4oz 8lb 8oz 12lb 12oz 17 lb 21lb 4oz 25lb 8oz 29lb 12oz 34 lb

1lb 2 oz 2lb 4oz 3lb 6oz 4lb �oz 9 lb 13lb 8oz 18 lb 22lb 8oz 27 lb 31lb 8oz 36 lb

1lb 3oz 2lb 6oz 3lb 9oz 4lb ��oz 9lb 8oz 14lb 4oz 19 lb 23lb 12oz 28lb 8oz 33lb 4oz 38 lb

1lb 4oz 2lb 8oz 3lb 12oz 5 lb 10 lb 15 lb 20 lb 25 lb 30 lb 35 lb 40 lb

1lb 5oz 2lb 10oz 3lb 15oz 5lb 4oz 10lb 8oz 15lb 12oz 21 lb 26lb 4oz 31lb 8oz 36lb 12oz 42 lb

1lb 6oz 2lb 12oz 4lb 2oz 5lb �oz 11 lb 16lb 8oz 22 lb 27lb 8oz 33 lb 38lb 8oz 44 lb

1lb 7oz 2lb 14oz 4lb 5oz 5lb ��oz 11lb 8oz 17lb 4oz 23 lb 28lb 12oz 34lb 8oz 40lb 4oz 46 lb

1lb 8oz 3 lb 4lb 8oz 6 lb 12 lb 18 lb 24 lb 30 lb 36 lb 42 lb 48 lb

1lb 12oz 3lb 8oz 5lb 4oz 7 lb 14 lb 21 lb 28 lb 35 lb 42 lb 49 lb 56 lb

2 lb 4 lb 6 lb � lb 16 lb 24 lb 32 lb 40 lb 48 lb 56 lb 64 lb

2lb 4oz 4lb 8oz 6lb 12oz � lb 18 lb 27 lb 36 lb 45 lb 54 lb 63 lb 72 lb

2lb 8oz 5 lb 7lb 8oz �0 lb 20 lb 30 lb 40 lb 50 lb 60 lb 70 lb 80 lb

3 lb 6 lb 9 lb �� lb 24 lb 36 lb 48 lb 60 lb 72 lb 84 lb 96 lb

3lb 12oz 7lb 8oz 11lb 4oz �5 lb 30 lb 45 lb 60 lb 75 lb 90 lb 105 lb 120 lb

5 lb 10 lb 15 lb �0 lb 40 lb 60 lb 80 lb 100 lb 120 lb 140 lb 160 lb

Pound and Ounce Chart



�5 servings 50 servings 75 servings Base100 servings

�00 servings �00 servings 400 servings

1/4 tsp(1/4 tsp)3/8 tsp(1/2 tsp)

1/2 tsp5/8 tsp3/4 tsp7/8 tsp

3/4 tsp(1 tsp)1 1/8 tsp(1 1/4 tsp)

� tsp� �/4 tsp� �/� tsp� �/4 tsp

2 tsp2 1/2 tsp1 Tbsp1 Tbsp 1/2 tsp

1 Tbsp1 Tbsp 3/4 tsp1 1/2 Tbsp1 Tbsp 2 1/4 tsp

1 1/3 Tbsp1 2/3 Tbsp2 Tbsp2 1/3 Tbsp

1/2 tsp(1/2 tsp)5/8 tsp(3/4 tsp)

1 tsp1 1/8 tsp1 1/4 tsp1 3/8 tsp

1 1/2 tsp(1 3/4 tsp)1 7/8 tsp(2 tsp)

� tsp� �/4 tsp� �/� tsp� �/4 tsp

1 1/3 Tbsp1 1/2 Tbsp1 2/3 Tbsp1 Tbsp 2 1/2 tsp

2 Tbsp2 1/3 Tbsp2 1/2 Tbsp2 2/3 Tbsp

2 2/3 Tbsp3 Tbsp3 1/3 Tbsp3 2/3 Tbsp

3/4 tsp1 1/2 tsp2 1/4 tsp1 Tbsp

1 1/2 tsp1 Tbsp1 1/2 Tbsp2 Tbsp

2 1/4 tsp1 1/2 Tbsp2 Tbsp 3/4 tsp3 Tbsp

� Tbsp� Tbsp� Tbsp�/4 cup

2 Tbsp1/4 cup1/4 cup 2 Tbsp1/2 cup

3 Tbsp1/4 cup 2 Tbsp1/2 cup 1 Tbsp3/4 cup

1/4 cup1/2 cup3/4 cup1 cup

1 1/3 Tbsp2 Tbsp2 2/3 Tbsp3 Tbsp

2 2/3 Tbsp1/4 cup1/3 cup1/4 cup 2 Tbsp

1/4 cup1/4 cup 2 Tbsp1/2 cup1/2 cup 1 Tbsp

�/� cup�/� cup�/� cup�/4 cup

2/3 cup1 cup1 1/3 cups1 1/2 cups

1 cup1 1/2 cups2 cups2 1/4 cups

1 1/3 cups2 cups2 2/3 cups3 cups

1/4 cup1/2 cup3/4 cup1 cup

1/2 cup1 cup1 1/2 cups2 cups

3/4 cup1 1/2 cups2 1/4 cups3 cups

� cup� cups� cups� qt

2 cups1 qt1 1/2 qt2 qt

3 cups1 1/2 qt2 1/4 qt3 qt

1 qt2 qt3 qt1 gal

2 cups3 cups1 qt2 qt

1 qt1 1/2 qt2 qt1 gal

1 1/2 qt2 1/4 qt3 qt1 1/2 gal

� qt� qt� gal� gal

1 gal1 1/2 gal2 gal4 gal

1 1/2 gal2 1/4 gal3 gal6 gal

2 gal3 gal4 gal8 gal

3 qt1 gal1 1/4 gal1 1/2 gal

1 1/2 gal2 gal2 1/2 gal3 gal

2 1/4 gal3 gal3 3/4 gal4 1/2 gal

� gal4 gal5 gal6 gal




Volume Measures Chart

NOTE: Amounts in parentheses are approximate.



Using the nutrient analysis, you can see at a glance what an individual serving of each recipe provides in terms of the following �� nutrients:

Calories.ProteinCarbohydrateTotal.fatSaturated.fatCholesterolVitamin.A. . . . .Vitamin.CIronCalciumSodiumDietary.fiber

This information can help you plan balanced, nutritious meals. For example, if you decide to serve Chicken Stir-Fry (D-��):

You.may.wish.to.select.an.item.higher.in..iron.to.serve.as.a.second.choice.since..one.serving.of.the.Stir-Fry.contains.only..1.26.mg.of.iron..

And,.since.the.vitamin.A.content.of.the.Chicken.Stir-Fry.(D-39).is.high,.you.may.decide.to.offer.a.fruit.dish.that.is.high.in.vitamin.C.for.dessert.

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The nutrient analysis was done by computer, using:

a.USDA.approved.nutrient.analysis.software.programthe.National.Nutrient.Data.Base.for.Child.Nutrition.Programs,.version.8the.Agricultural.Research.Service’s.Nutrient.Standard.Release.Database,.release.16

.........Here is some additional information on the nutrient analysis that may be helpful as you work with the recipes:

Each.recipe.was.analyzed.for.its.nutritive.value.using.primary ingredients only..Alternate.and.optional.ingredients.were.not.included...

The.type.and.quantity.of.each.primary.ingredient.was.entered.into.the.nutrient.analysis.software.program.based.on.the.market form.or.purchase.state.given.in.the.recipe.—.for.example,.fresh,.frozen,..or.canned...

Adjustments.for.yield,.nutrient.retention,.and.moisture/fat.changes.were.also.calculated.using.the.yield.factor.method..As.a.result,.the.final.nutrient.analysis.of.the.recipe.reflects.the.final.“cooked.or.prepared”.product.

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To.illustrate.this.process,.let.us.look.at.some.of.the.steps.involved.in.doing.the.nutrient.analysis.using.yield.factor.method.for.the.Chicken.Stir-Fry.(D-39).recipe,.using.carrots.as.an.example..Yield.factor.method.uses.the.nutrient.profile.of.food.“as.consumed”.and.the.yield.from.the.Food Buying Guide.

The.recipe.calls.for.“fresh.carrots”.as.a.primary.ingredient.but.the.carrots.are.consumed.in.the.cooked.form..The.food.code.selected.from.the.USDA.approved.nutrient.analysis.software.program.—.and.entered.into.the.computer.—.was.“Carrots,.cooked.”

The.quantity.of.“cooked.carrots”.was.entered.based.on.the.yield.of.cooked.carrots.from.the.amount.of.“fresh.carrots”.based.on.the.Food Buying Guide.

Finally,.for.some.recipes,.any.moisture.and/or.fat.loss.(or.gain).that.would.occur.during.cooking.was.entered.to.calculate.the.final.recipe.weight.and.nutrient.analysis.

More Information on the Nutrient Analysis


Fat.can.be.reduced.in.many.recipes.without.losing.flavor..

As you work with these recipes, you will find that many have reduced levels of fat compared to the traditional version of the recipe. This is one important way the recipes are consistent with the Dietary Guidelines. The recipes successfully minimize fat without losing flavor because of careful attention given to both:

ingredients,.and.cooking.techniques

�n developing and testing the recipes, USDA made sure that many ingredients were purchased in a lowfat form, provided the overall quality of the product was not affected. For example:

All.raw.meat.ingredients.were.specified.to.be.lowfat..The.ground.beef,.for.instance,.had.no.more.than.20.percent.fat..Where.possible,.it.was.cooked.prior.to.adding.it.to.the.product.so.the.fat.could.be.drained.Chicken.was.either.purchased.skinless.or.the.skin.was.removed.prior.to.cooking.Mayonnaise.and.dairy.products,.such.as.milk,.yogurt,.and.cheese,.were.purchased.in.the.lowfat.form.provided.this.did.not.lessen.the.final.quality...

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�n addition, main entrees were prepared with a minimal amount of fat. For example:

No.products.were.fried.All.sautéed.items.were.prepared.with.a.small.amount.of.oil...

Baked goods were also specially prepared.For example:

The.amount.of.margarine.or.butter.was.reduced.by.substituting.lowfat.yogurt.and.applesauce.for.a.percentage.of.the.fat..Whole.eggs.were.replaced.with.egg.whites.Baking.pans.were.either.ungreased.or.lightly.sprayed.with.pan.release.spray..

You.can.use.these.same.techniques.to.reduce.fat.without.losing.flavor.in.the.recipes.you.already.have.

Some Tips on Modifying and Standardizing Recipes:

Any.recipe.can.be.modified.to.reflect.new.tastes.or.changing.needs..The.recipes.in.this.collection.may.give.you.ideas.for.modifying.the.recipes.you.are.already.using.—.for.example,.by.adding.or.substituting.new.ingredients.or.changing.your.cooking.techniques.

As.you.make.changes,.it.is.important.to.modify.first,.then.standardize..

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Standardized recipes have many advantages:

They.have.been.tried,.adapted,.and.retried.several.times.for.use.by.a.given.foodservice.operation.and.have.been.found.to.produce.the.same.good.results.and.yield.every.time.when.the.exact.procedures.are.used.with.the.same.type.of.equipment.and.the.same.quantity.and.quality.of.ingredients.

Using a standardized recipe ensures that:

The.same.amount.of.product.is.produced.each.time.The.same.portion.size.is.provided.each.time.

....Menu planning can be more consistent because:

There.is.a.predictable.yield.Costs.are.easier.to.control.Inventory.is.easier.to.control..

.�n addition, when the same good results can be produced time after time:

Foodservice.workers.have.more.confidence.in.what.they.are.doing.and.need.less.supervision,.and.....Managers.can.be.sure.the.nutrient.analysis.of.a.recipe.will.be.accurate.as.long.as.ingredients.and.preparation.methods.remain.the.same.

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Tips on Modifying and Standardizing Recipes


When.you.decide.to.modify.a.recipe,.start.by.making.25.portions..In.addition:

Change only one ingredient.at.a.time..Keep.other.ingredients.the.same.as.in.the.original.recipe.Record.clear.descriptions.of.foods.substituted.in.exact.amounts...If.increasing.or.decreasing.an.ingredient,.do.so.in.increments.of.1/4.to.1/2.of.the.amount.called.for.in.the.original.recipe.Follow.preparation.instructions.closely.and.record.any.changes.you.may.make.Do.not.make.further.changes.or.a.larger.size.recipe.until.the.first.modification.has.produced.a.high-quality.product.

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Once.you.have.successfully.prepared.25.portions.of.a.recipe.you.are.modifying:

Set.up.taste.panels.to.evaluate.the.product.for.appearance,.consistency,.texture,.flavor,.and.overall.acceptability.Reproduce.at.50.and.100.servings.before.increasing.the.recipe.to.the.number.needed.for.your.meal.service.Instruct.foodservice.personnel.about.how.and.why.recipes.have.been.modified.

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It.is.important.to.also:

Weigh.the.total.volume.of.recipes.at.50.and.100.servings.and.record.the.weight.Weigh.each.serving.and.record.the.weight..

The.weight.of.the.total.recipe.and.the..weight.of.each.serving.are.important.for.nutrient.analysis.

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Tips on Modifying and Standardizing Recipescontinued


Weights and Measures Equivalencies

3 teaspoons = 1 tablespoon = (1/2 fluid ounce)

2 tablespoons = 1/8 cup = (1 fluid ounce)

4 tablespoons = 1/4 cup = (2 fluid ounces)

5 1/3 tablespoons = 1/3 cup = (2 2/3 fluid ounces)


10 2/3 tablespoons = 2/3 cup = (5 1/3 fluid ounces)



16 tablespoons = 1 cup = (8 fluid ounces)

2 cups = 1 pint = (16 fluid ounces)

2 pints = 1 quart = (32 fluid ounces)

4 quarts = 1 gallon = (128 fluid ounces)

1 gram = 0.035 ounces

1 ounce = 28.35 grams

16 ounces = 1 pound

1 pound = 454 grams

1 kilogram = 2.21 pounds

Weights and Measures Equivalencies


To change To Multiply byounces (oz) grams (g) 28.35

pounds (lb) kilograms (kg) 0.45

teaspoons (tsp) milliliters (ml) 4.93

tablespoons (Tbsp) milliliters (ml) 14.79

fluid ounces (fl oz) milliliters (ml) 29.58

cups (c) liters (l) 0.24

pints (pt) liters (l) 0.47

quarts (qt) liters (l) 0.946

gallons (gal) liters (l) 3.8

Metric Conversion Table

Metric Tables

Metric Equivalents by Weight Metric Equivalents by Volume

Customary Unit(avoirdupois)

Metric Unit

Ounces (oz) Grams (g)

1 oz 28.35 g

4 oz 113.4 g

8 oz 226.8 g

16 oz 453.6 g

Pounds (lb) Grams (g)

1 lb 453.6 g

2 lb 907.2 g

Pounds (lb) Kilograms (kg)

2.2 lb 1 kg (1000 g)

Customary Unit(fluid ounces)

Metric Unit

1 cup (8 fl oz) 236.59 milliliters (mL)

1 quart (32 fl oz) 946.36 milliliters (mL)

1.5 quarts (48 fl oz) 1.42 liter (L)

33.818 fl oz 1.0 liter (L)


Basic Cuts and Shapes

Small Dice: 1/4-inch cube.

Medium dice: 1/2-inch cube.

Large dice: 3/4-inch cube.

Julienne: 1/4-inch square by 1 to 2 inches long

French Fry: 1/4-to 1/2-inch x 3 to 4 inches and longer.

Mince: To chop into very fine pieces.

Shred: To cut into thin strips by suing a grater or chef’s knife.

Chop: To cut pieces of roughly the same size.


To.use.the.table,.read.whole.units.at.the.left.side.and.the.fraction.or.part.of.the.unit.at.the.top.of.the.table..If.the.units.are.ounces,.the.decimal.equivalents.in.the.table.are.parts.of.1.pound..If.the.units.are.tablespoons,.the.decimal.equivalents.are.part.of.1.cup..If.the.units.are.cups,.the.decimal.equivalents.are.part.of.1.gallon.

Decimal Equivalents for Fractions(of 1 Pound, 1 Cup, or 1 Gallon)

Examples:Ounces to pounds:.To.convert.10.1/2.ounces.to.the.corresponding.decimal.equivalent.of.a.pound,.find.10.in.the.first.column.on.the.left..Next,.follow.right.on.the.same.horizontal.line.to.the.column.headed.“+.1/2.unit,”.which.shows.that.10.1/2.ounces.is.equal.to.0.66.pound.

Pounds to ounces:.To.convert.0.53..pound.to.ounces,.find.0.53.in.the.body.of..the.table..Follow.left.on.the.same.horizontal..line.to.the.whole.number,.i.e.,.8..Next,..read.the.fraction.of.an.ounce.from.the.top.number.of.the.column.in.which.0.53.was.found,.i.e.,.1/2..Thus,.0.53.pound.equals..8-1/2.ounces..

Whole units.are.on.the.left..The.fraction.or.part.of.the.unit.is.to.the.right.

FRACT�ON OR PART OF THE UN�T

NUMBER OF UN�TS Unit + �/4 of unit + �/� of unit + �/� of unit + �/� of unit + �/4 of unit

0 ------ 0.02 0.02 0.03 0.04 0.05

1 0.06 .08 .08 .09 .10 .11

2 .12 .14 .15 .16 .17 .17

3 .19 .20 .21 .22 .23 .23

4 .25 .27 .27 .28 .29 .30

5 .31 .33 .33 .34 .35 .36

6 .38 .39 .40 .41 .42 .42

7 .44 .45 .46 .47 .48 .48

8 .50 .52 .52 .53 .54 .55

9 .56 .58 .58 .59 .60 .61

10 .62 .64 .65 .66 .67 .67

11 .69 .70 .71 .72 .73 .73

12 .75 .77 .77 .78 .79 .80

13 .81 .83 .83 .84 .85 .86

14 .88 .89 .90 .91 .92 .92

15 .94 .95 .96 .97 .98 .98

16 1.00 1.02 1.02 1.03 1.04 1.05

If the whole units are: the decimal equivalents are part of: ounces 1 pound tablespoons 1 cup cups 1 gallon


Food.handling,.sanitation,.and.safety.in.school.foodservice.are.regulated.by.State,.county,.and.city.health.department.codes..Become.familiar.with.the.regulations.to.prevent.foodborne.illness.

Be.aware.of.the.condition.in.which.perishable.foods.are.delivered..Be.sure.frozen.foods.are.frozen.solid.and.refrigerated.foods.feel.cold..Certain.factors.can.shorten.a.foods.shelf.life,.such.as.too.much.handling.or.improper.temperature.control.before.delivery.

Date.incoming.food.items.to.help.rotate.stock.properly..Placing.oldest.food.out.front.will.encourage.the.use.of.foods.on.a.“first-in,.first-out”.basis.

Maintain Strict Cleanliness

Employee –.Practice.good.personal.hygiene..Adequately.restrain.hair..Wash.hands.frequently.and.properly.with.soap.and.water..Use.a.separate.sink.for.washing.hands..Cough.or.sneeze.into.disposable.tissues..only.and.wash.hands.afterwards..Do.not.sneeze.or.cough.on.food.or.food.production.surfaces..No.one.with.an.infected.cut.or..skin.infection.should.be.permitted.to.work.with.food.

Equipment and Facility –.Keep.equipment.and.facilities.clean.and.sanitized..Use.utensils.to.pick.up.and.handle.food..If.using.hands,.wear.disposable.plastic.gloves.and.throw.the.gloves.away.after.use..Keep.cutting.boards,.can.openers,.grinders,.slicers,.and.work.surfaces.very.clean..Sanitize.equipment.and.work.surfaces.between.use.with.raw.and.cooked.foods..Check.with.local.health.department.codes.for.a.list.of.sanitizing.agents..Bacteria.can.“loiter”.in.towels.and.cloths..Discard.disposable.towels.after.use..Launder.fabric.towels.frequently.with.sanitizing.agents.

Keep Hot Foods Above 135 °FBacteria.grow.rapidly.between.41.°F.and..135.°F.(including.room.temperature)..Avoid.holding.foods.in.this.temperature.zone..If.the.serving.of.a.hot.food.must.be.delayed,.keep.it.at.a.holding.temperature.of.135.°F.or.above..Although.steamtables.are.designed.to.maintain.holding.temperatures,.do.not.hold.a.food.on.a.steamtable.for.more.than.2 hours..

Follow directions –.Follow.the.directions..on.the.food.labels.to.ensure.that.proper.cooking.methods,.time,.and.temperature..are.used..Also,.refer.to.recipes.for.specific.cooking.instructions.

Handle and Store Food Properly

Cook thoroughly –.Cook.meat.and.poultry.to.the.doneness.temperature.and.time.recommended.by.the.label.or.recipe...To.make.sure.that.meat.and.poultry.are.cooked.all.the.way.through,.use.a.meat.thermometer.

Cook completely –.Cook.meat.and.poultry.completely.at.one.time..Partial.cooking.may.encourage.bacteria.to.grow.before.cooking..is.completed.

Keep Cold Foods Below 41 °F or BelowCheck.refrigerators.and.freezers.frequently.with.an.appliance.thermometer..The.refrigerator.should.register.41.°F.or.below..The.freezer.should.read.0.°F.or.lower...Keep.a.daily.log.of.temperature.readings.

Refrigerator.–.Since.repeated.handling..can.introduce.bacteria.into.meat.and..poultry,.prepackaged.meat.and.poultry.should.remain.in.the.original.wrapping...When.not.prepackaged,.meat.should.be.loosely.wrapped.

4�U S D A R e c i p e s f o r S c h o o l s

Freezing – While.“freezer.burn”.will.not.cause.illness,.it.does.make.certain.food.tough.and.tasteless..To.avoid.“freezer.burn”.wrap.freezer.items.in.heavy.freezer.paper..Place.new.items.to.the.rear.of.the.freezer,.and.older.items.to.the.front..Label.and..date.freezer.packages.to.keep.stock..properly.rotated.

Thawing – Thaw.frozen.meat,.poultry,..and.fish.in.the.refrigerator.until.pliable..(easy.to.separate)..Do.not.thaw.foods.at.room.temperature.

Wash Fresh Fruits and VegetablesThoroughly.wash.all.fresh.fruits.and.vegetables.with.cold.running.water..Since.many.fresh.fruits.and.vegetables.are.served.without.being.cooked,.thorough.cleaning.is.critical.in.preventing.foodborne.illness.

Handle and Store Food Properlycontinued


Cooking Terms and Abbreviations

Abbreviations

tsp teaspoon

Tbsp tablespoon

oz ounce

fl oz fluid.ounce

lb or # pound

c cup

pt pint

qt quart

gal gallon

wt weight

No. number

pkg package

°F degree.Fahrenheit

°C degree.Celsius

x multiply

÷ divide

Between

Very slow oven 250.°F.and.275.°F

Slow oven 300.°F.and.325.°F

Moderate oven 350.°F.and.375.°F

Hot oven 400.°F.and.425.°F

Very hot oven 450.°F.and.475.°F

Extremely hot oven 500.°F.and.525.°F

Terms Used to Describe Oven Temperatures


Bake –.to.cook.by.dry.heat,.usually.in.an.oven..A.suitable.cooking.method..for.meat,.bread,.and.many.other.foods.

Barbecue.–.to.roast.or.broil.a.food..that.is.usually.brushed.with.a.highly..seasoned.sauce.

Baste.–.to.spoon.liquids,.sauce,.or.meat.juice.over.a.food.to.keep.it.moist.during.cooking.and.to.add.flavor.

Beat.–.to.vigorously.mix.by.hand.or.with.mixing.equipment.to.make.the.mixture.light,.fluffy,.or.smooth.

Boil.–.to.cook.rapidly.in.water.or.liquid.so.that.bubbles.rise.and.break.on.the.surface.

Braise.–.to.cook.slowly.in.a.covered.container.with.a.small.amount.of.liquid.or.water..A.suitable.cooking.method.for.less.tender.meat.cuts.

Bread.–.to.coat.food.with.bread.crumbs,.cracker.crumbs,.or.flour.before.cooking.

Broil.–.to.cook.by.direct.heat.from.a.flame,.electric.unit,.or.glowing.coals;.a.suitable.cooking.method.for.tender.meat.cuts.

Brown.–.to.cook.food,.generally.meat,.until.it.is.uniformly.brown.on.all.sides.

Chill.–.to.cool.a.food.with.ice.water.or.refrigeration.

Chop.–.to.cut.food.into.small.equal.pieces.with.a.knife.or.chopping.equipment.

Combine.–.to.mix.two.or.more.ingredients.together.

Cream.–.to.work.foods.(such.as.shortening.and.sugar).together.with.a.spoon.or.mixer,.until.soft.and.fluffy.or.until.thoroughly.blended.

Cut in.–.to.mix.solid.fat,.such.as.butter.or.margarine,.into.dry.ingredients.with.a.cutting.motion.so.that.the.fat.remains.in.small.particles.

Dice.–.to.cut.into.small.cubes.with.a.knife.or.chopping.equipment.

Dredge.–.to.coat.food.by.dipping.in.crumbs,.flour,.cornmeal,.sugar,.or.other.coatings.

Fold –.to.combine.several.food.ingredients.into.a.mixture.by.gently.turning.the.mixture,.with.a.minimum.of.motions,.until.the.ingredients.are.blended.

Fry.–.to.cook.in.fat.over.heat.in.a.skillet,.pan,.or.griddle,.or.in.a.fryer.

Glaze.–.to.coat.with.a.mixture.to.produce.a.glossy.appearance.on.the.food.

Grill.–.to.cook.uncovered.over.direct.heat..on.a.griddle.or.pan,.removing.fat.as.it.accumulates.

Grind.–.to.chop.or.pulverize.food,.such.as.meat,.into.small.particles.by.using.a.food.chopping.device.or.meat.grinder.

Knead –.to.work.dough,.such.as.bread.dough,.by.pressing,.folding,.and.stretching..to.develop.the.dough.structure.

Leaven.–.to.cause.food.such.as.bread,.to.rise.and.increase.volume.by.adding.a.leavening.agent.such.as.yeast.or.baking.powder.

Marinate.–.to.soak.a.food,.such.as.meat.or.vegetables,.for.a.period.of.time.in.a.sauce.with.herbs,.spices,.and.condiments.to.enrich.its.flavor.and/or.to.tenderize.it.

Melt –.to.turn.a.solid.food.into.a.liquid..by.heating.

Glossary of Terms for Processes and Methods


Mince.–.to.finely.chop.food,.such.as.garlic,.into.very.small.pieces.

Mix –.to.blend.or.combine.two.or.more.ingredients.

Parboil –.to.boil.in.water.briefly.as.a.preliminary.cooking.step..May.be.used.with.vegetables.and.meat.

Pare –.to.thinly.trim.off.the.outer.covering.or.skin.of.a.food,.such.as.potatoes.

Peel.–.to.strip.off.the.outer.covering.of.a.food,.such.as.oranges.

Punch down.–.to.remove.air.bubbles.from.risen.yeast.dough.by.pushing.the.dough.down.with.the.fist.

Reconstitute –.to.bring.back.a.concentrated.food,.such.as.a.juice.concentrate,.to.the.original.strength.–.or.a.dry.food,.such.as.nonfat.dry.milk,.to.the.original.state.–.by.adding.liquid.

Rehydrate –.to.add.fluids.back.into.a.dried.food.such.as.dehydrated.onions.

Roast –.to.cook.by.dry.heat,.uncovered,.in.an.oven..A.suitable.cooking.method.for.tender.meat.roasts.

Scald –.to.heat.a.liquid,.such.as.milk,.to..a.temperature.just.below.the.boiling.point..Tiny.bubbles.will.appear.around.the.edge..of.the.pan.

Shred –.to.cut.or.grate.foods.into..narrow.strips.

Simmer –.to.cook.in.liquid.that.is.kept.just.below.the.boiling.point.

Slice –.to.cut.a.food.with.a.knife.or..slicing.equipment.

Steam –.to.cook.food.in.steam.generated.by.boiling.water.or.in.steam.equipment.

Stir –.to.mix.ingredients.with.a.circular.motion.without.beating.

Whip –.to.rapidly.beat.a.food,.such.as..eggs.or.cream,.incorporating.air.to.lighten.the.mixture.and.to.increase.its.volume..Usually.whipping.is.done.with.a.whisk,.fork,.or.mixing.equipment.

Glossary of Terms for Processes and Methodscontinued


Both.weight.and.volume.measures.are.listed.for.most.ingredients.on.each.recipe..(For.ingredients.in.amounts.less.than.2.ounces,.and.for.liquids,.only.volume.measures.are.given.).Keep.in.mind.that.weighing.is.more.accurate.than.measuring..The.recipes.were.standardized.using.weight.measurements.unless.only.a.volume.measurement.is.provided..Whenever.possible.weigh the ingredients..If.scales.are.not.available,.be.sure.to.use.the.correct.methods.of.measuring.as.suggested.below:

To Measure Liquid and Dry �ngredients

Use.standard.measuring.equipment.and/or.utensils.Make.measurements.level.Use.the.largest.appropriate.measure.to.save.time.and.to.reduce.margin.error..(Example:.use.a.1-gallon.measure.once.rather.than.a.1-quart.measure.four.times.).Exception:.To.measure.flour,.use.no.larger.than.a.1-quart.measure..Otherwise,.flour.will.pack..Note,.however,.as.mentioned.previously,.that.flour.is.best.weighed.rather.than.measured.by.volume.

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Measuring Procedures for Common Foods

Flour (white or whole-grain), or meals:Spoon.flour.lightly.into.measure.and.level.off.with.straight-edged.knife.or.spatula.Do.not.shake.or.tap.measureBe.sure.flour.does.not.pack..(Flour.should.be.measured.in.nothing.larger.than.a..1-quart.measure.).

Nonfat dry milk:Stir.lightly..Spoon.into.measure.and.level.off.with.a.spatula.

Dried whole eggs:Spoon.lightly.into.measure.and.level.off.with.a.spatula.

Sugar, granulated, white or brown:Spoon.into.measure.and.level.off.with.a.spatula..If.lumpy,.sift.before.measuring.

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Weighing and Measuring Ingredients

Brown sugar, packed:If.lumpy,.roll.out.lumps.with.rolling.pin..Pack.regular.brown.sugar.firmly.into.measure..The.sugar.should.take.the.shape.of.the.container.when.turned.out.

Baking powder, baking soda, and dry spices:

Stir.lightly..Fill.measuring.spoons.to.heaping..Level.off.with.a.spatula.

Butter, margarine, and shortening:Press.solid.fat.firmly.into.measure.and.level.off.with.a.spatula.When.formed.in.measurable.sticks.or.pounds,.simply.slice.off.the.amount.needed..For.easy.measuring:n..1.stick.(1/4.pound).measures.about... 1/2.cup.

n..4.sticks.(1.pound).or.1-pound.block.. measure.about.2.cups.

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Substitutions of Ingredients in Recipes

�ngredients that may be used in place of ingredients listed in a recipe are given below:

In Place of Use

1.teaspoon.baking.powder 1/4.teaspoon.baking.soda.plus5/8.teaspoon.cream.of.tartar

1.tablespoon.doubleacting.baking.powder

3/4.teaspoon.baking.soda.plus.1.1/2.cupsbuttermilk.or.sour.milk.(to.replace.1.1/2cups.liquid)

1.package.active.dryyeast.(1/4.ounce) 2.1/4.teaspoons.active.dry.yeast

1.ounce.active.dry.yeast3/4.ounce.instant.yeast.(checkmanufacturer’s.instructions).OR2.ounces.compressed.yeas

1.cup.flour.(for.thickening) 1/2.cup.cornstarch.OR.2/3.cupgranulated.tapioca

1.cup.cake.flour 1.cup.all-purpose.flour.minus.2.tablespoons

1.ounce.or.1.square.chocolate 3.tablespoons.cocoa.plus.1.tablespoon.fat

1.cup.margarine 1.cup.butter

1.cup.shortening 1.to.1.1/8.cups.butter.and.subtract.1/2teaspoon.salt.from.the.recipe

4.No..10.cans.tomato.juice 1.No..10.can.tomato.paste.plus.3.No..10cans.water

2.No..10.cans.tomato.puree 1.No..10.can.tomato.paste.plus.1.No..10.can.water

1.quart.lemon.juice 1.cup.lemon.juice.concentrate.(3.to.1)plus.3.cups.water

Whole.eggs See.page.50,.“Dried.Eggs,.or.page.51,.“Frozen.Eggs”


Can Size� Average Net Weight or Fluid Measure Per Can�

Average Volume Per Can in Cups

Cans Per Case Approximate No. of Cans Equal to No. �0 Can�

Common Products Found in Can Size

No. 10 No. 3 Cyl

6 lb (96 oz) to 7 lb 5 oz (117 oz) (51 oz (3lb 3oz) or46 fl oz (1qt 1 7/8 cups)

12 cups to 13 2/3 cups

5 3/4 cups

6

12

1

2.1

Institutional Size:

Fruit and vegetables; some other foods

Condensed soups, some vegetables, meat and poultry products, fruit and vegetable juices

No. 2 1/2

No. 2 Cyl

No. 2

26 oz (1 lb 10 oz) to 30 oz (1 lb 14 oz) 24 fl oz (3 cups)

20 oz (1 lb 4 oz) or 18 fl oz (1 pt 2 fl oz)

3 1/2 cups

3 cups

2 1/2 cups

24

24

24

3.7

4

5.3

Family Size:

Fruits, some vegetables

Juices, soups

Juices, ready-to-serve soups, some fruits

No. 300

No. 2(Vacuum)

No. 1 (Picnic)

8 oz

14 oz to 16 oz (1 lb)

12 oz

10 1/2 oz to 12 oz

8 oz

1 3/4 cups

1 1/2 cups

1 1/4 cups

1 cup

24

24

48

48 or 72

7.4

8 to 9

10 to 11

12

Small Cans:

Some fruits and meat products

Vacuum pack corn

Condensed soups, some fruits, vegetables, meats, and fish

Ready-to-serve soups, fruits, and vegetables

Can Sizes (Common Weights and Measures)

1 Can sizes are industry terms and do not necessarily appear on the label.2 The net weight on can or jar labels differs according to the density of the contents. For example: A No. 10 can of sauerkraut weighs 6 lb 3 oz; a No. 10 can of cranberry sauce weighs 7 lb 5 oz. Meats, fish, and shellfish are known and sold by weight of contents.

3 Number of cans to equal a No. 10 can are approximate measures. More exact measures can be made by using exact volume or weight of contents.

Can Sizes (Common Weights and Measures)


The.weight.and.volume.measures.for.instant.nonfat.dry.milk.are.given.in.the.recipes..For.best.results,.dry.milk.should.be.weighed.rather.than.measured..All.of.the.recipes.are.standardized.using.instant.nonfat.dry.milk..

Instant Nonfat Dry Milk

Where.possible,.to.save.preparation.steps,.dry.milk.is.combined.with.other.dry.ingredients.in.the.recipes.and.the.required.amount.of.water.is.added.along.with.other.liquid.ingredients..If.a.recipe.indicates.“Instant.nonfat.dry.milk,.reconstituted,”.use.the.ratios.of.dry.milk.and.water.to.prepare.the.amount.of.reconstituted.milk.needed.for.

the.recipe...If.desired,.fluid.milk.may.be.used.in.place.of.reconstituted.nonfat.dry.milk.in.the.recipes.

To Prepare Sour MilkTo.prepare.1.gallon.of.sour.milk,.use.1.cup.vinegar.in.place.of.1.cup.of.the.water.in.fluid.skim.milk.recipe.

Reconstituting Nonfat Dry Milk (Fluid Skim Milk = Nonfat Dry Milk + Water)

�nstant Nonfat Dry Milk

Fluid Skim Milk Water

1 quart

2 quarts

3 quarts

1 gallon

2 gallons

3 gallons

4 gallons

5 gallons

6 gallons

3 1/2 oz

7 oz

10 1/2 oz

14 oz

1 lb 12 oz

2 lb 10 oz

3 lb 8 oz

4 lb 6 oz

5 lb 4 oz

1 1/3 cups

2 2/3 cups

1 qt

1 qt 1 1/3 cups

2 qt 2 2/3 cups

1 gal

1 gal 1 1/4 qt

1 gal 2 3/4 qt

2 gal

3 3/4 cups

1 qt 3 1/2 cups

2 3/4 qt

3 3/4 qt

1 gal 3 1/2 qt

2 gal 3 1/4 qt

3 3/4 gal

4 3/4 gal

5 gal 2 1/2 qt

Weight Measure


Using Fresh Shell Eggs

Purchase.only.refrigerated,.fresh,.clean,.unbroken,.and.odor-free.eggs..While.the.size.and.grade.are.marked.on.the.carton.or.case,.the.weight.is.not..The.following.table.shows.the.weight.of.different.sizes.of.shell.eggs.and.the.number.to.fill.a.1-quart.measure..The.table.can.be.used.to.determine.the.correct.number.of.shell.eggs.to.use.in.a.recipe.when.a.weight.or.volume.measure.is.specified.

Shell Eggs

Refrigerate.promptly.upon.delivery.to.help.maintain.quality..Store.away.from.foods..with.a.strong.odor.such.as.onions,.cabbage,.and.broccoli.

CAUT�ON

Eggs.should.be.received.cleaned.and.in.sound.condition..Eggs.that.are.not.cleaned.or.that.have.been.damaged.should.be.discarded.

Do not use.uncooked.eggs.in.uncooked.foods;.milk.drinks.(such.as.eggnog.or.milkshakes);.uncooked.salad.dressings;.or.uncooked.puddings.

Weight of Different Sizes of Shell Eggs and Number per Quart

Size (see note)Minimum Weight in Shell Approximate Number per Quart (� lb � oz)

1 Dozen (Carton) 30 Dozen (Case) Whole Eggs Egg Yolks Egg Whites

Extra large*LargeMediumSmall

27 oz (1 lb 11 oz)24 oz (1 lb 8 oz)21 oz (1 lb 5 oz)18 oz (1 lb 2 oz)

50 lb 8 oz45 lb39 lb 8 oz34 lb

17192225

49556374

26293339

*All shell eggs used in the recipes are large size.

NOTE: Size and grade are marked on the carton or case, but weight is not.


Store.unopened.packages.of.dried.eggs..in.the.refrigerator.(35.°F.to.40.°F).or.in.a..cool.dry.place.(32.°F.to.50.°F)..After.opening,.tightly.cover.the.containers.and.store.in..the.refrigerator.

Preparing Dried Eggs

Reconstitute.only.the.amount.of.eggs.needed..RECONSTITUTED DRIED EGGS ARE HIGHLY PERISHABLE..Do.not.store.overnight..To.reconstitute.dried.eggs.for..use.in.place.of.shell.eggs,.follow.the.directions.on.the.package.or.use.the.directions.given.below.

Dried Eggs (Storing, Preparing, and Using)

Using Dried Eggs

Dried.eggs.may.be.used.in.place.of.shell.eggs.only.in.thoroughly cooked.products.or.in.cooked.salad.dressings..Thoroughly.cooked.foods.include:.baked.breads,.cakes,.long-cooked.casseroles,.and.baked.custards.

Dried.eggs.may.be.added.to.the.dry.ingredients.in.a.recipe.for.some.baked.products..Weigh.the.dried.eggs.or.measure.as.below..Blend.thoroughly.with.the.dry.ingredients..Add.the.water.needed.to.reconstitute.the.dried.eggs.with.the.other.liquids.in.the.recipe.

When.using.dried.eggs.follow.the.recipe.directions.carefully..Use.the.guidelines.below.as.safeguards.against.bacterial.contamination:

Bake.foods.in.pans.of.the.size,.number,.and.depth.specified.in.the.recipe.If.other.pan.sizes.are.used,.fill.them.to.a.depth.of.not.more.than.2.1/2”.–.with.the.exception.of.baked.or.steamed.scrambled.eggs,.which.should.be.no.more.than.1”.in.depth.–.to.ensure.adequate.heat.penetration.Deeper.layers.of.food.than.specified..might.not.be.thoroughly.cooked.during..the.recommended.cooking.time.

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DR�ED EGGS Water

Number of Eggs (Large Size)

10122532

Weight Measure Directions

WHOLE EGGS (see Note)5 oz6 oz12 1/2 oz1 lb

1 2/3 cups2 cups1 qt 1/4 cup1 qt 1 1/3 cups

1 2/3 cups2 cups1 qt 1/4 cups1 qt 1 1/3 cups

1. Weigh the dried eggs or place lightly in measuring spoon or cup and level top. Do not pack the eggs. Use exact weights or level measures.

2. Sprinkle dried eggs over the required amount of water.

3. Blend by using a mixer, rotary beater, or wire whip.4. Use reconstituted eggs immediately.YOLKS

101254

3 oz 3 1/2 oz 1 lb

1 1/4 cups1 1/2 cups1 qt 2 1/3 cups

6 2/3 Tbsp1/2 cup2 1/4 cups

WH�TES1012100

1 1/2 oz2 oz1 lb

6 2/3 Tbsp1/2 cup1 qt 1/4 cup

1 1/4 cups1 1/4 cups3 qt 1/2 cup

NOTE: Quantities are for dried whole eggs. For blends and specialty egg products (containing less than 100% whole egg), follow manufacturer’s directions.


Storing and Thawing Frozen Eggs

Store.frozen.eggs.at.0.°F.or.below.in.the.freezer.

Thaw.in.the.refrigerator.(35.°F.to.40.°F).in.an.airtight.container.and.thaw.only.the.amount.needed..USE THAWED EGGS WITHIN 24 HOURS..Thawed.frozen.eggs.are.highly.perishable.

Frozen Eggs (Storing, Thawing, and Using)

Using Frozen Eggs

Frozen.eggs.may.be.used.in.place.of.shell.eggs.only.in.thoroughly cooked products.or.in.cooked.salad.dressings.for.which.short.cooking.is.safe.because.of.high.acidity..Thoroughly.cooked.foods.include:.baked.breads,.cakes,.long-cooked.casseroles,.and.baked.custards..Weight.and.volume.measures.are.given.below.for.using.frozen.eggs.in.place.of.shell.eggs.in.recipes.

CAUTION:.Do.not.use.frozen.eggs.in.uncooked.or.slightly.heated.foods.such.as.milk.drinks,.ice.cream,.uncooked.salad.dressings,.cream.puddings,.soft.custards,.omelets,.or.scrambled.eggs.cooked.on.top.of.the.range.

When.using.frozen.eggs,.follow.the.recipe.directions.carefully..Use.the.guidelines.below.as.safeguards.against.bacterial.contamination:

Bake.foods.in.pans.of.the.size,.number,.and.depth.specified.in.the.recipe.If.other.pan.sizes.are.used,.fill.them.to.a.depth.of.not.more.than.2.1/2”.–.with.the.exception.of.baked.or.steamed.scrambled.eggs,.which.should.be.no.more.than..1”.in.depth.–.to.ensure.adequate.heat.penetration.Deeper.layers.of.food.than.specified.might.not.be.thoroughly.cooked.during.the.recommended.cooking.time.

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FROZEN EGGS*

Number of eggs (Large Size)

WHOLE EGGS YOLKS WH�TES

Weight Measure Weight Measure Weight Measure9 1 lb 2 cups less 2 Tbsp …. …. …. ….

10 1 lb 3/4 oz 2 cups 6 1/4oz 3/4 cups 11 1/2 oz 1 1/2 cups 2 Tbsp

12 1 lb 5 1/2 oz 2 1/2 cups 7 1/4 oz 3/4 cups 2 Tbsp 14 oz 1 1/2 cups 2 Tbsp

14 …. …. …. …. 1 lb 2 cups less 2 Tbsp

25 2 lb 13 oz 1 qt 1 1/4 cups …. …. …. ….

26 …. …. 1 lb 2 cups less 2 Tbsp …. ….

* The same weight and volume measures may be used for shelled fresh eggs.


The.steamtable.pan.capacity.chart.shows.the.approximate.capacity.in.volume.measure.of.common.sizes.of.steamtable.pans,.and.the.approximate.number.of.servings.that.can.be.obtained.from.various.sizes.of.portioning.utensils..The.information.in.the.chart.is.based.on.a.full-size.12”x.20”,.straight-sided.steamtable.pan.filled.to.the.brim..Pan.depths.are.for.2.1/2”,.4”,.and.6”.steamtable.pans.

Steamtable Pan Capacity

Measures.given.in.the.chart.are.approximate.and.may.vary.according.to.manufacturer’s.specifications,.pan.fill,.and.type.of.food..Pans.made.by.different.companies.may.have.slightly.different.total.capacities..If.used.for.transporting.foods,.the.steamtable.pans.will.have.lids.and.might.not.be.filled.to.the.brim..The.number.of.servings.may.vary.according.to.the.type.of.food.being.served..Some.foods.cling.to.the.bottom.and.sides.of.the.pan,.reducing.the.number.of.servings.

Use.the.chart.as.a.guide.to.help.estimate.the.number.of.steamtable.pans.needed.for.the.serving.period,.and.to.approximate.the.yield.of.a.full.steamtable.pan.

Pan Size (�nches) Approximate Capacity (Gallons)

Serving Size (Cups) Ladle (Fluid Ounces) Scoop No. Approximate Number of Servings

12” x 20” x 2 1/2” 2 1/2 cup3/8 cup1/3 cup1/4 cup

4 oz ….3 oz2 oz

8101216

648596128

12” x 20” x 4” 3 1/2 1/2 cup3/8 cup1/3 cup1/4 cup

4 oz ….3 oz2 oz

8101216

112149168224

12” x 20” x 6” 5 1/2 cup3/8 cup1/3 cup1/4 cup

4 oz …3 oz2 oz

8101216

160213240320


Portioning Diagrams

Cutting Diagrams for Portioning

For 25 Servings cut 5x5 For 50 servings cut 5x10

For 48 servings cut 3x8 then diagonally

For 100 servings cut 10x10

5 5 �0

5 �0 �0

�

�

Approximate Dimensions of Serving Sizes From Different Pan Sizes

Number and Approximate Size

of Servings Per Pan

Pan Approximate Pan Size �5 50 �00 Baking or steamtable 12” x 20” x 2 1/2” 2” x 3 3/4” 2” x 2” …. Sheet or bun 18” x 26” x 1” 3 1/4” x 5” 3 1/4” x 2 1/2” 1 3/4” x 2 1/2”


The.recipes.are.standardized.to.yield.a.certain.number.of.servings.specified.in.the.recipe..To.obtain.that.number.of.servings,.follow.the.specified.serving.size.as.closely.as.possible..Scoops,.ladles,.or.spoons.of.standard.sizes.help.in.serving.equal-sized.portions.

Ladles

The.following.sizes.of.ladles.will.help.in.obtaining.equal-size.servings.of.soups,.sauces,.creamed.foods,.and.similar.foods..Perforated.ladles.are.available.for.accurate.portioning.of.foods.that.need.draining.

Ladle Size Approximate Measure. 1.oz. 1/8.cup. 2.oz. 1/4.cup. 4.oz. 1/2.cup. 6.oz. 3/4.cup. 8.oz. 1.cup

.

Portion control

Scoop (or Disher) Number

The.number.of.the.scoop.or.disher.indicates.the.number.of.level.scoopfuls.it.takes.to.make.1.quart..The.following.table.gives.an.approximate.measure.for.each.scoop:

.. Scoop or ApproximateDisher Number Measure. 6. 2/3.cup. 8. 1/2.cup. 10. 3/8.cup. 12. 1/3.cup. 16. 1/4.cup. 20. .3.1/3.Tbsp. 24. 2.3/4.Tbsp. 30. 2.Tbsp. 40. 1.2/3.Tbsp. 50. 3.3/4.tsp. 60. 3.1/4.tsp. 70. 2.3/4.tsp. 100. 2.tsp

Measuring-Serving Spoons

Measuring-serving.spoons.are.volume-standardized.serving.spoons.identified.for.a.specific.volume.measure..They.are.similar.to.a.ladle,.scoop,.disher,.or.dipper.in.that.they.can.be.used.to.measure.specific.volumes.of.food.but.they.are.shaped.like.a.serving.spoon.(solid.or.perforated.)..Measuring-serving.spoons.are.labeled.in.ounces.(which.are.understood.to.be.fluid.ounces,.not.avoirdupois.(weight).ounces).

Size of Measuring– Approximate Serving Spoon measure. 2.oz. 1/4.cup. 3.oz. 3/8.cup. 4.oz. 1/2.cup. 6.oz. 3/4.cup.. 8.oz. 1.cup... .Serving Spoons

A.serving.spoon.(solid.or.slotted).may.be.used.instead.of.a.scoop..Since.these.spoons.are.not.identified.by.number,.it.is.necessary.to.measure.or.weigh.the.quantity.of.food.from.the.spoons.used..This.will.help.ensure.that.the.proper.portion.size.is.served.


A.garnish.is.a.food.item.or.part.of.a.food.item.used.to.enhance.the.food.being.served;.for.example,.a.dash.of.cinnamon.over.applesauce,.shredded.cheese.sprinkled.over.Chili.Con.Carne,.or.celery.tops.placed.around.a.steamtable.pan.of.Sloppy.Joe.filling.

Garnishes.help.to.merchandise.(sell).the.food.items.offered..Students.often.choose.food.by.how.good.it.looks..Therefore,.special.attention.to.eye-catching.garnishes.on.the.serving.line.and.student’s.trays.can.encourage.menu.selection.

Considerations in Garnishing

1.. A.garnish.should.generally.be.edible.and.should.be.handled.carefully.to.prevent.spoilage.and.food.poisoning..(NOTE:.Always.wash.a.vegetable.or.fruit.before.preparing.it.as.a.garnish.)

2.. Position.the.garnish.closest.to.the.student.(customer)..The.customer.should.be.able.to.see.the.entire.garnish..Place.the.garnish.in.the.corner.to.serve.most.of.the.food.without.moving.or.reaching.over.the.garnish.

Garnishing Techniques

3...Garnishes.need.not.require.a.lot.of.time.or.money.to.prepare..Attractive.garnishes.can.be.made.from.foods.on.hand..The.following.foods.may.be.sliced,.diced,.or.used.as.is,.as.appropriate,.for.a.quick.garnish:.

. Apples,.Bread.crumbs,.Celery,.Cheese,.Coconut,.Croutons,.Cucumber,.Grapes,.Lettuce,.Nuts,.Onion,.Paprika,.Parsley,.Parsley.flakes,.Peaches,.Raisins,.Tomato.

4...Garnishes.need.not.require.special.equipment..Only.simple.tools.are.needed;.for.example,.a.sharp.pointed.knife.for.paring,.a.serrated.knife.for.bread.and.tomatoes,.and.a.vegetable.peeler.for.paring.fruits.and.vegetables..Special.garnishing.tools,.such.as.a.V-cutter.for.zig-zag.finish.or.a.garnishing.knife.for.making.“crinkle.or.waffle”.cuts,.may.be.purchased,.if.desired.

Choosing a garnish

A.garnish.should.be.appropriate.for.the.food.being.served..Use.combinations.of.colors.that.blend.well..Be.sure.the.flavor.of.the.garnish.accents.or.is.compatible.with.the.flavor.of.the.menu.item.being.served..In.addition,.be.sure.the.size.of.the.garnish.is.appropriate..For.example,.too.heavy.a.garnish.for.beef.stew.will.sink.to.the.bottom.of.the.pan.and.too.small.a.garnish.will.fail.to.stand.out.

Some.foods.with.their.own.vivid.color.and.texture.need.no.garnish,.while.other.foods.do.need.garnishing..For.example,.pizza.with.its.bright.variety.of.colors.needs.little.or.no.extra.garnish,.whereas.a.steamtable.pan.of.hamburger.patties.lacks.color.and.could.benefit.from.a.garnish.for.better.appeal...A.creative.arrangement.of.food.in.a.steamtable.pan.can.also.be.appealing...For.example,.sandwiches.and.proportioned.meals.can.be.displayed.in.an.overlapping.or.shingled.arrangement.


Garnishes

Apple.rings,.*apple.slices,.*banana.chunks,.carrot.coins,.green.pepper.strips,.onion.rings,.orange.slices,.lemon.wedges,.tomato.slices,.and.tomato.wedges.can.be.used.effectively.as.garnishes..The.following..are.ideas.and.instructions.for.creating..more.unusual.garnishes.from.fruits..and.vegetables.

*To.delay.the.browning.effect,.place.apples.and.bananas.in.citrus.or.pineapple.juice,.or.in.a.lemon.juice.and.water.mixture..When.ready.to.use,.remove.the.fruit.from.the.solution..Drain.

Carrot Ribbons or Curls

1.. Slice.carrot.in.half.lengthwise.2.. With.a.peeler,.peel.a.single.strip.from..

the.cut.surface.3.. Drop.in.ice.water.and.the.strip.will.curl..

by.itself.4.. Remove.from.ice.water..Drain.

Celery Fans

1..Cut.celery.stalk.into.2.or.3.equal.lengths.2..Make.1.1/4”.slashes.into.one.end.or.

both.ends.of.stalk.3.. Fan.one.end.or.both.ends.of.stalk.4..Drop.in.ice.water.5..Remove.from.ice.water..Drain.

Radish Rose

1..Cut.a.thin.slice.off.the.bottom.and.top.of.the.radish.

2..Make.4.cuts.across.the.radish.horizontally.almost.to.the.bottom.and.then.make.4.cuts.across.the.radish.vertically.

3..Place.in.ice.water.until.open.(overnight.if.possible)..Remove.from.ice.water..Drain.

Garnishing Techniques continued


Onion Mum

1.. Select.a.medium-sized,.well-rounded.white.onion.

2.. Peel.the.outer.skin.off.the.onion..Leave.the.root.end.intact.but.cut.off.any.roots.

3.. Using.a.sharp.knife,.start.at.the.top.of.the.onion.and.make.a.cut.downward.toward.the.root.end..Be.careful.not.to.go.all.the.way.to.the.root.end.but.stop.about.1/2”.from.it..Make.this.cut.deep.into.the.center.of.the.vegetable..Make.additional.cuts.until.you.have.gone.completely.around.the.onion.

4.. When.cutting.is.completed,.place.onion..in.a.bowl.of.hot.water..This.will.start..the.petals.spreading.and.remove.the.onion.smell.

5.. Let.soak.for.5.minutes,.then.replace.the.hot.water.with.ice.water.to.allow.the.flower.to.bloom.further.

6.. Color.the.onion.mum.by.placing.food.coloring.in.the.ice.water..Let.soak.until.the.desired.tint.is.obtained.

Radish Tulip

1..Cut.a.thin.slice.off.the.bottom.and.top.of.the.radish.

2..Make.3.cuts.from.the.top.of.the.radish.almost.to.the.base,.making.6.equal.segments.

3..Place.in.ice.water.until.open.(overnight.if.possible)..Remove.from.water..Drain.

Lemon or Orange Twists

1..Cut.fruit.into.1/4”.horizontal.slices.2..Slit.each.slice.and.twist.

Tomato Rose

1..Use.a.sharp.paring.knife..With.the.stem.and.of.the.tomato.down,.begin.peeling.on.the.smooth.end..Cut.around.the.tomato.in.a.spiral,.making.a.continuous.strip.about.3/4”.wide..Do.not.be.concerned.if.the.peel.breaks.

2.. To.form.the.rose,.roll.one.end.of.the.peel.tightly.to.make.the.center..Loosely.roll.the.remaining.peel.around.the.center.

3..Use.a.pick.to.secure.the.rose.base..Cut.off.excess.pick..CAUTION:.Be.sure.pick.is.firmly.secured.in.the.rose,.so.pick.will.not.fall.into.the.food.during.service.

NOTE:.Storing.tomato.garnishes.is..not.recommended.

Garnishing Techniques continued


Beef.Shepherds.Pie,.D-43Beef.Stew,.D-14Beef.Stir-Fry,.D-39ABeef.Taco.Pie,.D-45Beef.Tamale.Pie,.D-15Beef.Vegetable.Soup,.. H-04ABottom.Pastry.Crust.(Sheet... Pans),.C-12Bread.Stuffing,.B-06Breakfast.Burrito.with.. .. Salsa,.J-02Broccoli.Salad,.E-17Broccoli,.Cheese,.and.Rice... Casserole,.I-08Brown.Bread,.B-07Brown.Gravy,.G-03Brown.Rice.Pilaf,.B-22Brownie.Icing,.C-22Brownies,.C-04

CCarrot.Cake,.C-05Carrot-Raisin.Salad,.E-04Cheese.Sauce,.G-08ACherry.Cobbler,.C-06Cherry.Crisp,.C-07Chicken.Fajitas,.D-40Chicken.or.Turkey.a.la.King,....... D-16Chicken.or.Turkey.and.. .. Noodles,.D-17Chicken.or.Turkey.Chop.. .. Suey,..D-18Chicken.or.Turkey.Gravy,.. G-03AChicken.or.Turkey.Noodle.. .. Soup,.H-02

A Apple.Cobbler,.C-01Apple.Crisp,.C-02Apple-Honey.Crisp,.C-02AApplesauce.Cake,.C-03Arroz.con.Queso.(Rice.with.Cheese),.D-48

B.Baked.Beans.(Using.Canned.............Vegetarian.Beans),.I-06Baked.Cajun.Fish,.D-46Baked.Fish.Scandia,.D-47Baked.French.Toast.Strips,...J-03Baked.Sweet.Potatoes.and.Apples,.I-07Baking.Powder.Biscuits,. B-04Banana.Bread.Squares,.. B-05Barbecued.Beef.or.Pork.on.Roll.(Using.Canned.Meats),... F-02Barbecued.Chicken,.D-11Barbeque.Sauce,.G-02Bean.Burrito,.D-12ABean.Soup,.H-01Bean.Taco,.D-13ABeef.and.Bean.Tamale.Pie,....D-15ABeef.or.Pork.Burrito,.D-12Beef.or.Pork.Burrito.(Using.Canned.Meats),.D-12BBeef.or.Pork.Taco,.D-13Beef.or.Pork.Taco.(Using.Canned.Meats),.D-13B

Chicken.or.Turkey.Pot.Pie,.. D-19Chicken.or.Turkey.Rice.. .. Soup,.H-02AChicken.or.Turkey.Salad,.. E-05Chicken.or.Turkey.Taco,....D-13CChicken.or.Turkey.Tamale.. .. Pie,.D-15BChicken.or.Turkey.Vegetable... Soup,.H-04BChicken.Stir-Fry,.D-39Chicken.Tetrazzini,.D-42Chicken.Tomato.Bake,.D-41Chili.con.Carne.with.Beans,....D-20Chinese.Style.Vegetables,.. I-09Chocolate.Cake,.C-08Chocolate.Chip.Cookies,.. C-09Chocolate.Glaze,.C-32Chocoleana.Cake,.C-31Cinnamon.Rolls,.B-08Clear.Dressing,.E-18Cooking.Macaroni,.Noodles,... and.Spaghetti,.B-02Cooking.Rice.(Oven.or.. .. Steamer),.B-03Corn.and.Green.Bean.. .. Casserole,.I-19Corn.Pudding,.I-10Cornbread,.B-09Cornbread.Stuffing,.B-06ACountry.Fried.Steak,.D-21Cream.Gravy,.G-03BCream.of.Chicken.Soup,.. H-06

Cream.of.Vegetable.Soup,.. H-03Creamy.Cole.Slaw,.E-06Creamy.Dip.for.Fresh.. .. Vegetables,.E-13Cucumber.Sauce,.G-13

EEgg.Salad.Sandwich,.F-03

FFrench.Dressing,.E-14Fried.Rice,.B-10

GGingerbread,.C-23Granola,.J-01Green.Beans.in.Cheese.Sauce,.I-11Ground.Beef.and.Macaroni.(With.Mexican.Seasoning),.. D-22Ground.Beef.and.Spanish.... Rice,.D-23Ground.Beef.Stroganoff,.. D-24

HHerbed.Broccoli.and.Cauliflower.Polonaise,.I-18Honey.Barbecue.Sauce,....G-10Honey.Dressing,.E-20

Honey-Lemon.Chicken,.. D-44Hummus,.E-24

IItalian.Bread,.B-11Italian.Dressing,.E-15Italian.Seasoning.Mix,.G-01

LLasagna.with.Ground.Beef,....D-25Lasagna.with.Ground.Pork.... and.Ground.Beef,.D-25A

MMacaroni.and.Cheese,.D-26Macaroni.Salad,.E-07Marinated.Black.Bean.. .. Salad,.E-21Master.Mix,.B-01Meat.Loaf,.D-27Meat.Balls,.D-27AMexicali.Corn,.I-12Mexican.Seasoning.Mix,....G-01AMinestrone,.H-07Muffin.Squares,.B-12

Recipe Index-Alphabetical Order


NNacho.Cheese.Sauce,.G-04Nachos.with.Ground.Beef,....D-28New.Italian.Dressing,.E-22New.Macaroni.and.Cheese,....D-51New.Oatmeal.Raisin.. .. Cookies,.C-25New.Spice.Cake,.C-28

OOatmeal.Cookies,.C-10Oatmeal.Muffin.Squares,.. B-20Orange.Glaze,.C-24Orange.Glazed.Carrots,.. I-13AOrange.Glazed.Sweet.Potatoes,.... .. I-13Orange.Rice.Pilaf,.B-21Orange.Rice.Pudding,.C-33Orange-Pineapple.Gelatin,.. C-11Oven.Fried.Chicken,.D-29

PPancakes,.B-13Pasta.Salad,.E-08Peach.Cobbler,.C-13Peanut.Butter.Bars,.C-26Peanut.Butter.Cookies,.. C-14Peanut.Butter.Glaze,.C-27Pizza.Crust,.B-14Pizza.with.Cheese.Topping,....D-30Pizza.with.Ground.Beef.. .. Topping,.D-31Pizza.with.Ground.Pork.. .. Topping,.D-31APizzaburger.on.Roll,.F-04Pork.Stir-Fry,.D-39BPotato.Salad,.E-09Potatoes.Au.Gratin.(Using.Dehydrated.Sliced.. .. Potatoes),.I-14Pourable.Pizza.Crust,.B-15Preparing.Instant.Mashed..... Potatoes,.I-05

QQuiche.with.Self-Forming.. .. Crust,.D-32Quick.Baked.Potatoes,.I-17

RRanch.Dressing,.E-19Refried.Beans,.I-15Rice.Pudding,.C-15Rice-Vegetable.Casserole,...B-23Rolls.(Yeast),.B-16Royal.Brownies,.C-21

SSalisbury.Steak,.D-33Scalloped.Potatoes.(Using.Fresh.Potatoes),.I-16AScalloped.Potatoes.(Using.Dehydrated.Sliced.. .. Potatoes),.I-16Scrambled.Eggs,.D-34Sloppy.Joe.on.Roll,.F-05Spaghetti.and.Meat.Sauce,....D-35Spaghetti.and.Meat.Sauce.(Ground.Beef.and.Ground.Pork),.D-35ASpanish.Rice,.B-17Spice.Cake,.C-16Spice.Icing,.C-29Spiced.Apple.Topping,.G-09Stir-Fry.Sauce,.G-11Stromboli,.F-06Stromboli.with.Tomato.. .. Sauce,.F-07Sweet.and.Sour.Pork,.D-36Sweet.and.Sour.Sauce,.. G-05Sweet.Potato.Pie,.C-17Sweet.Potato-Plum.Bread.Squares,.B-18

TTabouleh,.E-23Taco.Pie.with.Beans,.D-45BTaco.Pie.with.Salad.Topping,.D-45ATaco.Salad,.E-10Tartar.Sauce,.G-06Teriyaki.Sauce,.G-12Thick.Vegetable.Soup,.H-05Thousand.Island.Dressing,....E-16Three.Bean.Salad,.E-11Toasted.Cheese.Sandwich,....F-07Toasted.Turkey.Ham.and.Cheese.Sandwich,.F-07ATomato.Sauce.(Meatless),.. G-07Top.Pastry.Crust.. . .. (Steamtable.Pans),.C-12ATuna.and.Noodles,.D-37Tuna.Salad.Sandwich,.F-08Turkey.and.Dressing.. .. Supreme,.D-38

VVanilla.Cream.Frosting,.. C-18Vegetable.Chili,.D-49Vegetable.Lasagna,.D-50Vegetable.Pizza,.D-30AVegetable.Quesadilla,.D-52Vegetable.Soup,.H-04Vegetable.Stromboli,.F-06AVegetable.Wraps,.F-09

WWaldorf.Fruit.Salad,.E-12Whipped.Topping,.C-19White.Bread,.B-19White.Sauce,.G-08Whole.Wheat.Sugar.Cookies,.C-30

YYellow.Cake,.C-20

Recipe Index-Alphabetical Ordercontinued


Grains/BreadsB-01:.Master.MixB-02:.Cooking.Macaroni,... Noodles,.and.SpaghettiB-03:.Cooking.Rice.. .. (Oven.or.Steamer)B-04:.Baking.Powder.. .. BiscuitsB-05:.Banana.Bread.. .. SquaresB-06:.Bread.StuffingB-06A:.Cornbread.StuffingB-07:.Brown.BreadB-08:.Cinnamon.RollsB-09:.CornbreadB-10:.Fried.RiceB-11:.Italian.BreadB-12:.Muffin.SquaresB-13:.PancakesB-14:.Pizza.CrustB-15:.Pourable.Pizza.. .. CrustB-16:.Rolls.(Yeast)B-17:.Spanish.RiceB-18:.Sweet.Potato-Plum... Bread.SquaresB-19:.White.BreadB-20:.Oatmeal.Muffin.. .. SquaresB-21:.Orange.Rice.PilafB-22:.Brown.Rice.PilafB-23:.Rice-Vegetable.. Casserole

DessertsC-01:.Apple.CobblerC-02:.Apple.CrispC-02A:.Apple-Honey.CrispC-03:.Applesauce.CakeC-04:.BrowniesC-05:.Carrot.CakeC-06:.Cherry.CobblerC-07:.Cherry.CrispC-08:.Chocolate.CakeC-09:.Chocolate.Chip.. .. CookiesC-10:.Oatmeal.CookiesC-11:.Orange-Pineapple.... GelatinC-12:.Bottom.Pastry.. .. Crust.(Sheet.Pans)C-12A:.Top.Pastry.Crust.... (Steamtable.Pans)C-13:.Peach.CobblerC-14:.Peanut.Butter. CookiesC-15:.Rice.PuddingC-16:.Spice.CakeC-17:.Sweet.Potato.PieC-18:.Vanilla.Cream.. FrostingC-19:.Whipped.ToppingC-20:.Yellow.CakeC:21:.Royal.BrowniesC-22:.Brownie.IcingC-23:.GingerbreadC-24:.Orange.Glaze

C-25:.New.Oatmeal.. Raisin.CookiesC-26:.Peanut.Butter.BarsC-27:.Peanut.Butter.GlazeC-28:.New.Spice.CakeC-29:.Spice.IcingC-30:.Whole.Wheat.. Sugar.CookiesC-31:.Chocoleana.CakeC-32:.Chocolate.GlazeC-33:.Orange.Rice.. Pudding

Main DishesD-11:.Barbecued.ChickenD-12:.Beef.or.Pork.BurritoD-12A:.Bean.BurritoD-12B:.Beef.or.Pork.. .. Burrito.(Using.Canned.... Meats)D-13:.Beef.or.Pork.TacoD-13A:.Bean.TacoD-13B:.Beef.or.Pork.Taco.(Using.Canned.Meats)D-13C:.Chicken.or.. Turkey.TacoD-14:.Beef.StewD-15:.Beef.Tamale.PieD-15A:.Beef.and.Bean.. .. Tamale.PieD-15B:.Chicken.or.Turkey... Tamale.PieD-16:.Chicken.or.Turkey.. a.la.King

D-17:.Chicken.or.Turkey.... and.NoodlesD-18:.Chicken.or.Turkey.... Chop.SueyD-19:.Chicken.or.Turkey.Pot.PieD-20:.Chili.con.Carne.. with.BeansD-21:.Country.Fried.SteakD-22:.Ground.Beef.and.. .. Macaroni.(With.Mexican... Seasoning)D-23:.Ground.Beef.and.. .. Spanish.RiceD-24:.Ground.Beef.. StroganoffD-25:.Lasagna.with.. .. Ground.BeefD-25A:.Lasagna.with.Ground.Pork.and.. Ground.BeefD-26:.Macaroni.and.. .. CheeseD-27:.Meat.LoafD-27A:.Meat.BallsD-28:.Nachos.with.. .. Ground.BeefD-29:.Oven.Fried.ChickenD-30:.Pizza.with.Cheese... ToppingD-30A:.Vegetable.PizzaD-31:.Pizza.with.Ground.... Beef.Topping

D-31A:.Pizza.with.Ground... Pork.ToppingD-32:.Quiche.with.Self-. .. Forming.CrustD-33:.Salisbury.SteakD-34:.Scrambled.EggsD-35:.Spaghetti.and.. Meat.SauceD-35A:.Spaghetti.and.. .. Meat.Sauce.(Ground.. .. Beef.and.Ground.Pork)D-36:.Sweet.and.Sour.. .. PorkD-37:.Tuna.and.NoodlesD-38:.Turkey.and.. Dressing.SupremeD-39:.Chicken.Stir-FryD-39A:.Beef.Stir-FryD-39B:.Pork.Stir-FryD-40:.Chicken.FajitasD-41:.Chicken.Tomato.. .. BakeD-42:.Chicken.TetrazziniD-43:.Beef.Shepherds.PieD-44:.Honey-Lemon.. .. ChickenD-45:.Beef.Taco.PieD-45A:.Taco.Pie.with.. .. Salad.ToppingD-45B:.Taco.Pie.with.. .. BeansD-46:.Baked.Cajun.FishD-47:.Baked.Fish.Scandia

Recipe Index-Numerical Order


D-48:.Arroz.con.Queso.. .. (Rice.with.Cheese)D-49:.Vegetable.ChiliD-50:.Vegetable.LasagnaD-51:.New.Macaroni.and... CheeseD-52:.Vegetable.. Quesadilla

Salads and Salad DressingE-04:.Carrot-Raisin.SaladE-05:.Chicken.or.Turkey.... SaladE-06:.Creamy.Cole.SlawE-07:.Macaroni.SaladE-08:.Pasta.SaladE-09:.Potato.SaladE-10:.Taco.SaladE-11:.Three.Bean.SaladE-12:.Waldorf.Fruit.SaladE-13:.Creamy.Dip.for.Fresh.VegetablesE-14:.French.DressingE-15:.Italian.DressingE-16:.Thousand.Island.. .. DressingE-17:.Broccoli.SaladE-18:.Clear.DressingE-19:.Ranch.DressingE-20:.Honey.DressingE-21:.Marinated.Black.. .. Bean.Salad

E-22:.New.Italian.. DressingE-23:.Tabouleh.. (tah-BUHL-lee)E-24:.Hummus

SandwichesF-02:.Barbecued.Beef... or.Pork.on.Roll.(Using.Canned.Meats)F-03:.Egg.Salad.SandwichF-04:.Pizzaburger.on.RollF-05:.Sloppy.Joe.on.RollF-06:.StromboliF-06A:.Stromboli.with.. .. Tomato.SauceF-06B:.Vegetable.. StromboliF-07:.Toasted.Cheese.. .. SandwichF-07A:.Toasted.Turkey.Ham.and.Cheese.. SandwichF-08:.Tuna.Salad.. SandwichF-09:.Vegetable.Wraps

Sauces, Gravies, and Seasoning MixesG-01:.Italian.Seasoning.... MixG-01A:.Mexican.. Seasoning.MixG-02:.Barbeque.Sauce

G-03:.Brown.GravyG-03A:.Chicken.or.. .. Turkey.GravyG-03B:.Cream.GravyG-04:.Nacho.Cheese.. .. SauceG-05:.Sweet.and.Sour.. .. SauceG-06:.Tartar.SauceG-07:.Tomato.Sauce.. .. (Meatless)G-08:.White.SauceG-08A:.Cheese.SauceG-09:.Spiced.Apple.. ToppingG-10:.Honey.Barbecue.. .. SauceG-11:.Stir-Fry.SauceG-12:.Teriyaki.SauceG-13:.Cucumber.Sauce

SoupsH-01:.Bean.SoupH-02:.Chicken.or.Turkey.... Noodle.SoupH-02A:.Chicken.or.Turkey... Rice.SoupH-03:.Cream.of.Vegetable... SoupH-04:.Vegetable.SoupH-04A:.Beef.Vegetable.. .. SoupH-04B:.Chicken.or.Turkey... Vegetable.Soup

H-05:.Thick.Vegetable.. .. SoupH-06:.Cream.of.Chicken.... SoupH-07:.Minestrone

VegetablesI-05:.Preparing.Instant.. .. Mashed.PotatoesI-06:.Baked.Beans. .(Using.Canned... Vegetarian.Beans)I-07:.Baked.Sweet.. Potatoes.and.ApplesI-08:.Broccoli,.Cheese,.. .. and.Rice.CasseroleI-09:.Chinese.Style.. VegetablesI-10:.Corn.PuddingI-11:.Green.Beans.in.. .. Cheese.SauceI-12:.Mexicali.CornI-13:.Orange.Glazed.. .. Sweet.PotatoesI-13A:.Orange.Glazed.. .. CarrotsI-14:.Potatoes.Au.Gratin.(Using.Dehydrated.Sliced... Potatoes)I-15:.Refried.BeansI-16:.Scalloped.Potatoes.(Using.Dehydrated.Sliced... Potatoes)

I-16A:.Scalloped.Potatoes... (Using.Fresh.Potatoes)I-17:.Quick.Baked.. PotatoesI-18:.Herbed.Broccoli.and... Cauliflower.PolonaiseI-19:.Corn.and.Green.. .. Bean.Casserole

BreakfastJ-01:.GranolaJ-02:.Breakfast.Burrito.. .. with.SalsaJ-03:.Baked.French.. Toast.Strips.

