USDA School Lunch Recipes - 2007
description
Transcript of 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.
�U S D A R e c i p e s f o r S c h o o l s
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
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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. .
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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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�U S D A R e c i p e s f o r S c h o o l s
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.
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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.
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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..
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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
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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
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�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
�U S D A R e c i p e s f o r S c h o o l s
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
�U S D A R e c i p e s f o r S c h o o l s
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..
Working With the Recipes continued
ORFrozen.sliced.carrots
ORFrozen.mixed.Orientalvegetables
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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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Working With the Recipes continued
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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.
•••••••
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.
Working With the Recipes continued
��U S D A R e c i p e s f o r S c h o o l s
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)..
.
Working With the Recipes continued
��U S D A R e c i p e s f o r S c h o o l s
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. .
Working With the Recipes continued
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.
�4U S D A R e c i p e s f o r S c h o o l s
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).
Working With the Recipes continued
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
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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..
Working With the Recipes continued
For.information.on.the.steps.taken.to.reduce.the.amount.of.fat.in.some.of.these.recipes,.see.page.34..
�6U S D A R e c i p e s f o r S c h o o l s
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
•••••
Working With the Recipes continued
�7U S D A R e c i p e s f o r S c h o o l s
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
��U S D A R e c i p e s f o r S c h o o l s
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
��U S D A R e c i p e s f o r S c h o o l s
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.
Recipe Adjustment – Method 1 (Factor Method)continued
�0U S D A R e c i p e s f o r S c h o o l s
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.
Recipe Adjustment – Method 1 (Factor Method)continued
��U S D A R e c i p e s f o r S c h o o l s
Notes:
��U S D A R e c i p e s f o r S c h o o l s
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).
��U S D A R e c i p e s f o r S c h o o l s
Notes:
�4U S D A R e c i p e s f o r S c h o o l s
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 �.�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).
�5U S D A R e c i p e s f o r S c h o o l s
Notes:
�6U S D A R e c i p e s f o r S c h o o l s
Recipe Conversion Worksheet
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 =
Recipe Adjustment–Method 1 (Factor Method)continued
�7U S D A R e c i p e s f o r S c h o o l s
Notes:
��U S D A R e c i p e s f o r S c h o o l s
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.
Recipe Adjustment–Method 1 (Factor Method)continued
��U S D A R e c i p e s f o r S c h o o l s
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..
�0U S D A R e c i p e s f o r S c h o o l s
�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
��U S D A R e c i p e s f o r S c h o o l s
�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
Recipe Adjustment – Method 2 (Conversion Charts) continued
��U S D A R e c i p e s f o r S c h o o l s
�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
6 gal8 gal10 gal12 gal
9 gal12 gal15 gal18 gal
12 gal16 gal20 gal24 gal
Volume Measures Chart
NOTE: Amounts in parentheses are approximate.
Recipe Adjustment – Method 2 (Conversion Charts) continued
��U S D A R e c i p e s f o r S c h o o l s
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
�4U S D A R e c i p e s f o r S c h o o l s
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
�5U S D A R e c i p e s f o r S c h o o l s
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
�6U S D A R e c i p e s f o r S c h o o l s
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)
8 tablespoons = 1/2 cup = (4 fluid ounces)
10 2/3 tablespoons = 2/3 cup = (5 1/3 fluid ounces)
12 tablespoons = 3/4 cup = (6 fluid ounces)
14 tablespoons = 7/8 cup = (7 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
�7U S D A R e c i p e s f o r S c h o o l s
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)
��U S D A R e c i p e s f o r S c h o o l s
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.
��U S D A R e c i p e s f o r S c h o o l s
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
40U S D A R e c i p e s f o r S c h o o l s
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
4�U S D A R e c i p e s f o r S c h o o l s
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
4�U S D A R e c i p e s f o r S c h o o l s
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
44U S D A R e c i p e s f o r S c h o o l s
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
45U S D A R e c i p e s f o r S c h o o l s
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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46U S D A R e c i p e s f o r S c h o o l s
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”
47U S D A R e c i p e s f o r S c h o o l s
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)
4�U S D A R e c i p e s f o r S c h o o l s
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
4�U S D A R e c i p e s f o r S c h o o l s
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.
50U S D A R e c i p e s f o r S c h o o l s
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.
5�U S D A R e c i p e s f o r S c h o o l s
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.
5�U S D A R e c i p e s f o r S c h o o l s
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
5�U S D A R e c i p e s f o r S c h o o l s
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
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�
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”
54U S D A R e c i p e s f o r S c h o o l s
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.
55U S D A R e c i p e s f o r S c h o o l s
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.
56U S D A R e c i p e s f o r S c h o o l s
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
57U S D A R e c i p e s f o r S c h o o l s
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
5�U S D A R e c i p e s f o r S c h o o l s
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
5�U S D A R e c i p e s f o r S c h o o l s
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
60U S D A R e c i p e s f o r S c h o o l s
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
6�U S D A R e c i p e s f o r S c h o o l s
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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:
½ cup (No. 8 scoop) provides 1 serving of grains/breads.
2 steamtable pans
4 steamtable pans
YIELD:
about 1 gallons 2 ¼ quarts
about 3 gallons 2 cups
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004, Tested 2007
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Portion with No. 8 scoop (½ cup).
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Baking Powder BiscuitsGrains/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
Baking Powder BiscuitsGrains/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
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Banana Bread SquaresGrains/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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
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
Banana Bread SquaresGrains/Breads
Calories 149
Protein 2.41 g
Carbohydrate 25.56 g
Total Fat 4.31 g
Saturated Fat 1.10 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
Nutrients Per Serving
Text63:
B-06Grains/Breads
Bread StuffingGrains/Breads
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Comments:*See Marketing Guide.
†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
Carbohydrate 22.65 g
Total Fat 6.45 g
Saturated Fat 1.23 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Celery 1 lb 4 oz 2 lb 8 oz
Mature onions 14 oz 1 lb 12 oz
B-06AGrains/Breads
Cornbread StuffingGrains/Breads
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
*Fresh onions, chopped ORDehydrated onions
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
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 ⅔ 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-06AGrains/Breads
Cornbread StuffingGrains/Breads
Comments:*See Marketing Guide.
Calories 162
Protein 3.59 g
Carbohydrate 21.19 g
Total Fat 7.10 g
Saturated Fat 1.34 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Celery 1 lb 4 oz 2 lb 8 oz
Mature onions 14 oz 1 lb 12 oz
B-07Grains/Breads
Brown BreadGrains/Breads
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
7. Cool. Cut each pan 5 x 10 (50 pieces per pan).
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
Carbohydrate 19.27 g
Total Fat 0.88 g
Saturated Fat 0.13 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
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
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Cinnamon RollsGrains/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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
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.
16. Bake until lightly browned: Conventional oven: 400° F for 18-20 minutes Convection oven: 350° F for 12-14 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
Cinnamon RollsGrains/Breads
Calories 209
Protein 4.73 g
Carbohydrate 37.70 g
Total Fat 4.53 g
Saturated Fat 0.65 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
Nutrients Per Serving
Text63:
B-09Grains/Breads
CornbreadGrains/Breads
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Green chili peppers 5 oz 10 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Sugar 5 ¼ oz ¾ cup 10 ½ oz 1 ½ cups
Baking powder 2 Tbsp 2 tsp 2 oz ⅓ cup
Salt 1 ¼ tsp 2 ½ tsp
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
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.
Instant nonfat dry milk, reconstituted
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.
4. Bake until lightly browned: Conventional oven: 400° F for 30-35 minutes Convection oven: 350° F for 20-25 minutes
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
Carbohydrate 18.03 g
Total Fat 2.82 g
Saturated Fat 0.45 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
B-10Meat/Meat Alternate-Vegetable-Grains/Breads
Fried RiceGrains/Breads
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 servings 100 servings
Mature onions 10 oz 1 lb 4 oz
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
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Vegetable oil ¼ cup ½ cup 1. Heat oil. Add onions. Cook for 3-5 minutes.
*Fresh onions, chopped ORDehydrated onions
8 ozOR
1 ½ oz
1 ⅓ cupsOR
¾ cup
1 lbOR3 oz
2 ⅔ cupsOR
1 ½ cups
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
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.
6. CCP: Hold for hot service at 135° F or higher.
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
Carbohydrate 29.38 g
Total Fat 3.95 g
Saturated Fat 1.02 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
B-11Grains/Breads
Italian BreadGrains/Breads
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
For best results, have all ingredients and utensils at room temperature.
Active dry yeast (see Special Tip)
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.
Instant nonfat dry milk 3 oz 1 ¼ cups 6 oz 2 ½ cups
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.
4. Add dissolved yeast and mix for 2 minutes 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
Italian BreadGrains/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 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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
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
Italian BreadGrains/Breads
Calories 145
Protein 4.37 g
Carbohydrate 28.23 g
Total Fat 1.40 g
Saturated Fat 0.32 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
Nutrients Per Serving
Text63:
B-12Grains/Breads
Muffin SquaresGrains/Breads
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Salt 2 tsp 1 Tbsp 1 tsp
†Raisins, plumped (optional) 8 oz 2 ⅔ cups 1 lb 1 qt 1 ⅓ cups
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
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
Muffin SquaresGrains/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.
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.
Comments:†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. 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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
B-12Grains/Breads
Muffin SquaresGrains/Breads
Calories 110
Protein 2.36 g
Carbohydrate 16.87 g
Total Fat 3.73 g
Saturated Fat 0.58 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
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
Carbohydrate 16.26 g
Total Fat 5.34 g
Saturated Fat 0.89 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
Nutrients Per Serving
Text63:
Edited 2004
B-14Grains/Breads
Pizza CrustGrains/Breads
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
For best results, have all ingredients and utensils at room temperature.
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.
Salt 1 ½ tsp 1 Tbsp
Sugar 2 Tbsp 1 tsp 2 oz ¼ cup 2 tsp
Active dry yeast (see Special Tip)
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
Carbohydrate 26.11 g
Total Fat 1.83 g
Saturated Fat 0.26 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
B-15Grains/Breads
Pourable Pizza CrustGrains/Breads
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
For best results, have all ingredients and utensils at room temperature.
Active dry yeast (see Special Tip)
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
Sugar 5 ¼ oz ¾ cup 10 ½ oz 1 ½ cups
Salt 1 ¼ tsp 2 ½ tsp
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
Special Tip:To use high-activity (instant) yeast, follow manufacturer's instructions.
Calories 158
Protein 5.51 g
Carbohydrate 31.31 g
Total Fat 0.96 g
Saturated Fat 0.16 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
B-16Grains/Breads
Rolls (Yeast)Grains/Breads
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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 ⅔ cups
Sugar 5 ¾ oz ¾ cup 2 Tbsp 11 ½ oz 1 ¾ cups
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 dough in warm area (about 90° F) for 45-60 minutes.
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.
11. Bake until lightly browned: Conventional oven: 400° F for 18-20 minutes Convection oven: 350° F for 12-14 minutes
Margarine or butter, melted (optional)
1 Tbsp 2 Tbsp 12. Optional: Brush lightly with melted margarine or butter (approximately 1 Tbsp per pan) while warm.
B-16Grains/Breads
Rolls (Yeast)Grains/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 7-12.
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
B-16Grains/Breads
Rolls (Yeast)Grains/Breads
Calories 176
Protein 4.53 g
Carbohydrate 29.80 g
Total Fat 4.21 g
Saturated Fat 0.60 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
Nutrients Per Serving
Text63:
B-17Vegetable-Grains/Breads
Spanish RiceGrains/Breads
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Vegetable oil 2 Tbsp ¼ cup 1. Heat oil. Add onions, green peppers, and celery. Cook for 5 minutes.
*Fresh onions, chopped ORDehydrated onions
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.
Salt 2 tsp 1 Tbsp 1 tsp
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
5. CCP: Hold for hot service at 135° F or higher.
Portion with No. 12 scoop (⅓ cup).
B-17Vegetable-Grains/Breads
Spanish RiceGrains/Breads
Comments:*See Marketing Guide.
†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
Carbohydrate 13.69 g
Total Fat 0.84 g
Saturated Fat 0.15 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004, Edited 2007
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 9 oz 1 lb 2 oz
Green peppers 8 oz 1 lb
Celery 10 oz 1 lb 4 oz
B-18Vegetable/Fruit-Grains/Breads
Sweet Potato-Plum Bread SquaresGrains/Breads
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Salt 1 ½ tsp 1 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.
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
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
B-18Vegetable/Fruit-Grains/Breads
Sweet Potato-Plum Bread SquaresGrains/Breads
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.
Comments:†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 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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
8. Cool. Cut each pan 5 x 10 (50 pieces per pan).
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.
B-18Vegetable/Fruit-Grains/Breads
Sweet Potato-Plum Bread SquaresGrains/Breads
Calories 283
Protein 4.14 g
Carbohydrate 46.49 g
Total Fat 9.31 g
Saturated Fat 2.33 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
Nutrients Per Serving
Text63:
B-19Grains/Breads
White BreadGrains/Breads
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
For best results, have all ingredients and utensils at room temperature.
Active dry yeast (see Special Tip)
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
Sugar 2 ¼ oz ⅓ cup 4 ½ oz ⅔ cup
Salt 1 Tbsp 2 Tbsp
Water (70-75° F) 2 cups 1 qt 3. Add water and mix for 1 minute on low speed.
4. Add dissolved yeast and mix for 2 minutes 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.
6. Knead dough on medium speed for 8 minutes, or until dough is smooth and elastic.
7. Place dough in warm area (about 90° F) for 45-60 minutes.
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.
10. Bake until lightly browned: Conventional oven: 400° F for 20-25 minutes Convection oven: 375° F for 18-22 minutes
11. Cool. Cut each loaf into 25 slices, ⅔" thick.
Margarine or butter, melted (optional)
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
White BreadGrains/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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
B-19Grains/Breads
White BreadGrains/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
Carbohydrate 17.11 g
Total Fat 1.51 g
Saturated Fat 0.36 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
Nutrients Per Serving
Text63:
B-20Grains/Breads
Oatmeal Muffin SquaresGrains/Breads
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Salt 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
Oatmeal Muffin SquaresGrains/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 3 quarts ½ cup (batter)50 pieces
about 1 gallon 2 ¼ quarts (batter)100 pieces
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
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
Oatmeal Muffin SquaresGrains/Breads
Calories 185
Protein 2.87 g
Carbohydrate 34.51 g
Total Fat 4.23 g
Saturated Fat 0.86 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
Nutrients Per Serving
Text63:
B-21Grains/Breads
Orange Rice PilafGrains/Breads
Comments:*See Marketing Guide.
SERVING:
½ cup (No. 8 scoop) provides 1 serving of grains/breads.
about 9 lb 12 oz
YIELD:
about 1 gallon 2 ¼ quarts1 steamtable pan
VOLUME:
50 Servings:50 Servings:
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 10 oz 1 lb 4 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
*Fresh onions, chopped ORDehydrated onions
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
Salt 2 tsp 1 Tbsp 1 tsp
Ground black or white pepper 1 tsp 2 tsp
Dried bay leaves 4 each 8 each
Enriched white rice, long grain, regular OREnriched white rice, long grain, parboiled
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
4. CCP: Hold for hot service at 135° F or higher.
Portion with No. 8 scoop (½ cup).
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
Carbohydrate 27.85 g
Total Fat 0.27 g
Saturated Fat 0.07 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
Nutrients Per Serving
Text63:
about 19 lb 8 oz about 3 gallons 2 cups2 steamtable pans
100 Servings: 100 Servings:
Tested 2004
B-22Grains/Breads
Brown Rice PilafGrains/Breads
Comments:*See Marketing Guide.
SERVING:
½ cup (No. 8 scoop) provides 1 serving of grains/breads.
about 9 lb
YIELD:
about 1 gallon 2 ¼ quarts2 steamtable pans
VOLUME:
50 Servings:50 Servings:
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 5 oz 10 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Enriched white rice, long grain, regular OREnriched white rice, long grain, parboiled
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
CCP: Heat to 135° F or higher for at least 15 seconds.
6. CCP: Hold for hot service at 135° F or higher.
Portion with No. 8 scoop (½ cup).
B-22Grains/Breads
Brown Rice PilafGrains/Breads
Calories 112
Protein 2.76 g
Carbohydrate 23.15 g
Total Fat 0.79 g
Saturated Fat 0.17 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
Nutrients Per Serving
Text63:
about 24 lb 14 oz about 3 gallons 2 cups4 steamtable pans
100 Servings: 100 Servings:
Tested 2004, Tested 2007
B-23Vegetable-Grains/Breads
Rice-Vegetable CasseroleGrains/Breads
Comments:*See Marketing Guide.
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Carrots 1 lb 9 oz 3 lb 2 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Enriched white rice, long grain, regular OREnriched white rice, long grain, parboiled
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.
CCP: Heat to 165° F or higher for at least 15 seconds.
5. CCP: Hold for hot service at 135° F or higher.
Portion with No. 6 scoop (⅔ cup).
B-23Vegetable-Grains/Breads
Rice-Vegetable CasseroleGrains/Breads
Calories 102
Protein 2.44 g
Carbohydrate 19.63 g
Total Fat 1.37 g
Saturated Fat 0.22 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
Nutrients Per Serving
Text63:
C-01Fruit
Apple CobblerDesserts
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Salt 2 tsp 1 Tbsp 1 tsp
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
13. Cut each pan 5 x 5 (25 portions per pan).
C-01Fruit
Apple CobblerDesserts
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)
31 lb 2 oz (unbaked)
YIELD:
2 steamtable pans
4 steamtable pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2006
C-01Fruit
Apple CobblerDesserts
Calories 299
Protein 2.48 g
Carbohydrate 47.47 g
Total Fat 12.05 g
Saturated Fat 2.96 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
Nutrients Per Serving
Text63:
C-02Fruit
Apple CrispDesserts
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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)
11 lb 2 oz 1 gal 2 ½ qt(2 No. 10 cans)
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
8. Cool. Cut each pan 5 x 10 (50 pieces per pan).
C-02Fruit
Apple CrispDesserts
Calories 200
Protein 1.95 g
Carbohydrate 31.75 g
Total Fat 7.97 g
Saturated Fat 1.59 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
C-02AFruit
Apple-Honey CrispDesserts
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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)
11 lb 2 oz 1 gal 2 ½ qt(2 No. 10 cans)
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.
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 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
8. Cool. Cut each pan 5 x 10 (50 pieces per pan).
C-02AFruit
Apple-Honey CrispDesserts
Calories 194
Protein 1.97 g
Carbohydrate 30.48 g
Total Fat 7.97 g
Saturated Fat 1.59 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
C-03
Applesauce CakeDesserts
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Instant nonfat dry milk 2 ½ oz 1 cup 5 oz 2 cups
Baking powder ¼ cup 3 oz ½ cup
Salt 1 ½ tsp 1 Tbsp
Ground cloves 1 ½ tsp 1 Tbsp
Ground cinnamon 1 Tbsp 2 Tbsp
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
14 oz 1 ⅔ cups
OR8 each
1 lb 12 oz 3 ⅓ cups
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.
5. Bake until lightly browned: Conventional oven: 375° F for 35 minutes Convection oven: 325° F for 25 minutes
6. Cool. If desired, dust lightly with powdered sugar.
7. Cut each pan 5 x 10 (50 pieces per pan).
C-03
Applesauce CakeDesserts
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.
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
Carbohydrate 33.18 g
Total Fat 8.39 g
Saturated Fat 2.13 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
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:
50 Servings:50 Servings:
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Salt 1 ½ tsp 1 Tbsp
Vanilla 1 ½ tsp 1 Tbsp
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
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
Carbohydrate 23.22 g
Total Fat 6.33 g
Saturated Fat 1.77 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
Nutrients Per Serving
Text63:
about 8 lb 10 oz (batter) about 1 gallon (batter)1 sheet pan
100 Servings: 100 Servings:
Edited 2004
C-05Vegetable/Fruit
Carrot CakeDesserts
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Salt 1 ½ tsp 1 Tbsp
Ground cinnamon 1 ½ tsp 1 Tbsp
Ground cloves 1 tsp 2 tsp
Ground nutmeg (optional) 1 tsp 2 tsp
Instant nonfat dry milk 2 ½ oz 1 cup 5 oz 2 cups
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
1 lb 1 ¾ cups 2 Tbsp
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.
5. Bake until lightly browned: Conventional oven: 350° F for 35-45 minutes Convection oven: 300° F for 30-40 minutes
6. Cool. If desired, frost or lightly dust with powdered sugar.
7. Cut each pan 5 x 10 (50 pieces per pan).
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
Carbohydrate 33.02 g
Total Fat 9.86 g
Saturated Fat 1.54 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Carrots 2 lb 5 oz 4 lb 10 oz
C-06Fruit
Cherry CobblerDesserts
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Salt 2 tsp 1 Tbsp 1 tsp
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 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)
17 lb 8 oz 2 gal 1 qt(4 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
13. Cut each pan 5 x 5 (25 portions per pan).
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
Carbohydrate 51.28 g
Total Fat 11.66 g
Saturated Fat 2.89 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
Nutrients Per Serving
Text63:
SERVING:
1 portion provides ½ cup of fruit. For Enhanced Meal Pattern only: 1 piece also provides 1 serving grains/breads.
17 lb 3 oz (unbaked)
34 lb 6 oz (unbaked)
YIELD:
2 steamtable pans
4 steamtable pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2006
C-07Fruit
Cherry CrispDesserts
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
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 3 ½ cups 1 lb 14 oz 1 qt 3 cups
Ground cloves ½ tsp 1 tsp
Salt ½ tsp 1 tsp
Margarine or butter 1 lb 2 cups 2 lb 1 qt
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.
9. Bake until topping is browned and crisp: Conventional oven: 425° F for 35-45 minutes Convection oven: 350° F for 25-35 minutes
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
Carbohydrate 30.53 g
Total Fat 7.80 g
Saturated Fat 1.57 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
Nutrients Per Serving
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 2 oz
about 20 lb 4 oz
YIELD:
1 steamtable pan
2 steamtable pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
10. Cool. Cut each pan 5 x 10 (50 pieces per pan).
C-08
Chocolate CakeDesserts
SERVING:
1 piece.For Enhanced Meal Pattern only: 1 piece provides ¾ serving of grains/breads.