Recipe Index-Numerical Ordercontinued

U.S. Department of AgricultureFood and Nutrition ServiceFNS-395 • April 2006

B-01Grains/Breads

Master MixGrains/Breads

Special Tip:A 10-qt mixer may be used to produce 1 gal 2 ¼ qt of Master Mix. A 20-qt mixer may be used to produce 3 gal of Master mix.

SERVING:

1/2 cup(See individual alternate recipes that use Master Mix)

7 lb 6 oz

14 lb 12 oz

YIELD:

1 gallon 2 ¼ quarts

3 gallons 2 cups

VOLUME:

100 Servings: 100 Servings:

50 Servings:50 Servings:

Edited 2004

Ingredients Measure Measure

DirectionsWeight Weight

50 Servings 100 Servings

Enriched all-purpose flour 5 lb 4 oz 1 gal 3 ¼ cups 10 lb 8 oz 2 gal 1 ⅝ qt 1. Place flour, baking powder, salt, cream of tartar, and dry milk in a mixing bowl. Mix with paddle attacment for 3 minutes on low speed.

Baking powder 4 ¾ oz ⅔ cup 9 ½ oz 1 ⅓ cup

Salt 2 Tbsp 2 ⅝ oz ¼ cup

Cream of tartar 1 Tbsp 1 ½ tsp 3 Tbsp

Instant nonfat dry milk 6 oz 2 ½ cups 12 oz 1 qt 1 cup

Shortening 1 lb 5 oz 3 cups 2 Tbsp 2 lb 10 oz 1 qt 2 ¼ cups 2. Add shortening to dry ingredients and mix with paddle attachment for 5 minutes on low speed, or until evenly distributed. Mixture will be crumbly.

3. Store in tightly covered container, in the refrigerator.

4. Use Master Mix in recipes.

B-02Grains/Breads

Cooking Macaroni, Noodles, and SpaghettiGrains/Breads

Special Tip: To cook the day before: After draining, run under cold water 3 minutes. Let stand in strainer for 5 minutes. Toss with 1 oz oil for each pound of dry pasta.

SERVING:

½ cup (No. 8 scoop) provides 1 serving of grains/breads.

2 steamtable pans

4 steamtable pans

YIELD:

about 1 gallon 2 ¼ quarts

about 3 gallons 2 cups

VOLUME:



Tested 2004




Water, boiling 5 gal 10 gal 1. Add salt to boiling water.

Salt 2 Tbsp 2 tsp 3 ½ oz ⅓ cup

Enriched elbow macaroni OREnriched noodles, ¾ inch or wider OREnriched spaghetti

2 lb 10 ozOR

2 lb 8 oz

OR4 lb 12 oz

2 qt 1 ¼ cupsOR

1 gal 3 ½ qt

OR1 gal

5 lb 4 ozOR5 lb

OR9 lb 8 oz

1 gal 2 ½ cupsOR

3 gal 3 qt

OR2 gal

2. Slowly stir in macaroni, noodles, or spaghetti until water boils again.

3. Cook uncovered until tender-firm, about 10 minutes for macaroni, 8 minutes for noodles, and 12 minutes for spaghetti. DO NOT OVERCOOK.

4. Drain well.

5. Pour into steamtable pans (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

6. CCP: Hold for hot service at 135° F or higher. OR CCP: Cool to 70° F within 2 hours and from 70° F to 41° F or lower within an additional 4 hours.

Portion with No. 8 scoop (½ cup).

B-03Grains/Breads

Cooking Rice (Oven or Steamer)Grains/Breads

SERVING:


2 steamtable pans

4 steamtable pans

YIELD:

about 1 gallons 2 ¼ quarts


VOLUME:



Tested 2004, Tested 2007




1. Do not rinse enriched rice.

Enriched white rice, medium grain, regular OREnriched white rice, long grain, regular OREnriched white rice, long grain, parboiled

3 lb 12 oz

OR3 lb 6 oz

OR3 lb 10 oz

2 qt ½ cup

OR2 qt

OR2 qt 1 ¼ cups

7 lb 8 oz

OR6 lb 12 oz

OR7 lb 4 oz

1 gal 1 cup

OR1 gal

OR1 gal 2 ½ cups

2. Place 1 lb 14 oz medium grain, or 1 lb 11 oz long grain, or 1 lb 13 oz par boiled rice in each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

Water, boiling 3 qt 1 gal 2 qt 3. Add salt to boiling water. Pour water over rice. (1 qt 2 cups per steamtable pan).

Salt 2 tsp 1 Tbsp 1 tsp

4. Cover pans tightly.

5. Bake: Conventional oven: 350° F for 30 minutes Convection oven: 325° F for 30 minutes Steamer: 5 lb pressure for 25 minutes

6. Remove from oven or steamer.

7. CCP: Hold for hot service at 135° F or higher. OR CCP: Cool to 70° F within 2 hours and from 70° F to 41° F or lower within an additional 4 hours.


B-03Grains/Breads

Cooking Rice (Oven or Steamer)Grains/Breads

Special Tip:Cooking Brown Rice, long grain, regular

For 50 Servings, use 3 lb 2 oz brown rice and 1 gal 3 ½ cups boiling water and 2 tsp salt. Place 1 lb 9 oz of rice and 2 qt 1 ¾ cups of water in each steamtable pan (12" x 20" x 2 ½"). Use 2 pans. Cover and bake at 350° F or steam at 5 lb pressure for 50 minutes.

For 100 servings, use 6 lb 4 oz brown rice and 2 gal 1 ¾ qt boiling water and 1 Tbsp 1 tsp salt. Place 1 lb 9 oz of rice and 2 qt 1 ¾ cups of water in each steamtable pan (12" x 20" x 2 ½"). Use 4 pans. Cover and bake at 350° F or steam at 5 lb pressure for 50 minutes.

B-04Grains/Breads

Baking Powder BiscuitsGrains/Breads

SERVING:

1 biscuit provides 1 ½ servings of grains/breads. 1 sheet pan

2 sheet pans

YIELD:

50 2 ½ inch biscuits

100 2 ½ inch biscuits

VOLUME:



Edited 2004




Enriched all-purpose flour 3 lb 2 qt 3 cups 6 lb 1 gal 1 ½ qt 1. Blend flour, dry milk, baking powder, and salt in mixer for 1 minute at low speed.

Instant nonfat dry milk 3 oz 1 ¼ cups 6 oz 2 ½ cups

Baking powder 2 ¾ oz ¼ cup 2 ½ Tbsp 5 ½ oz ¾ cup 1 Tbsp

Salt 1 Tbsp 2 Tbsp

Shortening 11 ½ oz 1 ¾ cups 1 lb 7 oz 3 ½ cups 2. Add shortening and blend into dry ingredients for 2 minutes at low speed. Mixture will be crumbly.

Water, cold 3 ¾ cups 1 qt 3 ½ cups 3. Add water and mix for approximately 1 minute on low speed to form soft dough. Scrape bowl as necessary during mixing.

4. Turn out onto lightly floured surface. For 50 servings, knead ball of dough lightly for 1 minute. For 100 servings, divide dough in half and knead each half lightly for 1 minute.

5. Roll or pat out each ball of dough to ½" thickness. Cut with floured 2 ½" biscuit cutter and place on sheet pan (18" x 26" x 1") in rows of 5 across and 10 down. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

6. Bake until lightly browned: Conventional oven: 450° F for 12-14 minutes Convection oven: 400° F for 8-10 minutes

B-04Grains/Breads


Variations:A. Baking Powder Biscuits (Using Master Mix B-01) For 50 servings, omit steps 1 and 2. Use 3 lb 12 oz (3 qt) Master Mix. Continue with steps 3-6. For 100 servings, omit steps 1 and 2. Use 7 lb 8 oz (6 qt) Master Mix. Continue with steps 3-6.

B. Cheese Biscuits For 50 servings, follow steps 1 and 2. In step 3, add 12 oz (3 ½ cups) shredded reduced fat Cheddar cheese to soft dough. Mix lightly to distribute cheese. Continue with steps 4-6.

For 100 servings, follow steps 1 and 2. In step 3, add 1 lb 8 oz (1 qt 3 cups) shredded reduced fat Cheddar cheese to soft dough. Mix lightly to distribute cheese. Continue with steps 4-6.

C. Drop Biscuits For 50 servings, follow steps 1 and 2. In step 3, use 1 qt ¾ cup cold water. Omit step 4. In step 5, portion with level No. 16 scoop (¼ cup) onto 1 sheet pan (18" x 26" x 1") in rows of 10 down and 5 across. Continue with step 6.

For 100 servings, follow steps 1 and 2. In step 3, use 2 qt 1 ½ cups cold water. Omit step 4. In step 5, portion with level No. 16 scoop (¼ cup) onto 2 sheet pans (18" x 26" x 1") in rows of 5 across and 10 down. Continue with step 6.

D. Wheat Biscuits For 50 servings, in step 1, use 2 lb 4 oz (2 qt) enriched all-purpose flour and 12 oz (2 ¾ cups) whole wheat flour. Continue with steps 2-6.

For 100 servings, in step 1, use 4 lb 8 oz (4 qt) enriched all-purpose flour and 1 lb 8 oz (1 qt 1 ½ cups) whole wheat flour. Continue with steps 2-6.

B-04Grains/Breads


Calories 164

Protein 3.41 g

Carbohydrate 22.09 g

Total Fat 6.80 g

Saturated Fat 1.68 g

Cholesterol 0 mg

Vitamin C 0.1 mg

Vitamin A 40 IU

Iron 1.44 mg

Calcium 117 mg

Sodium 315 mg

Dietary Fiber 0.7 g

Nutrients Per Serving

Text63:

B-05Grains/Breads

Banana Bread SquaresGrains/Breads




Enriched all-purpose flour 1 lb 12 oz 1 qt 2 ½ cups 3 lb 8 oz 3 qt 1 cup 1. Blend flour, sugar, dry milk, baking powder, baking soda, and salt in mixer for 1 minute at low speed.

Sugar 1 lb 1 oz 2 ½ cups 2 lb 2 oz 1 qt 1 cup

Instant nonfat dry milk ¼ cup ½ cup

Baking powder 1 Tbsp 2 ¼ tsp 3 Tbsp 1 ½ tsp

Baking soda 1 tsp 2 tsp

Salt 1 tsp 2 tsp

Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)

7 oz ¾ cup 2 Tbsp

OR4 each

14 oz 1 ⅔ cups

OR8 each

2. Combine eggs and water. Add shortening and liquid mixture to dry ingredients. Blend for 30 seconds on low speed. Beat for 1 minute on medium speed.

Water 1 ¼ cups 2 ½ cups

Shortening 6 ½ oz 1 cup 13 oz 2 cups

*Fresh bananas, mashed 1 lb 10 oz 2 ¾ cups 3 lb 4 oz 1 qt 1 ½ cups 3. Add mashed bananas and nuts (optional). Blend for 30 seconds on low speed. Beat for 1 minute on medium speed. DO NOT OVERMIX. Batter will be lumpy.

Chopped walnuts (optional) 6 ½ oz 1 ½ cups 13 oz 3 cups

4. Pour 5 lb 10 oz (2 qt 2 cups) batter into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

5. Bake until browned: Conventional oven: 350° F for 35-45 minutes Convection oven: 300° F for 25-35 minutes

6. Cool. Cut each pan 5 x 10 (50 pieces per pan).

7. For loaf pans: Pour 1 lb 14 oz (3 ⅓ cups) batter into each loaf pan (4" x 10" x 4") which has been lightly coated with pan release spray. For 50 servings, use 3 loaf pans. For 100 servings, use 6 loaf pans.

Bake until browned: Conventional oven: 350° F for 50-60 minutes Convection oven: 300 ° F 40-50 minutes

B-05Grains/Breads


Special Tip:For 50 servings, use 2 oz (⅔ cup) dried whole eggs and ⅔ cup water in place of eggs.

For 100 servings, use 4 oz (1 ⅓ cups) dried whole eggs and 1 ⅓ cups water in place of eggs.

Variations:A. Banana Bread Squares (Using Master Mix B-01)

50 servings: Omit step 1. Blend 2 lb 7 ½ oz (2 qt) Master Mix with 1 lb 1 oz(2 ½ cups) sugar. In step 2, omit shortening. Continue with steps 3-6.

100 servings: Omit steps 1. Blend 4 lb 15 oz (4 qt) Master Mix with 2 lb 2 oz (1 qt 1 cup) sugar. In step 2, omit shortening. Continue with steps 3-6.

Comments:*See Marketing Guide.

SERVING:

1 piece provides 1 serving of grains/breads. 1 steamtable panOR3 loaves

2 steamtable pansOR6 loaves

YIELD:

about 2 quarts 2 cups (batter)50 pieces

about 1 gallon 1 quart (batter)100 pieces

VOLUME:



Edited 2004

Food as Purchased forMarketing Guide for Selected Items


Bananas 2 lb 9 oz 5 lb 2 oz

Remove from pans. Cool completely.

Cut each loaf into 17 slices, about ½" thick.

B-05Grains/Breads


Calories 149

Protein 2.41 g


Total Fat 4.31 g


Cholesterol 17 mg

Vitamin C 1.4 mg

Vitamin A 45 IU

Iron 0.90 mg

Calcium 38 mg

Sodium 130 mg

Dietary Fiber 0.8 g


Text63:

B-06Grains/Breads

Bread StuffingGrains/Breads




Enriched soft bread cubes 4 lb 11 oz 3 gal 1 ½ qt 9 lb 6 oz 6 gal 3 qt 1. Combine bread cubes, celery, onions, raisins (optional), poultry seasoning, pepper, granulated garlic, margarine or butter, and thyme (optional). Mix lightly until well blended.

*Fresh celery, chopped 1 lb 3 ¾ cups 2 Tbsp 2 lb 1 qt 3 ¾ cups

*Fresh onions, chopped ORDehydrated onions

12 ozOR

2 ¼ oz

2 cups OR

⅓ cup

1 lb 8 ozOR

4 ½ oz

1 qt OR

⅔ cup

†Raisins, plumped (optional) 6 ½ oz 2 ¼ cups 13 oz 1 qt ½ cup

Poultry seasoning 1 Tbsp 2 Tbsp

Ground black or white pepper 1 ½ tsp 1 Tbsp

Granulated garlic 1 Tbsp 2 Tbsp

Margarine or butter, melted 10 ½ oz 1 ⅓ cups 1 lb 5 oz 2 ¾ cups

Dried thyme (optional) 2 Tbsp ¼ cup

Chicken stock, non-MSG 3 qt 1 gal 2 qt 2. Add chicken stock to bread mixture. Mix gently to moisten.

3. Spread 6 lb 7 oz (3 qt 3 cups) of stuffing evenly into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

4. Bake: Conventional oven: 350° F for 30-40 minutes Convection oven: 300° F for 20-30 minutes CCP: Heat to 165° F or higher for at least 15 seconds.

5. CCP: Hold for hot service at 135° F or higher.

Cut each pan 5 x 5 (25 pieces).

6. If desired, serve with Chicken or Turkey Gravy (see G-03A).

B-06Grains/Breads

Bread StuffingGrains/Breads


†To plump raisins, cover the fruit with very hot tap water. Soak 2-5 minutes. DO NOT OVERSOAK. Drain well before using.

Calories 165

Protein 3.97 g


Total Fat 6.45 g


Cholesterol 1 mg

Vitamin C 1.0 mg

Vitamin A 226 IU

Iron 1.40 mg

Calcium 56 mg

Sodium 327 mg

Dietary Fiber 1.2 g


Text63:

SERVING:

1 piece provides 1 ½ servings of grains/breads. 2 steamtable pans

4 steamtable pans

YIELD:

about 1 gallon ½ cup50 pieces

about 2 gallons 1 cup100 pieces

VOLUME:



Tested 2004



Celery 1 lb 4 oz 2 lb 8 oz

Mature onions 14 oz 1 lb 12 oz

B-06AGrains/Breads

Cornbread StuffingGrains/Breads




Enriched soft bread cubes 2 lb 5 ½ oz 1 gal 1 ½ qt 4 lb 11 oz 2 gal 3 qt 1. Combine bread cubes, crumbled cornbread, celery, onions, poultry seasoning, pepper, granulated garlic, margarine or butter, and thyme (optional). Mix lightly until well blended.

Cornbread (B-09),crumbled

2 lb 5 ½ oz 2 qt 2 ½ cups 4 lb 11 oz 1 gal 1 ¼ qt

*Fresh celery, chopped 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups


12 ozOR

2 ¼ oz

2 cupsOR

⅓ cup

1 lb 8 ozOR

4 ½ oz

1 qt OR

⅔ cup

Poultry seasoning 1 Tbsp 2 Tbsp



Margarine or butter, melted 10 ½ oz 1 ⅓ cups 1 lb 5 oz 2 ⅔ cups


Chicken stock, non-MSG 3 qt 1 gal 2 qt 2. Add chicken stock to bread mixture. Mix gently to moisten.

3. Spread 6 lb 7 oz (3 qt 3 cups) of stuffing evenly into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans.




6. If desired, serve with Chicken or Turkey Gravy (see G-03A).

B-06AGrains/Breads

Cornbread StuffingGrains/Breads


Calories 162

Protein 3.59 g


Total Fat 7.10 g


Cholesterol 7 mg

Vitamin C 1.0 mg

Vitamin A 230 IU

Iron 1.20 mg

Calcium 68 mg

Sodium 289 mg

Dietary Fiber 1.2 g


Text63:

SERVING:

1 piece provides 1 ½ servings of grains/breads. 2 steamtable pans

4 steamtable pans

YIELD:

about 1 gallon ½ cup50 pieces

about 2 gallons 1 cup100 pieces

VOLUME:



Edited 2004





B-07Grains/Breads

Brown BreadGrains/Breads




Enriched all-purpose flour 8 oz 1 ¾ cups 2 Tbsp 1 lb 3 ¾ cups 1. Blend flour, whole wheat flour, cornmeal, baking soda, and salt in mixer for 1 minute on low speed.

Whole wheat flour 8 oz 2 cups 1 lb 1 qt

Cornmeal 12 oz 2 ¾ cups 2 Tbsp 1 lb 8 oz 1 qt 1 ¾ cups

Baking soda 1 Tbsp 2 Tbsp

Salt 1 tsp 2 tsp

Instant nonfat dry milk, reconstituted

1 qt 2 qt 2. Combine milk and lemon juice or vinegar (to sour the milk). Let stand for 5 minutes.

Frozen lemon juice concentrate, reconstituted ORWhite vinegar

¼ cup

OR¼ cup

½ cup

OR½ cup

Molasses 1 lb 1 ½ cups 2 lb 3 cups 3. Add molasses and vegetable oil to milk mixture. Blend well.

Vegetable oil 2 Tbsp ¼ cup

†Raisins, plumped (optional) 8 oz 1 ¼ cups 1 lb 2 ½ cups 4. Add liquid mixture and raisins (optional) to dry ingredients. Blend for 3 minutes on low speed. DO NOT OVERMIX. Batter will be lumpy.

5. Pour 5 lb (2 qt ½ cup) batter into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

6. Bake or steam until a knife inserted near center comes out clean: Conventional oven: 375° F for 40-50 minutes Convection oven: 325° F for 25-35 minutes Steamer: 5 lb pressure for 55-65 minutes


8. For loaf pans: Pour 2 lb 8 oz (approximately 1 qt ¼ cup) batter into each loaf pan (4" x 10" x 4") which has been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

B-07Grains/Breads

Brown BreadGrains/Breads

Comments:†To plump raisins, cover the fruit with very hot tap water. Soak 2-5 minutes. DO NOT OVERSOAK. Drain well before using.

Calories 92

Protein 2.29 g


Total Fat 0.88 g


Cholesterol 0 mg

Vitamin C 0.5 mg

Vitamin A 28 IU

Iron 1.08 mg

Calcium 44 mg

Sodium 137 mg

Dietary Fiber 1.2 g


Text63:

SERVING:

1 piece provides 1 serving of grains/breads. 1 steamtable panOR2 loaves

2 steamtable pansOR4 loaves

YIELD:

about 2 quarts ½ cup (batter)50 pieces

about 1 gallon 1 cup (batter)100 pieces

VOLUME:



Edited 2004

Bake or steam until knife inserted near center comes out clean: Conventional oven: 375° F for 60 minutes Convection oven: 325° F for 45 minutes Steamer: 5 lb pressure for 1 hour 10 minutes

Remove from pans. Cool completely. Cut each loaf into 25 slices, about ⅜"-½" thick.

B-08Grains/Breads

Cinnamon RollsGrains/Breads




For best results, have all ingredients and utensils at room temperature.

Active dry yeast (see Special Tip)

⅓ cup 3 ¼ oz ½ cup 2 Tbsp 1. Dissolve dry yeast in warm water. Let stand for 4-5 minutes.

Water, warm (110° F) 1 ½ cups 3 cups

Enriched all-purpose flour 3 lb 10 oz 3 qt 1 ½ cups 7 lb 4 oz 1 gal 2 ¾ qt 2. Place flour, dry milk, sugar, and salt in mixer bowl. Blend with dough hook for approximately 2 minutes on low speed.

Instant nonfat dry milk 3 ¼ oz 1 ⅓ cups 6 ½ oz 2 ¾ cups

Sugar 5 ¾ oz ¾ cup 2 Tbsp 11 ½ oz 1 ½ cups 2 Tbsp

Salt 2 Tbsp 2 ½ oz ¼ cup

Vegetable oil ¾ cup 2 Tbsp 1 ⅔ cups 3. Add oil and blend for approximately 2 minutes on low speed.

Water (68° F) 2 ½ cups 1 qt 1 cup 4. Add water. Mix for 1 minute on low speed.

5. Add dissolved yeast and mix for 2 minutes on low speed.

6. Knead dough on medium speed for 8 minutes, or until dough is smooth and elastic.

7. Place in warm area (about 90° F) for 45-60 minutes.

8. Place dough on lightly floured surface. Divide into balls, 3 lb 2 oz each. For 50 servings, divide into 2 balls. For 100 servings, divide into 4 balls.

Ground cinnamon ¼ cup ½ cup 9. Combine cinnamon and sugar. Mix well. Set aside for step 11.

Sugar 5 ¼ oz ¾ cup 10 ½ oz 1 ½ cups

10. Roll each ball of dough into a rectangle 25" x 10", ¼" thick.

Vegetable oil 1 Tbsp 2 Tbsp 11. Lightly brush each rectangle with oil. Sprinkle approximately ½ cup cinnamon-sugar mixture over each rectangle.

Raisins 10 oz 2 cups 1 lb 4 ½ oz 1 qt 12. Sprinkle 1 cup raisins over cinnamon-sugar mixture on each rectangle.

B-08Grains/Breads


Special Tip:To use high-activity (instant) yeast, follow directions below or manufacturer's instructions.

For 50 servings, omit step 1. In step 2, add ¼ cup high-activity (instant) yeast. Continue with step 3. In step 4, add 1 qt water (110° F). Omit step 5. In step 6, knead for 10 minutes. Continue with steps 7-17.

For 100 servings, omit step 1. In step 2, add 2 ½ oz (¼ cup 3 ⅔ Tbsp) high-activity (instant) yeast. Continue with step 3. In step 4, add 2 qt water (110° F). Omit step 5. In step 6, knead for 10 minutes. Continue with steps 7-17.

SERVING:

1 roll provides 2 servings of grains/breads. 6 lb 4 oz (dough)1 sheet pan

12 lb 8 oz (dough)2 sheet pans

YIELD:

about 50 rolls

about 100 rolls

VOLUME:



Tested 2004

13. Roll each rectangle on the long side to form a long slender roll. Cut each roll into 25 uniform pieces 1" thick.

14. Place in rows of 5 across and 10 down on sheet pan (18" x 26" x 1") which has been lightly coated with pan release spray. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

15. Place in a warm area (about 90° F) until double in size, 30-50 minutes.


Margarine or butter, melted (optional)

1 Tbsp 2 Tbsp 17. Optional: Brush lightly with melted margarine or butter (approximately 1 Tbsp per pan) while warm.

B-08Grains/Breads


Calories 209

Protein 4.73 g


Total Fat 4.53 g


Cholesterol 0 mg

Vitamin C 0.5 mg

Vitamin A 46 IU

Iron 2.08 mg

Calcium 39 mg

Sodium 292 mg

Dietary Fiber 1.7 g


Text63:

B-09Grains/Breads

CornbreadGrains/Breads



Green chili peppers 5 oz 10 oz




Enriched all-purpose flour 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups 1. Blend flour, cornmeal or corn grits, sugar, baking powder, and salt in mixer for 1 minute on low speed.

Cornmeal OREnriched corn grits

1 lbOR1 lb

3 ¾ cupsOR

2 ¾ cups

2 lbOR2 lb

1 qt 3 ½ cupsOR

1 qt 1 ½ cups


Baking powder 2 Tbsp 2 tsp 2 oz ⅓ cup

Salt 1 ¼ tsp 2 ½ tsp


5 ¼ oz ⅔ cup

OR3 each

10 ½ oz 1 ¼ cups

OR6 each

2. Mix eggs, milk, oil, cheese (optional), and chili peppers (optional). Add to dry ingredients and blend for 30 seconds on low speed. Beat until dry ingredients are moistened for 2-3 minutes on medium speed. DO NOT OVERMIX. Batter will be lumpy.


3 ¾ cups 1 qt 3 ½ cups

Vegetable oil ½ cup 1 cup

Reduced fat Cheddar cheese, shredded (optional)

12 oz 3 cups 1 lb 8 oz 1 qt 2 cups

*Fresh green chili peppers, chopped (optional)

4 oz ¾ cup 3 Tbsp 8 oz 1 ¾ cups 2 Tbsp

3. Pour 4 lb 14 oz (2 qt 2 cups) batter into each half-sheet pan (18" x 13" x 1") which has been lightly coated with pan release spray. For 50 servings, use 1 pan. For 100 servings, use 2 pans.


5. Cut each half-sheet pan 5 x 10 (50 pieces per pan).

B-09Grains/Breads

CornbreadGrains/Breads

Special Tip:For 50 servings, use 1 ½ oz (½ cup) dried whole eggs and ½ cup water in place of eggs.

For 100 servings, use 3 oz (1 cup) dried whole eggs and 1 cup water in place of eggs.

Calories 108

Protein 2.65 g


Total Fat 2.82 g


Cholesterol 13 mg

Vitamin C 0.1 mg

Vitamin A 51 IU

Iron 0.90 mg

Calcium 68 mg

Sodium 151 mg

Dietary Fiber 1.0 g


Text63:

SERVING:

1 piece provides 1 serving of grains/breads. 4 lb 14 oz (batter)1 half-sheet pan

9 lb 12 oz (batter)2 half-sheet pans

YIELD:

about 2 quarts 2 cups (batter)50 pieces

1 gallon 1 quart (batter)100 pieces

VOLUME:



Edited 2004

B-10Meat/Meat Alternate-Vegetable-Grains/Breads

Fried RiceGrains/Breads



50 servings 100 servings


White rice, medium grain 4 lb 5 oz 8 lb 10 oz

White rice, long grain 3 lb 14 oz 7 lb 12 oz

White rice, long grain parboiled 4 lb 3 oz 8 lb 6 oz




Vegetable oil ¼ cup ½ cup 1. Heat oil. Add onions. Cook for 3-5 minutes.


8 ozOR

1 ½ oz

1 ⅓ cupsOR

¾ cup

1 lbOR3 oz

2 ⅔ cupsOR

1 ½ cups


2 lb 13 oz 1 qt 1 ⅓ cups

OR26 each

5 lb 10 oz 2 qt 2 ⅔ cups

OR52 each

2. Add eggs. Cook over medium heat, stirring frequently, for 10-15 minutes or until set.

*Cooked enriched white rice 11 lb 13 oz 1 gal 3 ¼ qt 23 lb 10 oz 3 gal 2 ½ qt 3. For cooked rice, use Cooking Rice recipe (see B-03). Combine rice, peas, soy sauce, and carrots. Pour into medium steamtable pans (12" x 20" x 4"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

Frozen peas 1 lb 2 oz 2 ¾ cups 2 lb 4 oz 1 qt 1 ½ cups

Low-sodium soy sauce 1 ⅓ cups 2 ⅔ cups

Frozen diced carrots 1 lb 2 oz 2 ¾ cups 2 Tbsp 2 lb 4 oz 1 qt 1 ¾ cups

4. Cover.

5. Bake: Convection oven: 325° F for 25 minutes Conventional oven: 350° F for 35 minutes CCP: Heat to 165° F or higher for at least 15 seconds.


Portion with 6 oz portioning spoon (¾ cup).

B-10Meat/Meat Alternate-Vegetable-Grains/Breads

Fried RiceGrains/Breads

Special Tip:For 50 servings, use 13 oz (1 qt ⅓ cup) dried whole eggs and 1 qt ⅓ cup water in place of eggs.

For 100 servings, use 1 lb 10 oz (2 qt ⅔ cup) dried whole eggs and 2 qt ⅔ cup water in place of eggs.

Calories 184

Protein 6.73 g


Total Fat 3.95 g


Cholesterol 108 mg

Vitamin C 1.5 mg

Vitamin A 1873 IU

Iron 1.83 mg

Calcium 29 mg

Sodium 409 mg

Dietary Fiber 1.4 g


Text63:

SERVING:

¾ cup (6 oz portioning spoon) provides 1 oz equivalent meat/meat alternate, ⅛ cup of vegetable, and 1 serving of grains/breads.

about 17 lb

about 34 lb

YIELD:

about 2 gallons 1 ½ quarts2 steamtable pans

about 4 gallons 3 quarts4 steamtable pans

VOLUME:



Tested 2004

B-11Grains/Breads

Italian BreadGrains/Breads






2 Tbsp 2 tsp ⅓ cup 1. Dissolve dry yeast in warm water. Let stand for 4-5 minutes.

Water, warm (110° F) 1 cup 2 cups

Enriched all-purpose flour 3 lb 12 oz 3 qt 2 cups 7 lb 8 oz 1 gal 3 qt 2. Place flour, dry milk, sugar, and salt in mixer bowl. Blend with dough hook for approximately 2 minutes on low speed.


Sugar ¼ cup 3 ½ oz ½ cup

Salt 1 Tbsp 2 Tbsp

Water (70-75° F) 3 cups 1 qt 2 cups 3. Add water and mix for 1 minute on low speed.


Shortening ¼ cup 3 ¼ oz ½ cup 5. Add shortening and mix for 2 minutes on low speed.

6. Knead dough for 8 minutes on medium speed or until dough is smooth and elastic.

7. Place dough in warm area (about 90° F) for 45-60 minutes.

8. Punch down dough to remove air bubbles and let rest 15 minutes.

9. Divide dough into pieces, 3 lb 6 oz each. For 50 servings, divide into 2 pieces. For 100 servings, divide into 4 pieces. Shape each piece into a smooth roll 24" long.

Cornmeal 2 Tbsp ¼ cup 10. Place lengthwise on sheet pans (18" x 26" x 1") which have been lightly coated with pan release spray and sprinkled with cornmeal, approximately 2 Tbsp per sheet pan. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

11. Place sheet pans in a warm area (about 90° F) until double in size, 30-50 minutes.

B-11Grains/Breads



For 50 servings, omit step 1. In step 2, add 2 Tbsp high-activity (instant) yeast. In step 3, add 1 qt water (110° F). Omit step 4. Continue with step 5. In step 6, knead for 10 minutes. Continue with steps 7-14.

For 100 servings, omit step 1. In step 2, add ¼ cup high-activity (instant) yeast. In step 3, add 2 qt water (110° F). Omit step 4. Continue with step 5. In step 6, knead for 10 minutes. Continue with steps 7-14.

SERVING:

1 slice provides 2 servings of grains/breads. 6 lb 12 oz (dough)2 loaves

13 lb 8 oz (dough)4 loaves

YIELD:

50 pieces

100 pieces

VOLUME:



Tested 2004

Water, as needed 12. Brush top of each loaf with water. Using scissors or a very sharp knife, cut 5 or 6 diagonal slits ¼" deep on top of each loaf.

13. Bake until browned: Conventional oven: 400° F for 25 minutes Convection oven: 350° F for 20 minutes

14. Cool. Cut each loaf into 25 slices, ⅞" thick.

B-11Grains/Breads


Calories 145

Protein 4.37 g


Total Fat 1.40 g


Cholesterol 0 mg

Vitamin C 0.1 mg

Vitamin A 41 IU

Iron 1.70 mg

Calcium 27 mg

Sodium 150 mg

Dietary Fiber 1.1 g


Text63:

B-12Grains/Breads

Muffin SquaresGrains/Breads




Enriched all-purpose flour 1 lb 12 oz 1 qt 2 ½ cups 3 lb 8 oz 3 qt 1 cup 1. Blend flour, dry milk, baking powder, sugar, and salt in mixer for 5 minutes on low speed. Add raisins (optional).

Instant nonfat dry milk ¾ cup 3 ½ oz 1 ½ cups

Baking powder 3 Tbsp 2 tsp 3 oz ¼ cup 3 ⅓ Tbsp

Sugar 7 oz 1 cup 14 oz 2 cups


†Raisins, plumped (optional) 8 oz 2 ⅔ cups 1 lb 1 qt 1 ⅓ cups


5 ¼ oz ⅔ cup

OR3 each

10 ½ oz 1 ¼ cups

OR6 each

2. Combine eggs and water. Add slowly to dry ingredients while mixing on low speed. Mix only until dry ingredients are moistened, 15-20 seconds.

Water 2 ¾ cups 1 qt 1 ½ cups

Vegetable oil ¾ cup 1 ½ cups 3. Add oil slowly while mixing approximately 40 seconds on low speed. DO NOT OVERMIX. Batter will be lumpy.

4. Pour 4 lb 7 oz (2 qt 2 cups) batter into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

5. Bake until lightly browned: Conventional oven: 425° F for 25 minutes Convection oven: 350° F for 15 minutes

6. Cut each pan 5 x 10 (50 portions per pan).

For muffin pans: Portion batter with No. 20 scoop (3 ⅓ Tbsp) into muffin pans lightly coated with pan release spray. Fill no more than ⅔ full.

Bake until lightly browned: Conventional oven: 400° F for 18-20 minutes Convection oven: 350° F for 12-15 minutes

To cool, remove muffins from pans immediately and place on cooling racks.

B-12Grains/Breads




Variations:A. Muffin Squares (Using Master Mix)50 servings: Omit step 1. Blend 2 lb 7 ½ oz (2 qt) Master Mix with 7 oz (1 cup) sugar. Continue with step 2. Omit step 3. Continue with step 4-6.

100 servings: Omit step 1. Blend 4 lb 15 oz (4 qt) Master Mix with 14 oz (2 cups) sugar. Continue with step 2. Omit step 3. Continue with steps 4-6.

B. Wheat Muffin Squares50 servings: In step 1, use 1 lb 5 oz (1 qt ¾ cup) enriched all-purpose flour and 7 oz (1 ½ cups 2 Tbsp) whole wheat flour. Continue with steps 2-6.

100 servings: In step 1, use 2 lb 10 oz (2 qt 1 ½ cups) enriched all-purpose flour and 14 oz (3 ¼ cups) whole wheat flour. Continue with steps 2-6.


SERVING:

1 piece provides 1 serving of grains/breads. 4 lb 7 oz (batter)1 steamtable pan

8 lb 14 oz (batter)2 steamtable pans

YIELD:

about 2 quarts 2 cups (batter)50 pieces or 50 muffins

about 1 gallon 1 quart (batter)100 pieces or 100 muffins

VOLUME:



Edited 2004

B-12Grains/Breads


Calories 110

Protein 2.36 g


Total Fat 3.73 g


Cholesterol 13 mg

Vitamin C 0.1 mg

Vitamin A 42 IU

Iron 0.88 mg

Calcium 66 mg

Sodium 193 mg

Dietary Fiber 0.4 g


Text63:

B-13Grains/Breads

PancakesGrains/Breads

SERVING:

1 pancake provides 1 serving of grains/breads. 50 (4 inch) pancakes

100 (4 inch) pancakes

YIELD:

about 2 quarts 2 cups (batter)

about 1 gallon 1 quart (batter)

VOLUME:






Enriched all-purpose flour 2 lb 1 qt 3 ½ cups 4 lb 3 qt 3 cups 1. Blend flour, baking powder, salt, dry milk, and sugar in mixer for 3 minutes on low speed.

Baking powder ¼ cup 3 ¼ oz ½ cup

Salt 1 ½ tsp 1 Tbsp

Instant nonfat dry milk 2 ½ oz 1 cup 5 oz 2 cups

Sugar 2 ¼ oz ⅓ cup 4 ½ oz ⅔ cup


14 oz 1 ⅔ cups

OR8 each

1 lb 12 oz 3 ⅓ cups

OR16 each

2. Combine eggs, water, and oil. Add to dry ingredients.

Water 1 qt 1 ¼ cups 2 qt 2 ½ cups

Vegetable oil 1 cup 2 cups

3. Blend for 2 minutes on low speed. Batter will be lumpy. DO NOT OVERMIX.

4. If desired, lightly coat griddle surface with pan release spray. Portion batter with level No. 20 scoop (3 Tbsp 1 tsp) onto griddle, which has been heated to 375° F.

5. Cook until surface of pancakes is covered with bubbles and bottom side is lightly browned, approximately 2 minutes. Turn and cook until lightly browned on other side, approximately 1 minute.

6. Serve immediately or reheat in covered steamtable pans (12" x 20" x 2 ½"): Conventional Oven: 350° F for 10-15 minutes Convection Oven: 300° F for 8-10 minutes

B-13Grains/Breads

PancakesGrains/Breads

Special Tip:For 50 servings, use 4 oz (1 ⅓ cups) dried whole eggs and 1 ⅓ cups water in place of eggs.

For 100 servings, use 8 oz (2 ⅔ cups) dried whole eggs and 2 ⅔ cups water in place of eggs.

VariationA. Pancakes (Using Master Mix)

50 servings: Omit step 1. Use 2 lb 13 oz (2 qt 1 cup) Master Mix and 2 ¼ oz (⅓ cup) sugar. In step 2, omit oil. In step 3, blend for 3 minutes on medium speed. Continue with steps 4-6.

100 servings: Omit step 1. Use 5 lb 10 oz (4 qt 2 cups) Master Mix and 4 ½ oz (⅔ cup) sugar. In step 2, omit oil. In step 3, blend for 3 minutes on medium speed. Continue with steps 4-6.

Calories 127

Protein 3.36 g


Total Fat 5.34 g


Cholesterol 34 mg

Vitamin C 0.1 mg

Vitamin A 84 IU

Iron 1.09 mg

Calcium 89 mg

Sodium 205 mg

Dietary Fiber 0.5 g


Text63:

Edited 2004

B-14Grains/Breads

Pizza CrustGrains/Breads





Enriched all-purpose flour 3 lb 8 oz 3 qt 1 cup 7 lb 1 gal 2 ½ qt 1. Place flour, salt, sugar, and dry yeast in large mixer bowl. Mix with a dough hook for 30 seconds on low speed.


Sugar 2 Tbsp 1 tsp 2 oz ¼ cup 2 tsp


2 Tbsp 1 ½ tsp 2 oz ¼ cup 1 Tbsp

Water, warm (130° F) 1 qt ¼ cup 2 qt ½ cup 2. Combine warm water and oil. Add liquids to the dry ingredients. Mix on low speed for 6 minutes.

Vegetable oil ⅓ cup ⅔ cup

3. Divide and shape dough. For 50 servings, divide into 2 balls, 2 lb 6 oz each and one ball, 1 lb 3 oz. For 100 servings, divide into 5 balls, 2 lb 6 oz each. Let rest for 20 minutes.

Cornmeal 2 ½ oz ½ cup 2 Tbsp 5 oz 1 ¼ cups 4. Lightly coat sheet pans (18" x 26" x 1") and half-sheet pan (13" x 18" x 1") with pan release spray. For 50 servings, use 2 pans and 1 half-pan. For 100 servings, use 5 pans. Sprinkle each pan with 1 oz (3 Tbsp) cornmeal and each half-pan with ½ oz (1 Tbsp 1 ½ tsp) cornmeal.

5. Place 2 lb 6 oz dough ball in center of each pan and 1 lb 3 oz dough ball in center of half-pan. Flatten dough by rolling or spreading dough ⅛" thick to rim of pans. Keep edges thicker than center.

6. For topping, baking, and portioning directions, see Pizza With Ground Beef Topping (D-31) or Pizza With Cheese Topping (D-30).

Cut each sheet pan 4 x 5 (20 pieces). Cut each half-sheet pan 2 x 5 (10 pieces).

B-14Grains/Breads

Pizza CrustGrains/Breads

Special Tip:To use high-activity (instant) yeast, follow manufacturer's instructions.

Calories 137

Protein 3.61 g


Total Fat 1.83 g


Cholesterol 0 mg

Vitamin C 0.0 mg

Vitamin A 3 IU

Iron 1.62 mg

Calcium 6 mg

Sodium 71 mg

Dietary Fiber 1.1 g


Text63:

SERVING:

1 portion provides 2 servings of grains/breads. about 5 lb 15 oz

about 11 lb 14 oz

YIELD:

2 sheet pans and 1 half-sheet pan

5 sheet pans

VOLUME:



Tested 2004

B-15Grains/Breads

Pourable Pizza CrustGrains/Breads






3 Tbsp 2 ½ oz ¼ cup 2 Tbsp 1. Mix dry yeast, flour, dry milk, sugar, and salt together.

Enriched all-purpose flour 3 lb 8 oz 3 qt 1 cup 7 lb 1 gal 2 ½ qt

Instant nonfat dry milk 9 ¼ oz 3 ¾ cups 2 Tbsp 1 lb 2 ½ oz 1 qt 3 ¾ cups



Vegetable oil 2 Tbsp ¼ cup 2. Add oil to dry mixture blend for 4 minutes on low speed.

Water, warm (130° F) 2 qt 1 gal 3. Add water to dry ingredients. Blend for 10 minutes on medium speed. Batter will be lumpy.

Cornmeal 2 ½ oz ½ cup 2 Tbsp 5 oz 1 ¼ cups 4. For 50 servings, lightly coat 2 sheet pans (18" x 26" x 1") and 1 half-sheet pan (13" x 18" x 1") with pan release spray. For 100 servings, lightly coat 5 sheet pans (18" x 26" x 1") with pan release spray. Sprinkle each full sheet pan with 1 oz (approximately ¼ cup) cornmeal and sprinkle each half-sheet pan with ½ oz (approximately 2 Tbsp) cornmeal.

5. Pour or spread 3 lb 7 oz (2 qt 1 cup) batter into each sheet pan and 1 lb 11 ½ oz (1 qt ½ cup) into each half-sheet pan. Let stand for 20 minutes.

6. Prebake until crust is set: Conventional oven: 475° F for 10 minutes Convection oven: 425° F for 7 minutes

7. Top each prebaked crust with desired topping or use Pizza With Ground Beef Topping (D-31), or Pizza With Cheese Topping (D-30).

8. Bake until heated through and cheese is melted: Conventional oven: 475° F for 10-15 minutes Convection oven: 425° F for 5 minutes

9. Portion by cutting each sheet pan 4 x 5 (20 pieces per pan). Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).

B-15Grains/Breads

Pourable Pizza CrustGrains/Breads


Calories 158

Protein 5.51 g


Total Fat 0.96 g


Cholesterol 1 mg

Vitamin C 0.3 mg

Vitamin A 127 IU

Iron 1.67 mg

Calcium 71 mg

Sodium 89 mg

Dietary Fiber 1.1 g


Text63:

SERVING:

1 piece provides 2 servings of grains/breads. about 8 lb 8 oz

about 17 lb

YIELD:

2 sheet pans and 1 half-sheet pan

5 sheet pans

VOLUME:



Tested 2004

B-16Grains/Breads

Rolls (Yeast)Grains/Breads






⅓ cup 3 ¼ oz ½ cup 2 Tbsp 1. Dissolve dry yeast in warm water. Let stand for 4-5 minutes.

Water, warm (110° F) 1 ½ cups 3 cups

Enriched all-purpose flour 3 lb 10 oz 3 qt 1 ½ cups 7 lb 4 oz 1 gal 2 ¾ qt 2. Place flour, dry milk, sugar, and salt in mixer bowl. Blend with dough hook for approximately 2 minutes on low speed.

Instant nonfat dry milk 3 ¼ oz 1 ⅓ cups 6 ½ oz 2 ⅔ cups

Sugar 5 ¾ oz ¾ cup 2 Tbsp 11 ½ oz 1 ¾ cups


Vegetable oil ¾ cup 2 Tbsp 1 ⅔ cups 3. Add oil and blend for approximately 2 minutes on low speed.

Water (68° F) 2 ½ cups 1 qt 1 cup 4. Add water. Mix for 1 minute on low speed.




8. Punch down dough to remove air bubbles.

9. Form rolls from dough by pinching off 2 oz pieces and shaping. Place rolls in rows of 5 across and 10 down on sheet pans (18" x 26" x 1") which have been lightly coated with pan release spray. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

10. Place in a warm area (about 90° F) until double in size, 30-50 minutes.



1 Tbsp 2 Tbsp 12. Optional: Brush lightly with melted margarine or butter (approximately 1 Tbsp per pan) while warm.

B-16Grains/Breads



For 50 servings, omit step 1. In step 2, add ¼ cup high-activity (instant) yeast. Continue with step 3. In step 4, add 1 qt water (110° F). Omit step 5. In step 6, knead for 10 minutes. Continue with steps 7-12.

For 100 servings, omit step 1. In step 2, add 2 ½ oz (½ cup) high-activity (instant) yeast. Continue with step 3. In step 4, add 2 qt water (110° F). Omit step 5. In step 6, knead for 10 minutes. Continue with steps 7-12.

Variations:A. Frankfurter Rolls

50 and 100 servings: Follow steps 1-8. In step 9, shape 2 oz pieces of dough to approximately 2 ½" x 6 ½ ". Place rolls in rows of 8 down and 4 across on sheet pans which have been lightly coated with pan release spray. Continue with steps 10-12.

B. Hamburger Rolls

50 and 100 servings: Follow steps 1-8. In step 9, shape and flatten 2 oz pieces of dough to approximately 4" in diameter. Place rolls in rows of 6 down and 4 across on sheet pans which have been lightly coated with pan release spray. Continue with steps 10-12.

C. Wheat Rolls

50 servings: Follow step 1. In step 2, use 1 lb 13 oz (1 qt 2 ½ cups) enriched all-purpose or bread flour and 1 lb 13 oz (1 qt 2 ¾ cups) whole wheat flour. Continue with steps 3-12.

100 servings: Follow step 1. In step 2, use 3 lb 10 oz (3 qt 1 cup) enriched all-purpose or bread flour and 3 lb 10 oz (3 qt 1 ½ cups) whole wheat flour. Continue with steps 3-12.

SERVING:

1 roll provides 2 servings of grains/breads. about 6 lb 4 oz (dough)

about 12 lb 8 oz (dough)

YIELD:

about 50 rolls

about 100 rolls

VOLUME:



Tested 2004

B-16Grains/Breads


Calories 176

Protein 4.53 g


Total Fat 4.21 g


Cholesterol 0 mg

Vitamin C 0.1 mg

Vitamin A 44 IU

Iron 1.75 mg

Calcium 29 mg

Sodium 291 mg

Dietary Fiber 1.2 g


Text63:

B-17Vegetable-Grains/Breads

Spanish RiceGrains/Breads




Vegetable oil 2 Tbsp ¼ cup 1. Heat oil. Add onions, green peppers, and celery. Cook for 5 minutes.


7 ½ ozOR

1 ½ oz

1 ¼ cups OR

½ cup

15 ozOR3 oz

2 ½ cupsOR

1 cup

*Fresh green pepper, chopped 6 oz 1 ¼ cups 12 oz 2 ½ cups

*Fresh celery, chopped 8 oz 2 cups 1 lb 1 qt

Beef stock, non-MSG or water 1 qt 2 cups 3 qt 2. Add beef stock or water and seasonings. Bring to boil.

†Seasonings Chili powder Ground cumin Paprika Onion powder

1 Tbsp2 ¼ tsp¾ tsp¾ tsp

2 Tbsp1 Tbsp 1 ½ tsp

1 ½ tsp1 ½ tsp

Enriched white rice, long grain, regular OREnriched white rice, long grain, parboiled

1 lb 11 oz

OR1 lb 13 oz

1 qt

OR1 qt ¾ cup

3 lb 6 oz

OR3 lb 10 oz

2 qt

OR2 qt 1 ½ cups

3. Stir in rice, salt, and pepper. Return to boil. Boil for 5 minutes. Reduce heat and cover tightly. Cook over low heat for 10 minutes.

CCP: Heat to 135° F or higher for at least 15 seconds.


Ground black or white pepper 1 tsp 2 tsp

Canned diced tomatoes, with juice

1 lb 3 ½ oz 1 ¾ cups 2 lb 7 oz 3 ½ cups 4. Stir in diced tomatoes, tomato paste, and water. Cook over low heat for 10-15 minutes. Pour 8 lb (about 1 gallon ¾ cup) into a steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

Canned tomato paste 7 oz ¾ cup 1 Tbsp 14 oz 1 ½ cups 2 Tbsp

Water 1 cup 2 cups


Portion with No. 12 scoop (⅓ cup).


Spanish RiceGrains/Breads


†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and Seasonings Mixes) may be used to replace these ingredients. For 50 servings, use 2 Tbsp 1 tsp Mexican Seasoning Mix. For 100 servings, use ¼ cup 1 ½ tsp Mexican Seasoning Mix.

Calories 69

Protein 1.58 g


Total Fat 0.84 g


Cholesterol 0 mg

Vitamin C 6.7 mg

Vitamin A 266 IU

Iron 0.78 mg

Calcium 14 mg

Sodium 134 mg

Dietary Fiber 0.7 g


Text63:

SERVING:

⅓ cup (No. 12 scoop) provides ⅛ cup of vegetable and ½ serving of grains/breads.

about 8 lb

about 16 lb

YIELD:

about 1 gallon ¾ cup1 steamtable pan

about 2 gallons 1 ½ cups2 steamtable pans

VOLUME:



Tested 2004, Edited 2007




Green peppers 8 oz 1 lb

Celery 10 oz 1 lb 4 oz

B-18Vegetable/Fruit-Grains/Breads

Sweet Potato-Plum Bread SquaresGrains/Breads




Enriched all-purpose flour 2 lb 14 oz 2 qt 2 ½ cups 5 lb 12 oz 1 gal 1 ¼ qt 1. Blend flour, sugar, brown sugar, dry milk, baking powder, baking soda, salt, allspice, nutmeg (optional), cinnamon, and shortening in a mixer for 3-5 minutes on low speed.

Sugar 14 ½ oz 2 cups 1 lb 13 oz 1 qt

Brown sugar, packed 15 oz 3 ½ cups 1 lb 14 oz 1 qt 3 cups

Instant nonfat dry milk ¼ cup 2 Tbsp 1 ¾ oz ¾ cup

Baking powder 2 Tbsp ½ tsp 2 oz ¼ cup 1 tsp

Baking soda 3 Tbsp 2 ¾ oz ¼ cup 2 Tbsp


Ground allspice 1 ½ tsp 1 Tbsp

Ground nutmeg (optional) 1 ½ tsp 1 Tbsp

Ground cinnamon 2 tsp 1 Tbsp 1 tsp

Shortening 15 oz 2 ¼ cups 1 lb 14 oz 1 qt ½ cup

Canned mashed sweet potatoes ORCanned cut sweet potatoes, drained, mashed

3 lb 4 oz

OR3 lb 4 oz

1 qt 2 ¼ cups(½ No. 10 can)

OR1 qt 2 ¼ cups

6 lb 8 oz

OR5 lb 8 oz

3 qt ½ cup(1 No. 10 can)

OR3 qt ½ cup

3. Add ½ of the sweet potatoes and mix for 2 minutes on low speed.


8 oz ¾ cup 3 Tbsp

OR5 each

1 lb 1 ¾ cups 2 Tbsp

OR9 each

4. Add eggs and water. Mix for 1 minute on low speed.

Water 2 cups 1 qt

Dehydrated plums without pits (prunes), chopped OR†Raisins, plumped

7 ½ oz

OR5 oz

1 ¼ cups

OR1 ⅓ cups

15 oz

OR10 oz

2 ½ cups

OR2 ⅔ cups

5. Add dehydrated plums, remaining sweet potatoes, and nuts (optional). Mix for 3 minutes on low speed.

Chopped walnuts (optional) 6 ½ oz 1 ½ cups 2 Tbsp 13 oz 3 ¼ cups

6. Lightly coat steamtable pans with pan release spray. Pour 10 lb 10 oz (3 qt 1 cup) batter into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.

7. Bake: Conventional oven: 350° F for 1 hour. Convection oven: 300° F for 40 minutes



Special Tip:

50 servings: Use 2 ½ oz (¾ cup 2 Tbsp) dried whole eggs and ¾ cup 2 Tbsp water in place of eggs.

100 servings: Use 5 oz (1 ¾ cups) dried whole eggs and 1 ¾ cups water in place of eggs.


SERVING:

1 piece provides ⅛ cup of vegetable and fruit and 1 ¾ serving of grains/breads.

about 7 lb 6 oz50 pieces

about 14 lb 12 oz100 pieces

YIELD:

about 3 quarts 1 cup (batter)1 steamtable pan or 2 loaves

about 1 gallon 2 ½ quarts (batter)2 steamtable pans or 4 loaves

VOLUME:



Tested 2004


9. For loaf pans: Lightly coat with pan release spray. Pour 5 lb 5 oz (1 qt 2 ½ cups) batter into each loaf pan (4" x 10" x 4"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

Bake: Conventional oven: 350° F for 1 hour 20 minutes Convection oven: 300° F for 45 minutes

Remove from pans. Cool completely. Cut each loaf into 25 slices, about ⅜"-½" thick.



Calories 283

Protein 4.14 g


Total Fat 9.31 g


Cholesterol 19 mg

Vitamin C 1.8 mg

Vitamin A 4586 IU

Iron 2.05 mg

Calcium 66 mg

Sodium 391 mg

Dietary Fiber 1.6 g


Text63:

B-19Grains/Breads

White BreadGrains/Breads






2 Tbsp 2 tsp 2 ½ oz ⅓ cup 1. Dissolve dry yeast in warm water. Let stand for 4-5 minutes.

Water, warm (110° F) ½ cup 1 cup

Enriched all-purpose flour 2 lb 3 oz 2 qt 4 lb 6 oz 1 gal 2. Place flour, dry milk, sugar, and salt in mixer bowl. Blend with dough hook for approximately 2 minutes on low speed.

Instant nonfat dry milk ½ cup 2 Tbsp 3 oz 1 ¼ cups


Salt 1 Tbsp 2 Tbsp

Water (70-75° F) 2 cups 1 qt 3. Add water and mix for 1 minute on low speed.


Shortening 2 ¼ oz ⅓ cup 4 ½ oz ⅔ cup 5. Add shortening and mix for 2 minutes on low speed.



8. Divide dough into pieces, 1 lb 15 oz each. For 50 servings, divide into 2 pieces. For 100 servings, divide into 4 pieces. Shape each piece into a loaf and place in loaf pan (4 ½" x 16 ½" x 4") which has been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

9. Place pans in a warm area (about 90° F) until double in size, 45-55 minutes.


11. Cool. Cut each loaf into 25 slices, ⅔" thick.


1 Tbsp 2 Tbsp 12. Optional: Brush top of each loaf lightly with melted margarine or butter (approximately 1 ½ tsp per loaf) while warm.

B-19Grains/Breads


Special Tip: To use high-activity (instant) yeast, follow directions below or manufacturer's instructions.

For 50 servings, omit step 1. In step 2, add 2 Tbsp high-activity (instant) yeast. In step 3, add 2 ½ cups water (110° F). Omit step 4. Continue with step 5. In step 6, knead for 10 minutes. Continue with steps 7-12.

For 100 servings, omit step 1. In step 2, add ¼ cup high-activity (instant) yeast. In step 3, add 1 qt 1 cup water (110° F). Omit step 4. Continue with step 5. In step 6, knead for 10 minutes. Continue with steps 7-12.

Variations:A. Oat Bread

50 servings: Follow step 1. In step 2, use 1 lb 13 oz (1 qt 2 ½ cups) enriched all-purpose flour and 7 oz (2 ¾ cups) rolled oats. Continue with steps 3-12.

100 servings: Follow step 1. In step 2, use 3 lb 10 oz (3 qt 1 cup) enriched all-purpose flour and 14 oz (1 qt 1 ½ cups) rolled oats. Continue with steps 3-12.

B. Oat Bread With Honey

50 servings: Follow step 1. In step 2, use 1 lb 13 oz (1 qt 2 ½ cups) enriched all-purpose flour and 7 oz (2 ¾ cups) rolled oats. Omit sugar. In step 3, combine 3 ¾ oz (⅓ cup) honey with water. Continue with steps 4-12.

100 servings: Follow step 1. In step 2, use 3 lb 10 oz (3 qt 1 cup) enriched all-purpose flour and 14 oz (1 qt 1 ½ cups) rolled oats. Omit sugar. In step 3, combine 7 ½ oz (⅔ cup) honey with water. Continue with steps 4-12.

C. Raisin Bread

50 servings: Follow step 1. In step 2, add 1 ½ tsp ground cinnamon. Continue with steps 3-5. In step 6, add 13 oz (2 cups) †plumped raisins during last 2 minutes of mixing. Continue with steps 7-12.

100 servings: Follow step 1. In step 2, add 1 Tbsp ground cinnamon. Continue with steps 3-5. In step 6, add 1 lb 10 oz (1 qt) †plumped raisins during last 2 minutes of mixing. Continue with steps 7-12.

†To plump raisins, cover the fruit with very hot tap water. Soak 2-5 minutes. DO NOT OVERSOAK. Drain well before using.

SERVING:

1 piece provides 1 serving of grains/breads. 3 lb 14 oz (dough)50 pieces

7 lb 12 oz (dough)100 pieces

YIELD:

2 loaves

4 loaves

VOLUME:



Tested 2004

B-19Grains/Breads


D. Wheat Bread

50 servings: Follow step 1. In step 2, use 1 lb 10 oz (1 qt 1 ¾ cups) enriched all-purpose flour and 9 oz (2 ¼ cups) whole wheat flour. Continue with steps 3-12.

100 servings: Follow step 1. In step 2, use 3 lb 4 oz (2 qt 3 ½ cups) enriched all-purpose flour and1 lb 2 oz (1 qt ¼ cups) whole wheat flour. Continue with steps 3-12.

E. Wheat Bread With Honey

50 servings: Follow step 1. In step 2, use 1 lb 10 oz (1 qt 1 ¾ cups) enriched all-purpose flour and 9 oz (2 ¼ cups) whole wheat flour. Omit sugar. In step 3, mix 3 ¾ oz (⅓ cup) honey with water. Continue with steps 4-12.

100 servings: Follow step 1. In step 2, use 3 lb 4 oz (2 qt 3 ½ cups) enriched all-purpose flour and 1 lb 2 oz (1 qt ¼ cup) whole wheat flour. Omit sugar. In step 3, mix 7 ½ oz (⅔ cup) honey with water. Continue with steps 4-12.

Calories 93

Protein 2.59 g


Total Fat 1.51 g


Cholesterol 0 mg

Vitamin C 0.1 mg

Vitamin A 20 IU

Iron 1.03 mg

Calcium 14 mg

Sodium 145 mg

Dietary Fiber 0.7 g


Text63:

B-20Grains/Breads

Oatmeal Muffin SquaresGrains/Breads




Rolled oats 8 oz 3 cups 1 lb 1 qt 2 cups 1. Place oats in a stainless steel bowl and pour hot water over them. Let stand 20 minutes. Do not drain.

Water, hot 3 ½ cups 1 qt 3 cups

Enriched all-purpose flour 1 lb 3 oz 1 qt ⅓ cup 2 lb 6 oz 2 qt ⅔ cup 2. Combine flour, baking soda, cinnamon, nutmeg, and salt in a bowl.