50 pieces
YIELD:
about 1 gallon (batter)1 sheet pan
VOLUME:
50 Servings:50 Servings:
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Instant nonfat dry milk 3 oz 1 ¼ cups 6 oz 2 ½ cups
Baking powder 2 Tbsp 1 tsp 2 oz ⅓ cup
Baking soda 1 Tbsp 2 Tbsp
Salt 1 ½ tsp 1 Tbsp
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
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.
Vanilla 1 ½ tsp 1 Tbsp
Water 3 ½ cups 1 qt 3 cups
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.
7. Cut each pan 5 x 10 (50 pieces per pan).
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
Carbohydrate 30.47 g
Total Fat 8.05 g
Saturated Fat 2.19 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
Nutrients Per Serving
Text63:
100 pieces about 2 gallons (batter)2 sheet pans
100 Servings: 100 Servings:
Edited 2004
C-09
Chocolate Chip CookiesDesserts
SERVING:
1 cookie.For Enhanced Meal Pattern only: 1 cookie provides ¼ serving of grains/breads.
about 3 lb 2 oz (dough)
YIELD:
about 1 quart 1 cup (dough)50 cookies
VOLUME:
50 Servings:50 Servings:
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
5 ¼ oz ⅔ cup
OR3 each
10 ½ oz 1 ¼ cups
OR6 each
Vanilla 1 ½ tsp 1 Tbsp
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
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 128
Protein 1.43 g
Carbohydrate 16.10 g
Total Fat 6.77 g
Saturated Fat 2.03 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
Nutrients Per Serving
Text63:
about 6 lb 4 oz (dough) about 2 quarts 2 cups (dough)100 cookies
100 Servings: 100 Servings:
Tested 2004
C-10
Oatmeal CookiesDesserts
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
5 ¼ oz ⅔ cup
OR3 each
10 ½ oz 1 ¼ cups
OR6 each
Vanilla 1 Tbsp 2 Tbsp
†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.
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: 350° F for 12-14 minutes Convection oven: 300° F for 6-8 minutes DO NOT OVERBAKE.
6. Cool completely. Remove from sheet pans.
C-10
Oatmeal CookiesDesserts
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.
Comments:†To plump raisins, cover the fruit with very hot tap water. Soak 2-5 minutes. DO NOT OVERSOAK. Drain well before using.
Calories 161
Protein 2.22 g
Carbohydrate 19.35 g
Total Fat 8.50 g
Saturated Fat 1.96 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
Nutrients Per Serving
Text63:
SERVING:
1 cookie.For Enhanced Meal Pattern only: 1 cookie provides ¾ serving of grains/breads.
about 3 lb 14 oz (dough)
about 7 lb 12 oz (dough)
YIELD:
about 1 quart 2 cups60 cookies
about 3 quarts120 cookies
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2006
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Sugar 5 ¼ oz ¾ cup 10 ½ oz 1 ½ cups
Canned crushed pineapple, in juice
3 lb 5 oz 1 qt 2 ⅓ cups(½ No. 10 can)
6 lb 10 oz 3 qt ⅔ cup(1 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.
7. Cut each pan 5 x 5 (25 portions per pan).
C-11Fruit
Orange-Pineapple GelatinDesserts
Calories 91
Protein 0.79 g
Carbohydrate 22.84 g
Total Fat 0.12 g
Saturated Fat 0.02 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
Nutrients Per Serving
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.
about 3 lb 5 oz (dough)
about 6 lb 10 oz (dough)
YIELD:
1 sheet pan
2 sheet pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Shortening 15 oz 2 ¼ cups 1 lb 14 oz 1 qt ½ cup
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
Carbohydrate 12.11 g
Total Fat 8.66 g
Saturated Fat 2.15 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
Nutrients Per Serving
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.
about 2 lb 1 oz (dough)
about 4 lb 2 oz (dough)
YIELD:
1 steamtable pan
2 steamtable pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Saturated Fat 1.43 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
Nutrients Per Serving
Text63:
C-13Fruit
Peach CobblerDesserts
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Salt 2 tsp 1 Tbsp 1 tsp
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 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.
Ground cinnamon 2 tsp 1 Tbsp 1 tsp
Ground nutmeg (optional) 1 tsp 2 tsp
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
Carbohydrate 46.41 g
Total Fat 11.59 g
Saturated Fat 2.87 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
Nutrients Per Serving
Text63:
SERVING:
1 piece provides ½ cup of fruit.For Enhanced Meal Pattern only: 1 portion also provides 1 serving grains/breads.
16 lb 15 oz (unbaked)
33 lb 14 oz (unbaked)
YIELD:
1 steamtable pan
2 steamtable pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2006
13. Cut each pan 5 x 5 (25 portions per pan).
C-14
Peanut Butter CookiesDesserts
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
5 ½ oz ⅔ cup
OR3 each
11 oz 1 ¼ cups
OR6 each
Vanilla 1 Tbsp 2 Tbsp
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.
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. Flatten cookies to approximately 2 ½ inches in diameter.
6. Bake until lightly browned: Conventional oven: 350° F for 10-12 minutes Convection oven: 300° F for 6-8 minutes DO NOT OVERBAKE.
7. Cool for 1 minute. Remove from sheet pans.
C-14
Peanut Butter CookiesDesserts
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 146
Protein 3.59 g
Carbohydrate 16.27 g
Total Fat 7.88 g
Saturated Fat 1.63 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
Nutrients Per Serving
Text63:
SERVING:
1 cookie.For Enhanced Meal Pattern only: 1 cookie provides ½ serving of grains/breads.
about 3 lb 8 ½ oz (dough)
about 7 lb 1 oz (dough)
YIELD:
about 1 quart 1 ¼ cups (dough)50 cookies
about 2 quarts 2 ½ cups (dough)100 cookies
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
C-15
Rice PuddingDesserts
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
White rice 1 lb 2 lb
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Instant nonfat dry milk, reconstituted
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
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
14 oz 1 ⅔ cups
OR8 each
1 lb 12 oz 3 ⅓ cups
OR16 each
Ground nutmeg (optional) ½ tsp 1 tsp
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
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.
Calories 94
Protein 3.73 g
Carbohydrate 17.49 g
Total Fat 0.90 g
Saturated Fat 0.29 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
Nutrients Per Serving
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
about 1 gallon 2 ¼ quarts
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
C-16
Spice CakeDesserts
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Instant nonfat dry milk 2 ½ oz 1 cup 5 oz 2 cups
Baking powder 3 ½ Tbsp ¼ tsp 3 oz ¼ cup 3 ⅓ Tbsp
Salt 1 ½ tsp 1 Tbsp
Cocoa 1 Tbsp 1 ½ tsp 3 Tbsp
Ground cloves ¾ tsp 1 ½ tsp
Ground cinnamon 2 tsp 1 Tbsp 1 tsp
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
14 oz 1 ⅔ cups
OR8 each
1 lb 12 oz 3 ⅓ cups
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.
Vanilla 1 Tbsp 2 Tbsp
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.
5. Bake until lightly browned: Conventional oven: 375° F for 35 minutes Convection oven: 325° F for 25 minutes
6. Cool. If desired, frost or lightly dust with powdered sugar.
7. Cut each pan 5 x 10 (50 pieces per pan).
C-16
Spice CakeDesserts
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.
Comments:†To plump raisins, cover the fruit with very hot tap water. Soak 2-5 minutes. DO NOT OVERSOAK. Drain well before using.
Calories 233
Protein 3.54 g
Carbohydrate 36.91 g
Total Fat 8.42 g
Saturated Fat 2.14 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
Nutrients Per Serving
Text63:
SERVING:
1 piece.For Enhanced Meal Pattern only: 1 piece provides 1 serving of grains/breads.
1 sheet pan
2 sheet pans
YIELD:
50 pieces
100 pieces
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
C-17Vegetable/Fruit
Sweet Potato PieDesserts
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Shortening 15 oz 2 ¼ cups 1 lb 14 oz 1 qt ½ cup
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)
1 lb 1 ¾ cups 2 Tbsp
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.
Instant nonfat dry milk, reconstituted
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
Frozen orange juice concentrate
¼ cup ½ cup
Ground cinnamon 1 Tbsp 2 Tbsp
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
Sweet Potato PieDesserts
Special Tip:For 50 servings, use 4 ½ oz (1 ½ cups) dried whole eggs and 1 ½ cups water in place of eggs.
For 100 servings, use 9 oz (3 cups) dried whole eggs and 3 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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
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
Sweet Potato PieDesserts
Calories 266
Protein 4.92 g
Carbohydrate 37.13 g
Total Fat 11.11 g
Saturated Fat 2.75 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
Nutrients Per Serving
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
Ingredients Measure Measure
DirectionsWeight Weight
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
Instant nonfat dry milk ¼ cup ½ cup
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
Carbohydrate 17.11 g
Total Fat 2.58 g
Saturated Fat 0.59 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Saturated Fat 0.01 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
Nutrients Per Serving
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:
50 Servings:50 Servings:
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Instant nonfat dry milk 2 ½ oz 1 cup 5 oz 2 cups
Baking powder ¼ cup 3 ½ oz ½ cup
Salt 1 ½ tsp 1 Tbsp
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
1 lb 1 ¾ cups 2 Tbsp
OR9 each
2 lb 3 ¾ cups
OR18 each
2. In a separate container, combine eggs, vanilla, and water.
Vanilla 1 Tbsp 2 Tbsp
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.
8. Cut each pan 5 x 10 (50 pieces per pan).
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.
For 100 servings, use 9 oz (3 cups) dried whole eggs and 3 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
100 Servings: 100 Servings:
Edited 2004
C-20
Yellow CakeDesserts
Calories 214
Protein 3.39 g
Carbohydrate 31.66 g
Total Fat 8.46 g
Saturated Fat 2.16 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
Nutrients Per Serving
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:
about 2 quarts ½ cup (batter)50 pieces
VOLUME:
50 Servings:50 Servings:
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Salt 1 ½ tsp 1 Tbsp
Vanilla 1 ½ tsp 1 Tbsp
Canned applesauce 1 lb 4 oz 2 ½ cups 2 lb 8 oz 1 qt 1 cup
Frozen egg whites, thawed ORFresh large egg whites
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
Baking powder 1 Tbsp 2 Tbsp
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.
8. Cut each pan 5 x 10 (50 pieces per pan).
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
Carbohydrate 25.48 g
Total Fat 3.84 g
Saturated Fat 0.75 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
Nutrients Per Serving
Text63:
about 10 lb 10 oz (batter)2 half-sheet pans
about 1 gallon 1 cup (batter)100 pieces
100 Servings: 100 Servings:
Edited 2006
C-22
Brownie IcingDesserts
Calories 54
Protein 0.43 g
Carbohydrate 10.15 g
Total Fat 1.64 g
Saturated Fat 0.43 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
Nutrients Per Serving
Text63:
SERVING:
1 Tbsp. about 1 lb 11½ oz
about 3 lb 7 oz
YIELD:
about 3 cups
about 1 quart 2 cups
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
about 8 lb 12 oz (batter)about 8 lb 2 oz
YIELD:
about 1 gallon (batter)1 sheet pan
VOLUME:
50 Servings:50 Servings:
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Salt 1 ½ tsp 1 Tbsp
Ground cinnamon 1 Tbsp 2 Tbsp
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.
Frozen egg whites, thawed ORFresh large egg whites
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
Carbohydrate 39.15 g
Total Fat 7.87 g
Saturated Fat 1.10 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
Nutrients Per Serving
Text63:
about 17 lb 8 oz (batter)about 16 lb 4 oz
about 2 gallons (batter)2 sheet pans
100 Servings: 100 Servings:
Edited 2004
C-24
Orange GlazeDesserts
Calories 33
Protein 0.04 g
Carbohydrate 8.47 g
Total Fat 0.01 g
Saturated Fat 0.00 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
Nutrients Per Serving
Text63:
SERVING:
2 tsp. about 1 lb 6 oz
about 2 lb 12 oz
YIELD:
about 3 cups
about 1 quart 2 cups
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2006
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
about 6 lb 1 oz (dough)
YIELD:
about 2 quarts 1/2 cup (dough)50 cookies
VOLUME:
50 Servings:50 Servings:
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
8 oz ¾ cup 3 Tbsp
OR5 each
1 lb 1 ¾ cups 2 Tbsp
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 cinnamon 2 tsp 1 Tbsp 1 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.
7. Bake until lightly browned: Conventional oven: 350° F for 18-20 minutes Convection oven: 325° F for 10-12 minutes
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
Carbohydrate 33.34 g
Total Fat 5.04 g
Saturated Fat 1.07 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
Nutrients Per Serving
Text63:
about 12 lb 2 oz (dough) about 1 gallon 1 cup (dough)100 cookies
100 Servings: 100 Servings:
Edited 2006
C-26
Peanut Butter BarsDesserts
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Frozen egg whites, thawed ORFresh large egg whites
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
Vanilla 1 Tbsp 2 Tbsp
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.
Baking powder 1 Tbsp 2 Tbsp
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
Carbohydrate 18.91 g
Total Fat 5.68 g
Saturated Fat 1.15 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
C-27
Peanut Butter GlazeDesserts
SERVING:
1 Tbsp. about 1 lb 7 oz
about 2 lb 14 oz
YIELD:
about 3 cups
about 1 quart 2 cups
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Saturated Fat 0.25 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
Nutrients Per Serving
Text63:
C-28
New Spice CakeDesserts
SERVING:
1 piece.For Enhanced Meal Pattern only: 1 piece provides 1 serving of grains/breads.
about 7 lb 4 oz (batter)about 7 lb
YIELD:
about 1 gallon (batter)1 steamtable pan
VOLUME:
50 Servings:50 Servings:
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Margarine or butter 1 lb 2 cups 2 lb 1 qt
Vanilla 1 Tbsp 2 Tbsp
Frozen egg whites, thawed ORFresh large egg whites
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 cinnamon 1 Tbsp 2 Tbsp
Ground cloves 1 ½ tsp 1 Tbsp
Ground nutmeg 1 tsp 2 tsp
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
Carbohydrate 29.24 g
Total Fat 7.70 g
Saturated Fat 1.65 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
Nutrients Per Serving
Text63:
about 14 lb 8 oz (batter)about 14 lb
about 2 gallons (batter)2 steamtable pans
100 Servings: 100 Servings:
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 204
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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 cinnamon 1 tsp 2 tsp
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.
Vanilla 1 ½ tsp 1 Tbsp
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
Saturated Fat 0.28 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
Nutrients Per Serving
Text63:
C-30
Whole Wheat Sugar CookiesDesserts
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
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.
Vanilla 1 Tbsp 2 Tbsp
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 powder 1 Tbsp 2 Tbsp
Baking soda 1 ½ tsp 1 Tbsp
Salt 1 ½ tsp 1 Tbsp
Ground nutmeg 1 tsp 2 tsp
Ground cinnamon 1 tsp 2 tsp
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.
Ground cinnamon 2 tsp 1 Tbsp 1 tsp
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
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 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
Carbohydrate 28.22 g
Total Fat 6.17 g
Saturated Fat 1.29 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2006
C-31
Chocoleana Cake (Choc-o-LEAN-a)Desserts
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Baking soda 1 Tbsp 2 Tbsp
Salt 1 ½ tsp 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
Frozen egg whites, thawed ORFresh large egg whites
1 lb 2 cupsOR
13 each
2 lb 1 qtOR
26 each
Vanilla 1 ½ tsp 1 Tbsp
Vegetable oil 1 cup 2 cups
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
Carbohydrate 34.07 g
Total Fat 4.96 g
Saturated Fat 0.89 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2006
C-32
Chocolate GlazeDesserts
SERVING:
1 Tbsp. about 1 lb 14 oz
about 3 lb 12 oz
YIELD:
about 3 cups
about 1 quart 2 cups
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Instant nonfat dry milk ¼ cup ½ cup
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
Carbohydrate 12.70 g
Total Fat 1.27 g
Saturated Fat 0.30 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
Nutrients Per Serving
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:
50 Servings:50 Servings:
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Portion with No. 12 scoop (⅓ cup).
C-33
Orange Rice PuddingDesserts
Special Tip:Rice may be cooked a day ahead.
Calories 115
Protein 2.57 g
Carbohydrate 24.53 g
Total Fat 0.55 g
Saturated Fat 0.29 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
Nutrients Per Serving
Text63:
about 20 lb 8 oz 2 gallons 1 cup2 steamtable pans
100 Servings: 100 Servings:
Tested 2004
D-11Meat/Meat Alternate
Barbecued ChickenMain Dishes
Comments:*See Marketing Guide.
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:
50 Servings:50 Servings:
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 4 oz 8 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
*Fresh onions, chopped ORDehydrated onions
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.
D-11Meat/Meat Alternate
Barbecued ChickenMain Dishes
Calories 295
Protein 27.25 g
Carbohydrate 15.83 g
Total Fat 13.43 g
Saturated Fat 3.73 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
Nutrients Per Serving
Text63:
about 45 lb 6 sheet pans100 Servings: 100 Servings:
Tested 2004
D-12Meat/Meat Alternate-Vegetable-Grains/Breads
Beef or Pork BurritoMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
*Fresh onions, chopped ORDehydrated onions
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.
Granulated garlic 1 Tbsp 2 Tbsp
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
†Seasonings Chili powder Ground cumin Paprika Onion powder
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.
D-12Meat/Meat Alternate-Vegetable-Grains/Breads
Beef or Pork BurritoMain Dishes
Comments:*See Marketing Guide.
†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
Carbohydrate 21.34 g
Total Fat 12.46 g
Saturated Fat 5.76 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
Nutrients Per Serving
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
about 20 lb 10 oz (filling)100 burritos
YIELD:
about 1 gallon 1 quart (filling)2 sheet pans
about 2 gallons 2 quarts (filling) 3 sheet pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2006
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 6 oz 12 oz
Reduced fat Cheddar cheese, shredded (optional)
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
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
*Fresh onions, chopped ORDehydrated onions
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.
Granulated garlic 1 Tbsp 2 Tbsp
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 qt
†Seasonings Chili powder Ground cumin Paprika Onion powder
3 Tbsp2 Tbsp1 Tbsp1 Tbsp
¼ cup 2 Tbsp¼ cup2 Tbsp2 Tbsp
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.
Reduced fat Cheddar cheese, shredded
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)
50 each 100 each 3. Steam tortillas for 3 minutes until warm. OR Place in warmer to prevent torn tortillas when folding.
4. Portion bean mixture with No. 8 scoop (1/2 cup) onto each tortilla. Fold around beans envelope style.
5. 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.
6. 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.
D-12AMeat/Meat Alternate-Vegetable-Grains/Breads
Bean BurritoMain Dishes
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.
Comments:*See Marketing Guide.
†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.
SERVING:
1 burrito provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 1 ½ servings of grains/breads.
about 13 lb 4 oz (filling)50 burritos
about 26 lb 8 oz (filling)100 burritos
YIELD:
1 gallon 2 ¼ quarts (filling)2 sheet pans
3 gallons ½ quart (filling)3 sheet pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2006
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Pinto beans, dry 3 lb 6 lb
Mature onions 6 oz 12 oz
Reduced fat Cheddar cheese, shredded (optional)
13 oz 3 ¼ cups 1 lb 10 oz 1 qt 2 ½ cups 7. 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
Calories 288
Protein 14.81 g
Carbohydrate 40.02 g
Total Fat 7.94g
Saturated Fat 3.53 g
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
Nutrients Per Serving
Text63:
D-12BMeat/Meat Alternate-Vegetable-Grains/Breads
Beef or Pork Burrito (Using Canned Meats)Main Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
*Fresh onions, chopped ORDehydrated onions
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.
Granulated garlic 1 Tbsp 2 Tbsp
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 qt
†Seasonings Chili powder Ground cumin Paprika Onion powder
3 Tbsp2 Tbsp1 Tbsp1 Tbsp
¼ cup 2 Tbsp¼ cup2 Tbsp2 Tbsp
Reduced fat Cheddar cheese, shredded
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)
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 No. 12 scoop (⅓ cup) 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.
D-12BMeat/Meat Alternate-Vegetable-Grains/Breads
Beef or Pork Burrito (Using Canned Meats)Main Dishes
Comments:*See Marketing Guide.
†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 241
Protein 16.87 g
Carbohydrate 21.46 g
Total Fat 9.78 g
Saturated Fat 4.73 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 6 oz 12 oz
Reduced fat Cheddar cheese, shredded (optional)
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-13Meat/Meat Alternate-Vegetable-Grains/Breads
Beef or Pork TacoMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
*Fresh onions, chopped ORDehydrated onions
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.
3. CCP: Hold for hot service at 135° F or higher.
Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
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
†Seasonings Chili powder Ground cumin Paprika Onion powder
2 Tbsp1 Tbsp 1 ½ tsp
1 ½ tsp1 ½ tsp
¼ cup3 Tbsp1 Tbsp1 Tbsp
Reduced fat Cheddar cheese, shredded
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
D-13Meat/Meat Alternate-Vegetable-Grains/Breads
Beef or Pork TacoMain Dishes
Comments:*See Marketing Guide.
†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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 6 oz 12 oz
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.
D-13Meat/Meat Alternate-Vegetable-Grains/Breads
Beef or Pork TacoMain Dishes
Calories 299
Protein 18.26 g
Carbohydrate 20.36 g
Total Fat 16.36 g
Saturated Fat 5.80 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
Nutrients Per Serving
Text63:
D-13AMeat/Meat Alternate-Vegetable-Grains/Breads
Bean TacoMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
*Fresh onions, chopped ORDehydrated onions
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.
3. CCP: Hold for hot service at 135° F or higher.
Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
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
†Seasonings Chili powder Ground cumin Paprika Onion powder
2 Tbsp1 Tbsp 1 ½ tsp
1 ½ tsp1 ½ tsp
¼ cup3 Tbsp1 Tbsp1 Tbsp
Reduced fat Cheddar cheese, shredded
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
*Fresh lettuce, shredded 2 lb 7 oz 1 gal 2 cups 4 lb 14 oz 2 gal 1 qt
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. 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
D-13AMeat/Meat Alternate-Vegetable-Grains/Breads
Bean TacoMain Dishes
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.
Comments:*See Marketing Guide.
†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.
about 11 lb 3 oz (filling)about 19 lb 9 oz
about 22 lb 6 oz (filling)about 39 lb 2 oz
YIELD:
1 gallon 1 quart (filling)100 tacos
2 gallons 2 quarts (filling)200 tacos
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 6 oz 12 oz
Head lettuce 3 lb 4 oz 6 lb 8 oz
Tomatoes 1 lb 9 oz 3 lb 2 oz
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.
D-13AMeat/Meat Alternate-Vegetable-Grains/Breads
Bean TacoMain Dishes
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.
Calories 249
Protein 11.37 g
Carbohydrate 32.14 g
Total Fat 9.31 g
Saturated Fat 2.69 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
Nutrients Per Serving
Text63:
D-13BMeat/Meat Alternate-Vegetable-Grains/Breads
Beef or Pork Taco (Using Canned Meats)Main Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
*Fresh onions, chopped ORDehydrated onions
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 140° F for at least 15 seconds.
3. CCP: Hold for hot service at 135° F or higher.
Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
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 2 cups 1 qt
†Seasonings Chili powder Ground cumin Paprika Onion powder
2 Tbsp1 Tbsp 1 ½ tsp
1 ½ tsp1 ½ tsp
¼ cup3 Tbsp1 Tbsp1 Tbsp
Reduced fat Cheddar cheese, shredded
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, chopped 1 lb 5 oz 2 ¾ cups 2 lb 10 oz 1 qt 1 ½ cups
*Fresh lettuce, shredded 2 lb 7 oz 1 gal 2 cups 4 lb 14 oz 2 gal 1 qt
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. 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
D-13BMeat/Meat Alternate-Vegetable-Grains/Breads
Beef or Pork Taco (Using Canned Meats)Main Dishes
Comments:*See Marketing Guide.
†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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 6 oz 12 oz
Tomatoes 1 lb 9 oz 3 lb 2 oz
Head lettuce 3 lb 4 oz 6 lb 8 oz
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.
D-13BMeat/Meat Alternate-Vegetable-Grains/Breads
Beef or Pork Taco (Using Canned Meats)Main Dishes
Calories 246
Protein 14.88 g
Carbohydrate 20.36 g
Total Fat 12.05 g
Saturated Fat 3.80 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
Nutrients Per Serving
Text63:
D-13CMeat/Meat Alternate-Vegetable-Grains/Breads
Chicken or Turkey TacoMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
*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.
*Fresh onions, chopped ORDehydrated onions
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 165° F for 15 seconds.
3. CCP: Hold for hot service at 135° F or higher.
Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
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 ½ qt 3 qt
†Seasonings Chili powder Ground cumin Paprika Onion powder
2 Tbsp1 Tbsp 1 ½ tsp
1 ½ tsp1 ½ tsp
¼ cup3 Tbsp1 Tbsp1 Tbsp
Reduced fat Cheddar cheese, shredded
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, chopped 1 lb 5 oz 2 ¾ cups 2 lb 10 oz 1 qt 1 ½ cups
*Fresh lettuce, shredded 2 lb 7 oz 1 gal 2 cups 4 lb 14 oz 2 gal 1 qt
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 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,
D-13CMeat/Meat Alternate-Vegetable-Grains/Breads
Chicken or Turkey TacoMain Dishes
Comments:*See Marketing Guide.
†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.
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Chicken, whole, without neck and giblets ORTurkey, whole, without neck and giblets
13 lb 4 oz OR10 lb 2 oz
26 lb 8 oz OR20 lb 4 oz
Mature onions 6 oz 12 oz
Tomatoes 1 lb 9 oz 3 lb 2 oz
Head lettuce 3 lb 4 oz 6 lb 8 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.
D-13CMeat/Meat Alternate-Vegetable-Grains/Breads
Chicken or Turkey TacoMain Dishes
Calories 264
Protein 19.10 g
Carbohydrate 20.36 g
Total Fat 12.22 g
Saturated Fat 3.51 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
Nutrients Per Serving
Text63:
D-14Meat/Meat Alternate-Vegetable
Beef StewMain Dishes
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 1 lb 3 oz 2 lb 6 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Vegetable oil ½ cup 1 cup
*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
Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp
Paprika 1 Tbsp 2 Tbsp
Ground black or white pepper 1 ½ tsp 1 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)
8 lb 12 oz 1 gal 1 qt(2 No. 10 cans)
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.
6. CCP: Hold for hot service at 135° F or higher.
Portion with 8 oz ladle (1 cup).
D-14Meat/Meat Alternate-Vegetable
Beef StewMain Dishes
Calories 218
Protein 19.80 g
Carbohydrate 16.48 g
Total Fat 7.80g
Saturated Fat 2.38 g
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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
D-15Meat/Meat Alternate-Vegetable-Grains/Breads
Beef Tamale PieMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Raw ground beef (no more than 20% fat)
5 lb 14 oz 11 lb 12 oz 1. Brown ground beef. Drain. Continue immediately.
*Fresh onions, chopped ORDehydrated onions
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.
CCP: Heat to 155° F for at least 15 seconds.
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
Ground black or white pepper 1 ½ tsp 1 Tbsp
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)
Canned diced tomatoes, with juice
3 lb 3 oz 1 qt 2 ¼ cups(½ No. 10 can)
6 lb 6 oz 3 qt ½ cup(1 No. 10 can)
Water 1 qt 1 cup 2 qt 2 cups
†Seasonings Chili powder Ground cumin Paprika Onion powder
¼ cup3 Tbsp1 Tbsp1 Tbsp
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
Sugar 3 ½ oz ½ cup 7 oz 1 cup
Baking powder 1 oz 2 Tbsp 1 tsp 2 oz ⅓ cup
Salt ¾ tsp 1 ½ tsp
D-15Meat/Meat Alternate-Vegetable-Grains/Breads
Beef Tamale PieMain Dishes
Comments:*See Marketing Guide.
†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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 1 lb 2 lb
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
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.
Instant nonfat dry milk, reconstituted
3 ¾ cups 1 qt 3 ½ cups
Vegetable oil ½ cup 1 cup
6. Pour 2 lb 5 oz (1 qt ½ cup) batter over meat mixture in each pan and spread into corners of pan.
7. Bake: Conventional oven: 400° F for 30-35 minutes Convection oven: 350° F for 25-30 minutes CCP: Heat to 165° F or higher for at least 15 seconds.
Reduced fat Cheddar cheese, shredded
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.
9. CCP: Hold for hot service at 135° F or higher.
Cut each pan 5 x 5 (25 portions per pan).
10. If desired, serve with taco sauce.
D-15Meat/Meat Alternate-Vegetable-Grains/Breads
Beef Tamale PieMain Dishes
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
Carbohydrate 23.39 g
Total Fat 12.76 g
Saturated Fat 5.17 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
Nutrients Per Serving
Text63:
D-15AMeat/Meat Alternate-Vegetable-Grains/Breads
Beef and Bean Tamale PieMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Raw ground beef (no more than 20% fat)
2 lb 10 oz 5 lb 4 oz 1. Brown ground beef. Drain. Continue immediately.
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.
CCP: Heat to 155° F for at least 15 seconds.
Ground beef/bean 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.
*Fresh onions, chopped ORDehydrated onions
14 ozOR
2 ½ oz
2 ⅓ cupsOR
1 ¼ cups
1 lb 12 ozOR5 oz
1 qt ⅔ cupOR
2 ½ cups
Granulated garlic 2 Tbsp ¼ cup
Ground black or white pepper 1 ½ tsp 1 Tbsp
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)
Canned diced tomatoes, with juice
3 lb 3 oz 1 qt 2 ¼ cups(½ No. 10 can)
6 lb 6 oz 3 qt ½ cup(1 No. 10 can)
Water 1 qt 1 cup 2 qt 2 cups
†Seasonings Chili powder Ground cumin Paprika Onion powder
¼ cup3 Tbsp1 Tbsp1 Tbsp
½ cup¼ cup 2 Tbsp
2 Tbsp2 Tbsp
3. Pour 7 lb 13 oz (3 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
Sugar 3 ½ oz ½ cup 7 oz 1 cup
D-15AMeat/Meat Alternate-Vegetable-Grains/Breads
Beef and Bean Tamale PieMain Dishes
Comments:*See Marketing Guide.
†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 17 lb 15 ½ oz
about 35 lb 15 oz
YIELD:
2 steamtable pans
4 steamtable pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 1 lb 3 lb 10 oz
Dry pinto beans 2 lb 5 oz 4 lb 10 oz
Baking powder 2 Tbsp 2 oz ¼ cup
Salt ¾ tsp 1 ½ tsp
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
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.
Instant nonfat dry milk, reconstituted
3 ¾ cups 1 qt 3 ½ cups
Vegetable oil ½ cup 1 cup
6. Pour 2 lb 5 oz (1 qt ½ cup) batter over meat mixture in each pan and spread into corners of pan.
7. Bake: Conventional oven: 400° F for 30-35 minutes Convection oven: 350° F for 25-30 minutes CCP: Heat to 165° F or higher for at least 15 seconds.
Reduced fat Cheddar cheese, shredded
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.
9. CCP: Hold for hot service at 135° F or higher.
Cut each pan 5 x 5 (25 portions per pan).
10. If desired, serve with taco sauce.
D-15AMeat/Meat Alternate-Vegetable-Grains/Breads
Beef and Bean Tamale PieMain Dishes
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
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. 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.
D-15AMeat/Meat Alternate-Vegetable-Grains/Breads
Beef and Bean Tamale PieMain Dishes
Calories 268
Protein 15.95 g
Carbohydrate 31.51 g
Total Fat 9.23 g
Saturated Fat 3.60 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
Nutrients Per Serving
Text63:
D-15BMeat/Meat Alternate-Vegetable-Grains/Breads
Chicken or Turkey Tamale PieMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
*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.
*Fresh onions, chopped ORDehydrated onions
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.
CCP: Heat to 165° F for at least 15 seconds.
Poultry 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
Ground black or white pepper 1 ½ tsp 1 Tbsp
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)
Canned diced tomatoes, with juice
3 lb 3 oz 1 qt 2 ¼ cups(½ No. 10 can)
6 lb 6 oz 3 qt ½ cup(1 No. 10 can)
Water 1 qt 1 cup 2 qt 2 cups
†Seasonings Chili powder Ground cumin Paprika Onion powder
¼ cup3 Tbsp1 Tbsp1 Tbsp
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
Sugar 3 ½ oz ½ cup 7 oz 1 cup
Baking powder 1 oz 2 Tbsp 1 tsp 2 oz ⅓ cup
Salt ¾ tsp 1 ½ tsp
D-15BMeat/Meat Alternate-Vegetable-Grains/Breads
Chicken or Turkey Tamale PieMain Dishes
Comments:*See Marketing Guide.
†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
about 36 lb
YIELD:
2 steamtable pans
4 steamtable pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Chicken, whole, without neck and giblets ORTurkey, whole, without neck and giblets
13 lb 4 oz OR10 lb 2 oz
26 lb 8 oz OR20 lb 4 oz
Mature onions 1 lb 2 lb
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
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.
Instant nonfat dry milk, reconstituted
3 ¾ cups 1 qt 3 ½ cups
Vegetable oil ½ cup 1 cup
6. Pour 2 lb 5 oz (1 qt ½ cup) batter over meat mixture in each pan and spread into corners of pan.
7. Bake: Conventional oven: 400° F for 30-35 minutes Convection oven: 350° F for 25-30 minutes CCP: Heat to 165° F or higher for at least 15 seconds.
Reduced fat Cheddar cheese, shredded
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.
9. CCP: Hold for hot service at 135° F or higher.
Cut each pan 5 x 5 (25 portions per pan).
10. If desired, serve with taco sauce.
D-15BMeat/Meat Alternate-Vegetable-Grains/Breads
Chicken or Turkey Tamale PieMain Dishes
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
Carbohydrate 23.29 g
Total Fat 11.39 g
Saturated Fat 4.53 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
Nutrients Per Serving
Text63:
D-16Meat/Meat Alternate-Vegetable
Chicken or Turkey a la KingMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Instant nonfat dry milk, reconstituted
1 qt 2 ¾ cups 3 qt 1 ½ cups
Poultry seasoning 1 ½ tsp 1 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Onion powder ¼ cup ½ cup
3. Bring to boil. Reduce heat to medium. Cook uncovered, stirring frequently until thickened, 12-15 minutes.
*Cooked chicken or turkey, chopped
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.
CCP: Heat to 165° F or higher for at least 15 seconds.
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
5. Pour into medium half-steamtable pans (10" x 12" x 4"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.
6. CCP: Hold for hot service at 135° F or higher.
Portion with 6 oz ladle (¾ cup).
7. Serve over cooked rice, noodles, or a biscuit.
D-16Meat/Meat Alternate-Vegetable
Chicken or Turkey a la KingMain Dishes
Comments:*See Marketing Guide.
Calories 218
Protein 22.43 g
Carbohydrate 14.58 g
Total Fat 8.07 g
Saturated Fat 1.96 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Chicken, whole, without neck and giblets ORTurkey, whole, without neck and giblets
17 lb 12 oz OR13 lb 9 oz
35 lb 8 oz OR27 lb 2 oz
D-17Meat/Meat Alternate-Grains/Breads
Chicken or Turkey and NoodlesMain Dishes
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 1 lb 2 lb
Carrots 10 oz 1 lb 4 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
*Fresh onions, chopped ORDehydrated onions
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
Instant nonfat dry milk, reconstituted
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.
Ground black or white pepper 1 ½ tsp 1 Tbsp
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.
5. Pour into medium half-steamtable pans (10" x 12" x 4"). For 50 servings, use 3 pans. For 100 servings, use 6 pans.
6. CCP: Hold for hot service at 135° F or higher.
Portion with 8 oz ladle (1 cup).
D-17Meat/Meat Alternate-Grains/Breads
Chicken or Turkey and NoodlesMain Dishes
Calories 244
Protein 21.90 g
Carbohydrate 21.32 g
Total Fat 7.52 g
Saturated Fat 1.88 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
Nutrients Per Serving
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 3 gallons 2 cups
about 6 gallons 1 quart
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Chicken, whole, without neck and giblets ORTurkey, whole, without neck and giblets
17 lb 12 oz OR13 lb 9 oz
35 lb 8 oz OR27 lb 2 oz
D-18Meat/Meat Alternate-Vegetable
Chicken or Turkey Chop SueyMain Dishes
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Celery 5 lb 2 oz 10 lb 4 oz
Mature onions 1 lb 3 oz 2 lb 6 oz
Chicken, whole, without neck and giblets OR
17 lb 12 oz OR
35 lb 8 oz OR
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Chicken or turkey stock, non-MSG
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
Ground black or white pepper 1 tsp 2 tsp
Granulated garlic 1 tsp 2 tsp
*Fresh celery, cut into strips 4 lb 4 oz 3 qt 1 cup 8 lb 8 oz 1 gal 2 ½ qt
*Fresh onions, chopped ORDehydrated onions
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.
CCP: Heat to 165° F or higher for at least 15 seconds.
5. Pour into medium half-steamtable pans (10" x 12" x 4"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.
6. CCP: Hold for hot service at 135° F or higher.
Serve with 6 oz ladle (¾ cup).
7. Serve over cooked rice.
D-18Meat/Meat Alternate-Vegetable
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
Saturated Fat 1.28 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
Nutrients Per Serving
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:
about 2 gallons 1 ½ quarts
4 gallons 2 ¾ quarts
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Turkey, whole, without neck and giblets 13 lb 9 oz 27 lb 2 oz
D-19Meat/Meat Alternate-Vegetable-Grains/Breads
Chicken or Turkey Pot PieMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Salt 1 ½ tsp 1 Tbsp
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
*Fresh onions, chopped ORDehydrated onions
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.
Ground black or white pepper 1 ½ tsp 1 Tbsp
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.
D-19Meat/Meat Alternate-Vegetable-Grains/Breads
Chicken or Turkey Pot PieMain Dishes
Comments:*See Marketing Guide.
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:
about 3 gallons 2 cups
about 6 gallons 1 quart
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Chicken, whole, without neck and giblets ORTurkey, whole, without neck and giblets
17 lb 12 oz OR13 lb 9 oz
35 lb 8 oz OR27 lb 2 oz
Celery 1 lb 9 oz 3 lb 2 oz
Mature onions 1 lb 7 oz 2 lb 14 oz
10. Cover chicken or turkey mixture with pastry. Brush with pastry brush dipped in water. Cut slits in pastry.
11. Bake: Conventional oven: 450° F for 30-35 minutes Convection oven: 400° F for 20-25 minutes CCP: Heat to 165° F or higher for at least 15 seconds.
12. Continue to bake until mixture has thickened: Conventional oven: 210° for 30 minutes. Convection oven: 210° for 30 minutes.
13. CCP: Hold for hot service at 135° F or higher.
Cut each pan 5 x 5 (25 portions per pan).
D-19Meat/Meat Alternate-Vegetable-Grains/Breads
Chicken or Turkey Pot PieMain Dishes
Calories 344
Protein 20.45 g
Carbohydrate 22.98 g
Total Fat 18.74 g
Saturated Fat 4.60 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
Nutrients Per Serving
Text63:
D-20Meat/Meat Alternate-Vegetable
Chili con Carne with BeansMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Raw ground beef (no more than 20% fat)
7 lb 14 lb 1. Brown ground beef. Drain. Continue immediately.
*Fresh onions, chopped ORDehydrated onions
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.
Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp
*Fresh green pepper, chopped (optional)
8 oz 1 ½ cups 2 Tbsp 1 lb 3 ¼ cups
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Chili powder 3 Tbsp ¼ cup 2 Tbsp
Paprika 1 Tbsp 2 Tbsp
Onion powder 1 Tbsp 2 Tbsp
Ground cumin 1 oz ¼ cup 2 oz ½ cup
Canned diced tomatoes, with juice
3 lb 3 oz 1 qt 2 ¼ cups(½ No. 10 can)
6 lb 6 oz 3 qt ½ cup(1 No. 10 can)
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 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)
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).
Reduced fat Cheddar cheese, shredded (optional)
1 lb 8 oz 1 qt 2 cups 3 lb 3 qt 7. Garnish with cheese (optional).
D-20Meat/Meat Alternate-Vegetable
Chili con Carne with BeansMain Dishes
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. 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.
Comments:*See Marketing Guide.
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
about 3 gallons 2 cups
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 1 lb 2 lb
Green peppers 11 oz 1 lb 6 oz
Dry pinto beans, dry ORDry kidney beans
1 lb OR1 lb
2 lb OR2 lb
D-20Meat/Meat Alternate-Vegetable
Chili con Carne with BeansMain Dishes
1 lb dry kidney beans = about 2 ½ cups dry or 6 ¼ cups cooked beans.
Calories 180
Protein 15.44 g
Carbohydrate 10.68 g
Total Fat 8.58 g
Saturated Fat 3.57 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
Nutrients Per Serving
Text63:
D-21Meat/Meat Alternate
Country Fried SteakMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Raw ground beef (no more than 20% fat)
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.
5. Cut each pan 5 x 5 (25 portions per pan).
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.
D-21Meat/Meat Alternate
Country Fried SteakMain Dishes
Calories 216
Protein 17.40 g
Carbohydrate 7.36 g
Total Fat 12.51 g
Saturated Fat 4.94 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
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.
D-22Meat/Meat Alternate-Vegetable-Grains/Breads
Ground Beef and Macaroni (with Mexican Seasoning)Main Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Raw ground beef (no more than 20% fat)
8 lb 8 oz 17 lb 3. Brown ground beef. Drain. Continue immediately. Add onions and cook for 5 minutes.
*Fresh onions, chopped ORDehydrated onions
14 ozOR
2 ½ oz
2 ⅓ cupsOR
1 ¼ cups
1 lb 12 ozOR5 oz
1 qt ⅔ cupOR
2 ½ cups
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)
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.
CCP: Heat to 155° F or higher for at least 15 seconds.
Canned diced tomatoes, with juice
3 lb 3 oz 1 qt 2 ¼ cups(½ No. 10 can)
6 lb 6 oz 3 qt ½ cup(1 No. 10 can)
Beef stock, non-MSG or water 1 qt 2 cups 3 qt
Ground black or white pepper 1 ½ tsp 1 Tbsp
Granulated garlic 1 Tbsp 2 Tbsp
†Seasonings Chili powder Ground cumin Paprika Onion powder
2 Tbsp1 Tbsp 1 ½ tsp
1 ½ tsp1 ½ tsp
¼ cup3 Tbsp1 Tbsp1 Tbsp
5. Pour into steamtable pans (12" x 20 " x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.
Reduced fat Cheddar cheese, shredded (optional)
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.
7. CCP: Hold for hot service at 135° F or higher.
Portion with two No. 10 scoops (¾ cup) per serving.
D-22Meat/Meat Alternate-Vegetable-Grains/Breads
Ground Beef and Macaroni (with Mexican Seasoning)Main Dishes
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.
Comments:*See Marketing Guide.
†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:
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 1 lb 2 lb
D-22Meat/Meat Alternate-Vegetable-Grains/Breads
Ground Beef and Macaroni (with Mexican Seasoning)Main Dishes
Calories 283
Protein 19.96 g
Carbohydrate 26.14 g
Total Fat 10.67 g
Saturated Fat 4.40 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
Nutrients Per Serving
Text63:
D-23Meat/Meat Alternate-Vegetable-Grains/Breads
Ground Beef and Spanish RiceMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Raw ground beef (no more than 20% fat)
8 lb 8 oz 17 lb 1. Brown ground beef. Drain. Continue immediately.
*Fresh onions, chopped ORDehydrated onions
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.