Baking soda 1 ¼ tsp 2 ½ tsp

Ground cinnamon 1 ¼ tsp 2 ½ tsp

Ground nutmeg 1 ¼ tsp 2 ½ tsp


Margarine or butter 6 oz ¾ cup 12 oz 1 ½ cups 3. In a separate mixing bowl, using a paddle attachment, beat the margarine or butter and sugars for 10 minutes. Scrape down the sides of the bowl. Add the vanilla, egg whites, yogurt, and applesauce. Beat for 3 minutes.

Brown sugar, packed 1 lb 2 oz 2 ¼ cups 2 lb 4 oz 1 qt ½ cup

Sugar 1 lb 2 oz 2 ¼ cups 2 lb 4 oz 1 qt ½ cup

Vanilla 2 ½ tsp 1 Tbsp 2 tsp

Frozen egg whites, thawed ORFresh large egg whites

9 oz 1 cup 2 TbspOR

7 each

1 lb 2 oz 2 ¼ cupsOR

14 each

Lowfat plain yogurt 2 oz ¼ cup 4 oz ½ cup

Canned applesauce 2 oz ¼ cup 4 oz ½ cup

4. Add the oat mixture and blend for 1 minute on low speed. Add the flour mixture and blend for 1 minute. Scrape down the sides of the bowl.

Rolled oats 3 oz 1 cup 2 Tbsp 6 oz 2 ¼ cups 5. For topping: Combine rolled oats, flour, brown sugar, and margarine or butter and mix until crumbs are size of small peas.

Enriched all-purpose flour 1 oz ¼ cup 2 oz ½ cup

Brown sugar, packed 2 oz ¼ cup 4 oz ½ cup

Margarine or butter 2 oz ¼ cup 4 oz ½ cup

B-20Grains/Breads


Variation:A. Peach Muffin Squares

In step 6, refrigerate batter (already in pans) for 1 hour prior to adding topping. Spread 3 lb 2 oz of canned, sliced peaches (drained) over each pan.(Fruit may be pureed.) Sprinkle 1 ¾ cups of topping over fruit. Bake as directed.

B. Blueberry Muffin Squares

In step 6, refrigerate batter (already in pans) for 1 hour prior to adding topping. Spread 3 lb 2 oz of frozen blueberries (thawed and drained) over each pan. (Fruit may be pureed.) Sprinkle 1 ¾ cups of topping over fruit. Bake as directed.

SERVING:

1 piece provides 1 serving of grains/breads. about 7 lb 1 oz1 steamtable pan

about 14 lb 2 oz2 steamtable pans

YIELD:


about 1 gallon 2 ¼ quarts (batter)100 pieces

VOLUME:



Edited 2004

6. Lightly coat each steamtable pan (12" x 20" x 2 ½") with pan release spray. Pour 3 qt ½ cup (7 lb 7 oz) batter into each pan and spread evenly. Sprinkle 1 ¾ cups of topping over each pan. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

7. Bake until golden brown and muffin pulls away from sides of pan: Conventional oven: 325° F for 45 minutes Convection oven: 325° F for 35 minutes

8. Cut each pan 5 x 10 (50 pieces per pan).

B-20Grains/Breads


Calories 185

Protein 2.87 g


Total Fat 4.23 g


Cholesterol 0 mg

Vitamin C 0.1 mg

Vitamin A 163 IU

Iron 1.08 mg

Calcium 20 mg

Sodium 146 mg

Dietary Fiber 1.0 g


Text63:

B-21Grains/Breads

Orange Rice PilafGrains/Breads


SERVING:


about 9 lb 12 oz

YIELD:

about 1 gallon 2 ¼ quarts1 steamtable pan

VOLUME:









8 ozOR

1 ½ oz

1 ⅓ cupsOR

¾ cup

1 lbOR3 oz

2 ⅔ cupsOR

1 ½ cups

1. Place onions, water, orange juice, seasonings, and bay leaves in a stock pot. Boil for 5 minutes or until onions are tender. Remove bay leaves.

Water 3 ½ cups 1 qt 3 cups

Orange juice 2 qt 1 cup 1 gal 2 cups



Dried bay leaves 4 each 8 each


3 lb 6 oz

OR3 lb 10 oz

2 qt

OR2 qt 1 ¼ cups

6 lb 12 oz

OR7 lb 4 oz

1 gal

OR1 gal 2 ½ cups

2. Weigh out 3 lb 6 oz of regular rice OR 3 lb 10 oz of parboiled rice into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans. Pour 3 qt ½ cup liquid from step 1 into each pan.

3. Bake: Conventional oven: 350° F for 45 minutes Convection oven: 350° F for 30 minutes Steamer: 30 minutes



Sliced almonds, toasted (optional, see Special Tip)

2 oz ½ cup 4 oz 1 cup

B-21Grains/Breads

Orange Rice PilafGrains/Breads

Special Tip:One-half cup (2 oz) of toasted almonds may be added to each pan of pilaf after cooking, for color and taste. To toast, spread almonds on a half-sheet pan (18" x 13" x 1"). Bake in a conventional oven at 350° F for 15 minutes, until lightly browned.

Calories 126

Protein 2.52 g


Total Fat 0.27 g


Cholesterol 0 mg

Vitamin C 17.7 mg

Vitamin A 40 IU

Iron 1.06 mg

Calcium 14 mg

Sodium 94 mg

Dietary Fiber 0.5 g


Text63:

about 19 lb 8 oz about 3 gallons 2 cups2 steamtable pans


Tested 2004

B-22Grains/Breads

Brown Rice PilafGrains/Breads


SERVING:


about 9 lb

YIELD:

about 1 gallon 2 ¼ quarts2 steamtable pans

VOLUME:




Mature onions 5 oz 10 oz




Brown rice, long grain, regular 2 lb 1 qt 1 cup 4 lb 2 qt 2 cups 1. Place 1 lb 7 oz of brown rice in each steamtable pan (12" x 20" x 2 ½"). For 50 servings use 2 pans. For 100 servings, use 4 pans.


1 lb 4 oz

OR1 lb 13 oz

3 cups

OR1 qt ¾ cup

2 lb 8 oz

OR3 lb 10 oz

1 qt 2 cups

OR2 qt 1 ½ cups

2. Place 13 ½ oz regular rice OR 14 ½ oz of parboiled rice into each steamtable pan (12" x 20" x 2 ½ ").

Chicken stock, non-MSG 1 gal 2 ½ cups 2 gal 1 ¼ qt 3. Heat the chicken stock, pepper, and onions in a pot. Bring to a boil.

Ground black or white pepper ½ tsp 1 tsp

*Fresh onions, diced 1/4 " ORDehydrated onions

4 ozOR1 oz

¾ cupOR

2 Tbsp

8 ozOR2 oz

1 ½ cupsOR

¼ cup

4. Add 2 qt 1 ¼ cup of hot chicken stock mixture to each pan. Cover with foil or metal lid.

5. Bake: Conventional oven: 350° F for 50 minutes Convection oven: 350° F for 40 minutes Steamer: 40 minutes




B-22Grains/Breads

Brown Rice PilafGrains/Breads

Calories 112

Protein 2.76 g


Total Fat 0.79 g


Cholesterol 0 mg

Vitamin C 0.1 mg

Vitamin A 1 IU

Iron 0.61 mg

Calcium 11 mg

Sodium 54 mg

Dietary Fiber 1.3 g


Text63:

about 24 lb 14 oz about 3 gallons 2 cups4 steamtable pans




Rice-Vegetable CasseroleGrains/Breads


SERVING:

⅔ cup (No. 6 scoop) provides ⅛ cup of vegetable and ¾ serving of grains/breads.

about 13 lb 14 oz

about 27 lb 12 oz

YIELD:

about 2 gallons 1 cup1 steamtable pan

about 4 gallons 2 cups2 steamtable pans

VOLUME:



Tested 2004



Carrots 1 lb 9 oz 3 lb 2 oz





2 lb 8 oz

OR2 lb 11 oz

1 qt 2 cups

OR1 qt 2 ¾ cups

5 lb

OR5 lb 6 oz

3 qt

OR3 qt 1 ½ cups

1. Put 2 lb 8 oz regular rice or 2 lb 11 oz parboiled rice into steamtable pan (12" x 20 " x 2 ½ "). For 50 servings, use 1 pan. For 100 servings, use 2 pans. Cover with foil or a metal lid. Steam for 20 minutes.

Chicken stock, non-MSG 2 qt 1 cup 1 gal 2 cups 2. Add 2 qt 1 cup chicken stock per pan.

Vegetable oil ¼ cup ½ cup 3. In a sauce pan, sauté carrots and peas in oil over low heat, about 5 minutes.

*Fresh carrots, diced 1 lb 4 oz 1 qt ¾ cup 2 lb 8 oz 2 qt 1 ½ cups

Frozen peas 1 lb 4 oz 3 ¼ cups 2 lb 8 oz 1 qt 2 ½ cups

Ground black or white pepper ½ tsp 1 tsp 4. Add ½ tsp pepper and 1 qt 3 cups (2 lb 8 oz) of cooked vegetables to each pan of hot rice. Stir to combine thoroughly.



Portion with No. 6 scoop (⅔ cup).


Rice-Vegetable CasseroleGrains/Breads

Calories 102

Protein 2.44 g


Total Fat 1.37 g


Cholesterol 0 mg

Vitamin C 1.4 mg

Vitamin A 2608 IU

Iron 0.96 mg

Calcium 13 mg

Sodium 40 mg

Dietary Fiber 1.2 g


Text63:

C-01Fruit

Apple CobblerDesserts




Enriched all-purpose flour 2 lb 4 oz 2 qt ½ cup 4 lb 8 oz 1 gal 1 cup 1. For pastry topping: Combine flour and salt. Mix in shortening until size of small peas.


Shortening 1 lb 4 oz 3 cups 2 lb 8 oz 1 qt 2 cups

Water, cold 1 ⅓ cups 2 ⅔ cups 2. Add water and mix just until dry ingredients are moistened. Cover and set aside for step 10.

All of reserved apple juice (from draining apples) plus water, cold, as needed

2 qt 1 gal 3. For filling: Drain apples, reserving juice. Set apples aside for step 8.

4. Add water to apple juice.

Cornstarch 4 oz 1 cup 8 oz 2 cups 5. Mix cornstarch with about ¼ of the liquid mixture.

Sugar 1 lb 8 oz 3 ½ cups 3 lb 1 qt 3 cups 6. Bring remaining liquid mixture to boil. Add about ½ of the sugar. Gradually add cornstarch mixture to boiling liquid. Cook, stirring constantly, until thickened. Mixture will be very thick, but will thin after steps 7 and 8.

Ground cinnamon 1 Tbsp 1 tsp 2 Tbsp 2 tsp 7. Remove from heat. Blend remaining sugar, cinnamon, and nutmeg thoroughly into mixture.

Ground nutmeg 2 tsp 1 Tbsp 1 tsp

Canned unsweetened sliced apples, solid pack, drained

9 lb 12 oz 1 gal 1 ½ qt(2 No. 10 cans)

19 lb 8 oz 2 gal 3 qt(4 No. 10 cans)

8. Add apples to thickened mixture. Stir lightly. Do not break up fruit.

9. Pour 3 qt 1 cup thickened apple mixture into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

10. Roll out pastry dough into rectangles (about 12" x 20") on lightly floured surface. Use about 2 lb 1 oz of dough for each steamtable pan.

11. Cover apples with pastry. Brush with pastry brush dipped in water. Cut dough 5 x 5 (25 pieces).

12. Bake until pastry is brown and filling is bubbly: Conventional oven: 425° F for 1 hour Convection Oven: 375° F for 40 minutes


C-01Fruit


Variations:A. Apple-Honey Cobbler

50 servings: Follow steps 1-3. In step 4, add enough water to apple juice to make 1 qt 3 ⅔ cups. Continue with step 5. In step 6, omit sugar. Add 14 ½ oz (1 ¼ cups) honey. In step 7, add 12 oz (1 ¾ cups) sugar. Continue with steps 8-13.

100 servings: Follow steps 1-3. In step 4, add enough water to apple juice to make 3 qt 3 ⅓ cups. Continue with step 5. In step 6, omit sugar. Add 1 lb 13 oz (2 ½ cups) honey. In step 7, add 1 lb 8 oz (3 ½ cups) sugar. Continue with steps 8-13.

B. Apple-Raisin Cobbler

50 and 100 servings: Follow steps 1-8. In step 9 sprinkle 4 oz (¾ cup 1 Tbsp) raisins over each pan. Continue with steps 10-13.

SERVING:

1 portion provides ½ cup of fruit. For Enhanced Meal Pattern only: 1 piece also provides 1 serving grains/breads.

15 lb 9 oz (unbaked)


YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:



Tested 2006

C-01Fruit


Calories 299

Protein 2.48 g


Total Fat 12.05 g


Cholesterol 0 mg

Vitamin C 0.3 mg

Vitamin A 52 IU

Iron 1.27 mg

Calcium 12 mg

Sodium 96 mg

Dietary Fiber 3.5 g


Text63:

C-02Fruit

Apple CrispDesserts




Enriched all-purpose flour 14 oz 3 ¼ cups 1 lb 12 oz 1 qt 2 ½ cups 1. For topping: Combine flour, rolled oats or rolled wheat, brown sugar, cinnamon, nutmeg (optional), salt, and margarine or butter. Mix until crumbly. Set aside for step 6.

Rolled oats ORRolled wheat

9 ozOR9 oz

3 cups 2 TbspOR

3 cups

1 lb 2 ozOR

1 lb 2 oz

1 qt 2 ¼ cupsOR

1 qt 2 cups

Brown sugar, packed 15 oz 2 cups 1 lb 14 oz 1 qt

Ground cinnamon 1 Tbsp 1 ½ tsp 3 Tbsp

Ground nutmeg (optional) 1 Tbsp 1 ½ tsp 3 Tbsp

Salt ½ tsp 1 tsp

Margarine or butter 1 lb 2 cups 2 lb 1 qt

Canned unsweetened sliced apples, solid packed, with juice

6 lb 4 oz 3 qt ⅔ cup(1 No. 10 can)


2. For filling: Drain apples, reserving juice. For 50 servings, add enough water to juice to make 1 ½ cups liquid. For 100 servings, add enough water to juice to make 3 cups liquid. Set liquid aside for step 5.

Water, as needed

3. Place 5 lb 9 oz (2 qt 3 ¾ cups) apples into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.

Sugar 10 ½ oz 1 ½ cups 1 lb 5 oz 3 cups 4. Sprinkle 10 ½ oz (1 ½ cups) sugar, 1 ½ tsp cinnamon, and ¼ cup lemon juice over apples in each pan. Stir to combine.

Ground cinnamon 1 ½ tsp 1 Tbsp

Frozen lemon juice concentrate, reconstituted

¼ cup ½ cup

5. Pour 1 ½ cups liquid over apples in each pan.

6. Sprinkle 3 lb 6 oz (approximately 2 qt 1 cup) topping evenly over apples in each steamtable pan.

7. Bake until topping is browned and crisp: Conventional oven: 425° F for 35-45 minutes Convection oven: 350° F for 25-35 minutes


C-02Fruit

Apple CrispDesserts

Calories 200

Protein 1.95 g


Total Fat 7.97 g


Cholesterol 0 mg

Vitamin C 0.5 mg

Vitamin A 350 IU

Iron 0.99 mg

Calcium 20 mg

Sodium 113 mg

Dietary Fiber 2.3 g


Text63:

SERVING:

1 piece provides ¼ cup of fruit.For Enhanced Meal Pattern only: 1 piece also provides ¾ serving grains/breads.

about 10 lb 6 oz

about 20 lb 12 oz

YIELD:

1 steamtable pan

2 steamtable pans

VOLUME:



Tested 2004

C-02AFruit

Apple-Honey CrispDesserts




Enriched all-purpose flour 14 oz 3 ¼ cups 1 lb 12 oz 1 qt 2 ½ cups 1. For topping: Combine flour, rolled oats or rolled wheat, brown sugar, cinnamon, nutmeg (optional), salt, and margarine or butter. Mix until crumbly. Set aside for step 6.


9 ozOR9 oz

3 cups 2 TbspOR

3 cups

1 lb 2 ozOR

1 lb 2 oz

1 qt 2 ¼ cupsOR

1 qt 2 cups

Brown sugar, packed 15 oz 2 cups 1 lb 14 oz 1 qt

Ground cinnamon 1 Tbsp 1 ½ tsp 3 Tbsp

Ground nutmeg (optional) 1 Tbsp 1 ½ tsp 3 Tbsp

Salt ½ tsp 1 tsp


Canned unsweetened sliced apples, solid packed, with juice



2. For filling: Drain apples, reserving juice. For 50 servings, add enough water to juice to make 1 ½ cups liquid. For 100 servings, add enough water to juice to make 3 cups liquid. Set liquid aside for step 5.

Water, as needed

3. Place 5 lb 9 oz (2 qt 3 ¾ cups) apples into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.

Honey 10 oz ¾ cup 2 Tbsp 1 lb 4 oz 1 ¾ cups 4. Spread 10 oz (¾ cup 2 Tbsp) honey, 1 ½ tsp cinnamon, and ¼ cup lemon juice over apples in each pan. Stir to combine.



¼ cup ½ cup 5. Pour 1 ½ cups liquid over apples in each pan.

6. Sprinkle 3 lb 6 oz (approximately 2 qt 1 cup) topping evenly over apples in each pan.



C-02AFruit

Apple-Honey CrispDesserts

Calories 194

Protein 1.97 g


Total Fat 7.97 g


Cholesterol 0 mg

Vitamin C 0.6 mg

Vitamin A 350 IU

Iron 1.01 mg

Calcium 21 mg

Sodium 113 mg

Dietary Fiber 2.3 g


Text63:

SERVING:


about 10 lb 6 oz

about 20 lb 12 oz

YIELD:

1 steamtable pan

2 steamtable pans

VOLUME:



Edited 2004

C-03

Applesauce CakeDesserts




Enriched all-purpose flour 1 lb 14 oz 1 qt 3 cups 3 lb 12 oz 3 qt 2 cups 1. Blend flour, sugar, dry milk, baking powder, salt, cloves, and cinnamon in mixer for 1 minute on low speed.

Sugar 1 lb 12 oz 1 qt 3 lb 8 oz 2 qt


Baking powder ¼ cup 3 oz ½ cup


Ground cloves 1 ½ tsp 1 Tbsp

Ground cinnamon 1 Tbsp 2 Tbsp


14 oz 1 ⅔ cups

OR8 each


OR16 each

2. Combine eggs, vanilla, and water. Add shortening and liquid mixture to dry ingredients. Blend for 30 seconds on low speed. Beat for 6 minutes on medium speed.

Vanilla 1 Tbsp 2 Tbsp

Water ¼ cup ½ cup

Shortening 13 oz 2 cups 1 lb 10 oz 1 qt

Canned applesauce 1 lb 11 oz 3 cups(¼ No. 10 can)

3 lb 6 oz 1 qt 2 cups(½ No. 10 can)

3. Add applesauce. Blend for 30 seconds on low speed. Beat for 3 minutes on medium speed. Add raisins (optional) and nuts (optional). Blend for 1 minute on low speed.

†Raisins, plumped (optional) 1 lb 2 ½ cups 2 lb 1 qt 1 cup

Chopped walnuts (optional) 8 oz 1 ¾ cups 2 Tbsp 1 lb 3 ¾ cups

4. Pour 7 lb 3 oz (3 qt 3 cups) batter into each sheet pan (18" x 26" x 1") which has been lightly coated with pan release spray and dusted with flour. For 50 servings, use 1 pan. For 100 servings, use 2 pans.


6. Cool. If desired, dust lightly with powdered sugar.


C-03

Applesauce CakeDesserts



Comments:†To plump raisins, cover the fruit with very hot tap water. Soak 2- 5 minutes. DO NOT OVERSOAK. Drain well before using.

Calories 218

Protein 3.28 g


Total Fat 8.39 g


Cholesterol 34 mg

Vitamin C 0.4 mg

Vitamin A 86 IU

Iron 1.15 mg

Calcium 92 mg

Sodium 205 mg

Dietary Fiber 0.7 g


Text63:

SERVING:

1 piece.For Enhanced Meal Pattern only: 1 piece provides 1 serving of grains/breads.

50 pieces

100 pieces

YIELD:

about 3 quarts 3 cups (batter)1 sheet pan

about 1 gallon 3 ½ quarts(batter)2 sheet pans

VOLUME:



Edited 2004

C-04

BrowniesDesserts

SERVING:

1 piece.For Enhanced Meal Pattern only: 1 piece provides ½ serving of grains/breads.

about 4 lb 5 oz (batter)

YIELD:

about 2 quarts (batter)1 half-sheet pan

VOLUME:





Shortening 9 oz 1 cup 2 Tbsp 1 lb 2 oz 2 ¼ cups 1. Cream shortening, sugar, salt, and vanilla in mixer for 2 minutes on medium speed.

Sugar 1 lb 10 oz 3 ¾ cups 3 lb 4 oz 1 qt 3 ½ cups


Vanilla 1 ½ tsp 1 Tbsp


12 oz 1 ½ cups

OR7 each

1 lb 8 oz 3 cups

OR14 each

2. Add eggs and beat for 3 minutes on medium speed.

Enriched all-purpose flour 15 oz 3 ½ cups 1 lb 14 oz 1 qt 3 cups 3. Add flour, cocoa, and baking powder. Mix for 30 seconds on low speed, then mix for 1 minute on medium speed. Batter will be very thick.

Cocoa 6 oz 2 cups 12 oz 1 qt

Baking powder 1 Tbsp 2 Tbsp

4. For 50 servings, spread 4 lb 5 oz (2 qt) batter in 1 half-sheet pan (13" x 18" x 1") which has been lightly coated with pan release spray. For 100 servings, spread 8 lb 10 oz (1 gal) batter in 1 sheet pan (18" x 26" x 1") which has been lightly coated with pan release spray.

Chopped walnuts (optional) 4 ¼ oz 1 cup 8 ½ oz 2 cups 5. Sprinkle nuts (optional) over batter.

6. Bake: Conventional oven: 350° F for 20-30 minutes Convection oven: 300° F for 18-25 minutes DO NOT OVERBAKE.

7. Cool. If desired, lightly dust with powdered sugar.

8. For 50 servings, cut half-sheet pan 5 x 10 (50 pieces per pan). For 100 servings, cut sheet pan 10 x 10 (100 pieces per pan).

C-04

BrowniesDesserts

Special Tip:For 50 servings, use 3 ½ oz (1 cup 3 Tbsp) dried whole eggs and 1 cup 3 Tbsp water in place of eggs.

For 100 servings, use 7 oz (2 ¼ cups 2 Tbsp) dried whole eggs and 2 ¼ cups 2 Tbsp water in place of eggs.

Calories 151

Protein 2.40 g


Total Fat 6.33 g


Cholesterol 29 mg

Vitamin C 0.0 mg

Vitamin A 44 IU

Iron 1.00 mg

Calcium 25 mg

Sodium 108 mg

Dietary Fiber 1.4 g


Text63:

about 8 lb 10 oz (batter) about 1 gallon (batter)1 sheet pan


Edited 2004

C-05Vegetable/Fruit

Carrot CakeDesserts




Enriched all-purpose flour 1 lb 14 oz 1 qt 3 cups 3 lb 12 oz 3 qt 2 cups 1. Blend flour, sugar, baking powder, salt, cinnamon, cloves, nutmeg (optional), and dry milk in mixer for 1 minute on low speed.

Sugar 1 lb 11 ½ oz 1 qt 3 lb 7 oz 2 qt

Baking powder 3 Tbsp 2 tsp 3 oz ¼ cup 3 ⅓ Tbsp



Ground cloves 1 tsp 2 tsp

Ground nutmeg (optional) 1 tsp 2 tsp




OR9 each

2 lb 3 ¾ cups

OR18 each

2. Add eggs and oil to dry ingredients. Blend for 30 seconds on low speed. Beat for 6 minutes on medium speed.

Vegetable oil 2 cups 1 qt

*Fresh carrots, shredded 1 lb 14 oz 2 qt ¾ cup 3 lb 12 oz 1 gal 1 ½ cups 3. Add carrots, pineapple, and nuts (optional). Blend for 30 seconds on low speed. Beat for 2 minutes on medium speed.

Canned, crushed pineapple, drained

1 lb 3 oz 2 ½ cups(¼ No. 10 can)

2 lb 6 oz 1 qt 1 cup(½ No. 10 can)

Chopped walnuts (optional) 6 ½ oz 1 ½ cups 13 oz 3 cups

4. Pour 8 lb 12 oz (approximately 1 gal) batter into each sheet pan (18" x 26" x 1") which has been lightly coated with pan release spray and dusted with flour. For 50 servings, use 1 pan. For 100 servings, use 2 pans.


6. Cool. If desired, frost or lightly dust with powdered sugar.


C-05Vegetable/Fruit

Carrot CakeDesserts

Special Tip:For 50 servings, use 4 ½ oz (1 ½ cup) dried whole eggs and 1 ½ cup water in place of eggs.

For 100 servings, use 9 oz (3 cups) dried whole eggs and 3 cups water in place of eggs.

Comments:* See Marketing Guide.

Calories 232

Protein 3.62 g


Total Fat 9.86 g


Cholesterol 39 mg

Vitamin C 1.5 mg

Vitamin A 3898 IU

Iron 1.18 mg

Calcium 82 mg

Sodium 190 mg

Dietary Fiber 1.2 g


Text63:

SERVING:

1 piece provides ⅛ cup of vegetable and fruit. For Enhanced Meal Pattern only: 1 piece also provides 1 serving of grains/breads.

about 8 lb 12 oz (batter) about 7 lb 14 oz

about 17 lb 8 oz (batter)about 15 lb 12 oz

YIELD:

about 1 gallon (batter)1 sheet pan

about 2 gallons (batter)2 sheet pans

VOLUME:



Tested 2004




C-06Fruit

Cherry CobblerDesserts








All of reserved cherry juice (from draining cherries) plus water, cold, as needed

1 qt 3 cups 3 qt 2 cups 3. For filling: Drain cherries, reserving juice. Set cherries aside for step 8.

4. Add water to cherry juice.

Cornstarch 10 oz 2 ½ cups 1 lb 4 oz 1 qt 1 cup 5. Mix cornstarch with about ¼ of the liquid mixture.

Sugar 2 lb 4 oz 1 qt 1 ⅓ cup 4 lb 8 oz 2 qt 2 ⅔ cups 6. Bring remaining liquid mixture to boil. Add about ½ of the sugar. Gradually add cornstarch mixture to boiling liquid. Cook, stirring constantly, until thickened. Mixture will be very thick, but will thin after steps 7 and 8.

7. Remove from heat. Blend remaining sugar thoroughly into mixture.

Canned red tart cherries, pitted, drained

8 lb 12 oz 1 gal 2 cups(2 No. 10 cans)


8. Add cherries to thickened mixture. Stir lightly. Do not break up fruit.

9. Pour 3 ¼ qt thickened cherry mixture into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

10. Roll out pastry dough into rectangles (about 12" x 20") on lightly floured surface. Use about 2 lb 1 oz of dough for each pan.

11. Cover cherries with pastry. Brush with pastry brush dipped in water. Cut dough 5 x 5 (25 pieces).

12. Bake until pastry is brown and filling is bubbly: Conventional oven: 425° F for 1 hour Convection oven: 375° F for 40 minutes


C-06Fruit

Cherry CobblerDesserts

Variation:A. Cherry Cobbler (Using Frozen Red Tart Pitted Cherries, Thawed)50 servings: Follow steps 1 and 2. In step 3, use 17 lb (2 gal 1 qt) thawed cherries. Continue with steps 4 and 5. In steps 6 and 7, omit sugar. Continue with steps 8-13.100 servings: Follow steps 1 and 2. In step 3, use 34 lb (4 gal 2 qt) thawed cherries. Continue with steps 4 and 5. In steps 6 and 7, omit sugar. Continue with steps 8-13.

Calories 316

Protein 3.00 g


Total Fat 11.66 g


Cholesterol 0 mg

Vitamin C 2.4 mg

Vitamin A 855 IU

Iron 2.54 mg

Calcium 17 mg

Sodium 103 mg

Dietary Fiber 1.8 g


Text63:

SERVING:

1 portion provides ½ cup of fruit. For Enhanced Meal Pattern only: 1 piece also provides 1 serving grains/breads.



YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:



Tested 2006

C-07Fruit

Cherry CrispDesserts




Enriched all-purpose flour 13 ½ oz 3 cups 2 Tbsp 1 lb 11 oz 1 qt 2 ¼ cups 1. For topping: Combine flour, rolled oats or rolled wheat, brown sugar, cloves, salt, and margarine or butter. Mix until crumbly. Set aside for step 8.


9 ozOR9 oz

3 cups 2 TbspOR

3 cups

1 lb 2 ozOR

1 lb 2 oz

1 qt 2 ¼ cupsOR

1 qt 2 cups

Brown sugar, packed 15 oz 3 ½ cups 1 lb 14 oz 1 qt 3 cups

Ground cloves ½ tsp 1 tsp

Salt ½ tsp 1 tsp


Canned red tart pitted cherries, with juice

8 lb 8 oz 1 gal(1 ⅓ No. 10 cans)

17 lb 2 gal(2 ⅔ No. 10 cans)

2. For filling: Drain cherries, reserving juice. For 50 servings, reserve 1 cup juice. For 100 servings, reserve 2 cups juice. Set juice aside for step 4.

3. Place 5 lb 14 oz (3 qt) cherries into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.

Sugar 10 oz 1 ½ cups 1 lb 4 oz 3 cups 4. Combine cherry juice with sugar and orange juice concentrate. Cook juice mixture over medium heat for 2 minutes.

Frozen orange juice concentrate

¼ cup ½ cup

Cornstarch ¼ cup 2 Tbsp 3 ¼ oz ¾ cup 5. Combine cornstarch and water. Stir until smooth.

Water, cold ¼ cup ½ cup

6. Add cornstarch to juice mixture. Cook over medium heat, stirring constantly until thickened, 3-4 minutes. Remove from heat and stir well.

7. Pour 2 cups liquid mixture over cherries in each pan.

8. Sprinkle 3 lb 5 oz (approximately 2 qt 2 cups) topping evenly over cherries in each pan.


C-07Fruit

Cherry CrispDesserts

Variation:A. Cherry Crisp (Using Frozen Red Tart Pitted Cherries, Thawed)

50 servings: Follow step 1. In step 2, use 8 lb 8 oz (3 qt 3 cups) thawed frozen red tart pitted cherries. Drain and reserve 1 cup juice for step 4. In step 3, place 6 lb (2 qt 1 cup) drained cherries into 1 steamtable pan. Continue with steps 4-10.

100 servings: Follow step 1. In step 2, use 17 lb (1 gal 3 ½ qt) thawed frozen red tart pitted cherries. Drain and reserve 2 cups juice for step 4. In step 3, place 6 lb (2 qt 1 cup) drained cherries into each of 2 steamtable pans. Continue with steps 4-10.

Calories 196

Protein 2.28 g


Total Fat 7.80 g


Cholesterol 0 mg

Vitamin C 3.4 mg

Vitamin A 822 IU

Iron 1.67 mg

Calcium 22 mg

Sodium 117 mg

Dietary Fiber 1.5 g


Text63:

SERVING:


about 10 lb 2 oz

about 20 lb 4 oz

YIELD:

1 steamtable pan

2 steamtable pans

VOLUME:



Edited 2004


C-08

Chocolate CakeDesserts

SERVING:

1 piece.For Enhanced Meal Pattern only: 1 piece provides ¾ serving of grains/breads.

50 pieces

YIELD:


VOLUME:





Enriched all-purpose flour 1 lb 6 oz 1 qt 1 cup 2 lb 12 oz 2 qt 2 cups 1. Blend flour, sugar, cocoa, dry milk, baking powder, baking soda, and salt in mixer for 4 minutes on low speed.

Sugar 2 lb 1 qt ¾ cup 4 lb 2 qt 1 ½ cups

Cocoa 5 ½ oz 1 ¾ cups 11 oz 3 ¾ cups


Baking powder 2 Tbsp 1 tsp 2 oz ⅓ cup




12 oz 1 ½ cups

OR7 each

1 lb 8 oz 3 cups

OR14 each

2. Combine eggs, vanilla, and water. Add shortening and about half the liquid mixture to dry ingredients. Blend for 30 seconds on low speed. Beat for 3 minutes on medium speed.



Shortening 12 oz 1 ¾ cups 2 Tbsp 1 lb 8 oz 3 ¾ cups

3. Slowly add remaining liquid mixture. Blend for 30 seconds on low speed. Beat for 3 minutes on medium speed.

4. Pour 7 lb 3 oz (1 gal) batter into sheet pans (18" x 26" x 1") which have been lightly coated with pan release spray and dusted with flour. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

5. Bake: Conventional oven: 375° F for 30 minutes Convection oven: 325° F for 18-20 minutes

6. Cool. Frost if desired.


C-08

Chocolate CakeDesserts

Special Tip:For 50 servings, use 3 ½ oz (1 cup 3 Tbsp) dried whole eggs and 1 cup 3 Tbsp water in place of eggs.

For 100 servings, use 7 oz (2 ¼ cups 2 Tbsp) dried whole eggs and 2 ¼ cups 2 Tbsp water in place of eggs.

Calories 200

Protein 3.35 g


Total Fat 8.05 g


Cholesterol 29 mg

Vitamin C 0.1 mg

Vitamin A 84 IU

Iron 1.19 mg

Calcium 64 mg

Sodium 224 mg

Dietary Fiber 1.4 g


Text63:

100 pieces about 2 gallons (batter)2 sheet pans


Edited 2004

C-09

Chocolate Chip CookiesDesserts

SERVING:

1 cookie.For Enhanced Meal Pattern only: 1 cookie provides ¼ serving of grains/breads.


YIELD:

about 1 quart 1 cup (dough)50 cookies

VOLUME:





Enriched all-purpose flour 14 ½ oz 3 ½ cups 1 lb 13 oz 1 qt 3 cups 1. Blend flour, baking soda, salt, sugar, and brown sugar in mixer for 2 minutes on low speed.

Baking soda ¾ tsp 1 ½ tsp

Salt ¾ tsp 1 ½ tsp

Sugar 3 ½ oz ½ cup 7 oz 1 cup

Brown sugar, packed 9 ¼ oz 1 ¼ cups 1 lb 2 ½ oz 2 ½ cups

Shortening 5 oz ¾ cup 10 oz 1 ½ cups 2. Add shortening, margarine or butter, eggs, and vanilla. Mix for 1 minute on medium speed.

Margarine or butter 5 oz ½ cup 2 Tbsp 10 oz 1 ¼ cups


5 ¼ oz ⅔ cup

OR3 each

10 ½ oz 1 ¼ cups

OR6 each


Chocolate chips 7 ½ oz 1 ¼ cup 14 oz 2 ½ cups 3. Add chocolate chips and peanut granules (optional). Blend for 30 seconds on medium speed.

Peanut granules (optional) 4 ¾ oz 1 cup 9 ½ oz 2 cups

4. Portion with level No. 40 scoop (1 ⅔ Tbsp) in rows of 5 across and 5 down onto each sheet pan (18" x 26" x 1"). For 50 servings, use 2 pans. For 100 servings, use 4 pans. (Cookie machine may be used, but adjustments may be necessary.)

5. Bake until lightly browned: Conventional oven: 375° F for 10-12 minutes Convection oven: 325° F for 6-8 minutes DO NOT OVERBAKE.

6. Cool for 1 minute. Remove from sheet pans.

C-09

Chocolate Chip CookiesDesserts



Calories 128

Protein 1.43 g


Total Fat 6.77 g


Cholesterol 13 mg

Vitamin C 0.0 mg

Vitamin A 121 IU

Iron 0.66 mg

Calcium 9 mg

Sodium 86 mg

Dietary Fiber 0.5 g


Text63:

about 6 lb 4 oz (dough) about 2 quarts 2 cups (dough)100 cookies


Tested 2004

C-10

Oatmeal CookiesDesserts




Enriched all-purpose flour 14 ½ oz 3 ½ cups 1 lb 13 oz 1 qt 3 cups 1. Blend flour, baking soda, salt, rolled oats, sugar, brown sugar, cinnamon, cloves, and nutmeg (optional) in mixer for 2 minutes on low speed.

Baking soda 2 tsp 1 Tbsp 1 tsp

Salt 1 tsp 2 tsp

Rolled oats 10 oz 3 ½ cups 1 lb 4 oz 1 qt 3 cups

Sugar 7 oz 1 cup 14 oz 2 cups

Brown sugar, packed 9 ½ oz 1 ¼ cups 1 lb 3 oz 2 ½ cups

Ground cinnamon 1 tsp 2 tsp

Ground cloves ¼ tsp ½ tsp

Ground nutmeg (optional) ½ tsp 1 tsp

Shortening 8 oz 1 ¼ cups 1 lb 2 ½ cups 2. Add shortening, margarine or butter, eggs, and vanilla. Mix for 1 minute on medium speed.

Margarine or butter 7 oz ¾ cup 2 Tbsp 14 oz 1 ¾ cups


5 ¼ oz ⅔ cup

OR3 each

10 ½ oz 1 ¼ cups

OR6 each


†Raisins, plumped (optional) 9 ½ oz 1 ½ cups 1 lb 3 oz 3 cups 3. Add raisins (optional) and blend for 30 seconds on low speed.



6. Cool completely. Remove from sheet pans.

C-10

Oatmeal CookiesDesserts




Calories 161

Protein 2.22 g


Total Fat 8.50 g


Cholesterol 13 mg

Vitamin C 0.0 mg

Vitamin A 161 IU

Iron 0.82 mg

Calcium 12 mg

Sodium 140 mg

Dietary Fiber 0.9 g


Text63:

SERVING:

1 cookie.For Enhanced Meal Pattern only: 1 cookie provides ¾ serving of grains/breads.



YIELD:

about 1 quart 2 cups60 cookies

about 3 quarts120 cookies

VOLUME:



Tested 2004

C-11Fruit

Orange-Pineapple GelatinDesserts

SERVING:

1 portion provides ½ cup of fruit. 15 lb 8 oz

31 lb

YIELD:

2 steamtable pans

4 steamtable pans.

VOLUME:



Edited 2006




Water 2 cups 1 qt 1. Combine water, gelatin, and sugar. Cook over medium heat, stirring frequently until sugar and gelatin dissolve, 2-3 minutes. Remove from heat.

Unflavored gelatin 3 oz ¾ cup 6 oz 1 ½ cups


Canned crushed pineapple, in juice

3 lb 5 oz 1 qt 2 ⅓ cups(½ No. 10 can)


2. Drain pineapple, reserving juice. For 50 servings, reserve 2 cups juice. For 100 servings, reserve 1 qt juice.

Frozen orange juice concentrate, reconstituted

3 qt 2 cups 1 gal 3 qt 3. Stir orange juice and pineapple liquid into gelatin mixture. Chill until mixture begins to thicken, approximately 30 minutes.

Canned applesauce 3 lb 6 oz 1 qt 2 cups(½ No. 10 can)

6 lb 12 oz 3 qt(1 No. 10 can)

4. Fold in pineapple, applesauce, and nuts (optional).

Chopped nuts (optional) 5 ¼ oz 1 ¼ cups 10 ½ oz 2 ½ cups

5. Pour 7 lb 12 oz (3 qt 1 ½ cups) of fruited gelatin into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

6. Refrigerate overnight or until set.


C-11Fruit

Orange-Pineapple GelatinDesserts

Calories 91

Protein 0.79 g


Total Fat 0.12 g


Cholesterol 0 mg

Vitamin C 30.5 mg

Vitamin A 69 IU

Iron 0.27 mg

Calcium 12 mg

Sodium 6 mg

Dietary Fiber 0.8 g


Text63:

C-12

Bottom Pastry Crust (Sheet Pans)Desserts

Special Tip:1 sheet pan will yield 4, 9" single bottom pie crusts.

SERVING:

1 piece.For Enhanced Meal Pattern only: Sheet pan piece provides ¾ serving of grains/breads.



YIELD:

1 sheet pan

2 sheet pans

VOLUME:



Tested 2004




Enriched all-purpose flour 1 lb 12 oz 1 qt 2 ½ cups 3 lb 8 oz 3 qt 1 cup 1. For bottom crust: Combine flour and salt. Mix in shortening until size of small peas.

Salt 1 ½ tsp 1 Tbsp 2. Add water and mix just until dry ingredients are moistened.


Water, cold 1 ¼ cups 2 ½ cups 3. Roll out pastry dough into rectangle (about 18" x 26") on lightly floured surface. Use about 3 lb 5 oz dough for each sheet pan (18" x 26" x 1"). For 50 servings, use 1 pan. For 100 servings, use 2 pans. Line bottom and sides of pans with dough.

4. Add desired filling, such as fruit or custard. Bake as directed in filling recipe.

For Prebaked Crust: Prick crust well. Bake for 15 minutes at 400° F or until light brown. Cool. Add desired filling, such as chiffon or cooked filling.

5. Cut each sheet pan 5 x 10 (50 pieces per pan).

C-12

Bottom Pastry Crust (Sheet Pans)Desserts

Calories 133

Protein 1.64 g


Total Fat 8.66 g


Cholesterol 0 mg

Vitamin C 0.0 mg

Vitamin A 0 IU

Iron 0.74 mg

Calcium 3 mg

Sodium 70 mg

Dietary Fiber 0.4 g


Text63:

C-12A

Top Pastry Crust (Steamtable Pans)Desserts

Special Tip:1 steamtable pan will yield 3, 9" single top pie crusts.

SERVING:

1 piece.For Enhanced Meal Pattern only: Steamtable pan piece provides ½ serving of grains/breads.



YIELD:

1 steamtable pan

2 steamtable pans

VOLUME:



Tested 2004




Enriched all-purpose flour 1 lb 2 oz 1 qt ¼ cup 2 lb 4 oz 2 qt ½ cup 1. For top crust: Combine flour and salt. Mix in shortening until size of small peas.

Salt 1 tsp 2 tsp

Shortening 10 oz 1 ½ cups 1 lb 4 oz 3 cups

Water, cold ⅔ cup 1 ⅓ cups 2. Add water and mix just until dry ingredients are moistened.

3. Roll out pastry dough into rectangle (about 12" x 20") on lightly floured surface. Use about 2 lb 1 oz dough for each steamtable pan (12" x 20 " x 2 ½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.

4. Place pastry crust over desired filling, such as fruit pie and cobbler filling. Bake as directed in filling recipe.

5. Cut each steamtable pan 5 x 10 (50 pieces per pan).

C-12A

Top Pastry Crust (Steamtable Pans)Desserts

Calories 87

Protein 1.05 g

Carbohydrate 7.79 g

Total Fat 5.77 g


Cholesterol 0 mg

Vitamin C 0.0 mg

Vitamin A 0 IU

Iron 0.47 mg

Calcium 2 mg

Sodium 46 mg

Dietary Fiber 0.3 g


Text63:

C-13Fruit

Peach CobblerDesserts








All of reserved peach liquid (from draining peaches) plus water, cold, as needed

1 qt 3 cups 3 qt 2 cups 3. For filling: Drain peaches, reserving syrup. Set aside for step 8.

4. Add water to peach syrup.

Cornstarch 8 oz 2 cups 1 lb 1 qt 5. Mix cornstarch with about ¼ of the liquid mixture.

Sugar 14 oz 2 cups 1 lb 12 oz 1 qt 6. Bring remaining liquid mixture to boil. Add about ½ of the sugar. Gradually add cornstarch mixture to boiling liquid. Cook, stirring constantly, until thickened. Mixture will be very thick, but will thin after steps 7 and 8.

Orange juice concentrate ¼ cup ½ cup 7. Remove from heat. Blend remaining sugar and orange juice concentrate, cinnamon, and nutmeg (optional) thoroughly into mixture.



Canned diced cling peaches, drained

9 lb 12 oz 1 gal 1 ½ cups(2 No. 10 cans)

19 lb 8 oz 2 gal 3 cups(4 No. 10 cans)

8. Add peaches to thickened mixture. Stir lightly. Do not break up fruit.

9. Pour thickened peach mixture (3 qt) into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

10. Roll out pastry dough into rectangles (about 12" x 20") on lightly floured surface. Use about 2 lb 1 oz of dough for each pan.

11. Cover peaches with pastry. Brush with pastry brush dipped in water. Cut dough 5 x 5 (25 pieces).

12. Bake until pastry is brown and filling is bubbly: Conventional oven: 425° F for 1 hour Convection oven: 375° F for 40 minutes

C-13Fruit

Peach CobblerDesserts

Variation:A. Peach-Honey CobblerFor 50 servings, follow steps 1-3. In step 4, add enough water to peach syrup to make 1 qt 2 ⅓ cups. Continue with step 5. In step 6, omit sugar. Add 9 ¾ oz (¾ cup 2 Tbsp) honey. In step 7, add 8 oz (1 cup 2 Tbsp) sugar. Continue with steps 8-13.

For 100 servings, follow steps 1-3. In step 4, add enough water to peach syrup to make 3 qt ⅔ cup. Continue with step 5. In step 6, omit sugar. Add 1 lb 3 ½ oz (1 ¾ cups) honey. In step 7, add 1 lb (2 ¼ cups) sugar. Continue with steps 8-13.

Calories 292

Protein 2.72 g


Total Fat 11.59 g


Cholesterol 0 mg

Vitamin C 5.0 mg

Vitamin A 446 IU

Iron 1.47 mg

Calcium 9 mg

Sodium 101 mg

Dietary Fiber 2.3 g


Text63:

SERVING:

1 piece provides ½ cup of fruit.For Enhanced Meal Pattern only: 1 portion also provides 1 serving grains/breads.



YIELD:

1 steamtable pan

2 steamtable pans

VOLUME:



Tested 2006


C-14

Peanut Butter CookiesDesserts




Enriched all-purpose flour 14 oz 3 ¼ cups 1 lb 12 oz 1 qt 2 ½ cups 1. Combine flour, baking soda, dry milk, and salt. Reserve for step 3.

Baking soda ¾ tsp 1 ½ tsp

Instant nonfat dry milk 2 ¼ oz 1 cup 4 ¾ oz 2 cups

Salt ½ tsp 1 tsp

Margarine or butter 8 oz 1 cup 1 lb 2 cups 2. Blend margarine or butter, peanut butter, sugar, brown sugar, eggs, and vanilla in mixer for 3 minutes on medium speed.

Peanut butter 13 ¼ oz 1 ½ cups 1 lb 10 ½ oz 3 cups

Sugar 10 ½ oz 1 ½ cups 1 lb 5 oz 3 cups

Brown sugar, packed 3 ¾ oz ½ cup 7 ½ oz 1 cup


5 ½ oz ⅔ cup

OR3 each

11 oz 1 ¼ cups

OR6 each


Peanut granules (optional) 4 ¾ oz 1 cup 9 ½ oz 2 cups 3. Add dry ingredients and peanut granules (optional). Blend for 30 seconds on low speed. Blend for 30 seconds on medium speed.


5. Flatten cookies to approximately 2 ½ inches in diameter.


7. Cool for 1 minute. Remove from sheet pans.

C-14

Peanut Butter CookiesDesserts



Calories 146

Protein 3.59 g


Total Fat 7.88 g


Cholesterol 13 mg

Vitamin C 0.1 mg

Vitamin A 212 IU

Iron 0.60 mg

Calcium 25 mg

Sodium 132 mg

Dietary Fiber 0.7 g


Text63:

SERVING:

1 cookie.For Enhanced Meal Pattern only: 1 cookie provides ½ serving of grains/breads.

about 3 lb 8 ½ oz (dough)


YIELD:

about 1 quart 1 ¼ cups (dough)50 cookies

about 2 quarts 2 ½ cups (dough)100 cookies

VOLUME:



Tested 2004

C-15

Rice PuddingDesserts




White rice 1 lb 2 lb





3 qt 1 gal 2 qt 1. Combine milk, cornstarch, sugar, salt, eggs, nutmeg (optional), and cinnamon. Stir until smooth.

Cornstarch 4 ½ oz 1 cup 9 oz 2 cups

Sugar 10 ½ oz 1 ½ cups 1 lb 5 oz 3 cups

Salt 1 tsp 2 tsp


14 oz 1 ⅔ cups

OR8 each


OR16 each


Ground cinnamon ½ tsp 1 tsp

2. Cook over medium heat, stirring frequently, for 20-30 minutes until mixture begins to thicken and just boils.

Vanilla 2 Tbsp ¼ cup 3. Immediately turn off heat. Stir in vanilla. For cooked rice, use Cooking Rice recipe (see B-03). Add rice and raisins (optional).

*Cooked enriched white rice 2 lb 11 oz 1 qt 2 ¾ cups 5 lb 6 oz 3 qt 1 ½ cup

Raisins (optional) 10 oz 2 cups 1 lb 4 oz 1 qt

4. Pour rice mixture into serving pans. Cover with plastic wrap to prevent the formation of surface film. Serve HOT. OR CCP: Cool to 70° F within 2 hours and from 70° F to 41° F or lower within an additional 4 hours. Refrigerate until served.

5. Portion with No. 16 scoop (¼ cup). If desired, sprinkle with ground cinnamon.

C-15

Rice PuddingDesserts



Calories 94

Protein 3.73 g


Total Fat 0.90 g


Cholesterol 35 mg

Vitamin C 0.4 mg

Vitamin A 53 IU

Iron 0.42 mg

Calcium 82 mg

Sodium 115 mg

Dietary Fiber 0.1 g


Text63:

SERVING:

¼ cup (No. 16 scoop).For Enhanced Meal Pattern only: 1 portion provides ¼ serving of grains/breads.

9 lb 4 oz

18 lb 8 oz

YIELD:

about 3 quarts ½ cup


VOLUME:



Tested 2004

C-16

Spice CakeDesserts




Enriched all-purpose flour 1 lb 14 oz 1 qt 3 cups 3 lb 12 oz 3 qt 2 cups 1. Blend flour, sugar, dry milk, baking powder, salt, cocoa, cloves, and cinnamon in mixer for 1 minute on low speed.

Sugar 1 lb 14 oz 1 qt ¼ cup 3 lb 12 oz 2 qt ½ cup


Baking powder 3 ½ Tbsp ¼ tsp 3 oz ¼ cup 3 ⅓ Tbsp


Cocoa 1 Tbsp 1 ½ tsp 3 Tbsp

Ground cloves ¾ tsp 1 ½ tsp



14 oz 1 ⅔ cups

OR8 each


OR16 each

2. Combine eggs, vanilla, and water. Add shortening and about half the liquid mixture to dry ingredients. Blend for 30 seconds on low speed. Beat for 6 minutes on medium speed.


Water 3 cups 1 qt 2 cups

Shortening 13 oz 2 cups 1 lb 10 oz 1 qt

Uncooked dehydrated plums (prunes), finely chopped OR†Raisins, plumped

1 lb

OR1 lb

3 cups

OR2 ½ cups

2 lb

OR2 lb

1 qt 2 cups

OR1 qt 1 cup

3. Add remaining liquid mixture. Blend for 30 seconds on low speed. Beat for 2 minutes on medium speed. Add dehydrated plums or raisins and nuts (optional). Blend for 1 minute on low speed.

Chopped nuts (optional) 8 oz 1 ¾ cups 2 Tbsp 1 lb 3 ¾ cups

4. Pour 8 lb 1 oz (1 gal 3 cups) batter into each sheet pan (18" x 26" x 1") which has been lightly coated with pan release spray and dusted with flour. For 50 servings, use 1 pan. For 100 servings, use 2 pans.


6. Cool. If desired, frost or lightly dust with powdered sugar.


C-16

Spice CakeDesserts




Calories 233

Protein 3.54 g


Total Fat 8.42 g


Cholesterol 34 mg

Vitamin C 0.5 mg

Vitamin A 262 IU

Iron 1.30 mg

Calcium 81 mg

Sodium 178 mg

Dietary Fiber 1.2 g


Text63:

SERVING:


1 sheet pan

2 sheet pans

YIELD:

50 pieces

100 pieces

VOLUME:



Edited 2004

C-17Vegetable/Fruit

Sweet Potato PieDesserts




Enriched all-purpose flour 1 lb 12 oz 1 qt 2 ½ cups 3 lb 8 oz 3 qt 1 cup 1. For bottom crust: Combine flour and salt. Mix in shortening until size of small peas.



Water, cold 1 ¼ cups 2 ½ cups 2. Add water and mix just until dry ingredients are moistened.

3. Roll out pastry dough into rectangles (about 20" x 28") on lightly floured surface. Use 3 lb 7 oz of dough for each crust. Line bottom and sides of sheet pans (18" x 26" x 1") with dough. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

Canned mashed sweet potatoes ORCanned cut sweet potatoes, in light syrup, drained

6 lb 13 oz

OR6 lb 13 oz

3 qt ½ cup(1 No. 10 can)

OR3 qt 3 ¾ cups

(1 ⅞ No. 10 cans)

13 lb 10 oz

OR13 lb 10 oz

1 gal 2 ¼ qt(2 No. 10 cans)

OR1 gal 3 ¾ qt

(3 ⅔ No. 10 cans)

4. For pie filling: Place mashed sweet potatoes in a mixer. If using canned cut sweet potatoes, puree or mash in mixer with paddle attachment for 4-5 minutes on medium speed until very smooth and free from lumps. (Discard coarse fibers that stick to mixer paddle.)

Frozen whole eggs, thawed ORFresh large eggs, very well beaten (see Special Tip)


OR9 each

2 lb 3 ¾ cups

OR18 each

5. Add beaten eggs, milk, margarine or butter, brown sugar, salt, flour, orange juice concentrate, cinnamon, ginger, and cloves. Mix with paddle attachment for 4-5 minutes on medium speed until smooth and well blended.


1 qt 2 qt

Margarine or butter, melted 3 oz ¼ cup 2 Tbsp 6 oz ¾ cup

Salt ¼ tsp ½ tsp

Brown sugar, packed 14 oz 1 ¾ cups 1 lb 12 oz 3 ½ cups

Enriched all-purpose flour 2 ½ oz ½ cup 2 Tbsp 5 oz 1 ¼ cups


¼ cup ½ cup


Ground ginger 1 ½ tsp 1 Tbsp

Ground cloves 1 tsp 2 tsp 6. Pour 13 lb 15 oz (1 gal 1 qt) pie filling into each crust.

C-17Vegetable/Fruit


Special Tip:For 50 servings, use 4 ½ oz (1 ½ cups) dried whole eggs and 1 ½ cups water in place of eggs.


SERVING:

1 piece provides ¼ cup vegetable and fruit.For Enhanced Meal Pattern only: 1 piece also provides ¾ serving grains/breads.

about 12 lb 1 ½ oz

about 24 lb 3 oz

YIELD:

1 sheet pan

2 sheet pans

VOLUME:



Tested 2004

7. Bake until a knife inserted near center comes out clean: Conventional Oven: 425° F for 15 minutes. Reduce oven temperature and bake at 375° F for 45-55 minutes. Convection oven: 375° F for 10 minutes. Reduce oven temperature and bake at 325° F for 30-45 minutes.

8. CCP: Cool to 70° F within 2 hours and from 70° F to 41° F within an additional 4 hours. Refrigerate until ready to serve.

Cut each pan 5 x 10 (50 pieces per pan).

C-17Vegetable/Fruit


Calories 266

Protein 4.92 g


Total Fat 11.11 g


Cholesterol 39 mg

Vitamin C 5.4 mg

Vitamin A 9471 IU

Iron 1.98 mg

Calcium 61 mg

Sodium 170 mg

Dietary Fiber 1.6 g


Text63:

C-18

Vanilla Cream FrostingDesserts

Variations:A. Chocolate Cream Frosting

1 quart: Follow step 1. In step 2, add 4 oz (1 ⅓ cups) cocoa to dry ingredients. In step 3, add ½ cup 1 Tbsp water. Continue with step 4.

½ gallon: Follow step 1. In step 2, add 8 oz (2 ¾ cups) cocoa to dry

SERVING:

1 ¼ Tbsp. will cover 1 sheet pan

will cover 2 sheet pans

YIELD:

about 1 quart

about 2 quarts

VOLUME:

1/2 Gallon: 1/2 Gallon:

1 Quart:1 Quart:

Edited 2004



1 Quart 1/2 Gallon

Margarine or butter 2 ½ oz ¼ cup 1 Tbsp 4 ¾ oz ½ cup 2 Tbsp 1. Cream margarine or butter and shortening in mixer for 2 minutes on medium speed until light and fluffy.

Shortening 2 ½ oz ¼ cup 2 Tbsp 4 ¾ oz ¾ cup

Powdered sugar 1 lb 14 oz 1 qt 3 ½ cups 3 lb 12 oz 3 qt 3 cups 2. Combine powdered sugar, salt, and dry milk. Add to creamed margarine or butter. Mix for 1 minute on low speed.

Salt ¼ tsp ½ tsp


Vanilla 1 Tbsp 2 Tbsp 3. Add vanilla while mixing at low speed. Slowly add water to obtain a spreading consistency. Scrape down bowl. Beat for 5 minutes at medium speed or until mixture is creamy and well blended. (For a thinner frosting, add additional water, 1 tsp at a time, mixing after each addition.)

Water, room temperature ¼ cup 3 Tbsp ¾ cup 2 Tbsp

4. Spread on cooled cakes.

C-18

Vanilla Cream FrostingDesserts

ingredients. In step 3, add 1 cup 2 Tbsp water. Continue with step 4.

B. Peanut Butter Cream Frosting

1 quart: In step 1, omit margarine or butter. Use 9 1/2 oz (1 cup 2 Tbsp) peanut butter. Continue with step 2. In step 3, add ½ cup 1 Tbsp water. Continue with step 4.

½ gallon: In step 1, omit margarine or butter. Use 1 lb 3 oz (2 ¼ cups) peanut butter. Continue with step 2. In step 3, add 1 cup 2 Tbsp water. Continue with step 4.

Calories 90

Protein 0.13 g


Total Fat 2.58 g


Cholesterol 0 mg

Vitamin C 0.0 mg

Vitamin A 59 IU

Iron 0.01 mg

Calcium 5 mg

Sodium 27 mg

Dietary Fiber 0.0 g


Text63:

C-19

Whipped ToppingDesserts

SERVING:

2 Tbsp. about 1 lb 4 ½ oz

about 2 lb 9 oz

YIELD:

about 1 quart 2 cups

about 3 quarts

VOLUME:



Tested 2004




Gelatin 2 tsp 1 Tbsp 1 tsp 1. Soften gelatin in cold water. Set aside for step 3.

Water, cold ¼ cup ½ cup

Instant nonfat dry milk 4 oz 1 ⅔ cups 8 oz 3 ¼ cups 2. Combine dry milk and water. Whip until free of lumps. Heat to scalding. Remove from heat.

Water 1 ¼ cups 2 ½ cups

3. Add softened gelatin and stir until dissolved. Cover. Refrigerate overnight. (Chilling overnight produces a thicker mixture.)

Sugar 4 ½ oz ½ cup 2 Tbsp 9 oz 1 ¼ cups 4. Whip chilled mixture in mixer for 10 minutes at high speed. Add sugar, salt, and vanilla. Mix for 5 minutes on high speed until very stiff. Use immediately or refrigerate until served.

Salt ½ tsp 1 tsp

Vanilla 2 tsp 1 Tbsp 1 tsp

5. Use as topping for pies, cakes, puddings, custards, fruit cups, or gelatin desserts.

C-19

Whipped ToppingDesserts

Calories 19

Protein 0.81 g

Carbohydrate 3.90 g

Total Fat 0.02 g


Cholesterol 0 mg

Vitamin C 0.1 mg

Vitamin A 54 IU

Iron 0.01 mg

Calcium 28 mg

Sodium 36 mg

Dietary Fiber 0.0 g


Text63:

C-20

Yellow CakeDesserts

SERVING:

1 piece.For Enhanced Meal Pattern only: 1 piece provides 1 serving grains/breads.

about 7 lb 6 oz (batter)about 6 lb 8 oz1 sheet pan

YIELD:

about 1 gallon (batter)50 pieces

VOLUME:





Enriched all-purpose flour 1 lb 14 oz 1 qt 3 cups 3 lb 12 oz 3 qt 2 cups 1. Blend flour, sugar, dry milk, baking powder, and salt in mixer for 1 minute on low speed.

Sugar 1 lb 15 oz 1 qt ⅓ cup 3 lb 14 oz 2 qt ⅔ cup


Baking powder ¼ cup 3 ½ oz ½ cup




OR9 each

2 lb 3 ¾ cups

OR18 each

2. In a separate container, combine eggs, vanilla, and water.


Water 3 cups 1 qt 2 cups

Shortening 13 oz 2 cups 1 lb 10 oz 1 qt 3. Add shortening to dry mixture. Blend for 1 minute on low speed.

4. Add about ½ the liquid mixture to dry ingredients. Mix for 30 seconds on low speed. Mix for 6 minutes on medium speed. Add remaining liquid mixture. Mix for 30 seconds on low speed. Mix for 2 minutes on medium speed.

5. Pour 7 lb 6 oz (approximately 1 gallon) batter into each sheet pan (18" x 26" x 1") which has been lightly coated with pan release spray and dusted with flour. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

6. Bake until lightly browned: Conventional oven: 375° F for 30 minutes Convection oven: 325° F for 18-20 minutes

7. Cool. Frost if desired.


C-20

Yellow CakeDesserts

Special Tip:For 50 servings, use 4 ½ oz (1 ½ cups) dried whole eggs and 1 ½ cups water in place of eggs.


Variations:A. Peanut Butter Cake50 servings: In step 1, omit sugar. Use 1 lb 14 oz (1 qt) packed brown sugar. In step 2, use 4 oz (½ cup 2 Tbsp) shortening and 1 lb 2 oz (2 cups) peanut butter. Continue with steps 3-8.

100 servings: In step 1, omit sugar. Use 3 lb 12 oz (2 qt) packed brown sugar. In step 2, use 8 oz (1 ¼ cups) shortening and 2 lb 4 oz (1 qt) peanut butter. Continue with steps 3-8.

B. Pineapple Upside Down Cake50 servings: Follow steps 1-4. In step 5, pour 6 oz (¾ cup) melted margarine or butter into 1 sheet pan (18" x 26" x 1"). Sprinkle evenly with 1 lb (2 ¼ cups) packed brown sugar. Spread 2 lb 10 oz (1 qt ¾ cup) drained crushed pineapple over brown sugar in each pan. Pour 7 lb 2 oz (1 gal) cake batter into pan. In step 6, bake until lightly browned: Conventional oven: 375° F for 40-45 minutes; Convection oven: 325° F for 25-30 minutes. In step 7, do not frost. Cool, cut each pan 5 x 10, and serve inverted on individual dishes. Or, let sit approximately 10 minutes and invert while still warm onto another sheet pan (18" x 26" x 1"), and continue with step 8.

100 servings: Follow steps 1-4. In step 5, pour 6 oz (¾ cup) melted margarine or butter into each of 2 sheet pans (18" x 26" x 1"). Sprinkle each pan evenly with 1 lb (2 ¼ cups) packed brown sugar. Spread 2 lb 10 oz (1 qt ¾ cup) drained crushed pineapple over brown sugar in each pan. Pour 7 lb 2 oz (1 gal) cake batter into each pan. In step 6, bake until lightly browned: Conventional oven: 375° F for 40-45 minutes; Convection oven: 325° F for 25-30 minutes. In step 7, do not frost. Cool, cut each pan 5 x 10, and serve inverted on individual dishes. Or, let sit approximately 10 minutes and invert while still warm onto another sheet pan (18" x 26" x 1"), and continue with step 8.

about 14 lb 12 oz (batter)about 13 lb2 sheet pans

about 2 gallons (batter)100 pieces


Edited 2004

C-20

Yellow CakeDesserts

Calories 214

Protein 3.39 g


Total Fat 8.46 g


Cholesterol 39 mg

Vitamin C 0.1 mg

Vitamin A 91 IU

Iron 1.05 mg

Calcium 83 mg

Sodium 195 mg

Dietary Fiber 0.5 g


Text63:

C-21

Royal BrowniesDesserts

SERVING:

1 piece.For Enhanced Meal Pattern only: 1 piece provides ½ serving of grains/breads.

about 5 lb 5 oz (batter)1 half-sheet pan

YIELD:


VOLUME:





Vegetable oil ¾ cup 1 ½ cups 1. Cream oil, sugar, salt, vanilla, and applesauce in mixer with paddle attachment for 5 minutes on medium speed. Scrape down sides of bowl.

Sugar 1 lb 10 oz 3 ¾ cups 3 lb 4 oz 1 qt 3 ½ cups



Canned applesauce 1 lb 4 oz 2 ½ cups 2 lb 8 oz 1 qt 1 cup


12 oz 1 ½ cupsOR

10 each

1 lb 8 oz 3 cupsOR

20 each

2. Add egg whites and mix for 1 minute on medium speed. Scrape down sides of bowl.

Enriched all-purpose flour 15 oz 3 ½ cups 1 lb 14 oz 1 qt 3 cups 3. In a separate bowl combine, flour, cocoa, and baking powder. Mix for 1 minute on medium speed.

Cocoa 6 oz 1 ½ cups 2 Tbsp 12 oz 3 ¼ cups


4. Add dry mixture to creamed ingredients and mix for 30 seconds on low speed, then for 1 minute on medium speed. Batter will be very thick.

5. Spread 5 lb 3 oz (2 qt 1 ½ cups) of batter in each half-sheet pan (13" x 18" x 1") which has been lightly coated with pan release spray. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

Chopped walnuts (optional) 4 oz 1 cup 8 oz 2 cups 6. Sprinkle nuts (optional) over batter.

7. Bake: Conventional oven: 350° F for 20-30 minutes Convection oven: 300° F for 18-25 minutes Bake until set, but still moist in the center.


C-21

Royal BrowniesDesserts

Special Tip:Brownies may be iced with Brownie Icing (C-22) or lightly dusted with powdered sugar.

Variation:A. Swiss Brownies: Swiss Brownies are lighter in color than Royal Brownies. For 50 servings, decrease cocoa to 4 oz (1 ⅓ cups). For 100 servings, decrease cocoa to 8 oz (2 ⅔ cups).

Calories 137

Protein 2.28 g


Total Fat 3.84 g


Cholesterol 0 mg

Vitamin C 0.2 mg

Vitamin A 2 IU

Iron 0.95 mg

Calcium 23 mg

Sodium 111 mg

Dietary Fiber 1.5 g


Text63:

about 10 lb 10 oz (batter)2 half-sheet pans

about 1 gallon 1 cup (batter)100 pieces


Edited 2006

C-22

Brownie IcingDesserts

Calories 54

Protein 0.43 g


Total Fat 1.64 g


Cholesterol 0 mg

Vitamin C 0.0 mg

Vitamin A 66 IU

Iron 0.24 mg

Calcium 6 mg

Sodium 17 mg

Dietary Fiber 0.6 g


Text63:

SERVING:

1 Tbsp. about 1 lb 11½ oz

about 3 lb 7 oz

YIELD:

about 3 cups


VOLUME:



Edited 2004




Powdered sugar 1 lb 3 ½ cups 2 lb 1 qt 3 cups 1. Combine powdered sugar, cocoa, margarine or butter, milk and vanilla in mixer for 5 minutes on low speed until smooth.