Canned diced tomatoes, with juice
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)
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)
†Seasonings Chili powder Ground cumin Paprika Onion powder
2 Tbsp1 Tbsp 1 ½ tsp
1 ½ tsp1 ½ tsp
¼ cup3 Tbsp1 Tbsp1 Tbsp
Salt 2 tsp 1 Tbsp 1 tsp
Ground black or white pepper 1 tsp 2 tsp
Enriched white rice, long grain, regular OREnriched white rice, long grain, parboiled
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.
CCP: Heat to 155° F or higher for at least 15 seconds.
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.
6. CCP: Hold for hot service at 135° F or higher.
Portion with No. 6 scoop (⅔ cup).
D-23Meat/Meat Alternate-Vegetable-Grains/Breads
Ground Beef and Spanish RiceMain Dishes
Comments:*See Marketing Guide.
†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.
Calories 282
Protein 18.57 g
Carbohydrate 27.05 g
Total Fat 10.54 g
Saturated Fat 4.44 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
Nutrients Per Serving
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
about 4 gallons 2 cups
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 1 lb 2 oz 2 lb 4 oz
Green peppers 15 oz 1 lb 14 oz
D-24Meat/Meat Alternate
Ground Beef StroganoffMain Dishes
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 2 lb 4 lb
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Raw ground beef (no more than 20% fat)
8 lb 8 oz 17 lb 1. Brown ground beef. Drain. Continue immediately.
Enriched all-purpose flour 4 ½ oz 1 cup 1 Tbsp 9 oz 2 cups 2 Tbsp 2. Sprinkle flour over beef and stir.
*Fresh onions, chopped ORDehydrated onions
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
Ground black or white pepper 1 tsp 2 tsp
Salt 2 tsp 1 Tbsp 1 tsp
Instant nonfat dry milk, reconstituted
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.
CCP: Heat to 155° F or higher for at least 15 seconds.
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.
6. CCP: Hold for hot service at 135° F or higher.
Portion with a 6 oz ladle (¾ cup).
7. Serve over cooked rice or noodles.
D-24Meat/Meat Alternate
Ground Beef StroganoffMain Dishes
Calories 250
Protein 17.65 g
Carbohydrate 9.63 g
Total Fat 15.34 g
Saturated Fat 5.74 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
Nutrients Per Serving
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:
about 2 gallons 1 ½ quarts
about 4 gallons 2 ¾ quarts
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
D-25Meat/Meat Alternate-Vegetable-Grains/Breads
Lasagna with Ground BeefMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Raw ground beef (no more than 20% fat)
3 lb 4 oz 6 lb 8 oz 1. Brown ground beef. Drain. Continue immediately. Add onions and granulated garlic. Cook for 5 minutes.
*Fresh onions, chopped ORDehydrated onions
3 lbOR9 oz
2 qt OR
1 qt ½ cup
6 lbOR
1 lb 2 oz
1 gal OR
2 qt 1 cup
Granulated garlic 2 Tbsp ¼ 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
Canned diced tomatoes, with juice
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)
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 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
D-25Meat/Meat Alternate-Vegetable-Grains/Breads
Lasagna with Ground BeefMain Dishes
Comments:*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 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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 3 lb 7 oz 6 lb 14 oz
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).
D-25Meat/Meat Alternate-Vegetable-Grains/Breads
Lasagna with Ground BeefMain Dishes
Calories 269
Protein 19.88 g
Carbohydrate 28.35 g
Total Fat 8.70 g
Saturated Fat 4.69 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
Nutrients Per Serving
Text63:
D-25AMeat/Meat Alternate-Vegetable-Grains/Breads
Lasagna with Ground Pork and Ground BeefMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Raw ground beef (no more than 20% fat)
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
*Fresh onions, chopped ORDehydrated onions
3 lbOR9 oz
2 qt OR
1 qt ⅔ cup
6 lbOR
1 lb 2 oz
1 gal OR
2 qt 1 ¼ cups
Granulated garlic 2 Tbsp ¼ 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
Canned diced tomatoes, with juice
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)
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 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) 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
D-25AMeat/Meat Alternate-Vegetable-Grains/Breads
Lasagna with Ground Pork and Ground BeefMain Dishes
Comments:*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 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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 3 lb 7 oz 6 lb 14 oz
(2 ¼ cups 2 Tbsp) mozzarella cheese
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).
D-25AMeat/Meat Alternate-Vegetable-Grains/Breads
Lasagna with Ground Pork and Ground BeefMain Dishes
Calories 269
Protein 19.63 g
Carbohydrate 28.35 g
Total Fat 8.76 g
Saturated Fat 4.55 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
Nutrients Per Serving
Text63:
D-26Meat/Meat Alternate-Grains/Breads
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Instant nonfat dry milk, reconstituted
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
Cheese blend of American and skim milk cheeses, shredded
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.
6. CCP: Hold for hot service at 135° F or higher.
Portion with No. 6 scoop (⅔ cup).
D-26Meat/Meat Alternate-Grains/Breads
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
Carbohydrate 27.44 g
Total Fat 12.18 g
Saturated Fat 6.84 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
Nutrients Per Serving
Text63:
D-27Meat/Meat Alternate-Grains/Breads
Meat LoafMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
8 oz ¾ cup 3 Tbsp
OR5 each
1 lb 1 ¾ cups 2 Tbsp
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
Raw ground beef (no more than 20% fat)
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 parsley ¼ cup ½ cup
Ground black or white pepper 1 Tbsp 2 Tbsp
Granulated garlic 1 Tbsp 2 Tbsp
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.
D-27Meat/Meat Alternate-Grains/Breads
Meat LoafMain Dishes
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
Comments:*See Marketing Guide.
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 11 oz 1 lb 6 oz
Celery 1 lb 4 oz 2 lb 8 oz
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.
CCP: Hold for hot service at 135° F or higher.
7. Serve with Brown Gravy (see G-03) or Meatless Tomato Sauce (see G-07).
D-27Meat/Meat Alternate-Grains/Breads
Meat LoafMain Dishes
water in place of eggs.
Calories 195
Protein 17.05 g
Carbohydrate 8.00 g
Total Fat 10.29 g
Saturated Fat 4.22 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
Nutrients Per Serving
Text63:
D-27AMeat/Meat Alternate-Grains/Breads
Meat BallsMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
8 oz ¾ cup 3 Tbsp
OR5 each
1 lb 1 ¾ cups 2 Tbsp
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
Raw ground beef (no more than 20% fat)
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 parsley ¼ cup ½ cup
Ground black or white pepper 1 Tbsp 2 Tbsp
Granulated garlic 1 Tbsp 2 Tbsp
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. 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.
D-27AMeat/Meat Alternate-Grains/Breads
Meat BallsMain Dishes
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
Comments:*See Marketing Guide.
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 11 oz 1 lb 6 oz
Celery 1 lb 4 oz 2 lb 8 oz
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.
6. CCP: Hold for hot service at 135° F or higher.
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.
D-27AMeat/Meat Alternate-Grains/Breads
Meat BallsMain Dishes
water in place of eggs.
Calories 195
Protein 17.04 g
Carbohydrate 7.90 g
Total Fat 10.26 g
Saturated Fat 4.22 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
Nutrients Per Serving
Text63:
D-28Meat/Meat Alternate-Grains/Breads
Nachos with Ground BeefMain Dishes
Comments: *See Marketing Guide.
†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.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Green chili peppers 3 oz 6 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Raw ground beef (no more than 20% fat)
4 lb 8 oz 9 lb 1. Brown ground beef. Drain. Continue immediately.
†Seasonings Chili powder Ground cumin Paprika Onion powder
2 Tbsp1 Tbsp 1 ½ tsp
1 ½ tsp1 ½ tsp
¼ cup3 Tbsp1 Tbsp1 Tbsp
2. Add seasonings and mix.
Instant nonfat dry milk, reconstituted
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.
CCP: Heat to 155° F or higher for at least 15 seconds.
Cheese blend of American and skim milk cheeses, shredded
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.
CCP: Hold for hot service at 135° F or higher.
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.
D-28Meat/Meat Alternate-Grains/Breads
Nachos with Ground BeefMain Dishes
Calories 281
Protein 17.80 g
Carbohydrate 19.28 g
Total Fat 15.13 g
Saturated Fat 6.11 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
D-29Meat/Meat Alternate
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Ground black or white pepper 1 Tbsp 2 Tbsp
Paprika 1 ½ tsp 1 Tbsp
Granulated garlic 1 Tbsp 1 ½ tsp 3 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.
4. Bake: Conventional oven: 400° F for 45-55 minutes Convection oven: 350° F for 30-35 minutes CCP: Heat to 165° F or higher for at least 15 seconds.
5. Transfer to 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.
D-29Meat/Meat Alternate
Oven Fried ChickenMain Dishes
Calories 343
Protein 29.35 g
Carbohydrate 9.67 g
Total Fat 19.99 g
Saturated Fat 4.66 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
Nutrients Per Serving
Text63:
Tested 2004
D-30Meat/Meat Alternate-Vegetable-Grains/Breads
Pizza with Cheese ToppingMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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).
*Fresh onions, chopped ORDehydrated onions
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
Ground black or white pepper 1 tsp 2 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 3 cups 3 qt 2 cups
Salt 2 tsp 1 Tbsp 1 tsp
Dried basil 2 tsp 1 Tbsp 1 tsp
Dried oregano 2 tsp 1 Tbsp 1 tsp
Dried marjoram ½ tsp 1 tsp
Dried thyme ½ tsp 1 tsp
Lite mozzarella cheese, shredded
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
D-30Meat/Meat Alternate-Vegetable-Grains/Breads
Pizza with Cheese ToppingMain Dishes
Comments:*See Marketing Guide.
Calories 280
Protein 19.85 g
Carbohydrate 31.42 g
Total Fat 8.06 g
Saturated Fat 4.17 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 6 oz 12 oz
(10 pieces per pan).
D-30A
Vegetable PizzaMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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).
*Fresh onions, chopped ORDehydrated onions
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.
†Seasonings Dried basil Dried oregano Dried marjoram Dried thyme
3 Tbsp3 Tbsp
2 Tbsp 1 ½ tsp1 ½ tsp
¼ cup 2 Tbsp¼ cup 2 Tbsp¼ cup 1 Tbsp
1 Tbsp
Granulated garlic 2 ½ tsp 1 Tbsp 2 tsp
Ground black or white pepper 1 tsp 2 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 3 cups 3 qt 2 cups
* 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.
Lite mozzarella cheese, shredded
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
Vegetable PizzaMain Dishes
Comments:*See Marketing Guide.
†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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 1 lb 12 oz 3 lb 8 oz
Tomatoes 1 lb 12 oz 3 lb 8 oz
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
Vegetable PizzaMain Dishes
Calories 265
Protein 14.26 g
Carbohydrate 34.07 g
Total Fat 8.17 g
Saturated Fat 4.17 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
Nutrients Per Serving
Text63:
D-31Meat/Meat Alternate-Vegetable-Grains/Breads
Pizza with Ground Beef ToppingMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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).
Raw ground beef (no more than 20% fat)
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.
*Fresh onions, chopped ORDehydrated onions
5 ozOR1 oz
¾ cup 2 TbspOR
½ cup
10 ozOR2 oz
1 ¾ cupsOR
1 cup
Granulated garlic 2 ½ tsp 1 Tbsp 2 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)
3. Add tomato paste, pepper, water, salt, parsley, basil, oregano, marjoram, and thyme. Simmer for 15 minutes.
Ground black or white pepper 1 ½ tsp 1 Tbsp
Water 2 qt 1 gal
Salt 2 tsp 1 Tbsp 1 tsp
Dried parsley 3 Tbsp ¼ cup 2 Tbsp
Dried basil 2 tsp 1 Tbsp 1 tsp
Dried oregano 2 tsp 1 Tbsp 1 tsp
Dried marjoram ½ tsp 1 tsp
Dried thyme ½ tsp 1 tsp
Lite mozzarella cheese, shredded
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.
D-31Meat/Meat Alternate-Vegetable-Grains/Breads
Pizza with Ground Beef ToppingMain Dishes
Comments:*See Marketing Guide.
SERVING:
1 piece provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 2 servings of grains/breads.
about 15 lb
about 30 lb
YIELD:
2 ½ sheet pans
5 sheet pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 6 oz 12 oz
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).
D-31Meat/Meat Alternate-Vegetable-Grains/Breads
Pizza with Ground Beef ToppingMain Dishes
Calories 294
Protein 20.12 g
Carbohydrate 30.98 g
Total Fat 9.60 g
Saturated Fat 4.39 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
Nutrients Per Serving
Text63:
D-31AMeat/Meat Alternate-Vegetable-Grains/Breads
Pizza with Ground Pork ToppingMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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).
Raw ground pork (no more than 20% fat)
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.
*Fresh onions, chopped ORDehydrated onions
5 ozOR1 oz
¾ cup 2 TbspOR
½ cup
10 ozOR2 oz
1 ¾ cupsOR
1 cup
Granulated garlic 2 ½ tsp 1 Tbsp 2 tsp
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.
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 3 cups 3 qt 2 cups
Salt 1 tsp 2 tsp
Dried parsley 1 ½ tsp 1 Tbsp
Dried basil 2 tsp 1 Tbsp 1 tsp
Dried oregano 2 tsp 1 Tbsp 1 tsp
Dried marjoram ½ tsp 1 tsp
Dried thyme ½ tsp 1 tsp
Fennel seed 1 Tbsp 2 Tbsp
Ground sage 1 tsp 2 tsp
Red pepper, crushed (optional)
¼ tsp ½ tsp
Lite mozzarella cheese, shredded
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.
D-31AMeat/Meat Alternate-Vegetable-Grains/Breads
Pizza with Ground Pork ToppingMain Dishes
Comments:*See Marketing Guide.
SERVING:
1 piece provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 2 servings of grains/breads.
about 13 lb 5 ½ oz
about 26 lb 10 oz
YIELD:
2 ½ sheet pans
5 sheet pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 6 oz 12 oz
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).
D-31AMeat/Meat Alternate-Vegetable-Grains/Breads
Pizza with Ground Pork ToppingMain Dishes
Calories 292
Protein 18.78 g
Carbohydrate 30.78 g
Total Fat 10.17 g
Saturated Fat 3.79 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
Nutrients Per Serving
Text63:
D-32Meat/Meat Alternate-Grains/Breads
Quiche with Self-Forming CrustMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Cheese blend of American and skim milk cheeses, shredded
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.
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
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.
Instant nonfat dry milk, reconstituted
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
Ground black or white pepper 1 tsp 2 tsp
Ground nutmeg (optional) ½ tsp 1 tsp
*Fresh onions, chopped ORDehydrated onions
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.
6. CCP: Hold for hot service at 135° F or higher.
Cut each pan 5 x 5 (25 portions per pan).
D-32Meat/Meat Alternate-Grains/Breads
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.
Comments:*See Marketing Guide.
Calories 153
Protein 12.01 g
Carbohydrate 11.36 g
Total Fat 6.48 g
Saturated Fat 2.92 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 14 oz 1 lb 12 oz
D-33Meat/Meat Alternate
Salisbury SteakMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Raw ground beef (no more than 20% fat)
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
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
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
*Fresh onions, chopped ORDehydrated onions
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
Dried parsley ¼ cup ½ cup
Ground black or white pepper 1 ½ tsp 1 Tbsp
Salt 2 tsp 1 Tbsp 1 tsp
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.
3. Bake: Conventional oven: 350° F for 25-30 minutes Convection oven: 300° F for 15-20 minutes CCP: Heat to 165° F or higher for at least 15 seconds.
4. Transfer steaks to steamtable pans (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.
5. CCP: Hold for hot service at 135° F or higher.
Portion 1 pattie (2 ¾ oz).
6. Serve with Brown Gravy (see G-03) or Meatless Tomato Sauce (see G-07).
D-33Meat/Meat Alternate
Salisbury SteakMain Dishes
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 cups 3 Tbsp) dried whole eggs and 1 ⅓ cups water in place of eggs.
Comments:*See Marketing Guide.
Calories 186
Protein 16.67 g
Carbohydrate 5.95 g
Total Fat 10.18 g
Saturated Fat 4.22 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
Nutrients Per Serving
Text63:
SERVING:
1 portion provides 2 oz equivalent meat/meat alternate.
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 14 oz 1 lb 12 oz
D-34Meat/Meat Alternate
Scrambled EggsMain Dishes
SERVING:
¼ cup (No. 16 scoop) provides 2 oz equivalent meat/meat alternate.
2 steamtable pans
YIELD:
about 3 quarts ½ cup
VOLUME:
50 Servings:50 Servings:
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
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.
Instant nonfat dry milk, reconstituted
1 qt 2 qt 2. Add milk and salt. Mix until well blended.
Salt 1 ½ tsp 1 Tbsp
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.
Reduced fat Cheddar cheese, shredded (optional)
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.
D-34Meat/Meat Alternate
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
Saturated Fat 1.57 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
Nutrients Per Serving
Text63:
4 steamtable pans about 1 gallon 2 ¼ quarts100 Servings: 100 Servings:
Edited 2004
D-35Meat/Meat Alternate-Vegetable-Grains/Breads
Spaghetti and Meat SauceMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Raw ground beef (no more than 20% fat)
8 lb 8 oz 17 lb 1. Brown ground beef. Drain. Continue immediately. Add onions. Cook for 5 minutes.
*Fresh onions, chopped ORDehydrated onions
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.
CCP: Heat to 155° F or higher for at least 15 seconds.
Ground black or white pepper 1 ½ tsp 1 Tbsp
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 parsley ¼ cup ½ cup
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
Water 6 gal 12 gal 3. Heat water to rolling boil. Add salt.
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.
D-35Meat/Meat Alternate-Vegetable-Grains/Breads
Spaghetti and Meat SauceMain Dishes
Comments:*See Marketing Guide.
Calories 322
Protein 21.23 g
Carbohydrate 34.24 g
Total Fat 10.71 g
Saturated Fat 4.38 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
Nutrients Per Serving
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
about 6 medium half-steamtable pans
YIELD:
about 3 gallons 2 cups
about 6 gallons 1 quart
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2006
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 10 oz 1 lb 4 oz
D-35AMeat/Meat Alternate-Vegetable-Grains/Breads
Spaghetti and Meat Sauce (Ground Beef and Ground Pork)Main Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Raw ground beef (no more than 20% fat)
5 lb 8 oz 11 lb 1. Brown ground beef and ground pork. Drain. Continue immediately. Add onions. Cook for 5 minutes.
Raw ground pork (no more than 20% fat)
3 lb 6 lb
*Fresh onions, chopped ORDehydrated onions
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.
CCP: Heat to 155° F or higher for at least 15 seconds.
Ground black or white pepper 1 ½ tsp 1 Tbsp
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 parsley ¼ cup ½ cup
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
Water 6 gal 12 gal 3. Heat water to rolling boil. Add salt.
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 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.
D-35AMeat/Meat Alternate-Vegetable-Grains/Breads
Spaghetti and Meat Sauce (Ground Beef and Ground Pork)Main Dishes
Comments:*See Marketing Guide.
Calories 320
Protein 20.53 g
Carbohydrate 34.24 g
Total Fat 10.88 g
Saturated Fat 3.99 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
Nutrients Per Serving
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
about 6 medium half-steamtable pans
YIELD:
about 3 gallons 2 cups
about 6 gallons 1 quart
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2006
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 10 oz 1 lb 4 oz
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
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
3 lb 5 oz 1 qt 2 ¼ cups(½ No. 10 can)
6 lb 10 oz 3 qt ½ cup(1 No. 10 can)
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
Low-sodium soy sauce 1 cup 2 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.
CCP: Heat to 165° F or higher for at least 15 seconds.
8. Pour into medium half-steamtable pans (10" x 12" x 4"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.
9. CCP: Hold for hot service at 135° F or higher.
Serve with 6 oz ladle (¾ cup) over cooked rice.
D-36Meat/Meat Alternate-Vegetable/Fruit
Sweet and Sour PorkMain Dishes
Comments:*See Marketing Guide.
Calories 210
Protein 17.62 g
Carbohydrate 19.31 g
Total Fat 6.78 g
Saturated Fat 2.14 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
Nutrients Per Serving
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:
about 2 gallons 1 ½ quarts
about 4 gallons 2 ¾ quarts
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Carrots 1 lb 4 oz 2 lb 8 oz
Green peppers 15 oz 1 lb 14 oz
Celery 15 oz 1 lb 14 oz
D-37Meat/Meat Alternate-Grains/Breads
Tuna and NoodlesMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
*Fresh celery, chopped 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ cups
*Fresh onions, chopped ORDehydrated onions
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
Ground black or white pepper 1 ½ tsp 1 Tbsp
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.
CCP: Heat to 165° F or higher for at least 15 seconds.
Frozen lemon juice concentrate, reconstituted
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.
8. CCP: Hold for hot service at 135° F or higher.
Portion with 8 oz ladle (1 cup).
D-37Meat/Meat Alternate-Grains/Breads
Tuna and NoodlesMain Dishes
Comments:*See Marketing Guide.
Calories 282
Protein 23.18 g
Carbohydrate 33.15 g
Total Fat 5.80 g
Saturated Fat 1.26 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
Nutrients Per Serving
Text63:
SERVING:
1 cup (8 oz ladle) provides 2 oz equivalent meat/meat alternate and 1 ¼ serving of grains/breads.
3 medium half-steamtable pans
6 medium half-steamtable pans
YIELD:
about 3 gallons 1 quart
about 6 gallons 2 quarts
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Celery 1 lb 4 oz 2 lb 8 oz
Mature onions 1 lb 2 lb
D-38Meat/Meat Alternate-Grains/Breads
Turkey and Dressing SupremeMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Dried thyme (optional) 2 Tbsp ¼ cup
*Fresh onions, chopped ORDehydrated onions
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
Salt 2 tsp 1 Tbsp 1 tsp
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.
9. Bake: Conventional oven: 350° F for 30 minutes Convection oven: 325° F for 30 minutes CCP: Heat to 165° F or higher for at least 15 seconds.
D-38Meat/Meat Alternate-Grains/Breads
Turkey and Dressing SupremeMain Dishes
Comments:*See Marketing Guide.
Calories 271
Protein 19.79 g
Carbohydrate 18.31 g
Total Fat 12.63 g
Saturated Fat 2.92 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
Nutrients Per Serving
Text63:
SERVING:
1 portion provides 2 oz equivalent meat/meat alternate and 1 serving of grains/breads.
about 19 lb 4 oz
about 38 lb 8 oz
YIELD:
2 steamtable pans
4 steamtable pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 10 oz 1 lb 4 oz
Turkey, whole, without neck and giblets 13 lb 5 oz 26 lb 10 oz
10. CCP: Hold for hot service at 135° F or higher.
Cut each pan 5 x 5 (25 portions per pan). If desired, serve with extra gravy.
D-39Meat/Meat Alternate-Vegetable
Chicken Stir-FryMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
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.
Vegetable oil ½ cup 1 cup
*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.
Salt 2 tsp 1 Tbsp 1 tsp
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.
CCP: Heat to 165° F or higher for at least 15 seconds.
Vegetable oil 1 cup 2 cups
8. CCP: Hold for hot service at 135° F or higher.
Portion with 2 rounded No. 10 scoops (¾ cup 1 Tbsp).
D-39Meat/Meat Alternate-Vegetable
Chicken Stir-FryMain Dishes
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.
Comments:*See Marketing Guide.
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 2 gallons 2 quarts
about 5 gallons
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Carrots 6 lb 13 oz 13 lb 10 oz
Mature onions 1 lb 9 oz 3 lb 2 oz
Broccoli 5 lb 1 oz 10 lb 2 oz
D-39Meat/Meat Alternate-Vegetable
Chicken Stir-FryMain Dishes
Calories 199
Protein 19.31 g
Carbohydrate 11.12 g
Total Fat 8.64 g
Saturated Fat 1.47 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
Nutrients Per Serving
Text63:
D-39AMeat/Meat Alternate-Vegetable
Beef Stir-FryMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
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.
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.
Vegetable oil ½ cup 1 cup
*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 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.
Salt 2 tsp 1 Tbsp 1 tsp
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
CCP: Heat to 165° F or higher for at least 15 seconds.
Vegetable oil 1 cup 2 cups
8. CCP: Hold for hot service at 135° F or higher.
Portion with 2 rounded No. 10 scoops (3/4 cup 1 Tbsp).
D-39AMeat/Meat Alternate-Vegetable
Beef Stir-FryMain Dishes
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.
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 beef in step 7.
Comments:*See Marketing Guide.
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 2 gallons 2 quarts
about 5 gallons
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Carrots 6 lb 13 oz 13 lb 10 oz
Mature onions 1 lb 9 oz 3 lb 2 oz
Broccoli 5 lb 1 oz 10 lb 2 oz
D-39AMeat/Meat Alternate-Vegetable
Beef Stir-FryMain Dishes
Calories 236
Protein 23.80 g
Carbohydrate 11.12 g
Total Fat 10.68 g
Saturated Fat 2.34 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
Nutrients Per Serving
Text63:
D-39BMeat/Meat Alternate-Vegetable
Pork Stir-FryMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
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.
Vegetable oil ½ cup 1 cup
*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 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.
Salt 2 tsp 1 Tbsp 1 tsp
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.
CCP: Heat to 165° F or higher for at least 15 seconds.
Vegetable oil 1 cup 2 cups
8. CCP: Hold for hot service at 135° F or higher.
Portion with 2 rounded No. 10 scoops (3/4 cup 1 Tbsp).
D-39BMeat/Meat Alternate-Vegetable
Pork Stir-FryMain Dishes
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.
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 pork in step 7.
Comments:*See Marketing Guide
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 2 gallons 2 quarts
about 5 gallons
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2006
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Carrots 6 lb 13 oz 13 lb 10 oz
Mature onions 1 lb 9 oz 3 lb 2 oz
Broccoli 5 lb 1 oz 10 lb 2 oz
D-39BMeat/Meat Alternate-Vegetable
Pork Stir-FryMain Dishes
Calories 242
Protein 20.69 g
Carbohydrate 11.12 g
Total Fat 12.76 g
Saturated Fat 3.16 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
Nutrients Per Serving
Text63:
D-40Meat/Meat Alternate-Vegetable-Grains/Breads
Chicken FajitasMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Dried oregano 2 tsp 1 Tbsp 1 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.
7. Prepare no more than 50 portions per batch.
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.
D-40Meat/Meat Alternate-Vegetable-Grains/Breads
Chicken FajitasMain Dishes
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).
Comments:*See Marketing Guide.
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 14 oz 1 lb 12 oz
Green peppers 11 oz 1 lb 6 oz
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.
D-40Meat/Meat Alternate-Vegetable-Grains/Breads
Chicken FajitasMain Dishes
Calories 241
Protein 22.00 g
Carbohydrate 23.38 g
Total Fat 6.28 g
Saturated Fat 1.41 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
Nutrients Per Serving
Text63:
D-41Meat/Meat Alternate-Vegetable-Grains/Breads
Chicken Tomato BakeMain Dishes
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Chicken, whole, without neck and giblets OR
8 lb 11 oz OR
17 lb 6 oz OR
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Reduced fat Cheddar cheese, shredded
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
Salt 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.
6. Bake: Conventional oven: 350° F for 30 minutes Convection oven: 325° F for 30 minutes CCP: Heat to 165° F or higher for at least 15 seconds.
7. CCP: Hold for hot service at 135° F or higher.
Score each pan 5 x 5 (25 portions per pan) with a spatula.
D-41Meat/Meat Alternate-Vegetable-Grains/Breads
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
Carbohydrate 28.03 g
Total Fat 3.48 g
Saturated Fat 1.09 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Turkey, whole, without neck and giblets 6 lb 11 oz 13 lb 5 oz
D-42Meat/Meat Alternate-Vegetable-Grains/Breads
Chicken TetrazziniMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Salt 2 tsp 1 Tbsp 1 tsp
Enriched spaghetti, broken into thirds
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
Ground black or white pepper 1 tsp 2 tsp
Onion salt 2 tsp 1 Tbsp 1 tsp
Granulated garlic 2 tsp 1 Tbsp 1 tsp
D-42Meat/Meat Alternate-Vegetable-Grains/Breads
Chicken TetrazziniMain Dishes
Comments:*See Marketing Guide.
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 1 lb 3 oz 2 lb 6 oz
Carrots 1 lb 4 oz 2 lb 8 oz
Celery 10 oz 1 lb 4 oz
Green peppers 5 oz 10 oz
Mushrooms 1 lb 5 oz 2 lb 10 oz
Chicken, whole, without neck and giblets ORTurkey, whole, without neck and giblets
17 lb 6 oz OR13 lb 5 oz
34 lb 12 oz OR26 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.
8. CCP: Hold for hot service at 135° F or higher. Cut each pan 5 x 5 (25 pieces per pan).
D-42Meat/Meat Alternate-Vegetable-Grains/Breads
Chicken TetrazziniMain Dishes
Special Tip:*Cooked turkey can be substituted for chicken.
Calories 313
Protein 23.54 g
Carbohydrate 24.27 g
Total Fat 13.13 g
Saturated Fat 3.61 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
Nutrients Per Serving
Text63:
D-43Meat/Meat Alternate-Vegetable
Beef Shepherds PieMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Raw ground beef (no more than 20% fat)
8 lb 8 oz 17 lb 1. Brown ground beef. Drain. Continue immediately.
*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.
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Onion salt 2 tsp 1 Tbsp 1 tsp
Salt 2 tsp 1 Tbsp 1 tsp
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
D-43Meat/Meat Alternate-Vegetable
Beef Shepherds PieMain Dishes
Comments:*See Marketing Guide.
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 10 oz 1 lb 4 oz
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.
10. Bake: Conventional oven: 375° F for 45 minutes Convection oven: 350° F for 30 minutes CCP: Heat to 165° F or higher for at least 15 seconds.
11. CCP: Hold for hot service at 135° F or higher.
Cut each pan 5 x 5 (25 portions per pan).
D-43Meat/Meat Alternate-Vegetable
Beef Shepherds PieMain Dishes
Calories 294
Protein 19.48 g
Carbohydrate 23.77 g
Total Fat 13.24 g
Saturated Fat 5.09 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
Nutrients Per Serving
Text63:
D-44Meat/Meat Alternate
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Ground black or white pepper 2 tsp 1 Tbsp 1 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
CCP: Heat to 165° F or higher for at least 15 seconds.
7. For glazed appearance, baste after 10 minutes.
CCP: Hold for hot service at 135° F or higher.
D-44Meat/Meat Alternate
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
Saturated Fat 1.74 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
Nutrients Per Serving
Text63:
D-45Meat/Meat Alternate-Vegetable-Grains/Breads
Beef Taco PieMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Raw ground beef (no more than 20% fat)
5 lb 14 oz 11 lb 12 oz 1. Brown ground beef. Drain. Continue immediately.
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.
Reduced fat Cheddar cheese, shredded
2 lb 2 qt 4 lb 1 gal
6. 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.
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.
D-45Meat/Meat Alternate-Vegetable-Grains/Breads
Beef Taco PieMain Dishes
Calories 304
Protein 19.65 g
Carbohydrate 26.43 g
Total Fat 12.95 g
Saturated Fat 5.72 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
8. Tightly cover pans.
9. Bake: Conventional oven: 350° F for 30 minutes Convection oven: 325° F for 20 minutes CCP: Heat to 165° F or higher for at least 15 seconds.
10. CCP: Hold for hot service at 135° F or higher.
Let pie rest for 5 minutes before portioning. Cut each pan 5 x 5 (25 pieces per pan).
D-45AMeat/Meat Alternate-Vegetable-Grains/Breads
Taco Pie with Salad ToppingMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Raw ground beef (no more than 20% fat)
5 lb 14 oz 11 lb 12 oz 1. Brown ground beef. Drain. Continue immediately.
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.
Reduced fat Cheddar cheese, shredded
2 lb 2 qt 4 lb 1 gal
6. 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.
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.
D-45AMeat/Meat Alternate-Vegetable-Grains/Breads
Taco Pie with Salad ToppingMain Dishes
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Tomatoes 1 lb 3 oz 2 lb 6 oz
Head lettuce 2 lb 11 oz 5 lb 6 oz
8. Tightly cover pans.
9. Bake: Conventional oven: 350° F for 30 minutes Convection oven: 325° F for 20 minutes CCP: Heat to 165° F or higher for at least 15 seconds.
10. CCP: Hold for hot service at 135° F or higher.
Let pie rest for 5 minutes before portioning. Cut each pan 5 x 5 (25 pieces per pan).
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
D-45AMeat/Meat Alternate-Vegetable-Grains/Breads
Taco Pie with Salad ToppingMain Dishes
Calories 308
Protein 19.91 g
Carbohydrate 27.23 g
Total Fat 13.01 g
Saturated Fat 5.72 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
Nutrients Per Serving
Text63:
D-45BMeat/Meat Alternate-Vegetable-Grains/Breads
Taco Pie with BeansMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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 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 in halves.
Reduced fat Cheddar cheese, shredded
2 lb 2 qt 4 lb 1 gal
6. 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.
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
D-45BMeat/Meat Alternate-Vegetable-Grains/Breads
Taco Pie with BeansMain Dishes
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
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Dry pinto beans 4 lb 5 oz 8 lb 10 oz
mixture. Sprinkle 4 oz (1 cup) of shredded cheese evenly over the taco sauce.
8. Tightly cover pans.
9. Bake: Conventional oven: 350° F for 30 minutes Convection oven: 325° F for 20 minutes CCP: Heat to 165° F or higher for at least 15 seconds.
10. CCP: Hold for hot service at 135° F or higher.
Let pie rest for 5 minutes before portioning. Cut each pan 5 x 5 (25 pieces per pan).
D-45BMeat/Meat Alternate-Vegetable-Grains/Breads
Taco Pie with BeansMain Dishes
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.
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 beans.
Calories 264
Protein 13.69 g
Carbohydrate 38.22 g
Total Fat 6.49 g
Saturated Fat 2.86 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
Nutrients Per Serving
Text63:
D-46Meat/Meat Alternate
Baked Cajun FishMain Dishes
SERVING:
1 portion provides 2 oz equivalent meat/meat alternate.
about 7 lb 14 oz
about 15 lb 12 oz
YIELD:
2 steamtable pans
4 steamtable pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Granulated garlic 2 tsp 1 Tbsp 1 tsp
Onion salt 2 tsp 1 Tbsp 1 tsp
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.
6. CCP: Hold for hot service at 135° F or higher.
D-46Meat/Meat Alternate
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
Saturated Fat 1.75 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
Nutrients Per Serving
Text63:
D-47Meat/Meat Alternate
Baked Fish ScandiaMain Dishes
SERVING:
1 portion provides 2 oz equivalent meat/meat alternate.
about 9 lb 6 oz
about 18 lb 12 oz
YIELD:
2 steamtable pans
4 steamtable pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Onion salt 2 tsp 1 Tbsp 1 tsp
Ground black or white pepper ½ tsp 1 tsp
Hot pepper sauce ½ tsp 1 tsp
Dried parsley ¼ cup ½ cup
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.
Reduced fat Cheddar cheese, shredded
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.
8. CCP: Hold for hot service at 135° F or higher.
D-47Meat/Meat Alternate
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
Saturated Fat 1.53 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
Nutrients Per Serving
Text63:
Edited 2004
D-48Meat/Meat Alternate-Vegetable-Grains/Breads
Arroz con Queso (Rice with Cheese)Main Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Water 3 ½ cups 1 qt 3 cups
*Fresh onions, chopped ORDehydrated onions
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
4 oz ½ cup 8 oz 1 cup
Granulated garlic 1 Tbsp 1 tsp 2 Tbsp 2 tsp
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
Salt 2 tsp 1 Tbsp 1 tsp
Reduced fat Monterey Jack cheese, shredded
1 lb 1 qt 2 lb 2 qt
Reduced fat Cheddar cheese, shredded
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
D-48Meat/Meat Alternate-Vegetable-Grains/Breads
Arroz con Queso (Rice with Cheese)Main Dishes
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
Comments:*See Marketing Guide.
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:
about 1 gallon 2 ¼ quarts
about 3 gallons 2 cups
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004, Edited 2007
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 1 lb 12 oz 3 lb 8 oz
Tomatoes 1 lb 12 oz 3 lb 8 oz
Dry pinto beans 1 lb 13 oz 3 lb 10 oz
*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.
Reduced fat Cheddar cheese, shredded
1 lb 3 oz 1 qt ¾ cup 2 lb 6 oz 2 qt 1 ½ cups
4. CCP: Hold for hot service at 135° F or higher.
Portion with No. 8 scoop (½ cup).
D-48Meat/Meat Alternate-Vegetable-Grains/Breads
Arroz con Queso (Rice with Cheese)Main Dishes
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.
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 pinto beans = about 2 ⅜ cups dry or 5 ¼ cups cooked beans.
Calories 248
Protein 14.61 g
Carbohydrate 32.13 g
Total Fat 6.72 g
Saturated Fat 4.11 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
Nutrients Per Serving
Text63:
D-49Meat/Meat Alternate-Vegetable-Grains/Breads
Vegetable ChiliMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Vegetable oil ¼ cup ½ cup 1. Heat the oil in a steam-jacketed kettle.
*Fresh onions, chopped ORDehydrated onions
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
Granulated garlic 1 Tbsp 1 tsp 2 Tbsp 2 tsp
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)
12 lb 12 oz 1 gal 2 qt(2 No. 10 cans)
Canned diced tomatoes, with juice
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.
CCP: Heat to 140° F or higher for at least 15 seconds.
7. CCP: Hold for hot service at 135° F or higher.
Portion with 6 oz ladle (¾ cup).
D-49Meat/Meat Alternate-Vegetable-Grains/Breads
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).
Comments:*See Marketing Guide.
Calories 223
Protein 14.57 g
Carbohydrate 27.02 g
Total Fat 7.48 g
Saturated Fat 3.76 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
Nutrients Per Serving
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:
about 2 gallons 1 ½ quarts
about 4 gallons 2 ¾ quarts
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 1 lb 7 oz 2 lb 14 oz
Green peppers 13 oz 1 lb 10 oz
Reduced fat Cheddar cheese, shredded
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.
D-50Meat/Meat Alternate-Vegetable-Grains/Breads
Vegetable LasagnaMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
*Fresh onions, chopped ORDehydrated onions
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.
Dried parsley ¼ cup ½ cup
Granulated garlic 2 tsp 1 Tbsp 1 tsp
Enriched dry bread crumbs 8 oz 2 cups 2 Tbsp 1 lb 1 qt ¼ cup
D-50Meat/Meat Alternate-Vegetable-Grains/Breads
Vegetable LasagnaMain Dishes
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Zucchini 1 lb 1 oz 2 lb 2 oz
Mushrooms 13 oz 1 lb 10 oz
Mature onions 11 oz 1 lb 6 oz
Grated Parmesan cheese 2 oz ¾ cup 4 oz 1 ½ cups 8. Combine Parmesan cheese and mozzarella cheese.
Lite mozzarella cheese, shredded
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.
12. CCP: Hold for hot service at 135° F or higher.
Cut each pan 5 x 5 (25 portions per pan).
D-50Meat/Meat Alternate-Vegetable-Grains/Breads
Vegetable LasagnaMain Dishes
Calories 278
Protein 21.30 g
Carbohydrate 36.39 g
Total Fat 5.67 g
Saturated Fat 2.60 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
D-51Meat/Meat Alternate-Grains/Breads
New Macaroni and CheeseMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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 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
Dry mustard 1 Tbsp 2 Tbsp
Ground black or white pepper 1 tsp 2 tsp
Paprika 1 Tbsp 2 Tbsp
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
Reduced fat Cheddar cheese, shredded
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
CCP: Heat to 140° F or higher.
D-51Meat/Meat Alternate-Grains/Breads
New Macaroni and CheeseMain Dishes
Calories 325
Protein 17.22 g
Carbohydrate 32.71 g
Total Fat 13.63 g
Saturated Fat 5.93 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
Nutrients Per Serving
Text63:
SERVING:
1 portion provides 1 oz equivalent meat/meat alternate and 1 serving of grains/breads.
about 21 lb 12 oz
about 43 lb 8 oz
YIELD:
about 3 gallons 2 cups
about 6 gallons 1 quart
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
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.
Reduced fat Cheddar cheese, shredded
1 lb 1 qt 2 lb 2 qt
9. Bake an additional 5 minutes, uncovered, until lightly browned.
10. CCP: Hold for hot service at 135° F or higher.
Cut each pan 5 x 5 (25 pieces).
D-52
Vegetable QuesadillaMain Dishes
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
2 lb 1 oz 2 qt 3 cups(½ No. 10 can)
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.
Reduced fat Cheddar cheese, shredded
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
Comments:*See Marketing Guide.
Calories 249
Protein 12.74 g
Carbohydrate 25.77 g
Total Fat 8.22 g
Saturated Fat 4.23 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Green peppers 1 lb 9 oz 3 lb 2 oz
Mature onions 1 lb 1 oz 2 lb 2 oz
Tomatoes 1 lb 2 oz 2 lb 4 oz
11. Cut each quesadilla in half and serve.
One portion is ½ quesadilla.
E-04Vegetable/Fruit
Carrot-Raisin SaladSalads and Salad Dressings
Comments:*See Marketing Guide.
SERVING:
¼ cup (No. 16 scoop) provides ¼ cup of vegetable and fruit.
6 lb
YIELD:
about 3 quarts 1 cup1 pan
VOLUME:
50 Servings:50 Servings:
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Carrots 4 lb 8 lb
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
*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
Instant nonfat dry milk, reconstituted
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
Ground nutmeg (optional) 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
Carbohydrate 15.92 g
Total Fat 1.84 g
Saturated Fat 0.31 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
Nutrients Per Serving
Text63:
12 lb about 1 gallon 2 ½ quarts2 pans
100 Servings: 100 Servings:
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
Chicken, whole, without neck and giblets ORTurkey, whole, without neck and giblets
17 lb 12 oz OR13 lb 9 oz
35 lb 8 oz OR27 lb 2 oz
Celery 1 lb 10 oz 3 lb 4 oz
Mature onions 14 oz 1 lb 12 oz
Ingredients Measure Measure
DirectionsWeight Weight
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
*Fresh onions, chopped ORDehydrated onions
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
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Dry mustard 1 Tbsp 1 ½ tsp 3 Tbsp
Reduced calorie salad dressing ORLowfat mayonnaise
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
2. CCP: Cool to 41° F or lower within 4 hours.
Cover. Refrigerate until service.
3. Portion with No. 8 scoop (½ cup).
E-05Meat/Meat Alternate
Chicken or Turkey SaladSalads and Salad Dressings
Calories 165
Protein 17.01 g
Carbohydrate 7.38 g
Total Fat 7.24 g
Saturated Fat 1.67 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
E-06Vegetable
Creamy Cole SlawSalads and Salad Dressings
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Cabbage 4 lb 4 oz 8 lb 8 oz
Carrots 8 oz 1 lb
Green peppers 4 oz 8 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
*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
Reduced calorie salad dressing ORLowfat mayonnaise
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.
4. CCP: Cool to 41° F or lower within 4 hours.
Cover. Refrigerate until ready to serve.
5. Mix lightly before serving. Portion with No. 16 scoop (¼ cup).
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
Saturated Fat 0.26 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
Nutrients Per Serving
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
about 1 gallon 2 ¼ quarts2 pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
E-07Grains/Breads
Macaroni SaladSalads and Salad Dressings
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Water 3 gal 6 gal 1. Heat water to rolling boil. Add salt.
Salt 2 Tbsp 2 tsp 3 ½ oz ⅓ cup
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.
Reduced calorie salad dressing ORLowfat mayonnaise
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.
*Fresh celery, chilled, chopped
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
4 oz ½ cup 8 oz 1 cup
Ground black or white pepper 1 tsp 2 tsp
Dry mustard 1 Tbsp 2 Tbsp
Salt 1 tsp 2 tsp
Paprika 1 ½ tsp 1 Tbsp 5. Garnish with paprika.