Cocoa 3 oz ¾ cup 6 oz 1 ½ cups

Margarine or butter 3 oz 6 oz

Lowfat 1% milk ½ cup 1 cup

Vanilla 2 Tbsp ¼ cup

2. Recipe for 50 servings ices one half-sheet pan (13" x 18" x 1").

C-23

GingerbreadDesserts

SERVING:

1 piece or 1 cupcake.For Enhanced Meal Pattern only: 1 piece or 1 cupcake provides 1 serving of grains/breads.


YIELD:


VOLUME:





Sugar 14 oz 1 ¾ cups 1 lb 12 oz 3 ½ cups 1. Combine sugar, flour, baking soda, salt, cinnamon, cloves, and ginger in mixer bowl. Mix with paddle attachment for 1 minute on low speed.

Enriched all-purpose flour 2 lb 4 oz 2 qt ¼ cup 4 lb 8 oz 1 gal ½ cup

Baking soda 2 Tbsp ¼ cup



Ground cloves 1 tsp 2 tsp

Ground ginger 1 tsp 2 tsp

Vegetable oil 1 ¾ cups 3 ½ cups 2. In a separate bowl, mix vegetable oil, egg whites, hot water, and molasses with a wire whip until blended. Slowly add oil mixture to dry ingredients. Mix for 1 minute on low speed until blended.


12 oz 1 ½ cupsOR

10 each

1 lb 8 oz 3 cupsOR

20 each

Water, hot 3 ¾ cups 1 qt 3 ½ cups 3. Pour 8 lb 12 oz (approximately 1 gallon) of batter into each sheet pan (18" x 26" x 1") which has been lightly coated with pan release spray and floured. For 50 servings, use 1 pan. For 100 servings, use 2 pans. Bake: Conventional oven: 350° F for 35 minutes Convection oven 325° F for 25 minutes

Molasses (see Special Tip)

3 ½ cups 1 qt 3 cups 4. Cut each pan 5 x 10 (50 pieces per pan).

C-23

GingerbreadDesserts

Special Tips:1) To make pouring easy, place bottles of molasses in hot water for 5 minutes before using.

2) Serve with Whipped Topping (C-19), powdered sugar or Orange Glaze (C-24).

3) Cupcakes can be made for a special occasion. Using a No. 12 scoop (⅓ cup), portion into muffins tins which have been paper lined or lightly coated with pan release spray. Bake in a 375° F conventional oven for 15-20 minutes. One gallon of batter makes approximately 50 cupcakes.

Calories 236

Protein 2.84 g


Total Fat 7.87 g


Cholesterol 0 mg

Vitamin C 0.1 mg

Vitamin A 0 IU

Iron 2.07 mg

Calcium 52 mg

Sodium 241 mg

Dietary Fiber 0.6 g


Text63:


about 2 gallons (batter)2 sheet pans


Edited 2004

C-24

Orange GlazeDesserts

Calories 33

Protein 0.04 g

Carbohydrate 8.47 g

Total Fat 0.01 g


Cholesterol 0 mg

Vitamin C 2.1 mg

Vitamin A 4 IU

Iron 0.01 mg

Calcium 1 mg

Sodium 0 mg

Dietary Fiber 0.0 g


Text63:

SERVING:

2 tsp. about 1 lb 6 oz

about 2 lb 12 oz

YIELD:

about 3 cups


VOLUME:



Edited 2006




Powdered sugar 14 oz 3 cups 1 lb 12 oz 1 qt 2 cups 1. Combine powdered sugar, orange juice, water, and orange rind in mixer for 5 minutes on low speed until smooth.

Frozen orange juice concentrate, thawed

¼ cup ½ cup

Water ¼ cup ½ cup

Orange rind, grated 1 Tbsp 2 Tbsp

2. Recipe for 50 servings glazes one half-sheet pan (13" x 18" x 1").

C-25

New Oatmeal Raisin CookiesDesserts

SERVING:

1 cookie.For Enhanced Meal Pattern only: 1 cookie provides 1 serving of grains/breads.


YIELD:

about 2 quarts 1/2 cup (dough)50 cookies

VOLUME:





Sugar 1 lb 8 oz 3 cups 3 lb 1 qt 2 cups 1. Combine sugar and margarine or butter in mixer with a paddle attachment for 5 minutes on medium speed until smooth and creamy.

Margarine or butter 8 oz 1 cup 1 lb 2 cups


8 oz ¾ cup 3 Tbsp

OR5 each


OR9 each

2. Add eggs slowly. Mix on medium speed for 1 minute.

Lowfat 1% milk ½ cup 1 cup 3. Add milk and applesauce. Mix for 1 minute on medium speed. Scrape down sides of bowl.

Canned applesauce 8 oz 1 cup 1 lb 2 cups

Enriched all-purpose flour 12 oz 2 ¾ cups 1 lb 8 oz 1 qt 1 ½ cups 4. Add the flour, baking soda, salt, cinnamon, and nutmeg. Mix for 2 minutes on low speed until blended.

Baking soda 1 tsp 2 tsp

Salt 1 tsp 2 tsp


Ground nutmeg 1 tsp 2 tsp

Rolled oats 1 lb 4 oz 1 qt 3 cups 2 lb 8 oz 3 qt 2 cups 5. Add oats and raisins. Mix on low speed for 30 seconds.

Raisins 13 oz 2 ¾ cups 1 lb 10 oz 1 qt 1 ½ cups 6. Lightly coat each sheet pan (18" x 26" x 1") with pan release spray or line with parchment paper. For 50 servings, use 3 pans, one pan will have only 10 cookies. For 100 servings, use 5 pans. Portion with level No. 24 scoop (2 ⅔ Tbsp) in rows of 4 across and 5 down.


C-25

New Oatmeal Raisin CookiesDesserts

Special Tips:For 50 servings, use 2 ¼ oz (¾ cup) dried whole eggs and ¾ cup water in place of eggs.

For 100 servings, use 4 ½ oz (1 ½ cup) dried whole eggs and 1 cup water in place of eggs.

For bar cookies, spread 6 lb 5 oz (2 qt ½ cup) of dough in a half-sheet pan (18" x 13" x 1") which has been lightly coated with pan release spray. Bake for 20-25 minutes in a 325° F convection oven. Cut 5 x 10 for 50 servings.

Calories 188

Protein 3.56 g


Total Fat 5.04 g


Cholesterol 19 mg

Vitamin C 0.4 mg

Vitamin A 197 IU

Iron 1.13 mg

Calcium 19 mg

Sodium 122 mg

Dietary Fiber 1.8 g


Text63:

about 12 lb 2 oz (dough) about 1 gallon 1 cup (dough)100 cookies


Edited 2006

C-26

Peanut Butter BarsDesserts




Margarine or butter 4 oz ½ cup 8 oz 1 cup 1. Cream margarine or butter, brown sugar, peanut butter, and salt in mixer with a paddle attachment for 10 minutes on medium speed.

Brown sugar, packed 1 lb 2 oz 3 cups 2 lb 4 oz 1 qt 2 cups

Peanut butter 13 oz 1 ⅓ cups 1 lb 10 oz 2 ⅔ cups

Salt 1 tsp 2 tsp


9 oz 1 cupOR

5 each

1 lb 2 oz 2 cupsOR

10 each

2. Add egg whites, applesauce, and vanilla. Mix on low speed for 1 minute or until smooth.

Canned applesauce 4 oz ½ cup 8 oz 1 cup


Enriched all-purpose flour 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups 3. In a separate bowl, combine flour and baking powder.


4. Add half of the dry mixture to batter and mix for 1 minute on low speed. Scrape down the sides of bowl. Add the other half of the dry mixture and mix for 1 minute on low speed, or until smooth.

5. For 50 servings, spread 4 lb 2 oz (approximately 1 qt 2 cups) of batter into each half-sheet pan (13" x 18" x 1") which has been lightly coated with pan release spray. For 100 servings, spread 8 lbs 4 oz (3 qt) into a sheet pan (18" x 26" x 1") which has been lightly coated with pan release spray.

6. Bake until set and light brown: Conventional oven: 350° F for 25 minutes Convection oven: 325° F for 20 minutes

7. For 50 servings, cut half-sheet pan 5 x 10 (50 pieces per pan). For 100 servings, cut sheet pan 10 x 10 (100 pieces per pan).

8. Frost with Peanut Butter Glaze (C-27).

C-26

Peanut Butter BarsDesserts

Calories 137

Protein 3.36 g


Total Fat 5.68 g


Cholesterol 0 mg

Vitamin C 0.0 mg

Vitamin A 81 IU

Iron 0.79 mg

Calcium 30 mg

Sodium 144 mg

Dietary Fiber 0.7 g


Text63:

SERVING:

1 bar.For Enhanced Meal Pattern only: 1 piece provides ½ serving of grains/breads.

about 4 lb 2 oz (dough)about 3 lb 13 oz

about 8 lb 4 oz (dough)about 7 lb 10 oz

YIELD:

about 1 quart 2 cups (dough)1 half-sheet pan

about 3 quarts (dough)1 sheet pan

VOLUME:



Edited 2004

C-27

Peanut Butter GlazeDesserts

SERVING:

1 Tbsp. about 1 lb 7 oz

about 2 lb 14 oz

YIELD:

about 3 cups


VOLUME:



Edited 2004




Powdered sugar 13 oz 3 ¾ cups 1 lb 10 oz 1 qt 3 ½ cups 1. Cream powdered sugar and peanut butter in a mixer with a paddle attachment for 5 minutes on medium speed.

Peanut butter 4 oz ½ cup 8 oz 1 cup

Corn syrup 3 Tbsp 3 oz ¼ cup 2 Tbsp 2. Add corn syrup and lowfat milk and mix for 5 minutes on low speed until smooth.

Lowfat 1% milk ½ cup 1 cup

3. Spread over slightly cooled peanut butter bars.

4. Use 1 lb 7 oz (3 cups) for each half-sheet pan (13" x 18" x 1").

C-27

Peanut Butter GlazeDesserts

Calories 46

Protein 0.65 g

Carbohydrate 8.54 g

Total Fat 1.19 g


Cholesterol 0 mg

Vitamin C 0.0 mg

Vitamin A 5 IU

Iron 0.05 mg

Calcium 4 mg

Sodium 12 mg

Dietary Fiber 0.1 g


Text63:

C-28

New Spice CakeDesserts

SERVING:


about 7 lb 4 oz (batter)about 7 lb

YIELD:

about 1 gallon (batter)1 steamtable pan

VOLUME:





Sugar 1 lb 12 oz 3 ½ cups 3 lb 8 oz 1 qt 3 cups 1. Combine sugar, margarine or butter, and vanilla in mixer with paddle attachment for 5 minutes on low speed until smooth and creamy.




8 oz 1 cupOR

8 each

1 lb 2 cupsOR

16 each

2. Slowly add egg whites and mix for 1 minute on low speed until blended. Scrape down the sides of bowl.

Enriched all-purpose flour 1 lb 12 oz 1 qt 2 ½ cups 3 lb 8 oz 3 qt 1 cup 3. In a separate bowl, combine flour, baking soda, cinnamon, cloves and nutmeg.

Baking soda 1 Tbsp 1 tsp 2 Tbsp 2 tsp


Ground cloves 1 ½ tsp 1 Tbsp


Lowfat 1% milk 1 qt 2 qt 4. Add dry ingredients to the creamed mixture, alternating with the lowfat milk. DO NOT OVERMIX.

5. Pour 7 lb 4 oz (approximately 1 gal) of batter into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

6. Bake: Conventional oven: 350° F for 25-30 minutes Convection oven: 325° F for 20 minutes When done, cake will spring back when lightly touched.

7. Cut 5 x 10 (50 pieces per pan).

8. Frost with Spice Icing (C-29).

C-28

New Spice CakeDesserts

Special Tip:This can also be baked in a sheet pan (18" x 26" x 1") for 1 gallon of batter. Bake in a conventional oven at 350° for 15-20 minutes. Cut 5 x 10 for 50 servings.

Calories 196

Protein 2.85 g


Total Fat 7.70 g


Cholesterol 1 mg

Vitamin C 0.3 mg

Vitamin A 365 IU

Iron 0.82 mg

Calcium 32 mg

Sodium 204 mg

Dietary Fiber 0.5 g


Text63:

about 14 lb 8 oz (batter)about 14 lb

about 2 gallons (batter)2 steamtable pans


Edited 2004

C-29

Spice IcingDesserts

SERVING:

2 tsp. about 1 lb 4 oz

about 2 lb 8 oz

YIELD:

about 2 cups

about 1 quart

VOLUME:



Edited 204




Powdered sugar 1 lb 1 qt 2 lb 2 qt 1. Combine powdered sugar, salt, dry milk, cinnamon, nutmeg, and ginger in mixer with paddle attachment for 1 minute on low speed.

Salt ½ tsp 1 tsp

Instant nonfat dry milk 1 oz 2 Tbsp 2 oz ¼ cup


Ground nutmeg ⅛ tsp ¼ tsp

Ground ginger ⅛ tsp ¼ tsp

Margarine or butter 3 oz ¼ cup 2 Tbsp 6 oz ¾ cup 2. Add margarine or butter and mix for 5 minutes on low speed. Scrape down sides of bowl.

Water ¼ cup ½ cup 3. Slowly add water and vanilla. Mix for 5 minutes on medium speed, until light and fluffy.


4. Use 1 lb 4 oz (2 cups) for each steamtable pan (12" x 20" x 2 ½").

C-29

Spice IcingDesserts

Calories 50

Protein 0.22 g

Carbohydrate 9.40 g

Total Fat 1.39 g


Cholesterol 0 mg

Vitamin C 0.1 mg

Vitamin A 74 IU

Iron 0.03 mg

Calcium 8 mg

Sodium 42 mg

Dietary Fiber 0.0 g


Text63:

C-30

Whole Wheat Sugar CookiesDesserts




Margarine or butter 12 oz 1 ½ cups 1 lb 8 oz 3 cups 1. Cream margarine or butter and sugar in mixer with paddle attachment on medium speed for 10 minutes.

Sugar 1 lb 8 oz 3 cups 3 lb 1 qt 2 cups


6 oz ¾ cup

OR4 each

12 oz 1 ½ cups

OR7 each

2. Add eggs, vanilla, and milk. Mix for 1 minute on low speed or until smooth. Scrape down sides of bowl.


Lowfat 1% milk ⅜ cup ¾ cup

Whole wheat flour 1 lb 13 oz 1 qt 2 cups 3 lb 10 oz 3 qt 3. In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Gradually add to the creamed mixture and mix for 1 minute on low speed until blended.


Baking soda 1 ½ tsp 1 Tbsp




4. Lightly coat each sheet pan (18" x 26" x 1") with pan release spray or line with parchment paper. Portion with a No. 30 scoop (2 Tbsp) in rows of 4 across and 5 down. For 50 servings, use 3 pans, 1 pan will only have 10 cookies. For 100 servings, use 4 pans.

Sugar 4 oz ½ cup 8 oz 1 cup 5. Combine sugar and cinnamon and sprinkle over cookies.


6. Bake until light brown: Conventional oven: 375° F for 12 minutes Convection oven: 350° F for 6 minutes

C-30

Whole Wheat Sugar CookiesDesserts


For 100 servings, use 3 ½ oz (1 cup 3 Tbsp) dried whole eggs and 1 cup 3 Tbsp water in place of eggs.

For a lighter texture, substitute enriched all-purpose flour for half of the whole wheat flour.

Calories 173

Protein 2.81 g


Total Fat 6.17 g


Cholesterol 15 mg

Vitamin C 0.1 mg

Vitamin A 269 IU

Iron 0.78 mg

Calcium 30 mg

Sodium 207 mg

Dietary Fiber 2.1 g


Text63:

SERVING:

1 cookie.For Enhanced Meal Pattern only: 1 cookie provides 1 serving of grains/breads.

about 4 lb 11 oz(dough)

about 9 lb 6 oz(dough)

YIELD:

about 1 quart 2 ⅔ cups (dough)50 cookies

about 3 quarts 1 ⅓ cup (dough)100 cookies

VOLUME:



Edited 2006

C-31

Chocoleana Cake (Choc-o-LEAN-a)Desserts




Sugar 2 lb 1 qt 4 lb 2 qt 1. Dry ingredients: Blend sugar, flour, cocoa, dry milk, baking powder, baking soda, and salt in mixer with paddle attachment for 2 minutes on low speed.

Enriched all-purpose flour 1 lb 10 oz 1 qt 2 cups 3 lb 4 oz 3 qt

Cocoa 5 oz 1 ⅓ cups 10 oz 2 ⅔ cups

Instant nonfat dry milk 3 oz 1 cup 6 oz 2 cups

Baking powder 2 Tbsp 1 ½ tsp ¼ cup 1 Tbsp



Lowfat plain yogurt 4 oz ½ cup 8 oz 1 cup 2. In a separate large bowl using a wire whip, mix yogurt, applesauce, egg whites, vanilla, vegetable oil, and water until blended.

Canned unsweetened applesauce

1 lb 2 cups 2 lb 1 qt


1 lb 2 cupsOR

13 each

2 lb 1 qtOR

26 each



Water 1 cup 2 cups

3. Slowly add liquid mixture to the dry ingredients. Mix for 1 minute on low speed. Scrape down sides of bowl.

4. Mix for 1 minute on medium speed until smooth.

5. Pour 7 lb 2 oz (about 3 qt 1 cup) batter into a sheet pan (18" x 26" x 1") which has been lightly coated with pan release spray and floured. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

6. Bake: Conventional oven: 350° F for 30 minutes Convection oven: 325° F for 20 minutes When done, cake will spring back when lightly touched.

7. Cut each cake 5 x 10 (50 pieces per pan).

C-31

Chocoleana Cake (Choc-o-LEAN-a)Desserts

Special Tips:1) Cake may be lightly dusted with powdered sugar.2) Cupcakes can be made for a special occasion. Using a No. 16 scoop (¼ cup), portion into muffin tins which have been paper lined or lightly coated with pan release spray. Bake in a 375° F conventional oven for 10-15 minutes. Three quarts 1 cup of batter makes approximately 50 cupcakes.

Calories 189

Protein 3.77 g


Total Fat 4.96 g


Cholesterol 0 mg

Vitamin C 0.3 mg

Vitamin A 43 IU

Iron 1.21 mg

Calcium 73 mg

Sodium 245 mg

Dietary Fiber 1.5 g


Text63:

SERVING:

1 piece or 1 cupcake.For Enhanced Meal Pattern only: 1 piece or 1 cupcake provides ¾ serving of grains/breads.

about 7 lb 6 oz (batter)about 6 lb 12 oz1 sheet pan

about 14 lb 12 oz (batter)about 13 lb 8 oz2 sheet pans

YIELD:

3 quarts 1 cup (batter)50 pieces

1 gallon 2 ½ quarts (batter)100 pieces

VOLUME:



Edited 2006

C-32

Chocolate GlazeDesserts

SERVING:

1 Tbsp. about 1 lb 14 oz

about 3 lb 12 oz

YIELD:

about 3 cups


VOLUME:



Edited 2004




Powdered sugar 1 lb 3 oz 1 ½ cups 2 lb 6 oz 3 cups 1. Combine sugar, salt, nonfat dry milk, and cocoa in mixer with paddle attachment for 1 minute on low speed.

Salt ¼ tsp ½ tsp


Cocoa ¼ cup 2 Tbsp 3 oz ¾ cup

Corn syrup 3 oz ¼ cup 6 oz ½ cup 2. Add corn syrup and blend on low speed for 2 minutes.

Water, hot 160° F ½ cup 1 cup 3. Add hot water. Mix for 3 minutes on medium speed.

Margarine or butter, melted 2 ½ oz 5 oz 4. Add melted margarine or butter. Mix for 3 minutes on low speed.

Vanilla 2 tsp 1 Tbsp 1 tsp 5. Add vanilla. Mix for 30 seconds on low speed or until well blended.

6. Spread 3 cups over each sheet pan (18" x 26" x 1").

C-32

Chocolate GlazeDesserts

Calories 61

Protein 0.30 g


Total Fat 1.27 g


Cholesterol 0 mg

Vitamin C 0.0 mg

Vitamin A 59 IU

Iron 0.13 mg

Calcium 6 mg

Sodium 29 mg

Dietary Fiber 0.3 g


Text63:

C-33

Orange Rice PuddingDesserts

SERVING:

⅓ cup (No. 12 scoop).For Enhanced Meal Pattern only: 1 portion provides ½ serving of grains/breads.

about 10 lb 4 oz

YIELD:

1 gallon ½ cup1 steamtable pan

VOLUME:





Enriched white rice, long grain, regular

2 lb 1 qt ⅔ cup 4 lb 2 qt 1 ⅓ cups 1. Place 2 lb of rice and 2 qt 1 cup of water in each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans. Cover with foil or a metal lid.

Bake: Conventional oven: 350° F for 35 minutes Convection oven: 325° F for 25 minutes

Water 2 qt 1 cup 1 gal 2 cups

Sugar 1 lb 2 cups 2 lb 1 qt 2. In a large bowl, combine sugar, milk, orange rind, cinnamon (optional), vanilla, and raisins (optional). Pour 5 lb of this mixture over each pan of rice. Cover each pan with foil or metal lid.

Lowfat 1% milk 2 qt 1 gal

Orange rind, grated ¼ cup 2 Tbsp ¾ cup

Ground cinnamon (optional) ½ tsp 1 tsp

Vanilla 2 Tbsp ¼ cup

Raisins (optional) 6 oz 1 ¼ cups 12 oz 2 ½ cups

3. Bake until set: Conventional oven: 375° F for 55 minutes Convection oven: 350° F for 45 minutes

4. Refrigerate for 2-3 hours before serving.

CCP: Cool to 70° F within 2 hours and from 70° F to 41° F within an additional 4 hours.

5. Each pan serves 50.

6. CCP: Hold for cold service at 41° F or lower.


C-33

Orange Rice PuddingDesserts

Special Tip:Rice may be cooked a day ahead.

Calories 115

Protein 2.57 g


Total Fat 0.55 g


Cholesterol 2 mg

Vitamin C 1.4 mg

Vitamin A 83 IU

Iron 0.60 mg

Calcium 54 mg

Sodium 20 mg

Dietary Fiber 0.3 g


Text63:

about 20 lb 8 oz 2 gallons 1 cup2 steamtable pans


Tested 2004

D-11Meat/Meat Alternate

Barbecued ChickenMain Dishes


SERVING:

1 portion (1 breast, or 1 drumstick and 1 wing, or 1 thigh with back) provides 2 oz equivalent meat/meat alternate.

about 22 lb 8 oz

YIELD:

3 sheet pans

VOLUME:








Chicken stock, non-MSG 1 ¼ cups 2 ½ cups 1. For barbecue sauce: Simmer chicken stock and onions over medium heat for 5 minutes.


3 ozOR

½ oz

½ cupOR

¼ cup

6 ozOR1 oz

1 cupOR

½ cup 1 Tbsp

Catsup 3 lb 10 oz 1 qt 2 cups(½ No. 10 can)

7 lb 4 oz 3 qt(1 No. 10 can)

2. Add catsup, granulated garlic, and brown sugar. Simmer 15-20 minutes, stirring frequently. Set aside for use in step 4.

Granulated garlic 1 tsp 2 tsp

Brown sugar, packed 12 oz 1 ½ cups 1 lb 8 oz 3 cups

Raw chicken, cut up, thawed (USDA-donated, whole, cut up 8 pieces)

24 lb 8 oz 49 lb 3. Arrange approximately 25 pieces of chicken on each sheet pan (18" x 26" x 1"). For 50 servings, use 3 pans. For 100 servings, use 6 pans.

4. Brush approximately 1 qt of barbecue sauce over chicken in each pan.

5. Bake uncovered, checking frequently: Conventional oven: 425° F for 45 minutes Convection oven: 375° F for 30 minutes CCP: Heat to 165° F or higher for at least 15 seconds.

6. Transfer to steamtable pans for serving. CCP: Hold for hot service at 135° F or higher.


Barbecued ChickenMain Dishes

Calories 295

Protein 27.25 g


Total Fat 13.43 g


Cholesterol 86 mg

Vitamin C 5.1 mg

Vitamin A 492 IU

Iron 1.60 mg

Calcium 27 mg

Sodium 476 mg

Dietary Fiber 0.5 g


Text63:

about 45 lb 6 sheet pans100 Servings: 100 Servings:

Tested 2004

D-12Meat/Meat Alternate-Vegetable-Grains/Breads

Beef or Pork BurritoMain Dishes




Raw ground beef (no more than 20% fat) ORRaw ground pork (no more than 20% fat)

5 lb 2 oz

OR5 lb 2 oz

10 lb 4 oz

OR10 lb 4 oz

1. Brown ground beef or pork. Drain. Continue immediately.


5 ozOR1 oz

¾ cup 2 TbspOR

½ cup

10 ozOR2 oz

1 ¾ cupsOR

1 cup

2. Add onions, granulated garlic, pepper, tomato paste, water, and seasonings. Blend well. Simmer for 30 minutes.


Ground black or white pepper 2 tsp 1 Tbsp 1 tsp

Canned tomato paste 1 lb 12 oz 3 cups 2 Tbsp(¼ No. 10 can)

3 lb 8 oz 1 qt 2 ¼ cups(½ No. 10 can)

Water 1 qt 2 cups 3 qt


3 Tbsp2 Tbsp1 Tbsp1 Tbsp

¼ cup 2 Tbsp¼ cup2 Tbsp2 Tbsp

Reduced fat Cheddar cheese, shredded

2 lb 8 oz 2 qt 2 cups 5 lb 1 gal 1 qt 3. Combine shredded cheese with meat mixture.

Enriched flour tortillas (at least 0.9 oz each)

50 each 100 each 4. Steam tortillas for 3 minutes until warm. OR Place in warmer to prevent torn tortillas when folding.

5. Portion meat mixture with heaping No. 12 scoop (⅓ cup plus 1 Tbsp) onto each tortilla. Fold around meat envelope style.

6. Place folded burritos seam side down on sheet pans (18" x 26" x 1") which have been lightly coated with pan release spray, 33-35 burritos per pan. For 50 servings, use 2 pans. For 100 servings, use 3 pans.

7. Bake: Conventional oven: 375° F for 15 minutes Convection oven: 325° F for 15 minutes CCP: Heat to 165° F or higher for at least 15 seconds.


Beef or Pork BurritoMain Dishes


†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and Seasoning Mixes) may be used to replace these ingredients. For 50 servings, use ¼ cup 3 Tbsp Mexican Seasoning Mix. For 100 servings, use ¾ cup 2 Tbsp Mexican seasoning Mix.

Calories 273

Protein 18.82 g


Total Fat 12.46 g


Cholesterol 43 mg

Vitamin C 9.7 mg

Vitamin A 800 IU

Iron 2.62 mg

Calcium 264 mg

Sodium 351 mg

Dietary Fiber 2.0 g


Text63:

SERVING:

1 burrito provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 1 serving of grains/breads.

about 10 lb 5 oz (filling)50 burritos


YIELD:

about 1 gallon 1 quart (filling)2 sheet pans

about 2 gallons 2 quarts (filling) 3 sheet pans

VOLUME:



Edited 2006





13 oz 3 ¼ cups 1 lb 10 oz 1 qt 2 ½ cups 8. CCP: Hold for hot service at 135° F or higher.

Sprinkle shredded cheese (optional) evenly over burritos before serving.

D-12AMeat/Meat Alternate-Vegetable-Grains/Breads

Bean BurritoMain Dishes





5 ozOR1 oz

¾ cup 2 TbspOR

½ cup

10 ozOR2 oz

1 ¾ cupsOR

1 cup

1. Mix onions, granulated garlic, pepper, tomato paste, water, and seasonings. Blend well. Simmer for 15 minutes. Reserve for step 2.





Water 1 qt 2 qt




Canned pinto beans, drained OR*Dry pinto beans, cooked (see Special Tips)

7 lbs

OR7 lbs

1 gal(1 ⅔ No. 10 cans)

OR3 qt 3 ½ cups

14 lbs

OR14 lbs

2 gal(3 ⅓ No. 10 cans)

OR1 gal 3 ¾ qt

2. Using mixer with paddle attachment, puree beans for 4-5 minutes on medium speed until beans are a smooth consistency. Combine ingredients from step 1, and shredded cheese with the pureed beans.


2 lb 8 oz 2 qt 2 cups 5 lb 1 gal 1 qt

Enriched flour tortillas,8-inch (at least 1.5 oz each)


4. Portion bean mixture with No. 8 scoop (1/2 cup) onto each tortilla. Fold around beans envelope style.





Special Tip:SOAKING BEANSOVERNIGHT METHOD: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.QUICK-SOAK METHOD: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.COOKING BEANSOnce the beans have been soaked, add ½ tsp salt for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours.

Use hot beans immediately.CCP: Hold for hot service at 135° F. ORChill for later use. CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4 hours.

1 lb dry pinto beans = about 2 ⅜ cups dry or 5 ¼ cups cooked pinto beans.



SERVING:

1 burrito provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 1 ½ servings of grains/breads.



YIELD:

1 gallon 2 ¼ quarts (filling)2 sheet pans

3 gallons ½ quart (filling)3 sheet pans

VOLUME:



Edited 2006



Pinto beans, dry 3 lb 6 lb







Calories 288

Protein 14.81 g


Total Fat 7.94g


Cholesterol 13 mg

Vitamin C 10.1 mg

Vitamin A 801 IU

Iron 3.37 mg

Calcium 306 mg

Sodium 662 mg

Dietary Fiber 4.7 g


Text63:

D-12BMeat/Meat Alternate-Vegetable-Grains/Breads

Beef or Pork Burrito (Using Canned Meats)Main Dishes




Canned beef with natural juices, undrained ORCanned pork with natural juices, undrained

6 lb 6 oz

OR6 lb 6 oz

3 ½ No. 2 ½ cans

OR3 ½ No. 2 ½ cans

12 lb 12 oz

OR12 lb 12 oz

7 No. 2 ½ cans

OR7 No. 2 ½ cans

1. Remove fat from undrained canned beef or undrained canned pork.


5 ozOR1 oz

¾ cup 2 TbspOR

½ cup

10 ozOR2 oz

1 ¾ cupsOR

1 cup

2. Add onions, garlic, pepper, tomato paste, water, and seasonings. Blend well. Simmer for 30 minutes.





Water 1 qt 2 qt





3 lb 3 oz 3 qt ¾ cup 6 lb 6 oz 1 gal 2 ⅜ qt 3. Combine shredded cheese with meat mixture.

Enriched flour tortillas (at least 0.9 oz each)


5. Portion meat mixture with No. 12 scoop (⅓ cup) onto each tortilla. Fold around meat envelope style.




Beef or Pork Burrito (Using Canned Meats)Main Dishes



Calories 241

Protein 16.87 g


Total Fat 9.78 g


Cholesterol 35 mg

Vitamin C 9.7 mg

Vitamin A 845 IU

Iron 2.35 mg

Calcium 313 mg

Sodium 466 mg

Dietary Fiber 2.0 g


Text63:

SERVING:

1 burrito provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 1 serving of grains/breads.

50 burritos

100 burritos

YIELD:

2 sheet pans

3 sheet pans

VOLUME:



Edited 2004








Beef or Pork TacoMain Dishes




Raw ground beef (no more than 20% fat) ORRaw ground pork (no more than 20% fat)

6 lb 6 oz 12 lb 12 oz 1. Brown ground beef or pork. Drain. Continue immediately.


5 ozOR1 oz

¾ cup 2 TbspOR

½ cup

10 ozOR2 oz

1 ¾ cupsOR

1 cup

2. Add onions, granulated garlic, pepper, tomato paste, water, and seasonings. Blend well. Bring to boil. Reduce heat and simmer for 25-30 minutes. Stir periodically.

CCP: Heat to 155 ° F for at least 15 seconds.


Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp


Canned tomato paste 14 oz 1 ½ cups 1 Tbsp(⅛ No. 10 can)

1 lb 12 oz 3 cups 2 Tbsp(¼ No. 10 can)

Water 1 qt 2 qt



1 ½ tsp1 ½ tsp

¼ cup3 Tbsp1 Tbsp1 Tbsp


1 lb 10 oz 1 qt 2 ½ cups 3 lb 4 oz 3 qt 1 cup 4. For topping: Set cheese aside for step 5. Combine lettuce and tomatoes. Toss lightly. Set mixture aside for step 5.

*Fresh lettuce, shredded 2 lb 7 oz 1 gal 2 cups 4 lb 14 oz 2 gal 1 qt

*Fresh tomatoes, chopped 1 lb 5 oz 2 ¾ cups 2 Tbsp 2 lb 10 oz 1 qt 1 ¾ cups

Enriched taco shells (at least 0.45 oz each)

100 each 200 each 5. Serving suggestions (2 tacos per serving)

A. Before serving or on serving line, fill each taco shell with a No. 30 scoop (2 Tbsp) meat mixture. On each student tray, serve 2 tacos, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp) shredded cheese. OR B.1. Preportion No. 10 scoop (⅜ cup) lettuce and tomato mixture and ½ oz (2 Tbsp) shredded cheese into individual soufflé cups. Refrigerate until




†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and Seasoning Mixes) may be used to replace these ingredients. For 50 servings, use ¼ cup 1 ½ tsp Mexican Seasoning Mix. For 100 servings, use ½ cup 1 Tbsp Mexican seasoning Mix.

SERVING:

2 tacos provide 2 oz equivalent meat/meat alternate, ½ cup of vegetable, and 1 serving of grains/breads.

about 7 lb 4 oz (filling)about 15 lb 10 oz

about 14 lb 8 oz (filing)about 31 lb 4 oz

YIELD:

3 quarts 1 ⅓ cups (filling)100 tacos

1 ½ gallons 2 ⅔ cups (filling)200 tacos

VOLUME:



Tested 2004




Head lettuce 3 lb 4 oz 6 lb 8 oz

Tomatoes 1 lb 9 oz 3 lb 2 oz

service. B.2. Transfer meat mixture and taco shells to steamtable pans. On each student tray, serve 2 unfilled taco shells, 2 No. 30 scoops (¼ cup ½ tsp) meat mixture, with preportioned lettuce and tomato mixture and preportioned cheese. Instruct students to "build" their own tacos.



Calories 299

Protein 18.26 g


Total Fat 16.36 g


Cholesterol 46 mg

Vitamin C 8.2 mg

Vitamin A 600 IU

Iron 2.43 mg

Calcium 200 mg

Sodium 253 mg

Dietary Fiber 3.0 g


Text63:


Bean TacoMain Dishes




Canned pinto beans, drained OR*Dry pinto beans, cooked (see Special Tip)

8 lb 7 oz

OR8 lb 7 oz

1 gal 3 cups(2 No. 10 cans)

OR1 gal 2 ½ cups

16 lb 14 oz

OR16 lb 14 oz

2 gal 1 ½ qt(4 No. 10 cans)

OR2 gal 1 ¼ qt

1. Heat canned pinto beans before draining. Puree beans to a smooth consistency.


5 ozOR1 oz

¾ cup 2 TbspOR

½ cup

10 ozOR2 oz

1 ¾ cupsOR

1 cup


CCP: Heat to 155 ° F for at least 15 seconds.






Water 1 qt 2 qt



1 ½ tsp1 ½ tsp



1 lb 10 oz 1 qt 2 ½ cups 3 lb 4 oz 3 qt 1 cup 4. For topping: Set cheese aside for step 5. Combine tomatoes and lettuce. Toss lightly. Set mixture aside for step 5.

*Fresh tomatoes, diced 1 lb 5 oz 2 ¾ cups 2 Tbsp 2 lb 10 oz 1 qt 1 ¾ cups




A. Before serving or on serving line, fill each taco shell with a No. 20 scoop (about 3 Tbsp) bean mixture. On each student tray, serve 2 tacos, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp 1 tsp) shredded cheese. OR B.1. Preportion No. 10 scoop (⅜ cup) lettuce and tomato mixture and ½ oz (2 Tbsp 1 tsp) shredded cheese into individual soufflé cups. Refrigerate until



Special Tip:SOAKING BEANS

Overnight method: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.

Quick-soak method: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.

COOKING BEANS

Once the beans have been soaked, add ½ tsp salt for every lb of dry beans.


†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and Seasoning Mixes) may be used to replace these ingredients. For 50 servings, use ¼ cup 1 ½ tsp Mexican Seasoning Mix. For 100 servings, use ½ cup 1 Tbsp Mexican seasoning Mix.

SERVING:

2 tacos provide 1 ¾ oz equivalent meat/meat alternate, ½ cup of vegetable, and 1 serving of grains/breads.



YIELD:

1 gallon 1 quart (filling)100 tacos

2 gallons 2 quarts (filling)200 tacos

VOLUME:



Tested 2004






Dry pinto beans 3 lb 9 oz 7 lb 2 oz

service. B.2. Transfer bean mixture and taco shells to steamtable pans. On each student tray, serve 2 unfilled taco shells, 1 No. 10 scoop (⅜ cup) bean mixture, with preportioned lettuce and tomato mixture and preportioned cheese. Instruct students to "build" their own tacos.



Boil gently with lid tilted until tender, about 2 hours.



Calories 249

Protein 11.37 g


Total Fat 9.31 g


Cholesterol 8 mg

Vitamin C 8.6 mg

Vitamin A 601 IU

Iron 2.67 mg

Calcium 226 mg

Sodium 536 mg

Dietary Fiber 5.7 g


Text63:


Beef or Pork Taco (Using Canned Meats)Main Dishes




Canned beef with natural juices, undrained ORCanned pork with natural juices, undrained

9 lb 4 oz

OR9 lb 4 oz

5 ⅛ No. 2 ½ cans

OR5 ⅛ No. 2 ½ cans

18 lb 8 oz

OR18 lb 8 oz

10 ¼ No. 22 cans

OR10 ¼ No. 22 cans

1. Remove fat from undrained canned beef or undrained canned pork.


5 ozOR1 oz

¾ cup 2 TbspOR

½ cup

10 ozOR2 oz

1 ¾ cupsOR

1 cup


CCP: Heat to 140° F for at least 15 seconds.






Water 2 cups 1 qt



1 ½ tsp1 ½ tsp




*Fresh tomatoes, chopped 1 lb 5 oz 2 ¾ cups 2 lb 10 oz 1 qt 1 ½ cups




A. Before serving or on serving line, fill each taco shell with a No. 12 scoop (⅓ cup) meat mixture per two shells. On each student tray, serve 2 tacos, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp 1 tsp) shredded cheese. OR B.1. Preportion No. 10 scoop (⅜ cup) lettuce and tomato mixture and ½ oz (2 Tbsp 1 tsp) shredded cheese into individual soufflé cups. Refrigerate until




†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and Seasoning Mixes) may be used to replace these ingredients. For 50 servings, use ¼ cup 1 ½ tsp Mexican Seasoning Mix. For 100 servings, use ½ cup 1 Tbsp Mexican Seasoning Mix.

SERVING:

2 tacos provide 2 oz equivalent meat/meat alternate, ½ cup of vegetable, and 1 serving of grains/breads.

about 15 lb 10 oz

about 31 lb 4 oz

YIELD:

100 tacos

200 tacos

VOLUME:



Edited 2004






service. B.2. Transfer meat mixture and taco shells to steamtable pans. On each student tray, serve 2 unfilled taco shells, 2 No. 12 scoops (⅔ cup) meat mixture, with preportioned lettuce and tomato mixture and preportioned cheese. Instruct students to "build" their own tacos.



Calories 246

Protein 14.88 g


Total Fat 12.05 g


Cholesterol 36 mg

Vitamin C 8.2 mg

Vitamin A 600 IU

Iron 2.23 mg

Calcium 192 mg

Sodium 362 mg

Dietary Fiber 3.0 g


Text63:

D-13CMeat/Meat Alternate-Vegetable-Grains/Breads

Chicken or Turkey TacoMain Dishes




*Cooked chicken or turkey, chopped

4 lb 12 oz 3 qt 3 cups 9 lb 8 oz 1 gal 3 ½ qt 1. Use either cooked chopped chicken or cooked chopped turkey.


5 ozOR1 oz

¾ cup 2 TbspOR

½ cup

10 ozOR2 oz

1 ¾ cupsOR

1 cup


CCP: Heat to 165° F for 15 seconds.






Water 1 ½ qt 3 qt



1 ½ tsp1 ½ tsp




*Fresh tomatoes, chopped 1 lb 5 oz 2 ¾ cups 2 lb 10 oz 1 qt 1 ½ cups




A. Before serving or on serving line, fill each taco shell with a No. 30 scoop (2 Tbsp) meat mixture. On each student tray, serve 2 tacos, No. 10 scoop (⅜ cup) lettuce and tomato mixture, and ½ oz (2 Tbsp 1 tsp) shredded cheese. OR B.1. Preportion No. 10 scoop (⅜ cup) lettuce and tomato mixture and ½ oz (2 Tbsp 1 tsp) shredded cheese into individual soufflé cups. Refrigerate until service. B.2. Transfer meat mixture and taco shells to steamtable pans. On each student tray,





SERVING:

2 tacos provide 1 ¾ oz equivalent meat/meat alternate, ½ cup of vegetable, and 1 serving of grains/breads.

about 15 lb 10 oz

about 31 lb 4 oz

YIELD:

3 quarts 1 cup (filling)100 tacos

1 gallon 2 ½ quarts (filling)200 tacos

VOLUME:



Tested 2004



Chicken, whole, without neck and giblets ORTurkey, whole, without neck and giblets

13 lb 4 oz OR10 lb 2 oz





serve 2 unfilled taco shells, 2 No. 30 scoops (¼ cup ½ tsp) meat mixture, with preportioned lettuce and tomato mixture and preportioned cheese. Instruct students to "build" their own tacos.



Calories 264

Protein 19.10 g


Total Fat 12.22 g


Cholesterol 47 mg

Vitamin C 8.2 mg

Vitamin A 623 IU

Iron 1.77 mg

Calcium 195 mg

Sodium 252 mg

Dietary Fiber 3.0 g


Text63:

D-14Meat/Meat Alternate-Vegetable

Beef StewMain Dishes




Mature onions 1 lb 3 oz 2 lb 6 oz




Raw beef stew meat, practically free of fat

10 lb 4 oz 20 lb 8 oz 1. Brown beef cubes in oil. Drain. Continue immediately.


*Fresh onions, quartered ORDehydrated onions

1 lbOR

1 ¼ oz ⅔ cup

2 lbOR

2 ½ oz 1 ¼ cups

2. Add onions, flour, granulated garlic, paprika, pepper, salt, and thyme. Cook 5 minutes.

Enriched all-purpose flour 12 oz 2 ¾ cups 1 lb 8 oz 1 qt 1 ½ cups


Paprika 1 Tbsp 2 Tbsp


Salt 1 Tbsp 2 Tbsp

Dried thyme 1 tsp 2 tsp

Water or beef stock, non-MSG 1 gal 2 qt 3 gal 3. Add water or stock. Bring to boil. Reduce heat and cover. Simmer for approximately 1 ½ hours, or until meat is tender.

Canned sliced carrots, drained 4 lb 6 oz 2 qt 2 cups(1 No. 10 can)


4. Add carrots, potatoes, and peas. Cook until vegetables are heated through, approximately 15 minutes.

CCP: Heat to 165° F or higher at least 15 seconds.

Canned small whole potatoes, drained

3 lb 8 oz 1 qt 2 cups(¾ No. 10 can)

7 lb 3 qt(1 ½ No. 10 cans)

Canned green peas, drained 3 lb 3 oz 1 qt 3 cups(¾ No. 10 can)

6 lb 6 oz 3 qt 2 cups(1 ½ No. 10 cans)

5. Pour into medium half-steamtable pans (10" x 12" x 4"). For 50 servings, use 3 pans. For 100 servings, use 6 pans.


Portion with 8 oz ladle (1 cup).


Beef StewMain Dishes

Calories 218

Protein 19.80 g


Total Fat 7.80g


Cholesterol 49 mg

Vitamin C 5.9 mg

Vitamin A 5766 IU

Iron 3.06 mg

Calcium 28 mg

Sodium 409 mg

Dietary Fiber 2.9 g


Text63:

SERVING:

1 cup (8 oz ladle) provides 2 oz equivalent meat/meat alternate and ½ cup of vegetable.

about 24 lb 12 oz

about 49 lb 8 oz

YIELD:

about 3 gallons 2 cups3 medium half-steamtable pans

about 6 gallons 1 quart6 medium half-steamtable pans

VOLUME:



Tested 2004


Beef Tamale PieMain Dishes




Raw ground beef (no more than 20% fat)

5 lb 14 oz 11 lb 12 oz 1. Brown ground beef. Drain. Continue immediately.


14 ozOR

2 ½ oz

2 ⅓ cupsOR

1 ¼ cups

1 lb 12 ozOR5 oz

1 qt ⅔ cupOR

2 ½ cups

2. Add onions, granulated garlic, pepper, tomato paste, tomatoes, water, and seasonings. Blend well. Bring to boil. Reduce heat and simmer for 20-25 minutes.


Ground beef mixture may be prepared ahead and refrigerated overnight.

CCP: Cool to 70° F within 2 hours and from 70° F to 41° F or lower within an additional 4 hours.

Granulated garlic 2 Tbsp ¼ cup






6 lb 6 oz 3 qt ½ cup(1 No. 10 can)

Water 1 qt 1 cup 2 qt 2 cups



½ cup¼ cup 2 Tbsp

2 Tbsp2 Tbsp

3. Pour 5 lb 8 oz (2 qt 2 cups) mixture into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans. Set aside for step 6.

Enriched all-purpose flour 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups 4. For cornbread topping: Blend flour, cornmeal, sugar, baking powder, and salt in mixer for 1 minute on low speed.

Cornmeal 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups


Baking powder 1 oz 2 Tbsp 1 tsp 2 oz ⅓ cup





†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and Seasoning Mixes) may be used to replace these ingredients. For 50 servings, use ½ cup 1 Tbsp Mexican Seasoning Mix. For 100 servings, use 1 cup 2 Tbsp Mexican Seasoning Mix.

SERVING:

1 portion provides 2 oz equivalent meat/meat alternate, ⅜ cup of vegetable, and 1 serving of grains/breads.

about 18 lb 2 oz

about 36 lb 4 oz

YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:



Tested 2004



Mature onions 1 lb 2 lb


6 oz ¾ cup

OR4 each

12 oz 1 ½ cups

OR7 each

5. In a separate bowl, mix eggs, milk, and oil. Add to dry ingredients. Blend 2-3 minutes on medium speed until dry ingredients are moistened. Batter will be lumpy.




6. Pour 2 lb 5 oz (1 qt ½ cup) batter over meat mixture in each pan and spread into corners of pan.



1 lb 10 oz 1 qt 2 ½ cups 3 lb 4 oz 3 qt 1 cup 8. Sprinkle 13 oz (3 ¼ cups) cheese over cornbread in each pan.


Cut each pan 5 x 5 (25 portions per pan).

10. If desired, serve with taco sauce.



Special Tip: For 50 servings, use 2 oz (⅔ cup) dried whole eggs and ⅔ cup water in place of eggs. For 100 servings, use 3 ½ oz (1 ¼ cups) dried whole eggs and 1 ¼ cups water in place of eggs.

Calories 281

Protein 18.64 g


Total Fat 12.76 g


Cholesterol 58 mg

Vitamin C 11.9 mg

Vitamin A 1008 IU

Iron 2.89 mg

Calcium 228 mg

Sodium 430 mg

Dietary Fiber 2.4 g


Text63:


Beef and Bean Tamale PieMain Dishes






Canned pinto beans, drained, coarsely chopped OR*Dry pinto beans, cooked, coarsely chopped(see Special Tips)

5 lb 13 oz

OR5 lb 13 oz

3 qt 1 cup(1 ⅓ No. 10 cans and

½ cup)OR3 qt

11 lb 10 oz

OR11 lb 10 oz

1 gal 2 ½ qt(2 ⅔ No. 10 cans and

1 cup)OR

1 gal 2 qt

2. Add pinto beans, onions, granulated garlic, pepper, tomato paste, tomatoes, water, and seasonings. Blend well. Bring to boil. Reduce heat and simmer for 20-25 minutes.


Ground beef/bean mixture may be prepared ahead and refrigerated overnight.



14 ozOR

2 ½ oz

2 ⅓ cupsOR

1 ¼ cups

1 lb 12 ozOR5 oz

1 qt ⅔ cupOR

2 ½ cups











½ cup¼ cup 2 Tbsp

2 Tbsp2 Tbsp









SERVING:


about 17 lb 15 ½ oz

about 35 lb 15 oz

YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:



Tested 2004



Mature onions 1 lb 3 lb 10 oz


Baking powder 2 Tbsp 2 oz ¼ cup



6 oz ¾ cup

OR4 each

12 oz 1 ½ cups

OR7 each














Special Tips: 1) For 50 servings, use 2 oz (⅔ cup) dried whole eggs and ⅔ cup water in place of eggs. For 100 servings, use 3 ½ oz (1 ¼ cups) dried whole eggs and 1 ¼ cups water in place of eggs.2) SOAKING BEANS



COOKING BEANS

Once the beans have been soaked, add ½ tsp salt for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours.





Calories 268

Protein 15.95 g


Total Fat 9.23 g


Cholesterol 39 mg

Vitamin C 12.3 mg

Vitamin A 1009 IU

Iron 3.26 mg

Calcium 247 mg

Sodium 630 mg

Dietary Fiber 4.2 g


Text63:


Chicken or Turkey Tamale PieMain Dishes





4 lb 12 oz 3 qt 3 cups 9 lb 8 oz 1 gal 3 ½ qt 1. Use either cooked chopped chicken or cooked chopped turkey.


14 ozOR

2 ½ oz

2 ⅓ cupsOR

1 ¼ cups

1 lb 12 ozOR5 oz

1 qt ⅔ cupOR

2 ½ cups

2. Add onions, granulated garlic, pepper, tomato paste, tomatoes, water, and seasonings. Blend well. Bring to boil. Reduce heat and simmer for 20-25 minutes.


Poultry mixture may be prepared ahead and refrigerated overnight.












½ cup¼ cup 2 Tbsp

2 Tbsp2 Tbsp





Baking powder 1 oz 2 Tbsp 1 tsp 2 oz ⅓ cup






SERVING:


about 18 lb

about 36 lb

YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:



Tested 2004








6 oz ¾ cup

OR4 each

12 oz 1 ½ cups

OR7 each














Special Tip: For 50 servings, use 2 oz (⅔ cup) dried whole eggs and ⅔ cup water in place of eggs. For 100 servings, use 3 ½ oz (1 ¼ cups) dried whole eggs and 1 ¼ cups water in place of eggs.

Calories 273

Protein 20.05 g


Total Fat 11.39 g


Cholesterol 69 mg

Vitamin C 11.9 mg

Vitamin A 1081 IU

Iron 2.40 mg

Calcium 196 mg

Sodium 416 mg

Dietary Fiber 2.4 g


Text63:


Chicken or Turkey a la KingMain Dishes




Margarine or butter 7 oz ¾ cup 1 Tbsp 14 oz 1 ½ cups 2 Tbsp 1. Melt margarine or butter. Add flour and stir until smooth.

Enriched all-purpose flour 10 oz 2 ½ cups 1 lb 4 oz 1 qt 1 cup

Chicken or turkey stock, non-MSG

1 gal 2 gal 2. Add stock, milk, poultry seasoning, pepper, and onion powder. Stir until well blended.


1 qt 2 ¾ cups 3 qt 1 ½ cups

Poultry seasoning 1 ½ tsp 1 Tbsp


Onion powder ¼ cup ½ cup

3. Bring to boil. Reduce heat to medium. Cook uncovered, stirring frequently until thickened, 12-15 minutes.


6 lb 6 oz 1 gal 1 qt 12 lb 12 oz 2 gal 2 qt 4. Add chicken or turkey, peas, and pimientos. Cook over medium heat for 3-5 minutes or until heated through.


Canned green peas, drained ORFrozen green peas

6 lb 6 oz

OR5 lb 12 oz

3 qt 1 ¾ cups(1 ½ No. 10 cans)

OR3 qt 2 cups

12 lb 12 oz

OR11 lb 8 oz

1 ½ gal 3 ½ cups(3 No. 10 cans)

OR1 gal 3 qt

Pimientos, chopped, drained 4 oz ¼ cup 2 Tbsp 8 oz ¾ cup



Portion with 6 oz ladle (¾ cup).

7. Serve over cooked rice, noodles, or a biscuit.


Chicken or Turkey a la KingMain Dishes


Calories 218

Protein 22.43 g


Total Fat 8.07 g


Cholesterol 53 mg

Vitamin C 7.7 mg

Vitamin A 680 IU

Iron 1.63 mg

Calcium 71 mg

Sodium 280 mg

Dietary Fiber 2.6 g


Text63:

SERVING:

¾ cup (6 oz ladle) provides 2 oz equivalent meat/meat alternate and ¼ cup of vegetable.

about 21 lb 5 oz

about 42 lb 10 oz

YIELD:

about 2 gallons 1 ½ quarts

about 4 gallons 2 ¾ quarts

VOLUME:



Tested 2004






D-17Meat/Meat Alternate-Grains/Breads

Chicken or Turkey and NoodlesMain Dishes





Carrots 10 oz 1 lb 4 oz




Chicken stock, non-MSG 2 gal 4 gal 1. Heat chicken stock to boiling. Slowly stir in noodles, onions, and carrots (optional). Boil, uncovered, for 6 minutes. DO NOT DRAIN.

Enriched noodles 2 lb 8 oz 1 gal 3 ½ qt 5 lb 3 gal 3 qt


14 ozOR

2 ½ oz

2 ⅓ cupsOR

1 ¼ cups

1 lb 12 ozOR5 oz

1 qt ⅔ cupOR

2 ½ cups

*Fresh carrots, shredded (optional)

8 oz 2 ⅓ cups 1 lb 1 qt ⅔ cup

Margarine or butter 4 oz ½ cup 8 oz 1 cup 2. Melt margarine or butter. Add flour and stir until smooth.

Enriched all-purpose flour 4 oz ¾ cup 3 Tbsp 8 oz 1 ¾ cups 2 Tbsp


1 qt 2 cups 3 qt 3. Add flour mixture, milk, pepper, marjoram (optional), parsley (optional), and chicken or turkey to noodles. Stir gently to combine.


Dried marjoram (optional) 1 ½ tsp 1 Tbsp

Dried parsley (optional) ½ cup 1 cup

*Cooked chicken or turkey chopped

6 lb 6 oz 1 gal 1 qt 12 lb 12 oz 2 gal 2 qt

4. Stir occasionally until thickened. CCP: Heat to 165° F or higher for at least 15 seconds.





Chicken or Turkey and NoodlesMain Dishes

Calories 244

Protein 21.90 g


Total Fat 7.52 g


Cholesterol 75 mg

Vitamin C 0.9 mg

Vitamin A 128 IU

Iron 1.91 mg

Calcium 63 mg

Sodium 186 mg

Dietary Fiber 0.8 g


Text63:

SERVING:

1 cup (8 oz ladle) provides 2 oz equivalent meat/meat alternate and 1 serving of grains/breads.

3 medium half-steamtable pans

6 medium half-steamtablepans

YIELD:


about 6 gallons 1 quart

VOLUME:



Edited 2004





Chicken or Turkey Chop SueyMain Dishes






Chicken, whole, without neck and giblets OR

17 lb 12 oz OR

35 lb 8 oz OR





1 gal 1 qt 2 gal 2 qt 1. Combine stock, soy sauce, pepper, and granulated garlic. Bring to boil. Add celery and onions. Reduce heat and simmer for 10-12 minutes.

Low-sodium soy sauce 1 cup 2 cups



*Fresh celery, cut into strips 4 lb 4 oz 3 qt 1 cup 8 lb 8 oz 1 gal 2 ½ qt


1 lbOR3 oz

2 ⅔ cupsOR

1 ½ cups

2 lbOR6 oz

1 qt 1 ⅓ cupsOR

3 cups

Cornstarch 8 ¾ oz 2 cups 1 lb 1 ½ oz 1 qt 2. Combine cornstarch and water. Mix until smooth.

Water, cold 1 ½ cups 3 cups

3. Add to stock mixture. Stir well and cook over medium heat until thickened, 6-8 minutes.

*Cooked chicken or turkey, diced

6 lb 6 oz 1 gal 1 qt 12 lb 12 oz 2 gal 2 qt 4. Add chicken or turkey. Cook over medium heat for 3-5 minutes or until heated through.




Serve with 6 oz ladle (¾ cup).

7. Serve over cooked rice.


Chicken or Turkey Chop SueyMain Dishes

Variation:A) Chicken or Turkey Chow MeinFollow steps 1-5. In step 7, serve over chow mein noodles.

Calories 147

Protein 17.75 g

Carbohydrate 7.93 g

Total Fat 4.66 g


Cholesterol 52 mg

Vitamin C 2.7 mg

Vitamin A 77 IU

Iron 1.03 mg

Calcium 30 mg

Sodium 332 mg

Dietary Fiber 0.8 g


Text63:

SERVING:

¾ cup (6 oz ladle) provides 2 oz meat/meat alternate and ¼ cup vegetable.

about 23 lb 3 oz

about 46 lb 6 oz

YIELD:


4 gallons 2 ¾ quarts

VOLUME:



Tested 2004

Turkey, whole, without neck and giblets 13 lb 9 oz 27 lb 2 oz


Chicken or Turkey Pot PieMain Dishes




Enriched all-purpose flour 2 lb 1 qt 3 ½ cups 4 lb 3 qt 3 cups 1. For pastry topping: Combine flour and salt. Mix in shortening until size of small peas.


Shortening 1 lb 2 oz 2 ¾ cups 2 lb 4 oz 1 qt 1 ½ cups

Water, cold 1 cup 2 cups 2. Add water and mix just until dry ingredients are moistened. Cover and set aside for step 9.

*Cooked chicken or turkey, diced

6 lb 6 oz 1 gal 1 ½ qt 12 lb 12 oz 2 gal 3 qt 3. For filling: Place 3 lb 3 oz (2 qt 3 cups) chicken or turkey into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

Canned mixed vegetables, drained ORFrozen mixed vegetables

3 lb 5 oz

OR3 lb 7 oz

1 qt 3 cups(¾ No. 10 can)

OR1 qt 3 cups

6 lb 10 oz

OR6 lb 14 oz

3 qt 3 cups(1 ½ No. 10 cans)

OR13 qt 3 cups

4. Add mixed vegetables to each pan. For canned mixed vegetables, add 1 lb 10 ½ oz (3 ½ cups) per pan. For frozen mixed vegetables, add 1 lb 11 ½ oz (3 ½ cups) per pan.

Margarine or butter 8 oz 1 cup 1 lb 2 cups 5. Melt margarine or butter. Add celery and onion. Cook over medium heat for 5-10 minutes.

*Fresh celery, chopped 1 lb 4 oz 1 qt ¾ cup 2 lb 8 oz 2 qt 1 ½ cups


1 lb 4 ozOR

3 ¾ oz

3 ⅓ cupsOR

1 ½ cups 2 Tbsp

2 lb 8 ozOR

7 ½ oz

1 qt 2 ⅔ cupsOR

3 ¾ cups

Enriched all-purpose flour 10 oz 2 ½ cups 1 lb 4 oz 1 qt 1 cup 6. Blend in flour. Cook over medium heat, stirring constantly until light brown, 5 minutes.

Chicken or turkey stock, non-MSG, hot

3 qt 3 cups 1 gal 3 ½ qt 7. Slowly stir in stock, pepper, and poultry seasoning. Blend well and cook over medium heat, stirring frequently until slightly thickened, 10-15 minutes.


Poultry seasoning 1 ½ tsp 1 Tbsp

8. Pour approximately 2 qt 1 cup gravy mixture over chicken or turkey and vegetables in each pan. Gravy mixture will thicken in step 12. Stir carefully to combine.

9. Roll out pastry dough into rectangles (about 12" x 20") on lightly floured surface. Use 1 lb 13 oz of dough for each pan.




SERVING:

1 portion (1 cup) provides 2 oz meat/meat alternate, ¼ cup of vegetable, and 1 serving of grains/breads.

2 steamtable pans

4 steamtable pans

YIELD:



VOLUME:



Edited 2004








10. Cover chicken or turkey mixture with pastry. Brush with pastry brush dipped in water. Cut slits in pastry.


12. Continue to bake until mixture has thickened: Conventional oven: 210° for 30 minutes. Convection oven: 210° for 30 minutes.





Calories 344

Protein 20.45 g


Total Fat 18.74 g


Cholesterol 52 mg

Vitamin C 2.81 mg

Vitamin A 3708 IU

Iron 2.23 mg

Calcium 32 mg

Sodium 261 mg

Dietary Fiber 1.9 g


Text63:


Chili con Carne with BeansMain Dishes





7 lb 14 lb 1. Brown ground beef. Drain. Continue immediately.


14 ozOR

2 ½ oz

2 ⅓ cupsOR

1 ¼ cups

1 lb 12 ozOR5 oz

1 qt ⅔ cupOR

2 ½ cups

2. Add onions, granulated garlic, green pepper (optional), pepper, chili powder, paprika, onion powder, and ground cumin. Cook for 5 minutes.


*Fresh green pepper, chopped (optional)

8 oz 1 ½ cups 2 Tbsp 1 lb 3 ¼ cups


Chili powder 3 Tbsp ¼ cup 2 Tbsp


Onion powder 1 Tbsp 2 Tbsp

Ground cumin 1 oz ¼ cup 2 oz ½ cup




3. Stir in tomatoes, water, and tomato paste; mix well. Bring to boil. Reduce heat. Cover. Simmer slowly, stirring occasionally until thickened, about 40 minutes.

Water 2 qt 1 cup 1 gal 2 cups



Canned pinto or kidney beans, drained OR*Dry pinto or kidney beans, cooked (see Special Tip)

3 lb 6 oz

OR2 lb 4 oz

1 qt 3 ½ cups(½ No. 10 can)

OR1 qt 2 cups

6 lb 12 oz

OR4 lb 8 oz

3 qt 3 cups(1 No. 10 can)

OR3 qt

4. Stir in beans. Cover and simmer. Stir occasionally.

CCP: Heat to 155° F or higher for 15 seconds. OR If using previously cooked and chilled beans: CCP: Heat to 165° F or higher for at least 15 seconds.

5. Pour into serving pans.

6. CCP: Hold for hot service at 135° F or higher. Portion with 4 oz ladle (½ cup).


1 lb 8 oz 1 qt 2 cups 3 lb 3 qt 7. Garnish with cheese (optional).



Special Tip:SOAKING BEANSOvernight method: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.


COOKING BEANSOnce the beans have been soaked, add ½ tsp salt for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours.

Use hot beans immediately. CCP: Hold for hot service at 135° F. OROr, chill for later use. CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4 hours.

1 lb dry pinto beans = about 2 ⅜ cups dry or 5 ¼ cups cooked beans.

Variation:A. Chili con Carne without Beans

50 servings: In step 1, use 8 lb 10 oz raw ground beef. Continue with steps 2 and 3. In step 4, omit pinto or kidney beans. Continue with steps 5 - 7.

100 servings: In step 1, use 17 lb 4 oz raw ground beef. Continue with steps 2 and 3. In step 4, omit pinto or kidney beans. Continue with steps 5 -7.


SERVING:

½ cup (4 oz ladle) provides 2 oz equivalent meat/meat alternate and ⅜ cup of vegetable.

about 16 lb 4 oz

about 32 lb 8 oz

YIELD:

about 1 gallons 2 ¼ quarts


VOLUME:



Tested 2004




Green peppers 11 oz 1 lb 6 oz

Dry pinto beans, dry ORDry kidney beans

1 lb OR1 lb

2 lb OR2 lb



1 lb dry kidney beans = about 2 ½ cups dry or 6 ¼ cups cooked beans.

Calories 180

Protein 15.44 g


Total Fat 8.58 g


Cholesterol 42 mg

Vitamin C 14.5 mg

Vitamin A 813 IU

Iron 2.71 mg

Calcium 46 mg

Sodium 204 mg

Dietary Fiber 2.5 g


Text63:


Country Fried SteakMain Dishes




Enriched all-purpose flour 8 oz 1 ¾ cups 2 Tbsp 1 lb 3 ¾ cups 1. Combine flour, salt, and pepper.

Salt 1 Tbsp 2 Tbsp

Ground black or white pepper 1 Tbsp 2 Tbsp

Dehydrated onions 2 ¾ oz 1 ⅓ cups 5 ¼ oz 2 ⅔ cups 2. Combine about ½ of the seasoned flour with onions and ground beef in mixer bowl. Mix for 2 minutes on low speed.


9 lb 18 lb

3. Place 4 lb 13 oz (2 qt 1 cup) ground beef mixture into each sheet pan (18" x 26" x 1"). Pat or flatten meat with rolling pin to cover pan evenly. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

4. Sprinkle remaining seasoned flour evenly over meat, about ½ cup per pan. Pat into meat.


6. Bake: Conventional oven: 375° F for 15 minutes Convection oven: 300° F for 10 minutes

7. Transfer steaks, browned side up, into steamtable pans (12" x 20" x 2 ½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.

Margarine or butter 4 oz ½ cup 8 oz 1 cup 8. For brown gravy: Melt margarine or butter in stock pot. Blend in flour and cook on medium heat, stirring frequently until golden brown, 8-10 minutes.

Enriched all-purpose flour 5 oz 1 cup 3 Tbsp 10 oz 1 ¾ cups 2 Tbsp

Beef stock, non-MSG, hot 2 qt ½ cup 1 gal 1 cup 9. Slowly stir in beef stock, onion powder, and pepper. Blend well and bring to boil. Reduce heat. Simmer, stirring constantly until thickened, 6-8 minutes.

Onion powder 2 tsp 1 Tbsp 1 tsp 10. Pour gravy over steaks, approximately 2 qt per pan. Cover pans.


Country Fried SteakMain Dishes

Calories 216

Protein 17.40 g

Carbohydrate 7.36 g

Total Fat 12.51 g


Cholesterol 54 mg

Vitamin C 1.2 mg

Vitamin A 85 IU

Iron 2.11 mg

Calcium 25 mg

Sodium 239 mg

Dietary Fiber 0.4 g


Text63:

SERVING:

1 portion provides 2 oz equivalent meat/meat alternate.

about 11 lb 1 oz

about 22 lb 2 oz

YIELD:

1 steamtable pan

2 steamtable pans

VOLUME:



Edited 2004

Ground black or white pepper ¼ tsp ½ tsp 11. Bake: Conventional oven: 375° F for 15 minutes Convection oven: 300° F for 10 minutes CCP: Heat to 155° F or higher for at least 15 seconds.

12. Serve 1 steak with gravy or on a roll.

CCP: Hold for hot service at 135° F or higher.


Ground Beef and Macaroni (with Mexican Seasoning)Main Dishes




Water 3 gal 6 gal 1. Heat water to rolling boil. Add salt.

Salt 2 oz 3 Tbsp 4 oz ¼ cup 2 Tbsp

Enriched elbow macaroni 2 lb 10 oz 2 qt 1 ¼ cups 5 lb 4 oz 1 gal 2 ½ cups 2. Slowly add macaroni. Stir constantly, until water boils again. Cook for approximately 8 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well. Set aside for step 4.


8 lb 8 oz 17 lb 3. Brown ground beef. Drain. Continue immediately. Add onions and cook for 5 minutes.


14 ozOR

2 ½ oz

2 ⅓ cupsOR

1 ¼ cups

1 lb 12 ozOR5 oz

1 qt ⅔ cupOR

2 ½ cups



4. Add tomato paste, tomatoes, stock or water, pepper, granulated garlic, seasonings, and macaroni. Cook over medium heat, uncovered, until heated through, 5-10 minutes.





Beef stock, non-MSG or water 1 qt 2 cups 3 qt





1 ½ tsp1 ½ tsp


5. Pour into steamtable pans (12" x 20 " x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.


14 oz 3 ½ cups 1 lb 12 oz 1 qt 3 cups 6. Sprinkle 7 oz (1 ¾ cups) of shredded cheese (optional) evenly over each pan.


Portion with two No. 10 scoops (¾ cup) per serving.



Variation:A. Ground Beef and Macaroni (With Italian Seasoning)

50 servings: Follow steps 1-3. In step 4, omit seasonings (chili powder, ground cumin, paprika, and onion powder). Use ½ cup 2 Tbsp Italian Seasoning Mix (see G-01, Sauces, Gravies, and Seasoning Mixes) or 3 Tbsp 2 tsp dried basil, 3 Tbsp 2 tsp dried oregano, 2 Tbsp 2 tsp dried marjoram, and 1 ½ tsp dried thyme. Continue with steps 5-7.

100 servings: Follow steps 1-3. In step 4, omit seasonings (chili powder, ground cumin, paprika, and onion powder). Use 1 ¼ cups Italian Seasoning Mix (see G-01, Sauces, Gravies, and Seasoning Mixes) or ¼ cup 3 Tbsp dried basil, ¼ cup 3 Tbsp dried oregano, ¼ cup 1 Tbsp dried marjoram, and 1 Tbsp dried thyme. Continue with steps 5-7.



SERVING:

¾ cup (2 No. 10 scoops) provides 2 oz equivalent meat/meat alternate, ⅜ cup of vegetable, and 1 serving of grains/breads.

about 21 lb 8 oz

about 43 lb

YIELD:

about 2 gallons 2 quarts

about 5 gallons

VOLUME:



Tested 2004






Calories 283

Protein 19.96 g


Total Fat 10.67 g


Cholesterol 51 mg

Vitamin C 13.9 mg

Vitamin A 718 IU

Iron 3.32 mg

Calcium 40 mg

Sodium 193 mg

Dietary Fiber 2.5 g


Text63:


Ground Beef and Spanish RiceMain Dishes





8 lb 8 oz 17 lb 1. Brown ground beef. Drain. Continue immediately.


15 ozOR

2 ¾ oz

2 ½ cups OR

1 ¼ cups 2 Tbsp

1 lb 14 ozOR

5 ½ oz

1 qt 1 cupOR

2 ¾ cups

2. Add onions and green peppers. Cook approximately 5 minutes on medium heat.

*Fresh green pepper, chopped 12 oz 2 ¼ cups 2 Tbsp 1 lb 8 oz 1 qt 3/4 cup

Beef stock, non-MSG or water 3 qt 3 cups 1 gal 3 ½ qt 3. Add beef stock or water, tomatoes, tomato paste, seasonings, salt, and pepper. Bring to boil.


2 lb 7 oz 1 qt ⅔ cup(⅓ No. 10 can plus 1

cup)

4 lb 13 oz 2 qt 1 ⅓ cups(¾ No. 10 can)





1 ½ tsp1 ½ tsp





3 lb 6 oz

OR3 lb 10 oz

2 qt

OR2 qt 1 cup

6 lb 12 oz

OR7 lb 4 oz

1 gal

OR1 gal 2 cups

4. Stir in rice. Return to boil. Reduce heat and cover tightly. Cook over low heat for 20-30 minutes or until rice is tender.


5. Pour 10 lb 9 oz (1 gallon ½ cup) into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.




Ground Beef and Spanish RiceMain Dishes



Calories 282

Protein 18.57 g


Total Fat 10.54 g


Cholesterol 51 mg

Vitamin C 11.8 mg

Vitamin A 519 IU

Iron 3.10 mg

Calcium 41 mg

Sodium 288 mg

Dietary Fiber 1.2 g


Text63:

SERVING:

⅔ cup (No. 6 scoop) provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 1 serving of grains/breads.

about 21 lb 2 oz

about 42 lb 4 oz

YIELD:

about 2 gallons 1 cup


VOLUME:



Tested 2004






Ground Beef StroganoffMain Dishes










Enriched all-purpose flour 4 ½ oz 1 cup 1 Tbsp 9 oz 2 cups 2 Tbsp 2. Sprinkle flour over beef and stir.


1 lb 12 ozOR

5 ¼ oz

1 qt ¾ cupOR

2 ¾ cups

3 lb 8 ozOR

10 ½ oz

2 qt 1 ½ cupsOR

1 qt 1 ½ cups

3. Add onions, granulated garlic, parsley, pepper, and salt. Stir to combine. Cook over low heat for approximately 5 minutes.

Granulated garlic 1 ½ tsp 1 Tbsp

Dried parsley ⅓ cup ⅔ cup




3 ⅓ cups 1 qt 2 ⅔ cups 4. Add milk and undiluted soup to beef mixture. Stir until well blended. Bring to boil. Reduce heat and cover. Simmer for 40-45 minutes.


Canned condensed cream of mushroom soup

7 lb 13 oz 2 ¾ cups 2 Tbsp(2 ½ No. 3 cyl cans)

15 lb 10 oz 1 qt 1 ¾ cups(5 No. 3 cyl cans)

5. Pour 7 lb 7 oz (about 1 gal 3 cups) into each medium half-steamtable pan (10" x 12" x 4"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.


Portion with a 6 oz ladle (¾ cup).

7. Serve over cooked rice or noodles.


Ground Beef StroganoffMain Dishes

Calories 250

Protein 17.65 g

Carbohydrate 9.63 g

Total Fat 15.34 g


Cholesterol 52 mg

Vitamin C 1.6 mg

Vitamin A 33 IU

Iron 2.19 mg

Calcium 61 mg

Sodium 645 mg

Dietary Fiber 0.5 g


Text63:

SERVING:

¾ cup (6 oz ladle) provides 2 oz equivalent meat/meat alternate.

about 14 lb 14 oz2 medium half-steamtable pans

about 29 lb 12 oz4 medium half-steamtablepans

YIELD:



VOLUME:



Tested 2004


Lasagna with Ground BeefMain Dishes





3 lb 4 oz 6 lb 8 oz 1. Brown ground beef. Drain. Continue immediately. Add onions and granulated garlic. Cook for 5 minutes.


3 lbOR9 oz

2 qt OR

1 qt ½ cup

6 lbOR

1 lb 2 oz

1 gal OR

2 qt 1 cup


Ground black or white pepper 1 tsp 2 tsp 2. Add pepper, parsley, canned tomatoes, tomato paste, water, and seasonings. Heat to boiling, uncovered. Remove from heat.

Dried parsley ¼ cup ½ cup


4 lb 4 oz 2 qt ¼ cup(⅔ No. 10 can)

8 lb 8 oz 1 gal ½ cup(1 ⅓ No. 10 cans)



Water 3 qt 1 gal 2 qt

†Seasonings Dried basil Dried oregano Dried marjoram Dried thyme

3 Tbsp3 Tbsp1 Tbsp1 tsp

¼ cup 2 Tbsp¼ cup 2 Tbsp

2 Tbsp2 tsp

Enriched lasagna noodles, uncooked (at least 0.78 oz each)

2 lb 12 oz 56 each 5 lb 8 oz 112 each 3. Assemble ingredients as follows: In steamtable pans (12" x 20" x 2 ½") which have been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

For each pan 1st layer-1 qt ½ cup sauce 2nd layer-14 uncooked noodles lengthwise 3rd layer-1 qt ½ cup sauce 4th layer-6 ¼ oz (1 ½ cups 1 Tbsp) cheese blend and 9 ½ oz (2 ¼ cups 2 Tbsp) mozzarella cheese 5th layer-14 uncooked noodles crosswise 6th layer-1 qt ¾ cup sauce 7th layer-6 ¼ oz (1 ½ cups 1 Tbsp) process American cheese and 9 ½ oz (2 ¼ cups 2 Tbsp) mozzarella cheese




†Italian Seasoning Mix (see G-01, Sauces, Gravies, and Seasoning Mixes) may be used to replace these ingredients. For 50 servings, use ¼ cup 3 Tbsp 1 tsp Italian Seasoning Mix. For 100 servings, use ¾ cup 2 Tbsp 2 tsp Italian Seasoning Mix.

SERVING:

1 piece provides 2 oz equivalent meat/meat alternate, ⅜ cup of vegetable, and ¾ serving of grains/breads.

about 22 lb 12 oz

about 45 lb 8 oz

YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:



Tested 2004




Cheese blend of American and skim milk cheeses, shredded

1 lb 9 oz 1 qt 2 ¼ cups 3 lb 2 oz 3 qt ½ cup

Lite mozzarella cheese, shredded

2 lb 6 oz 2 qt 1 ½ cups 4 lb 12 oz 1 gal 3 cups

4. Tightly cover pans.

5. Bake: Conventional oven: 350° F for 1 ¼ -1 ½ hours Convection oven: 325° F for 45 minutes CCP: Heat to 165° F or higher for at least 15 seconds.

6. Remove pans from oven. Uncover. Let stand for 15 minutes before serving.

7. CCP: Hold for hot service at 135° F or higher. Cut each pan 5 x 5 (25 pieces per pan).



Calories 269

Protein 19.88 g


Total Fat 8.70 g


Cholesterol 34 mg

Vitamin C 16.3 mg

Vitamin A 910 IU

Iron 2.65 mg

Calcium 304 mg

Sodium 406 mg

Dietary Fiber 2.3 g


Text63:


Lasagna with Ground Pork and Ground BeefMain Dishes





2 lb 2 oz 4 lb 4 oz 1. Brown ground beef and ground pork. Drain. Continue immediately. Add onions and granulated garlic. Cook for 5 minutes.

Raw ground pork (no more than 20% fat)

1 lb 2 oz 2 lb 4 oz


3 lbOR9 oz

2 qt OR

1 qt ⅔ cup

6 lbOR

1 lb 2 oz

1 gal OR

2 qt 1 ¼ cups


Ground black or white pepper 1 tsp 2 tsp 2. Add pepper, parsley, canned tomatoes, tomato paste, water, and seasonings. Heat to boiling, uncovered. Remove from heat.



4 lb 4 oz 2 qt 1/4 cup(⅔ No. 10 can)

8 lb 8 oz 1 gal ½ cup(1 ⅓ No. 10 cans)



Water 3 qt 1 gal 2 qt


3 Tbsp3 Tbsp1 Tbsp1 tsp

¼ cup 2 Tbsp¼ cup 2 Tbsp

2 Tbsp2 tsp

Enriched lasagna noodles, uncooked (at least 0.78 oz each)

2 lb 12 oz 56 each 5 lb 8 oz 112 each 3. Assemble ingredients as follows: In steamtable pans (12" x 20" x 2 ½") which have been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

For each pan 1st layer-1 qt ½ cup sauce 2nd layer-14 uncooked noodles lengthwise 3rd layer-1 qt ½ cup sauce 4th layer-6 ¼ oz ( 1 ½ cups 1 Tbsp) process American cheese and 9 ½ oz (2 ¼ cups 2 Tbsp) mozzarella cheese 5th layer-14 uncooked noodles crosswise 6th layer-1 qt ¾ cup sauce 7th layer-6 ¼ oz ( 1 ½ cups 1 Tbsp) process American cheese and 9 ½ oz




†Italian Seasoning Mix (see G-01, Sauces, Gravies, and Seasoning Mixes) may be used to replace these ingredients. For 50 servings, use ¼ cup 3 Tbsp 1 tsp Italian Seasoning Mix. For 100 servings, use ¾ cup 2 Tbsp 2 tsp Italian Seasoning Mix.

SERVING:

1 piece provides 2 oz equivalent meat/meat alternate, ⅜ cup of vegetable, and ¾ serving of grains/breads.

about 22 lb 12 oz

about 45 lb 8 oz

YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:



Tested 2004




(2 ¼ cups 2 Tbsp) mozzarella cheese


1 lb 9 oz 1 qt 2 ¼ cups 3 lb 2 oz 3 qt ½ cup


2 lb 6 oz 2 qt 1 ½ cups 4 lb 12 oz 1 gal 3 cups


5. Bake: Conventional oven: 350° F for 1 ¼ -1 ½ hours Convection oven: 325° F for 45 minutes CCP: Heat to 165° F or higher for at least 15 seconds.

6. Remove pans from oven. Uncover. Let stand for 15 minutes before serving.




Calories 269

Protein 19.63 g


Total Fat 8.76 g


Cholesterol 35 mg

Vitamin C 16.5 mg

Vitamin A 911 IU

Iron 2.56 mg

Calcium 303 mg

Sodium 405 mg

Dietary Fiber 2.3 g


Text63:


Macaroni and CheeseMain Dishes

SERVING:

⅔ cup (No. 6 scoop) provides 2 oz equivalent meat/meat alternate and 1 serving of grains/breads.

2 steamtable pans

4 steamtable pans

YIELD:

about 2 gallons

about 4 gallons

VOLUME:



Edited 2004




Water 3 gal 6 gal 1. Heat water to rolling boil.

Enriched elbow macaroni 2 lb 10 oz 2 qt 1 ¼ cups 5 lb 4 oz 1 gal 2 ½ cups 2. Slowly add macaroni. Stir constantly, until water boils again. Cook about 8 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well.


3 qt 1 gal 2 qt 3. Quickly stir milk into macaroni. Add margarine or butter and seasonings.

Margarine or butter (cut into small cubes)

8 oz 1 cup 1 lb 2 cups

Dry mustard 1 Tbsp 2 Tbsp

Ground black or white pepper ¼ tsp ½ tsp


6 lb 4 oz 1 gal 2 ¼ qt 12 lb 8 oz 3 gal 2 cups 4. Add the cheese and stir until the cheese is melted and the mixture is smooth. The mixture is quite liquid at this stage.

CCP: Heat to 140° F or higher.

5. Pour macaroni and cheese mixture into steamtable pans (12" x 20" x 2 ½") which have been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans. Hold for 30 minutes on a 180-190° F steamtable to allow sufficient time for mixture to set up properly.




Macaroni and CheeseMain Dishes

Variation:A. Macaroni, Cheese, and Ham

50 servings: Follow steps 1-3. In step 4, use 5 lb 12 oz (1 gal 1 ¾ qt) shredded cheese and 1 lb (3 cups) diced cooked ham water added. Continue with steps 5 and 6.

100 servings: Follow steps 1-3. In step 4, use 11 lb 8 oz (2 gal 3 ½ qt) shredded cheese and 2 lb (1 qt 2 ¼ cups) diced cooked ham water added. Continue with steps 5 and 6.

CCP heat to 165° F or higher for at least 15 seconds.

Serving: ⅔ cup (No. 6 scoop) provides 2 oz equivalent meat/meat alternate and ¾ serving of grains/breads.

Calories 296

Protein 19.64 g


Total Fat 12.18 g


Cholesterol 31 mg

Vitamin C 0.4 mg

Vitamin A 684 IU

Iron 1.03 mg

Calcium 482 mg

Sodium 896 mg

Dietary Fiber 0.9 g


Text63:


Meat LoafMain Dishes




Canned tomato paste 6 oz ⅔ cup 12 oz 1 ⅓ cups 1. In mixer with the paddle attachment, combine tomato paste, water, stock, eggs, oats, and dry milk for 2 minutes on medium speed.

Water 1 cup 2 cups

Beef stock, non-MSG 2 cups 1 qt


8 oz ¾ cup 3 Tbsp

OR5 each


OR9 each

Rolled oats 14 ½ oz 1 qt 1 cup 1 lb 13 oz 2 qt 2 cups

Instant nonfat dry milk 2 ¼ oz ¾ cup 2 Tbsp 4 ½ oz 1 ¾ cups


7 lb 14 oz 15 lb 12 oz 2. Add ground beef, onions, celery, parsley, pepper, granulated garlic, basil, oregano, marjoram, thyme, and salt. Mix on low speed for 2-3 minutes or until blended. DO NOT OVERMIX.

*Fresh onions, finely chopped ORDehydrated onions

9 oz

OR¾ oz

1 ½ cups

OR¼ cup 2 Tbsp

1 lb 2 oz

OR1 ½ oz

3 cups

OR¾ cup

*Fresh celery, finely chopped 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups




Dried basil ¾ tsp 1 ½ tsp

Dried oregano ¾ tsp 1 ½ tsp

Dried marjoram ½ tsp 1 tsp

Dried thyme ½ tsp 1 tsp

Salt 1 tsp 2 tsp

3. Place 12 lb 14 oz (1 gal 2 ¾ qt) mixture into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.

4. Press mixture into steamtable pans. Smooth top. Separate mixture down the middle lengthwise into 2 equal loaves.



Special Tips:

1) Before baking, spread one cup of tomato sauce over the top of each loaf to retain moisture.

2) For 50 servings, use 2 ½ oz (¾ cup 2 Tbsp) dried whole eggs and ¾ cup 2 Tbsp water in place of eggs.

For 100 servings, use 4 ½ oz (1 ½ cups) dried whole eggs and 1 ½ cups


SERVING:

1 slice (¾" thick) provides 2 oz equivalent meat/meat alternate and ½ serving grains/breads.

about 11 lb 4 oz

about 22 lb 8 oz

YIELD:

1 gallon 2 ¾ quarts (raw)2 loaves, 25 slices each

3 gallons 1 ½ quarts (raw)4 loaves, 25 slices each

VOLUME:



Tested 2004





5. Bake: Conventional oven: 350° F for 1 ½ hours Convection oven: 275° F for 1 ¼ hours CCP: Heat to 155° F or higher for at least 15 seconds. OR If using homemade stock, CCP: Heat to 165° F or higher for at least 15 seconds.

6. Drain fat from pans. Let meat loaf stand 20 minutes. Slice each loaf into 25 slices, approximately ¾" thick.


7. Serve with Brown Gravy (see G-03) or Meatless Tomato Sauce (see G-07).



water in place of eggs.

Calories 195

Protein 17.05 g

Carbohydrate 8.00 g

Total Fat 10.29 g


Cholesterol 67 mg

Vitamin C 2.9 mg

Vitamin A 154 IU

Iron 2.23 mg

Calcium 47 mg

Sodium 122 mg

Dietary Fiber 1.3 g


Text63:

D-27AMeat/Meat Alternate-Grains/Breads

Meat BallsMain Dishes




Canned tomato paste 6 oz ⅔ cup 12 oz 1 ⅓ cups 1. In mixer with the paddle attachment, combine tomato paste, water, stock, eggs, oats, and dry milk for 2 minutes on medium speed.

Water 1 cup 2 cups

Beef stock, non-MSG 2 cups 1 qt


8 oz ¾ cup 3 Tbsp

OR5 each


OR9 each

Rolled oats 14 ½ oz 1 qt 1 cup 1 lb 13 oz 2 qt 2 cups

Instant nonfat dry milk 2 ¼ oz ¾ cups 2 Tbsp 4 ½ oz 1 ¾ cups


7 lb 14 oz 15 lb 12 oz 2. Add ground beef, onions, celery, parsley, pepper, granulated garlic, basil, oregano, marjoram, thyme, and salt. Mix on low speed for 3 minutes or until blended. DO NOT OVERMIX.

*Fresh onions, finely chopped ORDehydrated onions

9 oz

OR¾ oz

1 ½ cups

OR¼ cup 2 Tbsp

1 lb 2 oz

OR1 ½ oz

3 cups

OR¾ cup

*Fresh celery, diced finely 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups




Dried basil ¾ tsp 1 ½ tsp

Dried oregano ¾ tsp 1 ½ tsp



Salt 1 tsp 2 tsp

3. Portion with level firmly packed No. 16 scoop (¼ cup) into steamtable pans (12" x 20" x 2 ½"), 25 meat balls per pan. For 50 servings, use 4 pans. For 100 servings, use 8 pans.



Special Tips:

1) Before baking, spread one cup of tomato sauce over the top of each loaf to retain moisture.

2) For 50 servings, use 2 ½ oz (¾ cup 2 Tbsp) dried whole eggs and ¾ cup 2 Tbsp water in place of eggs.

For 100 servings, use 4 ½ oz (1 ½ cups) dried whole eggs and 1 ½ cups


SERVING:

2 meat balls provide 2 oz equivalent meat/meat alternate and ½ serving grains breads.

about 11 lb 2 ½ oz

about 22 lb 5 oz

YIELD:

1 gallon 2 ¾ quarts (raw)100 meat balls

3 gallons 1 ½ quarts (raw)200 meat balls

VOLUME:



Tested 2004





4. Bake: Conventional oven: 350° F for 40 minutes Convection oven: 275° F for 40 minutes CCP: Heat to 155° F or higher for at least 15 seconds. OR If using homemade stock, CCP: Heat to 165° F or higher for at least 15 seconds.

5. Drain fat from pans.


Portion 2 meat balls per serving.

7. Serve with Brown Gravy (see G-03), Meatless Tomato Sauce (see G-07), or in a meat ball submarine sandwich.



water in place of eggs.

Calories 195

Protein 17.04 g

Carbohydrate 7.90 g

Total Fat 10.26 g


Cholesterol 67 mg

Vitamin C 3.1 mg

Vitamin A 155 IU

Iron 2.23 mg

Calcium 47 mg

Sodium 122 mg

Dietary Fiber 1.3 g


Text63:


Nachos with Ground BeefMain Dishes

Comments: *See Marketing Guide.




Green chili peppers 3 oz 6 oz








1 ½ tsp1 ½ tsp


2. Add seasonings and mix.


1 qt 2 qt 3. Add milk to ground beef mixture. Stir frequently over medium heat. When simmering add cheese. Stir frequently over medium heat, approximately 15 minutes.



3 lb 2 oz 3 qt ½ cup 6 lb 4 oz 1 gal 2 ¼ qt

*Fresh green chili peppers, chopped (optional)

2 oz ¼ cup 2 Tbsp 4 oz ¾ cup 4. Add green chili peppers (optional) and stir to combine.

Enriched taco shell pieces 2 lb 13 oz 1 gal 2 ½ qt 5 lb 10 oz 3 gal 1 qt 5. To maintain best consistency, serve immediately or hold hot.


Portion with No. 16 scoop (¼ cup) over 0.9 oz (approximately ⅔ cup) taco shell pieces.

6. If desired, garnish with chopped green peppers, chopped tomatoes, and chopped green chili peppers.


Nachos with Ground BeefMain Dishes

Calories 281

Protein 17.80 g


Total Fat 15.13 g


Cholesterol 42 mg

Vitamin C 0.4 mg

Vitamin A 410 IU

Iron 1.67 mg

Calcium 277 mg

Sodium 590 mg

Dietary Fiber 2.1 g


Text63:

SERVING:

1 portion provides 2 oz equivalent meat/meat alternate and 1 serving of grains/breads.

about 10 lb 10 oz

about 21 lb 4 oz

YIELD:

3 quarts ½ cup (topping)

6 quarts 1 cup (topping)

VOLUME:



Tested 2004


Oven Fried ChickenMain Dishes

SERVING:

1 portion (1 breast, or 1 drumstick and 1 wing, or 1 thigh with back) provides 2 oz equivalent meat/meat alternate.

about 21 lb 5 oz

about 42 lb 10 oz

YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:






Raw chicken, cut up, thawed (USDA-donated, whole, cut up 8 pieces)

24 lb 8 oz 49 lb 1. Place chicken pieces in large bowl. Drizzle oil over chicken. Toss to coat thoroughly.

Vegetable oil 1 ½ cups 3 cups

Enriched all-purpose flour 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups 2. In a separate bowl, combine flour, dry milk, poultry seasoning, pepper, paprika, and granulated garlic. Mix well.

Instant nonfat dry milk 8 oz 3 ¼ cups 2 Tbsp 1 lb 1 qt 2 ¾ cups

Poultry seasoning 1 Tbsp 1 ½ tsp 3 Tbsp


Paprika 1 ½ tsp 1 Tbsp


3. Coat oiled chicken with seasoned flour. Arrange approximately 25 pieces of chicken on each ungreased sheet pan (18" x 26" x 1"). For 50 servings, use 3 pans. For 100 servings, use 6 pans.


5. Transfer to steamtable pans (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.



Oven Fried ChickenMain Dishes

Calories 343

Protein 29.35 g

Carbohydrate 9.67 g

Total Fat 19.99 g


Cholesterol 87 mg

Vitamin C 0.4 mg

Vitamin A 201 IU

Iron 1.77 mg

Calcium 75 mg

Sodium 104 mg

Dietary Fiber 0.3 g


Text63:

Tested 2004


Pizza with Cheese ToppingMain Dishes




Pizza dough in pans (18" x 26" x 1") OR (18" x 13" x 1")

2 ½ sheet pans 5 sheet pans 1. For pizza dough, use Pizza Crust recipe (see B-14) or Pourable Pizza Crust recipe (see B-15).


5 ozOR1 oz

¾ cup 2 TbspOR

½ cup

10 ozOR2 oz

1 ¾ cupsOR

1 cup

2. Combine onions, granulated garlic, pepper, tomato paste, water, salt, basil, oregano, marjoram, and thyme. Simmer for 15 minutes.

Granulated garlic 2 ½ tsp 1 Tbsp 2 tsp




Water 1 qt 3 cups 3 qt 2 cups


Dried basil 2 tsp 1 Tbsp 1 tsp

Dried oregano 2 tsp 1 Tbsp 1 tsp




6 lb 4 oz 1 gal 2 ¼ qt 12 lb 8 oz 3 gal 2 cups 3. Sprinkle 12 oz (3 cups) shredded cheese evenly over each sheet pan. Sprinkle 6 oz (1 ½ cups) shredded cheese evenly over each half-sheet pan.

4. Spread 1 qt ¼ cup tomato mixture over cheese in each sheet pan. Spread 2 cups 2 Tbsp tomato mixture over cheese in each half-sheet pan.

5. Sprinkle 1 lb 12 oz (1 qt 3 cups) remaining shredded cheese evenly over tomato mixture in each sheet pan. Sprinkle 14 oz (3 ½ cups) shredded cheese evenly over tomato mixture in each half-sheet pan.

6. Bake until crust is lightly browned: Conventional oven: 475° F for 15-18 minutes Convection oven: 450° F for 15 minutes

7. CCP: Hold at 135° F or higher.

Cut each sheet pan 4 x 5 (20 pieces per pan). Cut each half-sheet pan 2 x 5


Pizza with Cheese ToppingMain Dishes


Calories 280

Protein 19.85 g


Total Fat 8.06 g


Cholesterol 19 mg

Vitamin C 7.0 mg

Vitamin A 624 IU

Iron 2.17 mg

Calcium 430 mg

Sodium 497 mg

Dietary Fiber 1.9 g


Text63:

SERVING:

1 piece provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 2 servings of grains/breads.

about 16 lb 4 oz

about 32 lb 8 oz

YIELD:

2 ½ sheet pans

5 sheet pans

VOLUME:



Tested 2004




(10 pieces per pan).

D-30A

Vegetable PizzaMain Dishes




Pizza dough in pans (18" x 26" x 1") OR (18" x 13" x 1")

2 ½ sheet pans 5 sheet pans 1. For pizza dough, use Pizza Crust recipe (see B-14) or Pourable Pizza Crust recipe (see B-15).


12 ozOR

2 ¼ oz

2 cups 2 TbspOR

1 cup 2 Tbsp

1 lb 8 ozOR

4 ½ oz

1 qt ¼ cupOR

2 ¼ cups

2. Combine onions, seasonings, granulated garlic, pepper, tomato paste, water, and tomatoes. Simmer for 15 minutes. Reserve for step 4.


3 Tbsp3 Tbsp

2 Tbsp 1 ½ tsp1 ½ tsp

¼ cup 2 Tbsp¼ cup 2 Tbsp¼ cup 1 Tbsp

1 Tbsp






* Fresh tomatoes, diced 1 lb 8 oz 3 ¼ cups 2 Tbsp 3 lb 1 qt 2 ¾ cups

*Fresh mixed vegetable * Fresh green peppers, chopped * Fresh broccoli, chopped * Fresh mushrooms, sliced * Fresh onions, chopped * Fresh yellow squash, sliced * Fresh zucchini, sliced

1 lb

8 oz

9 ½ oz

12 oz

1 lb 4 oz

14 oz

3 cups 2 Tbsp

2 ½ cups 2 Tbsp

1 ¼ cups

2 cups

1 qt 1 cup

3 cups

2 lb

1 lb

1 lb 3 oz

1 lb 8 oz

2 lb 8 oz

1 lb 12 oz

1 qt 2 ¼ cups

1 qt 1 ¼ cups

2 1/2 cups

1 qt

2 qt 2 cups

1 qt 2 cups

3. Combine raw mixed vegetables and reserve for step 4.


4 lb 3 ½ oz 1 gal ⅞ cup 8 lb 7 oz 2 gal 1¾ cups 4. Layer each pizza as follows: Sheet pan 1st layer-9 oz (2 ¼ cups) shredded cheese 2nd layer-2 lb 12 oz (1 qt 1 ½) cups tomato mixture 3rd layer-9 oz (2 ¼ cups) shredded cheese 4th layer-1 lb 15 ¾ oz(3 ½ cups) vegetables 5th layer-9 oz (2 ¼ cups) shredded cheese Half-sheet pan 1st layer-4 ½ oz (1 cup 2 Tbsp) shredded

D-30A



†Italian Seasoning Mix (see G-01, Sauces, Gravies, and Seasonings Mixes) may be used to replace these ingredients. For 50 servings, use ½ cup 1 Tbsp Italian Seasoning Mix. For 100 servings, use 1 cup 2 Tbsp Italian Seasoning Mix.

SERVING:

1 piece provides 1 ¼ oz equivalent meat/meat alternate, ½ cup of vegetable, and 2 servings of grains/breads.

50 pieces

100 pieces

YIELD:

2 ½ sheet pans

5 sheet pans

VOLUME:



Tested 2004





Green peppers 1 lb 4 oz 2 lb 8 oz

Broccoli 10 oz 1 lb 4 oz

Mushrooms 10 oz 1 lb 4 oz

Yellow squash 1 lb 5 oz 1 lb 10 oz

Zucchini 1 lb 2 lb

cheese 2nd layer-1 lb 6 oz (2 ¾ cup) tomato mixture 3rd layer-4 ½ oz (1 cup 2 Tbsp) shredded cheese 4th layer-15 ¾ oz (1 ¾ cups) vegetables 5th layer-4 ½ oz (1 cup 2 Tbsp) shredded cheese

5. Bake: Conventional oven: 450° F for 20-25 minutes Convection oven: 350° F for 25 minutes

6. Remove from oven. Let stand for 10 minutes before cutting.

7. CCP: Hold at 135° F or higher.

Cut each sheet pan 4 x 5 (20 pieces per pan). Cut each half-sheet pan 2 x 5 (10 pieces per pan).

D-30A


Calories 265

Protein 14.26 g


Total Fat 8.17 g


Cholesterol 22 mg

Vitamin C 20.9 mg

Vitamin A 879 IU

Iron 2.68 mg

Calcium 282 mg

Sodium 403 mg

Dietary Fiber 2.8 g


Text63:


Pizza with Ground Beef ToppingMain Dishes




Pizza dough in pans (18" x 26" x 1") OR(18" x 13" x 1")

2 ½ sheet pans 5 sheet pans 1. For pizza crust: Use Pizza Crust recipe (see B-14) or Pourable Pizza Crust recipe (see B-15).


3 lb 4 oz 6 lb 8 oz 2. For pizza topping: Brown ground beef. Drain. Continue immediately. Add onions and granulated garlic. Cook for 5 minutes.


5 ozOR1 oz

¾ cup 2 TbspOR

½ cup

10 ozOR2 oz

1 ¾ cupsOR

1 cup




3. Add tomato paste, pepper, water, salt, parsley, basil, oregano, marjoram, and thyme. Simmer for 15 minutes.


Water 2 qt 1 gal


Dried parsley 3 Tbsp ¼ cup 2 Tbsp






4 lb 1 gal 8 lb 2 gal 4. Sprinkle 8 ½ oz (2 cups 2 Tbsp) shredded cheese evenly over each sheet pan. Sprinkle 4 ¼ oz (1 cup 1 Tbsp) shredded cheese evenly over each half-sheet pan.

5. Spread 3 lb 5 oz (1 qt 1 cup) beef mixture over cheese in each sheet pan. Spread 1 lb 10 ½ oz (2 cups 2 Tbsp) beef mixture over cheese in each half-sheet pan.

6. Sprinkle 1 lb 1 oz (4 ¼ cups) shredded cheese evenly over topping in each sheet pan. Sprinkle 8 ½ oz (2 cups 2 Tbsp) shredded cheese evenly over topping in each half-sheet pan.




SERVING:


about 15 lb

about 30 lb

YIELD:

2 ½ sheet pans

5 sheet pans

VOLUME:



Tested 2004




7. Bake until crust is lightly browned: Conventional oven: 475° F for 15-18 minutes Convection oven: 450° F for 15 minutes

CCP: Heat to 155° F or higher for 15 seconds.


Cut each sheet pan 4 x 5 (20 pieces per pan). Cut each half-sheet pan 2 x 5 (10 pieces per pan).



Calories 294

Protein 20.12 g


Total Fat 9.60 g


Cholesterol 32 mg

Vitamin C 9.4 mg

Vitamin A 561 IU

Iron 2.82 mg

Calcium 287 mg

Sodium 383 mg

Dietary Fiber 1.9 g


Text63:


Pizza with Ground Pork ToppingMain Dishes




Pizza dough in pans (18" x 26" x 1") OR(18" x 13" x 1")

2 ½ sheet pans 5 sheet pans 1. For pizza crust: Use Pizza Crust recipe (see B-14) or Pourable Pizza Crust recipe (see B-15).


4 lb 4 oz 8 lb 8 oz 2. For pizza topping: Brown ground pork. Drain. Continue immediately. Add onions and granulated garlic. Cook for 5 minutes.


5 ozOR1 oz

¾ cup 2 TbspOR

½ cup

10 ozOR2 oz

1 ¾ cupsOR

1 cup


Ground black or white pepper 1 ½ tsp 1 Tbsp 3. Add pepper, tomato paste, water, salt, parsley, basil, oregano, marjoram, thyme, fennel seed, sage, and red pepper (optional). Simmer for 15 minutes.




Salt 1 tsp 2 tsp

Dried parsley 1 ½ tsp 1 Tbsp





Fennel seed 1 Tbsp 2 Tbsp

Ground sage 1 tsp 2 tsp

Red pepper, crushed (optional)

¼ tsp ½ tsp


3 lb 2 oz 3 qt ½ cup 6 lb 4 oz 1 gal 2 ¼ qt 4. Sprinkle 8 oz (2 cups) shredded cheese evenly over each sheet pan. Sprinkle 4 oz (1 cup) shredded cheese evenly over each half-sheet pan.

5. Spread 3 lb 8 oz (1 qt 1 ¼ cups) of pork mixture over cheese on each sheet pan. Spread 1 lb 12 oz (2 ½ cups 2 Tbsp) of pork mixture over cheese on each half-sheet pan.




SERVING:


about 13 lb 5 ½ oz

about 26 lb 10 oz

YIELD:

2 ½ sheet pans

5 sheet pans

VOLUME:



Tested 2004




6. Sprinkle 12 oz (3 cups) shredded cheese evenly over the top of each sheet pan, and 6 oz (1 ½ cups) over the top of each half-sheet pan.

7. Bake until crust is lightly browned: Conventional oven: 475° F for 15-18 minutes Convection oven: 450° F for 15 minutes CCP: Heat to 155° F or higher for 15 seconds.

8. CCP: Hold for hot service at 135° F or higher. Cut each sheet pan 4 x 5 (20 pieces per pan). Cut each half-sheet pan 2 x 5 (10 pieces per pan).



Calories 292

Protein 18.78 g


Total Fat 10.17 g


Cholesterol 40 mg

Vitamin C 10.0 mg

Vitamin A 524 IU

Iron 2.60 mg

Calcium 226 mg

Sodium 296 mg

Dietary Fiber 2.0 g


Text63:


Quiche with Self-Forming CrustMain Dishes





1 lb 10 oz 1 qt 2 ½ cups 3 lb 4 oz 3 qt 1 cup 1. Sprinkle 13 oz (3 ¼ cups) cheese into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans.


4 lb 11 oz 2 qt 1 cup

OR43 each

9 lb 6 oz 1 gal 1 ⅔ cup

OR85 each

2. Beat eggs in mixer for 2 minutes on medium speed.


3 qt 1 gal 2 qt 3. Add milk, flour, baking powder, salt, pepper, nutmeg (optional), and onions. Mix for 4 minutes on low speed.

Enriched all-purpose flour 14 oz 3 ¼ cups 1 lb 12 oz 1 qt 2 ½ cups

Baking powder ½ tsp 1 tsp

Salt 1 Tbsp 2 Tbsp




12 ozOR

2 ¼ oz

2 cups OR

1 cup 2 Tbsp

1 lb 8 ozOR

4 ½ oz

1 qt OR

2 ¼ cups

Cheese blend of American and skim milk cheeses, shredded (optional)

11 oz 2 ¾ cups 1 lb 6 oz 1 qt 1 ½ cups 4. Slowly pour 3 lb 14 oz (2 qt 3 cups) mixture evenly over cheese in each pan. Sprinkle 5 ½ oz (1 ¼ cups 2 Tbsp) cheese (optional) over liquid mixture in each pan.

5. Bake: Conventional oven: 400° F for 50-60 minutes Convection oven: 350° F for 25-35 minutes Stir lightly twice during first half of baking time.

CCP: Heat to at least 145° F for 3 minutes. A knife inserted near center should come out clean. Surface will be lightly browned and puffy.




Quiche with Self-Forming CrustMain Dishes

Special Tip:50 servings: Use 1 lb 5 ½ oz (1 qt 3 ¼ cups) dried whole eggs and 1 qt 3 ¼ cups water in place of eggs.

100 servings: Use 2 lb 10 oz (3 qt 2 ¼ cups) dried whole eggs and 3 qt 2 ¼ cups water in place of eggs.


Calories 153

Protein 12.01 g


Total Fat 6.48 g


Cholesterol 190 mg

Vitamin C 0.7 mg

Vitamin A 407 IU

Iron 1.04 mg

Calcium 206 mg

Sodium 445 mg

Dietary Fiber 0.3 g


Text63:

SERVING:

1 portion provides 2 oz equivalent meat/meat alternate, and ½ serving of grains/breads.

2 steamtable pans

4 steamtable pans

YIELD:

50 pieces

100 pieces

VOLUME:



Edited 2004





Salisbury SteakMain Dishes





8 lb 16 lb 1. Blend all ingredients in mixer for 4 minutes on low speed. DO NOT OVERMIX.

Rolled oats 12 oz 1 qt ¼ cup 1 lb 8 oz 2 qt ½ cup


6 oz ¾ cup

OR4 each

12 oz 1 ½ cups

OR7 each

Beef stock, non-MSG 1 cup 2 cups

Instant nonfat dry milk 2 ¼ oz 1 cup 4 ½ oz 2 cups


12 ozOR

2 ¼ oz

2 cups OR

1 cup 2 Tbsp

1 lb 8 ozOR

4 ½ oz

1 qt OR

2 ¼ cups




2. Portion 25 steaks onto each ungreased sheet pan (18" x 26" x 1") with a firmly packed level No. 10 scoop (⅜ cup). Flatten into an oval pattie. For 50 servings, use 2 pans. For 100 servings, use 4 pans.


4. Transfer steaks to steamtable pans (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.


Portion 1 pattie (2 ¾ oz).

6. Serve with Brown Gravy (see G-03) or Meatless Tomato Sauce (see G-07).


Salisbury SteakMain Dishes


For 100 servings, use 3 ½ oz (1 cups 3 Tbsp) dried whole eggs and 1 ⅓ cups water in place of eggs.


Calories 186

Protein 16.67 g

Carbohydrate 5.95 g

Total Fat 10.18 g


Cholesterol 63 mg

Vitamin C 0.5 mg

Vitamin A 47 IU

Iron 2.00 mg

Calcium 40 mg

Sodium 156 mg

Dietary Fiber 0.8 g


Text63:

SERVING:


about 8 lb 9 ½ oz

about 17 lb 3 oz

YIELD:

1 gallon 1 quart (meat mix)2 steamtable pans

2 gallons 1 quarts (meat mix)4 steamtable pans

VOLUME:



Tested 2004





Scrambled EggsMain Dishes

SERVING:

¼ cup (No. 16 scoop) provides 2 oz equivalent meat/meat alternate.

2 steamtable pans

YIELD:


VOLUME:






5 lb 9 oz 2 qt 2 ½ cups

OR50 each

11 lb 2 oz 1 gal 1 ¼ qt

OR100 each

1. Beat eggs thoroughly.


1 qt 2 qt 2. Add milk and salt. Mix until well blended.


3. Pour 3 lb 12 oz (1 qt 3 ¼ cups) egg mixture into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

4. Bake: Conventional oven: 350° F for 20 minutes. Stir once after 15 minutes. Convection oven: 300° F for 15 minutes. Stir once after 10 minutes. Steamer: 5 lb pressure for 3-5 minutes DO NOT OVERCOOK CCP: Heat to 145° F for 3 minutes.

5. Remove from oven or steamer. Stir well. Eggs should have a slightly moist appearance.

Margarine or butter (optional) 2 ½ oz ⅓ cup 5 oz ⅔ cup 6. Add 1 ¼ oz (2 Tbsp 1 ½ tsp) margarine or butter (optional) to each pan. Stir.


14 oz 3 ½ cups 1 lb 12 oz 1 qt 3 cups 7. CCP: Hold for hot service 135° F or higher.

Sprinkle 7 oz (1 ¾ cups) cheese (optional) over each pan.

8. Portion with No. 16 scoop (¼ cup). For best results, serve within 15 minutes.


Scrambled EggsMain Dishes

Special Tip:For 50 servings, use 1 lb 9 oz (2 qt ⅓ cup) dried whole eggs and 2 qt ⅓ cup water in place of eggs.

For 100 servings, use 3 lb 2 oz (1 gal ⅔ cup) dried whole eggs and 1 gal ⅔ cup water in place of eggs.

Calories 82

Protein 7.02 g

Carbohydrate 1.65 g

Total Fat 5.07 g


Cholesterol 215 mg

Vitamin C 0.1 mg

Vitamin A 321 IU

Iron 0.74 mg

Calcium 50 mg

Sodium 144 mg

Dietary Fiber 0.0 g


Text63:

4 steamtable pans about 1 gallon 2 ¼ quarts100 Servings: 100 Servings:

Edited 2004


Spaghetti and Meat SauceMain Dishes





8 lb 8 oz 17 lb 1. Brown ground beef. Drain. Continue immediately. Add onions. Cook for 5 minutes.


8 ozOR

1 ½ oz

1 ⅓ cupsOR

¾ cup

1 lbOR3 oz

2 ⅔ cupsOR

1 ½ cups

Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp 2. Add granulated garlic, pepper, tomato puree, water, salt, parsley, basil, oregano, marjoram, and thyme. Simmer about 1 hour.



Canned tomato puree 5 lb 2 qt 1 cup(¾ No. 10 can)

10 lb 1 gal 2 cups(1 ½ No. 10 cans)

Water 2 qt 1 gal

Salt 1 Tbsp 2 Tbsp


Dried basil 2 Tbsp ¼ cup

Dried oregano 2 Tbsp ¼ cup

Dried marjoram 1 Tbsp 2 Tbsp

Dried thyme 1 ½ tsp 1 Tbsp


Salt 2 Tbsp ¼ cup

Enriched spaghetti, broken into thirds

4 lb 12 oz 3 qt 3 ½ cups 9 lb 8 oz 1 gal 3 ¾ qt 4. Slowly add spaghetti. Stir constantly, until water boils again. Cook 10-12 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well. Run cold water over spaghetti to cool slightly.

5. Stir into meat sauce.

6. Divide mixture equally into medium half-steamtable pans (10" x 12" x 4") which have been lightly coated with pan release spray. For 50 servings, use 3 pans. For 100 servings, use 6 pans.

7. CCP: Hold for hot service at 135° F or higher. Portion with 8 oz ladle (1 cup) per serving.


Spaghetti and Meat SauceMain Dishes


Calories 322

Protein 21.23 g


Total Fat 10.71 g


Cholesterol 51 mg

Vitamin C 5.3 mg

Vitamin A 636 IU

Iron 3.96 mg

Calcium 43 mg

Sodium 310 mg

Dietary Fiber 2.9 g


Text63:

SERVING:

1 cup (8 oz ladle) provides 2 oz equivalent meat/meat alternate, ⅜ cup of vegetable, and 1 serving of grains/breads.

about 3 medium half-steamtable pans


YIELD:



VOLUME:



Edited 2006





Spaghetti and Meat Sauce (Ground Beef and Ground Pork)Main Dishes





5 lb 8 oz 11 lb 1. Brown ground beef and ground pork. Drain. Continue immediately. Add onions. Cook for 5 minutes.


3 lb 6 lb


8 ozOR

1 ½ oz

1 ⅓ cupsOR

¾ cup

1 lbOR3 oz

2 ⅔ cupsOR

1 ½ cups

Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp 2. Add granulated garlic, pepper, tomato puree, water, parsley, basil, oregano, marjoram, thyme, and salt. Simmer about 1 hour.



Canned tomato puree 5 lb 2 qt ½ cup(¾ No. 10 can)

10 lb 1 gal 1 cup(1 ½ No. 10 cans)

Water 2 cups 1 qt


Dried basil 2 Tbsp ¼ cup

Dried oregano 2 Tbsp ¼ cup

Dried marjoram 1 Tbsp 2 Tbsp

Dried thyme 1 ½ tsp 1 Tbsp

Salt 1 Tbsp 2 Tbsp


Salt 2 Tbsp ¼ cup


4 lb 12 oz 3 qt 3 ½ cups 9 lb 8 oz 1 gal 3 ¾ qt 4. Slowly add spaghetti. Stir constantly, until water boils again. Cook 10-12 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well. Run cold water over spaghetti to cool slightly.

5. Stir into meat sauce.

6. Divide equally into medium half-steamtable pans (10" x 12" x 4") which have been lightly coated with pan release spray. For 50 servings, use 3 pans. For 100 servings, use 6 pans.


Spaghetti and Meat Sauce (Ground Beef and Ground Pork)Main Dishes


Calories 320

Protein 20.53 g


Total Fat 10.88 g


Cholesterol 54 mg

Vitamin C 5.8 mg

Vitamin A 640 IU

Iron 3.70 mg

Calcium 38 mg

Sodium 307 mg

Dietary Fiber 2.9 g


Text63:

SERVING:

1 cup (8 oz ladle) provides 2 oz equivalent meat/meat alternate, ⅜ cup of vegetable, and 1 serving of grains/breads.



YIELD:



VOLUME:



Edited 2006




7. CCP: Hold for hot service at 135° F or higher. Portion with 8 oz ladle (1 cup) per serving.

D-36Meat/Meat Alternate-Vegetable/Fruit

Sweet and Sour PorkMain Dishes




Raw boneless pork, 1-inch cubes

10 lb 14 oz 21 lb 12 oz 1. Brown pork cubes in oil. Drain.

Vegetable oil ¼ cup ½ cup

Canned pineapple chunks, in juice



2. Drain pineapple, reserving juice. For 50 servings, reserve 1 qt 1 cup juice. For 100 servings, reserve 2 qt 2 cups juice. (If necessary, add water to juice to make the specified measure.) Set pineapple aside for step 7.

Chicken stock, non-MSG 3 qt 1 gal 2 qt 3. Add stock, vinegar, brown sugar, soy sauce, sweet and sour sauce, and pineapple juice to pork. Bring to boil. Reduce heat. Cover. Simmer over medium heat for 30 minutes.

White vinegar 2 cups 1 qt

Brown sugar, packed 8 oz 1 ¾ cups 2 Tbsp 1 lb 3 ¾ cups


Sweet and sour sauce 1 lb 4 oz 2 cups 2 lb 8 oz 1 qt

*Fresh carrots, peeled and sliced

1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups 4. Add carrots. Cover. Simmer over medium heat for 15 minutes.

*Fresh green pepper, strips 12 oz 2 ½ cups 1 lb 8 oz 1 qt 1 cup 5. Add green pepper and celery. Cover. Simmer over medium heat for 5 minutes.

*Fresh celery, sliced 12 oz 3 cups 1 lb 8 oz 1 qt 2 cups

Cornstarch 9 oz 2 cups 1 lb 2 oz 1 qt 6. Combine cornstarch and water. Mix until smooth.

Water, cold 3 cups 1 qt 2 cups

7. Add cornstarch mixture and pineapple. Stir well and cook over medium heat until thickened, 6-8 minutes.




Serve with 6 oz ladle (¾ cup) over cooked rice.

D-36Meat/Meat Alternate-Vegetable/Fruit

Sweet and Sour PorkMain Dishes


Calories 210

Protein 17.62 g


Total Fat 6.78 g


Cholesterol 49 mg

Vitamin C 8.3 mg

Vitamin A 2087 IU

Iron 1.11 mg

Calcium 31 mg

Sodium 303 mg

Dietary Fiber 0.8 g


Text63:

SERVING:

¾ cup (6 oz ladle) provides 2 oz equivalent meat/meat alternate and ¼ cup of vegetable and fruit.

about 21 lb 8 oz2 medium half-steamtable pans

about 43 lb4 medium half-steamtable pans

YIELD:



VOLUME:



Tested 2004







Tuna and NoodlesMain Dishes




Water 2 gal 4 gal 1. Heat water to rolling boil.

Enriched noodles 2 lb 8 oz 1 gal 3 ½ qt 5 lb 3 gal 3 qt 2. Slowly add noodles. Stir constantly, until water boils again. Cook for 6 minutes. Drain well. DO NOT OVERCOOK. Reserve for step 6.

Margarine or butter 8 oz 1 cup 1 lb 2 cups 3. Melt margarine or butter. Add celery and onions. Cook over medium heat for 5-6 minutes.



14 ozOR

2 ½ oz

2 ⅓ cupsOR

1 ¼ cups

1 lb 12 ozOR5 oz

1 qt ⅔ cupOR

2 ½ cups

Enriched all-purpose flour 8 oz 1 ¾ cups 2 Tbsp 1 lb 3 ¾ cups 4. Add flour and stir until smooth.

Instant nonfat dry milk, reconstituted, hot

1 gal 2 gal 5. Add milk, chicken stock, pepper, parsley, and salt. Cook over medium heat, stirring occasionally until thickened, 8-10 minutes.

Chicken stock, non-MSG, hot 1 gal 2 gal


Dried parsley ½ cup 1 cup

Salt 1 tsp 2 tsp

Canned chunk style, water packed tuna, drained and flaked

6 lb 6 oz 1 gal 3 cups(2 66½-oz cans)

12 lb 12 oz 2 gal 1 ½ qt(4 66½-oz cans)

6. Add cooked noodles, tuna, and lemon juice, Stir gently to combine. Cook over medium heat for 6-8 minutes.



⅔ cup 1 ⅓ cups

7. Pour into medium half-steamtable pans (10" x 12" x 4 "). For 50 servings, use 3 pans. For 100 servings, use 6 pans. Hold for 30 minutes on a 180-190° F to allow sufficient time for mixture to set up properly.




Tuna and NoodlesMain Dishes


Calories 282

Protein 23.18 g


Total Fat 5.80 g


Cholesterol 51 mg

Vitamin C 2.8 mg

Vitamin A 276 IU

Iron 3.92 mg

Calcium 133 mg

Sodium 391 mg

Dietary Fiber 1.5 g


Text63:

SERVING:

1 cup (8 oz ladle) provides 2 oz equivalent meat/meat alternate and 1 ¼ serving of grains/breads.



YIELD:



VOLUME:



Edited 2004






Turkey and Dressing SupremeMain Dishes




1. Lightly coat steamtable pans (12" x 20" x 2 ½") with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

Enriched soft bread cubes 3 lb 2 oz 2 gal 1 qt 6 lb 4 oz 4 gal 2 qt 2. For dressing: Combine bread cubes, poultry seasoning, pepper, thyme, onions, and margarine or butter in a bowl. Mix lightly until well blended.

Poultry seasoning 2 tsp 1 Tbsp 1 tsp




8 ozOR

1 ½ oz

1 ⅓ cupsOR

¾ cup

1 lbOR3 oz

2 ⅔ cupsOR

1 ½ cups

Margarine or butter, melted 12 oz 1 ½ cups 1 lb 8 oz 3 cups

Chicken stock, non-MSG 2 qt 1 gal 3. Add stock to bread mixture. Mix gently until dressing is moist.

4. Spread 4 lb (1 gal 1 ¾ qt) of dressing evenly into each steamtable pan.

*Cooked turkey, chopped 6 lb 4 oz 1 gal 1 qt 12 lb 8 oz 2 gal 2 qt 5. Cover each pan of dressing with 3 lb 2 oz (2 ½ qt) cooked, chopped turkey.

Margarine or butter 6 oz ¾ cup 12 oz 1 ½ cups 6. For gravy: Melt margarine or butter. Blend in flour and salt. Stir frequently until mixture is light brown, 5 minutes.

Enriched all-purpose flour 7 oz 1 ½ cups 2 Tbsp 14 oz 3 ¼ cups


Chicken stock, non-MSG, hot 3 qt 1 gal 2 qt 7. Gradually add stock to flour mixture. Stir to blend well. Cook until thickened, 8-10 minutes.

8. Pour 1 qt 1¾ cups gravy over each pan of turkey and dressing.



Turkey and Dressing SupremeMain Dishes


Calories 271

Protein 19.79 g


Total Fat 12.63 g


Cholesterol 45 mg

Vitamin C 0.4 mg

Vitamin A 366 IU

Iron 2.21 mg

Calcium 55 mg

Sodium 441 mg

Dietary Fiber 0.8 g


Text63:

SERVING:


about 19 lb 4 oz

about 38 lb 8 oz

YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:



Edited 2004






Cut each pan 5 x 5 (25 portions per pan). If desired, serve with extra gravy.


Chicken Stir-FryMain Dishes




Cornstarch 4 ½ oz 1 cup 9 oz 2 cups 1. Dissolve cornstarch in water and soy sauce. Add ginger, granulated garlic, and pepper.

Water, cold ½ cup 1 cup

Low-sodium soy sauce ½ cup 1 cup

Ground ginger ½ tsp 1 tsp

Granulated garlic 3 Tbsp ¼ cup 2 Tbsp


Chicken stock, non-MSG 2 qt 1 gal 2. Heat chicken stock to a boil and slowly stir in cornstarch mixture. Return to a simmer.

3. Cook for 3-5 minutes, until thickened. Remove from heat.

*Fresh carrots, peeled, 1/4" chopped ORFrozen sliced carrots

5 lb 10 oz

OR6 lb 12 oz

1 gal 1 ½ qt

OR1 gal 2 qt

11 lb 4 oz

OR13 lb 8 oz

2 gal 3 qt

OR3 gal

4. Prepare no more than 50 portions per batch.

Sauté carrots in oil for 4 minutes.


*Fresh onions, diced 1 lb 6 oz 3 ⅔ cups 2 lb 12 oz 1 qt 3 ⅓ cups 5. Add onions and cook for 1 minute.

*Fresh broccoli, chopped ORFrozen mixed Oriental vegetables

4 lb 1 ozOR

4 lb 15 oz

1 gal 3 ¼ qtOR2 qt

8 lb 2 ozOR

9 lb 14 oz

3 gal 2 ½ qt OR

1 gal

6. Add broccoli and cook for 2 more minutes. Remove to steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. Add salt. Keep warm.


Raw skinless, boneless chicken breasts, cut in ½" cubes

8 lb 15 oz 17 lb 14 oz 7. Sauté chicken in oil for 3-5 minutes. Add chicken to vegetables in steamtable pan. Add sauce and mix to coat chicken and vegetables.




Portion with 2 rounded No. 10 scoops (¾ cup 1 Tbsp).



Special Tips:1) For an authentic Oriental flavor, substitute ¼ cup of sesame oil for ¼ cup of vegetable oil to sauté chicken, for each 50 servings.

2) Fresh vegetable mixes can be varied to include combinations of broccoli, cabbage, celery, Chinese pea pods, onions, peppers, and water chestnuts.

3) Reduce salt if using regular soy sauce.

4) If using Oriental vegetables, add frozen vegetables to sautéed chicken in step 7.


SERVING:

¾ cup 1 Tbsp (2 rounded No. 10 scoops) provides 2 oz equivalent meat/meat alternate and ½ cup of vegetable.

about 23 lb 4 oz

about 46 lb 8 oz

YIELD:


about 5 gallons

VOLUME:



Tested 2004





Broccoli 5 lb 1 oz 10 lb 2 oz



Calories 199

Protein 19.31 g


Total Fat 8.64 g


Cholesterol 46 mg

Vitamin C 29.3 mg

Vitamin A 11928 IU

Iron 1.26 mg

Calcium 44 mg

Sodium 197 mg

Dietary Fiber 2.9 g


Text63:

D-39AMeat/Meat Alternate-Vegetable

Beef Stir-FryMain Dishes










Beef stock, non-MSG 2 qt 1 gal 2. Heat beef stock to a boil and slowly stir in cornstarch mixture. Return to a simmer.



5 lb 10 oz

OR6 lb 12 oz

1 gal 1 ½ qt

OR1 gal 2 qt

11 lb 4 oz

OR13 lb 8 oz

2 gal 3 qt

OR3 gal




*Fresh onions, diced 1 lb 6 oz 3 ⅔ cups 2 lb 12 oz 1 qt 3 ⅓ cups 5. Add onions and cook for 1 minute


4 lb 1 ozOR

4 lb 15 oz

1 gal 3 ¼ qtOR2 qt

8 lb 2 ozOR

9 lb 14 oz

3 gal 2 ½ qtOR

1 gal

6. Add broccoli and cook for 2 more minutes. Remove to steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. Add salt. Keep warm.


Raw boneless beef top round (inside, cap off), cut in ½" cubes

10 lb 20 lb 7. Sauté beef cubes in oil for 2-3 minutes. Add beef to vegetables in steamtable pan. Add sauce and mix to coat beef and vegetables




Portion with 2 rounded No. 10 scoops (3/4 cup 1 Tbsp).



Special Tips:1) For an authentic Oriental flavor, substitute ¼ cup of sesame oil for ¼ cup of vegetable oil to sauté beef, for each 50 servings.



4) If using Oriental vegetables, add frozen vegetables to sautéed beef in step 7.


SERVING:


about 23 lb 4 oz

about 46 lb 8 oz

YIELD:


about 5 gallons

VOLUME:



Tested 2004








Calories 236

Protein 23.80 g


Total Fat 10.68 g


Cholesterol 55 mg

Vitamin C 29.2 mg

Vitamin A 11916 IU

Iron 2.73 mg

Calcium 39 mg

Sodium 280 mg

Dietary Fiber 2.9 g


Text63:

D-39BMeat/Meat Alternate-Vegetable

Pork Stir-FryMain Dishes










Chicken stock, non-MSG 2 qt 1 gal 2. Heat chicken stock to a boil and slowly stir in cornstarch mixture. Return to a simmer.



5 lb 10 oz

OR6 lb 12 oz

1 gal 1 ½ qt

OR1 gal 2 qt

11 lb 4 oz

OR13 lb 8 oz

2 gal 3 qt

OR3 gal




*Fresh onions, diced 1 lb 6 oz 3 ⅔ cups 2 lb 12 oz 1 qt 3 ⅓ cups 5. Add onions and cook for 1 minute.


4 lb 1 ozOR

4 lb 15 oz

1 gal 3 ¼ qtOR2 qt

8 lb 2 ozOR

9 lb 14 oz

3 gal 2 ½ qtOR

1 gal

6. Add broccoli and cook for 2 more minutes. Remove to steamtable pans (12" x 20" x 2 ½"). For 50 servings, use 2 pans. Add salt. Keep warm.


Raw boneless pork shoulder or loin, cut ½" cubes, practically free of fat

11 lb 22 lb 7. Sauté pork cubes in oil for 3-5 minutes, until no signs of pink remain. Add pork to vegetables in steamtable pan. Add sauce and mix to coat pork and vegetables.




Portion with 2 rounded No. 10 scoops (3/4 cup 1 Tbsp).



Special Tips:1) For an authentic Oriental flavor, substitute ¼ cup of sesame oil for ¼ cup of vegetable oil to sauté pork, for each 50 servings.



4) If using Oriental vegetables, add frozen vegetables to sautéed pork in step 7.

Comments:*See Marketing Guide

SERVING:


about 23 lb 4 oz

about 46 lb 8 oz

YIELD:


about 5 gallons

VOLUME:



Edited 2006








Calories 242

Protein 20.69 g


Total Fat 12.76 g


Cholesterol 51 mg

Vitamin C 29.6 mg

Vitamin A 11921 IU

Iron 1.47 mg

Calcium 48 mg

Sodium 286 mg

Dietary Fiber 2.9 g


Text63:


Chicken FajitasMain Dishes




Vegetable stock, non-MSG 2 cups 1 qt 1. Dissolve the cornstarch in the vegetable stock.

Cornstarch ¼ cup 2 ¼ oz ½ cup 2. Heat over medium heat until thickened. Cool.

Vegetable oil 2 cups 1 qt 3. Add the oil to the cooled, thickened stock mixture.

White vinegar 2 cups 1 qt 4. Combine the vinegar, sugar, pepper, granulated garlic, chili powder, cumin, and oregano in a bowl. Whisk into the stock mixture.

Sugar 12 oz 1 ½ cups 1 lb 8 oz 3 cups

Ground black or white pepper 1 Tbsp 1 tsp 2 Tbsp 2 tsp

Granulated garlic 1 Tbsp 1 tsp 2 Tbsp 2 tsp

Chili powder 2 Tbsp ¼ cup

Ground cumin 1 ¼ tsp 2 ½ tsp


Raw, boned, skinless chicken breast, ½" slices

9 lb 18 lb 5. Pour marinade over the sliced chicken. Marinate overnight in the refrigerator.

6. Drain the chicken. Discard any leftover marinade.


Preheat grill to 350° F. Add 9 lb of the sliced chicken and sauté about 10 minutes. Sauté remaining chicken. Remove to steamtable pan (12" x 20" x 2 ½). For 50 servings, use 1 pan. For 100 servings, use 2 pans.

Canned liquid pack whole-kernel corn, drained ORFrozen whole-kernel corn

2 lb 2 oz

OR2 lb 4 oz

1 qt 1 cup(½ No. 10 can)

OR1 qt 2 ¼ cups

4 lb 4 oz

OR4 lb 4 oz

2 qt 2 cups(1 No. 10 can)

OR3 qt ½ cup

8. Combine corn, onions, green peppers, canned tomatoes, and salsa in pot. Cook 5 lb 8 oz (3 qt) of this mixture over low heat until vegetables are heated thoroughly, about 5 minutes. Add to cooked chicken.

*Fresh onions, diced 12 oz 2 cups 1 lb 8 oz 1 qt

*Fresh green peppers, diced 8 oz 1 ½ cups 2 Tbsp 1 lb 3 ¼ cups

Canned diced tomatoes, drained

1 lb 1 ¾ cups 2 Tbsp(¼ No. 10 can)

2 lb 3 ¾ cups(½ No. 10 can)

Canned salsa 1 lb 1 ¾ cups 2 Tbsp 2 lb 3 ¾ cups CCP: Heat to 165° F or higher for at least 15 seconds.



Special Tips:1) If a grill is not available, a steam-jacketed kettle may be used to sauté the chicken.

2) Lowfat sour cream (1 Tbsp per serving) and salsa (2 Tbsp per serving) make excellent garnishes.

3) This makes an attractive lunch plate when served with Refried Beans (I-15).


SERVING:

1 fajita provides 2 oz equivalent meat/meat alternate, ⅛ cup of vegetable, and 1 serving of grains/breads.

about 12 lb 4 oz (filling)

about 24 lb 8 oz (filling)

YIELD:

about 1 gallon 2 ¼ quarts (filling)

about 3 gallons 2 cups (filling)

VOLUME:



Edited 2004





Enriched flour tortillas, 8-inch (at least 0.9 oz each)

50 each 100 each 9. CCP: Hold for hot service at 135° F or higher.

For each serving, place No. 8 scoop (½ cup) of filling on each tortilla. If desired, fold or roll tortilla over filling.



Calories 241

Protein 22.00 g


Total Fat 6.28 g


Cholesterol 51 mg

Vitamin C 6.7 mg

Vitamin A 240 IU

Iron 2.11 mg

Calcium 54 mg

Sodium 284 mg

Dietary Fiber 1.8 g


Text63:


Chicken Tomato BakeMain Dishes



Chicken, whole, without neck and giblets OR

8 lb 11 oz OR

17 lb 6 oz OR




Water 4 gal 8 gal 1. Heat water to a rolling boil. Add salt.

Salt 1 Tbsp 2 ½ tsp 3 Tbsp 2 tsp

Enriched elbow macaroni, uncooked

3 lb 2 qt 2 ½ cups 6 lb 1 gal 1 ¼ qt 2. slowly add elbow macaroni. Stir constantly, until water boils again. Cook, about 8 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well.

*Cooked chicken, diced(see Special Tips)

3 lb 2 oz 3 qt 6 lb 4 oz 1 gal 2 qt 3. Combine the elbow macaroni, chicken, tomato paste, tomato sauce, water, Cheddar cheese, marjoram, and salt in a large bowl. Mix well.

Canned tomato paste 12 oz 1 ¼ cups 1 Tbsp 1 lb 8 oz 2 ½ cups 2 Tbsp

Canned tomato sauce 4 lb 1 qt 3 ¾ cups(⅔ No. 10 can)

8 lb 3 qt 3 ½ cups(1 ¼ No. 10 can)

Water 2 cups 1 qt


6 oz 1 ½ cups 12 oz 3 cups 4. Place 8 lb 6 oz of this mixture into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

Dried marjoram 2 tsp 1 Tbsp 1 tsp


Enriched dry bread crumbs 2 oz ½ cup 4 oz 1 cup 5. Top each pan with ½ cup of breadcrumbs. Cover with foil or lid.