6. CCP: Cool to 41° F or lower within 4 hours.
Cover. Refrigerate until service.
7. Portion with No. 8 scoop (½ cup).
E-07Grains/Breads
Macaroni SaladSalads and Salad Dressings
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.
Comments:*See Marketing Guide.
SERVING:
½ cup (No. 8 scoop) provides 1 serving of grains/breads.
about 7 lb 11 oz
about 15 lb 6 oz
YIELD:
about 1 gallon 2 ¼ quarts2 pans
about 3 gallons ½ cup4 pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Carrots 10 oz 1 lb 4 oz
Celery 10 oz 1 lb 4 oz
Mature onions 5 oz 10 oz
E-07Grains/Breads
Macaroni SaladSalads and Salad Dressings
Calories 144
Protein 3.67 g
Carbohydrate 25.03 g
Total Fat 3.10 g
Saturated Fat 0.49 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2006
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Ground black or white pepper 1 tsp 2 tsp
Italian Dressing (see E-15) 2 cups 1 qt
4. CCP: Cool to 41° F or lower within 4 hours.
Cover. Refrigerate until ready to serve.
5. Mix lightly before serving.
6. Portion with No. 10 scoop (⅜ cup).
E-08Vegetable-Grains/Breads
Pasta SaladSalads and Salad Dressings
Calories 141
Protein 3.27 g
Carbohydrate 16.83 g
Total Fat 7.00 g
Saturated Fat 0.98 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
Nutrients Per Serving
Text63:
E-09Vegetable
Potato SaladSalads and Salad Dressings
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Celery 1 lb 6 oz 2 lb 12 oz
Mature onions 9 oz 1 lb 2 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Reduced calorie salad dressing ORLowfat mayonnaise
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
Ground black or white pepper 1 tsp 2 tsp
Dry mustard 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
Carbohydrate 17.90 g
Total Fat 2.90 g
Saturated Fat 0.48 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
Nutrients Per Serving
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
about 4 gallons 2 cups4 pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
E-10Meat/Meat Alternate-Vegetable-Grains/Breads
Taco SaladSalads and Salad Dressings
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Raw ground beef (no more than 20% fat)
6 lb 6 oz 12 lb 12 oz 1. Brown ground beef. Drain. Continue immediately.
*Fresh onions, chopped ORDehydrated onions
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
Granulated garlic 1 Tbsp 1 ½ tsp 3 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
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 1 cup 2 qt 2 cups
Chili powder 2 Tbsp ¼ cup
Ground cumin 1 Tbsp 1 ½ tsp 3 Tbsp
Paprika 1 ½ tsp 1 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
Reduced fat Cheddar cheese, shredded
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
E-10Meat/Meat Alternate-Vegetable-Grains/Breads
Taco SaladSalads and Salad Dressings
Comments:*See Marketing Guide.
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 6 oz 12 oz
Head lettuce 5 lb 5 oz 10 lb 10 oz
Tomatoes 2 lb 2 oz 4 lb 4 oz
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.
E-10Meat/Meat Alternate-Vegetable-Grains/Breads
Taco SaladSalads and Salad Dressings
Special Tip:If desired, serve with taco sauce.
Calories 296
Protein 18.38 g
Carbohydrate 20.11 g
Total Fat 16.18 g
Saturated Fat 5.78 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
Nutrients Per Serving
Text63:
E-11Vegetable
Three Bean SaladSalads and Salad Dressings
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 4 oz 8 oz
Green peppers 9 oz 1 lb 2 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
3 oz ½ cup 6 oz 1 cup
*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
Sugar 2 ¼ oz ⅓ cup 4 ½ oz ⅔ cup
Dried basil 1 Tbsp 2 Tbsp
Ground black or white pepper 1 tsp 2 tsp
Granulated garlic 1 tsp 2 tsp
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.
6. Mix lightly before serving. Portion with No. 16 scoop (¼ cup).
E-11Vegetable
Three Bean SaladSalads and Salad Dressings
Calories 47
Protein 0.93 g
Carbohydrate 4.56 g
Total Fat 2.99 g
Saturated Fat 0.42 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
E-12Fruit
Waldorf Fruit SaladSalads and Salad Dressings
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Apples 2 lb 6 oz 4 lb 12 oz
Celery 9 oz 1 lb 2 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
*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.
Frozen lemon juice concentrate, reconstituted
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
Reduced calorie salad dressing ORLowfat mayonnaise
6 oz
OR6 oz
¾ cup
OR¾ cup
12 oz
OR12 oz
1 ½ cups
OR1 ½ cups
Ground nutmeg (optional) ½ tsp 1 tsp
3. CCP: Cool to 41° F or lower within 4 hours.
Cover. Refrigerate until service.
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
Saturated Fat 0.42 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
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
Ingredients Measure Measure
DirectionsWeight Weight
1 Quart 1 Gallon
Lowfat plain yogurt 8 ¾ oz 1 cup 2 lb 3 oz 1 qt 1. Combine all ingredients. Blend well.
Reduced calorie salad dressing ORLowfat mayonnaise
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
Instant nonfat dry milk, reconstituted
½ cup 2 cups
Dried parsley 2 Tbsp ½ cup
Granulated garlic ¾ tsp 1 Tbsp
Onion powder ¾ tsp 1 Tbsp
Salt 1 ½ tsp 2 Tbsp
Ground black or white pepper ½ tsp 2 tsp
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
Saturated Fat 0.61 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
Nutrients Per Serving
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:
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:
Tested 2004
Ingredients Measure Measure
DirectionsWeight Weight
1 Quart 1 Gallon
Sugar 2 Tbsp 4 oz ½ cup 1. Combine sugar, salt, dry mustard, and paprika in a mixer.
Salt 1 tsp 1 Tbsp 1 tsp
Dry mustard 1 ½ tsp 2 Tbsp
Paprika 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.
Frozen lemon juice concentrate, reconstituted
½ cup 2 cups
White vinegar ½ cup 2 Tbsp 2 ½ cups
Catsup 5 oz ½ cup 1 lb 4 oz 2 cups
4. Cover. Refrigerate until service. For best results, refrigerate overnight to develop flavor.
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
Saturated Fat 2.14 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
Nutrients Per Serving
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:
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:
Tested 2004
Ingredients Measure Measure
DirectionsWeight Weight
1 Quart 1 Gallon
Vegetable oil 3 cups 3 qt 1. Combine all ingredients in mixer bowl.
Frozen lemon juice concentrate, reconstituted
½ cup 2 cups
White vinegar ½ cup 2 cups
Sugar 1 Tbsp ¼ cup
Salt 1 ½ tsp 2 Tbsp
Granulated garlic ¾ tsp 1 Tbsp
Dehydrated onions ¼ cup 1 cup
†Seasonings Dried basil Dried oregano Dried marjoram Dried thyme
1 tsp1 tsp¾ tsp¼ tsp
1 Tbsp 1 tsp1 Tbsp 1 tsp
1 Tbsp1 tsp
2. Blend for 3 minutes at medium speed.
3. Cover. Refrigerate until service. For best results, refrigerate overnight to develop flavor.
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
Saturated Fat 2.85 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
Nutrients Per Serving
Text63:
E-16
Thousand Island DressingSalads and Salad Dressings
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:
Tested 2004
Ingredients Measure Measure
DirectionsWeight Weight
1 Quart 1 Gallon
Reduced calorie salad dressing ORLowfat mayonnaise
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
3. Cover. Refrigerate until service. For best results, refrigerate overnight to develop flavor.
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
Saturated Fat 0.59 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
Nutrients Per Serving
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:
about 1 gallon 2 ¼ quarts2 pans
about 3 gallons 2 cups4 pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Broccoli 4 lb 6 oz 8 lb 12 oz
Mature onions 7 oz 14 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Reduced calorie salad dressing ORLowfat mayonnaise
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.
Cover. Refrigerate until service.
5. Portion with No. 8 scoop (½ cup).
E-17Vegetable/Fruit
Broccoli SaladSalads and Salad Dressings
Calories 154
Protein 1.77 g
Carbohydrate 31.06 g
Total Fat 3.67 g
Saturated Fat 0.61 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
Granulated garlic 2 tsp 1 Tbsp 1 tsp
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
Saturated Fat 1.02 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
Nutrients Per Serving
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:
2 Tbsp (1 oz ladle). about 3 lb 5 oz
about 6 lb 10 oz
YIELD:
about 1 quart 2 ¼ cups
about 3 quarts ½ cup
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Reduced calorie salad dressing ORLowfat mayonnaise
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
Granulated garlic 2 Tbsp ¼ cup
Ground black or white pepper ½ tsp 1 tsp
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
Salt 2 tsp 1 Tbsp 1 tsp
E-19
Ranch DressingSalads and Salad Dressings
Calories 35
Protein 1.05 g
Carbohydrate 3.50 g
Total Fat 1.88 g
Saturated Fat 0.52 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
Nutrients Per Serving
Text63:
E-20
Honey DressingSalads and Salad Dressings
Special Tip:This makes a tasty dipping sauce for chicken or fish nuggets.
SERVING:
2 Tbsp (1 oz ladle). about 3 lb 2 oz
about 6 lb 4 oz
YIELD:
about 1 quart 2 ¼ cups
about 3 quarts ½ cup
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Saturated Fat 0.16 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
Nutrients Per Serving
Text63:
E-21Vegetable or Meat/Meat Alternate-Vegetable
Marinated Black Bean SaladSalads and Salad Dressings
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Green peppers 15 oz 1 lb 14 oz
Red peppers 15 oz 1 lb 14 oz
Mature onions 5 oz 10 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Granulated garlic 2 tsp 1 Tbsp 1 tsp
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
5. Portion with No. 8 scoop (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
Carbohydrate 16.73 g
Total Fat 1.64 g
Saturated Fat 0.26 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
Nutrients Per Serving
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:
about 1 gallon 2 ¼ quarts2 pans
about 3 gallons 2 cups4 pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
E-22
New Italian DressingSalads and Salad Dressings
Comments:*See Marketing Guide.
SERVING:
2 Tbsp (1 oz ladle). about 1 lb 15 oz
YIELD:
about 3 ¾ cups
VOLUME:
50 Servings:50 Servings:
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Carrots 2 oz 4 oz
Mature onions 2 oz 4 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Ground black or white pepper ½ tsp 1 tsp
Dried parsley 1 Tbsp 2 Tbsp
Dried oregano ½ tsp 1 tsp
Dried basil 1 ½ tsp 1 Tbsp
Granulated garlic 1 Tbsp 2 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
Saturated Fat 0.92 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
Nutrients Per Serving
Text63:
about 3 lb 14 oz about 1 quart 3 ½ cups100 Servings: 100 Servings:
Tested 2004
E-23Vegetable-Grains/Breads
Tabouleh (tah-BUHL-lee)Salads and Salad Dressings
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Tomatoes 5 lb 10 oz 11 lb 4 oz
Cucumbers 3 lb 2 oz 6 lb 4 oz
Parsley 4 oz 8 oz
Mature onions 14 oz 1 lb 12 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Water 2 qt 2 ½ cups 1 gal 1 ¼ qt 1. Add salt to water and bring to a boil.
Salt 2 Tbsp 2 ½ oz ¼ cup
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).
E-23Vegetable-Grains/Breads
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
Carbohydrate 26.96 g
Total Fat 2.81 g
Saturated Fat 0.41 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
E-24Meat/Meat Alternate
HummusSalads and Salad Dressings
Comments:*See Marketing Guide.
SERVING:
½ cup (No. 8 scoop) provides 2 oz equivalent meat/meat alternate.
about 13 lb 9 oz
about 27 lb 2 oz
YIELD:
about 1 gallon 2 ¼ quarts2 pans
about 3 gallons 2 cups4 pans
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2006
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Garlic 17 cloves 34 cloves
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Frozen lemon juice concentrate, reconstituted
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
Ground black or white pepper 1 Tbsp 2 Tbsp
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.
4. Portion with No. 8 scoop (½ cup).
E-24Meat/Meat Alternate
HummusSalads and Salad Dressings
Special Tip:Serve with pita bread; warning for service - contains peanut butter.
Calories 182
Protein 7.49 g
Carbohydrate 22.37 g
Total Fat 7.90 g
Saturated Fat 1.44 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
Nutrients Per Serving
Text63:
F-02Meat/Meat Alternate-Vegetable-Grains/Breads
Barbecued Beef or Pork on Roll (Using Canned Meats)Sandwiches
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
*Fresh onions, chopped ORDehydrated onions
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
Granulated garlic 1 ½ tsp 1 Tbsp
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
Ground black or white pepper 1 ½ tsp 1 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.
CCP: Heat to 140° F or higher.
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)
50 each 100 each 4. CCP: Hold for hot service at 135° F or higher.
Portion with level No. 8 scoop (½ cup) onto bottom half of each roll. Top with other half of roll.
F-02Meat/Meat Alternate-Vegetable-Grains/Breads
Barbecued Beef or Pork on Roll (Using Canned Meats)Sandwiches
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
Comments:*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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 8 oz 1 lb
Celery 6 oz 12 oz
Chicken, whole, without neck and giblets ORTurkey, whole, without neck and giblets
18 lb 1 ozOR13 lb 14 oz
36 lb 2 ozOR27 lb 12 oz
F-02Meat/Meat Alternate-Vegetable-Grains/Breads
Barbecued Beef or Pork on Roll (Using Canned Meats)Sandwiches
Calories 276
Protein 16.74 g
Carbohydrate 35.73 g
Total Fat 7.16 g
Saturated Fat 2.33 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
Nutrients Per Serving
Text63:
F-03Meat/Meat Alternate-Grains/Breads
Egg Salad SandwichSandwiches
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 10 oz 1 lb 4 oz
Celery 1 lb 2 oz 2 lb 4 oz
Bread, sliced 3 ¼ sandwich loaves (2 lb each)
6 ½ sandwich loaves (2 lb each)
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
*Fresh celery, chilled, chopped
14 ½ oz 3 ½ cups 1 lb 13 oz 1 qt 3 cups
Ground black or white pepper 1 ½ tsp 1 Tbsp
Dry mustard 1 ½ tsp 1 Tbsp
Reduced calorie salad dressing ORLowfat mayonnaise
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
3. CCP: Cool to 41° F or lower within 4 hours.
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.
F-03Meat/Meat Alternate-Grains/Breads
Egg Salad SandwichSandwiches
Calories 244
Protein 10.69 g
Carbohydrate 30.05 g
Total Fat 8.69 g
Saturated Fat 2.15 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
Nutrients Per Serving
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
about 16 lb (filling)27 lb 4 oz
YIELD:
about 1 gallon ½ cup (filling)50 sandwiches
about 2 gallons 1 cups (filling)100 sandwiches
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
F-04Meat/Meat Alternate-Vegetable-Grains/Breads
Pizzaburger on RollSandwiches
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Raw ground beef (no more than 20% fat)
6 lb 6 oz 12 lb 12 oz 1. Brown ground beef. Drain. Continue immediately.
*Fresh onions, chopped ORDehydrated onions
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.
CCP: Heat to 155° F or higher for at least 15 seconds.
Granulated garlic 2 ¼ tsp 1 Tbsp 1 ½ tsp
Salt 1 Tbsp 2 Tbsp
Ground black or white pepper 1 tsp 2 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 3 ½ cups 3 qt 3 cups
†Seasonings Dried basil Dried oregano Dried marjoram Dried thyme
3 Tbsp3 Tbsp
2 Tbsp 1 ½ tsp1 ½ tsp
¼ cup 2 Tbsp¼ cup 2 Tbsp¼ cup 1 Tbsp
1 Tbsp
Enriched hamburger rolls (at least 1.8 oz each)
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.
Lite mozzarella cheese, shredded
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
7. CCP: Hold for hot service at 135° F or higher.
Serve 2 open-faced halves (1 with meat and 1 with cheese) per serving or, if preferred serve as a closed face sandwich.
F-04Meat/Meat Alternate-Vegetable-Grains/Breads
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
Carbohydrate 30.69 g
Total Fat 11.66 g
Saturated Fat 4.80 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
Nutrients Per Serving
Text63:
SERVING:
1 sandwich (2 halves) provides 2 oz meat/meat alternate, ¼ cup of vegetable, and 2 servings of grains/breads.
about 11 lb (filling)18 lb 3 oz
about 22 lb (filling)36 lb 6 oz
YIELD:
about 2 quarts ⅓ cup (filling)100 halves
about 1 gallon ⅔ cup (filling)200 halves
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 1 lb 3 oz 2 lb 6 oz
F-05Meat/Meat Alternate-Vegetable-Grains/Breads
Sloppy Joe on RollSandwiches
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 12 oz 1 lb 8 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Raw ground beef (no more than 20% fat)
8 lb 10 oz 17 lb 4 oz 1. Brown ground beef. Drain. Continue immediately.
*Fresh onions, chopped ORDehydrated onions
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.
CCP: Heat to 155° F or higher for at least 15 seconds.
Granulated garlic 1 Tbsp 2 Tbsp
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)
Catsup 1 lb 13 oz 3 cups(¼ No. 10 can)
3 lb 10 oz 1 qt 2 cups(½ No. 10 can)
Water 2 cups 1 qt
White vinegar 1 cup 2 Tbsp 2 ¼ cups
Dry mustard 2 Tbsp ¼ cup
Ground black or white pepper 1 tsp 2 tsp
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.
Enriched hamburger rolls (at least 1.8 oz each)
50 each 100 each 4. CCP: Hold for hot service at 135° F or higher.
Portion with No. 12 scoop (⅓ cup) onto bottom half of each roll. Cover with top half of roll.
F-05Meat/Meat Alternate-Vegetable-Grains/Breads
Sloppy Joe on RollSandwiches
Calories 345
Protein 20.95 g
Carbohydrate 35.93 g
Total Fat 12.77 g
Saturated Fat 4.96 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
F-06Meat/Meat Alternate-Grains/Breads
StromboliSandwiches
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
For best results, have all ingredients and utensils at room temperature.
Active dry yeast (see Special Tip)
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 oregano 1 tsp 2 tsp
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
F-06Meat/Meat Alternate-Grains/Breads
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)
15. CCP: Hold for hot service at 135° F or higher.
Portion 1 piece.
F-06Meat/Meat Alternate-Grains/Breads
StromboliSandwiches
Special Tip:To use high-activity (instant) yeast, follow manufacturer's instructions.
Calories 221
Protein 18.33 g
Carbohydrate 21.32 g
Total Fat 6.34 g
Saturated Fat 2.72 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
F-06AMeat/Meat Alternate-Vegetable-Grains/Breads
Stromboli with Tomato SauceSandwiches
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
For best results, have all ingredients and utensils at room temperature.
Active dry yeast (see Special Tip)
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 8 and 9.
Dried oregano 1 tsp 2 tsp
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
F-06AMeat/Meat Alternate-Vegetable-Grains/Breads
Stromboli with Tomato SauceSandwiches
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
Cooked turkey ham, sliced (15% water added)
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.
13. Allow rolled stromboli to rise for 30 minutes.
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).
16. CCP: Hold for hot service at 135° F or higher.
F-06AMeat/Meat Alternate-Vegetable-Grains/Breads
Stromboli with Tomato SauceSandwiches
Special Tip:To use high-activity (instant) yeast, follow manufacturer's instructions.
Calories 228
Protein 18.62 g
Carbohydrate 23.02 g
Total Fat 6.37 g
Saturated Fat 2.72 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
F-06BMeat/Meat Alternate-Vegetable-Grains/Breads
Vegetable StromboliSandwiches
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
For best results, have all ingredients and utensils at room temperature.
Active dry yeast (see Special Tip)
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.
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.
Salt 1 tsp 2 tsp
Sugar 2 Tbsp 2 oz ¼ cup
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.
F-06BMeat/Meat Alternate-Vegetable-Grains/Breads
Vegetable StromboliSandwiches
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 ".
Lite mozzarella cheese, shredded
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.
13. Allow rolled stromboli to rise for 30 minutes.
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.
F-06BMeat/Meat Alternate-Vegetable-Grains/Breads
Vegetable StromboliSandwiches
Special Tip:To use high-activity (instant) yeast, follow manufacturer's instructions.
Comments:*See Marketing Guide.
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Bell peppers 1 lb 9 oz 3 lb 2 oz
Carrots 9 oz 1 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
Tomatoes 1 lb 9 oz 3 lb 2 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).
17. CCP: Hold for hot service at 135° F or higher.
F-06BMeat/Meat Alternate-Vegetable-Grains/Breads
Vegetable StromboliSandwiches
Calories 145
Protein 7.09 g
Carbohydrate 22.28 g
Total Fat 3.01 g
Saturated Fat 1.19 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
Nutrients Per Serving
Text63:
F-07Meat/Meat Alternate-Grains/Breads
Toasted Cheese SandwichSandwiches
Comments:*See Marketing Guide.
SERVING:
1 sandwich provides 2 oz equivalent meat/meat alternate and 2 servings of grains/breads.
about 11 lb 14 oz
about 23 lb 12 oz
YIELD:
50 sandwiches
100 sandwiches
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Bread, sliced 3 ¼ sandwich loaves (2 lb each)
6 ½ sandwich loaves (2 lb each)
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
*Enriched bread (0.9 oz per slice)
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
7. CCP: Hold for hot service at 135° F or higher.
If desired, cut each sandwich diagonally in half.
F-07Meat/Meat Alternate-Grains/Breads
Toasted Cheese SandwichSandwiches
Calories 229
Protein 16.01 g
Carbohydrate 16.00 g
Total Fat 11.62 g
Saturated Fat 6.68 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
Nutrients Per Serving
Text63:
F-07AMeat/Meat Alternate-Grains/Breads
Toasted Turkey Ham and Cheese SandwichSandwiches
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Bread, sliced 3 ¼ sandwich loaves (2 lb each)
6 ½ sandwich loaves(2 lb each)
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
*Enriched bread (0.9 oz per slice)
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.
Cooked turkey ham, sliced (15% water added)
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.