Score each pan 5 x 5 (25 portions per pan) with a spatula.


Chicken Tomato BakeMain Dishes

Special Tips:1. *Cooked turkey can be substituted for chicken.2. For a zestier flavor, substitute spaghetti sauce for the tomato sauce. For 50 servings, use 4 lb 1 oz (⅔ No. 10 can). For 100 servings, use 8 lb 2 oz (1 ¼ No. 10 cans).

Calories 200

Protein 13.84 g


Total Fat 3.48 g


Cholesterol 27 mg

Vitamin C 8.7 mg

Vitamin A 566 IU

Iron 2.01 mg

Calcium 51 mg

Sodium 455 mg

Dietary Fiber 2.2 g


Text63:

SERVING:

1 portion provides 1 oz equivalent of meat/meat alternate, ¼ cup of vegetable, and 1 serving of grains/breads.

about 13 lb 3 oz

about 26 lb 6 oz

YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:



Edited 2004



Chicken TetrazziniMain Dishes




Water 3 gal 6 gal 1. Boil water and salt in a steam-jacketed kettle or stock pot. Add spaghetti. Cook until firm-tender, 8 minutes. Drain and hold in cold water. Set aside.



2 lb 6 oz 1 qt 3 ¾ cups 4 lb 12 oz 3 qt 3 ½ cups

Vegetable oil ¼ cup ½ cup 2. In a steam-jacketed kettle or large sauce pan, heat the vegetable oil. Add the vegetable mix or frozen vegetables, mushrooms, and pimientos (optional). Sauté vegetables 5 minutes or until tender. Set aside.

Vegetable mix: *Fresh onions, diced *Fresh carrots, diced *Fresh celery, diced *Fresh green peppers, diced OR Frozen mixed vegetables

1 lb1 lb8 oz4 oz

OR2 lb 8 oz

2 ⅔ cups1 qt

2 cups¾ cup 2 Tbsp

OR1 qt 3 ½ cups

2 lb2 lb1 lb8 oz

OR5 lb

1 qt 1 ⅓ cups2 qt1 qt

1 ¾ cups

OR3 qt 3 cups

*Fresh mushrooms, sliced ORCanned sliced mushrooms, drained

1 lb 4 ozOR

10 oz

2 qtOR

1 ¾ cups 2 Tbsp

2 lb 8 ozOR

1 lb 4 oz

1 galOR

3 ¾ cups

Canned pimientos, diced, drained (optional)

8 oz 1 cup 1 lb 2 cups

Margarine or butter 12 oz 1 ½ cups 1 lb 8 oz 3 cups 3. Melt the margarine or butter in a steam-jacketed kettle or stock pot. Add flour and cook for 5 minutes.

Enriched all-purpose flour 8 oz 1 ¾ cups 2 Tbsp 1 lb 3 ¾ cups

Lowfat 1% milk, hot 3 qt 3 cups 1 gal 3 ½ qt 4. Slowly add the milk to the flour mixture. Simmer, stirring frequently, until the mixture is thickened. Add chicken stock, pepper, onion salt, and garlic. Simmer for 5 minutes.

Chicken stock, non-MSG, hot 2 qt 1 cup 1 gal 2 cups


Onion salt 2 tsp 1 Tbsp 1 tsp

Granulated garlic 2 tsp 1 Tbsp 1 tsp




SERVING:

1 piece provides 2 oz equivalent meat/meat alternate, ⅛ cup of vegetable, and ½ serving of grains/breads.

about 30 lb

about 60 lb

YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:



Tested 2004






Green peppers 5 oz 10 oz

Mushrooms 1 lb 5 oz 2 lb 10 oz




*Cooked chicken, diced (see Special Tip)

6 lb 4 oz 12 lb 8 oz 5. In each steamtable pan (12" x 20" x 2 ½"), combine 3 lb 12 oz (3 qt) of cooked spaghetti, 3 lb 2 oz of cooked diced chicken, 1 qt of cooked vegetables, and 2 qt 1 cup of sauce. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

Grated Parmesan cheese 6 oz 2 cups 2 Tbsp 12 oz 1 qt ¼ cup 6. Sprinkle 3 oz (¾ cup 2 Tbsp) of Parmesan cheese on top of each pan.

7. Bake until golden brown: Conventional oven: 350° F for 30 minutes Convection oven: 325° F for 35 minutes CCP: Heat to 165° F or higher for at least 15 seconds.




Special Tip:*Cooked turkey can be substituted for chicken.

Calories 313

Protein 23.54 g


Total Fat 13.13 g


Cholesterol 56 mg

Vitamin C 3.4 mg

Vitamin A 2490 IU

Iron 1.88 mg

Calcium 156 mg

Sodium 355 mg

Dietary Fiber 1.6 g


Text63:


Beef Shepherds PieMain Dishes






*Fresh onions, diced ORDehydrated onions

8 ozOR

1 ½ oz

1 ⅓ cupsOR

¾ cup

1 lbOR3 oz

2 ⅔ cupsOR

1 ½ cups

2. Add onions to ground beef and sauté for 5 minutes or until translucent.

Frozen sliced carrots ANDFrozen peas ORFrozen mixed vegetables

2 lb 6 ozAND

2 lb 6 oz

OR6 lb 1 oz

2 qt ½ cupAND

1 qt 3 ½ cups

OR3 qt 2 ¾ cups

4 lb 12 ozAND

4 lb 12 oz

OR12 lb 2 oz

1 gal 1 cupAND

3 qt 3 cups

OR1 gal 3 ⅜ qt

3. Mix frozen carrots and frozen peas into ground beef mixture. Set aside.

Beef stock, non-MSG 2 qt 1 gal 4. Gravy: Heat beef stock in steam-jacketed kettle to a boil. Combine cornstarch and cold water in a bowl. Slowly add cornstarch mixture to beef stock, stirring constantly. Reheat to a boil. Remove from heat and reserve for step 5.

Cornstarch 4 oz ¾ cup 2 Tbsp 8 oz 1 ¾ cups

Water, cold 1 cup 2 cups

Dried thyme 1 Tbsp 2 Tbsp 5. Add thyme, pepper, onion salt, and salt to cornstarch gravy.




6. Add gravy to ground beef mixture.

7. Pour 3 qt 3 cups (8 lb) of ground beef mixture into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

Water, boiling 1 qt 2 cups 3 qt 8. Place boiling water and milk in a large mixer bowl. Add margarine, potato flakes, and salt. Mix with a paddle attachment for 1 minute, until well blended.

Lowfat 1% milk, hot 1 qt 2 cups 3 qt

Margarine or butter 6 oz ¾ cup 12 oz 1 ½ cups

Potato flakes 2 lb 1 gal 2 cups 4 lb 2 gal 1 qt

Salt 2 ½ tsp 1 Tbsp 2 tsp




SERVING:

1 piece provides 2 oz equivalent meat/meat alternate and ¾ cup of vegetable.

about 25 lb

about 50 lb

YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:



Edited 2004




Paprika 1 tsp 2 tsp 9. Spread 4 lb 2 oz (2 qt ¾ cup) of mashed potatoes over the ground beef mixture in each steamtable pan. Sprinkle with paprika.






Calories 294

Protein 19.48 g


Total Fat 13.24 g


Cholesterol 52 mg

Vitamin C 18.4 mg

Vitamin A 3969 IU

Iron 2.43 mg

Calcium 73 mg

Sodium 442 mg

Dietary Fiber 3.3 g


Text63:


Honey-Lemon ChickenMain Dishes

SERVING:

1 piece provides 2 oz equivalent meat/meat alternate. about 9 lb 3 oz

about 18 lb 6 oz

YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:



Edited 2004




Water 1 qt 2 qt 1. Combine water, honey, lemon juice, salt, and pepper in a bowl. Set aside for step 5.

Honey 1 lb 7 oz 2 cups 2 lb 14 oz 1 qt

Lemon juice 1 cup 2 cups

Salt 1 Tbsp 1 tsp 2 Tbsp 2 tsp


Raw chicken thighs, with bone with skin (approximately 4 oz each)

14 lb 12 oz 50 each 29 lb 8 oz 100 each 2. Remove skin from thighs. Discard. Place 25 chicken thighs in each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

3. Bake: Conventional oven: 400° F for 20 minutes Convection oven: 375° F for 20 minutes

4. Drain fat and discard.

5. Pour 3 ½ cups of honey-lemon mixture over each pan of chicken thighs.

6. Bake until golden brown: Conventional oven: 350° F for 15 minutes Convection oven: 325° F for 15 minutes


7. For glazed appearance, baste after 10 minutes.



Honey-Lemon ChickenMain Dishes

Special Tips:1) To remove skins easily, use a paper towel to grasp skin.

2) A honey-lemon sauce can be made from the baked pan liquids. For each 50 servings, dissolve 1 cup cornstarch in ½ cup cold water. Drain liquid from cooked chicken, remove fat, and strain. Heat 1 qt of honey-lemon sauce until it simmers, 180° F. Add cornstarch-water mixture and simmer until thickened. Pour over chicken before serving. This can be used as a sauce for vegetables or rice.

3) The unbaked honey-lemon sauce may also be used as a marinade. Pour the sauce over the chicken thighs and refrigerate overnight before baking.

Calories 124

Protein 14.93 g

Carbohydrate 1.05 g

Total Fat 6.26 g


Cholesterol 55 mg

Vitamin C 0.2 mg

Vitamin A 38 IU

Iron 0.78 mg

Calcium 8 mg

Sodium 236 mg

Dietary Fiber 0.0 g


Text63:


Beef Taco PieMain Dishes






Taco seasoning mix 6 oz 1 cup 12 oz 2 cups 2. Sprinkle the taco seasoning mix over beef.

Water 2 ½ cups 1 qt 1 cup 3. Add water and allow to simmer for 15 minutes.

Canned salsa 2 lb 3 oz 1 qt ¼ cup(⅓ No. 10 can)

4 lb 6 oz 2 qt ½ cup(⅔ No. 10 can)

4. In a bowl, combine salsa, tomato puree, and water.

Canned tomato puree 2 lb 6 oz 1 qt ¼ cup(⅓ No. 10 can ¾ cup)

4 lb 12 oz 2 qt ½ cup(¾ No. 10 can ½ cup)

Water 1 qt 2 qt

Enriched flour tortillas,8-inch (at least 1.5 oz each)

40 each 80 each 5. Cut tortillas into halves.


2 lb 2 qt 4 lb 1 gal


7. Assembly Bottom layer: Place 16 half-tortillas in bottom of pan. Distribute 1 lb 3 oz (3 ½ cups) of the meat mixture on top of tortillas. Spread 1 lb 3 oz (2 cups) taco sauce over the meat mixture. Sprinkle 6 oz (1 ½ cups) shredded cheese over taco sauce.

Middle layer: Place 12 half-tortillas on top of the taco sauce. Distribute 1 lb 3 oz (3 ½ cups) of meat mixture on top of the tortillas. Spread 1 lb 3 oz (2 cups) taco sauce over the meat mixture. Sprinkle 6 oz (1 ½ cups) shredded cheese over taco sauce.

Top layer: Place 12 half-tortillas on top of the taco sauce. Divide the remaining meat mixture on top of the tortillas. Divide the remaining taco sauce over the meat mixture. Sprinkle 4 oz (1 cup) of shredded cheese evenly over the taco sauce.


Beef Taco PieMain Dishes

Calories 304

Protein 19.65 g


Total Fat 12.95 g


Cholesterol 45 mg

Vitamin C 5.0 mg

Vitamin A 725 IU

Iron 3.28 mg

Calcium 231 mg

Sodium 753 mg

Dietary Fiber 2.1 g


Text63:

SERVING:

1 piece provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 1 ¼ servings of grains/breads.

about 17 lb 1 oz

about 34 lb 2 oz

YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:



Tested 2004




Let pie rest for 5 minutes before portioning. Cut each pan 5 x 5 (25 pieces per pan).


Taco Pie with Salad ToppingMain Dishes






Taco seasoning mix 6 oz 1 cup 12 oz 2 cups 2. Sprinkle the taco seasoning mix over beef.







Water 1 qt 2 qt


40 each 80 each 5. Cut tortillas into halves.




7. Assembly Bottom layer: Place 16 half-tortillas in bottom of pan. Distribute 1 lb 3 oz (3 ½ cups) of the meat mixture on top of tortillas. Spread 1 lb 3 oz (2 cups) taco sauce over the meat mixture. Sprinkle 6 oz (1 ½ cups) shredded cheese over taco sauce.

Middle layer: Place 12 half-tortillas on top of the taco sauce. Distribute 1 lb 3 oz (3 ½ cups) of meat mixture on top of the tortillas. Spread 1 lb 3 oz (2 cups) taco sauce over the meat mixture. Sprinkle 6 oz (1 ½ cups) shredded cheese over taco sauce.

Top layer: Place 12 half-tortillas on top of the taco sauce. Divide the remaining meat mixture on top of the tortillas. Divide the remaining taco sauce over the meat mixture. Sprinkle 4 oz (1 cup) of shredded cheese evenly over the taco sauce.



Special Tip: A dollop (1 Tbsp) of lowfat sour cream or lowfat yogurt may be used to garnish each serving.

SERVING:

1 piece provides 2 oz equivalent meat/meat alternate, ½ cup of vegetable, and 1 ¼ servings of grains/breads.

about 16 lb 3 oz

about 32 lb 6 oz

YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:



Tested 2004









Salad Topping:*Tomatoes, diced

1 lb 2 lb 11. Combine tomatoes and lettuce. Serve 1 oz (¼ cup) on top of each piece of taco pie.

*Fresh lettuce, shredded 2 lb 3 qt 3 cups 4 lb 1 gal 3 ½ qt



Calories 308

Protein 19.91 g


Total Fat 13.01 g


Cholesterol 45 mg

Vitamin C 7.4 mg

Vitamin A 841 IU

Iron 3.41 mg

Calcium 235 mg

Sodium 677 mg

Dietary Fiber 2.5 g


Text63:


Taco Pie with BeansMain Dishes




Canned pinto beans, drained ORDry pinto beans, cooked(see Special Tip)

8 lb 7 ozOR

8 lb 7 oz

1 gal 3 cups(2 No. 10 cans)

OR1 gal 1 ¾ qt

16 lb 14 ozOR

16 lb 14 oz

2 gal 1 ½ qt(4 No. 10 cans)

OR2 gal 3 ½ qt

1. Drain beans, and mash.

Taco seasoning mix 6 oz 1 cup 12 oz 2 cups 2. Sprinkle the taco seasoning mix over beans.







Water 1 qt 2 qt


40 each 80 each 5. Cut tortillas in halves.




7. Assembly Bottom layer: Place 16 half-tortillas in bottom of pan. Distribute 1 lb 8 oz (3 ⅓ cups) of the bean mixture on top of tortillas. Spread 1 lb 3 oz (2 cups) taco sauce over the bean mixture. Sprinkle 6 oz (1 ½ cups) shredded cheese over taco sauce.

Middle layer: Place 12 half-tortillas on top of the taco sauce. Distribute 1 lb 8 oz (3 ⅓ cups) of bean mixture on top of the tortillas. Spread 1 lb 3 oz (2 cups) taco sauce over the bean mixture. Sprinkle 6 oz (1 ½ cups) shredded cheese over taco sauce.

Top layer: Place 12 half-tortillas on top of the taco sauce. Divide the remaining bean mixture on top of the tortillas. Divide the remaining taco sauce over the bean






COOKING BEANS

SERVING:

1 piece provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 1 ¼ serving of grains/breads.

about 16 lb 13 oz

about 33 lb 10 oz

YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:



Tested 2004




mixture. Sprinkle 4 oz (1 cup) of shredded cheese evenly over the taco sauce.








Use hot beans immediately. CCP: Hold for hot service at 135° F. ORChill for later use. CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4 hours.


Calories 264

Protein 13.69 g


Total Fat 6.49 g


Cholesterol 10 mg

Vitamin C 5.4 mg

Vitamin A 726 IU

Iron 3.62 mg

Calcium 258 mg

Sodium 960 mg

Dietary Fiber 4.8 g


Text63:


Baked Cajun FishMain Dishes

SERVING:


about 7 lb 14 oz

about 15 lb 12 oz

YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:



Edited 2004




Paprika 2 tsp 1 tbsp 1 tsp 1. Mix paprika, granulated garlic, onion salt, red pepper, black or white pepper, oregano, and thyme in a small bowl. Reserve for step 3.



Red pepper ¾ tsp 1 ½ tsp

Ground black or white pepper ¾ tsp 1 ½ tsp

Dried oregano 1 tsp 2 tsp

Dried thyme 1 tsp 2 tsp

Frozen fish portions (3 oz each)

9 lb 7 oz 50 each 18 lb 14 oz 100 each 2. Place 25 fish portions into each ungreased steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

Lemon juice ½ cup 1 cup 3. Sprinkle ¼ cup of lemon juice and 1 Tbsp 2 tsp of seasoning mix over the top of each pan.

Margarine or butter, melted 6 oz ¾ cup 12 oz 1 ½ cups 4. Drizzle ⅜ cup of melted margarine over the seasonings.

5. Bake: Conventional oven: 350° F for 20 minutes Convection oven: 350° F for 15 minutes Fish should flake easily with a fork. CCP: Heat to 145° F or higher for at least 15 seconds.



Baked Cajun FishMain Dishes

Special Tips:1) For best results, batch-cook fish throughout the meal.2) 3 oz boneless, skinless chicken breasts or thighs may be substituted for fish.CCP: Bake chicken to 165° F or higher for at least 15 seconds.

Calories 128

Protein 12.58 g

Carbohydrate 0.43 g

Total Fat 8.12 g


Cholesterol 43 mg

Vitamin C 1.3 mg

Vitamin A 220 IU

Iron 0.63 mg

Calcium 9 mg

Sodium 145 mg

Dietary Fiber 0.1 g


Text63:


Baked Fish ScandiaMain Dishes

SERVING:


about 9 lb 6 oz

about 18 lb 12 oz

YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:






Enriched dry bread crumbs 8 oz 2 cups 1 lb 1 qt 1. In a bowl, mix bread crumbs, lemon juice, onion salt, pepper, hot pepper sauce, and parsley. Reserve for step 6.

Lemon juice ½ cup 1 cup



Hot pepper sauce ½ tsp 1 tsp


Vegetable oil ¼ cup ½ cup 2. Oil each steamtable pan (12" x 20" x 2 ½") with 2 Tbsp oil. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

Frozen fish portions (3 oz each)

9 lb 7 oz 50 each 18 lb 14 oz 100 each 3. Place 25 fish portions into each steamtable pan.

Lowfat plain yogurt 1 lb 10 oz 3 ¼ cups 3 lb 4 oz 1 qt 2 ½ cups 4. Cover each portion with a No. 60 scoop (1 Tbsp) of lowfat yogurt.


6 oz 1 ½ cups 12 oz 3 cups 5. Sprinkle 3 oz (¾ cup) of cheese, per pan, on top of lowfat yogurt.

6. Sprinkle 1 Tbsp of crumb mixture on top of each portion.

7. Bake: Conventional oven: 400° F for 25 minutes Convection oven: 350° F for 25 minutes Fish should flake easily with a fork. CCP: Heat to 145° F or higher for at least 15 seconds.



Baked Fish ScandiaMain Dishes

Special Tips:1) For best results, batch-cook fish throughout the meal.2) 3 oz boneless, skinless chicken breasts or thighs may be substituted for fish.CCP: Bake chicken to 165° F or higher for at least 15 seconds.

Calories 162

Protein 18.64 g

Carbohydrate 4.67 g

Total Fat 7.21 g


Cholesterol 54 mg

Vitamin C 1.0 mg

Vitamin A 146 IU

Iron 0.72 mg

Calcium 92 mg

Sodium 179 mg

Dietary Fiber 0.2 g


Text63:

Edited 2004


Arroz con Queso (Rice with Cheese)Main Dishes




Enriched white rice, medium grain, regular OREnriched white rice, long grain, parboiled

2 lb 13 oz

OR2 lb 11 oz

1 qt 2 ½ cups

OR1 qt 2 ¾ cups

5 lb 10 oz

OR5 lb 6 oz

3 qt 1 cup

OR3 qt 1 ½ cups

1. Place rice and water in a stock pot or steam-jacketed kettle. Bring to a boil. Cover and reduce heat to medium. Simmer for 12 minutes or until tender.



1 lb 8 ozOR

4 ½ oz

1 qt OR

2 ¼ cups

3 lbOR9 oz

2 qt OR

1 qt ½ cup

Canned, chopped mild green chilies

12 oz 1 ¼ cups 2 Tbsp 1 lb 8 oz 2 ¾ cups 2. Combine onion, chilies, jalapenos, granulated garlic, yogurt, milk, salt, Monterey Jack cheese, Cheddar cheese, and pinto beans. Add to rice. Spread 5 lb 8 oz (2 qt 2 cups) in each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

Bake: Conventional Oven: 350° F for 35 minutes Convection Oven: 325° F for 30 minutes CCP: Heat to 135° F or higher.

Canned jalapeno peppers, drained, chopped



Lowfat plain yogurt 3 lb 1 qt 1 ½ cups 6 lb 2 qt 3 cups

Lowfat 1% milk 1 qt 1 cup 2 qt 2 cups


Reduced fat Monterey Jack cheese, shredded

1 lb 1 qt 2 lb 2 qt


1 lb 1 qt 2 lb 2 qt

Canned pinto beans, drained

OR*Dry pinto beans, cooked (see Special Tip)

4 lb 4 oz

OR4 lb 4 oz

2 qt 1 ¼ cups(1 No. 10 can)

OR2 qt 1 ¼ cups

8 lb 8 oz

OR3 lb 10 oz

1 gal 2 ½ cups(2 No. 10 cans)

OR1 gal 2 ½ cups






COOKING BEANS


SERVING:

½ cup (No. 8 scoop) provides 2 oz equivalent meat/meat alternate, ⅛ cup of vegetable, and ¾ serving of grains/breads OR½ cup (No. 8 scoop) provides 1 oz equivalent meat/meat alternate, ¼ cup of vegetable, and ¾ serving of grains/breads.

about 19 lb 8 oz

about 39 lb

YIELD:



VOLUME:



Tested 2004, Edited 2007






*Fresh tomatoes, diced ORCanned diced tomatoes

1 lb 8 ozOR

1 lb 14 oz

3 ⅔ cupsOR

3 ⅜ cups (1 No. 2 ½ can)

3 lbOR

3 lb 12 oz

1 qt 3 ⅓ cupsOR

1 qt 2 ¾ cups(2 No. 2 ½ cans)

3. Sprinkle 12 oz (1 ¾ cups 2 Tbsp) of diced tomatoes and 9 ½ oz (2 ⅓ cups) of Cheddar cheese over top of each steamtable pan and bake for 5 minutes, until cheese is melted.


1 lb 3 oz 1 qt ¾ cup 2 lb 6 oz 2 qt 1 ½ cups






Use hot beans immediately. CCP: Hold for hot service at 135° F. ORChill for later use. If chilling:CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4 hours.


Calories 248

Protein 14.61 g


Total Fat 6.72 g


Cholesterol 20 mg

Vitamin C 6.5 mg

Vitamin A 415 IU

Iron 2.16 mg

Calcium 352 mg

Sodium 543 mg

Dietary Fiber 2.1 g


Text63:


Vegetable ChiliMain Dishes




Vegetable oil ¼ cup ½ cup 1. Heat the oil in a steam-jacketed kettle.


1 lb 4 ozOR

3 ¾ oz

3 ⅓ cupsOR

1 ½ cups 2 Tbsp

2 lb 8 ozOR

7 ½ oz

1 qt 2 ⅔ cupsOR

3 ¾ cups

2. Add the onions and sauté 3 minutes, until translucent.

*Fresh green peppers, chopped ORFrozen green peppers, chopped

10 ozOR

1 lb 1 oz

1 ¾ cups 2 TbspOR

3 cups

1 lb 4 ozOR

2 lb 2 oz

3 ¾ cupsOR

1 qt 2 cups

3. Add the green peppers and sauté 2 minutes, until tender.

Chili powder 3 oz ¾ cup 6 oz 1 ½ cups 4. Add the chili powder, cumin, granulated garlic, onion powder, hot sauce (optional), brown sugar, and tomatoes. Simmer 15 minutes, uncovered.

Ground cumin 1 oz ¼ cup 2 oz ½ cup


Onion powder 2 tsp 1 Tbsp 1 tsp

Red hot sauce (optional) ¼ cup ½ cup

Brown sugar, packed 4 oz ½ cup 8 oz 1 cup

Canned crushed tomatoes, with juice

6 lb 6 oz 3 qt(1 No. 10 can)



1 lb 2 ½ oz 2 cups 2 Tbsp(1 No. 2 ½ can)

2 lb 5 oz 1 qt ¼ cup(2 No. 2 ½ cans)

Canned kidney beans, drained 5 lb 9 oz 3 qt 1 ½ cups(1 ¼ No. 10 cans)

11 lb 2 oz 1 gal 2 ¾ qt(2 ½ No. 10 cans)

5. Add the kidney beans, bulgur, and water. Simmer 15 minutes, uncovered.

No. 3 bulgur 1 lb 3 cups 2 lb 1 qt 2 cups

Water ½ cup 1 cup

Lowfat plain yogurt 2 lb 1 qt 4 lb 2 qt 6. Add yogurt and stir to blend. Pour into medium half-steamtable pans (10" x 12" x 4"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.



Portion with 6 oz ladle (¾ cup).


Vegetable ChiliMain Dishes

Special Tip:This dish can be used as a filling in Tacos (D-13), Taco Salad (E-10), or Burritos (D-12).


Calories 223

Protein 14.57 g


Total Fat 7.48 g


Cholesterol 17 mg

Vitamin C 17.5 mg

Vitamin A 1257 IU

Iron 2.26 mg

Calcium 333 mg

Sodium 606 mg

Dietary Fiber 6.4 g


Text63:

SERVING:

¾ cup (6 oz ladle) provides 2 oz equivalent meat/meat alternate, ⅜ cup of vegetable, and ¼ serving of grains/breads.

about 20 lb

about 40 lb

YIELD:



VOLUME:



Tested 2004






3 lb 2 oz 3 qt ½ cup 6 lb 1 gal 2 ¼ qt 8. Sprinkle ¼ cup of Cheddar cheese on top of each portion when served.


Vegetable LasagnaMain Dishes




Water, boiling 4 gal 2 qt 9 gal 1. Add salt to boiling water.

Salt 3 Tbsp ¼ cup 2 Tbsp

Enriched lasagna noodles, uncooked(at least 0.78 oz each)

2 lb 12 oz 56 each 5 lb 8 oz 112 each 2. Slowly add lasagna noodles and return to boil. Cook for 10-12 minutes, until tender. Drain.

Vegetable oil ¼ cup ½ cup 3. In a pan, heat vegetable oil. Add zucchini, mushrooms, and onions. Sauté for 3 minutes, until tender. Stir in flour and cook for 3 minutes. Remove from heat and set aside.

*Fresh zucchini, sliced 1 lb 1 qt 2 lb 2 qt

*Fresh mushrooms, sliced ORCanned sliced mushrooms, drained

12 ozOR

15 oz

1 qt 1 cup OR

3 8-oz cans

1 lb 8 ozOR

1 lb 14 oz

2 qt 1 ¾ cupsOR

6 8-oz cans


9 ozOR

1 ¾ oz

1 ½ cups OR

½ cup

1 lb 2 ozOR3 oz

3 cupsOR

1 cup

Enriched all-purpose flour 2 oz ½ cup 4 oz 1 cup

Frozen chopped broccoli 2 lb 8 oz 1 qt 2 cups 5 lb 3 qt 4. Place broccoli in steamtable pan (12" x 20" x 2 ½"). Steam for 6 minutes, or until tender. Drain well and set aside.

Canned tomato sauce 8 lb 4 oz 1 gal(1 ¼ No. 10 cans)

16 lb 8 oz 2 gal(2 ½ No. 10 cans)

5. In a steam-jacketed kettle, heat the tomato sauce and tomato paste. Add the oregano and granulated garlic. Simmer, uncovered, for 30 minutes.

Canned tomato paste 1 lb 9 oz 2 ¾ cups 3 lb 2 oz 1 qt 1 ½ cups

Dried oregano ¼ cup 2 Tbsp ¾ cup

Granulated garlic 1 ¾ tsp 1 Tbsp ½ tsp

6. Add sautéed vegetables and steamed broccoli to tomato sauce. Stir to combine. Simmer for 10 minutes.

Reduced fat cottage cheese, drained

8 lb 1 gal 16 lb 2 gal 7. In a large bowl, combine cottage cheese, parsley, granulated garlic, and bread crumbs. Mix well.



Enriched dry bread crumbs 8 oz 2 cups 2 Tbsp 1 lb 1 qt ¼ cup






Zucchini 1 lb 1 oz 2 lb 2 oz

Mushrooms 13 oz 1 lb 10 oz


Grated Parmesan cheese 2 oz ¾ cup 4 oz 1 ½ cups 8. Combine Parmesan cheese and mozzarella cheese.


1 lb 14 oz 1 qt 3 ½ cups 3 lb 12 oz 3 qt 3 cups

9. Spread 1 cup of vegetable sauce on the bottom of each steamtable pan (12" x 20" x 2 ½") to prevent sticking. For 50 servings, use 2 pans. For 100 servings, use 4 pans. Assembly: First layer: a. 9 ⅓ lasagna noodles b. 1 qt ½ cup cottage cheese mixture c. 1 qt vegetable sauce d. 2 cups 1 Tbsp Parmesan- mozzarella cheese mixture Second layer: Repeat first layer Third layer: e. 9 ⅓ lasagna noodles f. 2 ½ cups vegetable sauce

Grated Parmesan cheese 4 oz 1 ½ cups 8 oz 3 cups 10. Sprinkle 2 oz of Parmesan cheese over each pan of lasagna. Cover with foil. Bake: Conventional oven: 375° F for 50 minutes Convection oven: 350° F for 40 minutes

CCP: Heat to 165° F or higher for 15 seconds.

11. Remove from oven and allow to set for 15 minutes before serving.





Calories 278

Protein 21.30 g


Total Fat 5.67 g


Cholesterol 11 mg

Vitamin C 27.2 mg

Vitamin A 1669 IU

Iron 2.86 mg

Calcium 268 mg

Sodium 1016 mg

Dietary Fiber 4.1 g


Text63:

SERVING:

1 piece provides 2 oz equivalent meat/meat alternate, ¾ cup of vegetable, and 1 serving of grains/breads.

about 25 lb 12 oz

about 51 lb 8 oz

YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:



Tested 2004


New Macaroni and CheeseMain Dishes




Water, boiling 5 gal 10 gal 1. Add salt to boiling water.


Enriched elbow macaroni 2 lb 10 oz 2 qt 1 ¼ cups 5 lb 4 oz 1 gal 2 ½ cups 2. Slowly add macaroni until water boils again. Cook uncovered until tender-firm, about 10 minutes. DO NOT OVERCOOK. Drain and rinse in cold water.

Margarine or butter 12 oz 1 ½ cups 1 lb 8 oz 3 cups 3. Melt margarine or butter in a stock pot or steam-jacketed kettle.

Enriched all-purpose flour 12 oz 2 ¾ cups 1 lb 8 oz 1 qt 1 ½ cups 4. Combine flour, salt, dry mustard, pepper, and paprika in a bowl. Add to the melted margarine. Cook for 2 minutes over medium heat, stirring continuously. Do not brown.

Salt 1 Tbsp 2 tsp 3 Tbsp 1 tsp




Lowfat 1% milk or instant nonfat dry milk, reconstituted

1 gal 1 qt 2 gal 2 qt 5. Heat milk in a stock pot to a simmer. Slowly add milk to the flour mixture, stirring continuously. Cook until smooth and thickened.

Worcestershire sauce 2 tsp 1 Tbsp 1 tsp 6. Add Worcestershire sauce, Parmesan cheese, and Cheddar cheese, to the white sauce. Stir over low heat until cheese melts.

Grated Parmesan cheese 4 oz 1 ½ cups 8 oz 3 cups


2 lb 8 oz 2 qt 2 cups 5 lb 1 gal 1 qt

7. Combine well-drained macaroni and sauce. Mix well. Place 10 lb 14 oz (1 gal 2 ¼ qt) into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans. Cover with a lid or foil. Bake: Conventional oven: 350° F for 30 minutes Convection oven: 325° F for 25 minutes



New Macaroni and CheeseMain Dishes

Calories 325

Protein 17.22 g


Total Fat 13.63 g


Cholesterol 23 mg

Vitamin C 1.1 mg

Vitamin A 763 IU

Iron 1.57 mg

Calcium 448 mg

Sodium 475 mg

Dietary Fiber 1.5 g


Text63:

SERVING:


about 21 lb 12 oz

about 43 lb 8 oz

YIELD:



VOLUME:



Edited 2004

Enriched soft bread crumbs 6 oz 2 cups 12 oz 1 qt 8. Combine the bread crumbs and Cheddar cheese in a bowl. Sprinkle 11 oz (3 cups) over each pan.


1 lb 1 qt 2 lb 2 qt

9. Bake an additional 5 minutes, uncovered, until lightly browned.



D-52

Vegetable QuesadillaMain Dishes




Enriched flour tortilla, 6" soft (at least 0.9 oz)

50 each 100 each 1. For 50 servings, line 3 sheet pans (18" x 26" x 1") with parchment paper. Place 8-9 tortillas side by side on each pan (use a total of 25 tortillas). For 100 servings, line 5 sheet pans (18" x 26" x 1") with parchment paper. Place 10 tortillas side by side on each pan (use a total of 50 tortillas). Reserve for step 5.

* Fresh green peppers, chopped

1 lb 4 oz 3 ¾ cups 2 Tbsp 2 lb 8 oz 1 qt 3 ¾ cups 2. Combine peppers, onions, black beans, and corn. Heat on medium heat for 5 minutes.

*Fresh onions, chopped 15 oz 2 ½ cups 1 lb 14 oz 1 qt 1 cup

Canned black beans, drained 1 lb 15 oz 1 qt 3 cups(½ No. 10 can)

3 lb 14 oz 3 qt 2 cups(1 No. 10 can)

Canned corn, liquid packed whole kernel, drained


4 lb 2 oz 1 gal 1 ½ qt(1 No. 10 can)

*Fresh tomatoes, diced 15 oz 2 ¾ cups 1 lb 14 oz 1 qt 1 ½ cups 3. Add tomatoes to vegetable mixture and drain excess liquid.

Chili powder 2 Tbsp ¼ cup 4. Add chili powder, cumin, onion powder, and paprika to vegetable mixture.

Ground cumin 2 Tbsp ¼ cup

Onion powder 1 Tbsp 1 tsp 2 Tbsp 2 tsp

Paprika 1 Tbsp 1 tsp 2 Tbsp 2 tsp

Reduced fat Monterey Jack, shredded

1 lb 9 oz 1 qt 2 ¼ cups 3 lb 2 oz 3 qt ½ cup 5. Sprinkle each tortilla with ¼ cup of Monterey Jack cheese.

6. Spoon 1 cup 1 Tbsp vegetable mixture on to each tortilla.


1 lb 9 oz 1 qt 2 ¼ cups 3 lb 2 oz 3 qt ½ cup 7. Sprinkle each tortilla with ¼ cup Cheddar cheese.

8. Place remaining tortillas on top, pressing down gently. Spray tortillas with pan release spray to aid browning.

9. Bake until tops are golden brown: Conventional oven: 400° F for 10 minutes Convection oven: 375° F for 7 minutes

10. Allow quesadilla to stand for 5 minutes.

D-52

Vegetable QuesadillaMain Dishes


Calories 249

Protein 12.74 g


Total Fat 8.22 g


Cholesterol 17 mg

Vitamin C 11.9 mg

Vitamin A 435 IU

Iron 1.98 mg

Calcium 282 mg

Sodium 459 mg

Dietary Fiber 2.7 g


Text63:

SERVING:

1 serving provides 1 ¼ oz equivalent meat/meat alternate, ⅛ cup vegetable, and 1 serving of grains/breads.

50 quesadilla halves

100 quesadilla halves

YIELD:

2 gallons 1 ⅓ quarts (filling)3 sheet pans

4 gallons 2 ⅔ quarts (filling)5 sheet pans

VOLUME:



Tested 2004






11. Cut each quesadilla in half and serve.

One portion is ½ quesadilla.

E-04Vegetable/Fruit

Carrot-Raisin SaladSalads and Salad Dressings


SERVING:

¼ cup (No. 16 scoop) provides ¼ cup of vegetable and fruit.

6 lb

YIELD:

about 3 quarts 1 cup1 pan

VOLUME:




Carrots 4 lb 8 lb




*Fresh carrots, shredded coarsely

3 lb 4 oz 3 qt 3 ⅓ cups 6 lb 8 oz 1 gal 3 ⅔ qt 1. Place carrots and raisins in large bowl.

Raisins 1 lb 8 oz 1 qt ½ cup 3 lb 2 qt 1 cup


½ cup 1 cup 2. In a separate bowl, combine milk, salad dressing or mayonnaise, salt, nutmeg (optional), and lemon juice (optional).

Reduced calorie salad dressing ORLowfat mayonnaise

1 lb

OR1 lb

2 cups

OR2 cups

2 lb

OR2 lb

1 qt

OR1 qt

Salt ½ tsp 1 tsp


Frozen lemon juice concentrate, reconstituted (optional)

2 Tbsp ¼ cup

3. Pour dressing over carrots and raisins. Mix lightly. Spread 6 lb (approximately 3 qt 1 cup) into each shallow pan (12" x 20" x 2 ½) to a product depth of 2" or less. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

4. CCP: Cool to 41° F or lower within 4 hours.

Cover. Refrigerate until service.

5. Mix lightly before serving. Portion with No. 16 scoop (¼ cup).

E-04Vegetable/Fruit

Carrot-Raisin SaladSalads and Salad Dressings

Calories 78

Protein 0.90 g


Total Fat 1.84 g


Cholesterol 4 mg

Vitamin C 3.2 mg

Vitamin A 8299 IU

Iron 0.49 mg

Calcium 18 mg

Sodium 117 mg

Dietary Fiber 1.5 g


Text63:

12 lb about 1 gallon 2 ½ quarts2 pans


Edited 2006

E-05Meat/Meat Alternate

Chicken or Turkey SaladSalads and Salad Dressings

Comments:*See Marketing Guide.Serve on Salad greens or in sandwiches. Food as Purchased for

Marketing Guide for Selected Items 50 Servings 100 Servings









*Cooked, chicken or turkey, chilled, chopped

6 lb 6 oz 1 gal 1 qt 12 lb 12 oz 2 gal 2 qt 1. Combine chicken or turkey, celery, onions, pickle relish, pepper, and dry mustard. Add salad dressing or mayonnaise. Mix lightly until well blended. Spread 5 lb 7 oz (approximately 3 qt ½ cup) into each shallow pan (12" x 20" x 2 ½") to a product depth of 2" or less. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

*Fresh celery, chilled, chopped

1 lb 5 oz 1 qt 1 cup 2 lb 10 oz 2 qt 2 cups


12 ozOR

2 ¼ oz

2 cups 2 TbspOR

1 cup 2 Tbsp

1 lb 8 ozOR

4 ½ oz

1 qt ¼ cupOR

2 ¼ cups

Sweet pickle relish, chilled, undrained

15 oz 1 ¾ cups 1 lb 14 oz 3 ½ cups


Dry mustard 1 Tbsp 1 ½ tsp 3 Tbsp


1 lb 9 ½ oz

OR1 lb 9 ½ oz

3 ¼ cups

OR3 ¼ cups

3 lb 3 oz

OR3 lb 3 oz

1 qt 2 ½ cups

OR1 qt 2 ½ cups



3. Portion with No. 8 scoop (½ cup).


Chicken or Turkey SaladSalads and Salad Dressings

Calories 165

Protein 17.01 g

Carbohydrate 7.38 g

Total Fat 7.24 g


Cholesterol 58 mg

Vitamin C 1.4 mg

Vitamin A 68 IU

Iron 0.95 mg

Calcium 17 mg

Sodium 257 mg

Dietary Fiber 0.6 g


Text63:

SERVING:

½ cup (No. 8 scoop) provides 2 oz equivalent meat/meat alternate.

about 10 lb 14 ½ oz

about 21 lb 13 oz

YIELD:

about 1 gallon 2 ¼ quarts2 pans

about 3 gallons 2 cups4 pans

VOLUME:



Edited 2004

E-06Vegetable

Creamy Cole SlawSalads and Salad Dressings




Cabbage 4 lb 4 oz 8 lb 8 oz

Carrots 8 oz 1 lb

Green peppers 4 oz 8 oz




*Fresh green cabbage, chilled, shredded

3 lb 11 oz 1 gal 2 qt 7 lb 6 oz 3 gal 1. Place cabbage, carrots, and peppers (optional) in large bowl and toss lightly to mix.

*Fresh carrots, shredded 6 oz 1 ¾ cups 12 oz 3 ½ cups

*Fresh green peppers, chopped or diced (optional)

2 ½ oz ½ cup 5 oz 1 cup


14 oz

OR14 oz

1 ¾ cups

OR1 ¾ cups

1 lb 12 oz

OR1 lb 12 oz

3 ½ cups

OR3 ½ cups

2. Combine salad dressing or mayonnaise, sugar, celery seed, dry mustard, and vinegar.

Sugar 2 Tbsp ¼ cup

Celery seed 2 tsp 1 Tbsp 1 tsp

Dry mustard 1 tsp 2 tsp

White vinegar 2 Tbsp ¼ cup

3. Pour dressing over vegetables. Mix thoroughly. Spread 5 lb 3 oz (approximately 3 qt ½ cup) into each shallow pan (12" x 20" x 2 ½") to a product depth of 2" or less (see Special Tips). For 50 servings, use 1 pan. For 100 servings, use 2 pans.


Cover. Refrigerate until ready to serve.


E-06Vegetable

Creamy Cole SlawSalads and Salad Dressings

Special Tips:1) For best results, shred cabbage and store overnight; add dressing just before serving.

2) If recipe is prepared in advance, the yield will be reduced.

Calories 33

Protein 0.60 g

Carbohydrate 4.52 g

Total Fat 1.63 g


Cholesterol 3 mg

Vitamin C 11.1 mg

Vitamin A 1005 IU

Iron 0.30 mg

Calcium 19 mg

Sodium 77 mg

Dietary Fiber 1.0 g


Text63:

SERVING:

¼ cup (No. 16 scoop) provides ¼ cup of vegetable. about 5 lb 3 oz

about 10 lb 6 oz

YIELD:

about 3 quarts ½ cup1 pan


VOLUME:



Tested 2004

E-07Grains/Breads

Macaroni SaladSalads and Salad Dressings






Enriched elbow macaroni 2 lb 10 oz 2 qt 1 ¼ cups 5 lb 4 oz 1 gal 2 ½ cups 2. Slowly add macaroni. Stir constantly, until water boils again. Cook for 10-12 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well. Rinse under cold water.


1 lb 8 oz

OR1 lb 8 oz

3 cups

OR3 cups

3 lb

OR3 lb

1 qt 2 cups

OR1 qt 2 cups

3. Add salad dressing or mayonnaise. Mix.

*Fresh carrots, chilled, shredded

8 oz ¾ cup 2 Tbsp 1 lb 1 ¾ cups 4. Add carrots, celery, onions, pickle relish, pepper, dry mustard, and salt. Toss lightly. Spread 3 lb 13 ½ oz (approximately 3 qt ½ cup) into each shallow pan (12" x 20" x 2 ½") to a product depth of 2" or less. For 50 servings, use 2 pans. For 100 servings, use 4 pans.


8 oz 2 cups 1 lb 1 qt

*Fresh onions, chopped 4 oz ⅔ cup 8 oz 1 ⅓ cups

Sweet pickle relish, chilled, undrained




Salt 1 tsp 2 tsp

Paprika 1 ½ tsp 1 Tbsp 5. Garnish with paprika.




E-07Grains/Breads


Variation:A. Macaroni and Ham Salad

50 servings: Follow steps 1-3. In step 4, use 3 lb 14 oz diced cooked ham (water added). Continue with steps 5-7.

100 servings: Follow steps 1-3. In step 4, use 7 lb 12 oz diced cooked ham. Continue with steps 5-7.

Serving: ⅔ cup (No. 6 scoop) provides ¾ oz equivalent meat/meat alternate and 1 serving of grains/breads.


SERVING:


about 7 lb 11 oz

about 15 lb 6 oz

YIELD:


about 3 gallons ½ cup4 pans

VOLUME:



Edited 2004






E-07Grains/Breads


Calories 144

Protein 3.67 g


Total Fat 3.10 g


Cholesterol 6 mg

Vitamin C 1.0 mg

Vitamin A 1330 IU

Iron 1.18 mg

Calcium 10 mg

Sodium 262 mg

Dietary Fiber 1.7 g


Text63:

E-08Vegetable-Grains/Breads

Pasta SaladSalads and Salad Dressings

SERVING:

⅜ cup (No. 10 scoop) provides ⅛ cup of vegetable and ½ serving of grains/breads.

about 10 lb 2 oz

about 20 lb 4 oz

YIELD:

about 1 gallon 2 ¾ cups2 pans

about 2 gallons 1 ½ quarts4 pans

VOLUME:



Edited 2006




Water 1 gal 1 ½ qt 2 gal 3 qt 1. Heat water to rolling boil. Add salt.

Salt 2 Tbsp ¼ cup

Enriched pasta spirals OREnriched pasta shells, medium

1 lb 11 ozOR

1 lb 15 oz

2 qt 1 ¼ cupsOR

2 qt 3 ¾ cups

3 lb 6 ozOR

3 lb 14 oz

1 gal 2 ½ cupsOR

1 gal 1 ⅞ qt

2. Slowly add pasta spirals or shells while stirring constantly until water boils again. Cook for 8-10 minutes. DO NOT OVERCOOK. Drain well. Rinse under cold water.

Frozen mixed vegetables, thawed and drained ORCanned mixed vegetables, chilled, drained

2 lb 4 oz

OR2 lb 9 oz

1 qt 1 ½ cups

OR1 qt 1 ¾ cups

(⅔ No. 10 can)

4 lb 8 oz

OR5 lb 2 oz

2 qt 3 cups

OR2 qt 3 ½ cups

(1 ⅓ No. 10 cans)

3. Add mixed vegetables, broccoli, and pepper. Shake dressing. Pour over pasta and vegetables. Toss lightly to combine and coat evenly. Spread 5 lb 1 oz (approximately 2 qt 1 ⅓ cups) into each shallow pan (12" x 20" x 2 ½") to a product depth of 2" or less. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

Frozen chopped broccoli, thawed and drained

1 lb 7 oz 3 ½ cups 2 lb 14 oz 1 qt 3 cups


Italian Dressing (see E-15) 2 cups 1 qt


Cover. Refrigerate until ready to serve.

5. Mix lightly before serving.

6. Portion with No. 10 scoop (⅜ cup).


Pasta SaladSalads and Salad Dressings

Calories 141

Protein 3.27 g


Total Fat 7.00 g


Cholesterol 0 mg

Vitamin C 10.0 mg

Vitamin A 1309 IU

Iron 0.98 mg

Calcium 17 mg

Sodium 165 mg

Dietary Fiber 2.03 g


Text63:

E-09Vegetable

Potato SaladSalads and Salad Dressings









Potatoes, as purchased 9 lb 5 oz 18 lb 10 oz 1. Steam potatoes at 5-6 pounds of pressure for 30-45 minutes, or boil for 30-40 minutes. Cool, peel, and dice into ½" cubes.

*Fresh celery, chopped 1 lb 2 oz 1 qt ¼ cup 2 lb 4 oz 2 qt ½ cup 2. Add all other ingredients. Mix lightly until well blended. Spread 5 lb 9 oz (approximately 1 gal ½ cup) into each shallow pan (12" x 20" x 2 ½") to a product depth of 2" or less. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

*Fresh onions, finely chopped 7 ½ oz 1 ¼ cups 15 oz 2 ½ cups

Sweet pickle relish, undrained 6 oz ⅔ cup 12 oz 1 ⅓ cups

Fresh large eggs, hard-cooked, chopped (optional)

12 each 24 each


1 lb 10 oz

OR1 lb 10 oz

3 cups

OR3 cups

3 lb 4 oz

OR3 lb 4 oz

1 qt 2 cups

OR1 qt 2 cups

Salt 1 Tbsp 2 Tbsp



3. CCP: Cool to 41° F or lower within 4 hours. Refrigerate until ready to serve.

4. Portion with No. 6 scoop (⅔ cup).

E-09Vegetable

Potato SaladSalads and Salad Dressings

Calories 102

Protein 1.45 g


Total Fat 2.90 g


Cholesterol 6 mg

Vitamin C 9.2 mg

Vitamin A 26 IU

Iron 0.38 mg

Calcium 10 mg

Sodium 309 mg

Dietary Fiber 1.6 g


Text63:

SERVING:

⅔ cup (No. 6 scoop) provides ½ cup of vegetable. about 11 lb 1 ½ oz

about 22 lb 3 oz

YIELD:

about 2 gallons 1 cup2 pans


VOLUME:



Edited 2004

E-10Meat/Meat Alternate-Vegetable-Grains/Breads

Taco SaladSalads and Salad Dressings







5 ozOR1 oz

¾ cup 2 TbspOR

½ cup

10 ozOR2 oz

1 ¾ cupsOR

1 cup

2. Add onions, salt, granulated garlic, pepper, tomato paste, water, chili powder, cumin, paprika, and onion powder. Blend well. Bring to boil. Reduce heat. Simmer for 25-30 minutes.

CCP: Heat to 155° F for 15 seconds. CCP: Hold for hot service at 135° F or higher.

Salt 1 Tbsp 2 Tbsp






Chili powder 2 Tbsp ¼ cup

Ground cumin 1 Tbsp 1 ½ tsp 3 Tbsp


Onion powder 1 ½ tsp 1 Tbsp

*Fresh lettuce, shredded, chilled

4 lb 2 gal 8 lb 4 gal 3. Combine lettuce and tomatoes. Toss lightly. Refrigerate until ready to serve.

*Fresh tomatoes, diced, chilled

1 lb 13 oz 1 qt 3 lb 10 oz 2 qt

Enriched taco shell pieces OREnriched tostada shells (at least 0.9 oz each)

2 lb 13 ozOR

2 lb 13 oz

1 gal 2 ½ qtOR50

5 lb 10 ozOR

5 lb 10 oz

3 gal 1 qtOR100


1 lb 10 oz 1 qt 2 ½ cups 3 lb 4 oz 3 qt 1 cup

4. Serving suggestions: A. Assemble each salad as follows, or in preferred order: 1st layer: about 0.9 oz (approximately ½ cup) taco shell pieces or 1 tostada shell 2nd layer: 1 ¾ oz (approximately ¾ cup) lettuce and




SERVING:

1 salad provides 2 oz equivalent meat/meat alternate, ¾ cup of vegetable, and 1 serving of grains/breads.

about 17 lb 13 oz

about 35 lb 10 oz

YIELD:

1 gallon ½ cup (meat filling)50 salads

2 gallons 1 cup (meat filling)100 salads

VOLUME:



Tested 2004






tomato mixture 3rd layer: No. 12 scoop (⅓ cup) meat mixture 4th layer: ½ oz (approximately 2 Tbsp 1 tsp) shredded cheese OR B. (1) Preportion 1 ¾ oz (approximately ¾ cup) lettuce and tomato mixture and ½ oz (approximately 2 Tbsp 1 tsp) shredded cheese into individual soufflé cups. Refrigerate until service. (2) Transfer meat mixture and taco shell pieces or tostada shells into steamtable pans. On each student tray, serve 0.9 oz (approximately ½ cup) taco shell pieces or 1 tostada shell. Top with No. 12 scoop (⅓ cup) meat mixture. Add 1 preportioned soufflé cup of lettuce and tomato mixture and 1 preportioned soufflé cup of shredded cheese. Instruct students to "build" their own taco salad.



Special Tip:If desired, serve with taco sauce.

Calories 296

Protein 18.38 g


Total Fat 16.18 g


Cholesterol 46 mg

Vitamin C 8.4 mg

Vitamin A 672 IU

Iron 2.49 mg

Calcium 201 mg

Sodium 590 mg

Dietary Fiber 3.2 g


Text63:

E-11Vegetable

Three Bean SaladSalads and Salad Dressings









Canned kidney beans, chilled, drained

1 lb 2 oz 1 ½ cups 1 Tbsp(¼ No. 10 can)

2 lb 4 oz 3 cups 2 Tbsp(½ No. 10 can)

1. Rinse kidney beans in cold water and drain well.

Canned wax beans, chilled, drained

15 oz 2 ¾ cups(¼ No. 10 can)

1 lb 14 oz 1 qt 1 ½ cups(½ No. 10 can)

2. Combine kidney beans, wax beans, green beans, onions, and green peppers (optional).

Canned cut green beans, chilled, drained

2 lb 5 ½ oz 1 qt 3 ½ cups(⅔ No. 10 can)

4 lb 11 oz 1 gal(1 ¼ No. 10 cans)

*Fresh white or red onions, chopped


*Fresh green peppers, chilled, chopped (optional)

6 ½ oz 1 ¼ cups 13 oz 2 ½ cups

Vegetable oil ⅔ cup 1 ⅓ cups 3. Combine vegetable oil, vinegar, sugar, basil, pepper, and granulated garlic. Mix until well blended.

White vinegar ⅔ cup 1 ⅓ cups


Dried basil 1 Tbsp 2 Tbsp



4. Pour dressing over beans. Toss lightly to combine and coat evenly. Spread 5 lb 12 ½ oz (approximately 3 qt 1 cup) into each shallow pan (12" x 20" x 2 ½") to a product depth of 2" or less. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

5. CCP: Cool to 41° F or lower within 4 hours. Refrigerate until ready to serve.


E-11Vegetable

Three Bean SaladSalads and Salad Dressings

Calories 47

Protein 0.93 g

Carbohydrate 4.56 g

Total Fat 2.99 g


Cholesterol 0 mg

Vitamin C 1.6 mg

Vitamin A 92 IU

Iron 0.45 mg

Calcium 13 mg

Sodium 110 mg

Dietary Fiber 1.0 g


Text63:

SERVING:

¼ cup (No. 16 scoop) provides ¼ cup of vegetable. about 5 lb 12 ½ oz

about 11 lb 9 oz

YIELD:

about 3 quarts 1 cup1 pan

about 1 gallon 2 ½ quarts2 pans

VOLUME:



Edited 2004

E-12Fruit

Waldorf Fruit SaladSalads and Salad Dressings




Apples 2 lb 6 oz 4 lb 12 oz





*Fresh apples, cored, unpeeled, chilled, diced

2 lb 2 oz 2 qt 1 cup 4 lb 4 oz 1 gal 2 cups 1. Sprinkle apples with lemon juice to prevent discoloration.


¼ cup ½ cup

Canned mixed fruit, chilled, drained

3 lb 4 oz 1 qt 3 cups(¾ No. 10 can)

6 lb 8 oz 3 qt 2 cups(1 ½ No. 10 cans)

2. Combine apples, mixed fruit, celery (optional), raisins (optional), salad dressing or mayonnaise, and nutmeg (optional). Mix lightly to combine. Spread 6 lb 14 oz (approximately 1 gal) into each shallow pan (12" x 20" x 2 ½") to a product depth of 2" or less. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

*Fresh celery, chilled, chopped (optional)

7 ½ oz 1 ¾ cups 2 Tbsp 15 oz 3 ¾ cups

Raisins (optional) 10 oz 2 cups 1 lb 4 oz 1 qt


6 oz

OR6 oz

¾ cup

OR¾ cup

12 oz

OR12 oz

1 ½ cups

OR1 ½ cups




Chopped walnuts 8 ½ oz 2 cups 1 lb 1 oz 1 qt 4. Add nuts before service. Toss lightly. For best results, use same day.

5. Portion with No. 12 scoop (⅓ cup).

E-12Fruit

Waldorf Fruit SaladSalads and Salad Dressings

Calories 70

Protein 0.94 g

Carbohydrate 9.08 g

Total Fat 3.9 g


Cholesterol 1 mg

Vitamin C 2.1 mg

Vitamin A 109 IU

Iron 0.29 mg

Calcium 9 mg

Sodium 32 mg

Dietary Fiber 1.3 g


Text63:

SERVING:

⅓ cup (No. 12 scoop) provides ¼ cup of fruit. about 6 lb 14 oz

about 13 lb 12 oz

YIELD:

about 1 gallon1 pan

about 2 gallons2 pans

VOLUME:



Edited 2004

E-13

Creamy Dip for Fresh VegetablesSalads and Salad Dressings

Special Tip:Serve with raw vegetables or tossed green salads.

SERVING:

2 Tbsp (1 oz ladle). about 32 1 oz servings

about 128 1 oz servings

YIELD:

about 1 quart

about 1 gallon

VOLUME:

1 Gallon: 1 Gallon:

1 Quart:1 Quart:

Edited 2004



1 Quart 1 Gallon

Lowfat plain yogurt 8 ¾ oz 1 cup 2 lb 3 oz 1 qt 1. Combine all ingredients. Blend well.


1 lb 3 ½ oz

OR1 lb 3 ½ oz

2 ½ cups

OR2 ½ cups

4 lb 14 oz

OR4 lb 14 oz

2 qt 2 cups

OR2 qt 2 cups


½ cup 2 cups

Dried parsley 2 Tbsp ½ cup

Granulated garlic ¾ tsp 1 Tbsp

Onion powder ¾ tsp 1 Tbsp



2. Cover. Refrigerate until service. For best results, refrigerate overnight to develop flavor.

3. Portion with 1 oz ladle (2 Tbsp).

E-13

Creamy Dip for Fresh VegetablesSalads and Salad Dressings

Calories 52

Protein 0.70 g

Carbohydrate 4.76 g

Total Fat 3.41 g


Cholesterol 8 mg

Vitamin C 0.2 mg

Vitamin A 27 IU

Iron 0.18 mg

Calcium 22 mg

Sodium 269 mg

Dietary Fiber 0.2 g


Text63:

E-14

French DressingSalads and Salad Dressings

Variation:A. Honey French Dressing

Quart: In step 1, omit sugar. Use 2 Tbsp honey. Continue with steps 2-5.

Gallon: In step 1, omit sugar. Use ½ cup 1 Tbsp honey. Continue with steps 2-5.

SERVING:



YIELD:

about 1 quart

about 1 gallon

VOLUME:

1 Gallon: 1 Gallon:

1 Quart:1 Quart:

Tested 2004



1 Quart 1 Gallon

Sugar 2 Tbsp 4 oz ½ cup 1. Combine sugar, salt, dry mustard, and paprika in a mixer.


Dry mustard 1 ½ tsp 2 Tbsp


Dehydrated onions 2 Tbsp ½ cup 2. Add onions.

Vegetable oil 2 ¼ cups 2 qt 1 cup 3. Add oil, lemon juice, vinegar, and catsup. Blend in mixer for 3 minutes at medium speed.


½ cup 2 cups

White vinegar ½ cup 2 Tbsp 2 ½ cups

Catsup 5 oz ½ cup 1 lb 4 oz 2 cups


5. Stir or shake well before serving.

6. Portion with 1 oz ladle (2 Tbsp.)

E-14

French DressingSalads and Salad Dressings

Calories 146

Protein 0.16 g

Carbohydrate 2.84 g

Total Fat 15.37 g


Cholesterol 0 mg

Vitamin C 2.2 mg

Vitamin A 105 IU

Iron 0.06 mg

Calcium 2 mg

Sodium 125 mg

Dietary Fiber 0.1 g


Text63:

E-15

Italian DressingSalads and Salad Dressings

†Italian Seasoning Mix (see G-01, Sauces, Gravies, and Seasoning Mixes) may be used to replace these ingredients. For 1 qt, use 1 Tbsp Italian Seasoning Mix. For 1 gal, use ¼ cup Italian Seasoning Mix.

SERVING:



YIELD:

about 1 quart

about 1 gallon

VOLUME:

1 Gallon: 1 Gallon:

1 Quart:1 Quart:

Tested 2004



1 Quart 1 Gallon

Vegetable oil 3 cups 3 qt 1. Combine all ingredients in mixer bowl.


½ cup 2 cups

White vinegar ½ cup 2 cups

Sugar 1 Tbsp ¼ cup


Granulated garlic ¾ tsp 1 Tbsp

Dehydrated onions ¼ cup 1 cup


1 tsp1 tsp¾ tsp¼ tsp

1 Tbsp 1 tsp1 Tbsp 1 tsp

1 Tbsp1 tsp

2. Blend for 3 minutes at medium speed.


4. Stir or shake well before serving.

E-15

Italian DressingSalads and Salad Dressings

Calories 186

Protein 0.10 g

Carbohydrate 1.47 g

Total Fat 20.46 g


Cholesterol 0 mg

Vitamin C 1.8 mg

Vitamin A 10 IU

Iron 0.08 mg

Calcium 4 mg

Sodium 327 mg

Dietary Fiber 0.1 g


Text63:

E-16

Thousand Island DressingSalads and Salad Dressings

SERVING:



YIELD:

about 1 quart

about 1 gallon

VOLUME:

1 Gallon: 1 Gallon:

1 Quart:1 Quart:

Tested 2004



1 Quart 1 Gallon


1 lb 5 ½ oz

OR1 lb 5 ½ oz

2 ¾ cups

OR2 ¾ cups

5 lb 6 oz

OR5 lb 6 oz

2 qt 3 cups

OR2 qt 3 cups

1. Combine salad dressing or mayonnaise and catsup. Blend well.

Catsup 8 ¼ oz ¾ cup 1 Tbsp 2 lb 1 oz 3 ¼ cups

Sweet pickle relish, undrained 2 ¼ oz ¼ cup 9 oz 1 cup 2. Add pickle relish, onions, chopped eggs (optional), and pimientos (optional). Mix well.

Dehydrated onions 1 ½ tsp ¼ oz 2 Tbsp

Fresh large eggs, hard-cooked, finely chopped (optional)

2 each 8 each

Pimientos, chopped (optional) 2 Tbsp 4 oz ½ cup


4. Stir or shake well before using.

E-16

Thousand Island DressingSalads and Salad Dressings

Calories 61

Protein 0.26 g

Carbohydrate 7.02 g

Total Fat 3.66 g


Cholesterol 8 mg

Vitamin C 1.2 mg

Vitamin A 87 IU

Iron 0.19 mg

Calcium 4 mg

Sodium 271 mg

Dietary Fiber 0.3 g


Text63:

E-17Vegetable/Fruit

Broccoli SaladSalads and Salad Dressings

SERVING:

½ cup (No. 8 scoop) provides ½ cup of vegetable and fruit.

about 9 lb 2 oz

about 18 lb 4 oz

YIELD:



VOLUME:











2 lb

OR2 lb

1 qt

OR1 qt

4 lb

OR4 lb

2 qt

OR2 qt

1. For dressing: Combine salad dressing or mayonnaise, sugar, vinegar, and milk. Mix well.

Sugar 1 lb 2 cups 2 lb 1 qt

White vinegar ¼ cup ½ cup

Lowfat 1% milk ¼ cup ½ cup

*Fresh broccoli, florets 3 lb 8 oz 1 gal 2 ¼ qt 7 lb 3 gal 2 cups 2. Cut broccoli into bite-size pieces. Add dressing.

Raisins 2 lb 4 oz 1 qt 3 ¼ cups 4 lb 8 oz 3 qt 2 ½ cups 3. Add raisins, walnuts (optional), and onions (optional) to broccoli mixture. Stir to coat all pieces with dressing. Spread 4 lb 9 oz (approximately 3 qt ½ cup) into each shallow pan (12" x 20" x 2 ½") to a product depth of 2" or less. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

Walnuts, chopped (optional) 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups

*Fresh red onions, sliced (optional)

6 oz 1 cup 12 oz 2 cups 4. CCP: Cool to 41° F or lower within 4 hours.



E-17Vegetable/Fruit

Broccoli SaladSalads and Salad Dressings

Calories 154

Protein 1.77 g


Total Fat 3.67 g


Cholesterol 7 mg

Vitamin C 30.3 mg

Vitamin A 503 IU

Iron 0.82 mg

Calcium 29 mg

Sodium 172 mg

Dietary Fiber 2.0 g


Text63:

Tested 2004

E-18

Clear DressingSalads and Salad Dressings

Special Tips:1) Add imitation bacon bits and serve dressing hot over spinach or lettuce.

2) This works well as a marinade for steamed or canned vegetables.

3) This dressing may be used as a substitute for cole slaw dressing.

SERVING:

2 Tbsp (1 oz ladle). about 3 lb 3 oz

about 6 lb 6 oz

YIELD:

about 1 quart 2 ½ cups

about 3 quarts 1 cup

VOLUME:



Tested 2004




Vegetable stock, non-MSG 1 ⅔ cups 3 ⅓ cups 1. Dissolve cornstarch in vegetable stock in pot.

Cornstarch 3 Tbsp 1 tsp ¼ cup 2 ⅔ Tbsp 2. Bring to boil.

3. Remove from heat and allow to cool.

Vegetable oil 1 ⅔ cups 3 ⅓ cups 4. Use a wire whip to stir mixture, while adding oil slowly.

White vinegar 1 ⅔ cups 3 ⅓ cups 5. Add white vinegar, sugar, pepper, and granulated garlic and stir to blend.

Sugar 10 oz 1 ¼ cups 1 lb 4 oz 2 ½ cups



6. Chill. Refrigerate until service. Stir or shake well before serving.

E-18

Clear DressingSalads and Salad Dressings

Calories 91

Protein 0.06 g

Carbohydrate 6.98 g

Total Fat 7.29 g


Cholesterol 0 mg

Vitamin C 0.4 mg

Vitamin A 49 IU

Iron 0.05 mg

Calcium 2 mg

Sodium 3 mg

Dietary Fiber 0.0 g


Text63:

E-19

Ranch DressingSalads and Salad Dressings

Special Tip:Add an additional 8 oz of reduced calorie salad dressing or lowfat mayonnaise per 50 servings for an excellent vegetable dip.

SERVING:


about 6 lb 10 oz

YIELD:

about 1 quart 2 ¼ cups


VOLUME:



Tested 2004




Buttermilk 3 ¼ cups 1 qt 2 ½ cups 1. Combine buttermilk and lemon juice in a mixing bowl. Allow mixture to rest for 10 minutes.

Lemon juice 1 Tbsp 1 tsp 2 Tbsp 2 tsp

Lowfat plain yogurt 10 oz 1 ¼ cups 1 lb 4 oz 2 ½ cups 2. Using a paddle attachment, blend in the yogurt and sour cream. Let mixture rest for 5 more minutes.

Light sour cream 4 oz ½ cup 8 oz 1 cup


13 oz

OR13 oz

1 ⅔ cups

OR1 ⅔ cups

1 lb 10 oz

OR1 lb 10 oz

3 ⅓ cups

OR3 ⅓ cups

3. Add rest of ingredients to mixture in mixing bowl. Mix for 2-3 minutes on low speed until blended.

Onion powder 2 Tbsp ¼ cup



Dried chives 1 tsp 2 tsp 4. Chill at least 12 hours before serving to allow to thicken. Refrigerate until service.

Dried parsley 1 Tbsp 2 Tbsp


E-19

Ranch DressingSalads and Salad Dressings

Calories 35

Protein 1.05 g

Carbohydrate 3.50 g

Total Fat 1.88 g


Cholesterol 5 mg

Vitamin C 0.5 mg

Vitamin A 26 IU

Iron 0.10 mg

Calcium 35 mg

Sodium 181 mg

Dietary Fiber 0.1 g


Text63:

E-20

Honey DressingSalads and Salad Dressings

Special Tip:This makes a tasty dipping sauce for chicken or fish nuggets.

SERVING:


about 6 lb 4 oz

YIELD:



VOLUME:



Tested 2004




Lowfat plain yogurt 1 lb 12 oz 3 ½ cups 3 lb 8 oz 1 qt 3 cups 1. Combine all ingredients in a mixing bowl. Using a paddle attachment, mix for 3-5 minutes on low speed.

Honey 1 lb 1 ⅓ cups 2 lb 2 ⅔ cups

Paprika 1 tsp 2 tsp

Orange juice ½ cup 1 cup

Prepared yellow mustard 2 oz ¼ cup 4 oz ½ cup 2. For best results, chill at least 12 hours prior to serving. Refrigerate until service.

E-20

Honey DressingSalads and Salad Dressings

Calories 40

Protein 0.93 g

Carbohydrate 8.93 g

Total Fat 0.30 g


Cholesterol 1 mg

Vitamin C 1.1 mg

Vitamin A 40 IU

Iron 0.09 mg

Calcium 31 mg

Sodium 25 mg

Dietary Fiber 0.0 g


Text63:

E-21Vegetable or Meat/Meat Alternate-Vegetable

Marinated Black Bean SaladSalads and Salad Dressings





Red peppers 15 oz 1 lb 14 oz





Canned black beans, drained 5 lb 2 qt 1 cup(1 ⅓ No. 10 cans)

10 lb 1 gal 2 cups(2 ⅔ No. 10 cans)

1. Combine black beans, corn, green peppers, red peppers, and onions in a large bowl.

Frozen whole-kernel corn, thawed ORCanned corn, whole kernel liquid packed, drained

3 lb 8 oz

OR4 lb 2 oz

1 qt 1 ⅔ cups

OR1 qt 1 ⅞ cups(1 No. 10 can)

7 lb

OR8 lb 4 oz

2 qt 3 ⅓ cups

OR2 qt 3 ¾ cups

(2 No. 10 cans)

*Fresh green peppers, minced 12 oz 2 ¼ cups 2 Tbsp 1 lb 8 oz 1 qt ¾ cup

*Fresh red peppers, minced 12 oz 3 cups 1 lb 8 oz 1 qt 2 cups

*Fresh onions, minced 4 oz ⅔ cup 8 oz 1 ⅓ cups

Lemon juice ½ cup 1 cup 2. For dressing, combine the lemon juice, parsley, cumin, granulated garlic, salsa, and oil.

Dried parsley 2 Tbsp ¼ cup

Ground cumin 1 Tbsp 2 Tbsp 3. Pour dressing over salad and toss lightly to combine. Spread 5 lb 15 oz (approximately 3 qt ½ cup) into each shallow pan (12" x 20" x 2 ½") to a product depth of 2" or less. For 50 servings, use 2 pans. For 100 servings, use 4 pans.


Canned salsa 1 lb 12 oz 3 ¼ cups 2 Tbsp 3 lb 8 oz 1 qt 2 ¾ cups 4. Refrigerate until service.

Vegetable oil ¼ cup ½ cup


Reduced fat Monterey Jack cheese, shredded (optional)

1 lb 2 cups 2 lb 1 qt 6. Sprinkle Monterey Jack cheese (optional) on top before serving.

E-21Vegetable or Meat/Meat Alternate-Vegetable

Marinated Black Bean SaladSalads and Salad Dressings

Special Tips:1) This salad is a colorful accompaniment for Tacos (D-13).

2) Black beans can be rinsed to brighten their color.

Calories 157

Protein 5.07 g


Total Fat 1.64 g


Cholesterol 0 mg

Vitamin C 23.7 mg

Vitamin A 577 IU

Iron 1.70 mg

Calcium 29 mg

Sodium 246 mg

Dietary Fiber 3.5 g


Text63:

SERVING:

½ cup (No. 8 scoop) provides ½ cup of vegetable OR ½ cup (No. 8 scoop) provides ½ oz equivalent meat/meat alternate and ⅜ cup vegetable.

about 11 lb 14 oz

about 23 lb 12oz

YIELD:



VOLUME:



Edited 2004

E-22

New Italian DressingSalads and Salad Dressings


SERVING:


YIELD:

about 3 ¾ cups

VOLUME:




Carrots 2 oz 4 oz





Chicken or vegetable stock, non-MSG

1 ½ cups 3 cups 1. Measure chicken or vegetable stock into pot. Add carrots, onions, celery leaves (optional), and cornstarch.

*Fresh carrots, minced 1 oz ¼ cup 2 oz ½ cup

*Fresh onions, minced 1 oz 3 Tbsp 2 oz ¼ cup 2 Tbsp 2. Heat to a boil, stirring constantly. Boil for 3 minutes or until thickened.

Fresh celery leaves, minced (optional)

¼ cup ½ cup

Cornstarch 1 Tbsp 2 Tbsp 3. Turn off heat and let stand for 5 minutes.

Sugar 1 Tbsp 2 Tbsp 4. Add sugar, pepper, parsley, oregano, basil, granulated garlic, and vinegar to the thickened stock mixture using a wire whip.



Dried oregano ½ tsp 1 tsp

Dried basil 1 ½ tsp 1 Tbsp


Cider vinegar ¾ cup 1 ½ cups

Vegetable oil 1 ½ cups 3 cups 5. Slowly add oil to dressing mixture using wire whip.

6. For best results, refrigerate overnight to thicken and develop flavors. Refrigerate until service.

E-22

New Italian DressingSalads and Salad Dressings

Special Tip:Add imitation bacon bits and serve dressing hot over spinach or lettuce.

Calories 62

Protein 0.08 g

Carbohydrate 0.95 g

Total Fat 6.56 g


Cholesterol 0 mg

Vitamin C 0.2 mg

Vitamin A 169 IU

Iron 0.08 mg

Calcium 2 mg

Sodium 4 mg

Dietary Fiber 0.1 g


Text63:

about 3 lb 14 oz about 1 quart 3 ½ cups100 Servings: 100 Servings:

Tested 2004


Tabouleh (tah-BUHL-lee)Salads and Salad Dressings





Cucumbers 3 lb 2 oz 6 lb 4 oz

Parsley 4 oz 8 oz





Water 2 qt 2 ½ cups 1 gal 1 ¼ qt 1. Add salt to water and bring to a boil.


No. 3 bulgur 3 lb 6 oz 2 qt 2 ½ cups 6 lb 12 oz 1 gal 1 ¼ qt 2. In a large bowl combine bulgur and boiling water. Let stand for 30 minutes or until water is absorbed. Do not drain.

*Fresh tomatoes, unpeeled, diced

4 lb 14 oz 2 qt 2 ½ cups 9 lb 12 oz 1 gal 1 ¼ qt 3. Add tomatoes, cucumbers, parsley, onions, mint, and cumin (optional) to the bulgur.

*Fresh cucumbers, peeled, seeded, diced

2 lb 8 oz 1 qt 2 ¾ cups 5 lb 3 qt 1 ½ cups

*Fresh parsley, chopped 3 oz 1 ½ cups 6 oz 3 cups

*Fresh onions, diced 12 oz 2 cups 1 lb 8 oz 1 qt

Fresh mint, chopped ORDried mint

¼ cupOR

1 tsp

½ cupOR

2 tsp

Ground cumin (optional) ½ tsp 1 tsp

Lemon juice 1 ⅓ cups 2 ⅔ cups 4. Add lemon juice and vegetable oil to salad mixture and toss to combine all ingredients. Spread 5 lb13 oz (approximately 3 qt ⅔ cup) into each shallow pan (12" x 20" x 2 ½") to a product depth of 2" or less. For 50 servings, use 3 pans. For 100 servings, use 6 pans.

Vegetable oil ½ cup 1 cup 5. CCP: Cool to 41° F or lower within 4 hours. Refrigerate until ready to serve.

6. Portion with 6 oz ladle (¾ cup).


Tabouleh (tah-BUHL-lee)Salads and Salad Dressings

Special Tip:For a tasty variation, add 2 cups of chopped black olives per 50 servings.

Calories 141

Protein 4.43 g


Total Fat 2.81 g


Cholesterol 0 mg

Vitamin C 13.4 mg

Vitamin A 391 IU

Iron 1.13 mg

Calcium 22 mg

Sodium 292 mg

Dietary Fiber 6.5 g


Text63:

SERVING:

¾ cup (6 oz ladle) provides ⅜ cup of vegetable and ¾ serving of grains/breads.

about 17 lb 8 oz

about 35 lb

YIELD:

about 2 gallons 1 ½ quarts3 pans

about 4 gallons 3 quarts6 pans

VOLUME:



Tested 2004


HummusSalads and Salad Dressings


SERVING:

½ cup (No. 8 scoop) provides 2 oz equivalent meat/meat alternate.

about 13 lb 9 oz

about 27 lb 2 oz

YIELD:



VOLUME:



Tested 2006



Garlic 17 cloves 34 cloves




Canned garbanzo beans or chickpeas, drained

8 lb 8 oz 5 qt 1 cup(2 No. 10 cans)

17 lb 2 gal 2 ½ qt(4 No. 10 cans)

1. Combine all ingredients in a food processor and puree to a smooth consistency.


3 ¼ cups 1 qt 2 ½ cups

Peanut butter ORTahini ORSunflower seed butter

1 ½ lbOR

1 ½ lbOR

1 ½ lb

2 ½ cupsOR

2 ½ cupsOR

2 ½ cups

3 lbOR3 lbOR3 lb

1 qt 1 cupOR

1 qt 1 cupOR

1 qt 1 cup

*Garlic cloves, peeled 5 oz 1 cup 1 Tbsp 10 oz 2 cups 2 Tbsp

Water 3 ¼ cup 1 qt 2 ½ cups


2. Spread 5 lb ½ oz (approximately 3 qt 1 cup) into each shallow pan (12" x 20" x 2 ½") to a product depth of 2" or less. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

3. CCP: Chill to 41° F or lower within 4 hours. Cover. Refrigerate until service.



HummusSalads and Salad Dressings

Special Tip:Serve with pita bread; warning for service - contains peanut butter.

Calories 182

Protein 7.49 g


Total Fat 7.90 g


Cholesterol 0 mg

Vitamin C 7.7 mg

Vitamin A 21 IU

Iron 1.38 mg

Calcium 37 mg

Sodium 301 mg

Dietary Fiber 4.4 g


Text63:

F-02Meat/Meat Alternate-Vegetable-Grains/Breads

Barbecued Beef or Pork on Roll (Using Canned Meats)Sandwiches





7 ozOR

1 ¼ oz

1 ¼ cupsOR

½ cup 2 Tbsp

14 ozOR

2 ½ oz

2 ½ cupsOR

1 ¼ cups

1. Combine onions, celery, granulated garlic, catsup, tomato paste, vinegar, brown sugar, dry mustard, pepper, and cayenne. Bring to boil. Reduce heat and simmer, uncovered, for 10-15 minutes, stirring frequently.

*Fresh celery, chopped 4 ¼ oz 1 cup 2 Tbsp 8 ½ oz 2 ¼ cups


Catsup 2 lb 11 oz 1 qt ¼ cup 5 lb 6 oz 2 qt ½ cup(¾ No. 10 can)

Canned tomato paste 12 oz 1 ⅓ cups 1 lb 8 oz 2 ⅔ cups

White vinegar 1 cup 2 cups

Brown sugar, packed ¼ cup ½ cup

Dry mustard 3 Tbsp ¼ cup 2 Tbsp


Cayenne ½ tsp 1 tsp

Beef, canned with natural juices ORPork, canned with natural juices

13 lb 2 oz

OR13 lb 2 oz

7 ¼ No. 2 ½ cans

OR7 ¼ No. 2 ½ cans

26 lb 4 oz

OR26 lb 4 oz

14 ½ No. 2 ½ cans

OR14 ½ N0. 2 ½ cans

2. Remove fat from canned beef or pork, reserving juices. Add beef or pork, with juices, to sauce and stir. Bring to boil. Reduce heat. Simmer, uncovered, approximately 20-30 minutes. Stir occasionally.


3. Pour meat mixture (approximately 1 gal 2 ½ qt) into steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.

Enriched hamburger rolls (at least 1.8 oz each)


Portion with level No. 8 scoop (½ cup) onto bottom half of each roll. Top with other half of roll.



VariationA. Barbecued Chicken or Turkey on Roll

50 servings: In step 1, add 1 qt chicken or turkey stock. In step 2, omit beef or pork. Use 6 lb 8 oz (1 gal 1 qt) *cooked chopped chicken or *cooked chopped turkey. Cover mixture while simmering. Continue with steps 3 and 4.

100 servings: In step 1, add 2 qt chicken or turkey stock. In step 2, omit beef or pork. Use 13 lb (2 gal 2 qt) *cooked chopped chicken or *cooked chopped turkey. Cover mixture while simmering. Continue with steps 3 and 4.

*See Marketing Guide


SERVING:

1 sandwich provides 2 oz equivalent meat/meat alternate, ⅛ cup of vegetable, and 2 servings of grains/breads.

50 sandwiches

100 sandwiches

YIELD:

about 1 gallon 2 ½ quarts (filling)

about 3 gallons 1 quart (filling)

VOLUME:



Edited 2004



Mature onions 8 oz 1 lb

Celery 6 oz 12 oz


18 lb 1 ozOR13 lb 14 oz




Calories 276

Protein 16.74 g


Total Fat 7.16 g


Cholesterol 39 mg

Vitamin C 8.0 mg

Vitamin A 427 IU

Iron 3.40 mg

Calcium 87 mg

Sodium 789 mg

Dietary Fiber 2.1 g


Text63:

F-03Meat/Meat Alternate-Grains/Breads

Egg Salad SandwichSandwiches






Bread, sliced 3 ¼ sandwich loaves (2 lb each)

6 ½ sandwich loaves (2 lb each)




Fresh large eggs, hard-cooked, peeled, chilled

50 each 100 each 1. Finely chop eggs.

*Fresh onions, chopped 8 oz 1 ⅓ cups 1 lb 2 ⅔ cups 2. Combine eggs, onions, celery, pepper, dry mustard, salad dressing or mayonnaise, and pickle relish. Mix lightly until well blended. Spread 4 lb (approximately 2 qt ¼ cup) into each shallow pan (12" x 20" x 2 ½") to a product depth of 2" or less. For 50 servings, use 2 pans. For 100 servings, use 4 pans.


14 ½ oz 3 ½ cups 1 lb 13 oz 1 qt 3 cups




14 oz

OR14 oz

1 ¾ cups

OR1 ¾ cups

1 lb 12 oz

OR1 lb 12 oz

3 ½ cups

OR3 ½ cups

Sweet pickle relish, undrained, chilled

8 ½ oz 1 cup 1 lb 1 oz 2 cups


Cover. Refrigerate until ready to use.

*Enriched bread (0.9 oz per slice)

5 lb 10 oz 100 slices 11 lb 4 oz 200 slices 4. Portion with No. 12 scoop (⅓ cup) on 1 slice of bread. Top with second slice of bread. Cut each sandwich diagonally in half. Cover. Refrigerate until service.


Egg Salad SandwichSandwiches

Calories 244

Protein 10.69 g


Total Fat 8.69 g


Cholesterol 216 mg

Vitamin C 0.9 mg

Vitamin A 302 IU

Iron 2.29 mg

Calcium 86 mg

Sodium 453 mg

Dietary Fiber 1.5 g


Text63:

SERVING:

1 sandwich provides 2 oz equivalent meat/meat alternate and 2 servings of grains/breads.

about 8 lb (filling)13 lb 10 oz


YIELD:

about 1 gallon ½ cup (filling)50 sandwiches

about 2 gallons 1 cups (filling)100 sandwiches

VOLUME:



Tested 2004


Pizzaburger on RollSandwiches







1 lbOR3 oz

2 ⅔ cupsOR

1 ½ cups

2 lbOR6 oz

1 qt 1 ⅓ cupsOR

3 cups

2. Add onions, granulated garlic, salt, pepper, tomato paste, water, and seasonings. Mix.


Granulated garlic 2 ¼ tsp 1 Tbsp 1 ½ tsp

Salt 1 Tbsp 2 Tbsp




Water 1 qt 3 ½ cups 3 qt 3 cups


3 Tbsp3 Tbsp

2 Tbsp 1 ½ tsp1 ½ tsp

¼ cup 2 Tbsp¼ cup 2 Tbsp¼ cup 1 Tbsp

1 Tbsp


50 each 100 each 3. Place split rolls on sheet pan (18" x 26" x 1"), 25 halves per pan. For 50 servings, use 4 pans. For 100 servings, use 8 pans.

4. Portion meat mixture with No. 24 scoop (2 ⅔ Tbsp) onto 50 half rolls.


1 lb 9 oz 1 qt 2 ¼ cups 3 lb 2 oz 3 qt ½ cup 5. Top all half rolls with ¼ oz (1 Tbsp) shredded cheese.

6. Bake until heated through and cheese is melted: Conventional oven: 400° F for 8 minutes Convection oven: 350° F for 6 minutes


Serve 2 open-faced halves (1 with meat and 1 with cheese) per serving or, if preferred serve as a closed face sandwich.


Pizzaburger on RollSandwiches

Special Tip: Can be served as 2 open faced half sandwiches.

Comment:*See Marketing Guide.

†Italian Seasoning Mix (see G-01, Sauces, Gravies, and Seasoning Mixes) may be used to replace these ingredients. For 50 servings, use ½ cup 1 Tbsp Italian Seasoning Mix. For 100 servings, use 1 cup 2 Tbsp Italian Seasoning Mix.

Calories 313

Protein 20.54 g


Total Fat 11.66 g


Cholesterol 43 mg

Vitamin C 10.0 mg

Vitamin A 502 IU

Iron 3.58 mg

Calcium 207 mg

Sodium 546 mg

Dietary Fiber 2.5 g


Text63:

SERVING:

1 sandwich (2 halves) provides 2 oz meat/meat alternate, ¼ cup of vegetable, and 2 servings of grains/breads.



YIELD:

about 2 quarts ⅓ cup (filling)100 halves

about 1 gallon ⅔ cup (filling)200 halves

VOLUME:



Tested 2004





Sloppy Joe on RollSandwiches











10 ozOR

1 ¼ oz

1 ⅔ cupsOR

¾ cup 2 Tbsp

1 lb 4 ozOR

2 ½ oz

3 ⅓ cupsOR

1 ¾ cups

2. Add onions and granulated garlic. Cook for 5 minutes. Add tomato paste, catsup, water, vinegar, dry mustard, pepper, and brown sugar. Mix well and simmer for 25-30 minutes.





Catsup 1 lb 13 oz 3 cups(¼ No. 10 can)


Water 2 cups 1 qt

White vinegar 1 cup 2 Tbsp 2 ¼ cups

Dry mustard 2 Tbsp ¼ cup


Brown sugar, packed 2 ¾ oz ¼ cup 2 Tbsp 5 ½ oz ¾ cup

3. Pour 10 lb 12 oz (1 gallon ¼ cup) ground beef mixture into steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.



Portion with No. 12 scoop (⅓ cup) onto bottom half of each roll. Cover with top half of roll.


Sloppy Joe on RollSandwiches

Calories 345

Protein 20.95 g


Total Fat 12.77 g


Cholesterol 52 mg

Vitamin C 11.9 mg

Vitamin A 560 IU

Iron 3.74 mg

Calcium 98 mg

Sodium 540 mg

Dietary Fiber 2.4 g


Text63:

SERVING:

1 sandwich provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 2 servings of grains/breads.

10 lb 12 oz (filling)about 15 lb 10 oz

21 lb 8 oz (filling)about 31 lb 4 oz

YIELD:

about 1 gallon ¼ cup (filling)50 sandwiches

about 2 gallons ½ cup (filling)100 sandwiches

VOLUME:



Tested 2004


StromboliSandwiches






2 Tbsp 1 ½ tsp 2 oz ¼ cup 1 Tbsp 1. Dissolve dry yeast in warm water. Let stand for 4-5 minutes.

Water, warm (110° F) 3 cups 1 qt 2 cups

Enriched all-purpose flour 2 lb 10 oz 2 qt 2 cups 5 lb 4 oz 1 gal 1 qt 2. Place flour in mixer bowl. Make well in the center.

Vegetable oil ¼ cup ½ cup 3. Pour dissolved yeast, oil, salt, and sugar into well in flour. Gradually work into the flour using dough hook on low speed. Continue with dough hook. Knead for 15 minutes on medium speed.

Salt 1 tsp 2 tsp

Sugar 2 Tbsp 2 oz ¼ cup

4. Divide and shape dough. For 50 servings, shape into 1 ball (14 oz) and 2 balls (1 lb 12 oz each). For 100 servings, shape into 5 balls (1 lb 12 oz each). Let rest for 20 minutes.

Dried basil 1 ¼ tsp 2 ½ tsp 5. Combine basil, oregano, marjoram, and thyme in small bowl. Reserve for steps 7 and 8.


Dried marjoram ¼ tsp ½ tsp

Dried thyme ⅛ tsp ¼ tsp

6. On lightly floured surface, roll out dough. Roll each 1 lb 12 oz ball into a rectangle 24" x 16". Roll each 14 oz ball into a rectangle 24" x 8".

Lite mozzarella cheese, sliced 3 lb 2 oz 3 qt ½ cup 6 lb 4 oz 1 gal 2 ¼ qt 7. Layer ingredients lengthwise along the center, leaving 6" across the top and bottom for folding. For 24" x 16" rectangle use: 1st layer-10 oz cheese 2nd layer-approximately ½ tsp seasonings 3rd layer-17 oz turkey ham slices

For 24" x 8" rectangle use: 1st layer-5 oz cheese 2nd layer-approximately ¼ tsp seasonings


StromboliSandwiches

3rd layer-8 ½ oz turkey ham slices

Cooked turkey ham, sliced (15% water added)

5 lb 5 oz 10 lb 10 oz 8. Fold top third of dough over cheese and turkey ham. Place another layer of cheese, seasonings, and turkey ham on top of folded dough as follows:

For 24" x 16" rectangle use: 1st layer-10 oz cheese 2nd layer-approximately ½ tsp seasonings 3rd layer-17 oz turkey ham slices

For 24" x 8" rectangle use: 1st layer-5 oz cheese 2nd layer approximately ¼ tsp seasonings 3rd layer-8 ½ oz turkey ham slices

9. Fold bottom third of dough over the second layer of cheese and turkey ham. Pinch to seal end and top seams. (If desired, brush seams with egg wash.)

10. Using a fork, pierce top of dough lengthwise from end to end, repeating 4 rows across.

11. Place rolled dough on sheet pan (18" x 26" x 1") which has been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 3 pans.

12. Allow rolled stromboli to rise for 30 minutes.

13. Bake until crust is lightly browned: Conventional oven: 400° F for 30-35 minutes Convection oven: 350° F for 25-30 minutes CCP: Heat to 135° F or higher.

14. Remove from oven. Let stand for 15 minutes before cutting, to prevent cheese from running. Cut each full stromboli lengthwise down the middle and crosswise 10 times (20 pieces). Cut each half stromboli lengthwise down the middle and crosswise 5 times (10 pieces)


Portion 1 piece.


StromboliSandwiches


Calories 221

Protein 18.33 g


Total Fat 6.34 g


Cholesterol 40 mg

Vitamin C 0.0 mg

Vitamin A 43 IU

Iron 1.79 mg

Calcium 216 mg

Sodium 636 mg

Dietary Fiber 0.8 g


Text63:

SERVING:

1 piece provides 2 oz equivalent meat/meat alternate and 1 ½ servings of grains/breads.

2 ½ stromboli rollsabout 10 lb 2 oz

5 stromboli rollsabout 20 lb 4 oz

YIELD:

50 pieces2 pans

100 pieces3 pans

VOLUME:



Tested 2004

F-06AMeat/Meat Alternate-Vegetable-Grains/Breads

Stromboli with Tomato SauceSandwiches










Salt 1 tsp 2 tsp



Dried basil 1 ¼ tsp 2 ½ tsp 5. Combine basil, oregano, marjoram, and thyme in small bowl. Reserve for steps 8 and 9.


Dried marjoram ¼ tsp ½ tsp

Dried thyme ⅛ tsp ¼ tsp

6. On lightly floured surface, roll out dough. Roll each 1 lb 12 oz ball into a rectangle 24" x 16". Roll each 14 oz ball into a rectangle 24" x 8".

Canned tomato paste 14 ¾ oz 1 ½ cups 2 Tbsp(⅛ No. 10 can and 1

Tbsp)

1 lb 13 ½ oz 3 ¼ cups(¼ No. 10 can and 2

Tbsp)

7. Combine tomato paste and water.

Water 1 cup 2 cups

Lite mozzarella cheese, sliced 3 lb 2 oz 3 qt ½ cup 6 lb 4 oz 1 gal 2 ¼ qt 8. Layer ingredients lengthwise along the center, leaving 6" across the top and bottom for folding. For 24" x 16" rectangle use: 1st layer-10 oz cheese 2nd layer-½ cup tomato mixture 3rd layer-approximately ½ tsp seasonings



4th layer-14 oz turkey ham slices

For 24" x 8" rectangle use: 1st layer-5 oz cheese 2nd layer-¼ cup tomato mixture 3rd layer-approximately ¼ tsp seasonings 4th layer-7 oz turkey ham slices


5 lb 5 oz 10 lb 10 oz 9. Fold top third of dough over cheese, tomato mixture, and turkey ham. Place another layer of ingredients on top of folded dough as follows: For 24" x 16" rectangle use: 1st layer-10 oz cheese 2nd layer-½ cup tomato mixture 3rd layer-approximately ½ tsp seasonings 4th layer-14 oz turkey ham slices

For 24" x 8" rectangle use: 1st layer-5 oz cheese 2nd layer-¼ cup tomato mixture 3rd layer-approximately ¼ tsp seasonings 4th layer-7 oz turkey ham slices

10. Fold bottom third of dough over the second layer of cheese and turkey ham. Pinch to seal end and top seams. (If desired, brush seams with egg wash.)

11. Using a fork, pierce top of dough lengthwise from end to end, repeating 4 rows across.

12. Place rolled dough on sheet pan (18" x 26" x 1") which has been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 3 pans.


14. Bake until crust is lightly browned: Conventional oven: 400° F for 30-35 minutes Convection oven: 350° F for 25-30 minutes CCP: Heat to 135° F or higher.

15. Remove from oven. Let stand for 15 minutes before cutting, to prevent cheese from running. Cut each full stromboli lengthwise down the middle and crosswise 10 times (20 pieces). Cut each half stromboli lengthwise down the middle and crosswise 5 times (10 pieces).





Calories 228

Protein 18.62 g


Total Fat 6.37 g


Cholesterol 40 mg

Vitamin C 4.8 mg

Vitamin A 351 IU

Iron 1.97 mg

Calcium 219 mg

Sodium 638 mg

Dietary Fiber 1.2 g


Text63:

SERVING:

1 piece provides 2 oz equivalent meat/meat alternate, ⅛ cup of vegetable, and 1 ½ servings of grains/breads.

2 ½ stromboli rollsabout 11 lb

5 stromboli rollsabout 22 lb

YIELD:

50 pieces2 pans

100 pieces3 pans

VOLUME:



Tested 2004

F-06BMeat/Meat Alternate-Vegetable-Grains/Breads

Vegetable StromboliSandwiches











Salt 1 tsp 2 tsp


Dried basil 2 Tbsp ¼ tsp ¼ cup ½ tsp 5. Combine basil, oregano, marjoram, and thyme in small bowl. Reserve for step 9.

Dried oregano 1 Tbsp 2 tsp 3 Tbsp 1 tsp

Dried marjoram 1 ½ tsp 1 Tbsp

Dried thyme ¼ tsp ½ tsp

*Fresh green or red bell peppers, chopped

1 lb 4 oz 3 ¾ cups 2 Tbsp 2 lb 8 oz 1 qt 3 ¾ cups 6. Mix peppers, carrots, mushrooms, onions, yellow squash, and zucchini into steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans. Steam vegetable mixture for 3 minutes.

*Fresh carrots, shredded 7 ½ oz 1 ½ cups 15 oz 3 cups

*Fresh mushrooms, sliced 7 ½ oz ¾ cup 3 Tbsp 15 oz 1 ¾ cups 2 Tbsp

*Fresh red onions, chopped 6 ¼ oz 1 cup 1 Tbsp 12 ½ oz 2 cups 2 Tbsp

*Fresh yellow squash, sliced 12 ½ oz 3 cups 2 Tbsp 1 lb 9 oz 1 qt 2 ¼ cups

*Fresh zucchini, sliced 1 lb ¼ oz 3 ½ cups 2 lb ½ oz 1 qt 3 cups

*Fresh tomatoes, chopped 1 lb 5 ¼ oz ¾ cup 3 Tbsp 2 lb 10 ½ oz 1 ¾ cups 2 Tbsp 7. Add tomatoes to vegetables and mix. Reserve for step 9.



8. On lightly floured surface, roll out dough. Roll each 1 lb 12 oz ball into a rectangle 24" x 16". Roll each 14 oz ball into a rectangle 24" x 8 ".


1 lb 9 oz 1 qt 2 ¼ cups 3 lb 2 oz 3 qt ½ cup 9. Layer ingredients lengthwise along the center, leaving 6" across the top and bottom for folding.

For 24" x 16" rectangle use: 1st layer-5 oz cheese 2nd layer-1 Tbsp ½ tsp seasonings 3rd layer-1 lb 2 oz vegetable mixture

For 24" x 8" rectangle use: 1st layer-2 ½ oz cheese 2nd layer-1 ¾ tsp seasonings 3rd layer-9 oz vegetable mixture

10. Fold top third of dough over chesse and vegetable mixture. Place another layer of cheese, seasoning, and vegetable on top of folded dough as follows:

For 24" x 16" rectangle use: 1st layer-5 oz cheese 2nd layer-1 Tbsp ½ tsp seasonings 3rd layer-1 lb 2 oz vegetable mixture

For 24" x 8" rectangle use: 1st layer-2 ½ oz cheese 2nd layer-1 ¾ tsp seasoning 3rd layer-9 oz vegetable mixture

11. Fold bottom third of dough over the second layer of cheese and vegetable. Pinch to seal end and top seams. (If desired, brush seams with egg wash)

12. Place rolled dough on sheet pans (18" x 26" x 1") which have been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 3 pans.


14. Bake until crust is lightly browned: Conventional oven: 400° F for 30-35 minutes Convection oven: 350° F for 25-30 minutes

15. Remove from oven. Let stand for 15 minutes before cutting.





SERVING:

1 piece provides ½ oz equivalent meat/meat alternate, ¼ cup of vegetable, and 1 ½ servings of grains/breads.

2 ½ stromboli rollsabout 10 lb 4 oz

5 stromboli rollsabout 20 lb 8 oz

YIELD:

50 pieces2 pans

100 pieces3 pans

VOLUME:



Tested 2004



Bell peppers 1 lb 9 oz 3 lb 2 oz


Mushrooms 8 oz 1 lb

Red onions 8 oz 1 lb

Yellow squash 14 oz 1 lb 12 oz

Zucchini 1 lb 2 oz 2 lb 4 oz


16. Cut each full stromboli lengthwise down the middle and crosswise 10 times (20 pieces). Cut each half stromboli lengthwise down the middle and crosswise 5 times (10 pieces).




Calories 145

Protein 7.09 g


Total Fat 3.01 g


Cholesterol 5 mg

Vitamin C 13.1 mg

Vitamin A 1205 IU

Iron 1.65 mg

Calcium 123 mg

Sodium 126 mg

Dietary Fiber 1.6 g


Text63:


Toasted Cheese SandwichSandwiches


SERVING:


about 11 lb 14 oz

about 23 lb 12 oz

YIELD:

50 sandwiches

100 sandwiches

VOLUME:



Edited 2004








Margarine or butter, melted 6 oz ¾ cup 12 oz 1 ½ cups 1. Brush approximately ½ oz (1 Tbsp) margarine or butter on each sheet pan (18" x 26" x 1"). For 50 servings, use 3 pans. For 100 servings, use 5 pans. Reserve the remaining margarine or butter for step 5.


5 lb 10 oz 100 slices 11 lb 4 oz 200 slices 2. Place 20 slices of bread on each sheet pan, 4 across and 5 down. For 50 servings, one pan will have only 10 slices.

Cheese blend of American and skim milk cheeses, sliced

6 lb 4 oz 100 slices(1 oz each)

12 lb 8 oz 200 slices(1 oz each)

3. Top each slice of bread with 2 slices (2 oz) of cheese.

4. Cover with remaining bread slices.

5. Brush tops of sandwiches with remaining margarine or butter, approximately 1 ½ oz (3 Tbsp) per pan.

6. Bake until lightly browned: Conventional oven: 400° F for 15-20 minutes Convection oven: 350° F for 10-15 minutes DO NOT OVERBAKE


If desired, cut each sandwich diagonally in half.


Toasted Cheese SandwichSandwiches

Calories 229

Protein 16.01 g


Total Fat 11.62 g


Cholesterol 30 mg

Vitamin C 0.0 mg

Vitamin A 641 IU

Iron 0.73 mg

Calcium 427 mg

Sodium 982 mg

Dietary Fiber 0.6 g


Text63:

F-07AMeat/Meat Alternate-Grains/Breads

Toasted Turkey Ham and Cheese SandwichSandwiches





6 ½ sandwich loaves(2 lb each)




Margarine or butter, melted 6 oz ¾ cup 12 oz 1 ½ cups 1. Brush approximately ½ oz (1 Tbsp) margarine or butter on each sheet pan (18" x 26" x 1"). For 50 servings, use 3 pans. For 100 servings, use 5 pans. Reserve the remaining maragrine or butter for step 5.


5 lb 10 oz 100 slices 11 lb 4 oz 200 slices 2. Place 20 slices of bread on each sheet pan, 4 across and 5 down. For 50 servings, one pan will have only 10 slices.

Cheese blend of American and skim milk cheeses, sliced

3 lb 2 oz 50 slices (1 oz each)

6 lb 4 oz 100 slices (1 oz each)

3. Top each slice of bread with 1 slice (1 oz) of cheese and 1 slice (1 ¾ oz) of turkey ham.


5 lb 8 oz 50 slices (1 ¾ oz each)

11 lb 100 slices (1 ¾ oz each)

4. Cover with remaining bread slices.

5. Brush tops of sandwiches with remaining margarine or butter, approximately 1 ½ oz (3 Tbsp) per pan.




If desired, cut each sandwich diagonally in half.

F-07AMeat/Meat Alternate-Grains/Breads

Toasted Turkey Ham and Cheese SandwichSandwiches

Calories 319

Protein 20.27 g


Total Fat 11.00 g


Cholesterol 48 mg

Vitamin C 0.0 mg

Vitamin A 408 IU

Iron 2.39 mg

Calcium 272 mg

Sodium 1231 mg

Dietary Fiber 1.4 g


Text63:

SERVING:


about 13 lb 7 oz

about 26 lb 14 oz

YIELD:

50 sandwiches

100 sandwiches

VOLUME:



Edited 2004


Tuna Salad SandwichSandwiches











Canned chunk style, water packed tuna, chilled

8 lb 5 oz 1 gal 2 qt(2 66 ½ oz cans)

16 lb 10 oz 3 gal (4 66 ½ oz cans)

1. Drain and flake tuna.

*Fresh onions, chopped 1 lb 2 ⅔ cups 2 lb 1 qt 1 ⅓ cups 2. Combine tuna, onions, celery, pickle relish, dry mustard, eggs (optional), and salad dressing or mayonnaise. Mix lightly until well blended.


2 lb 1 qt 3 ½ cups 4 lb 3 qt 3 cups

Sweet pickle relish, undrained 8 ¾ oz 1 cup 1 lb 1 ½ oz 2 cups


Fresh large eggs, hard cooked, peeled, chilled, chopped (optional)

8 each 16 each


2 lb 11 oz

OR2 lb 11 oz

1 qt 1 ½ cups

OR1 qt 1 1/2 cups

5 lb 6 oz

OR5 lb 6 oz

2 qt 3 cups

OR2 qt 3 cups


Cover and refrigerate until ready to use.


5 lb 10 oz 100 slices 11 lb 4 oz 200 slices 4. Portion with No. 8 scoop (½ cup) on 1 slice of bread. Top with second slice of bread. Cut each sandwich diagonally in half. Cover. Refrigerate until service.


Tuna Salad SandwichSandwiches

Calories 304

Protein 23.94 g


Total Fat 7.19 g


Cholesterol 33 mg

Vitamin C 1.9 mg

Vitamin A 86 IU

Iron 3.02 mg

Calcium 76 mg

Sodium 806 mg

Dietary Fiber 2.0 g


Text63:

SERVING:

1 sandwich provides 2 oz equivalent meat/meat alternate, ⅛ cup of vegetable, and 2 servings of grains/breads.

about 12 lb 6 oz (filling)18 lb

about 24 lb 12 oz (filling)36 lb

YIELD:

about 1 gallon 2 quarts (filling)50 sandwiches

about 3 gallons (filling)100 sandwiches

VOLUME:



Edited 2004


Vegetable WrapsSandwiches



50 servings 100 servings

Leaf lettuce 1 lb 4 oz 2 lb 8 oz








Enriched flour tortilla, 12" soft (at least 1.8 oz)


Ranch dressing (E-19) 50 oz 1 qt 2 ¼ cups 100 oz 3 qt ½ cup 2. For ranch dressing use Ranch Dressing recipe (see E-19) Spread 2 Tbsp ranch dressing down the center of each tortilla.

*Leaf lettuce 13 oz 1 qt 2 ¾ cups 1 lb 10 oz 3 qt 1 ½ cups 3. Place about ¼ oz lettuce on top of ranch dressing.

†Raw mixed vegetables * Raw green peppers, chopped * Raw onions, chopped * Raw carrots, peeled and sliced * Raw cucumbers, peeled and diced

1 lb 10 oz

1 lb 13 oz1 lb 5 oz

1 lb 9 oz

1 qt ¾ cup

1 qt 1 cup1 qt 1 cup

1 qt 1 cup

3 lb 4 oz

3 lb 10 oz2 lb 10 oz

3 lb 2 oz

2 qt 1 ½ cups

2 qt 2 cups2 qt 2 cups

2 qt 2 cups

4. Combine raw vegetables: green peppers, onions, carrots, and cucumbers. Portion 2 oz vegetable mix with a No. 10 scoop (⅜ cup) on top of lettuce leaf and dressing.


3 lb 2 oz 3 qt ½ cup 6 lb 4 oz 1 gal 2 ¼ qt 5. Sprinkle 1 oz (¼ cup) cheese on top of vegetables.

6. Fold the top and bottom of the tortilla into the center. Beginning at either side, roll the tortilla until all the contents cannot be seen.

7. Cut diagonally in half.


Vegetable WrapsSandwiches

Calories 299

Protein 13.80 g


Total Fat 10.80 g


Cholesterol 21 mg

Vitamin C 16.5 mg

Vitamin A 3707 IU

Iron 2.04 mg

Calcium 336 mg

Sodium 636 mg

Dietary Fiber 2.9 g


Text63:

SERVING:

2 pieces provide 1 oz equivalent meat/meat alternate, ⅜ cup of vegetable, and 2 servings of grains/breads.

about 19 lb

about 38 lb

YIELD:

1 gallon ⅞ quarts (vegetable filling)100 halves

2 gallons 1 ¾ quarts (vegetable filling)200 halves

VOLUME:



Tested 2004

G-01

Italian Seasoning MixSauces, Gravies, and Seasoning Mixes

Calories 14

Protein 0.63 g

Carbohydrate 3.21 g

Total Fat 0.37 g


Cholesterol 0 mg

Vitamin C 2.8 mg

Vitamin A 395 IU

Iron 3.00 mg

Calcium 97 mg

Sodium 1 mg

Dietary Fiber 2.1 g


Text63:* Nutrients are based upon 2 Tbsp of mix.

*



1 Quart 1 Gallon

Dried basil 1 ¼ cups 2 Tbsp 8 ½ oz 1 qt 1 ½ cups 1. Combine all ingredients.

Dried oregano 1 ¼ cups 2 Tbsp 8 oz 1 qt 1 ½ cups

Dried marjoram 1 cup 4 oz 1 qt

Dried thyme ¼ cup 1 cup 2. Store in airtight container. Before using, stir or shake all ingredients well. (Ingredients may settle during storage.)

G-01A

Mexican Seasoning MixSauces, Gravies, and Seasoning Mixes

Calories 49

Protein 2.05 g

Carbohydrate 7.99 g

Total Fat 2.41 g


Cholesterol 0 mg

Vitamin C 6.2 mg

Vitamin A 3444 IU

Iron 4.35 mg

Calcium 70 mg

Sodium 82 mg

Dietary Fiber 3.3 g


Text63:* Nutrients are based upon 2 Tbsp of mix.

*



1 Quart 1 Gallon

Chili powder 8 ¼ oz 1 ¾ cups 2 lb 5 ½ oz 1 qt 3 cups 1. Combine all ingredients.

Ground cumin 5 oz 1 ⅓ cups 1 lb 6 oz 1 qt 1 ⅓ cups

Paprika ¼ cup 3 Tbsp 7 oz 1 ¾ cups

Onion powder ¼ cup 3 Tbsp 7 ½ oz 1 ¾ cups 2. Store in airtight container. Before using, stir or shake all ingredients well. (Ingredients may settle during storage.)

G-02

Barbecue SauceSauces, Gravies, and Seasoning Mixes


SERVING:

2 Tbsp (1 oz ladle). 32 2 Tbsp servings

128 2 Tbsp servings

YIELD:

about 1 quart

about 1 gallon

VOLUME:

1 Gallon: 1 Gallon:

1 Quart:1 Quart:

Edited 2004


1 Quart 1 Gallon




1 Quart 1 Gallon

Chicken stock, non-MSG ½ cup 2 Tbsp 2 ½ cups 1. Simmer chicken stock and onions over medium heat for 5 minutes.



¼ cupOR

2 Tbsp 1 tsp

6 ozOR1 oz

1 cupOR

½ cup 1 Tbsp

Catsup 1 lb 13 oz 2 ¾ cups 2 Tbsp(¼ No. 10 can)

7 lb 3 oz 2 qt 3 ½ cups(1 No. 10 can)

2. Add all other ingredients. Simmer for 15-20 minutes, stirring frequently. Use immediately.

Granulated garlic ½ tsp 2 tsp

Brown sugar, packed 6 oz ¾ cup 1 lb 8 oz 3 ¼ cups

G-02

Barbecue SauceSauces, Gravies, and Seasoning Mixes

Calories 48

Protein 0.45 g


Total Fat 0.10 g


Cholesterol 0 mg

Vitamin C 4.0 mg

Vitamin A 261 IU

Iron 0.30 mg

Calcium 10 mg

Sodium 309 mg

Dietary Fiber 0.4 g


Text63:

G-03

Brown GravySauces, Gravies, and Seasoning Mixes

Special Tip:

Serve over mashed potatoes, noodles, rice, meat, or poultry.

SERVING:


128 2 Tbsp servings

YIELD:

about 1 quart

about 1 gallon

VOLUME:

1 Gallon: 1 Gallon:

1 Quart:1 Quart:

Edited 2004



1 Quart 1 Gallon

Margarine or butter 2 oz ¼ cup 8 oz 1 cup 1. Melt margarine or butter in stock pot. Blend in flour and cook on medium heat, stirring frequently until golden brown, 8-10 minutes.

Enriched all-purpose flour 2 ½ oz ¼ cup 3 ½ Tbsp 10 oz 1 ¾ cups 2 Tbsp

Beef stock, non-MSG, hot 1 qt ¼ cup 1 gal 1 cup 2. Slowly stir in beef stock, onion powder, and pepper. Blend well and bring to boil. Reduce heat. Simmer on medium heat, stirring constantly until thickened, 6-8 minutes.



Ground black or white pepper ⅛ tsp ½ tsp 3. CCP: Hold for hot service at 135° F or higher.

G-03

Brown GravySauces, Gravies, and Seasoning Mixes

Calories 23

Protein 0.36 g

Carbohydrate 1.97 g

Total Fat 1.54 g


Cholesterol 0 mg

Vitamin C 0.0 mg

Vitamin A 66 IU

Iron 0.12 mg

Calcium 2 mg

Sodium 35 mg

Dietary Fiber 0.1 g


Text63:

G-03A

Chicken or Turkey GravySauces, Gravies, and Seasoning Mixes

Special Tip:


SERVING:


128 2 Tbsp servings

YIELD:

about 1 quart

about 1 gallon

VOLUME:

1 Gallon: 1 Gallon:

1 Quart:1 Quart:

Edited 2004



1 Quart 1 Gallon

Margarine or butter 2 oz ¼ cup 8 oz 1 cup 1. Melt margarine or butter in stock pot. Blend in flour and cook on medium heat, stirring frequently until light brown, 5 minutes.

Enriched all-purpose flour 2 ½ oz ¼ cup 3 ½ Tbsp 10 oz 1 ¾ cups 2 Tbsp

Chicken or turkey stock, non-MSG, hot

1 qt ¼ cup 1 gal 1 cup 2. Slowly stir in chicken or turkey stock, poultry seasoning, onion powder, and pepper. Blend well and bring to boil. Reduce heat. Simmer on medium heat, stirring constantly until thickened, 6-8 minutes.


Poultry seasoning ½ tsp 2 tsp



G-03A

Chicken or Turkey GravySauces, Gravies, and Seasoning Mixes

Calories 23

Protein 0.38 g

Carbohydrate 1.99 g

Total Fat 1.50 g


Cholesterol 0 mg

Vitamin C 0.1 mg

Vitamin A 64 IU

Iron 0.12 mg

Calcium 3 mg

Sodium 35 mg

Dietary Fiber 0.1 g


Text63:

G-03B

Cream GravySauces, Gravies, and Seasoning Mixes

Special Tip:


SERVING:


128 2 Tbsp servings

YIELD:

about 1 quart

about 1 gallon

VOLUME:

1 Gallon: 1 Gallon:

1 Quart:1 Quart:

Edited 2004



1 Quart 1 Gallon

Margarine or butter 2 ½ Tbsp 5 oz ½ cup 2 Tbsp 1. Melt margarine or butter in stock pot. Blend in flour and cook on medium heat, stirring frequently until light brown, 5 minutes.

Enriched all-purpose flour ¼ cup 2 Tbsp 6 oz 1 ½ cups


1 qt ¼ cup 1 gal 1 cup 2. Slowly stir in reconstituted dry milk, onion powder, and pepper. Blend well and bring to boil. Reduce heat. Simmer on medium heat, stirring constantly until thickened, 6-8 minutes.




G-03B

Cream GravySauces, Gravies, and Seasoning Mixes

Calories 25

Protein 1.35 g

Carbohydrate 2.80 g

Total Fat 0.93 g


Cholesterol 1 mg

Vitamin C 0.2 mg

Vitamin A 41 IU

Iron 0.08 mg

Calcium 43 mg

Sodium 29 mg

Dietary Fiber 0.0 g


Text63:

G-04Meat/Meat Alternate

Nacho Cheese SauceSauces, Gravies, and Seasoning Mixes

Comments:†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and Seasoning Mixes) may be used to replace these ingredients. For 50 servings, use ¼ cup 1 ½ tsp Mexican Seasoning Mix. For 100 servings, use ½ cup 1 Tbsp Mexican Seasoning Mix.

SERVING:

3 Tbsp (1 ½ oz ladle) provides 1 oz equivalent meat/meat alternate.

about 4 lb 8 oz

about 9 lb

YIELD:

about 2 quarts 1 ½ cups

about 1 gallon 3 cups

VOLUME:







3 cups 1 qt 2 cups 1. Combine milk, cheese, margarine or butter, and seasonings (optional). Stir over medium heat until cheese is melted and mixture is smooth, approximately 15 minutes.


3 lb 6 oz 3 qt 1 ½ cups 6 lb 12 oz 1 gal 2 ¾ qt

Margarine or butter 4 oz ½ cup 8 oz 1 cup

†Seasonings (optional) Chili powder Ground cumin Paprika Onion powder


1 ½ tsp1 ½ tsp


Canned green chili peppers, chopped (optional)

2 oz ¼ cup 4 oz ½ cup 2. Add green chili peppers (optional). Stir to combine.

3. To maintain smooth consistency, serve immediately or keep warm. (If sauce becomes too thick, add a small amount of milk, as needed, stirring well after each addition.)

4. Portion 1 ½ oz ladle (3 Tbsp).


G-04Meat/Meat Alternate

Nacho Cheese SauceSauces, Gravies, and Seasoning Mixes

Special Tip:

Serve over taco shell pieces, baked potato, broccoli, cauliflower, or other vegetables.

Calories 99

Protein 8.21 g

Carbohydrate 3.30 g

Total Fat 6.26 g


Cholesterol 16 mg

Vitamin C 0.4 mg

Vitamin A 512 IU

Iron 0.19 mg

Calcium 239 mg

Sodium 476 mg

Dietary Fiber 0.1 g


Text63:

Tested 2004

G-05

Sweet and Sour SauceSauces, Gravies, and Seasoning Mixes

SERVING:


128 2 Tbsp servings

YIELD:

about 1 quart

about 1 gallon

VOLUME:

1 Gallon: 1 Gallon:

1 Quart:1 Quart:

Edited 2004



1 Quart 1 Gallon

Chicken stock, non-MSG 1 ½ cups 2 Tbsp 1 qt 2 ½ cups 1. Combine stock, vinegar, brown sugar, soy sauce, tomato paste, and pineapple juice. Bring to boil. Reduce heat to simmer.


White vinegar ½ cup 2 cups

Brown sugar, packed 2 oz ¼ cup 1 ½ Tbsp 8 oz 1 cup 2 Tbsp

Low-sodium soy sauce ¼ cup 1 cup

Canned tomato paste 2 ⅓ oz ¼ cup 9 ¼ oz 1 cup

Pineapple juice 1 ¼ cups 1 qt 1 cup

Cornstarch ¼ cup 1 ½ Tbsp 6 oz 1 ¼ cups 2 Tbsp 2. Combine cornstarch and water. Mix until smooth.

Water, cold ¼ cup 1 cup 3. Add to simmering mixture. Stir occasionally and cook over medium heat until thickened, 6-8 minutes. Use immediately.

G-05

Sweet and Sour SauceSauces, Gravies, and Seasoning Mixes

Calories 21

Protein 0.27 g

Carbohydrate 5.18 g

Total Fat 0.03 g


Cholesterol 0 mg

Vitamin C 2.3 mg

Vitamin A 52 IU

Iron 0.16 mg

Calcium 5 mg

Sodium 83 mg

Dietary Fiber 0.1 g


Text63:

G-06

Tartar SauceSauces, Gravies, and Seasoning Mixes

SERVING:


128 2 Tbsp servings

YIELD:

about 1 quart

about 1 gallon

VOLUME:

1 Gallon: 1 Gallon:

1 Quart:1 Quart:

Edited 2004



1 Quart 1 Gallon


1 lb 5 oz

OR1 lb 5 oz

2 ½ cups 2 Tbsp

OR2 ½ cups 2 Tbsp

5 lb 4 oz

OR5 lb 4 oz

2 qt 2 ½ cups

OR2 qt 2 ½ cups

1. Combine all ingredients. Blend well.

Sweet pickle relish, undrained, chilled

11 ¼ oz 1 ¼ cups 1 Tbsp 2 lb 13 oz 1 qt 1 ¼ cups

Dehydrated onions ¼ oz 2 Tbsp 1 oz ½ cup

Dried parsley ¼ cup 1 cup

Dry mustard ½ tsp 2 tsp

2. Cover. Refrigerate until ready to use.

3. Serve with fish sandwiches, fish portions, or fish sticks.

G-06

Tartar SauceSauces, Gravies, and Seasoning Mixes

Calories 63

Protein 0.23 g

Carbohydrate 7.94 g

Total Fat 3.59 g


Cholesterol 8 mg

Vitamin C 0.4 mg

Vitamin A 63 IU

Iron 0.36 mg

Calcium 5 mg

Sodium 246 mg

Dietary Fiber 0.4 g


Text63:

G-07

Tomato Sauce (Meatless)Sauces, Gravies, and Seasoning Mixes

Comments:*See Marketing Guide.†Italian Seasoning Mix (see G-01, Sauces, Gravies, and Seasoning Mixes) may be used to replace these ingredients. For 1 quart, use ¾ tsp Italian Seasoning Mix. For 1 gallon, use 1 Tbsp Italian Seasoning Mix.


1 Quart 1 Gallon

Mature onions 4 oz 1 lb



1 Quart 1 Gallon

Vegetable oil 2 ¼ tsp 3 Tbsp 1. Heat oil. Add onions and cook approximately 5 minutes.


3 ½ oz ½ cup 1 TbspOR

¼ cup 1 Tbsp

13 ½ ozOR

2 ½ oz

2 ¼ cupsOR

1 ¼ cups

Canned tomato paste 9 ¼ oz 1 cup 2 lb 5 oz 1qt(⅓ No. 10 can)

2. Add tomato paste, canned tomatoes, water, pepper, parsley, granulated garlic, and seasonings. Mix well and bring to boil. Reduce heat and simmer, uncovered, 25-30 minutes.



1 lb 9 ½ oz 3 cups 1 Tbsp(¼ No. 10 can)

6 lb 6 oz 3 qt ¼ cup(1 No. 10 can)

Water ½ cup 2 cups

Ground black or white pepper ⅛ tsp ½ tsp


Granulated garlic 2 ¼ tsp 1 Tbsp


¼ tsp¼ tsp⅛ tsppinch

1 tsp1 tsp¾ tsp¼ tsp


Serve over Meat Loaf (see D-27), Meat Balls (see D- 27A), or Salisbury Steak (see D-33).

G-07

Tomato Sauce (Meatless)Sauces, Gravies, and Seasoning Mixes

Calories 16

Protein 0.56 g

Carbohydrate 3.01 g

Total Fat 0.38 g


Cholesterol 0 mg

Vitamin C 8.1 mg

Vitamin A 347 IU

Iron 0.36 mg

Calcium 11 mg

Sodium 37 mg

Dietary Fiber 0.7 g


Text63:

SERVING:


128 2 Tbsp servings

YIELD:

about 1 quart

about 1 gallon

VOLUME:

1 Gallon: 1 Gallon:

1 Quart:1 Quart:

Tested 2004

G-08

White SauceSauces, Gravies, and Seasoning Mixes

SUGGESTED USESTHIN WHITE SAUCE: Cream soup; gravy; creamed and scalloped vegetables, eggs, fish, meat.MEDIUM WHITE SAUCE: Gravy; creamed and scalloped vegetables, eggs, fish, meat.THICK WHITE SAUCE: Binder for soufflés, croquettes.



1 Quart 1 Gallon

THIN WHITE SAUCE:

Margarine or butter 1 oz 2 Tbsp 4 oz ½ cup 1. Melt margarine or butter. Add flour and salt. Stir until smooth. Cook 5 minutes.

Enriched all-purpose flour ¼ cup 1 Tbsp 4 ½ oz 1 cup 2 Tbsp

Salt ½ tsp 2 tsp


1 qt 1 gal 2. Add milk gradually, stirring constantly.

3. Cook, stirring frequently, until smooth and thick, 12-15 minutes. Use immediately.


MEDIUM WHITE SAUCE:

Margarine or butter 2 oz ¼ cup 8 oz 1 cup

Enriched all-purpose flour 2 ¼ oz ½ cup 1 ½ tsp 9 oz 2 cups 2 Tbsp

Salt ½ tsp 2 tsp


1 qt 1 gal

THICK WHITE SAUCE:

Margarine or butter 3 oz ¼ cup 2 Tbsp 12 oz 1 ½ cups

Enriched all-purpose flour 3 ⅓ oz ¾ cup 1 ½ tsp 13 ½ oz 3 cups 2 Tbsp

Salt ½ tsp 2 tsp


1 qt 1 gal

G-08

White SauceSauces, Gravies, and Seasoning Mixes

Nutrients are based on MEDIUM WHITE SAUCE.

Calories 31

Protein 1.34 g

Carbohydrate 3.15 g

Total Fat 1.47 g


Cholesterol 1 mg

Vitamin C 0.2 mg

Vitamin A 64 IU

Iron 0.11 mg

Calcium 40 mg

Sodium 70 mg

Dietary Fiber 0.1 g


Text63:

SERVING:


128 2 Tbsp servings

YIELD:

about 1 quart

about 1 gallon

VOLUME:

1 Gallon: 1 Gallon:

1 Quart:1 Quart:

Tested 2004

G-08AMeat/Meat Alternate

Cheese SauceSauces, Gravies, and Seasoning Mixes

SERVING:

2 Tbsp (1 oz ladle) provides ¼ oz equivalent meat/meat alternate.

32 2 Tbsp servings

128 2 Tbsp servings

YIELD:

about 1 quart

about 1 gallon

VOLUME:

1 Gallon: 1 Gallon:

1 Quart:1 Quart:

Tested 2004



1 Quart 1 Gallon

Margarine or butter 3 Tbsp 1 ½ tsp 7 oz ¾ cup 2 Tbsp 1. Melt margarine or butter. Add flour and salt. Stir until smooth.

Enriched all-purpose flour 2 oz ½ cup 8 oz 1 ¾ cups

Salt ¼ tsp 1 tsp


3 ¼ cups 3 qt 1 cup 2. Add milk gradually, stirring constantly.


10 oz 2 ½ cups 2 ½ lb 2 qt 2 cups 3. Add shredded American cheese. Cook for 12-15 minutes, stirring frequently, until smooth and thick.


G-08AMeat/Meat Alternate

Cheese SauceSauces, Gravies, and Seasoning Mixes

Calories 49

Protein 3.30 g

Carbohydrate 3.30 g

Total Fat 2.53 g


Cholesterol 5 mg

Vitamin C 0.2 mg

Vitamin A 138 IU

Iron 0.09 mg

Calcium 95 mg

Sodium 175 mg

Dietary Fiber 0.1 g


Text63:

G-09Fruit

Spiced Apple ToppingSauces, Gravies, and Seasoning Mixes

Special Tips:1.) For each 1 gallon, add 1 cup of raisins to the apples for a more flavorful topping.

2.) Serve over waffles, pancakes, or ice cream.

SERVING:

⅓ cup (No. 12 scoop) provides ¼ cup of fruit. about 8 lb 6 oz

about 16 lb 12 oz

YIELD:

about 1 gallon

about 2 gallons

VOLUME:

2 Gallons: 2 Gallons:

1 Gallon:1 Gallon:

Edited 2004



1 Gallon 2 Gallon

Margarine or butter 2 oz ¼ cup 4 oz ½ cup 1. Melt margarine or butter and honey in stock pot or steam-jacketed kettle.

Honey 1 lb 8 oz 3 cups 3 lb 1 qt 2 cups

Apple juice 1 qt 1 ½ cups 2 qt 3 cups 2. Dissolve cornstarch in apple juice. Add cinnamon and nutmeg.

Cornstarch 2 ¼ oz ½ cup 4 ½ oz 1 cup

Ground cinnamon 1 Tbsp 2 Tbsp 3. Add apple juice mixture to honey and margarine. Stir constantly until it comes to a boil and the mixture is thickened and smooth.

Ground nutmeg 1 ½ tsp 1 Tbsp

Vanilla 2 tsp 1 Tbsp 1 tsp 4. Add drained apples and vanilla to mixture and simmer for 10 minutes to develop flavor.

Canned, unsweetened, sliced apples, drained

4 lb 2 oz 2 qt(⅔ No. 10 can)


G-09Fruit

Spiced Apple ToppingSauces, Gravies, and Seasoning Mixes

Calories 92

Protein 0.20 g


Total Fat 1.17 g


Cholesterol 0 mg

Vitamin C 0.5 mg

Vitamin A 60 IU

Iron 0.30 mg

Calcium 7 mg

Sodium 13 mg

Dietary Fiber 1.1 g


Text63:

G-10

Honey Barbecue SauceSauces, Gravies, and Seasoning Mixes

Special Tip:Use to baste chicken or meat during cooking, or use as a dipping sauce for chicken and fish nuggets.

SERVING:


about 8 lb 12 oz

YIELD:



VOLUME:



Edited 2004




Dehydrated onions ¼ oz 2 Tbsp ½ oz ¼ cup 1. Reconstitute onions in an equal amount of hot water. Do not drain.

Water, hot 2 Tbsp ¼ cup

Margarine or butter 6 oz ¾ cup 12 oz 1 ½ cups 2. Add remaining ingredients and allow to simmer, uncovered, for 20-30 minutes.

Honey 2 lb 1 qt 4 lb 2 qt


Paprika 2 Tbsp ¼ cup

Prepared yellow mustard 1 Tbsp 2 Tbsp 3. CCP: Hold for hot service at 135° F or higher.

Worcestershire sauce 2 Tbsp ¼ cup

Catsup 1 lb 13 oz 2 ¾ cups(¼ No. 10 can)



White vinegar ½ cup 1 cup

Canned tomato paste 8 oz ¾ cup 2 Tbsp 1 lb 1 ¾ cups

G-10

Honey Barbecue SauceSauces, Gravies, and Seasoning Mixes

Calories 103

Protein 0.58 g


Total Fat 2.86 g


Cholesterol 0 mg

Vitamin C 5.5 mg

Vitamin A 554 IU

Iron 0.39 mg

Calcium 8 mg

Sodium 242 mg

Dietary Fiber 0.6 g


Text63:

G-11

Stir-Fry SauceSauces, Gravies, and Seasoning Mixes

Special Tip:Makes an excellent dressing for a vegetable stir-fry. Use 1 qt of sauce for each 12 lb of vegetables.

SERVING:

3 Tbsp (1 ½ oz ladle). about 4 lb 14 oz

about 9 lb 12 oz

YIELD:

about 2 quarts 1 ½ cups

about 1 gallon 3 cups

VOLUME:



Edited 2004




Low-sodium soy sauce 1 cup 2 cups 1. Dissolve cornstarch in soy sauce. Add ginger, granulated garlic, pepper, and sesame oil (optional) to this mixture.

Cornstarch 4 oz ¾ cup 2 Tbsp 8 oz 1 ¾ cups




Sesame oil (optional) ¼ cup ½ cup

Beef, chicken, or vegetable stock, non-MSG

2 qt 1 gal 2. Heat beef, chicken, or vegetable stock in pot to the boiling point.


3. Slowly stir in cornstarch-soy sauce mixture and return to boil. Continue cooking until sauce is smooth and thickened. Remove from heat. Use immediately.


G-11

Stir-Fry SauceSauces, Gravies, and Seasoning Mixes

Calories 15

Protein 0.47 g

Carbohydrate 3.12 g

Total Fat 0.07 g


Cholesterol 0 mg

Vitamin C 0.1 mg

Vitamin A 2 IU

Iron 0.18 mg

Calcium 2 mg

Sodium 204 mg

Dietary Fiber 0.1 g


Text63:

G-12

Teriyaki SauceSauces, Gravies, and Seasoning Mixes

Special Tip:Use to baste chicken or meat during cooking, or as a dipping sauce for chicken and fish nuggets.

SERVING:


about 7 lb 8 oz

YIELD:



VOLUME:



Edited 2004




Brown sugar, packed 4 oz ½ cup 8 oz 1 cup 1. Mix all dry ingredients in a bowl.



Ground ginger 1 oz 1 ½ tsp 2 oz 1 Tbsp

Worcestershire sauce 2 Tbsp ¼ cup 2. Add Worcestershire sauce, catsup, cider vinegar, and soy sauce to the dry ingredients. Mix with wire whip until well mixed.

Catsup 2 lb 8 oz 1 qt 5 lb 2 qt 3. Cover and place in refrigerator overnight to develop flavors.

Cider vinegar ½ cup 1 cup


G-12

Teriyaki SauceSauces, Gravies, and Seasoning Mixes

Calories 39

Protein 0.73 g

Carbohydrate 9.58 g

Total Fat 0.12 g


Cholesterol 0 mg

Vitamin C 3.5 mg

Vitamin A 231 IU

Iron 0.40 mg

Calcium 8 mg

Sodium 531 mg

Dietary Fiber 0.4 g


Text63:

G-13

Cucumber SauceSauces, Gravies, and Seasoning Mixes


SERVING:


about 6 lb 4 oz

YIELD:



VOLUME:



Tested 2004








*Fresh cucumbers, peeled, seeded

1 lb 10 oz 3 lb 4 oz 1. Grate cucumbers using a food processor or a grater. Place grated cucumbers in colander, and press to remove juice.

*Fresh onions, minced 2 oz ⅓ cup 4 oz ⅔ cup 2. In a separate bowl, mix together the rest of the ingredients.


8 oz

OR8 oz

1 cup

OR1 cup

1 lb

OR1 lb

2 cups

OR2 cups

White vinegar 2 Tbsp 1 tsp ¼ cup 2 tsp

Lowfat plain yogurt 1 lb 2 cups 2 lb 1 qt


Salt ¼ tsp ½ tsp

Ground black or white pepper ¼ tsp ½ tsp

3. Fold cucumbers into mixture.

4. Chill at least 2 hours before serving.

G-13

Cucumber SauceSauces, Gravies, and Seasoning Mixes

Special Tips:1) For a quick Cucumber Sauce, add 1 lb 10 oz grated cucumbers to 3 cups of Ranch Dressing (E-19) for 50 servings. For 100 servings, add 3 lb 4 oz grated cucumbers to 1 qt 2 cups of Ranch Dressing.

2) For best results, to develop flavor, prepare the night before.

Calories 20

Protein 0.62 g

Carbohydrate 2.19 g

Total Fat 1.03 g


Cholesterol 2 mg

Vitamin C 0.6 mg

Vitamin A 31 IU

Iron 0.12 mg

Calcium 20 mg

Sodium 58 mg

Dietary Fiber 0.2 g


Text63:

H-01Meat/Meat Alternate-Vegetable

Bean SoupSoups




Dry Navy beans 4 lb 4 oz 8 lb 8 oz





Chicken or ham stock, non-MSG

2 gal 1 qt 4 gal 2 qt 1. Combine stock, beans, tomato paste, onions, celery, carrots, pepper, parsley, and ham (optional). Bring to boil. (If desired, liquid from cooked beans may be used as part of the stock.)