6. Bake until lightly browned: Conventional oven: 400° F for 15-20 minutes Convection oven: 350° F for 10-15 minutes DO NOT OVERBAKE.
CCP: Heat to 135° F or higher.
7. CCP: Hold for hot service at 135° F or higher.
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
Carbohydrate 34.42 g
Total Fat 11.00 g
Saturated Fat 4.48 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
Nutrients Per Serving
Text63:
SERVING:
1 sandwich provides 2 oz equivalent meat/meat alternate and 2 servings of grains/breads.
about 13 lb 7 oz
about 26 lb 14 oz
YIELD:
50 sandwiches
100 sandwiches
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
F-08Meat/Meat Alternate-Grains/Breads
Tuna Salad SandwichSandwiches
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 1 lb 3 oz 2 lb 6 oz
Celery 2 lb 7 oz 4 lb 14 oz
Bread, sliced 3 ¼ sandwich loaves (2 lb each)
6 ½ sandwich loaves (2 lb each)
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
*Fresh celery, chilled, chopped
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
Dry mustard 1 ½ tsp 1 Tbsp
Fresh large eggs, hard cooked, peeled, chilled, chopped (optional)
8 each 16 each
Reduced calorie salad dressing ORLowfat mayonnaise
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
3. CCP: Cool to 41° F or lower within 4 hours.
Cover and 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. 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.
F-08Meat/Meat Alternate-Grains/Breads
Tuna Salad SandwichSandwiches
Calories 304
Protein 23.94 g
Carbohydrate 34.41 g
Total Fat 7.19 g
Saturated Fat 1.21 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
F-09Meat/Meat Alternate-Vegetable-Grains/Breads
Vegetable WrapsSandwiches
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 servings 100 servings
Leaf lettuce 1 lb 4 oz 2 lb 8 oz
Green peppers 2 lb 1 oz 4 lb 2 oz
Mature onions 2 lb 1 oz 4 lb 2 oz
Carrots 1 lb 10 oz 3 lb 4 oz
Cucumbers 1 lb 14 oz 3 lb 12 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Enriched flour tortilla, 12" soft (at least 1.8 oz)
50 each 100 each 1. Steam tortillas for 3 minutes until warm. OR Place in warmer to prevent torn tortillas when folding.
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.
Reduced fat Cheddar cheese, shredded
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.
F-09Meat/Meat Alternate-Vegetable-Grains/Breads
Vegetable WrapsSandwiches
Calories 299
Protein 13.80 g
Carbohydrate 36.52 g
Total Fat 10.80 g
Saturated Fat 4.72 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
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
Saturated Fat 0.07 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
Nutrients Per Serving
Text63:* Nutrients are based upon 2 Tbsp of mix.
*
Ingredients Measure Measure
DirectionsWeight Weight
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
Saturated Fat 0.32 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
Nutrients Per Serving
Text63:* Nutrients are based upon 2 Tbsp of mix.
*
Ingredients Measure Measure
DirectionsWeight Weight
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
Comments:*See Marketing Guide.
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
Food as Purchased forMarketing Guide for Selected Items
1 Quart 1 Gallon
Mature onions 2 oz 8 oz
Ingredients Measure Measure
DirectionsWeight Weight
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.
CCP: Heat to 165° F or higher for at least 15 seconds.
*Fresh onions, chopped ORDehydrated onions
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
Carbohydrate 12.48 g
Total Fat 0.10 g
Saturated Fat 0.02 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
Nutrients Per Serving
Text63:
G-03
Brown GravySauces, Gravies, and Seasoning Mixes
Special Tip:
Serve over mashed potatoes, noodles, rice, meat, or poultry.
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
Ingredients Measure Measure
DirectionsWeight Weight
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.
CCP: Heat to 165° F or higher for at least 15 seconds.
Onion powder 1 tsp 1 Tbsp 1 tsp
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
Saturated Fat 0.33 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
Nutrients Per Serving
Text63:
G-03A
Chicken or Turkey GravySauces, Gravies, and Seasoning Mixes
Special Tip:
Serve over mashed potatoes, noodles, rice, meat, or poultry.
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
Ingredients Measure Measure
DirectionsWeight Weight
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.
CCP: Heat to 165° F or higher for at least 15 seconds.
Poultry seasoning ½ tsp 2 tsp
Onion powder 1 tsp 1 Tbsp 1 tsp
Ground black or white pepper ⅛ tsp ½ tsp 3. CCP: Hold for hot service at 135° F or higher.
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
Saturated Fat 0.31 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
Nutrients Per Serving
Text63:
G-03B
Cream GravySauces, Gravies, and Seasoning Mixes
Special Tip:
Serve over mashed potatoes, noodles, rice, meat, or poultry.
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
Ingredients Measure Measure
DirectionsWeight Weight
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
Instant nonfat dry milk, reconstituted, hot
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.
CCP: Heat to 165° F or higher for at least 15 seconds.
Onion powder 1 tsp 1 Tbsp 1 tsp
Ground black or white pepper ⅛ tsp ½ tsp 3. CCP: Hold for hot service at 135° F or higher.
G-03B
Cream GravySauces, Gravies, and Seasoning Mixes
Calories 25
Protein 1.35 g
Carbohydrate 2.80 g
Total Fat 0.93 g
Saturated Fat 0.20 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Instant nonfat dry milk, reconstituted
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.
Cheese blend of American and skim milk cheeses, shredded
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
2 Tbsp1 Tbsp 1 ½ tsp
1 ½ tsp1 ½ tsp
¼ cup3 Tbsp1 Tbsp1 Tbsp
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).
CCP: Hold for hot service at 135° F or higher.
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
Saturated Fat 3.63 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
Nutrients Per Serving
Text63:
Tested 2004
G-05
Sweet and Sour 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
Ingredients Measure Measure
DirectionsWeight Weight
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.
CCP: Heat to 165° F or higher for at least 15 seconds.
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
Saturated Fat 0.01 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
Nutrients Per Serving
Text63:
G-06
Tartar 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
Ingredients Measure Measure
DirectionsWeight Weight
1 Quart 1 Gallon
Reduced calorie salad dressing ORLowfat mayonnaise
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
Saturated Fat 0.58 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
Nutrients Per Serving
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.
Food as Purchased forMarketing Guide for Selected Items
1 Quart 1 Gallon
Mature onions 4 oz 1 lb
Ingredients Measure Measure
DirectionsWeight Weight
1 Quart 1 Gallon
Vegetable oil 2 ¼ tsp 3 Tbsp 1. Heat oil. Add onions and cook approximately 5 minutes.
*Fresh onions, chopped ORDehydrated onions
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.
CCP: Heat to 140° F or higher.
Canned diced tomatoes, with juice
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
Dried parsley 1 Tbsp ¼ cup
Granulated garlic 2 ¼ tsp 1 Tbsp
†Seasonings Dried basil Dried oregano Dried marjoram Dried thyme
¼ tsp¼ tsp⅛ tsppinch
1 tsp1 tsp¾ tsp¼ tsp
3. CCP: Hold for hot service at 135° F or higher.
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
Saturated Fat 0.05 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
Nutrients Per Serving
Text63:
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:
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.
Ingredients Measure Measure
DirectionsWeight Weight
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
Instant nonfat dry milk, reconstituted, hot
1 qt 1 gal 2. Add milk gradually, stirring constantly.
3. Cook, stirring frequently, until smooth and thick, 12-15 minutes. Use immediately.
CCP: Hold for hot service at 135° F or higher.
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
Instant nonfat dry milk, reconstituted, hot
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
Instant nonfat dry milk, reconstituted, hot
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
Saturated Fat 0.31 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
Nutrients Per Serving
Text63:
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:
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
Ingredients Measure Measure
DirectionsWeight Weight
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
Instant nonfat dry milk, reconstituted, hot
3 ¼ cups 3 qt 1 cup 2. Add milk gradually, stirring constantly.
Cheese blend of American and skim milk cheeses, shredded
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.
CCP: Hold for hot service at 135° F or higher.
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
Saturated Fat 1.21 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
Nutrients Per Serving
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
Ingredients Measure Measure
DirectionsWeight Weight
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)
8 lb 4 oz 1 gal(1 ⅓ No. 10 cans)
G-09Fruit
Spiced Apple ToppingSauces, Gravies, and Seasoning Mixes
Calories 92
Protein 0.20 g
Carbohydrate 21.70 g
Total Fat 1.17 g
Saturated Fat 0.24 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
Nutrients Per Serving
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:
2 Tbsp (1 oz ladle). about 4 lb 6 oz
about 8 lb 12 oz
YIELD:
about 1 quart 2 ¼ cups
about 3 quarts ½ cup
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Ground black or white pepper 1 Tbsp 2 Tbsp
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)
3 lb 10 oz 1 qt 1 ¼ cups(½ No. 10 can)
Granulated garlic 1 tsp 2 tsp
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
Carbohydrate 20.91 g
Total Fat 2.86 g
Saturated Fat 0.57 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Ground ginger ½ tsp 1 tsp
Granulated garlic 3 Tbsp ¼ cup 2 Tbsp
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
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.
CCP: Heat to 165° F or higher for at least 15 seconds.
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.
CCP: Hold for hot service at 135° F or higher.
G-11
Stir-Fry SauceSauces, Gravies, and Seasoning Mixes
Calories 15
Protein 0.47 g
Carbohydrate 3.12 g
Total Fat 0.07 g
Saturated Fat 0.02 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
Nutrients Per Serving
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:
2 Tbsp (1 oz ladle). about 3 lb 12 oz
about 7 lb 8 oz
YIELD:
about 1 quart 2 ½ cups
about 3 quarts 1 cup
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Brown sugar, packed 4 oz ½ cup 8 oz 1 cup 1. Mix all dry ingredients in a bowl.
Granulated garlic 2 ½ tsp 1 Tbsp 2 tsp
Onion salt 2 tsp 1 Tbsp 1 tsp
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
Low-sodium soy sauce 1 cup 2 cups
G-12
Teriyaki SauceSauces, Gravies, and Seasoning Mixes
Calories 39
Protein 0.73 g
Carbohydrate 9.58 g
Total Fat 0.12 g
Saturated Fat 0.02 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
Nutrients Per Serving
Text63:
G-13
Cucumber SauceSauces, Gravies, and Seasoning Mixes
Comments:*See Marketing Guide.
SERVING:
2 Tbsp (1 oz ladle). about 3 lb 2 oz
about 6 lb 4 oz
YIELD:
about 1 quart 2 ½ cups
about 3 quarts 1 cup
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Cucumbers 2 lb 1 oz 4 lb 2 oz
Mature onions 3 oz 6 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
*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.
Reduced calorie salad dressing ORLowfat mayonnaise
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
Dried parsley 2 Tbsp ¼ cup
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
Saturated Fat 0.24 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
Nutrients Per Serving
Text63:
H-01Meat/Meat Alternate-Vegetable
Bean SoupSoups
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Dry Navy beans 4 lb 4 oz 8 lb 8 oz
Mature onions 1 lb 2 lb
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
*Fresh onions, chopped ORDehydrated onions
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
Ground black or white pepper 1 tsp 2 tsp
Dried parsley ¼ cup ½ cup
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.
CCP: Heat to 165° F or higher for at least 15 seconds.
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.
CCP: Hold for hot service at 135° F or higher.
6. Portion with 8 oz ladle (1 cup).
H-01Meat/Meat Alternate-Vegetable
Bean SoupSoups
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. 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. 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:
about 3 gallons 2 cups
about 6 gallons 1 quart
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Celery 8 oz 1 lb
Carrots 8 oz 1 lb
H-01Meat/Meat Alternate-Vegetable
Bean SoupSoups
Calories 159
Protein 9.28 g
Carbohydrate 29.37 g
Total Fat 0.88 g
Saturated Fat 0.22 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
Nutrients Per Serving
Text63:
H-02Meat/Meat Alternate-Grains/Breads
Chicken or Turkey Noodle SoupSoups
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Celery 1 lb 13 oz 3 lb 10 oz
Carrots 15 oz 1 lb 14 oz
Mature onions 1 lb 2 lb
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Chicken or turkey stock, non-MSG
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)
12 oz 3 cups 1 lb 8 oz 1 qt 2 cups
*Fresh onions, chopped ORDehydrated onions
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
Ground black or white pepper 1 tsp 2 tsp
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.
CCP: Heat to 165° F or higher for at least 15 seconds.
*Cooked chicken or turkey, chopped
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.
CCP: Hold for hot service at 135° F or higher.
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
Carbohydrate 12.21 g
Total Fat 2.16 g
Saturated Fat 0.55 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
Nutrients Per Serving
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:
about 3 gallons 2 cups
about 6 gallons 1 quart
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Chicken, whole, without neck and giblets ORTurkey, whole, without neck and giblets
4 lb 7 oz OR3 lb 7 oz
8 lb 14 oz OR6 lb 14 oz
H-02AMeat/Meat Alternate-Grains/Breads
Chicken or Turkey Rice SoupSoups
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Celery 1 lb 13 oz 3 lb 10 oz
Carrots 15 oz 1 lb 14 oz
Mature onions 1 lb 2 lb
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Chicken or turkey stock, non-MSG
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)
12 oz 3 cups 1 lb 8 oz 1 qt 2 cups
*Fresh onions, chopped ORDehydrated onions
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
Ground black or white pepper 1 tsp 2 tsp
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.
CCP: Heat to 165° F or higher for at least 15 seconds.
*Cooked chicken or turkey, chopped
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.
5. CCP: Hold for hot service at 135° F or higher.
Portion with 8 oz ladle (1 cup).
H-02AMeat/Meat Alternate-Grains/Breads
Chicken or Turkey Rice SoupSoups
Calories 112
Protein 6.70 g
Carbohydrate 16.79 g
Total Fat 1.73 g
Saturated Fat 0.47 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
Nutrients Per Serving
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:
about 3 gallons 2 cups
about 6 gallons 1 quart
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Chicken, whole, without neck and giblets ORTurkey, whole, without neck and giblets
4 lb 7 oz OR3 lb 7 oz
8 lb 14 oz OR6 lb 14 oz
H-03Vegetable
Cream of Vegetable SoupSoups
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
*Fresh onions, chopped ORDehydrated onions
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.
Instant nonfat dry milk, reconstituted, hot
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
Ground black or white pepper 1 tsp 2 tsp
Dried basil (optional) 1 Tbsp 2 Tbsp
Dried parsley (optional) ¼ cup ½ cup
Granulated garlic 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.
CCP: Heat to 165° F or higher for at least 15 seconds.
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.
6. CCP: Hold for hot service at 135° F or higher.
Portion with 8 oz ladle (1 cup).
H-03Vegetable
Cream of Vegetable SoupSoups
Comments:*See Marketing Guide.
Calories 148
Protein 4.45 g
Carbohydrate 15.43 g
Total Fat 7.83 g
Saturated Fat 1.61 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
Nutrients Per Serving
Text63:
SERVING:
1 cup (8 oz ladle) provides ¼ cup of vegetable. about 27 lb 6 oz
about 54 lb 12 oz
YIELD:
about 3 gallons 2 cups
about 6 gallons 1 quart
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 1 lb 2 lb
Celery 11 oz 1 lb 6 oz
H-04Vegetable
Vegetable SoupSoups
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Chicken or beef stock, non-MSG
2 gal 4 gal 1. Combine stock, tomatoes, celery, onions, pepper, parsley, and granulated garlic. Bring to boil.
Canned diced tomatoes, with juice
6 lb 6 oz 3 qt ½ cup(1 No. 10 can)
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
*Fresh onions, chopped ORDehydrated onions
1 lbOR3 oz
2 ⅔ cupsOR
1 ½ cups
2 lbOR6 oz
1 qt 1 ⅓ cupsOR
3 cups
Ground black or white pepper 1 tsp 2 tsp
Dried parsley ¼ cup ½ cup
Granulated garlic 2 Tbsp ¼ cup
2. Reduce heat and cover. Simmer for 20 minutes.
Canned liquid pack whole-kernel corn, drained ORFrozen whole-kernel corn
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
1 qt 1 ½ cups(½ No. 10 can)
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
1 qt 1 cup(½ No. 10 can)
OR2 qt 1 ½ cups
Canned cut green beans, drained ORFrozen cut green beans
15 oz
OR15 oz
3 ½ cups(¼ No. 10 can)
OR3 ½ cups
1 lb 14 oz
OR1 lb 14 oz
1 qt 3 cups(½ No. 10 can)
OR1 qt 3 cups
Canned green peas, drained ORFrozen green peas
1 lb 1 ½ oz
OR1 lb 4 oz
2 ½ cups(¼ No. 10 can)
OR1 qt
2 lb 3 oz
OR2 lb 8 oz
1 qt 1 cup(½ No. 10 can)
OR2 qt
4. Cover and simmer for 15 minutes, or until vegetables are tender.
CCP: Heat to 165° F or higher for at least 15 seconds.
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
Comments:*See Marketing Guide.
Calories 58
Protein 3.24 g
Carbohydrate 11.52 g
Total Fat 0.63 g
Saturated Fat 0.12 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
Nutrients Per Serving
Text63:
SERVING:
1 cup (8 oz ladle) provides ½ cup of vegetable. about 27 lb 4 oz
about 54 lb 8 oz
YIELD:
about 3 gallons 2 cups
about 6 gallons 1 quart
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Celery 12 oz 1 lb 8 oz
Mature onions 1 lb 3 oz 2 lb 6 oz
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
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Canned diced tomatoes, with juice
6 lb 6 oz 3 qt ½ cup(1 No. 10 can)
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
*Fresh onions, chopped ORDehydrated onions
1 lbOR3 oz
2 ⅔ cupsOR
1 ½ cups
2 lbOR6 oz
1 qt 1 ⅓ cupsOR
3 cups
Ground black or white pepper 1 tsp 2 tsp
Dried parsley ¼ cup ½ cup
Granulated garlic 2 Tbsp ¼ cup
3. Reduce heat and cover. Simmer for 20 minutes.
Canned liquid pack whole-kernel corn, drained ORFrozen whole-kernel corn
1 lb 2 ½ oz
OR1 lb 1 ½ oz
2 ¾ cups(¼ No. 10 can)
OR3 ¼ cups
2 lb 5 oz
OR2 lb 3 oz
1 qt 1 ½ cups(½ No. 10 can)
OR1 qt 2 ½ cups
4. 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 1 cup
2 lb 4 oz
OR2 lb 12 oz
1 qt 1 cup(½ No. 10 can)
OR2 qt 2 cups
Canned cut green beans, drained ORFrozen cut green beans
15 oz
OR15 oz
3 ½ cups(¼ No. 10 can)
OR3 ½ cups
1 lb 14 oz
OR1 lb 14 oz
1 qt 3 cups(½ No. 10 can)
OR1 qt 3 cups
Canned green peas, drained ORFrozen green peas
1 lb 1 ½ oz
OR1 lb 4 oz
2 ½ cups(¼ No. 10 can)
OR1 qt
2 lb 3 oz
OR2 lb 8 oz
1 qt 1 cup(½ No. 10 can)
OR2 qt
H-04AMeat/Meat Alternate-Vegetable
Beef Vegetable SoupSoups
Comments:*See Marketing Guide.
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:
about 3 gallons 2 cups
about 6 gallons 1 quart
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Celery 12 oz 1 lb 8 oz
Mature onions 1 lb 3 oz 2 lb 6 oz
5. Cover and simmer for 15 minutes, or until vegetables are tender.
CCP: Heat to 165° F or higher for at least 15 seconds.
6. 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.
7. 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
Calories 86
Protein 6.09 g
Carbohydrate 8.97 g
Total Fat 3.21 g
Saturated Fat 1.29 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
Nutrients Per Serving
Text63:
H-04BMeat/Meat Alternate-Vegetable
Chicken or Turkey Vegetable SoupSoups
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
*Cooked chicken or turkey, chopped
1 lb 9 ½ oz 1 qt 1 cup 3 lb 3 oz 2 qt 2 cups
Canned diced tomatoes, with juice
6 lb 6 oz 3 qt ½ cup(1 No. 10 can)
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
*Fresh onions, chopped ORDehydrated onions
1 lbOR3 oz
2 ⅔ cupsOR
1 ½ cups
2 lbOR6 oz
1 qt 1 ⅓ cupsOR
3 cups
Ground black or white pepper 1 tsp 2 tsp
Dried parsley ¼ cup ½ cup
Granulated garlic 2 Tbsp ¼ cup
2. Reduce heat and cover. Simmer for 20 minutes.
Canned liquid pack whole-kernel corn, drained ORFrozen whole-kernel corn
1 lb 2 ½ oz
OR1 lb 1 ½ oz
2 ¾ cups(¼ No. 10 can)
OR3 ¼ cups
2 lb 5 oz
OR2 lb 3 oz
1 qt 1 ½ cups(½ No. 10 can)
OR1 qt 2 ½ 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 1 cup
2 lb 4 oz
OR2 lb 12 oz
1 qt 1 cup(½ No. 10 can)
OR2 qt 2 cups
Canned cut green beans, drained ORFrozen cut green beans
15 oz
OR15 oz
3 ½ cups(¼ No. 10 can)
OR3 ½ cups
1 lb 14 oz
OR1 lb 14 oz
1 qt 3 cups(½ No. 10 can)
OR1 qt 3 cups
Canned green peas, drained ORFrozen green peas
1 lb 1 ½ oz
OR1 lb 4 oz
2 ½ cups(¼ No. 10 can)
OR1 qt
2 lb 3 oz
OR2 lb 8 oz
1 qt 1 cup(½ No. 10 can)
OR2 qt
4. Cover and simmer for 15 minutes, or until vegetables are tender.
CCP: Heat to 165° F or higher for at least 15 seconds.
H-04BMeat/Meat Alternate-Vegetable
Chicken or Turkey Vegetable SoupSoups
Comments:*See Marketing Guide.
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:
about 3 gallons 2 cups
about 6 gallons 1 quart
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Chicken, whole, without neck and giblets ORTurkey, whole, without neck and giblets
4 lb 7 oz OR3 lb 7 oz
8 lb 14 oz OR6 lb 14 oz
Celery 12 oz 1 lb 8 oz
Mature onions 1 lb 3 oz 2 lb 6 oz
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.