*Cooked dry Navy beans (see Special Tip)

10 lb 2 oz 1 gal 2 ½ qt 20 lb 4 oz 3 gal 1 qt

Canned tomato paste 7 oz ¾ cup 1 Tbsp 14 oz 1 ½ cups 2 Tbsp


14 ozOR

2 ½ oz

2 ⅓ cupsOR

1 ¼ cups

1 lb 12 ozOR5 oz

1 qt ⅔ cupOR

2 ½ cups

*Fresh celery, chopped 6 ½ oz 1 ½ cups 2 Tbsp 13 oz 3 ¼ cups

*Fresh carrots, chopped 6 ½ oz 1 ¾ cups 13 oz 3 ½ cups



Cooked ham, diced (optional) 1 lb 3 cups 2 lb 1 qt 2 cups 2. Reduce heat. Cover. Simmer for 20 minutes or until vegetables are tender.


Enriched all-purpose flour 4 ½ oz 1 cup 1 Tbsp 9 oz 2 cups 2 Tbsp 3. Combine flour and water. Mix until smooth.

Water 1 cup 2 cups 4. Add to stock mixture. Stir well and cook over medium heat until thickened, 10-12 minutes.

5. Pour 8 lb 7 ¼ oz (1 gal ⅔ cup) into a medium steamtable pan (12" x 20" x 4"). For 50 servings, use 3 pans. For 100 servings, use 6 pans.


6. Portion with 8 oz ladle (1 cup).


Bean SoupSoups




COOKING BEANS


Use hot beans immediately. CCP: Hold for hot service at 135° F. ORChill for later use. If chilling:CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4 hours.

1 lb dry Navy beans = about 2 ¼ cups dry or 5 ⅞ cups cooked beans.

SERVING:

1 cup (8 oz ladle) provides 2 oz equivalent meat/meat alternate and ⅛ cup of vegetable.

about 25 lb 6 oz

about 50 lb 12 oz

YIELD:



VOLUME:



Edited 2004

Celery 8 oz 1 lb

Carrots 8 oz 1 lb


Bean SoupSoups

Calories 159

Protein 9.28 g


Total Fat 0.88 g


Cholesterol 1 mg

Vitamin C 4.4 mg

Vitamin A 1073 IU

Iron 2.66 mg

Calcium 79 mg

Sodium 329 mg

Dietary Fiber 6.4 g


Text63:

H-02Meat/Meat Alternate-Grains/Breads

Chicken or Turkey Noodle SoupSoups











3 gal 3 ½ qt 7 gal 3 qt 1. Combine stock, celery, carrots (optional), onions, parsley (optional), pepper, and poultry seasoning.

*Fresh celery, chopped 1 lb 8 oz 1 qt 1 ¾ cups 3 lb 2 qt 3 ½ cups

*Fresh carrots, chopped (optional)



14 ozOR

2 ½ oz

2 ⅓ cupsOR

1 ¼ cups

1 lb 12 ozOR5 oz

1 qt ⅔ cupOR

2 ½ cups

Dried parsley (optional) ¼ cup ½ cup


Poultry seasoning 1 tsp 2 tsp

2. Bring to boil. Reduce heat and cover. Simmer for 20 minutes.

Enriched medium noodles 1 lb 6 oz 1 gal 2 lb 12 oz 2 gal 3. Add noodles and chicken or turkey. Return to simmer. Cover. Simmer for 10 minutes or until noodles are tender.



1 lb 9 ½ oz 1 qt 1 cup 3 lb 3 oz 2 qt 2 cups 4. Pour 9 lb (1 gal ⅔ cup) into medium steamtable pan (12" x 20" x 4"). For 50 servings, use 3 pans. For 100 servings, use 6 pans.


5. Portion with 8 oz ladle (1 cup).

H-02Meat/Meat Alternate-Grains/Breads

Chicken or Turkey Noodle SoupSoups

Calories 98

Protein 7.33 g


Total Fat 2.16 g


Cholesterol 26 mg

Vitamin C 1.7 mg

Vitamin A 33 IU

Iron 0.87 mg

Calcium 26 mg

Sodium 207 mg

Dietary Fiber 0.7 g


Text63:

SERVING:

1 cup (8 oz ladle) provides ½ oz equivalent meat/meat alternate and ½ serving of grains/breads.

about 27 lb

about 54 lb

YIELD:



VOLUME:



Edited 2004




H-02AMeat/Meat Alternate-Grains/Breads

Chicken or Turkey Rice SoupSoups











3 gal 3 ½ qt 7 gal 3 qt 1. Combine stock, celery, carrots (optional), onions, parsley (optional), pepper, and poultry seasoning.

*Fresh celery, chopped 1 lb 8 oz 1 qt 1 ¾ cups 3 lb 2 qt 3 ½ cups

*Fresh carrots, chopped (optional)



14 ozOR

2 ½ oz

2 ⅓ cupsOR

1 ¼ cups

1 lb 12 ozOR5 oz

1 qt ⅔ cupOR

2 ½ cups



Poultry seasoning 1 tsp 2 tsp

2. Bring to boil. Reduce heat and cover. Simmer for 10 minutes.

Enriched white rice, medium grain

1 lb 14 oz 1 qt ¼ cup 3 lb 12 oz 2 qt ½ cup 3. Add rice and chicken or turkey. Return to simmer. Cover. Simmer for 20 minutes or until rice is tender.



1 lb 9 ½ oz 1 qt 1 cup 3 lb 3 oz 2 qt 2 cups 4. Pour 9 lb (1 gal ⅔ cup) into a medium steamtable pan (12" x 20" x 4"). For 50 servings, use 3 pans. For 100 servings, use 6 pans.



H-02AMeat/Meat Alternate-Grains/Breads

Chicken or Turkey Rice SoupSoups

Calories 112

Protein 6.70 g


Total Fat 1.73 g


Cholesterol 14 mg

Vitamin C 1.7 mg

Vitamin A 25 IU

Iron 1.04 mg

Calcium 23 mg

Sodium 205 mg

Dietary Fiber 0.5 g


Text63:

SERVING:

1 cup (8 oz ladle) provides ½ oz equivalent meat /meat alternate and ½ serving of grains/breads.

about 27 lb

about 54 lb

YIELD:



VOLUME:



Edited 2004




H-03Vegetable

Cream of Vegetable SoupSoups




Margarine or butter 1 lb 2 cups 2 lb 1 qt 1. Melt margarine or butter. Add onions and celery (optional). Cook over medium heat for 5-10 minutes.


14 ozOR

2 ½ oz

2 ½ cupsOR

1 ¼ cups

1 lb 12 ozOR5 oz

1 qt 1 cupOR

2 ½ cups

*Fresh celery, chopped (optional)

8 ½ oz 2 cups 1 lb 1 oz 1 qt

Enriched all-purpose flour 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups 2. Blend in flour and cook over medium heat, stirring constantly until light brown, 5 minutes.


2 qt 1 gal 3. Slowly stir in milk, stock, pepper, basil (optional), parsley (optional), and granulated garlic. Blend well and bring to boil. Reduce heat. Simmer, uncovered, stirring frequently until slightly thickened, 10-15 minutes.

Chicken stock, non-MSG 2 gal 1 qt 4 gal 2 qt


Dried basil (optional) 1 Tbsp 2 Tbsp



Canned mixed vegetables, drained

5 lb 2 qt 3 ¼ cups(1 ¼ No. 10 cans)

10 lb 1 gal 2 ⅓ qt(2 ½ No. 10 cans)

4. Add vegetables. Cook over medium heat until heated through, 5-10 minutes.


5. Pour 9 lb 2 oz (1 gal ⅔ cup) into a medium steamtable pan (12" x 20" x 4"). For 50 servings, use 3 pans. For 100 servings, use 6 pans.



H-03Vegetable

Cream of Vegetable SoupSoups


Calories 148

Protein 4.45 g


Total Fat 7.83 g


Cholesterol 1 mg

Vitamin C 3.7 mg

Vitamin A 5608 IU

Iron 0.96 mg

Calcium 77 mg

Sodium 281 mg

Dietary Fiber 1.7 g


Text63:

SERVING:

1 cup (8 oz ladle) provides ¼ cup of vegetable. about 27 lb 6 oz

about 54 lb 12 oz

YIELD:



VOLUME:



Edited 2004





H-04Vegetable

Vegetable SoupSoups




Chicken or beef stock, non-MSG

2 gal 4 gal 1. Combine stock, tomatoes, celery, onions, pepper, parsley, and granulated garlic. Bring to boil.



12 lb 12 oz 1 gal 2 ¼ qt(2 No. 10 cans)

*Fresh celery, chopped 10 oz 2 ½ cups 1 lb 4 oz 1 qt 1 cup


1 lbOR3 oz

2 ⅔ cupsOR

1 ½ cups

2 lbOR6 oz

1 qt 1 ⅓ cupsOR

3 cups




2. Reduce heat and cover. Simmer for 20 minutes.


1 lb 2 ½ oz

OR1 lb 2 oz

2 ¾ cups(¼ No. 10 can)

OR3 cups 2 Tbsp

2 lb 5 oz

OR2 lb 4 oz


OR1 qt 2 ¼ cups

3. Add corn, carrots, green beans, and green peas. (Frozen vegetables may be combined with canned vegetables.)

Canned diced carrots, drained ORFrozen sliced carrots

1 lb 2 oz

OR1 lb 6 oz

2 ½ cups(¼ No. 10 can)

OR1 qt ¾ cup

2 lb 4 oz

OR2 lb 12 oz


OR2 qt 1 ½ cups

Canned cut green beans, drained ORFrozen cut green beans

15 oz

OR15 oz


OR3 ½ cups

1 lb 14 oz

OR1 lb 14 oz

1 qt 3 cups(½ No. 10 can)

OR1 qt 3 cups


1 lb 1 ½ oz

OR1 lb 4 oz


OR1 qt

2 lb 3 oz

OR2 lb 8 oz


OR2 qt

4. Cover and simmer for 15 minutes, or until vegetables are tender.


5. Pour 9 lb 1 ¼ oz (1 gal ⅔ cup) into medium steamtable pan (12" x 20" x 4"). For 50 servings, use 3 pans. For 100 servings, use 6 pans.

H-04Vegetable

Vegetable SoupSoups


Calories 58

Protein 3.24 g


Total Fat 0.63 g


Cholesterol 1 mg

Vitamin C 13.3 mg

Vitamin A 1906 IU

Iron 1.08 mg

Calcium 29 mg

Sodium 369 mg

Dietary Fiber 1.8 g


Text63:

SERVING:

1 cup (8 oz ladle) provides ½ cup of vegetable. about 27 lb 4 oz

about 54 lb 8 oz

YIELD:



VOLUME:



Tested 2004





6. CCP: Hold for hot service at 135° F or higher. Portion with 8 oz ladle (1 cup).

H-04AMeat/Meat Alternate-Vegetable

Beef Vegetable SoupSoups




Raw ground beef (no more than 20% fat) ORCanned beef with natural juices, undrained

2 lb 2 ½ oz

OR3 lb 3 oz 1 ¾ No. 2 1/2 cans

4 lb 5 oz

OR6 lb 6 oz 3 ½ No. 2 ½ cans

1. Brown ground beef. Drain. Continue immediately.

Beef stock, non-MSG 1 gal 3 ½ qt 3 gal 3 qt 2. Combine stock, cooked ground beef or canned beef, tomatoes, celery, onions, pepper, parsley, and granulated garlic. Bring to boil.






1 lbOR3 oz

2 ⅔ cupsOR

1 ½ cups

2 lbOR6 oz

1 qt 1 ⅓ cupsOR

3 cups






1 lb 2 ½ oz

OR1 lb 1 ½ oz


OR3 ¼ cups

2 lb 5 oz

OR2 lb 3 oz


OR1 qt 2 ½ cups

4. Add corn, carrots, green beans, and green peas. (Frozen vegetables may be combined with canned vegetables.)


1 lb 2 oz

OR1 lb 6 oz


OR1 qt 1 cup

2 lb 4 oz

OR2 lb 12 oz


OR2 qt 2 cups


15 oz

OR15 oz


OR3 ½ cups

1 lb 14 oz

OR1 lb 14 oz


OR1 qt 3 cups


1 lb 1 ½ oz

OR1 lb 4 oz


OR1 qt

2 lb 3 oz

OR2 lb 8 oz


OR2 qt




SERVING:

1 cup (8 oz ladle) provides ½ oz equivalent meat/meat alternate and ½ cup of vegetable.

about 27 lb 4 oz

about 54 lb 8 oz

YIELD:



VOLUME:



Tested 2004












Calories 86

Protein 6.09 g

Carbohydrate 8.97 g

Total Fat 3.21 g


Cholesterol 14 mg

Vitamin C 11.5 mg

Vitamin A 1918 IU

Iron 1.28 mg

Calcium 39 mg

Sodium 282 mg

Dietary Fiber 1.8 g


Text63:

H-04BMeat/Meat Alternate-Vegetable

Chicken or Turkey Vegetable SoupSoups




Chicken stock, non-MSG 1 gal 3 ½ qt 3 gal 3 qt 1. Combine stock, chicken or turkey, tomatoes, celery, onions, pepper, parsley, and granulated garlic. Bring to boil.


1 lb 9 ½ oz 1 qt 1 cup 3 lb 3 oz 2 qt 2 cups






1 lbOR3 oz

2 ⅔ cupsOR

1 ½ cups

2 lbOR6 oz

1 qt 1 ⅓ cupsOR

3 cups






1 lb 2 ½ oz

OR1 lb 1 ½ oz


OR3 ¼ cups

2 lb 5 oz

OR2 lb 3 oz


OR1 qt 2 ½ cups

3. Add corn, carrots, green beans, and green peas. (Frozen vegetables may be combined with canned vegetables).


1 lb 2 oz

OR1 lb 6 oz


OR1 qt 1 cup

2 lb 4 oz

OR2 lb 12 oz


OR2 qt 2 cups


15 oz

OR15 oz


OR3 ½ cups

1 lb 14 oz

OR1 lb 14 oz


OR1 qt 3 cups


1 lb 1 ½ oz

OR1 lb 4 oz


OR1 qt

2 lb 3 oz

OR2 lb 8 oz


OR2 qt






SERVING:

1 cup (8 oz ladle) provides ½ oz equivalent meat/meat alternate and ½ cup of vegetable.

about 27 lb 4 oz

about 54 lb 8 oz

YIELD:



VOLUME:



Tested 2004













Calories 72

Protein 6.39 g

Carbohydrate 9.01 g

Total Fat 1.62 g


Cholesterol 13 mg

Vitamin C 11.8 mg

Vitamin A 1911 IU

Iron 1.00 mg

Calcium 39 mg

Sodium 281 mg

Dietary Fiber 1.8 g


Text63:

H-05Meat/Meat Alternate-Vegetable-Grains/Breads

Thick Vegetable SoupSoups




Vegetable stock, non-MSG 2 gal 4 gal 1. Heat vegetable stock to a boil.

Dry lentils 14 oz 2 cups 2 Tbsp 1 lb 12 oz 1 qt ¼ cup 2. Add lentils and barley. Reduce heat and simmer for 20 minutes.

Dry barley 1 lb 7 oz 3 1/4 cups 2 lb 14 oz 1 qt 2 ½ cups

*Fresh onions, diced finely ORDehydrated onions

1 lbOR3 oz

2 ⅔ cupsOR

1 ½ cups

2 lbOR6 oz

1 qt 1 ⅓ cupsOR

3 cups

3. Add onions, carrots, celery, potatoes, tomato paste, pepper, and water. Simmer covered, for 25 minutes over low heat.

*Fresh carrots, diced 1/2" 2 lb 1 qt 3 ¾ cups 4 lb 3 qt 3 ½ cups

*Fresh celery, diced 1/2" 8 oz 2 cups 1 lb 1 qt

*Fresh white potatoes, peeled, cubed

8 oz 1 ½ cups 1 lb 3 cups

Canned tomato paste 1 lb 2 ½ oz 2 cups 2 lb 5 oz 1 qt(⅓ No. 10 can)


Water 1 qt 2 qt

Canned pinto beans, drained OR*Dry pinto beans, cooked (see Special Tips)

5 lb 9 ½ oz

OR5 lb 9 ½ oz

3 qt ½ cup(1 ⅓ No. 10 cans)

OR2 qt 2 ½ cups

11 lb 3 oz

OR11 lb 3 oz

1 gal 2 ¼ qt(2 ⅔ No. 10 cans)

OR1 gal 1 ¼ qt

4. Add pinto beans, corn, green beans, cabbage (optional). Simmer covered, for 15 minutes over medium heat.


Frozen whole-kernel corn 1 lb 2 ¾ cups 2 lb 1 qt 1 ½ cups

Frozen cut green beans 1 lb 1 ¾ cups 2 Tbsp 2 lb 3 ¾ cups

*Fresh cabbage, shredded (optional)

1 lb 1 qt ¾ cup 2 lb 2 qt 1 ½ cups

Water 1 qt 2 qt

5. Pour 10 lb (1 gal 1 qt) into medium steamtable pan (12" x 20" x 4"). For 50 servings, use 3 pans. For 100 servings, use 6 pans.





Special Tips:1) Garnish with Parmesan cheese.

2) SOAKING BEANS



COOKING BEANS


Use hot beans immediately.


SERVING:

1 cup (8 oz ladle) provides 1 oz equivalent meat/meat alternate, 3/8 cup of vegetable, and ½ serving of grains/breads.

about 30 lb

about 60 lb

YIELD:



VOLUME:









Potatoes 10 oz 1 lb 4 oz


Cabbage 1 lb 3 oz 2 lb 6 oz



CCP: Hold for hot service at 135° F. ORChill for later use. CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4 hours.


Calories 146

Protein 6.72 g


Total Fat 0.62 g


Cholesterol 0 mg

Vitamin C 12.6 mg

Vitamin A 3396 IU

Iron 2.23 mg

Calcium 58 mg

Sodium 283 mg

Dietary Fiber 6.6 g


Text63:

H-06Meat/Meat Alternate

Cream of Chicken SoupSoups









Margarine or butter 12 oz 1 ½ cups 1 lb 8 oz 3 cups 1. Melt margarine or butter in steam-jacketed kettle. Whisk in flour and cook mixture for 5 minutes. Do not brown.


Chicken stock, non-MSG, hot 2 qt 2 cups 1 gal 1 qt 2. Slowly add chicken stock while continuously whisking. Simmer until smooth and thickened, not above 180° F.

Lowfat 1% milk ORInstant nonfat dry milk, reconstituted

2 gal 1 qt 4 gal 2 qt 3. While soup is cooking, heat the milk.

*Cooked chicken, diced (see Special Tip)

3 lb 2 oz 2 qt 2 cups 6 lb 4 oz 1 gal 1 qt 4. Slowly add hot milk, chicken, pepper and salt (optional). Simmer for 15-20 minutes, not above 180° F, to prevent curdling.



Salt (optional) 1 tsp 2 tsp

5. Pour 8 lb 10 ½ oz (1 gal ⅔ cup) into medium steamtable pan (12" x 20" x 4"). For 50 servings, use 3 pans. For 100 servings, use 6 pans.



H-06Meat/Meat Alternate

Cream of Chicken SoupSoups

Special Tip: *Cooked turkey can be substituted for chicken.

Calories 204

Protein 14.87 g


Total Fat 9.64 g


Cholesterol 33 mg

Vitamin C 1.9 mg

Vitamin A 619 IU

Iron 0.78 mg

Calcium 225 mg

Sodium 201 mg

Dietary Fiber 0.2 g


Text63:

SERVING:

1 cup (8 oz ladle) provides 1 oz equivalent meat/meat alternate.

about 26 lb

about 52 lb

YIELD:



VOLUME:



Edited 2004


MinestroneSoups




Water 1 cup 2 cups 1. Pour water into steam-jacketed kettle. Add onions, carrots, cabbage, celery, and zucchini (optional). Simmer for 15 minutes until tender.


9 ozOR1 oz

1 ½ cups OR

½ cup

1 lb 2 ozOR2 oz

3 cupsOR

1 cup

*Fresh carrots, diced 1 lb 6 oz 1 qt 1 ¼ cups 2 lb 12 oz 2 qt 2 ½ cups

*Fresh cabbage, minced 6 oz 2 cups 2 Tbsp 12 oz 1 qt ¼ cup

*Fresh celery, chopped 8 oz 2 cups 1 lb 1 qt

*Fresh zucchini, chopped (optional)

8 oz 1 ¾ cups 2 Tbsp 1 lb 3 ¾ cups

Beef stock, non-MSG 2 gal 1 ½ qt 4 gal 3 qt 2. Add beef stock, tomato paste, pepper, oregano, parsley, garlic, salt, and marjoram (optional). Simmer, uncovered, for 30 minutes.

Canned tomato paste 1 lb 1 ¾ cups 2 lb 3 ½ cups


Dried oregano ¼ tsp ½ tsp

Dried parsley ½ tsp 1 tsp


Salt 1 tsp 2 tsp

Dried marjoram (optional) ⅛ tsp ¼ tsp

Canned Great Northern beans, drained OR*Cooked dry Navy or pea beans (see Special Tips)

4 lb 4 ½ oz

OR4 lb 4 ½ oz

2 qt ¼ cup(1 No. 10 can)

OR2 qt 2 Tbsp

8 lb 9 oz

OR8 lb 9 oz

1 gal ½ cup(2 No. 10 cans)

OR1 gal ¼ cup

3. Add beans and macaroni. Continue simmering for 20 minutes.


Enriched elbow macaroni 11 oz 2 ½ cups 1 lb 6 oz 1 qt 1 cup





MinestroneSoups

Special Tips:1) Garnish with Parmesan cheese

2) SOAKING BEANS



COOKING BEANS


Use hot beans immediately.


SERVING:

1 cup (8 oz ladle) provides ½ oz equivalent meat/meat alternate, ¼ cup of vegetable, and ¼ serving of grains/breads.

about 31 lb

about 62 lb

YIELD:



VOLUME:



Tested 2004





Cabbage 7 oz 14 oz


Zucchini 9 oz 1 lb 2 oz

Dry navy or pea beans 1 lb 6 oz 2 lb 12 oz


MinestroneSoups

CCP: Hold for hot service at 135° F. ORChill for later use. If chilling:CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4 hours.

1 lb dry Navy or pea beans = about 2 ¼ cups dry or 5 ⅞ cups cooked Navy or pea beans.

Calories 96

Protein 5.84 g


Total Fat 0.89 g


Cholesterol 1 mg

Vitamin C 6.6 mg

Vitamin A 3042 IU

Iron 2.00 mg

Calcium 55 mg

Sodium 201 mg

Dietary Fiber 3.0 g


Text63:

I-05Vegetable

Preparing Instant Mashed PotatoesVegetables




POTATO FLAKES:Water, boiling 1 gal 2 cups 2 gal 1 qt

1. Pour water and milk into large bowl.

Instant nonfat dry milk, reconstituted, warm

1 qt 2 cups 3 qt

Potato flakes 2 lb 1 oz 4 lb 2 oz 2. Add instant potato flakes, margarine or butter, and salt.


Salt 1 Tbsp 2 Tbsp 3. Stir ½ minute to moisten potatoes. Stir an additional ½ minute to fluff. Avoid over mixing. (Use of mixer is not recommended.)

4. Pour approximately 1 gal 2 qt into steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.

5. CCP: Hold for hot service at 135° F or higher. Portion with No. 8 scoop (½ cup).

POTATO GRANULES:Water, boiling 3 qt 2 cups 1 gal 3 qt

1. Pour water and milk into mixer bowl.

Instant nonfat dry milk, reconstituted, warm

1 qt ¾ cup 2 qt 1 ½ cups

Potato granules 2 lb 1 oz 4 lb 2 oz 2. Add instant potato granules, margarine or butter, and salt.


Salt 1 Tbsp 2 Tbsp 3. Mix ½ minute to moisten potatoes. Beat an additional 1 minute until fluffy. (Use of mixer is recommended.)

4. Pour approximately 1 gal 2 qt into steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.

5. CCP: Hold for hot service at 135° F or higher. Portion with No. 8 scoop (½ cup).

I-05Vegetable

Preparing Instant Mashed PotatoesVegetables

Special Tip:Since the starch content of potatoes can differ, adjustment of the liquid my be necessary. Increase or decrease the quantity of liquid as needed for a fluffy product.

Calories 101

Protein 2.67 g


Total Fat 2.83 g


Cholesterol 1 mg

Vitamin C 15.9 mg

Vitamin A 123 IU

Iron 0.25 mg

Calcium 45 mg

Sodium 210 mg

Dietary Fiber 1.3 g


Text63:

SERVING:

½ cup (No. 8 scoop) provides ½ cup of vegetable. 1 steamtable pan

2 steamtable pans

YIELD:

about 1 gallon 2 quarts

about 3 gallons

VOLUME:



Edited 2004

I-06Meat/Meat Alternate or Vegetable

Baked Beans (Using Canned Vegetarian Beans)Vegetables


SERVING:

⅔ cup (No. 6 scoop) provides 2 oz equivalent meat/meat alternate OR⅔ cup (No. 6 Scoop) provides ½ cup of vegetable.

16 lb 12 oz

YIELD:

2 gallons 1 cup1 medium steamtable pan

VOLUME:








Canned vegetarian beans 14 lb 10 oz 1 gal 2 ½ qt(2 ⅛ No. 10 cans)

29 lb 4 oz 3 gal 1 qt(4 ¼ No. 10 cans)

1. Pour 14 lb 10 oz (1 gal 2 ½ qt) canned vegetarian beans into each medium steamtable pan (12" x 20" x 4"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.


1 lb 8 ozOR

4 ½ oz

1 qt OR

2 ¼ cups

3 lbOR9 oz

2 qt OR

4 ½ cups

2. Combine onions, molasses, dry mustard, brown sugar, water, tomato paste, and ham (optional). Blend.

Molasses 11 oz 1 cup 1 lb 6 oz 2 cups

Dry mustard 2 Tbsp ¼ cup

Brown sugar, packed 3 ¾ oz ¾ cup 1 ⅓ Tbsp 7 ½ oz 1 ⅔ cups

Water 2 cups 1 qt

Canned tomato paste 9 ½ oz 1 cup 1 Tbsp 1 lb 3 oz 2 cups 2 Tbsp

*Cooked ham, diced (optional) 1 lb 3 cups 2 lb 1 qt 2 cups 3. Pour 4 lb 1 oz (1 qt 3 cups) mixture over beans in each steamtable pan. Stir to combine. Cover pans.

4. Bake: Conventional oven: 350° F for 2 ¼ hours Convection oven: 325° F for 1 ¼ hours Remove cover during last ½ hour of baking to brown the beans. CCP: Heat to 165° F or higher for 15 seconds.




Baked Beans (Using Canned Vegetarian Beans)Vegetables

Calories 159

Protein 6.78 g


Total Fat 0.64 g


Cholesterol 0 mg

Vitamin C 7.8 mg

Vitamin A 360 IU

Iron 0.86 mg

Calcium 86 mg

Sodium 532 mg

Dietary Fiber 7.0 g


Text63:

33 lb 8 oz 4 gallons 2 cups2 medium steamtable pans


Tested 2004

I-07Vegetable/Fruit

Baked Sweet Potatoes and ApplesVegetables

SERVING:

¼ cup (No. 16 scoop) provides ¼ cup of vegetable and fruit.

about 7 lb 15 oz

about 15 lb 14 oz

YIELD:

about 3 quarts ½ cup1 steamtable pan

about 1 gallon 2 ¼ quarts2 steamtable pans

VOLUME:



Tested 2004




Canned cut sweet potatoes, drained


7 lb 10 oz 1 gal 1 cup(2 No. 10 cans)

1. Place 3 lb 13 oz (2 qt ¾ cup) sweet potatoes into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

Canned unsweetened sliced apples solid packed, drained

3 lb 11 oz 2 qt(⅔ No. 10 can)


2. Place 3 lb 11 oz (2 qt ½ cup) apples over sweet potatoes in each pan.

Brown sugar, packed 5 ¾ oz ¾ cup 11 ½ oz 1 ½ cups 3. Combine brown sugar, cinnamon, and nutmeg (optional).


Ground nutmeg (optional) 1 tsp 2 tsp 4. Sprinkle ¾ cup sugar mixture over apples in each pan.

Margarine or butter 2 ½ oz ⅓ cup 5 oz ⅔ cup 5. Dot each pan with ⅓ cup margarine or butter, and sprinkle remaining sugar.

Water ¾ cup 1 ½ cups 6. Add ¾ cup water to each pan.

7. Bake: Conventional oven: 350° F for 25-30 minutes Convection oven: 300° F for 15-20 minutes CCP: Heat to 140° F or higher.


Portion with No. 16 scoop (¼ cup).

I-07Vegetable/Fruit

Baked Sweet Potatoes and ApplesVegetables

Calories 78

Protein 0.56 g


Total Fat 1.38 g


Cholesterol 0 mg

Vitamin C 3.5 mg

Vitamin A 2637 IU

Iron 0.39 mg

Calcium 11 mg

Sodium 29 mg

Dietary Fiber 1.9 g


Text63:

I-08Meat/Meat Alternate-Vegetable-Grains/Breads

Broccoli, Cheese, and Rice CasseroleVegetables




*Cooked enriched white rice 2 lb 3 oz 1 qt 2 ¼ cups 4 lb 6 oz 3 qt ½ cup 1. For cooked rice, use Cooking Rice recipe (see-B-03). Combine rice, broccoli, undiluted soup, milk, cheese, onions, granulated garlic, pepper, and oregano (optional).

Frozen chopped broccoli, thawed, drained

5 lb 3 qt 2 ½ cups 10 lb 1 gal 3 ¼ qt

Canned condensed cream of mushroom soup

1 lb 9 oz 3 ¼ cups(½ No. 3 cyl can)

3 lb 2 oz 1 qt 2 ½ cups(1 No. 3 cyl can)


3 cups 1 qt 2 cups


1 lb 10 oz 1 qt 2 ½ cups 3 lb 4 oz 3 qt 1 cup


8 ozOR

1 ½ oz

1 ⅓ cupsOR

¾ cup

1 lbOR3 oz

2 ⅔ cupsOR

1 ½ cups



Dried oregano (optional) 1 ½ tsp 1 Tbsp

2. Pour 6 lb 3 oz (3 qt 2 cups) mixture into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans.


2 oz ¼ cup 4 oz ½ cup 3. Optional topping: Combine margarine or butter and bread crumbs. Mix to coat crumbs well. Sprinkle 8 oz (approximately 1 ⅔ cups) crumbs evenly over each pan.

Enriched dry bread crumbs (optional)

6 oz 1 ½ cups 2 Tbsp 12 oz 3 ¼ cups 4. Bake: Conventional oven: 350° F for 30 minutes Convection oven: 300° F for 20 minutes DO NOT OVERBAKE. CCP: Heat to 140° F or higher. OR If using previously cooked and chilled rice: CCP: Heat to 165° F or higher for at least 15 seconds.

I-08Meat/Meat Alternate-Vegetable-Grains/Breads

Broccoli, Cheese, and Rice CasseroleVegetables


Calories 137

Protein 7.02 g


Total Fat 3.44 g


Cholesterol 8 mg

Vitamin C 23.5 mg

Vitamin A 979 IU

Iron 1.04 mg

Calcium 156 mg

Sodium 390 mg

Dietary Fiber 1.6 g


Text63:

SERVING:

⅓ cup (No. 12 scoop) provides ½ oz equivalent meat/meat alternate, ¼ cup of vegetable, and ¼ serving of grains/breads.



YIELD:

about 1 gallon ½ cup


VOLUME:



Tested 2004



Enriched white rice long grain, regular 15 oz 1 lb 14 oz


5. CCP: Hold for hot service at 135° F or higher. Portion with No. 12 scoop (⅓ cup).

I-09Vegetable

Chinese Style VegetablesVegetables




Assorted frozen and/or fresh vegetables

6 lb 4 oz 12 lb 8 oz 1. Select a colorful assortment of 4 or more vegetables from vegetable list. (Frozen vegetables may be mixed with fresh.) Keep Group A vegetables separate from Group B vegetables, as they require different cooking times in step 5.

GROUP A Broccoli Carrots Cauliflower Celery Onions

GROUP B Cabbage Green beans Green peas Yellow summer squash Zucchini

Optional vegetables Snow peas Red or green peppers Pimientos Water chestnuts

Water ½ cup 1 cup 2. Combine water, soy sauce, and granulated garlic. Set aside for step 6.

Low-sodium soy sauce ¼ cup ½ cup


Vegetable oil ½ cup 1 cup 3. Heat oil in steam-jacketed kettle.

Ground black or white pepper ½ tsp 1 tsp 4. Add pepper to oil and stir.

5. Add vegetables in order of cooking time, as follows: Add Group A vegetables. Cook for 4 minutes. Add Group B vegetables and any optional vegetables. Stir mixture constantly over high heat for 1 minute.

6. Add soy sauce mixture to vegetables. Stir quickly for a few seconds.

I-09Vegetable


Comments:Equal amount of fresh broccoli, carrots, cabbage, green pepper, celery, and onion are used in the nutrient calculation.

SERVING:

¼ cup (No. 16 scoop) provides ¼ cup of vegetable. 1 steamtable pan

2 steamtable pans

YIELD:

about 3 quarts 3 cups

about 1 gallon 3 ½ quarts

VOLUME:



Edited 2004

7. Cover, lower heat, and steam for 2-3 minutes. VEGETABLES SHOULD NOT BE OVERCOOKED as they will continue to cook on the steamtable.


8. Pour approximately 3 qt 3 cups into each steamtable table pan (12" x 20" x 2 ½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.



I-09Vegetable


Calories 37

Protein 0.82 g

Carbohydrate 3.76 g

Total Fat 2.34 g


Cholesterol 0 mg

Vitamin C 10.1 mg

Vitamin A 2440 IU

Iron 0.32 mg

Calcium 19 mg

Sodium 66 mg

Dietary Fiber 1.3 g


Text63:

I-10Meat/Meat Alternate-Vegetable

Corn PuddingVegetables








2 cups 1 qt 1. Combine milk, flour, eggs, margarine or butter, sugar, pepper, and nutmeg (optional) in mixer bowl. Mix with whip for 2 minutes on low speed, 1 minute on medium speed, and 1 minute on high speed.


Frozen whole eggs, thawed ORFresh large eggs, beaten (see Special Tip)

1 lb 8 oz 3 cups

OR14 each

3 lb 1 qt 1 ⅔ cups

OR27 each

Margarine or butter, melted 4 oz ½ cup 8 oz 1 cup

Sugar 2 Tbsp ¼ cup



Canned liquid pack whole-kernel corn, drained

2 lb 12 oz 1 qt 2 ½ cups(⅔ No. 10 can)

5 lb 8 oz 3 qt 1 cup(1 ⅓ No. 10 cans)

2. Change to paddle. Add whole-kernel corn, cream style corn, and onions (optional). Mix for 2 minutes on low speed.

Canned cream style corn 4 lb 8 oz 2 qt(⅔ No.10 can)

9 lb 1 gal(1 ⅓ No. 10 cans)

*Fresh onions, chopped (optional) ORDehydrated onions (optional)

4 oz

OR1 ⅓ oz

⅔ cup

OR¼ cup 2 Tbsp

8 oz

OR2 ⅔ oz

1 ⅓ cups

OR¾ cup

3. Pour 10 lb 12 oz (1 gal 1 ⅔ qt) into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

4. Bake until golden brown: Conventional oven: 375° F for 50-60 minutes Convection oven: 325° F for 30-40 minutes CCP: Heat to 145° F or higher for 3 minutes.


Cut each pan 5 x 10 (50 pieces per pan).


Corn PuddingVegetables

Special Tip:For 50 servings, use 7 oz (2 ¼ cups 2 Tbsp) dried whole eggs and 2 ¼ cups 2 Tbsp water in place of eggs.

For 100 servings, use 13 ½ oz (1 qt ½ cup) dried whole eggs and 1 qt ½ cup water in place of eggs.

Calories 117

Protein 4.15 g


Total Fat 3.69 g


Cholesterol 58 mg

Vitamin C 4.1 mg

Vitamin A 246 IU

Iron 0.90 mg

Calcium 24 mg

Sodium 214 mg

Dietary Fiber 1.2 g


Text63:

SERVING:

1 piece provides ½ oz equivalent meat/meat alternate and ¼ cup of vegetable.

about 10 lb 4 oz

about 20 lb 8 oz

YIELD:

1 steamtable pan

2 steamtable pans

VOLUME:



Tested 2004


Green Beans in Cheese SauceVegetables

SERVING:

¼ cup (No. 16 scoop) provides ½ oz equivalent meat/meat alternate and ¼ cup of vegetable.

1 steamtable pan

2 steamtable pans

YIELD:

about 3 quarts 2 cups

about 1 gallon 3 quarts

VOLUME:







1 ½ cups 3 cups 1. Combine milk, cheese, margarine or butter, onion powder, granulated garlic, dry mustard, thyme, and pepper. Stir over medium heat until cheese is melted and mixture is smooth, approximately 15 minutes.


1 lb 9 ½ oz 1 qt 2 ½ cups 3 lb 3 oz 3 qt 1 cup


Onion powder 1 tsp 2 tsp


Dry mustard 1 tsp 2 tsp



Canned cut green beans, drained

4 lb 9 oz 1 gal ¼ cup(1 ¼ No. 10 cans)

9 lb 2 oz 2 gal ½ cups(2 ½ No. 10 cans)

2. Add green beans and stir gently. Cook over low heat.


3. Pour approximately 6 lb 8 oz (3 qt 2 cups) into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 1 pan. For 100 servings, use 2 pans.




Green Beans in Cheese SauceVegetables

Calories 56

Protein 4.38 g

Carbohydrate 3.41 g

Total Fat 3.00 g


Cholesterol 8 mg

Vitamin C 1.9 mg

Vitamin A 318 IU

Iron 0.41 mg

Calcium 123 mg

Sodium 327 mg

Dietary Fiber 0.8 g


Text63:

Edited 2004

I-12Vegetable

Mexicali CornVegetables




Canned liquid pack whole-kernel corn, drained ORFrozen whole-kernel corn,

4 lb 2 oz

OR3 lb 12 oz

2 qt 2 ⅔ cups(1 No. 10 can)

OR2 qt 2 ½ cups

8 lb 4 oz

OR7 lb 8 oz

1 gal 1 ⅜ qt(2 No. 10 cans)

OR1 gal 1 ¼ qt

1. Combine corn, green peppers, and onions.

*Fresh green pepper, finely chopped

8 oz 1 ½ cups 2 Tbsp 1 lb 3 ¼ cups


6 ozOR1 oz

1 cupOR

½ cup

12 ozOR2 oz

2 cupsOR

1 cup

2. To steam: Place corn mixture in steamtable pans (12" x 20" x 2 ½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans. Heat uncovered, in steamer at 5 lb pressure. For canned corn, heat 4-8 minutes. For frozen corn, heat 9-13 minutes.

To heat: Place corn mixture in stock pot or steam-jacketed kettle. For 50 servings, add 2 cups water. For 100 servings, add 1 qt water. Heat, uncovered. Drain. Pour into steamtable pans (12" x 20" x 2 ½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.


Canned chopped pimientos, drained

3 oz ¼ cup 1 Tbsp 6 oz ½ cup 2 Tbsp 3. Add pimientos, margarine or butter, and seasonings. Stir lightly.



1 ¼ tsp¾ tsp½ tsp½ tsp

2 ½ tsp1 ½ tsp1 tsp1 tsp



I-12Vegetable

Mexicali CornVegetables


†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and Seasoning Mixes) may be used to replace these ingredients. For 50 servings, use 1 Tbsp Mexican Seasoning Mix. For 100 servings, use 2 Tbsp Mexican Seasoning Mix.

Calories 42

Protein 1.10 g

Carbohydrate 7.72 g

Total Fat 1.33 g


Cholesterol 0 mg

Vitamin C 7.8 mg

Vitamin A 204 IU

Iron 0.41 mg

Calcium 4 mg

Sodium 132 mg

Dietary Fiber 0.9 g


Text63:

SERVING:

¼ cup (No. 16 scoop) provides ¼ cup of vegetable. about 5 lb 3 oz1 steamtable pan


YIELD:



VOLUME:



Tested 2004





I-13Vegetable

Orange Glazed Sweet PotatoesVegetables

SERVING:

¼ cup (No. 16 scoop) provides ¼ cup of vegetable. about 14 lb 6 oz1 steamtable pan

YIELD:


VOLUME:





Canned cut sweet potatoes, with light syrup

10 lb 2 oz 1 gal 1 ¾ qt(1 ½ No. 10 cans)


1. Drain sweet potatoes, reserving liquid. For 50 servings, reserve 1 cup liquid. For 100 servings, reserve 2 cups liquid. Set liquid aside for step 3.

2. Place 5 lb 12 oz (3 qt ½ cup) sweet potatoes into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.

Margarine or butter 4 oz ½ cup 8 oz 1 cup 3. For glaze: Combine margarine or butter, brown sugar, orange juice concentrate, sweet potato liquid, nutmeg (optional), and cinnamon. Stir to blend.

Brown sugar, packed 5 ¾ oz ¾ cup 11 ½ oz 1 ½ cups


7 oz ¾ cup 14 oz 1 ½ cups



Raisins (optional) 5 oz 1 cup 10 oz 2 cups 4. Bring to boil. Remove from heat. Add raisins (optional).

5. Pour 2 ¾ cups glaze over each pan of sweet potatoes.

Bake: Conventional oven: 375° F for 20-30 minutes Convection oven: 325° F for 15-20 minutes




I-13Vegetable

Orange Glazed Sweet PotatoesVegetables

Calories 96

Protein 0.85 g


Total Fat 2.00 g


Cholesterol 0 mg

Vitamin C 11.1 mg

Vitamin A 4280 IU

Iron 0.49 mg

Calcium 15 mg

Sodium 46 mg

Dietary Fiber 1.7 g


Text63:


about 1 gallons 2 ¼ quarts100 Servings: 100 Servings:

Tested 2004

I-13AVegetable

Orange Glazed CarrotsVegetables




Canned sliced carrots, drained ORFrozen sliced carrots

5 lb 2 oz

OR4 lb 8 oz

3 qt(1 ¼ No. 10 cans)

OR1 gal

10 lb 4 oz

OR9 lb

1 gal 2 qt(2 ½ No. 10 cans)

OR 2 gal

1. If using frozen carrots, steam for 4 minutes.

2. Place 5 lb 2 oz (3 qt) carrots into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.

Margarine or butter 4 oz ½ cup 8 oz 1 cup 3. For glaze: Combine margarine or butter, sugar, orange juice concentrate, nutmeg (optional), and cinnamon. Mix cold water and cornstarch until dissolved. Add to glaze. Stir to blend.

Sugar 5 ½ oz ¾ cup 1 Tbsp 11 oz 1 ½ cups 2 Tbsp


7 oz ¾ cup 14 oz 1 ½ cups



Water, cold 1 cup 2 cups

Cornstarch 2 Tbsp 2 tsp ⅓ cup

Dehydrated plums (prunes), chopped (optional) ORRaisins (optional)

5 oz

OR5 oz

¾ cup 2 Tbsp

OR1 cup

10 oz

OR10 oz

1 ¾ cups

OR 1 cup

4. Bring to a boil. Remove from heat. Add dehydrated plums or raisins (optional).

5. Pour 2 ¾ cups glaze over each pan of carrots. Bake: Conventional oven: 375° F for 20-30 minutes Convection oven: 325° F for 15-20 minutes




I-13AVegetable

Orange Glazed CarrotsVegetables

Calories 48

Protein 0.42 g

Carbohydrate 7.65 g

Total Fat 1.92 g


Cholesterol 0 mg

Vitamin C 6.8 mg

Vitamin A 6496 IU

Iron 0.33 mg

Calcium 14 mg

Sodium 134 mg

Dietary Fiber 0.8 g


Text63:

SERVING:

⅓ cup (No. 12 scoop) provides ¼ cup of vegetable. about 5 lb 13 oz1 steamtable pan


YIELD:

1 gallon ¾ cup

2 gallons 1 ½ cup

VOLUME:



Tested 2004


Potatoes Au Gratin (Using Dehydrated Sliced Potatoes)Vegetables




Dehydrated sliced potatoes 2 lb 1 oz 1 gal 1 qt 4 lb 2 oz 2 gal 2 qt 1. Place 1 lb ½ oz (2 qt 2 cups) potatoes into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans.


1 lb 3 ozOR

3 ¾ oz

2 ¾ cups 1TbspOR

1 ½ cups 2 Tbsp

2 lb 6 ozOR

7 ½ oz

1 qt 1 ⅝ cupsOR

3 ¼ cups

2. Sprinkle onions evenly over potatoes. For fresh onions, use 8 oz (1 ⅓ cups) per pan. For dehydrated onions, use 1 ½ oz (¾ cup) per pan.

Water 1 gal 2 ½ qt 3 gal 1 qt 3. Heat water to rolling boil. Remove from heat.

Enriched all-purpose flour 5 oz 1 cup 3 Tbsp 10 oz 2 ¼ cups 2 Tbsp 4. Combine flour, dry milk, salt, and pepper. Add slowly to boiling water while whipping until smooth.

Instant nonfat dry milk 1 lb 1 qt 2 ¾ cups 2 lb 3 qt 1 ½ cups




1 lb 10 oz 1 qt 2 ½ cups 3 lb 4 oz 3 qt 1 cup 5. Add cheese to sauce and whip until well blended.

6. Pour 1 gal cheese sauce over each pan. Stir to combine.


4 oz ½ cup 8 oz 1 cup 7. Optional topping: Combine margarine or butter (optional) and bread crumbs (optional). Mix to coat crumbs well. Sprinkle 8 oz (approximately 1 ⅔ cups) bread crumbs evenly over each pan.

Enriched dry bread crumbs (optional)

12 oz 3 ¼ cups 1 lb 8 oz 1 qt 2 ½ cups

8. Bake until product is evenly golden brown on top: Conventional oven: 350° F for 45-60 minutes Convection oven: 300° F for 35-45 minutes CCP: Heat to 140° F or higher.




Potatoes Au Gratin (Using Dehydrated Sliced Potatoes)Vegetables


Calories 144

Protein 8.74 g


Total Fat 2.40 g


Cholesterol 10 mg

Vitamin C 6.2 mg

Vitamin A 138 IU

Iron 1.51 mg

Calcium 228 mg

Sodium 595 mg

Dietary Fiber 0.5 g


Text63:

SERVING:

½ cup (No. 8 scoop) provides ½ oz equivalent meat/meat alternate and ½ cup of vegetable.

2 steamtable pans

4 steamtable pans

YIELD:



VOLUME:



Edited 2004





Refried BeansVegetables




Canned pinto beans (Undrained) OR*Cooked dry pinto beans, drained (see Special Tip)

13 lb 6 oz

OR10 lb

2 gal(2 ⅓ No. 10 cans)

OR1 gal 2 qt

26 lb 12 oz

OR20 lb

4 gal(4 ⅔ No. 10 cans)

OR3 gal

1. Heat canned pinto beans. Drain.

Chicken or bean stock, non-MSG

1 cup 2 cups 2. Place beans, stock, oil, and seasonings (optional) in mixer. Blend for 3-5 minutes on medium speed until smooth or to desired consistency.


†Seasonings (optional) Chili powder Ground cumin Paprika Onion powder


1 ½ tsp1 ½ tsp


3. Pour 10 lb 8 oz (approximately 3 qt 2 cups) mixture into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

4. Bake: Conventional oven: 350° F for 30 minutes Convection oven: 300° F for 20 minutes CCP: Heat to 140° F or higher. OR If using previously cooked and chilled beans or stock: CCP: Heat to 165° F or higher for at least 15 seconds.


14 oz 3 ½ cups 1 lb 12 oz 1 qt 3 cups 5. Sprinkle 14 oz (3 ½ cups) cheese over each pan.








COOKING BEANS


Use hot beans immediately. CCP: Hold for hot service at 135° F. OR Chill for later use. If chilling:CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4 hours.




SERVING:

⅓ cup (No. 12 scoop) provides 1 oz equivalent meat/meat alternate OR⅓ cup (No. 12 scoop) provides ¼ cup vegetable.

about 12 lb

about 24 lb

YIELD:

about 1 gallon ½ cup


VOLUME:



Edited 2004






Calories 111

Protein 6.88 g


Total Fat 4.12 g


Cholesterol 4 mg

Vitamin C 0.7 mg

Vitamin A 208 IU

Iron 1.61 mg

Calcium 113 mg

Sodium 381 mg

Dietary Fiber 2.8 g


Text63:

I-16Vegetable

Scalloped Potatoes (Using Dehydrated Sliced Potatoes)Vegetables




Dehydrated sliced potatoes 2 lb 4 oz 1 gal 1 ½ qt 4 lb 8 oz 2 gal 3 qt 1. Rehydrate potatoes according to package instructions or cover potatoes with boiling water. Let stand for 5 minutes. Drain well.

2. Place 2 lb 10 oz (3 qt) potatoes into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans. Set aside for step 6.

Margarine or butter 6 oz ¾ cup 12 oz 1 ½ cups 3. Melt margarine or butter. Add onions and cook over medium heat for 5-10 minutes.


14 ozOR

2 ½ oz

2 ⅓ cupsOR

1 ¼ cups

1 lb 12 ozOR5 oz

1 qt ⅔ cupOR

2 ½ cups

Enriched all-purpose flour 6 ¾ oz 1 ½ cups 1 Tbsp 13 ½ oz 3 cups 2 Tbsp 4. Blend in flour and cook over medium heat, stirring constantly until golden brown, 6-8 minutes.


1 gal 2 qt 3 gal 5. Slowly stir in milk, salt, pepper, and parsley (optional). Blend well and cook over medium heat. Stirring frequently, until slightly thickened, 10-15 minutes.

Salt 2 Tbsp ¼ cup



6. Pour 3 qt liquid mixture over potatoes in each pan. Stir to combine.


4 oz ½ cup 8 oz 1 cup 7. Optional topping: Combine margarine or butter (optional) and bread crumbs (optional). Mix to coat crumbs well. Sprinkle 8 oz (approximately 1 ⅔ cups) crumbs evenly over each pan.

Enriched dry breadcrumbs (optional)

12 oz 3 ¼ cups 1 lb 8 oz 1 qt 2 ½ cups

8. Product should be evenly golden brown on top: Bake: Conventional oven: 350° F for 45-60 minutes Convection oven: 300° F for 35-45 minutes


I-16Vegetable

Scalloped Potatoes (Using Dehydrated Sliced Potatoes)Vegetables


Calories 150

Protein 6.36 g


Total Fat 3.10 g


Cholesterol 2 mg

Vitamin C 6.7 mg

Vitamin A 126 IU

Iron 1.68 mg

Calcium 161 mg

Sodium 661 mg

Dietary Fiber 0.5 g


Text63:

SERVING:

½ cup (No. 8 scoop) provides ½ cup of vegetable. 2 steamtable pans

4 steamtable pans

YIELD:



VOLUME:



Edited 2004




9. Continue to bake at 190° F for 30 minutes.



I-16AVegetable

Scalloped Potatoes (Using Fresh Potatoes)Vegetables




Fresh potatoes, as purchased 8 lb 2 oz 1 gal 2 qt 16 lb 4 oz 3 gal 1. Peel and thinly slice fresh potatoes.

2. Place 2 lb 10 oz (3 qt) potatoes into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans. Set aside for step 6.

Margarine or butter 6 oz ¾ cup 12 oz 1 ½ cups 3. Melt margarine or butter. Add onions and cook over medium heat for 5-10 minutes.


14 ozOR

2 ½ oz

2 ⅓ cupsOR

1 ¼ cups

1 lb 12 ozOR5 oz

1 qt ⅔ cupOR

2 ½ cups

Enriched all-purpose flour 6 ¾ oz 1 ½ cups 1 Tbsp 13 ½ oz 3 cups 2 Tbsp 4. Blend in flour and cook over medium heat, stirring constantly until golden brown, 6-8 minutes.


1 gal 2 gal 5. Slowly stir in milk, salt, pepper, and parsley flakes (optional). Blend well and cook over medium heat, stirring frequently, until slightly thickened, 10-15 minutes.

Salt 2 Tbsp ¼ cup



6. Pour 2 ¼ qt liquid mixture over potatoes in each pan. Stir to combine.

Optional topping Margarine or butter, melted Enriched dry bread crumbs

4 oz

12 oz

½ cup

3 ¼ cups

8 oz

1 lb 8 oz

1 cup

1 qt 2 ½ cups

7. Optional topping: Combine margarine or butter and bread crumbs. Mix to coat crumbs well. Sprinkle 8 oz (approximately 1 ⅔ cups) crumbs evenly over each pan.

8. Product should be evenly golden brown on top: Bake: Conventional oven: 350° F for 45-60 minutes Convection oven: 300° F for 35-45 minutes


9. Continue to bake at 190° F for 30 minutes. CCP: Hold for hot service at 135° F or higher. Portion with No. 8 scoop (½ cup).

I-16AVegetable

Scalloped Potatoes (Using Fresh Potatoes)Vegetables


Calories 117

Protein 4.33 g


Total Fat 2.91 g


Cholesterol 2 mg

Vitamin C 5.0 mg

Vitamin A 124 IU

Iron 0.42 mg

Calcium 109 mg

Sodium 358 mg

Dietary Fiber 1.2 g


Text63:

SERVING:

½ cup (No. 8 scoop) provides ½ cup of vegetable. 2 steamtable pans

4 steamtable pans

YIELD:



VOLUME:



Edited 2004




I-17Vegetable

Quick Baked PotatoesVegetables

SERVING:

½ potato, with skin provides ½ cup of vegetable. 50 half-potatoes

100 half-potatoes

YIELD:

4 steamtable pans

8 steamtable pans

VOLUME:



Edited 2004




Fresh white or russet potatoes, 80 count

15 lb 10 oz 25 each 31 lb 4 oz 50 each 1. Wash potatoes and cut in half lengthwise, skin on.

Granulated garlic ½ tsp 1 tsp 2. Mix granulated garlic, celery salt, pepper, paprika, and salt. Place in spice shaker.

Celery salt ½ tsp 1 tsp


Paprika 1 Tbsp 1 tsp 2 Tbsp 2 tsp

Salt 1 tsp 2 tsp

Vegetable oil ½ cup 1 cup 3. Spread 2 Tbsp (1 oz) of oil in each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 4 pans. For 100 servings, use 8 pans.

4. Place 13 potato halves in each pan, cut-side down, to lightly coat potato surface with oil. Turn cut-side up.

5. Sprinkle spice mixture over potatoes.

6. Turn potatoes cut-side down for browning.

7. Bake: Conventional oven: 450° F for 25-30 minutes Convection oven: 425° F for 20-25 minutes Bake until the surface is golden-brown. CCP: Heat to 140° F or higher.


Portion ½ potato.

I-17Vegetable

Quick Baked PotatoesVegetables

Calories 128

Protein 2.94 g


Total Fat 2.35 g


Cholesterol 0 mg

Vitamin C 11.3 mg

Vitamin A 113 IU

Iron 1.31 mg

Calcium 18 mg

Sodium 58 mg

Dietary Fiber 2.6 g


Text63:

I-18Vegetable

Herbed Broccoli and Cauliflower PolonaiseVegetables








Margarine or butter, melted 8 oz 1 cup 1 lb 2 cups 1. Heat margarine or butter in a stock pot until browned.

Lemon juice ¼ cup ½ cup 2. Turn off heat and add lemon juice.

*Fresh onions, diced 1/4 " ORDehydrated onions

5 ozOR1 oz

¾ cup 2 TbspOR

½ cup

10 ozOR2 oz

1 ¾ cupsOR

1 cup

3. Add onions, basil, parsley, pepper, onion salt, Parmesan cheese, and bread crumbs to the margarine or butter. Mix, then set aside.

Dried basil 1 Tbsp 2 Tbsp




Grated Parmesan cheese 4 oz 1 ½ cups 8 oz 3 cups

Enriched dry bread crumbs 10 oz 2 cups 1 lb 4 oz 1 qt

Frozen broccoli spears 6 lb 4 oz 12 lb 8 oz 4. Place broccoli and cauliflower in separate steamtable pans (12" x 20" x 2 ½"). Steam each pan in low-pressure steamer for 6 minutes or until vegetables are tender.


Drain water from pans.

Frozen cauliflower 6 lb 4 oz 12 lb 8 oz 5. Combine 2 lb 13 oz of cooked broccoli and 2 lb 13 oz of cooked cauliflower in each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

6. Sprinkle 2 cups of bread crumb mixture over each pan of vegetables before serving.



I-18Vegetable

Herbed Broccoli and Cauliflower PolonaiseVegetables

Special Tip:For best results, use perforated pans to steam vegetables.

Calories 92

Protein 4.26 g

Carbohydrate 9.56 g

Total Fat 4.83 g


Cholesterol 2 mg

Vitamin C 38.8 mg

Vitamin A 1176 IU

Iron 1.00 mg

Calcium 84 mg

Sodium 216 mg

Dietary Fiber 3.3 g


Text63:

SERVING:

½ cup (No. 8 scoop) provides ½ cup of vegetable. about 12 lb 11 oz

about 25 lb 6 oz

YIELD:



VOLUME:



Edited 2004

I-19Vegetable

Corn and Green Bean CasseroleVegetables










1 lb 4 oz

OR1 lb 4 oz

2 ½ cups

OR2 ½ cups

2 lb 8 oz

OR2 lb 8 oz

1 qt 1 cup

OR1 qt 1 cup

1. In a large bowl, mix salad dressing or mayonnaise, reduced fat Cheddar cheese, celery, and onions (optional).


6 oz 1 ½ cups 12 oz 3 cups


*Fresh onions, chopped (optional)

8 oz 1 ⅓ cups 1 lb 2 ⅔ cups

Frozen whole-kernel corn, thawed

5 lb 3 qt 2 cups 10 lb 1 gal 3 qt 2. In a steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray place 5 lb of corn and 5 lb of green beans. Add 2 qt of salad dressing mixture to vegetables and mix thoroughly. For 50 servings, use 1 pan. For 100 servings, use 2 pans.

Frozen French-cut green beans, thawed

5 lb 1 gal 1 ½ cups 10 lb 2 gal 3 cups

Enriched soft bread crumbs 1 lb 2 qt 2 cups 2 lb 1 gal 1 qt 3. Mix bread crumbs with melted margarine. Sprinkle 1 qt 1 cup of the bread crumb mixture on top of each steamtable pan.

Margarine or butter, melted 4 oz ½ cup 8 oz 1 cup 4. Bake until golden-brown: Convectional oven: 350° F for 40 minutes Convection oven: 350° F for 30 minutes CCP: Heat to 140° F or higher.



I-19Vegetable

Corn and Green Bean CasseroleVegetables

Special Tip:For best results, thaw vegetables overnight in a refrigerator.

Calories 129

Protein 3.67 g


Total Fat 5.20 g


Cholesterol 7 mg

Vitamin C 3.5 mg

Vitamin A 381 IU

Iron 0.89 mg

Calcium 67 mg

Sodium 208 mg

Dietary Fiber 2.7 g


Text63:

SERVING:

½ cup (No. 8 scoop) provides ½ cup of vegetable. about 15 lb 3 oz

about 30 lb 6 oz

YIELD:



VOLUME:



Edited 2004

J-01Grains/Breads

GranolaBreakfast

SERVING:

¼ cup (No. 16 scoop) provides 1 serving of grains/breads.

about 5 lb 2 oz

about 10 lb 4 oz

YIELD:



VOLUME:



Tested 2004




Rolled oats 1 lb 12 oz 2 qt 2 cups 3 lb 8 oz 1 gal 1 qt 1. Combine the rolled oats and peanut granules (optional) in a large bowl.

Peanut granules (optional) 8 oz 1 ½ cups 1 lb 3 cups

Brown sugar, packed 6 ½ oz ¾ cup 2 Tbsp 13 oz 1 ¾ cups 2. Mix the brown sugar, apple juice, vegetable oil, honey, salt, cinnamon, and vanilla in a stock pot. Stir well. Heat on medium for 4 minutes. Do not boil.

Apple juice 1 cup 2 cups 3. Add the brown sugar mixture to the oats and peanuts. Toss to evenly coat.

Vegetable oil ¼ cup 1 Tbsp ½ cup 2 Tbsp 4. Spread 3 lb 12 oz (3 qt 1 cup) of this mixture on each sheet pan (18" x 26" x 1"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.

Honey 1 cup 2 cups Bake: Conventional oven: 250° F for 1 ¼ hours Convection oven: 200° F for 1 ¼ hours Stir granola every 15 minutes.

Salt 1 tsp 2 tsp


Vanilla 1 Tbsp 2 Tbsp 5. Remove from oven. Cool.

Raisins 10 oz 2 cups 1 lb 4 oz 1 qt 6. Mix in raisins.

7. Portion with No. 16 scoop (¼ cup).

J-01Grains/Breads

GranolaBreakfast

Special Tips:1) Store in a tightly covered container in a cool place.

2) Serve over puddings, yogurt, or ice cream.

Calories 129

Protein 2.89 g


Total Fat 2.49 g


Cholesterol 0 mg

Vitamin C 0.3 mg

Vitamin A 1 IU

Iron 1.04 mg

Calcium 17 mg

Sodium 49 mg

Dietary Fiber 2.0 g


Text63:

J-02Meat/Meat Alternate-Vegetable-Grains/Breads

Breakfast Burrito with SalsaBreakfast





5 lb 2 qt 1 ½ cups

OR45 each

10 lb 1 gal 2 ¾ cups

OR90 each

1. In a mixer, using the paddle attachment, blend eggs, corn, milk, green peppers, onions, tomatoes, prepared mustard, granulated garlic, hot pepper sauce, and salt.

Frozen whole-kernel corn 1 lb 2 ¾ cups 2 lb 1 qt 1 ½ cups

Lowfat 1% milk ¾ cup 1 ½ cups

*Fresh green peppers, diced ORFrozen green peppers

8 oz

OR14 oz

1 ½ cups 2 Tbsp

OR2 ½ cups

1 lb

OR1 lb 12 oz

3 ¼ cups

OR1 qt 1 cup


14 ozOR

2 ½ oz

2 ⅓ cupsOR

1 ¼ cups

1 lb 12 ozOR5 oz

1 qt ⅔ cupOR

2 ½ cups

*Fresh tomatoes, diced 2 oz ¼ cup 1 Tbsp 4 oz ½ cup 2 Tbsp

Prepared yellow mustard 2 oz ¼ cup 4 oz ½ cup


Hot pepper sauce 1 Tbsp 2 Tbsp


2. Pour 1 gal 2 cups of the above egg mixture into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans. Cover with foil or metal lid. Bake: Conventional oven: 350° F for 60 minutes Convection oven: 325° F for 50 minutes Steamer: 30 minutes

CCP: Heat to 145° F or higher for 3 minutes.


10 oz 2 ½ cups 1 lb 4 oz 1 qt 1 cup 3. Sprinkle 5 oz (1 ¼ cups) cheese on top of each pan. Cut each pan 5 x 5 (25 portions per pan).


50 each 100 each 4. Place one portion in center of each tortilla. Fold from bottom first, sides second, and top third, like an envelope. Place 25 tortillas flap side down into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.



Special Tip:1) For best results, cook egg filling in a steamer.2) For 50 servings, use 1 lb 6 ½ oz (1 qt 3 ½ cups) dried whole eggs and 1 qt 3 ½ cups water in place of eggs. For 100 servings, use 2 lb 12 oz (3 qt 3 cups) dried whole eggs and 3 qt 3 cups water in place of eggs.


SERVING:

1 burrito provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 1 ½ servings of grains/breads.

about 9 lb (filling)

about 18 lb (filling)

YIELD:

2 steamtable pans

4 steamtable pans

VOLUME:



Tested 2004





Tomatoes 3 oz 6 oz

Heat: Compartment steamer: for 2-3 minutes. Conventional oven: 300° F for 3 minutes covered with a clean damp cloth. Convection oven: 300° F for 3 minutes covered with a clean damp cloth.

Canned salsa 3 lb 5 oz 1 qt 2 ¼ cups(½ No. 10 can)


5. CCP: Hold for hot service at 135° F or higher. Serve each burrito with 2 Tbsp (1 oz) of salsa.



Calories 258

Protein 12.22 g


Total Fat 9.06 g


Cholesterol 196 mg

Vitamin C 5.4 mg

Vitamin A 552 IU

Iron 2.95 mg

Calcium 143 mg

Sodium 564 mg

Dietary Fiber 2.3 g


Text63:

J-03Meat/Meat Alternate-Grains/Breads

Baked French Toast StripsBreakfast

SERVING:

2 strips provide 1 oz equivalent meat/meat alternate and 1 serving of grains/breads.

about 9 lb

about 18 lb

YIELD:

3 steamtable pans

6 steamtable pans

VOLUME:



Edited 2004




"Texas Toast" enriched white bread, 1/2" thick (1 1/2 oz slices)

3 lb 5 oz 35 slices 6 lb 10 oz 70 slices 1. Cut each slice of bread into 3 even strips. Arrange 35 of these strips of bread in each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 3 pans. For 100 servings, use 6 pans.


2 lb 15 oz 1 qt 1 ½ cups

OR27 each

5 lb 14 oz 2 qt 3 ⅛ cups

OR53 each

2. Combine the eggs, milk, sugar, salt, and vanilla in a mixing bowl. Mix with paddle attachment for 5 minutes on medium speed, until ingredients are well blended.

Lowfat 1% milk 1 qt 2 cups 3 qt 3. Pour 1 qt 1 cup of egg mixture over each pan of bread strips.

Sugar 10 oz 1 ¼ cups 1 lb 4 oz 2 ½ cups

Salt 1 ½ tsp 1 Tbsp 4. Cover pans with plastic wrap and chill for 4-24 hours.

Vanilla 1 Tbsp 1 tsp 2 Tbsp 2 tsp

Ground cinnamon 2 tsp 1 Tbsp 1 tsp 5. Sprinkle cinnamon on top.

6. Bake: Conventional oven: 425° F for 35 minutes Convection oven: 375° F for 20 minutes CCP: Heat to 145° F for 3 minutes.


Portion 2 strips.

J-03Meat/Meat Alternate-Grains/Breads

Baked French Toast StripsBreakfast

Special Tips:For 50 servings, use 13 ½ oz (1 qt ¼ cup) dried whole eggs and 1 qt ¼ cup water in place of eggs.

For 100 servings, use 1 lb 10 ½ oz (2 qt ⅞ cup) dried whole eggs and 2 qt ⅞ cup water in place of eggs.

Serve with Spiced Apple Topping (G-09), lowfat yogurt, fresh fruit, or maple syrup.

Calories 155

Protein 6.76 g


Total Fat 4.07 g


Cholesterol 115 mg

Vitamin C 0.3 mg

Vitamin A 229 IU

Iron 1.35 mg

Calcium 83 mg

Sodium 280 mg

Dietary Fiber 0.7 g


Text63:

Documents

USDA School Lunch Recipes - 2007