6. CCP: Hold for hot service at 135° F or higher.
Portion with 8 oz ladle (1 cup).
H-04BMeat/Meat Alternate-Vegetable
Chicken or Turkey Vegetable SoupSoups
Calories 72
Protein 6.39 g
Carbohydrate 9.01 g
Total Fat 1.62 g
Saturated Fat 0.41 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
Nutrients Per Serving
Text63:
H-05Meat/Meat Alternate-Vegetable-Grains/Breads
Thick Vegetable SoupSoups
Ingredients Measure Measure
DirectionsWeight Weight
60 Servings 120 Servings
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)
Ground black or white pepper 1 tsp 2 tsp
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.
CCP: Heat to 165° F or higher for at least 15 seconds.
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.
6. CCP: Hold for hot service at 135° F or higher.
Portion with 8 oz ladle (1 cup).
H-05Meat/Meat Alternate-Vegetable-Grains/Breads
Thick Vegetable SoupSoups
Special Tips:1) Garnish with Parmesan cheese.
2) 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. Boil gently with lid tilted until tender, about 2 hours.
Use hot beans immediately.
Comments:*See Marketing Guide.
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:
about 3 gallons 3 quarts
about 7 gallons 2 quarts
VOLUME:
120 Servings: 120 Servings:
60 Servings:60 Servings:
Tested 2004, Tested 2007
Food as Purchased forMarketing Guide for Selected Items
60 Servings 120 Servings
Mature onions 1 lb 3 oz 2 lb 6 oz
Carrots 2 lb 7 oz 4 lb 14 oz
Celery 10 oz 1 lb 4 oz
Potatoes 10 oz 1 lb 4 oz
Dry pinto beans 2 lb 7 oz 4 lb 14 oz
Cabbage 1 lb 3 oz 2 lb 6 oz
H-05Meat/Meat Alternate-Vegetable-Grains/Breads
Thick Vegetable SoupSoups
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.
Calories 146
Protein 6.72 g
Carbohydrate 29.96 g
Total Fat 0.62 g
Saturated Fat 0.12 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
Nutrients Per Serving
Text63:
H-06Meat/Meat Alternate
Cream of Chicken SoupSoups
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Chicken, whole, without neck and giblets ORTurkey, whole, without neck and giblets
8 lb 11 ozOR6 lb 11 oz
17 lb 6 ozOR13 lb 6 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Enriched all-purpose flour 12 oz 2 ¾ cups 1 lb 8 oz 1 qt 1 ½ cups
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.
CCP: Heat to 165° F or higher for at least 15 seconds.
Ground black or white pepper 2 tsp 1 Tbsp 1 tsp
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.
6. CCP: Hold for hot service at 135° F or higher.
Portion with 8 oz ladle (1 cup).
H-06Meat/Meat Alternate
Cream of Chicken SoupSoups
Special Tip: *Cooked turkey can be substituted for chicken.
Calories 204
Protein 14.87 g
Carbohydrate 13.97 g
Total Fat 9.64 g
Saturated Fat 2.89 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
Nutrients Per Serving
Text63:
SERVING:
1 cup (8 oz ladle) provides 1 oz equivalent meat/meat alternate.
about 26 lb
about 52 lb
YIELD:
about 3 gallons 2 cups
about 6 gallons 1 quart
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
H-07Meat/Meat Alternate-Vegetable-Grains/Breads
MinestroneSoups
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
*Fresh onions, diced ORDehydrated onions
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
Ground black or white pepper 1 tsp 2 tsp
Dried oregano ¼ tsp ½ tsp
Dried parsley ½ tsp 1 tsp
Granulated garlic 2 tsp 1 Tbsp 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.
CCP: Heat to 165° F or higher for at least 15 seconds.
Enriched elbow macaroni 11 oz 2 ½ cups 1 lb 6 oz 1 qt 1 cup
4. Pour 10 lb 5 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.
5. CCP: Hold for hot service at 135° F or higher.
Portion with 8 oz ladle (1 cup).
H-07Meat/Meat Alternate-Vegetable-Grains/Breads
MinestroneSoups
Special Tips:1) Garnish with Parmesan cheese
2) 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. Boil gently with lid tilted until tender, about 2 hours.
Use hot beans immediately.
Comments:*See Marketing Guide.
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:
about 3 gallons 2 cups
about 6 gallons 1 quart
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 11 oz 1 lb 6 oz
Carrots 1 lb 11 oz 3 lb 6 oz
Cabbage 7 oz 14 oz
Celery 10 oz 1 lb 4 oz
Zucchini 9 oz 1 lb 2 oz
Dry navy or pea beans 1 lb 6 oz 2 lb 12 oz
H-07Meat/Meat Alternate-Vegetable-Grains/Breads
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
Carbohydrate 18.13 g
Total Fat 0.89 g
Saturated Fat 0.28 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
Nutrients Per Serving
Text63:
I-05Vegetable
Preparing Instant Mashed PotatoesVegetables
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Margarine or butter 6 oz ¾ cup 12 oz 1 ½ cups
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.
Margarine or butter 6 oz ¾ cup 12 oz 1 ½ cups
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
Carbohydrate 16.77 g
Total Fat 2.83 g
Saturated Fat 0.59 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
I-06Meat/Meat Alternate or Vegetable
Baked Beans (Using Canned Vegetarian Beans)Vegetables
Comments:*See Marketing Guide.
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:
50 Servings:50 Servings:
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 1 lb 12 oz 3 lb 8 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
*Fresh onions, chopped ORDehydrated onions
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.
5. CCP: Hold for hot service at 135° F or higher.
Portion with No. 6 scoop (⅔ cup).
I-06Meat/Meat Alternate or Vegetable
Baked Beans (Using Canned Vegetarian Beans)Vegetables
Calories 159
Protein 6.78 g
Carbohydrate 35.99 g
Total Fat 0.64 g
Saturated Fat 0.16 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
Nutrients Per Serving
Text63:
33 lb 8 oz 4 gallons 2 cups2 medium steamtable pans
100 Servings: 100 Servings:
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Canned cut sweet potatoes, drained
3 lb 13 oz 2 qt ½ cup(1 No. 10 can)
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)
7 lb 6 oz 1 gal(1 ⅓ No. 10 cans)
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 cinnamon 1 tsp 2 tsp
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.
8. CCP: Hold for hot service at 135° F or higher.
Portion with No. 16 scoop (¼ cup).
I-07Vegetable/Fruit
Baked Sweet Potatoes and ApplesVegetables
Calories 78
Protein 0.56 g
Carbohydrate 16.56 g
Total Fat 1.38 g
Saturated Fat 0.28 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
Nutrients Per Serving
Text63:
I-08Meat/Meat Alternate-Vegetable-Grains/Breads
Broccoli, Cheese, and Rice CasseroleVegetables
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
*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)
Instant nonfat dry milk, reconstituted
3 cups 1 qt 2 cups
Cheese blend of American and skim milk cheeses, shredded
1 lb 10 oz 1 qt 2 ½ cups 3 lb 4 oz 3 qt 1 cup
*Fresh onions, chopped ORDehydrated onions
8 ozOR
1 ½ oz
1 ⅓ cupsOR
¾ cup
1 lbOR3 oz
2 ⅔ cupsOR
1 ½ cups
Granulated garlic 1 ½ tsp 1 Tbsp
Ground black or white pepper 1 tsp 2 tsp
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.
Margarine or butter, melted (optional)
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
Comments:*See Marketing Guide.
Calories 137
Protein 7.02 g
Carbohydrate 19.91 g
Total Fat 3.44 g
Saturated Fat 1.92 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
Nutrients Per Serving
Text63:
SERVING:
⅓ cup (No. 12 scoop) provides ½ oz equivalent meat/meat alternate, ¼ cup of vegetable, and ¼ serving of grains/breads.
about 12 lb 5 oz2 steamtable pans
about 24 lb 10 oz4 steamtable pans
YIELD:
about 1 gallon ½ cup
about 2 gallons 1 cup
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Enriched white rice long grain, regular 15 oz 1 lb 14 oz
Mature onions 10 oz 1 lb 4 oz
5. CCP: Hold for hot service at 135° F or higher. Portion with No. 12 scoop (⅓ cup).
I-09Vegetable
Chinese Style VegetablesVegetables
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Granulated garlic 2 tsp 1 Tbsp 1 tsp
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
Chinese Style VegetablesVegetables
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
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.
CCP: Heat to 140° F or higher.
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.
9. CCP: Hold for hot service at 135° F or higher.
Portion with No. 16 scoop (¼ cup).
I-09Vegetable
Chinese Style VegetablesVegetables
Calories 37
Protein 0.82 g
Carbohydrate 3.76 g
Total Fat 2.34 g
Saturated Fat 0.33 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
Nutrients Per Serving
Text63:
I-10Meat/Meat Alternate-Vegetable
Corn PuddingVegetables
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 5 oz 10 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Instant nonfat dry milk, reconstituted
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.
Enriched all-purpose flour 12 oz 2 ¾ cups 1 lb 8 oz 1 qt 1 ½ cups
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
Ground black or white pepper 1 tsp 2 tsp
Ground nutmeg (optional) 1 tsp 2 tsp
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.
5. CCP: Hold for hot service at 135° F or higher.
Cut each pan 5 x 10 (50 pieces per pan).
I-10Meat/Meat Alternate-Vegetable
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
Carbohydrate 18.46 g
Total Fat 3.69 g
Saturated Fat 0.87 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
I-11Meat/Meat Alternate-Vegetable
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Instant nonfat dry milk, reconstituted
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.
Cheese blend of American and skim milk cheeses, shredded
1 lb 9 ½ oz 1 qt 2 ½ cups 3 lb 3 oz 3 qt 1 cup
Margarine or butter 2 oz ¼ cup 4 oz ½ cup
Onion powder 1 tsp 2 tsp
Granulated garlic 1 tsp 2 tsp
Dry mustard 1 tsp 2 tsp
Dried thyme ½ tsp 1 tsp
Ground black or white pepper 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.
CCP: Heat to 135° F or higher.
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.
4. CCP: Hold for hot service at 135° F or higher.
Portion with No. 16 scoop (¼ cup).
I-11Meat/Meat Alternate-Vegetable
Green Beans in Cheese SauceVegetables
Calories 56
Protein 4.38 g
Carbohydrate 3.41 g
Total Fat 3.00 g
Saturated Fat 1.73 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
Nutrients Per Serving
Text63:
Edited 2004
I-12Vegetable
Mexicali CornVegetables
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
*Fresh onions, chopped ORDehydrated onions
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.
CCP: Heat to 140° F or higher.
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.
Margarine or butter 2 oz ¼ cup 4 oz ½ cup
†Seasonings Chili powder Ground cumin Paprika Onion powder
1 ¼ tsp¾ tsp½ tsp½ tsp
2 ½ tsp1 ½ tsp1 tsp1 tsp
4. CCP: Hold for hot service at 135° F or higher.
Portion with No. 16 scoop (¼ cup).
I-12Vegetable
Mexicali CornVegetables
Comments:*See Marketing Guide.
†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
Saturated Fat 0.25 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
Nutrients Per Serving
Text63:
SERVING:
¼ cup (No. 16 scoop) provides ¼ cup of vegetable. about 5 lb 3 oz1 steamtable pan
about 10 lb 6 oz2 steamtable pans
YIELD:
about 3 quarts ½ cup
about 1 gallon 2 ¼ quarts
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Green peppers 10 oz 1 lb 4 oz
Mature onions 7 oz 14 oz
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:
about 3 quarts ½ cup
VOLUME:
50 Servings:50 Servings:
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Canned cut sweet potatoes, with light syrup
10 lb 2 oz 1 gal 1 ¾ qt(1 ½ No. 10 cans)
20 lb 4 oz 2 gal 3 ½ qt(3 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
Frozen orange juice concentrate
7 oz ¾ cup 14 oz 1 ½ cups
Ground nutmeg (optional) 1 tsp 2 tsp
Ground cinnamon 1 tsp 2 tsp
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
CCP: Heat to 140° F or higher.
6. CCP: Hold for hot service at 135° F or higher.
Portion with No. 16 scoop (¼ cup).
I-13Vegetable
Orange Glazed Sweet PotatoesVegetables
Calories 96
Protein 0.85 g
Carbohydrate 19.05 g
Total Fat 2.00 g
Saturated Fat 0.41 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
Nutrients Per Serving
Text63:
about 28 lb 12 oz2 steamtable pans
about 1 gallons 2 ¼ quarts100 Servings: 100 Servings:
Tested 2004
I-13AVegetable
Orange Glazed CarrotsVegetables
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Frozen orange juice concentrate
7 oz ¾ cup 14 oz 1 ½ cups
Ground nutmeg (optional) 1 tsp 2 tsp
Ground cinnamon 1 tsp 2 tsp
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
CCP: Heat to 140° F or higher.
6. CCP: Hold for hot service at 135° F or higher.
Portion with No. 12 scoop (⅓ cup).
I-13AVegetable
Orange Glazed CarrotsVegetables
Calories 48
Protein 0.42 g
Carbohydrate 7.65 g
Total Fat 1.92 g
Saturated Fat 0.39 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
Nutrients Per Serving
Text63:
SERVING:
⅓ cup (No. 12 scoop) provides ¼ cup of vegetable. about 5 lb 13 oz1 steamtable pan
about 11 lb 10 oz2 steamtable pans
YIELD:
1 gallon ¾ cup
2 gallons 1 ½ cup
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
I-14Meat/Meat Alternate-Vegetable
Potatoes Au Gratin (Using Dehydrated Sliced Potatoes)Vegetables
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
*Fresh onions, chopped ORDehydrated onions
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
Salt 1 ½ tsp 1 Tbsp
Ground black or white pepper 1 tsp 2 tsp
Cheese blend of American and skim milk cheeses, shredded
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.
Margarine or butter, melted (optional)
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.
9. CCP: Hold for hot service at 135° F or higher.
Portion with No. 8 scoop (½ cup).
I-14Meat/Meat Alternate-Vegetable
Potatoes Au Gratin (Using Dehydrated Sliced Potatoes)Vegetables
Comments:*See Marketing Guide.
Calories 144
Protein 8.74 g
Carbohydrate 22.48 g
Total Fat 2.40 g
Saturated Fat 1.66 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
Nutrients Per Serving
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:
about 1 gallon 2 ¼ quarts
about 3 gallons 2 cups
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 1 lb 6 oz 2 lb 12 oz
I-15Meat/Meat Alternate or Vegetable
Refried BeansVegetables
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
Vegetable oil ½ cup 1 cup
†Seasonings (optional) Chili powder Ground cumin Paprika Onion powder
2 Tbsp1 Tbsp 1 ½ tsp
1 ½ tsp1 ½ tsp
¼ cup3 Tbsp1 Tbsp1 Tbsp
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.
Reduced fat Cheddar cheese, shredded
14 oz 3 ½ cups 1 lb 12 oz 1 qt 3 cups 5. Sprinkle 14 oz (3 ½ cups) cheese over each pan.
6. CCP: Hold for hot service at 135° F or higher.
Portion with No. 12 scoop (⅓ cup).
I-15Meat/Meat Alternate or Vegetable
Refried BeansVegetables
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. Boil gently with lid tilted until tender, about 2 hours.
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.
1 lb dry pinto beans = about 2 ⅜ cups dry or 5 ¼ cups cooked pinto beans.
Comments:*See Marketing Guide.
†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:
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
about 2 gallons 1 cup
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Dry pinto beans 5 lb 1 oz 10 lb 2 oz
I-15Meat/Meat Alternate or Vegetable
Refried BeansVegetables
Calories 111
Protein 6.88 g
Carbohydrate 12.19 g
Total Fat 4.12 g
Saturated Fat 1.32 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
Nutrients Per Serving
Text63:
I-16Vegetable
Scalloped Potatoes (Using Dehydrated Sliced Potatoes)Vegetables
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
*Fresh onions, chopped ORDehydrated onions
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.
Instant nonfat dry milk, reconstituted
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
Ground black or white pepper 1 ½ tsp 1 Tbsp
Dried parsley (optional) ½ cup 1 cup
6. Pour 3 qt liquid mixture over potatoes in each pan. Stir to combine.
Margarine or butter, melted (optional)
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
CCP: Heat to 140° F or higher.
I-16Vegetable
Scalloped Potatoes (Using Dehydrated Sliced Potatoes)Vegetables
Comments:*See Marketing Guide.
Calories 150
Protein 6.36 g
Carbohydrate 24.69 g
Total Fat 3.10 g
Saturated Fat 0.68 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
Nutrients Per Serving
Text63:
SERVING:
½ cup (No. 8 scoop) provides ½ cup of vegetable. 2 steamtable pans
4 steamtable pans
YIELD:
about 1 gallon 2 ¼ quarts
about 3 gallons 2 cups
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 1 lb 2 lb
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
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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.
*Fresh onions, chopped ORDehydrated onions
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.
Instant nonfat dry milk, reconstituted
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
Ground black or white pepper 1 ½ tsp 1 Tbsp
Dried parsley (optional) ½ cup 1 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
CCP: Heat to 140° F or higher.
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
Comments:*See Marketing Guide.
Calories 117
Protein 4.33 g
Carbohydrate 18.74 g
Total Fat 2.91 g
Saturated Fat 0.62 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
Nutrients Per Serving
Text63:
SERVING:
½ cup (No. 8 scoop) provides ½ cup of vegetable. 2 steamtable pans
4 steamtable pans
YIELD:
about 1 gallon 2 ¼ quarts
about 3 gallons 2 cups
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 1 lb 2 lb
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Ground black or white pepper 1 tsp 2 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.
8. CCP: Hold for hot service at 135° F or higher.
Portion ½ potato.
I-17Vegetable
Quick Baked PotatoesVegetables
Calories 128
Protein 2.94 g
Carbohydrate 24.72 g
Total Fat 2.35 g
Saturated Fat 0.35 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
Nutrients Per Serving
Text63:
I-18Vegetable
Herbed Broccoli and Cauliflower PolonaiseVegetables
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Mature onions 6 oz 12 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Dried parsley 2 Tbsp 4 Tbsp
Ground black or white pepper ½ tsp 1 tsp
Onion salt 2 tsp 1 Tbsp 1 tsp
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.
CCP: Heat to 140° F or higher.
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.
7. CCP: Hold for hot service at 135° F or higher.
Portion with No. 8 scoop (½ cup).
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
Saturated Fat 1.27 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
Nutrients Per Serving
Text63:
SERVING:
½ cup (No. 8 scoop) provides ½ cup of vegetable. about 12 lb 11 oz
about 25 lb 6 oz
YIELD:
about 1 gallon 2 ¼ quarts
about 3 gallons 2 cups
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
I-19Vegetable
Corn and Green Bean CasseroleVegetables
Comments:*See Marketing Guide.
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Celery 1 lb 4 oz 2 lb 8 oz
Mature onions 10 oz 1 lb 4 oz
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Reduced calorie salad dressing ORLowfat mayonnaise
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).
Reduced fat Cheddar cheese, shredded
6 oz 1 ½ cups 12 oz 3 cups
*Fresh celery, chopped 1 lb 3 ¾ cups 2 lb 1 qt 3 ½ 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.
5. CCP: Hold for hot service at 135° F or higher.
Portion with No. 8 scoop (½ cup).
I-19Vegetable
Corn and Green Bean CasseroleVegetables
Special Tip:For best results, thaw vegetables overnight in a refrigerator.
Calories 129
Protein 3.67 g
Carbohydrate 18.80 g
Total Fat 5.20 g
Saturated Fat 1.21 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
Nutrients Per Serving
Text63:
SERVING:
½ cup (No. 8 scoop) provides ½ cup of vegetable. about 15 lb 3 oz
about 30 lb 6 oz
YIELD:
about 1 gallon 2 ¼ quarts
about 3 gallons 2 cups
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
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:
about 3 quarts ½ cup
about 1 gallon 2 ¼ quarts
VOLUME:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
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
Ground cinnamon 1 Tbsp 2 Tbsp
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
Carbohydrate 24.85 g
Total Fat 2.49 g
Saturated Fat 0.39 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
Nutrients Per Serving
Text63:
J-02Meat/Meat Alternate-Vegetable-Grains/Breads
Breakfast Burrito with SalsaBreakfast
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
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
*Fresh onions, diced ORDehydrated onions
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
Granulated garlic 2 tsp 1 Tbsp 1 tsp
Hot pepper sauce 1 Tbsp 2 Tbsp
Salt 2 tsp 1 Tbsp 1 tsp
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.
Reduced fat Cheddar cheese, shredded
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).
Enriched flour tortillas, 8-inch (at least 1.5 oz each)
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.
J-02Meat/Meat Alternate-Vegetable-Grains/Breads
Breakfast Burrito with SalsaBreakfast
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.
Comments:*See Marketing Guide.
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Tested 2004
Food as Purchased forMarketing Guide for Selected Items
50 Servings 100 Servings
Green peppers 10 oz 1 lb 4 oz
Mature onions 1 lb 2 lb
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)
6 lb 10 oz 3 qt ½ cup(1 No. 10 can)
5. CCP: Hold for hot service at 135° F or higher. Serve each burrito with 2 Tbsp (1 oz) of salsa.
J-02Meat/Meat Alternate-Vegetable-Grains/Breads
Breakfast Burrito with SalsaBreakfast
Calories 258
Protein 12.22 g
Carbohydrate 31.32 g
Total Fat 9.06 g
Saturated Fat 2.91 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
Nutrients Per Serving
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:
100 Servings: 100 Servings:
50 Servings:50 Servings:
Edited 2004
Ingredients Measure Measure
DirectionsWeight Weight
50 Servings 100 Servings
"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.
Frozen whole eggs, thawed ORFresh large eggs (see Special Tip)
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.
7. CCP: Hold for hot service at 135° F or higher.
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
Carbohydrate 22.38 g
Total Fat 4.07 g
Saturated Fat 1.18 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
Nutrients Per Serving
Text63: