USDA School Lunch Recipes - 2007
Short Description
USDA School Lunch Quantity Recipes 1988, 1995, 2006, 2007. Quantity recipes from United States Department of Agriculture...
Description
U.S. Department of Agriculture Food and Nutrition Service FNS-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.
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
USDA Recipes for Schools
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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USDA Recipes for Schools
Introduction
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:
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.
This publication is made up of two components: this printed booklet and a . CD-ROM.
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.
CD-ROM
Printed Booklet
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.
The printed booklet discusses adjusting recipes, nutrient information, safe food handling, and contains many reference charts helpful for foodservice operations.
• have good taste, • offer good nutrition, and • are attractive USDA School Recipes
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 recipe • includes instructions on substituting ingredients and adjusting recipes, as . well as tips for maximizing quality
USDA Recipes for Schools
Reimbursable Meal Requirements
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 alternate • Vegetable or fruit • Grains/breads • Milk The crediting contribution toward the food components is provided in each recipe.
USDA Recipes for Schools
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.
What The Recipes Will Help You Do
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 students • be economical • be lower in fat and moderate in the use . of added salt • use a minimum number of ingredients and steps for preparation • make maximum use of USDA-donated commodities • accommodate regional and local needs and preferences By using these recipes, you will be able to do the following: 1) 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.
2) Accurately predict the number of portions.
5) Understand the nutritional value of each recipe.
This will allow you to simplify purchasing, reduce the amount of unnecessary . inventory, and eliminate excessive . amounts of leftovers.
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.
3) 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.
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) Increase 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 nonstandardized 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.
USDA Recipes for Schools
What Is Special About the Recipes?
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.
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.
USDA Recipes for Schools
Quality–Quality–Quality
The items you serve to each student are only as good as the quality of ingredients and handling put into each recipe!
Purchase from reliable sources and check your storage and handling procedures to assure topnotch quality - quality - quality.
To ensure first-rate results:
Check your cooking techniques.
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.
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.
USDA Recipes for Schools
Working With the Recipes
On the following pages, we will take a close look at how each recipe is organized.
Recipe Header: This area contains the recipe title, credited food components, and file location.
The recipe title Recipe titles have . been kept as straightforward as possible. Descriptive words related to regions, texture, or flavor . have been avoided. Phonetic pronunciations have . been provided for . the recipes when necessary.
Chicken Stir-Fry
D-39
Meat/Meat Alternate Vegetable
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.
Main Dishes
USDA Recipes for Schools
The recipe file location The recipes are organized by food categories and recipe numbers. The food categories are: B – Grains/Breads C – Desserts D – Main Dishes E – Salads and Salad Dressings F – Sandwiches G – Sauces, Gravies, and Seasoning Mixes H – Soups I – Vegetables J – Breakfast
Working With the Recipes continued
Ingredients: 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.
USDA Recipes for Schools
Working With the Recipes continued
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, nonMSG (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.
USDA Recipes for Schools
Working With the Recipes continued
Alternate Ingredients: 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.
OR Frozen sliced carrots OR Frozen mixed Oriental vegetables
In the Chicken Stir-Fry (D-39) example: You may choose to use the fresh carrots, chopped, listed in the ingredients. OR You may choose to use the alternate, frozen sliced carrots. Also, you may choose to use the fresh broccoli, chopped, OR You may choose to use the alternate, . frozen mixed Oriental vegetables.
Optional Ingredients: 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.
USDA Recipes for Schools
Working With the Recipes continued
Weights and Measures for 50 and 100 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: • • • • •
10
teaspoons (tsp) tablespoons (Tbsp) cups(c) quarts (qt) gallons (gal).
USDA Recipes for Schools
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.
Working With the Recipes continued
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 times cooking procedures panning procedures baking times and temperatures critical control points portioning directions garnishing 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 preproduction 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. USDA Recipes for Schools
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Working With the Recipes continued
The recipe format also includes a variety of other useful information, such as: • portion size • the specific contribution of each serving toward the reimbursable meal • yield for 50 and 100 servings • variations • marketing guide for selected items • nutrients 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.
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USDA Recipes for Schools
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
Variations: Some of the recipes in the collection include instructions for a Variation (or Variations) of . the basic recipe, and others do not. In our Ground Beef with Macaroni (with Mexican Seasoning) (D-22) example, one variation is given and is highlighted. If a recipe has a variation, follow all of the standard directions in the basic recipe, changing only those specified in the variation instructions.
Variation: A. Ground Beef and Macaroni (With Italian . Seasoning)
It is important to remember that the reimbursable meal credit and the Nutrient Analysis provided in the recipe apply to the basic recipe only.
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.
USDA Recipes for Schools
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Working With the Recipes continued
Marketing Guide for Selected Items Food as Purchased for 50 Servings 100 servings
Marketing Guide for Selected Items:
Carrots Mature onions Broccoli
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.
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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.
6 lb 13 oz 1 lb 9 oz 5 lb 1 oz
13 lb 10 oz 3lb 2 oz 10 lb 2 oz
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
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.
All of the recipes in this collection were analyzed for their nutritive value. For a more detailed explanation of the nutrient analysis of these recipes, see page 33 of this manual.
For information on the steps taken to reduce the amount of fat in some of these recipes, see page 34.
The nutrients shown on each recipe are: Calories Protein Carbohydrate Total fat Saturated fat Cholesterol Vitamin A Vitamin C Iron Calcium Sodium Dietary fiber USDA Recipes for Schools
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Working With the Recipes continued
Special Tips: Some of the recipes include Special Tips. On the Chicken Stir-Fry (D-39) recipe, for example, you will find the following:
Here is another example of Special Tips, . this one from the recipe for Chicken Fajitas (D-40): Special Tips:
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.
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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 easier suggest optimal methods for storage provide alternative serving suggestions suggest appropriate garnishes offer ways to improve the nutrient profile
Recipe Adjustment – Method 1 (Factor Method)
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.
50 Servings 100 Servings Weight Measure Weight Measure 6 lb 6oz 1 gal 1 qt 12 lb 12 oz 2 gal 2 qt
Let us convert an actual recipe from the collection.
In one example, we will reduce the recipe yield. In the other, we will increase it.
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).
USDA Recipes for Schools
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Recipe Adjustment – Method 1 (Factor Method) continued
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.
riginal number of portions o X original portion size
Step 2:
=
original yield
Determine the total new yield. Multiply the total number of portions you want by the desired portion size.
. esired number of portions d X desired portion size
Step 3:
total new yield
=
multiplying factor
Determine the “multiplying factor.” Divide the total new yield by the original yield.
total new yield
Step 4:
=
÷
original yield
Determine the new quantity of each ingredient. Multiply each ingredient by the multiplying factor.
. multiplying factor X
original quantity (of each ingredient)
On page 26 you will find a blank recipe conversion sheet to use in converting entire USDA recipes.
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USDA Recipes for Schools
=
new quantity
Recipe Adjustment – Method 1 (Factor Method) continued
Now let us convert a recipe from the collection in these two examples: Example 1: Reducing a Standardized Recipe Using 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. 1. What is the total yield of the original recipe? 100 X 3.49 oz = original number of portions original portion size
349 oz original yield
2. What is the total new yield? 80 X 3.49 oz = desired number of portions desired portion size
279.2 oz total new yield
3. What is the multiplying factor? ÷ 279.2 oz total new yield factor
349 oz = 0.80 original yield multiplying factor
4. What is the quantity needed for 80 servings?
0.80 X multiplying factor
42 oz celery = original quantity
33.6 oz new quantity
On page 22, you will find a completed conversion worksheet showing the conversion for the entire recipe. USDA Recipes for Schools
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Recipe Adjustment – Method 1 (Factor Method) continued
Example 2: Increasing a Standardized Recipe Using 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. 1. What is the total yield of the original recipe?
100
X
3.49 oz
=
original number portions original portion size
349 oz original yield
2. What is the total new yield? 125 X 3.49 oz = 436.25 oz desired number of portions desired portion size total new yield
3. What is the multiplying factor? 436.5 oz ÷ 349 oz = total new yield original yield factor
1.25 multiplying factor
4. What is the quantity needed for 125 servings? 1.25 X multiplying factor
42 oz celery = original quantity
On page 24, you will find a completed conversion worksheet showing the conversion for the entire recipe.
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USDA Recipes for Schools
52.5 oz new quantity
Notes:
USDA Recipes for Schools
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Recipe Adjustment–Method 1 (Factor Method) continued
This is the completed worksheet for the conversion shown in Example 1 (page 19).
Recipe Conversion Worksheet Recipe Title: Chicken or Turkey Salad (E-05)
Multiplying Factor
Number of Portions (Old Yield) 100
Number of Portions (New Yield) 80
Ounces/Portion (Old Yield) 3.49
Ounces/Portion (New Yield) 3.49
Total Recipe Yield (oz) 349
Total New Recipe Yield (oz) 279.2
Ingredient
Old Quantity
Times
Multiplying Factor
Equals New Quantity
New 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
1 Tbsp 1 tsp
4 tsp
x
0.80
=
3.2 tsp
1 Tbsp 1/4 tsp
3 Tbsp
9 tsp
x
0.80
=
7.2 tsp
2 Tbsp 1 1/4 tsp
1 qt 2 1/2 cups
6.5 cups
x
0.80
=
5.2 cups
1 qt 1 1/4 cups
Ground pepper Dry mustard Reduced calorie salad dressing
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Old Quantity (from Recipe)
0.80
USDA Recipes for Schools
Notes:
USDA Recipes for Schools
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Recipe Adjustment–Method 1 (Factor Method) continued
This is the completed worksheet for the conversion shown in Example 2 (page 20).
Recipe Conversion Worksheet Recipe Title: Chicken or Turkey Salad (E-05)
Multiplying Factor 1.25
Number of Portions (Old Yield) 100
Number of Portions (New Yield) 125
Ounces/Portion (Old Yield) 3.49
Ounces/Portion (New Yield) 3.49
Total Recipe Yield (oz) 349
Total New Recipe Yield (oz)
Ingredient
Old Quantity
Times
Multiplying Factor
Equals New Quantity
New 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
1 Tbsp 1 tsp
4 tsp
x
1.25
=
5 tsp
1 Tbsp 2 tsp
3 Tbsp
9 tsp
x
1.25
=
11.25 tsp
3 Tbsp 2 1/4 tsp
1 qt 2 1/2 cups
6.5 cups
x
1.25
=
8.125 cups
2 qt 1/8 cup
Ground pepper Dry mustard Reduced calorie salad dressing
24
Old Quantity (from Recipe)
436.25
USDA Recipes for Schools
Notes:
USDA Recipes for Schools
25
Recipe Adjustment–Method 1 (Factor Method) continued
Recipe Conversion Worksheet Recipe Title:
Multiplying Factor
Number of Portions (Old Yield)
Number of Portions (New Yield)
Ounces/Portion (Old Yield)
Ounces/Portion (New Yield)
Total New Recipe Yield (oz)
Total Recipe Yield (oz) Ingredient
26
USDA Recipes for Schools
Old Quantity (from Recipe)
Old Quantity
Times
Multiplying Factor
Equals
x
=
x
=
x
=
x
=
x
=
x
=
x
=
x
=
x
=
New Quantity
New Quantity (to be on Recipe)
Notes:
USDA Recipes for Schools
27
Recipe Adjustment–Method 1 (Factor Method) continued
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.
28
USDA Recipes for Schools
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 2 (Conversion Charts) 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 100serving recipe.
3. On the same horizontal line, move to the appropriate column for the new number . of servings:
The 1 oz plus the 12 oz = 13 oz, which is . the amount of the ingredient needed for . 325 servings.
For new servings more than 100, such as 200, 300, 400, etc., move to the right. Write this number down.
Conversion Chart for Changing the Size of a Quantity Recipe by Volume (Measure)
For new servings less than 100, such as . 75, 50, or 25, move to the left. Write this number down. For new servings greater than 100 that are not divisible by 100, 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 Number of 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.
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.
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29
Recipe Adjustment – Method 2 (Conversion Charts) continued Ounce Chart 25 servings -
30
50 servings
75 servings
Base 100 servings
200 servings
300 servings
400 servings
500 servings
600 servings
700 servings
800 servings
1/4 oz
1/4 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
1/2 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
3/4 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
1 oz
2 oz
3 oz
4 oz
5 oz
6 oz
7 oz
8 oz
1/2 oz
1 oz
1 1/2 oz
2 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
3 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
8 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
9 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
10 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
11 oz
1lb 6oz
2lb 1oz
2lb 12oz
3lb 7oz
4lb 2oz
4lb 13oz
5lb 8oz
3 oz
6 oz
9 oz
12 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
13 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
14 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
15 oz
1lb 14oz
2lb 13oz
3lb 12oz
4lb 11oz
5lb 10oz
6lb 9oz
7lb 8oz
USDA Recipes for Schools
Recipe Adjustment – Method 2 (Conversion Charts) continued Pound and Ounce Chart 25 servings
50 servings
75 servings
Base 100 servings
200 servings
300 servings
400 servings
500 servings
600 servings
700 servings
800 servings
4 oz
8 oz
12 oz
1 lb
2 lb
3 lb
4 lb
5 lb
6 lb
7 lb
8 lb
5 oz
10 oz
15 oz
1lb 4oz
2lb 8oz
3lb 12oz
5 lb
6lb 4oz
7lb 8oz
8lb 12oz
10 lb
6 oz
12 oz
1lb 2oz
1lb 8oz
3 lb
4lb 8oz
6 lb
7lb 8oz
9 lb
10lb 8oz
12 lb
7 oz
14 oz
1lb 5oz
1lb 12oz
3lb 8oz
5lb 4oz
7 lb
8lb 12oz
10lb 8oz
12lb 4oz
14 lb
8 oz
1 lb
1lb 8oz
2 lb
4 lb
6 lb
8 lb
10 lb
12 lb
14 lb
16 lb
9 oz
1lb 2oz
1lb 11oz
2lb 4oz
4lb 8oz
6lb 12oz
9 lb
11lb 4oz
13lb 8oz
15lb 12oz
18 lb
10 oz
1lb 4oz
1lb 14oz
2lb 8oz
5 lb
7lb 8oz
10 lb
12lb 8oz
15 lb
17lb 8oz
20 lb
11 oz
1lb 6oz
2lb 1oz
2lb 12oz
5lb 8oz
8lb 4oz
11 lb
13lb 12oz
16lb 8oz
19lb 4oz
22 lb
12 oz
1lb 8oz
2lb 4oz
3 lb
6 lb
9 lb
12 lb
15 lb
18 lb
21 lb
24 lb
13 oz
1lb 10oz
2lb 7oz
3lb 4oz
6lb 8oz
9lb 12oz
13 lb
16lb 4oz
19lb 8oz
22lb 12oz
26 lb
14 oz
1lb 12oz
2lb 10oz
3lb 8oz
7 lb
10lb 8oz
14 lb
17lb 8oz
21 lb
24lb 8oz
28 lb
15 oz
1lb 14oz
2lb 13oz
3lb 12oz
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 8oz
9 lb
13lb 8oz
18 lb
22lb 8oz
27 lb
31lb 8oz
36 lb
1lb 3oz
2lb 6oz
3lb 9oz
4lb 12oz
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 8oz
11 lb
16lb 8oz
22 lb
27lb 8oz
33 lb
38lb 8oz
44 lb
1lb 7oz
2lb 14oz
4lb 5oz
5lb 12oz
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
8 lb
16 lb
24 lb
32 lb
40 lb
48 lb
56 lb
64 lb
2lb 4oz
4lb 8oz
6lb 12oz
9 lb
18 lb
27 lb
36 lb
45 lb
54 lb
63 lb
72 lb
2lb 8oz
5 lb
7lb 8oz
10 lb
20 lb
30 lb
40 lb
50 lb
60 lb
70 lb
80 lb
3 lb
6 lb
9 lb
12 lb
24 lb
36 lb
48 lb
60 lb
72 lb
84 lb
96 lb
3lb 12oz
7lb 8oz
11lb 4oz
15 lb
30 lb
45 lb
60 lb
75 lb
90 lb
105 lb
120 lb
5 lb
10 lb
15 lb
20 lb
40 lb
60 lb
80 lb
100 lb
120 lb
140 lb
160 lb
USDA Recipes for Schools
31
Recipe Adjustment – Method 2 (Conversion Charts) continued Volume Measures Chart 25 servings
50 servings
Base 100 servings
200 servings
300 servings
400 servings
1/4 tsp (1/4 tsp) 3/8 tsp (1/2 tsp)
1/2 tsp 5/8 tsp 3/4 tsp 7/8 tsp
3/4 tsp (1 tsp) 1 1/8 tsp (1 1/4 tsp)
1 1 1 1
tsp 1/4 tsp 1/2 tsp 3/4 tsp
2 tsp 2 1/2 tsp 1 Tbsp 1 Tbsp 1/2 tsp
1 Tbsp 1 Tbsp 3/4 tsp 1 1/2 Tbsp 1 Tbsp 2 1/4 tsp
1 1/3 Tbsp 1 2/3 Tbsp 2 Tbsp 2 1/3 Tbsp
1/2 tsp (1/2 tsp) 5/8 tsp (3/4 tsp)
1 tsp 1 1/8 tsp 1 1/4 tsp 1 3/8 tsp
1 1/2 tsp (1 3/4 tsp) 1 7/8 tsp (2 tsp)
2 2 2 2
tsp 1/4 tsp 1/2 tsp 3/4 tsp
1 1/3 Tbsp 1 1/2 Tbsp 1 2/3 Tbsp 1 Tbsp 2 1/2 tsp
2 Tbsp 2 1/3 Tbsp 2 1/2 Tbsp 2 2/3 Tbsp
2 2/3 Tbsp 3 Tbsp 3 1/3 Tbsp 3 2/3 Tbsp
3/4 tsp 1 1/2 tsp 2 1/4 tsp 1 Tbsp
1 1/2 tsp 1 Tbsp 1 1/2 Tbsp 2 Tbsp
2 1/4 tsp 1 1/2 Tbsp 2 Tbsp 3/4 tsp 3 Tbsp
1 Tbsp 2 Tbsp 3 Tbsp 1/4 cup
2 Tbsp 1/4 cup 1/4 cup 2 Tbsp 1/2 cup
3 Tbsp 1/4 cup 2 Tbsp 1/2 cup 1 Tbsp 3/4 cup
1/4 cup 1/2 cup 3/4 cup 1 cup
1 1/3 Tbsp 2 Tbsp 2 2/3 Tbsp 3 Tbsp
2 2/3 Tbsp 1/4 cup 1/3 cup 1/4 cup 2 Tbsp
1/4 cup 1/4 cup 2 Tbsp 1/2 cup 1/2 cup 1 Tbsp
1/3 1/2 2/3 3/4
2/3 cup 1 cup 1 1/3 cups 1 1/2 cups
1 cup 1 1/2 cups 2 cups 2 1/4 cups
1 1/3 cups 2 cups 2 2/3 cups 3 cups
1/4 cup 1/2 cup 3/4 cup 1 cup
1/2 cup 1 cup 1 1/2 cups 2 cups
3/4 cup 1 1/2 cups 2 1/4 cups 3 cups
1 2 3 1
cup cups cups qt
2 cups 1 qt 1 1/2 qt 2 qt
3 cups 1 1/2 qt 2 1/4 qt 3 qt
1 qt 2 qt 3 qt 1 gal
2 cups 3 cups 1 qt 2 qt
1 qt 1 1/2 qt 2 qt 1 gal
1 1/2 qt 2 1/4 qt 3 qt 1 1/2 gal
2 3 1 2
qt qt gal gal
1 gal 1 1/2 gal 2 gal 4 gal
1 1/2 gal 2 1/4 gal 3 gal 6 gal
2 gal 3 gal 4 gal 8 gal
3 qt 1 gal 1 1/4 gal 1 1/2 gal
1 1/2 gal 2 gal 2 1/2 gal 3 gal
2 1/4 gal 3 gal 3 3/4 gal 4 1/2 gal
3 gal 4 gal 5 gal 6 gal
6 gal 8 gal 10 gal 12 gal
9 gal 12 gal 15 gal 18 gal
12 gal 16 gal 20 gal 24 gal
NOTE: Amounts in parentheses are approximate. 32
75 servings
USDA Recipes for Schools
cup cup cup cup
More Information on the Nutrient Analysis
Using the nutrient analysis, you can see at a glance what an individual serving of each recipe provides in terms of the following 12 nutrients: Calories Protein Carbohydrate Total fat Saturated fat Cholesterol Vitamin A Vitamin C Iron Calcium Sodium Dietary fiber This information can help you plan balanced, nutritious meals. For example, if you decide to serve Chicken Stir-Fry (D-39): • 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.
The nutrient analysis was done by computer, using: • a USDA approved nutrient analysis software program • the National Nutrient Data Base for Child Nutrition Programs, version 8 • the 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. .
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.
• 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.
USDA Recipes for Schools
33
Tips on Modifying and Standardizing Recipes
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 In 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.
In addition, main entrees were prepared with a minimal amount of fat. For example:
Standardized recipes have many advantages:
• No products were fried. • All sautéed items were prepared with a small amount of oil. .
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.
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.
34
USDA Recipes for Schools
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. In 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.
Tips on Modifying and Standardizing Recipes continued
When you decide to modify a recipe, start by making 25 portions. In addition:
Once you have successfully prepared 25 portions of a recipe you are modifying:
• 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.
• 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.
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.
USDA Recipes for Schools
35
Weights and Measures Equivalencies
Weights and Measures Equivalencies
36
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
USDA Recipes for Schools
Metric Tables
Metric Conversion Table To change ounces (oz) pounds (lb) teaspoons (tsp) tablespoons (Tbsp) fluid ounces (fl oz) cups (c) pints (pt) quarts (qt) gallons (gal)
Metric Equivalents by Weight Customary Unit (avoirdupois)
Metric Unit
To grams (g) kilograms (kg) milliliters (ml) milliliters (ml) milliliters (ml) liters (l) liters (l) liters (l) liters (l)
Multiply by 28.35 0.45 4.93 14.79 29.58 0.24 0.47 0.946 3.8
Metric Equivalents by Volume Customary Unit (fluid ounces)
Metric Unit
Ounces (oz)
Grams (g)
1 cup (8 fl oz)
236.59 milliliters (mL)
1 oz
28.35 g
1 quart (32 fl oz)
946.36 milliliters (mL)
4 oz
113.4 g
1.5 quarts (48 fl oz)
1.42 liter (L)
8 oz
226.8 g
33.818 fl oz
1.0 liter (L)
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)
USDA Recipes for Schools
37
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.
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USDA Recipes for Schools
Decimal Equivalents for Fractions (of 1 Pound, 1 Cup, or 1 Gallon) 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.
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. If the whole units are: the decimal equivalents are part of: ounces 1 pound tablespoons 1 cup cups 1 gallon NUMBER OF UNITS 0
Unit ------
+ 1/4 of unit
FRACTION OR PART OF THE UNIT + 1/3 of unit
+ 1/2 of unit
+ 2/3 of unit
+ 3/4 of unit
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 USDA Recipes for Schools
39
Handle and Store Food Properly
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.
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USDA Recipes for Schools
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 °F Bacteria 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.
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 Below Check 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.
Handle and Store Food Properly continued
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 Vegetables Thoroughly 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.
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41
Cooking Terms and Abbreviations
Terms Used to Describe Oven Temperatures
Abbreviations
Between
tsp
teaspoon
Tbsp
tablespoon
Very slow oven
250 °F and 275 °F
oz
ounce
Slow oven
300 °F and 325 °F
fl oz
fluid ounce
lb or #
pound
Moderate oven
350 °F and 375 °F
c
cup
Hot oven
400 °F and 425 °F
pt
pint
Very hot oven
450 °F and 475 °F
qt
quart
gal
gallon
Extremely hot oven
500 °F and 525 °F
wt
weight
No.
number
pkg
package
°F
degree Fahrenheit
°C
degree Celsius
x
multiply
÷
divide
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USDA Recipes for Schools
Glossary of Terms for Processes and Methods
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.
Fry – to cook in fat over heat in a skillet, pan, or griddle, or in a fryer.
Chill – to cool a food with ice water or refrigeration.
Glaze – to coat with a mixture to produce a glossy appearance on the food.
Chop – to cut food into small equal pieces with a knife or chopping equipment.
Grill – to cook uncovered over direct heat . on a griddle or pan, removing fat as it accumulates.
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.
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.
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Glossary of Terms for Processes and Methods continued
Mince – to finely chop food, such as garlic, into very small pieces.
Rehydrate – to add fluids back into a dried food such as dehydrated onions.
Steam – to cook food in steam generated by boiling water or in steam equipment.
Mix – to blend or combine two or more ingredients.
Roast – to cook by dry heat, uncovered, in an oven. A suitable cooking method for tender meat roasts.
Stir – to mix ingredients with a circular motion without beating.
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.
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USDA Recipes for Schools
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.
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.
Weighing and Measuring Ingredients
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:
Measuring Procedures for Common Foods
To Measure Liquid and Dry Ingredients
Dried whole eggs: • Spoon lightly into measure and level off with a spatula.
• 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.
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 measure • Be 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.
Sugar, granulated, white or brown: • Spoon into measure and level off with a spatula. If lumpy, sift before measuring.
Brown sugar, packed: • If lumpy, roll out lumps with rolling pin. Pack regular brown sugar firmly into measure. The sugar should take the shape of the container when turned out. Baking powder, baking soda, and dry spices: • Stir lightly. Fill measuring spoons to heaping. Level off with a spatula. Butter, margarine, and shortening: • Press solid fat firmly into measure and level off with a spatula. • When formed in measurable sticks or pounds, simply slice off the amount needed. For easy measuring: n 1 stick (1/4 pound) measures about . 1/2 cup. n 4 sticks (1 pound) or 1-pound block measure about 2 cups.
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Substitutions of Ingredients in Recipes
Ingredients 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 plus 5/8 teaspoon cream of tartar
1 tablespoon double acting baking powder
3/4 teaspoon baking soda plus 1 1/2 cups buttermilk or sour milk (to replace 1 1/2 cups liquid)
1 package active dry yeast (1/4 ounce)
2 1/4 teaspoons active dry yeast
1 ounce active dry yeast
3/4 ounce instant yeast (check manufacturer’s instructions) OR 2 ounces compressed yeas
1 cup flour (for thickening)
1/2 cup cornstarch OR 2/3 cup granulated 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 1/2 teaspoon salt from the recipe
4 No. 10 cans tomato juice
1 No. 10 can tomato paste plus 3 No. 10 cans 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”
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USDA Recipes for Schools
Can Sizes (Common Weights and Measures)
Can Sizes (Common Weights and Measures) Can Size1
Average Net Weight or Fluid Measure Per Can2
Average Volume Per Cans Per Case Can in Cups
Approximate No. of Cans Equal to No. 10 Can3
Common Products Found in Can Size Institutional Size:
No. 10
6 lb (96 oz) to 7 lb 5 oz (117 oz)
12 cups to 13 2/3 cups
6
1
Fruit and vegetables; some other foods
No. 3 Cyl
(51 oz (3lb 3oz) or 46 fl oz (1qt 1 7/8 cups)
5 3/4 cups
12
2.1
Condensed soups, some vegetables, meat and poultry products, fruit and vegetable juices Family Size:
No. 2 1/2
26 oz (1 lb 10 oz) to 30 oz (1 lb 14 oz)
3 1/2 cups
24
3.7
Fruits, some vegetables
No. 2 Cyl
24 fl oz (3 cups)
3 cups
24
4
Juices, soups
No. 2
20 oz (1 lb 4 oz) or 18 fl oz (1 pt 2 fl oz)
2 1/2 cups
24
5.3
Juices, ready-to-serve soups, some fruits Small Cans:
No. 300
14 oz to 16 oz (1 lb)
1 3/4 cups
24
7.4
Some fruits and meat products
No. 2(Vacuum)
12 oz
1 1/2 cups
24
8 to 9
Vacuum pack corn
No. 1 (Picnic)
10 1/2 oz to 12 oz
1 1/4 cups
48
10 to 11
Condensed soups, some fruits, vegetables, meats, and fish
8 oz
8 oz
1 cup
48 or 72
12
Ready-to-serve soups, fruits, and vegetables
Can sizes are industry terms and do not necessarily appear on the label. 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. 1 2
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47
Instant Nonfat Dry Milk
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.
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 Milk To 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) Instant Nonfat Dry Milk Fluid Skim Milk
48
Water
Measure
Weight
1 quart
3 1/2 oz
1 1/3 cups
3 3/4 cups
2 quarts
7 oz
2 2/3 cups
1 qt 3 1/2 cups
3 quarts
10 1/2 oz
1 qt
2 3/4 qt
1 gallon
14 oz
1 qt 1 1/3 cups
3 3/4 qt
2 gallons
1 lb 12 oz
2 qt 2 2/3 cups
1 gal 3 1/2 qt
3 gallons
2 lb 10 oz
1 gal
2 gal 3 1/4 qt
4 gallons
3 lb 8 oz
1 gal 1 1/4 qt
3 3/4 gal
5 gallons
4 lb 6 oz
1 gal 2 3/4 qt
4 3/4 gal
6 gallons
5 lb 4 oz
2 gal
5 gal 2 1/2 qt
USDA Recipes for Schools
Shell Eggs
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.
Refrigerate promptly upon delivery to help maintain quality. Store away from foods . with a strong odor such as onions, cabbage, and broccoli.
CAUTION 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) Extra large *Large Medium Small
Minimum Weight in Shell
Approximate Number per Quart (2 lb 2 oz)
1 Dozen (Carton)
30 Dozen (Case)
Whole Eggs
Egg Yolks
Egg Whites
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 oz 45 lb 39 lb 8 oz 34 lb
17 19 22 25
49 55 63 74
26 29 33 39
*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.
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Dried Eggs (Storing, Preparing, and Using)
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.
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.
DRIED EGGS Number of Eggs (Large Size) 10 12 25 32
Weight
Water Measure
Directions
WHOLE EGGS (see Note) 5 oz 6 oz 12 1/2 oz 1 lb
1 2/3 cups 2 cups 1 qt 1/4 cup 1 qt 1 1/3 cups
1 2/3 cups 2 cups 1 qt 1/4 cups 1 qt 1 1/3 cups
YOLKS 10 12 54
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.
3 oz 3 1/2 oz 1 lb
1 1/4 cups 1 1/2 cups 1 qt 2 1/3 cups
6 2/3 Tbsp 1/2 cup 2 1/4 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.
WHITES 10 12 100
1 1/2 oz 2 oz 1 lb
6 2/3 Tbsp 1/2 cup 1 qt 1/4 cup
1 1/4 cups 1 1/4 cups 3 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. 50
USDA Recipes for Schools
Frozen Eggs (Storing, Thawing, and Using)
Storing and Thawing Frozen Eggs
Using Frozen Eggs
Store frozen eggs at 0 °F or below in the freezer.
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.
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.
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.
FROZEN EGGS* Number of eggs (Large Size)
*
WHOLE EGGS Weight
Measure
YOLKS Weight
Measure
WHITES Weight
Measure
9
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. USDA Recipes for Schools
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Steamtable Pan Capacity
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.
Pan Size (Inches)
52
Approximate Capacity (Gallons)
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.
Serving Size (Cups)
Ladle (Fluid Ounces)
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.
Scoop No.
Approximate Number of Servings
12” x 20” x 2 1/2”
2
1/2 cup 3/8 cup 1/3 cup 1/4 cup
4 oz …. 3 oz 2 oz
8 10 12 16
64 85 96 128
12” x 20” x 4”
3 1/2
1/2 cup 3/8 cup 1/3 cup 1/4 cup
4 oz …. 3 oz 2 oz
8 10 12 16
112 149 168 224
12” x 20” x 6”
5
1/2 cup 3/8 cup 1/3 cup 1/4 cup
4 oz … 3 oz 2 oz
8 10 12 16
160 213 240 320
USDA Recipes for Schools
Portioning Diagrams
Approximate Dimensions of Serving Sizes From Different Pan Sizes
Number and Approximate Size of Servings Per Pan
Pan
Approximate Pan Size 25
50 100
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”
Cutting Diagrams for Portioning For 50 servings cut 5x10
For 25 Servings cut 5x5
5
5
5
For 100 servings cut 10x10
10
10
10
For 48 servings cut 3x8 then diagonally
3
8 USDA Recipes for Schools
53
Portion control
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
54
1 2 4 6 8
oz oz oz oz oz
Approximate Measure
1/8 cup 1/4 cup 1/2 cup 3/4 cup 1 cup
USDA Recipes for Schools
Scoop (or Disher) Number
Measuring-Serving Spoons
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:
Measuring-serving spoons are volumestandardized 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.) Measuringserving spoons are labeled in ounces (which are understood to be fluid ounces, not avoirdupois (weight) ounces).
Scoop or Approximate Disher 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
Size of Measuring– Serving Spoon
2 oz 3 oz 4 oz 6 oz 8 oz Serving Spoons
Approximate measure 1/4 cup 3/8 cup 1/2 cup 3/4 cup 1 cup
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.
Garnishing Techniques
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.
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:
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.
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.
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Garnishing Techniques continued
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
Celery Fans
Radish Rose
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.
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.
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.
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Garnishing Techniques continued
Onion Mum
Radish Tulip
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.
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.
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.
Lemon or Orange Twists 1. Cut fruit into 1/4” horizontal slices. 2. Slit each slice and twist.
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Recipe Index-Alphabetical Order
A
Apple Cobbler, C-01 Apple Crisp, C-02 Apple-Honey Crisp, C-02A Applesauce Cake, C-03 Arroz con Queso (Rice with Cheese), D-48
B
Baked Beans (Using Canned Vegetarian Beans), I-06 Baked Cajun Fish, D-46 Baked Fish Scandia, D-47 Baked French Toast Strips, J-03 Baked Sweet Potatoes and Apples, I-07 Baking Powder Biscuits, B-04 Banana Bread Squares, B-05 Barbecued Beef or Pork on Roll (Using Canned Meats), F-02 Barbecued Chicken, D-11 Barbeque Sauce, G-02 Bean Burrito, D-12A Bean Soup, H-01 Bean Taco, D-13A Beef and Bean Tamale Pie, D-15A Beef or Pork Burrito, D-12 Beef or Pork Burrito (Using Canned Meats), D-12B Beef or Pork Taco, D-13 Beef or Pork Taco (Using Canned Meats), D-13B
58
Beef Shepherds Pie, D-43 Beef Stew, D-14 Beef Stir-Fry, D-39A Beef Taco Pie, D-45 Beef Tamale Pie, D-15 Beef Vegetable Soup, H-04A Bottom Pastry Crust (Sheet Pans), C-12 Bread Stuffing, B-06 Breakfast Burrito with Salsa, J-02 Broccoli Salad, E-17 Broccoli, Cheese, and Rice Casserole, I-08 Brown Bread, B-07 Brown Gravy, G-03 Brown Rice Pilaf, B-22 Brownie Icing, C-22 Brownies, C-04
C
Carrot Cake, C-05 Carrot-Raisin Salad, E-04 Cheese Sauce, G-08A Cherry Cobbler, C-06 Cherry Crisp, C-07 Chicken Fajitas, D-40 Chicken or Turkey a la King, D-16 Chicken or Turkey and Noodles, D-17 Chicken or Turkey Chop Suey, D-18 Chicken or Turkey Gravy, G-03A Chicken or Turkey Noodle Soup, H-02
USDA Recipes for Schools
Chicken or Turkey Pot Pie, D-19 Chicken or Turkey Rice Soup, H-02A Chicken or Turkey Salad, E-05 Chicken or Turkey Taco, D-13C Chicken or Turkey Tamale Pie, D-15B Chicken or Turkey Vegetable Soup, H-04B Chicken Stir-Fry, D-39 Chicken Tetrazzini, D-42 Chicken Tomato Bake, D-41 Chili con Carne with Beans, D-20 Chinese Style Vegetables, I-09 Chocolate Cake, C-08 Chocolate Chip Cookies, C-09 Chocolate Glaze, C-32 Chocoleana Cake, C-31 Cinnamon Rolls, B-08 Clear Dressing, E-18 Cooking Macaroni, Noodles, and Spaghetti, B-02 Cooking Rice (Oven or Steamer), B-03 Corn and Green Bean Casserole, I-19 Corn Pudding, I-10 Cornbread, B-09 Cornbread Stuffing, B-06A Country Fried Steak, D-21 Cream Gravy, G-03B Cream of Chicken Soup, H-06
Cream of Vegetable Soup, H-03 Creamy Cole Slaw, E-06 Creamy Dip for Fresh Vegetables, E-13 Cucumber Sauce, G-13
E
Egg Salad Sandwich, F-03
Honey-Lemon Chicken, D-44 Hummus, E-24
I
Italian Bread, B-11 Italian Dressing, E-15 Italian Seasoning Mix, G-01
F
L
G
M
French Dressing, E-14 Fried Rice, B-10
Gingerbread, C-23 Granola, J-01 Green Beans in Cheese Sauce, I-11 Ground Beef and Macaroni (With Mexican Seasoning), D-22 Ground Beef and Spanish Rice, D-23 Ground Beef Stroganoff, D-24
H
Herbed Broccoli and Cauliflower Polonaise, I-18 Honey Barbecue Sauce, G-10 Honey Dressing, E-20
Lasagna with Ground Beef, D-25 Lasagna with Ground Pork and Ground Beef, D-25A
Macaroni and Cheese, D-26 Macaroni Salad, E-07 Marinated Black Bean Salad, E-21 Master Mix, B-01 Meat Loaf, D-27 Meat Balls, D-27A Mexicali Corn, I-12 Mexican Seasoning Mix, G-01A Minestrone, H-07 Muffin Squares, B-12
Recipe Index-Alphabetical Order continued
N
Nacho Cheese Sauce, G-04 Nachos with Ground Beef, D-28 New Italian Dressing, E-22 New Macaroni and Cheese, D-51 New Oatmeal Raisin Cookies, C-25 New Spice Cake, C-28
O
Oatmeal Cookies, C-10 Oatmeal Muffin Squares, B-20 Orange Glaze, C-24 Orange Glazed Carrots, I-13A Orange Glazed Sweet Potatoes, I-13 Orange Rice Pilaf, B-21 Orange Rice Pudding, C-33 Orange-Pineapple Gelatin, C-11 Oven Fried Chicken, D-29
P
Pancakes, B-13 Pasta Salad, E-08 Peach Cobbler, C-13 Peanut Butter Bars, C-26 Peanut Butter Cookies, C-14 Peanut Butter Glaze, C-27 Pizza Crust, B-14 Pizza with Cheese Topping, D-30 Pizza with Ground Beef Topping, D-31 Pizza with Ground Pork Topping, D-31A Pizzaburger on Roll, F-04 Pork Stir-Fry, D-39B Potato Salad, E-09 Potatoes Au Gratin (Using Dehydrated Sliced Potatoes), I-14 Pourable Pizza Crust, B-15 Preparing Instant Mashed Potatoes, I-05
Q
Quiche with Self-Forming Crust, D-32 Quick Baked Potatoes, I-17
R
Ranch Dressing, E-19 Refried Beans, I-15 Rice Pudding, C-15 Rice-Vegetable Casserole, B-23 Rolls (Yeast), B-16 Royal Brownies, C-21
S
Salisbury Steak, D-33 Scalloped Potatoes (Using Fresh Potatoes), I-16A Scalloped Potatoes (Using Dehydrated Sliced Potatoes), I-16 Scrambled Eggs, D-34 Sloppy Joe on Roll, F-05 Spaghetti and Meat Sauce, D-35 Spaghetti and Meat Sauce (Ground Beef and Ground Pork), D-35A Spanish Rice, B-17 Spice Cake, C-16 Spice Icing, C-29 Spiced Apple Topping, G-09 Stir-Fry Sauce, G-11 Stromboli, F-06 Stromboli with Tomato Sauce, F-07 Sweet and Sour Pork, D-36 Sweet and Sour Sauce, G-05 Sweet Potato Pie, C-17 Sweet Potato-Plum Bread Squares, B-18
T
Tabouleh, E-23 Taco Pie with Beans, D-45B Taco Pie with Salad Topping, D-45A Taco Salad, E-10 Tartar Sauce, G-06 Teriyaki Sauce, G-12 Thick Vegetable Soup, H-05 Thousand Island Dressing, E-16 Three Bean Salad, E-11 Toasted Cheese Sandwich, F-07 Toasted Turkey Ham and Cheese Sandwich, F-07A Tomato Sauce (Meatless), G-07 Top Pastry Crust (Steamtable Pans), C-12A Tuna and Noodles, D-37 Tuna Salad Sandwich, F-08 Turkey and Dressing Supreme, D-38
W
Waldorf Fruit Salad, E-12 Whipped Topping, C-19 White Bread, B-19 White Sauce, G-08 Whole Wheat Sugar Cookies, C-30
Y
Yellow Cake, C-20
V
Vanilla Cream Frosting, C-18 Vegetable Chili, D-49 Vegetable Lasagna, D-50 Vegetable Pizza, D-30A Vegetable Quesadilla, D-52 Vegetable Soup, H-04 Vegetable Stromboli, F-06A Vegetable Wraps, F-09
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Recipe Index-Numerical Order
Grains/Breads B-01: Master Mix B-02: Cooking Macaroni, Noodles, and Spaghetti B-03: Cooking Rice (Oven or Steamer) B-04: Baking Powder Biscuits B-05: Banana Bread Squares B-06: Bread Stuffing B-06A: Cornbread Stuffing B-07: Brown Bread B-08: Cinnamon Rolls B-09: Cornbread B-10: Fried Rice B-11: Italian Bread B-12: Muffin Squares B-13: Pancakes B-14: Pizza Crust B-15: Pourable Pizza Crust B-16: Rolls (Yeast) B-17: Spanish Rice B-18: Sweet Potato-Plum Bread Squares B-19: White Bread B-20: Oatmeal Muffin Squares B-21: Orange Rice Pilaf B-22: Brown Rice Pilaf B-23: Rice-Vegetable Casserole
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Desserts C-01: Apple Cobbler C-02: Apple Crisp C-02A: Apple-Honey Crisp C-03: Applesauce Cake C-04: Brownies C-05: Carrot Cake C-06: Cherry Cobbler C-07: Cherry Crisp C-08: Chocolate Cake C-09: Chocolate Chip Cookies C-10: Oatmeal Cookies C-11: Orange-Pineapple Gelatin C-12: Bottom Pastry Crust (Sheet Pans) C-12A: Top Pastry Crust (Steamtable Pans) C-13: Peach Cobbler C-14: Peanut Butter Cookies C-15: Rice Pudding C-16: Spice Cake C-17: Sweet Potato Pie C-18: Vanilla Cream Frosting C-19: Whipped Topping C-20: Yellow Cake C:21: Royal Brownies C-22: Brownie Icing C-23: Gingerbread C-24: Orange Glaze
USDA Recipes for Schools
C-25: New Oatmeal Raisin Cookies C-26: Peanut Butter Bars C-27: Peanut Butter Glaze C-28: New Spice Cake C-29: Spice Icing C-30: Whole Wheat Sugar Cookies C-31: Chocoleana Cake C-32: Chocolate Glaze C-33: Orange Rice Pudding
Main Dishes D-11: Barbecued Chicken D-12: Beef or Pork Burrito D-12A: Bean Burrito D-12B: Beef or Pork Burrito (Using Canned Meats) D-13: Beef or Pork Taco D-13A: Bean Taco D-13B: Beef or Pork Taco (Using Canned Meats) D-13C: Chicken or Turkey Taco D-14: Beef Stew D-15: Beef Tamale Pie D-15A: Beef and Bean Tamale Pie D-15B: Chicken or Turkey Tamale Pie D-16: Chicken or Turkey a la King
D-17: Chicken or Turkey and Noodles D-18: Chicken or Turkey Chop Suey D-19: Chicken or Turkey Pot Pie D-20: Chili con Carne with Beans D-21: Country Fried Steak D-22: Ground Beef and Macaroni (With Mexican Seasoning) D-23: Ground Beef and Spanish Rice D-24: Ground Beef Stroganoff D-25: Lasagna with Ground Beef D-25A: Lasagna with Ground Pork and Ground Beef D-26: Macaroni and Cheese D-27: Meat Loaf D-27A: Meat Balls D-28: Nachos with Ground Beef D-29: Oven Fried Chicken D-30: Pizza with Cheese Topping D-30A: Vegetable Pizza D-31: Pizza with Ground Beef Topping
D-31A: Pizza with Ground Pork Topping D-32: Quiche with Self- Forming Crust D-33: Salisbury Steak D-34: Scrambled Eggs D-35: Spaghetti and Meat Sauce D-35A: Spaghetti and Meat Sauce (Ground Beef and Ground Pork) D-36: Sweet and Sour Pork D-37: Tuna and Noodles D-38: Turkey and Dressing Supreme D-39: Chicken Stir-Fry D-39A: Beef Stir-Fry D-39B: Pork Stir-Fry D-40: Chicken Fajitas D-41: Chicken Tomato Bake D-42: Chicken Tetrazzini D-43: Beef Shepherds Pie D-44: Honey-Lemon Chicken D-45: Beef Taco Pie D-45A: Taco Pie with Salad Topping D-45B: Taco Pie with Beans D-46: Baked Cajun Fish D-47: Baked Fish Scandia
Recipe Index-Numerical Order continued
D-48: Arroz con Queso (Rice with Cheese) D-49: Vegetable Chili D-50: Vegetable Lasagna D-51: New Macaroni and Cheese D-52: Vegetable Quesadilla
Salads and Salad Dressing E-04: Carrot-Raisin Salad E-05: Chicken or Turkey Salad E-06: Creamy Cole Slaw E-07: Macaroni Salad E-08: Pasta Salad E-09: Potato Salad E-10: Taco Salad E-11: Three Bean Salad E-12: Waldorf Fruit Salad E-13: Creamy Dip for Fresh Vegetables E-14: French Dressing E-15: Italian Dressing E-16: Thousand Island Dressing E-17: Broccoli Salad E-18: Clear Dressing E-19: Ranch Dressing E-20: Honey Dressing E-21: Marinated Black Bean Salad
E-22: New Italian Dressing E-23: Tabouleh (tah-BUHL-lee) E-24: Hummus
Sandwiches F-02: Barbecued Beef or Pork on Roll (Using Canned Meats) F-03: Egg Salad Sandwich F-04: Pizzaburger on Roll F-05: Sloppy Joe on Roll F-06: Stromboli F-06A: Stromboli with Tomato Sauce F-06B: Vegetable Stromboli F-07: Toasted Cheese Sandwich F-07A: Toasted Turkey Ham and Cheese Sandwich F-08: Tuna Salad Sandwich F-09: Vegetable Wraps Sauces, Gravies, and Seasoning Mixes G-01: Italian Seasoning Mix G-01A: Mexican Seasoning Mix G-02: Barbeque Sauce
G-03: Brown Gravy G-03A: Chicken or Turkey Gravy G-03B: Cream Gravy G-04: Nacho Cheese Sauce G-05: Sweet and Sour Sauce G-06: Tartar Sauce G-07: Tomato Sauce (Meatless) G-08: White Sauce G-08A: Cheese Sauce G-09: Spiced Apple Topping G-10: Honey Barbecue Sauce G-11: Stir-Fry Sauce G-12: Teriyaki Sauce G-13: Cucumber Sauce
Soups H-01: Bean Soup H-02: Chicken or Turkey Noodle Soup H-02A: Chicken or Turkey Rice Soup H-03: Cream of Vegetable Soup H-04: Vegetable Soup H-04A: Beef Vegetable Soup H-04B: Chicken or Turkey Vegetable Soup
H-05: Thick Vegetable Soup H-06: Cream of Chicken Soup H-07: Minestrone
Vegetables I-05: Preparing Instant Mashed Potatoes I-06: Baked Beans (Using Canned . Vegetarian Beans) I-07: Baked Sweet Potatoes and Apples I-08: Broccoli, Cheese, and Rice Casserole I-09: Chinese Style Vegetables I-10: Corn Pudding I-11: Green Beans in Cheese Sauce I-12: Mexicali Corn I-13: Orange Glazed Sweet Potatoes I-13A: Orange Glazed Carrots I-14: Potatoes Au Gratin (Using Dehydrated Sliced Potatoes) I-15: Refried Beans I-16: Scalloped Potatoes (Using Dehydrated Sliced Potatoes)
I-16A: Scalloped Potatoes (Using Fresh Potatoes) I-17: Quick Baked Potatoes I-18: Herbed Broccoli and Cauliflower Polonaise I-19: Corn and Green Bean Casserole
Breakfast J-01: Granola J-02: Breakfast Burrito with Salsa J-03: Baked French Toast Strips
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U.S. Department of Agriculture Food and Nutrition Service FNS-395 • April 2006
Master Mix Grains/Breads
Grains/Breads 50 Servings
Ingredients
Enriched all-purpose flour
Baking powder
Measure
Weight
Measure
5 lb 4 oz
1 gal 3 ¼ cups
10 lb 8 oz
2 gal 1 ⅝ qt
⅔ cup
9 ½ oz
1 ⅓ cup
2 Tbsp
2 ⅝ oz
¼ cup
4 ¾ oz
Salt Cream of tartar Instant nonfat dry milk Shortening
100 Servings
Weight
1 Tbsp 1 ½ tsp
B-01 Directions
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.
3 Tbsp
6 oz
2 ½ cups
12 oz
1 qt 1 cup
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.
SERVING:
YIELD:
1/2 cup 50 Servings: (See individual alternate recipes that use Master Mix)
VOLUME: 7 lb 6 oz
100 Servings: 14 lb 12 oz
Edited 2004 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.
50 Servings:
1 gallon 2 ¼ quarts
100 Servings:
3 gallons 2 cups
Cooking Macaroni, Noodles, and Spaghetti Grains/Breads
Grains/Breads 50 Servings
Ingredients Weight Water, boiling
Directions
Measure
Weight
5 gal
Salt Enriched elbow macaroni OR Enriched noodles, ¾ inch or wider OR Enriched spaghetti
100 Servings
Measure
B-02
10 gal
2 Tbsp 2 tsp
3 ½ oz
⅓ cup
2 lb 10 oz OR 2 lb 8 oz
2 qt 1 ¼ cups OR 1 gal 3 ½ qt
5 lb 4 oz OR 5 lb
1 gal 2 ½ cups OR 3 gal 3 qt
OR 4 lb 12 oz
OR 1 gal
OR 9 lb 8 oz
OR 2 gal
1. Add salt to boiling water. 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).
SERVING: ½ cup (No. 8 scoop) provides 1 serving of grains/breads.
YIELD: 50 Servings:
VOLUME: 2 steamtable pans
100 Servings: 4 steamtable pans
Tested 2004 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.
50 Servings:
about 1 gallon 2 ¼ quarts
100 Servings:
about 3 gallons 2 cups
Cooking Rice (Oven or Steamer) Grains/Breads
Grains/Breads 50 Servings
Ingredients
B-03
100 Servings
Weight
Measure
Weight
Measure
3 lb 12 oz
2 qt ½ cup
7 lb 8 oz
1 gal 1 cup
OR 3 lb 6 oz
OR 2 qt
OR 6 lb 12 oz
OR 1 gal
OR 3 lb 10 oz
OR 2 qt 1 ¼ cups
OR 7 lb 4 oz
OR 1 gal 2 ½ cups
Directions
1. Do not rinse enriched rice. Enriched white rice, medium grain, regular OR Enriched white rice, long grain, regular OR Enriched white rice, long grain, parboiled Water, boiling
3 qt
1 gal 2 qt
Salt
2 tsp
1 Tbsp 1 tsp
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.
3. Add salt to boiling water. Pour water over rice. (1 qt 2 cups per steamtable pan).
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).
SERVING: ½ cup (No. 8 scoop) provides 1 serving of grains/breads.
YIELD: 50 Servings:
VOLUME: 2 steamtable pans
100 Servings: 4 steamtable pans
Tested 2004, Tested 2007
50 Servings:
about 1 gallons 2 ¼ quarts
100 Servings:
about 3 gallons 2 cups
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.
Grains/Breads
B-03
Baking Powder Biscuits Grains/Breads
Grains/Breads 50 Servings
Ingredients
100 Servings
B-04 Directions
Weight
Measure
Weight
Measure
Enriched all-purpose flour
3 lb
2 qt 3 cups
6 lb
1 gal 1 ½ qt
Instant nonfat dry milk
3 oz
1 ¼ cups
6 oz
2 ½ cups
2 ¾ oz
¼ cup 2 ½ Tbsp
5 ½ oz
¾ cup 1 Tbsp
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.
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.
Baking powder Salt Shortening
1 Tbsp
Water, cold
1. Blend flour, dry milk, baking powder, and salt in mixer for 1 minute at low speed.
2 Tbsp
3 ¾ cups
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
SERVING: 1 biscuit provides 1 ½ servings of grains/breads.
YIELD: 50 Servings:
VOLUME: 1 sheet pan
100 Servings: 2 sheet pans
Edited 2004
50 Servings:
50 2 ½ inch biscuits
100 Servings:
100 2 ½ inch biscuits
Baking Powder Biscuits Grains/Breads
Grains/Breads
B-04
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.
Baking Powder Biscuits Grains/Breads
Grains/Breads
B-04
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
164 3.41 g
Saturated Fat
1.68 g
Iron
1.44 mg
Cholesterol
0 mg
Calcium
117 mg
22.09 g
Vitamin A
40 IU
Sodium
315 mg
6.80 g
Vitamin C
0.1 mg
Dietary Fiber
0.7 g
Banana Bread Squares Grains/Breads
Grains/Breads 50 Servings
Ingredients
100 Servings
Weight
Measure
Weight
Measure
Enriched all-purpose flour
1 lb 12 oz
1 qt 2 ½ cups
3 lb 8 oz
3 qt 1 cup
Sugar
1 lb 1 oz
2 ½ cups
2 lb 2 oz
1 qt 1 cup
Instant nonfat dry milk Baking powder Baking soda Salt Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
*Fresh bananas, mashed
Chopped walnuts (optional)
½ cup
1 Tbsp 2 ¼ tsp
3 Tbsp 1 ½ tsp
1 tsp
2 tsp
1 tsp 7 oz
¾ cup 2 Tbsp
Directions
1. Blend flour, sugar, dry milk, baking powder, baking soda, and salt in mixer for 1 minute at low speed.
2 tsp 14 oz
OR 4 each
Water Shortening
¼ cup
B-05
1 ⅔ cups OR 8 each
1 ¼ cups
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.
2 ½ cups
6 ½ oz
1 cup
13 oz
2 cups
1 lb 10 oz
2 ¾ cups
3 lb 4 oz
1 qt 1 ½ cups
6 ½ oz
1 ½ cups
13 oz
3 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. 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
Banana Bread Squares Grains/Breads
Grains/Breads
B-05
Remove from pans. Cool completely. Cut each loaf into 17 slices, about ½" thick.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for Bananas
SERVING: 1 piece provides 1 serving of grains/breads.
YIELD: 50 Servings:
50 Servings
100 Servings
2 lb 9 oz
5 lb 2 oz
VOLUME: 1 steamtable pan OR 3 loaves
100 Servings: 2 steamtable pans OR 6 loaves
50 Servings:
about 2 quarts 2 cups (batter) 50 pieces
100 Servings:
about 1 gallon 1 quart (batter) 100 pieces
Edited 2004 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.
Banana Bread Squares Grains/Breads
Grains/Breads
B-05
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
149 2.41 g
Saturated Fat
1.10 g
Iron
Cholesterol
17 mg
Calcium
38 mg
Sodium
130 mg
25.56 g
Vitamin A
45 IU
4.31 g
Vitamin C
1.4 mg
Dietary Fiber
0.90 mg
0.8 g
Bread Stuffing Grains/Breads
Grains/Breads 50 Servings
Ingredients
100 Servings
Weight
Measure
Weight
Measure
4 lb 11 oz
3 gal 1 ½ qt
9 lb 6 oz
6 gal 3 qt
*Fresh celery, chopped
1 lb
3 ¾ cups 2 Tbsp
2 lb
1 qt 3 ¾ cups
*Fresh onions, chopped OR Dehydrated onions
12 oz OR 2 ¼ oz
2 cups OR ⅓ cup
1 lb 8 oz OR 4 ½ oz
1 qt OR ⅔ cup
†Raisins, plumped (optional)
6 ½ oz
2 ¼ cups
13 oz
1 qt ½ cup
Enriched soft bread cubes
Poultry seasoning
1 Tbsp
Ground black or white pepper
1 ½ tsp
1 Tbsp
Granulated garlic
1 Tbsp
2 Tbsp
Margarine or butter, melted Dried thyme (optional) Chicken stock, non-MSG
10 ½ oz
1 ⅓ cups
B-06 Directions
1. Combine bread cubes, celery, onions, raisins (optional), poultry seasoning, pepper, granulated garlic, margarine or butter, and thyme (optional). Mix lightly until well blended.
2 Tbsp
1 lb 5 oz
2 ¾ cups
2 Tbsp
¼ cup
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).
Bread Stuffing Grains/Breads
Grains/Breads
Comments: *See Marketing Guide.
B-06
Marketing Guide for Selected Items Food as Purchased for
†To plump raisins, cover the fruit with very hot tap water. Soak 2-5 minutes. DO NOT OVERSOAK. Drain well before using.
SERVING:
50 Servings
100 Servings
Celery
1 lb 4 oz
2 lb 8 oz
Mature onions
14 oz
1 lb 12 oz
YIELD: 50 Servings:
1 piece provides 1 ½ servings of grains/breads.
VOLUME: 2 steamtable pans
100 Servings: 4 steamtable pans
50 Servings:
about 1 gallon ½ cup 50 pieces
100 Servings:
about 2 gallons 1 cup 100 pieces
Tested 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
165 3.97 g
Saturated Fat Cholesterol
1.23 g
Iron
1.40 mg
1 mg
Calcium
56 mg 327 mg
22.65 g
Vitamin A
226 IU
Sodium
6.45 g
Vitamin C
1.0 mg
Dietary Fiber
1.2 g
Cornbread Stuffing Grains/Breads
Grains/Breads 50 Servings
Ingredients
100 Servings
Weight
Measure
Weight
Measure
Enriched soft bread cubes
2 lb 5 ½ oz
1 gal 1 ½ qt
4 lb 11 oz
2 gal 3 qt
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 OR Dehydrated onions
12 oz OR 2 ¼ oz
2 cups OR ⅓ cup
1 lb 8 oz OR 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 Margarine or butter, melted Dried thyme (optional) Chicken stock, non-MSG
1 Tbsp 10 ½ oz
1 ⅓ cups
B-06A Directions
1. Combine bread cubes, crumbled cornbread, celery, onions, poultry seasoning, pepper, granulated garlic, margarine or butter, and thyme (optional). Mix lightly until well blended.
2 Tbsp 1 lb 5 oz
2 ⅔ cups
2 Tbsp
¼ cup
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).
Cornbread Stuffing Grains/Breads
Grains/Breads
Comments: *See Marketing Guide.
B-06A
Marketing Guide for Selected Items Food as Purchased for
SERVING:
50 Servings
100 Servings
Celery
1 lb 4 oz
2 lb 8 oz
Mature onions
14 oz
1 lb 12 oz
YIELD: 50 Servings:
1 piece provides 1 ½ servings of grains/breads.
VOLUME: 2 steamtable pans
100 Servings: 4 steamtable pans
50 Servings:
about 1 gallon ½ cup 50 pieces
100 Servings:
about 2 gallons 1 cup 100 pieces
Edited 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
162 3.59 g
Saturated Fat Cholesterol
1.34 g
Iron
1.20 mg
7 mg
Calcium
68 mg 289 mg
21.19 g
Vitamin A
230 IU
Sodium
7.10 g
Vitamin C
1.0 mg
Dietary Fiber
1.2 g
Brown Bread Grains/Breads
Grains/Breads 50 Servings
Ingredients
Enriched all-purpose flour
100 Servings
Directions
Weight
Measure
Weight
Measure
8 oz
1 ¾ cups 2 Tbsp
1 lb
3 ¾ cups
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 Salt Instant nonfat dry milk, reconstituted Frozen lemon juice concentrate, reconstituted OR White vinegar Molasses
1 lb
Vegetable oil †Raisins, plumped (optional)
1 Tbsp
2 Tbsp
1 tsp
2 tsp
1 qt
2 qt
¼ cup
½ cup
OR ¼ cup
OR ½ cup
1 ½ cups
2 lb
2 Tbsp 8 oz
1 ¼ cups
B-07
3 cups
1. Blend flour, whole wheat flour, cornmeal, baking soda, and salt in mixer for 1 minute on low speed.
2. Combine milk and lemon juice or vinegar (to sour the milk). Let stand for 5 minutes.
3. Add molasses and vegetable oil to milk mixture. Blend well.
¼ cup 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.
Brown Bread Grains/Breads
Grains/Breads
B-07
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.
Comments: †To plump raisins, cover the fruit with very hot tap water. Soak 2-5 minutes. DO NOT OVERSOAK. Drain well before using.
SERVING:
YIELD: 50 Servings:
1 piece provides 1 serving of grains/breads.
VOLUME: 1 steamtable pan OR 2 loaves
100 Servings: 2 steamtable pans OR 4 loaves
50 Servings:
about 2 quarts ½ cup (batter) 50 pieces
100 Servings:
about 1 gallon 1 cup (batter) 100 pieces
Edited 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
92 2.29 g
Saturated Fat
0.13 g
Iron
1.08 mg
Cholesterol
0 mg
Calcium
44 mg
19.27 g
Vitamin A
28 IU
Sodium
137 mg
0.88 g
Vitamin C
0.5 mg
Dietary Fiber
1.2 g
Cinnamon Rolls Grains/Breads
Grains/Breads 50 Servings
Ingredients Weight
Measure
100 Servings Weight
B-08 Directions
Measure For best results, have all ingredients and utensils at room temperature.
Active dry yeast (see Special Tip)
⅓ cup
Water, warm (110° F) Enriched all-purpose flour
3 ¼ oz
1 ½ cups 3 lb 10 oz
3 qt 1 ½ cups
½ cup 2 Tbsp 3 cups
7 lb 4 oz
1 gal 2 ¾ qt
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
2 Tbsp
2 ½ oz
¼ cup
Salt
1. Dissolve dry yeast in warm water. Let stand for 4-5 minutes. 2. Place flour, dry milk, sugar, and salt in mixer bowl. Blend with dough hook for approximately 2 minutes on low speed.
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 Sugar
¼ cup 5 ¼ oz
¾ cup
½ cup 10 ½ oz
9. Combine cinnamon and sugar. Mix well. Set aside for step 11.
1 ½ cups 10. Roll each ball of dough into a rectangle 25" x 10", ¼" thick.
Vegetable oil
Raisins
1 Tbsp
10 oz
2 cups
2 Tbsp
1 lb 4 ½ oz
1 qt
11. Lightly brush each rectangle with oil. Sprinkle approximately ½ cup cinnamon-sugar mixture over each rectangle. 12. Sprinkle 1 cup raisins over cinnamon-sugar mixture on each rectangle.
Cinnamon Rolls Grains/Breads
Grains/Breads
B-08
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)
SERVING: 1 roll provides 2 servings of grains/breads.
1 Tbsp
2 Tbsp
YIELD: 50 Servings:
17. Optional: Brush lightly with melted margarine or butter (approximately 1 Tbsp per pan) while warm.
VOLUME: 6 lb 4 oz (dough) 1 sheet pan
100 Servings: 12 lb 8 oz (dough) 2 sheet pans
Tested 2004 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) highactivity (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.
50 Servings:
about 50 rolls
100 Servings:
about 100 rolls
Cinnamon Rolls Grains/Breads
Grains/Breads
B-08
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
209 4.73 g
Saturated Fat
0.65 g
Iron
2.08 mg
Cholesterol
0 mg
Calcium
39 mg
37.70 g
Vitamin A
46 IU
Sodium
292 mg
4.53 g
Vitamin C
0.5 mg
Dietary Fiber
1.7 g
Cornbread Grains/Breads
Grains/Breads 50 Servings
Ingredients
100 Servings
Weight
Measure
Weight
Measure
Enriched all-purpose flour
1 lb
3 ¾ cups
2 lb
1 qt 3 ½ cups
Cornmeal OR Enriched corn grits
1 lb OR 1 lb
3 ¾ cups OR 2 ¾ cups
2 lb OR 2 lb
1 qt 3 ½ cups OR 1 qt 1 ½ cups
¾ cup
10 ½ oz
1 ½ cups
2 Tbsp 2 tsp
2 oz
⅓ cup
10 ½ oz
1 ¼ cups
Sugar
5 ¼ oz
Baking powder Salt Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
1 ¼ tsp 5 ¼ oz
Instant nonfat dry milk, reconstituted Vegetable oil
⅔ cup
B-09 Directions
1. Blend flour, cornmeal or corn grits, sugar, baking powder, and salt in mixer for 1 minute on low speed.
2 ½ tsp
OR 3 each
OR 6 each
3 ¾ cups
1 qt 3 ½ cups
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
2. Mix eggs, milk, oil, cheese (optional), and chili peppers (optional). Add to dry ingredients and blend for 30 seconds on low speed. Beat until dry ingredients are moistened for 2-3 minutes on medium speed. DO NOT OVERMIX. Batter will be lumpy.
3. 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).
Marketing Guide for Selected Items Food as Purchased for Green chili peppers
50 Servings
100 Servings
5 oz
10 oz
Cornbread Grains/Breads
Grains/Breads
SERVING:
YIELD: 50 Servings:
1 piece provides 1 serving of grains/breads.
B-09
VOLUME: 4 lb 14 oz (batter) 1 half-sheet pan
100 Servings: 9 lb 12 oz (batter) 2 half-sheet pans
50 Servings:
about 2 quarts 2 cups (batter) 50 pieces
100 Servings:
1 gallon 1 quart (batter) 100 pieces
Edited 2004 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
108 2.65 g
Saturated Fat
0.45 g
Iron
Cholesterol
13 mg
Calcium
68 mg
Sodium
151 mg
18.03 g
Vitamin A
51 IU
2.82 g
Vitamin C
0.1 mg
Dietary Fiber
0.90 mg
1.0 g
Fried Rice Meat/Meat Alternate-Vegetable-Grains/Breads
Grains/Breads 50 Servings
Ingredients
100 Servings
Weight
Measure
8 oz OR 1 ½ oz
Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
2 lb 13 oz
*Cooked enriched white rice
11 lb 13 oz
1 gal 3 ¼ qt
23 lb 10 oz
3 gal 2 ½ qt
1 lb 2 oz
2 ¾ cups
2 lb 4 oz
1 qt 1 ½ cups
Vegetable oil *Fresh onions, chopped OR Dehydrated onions
Frozen peas
Measure
1 ⅓ cups OR ¾ cup
1 lb OR 3 oz
2 ⅔ cups OR 1 ½ cups
1 qt 1 ⅓ cups
5 lb 10 oz
2 qt 2 ⅔ cups
¼ cup
½ cup
OR 26 each
Low-sodium soy sauce Frozen diced carrots
Weight
2 ¾ cups 2 Tbsp
Directions
1. Heat oil. Add onions. Cook for 3-5 minutes.
2. Add eggs. Cook over medium heat, stirring frequently, for 10-15 minutes or until set.
OR 52 each
1 ⅓ cups 1 lb 2 oz
B-10
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.
2 ⅔ cups 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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
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
Fried Rice Meat/Meat Alternate-Vegetable-Grains/Breads
Grains/Breads
SERVING:
YIELD:
¾ cup (6 oz portioning spoon) provides 1 oz 50 Servings: equivalent meat/meat alternate, ⅛ cup of vegetable, and 1 serving of grains/breads.
B-10
VOLUME: about 17 lb
100 Servings: about 34 lb
50 Servings:
about 2 gallons 1 ½ quarts 2 steamtable pans
100 Servings:
about 4 gallons 3 quarts 4 steamtable pans
Tested 2004 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
184 6.73 g
Saturated Fat
1.02 g
Iron
1.83 mg
Cholesterol
108 mg
Calcium
29 mg
29.38 g
Vitamin A
1873 IU
Sodium
409 mg
3.95 g
Vitamin C
1.5 mg
Dietary Fiber
1.4 g
Italian Bread Grains/Breads
Grains/Breads 50 Servings
Ingredients Weight
Measure
100 Servings Weight
B-11 Directions
Measure For best results, have all ingredients and utensils at room temperature.
Active dry yeast (see Special Tip) Water, warm (110° F) Enriched all-purpose flour
Instant nonfat dry milk
2 Tbsp 2 tsp
⅓ cup
1 cup
2 cups
3 lb 12 oz
3 qt 2 cups
3 oz
7 lb 8 oz
1 gal 3 qt
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
1. Dissolve dry yeast in warm water. Let stand for 4-5 minutes. 2. Place flour, dry milk, sugar, and salt in mixer bowl. Blend with dough hook for approximately 2 minutes on low speed.
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.
Italian Bread Grains/Breads
Grains/Breads
Water, as needed
B-11
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.
SERVING: 1 slice provides 2 servings of grains/breads.
YIELD: 50 Servings:
VOLUME: 6 lb 12 oz (dough) 2 loaves
100 Servings: 13 lb 8 oz (dough) 4 loaves
Tested 2004 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.
50 Servings:
50 pieces
100 Servings:
100 pieces
Italian Bread Grains/Breads
Grains/Breads
B-11
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
145 4.37 g
Saturated Fat
0.32 g
Iron
1.70 mg
Cholesterol
0 mg
Calcium
27 mg
28.23 g
Vitamin A
41 IU
Sodium
150 mg
1.40 g
Vitamin C
0.1 mg
Dietary Fiber
1.1 g
Muffin Squares Grains/Breads
Grains/Breads 50 Servings
Ingredients
Enriched all-purpose flour
Measure
Weight
Measure
1 lb 12 oz
1 qt 2 ½ cups
3 lb 8 oz
3 qt 1 cup
Instant nonfat dry milk Baking powder Sugar
100 Servings
Weight
7 oz
Salt
¾ cup
3 ½ oz
1 ½ cups
3 Tbsp 2 tsp
3 oz
¼ cup 3 ⅓ Tbsp
1 cup
14 oz
2 tsp
1. Blend flour, dry milk, baking powder, sugar, and salt in mixer for 5 minutes on low speed. Add raisins (optional).
2 cups
8 oz
2 ⅔ cups
1 lb
1 qt 1 ⅓ cups
Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
5 ¼ oz
⅔ cup
10 ½ oz
1 ¼ cups
Vegetable oil
Directions
1 Tbsp 1 tsp
†Raisins, plumped (optional)
Water
B-12
OR 3 each
OR 6 each
2 ¾ cups
1 qt 1 ½ cups
¾ cup
1 ½ cups
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. 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.
Muffin Squares Grains/Breads
Grains/Breads
B-12
Comments: †To plump raisins, cover the fruit with very hot tap water. Soak 25 minutes. DO NOT OVERSOAK. Drain well before using.
SERVING: 1 piece provides 1 serving of grains/breads.
YIELD: 50 Servings:
VOLUME: 4 lb 7 oz (batter) 1 steamtable pan
100 Servings: 8 lb 14 oz (batter)
2 steamtable pans
50 Servings:
about 2 quarts 2 cups (batter) 50 pieces or 50 muffins
100 Servings:
about 1 gallon 1 quart (batter) 100 pieces or 100 muffins
Edited 2004 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 Squares 50 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.
Muffin Squares Grains/Breads
Grains/Breads
B-12
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
110 2.36 g
Saturated Fat
0.58 g
Iron
Cholesterol
13 mg
Calcium
66 mg
Sodium
193 mg
16.87 g
Vitamin A
42 IU
3.73 g
Vitamin C
0.1 mg
Dietary Fiber
0.88 mg
0.4 g
Pancakes Grains/Breads
Grains/Breads 50 Servings
Ingredients
100 Servings
Weight
Measure
Weight
Measure
2 lb
1 qt 3 ½ cups
4 lb
3 qt 3 cups
Baking powder
¼ cup
3 ¼ oz
½ cup
Salt
1 ½ tsp
Enriched all-purpose flour
2 ½ oz
1 cup
5 oz
2 cups
Sugar
2 ¼ oz
⅓ cup
4 ½ oz
⅔ cup
Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
14 oz
1 ⅔ cups
1 lb 12 oz
3 ⅓ cups
Vegetable oil
Directions
1. Blend flour, baking powder, salt, dry milk, and sugar in mixer for 3 minutes on low speed.
1 Tbsp
Instant nonfat dry milk
Water
B-13
OR 8 each
OR 16 each
1 qt 1 ¼ cups
2 qt 2 ½ cups
1 cup
2 cups
2. Combine eggs, water, and oil. Add to dry ingredients.
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
SERVING: 1 pancake provides 1 serving of grains/breads.
YIELD: 50 Servings:
VOLUME: 50 (4 inch) pancakes
100 Servings: 100 (4 inch) pancakes
50 Servings:
about 2 quarts 2 cups (batter)
100 Servings:
about 1 gallon 1 quart (batter)
Pancakes Grains/Breads
Grains/Breads
B-13
Edited 2004 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.
Variation A. 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
127 3.36 g
Saturated Fat
0.89 g
Iron
Cholesterol
34 mg
Calcium
89 mg
Sodium
205 mg
16.26 g
Vitamin A
84 IU
5.34 g
Vitamin C
0.1 mg
Dietary Fiber
1.09 mg
0.5 g
Pizza Crust Grains/Breads
Grains/Breads 50 Servings
Ingredients Weight
Measure
100 Servings Weight
B-14 Directions
Measure For best results, have all ingredients and utensils at room temperature.
Enriched all-purpose flour
3 lb 8 oz
Salt
3 qt 1 cup
7 lb
1 gal 2 ½ qt
2 Tbsp 1 tsp
2 oz
¼ cup 2 tsp
2 Tbsp 1 ½ tsp
2 oz
¼ cup 1 Tbsp
1 ½ tsp
Sugar Active dry yeast (see Special Tip) Water, warm (130° F)
Vegetable oil
1. Place flour, salt, sugar, and dry yeast in large mixer bowl. Mix with a dough hook for 30 seconds on low speed.
1 Tbsp
1 qt ¼ cup
2 qt ½ cup
⅓ cup
⅔ cup
2. Combine warm water and oil. Add liquids to the dry ingredients. Mix on low speed for 6 minutes. 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).
Pizza Crust Grains/Breads
Grains/Breads
SERVING:
YIELD: 50 Servings:
1 portion provides 2 servings of grains/breads.
B-14
VOLUME: about 5 lb 15 oz
100 Servings: about 11 lb 14 oz
50 Servings:
2 sheet pans and 1 half-sheet pan
100 Servings:
5 sheet pans
Tested 2004 Special Tip: To use high-activity (instant) yeast, follow manufacturer's instructions.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
137 3.61 g
Saturated Fat Cholesterol
0.26 g
Iron
1.62 mg
0 mg
Calcium
6 mg
Sodium
71 mg
26.11 g
Vitamin A
3 IU
1.83 g
Vitamin C
0.0 mg
Dietary Fiber
1.1 g
Pourable Pizza Crust Grains/Breads
Grains/Breads 50 Servings
Ingredients Weight
100 Servings
Measure
Weight
B-15 Directions
Measure 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
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
Enriched all-purpose flour
1. Mix dry yeast, flour, dry milk, sugar, and salt together.
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.
2 qt
1 gal
3. Add water to dry ingredients. Blend for 10 minutes on medium speed. Batter will be lumpy.
Water, warm (130° F)
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).
Pourable Pizza Crust Grains/Breads
Grains/Breads
SERVING:
YIELD: 50 Servings:
1 piece provides 2 servings of grains/breads.
B-15
VOLUME: about 8 lb 8 oz
100 Servings: about 17 lb
50 Servings:
2 sheet pans and 1 half-sheet pan
100 Servings:
5 sheet pans
Tested 2004 Special Tip: To use high-activity (instant) yeast, follow manufacturer's instructions.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
158 5.51 g
Saturated Fat Cholesterol
0.16 g
Iron
1.67 mg
1 mg
Calcium
71 mg 89 mg
31.31 g
Vitamin A
127 IU
Sodium
0.96 g
Vitamin C
0.3 mg
Dietary Fiber
1.1 g
Rolls (Yeast) Grains/Breads
Grains/Breads 50 Servings
Ingredients Weight
Measure
100 Servings Weight
B-16 Directions
Measure For best results, have all ingredients and utensils at room temperature.
Active dry yeast (see Special Tip)
⅓ cup
Water, warm (110° F) Enriched all-purpose flour
3 ¼ oz
1 ½ cups 3 lb 10 oz
3 qt 1 ½ cups
½ cup 2 Tbsp 3 cups
7 lb 4 oz
1 gal 2 ¾ qt
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
2 Tbsp
2 ½ oz
¼ cup
Salt
1. Dissolve dry yeast in warm water. Let stand for 4-5 minutes. 2. Place flour, dry milk, sugar, and salt in mixer bowl. Blend with dough hook for approximately 2 minutes on low speed.
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.
Rolls (Yeast) Grains/Breads SERVING: 1 roll provides 2 servings of grains/breads.
Grains/Breads YIELD: 50 Servings:
B-16
VOLUME: about 6 lb 4 oz (dough)
100 Servings: about 12 lb 8 oz (dough)
50 Servings:
about 50 rolls
100 Servings:
about 100 rolls
Tested 2004 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 allpurpose or bread flour and 3 lb 10 oz (3 qt 1 ½ cups) whole wheat flour. Continue with steps 3-12.
Rolls (Yeast) Grains/Breads
Grains/Breads
B-16
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
176 4.53 g
Saturated Fat
0.60 g
Iron
1.75 mg
Cholesterol
0 mg
Calcium
29 mg
29.80 g
Vitamin A
44 IU
Sodium
291 mg
4.21 g
Vitamin C
0.1 mg
Dietary Fiber
1.2 g
Spanish Rice Vegetable-Grains/Breads
Grains/Breads 50 Servings
Ingredients Weight Vegetable oil *Fresh onions, chopped OR Dehydrated onions
100 Servings
Measure
Weight
2 Tbsp
Directions
Measure ¼ cup
7 ½ oz OR 1 ½ oz
1 ¼ cups OR ½ cup
15 oz OR 3 oz
2 ½ cups OR 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 †Seasonings Chili powder Ground cumin Paprika Onion powder Enriched white rice, long grain, regular OR Enriched white rice, long grain, parboiled
1 qt 2 cups
3 qt
1 Tbsp 2 ¼ tsp ¾ tsp ¾ tsp
2 Tbsp 1 Tbsp 1 ½ tsp 1 ½ tsp 1 ½ tsp
1 lb 11 oz
1 qt
3 lb 6 oz
2 qt
OR 1 lb 13 oz
OR 1 qt ¾ cup
OR 3 lb 10 oz
OR 2 qt 1 ½ cups
2 tsp
1 Tbsp 1 tsp
Ground black or white pepper
1 tsp
2 tsp
Canned tomato paste Water
1. Heat oil. Add onions, green peppers, and celery. Cook for 5 minutes.
2. Add beef stock or water and seasonings. Bring to boil.
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 Canned diced tomatoes, with juice
B-17
1 lb 3 ½ oz
1 ¾ cups
2 lb 7 oz
3 ½ cups
7 oz
¾ cup 1 Tbsp
14 oz
1 ½ cups 2 Tbsp
1 cup
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.
2 cups 5. CCP: Hold for hot service at 135° F or higher. Portion with No. 12 scoop (⅓ cup).
Spanish Rice Vegetable-Grains/Breads
Grains/Breads
Comments: *See Marketing Guide.
B-17
Marketing Guide for Selected Items Food as Purchased for
†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.
SERVING:
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
YIELD:
⅓ cup (No. 12 scoop) provides ⅛ cup of vegetable and ½ serving of grains/breads.
50 Servings:
VOLUME: about 8 lb
100 Servings: about 16 lb
50 Servings:
about 1 gallon ¾ cup 1 steamtable pan
100 Servings:
about 2 gallons 1 ½ cups 2 steamtable pans
Tested 2004, Edited 2007
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
69 1.58 g
Saturated Fat Cholesterol
0.15 g
Iron
0.78 mg
0 mg
Calcium
14 mg 134 mg
13.69 g
Vitamin A
266 IU
Sodium
0.84 g
Vitamin C
6.7 mg
Dietary Fiber
0.7 g
Sweet Potato-Plum Bread Squares Vegetable/Fruit-Grains/Breads
Grains/Breads 50 Servings
Ingredients
Enriched all-purpose flour
Sugar Brown sugar, packed
100 Servings
Directions
Weight
Measure
Weight
Measure
2 lb 14 oz
2 qt 2 ½ cups
5 lb 12 oz
1 gal 1 ¼ qt
14 ½ oz
2 cups
1 lb 13 oz
1 qt
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
3 Tbsp
2 ¾ oz
¼ cup 2 Tbsp
Baking soda Salt
1 ½ tsp
1 Tbsp
Ground allspice
1 ½ tsp
1 Tbsp
Ground nutmeg (optional)
1 ½ tsp
1 Tbsp
2 tsp
1 Tbsp 1 tsp
Ground cinnamon Shortening
15 oz
2 ¼ cups
1 lb 14 oz
1 qt ½ cup
Canned mashed sweet potatoes OR Canned cut sweet potatoes, drained, mashed
3 lb 4 oz
6 lb 8 oz
OR 3 lb 4 oz
1 qt 2 ¼ cups (½ No. 10 can) OR 1 qt 2 ¼ cups
OR 5 lb 8 oz
3 qt ½ cup (1 No. 10 can) OR 3 qt ½ cup
Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
8 oz
¾ cup 3 Tbsp
1 lb
1 ¾ cups 2 Tbsp
OR 5 each
Water
B-18
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.
3. Add ½ of the sweet potatoes and mix for 2 minutes on low speed.
4. Add eggs and water. Mix for 1 minute on low speed.
OR 9 each
2 cups
1 qt
Dehydrated plums without pits (prunes), chopped OR †Raisins, plumped
7 ½ oz
1 ¼ cups
15 oz
2 ½ cups
OR 5 oz
OR 1 ⅓ cups
OR 10 oz
OR 2 ⅔ cups
Chopped walnuts (optional)
6 ½ oz
1 ½ cups 2 Tbsp
13 oz
3 ¼ cups
5. Add dehydrated plums, remaining sweet potatoes, and nuts (optional). Mix for 3 minutes on low speed.
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
Sweet Potato-Plum Bread Squares Vegetable/Fruit-Grains/Breads
Grains/Breads
B-18
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.
Comments: †To plump raisins, cover the fruit with very hot tap water. Soak 25 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.
YIELD: 50 Servings:
VOLUME: about 7 lb 6 oz 50 pieces
100 Servings: about 14 lb 12 oz 100 pieces
Tested 2004 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.
50 Servings:
about 3 quarts 1 cup (batter) 1 steamtable pan or 2 loaves
100 Servings:
about 1 gallon 2 ½ quarts (batter) 2 steamtable pans or 4 loaves
Sweet Potato-Plum Bread Squares Vegetable/Fruit-Grains/Breads
Grains/Breads
B-18
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
283 4.14 g
Saturated Fat
2.33 g
Iron
Cholesterol
19 mg
Calcium
66 mg
Sodium
391 mg
46.49 g
Vitamin A
4586 IU
9.31 g
Vitamin C
1.8 mg
Dietary Fiber
2.05 mg
1.6 g
White Bread Grains/Breads
Grains/Breads 50 Servings
Ingredients Weight
100 Servings
Measure
Weight
B-19 Directions
Measure For best results, have all ingredients and utensils at room temperature.
Active dry yeast (see Special Tip)
2 Tbsp 2 tsp
Water, warm (110° F) Enriched all-purpose flour
½ cup 2 lb 3 oz
Instant nonfat dry milk Sugar
2 ½ oz
2 ¼ oz
2 qt
⅓ cup
1. Dissolve dry yeast in warm water. Let stand for 4-5 minutes.
1 cup 4 lb 6 oz
1 gal
½ cup 2 Tbsp
3 oz
1 ¼ cups
⅓ cup
4 ½ oz
⅔ cup
Salt
1 Tbsp
2 Tbsp
Water (70-75° F)
2 cups
1 qt
2. Place flour, dry milk, sugar, and salt in mixer bowl. Blend with dough hook for approximately 2 minutes on low speed.
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.
White Bread Grains/Breads SERVING: 1 piece provides 1 serving of grains/breads.
Grains/Breads YIELD: 50 Servings:
B-19
VOLUME: 3 lb 14 oz (dough) 50 pieces
100 Servings: 7 lb 12 oz (dough) 100 pieces
50 Servings:
2 loaves
100 Servings:
4 loaves
Tested 2004 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 allpurpose 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 allpurpose 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.
White Bread Grains/Breads
Grains/Breads
B-19
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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
93 2.59 g
Saturated Fat
0.36 g
Iron
1.03 mg
Cholesterol
0 mg
Calcium
14 mg
17.11 g
Vitamin A
20 IU
Sodium
145 mg
1.51 g
Vitamin C
0.1 mg
Dietary Fiber
0.7 g
Oatmeal Muffin Squares Grains/Breads
Grains/Breads 50 Servings
Ingredients
Rolled oats
Measure
Weight
Measure
8 oz
3 cups
1 lb
1 qt 2 cups
1 lb 3 oz
1 qt ⅓ cup
Water, hot Enriched all-purpose flour
100 Servings
Weight
3 ½ cups
2 qt ⅔ cup
1 ¼ tsp
2 ½ tsp
Ground cinnamon
1 ¼ tsp
2 ½ tsp
Ground nutmeg
1 ¼ tsp
2 ½ tsp
Margarine or butter
1 ¼ tsp ¾ cup
12 oz
1 ½ cups
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
Frozen egg whites, thawed OR Fresh large egg whites
2 ½ tsp 9 oz
1 cup 2 Tbsp OR 7 each
1. Place oats in a stainless steel bowl and pour hot water over them. Let stand 20 minutes. Do not drain. 2. Combine flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
2 ½ tsp
6 oz
Vanilla
Directions
1 qt 3 cups 2 lb 6 oz
Baking soda
Salt
B-20
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.
1 qt ½ cup 1 Tbsp 2 tsp
1 lb 2 oz
2 ¼ cups OR 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
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
5. For topping: Combine rolled oats, flour, brown sugar, and margarine or butter and mix until crumbs are size of small peas.
Oatmeal Muffin Squares Grains/Breads
Grains/Breads
B-20
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).
SERVING: 1 piece provides 1 serving of grains/breads.
YIELD: 50 Servings:
VOLUME: about 7 lb 1 oz 1 steamtable pan
100 Servings: about 14 lb 2 oz
2 steamtable pans
50 Servings:
about 3 quarts ½ cup (batter) 50 pieces
100 Servings:
about 1 gallon 2 ¼ quarts (batter) 100 pieces
Edited 2004 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.
Oatmeal Muffin Squares Grains/Breads
Grains/Breads
B-20
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
185 2.87 g
Saturated Fat Cholesterol
0.86 g
Iron
1.08 mg
0 mg
Calcium
20 mg 146 mg
34.51 g
Vitamin A
163 IU
Sodium
4.23 g
Vitamin C
0.1 mg
Dietary Fiber
1.0 g
Orange Rice Pilaf Grains/Breads
Grains/Breads 50 Servings
Ingredients
*Fresh onions, chopped OR Dehydrated onions
100 Servings
Weight
Measure
Weight
Measure
8 oz OR 1 ½ oz
1 ⅓ cups OR ¾ cup
1 lb OR 3 oz
2 ⅔ cups OR 1 ½ cups
Water
3 ½ cups
Orange juice
2 qt 1 cup
1 gal 2 cups
2 tsp
1 Tbsp 1 tsp
Salt Ground black or white pepper Dried bay leaves Enriched white rice, long grain, regular OR Enriched white rice, long grain, parboiled
B-21 Directions
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.
1 qt 3 cups
1 tsp
2 tsp
4 each
8 each
3 lb 6 oz
2 qt
6 lb 12 oz
1 gal
OR 3 lb 10 oz
OR 2 qt 1 ¼ cups
OR 7 lb 4 oz
OR 1 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
Comments: *See Marketing Guide.
4 oz
Marketing Guide for Selected Items Food as Purchased for Mature onions
SERVING: ½ cup (No. 8 scoop) provides 1 serving of grains/breads.
1 cup
YIELD: 50 Servings:
50 Servings
100 Servings
10 oz
1 lb 4 oz
VOLUME: about 9 lb 12 oz
50 Servings:
about 1 gallon 2 ¼ quarts 1 steamtable pan
Orange Rice Pilaf Grains/Breads
Grains/Breads 100 Servings: about 19 lb 8 oz
100 Servings:
B-21 about 3 gallons 2 cups 2 steamtable pans
Tested 2004 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
126 2.52 g
Saturated Fat
0.07 g
Iron
1.06 mg
Cholesterol
0 mg
Calcium
14 mg
27.85 g
Vitamin A
40 IU
Sodium
94 mg
0.27 g
Vitamin C
17.7 mg
Dietary Fiber
0.5 g
Brown Rice Pilaf Grains/Breads
Grains/Breads 50 Servings
Ingredients
Brown rice, long grain, regular
Enriched white rice, long grain, regular OR Enriched white rice, long grain, parboiled
Directions
Weight
Measure
Weight
Measure
2 lb
1 qt 1 cup
4 lb
2 qt 2 cups
1. Place 1 lb 7 oz of brown rice in each steamtable pan (12" x 20" x 2 ½"). For 50 servings use 2 pans. For 100 servings, use 4 pans.
1 lb 4 oz
3 cups
2 lb 8 oz
1 qt 2 cups
2. Place 13 ½ oz regular rice
OR 1 lb 13 oz
OR 1 qt ¾ cup
OR 3 lb 10 oz
OR 2 qt 1 ½ cups
Chicken stock, non-MSG
1 gal 2 ½ cups
Ground black or white pepper *Fresh onions, diced 1/4 " OR Dehydrated onions
100 Servings
B-22
2 gal 1 ¼ qt
½ tsp 4 oz OR 1 oz
¾ cup OR 2 Tbsp
OR 14 ½ oz of parboiled rice into each steamtable pan (12" x 20" x 2 ½ "). 3. Heat the chicken stock, pepper, and onions in a pot. Bring to a boil.
1 tsp 8 oz OR 2 oz
1 ½ cups OR 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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for Mature onions
SERVING: ½ cup (No. 8 scoop) provides 1 serving of grains/breads.
YIELD: 50 Servings:
50 Servings
100 Servings
5 oz
10 oz
VOLUME: about 9 lb
50 Servings:
about 1 gallon 2 ¼ quarts 2 steamtable pans
Brown Rice Pilaf Grains/Breads
Grains/Breads 100 Servings: about 24 lb 14 oz
100 Servings:
B-22 about 3 gallons 2 cups 4 steamtable pans
Tested 2004, Tested 2007
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
112 2.76 g
Saturated Fat Cholesterol
0.17 g
Iron
0.61 mg
0 mg
Calcium
11 mg
Sodium
54 mg
23.15 g
Vitamin A
1 IU
0.79 g
Vitamin C
0.1 mg
Dietary Fiber
1.3 g
Rice-Vegetable Casserole Vegetable-Grains/Breads
Grains/Breads 50 Servings
Ingredients
Enriched white rice, long grain, regular OR Enriched white rice, long grain, parboiled
100 Servings
Weight
Measure
Weight
Measure
2 lb 8 oz
1 qt 2 cups
5 lb
3 qt
OR 2 lb 11 oz
OR 1 qt 2 ¾ cups
OR 5 lb 6 oz
OR 3 qt 1 ½ cups
Chicken stock, non-MSG Vegetable oil
2 qt 1 cup
1 gal 2 cups
¼ cup
½ cup
*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
B-23 Directions
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. 2. Add 2 qt 1 cup chicken stock per pan. 3. In a sauce pan, sauté carrots and peas in oil over low heat, about 5 minutes.
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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for Carrots
SERVING: ⅔ cup (No. 6 scoop) provides ⅛ cup of vegetable and ¾ serving of grains/breads.
YIELD: 50 Servings:
100 Servings
1 lb 9 oz
3 lb 2 oz
VOLUME: about 13 lb 14 oz
100 Servings: about 27 lb 12 oz
Tested 2004
50 Servings
50 Servings:
about 2 gallons 1 cup 1 steamtable pan
100 Servings:
about 4 gallons 2 cups 2 steamtable pans
Rice-Vegetable Casserole Vegetable-Grains/Breads
Grains/Breads
B-23
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
102 2.44 g
Saturated Fat Cholesterol
0.22 g
Iron
0.96 mg
0 mg
Calcium
13 mg
Sodium
40 mg
19.63 g
Vitamin A
2608 IU
1.37 g
Vitamin C
1.4 mg
Dietary Fiber
1.2 g
Apple Cobbler Fruit
Desserts 50 Servings
Ingredients
Enriched all-purpose flour
Measure
Weight
Measure
2 lb 4 oz
2 qt ½ cup
4 lb 8 oz
1 gal 1 cup
Salt Shortening
100 Servings
Weight
2 tsp 1 lb 4 oz
Water, cold All of reserved apple juice (from draining apples) plus water, cold, as needed
3 cups
C-01 Directions
1. For pastry topping: Combine flour and salt. Mix in shortening until size of small peas.
1 Tbsp 1 tsp 2 lb 8 oz
1 qt 2 cups
1 ⅓ cups
2 ⅔ cups
2 qt
1 gal
2. Add water and mix just until dry ingredients are moistened. Cover and set aside for step 10. 3. For filling: Drain apples, reserving juice. Set apples aside for step 8. 4. Add water to apple juice.
Cornstarch Sugar
4 oz
1 cup
8 oz
2 cups
1 lb 8 oz
3 ½ cups
3 lb
1 qt 3 cups
Ground cinnamon Ground nutmeg Canned unsweetened sliced apples, solid pack, drained
9 lb 12 oz
1 Tbsp 1 tsp
2 Tbsp 2 tsp
2 tsp
1 Tbsp 1 tsp
1 gal 1 ½ qt (2 No. 10 cans)
19 lb 8 oz
2 gal 3 qt (4 No. 10 cans)
5. Mix cornstarch with about ¼ of the liquid mixture. 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, cinnamon, and nutmeg thoroughly into mixture. 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).
Apple Cobbler Fruit
Desserts SERVING: 1 portion provides ½ cup of fruit. For Enhanced Meal Pattern only: 1 piece also provides 1 serving grains/breads.
YIELD: 50 Servings:
C-01
VOLUME: 15 lb 9 oz (unbaked)
100 Servings: 31 lb 2 oz (unbaked)
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Tested 2006 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.
Apple Cobbler Fruit
Desserts
C-01
Nutrients Per Serving Calories Protein
299 2.48 g
Saturated Fat
2.96 g
1.27 mg
Cholesterol
0 mg
Calcium
12 mg
Sodium
96 mg
Carbohydrate
47.47 g
Vitamin A
52 IU
Total Fat
12.05 g
Vitamin C
0.3 mg
Text63:
Iron
Dietary Fiber
3.5 g
Apple Crisp Fruit
Desserts 50 Servings
Ingredients
100 Servings
Directions
Weight
Measure
Weight
Measure
Enriched all-purpose flour
14 oz
3 ¼ cups
1 lb 12 oz
1 qt 2 ½ cups
Rolled oats OR Rolled wheat
9 oz OR 9 oz
3 cups 2 Tbsp OR 3 cups
1 lb 2 oz OR 1 lb 2 oz
1 qt 2 ¼ cups OR 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 Margarine or butter Canned unsweetened sliced apples, solid packed, with juice
½ tsp
C-02
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.
1 tsp
1 lb
2 cups
2 lb
1 qt
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
Ground cinnamon
1 ½ tsp
1 Tbsp
Frozen lemon juice concentrate, reconstituted
¼ cup
½ cup
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.
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).
Apple Crisp Fruit
Desserts SERVING:
YIELD: 50 Servings:
1 piece provides ¼ cup of fruit. For Enhanced Meal Pattern only: 1 piece also provides ¾ serving grains/breads.
C-02
VOLUME: about 10 lb 6 oz
100 Servings: about 20 lb 12 oz
50 Servings:
1 steamtable pan
100 Servings:
2 steamtable pans
Tested 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
200 1.95 g
Saturated Fat Cholesterol
1.59 g
Iron
0.99 mg
0 mg
Calcium
20 mg 113 mg
31.75 g
Vitamin A
350 IU
Sodium
7.97 g
Vitamin C
0.5 mg
Dietary Fiber
2.3 g
Apple-Honey Crisp Fruit
Desserts 50 Servings
Ingredients
100 Servings
Directions
Weight
Measure
Weight
Measure
Enriched all-purpose flour
14 oz
3 ¼ cups
1 lb 12 oz
1 qt 2 ½ cups
Rolled oats OR Rolled wheat
9 oz OR 9 oz
3 cups 2 Tbsp OR 3 cups
1 lb 2 oz OR 1 lb 2 oz
1 qt 2 ¼ cups OR 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 Margarine or butter Canned unsweetened sliced apples, solid packed, with juice
½ tsp
C-02A
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.
1 tsp
1 lb
2 cups
2 lb
1 qt
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
Ground cinnamon
1 ½ tsp
1 Tbsp
Frozen lemon juice concentrate, reconstituted
¼ cup
½ cup
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. 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).
Apple-Honey Crisp Fruit
Desserts SERVING:
YIELD: 50 Servings:
1 piece provides ¼ cup of fruit. For Enhanced Meal Pattern only: 1 piece also provides ¾ serving grains/breads.
C-02A
VOLUME: about 10 lb 6 oz
100 Servings: about 20 lb 12 oz
50 Servings:
1 steamtable pan
100 Servings:
2 steamtable pans
Edited 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
194 1.97 g
Saturated Fat Cholesterol
1.59 g
Iron
1.01 mg
0 mg
Calcium
21 mg 113 mg
30.48 g
Vitamin A
350 IU
Sodium
7.97 g
Vitamin C
0.6 mg
Dietary Fiber
2.3 g
Applesauce Cake Desserts 50 Servings
Ingredients
100 Servings
Directions
Weight
Measure
Weight
Measure
Enriched all-purpose flour
1 lb 14 oz
1 qt 3 cups
3 lb 12 oz
3 qt 2 cups
Sugar
1 lb 12 oz
1 qt
3 lb 8 oz
2 qt
2 ½ oz
1 cup
5 oz
2 cups
Baking powder
¼ cup
3 oz
Salt
1 ½ tsp
1 Tbsp
Ground cloves
1 ½ tsp
1 Tbsp
Ground cinnamon
1 Tbsp
2 Tbsp
Instant nonfat dry milk
Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
14 oz
Vanilla Water Shortening
1 ⅔ cups
1 lb 12 oz
3 ⅓ cups OR 16 each
1 Tbsp
2 Tbsp
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.
½ cup
13 oz
2 cups
1 lb 10 oz
1 qt
1 lb 11 oz
3 cups (¼ No. 10 can)
3 lb 6 oz
1 qt 2 cups (½ No. 10 can)
†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
Canned applesauce
1. Blend flour, sugar, dry milk, baking powder, salt, cloves, and cinnamon in mixer for 1 minute on low speed.
½ cup
OR 8 each ¼ cup
C-03
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.
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).
Applesauce Cake Desserts
C-03
Comments: †To plump raisins, cover the fruit with very hot tap water. Soak 2- 5 minutes. DO NOT OVERSOAK. Drain well before using.
SERVING:
YIELD:
1 piece. 50 Servings: For Enhanced Meal Pattern only: 1 piece provides 1 serving of grains/breads.
VOLUME: 50 pieces
100 Servings: 100 pieces
50 Servings:
about 3 quarts 3 cups (batter) 1 sheet pan
100 Servings:
about 1 gallon 3 ½ quarts (batter) 2 sheet pans
Edited 2004 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
218 3.28 g
Saturated Fat
2.13 g
Iron
Cholesterol
34 mg
Calcium
92 mg
Sodium
205 mg
33.18 g
Vitamin A
86 IU
8.39 g
Vitamin C
0.4 mg
Dietary Fiber
1.15 mg
0.7 g
Brownies Desserts 50 Servings
Ingredients
Shortening Sugar
100 Servings
Directions
Weight
Measure
Weight
Measure
9 oz
1 cup 2 Tbsp
1 lb 2 oz
2 ¼ cups
1 lb 10 oz
3 ¾ cups
3 lb 4 oz
1 qt 3 ½ cups
Salt
1 ½ tsp
Vanilla 12 oz
Enriched all-purpose flour
15 oz
Cocoa
6 oz
1 ½ cups
1 Tbsp 1 lb 8 oz
OR 7 each
Baking powder
1. Cream shortening, sugar, salt, and vanilla in mixer for 2 minutes on medium speed.
1 Tbsp
1 ½ tsp
Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
C-04
3 cups
2. Add eggs and beat for 3 minutes on medium speed.
OR 14 each
3 ½ cups
1 lb 14 oz
2 cups
12 oz
1 Tbsp
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.
1 qt 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).
SERVING:
YIELD:
1 piece. 50 Servings: For Enhanced Meal Pattern only: 1 piece provides ½ serving of grains/breads.
VOLUME: about 4 lb 5 oz (batter)
50 Servings:
about 2 quarts (batter) 1 half-sheet pan
Brownies Desserts 100 Servings: about 8 lb 10 oz (batter)
100 Servings:
C-04 about 1 gallon (batter) 1 sheet pan
Edited 2004 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
151 2.40 g
Saturated Fat
1.77 g
Iron
Cholesterol
29 mg
Calcium
25 mg
Sodium
108 mg
23.22 g
Vitamin A
44 IU
6.33 g
Vitamin C
0.0 mg
Dietary Fiber
1.00 mg
1.4 g
Carrot Cake Vegetable/Fruit
Desserts 50 Servings
Ingredients
Enriched all-purpose flour
Sugar
100 Servings
Directions
Weight
Measure
Weight
Measure
1 lb 14 oz
1 qt 3 cups
3 lb 12 oz
3 qt 2 cups
1 qt
3 lb 7 oz
2 qt
3 Tbsp 2 tsp
3 oz
¼ cup 3 ⅓ Tbsp
1 lb 11 ½ oz
Baking powder 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 Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
2 ½ oz
1 cup
5 oz
2 cups
1 lb
1 ¾ cups 2 Tbsp
2 lb
3 ¾ cups
OR 9 each
Vegetable oil
OR 18 each
2 cups
C-05
1. Blend flour, sugar, baking powder, salt, cinnamon, cloves, nutmeg (optional), and dry milk in mixer for 1 minute on low speed.
2. Add eggs and oil to dry ingredients. Blend for 30 seconds on low speed. Beat for 6 minutes on medium speed.
1 qt
*Fresh carrots, shredded
1 lb 14 oz
2 qt ¾ cup
3 lb 12 oz
1 gal 1 ½ cups
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
3. Add carrots, pineapple, and nuts (optional). Blend for 30 seconds on low speed. Beat for 2 minutes on medium speed.
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).
Carrot Cake Vegetable/Fruit
Desserts
Comments: * See Marketing Guide.
C-05
Marketing Guide for Selected Items Food as Purchased for Carrots
SERVING:
YIELD: 50 Servings:
1 piece provides ⅛ cup of vegetable and fruit. For Enhanced Meal Pattern only: 1 piece also provides 1 serving of grains/breads.
50 Servings
100 Servings
2 lb 5 oz
4 lb 10 oz
VOLUME: about 8 lb 12 oz (batter) about 7 lb 14 oz
100 Servings: about 17 lb 8 oz (batter) about 15 lb 12 oz
50 Servings:
about 1 gallon (batter) 1 sheet pan
100 Servings:
about 2 gallons (batter) 2 sheet pans
Tested 2004 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
232 3.62 g
Saturated Fat
1.54 g
Iron
Cholesterol
39 mg
Calcium
82 mg
Sodium
190 mg
33.02 g
Vitamin A
3898 IU
9.86 g
Vitamin C
1.5 mg
Dietary Fiber
1.18 mg
1.2 g
Cherry Cobbler Fruit
Desserts 50 Servings
Ingredients
Enriched all-purpose flour
Measure
Weight
Measure
2 lb 4 oz
2 qt ½ cup
4 lb 8 oz
1 gal 1 cup
Salt Shortening
100 Servings
Weight
2 tsp 1 lb 4 oz
Water, cold All of reserved cherry juice (from draining cherries) plus water, cold, as needed
3 cups
C-06 Directions
1. For pastry topping: Combine flour and salt. Mix in shortening until size of small peas.
1 Tbsp 1 tsp 2 lb 8 oz
1 qt 2 cups
1 ⅓ cups
2 ⅔ cups
1 qt 3 cups
3 qt 2 cups
2. Add water and mix just until dry ingredients are moistened. Cover and set aside for step 10. 3. For filling: Drain cherries, reserving juice. Set cherries aside for step 8. 4. Add water to cherry juice.
Cornstarch Sugar
10 oz
2 ½ cups
1 lb 4 oz
1 qt 1 cup
2 lb 4 oz
1 qt 1 ⅓ cup
4 lb 8 oz
2 qt 2 ⅔ cups
5. Mix cornstarch with about ¼ of the liquid mixture. 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).
Cherry Cobbler Fruit
Desserts SERVING:
YIELD: 50 Servings:
1 portion provides ½ cup of fruit. For Enhanced Meal Pattern only: 1 piece also provides 1 serving grains/breads.
C-06
VOLUME: 17 lb 3 oz (unbaked)
100 Servings: 34 lb 6 oz (unbaked)
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Tested 2006 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.
Nutrients Per Serving Calories Protein
316 3.00 g
Saturated Fat Cholesterol
2.89 g
Iron
0 mg
Calcium
17 mg 103 mg
Carbohydrate
51.28 g
Vitamin A
855 IU
Sodium
Total Fat
11.66 g
Vitamin C
2.4 mg
Dietary Fiber
Text63:
2.54 mg
1.8 g
Cherry Crisp Fruit
Desserts 50 Servings
Ingredients
100 Servings
Directions
Weight
Measure
Weight
Measure
13 ½ oz
3 cups 2 Tbsp
1 lb 11 oz
1 qt 2 ¼ cups
OR Rolled wheat
9 oz OR 9 oz
3 cups 2 Tbsp OR 3 cups
1 lb 2 oz OR 1 lb 2 oz
1 qt 2 ¼ cups OR 1 qt 2 cups
Brown sugar, packed
15 oz
3 ½ cups
1 lb 14 oz
1 qt 3 cups
Enriched all-purpose flour
Rolled oats
Ground cloves
½ tsp
1 tsp
Salt
½ tsp
1 tsp
Margarine or butter Canned red tart pitted cherries, with juice
C-07
1 lb
2 cups
2 lb
1 qt
8 lb 8 oz
1 gal (1 ⅓ No. 10 cans)
17 lb
2 gal (2 ⅔ No. 10 cans)
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.
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
Frozen orange juice concentrate
10 oz
1 ½ cups
1 lb 4 oz
¼ cup
Cornstarch
¼ cup 2 Tbsp
Water, cold
¼ cup
3 cups
4. Combine cherry juice with sugar and orange juice concentrate. Cook juice mixture over medium heat for 2 minutes.
½ cup 3 ¼ oz
¾ cup
5. Combine cornstarch and water. Stir until smooth.
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
Cherry Crisp Fruit
Desserts
C-07
10. Cool. Cut each pan 5 x 10 (50 pieces per pan).
SERVING:
YIELD: 50 Servings:
1 piece provides ¼ cup of fruit. For Enhanced Meal Pattern only: 1 piece also provides ¾ serving grains/breads.
VOLUME: about 10 lb 2 oz
100 Servings: about 20 lb 4 oz
50 Servings:
1 steamtable pan
100 Servings:
2 steamtable pans
Edited 2004 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
196 2.28 g
Saturated Fat Cholesterol
1.57 g
Iron
1.67 mg
0 mg
Calcium
22 mg 117 mg
30.53 g
Vitamin A
822 IU
Sodium
7.80 g
Vitamin C
3.4 mg
Dietary Fiber
1.5 g
Chocolate Cake Desserts 50 Servings
Ingredients
100 Servings
Weight
Measure
Weight
Measure
1 lb 6 oz
1 qt 1 cup
2 lb 12 oz
2 qt 2 cups
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
1 ¼ cups
6 oz
2 ½ cups
2 Tbsp 1 tsp
2 oz
⅓ cup
Enriched all-purpose flour
Instant nonfat dry milk
3 oz
Baking powder Baking soda
1 Tbsp
2 Tbsp
Salt
1 ½ tsp
1 Tbsp
Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
12 oz
Vanilla Water Shortening
1 ½ cups
1 lb 8 oz
OR 7 each
OR 14 each
1 ½ tsp
1 Tbsp
3 ½ cups 12 oz
3 cups
1 ¾ cups 2 Tbsp
C-08 Directions
1. Blend flour, sugar, cocoa, dry milk, baking powder, baking soda, and salt in mixer for 4 minutes on low speed.
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.
1 qt 3 cups 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).
SERVING:
YIELD:
1 piece. 50 Servings: For Enhanced Meal Pattern only: 1 piece provides ¾ serving of grains/breads.
VOLUME: 50 pieces
50 Servings:
about 1 gallon (batter) 1 sheet pan
Chocolate Cake Desserts 100 Servings: 100 pieces
100 Servings:
C-08 about 2 gallons (batter) 2 sheet pans
Edited 2004 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
200 3.35 g
Saturated Fat
2.19 g
Iron
Cholesterol
29 mg
Calcium
64 mg
Sodium
224 mg
30.47 g
Vitamin A
84 IU
8.05 g
Vitamin C
0.1 mg
Dietary Fiber
1.19 mg
1.4 g
Chocolate Chip Cookies Desserts 50 Servings
Ingredients
Enriched all-purpose flour
100 Servings
Weight
Measure
Weight
Measure
14 ½ oz
3 ½ cups
1 lb 13 oz
1 qt 3 cups
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
5 oz
¾ cup
10 oz
1 ½ cups
5 oz
½ cup 2 Tbsp
10 oz
1 ¼ cups
5 ¼ oz
⅔ cup
10 ½ oz
1 ¼ cups
Shortening Margarine or butter Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
OR 3 each
Vanilla
C-09 Directions
1. Blend flour, baking soda, salt, sugar, and brown sugar in mixer for 2 minutes on low speed.
2. Add shortening, margarine or butter, eggs, and vanilla. Mix for 1 minute on medium speed.
OR 6 each
1 ½ tsp
1 Tbsp
Chocolate chips
7 ½ oz
1 ¼ cup
14 oz
2 ½ cups
Peanut granules (optional)
4 ¾ oz
1 cup
9 ½ oz
2 cups
3. Add chocolate chips and peanut granules (optional). 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. 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.
SERVING: 1 cookie. For Enhanced Meal Pattern only: 1 cookie provides ¼ serving of grains/breads.
YIELD: 50 Servings:
VOLUME: about 3 lb 2 oz (dough)
50 Servings:
about 1 quart 1 cup (dough) 50 cookies
Chocolate Chip Cookies Desserts 100 Servings: about 6 lb 4 oz (dough)
100 Servings:
C-09 about 2 quarts 2 cups (dough) 100 cookies
Tested 2004 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
128
Saturated Fat
2.03 g
Iron
Cholesterol
13 mg
Calcium
9 mg
16.10 g
Vitamin A
121 IU
Sodium
86 mg
6.77 g
Vitamin C
0.0 mg
Dietary Fiber
1.43 g
0.66 mg
0.5 g
Oatmeal Cookies Desserts 50 Servings
Ingredients
Enriched all-purpose flour
Measure
Weight
Measure
14 ½ oz
3 ½ cups
1 lb 13 oz
1 qt 3 cups
Baking soda
2 tsp
Salt Rolled oats Sugar Brown sugar, packed
100 Servings
Weight
3 ½ cups
1 qt 3 cups
7 oz
1 cup
14 oz
2 cups
1 ¼ cups
1 lb 3 oz
2 ½ cups
Ground cinnamon
1 tsp
2 tsp
Ground cloves
¼ tsp
½ tsp
½ tsp
1 tsp
Shortening
8 oz
1 ¼ cups
1 lb
2 ½ cups
Margarine or butter
7 oz
¾ cup 2 Tbsp
14 oz
1 ¾ cups
5 ¼ oz
⅔ cup
10 ½ oz
1 ¼ cups
Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip) Vanilla †Raisins, plumped (optional)
9 ½ oz
OR 3 each
OR 6 each
1 Tbsp
2 Tbsp
1 ½ 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.
2 tsp 1 lb 4 oz
9 ½ oz
Ground nutmeg (optional)
Directions
1 Tbsp 1 tsp
1 tsp 10 oz
C-10
1 lb 3 oz
3 cups
2. Add shortening, margarine or butter, eggs, and vanilla. Mix for 1 minute on medium speed.
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.
Oatmeal Cookies Desserts
C-10
Comments: †To plump raisins, cover the fruit with very hot tap water. Soak 25 minutes. DO NOT OVERSOAK. Drain well before using.
SERVING:
YIELD:
1 cookie. For Enhanced Meal Pattern only: 1 cookie provides ¾ serving of grains/breads.
50 Servings:
VOLUME: about 3 lb 14 oz (dough)
100 Servings: about 7 lb 12 oz (dough)
50 Servings:
about 1 quart 2 cups 60 cookies
100 Servings:
about 3 quarts 120 cookies
Tested 2004 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
161
Saturated Fat
1.96 g
Iron
Cholesterol
13 mg
Calcium
12 mg
19.35 g
Vitamin A
161 IU
Sodium
140 mg
8.50 g
Vitamin C
0.0 mg
Dietary Fiber
2.22 g
0.82 mg
0.9 g
Orange-Pineapple Gelatin Fruit
Desserts 50 Servings
Ingredients Weight Water
Unflavored gelatin Sugar Canned crushed pineapple, in juice
Chopped nuts (optional)
100 Servings Weight
2 cups
3 oz
¾ cup
Directions
Measure 1 qt
6 oz
5 ¼ oz
¾ cup
10 ½ oz
1 ½ cups
1 qt 2 ⅓ cups (½ No. 10 can)
6 lb 10 oz
3 qt ⅔ cup (1 No. 10 can)
3 qt 2 cups
1. Combine water, gelatin, and sugar. Cook over medium heat, stirring frequently until sugar and gelatin dissolve, 2-3 minutes. Remove from heat.
1 ½ cups
3 lb 5 oz
Frozen orange juice concentrate, reconstituted Canned applesauce
Measure
C-11
1 gal 3 qt
3 lb 6 oz
1 qt 2 cups (½ No. 10 can)
6 lb 12 oz
3 qt (1 No. 10 can)
5 ¼ oz
1 ¼ cups
10 ½ oz
2 ½ cups
2. Drain pineapple, reserving juice. For 50 servings, reserve 2 cups juice. For 100 servings, reserve 1 qt juice. 3. Stir orange juice and pineapple liquid into gelatin mixture. Chill until mixture begins to thicken, approximately 30 minutes. 4. Fold in pineapple, applesauce, and nuts (optional). 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).
SERVING: 1 portion provides ½ cup of fruit.
YIELD: 50 Servings:
VOLUME: 15 lb 8 oz
100 Servings: 31 lb
Edited 2006
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans.
Orange-Pineapple Gelatin Fruit
Desserts
C-11
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
91 0.79 g
Saturated Fat
0.02 g
Iron
0.27 mg
Cholesterol
0 mg
Calcium
12 mg
22.84 g
Vitamin A
69 IU
Sodium
6 mg
0.12 g
Vitamin C
30.5 mg
Dietary Fiber
0.8 g
Bottom Pastry Crust (Sheet Pans) Desserts 50 Servings
Ingredients
Enriched all-purpose flour
Directions
Weight
Measure
Weight
Measure
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.
1 Tbsp
2. Add water and mix just until dry ingredients are moistened.
Salt Shortening
100 Servings
C-12
1 ½ tsp 15 oz
Water, cold
2 ¼ cups 1 ¼ cups
1 lb 14 oz
1 qt ½ cup 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).
SERVING: 1 piece. For Enhanced Meal Pattern only: Sheet pan piece provides ¾ serving of grains/breads.
YIELD: 50 Servings:
VOLUME: about 3 lb 5 oz (dough)
100 Servings: about 6 lb 10 oz (dough)
Tested 2004 Special Tip: 1 sheet pan will yield 4, 9" single bottom pie crusts.
50 Servings:
1 sheet pan
100 Servings:
2 sheet pans
Bottom Pastry Crust (Sheet Pans) Desserts
C-12
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
133 1.64 g
Saturated Fat Cholesterol
2.15 g
Iron
0.74 mg
0 mg
Calcium
3 mg
Sodium
70 mg
12.11 g
Vitamin A
0 IU
8.66 g
Vitamin C
0.0 mg
Dietary Fiber
0.4 g
Top Pastry Crust (Steamtable Pans) Desserts 50 Servings
Ingredients
Enriched all-purpose flour
Measure
Weight
Measure
1 lb 2 oz
1 qt ¼ cup
2 lb 4 oz
2 qt ½ cup
Salt Shortening
100 Servings
Weight
1 tsp 10 oz
1 ½ cups
Water, cold
⅔ cup
C-12A Directions
1. For top crust: Combine flour and salt. Mix in shortening until size of small peas.
2 tsp 1 lb 4 oz
3 cups 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).
SERVING: 1 piece. For Enhanced Meal Pattern only: Steamtable pan piece provides ½ serving of grains/breads.
YIELD: 50 Servings:
VOLUME: about 2 lb 1 oz (dough)
100 Servings: about 4 lb 2 oz (dough)
Tested 2004 Special Tip: 1 steamtable pan will yield 3, 9" single top pie crusts.
50 Servings:
1 steamtable pan
100 Servings:
2 steamtable pans
Top Pastry Crust (Steamtable Pans) Desserts
C-12A
Nutrients Per Serving Calories
87
Saturated Fat
Protein
1.05 g
Cholesterol
Carbohydrate
7.79 g
Total Fat
5.77 g
Text63:
1.43 g
Iron
0.47 mg
0 mg
Calcium
2 mg
Vitamin A
0 IU
Sodium
46 mg
Vitamin C
0.0 mg
Dietary Fiber
0.3 g
Peach Cobbler Fruit
Desserts 50 Servings
Ingredients
Enriched all-purpose flour
Directions
Weight
Measure
Weight
Measure
2 lb 4 oz
2 qt ½ cup
4 lb 8 oz
1 gal 1 cup
Salt Shortening
100 Servings
2 tsp 1 lb 4 oz
Water, cold All of reserved peach liquid (from draining peaches) plus water, cold, as needed
3 cups
C-13
1. For pastry topping: Combine flour and salt. Mix in shortening until size of small peas.
1 Tbsp 1 tsp 2 lb 8 oz
1 qt 2 cups
1 ⅓ cups
2 ⅔ cups
2. Add water and mix just until dry ingredients are moistened. Cover and set aside for step 10.
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.
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
Orange juice concentrate
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
Peach Cobbler Fruit
Desserts
C-13
13. Cut each pan 5 x 5 (25 portions per pan).
SERVING:
YIELD: 50 Servings:
1 piece provides ½ cup of fruit. For Enhanced Meal Pattern only: 1 portion also provides 1 serving grains/breads.
VOLUME: 16 lb 15 oz (unbaked)
100 Servings: 33 lb 14 oz (unbaked)
50 Servings:
1 steamtable pan
100 Servings:
2 steamtable pans
Tested 2006 Variation: A. Peach-Honey Cobbler For 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.
Nutrients Per Serving Calories Protein
292 2.72 g
Saturated Fat Cholesterol
2.87 g
Iron
0 mg
Calcium
9 mg 101 mg
Carbohydrate
46.41 g
Vitamin A
446 IU
Sodium
Total Fat
11.59 g
Vitamin C
5.0 mg
Dietary Fiber
Text63:
1.47 mg
2.3 g
Peanut Butter Cookies Desserts 50 Servings
Ingredients
Enriched all-purpose flour
Measure
Weight
Measure
14 oz
3 ¼ cups
1 lb 12 oz
1 qt 2 ½ cups
Baking soda Instant nonfat dry milk
100 Servings
Weight
¾ tsp 2 ¼ oz
1 cup
2 cups
8 oz
1 cup
1 lb
2 cups
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 OR Fresh large eggs (see Special Tip)
5 ½ oz
⅔ cup
11 oz
1 ¼ cups
Margarine or butter
½ tsp
Vanilla Peanut granules (optional)
4 ¾ oz
1. Combine flour, baking soda, dry milk, and salt. Reserve for step 3.
1 tsp
OR 3 each
OR 6 each
1 Tbsp
2 Tbsp
1 cup
Directions
1 ½ tsp 4 ¾ oz
Salt
C-14
9 ½ oz
2 cups
2. Blend margarine or butter, peanut butter, sugar, brown sugar, eggs, and vanilla in mixer for 3 minutes on medium speed.
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.
Peanut Butter Cookies Desserts SERVING:
YIELD:
1 cookie. For Enhanced Meal Pattern only: 1 cookie provides ½ serving of grains/breads.
50 Servings:
C-14
VOLUME: about 3 lb 8 ½ oz (dough)
100 Servings: about 7 lb 1 oz (dough)
50 Servings:
about 1 quart 1 ¼ cups (dough) 50 cookies
100 Servings:
about 2 quarts 2 ½ cups (dough) 100 cookies
Tested 2004 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
146
Saturated Fat
1.63 g
Iron
Cholesterol
13 mg
Calcium
25 mg
16.27 g
Vitamin A
212 IU
Sodium
132 mg
7.88 g
Vitamin C
0.1 mg
Dietary Fiber
3.59 g
0.60 mg
0.7 g
Rice Pudding Desserts 50 Servings
Ingredients Weight Instant nonfat dry milk, reconstituted
100 Servings
Measure
Weight
3 qt
Directions
Measure 1 gal 2 qt
Cornstarch
4 ½ oz
1 cup
9 oz
2 cups
Sugar
10 ½ oz
1 ½ cups
1 lb 5 oz
3 cups
14 oz
1 ⅔ cups
1 lb 12 oz
3 ⅓ cups
Salt Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
1 tsp
C-15
1. Combine milk, cornstarch, sugar, salt, eggs, nutmeg (optional), and cinnamon. Stir until smooth.
2 tsp
OR 8 each
OR 16 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
*Cooked enriched white rice Raisins (optional)
2 Tbsp
¼ cup
2 lb 11 oz
1 qt 2 ¾ cups
5 lb 6 oz
3 qt 1 ½ cup
10 oz
2 cups
1 lb 4 oz
1 qt
3. Immediately turn off heat. Stir in vanilla. For cooked rice, use Cooking Rice recipe (see B-03). Add rice and raisins (optional).
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.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for White rice
50 Servings
100 Servings
1 lb
2 lb
Rice Pudding Desserts SERVING:
YIELD:
¼ cup (No. 16 scoop). For Enhanced Meal Pattern only: 1 portion provides ¼ serving of grains/breads.
50 Servings:
C-15
VOLUME: 9 lb 4 oz
100 Servings: 18 lb 8 oz
50 Servings:
about 3 quarts ½ cup
100 Servings:
about 1 gallon 2 ¼ quarts
Tested 2004 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
94 3.73 g
Saturated Fat
0.29 g
Iron
Cholesterol
35 mg
Calcium
82 mg
Sodium
115 mg
17.49 g
Vitamin A
53 IU
0.90 g
Vitamin C
0.4 mg
Dietary Fiber
0.42 mg
0.1 g
Spice Cake Desserts 50 Servings
Ingredients
100 Servings
Directions
Weight
Measure
Weight
Measure
Enriched all-purpose flour
1 lb 14 oz
1 qt 3 cups
3 lb 12 oz
3 qt 2 cups
Sugar
1 lb 14 oz
1 qt ¼ cup
3 lb 12 oz
2 qt ½ cup
2 ½ oz
1 cup
5 oz
2 cups
3 ½ Tbsp ¼ tsp
3 oz
¼ cup 3 ⅓ Tbsp
Instant nonfat dry milk Baking powder Salt
1 ½ tsp
Cocoa
1 Tbsp 1 ½ tsp
3 Tbsp
¾ tsp
1 ½ tsp
Ground cinnamon
2 tsp
1 Tbsp 1 tsp
14 oz
1 ⅔ cups
1 lb 12 oz
OR 8 each
3 ⅓ cups OR 16 each
Vanilla
1 Tbsp
2 Tbsp
Water
3 cups
1 qt 2 cups
Shortening
1. Blend flour, sugar, dry milk, baking powder, salt, cocoa, cloves, and cinnamon in mixer for 1 minute on low speed.
1 Tbsp
Ground cloves Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
C-16
13 oz
2 cups
1 lb 10 oz
1 qt
Uncooked dehydrated plums (prunes), finely chopped OR †Raisins, plumped
1 lb
3 cups
2 lb
1 qt 2 cups
OR 1 lb
OR 2 ½ cups
OR 2 lb
OR 1 qt 1 cup
Chopped nuts (optional)
8 oz
1 ¾ cups 2 Tbsp
1 lb
3 ¾ cups
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.
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. 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).
Spice Cake Desserts
C-16
Comments: †To plump raisins, cover the fruit with very hot tap water. Soak 25 minutes. DO NOT OVERSOAK. Drain well before using.
SERVING:
YIELD:
1 piece. 50 Servings: For Enhanced Meal Pattern only: 1 piece provides 1 serving of grains/breads.
VOLUME: 1 sheet pan
100 Servings: 2 sheet pans
50 Servings:
50 pieces
100 Servings:
100 pieces
Edited 2004 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
233
Saturated Fat
2.14 g
Iron
Cholesterol
34 mg
Calcium
81 mg
36.91 g
Vitamin A
262 IU
Sodium
178 mg
8.42 g
Vitamin C
0.5 mg
Dietary Fiber
3.54 g
1.30 mg
1.2 g
Sweet Potato Pie Vegetable/Fruit
Desserts 50 Servings
Ingredients
Enriched all-purpose flour
Directions
Weight
Measure
Weight
Measure
1 lb 12 oz
1 qt 2 ½ cups
3 lb 8 oz
3 qt 1 cup
Salt Shortening
100 Servings
1 ½ tsp 15 oz
Water, cold
2 ¼ cups
C-17
1. For bottom crust: Combine flour and salt. Mix in shortening until size of small peas.
1 Tbsp 1 lb 14 oz
1 ¼ cups
1 qt ½ cup 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 OR Canned cut sweet potatoes, in light syrup, drained
6 lb 13 oz
Frozen whole eggs, thawed OR Fresh large eggs, very well beaten (see Special Tip)
1 lb
OR 6 lb 13 oz
Instant nonfat dry milk, reconstituted Margarine or butter, melted
3 qt ½ cup (1 No. 10 can) OR 3 qt 3 ¾ cups (1 ⅞ No. 10 cans)
13 lb 10 oz
1 ¾ cups 2 Tbsp
2 lb
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.)
3 ¾ cups
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.
OR 9 each
OR 18 each
1 qt
2 qt
3 oz
¼ cup 2 Tbsp
Brown sugar, packed
14 oz
Enriched all-purpose flour
2 ½ oz
Salt
OR 13 lb 10 oz
1 gal 2 ¼ qt (2 No. 10 cans) OR 1 gal 3 ¾ qt (3 ⅔ No. 10 cans)
6 oz
¾ cup
1 ¾ cups
1 lb 12 oz
3 ½ cups
½ cup 2 Tbsp
5 oz
1 ¼ cups
¼ tsp
½ tsp
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.
Sweet Potato Pie Vegetable/Fruit
Desserts
C-17
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).
SERVING: 1 piece provides ¼ cup vegetable and fruit. For Enhanced Meal Pattern only: 1 piece also provides ¾ serving grains/breads.
YIELD: 50 Servings:
VOLUME: about 12 lb 1 ½ oz
100 Servings: about 24 lb 3 oz
Tested 2004 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.
50 Servings:
1 sheet pan
100 Servings:
2 sheet pans
Sweet Potato Pie Vegetable/Fruit
Desserts
C-17
Nutrients Per Serving Calories Protein
266 4.92 g
Saturated Fat
2.75 g
Iron
Cholesterol
39 mg
Calcium
61 mg
Sodium
170 mg
Carbohydrate
37.13 g
Vitamin A
9471 IU
Total Fat
11.11 g
Vitamin C
5.4 mg
Text63:
Dietary Fiber
1.98 mg
1.6 g
Vanilla Cream Frosting Desserts 1 Quart
Ingredients
Margarine or butter
Shortening Powdered sugar
Salt
1/2 Gallon
Directions
Weight
Measure
Weight
Measure
2 ½ oz
¼ cup 1 Tbsp
4 ¾ oz
½ cup 2 Tbsp
2 ½ oz
¼ cup 2 Tbsp
4 ¾ oz
¾ cup
1 lb 14 oz
1 qt 3 ½ cups
3 lb 12 oz
3 qt 3 cups
¼ tsp
1. Cream margarine or butter and shortening in mixer for 2 minutes on medium speed until light and fluffy. 2. Combine powdered sugar, salt, and dry milk. Add to creamed margarine or butter. Mix for 1 minute on low speed.
½ tsp
Instant nonfat dry milk
¼ cup
½ cup
Vanilla
1 Tbsp
2 Tbsp
¼ cup 3 Tbsp
¾ cup 2 Tbsp
Water, room temperature
C-18
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.) 4. Spread on cooled cakes.
SERVING: 1 ¼ Tbsp.
YIELD:
VOLUME:
1 Quart:
will cover 1 sheet pan
1 Quart:
about 1 quart
1/2 Gallon:
will cover 2 sheet pans
1/2 Gallon:
about 2 quarts
Edited 2004 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
Vanilla Cream Frosting Desserts
C-18
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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
90 0.13 g
Saturated Fat
0.59 g
Iron
0.01 mg
Cholesterol
0 mg
Calcium
5 mg
17.11 g
Vitamin A
59 IU
Sodium
27 mg
2.58 g
Vitamin C
0.0 mg
Dietary Fiber
0.0 g
Whipped Topping Desserts 50 Servings
Ingredients Weight
100 Servings
Measure
Weight
2 tsp
1 Tbsp 1 tsp
Water, cold
¼ cup
½ cup
4 oz
Water
1 ⅔ cups
8 oz
1 ¼ cups
Directions
Measure
Gelatin
Instant nonfat dry milk
C-19
3 ¼ cups
1. Soften gelatin in cold water. Set aside for step 3. 2. Combine dry milk and water. Whip until free of lumps. Heat to scalding. Remove from heat.
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
Salt
½ tsp
1 tsp
Vanilla
2 tsp
1 Tbsp 1 tsp
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.
5. Use as topping for pies, cakes, puddings, custards, fruit cups, or gelatin desserts.
SERVING: 2 Tbsp.
YIELD: 50 Servings:
VOLUME: about 1 lb 4 ½ oz
100 Servings: about 2 lb 9 oz
Tested 2004
50 Servings:
about 1 quart 2 cups
100 Servings:
about 3 quarts
Whipped Topping Desserts
C-19
Nutrients Per Serving Calories
19
Saturated Fat
0.01 g
Iron
0.01 mg
Protein
0.81 g
Cholesterol
0 mg
Calcium
28 mg
Carbohydrate
3.90 g
Vitamin A
54 IU
Sodium
36 mg
Total Fat
0.02 g
Vitamin C
0.1 mg
Text63:
Dietary Fiber
0.0 g
Yellow Cake Desserts 50 Servings
Ingredients
100 Servings
Directions
Weight
Measure
Weight
Measure
Enriched all-purpose flour
1 lb 14 oz
1 qt 3 cups
3 lb 12 oz
3 qt 2 cups
Sugar
1 lb 15 oz
1 qt ⅓ cup
3 lb 14 oz
2 qt ⅔ cup
2 ½ oz
1 cup
5 oz
2 cups
Baking powder
¼ cup
3 ½ oz
Salt
1 ½ tsp
Instant nonfat dry milk
Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
1 lb
Vanilla Water Shortening
1 ¾ cups 2 Tbsp
½ cup
2 lb
3 ¾ cups
OR 9 each
OR 18 each
1 Tbsp
2 Tbsp
2 cups
1. Blend flour, sugar, dry milk, baking powder, and salt in mixer for 1 minute on low speed.
1 Tbsp
3 cups 13 oz
C-20
2. In a separate container, combine eggs, vanilla, and water.
1 qt 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).
SERVING:
YIELD:
1 piece. 50 Servings: For Enhanced Meal Pattern only: 1 piece provides 1 serving grains/breads.
VOLUME: about 7 lb 6 oz (batter) about 6 lb 8 oz 1 sheet pan
50 Servings:
about 1 gallon (batter) 50 pieces
Yellow Cake Desserts 100 Servings: about 14 lb 12 oz (batter) about 13 lb 2 sheet pans
100 Servings:
C-20 about 2 gallons (batter) 100 pieces
Edited 2004 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 Cake 50 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 Cake 50 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 2530 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.
Yellow Cake Desserts
C-20
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
214 3.39 g
Saturated Fat
2.16 g
Iron
Cholesterol
39 mg
Calcium
83 mg
Sodium
195 mg
31.66 g
Vitamin A
91 IU
8.46 g
Vitamin C
0.1 mg
Dietary Fiber
1.05 mg
0.5 g
Royal Brownies Desserts 50 Servings
Ingredients Weight Vegetable oil
Sugar
100 Servings Weight
¾ cup
1 lb 10 oz
Salt
3 ¾ cups
3 lb 4 oz
1. Cream oil, sugar, salt, vanilla, and applesauce in mixer with paddle attachment for 5 minutes on medium speed. Scrape down sides of bowl.
1 qt 3 ½ cups 1 Tbsp
1 ½ tsp
1 Tbsp
1 lb 4 oz
2 ½ cups
2 lb 8 oz
1 qt 1 cup
Frozen egg whites, thawed OR Fresh large egg whites
12 oz
1 ½ cups OR 10 each
1 lb 8 oz
3 cups OR 20 each
Enriched all-purpose flour
15 oz
3 ½ cups
1 lb 14 oz
1 qt 3 cups
Cocoa
6 oz
1 ½ cups 2 Tbsp
12 oz
3 ¼ cups
Baking powder
Directions
Measure 1 ½ cups
1 ½ tsp
Vanilla Canned applesauce
Measure
C-21
1 Tbsp
2. Add egg whites and mix for 1 minute on medium speed. Scrape down sides of bowl. 3. In a separate bowl combine, flour, cocoa, and baking powder. Mix for 1 minute on medium speed.
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).
SERVING:
YIELD:
1 piece. 50 Servings: For Enhanced Meal Pattern only: 1 piece provides ½ serving of grains/breads.
VOLUME: about 5 lb 5 oz (batter) 1 half-sheet pan
50 Servings:
about 2 quarts ½ cup (batter) 50 pieces
Royal Brownies Desserts 100 Servings: about 10 lb 10 oz (batter) 2 half-sheet pans
100 Servings:
C-21 about 1 gallon 1 cup (batter) 100 pieces
Edited 2006 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).
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
137 2.28 g
Saturated Fat Cholesterol
0.75 g
Iron
0.95 mg
0 mg
Calcium
23 mg
Sodium
111 mg
25.48 g
Vitamin A
2 IU
3.84 g
Vitamin C
0.2 mg
Dietary Fiber
1.5 g
Brownie Icing Desserts 50 Servings
Ingredients
100 Servings
Weight
Measure
Weight
Measure
Powdered sugar
1 lb
3 ½ cups
2 lb
1 qt 3 cups
Cocoa
3 oz
¾ cup
6 oz
1 ½ cups
Margarine or butter
3 oz
C-22 Directions
1. Combine powdered sugar, cocoa, margarine or butter, milk and vanilla in mixer for 5 minutes on low speed until smooth.
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").
SERVING:
YIELD: 50 Servings:
1 Tbsp.
VOLUME: about 1 lb 11½ oz
100 Servings: about 3 lb 7 oz
50 Servings:
about 3 cups
100 Servings:
about 1 quart 2 cups
Edited 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
54 0.43 g
Saturated Fat
0.43 g
Iron
0.24 mg
Cholesterol
0 mg
Calcium
6 mg
10.15 g
Vitamin A
66 IU
Sodium
17 mg
1.64 g
Vitamin C
0.0 mg
Dietary Fiber
0.6 g
Gingerbread Desserts 50 Servings
Ingredients
Sugar
Enriched all-purpose flour
100 Servings
Weight
Measure
Weight
Measure
14 oz
1 ¾ cups
1 lb 12 oz
3 ½ cups
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
1 tsp
2 tsp
Ground cloves Ground ginger Vegetable oil
Frozen egg whites, thawed OR Fresh large egg whites
12 oz
Water, hot
1 tsp
2 tsp
1 ¾ cups
3 ½ cups
1 ½ cups OR 10 each 3 ¾ cups
1 lb 8 oz
C-23 Directions
1. Combine sugar, flour, baking soda, salt, cinnamon, cloves, and ginger in mixer bowl. Mix with paddle attachment for 1 minute on low speed.
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.
3 cups OR 20 each 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)
SERVING: 1 piece or 1 cupcake. For Enhanced Meal Pattern only: 1 piece or 1 cupcake provides 1 serving of grains/breads.
3 ½ cups
1 qt 3 cups
YIELD: 50 Servings:
4. Cut each pan 5 x 10 (50 pieces per pan).
VOLUME: about 8 lb 12 oz (batter) about 8 lb 2 oz
50 Servings:
about 1 gallon (batter) 1 sheet pan
Gingerbread Desserts 100 Servings: about 17 lb 8 oz (batter) about 16 lb 4 oz
100 Servings:
C-23 about 2 gallons (batter) 2 sheet pans
Edited 2004 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 (C24). 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
236 2.84 g
Saturated Fat Cholesterol
1.10 g
Iron
2.07 mg
0 mg
Calcium
52 mg
Sodium
241 mg
39.15 g
Vitamin A
0 IU
7.87 g
Vitamin C
0.1 mg
Dietary Fiber
0.6 g
Orange Glaze Desserts 50 Servings
Ingredients
Powdered sugar
100 Servings
Weight
Measure
Weight
Measure
14 oz
3 cups
1 lb 12 oz
1 qt 2 cups
Frozen orange juice concentrate, thawed
¼ cup
C-24 Directions
1. Combine powdered sugar, orange juice, water, and orange rind in mixer for 5 minutes on low speed until smooth.
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").
SERVING:
YIELD: 50 Servings:
2 tsp.
VOLUME: about 1 lb 6 oz
100 Servings: about 2 lb 12 oz
50 Servings:
about 3 cups
100 Servings:
about 1 quart 2 cups
Edited 2006
Nutrients Per Serving Calories
33
Saturated Fat
Protein
0.04 g
Cholesterol
Carbohydrate
8.47 g
Total Fat
0.01 g
Text63:
0.00 g
Iron
0.01 mg
0 mg
Calcium
1 mg
Vitamin A
4 IU
Sodium
0 mg
Vitamin C
2.1 mg
Dietary Fiber
0.0 g
New Oatmeal Raisin Cookies Desserts 50 Servings
Ingredients
Sugar
100 Servings
Weight
Measure
Weight
Measure
1 lb 8 oz
3 cups
3 lb
1 qt 2 cups
Margarine or butter
8 oz
1 cup
1 lb
2 cups
Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
8 oz
¾ cup 3 Tbsp
1 lb
1 ¾ cups 2 Tbsp
Lowfat 1% milk
OR 5 each
OR 9 each
½ cup
1 cup
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
Baking soda
1 tsp 1 tsp
2 tsp
Ground cinnamon
2 tsp
1 Tbsp 1 tsp
Rolled oats Raisins
Directions
1. Combine sugar and margarine or butter in mixer with a paddle attachment for 5 minutes on medium speed until smooth and creamy. 2. Add eggs slowly. Mix on medium speed for 1 minute.
3. Add milk and applesauce. Mix for 1 minute on medium speed. Scrape down sides of bowl. 4. Add the flour, baking soda, salt, cinnamon, and nutmeg. Mix for 2 minutes on low speed until blended.
2 tsp
Salt Ground nutmeg
C-25
1 tsp
2 tsp
1 lb 4 oz
1 qt 3 cups
2 lb 8 oz
3 qt 2 cups
13 oz
2 ¾ cups
1 lb 10 oz
1 qt 1 ½ cups
5. Add oats and raisins. Mix on low speed for 30 seconds. 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
SERVING: 1 cookie. For Enhanced Meal Pattern only: 1 cookie provides 1 serving of grains/breads.
YIELD: 50 Servings:
VOLUME: about 6 lb 1 oz (dough)
50 Servings:
about 2 quarts 1/2 cup (dough) 50 cookies
New Oatmeal Raisin Cookies Desserts 100 Servings: about 12 lb 2 oz (dough)
100 Servings:
C-25 about 1 gallon 1 cup (dough) 100 cookies
Edited 2006 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
188
Saturated Fat
1.07 g
Iron
Cholesterol
19 mg
Calcium
19 mg
33.34 g
Vitamin A
197 IU
Sodium
122 mg
5.04 g
Vitamin C
0.4 mg
Dietary Fiber
3.56 g
1.13 mg
1.8 g
Peanut Butter Bars Desserts 50 Servings
Ingredients
Margarine or butter
Brown sugar, packed
100 Servings
Weight
Measure
Weight
Measure
4 oz
½ cup
8 oz
1 cup
1 lb 2 oz
3 cups
2 lb 4 oz
1 qt 2 cups
13 oz
1 ⅓ cups
1 lb 10 oz
2 ⅔ cups
Frozen egg whites, thawed OR Fresh large egg whites
9 oz
1 cup OR 5 each
1 lb 2 oz
2 cups OR 10 each
Canned applesauce
4 oz
½ cup
8 oz
1 cup
Peanut butter Salt
1 tsp
Vanilla Enriched all-purpose flour Baking powder
3 ¾ cups 1 Tbsp
Directions
1. Cream margarine or butter, brown sugar, peanut butter, and salt in mixer with a paddle attachment for 10 minutes on medium speed.
2 tsp
1 Tbsp 1 lb
C-26
2. Add egg whites, applesauce, and vanilla. Mix on low speed for 1 minute or until smooth.
2 Tbsp 2 lb
1 qt 3 ½ cups
3. In a separate bowl, combine flour and baking powder.
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).
Peanut Butter Bars Desserts SERVING:
YIELD:
1 bar. 50 Servings: For Enhanced Meal Pattern only: 1 piece provides ½ serving of grains/breads.
C-26
VOLUME: about 4 lb 2 oz (dough) about 3 lb 13 oz
100 Servings: about 8 lb 4 oz (dough) about 7 lb 10 oz
50 Servings:
about 1 quart 2 cups (dough) 1 half-sheet pan
100 Servings:
about 3 quarts (dough) 1 sheet pan
Edited 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
137 3.36 g
Saturated Fat
1.15 g
Iron
0.79 mg
Cholesterol
0 mg
Calcium
30 mg
18.91 g
Vitamin A
81 IU
Sodium
144 mg
5.68 g
Vitamin C
0.0 mg
Dietary Fiber
0.7 g
Peanut Butter Glaze Desserts 50 Servings
Ingredients
100 Servings
Weight
Measure
Weight
Measure
Powdered sugar
13 oz
3 ¾ cups
1 lb 10 oz
1 qt 3 ½ cups
Peanut butter
4 oz
½ cup
8 oz
1 cup
Corn syrup
3 Tbsp
3 oz
¼ cup 2 Tbsp
Lowfat 1% milk
½ cup
C-27 Directions
1. Cream powdered sugar and peanut butter in a mixer with a paddle attachment for 5 minutes on medium speed. 2. Add corn syrup and lowfat milk and mix for 5 minutes on low speed until smooth.
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").
SERVING: 1 Tbsp.
YIELD: 50 Servings:
VOLUME: about 1 lb 7 oz
100 Servings: about 2 lb 14 oz
Edited 2004
50 Servings:
about 3 cups
100 Servings:
about 1 quart 2 cups
Peanut Butter Glaze Desserts
C-27
Nutrients Per Serving Calories
46
Saturated Fat
Protein
0.65 g
Cholesterol
Carbohydrate
8.54 g
Total Fat
1.19 g
Text63:
0.25 g
Iron
0.05 mg
0 mg
Calcium
4 mg
Vitamin A
5 IU
Sodium
12 mg
Vitamin C
0.0 mg
Dietary Fiber
0.1 g
New Spice Cake Desserts 50 Servings
Ingredients
Sugar
Margarine or butter
100 Servings
Directions
Weight
Measure
Weight
Measure
1 lb 12 oz
3 ½ cups
3 lb 8 oz
1 qt 3 cups
1 lb
2 cups
2 lb
1 qt
Vanilla
1 Tbsp
C-28
1. Combine sugar, margarine or butter, and vanilla in mixer with paddle attachment for 5 minutes on low speed until smooth and creamy.
2 Tbsp
Frozen egg whites, thawed OR Fresh large egg whites
8 oz
1 cup OR 8 each
1 lb
2 cups OR 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).
SERVING:
YIELD:
1 piece. 50 Servings: For Enhanced Meal Pattern only: 1 piece provides 1 serving of grains/breads.
VOLUME: about 7 lb 4 oz (batter) about 7 lb
50 Servings:
about 1 gallon (batter) 1 steamtable pan
New Spice Cake Desserts 100 Servings: about 14 lb 8 oz (batter) about 14 lb
100 Servings:
C-28 about 2 gallons (batter) 2 steamtable pans
Edited 2004 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
196 2.85 g
Saturated Fat Cholesterol
1.65 g
Iron
0.82 mg
1 mg
Calcium
32 mg 204 mg
29.24 g
Vitamin A
365 IU
Sodium
7.70 g
Vitamin C
0.3 mg
Dietary Fiber
0.5 g
Spice Icing Desserts 50 Servings
Ingredients
Powdered sugar
Directions
Weight
Measure
Weight
Measure
1 lb
1 qt
2 lb
2 qt
1 oz
2 Tbsp
2 oz
¼ cup
Salt Instant nonfat dry milk
100 Servings
½ tsp 1 tsp
2 tsp
Ground nutmeg
⅛ tsp
¼ tsp
Margarine or butter
⅛ tsp 3 oz
¼ cup 2 Tbsp
1. Combine powdered sugar, salt, dry milk, cinnamon, nutmeg, and ginger in mixer with paddle attachment for 1 minute on low speed.
1 tsp
Ground cinnamon Ground ginger
C-29
¼ tsp 6 oz
¾ cup
2. Add margarine or butter and mix for 5 minutes on low speed. Scrape down sides of bowl. 3. Slowly add water and vanilla. Mix for 5 minutes on medium speed, until light and fluffy.
Water
¼ cup
½ cup
Vanilla
1 ½ tsp
1 Tbsp 4. Use 1 lb 4 oz (2 cups) for each steamtable pan (12" x 20" x 2 ½").
SERVING: 2 tsp.
YIELD: 50 Servings:
VOLUME: about 1 lb 4 oz
100 Servings: about 2 lb 8 oz
Edited 204
50 Servings:
about 2 cups
100 Servings:
about 1 quart
Spice Icing Desserts
C-29
Nutrients Per Serving Calories
50
Saturated Fat
0.28 g
Iron
0.03 mg
Protein
0.22 g
Cholesterol
0 mg
Calcium
8 mg
Carbohydrate
9.40 g
Vitamin A
74 IU
Sodium
42 mg
Total Fat
1.39 g
Vitamin C
0.1 mg
Text63:
Dietary Fiber
0.0 g
Whole Wheat Sugar Cookies Desserts 50 Servings
Ingredients
Margarine or butter
Sugar Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
100 Servings
Directions
Weight
Measure
Weight
Measure
12 oz
1 ½ cups
1 lb 8 oz
3 cups
1 lb 8 oz
3 cups
3 lb
1 qt 2 cups
6 oz
¾ cup
12 oz
1 ½ cups
OR 4 each
OR 7 each
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
C-30
3 qt
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
1. Cream margarine or butter and sugar in mixer with paddle attachment on medium speed for 10 minutes. 2. Add eggs, vanilla, and milk. Mix for 1 minute on low speed or until smooth. Scrape down sides of bowl.
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.
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 Ground cinnamon
4 oz
½ cup 2 tsp
8 oz
1 cup
5. Combine sugar and cinnamon and sprinkle over cookies.
1 Tbsp 1 tsp 6. Bake until light brown: Conventional oven: 375° F for 12 minutes Convection oven: 350° F for 6 minutes
Whole Wheat Sugar Cookies Desserts SERVING:
YIELD:
1 cookie. For Enhanced Meal Pattern only: 1 cookie provides 1 serving of grains/breads.
50 Servings:
C-30
VOLUME: about 4 lb 11 oz (dough)
100 Servings: about 9 lb 6 oz (dough)
50 Servings:
about 1 quart 2 ⅔ cups (dough) 50 cookies
100 Servings:
about 3 quarts 1 ⅓ cup (dough) 100 cookies
Edited 2006 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
173
Saturated Fat
1.29 g
Iron
Cholesterol
15 mg
Calcium
30 mg
28.22 g
Vitamin A
269 IU
Sodium
207 mg
6.17 g
Vitamin C
0.1 mg
Dietary Fiber
2.81 g
0.78 mg
2.1 g
Chocoleana Cake (Choc-o-LEAN-a) Desserts 50 Servings
Ingredients
100 Servings
Directions
Weight
Measure
Weight
Measure
2 lb
1 qt
4 lb
2 qt
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
Sugar
Enriched all-purpose flour
Baking powder Baking soda Salt
2 Tbsp 1 ½ tsp
¼ cup 1 Tbsp
1 Tbsp
2 Tbsp
1 ½ tsp
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.
1 Tbsp
Lowfat plain yogurt
4 oz
½ cup
8 oz
1 cup
Canned unsweetened applesauce
1 lb
2 cups
2 lb
1 qt
Frozen egg whites, thawed OR Fresh large egg whites
1 lb
2 cups OR 13 each
2 lb
1 qt OR 26 each
Vanilla
C-31
1 ½ tsp
1 Tbsp
Vegetable oil
1 cup
2 cups
Water
1 cup
2 cups
2. In a separate large bowl using a wire whip, mix yogurt, applesauce, egg whites, vanilla, vegetable oil, and water until blended.
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).
Chocoleana Cake (Choc-o-LEAN-a) Desserts
SERVING:
YIELD: 50 Servings:
1 piece or 1 cupcake. For Enhanced Meal Pattern only: 1 piece or 1 cupcake provides ¾ serving of grains/breads.
C-31
VOLUME: about 7 lb 6 oz (batter) about 6 lb 12 oz 1 sheet pan
100 Servings: about 14 lb 12 oz (batter) about 13 lb 8 oz 2 sheet pans
50 Servings:
3 quarts 1 cup (batter) 50 pieces
100 Servings:
1 gallon 2 ½ quarts (batter) 100 pieces
Edited 2006 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
189 3.77 g
Saturated Fat
0.89 g
Iron
1.21 mg
Cholesterol
0 mg
Calcium
73 mg
34.07 g
Vitamin A
43 IU
Sodium
245 mg
4.96 g
Vitamin C
0.3 mg
Dietary Fiber
1.5 g
Chocolate Glaze Desserts 50 Servings
Ingredients
Powdered sugar
100 Servings
Weight
Measure
Weight
Measure
1 lb 3 oz
1 ½ cups
2 lb 6 oz
3 cups
Salt
¼ tsp
½ tsp
Instant nonfat dry milk
¼ cup
½ cup
Cocoa Corn syrup
3 oz
Water, hot 160° F Margarine or butter, melted Vanilla
C-32 Directions
1. Combine sugar, salt, nonfat dry milk, and cocoa in mixer with paddle attachment for 1 minute on low speed.
¼ cup 2 Tbsp
3 oz
¾ cup
¼ cup
6 oz
½ cup
2. Add corn syrup and blend on low speed for 2 minutes.
1 cup
3. Add hot water. Mix for 3 minutes on medium speed.
½ cup 2 ½ oz
5 oz 2 tsp
4. Add melted margarine or butter. Mix for 3 minutes on low speed. 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").
SERVING: 1 Tbsp.
YIELD: 50 Servings:
VOLUME: about 1 lb 14 oz
100 Servings: about 3 lb 12 oz
Edited 2004
50 Servings:
about 3 cups
100 Servings:
about 1 quart 2 cups
Chocolate Glaze Desserts
C-32
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
61 0.30 g
Saturated Fat
0.30 g
Iron
0.13 mg
Cholesterol
0 mg
Calcium
6 mg
12.70 g
Vitamin A
59 IU
Sodium
29 mg
1.27 g
Vitamin C
0.0 mg
Dietary Fiber
0.3 g
Orange Rice Pudding Desserts 50 Servings
Ingredients
Enriched white rice, long grain, regular
C-33
100 Servings
Directions
Weight
Measure
Weight
Measure
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 Sugar
2 qt 1 cup 1 lb
2 cups
Lowfat 1% milk Orange rind, grated
2 lb
1 qt
2 qt
1 gal
¼ cup 2 Tbsp
¾ cup
Ground cinnamon (optional) Vanilla Raisins (optional)
1 gal 2 cups
6 oz
½ tsp
1 tsp
2 Tbsp
¼ cup
1 ¼ cups
12 oz
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.
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).
SERVING: ⅓ cup (No. 12 scoop). For Enhanced Meal Pattern only: 1 portion provides ½ serving of grains/breads.
YIELD: 50 Servings:
VOLUME: about 10 lb 4 oz
50 Servings:
1 gallon ½ cup 1 steamtable pan
Orange Rice Pudding Desserts 100 Servings: about 20 lb 8 oz
100 Servings:
C-33 2 gallons 1 cup 2 steamtable pans
Tested 2004 Special Tip: Rice may be cooked a day ahead.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
115 2.57 g
Saturated Fat
0.29 g
Iron
0.60 mg
Cholesterol
2 mg
Calcium
54 mg
24.53 g
Vitamin A
83 IU
Sodium
20 mg
0.55 g
Vitamin C
1.4 mg
Dietary Fiber
0.3 g
Barbecued Chicken Meat/Meat Alternate
Main Dishes 50 Servings
Ingredients Weight Chicken stock, non-MSG *Fresh onions, chopped OR Dehydrated onions Catsup
Raw chicken, cut up, thawed (USDA-donated, whole, cut up 8 pieces)
Weight
1 ¼ cups
2 ½ cups
½ cup OR ¼ cup
6 oz OR 1 oz
1 cup OR ½ cup 1 Tbsp
3 lb 10 oz
1 qt 2 cups (½ No. 10 can)
7 lb 4 oz
3 qt (1 No. 10 can)
12 oz
1 ½ cups
1 lb 8 oz
3 cups
1 tsp 24 lb 8 oz
Directions
Measure
3 oz OR ½ oz
Granulated garlic Brown sugar, packed
100 Servings
Measure
D-11
1. For barbecue sauce: Simmer chicken stock and onions over medium heat for 5 minutes.
2. Add catsup, granulated garlic, and brown sugar. Simmer 15-20 minutes, stirring frequently. Set aside for use in step 4.
2 tsp 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.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for Mature onions
SERVING:
YIELD:
1 portion (1 breast, or 1 drumstick and 1 wing, or 1 50 Servings: thigh with back) provides 2 oz equivalent meat/meat alternate.
50 Servings
100 Servings
4 oz
8 oz
VOLUME: about 22 lb 8 oz
50 Servings:
3 sheet pans
Barbecued Chicken Meat/Meat Alternate
Main Dishes 100 Servings: about 45 lb
100 Servings:
D-11 6 sheet pans
Tested 2004
Nutrients Per Serving Calories
295
Saturated Fat
3.73 g
Iron
1.60 mg
Protein
27.25 g
Cholesterol
86 mg
Calcium
27 mg
Carbohydrate
15.83 g
Vitamin A
492 IU
Sodium
476 mg
Total Fat
13.43 g
Vitamin C
5.1 mg
Dietary Fiber
Text63:
0.5 g
Beef or Pork Burrito Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes 50 Servings
Ingredients Weight
100 Servings
Measure
Weight
Raw ground beef (no more than 20% fat) OR Raw ground pork (no more than 20% fat)
5 lb 2 oz
10 lb 4 oz
OR 5 lb 2 oz
OR 10 lb 4 oz
*Fresh onions, chopped OR Dehydrated onions
5 oz OR 1 oz
Granulated garlic Ground black or white pepper Canned tomato paste
1 lb 12 oz
Water †Seasonings Chili powder Ground cumin Paprika Onion powder Reduced fat Cheddar cheese, shredded Enriched flour tortillas (at least 0.9 oz each)
2 lb 8 oz
¾ cup 2 Tbsp OR ½ cup
10 oz OR 2 oz
Directions
Measure 1. Brown ground beef or pork. Drain. Continue immediately.
1 ¾ cups OR 1 cup
1 Tbsp
2 Tbsp
2 tsp
1 Tbsp 1 tsp
3 cups 2 Tbsp (¼ No. 10 can)
3 lb 8 oz
3 qt
3 Tbsp 2 Tbsp 1 Tbsp 1 Tbsp
¼ cup 2 Tbsp ¼ cup 2 Tbsp 2 Tbsp
50 each
5 lb
2. Add onions, granulated garlic, pepper, tomato paste, water, and seasonings. Blend well. Simmer for 30 minutes.
1 qt 2 ¼ cups (½ No. 10 can)
1 qt 2 cups
2 qt 2 cups
D-12
1 gal 1 qt
3. Combine shredded cheese with meat mixture.
100 each
4. Steam tortillas for 3 minutes until warm. OR Place in warmer to prevent torn tortillas when folding. 5. Portion meat mixture with heaping No. 12 scoop (⅓ cup plus 1 Tbsp) onto each tortilla. Fold around meat envelope style. 6. Place folded burritos seam side down on sheet pans (18" x 26" x 1") which have been lightly coated with pan release spray, 33-35 burritos per pan. For 50 servings, use 2 pans. For 100 servings, use 3 pans. 7. Bake: Conventional oven: 375° F for 15 minutes Convection oven: 325° F for 15 minutes CCP: Heat to 165° F or higher for at least 15 seconds.
Beef or Pork Burrito Meat/Meat Alternate-Vegetable-Grains/Breads Reduced fat Cheddar cheese, shredded (optional)
Main Dishes
13 oz
3 ¼ cups
1 lb 10 oz
1 qt 2 ½ cups
D-12
8. CCP: Hold for hot service at 135° F or higher. Sprinkle shredded cheese (optional) evenly over burritos before serving.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
†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:
Mature onions
YIELD: 50 Servings:
1 burrito provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 1 serving of grains/breads.
50 Servings
100 Servings
6 oz
12 oz
VOLUME: about 10 lb 5 oz (filling) 50 burritos
100 Servings: about 20 lb 10 oz (filling) 100 burritos
50 Servings:
about 1 gallon 1 quart (filling) 2 sheet pans
100 Servings:
about 2 gallons 2 quarts (filling) 3 sheet pans
Edited 2006
Nutrients Per Serving Calories
273
Saturated Fat
5.76 g
Iron
2.62 mg
Protein
18.82 g
Cholesterol
43 mg
Calcium
264 mg
Carbohydrate
21.34 g
Vitamin A
800 IU
Sodium
351 mg
Total Fat
12.46 g
Vitamin C
9.7 mg
Dietary Fiber
Text63:
2.0 g
Bean Burrito Meat/Meat Alternate-Vegetable-Grains/Breads 50 Servings
Ingredients
*Fresh onions, chopped OR Dehydrated onions
100 Servings
Measure
Weight
Measure
5 oz OR 1 oz
¾ cup 2 Tbsp OR ½ cup
10 oz OR 2 oz
1 ¾ cups OR 1 cup
Ground black or white pepper 1 lb 12 oz
Water †Seasonings Chili powder Ground cumin Paprika Onion powder
1 Tbsp
2 Tbsp
2 tsp
1 Tbsp 1 tsp
3 cups 2 Tbsp (¼ No. 10 can)
3 lb 8 oz
1 qt
2 qt
3 Tbsp 2 Tbsp 1 Tbsp 1 Tbsp
¼ cup 2 Tbsp ¼ cup 2 Tbsp 2 Tbsp
7 lbs
1 gal (1 ⅔ No. 10 cans)
14 lbs
2 gal (3 ⅓ No. 10 cans)
OR *Dry pinto beans, cooked (see Special Tips)
OR 7 lbs
OR 3 qt 3 ½ cups
OR 14 lbs
OR 1 gal 3 ¾ qt
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
1. Mix onions, granulated garlic, pepper, tomato paste, water, and seasonings. Blend well. Simmer for 15 minutes. Reserve for step 2.
1 qt 2 ¼ cups (½ No. 10 can)
Canned pinto beans, drained
Reduced fat Cheddar cheese, shredded
D-12A Directions
Weight
Granulated garlic Canned tomato paste
Main Dishes
100 each
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.
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.
Bean Burrito Meat/Meat Alternate-Vegetable-Grains/Breads Reduced fat Cheddar cheese, shredded (optional)
13 oz
Main Dishes 3 ¼ cups
1 lb 10 oz
1 qt 2 ½ cups
D-12A
7. CCP: Hold for hot service at 135° F or higher. Sprinkle shredded cheese (optional) evenly over burritos before serving.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
†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.
50 Servings
100 Servings
Pinto beans, dry
3 lb
6 lb
Mature onions
6 oz
12 oz
YIELD: 50 Servings:
VOLUME: about 13 lb 4 oz (filling) 50 burritos
100 Servings: about 26 lb 8 oz (filling) 100 burritos
Edited 2006 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. 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.
50 Servings:
1 gallon 2 ¼ quarts (filling) 2 sheet pans
100 Servings:
3 gallons ½ quart (filling) 3 sheet pans
Bean Burrito Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-12A
Nutrients Per Serving Calories
288
Saturated Fat
3.53 g
Iron
3.37 mg
Protein
14.81 g
Cholesterol
13 mg
Calcium
306 mg
Carbohydrate
40.02 g
Vitamin A
801 IU
Sodium
662 mg
7.94g
Vitamin C
10.1 mg
Total Fat Text63:
Dietary Fiber
4.7 g
Beef or Pork Burrito (Using Canned Meats) Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes 50 Servings
Ingredients
100 Servings
Directions
Weight
Measure
Weight
Measure
Canned beef with natural juices, undrained OR Canned pork with natural juices, undrained
6 lb 6 oz
3 ½ No. 2 ½ cans
12 lb 12 oz
7 No. 2 ½ cans
OR 6 lb 6 oz
OR 3 ½ No. 2 ½ cans
OR 12 lb 12 oz
OR 7 No. 2 ½ cans
*Fresh onions, chopped OR Dehydrated onions
5 oz OR 1 oz
¾ cup 2 Tbsp OR ½ cup
10 oz OR 2 oz
1 ¾ cups OR 1 cup
Granulated garlic Ground black or white pepper Canned tomato paste
1 lb 12 oz
Water †Seasonings Chili powder Ground cumin Paprika Onion powder Reduced fat Cheddar cheese, shredded Enriched flour tortillas (at least 0.9 oz each)
3 lb 3 oz
1 Tbsp
2 Tbsp
2 tsp
1 Tbsp 1 tsp
3 cups 2 Tbsp (¼ No. 10 can)
3 lb 8 oz
2 qt
3 Tbsp 2 Tbsp 1 Tbsp 1 Tbsp
¼ cup 2 Tbsp ¼ cup 2 Tbsp 2 Tbsp
50 each
6 lb 6 oz
1. Remove fat from undrained canned beef or undrained canned pork.
2. Add onions, garlic, pepper, tomato paste, water, and seasonings. Blend well. Simmer for 30 minutes.
1 qt 2 ¼ cups (½ No. 10 can)
1 qt
3 qt ¾ cup
D-12B
1 gal 2 ⅜ qt
3. Combine shredded cheese with meat mixture.
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.
Beef or Pork Burrito (Using Canned Meats) Meat/Meat Alternate-Vegetable-Grains/Breads Reduced fat Cheddar cheese, shredded (optional)
Main Dishes
13 oz
3 ¼ cups
1 lb 10 oz
1 qt 2 ½ cups
D-12B
8. CCP: Hold for hot service at 135° F or higher. Sprinkle shredded cheese (optional) evenly over burritos before serving.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
†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:
Mature onions
YIELD: 50 Servings:
1 burrito provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 1 serving of grains/breads.
50 Servings
100 Servings
6 oz
12 oz
VOLUME: 50 burritos
100 Servings: 100 burritos
50 Servings:
2 sheet pans
100 Servings:
3 sheet pans
Edited 2004
Nutrients Per Serving Calories
241
Saturated Fat
4.73 g
Iron
2.35 mg
Protein
16.87 g
Cholesterol
35 mg
Calcium
313 mg
Carbohydrate
21.46 g
Vitamin A
845 IU
Sodium
466 mg
9.78 g
Vitamin C
9.7 mg
Dietary Fiber
Total Fat Text63:
2.0 g
Beef or Pork Taco Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes 50 Servings
Ingredients Weight Raw ground beef (no more than 20% fat) OR Raw ground pork (no more than 20% fat)
6 lb 6 oz
*Fresh onions, chopped OR Dehydrated onions
5 oz OR 1 oz
100 Servings
Measure
Weight
Directions
Measure
12 lb 12 oz
¾ cup 2 Tbsp OR ½ cup
10 oz OR 2 oz
D-13
1. Brown ground beef or pork. Drain. Continue immediately.
1 ¾ cups OR 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 Ground black or white pepper Canned tomato paste
14 oz
Water †Seasonings Chili powder Ground cumin Paprika Onion powder
1 Tbsp 1 ½ tsp
3 Tbsp
2 tsp
1 Tbsp 1 tsp
1 ½ cups 1 Tbsp (⅛ No. 10 can)
1 lb 12 oz
3 cups 2 Tbsp (¼ No. 10 can)
1 qt
2 qt
2 Tbsp 1 Tbsp 1 ½ tsp 1 ½ tsp 1 ½ tsp
¼ cup 3 Tbsp 1 Tbsp 1 Tbsp
Reduced fat Cheddar cheese, shredded
1 lb 10 oz
1 qt 2 ½ cups
3 lb 4 oz
3 qt 1 cup
*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
4. For topping: Set cheese aside for step 5. Combine lettuce and tomatoes. Toss lightly. Set mixture aside for step 5.
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
Beef or Pork Taco Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-13
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.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
†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:
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
YIELD:
2 tacos provide 2 oz equivalent meat/meat alternate, 50 Servings: ½ cup of vegetable, and 1 serving of grains/breads.
VOLUME: about 7 lb 4 oz (filling) about 15 lb 10 oz
100 Servings: about 14 lb 8 oz (filing) about 31 lb 4 oz
Tested 2004
50 Servings:
3 quarts 1 ⅓ cups (filling) 100 tacos
100 Servings:
1 ½ gallons 2 ⅔ cups (filling) 200 tacos
Beef or Pork Taco Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-13
Nutrients Per Serving Calories
299
Saturated Fat
5.80 g
Iron
2.43 mg
Protein
18.26 g
Cholesterol
46 mg
Calcium
200 mg
Carbohydrate
20.36 g
Vitamin A
600 IU
Sodium
253 mg
Total Fat
16.36 g
Vitamin C
8.2 mg
Dietary Fiber
Text63:
3.0 g
Bean Taco Meat/Meat Alternate-Vegetable-Grains/Breads 50 Servings
Ingredients
Canned pinto beans, drained OR *Dry pinto beans, cooked (see Special Tip) *Fresh onions, chopped OR Dehydrated onions
Main Dishes 100 Servings
D-13A Directions
Weight
Measure
Weight
Measure
8 lb 7 oz
16 lb 14 oz
OR 8 lb 7 oz
1 gal 3 cups (2 No. 10 cans) OR 1 gal 2 ½ cups
OR 16 lb 14 oz
2 gal 1 ½ qt (4 No. 10 cans) OR 2 gal 1 ¼ qt
5 oz OR 1 oz
¾ cup 2 Tbsp OR ½ cup
10 oz OR 2 oz
1 ¾ cups OR 1 cup
1. Heat canned pinto beans before draining. Puree beans to a smooth consistency.
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 Ground black or white pepper Canned tomato paste
14 oz
Water †Seasonings Chili powder Ground cumin Paprika Onion powder
1 Tbsp 1 ½ tsp
3 Tbsp
2 tsp
1 Tbsp 1 tsp
1 ½ cups 1 Tbsp (⅛ No. 10 can)
1 lb 12 oz
3 cups 2 Tbsp (¼ No. 10 can)
1 qt
2 qt
2 Tbsp 1 Tbsp 1 ½ tsp 1 ½ tsp 1 ½ tsp
¼ cup 3 Tbsp 1 Tbsp 1 Tbsp
Reduced fat Cheddar cheese, shredded
1 lb 10 oz
1 qt 2 ½ cups
3 lb 4 oz
3 qt 1 cup
*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
4. For topping: Set cheese aside for step 5. Combine tomatoes and lettuce. Toss lightly. Set mixture aside for step 5.
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
Bean Taco Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-13A
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.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
†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.
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
YIELD: 50 Servings:
VOLUME: about 11 lb 3 oz (filling) about 19 lb 9 oz
100 Servings: about 22 lb 6 oz (filling) about 39 lb 2 oz
Tested 2004 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.
50 Servings:
1 gallon 1 quart (filling) 100 tacos
100 Servings:
2 gallons 2 quarts (filling) 200 tacos
Bean Taco Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-13A
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. 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.
Nutrients Per Serving Calories
249
Saturated Fat
2.69 g
Iron
2.67 mg
8 mg
Calcium
226 mg 536 mg
Protein
11.37 g
Cholesterol
Carbohydrate
32.14 g
Vitamin A
601 IU
Sodium
9.31 g
Vitamin C
8.6 mg
Dietary Fiber
Total Fat Text63:
5.7 g
Beef or Pork Taco (Using Canned Meats) Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes 50 Servings
Ingredients
100 Servings
D-13B Directions
Weight
Measure
Weight
Measure
Canned beef with natural juices, undrained OR Canned pork with natural juices, undrained
9 lb 4 oz
5 ⅛ No. 2 ½ cans
18 lb 8 oz
10 ¼ No. 22 cans
OR 9 lb 4 oz
OR 5 ⅛ No. 2 ½ cans
OR 18 lb 8 oz
OR 10 ¼ No. 22 cans
*Fresh onions, chopped OR Dehydrated onions
5 oz OR 1 oz
¾ cup 2 Tbsp OR ½ cup
10 oz OR 2 oz
1 ¾ cups OR 1 cup
1. Remove fat from undrained canned beef or undrained canned pork.
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 Ground black or white pepper Canned tomato paste
14 oz
Water †Seasonings Chili powder Ground cumin Paprika Onion powder
1 Tbsp 1 ½ tsp
3 Tbsp
2 tsp
1 Tbsp 1 tsp
1 ½ cups 1 Tbsp (⅛ No. 10 can)
1 lb 12 oz
3 cups 2 Tbsp (¼ No. 10 can)
2 cups
1 qt
2 Tbsp 1 Tbsp 1 ½ tsp 1 ½ tsp 1 ½ tsp
¼ cup 3 Tbsp 1 Tbsp 1 Tbsp
Reduced fat Cheddar cheese, shredded
1 lb 10 oz
1 qt 2 ½ cups
3 lb 4 oz
3 qt 1 cup
*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
4. For topping: Set cheese aside for step 5. Combine tomatoes and lettuce. Toss lightly. Set mixture aside for step 5.
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
Beef or Pork Taco (Using Canned Meats) Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-13B
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.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
†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:
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
YIELD:
2 tacos provide 2 oz equivalent meat/meat alternate, 50 Servings: ½ cup of vegetable, and 1 serving of grains/breads.
VOLUME: about 15 lb 10 oz
100 Servings: about 31 lb 4 oz
Edited 2004
50 Servings:
100 tacos
100 Servings:
200 tacos
Beef or Pork Taco (Using Canned Meats) Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-13B
Nutrients Per Serving Calories
246
Saturated Fat
3.80 g
Iron
2.23 mg
Protein
14.88 g
Cholesterol
36 mg
Calcium
192 mg
Carbohydrate
20.36 g
Vitamin A
600 IU
Sodium
362 mg
Total Fat
12.05 g
Vitamin C
8.2 mg
Dietary Fiber
Text63:
3.0 g
Chicken or Turkey Taco Meat/Meat Alternate-Vegetable-Grains/Breads 50 Servings
Ingredients
*Cooked chicken or turkey, chopped *Fresh onions, chopped OR Dehydrated onions
Main Dishes 100 Servings
D-13C Directions
Weight
Measure
Weight
Measure
4 lb 12 oz
3 qt 3 cups
9 lb 8 oz
1 gal 3 ½ qt
1. Use either cooked chopped chicken or cooked chopped turkey.
5 oz OR 1 oz
¾ cup 2 Tbsp OR ½ cup
10 oz OR 2 oz
1 ¾ cups OR 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
Ground black or white pepper Canned tomato paste
3 Tbsp
2 tsp 14 oz
Water †Seasonings Chili powder Ground cumin Paprika Onion powder
1 ½ cups 1 Tbsp (⅛ No. 10 can)
1 Tbsp 1 tsp 1 lb 12 oz
3 cups 2 Tbsp (¼ No. 10 can)
1 ½ qt
3 qt
2 Tbsp 1 Tbsp 1 ½ tsp 1 ½ tsp 1 ½ tsp
¼ cup 3 Tbsp 1 Tbsp 1 Tbsp
Reduced fat Cheddar cheese, shredded
1 lb 10 oz
1 qt 2 ½ cups
3 lb 4 oz
3 qt 1 cup
*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
4. For topping: Set cheese aside for step 5. Combine tomatoes and lettuce. Toss lightly. Set mixture aside for step 5.
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,
Chicken or Turkey Taco Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-13C
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.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
†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.
26 lb 8 oz OR 20 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
VOLUME: about 15 lb 10 oz
100 Servings: about 31 lb 4 oz
Tested 2004
100 Servings
Chicken, whole, without neck and giblets 13 lb 4 oz OR OR Turkey, whole, without neck and giblets 10 lb 2 oz
YIELD: 50 Servings:
50 Servings
50 Servings:
3 quarts 1 cup (filling) 100 tacos
100 Servings:
1 gallon 2 ½ quarts (filling) 200 tacos
Chicken or Turkey Taco Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-13C
Nutrients Per Serving Calories
264
Saturated Fat
3.51 g
Iron
1.77 mg
Protein
19.10 g
Cholesterol
47 mg
Calcium
195 mg
Carbohydrate
20.36 g
Vitamin A
623 IU
Sodium
252 mg
Total Fat
12.22 g
Vitamin C
8.2 mg
Dietary Fiber
Text63:
3.0 g
Beef Stew Meat/Meat Alternate-Vegetable
Main Dishes 50 Servings
Ingredients Weight Raw beef stew meat, practically free of fat
100 Servings
Measure
10 lb 4 oz
Vegetable oil
Weight
*Fresh onions, quartered OR Dehydrated onions
1 lb OR 1 ¼ oz
Enriched all-purpose flour
12 oz
Granulated garlic
1. Brown beef cubes in oil. Drain. Continue immediately. 1 cup
⅔ cup
2 lb OR 2 ½ oz
2. Add onions, flour, granulated garlic, paprika, pepper, salt, and thyme. Cook 5 minutes. 1 ¼ cups
2 ¾ cups
1 lb 8 oz
1 qt 1 ½ cups
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 Water or beef stock, non-MSG
Canned sliced carrots, drained
4 lb 6 oz
Directions
Measure
20 lb 8 oz ½ cup
D-14
1 tsp
2 tsp
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.
1 gal 1 qt (2 No. 10 cans)
4. Add carrots, potatoes, and peas. Cook until vegetables are heated through, approximately 15 minutes.
2 qt 2 cups (1 No. 10 can)
8 lb 12 oz
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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for Mature onions
50 Servings
100 Servings
1 lb 3 oz
2 lb 6 oz
Beef Stew Meat/Meat Alternate-Vegetable
Main Dishes
SERVING:
YIELD: 50 Servings:
1 cup (8 oz ladle) provides 2 oz equivalent meat/meat alternate and ½ cup of vegetable.
D-14
VOLUME: about 24 lb 12 oz
100 Servings: about 49 lb 8 oz
50 Servings:
about 3 gallons 2 cups 3 medium half-steamtable pans
100 Servings:
about 6 gallons 1 quart 6 medium half-steamtable pans
Tested 2004
Nutrients Per Serving Calories
218
Saturated Fat
2.38 g
Iron
49 mg
Calcium
28 mg
Sodium
409 mg
Protein
19.80 g
Cholesterol
Carbohydrate
16.48 g
Vitamin A
5766 IU
7.80g
Vitamin C
5.9 mg
Total Fat Text63:
Dietary Fiber
3.06 mg
2.9 g
Beef Tamale Pie Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes 50 Servings
Ingredients Weight Raw ground beef (no more than 20% fat)
5 lb 14 oz
*Fresh onions, chopped OR Dehydrated onions
14 oz OR 2 ½ oz
Measure
100 Servings Weight
1 lb 12 oz OR 5 oz
Directions
Measure
11 lb 12 oz 2 ⅓ cups OR 1 ¼ cups
D-15
1. Brown ground beef. Drain. Continue immediately. 1 qt ⅔ cup OR 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 †Seasonings Chili powder Ground cumin Paprika Onion powder
1 qt 1 cup
2 qt 2 cups
¼ cup 3 Tbsp 1 Tbsp 1 Tbsp
½ cup ¼ cup 2 Tbsp 2 Tbsp 2 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
Cornmeal
1 lb
3 ¾ cups
2 lb
1 qt 3 ½ cups
Sugar Baking powder Salt
3 ½ oz
½ cup
7 oz
1 cup
1 oz
2 Tbsp 1 tsp
2 oz
⅓ cup
¾ tsp
1 ½ tsp
4. For cornbread topping: Blend flour, cornmeal, sugar, baking powder, and salt in mixer for 1 minute on low speed.
Beef Tamale Pie Meat/Meat Alternate-Vegetable-Grains/Breads Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
6 oz
Instant nonfat dry milk, reconstituted Vegetable oil
Main Dishes ¾ cup
12 oz
1 ½ cups
OR 4 each
OR 7 each
3 ¾ cups
1 qt 3 ½ cups
½ cup
1 cup
D-15
5. In a separate bowl, mix eggs, milk, and oil. Add to dry ingredients. Blend 2-3 minutes on medium speed until dry ingredients are moistened. Batter will be lumpy.
6. Pour 2 lb 5 oz (1 qt ½ cup) batter over meat mixture in each pan and spread into corners of pan. 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.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
†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.
Mature onions
YIELD: 50 Servings:
100 Servings
1 lb
2 lb
VOLUME: about 18 lb 2 oz
100 Servings: about 36 lb 4 oz
Tested 2004
50 Servings
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Beef Tamale Pie Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-15
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.
Nutrients Per Serving Calories
281
Saturated Fat
5.17 g
Iron
2.89 mg
58 mg
Calcium
228 mg 430 mg
Protein
18.64 g
Cholesterol
Carbohydrate
23.39 g
Vitamin A
1008 IU
Sodium
Total Fat
12.76 g
Vitamin C
11.9 mg
Dietary Fiber
Text63:
2.4 g
Beef and Bean Tamale Pie Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes 50 Servings
Ingredients Weight Raw ground beef (no more than 20% fat)
2 lb 10 oz
Canned pinto beans, drained, coarsely chopped
5 lb 13 oz
OR *Dry pinto beans, cooked, coarsely chopped (see Special Tips)
OR 5 lb 13 oz
Measure
100 Servings Weight
11 lb 10 oz OR 11 lb 10 oz
Directions
Measure
5 lb 4 oz 3 qt 1 cup (1 ⅓ No. 10 cans and ½ cup) OR 3 qt
D-15A
1. Brown ground beef. Drain. Continue immediately. 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 OR Dehydrated onions
14 oz OR 2 ½ oz
2 ⅓ cups OR 1 ¼ cups
1 lb 12 oz OR 5 oz
1 qt ⅔ cup OR 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 †Seasonings Chili powder Ground cumin Paprika Onion powder
1 qt 1 cup
2 qt 2 cups
¼ cup 3 Tbsp 1 Tbsp 1 Tbsp
½ cup ¼ cup 2 Tbsp 2 Tbsp 2 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
Cornmeal
1 lb
3 ¾ cups
2 lb
1 qt 3 ½ cups
3 ½ oz
½ cup
7 oz
1 cup
Sugar
4. For cornbread topping: Blend flour, cornmeal, sugar, baking powder, and salt in mixer for 1 minute on low speed.
Beef and Bean Tamale Pie Meat/Meat Alternate-Vegetable-Grains/Breads Baking powder
2 Tbsp
Salt Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
Main Dishes 2 oz
¼ cup
12 oz
1 ½ cups
¾ tsp 6 oz
Instant nonfat dry milk, reconstituted Vegetable oil
¾ cup
D-15A
1 ½ tsp
OR 4 each
OR 7 each
3 ¾ cups
1 qt 3 ½ cups
½ cup
1 cup
5. In a separate bowl, mix eggs, milk, and oil. Add to dry ingredients. Blend 2-3 minutes on medium speed until dry ingredients are moistened. Batter will be lumpy.
6. Pour 2 lb 5 oz (1 qt ½ cup) batter over meat mixture in each pan and spread into corners of pan. 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.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
†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.
50 Servings
100 Servings
Mature onions
1 lb
3 lb 10 oz
Dry pinto beans
2 lb 5 oz
4 lb 10 oz
YIELD: 50 Servings:
VOLUME: about 17 lb 15 ½ oz
100 Servings: about 35 lb 15 oz
Tested 2004
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Beef and Bean Tamale Pie Meat/Meat Alternate-Vegetable-Grains/Breads 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. OR 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 pinto beans.
Main Dishes
D-15A
Beef and Bean Tamale Pie Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-15A
Nutrients Per Serving Calories
268
Saturated Fat
3.60 g
Iron
3.26 mg
39 mg
Calcium
247 mg 630 mg
Protein
15.95 g
Cholesterol
Carbohydrate
31.51 g
Vitamin A
1009 IU
Sodium
9.23 g
Vitamin C
12.3 mg
Dietary Fiber
Total Fat Text63:
4.2 g
Chicken or Turkey Tamale Pie Meat/Meat Alternate-Vegetable-Grains/Breads 50 Servings
Ingredients
*Cooked chicken or turkey, chopped *Fresh onions, chopped OR Dehydrated onions
Main Dishes 100 Servings
D-15B Directions
Weight
Measure
Weight
Measure
4 lb 12 oz
3 qt 3 cups
9 lb 8 oz
1 gal 3 ½ qt
1. Use either cooked chopped chicken or cooked chopped turkey.
14 oz OR 2 ½ oz
2 ⅓ cups OR 1 ¼ cups
1 lb 12 oz OR 5 oz
1 qt ⅔ cup OR 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 †Seasonings Chili powder Ground cumin Paprika Onion powder
1 qt 1 cup
2 qt 2 cups
¼ cup 3 Tbsp 1 Tbsp 1 Tbsp
½ cup ¼ cup 2 Tbsp 2 Tbsp 2 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
Cornmeal
1 lb
3 ¾ cups
2 lb
1 qt 3 ½ cups
Sugar Baking powder Salt
3 ½ oz
½ cup
7 oz
1 cup
1 oz
2 Tbsp 1 tsp
2 oz
⅓ cup
¾ tsp
1 ½ tsp
4. For cornbread topping: Blend flour, cornmeal, sugar, baking powder, and salt in mixer for 1 minute on low speed.
Chicken or Turkey Tamale Pie Meat/Meat Alternate-Vegetable-Grains/Breads Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
6 oz
Instant nonfat dry milk, reconstituted Vegetable oil
Main Dishes ¾ cup
12 oz
1 ½ cups
OR 4 each
OR 7 each
3 ¾ cups
1 qt 3 ½ cups
½ cup
1 cup
D-15B
5. In a separate bowl, mix eggs, milk, and oil. Add to dry ingredients. Blend 2-3 minutes on medium speed until dry ingredients are moistened. Batter will be lumpy.
6. Pour 2 lb 5 oz (1 qt ½ cup) batter over meat mixture in each pan and spread into corners of pan. 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.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
†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.
26 lb 8 oz OR 20 lb 4 oz
Mature onions
2 lb
1 lb
VOLUME: about 18 lb
100 Servings: about 36 lb
Tested 2004
100 Servings
Chicken, whole, without neck and giblets 13 lb 4 oz OR OR Turkey, whole, without neck and giblets 10 lb 2 oz
YIELD: 50 Servings:
50 Servings
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Chicken or Turkey Tamale Pie Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-15B
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.
Nutrients Per Serving Calories
273
Saturated Fat
4.53 g
Iron
2.40 mg
69 mg
Calcium
196 mg 416 mg
Protein
20.05 g
Cholesterol
Carbohydrate
23.29 g
Vitamin A
1081 IU
Sodium
Total Fat
11.39 g
Vitamin C
11.9 mg
Dietary Fiber
Text63:
2.4 g
Chicken or Turkey a la King Meat/Meat Alternate-Vegetable
Main Dishes 50 Servings
Ingredients
100 Servings
Weight
Measure
Weight
Measure
Margarine or butter
7 oz
¾ cup 1 Tbsp
14 oz
1 ½ cups 2 Tbsp
Enriched all-purpose flour
10 oz
2 ½ cups
1 lb 4 oz
1 qt 1 cup
Chicken or turkey stock, nonMSG Instant nonfat dry milk, reconstituted Poultry seasoning
1 gal
2 gal
1 qt 2 ¾ cups
3 qt 1 ½ cups
1 ½ tsp
1 Tbsp
Ground black or white pepper
2 tsp
1 Tbsp 1 tsp
Onion powder
¼ cup
½ cup
D-16 Directions
1. Melt margarine or butter. Add flour and stir until smooth. 2. Add stock, milk, poultry seasoning, pepper, and onion powder. Stir until well blended.
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 OR Frozen green peas Pimientos, chopped, drained
6 lb 6 oz
3 qt 1 ¾ cups (1 ½ No. 10 cans)
12 lb 12 oz
1 ½ gal 3 ½ cups (3 No. 10 cans)
OR 5 lb 12 oz
OR 3 qt 2 cups
OR 11 lb 8 oz
OR 1 gal 3 qt
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.
Chicken or Turkey a la King Meat/Meat Alternate-Vegetable
Main Dishes
Comments: *See Marketing Guide.
D-16
Marketing Guide for Selected Items Food as Purchased for
50 Servings
Chicken, whole, without neck and giblets 17 lb 12 oz OR OR Turkey, whole, without neck and giblets 13 lb 9 oz
SERVING:
YIELD: 50 Servings:
¾ cup (6 oz ladle) provides 2 oz equivalent meat/meat alternate and ¼ cup of vegetable.
100 Servings 35 lb 8 oz OR 27 lb 2 oz
VOLUME: about 21 lb 5 oz
100 Servings: about 42 lb 10 oz
50 Servings:
about 2 gallons 1 ½ quarts
100 Servings:
about 4 gallons 2 ¾ quarts
Tested 2004
Nutrients Per Serving Calories
218
Saturated Fat
1.96 g
Iron
1.63 mg
Protein
22.43 g
Cholesterol
53 mg
Calcium
71 mg
Carbohydrate
14.58 g
Vitamin A
680 IU
Sodium
280 mg
8.07 g
Vitamin C
7.7 mg
Dietary Fiber
Total Fat Text63:
2.6 g
Chicken or Turkey and Noodles Meat/Meat Alternate-Grains/Breads
Main Dishes 50 Servings
Ingredients Weight Chicken stock, non-MSG
Enriched noodles
100 Servings
Measure
Weight
2 gal
Directions
Measure 4 gal
2 lb 8 oz
1 gal 3 ½ qt
5 lb
3 gal 3 qt
*Fresh onions, chopped OR Dehydrated onions
14 oz OR 2 ½ oz
2 ⅓ cups OR 1 ¼ cups
1 lb 12 oz OR 5 oz
1 qt ⅔ cup OR 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
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
Ground black or white pepper
1 ½ tsp
1 Tbsp
Dried marjoram (optional)
1 ½ tsp
1 Tbsp
Dried parsley (optional) *Cooked chicken or turkey chopped
½ cup 6 lb 6 oz
1 gal 1 qt
D-17
1. Heat chicken stock to boiling. Slowly stir in noodles, onions, and carrots (optional). Boil, uncovered, for 6 minutes. DO NOT DRAIN.
2. Melt margarine or butter. Add flour and stir until smooth. 3. Add flour mixture, milk, pepper, marjoram (optional), parsley (optional), and chicken or turkey to noodles. Stir gently to combine.
1 cup 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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
50 Servings
100 Servings
Mature onions
1 lb
2 lb
Carrots
10 oz
1 lb 4 oz
Chicken or Turkey and Noodles Meat/Meat Alternate-Grains/Breads
Main Dishes Chicken, whole, without neck and giblets 17 lb 12 oz OR OR Turkey, whole, without neck and giblets 13 lb 9 oz
SERVING:
YIELD:
1 cup (8 oz ladle) provides 2 oz equivalent meat/meat alternate and 1 serving of grains/breads.
50 Servings:
D-17 35 lb 8 oz OR 27 lb 2 oz
VOLUME: 3 medium half-steamtable pans
100 Servings: 6 medium half-steamtable pans
50 Servings:
about 3 gallons 2 cups
100 Servings:
about 6 gallons 1 quart
Edited 2004
Nutrients Per Serving Calories
244
Saturated Fat
1.88 g
Iron
1.91 mg
Protein
21.90 g
Cholesterol
75 mg
Calcium
63 mg
Carbohydrate
21.32 g
Vitamin A
128 IU
Sodium
186 mg
7.52 g
Vitamin C
0.9 mg
Dietary Fiber
Total Fat Text63:
0.8 g
Chicken or Turkey Chop Suey Meat/Meat Alternate-Vegetable
Main Dishes 50 Servings
Ingredients Weight Chicken or turkey stock, nonMSG
Low-sodium soy sauce
100 Servings
Measure
Weight
Directions
Measure
1 gal 1 qt
2 gal 2 qt
1 cup
2 cups
Ground black or white pepper
1 tsp
2 tsp
Granulated garlic
1 tsp
2 tsp
*Fresh celery, cut into strips *Fresh onions, chopped OR Dehydrated onions Cornstarch
4 lb 4 oz
3 qt 1 cup
8 lb 8 oz
1 gal 2 ½ qt
1 lb OR 3 oz
2 ⅔ cups OR 1 ½ cups
2 lb OR 6 oz
1 qt 1 ⅓ cups OR 3 cups
8 ¾ oz
2 cups
1 lb 1 ½ oz
1 qt
Water, cold
1 ½ cups
D-18
1. Combine stock, soy sauce, pepper, and granulated garlic. Bring to boil. Add celery and onions. Reduce heat and simmer for 10-12 minutes.
2. Combine cornstarch and water. Mix until smooth.
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.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
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 17 lb 12 oz OR OR
35 lb 8 oz OR
Chicken or Turkey Chop Suey Meat/Meat Alternate-Vegetable
Main Dishes Turkey, whole, without neck and giblets
SERVING:
YIELD:
¾ cup (6 oz ladle) provides 2 oz meat/meat alternate 50 Servings: and ¼ cup vegetable.
13 lb 9 oz
D-18 27 lb 2 oz
VOLUME: about 23 lb 3 oz
100 Servings: about 46 lb 6 oz
50 Servings:
about 2 gallons 1 ½ quarts
100 Servings:
4 gallons 2 ¾ quarts
Tested 2004 Variation: A) Chicken or Turkey Chow Mein Follow steps 1-5. In step 7, serve over chow mein noodles.
Nutrients Per Serving Calories Protein
147 17.75 g
Saturated Fat
1.28 g
Iron
Cholesterol
52 mg
Calcium
30 mg
Sodium
332 mg
Carbohydrate
7.93 g
Vitamin A
77 IU
Total Fat
4.66 g
Vitamin C
2.7 mg
Text63:
Dietary Fiber
1.03 mg
0.8 g
Chicken or Turkey Pot Pie Meat/Meat Alternate-Vegetable-Grains/Breads 50 Servings
Ingredients
Enriched all-purpose flour
100 Servings
Weight
Measure
Weight
Measure
2 lb
1 qt 3 ½ cups
4 lb
3 qt 3 cups
Salt Shortening
Main Dishes
1 ½ tsp 1 lb 2 oz
Water, cold
2 ¾ cups
D-19 Directions
1. For pastry topping: Combine flour and salt. Mix in shortening until size of small peas.
1 Tbsp 2 lb 4 oz
1 cup
1 qt 1 ½ cups 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
Canned mixed vegetables, drained OR Frozen mixed vegetables
3 lb 5 oz
6 lb 10 oz
OR 3 lb 7 oz
1 qt 3 cups (¾ No. 10 can) OR 1 qt 3 cups
OR 6 lb 14 oz
3 qt 3 cups (1 ½ No. 10 cans) OR 13 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.
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 OR Dehydrated onions
1 lb 4 oz OR 3 ¾ oz
3 ⅓ cups OR 1 ½ cups 2 Tbsp
2 lb 8 oz OR 7 ½ oz
1 qt 2 ⅔ cups OR 3 ¾ cups
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. 7. Slowly stir in stock, pepper, and poultry seasoning. Blend well and cook over medium heat, stirring frequently until slightly thickened, 10-15 minutes.
Margarine or butter
Enriched all-purpose flour Chicken or turkey stock, nonMSG, hot
3 qt 3 cups
1 gal 3 ½ qt
Ground black or white pepper
1 ½ tsp
1 Tbsp
Poultry seasoning
1 ½ tsp
1 Tbsp
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.
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.
Chicken or Turkey Pot Pie Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-19
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).
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.
Marketing Guide for Selected Items Food as Purchased for
35 lb 8 oz OR 27 lb 2 oz
Celery
1 lb 9 oz
3 lb 2 oz
Mature onions
1 lb 7 oz
2 lb 14 oz
VOLUME: 2 steamtable pans
100 Servings: 4 steamtable pans
Edited 2004
100 Servings
Chicken, whole, without neck and giblets 17 lb 12 oz OR OR Turkey, whole, without neck and giblets 13 lb 9 oz
YIELD: 50 Servings:
50 Servings
50 Servings:
about 3 gallons 2 cups
100 Servings:
about 6 gallons 1 quart
Chicken or Turkey Pot Pie Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-19
Nutrients Per Serving Calories
344
Saturated Fat
4.60 g
Iron
52 mg
Calcium
32 mg 261 mg
Protein
20.45 g
Cholesterol
Carbohydrate
22.98 g
Vitamin A
3708 IU
Sodium
Total Fat
18.74 g
Vitamin C
2.81 mg
Dietary Fiber
Text63:
2.23 mg
1.9 g
Chili con Carne with Beans Meat/Meat Alternate-Vegetable
Main Dishes 50 Servings
Ingredients Weight
100 Servings
Measure
Raw ground beef (no more than 20% fat)
7 lb
*Fresh onions, chopped OR Dehydrated onions
14 oz OR 2 ½ oz
2 ⅓ cups OR 1 ¼ cups
8 oz
1 ½ cups 2 Tbsp
Granulated garlic *Fresh green pepper, chopped (optional)
Weight
Ground black or white pepper
Directions
Measure
14 lb
1. Brown ground beef. Drain. Continue immediately.
1 lb 12 oz OR 5 oz
1 qt ⅔ cup OR 2 ½ cups
1 lb
3 ¼ cups
1 Tbsp 1 ½ tsp
2 tsp
1 Tbsp 1 tsp
3 Tbsp
¼ cup 2 Tbsp
Paprika
1 Tbsp
2 Tbsp
Ground cumin Canned diced tomatoes, with juice
1 Tbsp
2 Tbsp
1 oz
¼ cup
2 oz
½ cup
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
2 qt 1 cup
3. Stir in tomatoes, water, and tomato paste; mix well. Bring to boil. Reduce heat. Cover. Simmer slowly, stirring occasionally until thickened, about 40 minutes.
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
1 qt 3 ½ cups (½ No. 10 can) OR 1 qt 2 cups
6 lb 12 oz
3 qt 3 cups (1 No. 10 can) OR 3 qt
OR 2 lb 4 oz
2. Add onions, granulated garlic, green pepper (optional), pepper, chili powder, paprika, onion powder, and ground cumin. Cook for 5 minutes.
3 Tbsp
Chili powder Onion powder
D-20
OR 4 lb 8 oz
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).
Chili con Carne with Beans Meat/Meat Alternate-Vegetable
Main Dishes
Comments: *See Marketing Guide.
SERVING: ½ cup (4 oz ladle) provides 2 oz equivalent meat/meat alternate and ⅜ cup of vegetable.
D-20
Marketing Guide for Selected Items Food as Purchased for
50 Servings
100 Servings
Mature onions
1 lb
2 lb
Green peppers
11 oz
1 lb 6 oz
Dry pinto beans, dry OR Dry kidney beans
1 lb OR 1 lb
2 lb OR 2 lb
YIELD: 50 Servings:
VOLUME: about 16 lb 4 oz
100 Servings: about 32 lb 8 oz
50 Servings:
about 1 gallons 2 ¼ quarts
100 Servings:
about 3 gallons 2 cups
Tested 2004 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 Or, 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.
Chili con Carne with Beans Meat/Meat Alternate-Vegetable
Main Dishes
D-20
1 lb dry kidney beans = about 2 ½ cups dry or 6 ¼ cups cooked beans.
Nutrients Per Serving Calories
180
Saturated Fat
3.57 g
Iron
2.71 mg
Protein
15.44 g
Cholesterol
42 mg
Calcium
46 mg
Carbohydrate
10.68 g
Vitamin A
813 IU
Sodium
204 mg
8.58 g
Vitamin C
14.5 mg
Total Fat Text63:
Dietary Fiber
2.5 g
Country Fried Steak Meat/Meat Alternate
Main Dishes 50 Servings
Ingredients
Enriched all-purpose flour
Measure
Weight
Measure
8 oz
1 ¾ cups 2 Tbsp
1 lb
3 ¾ cups
Salt
1 Tbsp
Ground black or white pepper Dehydrated onions
Raw ground beef (no more than 20% fat)
100 Servings
Weight
1 ⅓ cups
9 lb
Directions
1. Combine flour, salt, and pepper.
2 Tbsp
1 Tbsp 2 ¾ oz
D-21
2 Tbsp 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.
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
Enriched all-purpose flour
5 oz
1 cup 3 Tbsp
10 oz
1 ¾ cups 2 Tbsp
Beef stock, non-MSG, hot
Onion powder
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.
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.
2 tsp
1 Tbsp 1 tsp
10. Pour gravy over steaks, approximately 2 qt per pan. Cover pans.
Country Fried Steak Meat/Meat Alternate
Main Dishes
Ground black or white pepper
¼ tsp
½ tsp
D-21
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.
SERVING:
YIELD: 50 Servings:
1 portion provides 2 oz equivalent meat/meat alternate.
VOLUME: about 11 lb 1 oz
100 Servings: about 22 lb 2 oz
50 Servings:
1 steamtable pan
100 Servings:
2 steamtable pans
Edited 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
216 17.40 g
Saturated Fat
4.94 g
Iron
Cholesterol
54 mg
Calcium
25 mg
Sodium
239 mg
7.36 g
Vitamin A
85 IU
12.51 g
Vitamin C
1.2 mg
Dietary Fiber
2.11 mg
0.4 g
Ground Beef and Macaroni (with Mexican Seasoning) Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes 50 Servings
Ingredients
100 Servings
Directions
Weight
Measure
2 oz
Enriched elbow macaroni
2 lb 10 oz
Raw ground beef (no more than 20% fat)
8 lb 8 oz
*Fresh onions, chopped OR Dehydrated onions
14 oz OR 2 ½ oz
2 ⅓ cups OR 1 ¼ cups
1 lb 12 oz OR 5 oz
1 qt ⅔ cup OR 2 ½ cups
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 Salt
Canned tomato paste
Weight
Measure
3 Tbsp
4 oz
¼ cup 2 Tbsp
2 qt 1 ¼ cups
5 lb 4 oz
1 gal 2 ½ cups
3 gal
D-22
6 gal
17 lb
1. Heat water to rolling boil. Add salt. 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. 3. Brown ground beef. Drain. Continue immediately. Add onions and cook for 5 minutes.
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 Tbsp 1 Tbsp 1 ½ tsp 1 ½ tsp 1 ½ tsp
¼ cup 3 Tbsp 1 Tbsp 1 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.
Ground Beef and Macaroni (with Mexican Seasoning) Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
†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.
D-22
Mature onions
YIELD: 50 Servings:
50 Servings
100 Servings
1 lb
2 lb
VOLUME: about 21 lb 8 oz
100 Servings: about 43 lb
50 Servings:
about 2 gallons 2 quarts
100 Servings:
about 5 gallons
Tested 2004 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.
Ground Beef and Macaroni (with Mexican Seasoning) Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-22
Nutrients Per Serving Calories
283
Saturated Fat
4.40 g
Iron
3.32 mg
Protein
19.96 g
Cholesterol
51 mg
Calcium
40 mg
Carbohydrate
26.14 g
Vitamin A
718 IU
Sodium
193 mg
Total Fat
10.67 g
Vitamin C
13.9 mg
Text63:
Dietary Fiber
2.5 g
Ground Beef and Spanish Rice Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes 50 Servings
Ingredients Weight
100 Servings
Measure
Weight
8 lb 8 oz
*Fresh onions, chopped OR Dehydrated onions
15 oz OR 2 ¾ oz
2 ½ cups OR 1 ¼ cups 2 Tbsp
1 lb 14 oz OR 5 ½ oz
1 qt 1 cup OR 2 ¾ cups
*Fresh green pepper, chopped
12 oz
2 ¼ cups 2 Tbsp
1 lb 8 oz
1 qt 3/4 cup
Canned diced tomatoes, with juice Canned tomato paste
1. Brown ground beef. Drain. Continue immediately.
1 gal 3 ½ qt
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)
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 Salt Ground black or white pepper Enriched white rice, long grain, regular OR Enriched white rice, long grain, parboiled
17 lb
3 qt 3 cups
2 Tbsp 1 Tbsp 1 ½ tsp 1 ½ tsp 1 ½ tsp
¼ cup 3 Tbsp 1 Tbsp 1 Tbsp
2 tsp
1 Tbsp 1 tsp
1 tsp
Directions
Measure
Raw ground beef (no more than 20% fat)
Beef stock, non-MSG or water
D-23
2. Add onions and green peppers. Cook approximately 5 minutes on medium heat.
3. Add beef stock or water, tomatoes, tomato paste, seasonings, salt, and pepper. Bring to boil.
2 tsp
3 lb 6 oz
2 qt
6 lb 12 oz
1 gal
OR 3 lb 10 oz
OR 2 qt 1 cup
OR 7 lb 4 oz
OR 1 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).
Ground Beef and Spanish Rice Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
Comments: *See Marketing Guide.
D-23
Marketing Guide for Selected Items Food as Purchased for
†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:
50 Servings
100 Servings
Mature onions
1 lb 2 oz
2 lb 4 oz
Green peppers
15 oz
1 lb 14 oz
YIELD: 50 Servings:
⅔ cup (No. 6 scoop) provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 1 serving of grains/breads.
VOLUME: about 21 lb 2 oz
100 Servings: about 42 lb 4 oz
50 Servings:
about 2 gallons 1 cup
100 Servings:
about 4 gallons 2 cups
Tested 2004
Nutrients Per Serving Calories
282
Saturated Fat
4.44 g
Iron
3.10 mg
Protein
18.57 g
Cholesterol
51 mg
Calcium
41 mg
Carbohydrate
27.05 g
Vitamin A
519 IU
Sodium
288 mg
Total Fat
10.54 g
Vitamin C
11.8 mg
Text63:
Dietary Fiber
1.2 g
Ground Beef Stroganoff Meat/Meat Alternate
Main Dishes 50 Servings
Ingredients Weight Raw ground beef (no more than 20% fat) Enriched all-purpose flour *Fresh onions, chopped OR Dehydrated onions
100 Servings
Measure
8 lb 8 oz
Weight
D-24 Directions
Measure
17 lb
1. Brown ground beef. Drain. Continue immediately.
4 ½ oz
1 cup 1 Tbsp
9 oz
2 cups 2 Tbsp
2. Sprinkle flour over beef and stir.
1 lb 12 oz OR 5 ¼ oz
1 qt ¾ cup OR 2 ¾ cups
3 lb 8 oz OR 10 ½ oz
2 qt 1 ½ cups OR 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 Instant nonfat dry milk, reconstituted
2 tsp
1 Tbsp 1 tsp
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.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for Mature onions
50 Servings
100 Servings
2 lb
4 lb
Ground Beef Stroganoff Meat/Meat Alternate
Main Dishes
SERVING:
YIELD: 50 Servings:
¾ cup (6 oz ladle) provides 2 oz equivalent meat/meat alternate.
D-24
VOLUME: about 14 lb 14 oz 2 medium half-steamtable pans
100 Servings: about 29 lb 12 oz
4 medium half-steamtable pans
50 Servings:
about 2 gallons 1 ½ quarts
100 Servings:
about 4 gallons 2 ¾ quarts
Tested 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
250 17.65 g
Saturated Fat
5.74 g
Iron
Cholesterol
52 mg
Calcium
61 mg
Sodium
645 mg
9.63 g
Vitamin A
33 IU
15.34 g
Vitamin C
1.6 mg
Dietary Fiber
2.19 mg
0.5 g
Lasagna with Ground Beef Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes 50 Servings
Ingredients Weight Raw ground beef (no more than 20% fat)
3 lb 4 oz
*Fresh onions, chopped OR Dehydrated onions
3 lb OR 9 oz
Granulated garlic Ground black or white pepper
Dried parsley
100 Servings
Measure
Weight
6 lb OR 1 lb 2 oz
1. Brown ground beef. Drain. Continue immediately. Add onions and granulated garlic. Cook for 5 minutes. 1 gal OR 2 qt 1 cup
2 Tbsp
¼ cup
1 tsp
2 tsp
¼ cup 4 lb 4 oz
2 qt ¼ cup (⅔ No. 10 can)
8 lb 8 oz
1 gal ½ cup (1 ⅓ No. 10 cans)
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)
†Seasonings Dried basil Dried oregano Dried marjoram Dried thyme Enriched lasagna noodles, uncooked (at least 0.78 oz each)
2 lb 12 oz
3 qt
1 gal 2 qt
3 Tbsp 3 Tbsp 1 Tbsp 1 tsp
¼ cup 2 Tbsp ¼ cup 2 Tbsp 2 Tbsp 2 tsp
56 each
2. Add pepper, parsley, canned tomatoes, tomato paste, water, and seasonings. Heat to boiling, uncovered. Remove from heat.
½ cup
Canned diced tomatoes, with juice
Water
Directions
Measure
6 lb 8 oz
2 qt OR 1 qt ½ cup
D-25
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
Lasagna with Ground Beef Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
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
D-25
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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
†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.
Mature onions
YIELD: 50 Servings:
100 Servings
3 lb 7 oz
6 lb 14 oz
VOLUME: about 22 lb 12 oz
100 Servings: about 45 lb 8 oz
Tested 2004
50 Servings
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Lasagna with Ground Beef Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-25
Nutrients Per Serving Calories
269
Saturated Fat
4.69 g
Iron
2.65 mg
Protein
19.88 g
Cholesterol
34 mg
Calcium
304 mg
Carbohydrate
28.35 g
Vitamin A
910 IU
Sodium
406 mg
8.70 g
Vitamin C
16.3 mg
Total Fat Text63:
Dietary Fiber
2.3 g
Lasagna with Ground Pork and Ground Beef Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes 50 Servings
Ingredients Weight
100 Servings
Measure
Weight
Raw ground beef (no more than 20% fat)
2 lb 2 oz
4 lb 4 oz
Raw ground pork (no more than 20% fat)
1 lb 2 oz
2 lb 4 oz
*Fresh onions, chopped OR Dehydrated onions
3 lb OR 9 oz
Granulated garlic
2 qt OR 1 qt ⅔ cup
6 lb OR 1 lb 2 oz
1. Brown ground beef and ground pork. Drain. Continue immediately. Add onions and granulated garlic. Cook for 5 minutes.
1 gal OR 2 qt 1 ¼ cups
2 Tbsp
¼ cup
1 tsp
2 tsp
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)
†Seasonings Dried basil Dried oregano Dried marjoram Dried thyme Enriched lasagna noodles, uncooked (at least 0.78 oz each)
2 lb 12 oz
3 qt
1 gal 2 qt
3 Tbsp 3 Tbsp 1 Tbsp 1 tsp
¼ cup 2 Tbsp ¼ cup 2 Tbsp 2 Tbsp 2 tsp
56 each
5 lb 8 oz
Directions
Measure
Ground black or white pepper
Water
D-25A
112 each
2. Add pepper, parsley, canned tomatoes, tomato paste, water, and seasonings. Heat to boiling, uncovered. Remove from heat.
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
Lasagna with Ground Pork and Ground Beef Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-25A
(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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
†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.
Mature onions
YIELD: 50 Servings:
100 Servings
3 lb 7 oz
6 lb 14 oz
VOLUME: about 22 lb 12 oz
100 Servings: about 45 lb 8 oz
Tested 2004
50 Servings
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Lasagna with Ground Pork and Ground Beef Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-25A
Nutrients Per Serving Calories
269
Saturated Fat
4.55 g
Iron
2.56 mg
Protein
19.63 g
Cholesterol
35 mg
Calcium
303 mg
Carbohydrate
28.35 g
Vitamin A
911 IU
Sodium
405 mg
8.76 g
Vitamin C
16.5 mg
Total Fat Text63:
Dietary Fiber
2.3 g
Macaroni and Cheese Meat/Meat Alternate-Grains/Breads
Main Dishes 50 Servings
Ingredients
Measure
2 lb 10 oz
2 qt 1 ¼ cups
Water Enriched elbow macaroni
Measure
5 lb 4 oz
1 gal 2 ½ cups
6 gal
3 qt 8 oz
Dry mustard
1 cup
1 gal 2 qt 1 lb
1 gal 2 ¼ qt
1. Heat water to rolling boil. 2. Slowly add macaroni. Stir constantly, until water boils again. Cook about 8 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well. 3. Quickly stir milk into macaroni. Add margarine or butter and seasonings.
2 Tbsp
¼ tsp 6 lb 4 oz
Directions
2 cups
1 Tbsp
Ground black or white pepper Cheese blend of American and skim milk cheeses, shredded
Weight
3 gal
Instant nonfat dry milk, reconstituted Margarine or butter (cut into small cubes)
100 Servings
Weight
D-26
½ tsp 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).
SERVING: ⅔ cup (No. 6 scoop) provides 2 oz equivalent meat/meat alternate and 1 serving of grains/breads.
YIELD: 50 Servings:
VOLUME: 2 steamtable pans
100 Servings: 4 steamtable pans
Edited 2004
50 Servings:
about 2 gallons
100 Servings:
about 4 gallons
Macaroni and Cheese Meat/Meat Alternate-Grains/Breads
Main Dishes
D-26
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.
Nutrients Per Serving Calories
296
Saturated Fat
6.84 g
Iron
1.03 mg
Protein
19.64 g
Cholesterol
31 mg
Calcium
482 mg
Carbohydrate
27.44 g
Vitamin A
684 IU
Sodium
896 mg
Total Fat
12.18 g
Vitamin C
0.4 mg
Dietary Fiber
Text63:
0.9 g
Meat Loaf Meat/Meat Alternate-Grains/Breads
Main Dishes 50 Servings
Ingredients
Canned tomato paste
100 Servings
Directions
Weight
Measure
Weight
Measure
6 oz
⅔ cup
12 oz
1 ⅓ cups
Water
1 cup
2 cups
Beef stock, non-MSG
2 cups
1 qt
Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip) Rolled oats
8 oz
¾ cup 3 Tbsp OR 5 each
14 ½ oz
1 qt 1 cup
Instant nonfat dry milk
2 ¼ oz
¾ cup 2 Tbsp
Raw ground beef (no more than 20% fat)
7 lb 14 oz
*Fresh onions, finely chopped OR Dehydrated onions *Fresh celery, finely chopped Dried parsley
1 lb
1. In mixer with the paddle attachment, combine tomato paste, water, stock, eggs, oats, and dry milk for 2 minutes on medium speed.
1 ¾ cups 2 Tbsp OR 9 each
1 lb 13 oz
2 qt 2 cups
4 ½ oz
1 ¾ cups
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.
9 oz
1 ½ cups
1 lb 2 oz
3 cups
OR ¾ oz
OR ¼ cup 2 Tbsp
OR 1 ½ oz
OR ¾ cup
1 lb
3 ¾ cups
2 lb
1 qt 3 ½ cups
¼ cup
D-27
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.
Meat Loaf Meat/Meat Alternate-Grains/Breads
Main Dishes
D-27
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).
Comments: *See Marketing Guide.
SERVING:
Marketing Guide for Selected Items Food as Purchased for
50 Servings
100 Servings
Mature onions
11 oz
1 lb 6 oz
Celery
1 lb 4 oz
2 lb 8 oz
YIELD:
1 slice (¾" thick) provides 2 oz equivalent meat/meat 50 Servings: alternate and ½ serving grains/breads.
VOLUME: about 11 lb 4 oz
100 Servings: about 22 lb 8 oz
Tested 2004 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
50 Servings:
1 gallon 2 ¾ quarts (raw) 2 loaves, 25 slices each
100 Servings:
3 gallons 1 ½ quarts (raw) 4 loaves, 25 slices each
Meat Loaf Meat/Meat Alternate-Grains/Breads
Main Dishes
D-27
water in place of eggs.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
195
Saturated Fat
4.22 g
Iron
Cholesterol
67 mg
Calcium
47 mg
8.00 g
Vitamin A
154 IU
Sodium
122 mg
10.29 g
Vitamin C
2.9 mg
Dietary Fiber
17.05 g
2.23 mg
1.3 g
Meat Balls Meat/Meat Alternate-Grains/Breads
Main Dishes 50 Servings
Ingredients
Canned tomato paste
100 Servings
Directions
Weight
Measure
Weight
Measure
6 oz
⅔ cup
12 oz
1 ⅓ cups
Water
1 cup
2 cups
Beef stock, non-MSG
2 cups
1 qt
Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip) Rolled oats
8 oz
¾ cup 3 Tbsp OR 5 each
14 ½ oz
1 qt 1 cup
Instant nonfat dry milk
2 ¼ oz
¾ cups 2 Tbsp
Raw ground beef (no more than 20% fat)
7 lb 14 oz
*Fresh onions, finely chopped OR Dehydrated onions *Fresh celery, diced finely Dried parsley
1 lb
1. In mixer with the paddle attachment, combine tomato paste, water, stock, eggs, oats, and dry milk for 2 minutes on medium speed.
1 ¾ cups 2 Tbsp OR 9 each
1 lb 13 oz
2 qt 2 cups
4 ½ oz
1 ¾ cups
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.
9 oz
1 ½ cups
1 lb 2 oz
3 cups
OR ¾ oz
OR ¼ cup 2 Tbsp
OR 1 ½ oz
OR ¾ cup
1 lb
3 ¾ cups
2 lb
1 qt 3 ½ cups
¼ cup
D-27A
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.
Meat Balls Meat/Meat Alternate-Grains/Breads
Main Dishes
D-27A
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.
Comments: *See Marketing Guide.
SERVING: 2 meat balls provide 2 oz equivalent meat/meat alternate and ½ serving grains breads.
Marketing Guide for Selected Items Food as Purchased for
50 Servings
100 Servings
Mature onions
11 oz
1 lb 6 oz
Celery
1 lb 4 oz
2 lb 8 oz
YIELD: 50 Servings:
VOLUME: about 11 lb 2 ½ oz
100 Servings: about 22 lb 5 oz
Tested 2004 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
50 Servings:
1 gallon 2 ¾ quarts (raw) 100 meat balls
100 Servings:
3 gallons 1 ½ quarts (raw) 200 meat balls
Meat Balls Meat/Meat Alternate-Grains/Breads
Main Dishes
D-27A
water in place of eggs.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
195
Saturated Fat
4.22 g
Iron
Cholesterol
67 mg
Calcium
47 mg
7.90 g
Vitamin A
155 IU
Sodium
122 mg
10.26 g
Vitamin C
3.1 mg
Dietary Fiber
17.04 g
2.23 mg
1.3 g
Nachos with Ground Beef Meat/Meat Alternate-Grains/Breads
Main Dishes 50 Servings
Ingredients Weight Raw ground beef (no more than 20% fat)
100 Servings
Measure
4 lb 8 oz
†Seasonings Chili powder Ground cumin Paprika Onion powder
Weight
D-28 Directions
Measure
9 lb
1. Brown ground beef. Drain. Continue immediately. 2. Add seasonings and mix.
Instant nonfat dry milk, reconstituted
2 Tbsp 1 Tbsp 1 ½ tsp 1 ½ tsp 1 ½ tsp
¼ cup 3 Tbsp 1 Tbsp 1 Tbsp
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
Enriched taco shell pieces
2 lb 13 oz
1 gal 2 ½ qt
5 lb 10 oz
3 gal 1 qt
4. Add green chili peppers (optional) and stir to combine. 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.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items
†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 for Green chili peppers
50 Servings
100 Servings
3 oz
6 oz
Nachos with Ground Beef Meat/Meat Alternate-Grains/Breads
Main Dishes
SERVING:
YIELD: 50 Servings:
1 portion provides 2 oz equivalent meat/meat alternate and 1 serving of grains/breads.
D-28
VOLUME: about 10 lb 10 oz
100 Servings: about 21 lb 4 oz
50 Servings:
3 quarts ½ cup (topping)
100 Servings:
6 quarts 1 cup (topping)
Tested 2004
Nutrients Per Serving Calories
281
Saturated Fat
6.11 g
Iron
1.67 mg
Protein
17.80 g
Cholesterol
42 mg
Calcium
277 mg
Carbohydrate
19.28 g
Vitamin A
410 IU
Sodium
590 mg
Total Fat
15.13 g
Vitamin C
0.4 mg
Dietary Fiber
Text63:
2.1 g
Oven Fried Chicken Meat/Meat Alternate
Main Dishes 50 Servings
Ingredients Weight Raw chicken, cut up, thawed (USDA-donated, whole, cut up 8 pieces)
Measure
24 lb 8 oz
Vegetable oil
100 Servings Weight
1. Place chicken pieces in large bowl. Drizzle oil over chicken. Toss to coat thoroughly. 3 cups
Enriched all-purpose flour
1 lb
3 ¾ cups
2 lb
1 qt 3 ½ cups
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
1 Tbsp 1 ½ tsp
3 Tbsp
Granulated garlic
Directions
Measure
49 lb
1 ½ cups
D-29
2. In a separate bowl, combine flour, dry milk, poultry seasoning, pepper, paprika, and granulated garlic. Mix well.
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.
SERVING:
YIELD:
1 portion (1 breast, or 1 drumstick and 1 wing, or 1 50 Servings: thigh with back) provides 2 oz equivalent meat/meat alternate.
VOLUME: about 21 lb 5 oz
100 Servings: about 42 lb 10 oz
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Oven Fried Chicken Meat/Meat Alternate
Main Dishes
D-29
Tested 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
343
Saturated Fat
4.66 g
Iron
Cholesterol
87 mg
Calcium
75 mg
9.67 g
Vitamin A
201 IU
Sodium
104 mg
19.99 g
Vitamin C
0.4 mg
Dietary Fiber
29.35 g
1.77 mg
0.3 g
Pizza with Cheese Topping Meat/Meat Alternate-Vegetable-Grains/Breads 50 Servings
Ingredients Weight Pizza dough in pans (18" x 26" x 1") OR (18" x 13" x 1") *Fresh onions, chopped OR Dehydrated onions
100 Servings
Measure
Weight
2 ½ sheet pans
5 oz OR 1 oz
Granulated garlic
¾ cup 2 Tbsp OR ½ cup
10 oz OR 2 oz
Water
3 cups 2 Tbsp (¼ No. 10 can)
1 ¾ cups OR 1 cup
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
½ tsp 6 lb 4 oz
1 gal 2 ¼ qt
2. Combine onions, granulated garlic, pepper, tomato paste, water, salt, basil, oregano, marjoram, and thyme. Simmer for 15 minutes.
1 qt 2 ¼ cups (½ No. 10 can) 3 qt 2 cups
Lite mozzarella cheese, shredded
1. For pizza dough, use Pizza Crust recipe (see B-14) or Pourable Pizza Crust recipe (see B-15).
2 tsp 3 lb 8 oz
1 qt 3 cups
Dried thyme
Directions
1 Tbsp 2 tsp
1 tsp 1 lb 12 oz
D-30
Measure 5 sheet pans
2 ½ tsp
Ground black or white pepper Canned tomato paste
Main Dishes
1 tsp 12 lb 8 oz
3 gal 2 cups
3. Sprinkle 12 oz (3 cups) shredded cheese evenly over each sheet pan. Sprinkle 6 oz (1 ½ cups) shredded cheese evenly over each half-sheet pan. 4. Spread 1 qt ¼ cup tomato mixture over cheese in each sheet pan. Spread 2 cups 2 Tbsp tomato mixture over cheese in each half-sheet pan. 5. Sprinkle 1 lb 12 oz (1 qt 3 cups) remaining shredded cheese evenly over tomato mixture in each sheet pan. Sprinkle 14 oz (3 ½ cups) shredded cheese evenly over tomato mixture in each half-sheet pan. 6. Bake until crust is lightly browned: Conventional oven: 475° F for 15-18 minutes Convection oven: 450° F for 15 minutes 7. CCP: Hold at 135° F or higher. Cut each sheet pan 4 x 5 (20 pieces per pan). Cut each half-sheet pan 2 x 5
Pizza with Cheese Topping Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-30
(10 pieces per pan).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for Mature onions
SERVING:
YIELD: 50 Servings:
1 piece provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 2 servings of grains/breads.
50 Servings
100 Servings
6 oz
12 oz
VOLUME: about 16 lb 4 oz
100 Servings: about 32 lb 8 oz
50 Servings:
2 ½ sheet pans
100 Servings:
5 sheet pans
Tested 2004
Nutrients Per Serving Calories
280
Saturated Fat
4.17 g
Iron
2.17 mg
Protein
19.85 g
Cholesterol
19 mg
Calcium
430 mg
Carbohydrate
31.42 g
Vitamin A
624 IU
Sodium
497 mg
8.06 g
Vitamin C
7.0 mg
Dietary Fiber
Total Fat Text63:
1.9 g
Vegetable Pizza Main Dishes 50 Servings
Ingredients Weight Pizza dough in pans (18" x 26" x 1") OR (18" x 13" x 1") *Fresh onions, chopped OR Dehydrated onions
12 oz OR 2 ¼ oz
Granulated garlic Ground black or white pepper
*Fresh mixed vegetable * Fresh green peppers, chopped * Fresh broccoli, chopped * Fresh mushrooms, sliced * Fresh onions, chopped * Fresh yellow squash, sliced * Fresh zucchini, sliced Lite mozzarella cheese, shredded
2 cups 2 Tbsp OR 1 cup 2 Tbsp
Directions
Measure 5 sheet pans
1 lb 8 oz OR 4 ½ oz
1 qt ¼ cup OR 2 ¼ cups
3 Tbsp 3 Tbsp 2 Tbsp 1 ½ tsp 1 ½ tsp
¼ cup 2 Tbsp ¼ cup 2 Tbsp ¼ cup 1 Tbsp 1 Tbsp
2 ½ tsp
1 Tbsp 2 tsp
1 tsp
2 tsp
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)
1 lb 8 oz
3 ¼ cups 2 Tbsp
3 lb
1 qt 2 ¾ cups
1 lb
3 cups 2 Tbsp
2 lb
1 qt 2 ¼ cups
8 oz
2 ½ cups 2 Tbsp
1 lb
1 qt 1 ¼ cups
9 ½ oz
1 ¼ cups
1 lb 3 oz
2 1/2 cups
12 oz
2 cups
1 lb 8 oz
1 qt
1 lb 4 oz
1 qt 1 cup
2 lb 8 oz
2 qt 2 cups
14 oz
3 cups
1 lb 12 oz
1 qt 2 cups
4 lb 3 ½ oz
1 gal ⅞ cup
8 lb 7 oz
2 gal 1¾ cups
Water * Fresh tomatoes, diced
Weight
2 ½ sheet pans
†Seasonings Dried basil Dried oregano Dried marjoram Dried thyme
Canned tomato paste
100 Servings
Measure
1 qt 3 cups
D-30A
1. For pizza dough, use Pizza Crust recipe (see B-14) or Pourable Pizza Crust recipe (see B-15). 2. Combine onions, seasonings, granulated garlic, pepper, tomato paste, water, and tomatoes. Simmer for 15 minutes. Reserve for step 4.
3 qt 2 cups 3. Combine raw mixed vegetables and reserve for step 4.
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
Vegetable Pizza Main Dishes
D-30A
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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
†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 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
YIELD: 50 Servings:
VOLUME: 50 pieces
100 Servings: 100 pieces
Tested 2004
50 Servings:
2 ½ sheet pans
100 Servings:
5 sheet pans
Vegetable Pizza Main Dishes
D-30A
Nutrients Per Serving Calories
265
Saturated Fat
4.17 g
Iron
2.68 mg
Protein
14.26 g
Cholesterol
22 mg
Calcium
282 mg
Carbohydrate
34.07 g
Vitamin A
879 IU
Sodium
403 mg
8.17 g
Vitamin C
20.9 mg
Total Fat Text63:
Dietary Fiber
2.8 g
Pizza with Ground Beef Topping Meat/Meat Alternate-Vegetable-Grains/Breads 50 Servings
Ingredients Weight Pizza dough in pans (18" x 26" x 1") OR (18" x 13" x 1")
100 Servings
Measure
Weight
2 ½ sheet pans
Raw ground beef (no more than 20% fat)
3 lb 4 oz
*Fresh onions, chopped OR Dehydrated onions
5 oz OR 1 oz
Granulated garlic Canned tomato paste
Main Dishes
5 sheet pans
10 oz OR 2 oz
2 ½ tsp 1 lb 12 oz
Ground black or white pepper
3 cups 2 Tbsp (¼ No. 10 can)
2. For pizza topping: Brown ground beef. Drain. Continue immediately. Add onions and granulated garlic. Cook for 5 minutes. 1 ¾ cups OR 1 cup
3 lb 8 oz
1 qt 2 ¼ cups (½ No. 10 can)
2 qt
1 gal
Salt
2 tsp
1 Tbsp 1 tsp
3 Tbsp
¼ cup 2 Tbsp
2 tsp
1 Tbsp 1 tsp
Dried oregano
2 tsp
1 Tbsp 1 tsp
Dried marjoram
½ tsp
1 tsp
Dried thyme Lite mozzarella cheese, shredded
½ tsp 4 lb
1 gal
3. Add tomato paste, pepper, water, salt, parsley, basil, oregano, marjoram, and thyme. Simmer for 15 minutes.
1 Tbsp
Water
Dried basil
1. For pizza crust: Use Pizza Crust recipe (see B-14) or Pourable Pizza Crust recipe (see B-15).
1 Tbsp 2 tsp
1 ½ tsp
Dried parsley
Directions
Measure
6 lb 8 oz
¾ cup 2 Tbsp OR ½ cup
D-31
1 tsp 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.
Pizza with Ground Beef Topping Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-31
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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for Mature onions
SERVING: 1 piece provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 2 servings of grains/breads.
YIELD: 50 Servings:
100 Servings
6 oz
12 oz
VOLUME: about 15 lb
100 Servings: about 30 lb
Tested 2004
50 Servings
50 Servings:
2 ½ sheet pans
100 Servings:
5 sheet pans
Pizza with Ground Beef Topping Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-31
Nutrients Per Serving Calories
294
Saturated Fat
4.39 g
Iron
2.82 mg
Protein
20.12 g
Cholesterol
32 mg
Calcium
287 mg
Carbohydrate
30.98 g
Vitamin A
561 IU
Sodium
383 mg
9.60 g
Vitamin C
9.4 mg
Dietary Fiber
Total Fat Text63:
1.9 g
Pizza with Ground Pork Topping Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes 50 Servings
Ingredients Weight Pizza dough in pans (18" x 26" x 1") OR (18" x 13" x 1")
100 Servings
Measure
Weight
2 ½ sheet pans
Raw ground pork (no more than 20% fat)
4 lb 4 oz
*Fresh onions, chopped OR Dehydrated onions
5 oz OR 1 oz
5 sheet pans
10 oz OR 2 oz
1 ¾ cups OR 1 cup
2 ½ tsp
1 Tbsp 2 tsp
Ground black or white pepper
1 ½ tsp
1 Tbsp
1 lb 12 oz
Water
3 cups 2 Tbsp (¼ No. 10 can)
3 lb 8 oz
1 qt 3 cups
Salt Dried parsley
3 qt 2 cups
1 tsp
2 tsp
1 ½ tsp
1 Tbsp
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
3 lb 2 oz
3 qt ½ cup
3. Add pepper, tomato paste, water, salt, parsley, basil, oregano, marjoram, thyme, fennel seed, sage, and red pepper (optional). Simmer for 15 minutes.
1 qt 2 ¼ cups (½ No. 10 can)
Dried basil
Lite mozzarella cheese, shredded
1. For pizza crust: Use Pizza Crust recipe (see B-14) or Pourable Pizza Crust recipe (see B-15). 2. For pizza topping: Brown ground pork. Drain. Continue immediately. Add onions and granulated garlic. Cook for 5 minutes.
Granulated garlic
Canned tomato paste
Directions
Measure
8 lb 8 oz
¾ cup 2 Tbsp OR ½ cup
D-31A
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.
Pizza with Ground Pork Topping Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-31A
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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for Mature onions
SERVING: 1 piece provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 2 servings of grains/breads.
YIELD: 50 Servings:
100 Servings
6 oz
12 oz
VOLUME: about 13 lb 5 ½ oz
100 Servings: about 26 lb 10 oz
Tested 2004
50 Servings
50 Servings:
2 ½ sheet pans
100 Servings:
5 sheet pans
Pizza with Ground Pork Topping Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-31A
Nutrients Per Serving Calories
292
Saturated Fat
3.79 g
Iron
2.60 mg
Protein
18.78 g
Cholesterol
40 mg
Calcium
226 mg
Carbohydrate
30.78 g
Vitamin A
524 IU
Sodium
296 mg
Total Fat
10.17 g
Vitamin C
10.0 mg
Text63:
Dietary Fiber
2.0 g
Quiche with Self-Forming Crust Meat/Meat Alternate-Grains/Breads
Main Dishes 50 Servings
Ingredients
100 Servings
Weight
Measure
Weight
Measure
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
Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
4 lb 11 oz
2 qt 1 cup
9 lb 6 oz
1 gal 1 ⅔ cup
Instant nonfat dry milk, reconstituted Enriched all-purpose flour
14 oz
Baking powder Salt
OR 43 each
OR 85 each
3 qt
1 gal 2 qt
3 ¼ cups
1 lb 12 oz
D-32 Directions
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. 2. Beat eggs in mixer for 2 minutes on medium speed.
3. Add milk, flour, baking powder, salt, pepper, nutmeg (optional), and onions. Mix for 4 minutes on low speed.
1 qt 2 ½ cups
½ tsp
1 tsp
1 Tbsp
2 Tbsp
Ground black or white pepper
1 tsp
2 tsp
Ground nutmeg (optional)
½ tsp
1 tsp
*Fresh onions, chopped OR Dehydrated onions
12 oz OR 2 ¼ oz
2 cups OR 1 cup 2 Tbsp
1 lb 8 oz OR 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).
Quiche with Self-Forming Crust Meat/Meat Alternate-Grains/Breads
Main Dishes
Comments: *See Marketing Guide.
D-32
Marketing Guide for Selected Items Food as Purchased for Mature onions
SERVING:
YIELD: 50 Servings:
1 portion provides 2 oz equivalent meat/meat alternate, and ½ serving of grains/breads.
50 Servings
100 Servings
14 oz
1 lb 12 oz
VOLUME: 2 steamtable pans
100 Servings: 4 steamtable pans
50 Servings:
50 pieces
100 Servings:
100 pieces
Edited 2004 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.
Nutrients Per Serving Calories
153
Saturated Fat
2.92 g
Iron
1.04 mg
190 mg
Calcium
206 mg 445 mg
Protein
12.01 g
Cholesterol
Carbohydrate
11.36 g
Vitamin A
407 IU
Sodium
6.48 g
Vitamin C
0.7 mg
Dietary Fiber
Total Fat Text63:
0.3 g
Salisbury Steak Meat/Meat Alternate
Main Dishes 50 Servings
Ingredients Weight Raw ground beef (no more than 20% fat)
100 Servings
Measure
8 lb
Weight 16 lb
1. Blend all ingredients in mixer for 4 minutes on low speed. DO NOT OVERMIX.
12 oz
1 qt ¼ cup
1 lb 8 oz
2 qt ½ cup
Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
6 oz
¾ cup
12 oz
1 ½ cups
OR 4 each
OR 7 each
1 cup
2 cups
Instant nonfat dry milk
2 ¼ oz
1 cup
4 ½ oz
2 cups
*Fresh onions, chopped OR Dehydrated onions
12 oz OR 2 ¼ oz
2 cups OR 1 cup 2 Tbsp
1 lb 8 oz OR 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
2 tsp
1 Tbsp 1 tsp
Salt
Directions
Measure
Rolled oats
Beef stock, non-MSG
D-33
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).
Salisbury Steak Meat/Meat Alternate
Main Dishes
Comments: *See Marketing Guide.
D-33
Marketing Guide for Selected Items Food as Purchased for Mature onions
SERVING:
YIELD: 50 Servings:
1 portion provides 2 oz equivalent meat/meat alternate.
50 Servings
100 Servings
14 oz
1 lb 12 oz
VOLUME: about 8 lb 9 ½ oz
100 Servings: about 17 lb 3 oz
50 Servings:
1 gallon 1 quart (meat mix) 2 steamtable pans
100 Servings:
2 gallons 1 quarts (meat mix) 4 steamtable pans
Tested 2004 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
186 16.67 g
Saturated Fat
4.22 g
Iron
Cholesterol
63 mg
Calcium
40 mg
Sodium
156 mg
5.95 g
Vitamin A
47 IU
10.18 g
Vitamin C
0.5 mg
Dietary Fiber
2.00 mg
0.8 g
Scrambled Eggs Meat/Meat Alternate
Main Dishes 50 Servings
Ingredients
Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
100 Servings
Directions
Weight
Measure
Weight
Measure
5 lb 9 oz
2 qt 2 ½ cups
11 lb 2 oz
1 gal 1 ¼ qt
Instant nonfat dry milk, reconstituted Salt
D-34
OR 50 each
OR 100 each
1 qt
2 qt
1 ½ tsp
1 Tbsp
1. Beat eggs thoroughly.
2. Add milk and salt. Mix until well blended.
3. Pour 3 lb 12 oz (1 qt 3 ¼ cups) egg mixture into each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans. 4. Bake: Conventional oven: 350° F for 20 minutes. Stir once after 15 minutes. Convection oven: 300° F for 15 minutes. Stir once after 10 minutes. Steamer: 5 lb pressure for 3-5 minutes DO NOT OVERCOOK CCP: Heat to 145° F for 3 minutes. 5. Remove from oven or steamer. Stir well. Eggs should have a slightly moist appearance. Margarine or butter (optional)
2 ½ oz
⅓ cup
5 oz
⅔ cup
Reduced fat Cheddar cheese, shredded (optional)
14 oz
3 ½ cups
1 lb 12 oz
1 qt 3 cups
6. Add 1 ¼ oz (2 Tbsp 1 ½ tsp) margarine or butter (optional) to each pan. Stir. 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.
SERVING: ¼ cup (No. 16 scoop) provides 2 oz equivalent meat/meat alternate.
YIELD: 50 Servings:
VOLUME: 2 steamtable pans
50 Servings:
about 3 quarts ½ cup
Scrambled Eggs Meat/Meat Alternate
Main Dishes 100 Servings: 4 steamtable pans
100 Servings:
D-34 about 1 gallon 2 ¼ quarts
Edited 2004 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.
Nutrients Per Serving Calories
82
Saturated Fat
Protein
7.02 g
Cholesterol
Carbohydrate
1.65 g
Total Fat
5.07 g
Text63:
1.57 g
Iron
0.74 mg
215 mg
Calcium
50 mg
Vitamin A
321 IU
Sodium
144 mg
Vitamin C
0.1 mg
Dietary Fiber
0.0 g
Spaghetti and Meat Sauce Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes 50 Servings
Ingredients Weight Raw ground beef (no more than 20% fat)
8 lb 8 oz
*Fresh onions, chopped OR Dehydrated onions
8 oz OR 1 ½ oz
Granulated garlic
100 Servings
Measure
Weight
1 lb OR 3 oz
1 Tbsp 1 ½ tsp
Directions
Measure
17 lb 1 ⅓ cups OR ¾ cup
D-35
1. Brown ground beef. Drain. Continue immediately. Add onions. Cook for 5 minutes. 2 ⅔ cups OR 1 ½ cups 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 Canned tomato puree
1 ½ tsp 5 lb
Water
2 qt 1 cup (¾ No. 10 can)
1 Tbsp 10 lb
1 gal 2 cups (1 ½ No. 10 cans)
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 Salt Enriched spaghetti, broken into thirds
4 lb 12 oz
6 gal
12 gal
2 Tbsp
¼ cup
3 qt 3 ½ cups
9 lb 8 oz
1 gal 3 ¾ qt
3. Heat water to rolling boil. Add salt. 4. Slowly add spaghetti. Stir constantly, until water boils again. Cook 10-12 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well. Run cold water over spaghetti to cool slightly. 5. Stir into meat sauce. 6. Divide mixture equally into medium half-steamtable pans (10" x 12" x 4") which have been lightly coated with pan release spray. For 50 servings, use 3 pans. For 100 servings, use 6 pans. 7. CCP: Hold for hot service at 135° F or higher. Portion with 8 oz ladle (1 cup) per serving.
Spaghetti and Meat Sauce Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
Comments: *See Marketing Guide.
D-35
Marketing Guide for Selected Items Food as Purchased for Mature onions
SERVING:
YIELD: 50 Servings:
1 cup (8 oz ladle) provides 2 oz equivalent meat/meat alternate, ⅜ cup of vegetable, and 1 serving of grains/breads.
50 Servings
100 Servings
10 oz
1 lb 4 oz
VOLUME: about 3 medium halfsteamtable pans
100 Servings: about 6 medium halfsteamtable pans
50 Servings:
about 3 gallons 2 cups
100 Servings:
about 6 gallons 1 quart
Edited 2006
Nutrients Per Serving Calories
322
Saturated Fat
4.38 g
Iron
3.96 mg
Protein
21.23 g
Cholesterol
51 mg
Calcium
43 mg
Carbohydrate
34.24 g
Vitamin A
636 IU
Sodium
310 mg
Total Fat
10.71 g
Vitamin C
5.3 mg
Dietary Fiber
Text63:
2.9 g
Spaghetti and Meat Sauce (Ground Beef and Ground Pork) Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes 50 Servings
Ingredients Weight
100 Servings
Measure
Weight
Raw ground beef (no more than 20% fat)
5 lb 8 oz
11 lb
Raw ground pork (no more than 20% fat)
3 lb
6 lb
*Fresh onions, chopped OR Dehydrated onions
8 oz OR 1 ½ oz
Granulated garlic
1 ⅓ cups OR ¾ cup
1 lb OR 3 oz
1 Tbsp 1 ½ tsp
D-35A Directions
Measure 1. Brown ground beef and ground pork. Drain. Continue immediately. Add onions. Cook for 5 minutes.
2 ⅔ cups OR 1 ½ cups 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 Canned tomato puree
1 ½ tsp 5 lb
Water
2 qt ½ cup (¾ No. 10 can)
1 Tbsp 10 lb
2 cups
1 gal 1 cup (1 ½ No. 10 cans) 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 Salt Enriched spaghetti, broken into thirds
4 lb 12 oz
6 gal
12 gal
2 Tbsp
¼ cup
3 qt 3 ½ cups
9 lb 8 oz
1 gal 3 ¾ qt
3. Heat water to rolling boil. Add salt. 4. Slowly add spaghetti. Stir constantly, until water boils again. Cook 10-12 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well. Run cold water over spaghetti to cool slightly. 5. Stir into meat sauce. 6. Divide equally into medium half-steamtable pans (10" x 12" x 4") which have been lightly coated with pan release spray. For 50 servings, use 3 pans. For 100 servings, use 6 pans.
Spaghetti and Meat Sauce (Ground Beef and Ground Pork) Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-35A
7. CCP: Hold for hot service at 135° F or higher. Portion with 8 oz ladle (1 cup) per serving.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for Mature onions
SERVING:
YIELD: 50 Servings:
1 cup (8 oz ladle) provides 2 oz equivalent meat/meat alternate, ⅜ cup of vegetable, and 1 serving of grains/breads.
50 Servings
100 Servings
10 oz
1 lb 4 oz
VOLUME: about 3 medium halfsteamtable pans
100 Servings: about 6 medium halfsteamtable pans
50 Servings:
about 3 gallons 2 cups
100 Servings:
about 6 gallons 1 quart
Edited 2006
Nutrients Per Serving Calories
320
Saturated Fat
3.99 g
Iron
3.70 mg
Protein
20.53 g
Cholesterol
54 mg
Calcium
38 mg
Carbohydrate
34.24 g
Vitamin A
640 IU
Sodium
307 mg
Total Fat
10.88 g
Vitamin C
5.8 mg
Dietary Fiber
Text63:
2.9 g
Sweet and Sour Pork Meat/Meat Alternate-Vegetable/Fruit
Main Dishes 50 Servings
Ingredients Weight Raw boneless pork, 1-inch cubes
10 lb 14 oz
Vegetable oil Canned pineapple chunks, in juice
Weight
3 lb 5 oz
White vinegar
Directions
Measure
21 lb 12 oz ¼ cup
Chicken stock, non-MSG
Brown sugar, packed
100 Servings
Measure
1 qt 2 ¼ cups (½ No. 10 can)
D-36
1. Brown pork cubes in oil. Drain. ½ cup
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.
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.
2 cups
1 qt
8 oz
1 ¾ cups 2 Tbsp
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
Low-sodium soy sauce Sweet and sour sauce
Water, cold
1 lb
1 cup
3 cups
3 ¾ cups 2 cups
6. Combine cornstarch and water. Mix until smooth.
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.
Sweet and Sour Pork Meat/Meat Alternate-Vegetable/Fruit
Main Dishes
Comments: *See Marketing Guide.
D-36
Marketing Guide for Selected Items Food as Purchased for
SERVING:
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
YIELD:
¾ cup (6 oz ladle) provides 2 oz equivalent 50 Servings: meat/meat alternate and ¼ cup of vegetable and fruit.
VOLUME: about 21 lb 8 oz 2 medium half-steamtable pans
100 Servings: about 43 lb
4 medium half-steamtable pans
50 Servings:
about 2 gallons 1 ½ quarts
100 Servings:
about 4 gallons 2 ¾ quarts
Tested 2004
Nutrients Per Serving Calories
210
Saturated Fat
2.14 g
Iron
49 mg
Calcium
31 mg
Sodium
303 mg
Protein
17.62 g
Cholesterol
Carbohydrate
19.31 g
Vitamin A
2087 IU
6.78 g
Vitamin C
8.3 mg
Total Fat Text63:
Dietary Fiber
1.11 mg
0.8 g
Tuna and Noodles Meat/Meat Alternate-Grains/Breads
Main Dishes 50 Servings
Ingredients
100 Servings
Weight
Measure
Weight
Measure
2 lb 8 oz
1 gal 3 ½ qt
5 lb
3 gal 3 qt
8 oz
1 cup
1 lb
2 cups
*Fresh celery, chopped
1 lb
3 ¾ cups
2 lb
1 qt 3 ½ cups
*Fresh onions, chopped OR Dehydrated onions
14 oz OR 2 ½ oz
2 ⅓ cups OR 1 ¼ cups
1 lb 12 oz OR 5 oz
1 qt ⅔ cup OR 2 ½ cups
8 oz
1 ¾ cups 2 Tbsp
1 lb
3 ¾ cups
Water Enriched noodles
Margarine or butter
Enriched all-purpose flour
2 gal
4 gal
Instant nonfat dry milk, reconstituted, hot
1 gal
2 gal
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 Canned chunk style, water packed tuna, drained and flaked
1 tsp 6 lb 6 oz
1 gal 3 cups (2 66½-oz cans)
D-37 Directions
1. Heat water to rolling boil. 2. Slowly add noodles. Stir constantly, until water boils again. Cook for 6 minutes. Drain well. DO NOT OVERCOOK. Reserve for step 6. 3. Melt margarine or butter. Add celery and onions. Cook over medium heat for 5-6 minutes.
4. Add flour and stir until smooth. 5. Add milk, chicken stock, pepper, parsley, and salt. Cook over medium heat, stirring occasionally until thickened, 8-10 minutes.
2 tsp 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).
Tuna and Noodles Meat/Meat Alternate-Grains/Breads
Main Dishes
Comments: *See Marketing Guide.
D-37
Marketing Guide for Selected Items Food as Purchased for
SERVING:
50 Servings
100 Servings
Celery
1 lb 4 oz
2 lb 8 oz
Mature onions
1 lb
2 lb
YIELD: 50 Servings:
1 cup (8 oz ladle) provides 2 oz equivalent meat/meat alternate and 1 ¼ serving of grains/breads.
VOLUME: 3 medium half-steamtable pans
100 Servings: 6 medium half-steamtable pans
50 Servings:
about 3 gallons 1 quart
100 Servings:
about 6 gallons 2 quarts
Edited 2004
Nutrients Per Serving Calories
282
Saturated Fat
1.26 g
Iron
3.92 mg
Protein
23.18 g
Cholesterol
51 mg
Calcium
133 mg
Carbohydrate
33.15 g
Vitamin A
276 IU
Sodium
391 mg
5.80 g
Vitamin C
2.8 mg
Dietary Fiber
Total Fat Text63:
1.5 g
Turkey and Dressing Supreme Meat/Meat Alternate-Grains/Breads
Main Dishes 50 Servings
Ingredients Weight
100 Servings
Measure
Weight
D-38 Directions
Measure 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
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 OR Dehydrated onions
8 oz OR 1 ½ oz
1 ⅓ cups OR ¾ cup
1 lb OR 3 oz
2 ⅔ cups OR 1 ½ cups
Margarine or butter, melted
12 oz
1 ½ cups
1 lb 8 oz
3 cups
Chicken stock, non-MSG
2. For dressing: Combine bread cubes, poultry seasoning, pepper, thyme, onions, and margarine or butter in a bowl. Mix lightly until well blended.
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.
Turkey and Dressing Supreme Meat/Meat Alternate-Grains/Breads
Main Dishes
D-38
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.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
SERVING:
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
YIELD: 50 Servings:
1 portion provides 2 oz equivalent meat/meat alternate and 1 serving of grains/breads.
VOLUME: about 19 lb 4 oz
100 Servings: about 38 lb 8 oz
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Edited 2004
Nutrients Per Serving Calories
271
Saturated Fat
2.92 g
Iron
2.21 mg
Protein
19.79 g
Cholesterol
45 mg
Calcium
55 mg
Carbohydrate
18.31 g
Vitamin A
366 IU
Sodium
441 mg
Total Fat
12.63 g
Vitamin C
0.4 mg
Dietary Fiber
Text63:
0.8 g
Chicken Stir-Fry Meat/Meat Alternate-Vegetable
Main Dishes 50 Servings
Ingredients
Cornstarch
100 Servings
Weight
Measure
Weight
Measure
4 ½ oz
1 cup
9 oz
2 cups
Water, cold
½ cup
1 cup
Low-sodium soy sauce
½ cup
1 cup
Ground ginger
½ tsp
1 tsp
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
Granulated garlic
D-39 Directions
1. Dissolve cornstarch in water and soy sauce. Add ginger, granulated garlic, and pepper.
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 OR Frozen sliced carrots
5 lb 10 oz
1 gal 1 ½ qt
11 lb 4 oz
2 gal 3 qt
OR 6 lb 12 oz
OR 1 gal 2 qt
OR 13 lb 8 oz
OR 3 gal
Vegetable oil
½ cup
4. Prepare no more than 50 portions per batch. Sauté carrots in oil for 4 minutes.
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 OR Frozen mixed Oriental vegetables
4 lb 1 oz OR 4 lb 15 oz
1 gal 3 ¼ qt OR 2 qt
8 lb 2 oz OR 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 Raw skinless, boneless chicken breasts, cut in ½" cubes
2 tsp 8 lb 15 oz
1 Tbsp 1 tsp 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).
Chicken Stir-Fry Meat/Meat Alternate-Vegetable
Main Dishes
Comments: *See Marketing Guide.
SERVING:
D-39
Marketing Guide for Selected Items Food as Purchased for
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
YIELD:
¾ cup 1 Tbsp (2 rounded No. 10 scoops) provides 2 50 Servings: oz equivalent meat/meat alternate and ½ cup of vegetable.
VOLUME: about 23 lb 4 oz
100 Servings: about 46 lb 8 oz
Tested 2004 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.
50 Servings:
about 2 gallons 2 quarts
100 Servings:
about 5 gallons
Chicken Stir-Fry Meat/Meat Alternate-Vegetable
Main Dishes
D-39
Nutrients Per Serving Calories
199
Saturated Fat
1.47 g
Iron
46 mg
Calcium
44 mg
Sodium
197 mg
Protein
19.31 g
Cholesterol
Carbohydrate
11.12 g
Vitamin A
11928 IU
8.64 g
Vitamin C
29.3 mg
Total Fat Text63:
Dietary Fiber
1.26 mg
2.9 g
Beef Stir-Fry Meat/Meat Alternate-Vegetable
Main Dishes 50 Servings
Ingredients
Cornstarch
100 Servings
Weight
Measure
Weight
Measure
4 ½ oz
1 cup
9 oz
2 cups
Water, cold
½ cup
1 cup
Low-sodium soy sauce
½ cup
1 cup
Ground ginger
½ tsp
1 tsp
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
Granulated garlic
D-39A Directions
1. Dissolve cornstarch in water and soy sauce. Add ginger, granulated garlic, and pepper.
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 OR Frozen sliced carrots
5 lb 10 oz
1 gal 1 ½ qt
11 lb 4 oz
2 gal 3 qt
OR 6 lb 12 oz
OR 1 gal 2 qt
OR 13 lb 8 oz
OR 3 gal
Vegetable oil
½ cup 1 lb 6 oz
3 ⅔ cups
2 lb 12 oz
1 qt 3 ⅓ cups
*Fresh broccoli, chopped OR Frozen mixed Oriental vegetables
4 lb 1 oz OR 4 lb 15 oz
1 gal 3 ¼ qt OR 2 qt
8 lb 2 oz OR 9 lb 14 oz
3 gal 2 ½ qt OR 1 gal
Raw boneless beef top round (inside, cap off), cut in ½" cubes
2 tsp 10 lb
Sauté carrots in oil for 4 minutes.
1 cup
*Fresh onions, diced
Salt
4. Prepare no more than 50 portions per batch.
5. Add onions and cook for 1 minute 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.
1 Tbsp 1 tsp 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).
Beef Stir-Fry Meat/Meat Alternate-Vegetable
Main Dishes
Comments: *See Marketing Guide.
SERVING:
D-39A
Marketing Guide for Selected Items Food as Purchased for
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
YIELD:
¾ cup 1 Tbsp (2 rounded No. 10 scoops) provides 2 50 Servings: oz equivalent meat/meat alternate and ½ cup of vegetable.
VOLUME: about 23 lb 4 oz
100 Servings: about 46 lb 8 oz
Tested 2004 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.
50 Servings:
about 2 gallons 2 quarts
100 Servings:
about 5 gallons
Beef Stir-Fry Meat/Meat Alternate-Vegetable
Main Dishes
D-39A
Nutrients Per Serving Calories
236
Saturated Fat
2.34 g
Iron
55 mg
Calcium
39 mg
Sodium
280 mg
Protein
23.80 g
Cholesterol
Carbohydrate
11.12 g
Vitamin A
11916 IU
Total Fat
10.68 g
Vitamin C
29.2 mg
Text63:
Dietary Fiber
2.73 mg
2.9 g
Pork Stir-Fry Meat/Meat Alternate-Vegetable
Main Dishes 50 Servings
Ingredients
Cornstarch
100 Servings
Weight
Measure
Weight
Measure
4 ½ oz
1 cup
9 oz
2 cups
Water, cold
½ cup
1 cup
Low-sodium soy sauce
½ cup
1 cup
Ground ginger
½ tsp
1 tsp
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
Granulated garlic
D-39B Directions
1. Dissolve cornstarch in water and soy sauce. Add ginger, granulated garlic, and pepper.
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 OR Frozen sliced carrots
5 lb 10 oz
1 gal 1 ½ qt
11 lb 4 oz
2 gal 3 qt
OR 6 lb 12 oz
OR 1 gal 2 qt
OR 13 lb 8 oz
OR 3 gal
Vegetable oil
½ cup 1 lb 6 oz
3 ⅔ cups
2 lb 12 oz
1 qt 3 ⅓ cups
*Fresh broccoli, chopped OR Frozen mixed Oriental vegetables
4 lb 1 oz OR 4 lb 15 oz
1 gal 3 ¼ qt OR 2 qt
8 lb 2 oz OR 9 lb 14 oz
3 gal 2 ½ qt OR 1 gal
Raw boneless pork shoulder or loin, cut ½" cubes, practically free of fat
2 tsp 11 lb
Sauté carrots in oil for 4 minutes.
1 cup
*Fresh onions, diced
Salt
4. Prepare no more than 50 portions per batch.
5. Add onions and cook for 1 minute. 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.
1 Tbsp 1 tsp 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).
Pork Stir-Fry Meat/Meat Alternate-Vegetable
Main Dishes
Comments: *See Marketing Guide
SERVING:
D-39B
Marketing Guide for Selected Items Food as Purchased for
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
YIELD:
¾ cup 1 Tbsp (2 rounded No. 10 scoops) provides 2 50 Servings: oz equivalent meat/meat alternate and ½ cup of vegetable.
VOLUME: about 23 lb 4 oz
100 Servings: about 46 lb 8 oz
Edited 2006 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.
50 Servings:
about 2 gallons 2 quarts
100 Servings:
about 5 gallons
Pork Stir-Fry Meat/Meat Alternate-Vegetable
Main Dishes
D-39B
Nutrients Per Serving Calories
242
Saturated Fat
3.16 g
Iron
51 mg
Calcium
48 mg
Sodium
286 mg
Protein
20.69 g
Cholesterol
Carbohydrate
11.12 g
Vitamin A
11921 IU
Total Fat
12.76 g
Vitamin C
29.6 mg
Text63:
Dietary Fiber
1.47 mg
2.9 g
Chicken Fajitas Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes 50 Servings
Ingredients Weight
100 Servings
Measure
D-40 Directions
Weight
Measure
2 ¼ oz
½ cup
Vegetable stock, non-MSG
2 cups
Cornstarch
¼ cup
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 qt
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 Raw, boned, skinless chicken breast, ½" slices
2 tsp 9 lb
1. Dissolve the cornstarch in the vegetable stock. 2. Heat over medium heat until thickened. Cool.
1 Tbsp 1 tsp 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 wholekernel corn, drained OR Frozen whole-kernel corn
2 lb 2 oz OR 2 lb 4 oz
1 qt 1 cup (½ No. 10 can) OR 1 qt 2 ¼ cups
4 lb 4 oz OR 4 lb 4 oz
2 qt 2 cups (1 No. 10 can) OR 3 qt ½ cup
*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
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.
CCP: Heat to 165° F or higher for at least 15 seconds.
Chicken Fajitas Meat/Meat Alternate-Vegetable-Grains/Breads Enriched flour tortillas, 8-inch (at least 0.9 oz each)
Main Dishes 50 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.
Comments: *See Marketing Guide.
SERVING:
100 each
D-40
Marketing Guide for Selected Items Food as Purchased for
50 Servings
100 Servings
Mature onions
14 oz
1 lb 12 oz
Green peppers
11 oz
1 lb 6 oz
YIELD:
1 fajita provides 2 oz equivalent meat/meat alternate, 50 Servings: ⅛ cup of vegetable, and 1 serving of grains/breads.
VOLUME: about 12 lb 4 oz (filling)
100 Servings: about 24 lb 8 oz (filling)
Edited 2004 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 (I15).
50 Servings:
about 1 gallon 2 ¼ quarts (filling)
100 Servings:
about 3 gallons 2 cups (filling)
Chicken Fajitas Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-40
Nutrients Per Serving Calories
241
Saturated Fat
1.41 g
Iron
2.11 mg
Protein
22.00 g
Cholesterol
51 mg
Calcium
54 mg
Carbohydrate
23.38 g
Vitamin A
240 IU
Sodium
284 mg
6.28 g
Vitamin C
6.7 mg
Dietary Fiber
Total Fat Text63:
1.8 g
Chicken Tomato Bake Meat/Meat Alternate-Vegetable-Grains/Breads 50 Servings
Ingredients Weight Water Salt Enriched elbow macaroni, uncooked
Main Dishes 100 Servings
Measure
Weight
D-41 Directions
Measure
4 gal
8 gal
1 Tbsp 2 ½ tsp
3 Tbsp 2 tsp
1. Heat water to a rolling boil. Add salt.
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.
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)
6 oz
1 ½ cups
12 oz
3 cups
*Cooked chicken, diced (see Special Tips)
Water Reduced fat Cheddar cheese, shredded
2 cups
1 qt
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
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.
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.
Marketing Guide for Selected Items Food as Purchased for
50 Servings
Chicken, whole, without neck and giblets 8 lb 11 oz OR OR
100 Servings 17 lb 6 oz OR
Chicken Tomato Bake Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes Turkey, whole, without neck and giblets
SERVING:
YIELD: 50 Servings:
1 portion provides 1 oz equivalent of meat/meat alternate, ¼ cup of vegetable, and 1 serving of grains/breads.
6 lb 11 oz
D-41 13 lb 5 oz
VOLUME: about 13 lb 3 oz
100 Servings: about 26 lb 6 oz
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Edited 2004 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).
Nutrients Per Serving Calories
200
Saturated Fat
1.09 g
Iron
2.01 mg
Protein
13.84 g
Cholesterol
27 mg
Calcium
51 mg
Carbohydrate
28.03 g
Vitamin A
566 IU
Sodium
455 mg
3.48 g
Vitamin C
8.7 mg
Dietary Fiber
Total Fat Text63:
2.2 g
Chicken Tetrazzini Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes 50 Servings
Ingredients Weight
100 Servings
Measure
Weight
3 gal
6 gal
Salt
2 tsp
1 Tbsp 1 tsp
2 lb 6 oz
Vegetable oil
Vegetable mix: *Fresh onions, diced *Fresh carrots, diced *Fresh celery, diced *Fresh green peppers, diced OR Frozen mixed vegetables
1 qt 3 ¾ cups
4 lb 12 oz
¼ cup
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.
3 qt 3 ½ cups ½ cup
1 lb 1 lb 8 oz 4 oz
2 ⅔ cups 1 qt 2 cups ¾ cup 2 Tbsp
2 lb 2 lb 1 lb 8 oz
1 qt 1 ⅓ cups 2 qt 1 qt 1 ¾ cups
OR 2 lb 8 oz
OR 1 qt 3 ½ cups
OR 5 lb
OR 3 qt 3 cups
1 lb 4 oz OR 10 oz
2 qt OR 1 ¾ cups 2 Tbsp
2 lb 8 oz OR 1 lb 4 oz
1 gal OR 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
Enriched all-purpose flour
8 oz
1 ¾ cups 2 Tbsp
1 lb
*Fresh mushrooms, sliced OR Canned sliced mushrooms, drained
Directions
Measure
Water
Enriched spaghetti, broken into thirds
D-42
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.
3. Melt the margarine or butter in a steam-jacketed kettle or stock pot. Add flour and cook for 5 minutes.
3 ¾ cups
Lowfat 1% milk, hot
3 qt 3 cups
1 gal 3 ½ qt
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
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 Tetrazzini Meat/Meat Alternate-Vegetable-Grains/Breads *Cooked chicken, diced (see Special Tip)
Grated Parmesan cheese
Main Dishes
6 lb 4 oz
6 oz
12 lb 8 oz
2 cups 2 Tbsp
12 oz
D-42
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. 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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
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 17 lb 6 oz OR OR Turkey, whole, without neck and giblets 13 lb 5 oz
SERVING: 1 piece provides 2 oz equivalent meat/meat alternate, ⅛ cup of vegetable, and ½ serving of grains/breads.
YIELD: 50 Servings:
VOLUME: about 30 lb
100 Servings: about 60 lb
Tested 2004
34 lb 12 oz OR 26 lb 10 oz
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Chicken Tetrazzini Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-42
Special Tip: *Cooked turkey can be substituted for chicken.
Nutrients Per Serving Calories
313
Saturated Fat
3.61 g
Iron
1.88 mg
56 mg
Calcium
156 mg
Sodium
355 mg
Protein
23.54 g
Cholesterol
Carbohydrate
24.27 g
Vitamin A
2490 IU
Total Fat
13.13 g
Vitamin C
3.4 mg
Text63:
Dietary Fiber
1.6 g
Beef Shepherds Pie Meat/Meat Alternate-Vegetable
Main Dishes 50 Servings
Ingredients Weight Raw ground beef (no more than 20% fat)
100 Servings
Measure
8 lb 8 oz
Weight
Directions
Measure
17 lb
1. Brown ground beef. Drain. Continue immediately.
*Fresh onions, diced OR Dehydrated onions
8 oz OR 1 ½ oz
1 ⅓ cups OR ¾ cup
1 lb OR 3 oz
2 ⅔ cups OR 1 ½ cups
Frozen sliced carrots AND Frozen peas
2 lb 6 oz AND 2 lb 6 oz
2 qt ½ cup AND 1 qt 3 ½ cups
4 lb 12 oz AND 4 lb 12 oz
1 gal 1 cup AND 3 qt 3 cups
OR Frozen mixed vegetables
OR 6 lb 1 oz
OR 3 qt 2 ¾ cups
OR 12 lb 2 oz
OR 1 gal 3 ⅜ qt
Beef stock, non-MSG
Cornstarch
2 qt
4 oz
¾ cup 2 Tbsp
1 gal
8 oz
D-43
2. Add onions to ground beef and sauté for 5 minutes or until translucent. 3. Mix frozen carrots and frozen peas into ground beef mixture. Set aside.
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.
1 ¾ cups
Water, cold
1 cup
2 cups
Dried thyme
1 Tbsp
2 Tbsp
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
5. Add thyme, pepper, onion salt, and salt to cornstarch gravy.
6. Add gravy to ground beef mixture. 7. Pour 3 qt 3 cups (8 lb) of ground beef mixture into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans. Water, boiling
1 qt 2 cups
Lowfat 1% milk, hot
3 qt
1 qt 2 cups
3 qt
Margarine or butter
6 oz
¾ cup
12 oz
Potato flakes
2 lb
1 gal 2 cups
4 lb
Salt
2 ½ tsp
1 ½ cups 2 gal 1 qt 1 Tbsp 2 tsp
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.
Beef Shepherds Pie Meat/Meat Alternate-Vegetable Paprika
Main Dishes 1 tsp
2 tsp
D-43
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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for Mature onions
SERVING:
YIELD:
1 piece provides 2 oz equivalent meat/meat alternate 50 Servings: and ¾ cup of vegetable.
100 Servings
10 oz
1 lb 4 oz
VOLUME: about 25 lb
100 Servings: about 50 lb
Edited 2004
50 Servings
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Beef Shepherds Pie Meat/Meat Alternate-Vegetable
Main Dishes
D-43
Nutrients Per Serving Calories
294
Saturated Fat
5.09 g
Iron
52 mg
Calcium
73 mg 442 mg
Protein
19.48 g
Cholesterol
Carbohydrate
23.77 g
Vitamin A
3969 IU
Sodium
Total Fat
13.24 g
Vitamin C
18.4 mg
Dietary Fiber
Text63:
2.43 mg
3.3 g
Honey-Lemon Chicken Meat/Meat Alternate
Main Dishes 50 Servings
Ingredients Weight Water Honey
Weight
1 qt 1 lb 7 oz
Lemon juice Salt Ground black or white pepper Raw chicken thighs, with bone with skin (approximately 4 oz each)
100 Servings
Measure
14 lb 12 oz
2 cups
Directions
Measure 2 qt
2 lb 14 oz
2 cups
1 Tbsp 1 tsp
2 Tbsp 2 tsp
2 tsp
1 Tbsp 1 tsp 29 lb 8 oz
1. Combine water, honey, lemon juice, salt, and pepper in a bowl. Set aside for step 5.
1 qt
1 cup
50 each
D-44
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.
SERVING:
YIELD:
1 piece provides 2 oz equivalent meat/meat alternate. 50 Servings:
VOLUME: about 9 lb 3 oz
100 Servings: about 18 lb 6 oz
Edited 2004
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Honey-Lemon Chicken Meat/Meat Alternate
Main Dishes
D-44
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.
Nutrients Per Serving Calories Protein
124 14.93 g
Saturated Fat
1.74 g
Iron
Cholesterol
55 mg
Calcium
8 mg
Sodium
236 mg
Carbohydrate
1.05 g
Vitamin A
38 IU
Total Fat
6.26 g
Vitamin C
0.2 mg
Text63:
Dietary Fiber
0.78 mg
0.0 g
Beef Taco Pie Meat/Meat Alternate-Vegetable-Grains/Breads 50 Servings
Ingredients Weight Raw ground beef (no more than 20% fat) Taco seasoning mix
Main Dishes 100 Servings
Measure
5 lb 14 oz 6 oz
Water
Weight
Directions
Measure
11 lb 12 oz 1 cup
12 oz
2 ½ cups
1. Brown ground beef. Drain. Continue immediately. 2 cups 1 qt 1 cup
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)
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 Enriched flour tortillas, 8-inch (at least 1.5 oz each) Reduced fat Cheddar cheese, shredded
2 lb
1 qt
2 qt
40 each
80 each
2 qt
4 lb
D-45
2. Sprinkle the taco seasoning mix over beef. 3. Add water and allow to simmer for 15 minutes. 4. In a bowl, combine salsa, tomato puree, and water.
5. Cut tortillas into halves.
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.
Beef Taco Pie Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-45
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).
SERVING:
YIELD:
1 piece provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 1 ¼ servings of grains/breads.
50 Servings:
VOLUME: about 17 lb 1 oz
100 Servings: about 34 lb 2 oz
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Tested 2004
Nutrients Per Serving Calories
304
Saturated Fat
5.72 g
Iron
3.28 mg
Protein
19.65 g
Cholesterol
45 mg
Calcium
231 mg
Carbohydrate
26.43 g
Vitamin A
725 IU
Sodium
753 mg
Total Fat
12.95 g
Vitamin C
5.0 mg
Dietary Fiber
Text63:
2.1 g
Taco Pie with Salad Topping Meat/Meat Alternate-Vegetable-Grains/Breads 50 Servings
Ingredients Weight Raw ground beef (no more than 20% fat) Taco seasoning mix
Main Dishes 100 Servings
Measure
5 lb 14 oz 6 oz
Water
Weight
Directions
Measure
11 lb 12 oz 1 cup
12 oz
2 ½ cups
1. Brown ground beef. Drain. Continue immediately. 2 cups 1 qt 1 cup
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)
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 Enriched flour tortillas, 8-inch (at least 1.5 oz each) Reduced fat Cheddar cheese, shredded
2 lb
1 qt
2 qt
40 each
80 each
2 qt
4 lb
D-45A
2. Sprinkle the taco seasoning mix over beef. 3. Add water and allow to simmer for 15 minutes. 4. In a bowl, combine salsa, tomato puree, and water.
5. Cut tortillas into halves.
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.
Taco Pie with Salad Topping Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-45A
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
*Fresh lettuce, shredded
2 lb
2 lb 3 qt 3 cups
4 lb
11. Combine tomatoes and lettuce. Serve 1 oz (¼ cup) on top of each piece of taco pie. 1 gal 3 ½ qt
Marketing Guide for Selected Items Food as Purchased for
SERVING: 1 piece provides 2 oz equivalent meat/meat alternate, ½ cup of vegetable, and 1 ¼ servings of grains/breads.
50 Servings
100 Servings
Tomatoes
1 lb 3 oz
2 lb 6 oz
Head lettuce
2 lb 11 oz
5 lb 6 oz
YIELD: 50 Servings:
VOLUME: about 16 lb 3 oz
100 Servings: about 32 lb 6 oz
Tested 2004 Special Tip: A dollop (1 Tbsp) of lowfat sour cream or lowfat yogurt may be used to garnish each serving.
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Taco Pie with Salad Topping Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-45A
Nutrients Per Serving Calories
308
Saturated Fat
5.72 g
Iron
3.41 mg
Protein
19.91 g
Cholesterol
45 mg
Calcium
235 mg
Carbohydrate
27.23 g
Vitamin A
841 IU
Sodium
677 mg
Total Fat
13.01 g
Vitamin C
7.4 mg
Dietary Fiber
Text63:
2.5 g
Taco Pie with Beans Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes 50 Servings
Ingredients
100 Servings
Directions
Weight
Measure
Weight
Measure
8 lb 7 oz OR 8 lb 7 oz
1 gal 3 cups (2 No. 10 cans) OR 1 gal 1 ¾ qt
16 lb 14 oz OR 16 lb 14 oz
2 gal 1 ½ qt (4 No. 10 cans) OR 2 gal 3 ½ qt
6 oz
1 cup
12 oz
2 cups
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)
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)
Canned pinto beans, drained OR Dry pinto beans, cooked (see Special Tip) Taco seasoning mix Water
2 ½ cups
Water Enriched flour tortillas, 8-inch (at least 1.5 oz each) Reduced fat Cheddar cheese, shredded
2 lb
1 qt 1 cup
1 qt
2 qt
40 each
80 each
2 qt
4 lb
D-45B
1. Drain beans, and mash.
2. Sprinkle the taco seasoning mix over beans. 3. Add water and allow to simmer for 15 minutes. 4. In a bowl, combine salsa, tomato puree, and water.
5. Cut tortillas in halves.
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
Taco Pie with Beans Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-45B
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).
Marketing Guide for Selected Items Food as Purchased for Dry pinto beans
SERVING: 1 piece provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 1 ¼ serving of grains/breads.
YIELD: 50 Servings:
100 Servings
4 lb 5 oz
8 lb 10 oz
VOLUME: about 16 lb 13 oz
100 Servings: about 33 lb 10 oz
Tested 2004 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
50 Servings
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Taco Pie with Beans Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-45B
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. 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.
Nutrients Per Serving Calories
264
Saturated Fat
2.86 g
Iron
3.62 mg
Protein
13.69 g
Cholesterol
10 mg
Calcium
258 mg
Carbohydrate
38.22 g
Vitamin A
726 IU
Sodium
960 mg
6.49 g
Vitamin C
5.4 mg
Dietary Fiber
Total Fat Text63:
4.8 g
Baked Cajun Fish Meat/Meat Alternate
Main Dishes 50 Servings
Ingredients Weight
100 Servings
Measure
Weight
2 tsp
1 tbsp 1 tsp
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
9 lb 7 oz
Lemon juice
Margarine or butter, melted
50 each
18 lb 14 oz
½ cup
6 oz
¾ cup
12 oz
Directions
Measure
Paprika
Frozen fish portions (3 oz each)
D-46
1. Mix paprika, granulated garlic, onion salt, red pepper, black or white pepper, oregano, and thyme in a small bowl. Reserve for step 3.
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.
1 cup
3. Sprinkle ¼ cup of lemon juice and 1 Tbsp 2 tsp of seasoning mix over the top of each pan.
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.
SERVING: 1 portion provides 2 oz equivalent meat/meat alternate.
YIELD: 50 Servings:
VOLUME: about 7 lb 14 oz
100 Servings: about 15 lb 12 oz
Edited 2004
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Baked Cajun Fish Meat/Meat Alternate
Main Dishes
D-46
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.
Nutrients Per Serving Calories Protein
128 12.58 g
Saturated Fat
1.75 g
Iron
Cholesterol
43 mg
Calcium
9 mg 145 mg
Carbohydrate
0.43 g
Vitamin A
220 IU
Sodium
Total Fat
8.12 g
Vitamin C
1.3 mg
Dietary Fiber
Text63:
0.63 mg
0.1 g
Baked Fish Scandia Meat/Meat Alternate
Main Dishes 50 Servings
Ingredients
Enriched dry bread crumbs
100 Servings
D-47 Directions
Weight
Measure
Weight
Measure
8 oz
2 cups
1 lb
1 qt
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
1. In a bowl, mix bread crumbs, lemon juice, onion salt, pepper, hot pepper sauce, and parsley. Reserve for step 6.
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. 3. Place 25 fish portions into each steamtable pan.
Frozen fish portions (3 oz each)
9 lb 7 oz
50 each
18 lb 14 oz
100 each
Lowfat plain yogurt
1 lb 10 oz
3 ¼ cups
3 lb 4 oz
1 qt 2 ½ cups
6 oz
1 ½ cups
12 oz
3 cups
Reduced fat Cheddar cheese, shredded
4. Cover each portion with a No. 60 scoop (1 Tbsp) of lowfat yogurt. 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.
SERVING: 1 portion provides 2 oz equivalent meat/meat alternate.
YIELD: 50 Servings:
VOLUME: about 9 lb 6 oz
100 Servings: about 18 lb 12 oz
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Baked Fish Scandia Meat/Meat Alternate
Main Dishes
D-47
Edited 2004 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.
Nutrients Per Serving Calories Protein
162 18.64 g
Saturated Fat
1.53 g
Iron
Cholesterol
54 mg
Calcium
92 mg 179 mg
Carbohydrate
4.67 g
Vitamin A
146 IU
Sodium
Total Fat
7.21 g
Vitamin C
1.0 mg
Dietary Fiber
Text63:
0.72 mg
0.2 g
Arroz con Queso (Rice with Cheese) Meat/Meat Alternate-Vegetable-Grains/Breads 50 Servings
Ingredients
Enriched white rice, medium grain, regular OR Enriched white rice, long grain, parboiled
Canned, chopped mild green chilies
100 Servings
Measure
Weight
Measure
2 lb 13 oz
1 qt 2 ½ cups
5 lb 10 oz
3 qt 1 cup
OR 2 lb 11 oz
OR 1 qt 2 ¾ cups
OR 5 lb 6 oz
OR 3 qt 1 ½ cups
3 ½ cups
D-48
Directions
Weight
Water *Fresh onions, chopped OR Dehydrated onions
Main Dishes
1. Place rice and water in a stock pot or steam-jacketed kettle. Bring to a boil. Cover and reduce heat to medium. Simmer for 12 minutes or until tender.
1 qt 3 cups
1 lb 8 oz OR 4 ½ oz
1 qt OR 2 ¼ cups
3 lb OR 9 oz
2 qt OR 1 qt ½ cup
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
Granulated garlic Lowfat plain yogurt
½ cup
8 oz
1 Tbsp 1 tsp 3 lb
Lowfat 1% milk
1 qt 1 ½ cups
2 Tbsp 2 tsp 6 lb
1 qt 1 cup
Salt
1 cup
2 qt 3 cups 2 qt 2 cups
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
4 lb 4 oz
2 qt 1 ¼ cups (1 No. 10 can)
8 lb 8 oz
1 gal 2 ½ cups (2 No. 10 cans)
OR *Dry pinto beans, cooked (see Special Tip)
OR 4 lb 4 oz
OR 2 qt 1 ¼ cups
OR 3 lb 10 oz
OR 1 gal 2 ½ cups
Arroz con Queso (Rice with Cheese) Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
*Fresh tomatoes, diced OR Canned diced tomatoes
1 lb 8 oz OR 1 lb 14 oz
3 ⅔ cups OR 3 ⅜ cups (1 No. 2 ½ can)
3 lb OR 3 lb 12 oz
1 qt 3 ⅓ cups OR 1 qt 2 ¾ cups (2 No. 2 ½ cans)
Reduced fat Cheddar cheese, shredded
1 lb 3 oz
1 qt ¾ cup
2 lb 6 oz
2 qt 1 ½ cups
D-48
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.
4. CCP: Hold for hot service at 135° F or higher. Portion with No. 8 scoop (½ cup).
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 OR ½ cup (No. 8 scoop) provides 1 oz equivalent meat/meat alternate, ¼ cup of vegetable, and ¾ serving of grains/breads.
Marketing Guide for Selected Items Food as Purchased for
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
YIELD: 50 Servings:
VOLUME: about 19 lb 8 oz
100 Servings: about 39 lb
Tested 2004, Edited 2007 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
50 Servings:
about 1 gallon 2 ¼ quarts
100 Servings:
about 3 gallons 2 cups
Arroz con Queso (Rice with Cheese) Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
D-48
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 beans.
Nutrients Per Serving Calories
248
Saturated Fat
4.11 g
Iron
2.16 mg
Protein
14.61 g
Cholesterol
20 mg
Calcium
352 mg
Carbohydrate
32.13 g
Vitamin A
415 IU
Sodium
543 mg
6.72 g
Vitamin C
6.5 mg
Dietary Fiber
Total Fat Text63:
2.1 g
Vegetable Chili Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes 50 Servings
Ingredients
100 Servings
Weight
Measure
*Fresh onions, chopped OR Dehydrated onions
1 lb 4 oz OR 3 ¾ oz
*Fresh green peppers, chopped OR Frozen green peppers, chopped
Directions
Weight
Measure
3 ⅓ cups OR 1 ½ cups 2 Tbsp
2 lb 8 oz OR 7 ½ oz
1 qt 2 ⅔ cups OR 3 ¾ cups
10 oz OR 1 lb 1 oz
1 ¾ cups 2 Tbsp OR 3 cups
1 lb 4 oz OR 2 lb 2 oz
3 ¾ cups OR 1 qt 2 cups
Chili powder
3 oz
¾ cup
6 oz
1 ½ cups
Ground cumin
1 oz
¼ cup
2 oz
½ cup
Vegetable oil
¼ cup
Granulated garlic
½ cup
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 Canned crushed tomatoes, with juice Canned diced tomatoes, with juice Canned kidney beans, drained No. 3 bulgur
4 oz
½ cup
8 oz
1 cup
6 lb 6 oz
3 qt (1 No. 10 can)
12 lb 12 oz
1 gal 2 qt (2 No. 10 cans)
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)
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)
1 lb
3 cups
2 lb
1 qt 2 cups
Water Lowfat plain yogurt
½ cup 2 lb
1 qt
D-49
1. Heat the oil in a steam-jacketed kettle. 2. Add the onions and sauté 3 minutes, until translucent. 3. Add the green peppers and sauté 2 minutes, until tender.
4. Add the chili powder, cumin, granulated garlic, onion powder, hot sauce (optional), brown sugar, and tomatoes. Simmer 15 minutes, uncovered.
5. Add the kidney beans, bulgur, and water. Simmer 15 minutes, uncovered.
1 cup 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).
Vegetable Chili Meat/Meat Alternate-Vegetable-Grains/Breads Reduced fat Cheddar cheese, shredded
Main Dishes
3 lb 2 oz
3 qt ½ cup
Comments: *See Marketing Guide.
6 lb
1 gal 2 ¼ qt
D-49
8. Sprinkle ¼ cup of Cheddar cheese on top of each portion when served.
Marketing Guide for Selected Items Food as Purchased for
SERVING:
50 Servings
100 Servings
Mature onions
1 lb 7 oz
2 lb 14 oz
Green peppers
13 oz
1 lb 10 oz
YIELD: 50 Servings:
¾ cup (6 oz ladle) provides 2 oz equivalent meat/meat alternate, ⅜ cup of vegetable, and ¼ serving of grains/breads.
VOLUME: about 20 lb
100 Servings: about 40 lb
50 Servings:
about 2 gallons 1 ½ quarts
100 Servings:
about 4 gallons 2 ¾ quarts
Tested 2004 Special Tip: This dish can be used as a filling in Tacos (D-13), Taco Salad (E-10), or Burritos (D-12).
Nutrients Per Serving Calories
223
Saturated Fat
3.76 g
Iron
2.26 mg
17 mg
Calcium
333 mg 606 mg
Protein
14.57 g
Cholesterol
Carbohydrate
27.02 g
Vitamin A
1257 IU
Sodium
7.48 g
Vitamin C
17.5 mg
Dietary Fiber
Total Fat Text63:
6.4 g
Vegetable Lasagna Meat/Meat Alternate-Vegetable-Grains/Breads 50 Servings
Ingredients Weight Water, boiling Salt Enriched lasagna noodles, uncooked (at least 0.78 oz each)
2 lb 12 oz
Vegetable oil
*Fresh zucchini, sliced
Main Dishes 100 Servings
Measure
Weight
Directions
Measure
4 gal 2 qt
9 gal
3 Tbsp
¼ cup 2 Tbsp
56 each
5 lb 8 oz
¼ cup
2. Slowly add lasagna noodles and return to boil. Cook for 10-12 minutes, until tender. Drain.
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.
1 qt
2 lb
2 qt
*Fresh mushrooms, sliced OR Canned sliced mushrooms, drained
12 oz OR 15 oz
1 qt 1 cup OR 3 8-oz cans
1 lb 8 oz OR 1 lb 14 oz
2 qt 1 ¾ cups OR 6 8-oz cans
*Fresh onions, chopped OR Dehydrated onions
9 oz OR 1 ¾ oz
1 ½ cups OR ½ cup
1 lb 2 oz OR 3 oz
3 cups OR 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
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)
Canned tomato paste
1 lb 9 oz
2 ¾ cups
3 lb 2 oz
1 qt 1 ½ cups
Granulated garlic
1. Add salt to boiling water.
112 each
1 lb
Dried oregano
D-50
¼ cup 2 Tbsp
¾ cup
1 ¾ tsp
1 Tbsp ½ tsp
4. Place broccoli in steamtable pan (12" x 20" x 2 ½"). Steam for 6 minutes, or until tender. Drain well and set aside. 5. In a steam-jacketed kettle, heat the tomato sauce and tomato paste. Add the oregano and granulated garlic. Simmer, uncovered, for 30 minutes.
6. Add sautéed vegetables and steamed broccoli to tomato sauce. Stir to combine. Simmer for 10 minutes. Reduced fat cottage cheese, drained
8 lb
Dried parsley
16 lb
¼ cup
Granulated garlic Enriched dry bread crumbs
1 gal
½ cup
2 tsp 8 oz
2 cups 2 Tbsp
2 gal
1 Tbsp 1 tsp 1 lb
1 qt ¼ cup
7. In a large bowl, combine cottage cheese, parsley, granulated garlic, and bread crumbs. Mix well.
Vegetable Lasagna Meat/Meat Alternate-Vegetable-Grains/Breads Grated Parmesan cheese Lite mozzarella cheese, shredded
Main Dishes
2 oz
¾ cup
4 oz
1 ½ cups
1 lb 14 oz
1 qt 3 ½ cups
3 lb 12 oz
3 qt 3 cups
D-50
8. Combine Parmesan cheese and mozzarella cheese.
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 Parmesanmozzarella 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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
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
Vegetable Lasagna Meat/Meat Alternate-Vegetable-Grains/Breads
Main Dishes
SERVING:
YIELD: 50 Servings:
1 piece provides 2 oz equivalent meat/meat alternate, ¾ cup of vegetable, and 1 serving of grains/breads.
D-50
VOLUME: about 25 lb 12 oz
100 Servings: about 51 lb 8 oz
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Tested 2004
Nutrients Per Serving Calories
278
Saturated Fat
2.60 g
Iron
2.86 mg
11 mg
Calcium
268 mg 1016 mg
Protein
21.30 g
Cholesterol
Carbohydrate
36.39 g
Vitamin A
1669 IU
Sodium
5.67 g
Vitamin C
27.2 mg
Dietary Fiber
Total Fat Text63:
4.1 g
New Macaroni and Cheese Meat/Meat Alternate-Grains/Breads
Main Dishes 50 Servings
Ingredients Weight Water, boiling
100 Servings
Measure
Weight
5 gal
Salt
10 gal 3 ½ oz
⅓ cup
2 lb 10 oz
2 qt 1 ¼ cups
5 lb 4 oz
1 gal 2 ½ cups
Margarine or butter
12 oz
1 ½ cups
1 lb 8 oz
3 cups
Enriched all-purpose flour
12 oz
2 ¾ cups
1 lb 8 oz
1 qt 1 ½ cups
Salt Dry mustard Ground black or white pepper Paprika Lowfat 1% milk or instant nonfat dry milk, reconstituted
Worcestershire sauce
Grated Parmesan cheese Reduced fat Cheddar cheese, shredded
Directions
Measure
2 Tbsp 2 tsp
Enriched elbow macaroni
D-51
1. Add salt to boiling water. 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. 3. Melt margarine or butter in a stock pot or steam-jacketed kettle. 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.
1 Tbsp 2 tsp
3 Tbsp 1 tsp
1 Tbsp
2 Tbsp
1 tsp
2 tsp
1 Tbsp
2 Tbsp
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.
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.
4 oz
1 ½ cups
8 oz
3 cups
2 lb 8 oz
2 qt 2 cups
5 lb
1 gal 1 qt 7. Combine well-drained macaroni and sauce. Mix well. Place 10 lb 14 oz (1 gal 2 ¼ qt) into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans. Cover with a lid or foil. Bake: Conventional oven: 350° F for 30 minutes Convection oven: 325° F for 25 minutes CCP: Heat to 140° F or higher.
New Macaroni and Cheese Meat/Meat Alternate-Grains/Breads
Main Dishes
Enriched soft bread crumbs
6 oz
2 cups
12 oz
1 qt
Reduced fat Cheddar cheese, shredded
1 lb
1 qt
2 lb
2 qt
D-51
8. Combine the bread crumbs and Cheddar cheese in a bowl. Sprinkle 11 oz (3 cups) over each pan.
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).
SERVING:
YIELD: 50 Servings:
1 portion provides 1 oz equivalent meat/meat alternate and 1 serving of grains/breads.
VOLUME: about 21 lb 12 oz
100 Servings: about 43 lb 8 oz
50 Servings:
about 3 gallons 2 cups
100 Servings:
about 6 gallons 1 quart
Edited 2004
Nutrients Per Serving Calories
325
Saturated Fat
5.93 g
Iron
1.57 mg
Protein
17.22 g
Cholesterol
23 mg
Calcium
448 mg
Carbohydrate
32.71 g
Vitamin A
763 IU
Sodium
475 mg
Total Fat
13.63 g
Vitamin C
1.1 mg
Dietary Fiber
Text63:
1.5 g
Vegetable Quesadilla Main Dishes 50 Servings
Ingredients Weight Enriched flour tortilla, 6" soft (at least 0.9 oz)
Measure
100 Servings Weight
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. 2. Combine peppers, onions, black beans, and corn. Heat on medium heat for 5 minutes.
1 lb 4 oz
3 ¾ cups 2 Tbsp
2 lb 8 oz
1 qt 3 ¾ cups
*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)
15 oz
2 ¾ cups
1 lb 14 oz
1 qt 1 ½ cups
Chili powder
2 Tbsp
¼ cup
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
Directions
Measure
* Fresh green peppers, chopped
*Fresh tomatoes, diced
D-52
3 qt ½ cup
3. Add tomatoes to vegetable mixture and drain excess liquid. 4.
Add chili powder, cumin, onion powder, and paprika to vegetable mixture.
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.
Vegetable Quesadilla Main Dishes
D-52
11. Cut each quesadilla in half and serve. One portion is ½ quesadilla.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
SERVING:
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
YIELD: 50 Servings:
1 serving provides 1 ¼ oz equivalent meat/meat alternate, ⅛ cup vegetable, and 1 serving of grains/breads.
VOLUME: 50 quesadilla halves
100 Servings: 100 quesadilla halves
50 Servings:
2 gallons 1 ⅓ quarts (filling) 3 sheet pans
100 Servings:
4 gallons 2 ⅔ quarts (filling) 5 sheet pans
Tested 2004
Nutrients Per Serving Calories
249
Saturated Fat
4.23 g
Iron
1.98 mg
Protein
12.74 g
Cholesterol
17 mg
Calcium
282 mg
Carbohydrate
25.77 g
Vitamin A
435 IU
Sodium
459 mg
8.22 g
Vitamin C
11.9 mg
Total Fat Text63:
Dietary Fiber
2.7 g
Carrot-Raisin Salad Vegetable/Fruit
Salads and Salad Dressings 50 Servings
Ingredients
100 Servings
Directions
Weight
Measure
Weight
Measure
*Fresh carrots, shredded coarsely
3 lb 4 oz
3 qt 3 ⅓ cups
6 lb 8 oz
1 gal 3 ⅔ qt
Raisins
1 lb 8 oz
1 qt ½ cup
3 lb
2 qt 1 cup
Instant nonfat dry milk, reconstituted Reduced calorie salad dressing OR Lowfat mayonnaise
½ cup
1 cup
1 lb
2 cups
2 lb
1 qt
OR 1 lb
OR 2 cups
OR 2 lb
OR 1 qt
Salt
½ tsp
1 tsp
Ground nutmeg (optional)
½ tsp
1 tsp
Frozen lemon juice concentrate, reconstituted (optional)
2 Tbsp
¼ cup
1. Place carrots and raisins in large bowl.
2. In a separate bowl, combine milk, salad dressing or mayonnaise, salt, nutmeg (optional), and lemon juice (optional).
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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for Carrots
SERVING: ¼ cup (No. 16 scoop) provides ¼ cup of vegetable and fruit.
YIELD: 50 Servings:
50 Servings
100 Servings
4 lb
8 lb
VOLUME: 6 lb
50 Servings:
about 3 quarts 1 cup 1 pan
E-04
Carrot-Raisin Salad Vegetable/Fruit
Salads and Salad Dressings 100 Servings: 12 lb
100 Servings:
about 1 gallon 2 ½ quarts 2 pans
Edited 2006
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
78 0.90 g
Saturated Fat Cholesterol
0.31 g
Iron
0.49 mg
4 mg
Calcium
18 mg
Sodium
117 mg
15.92 g
Vitamin A
8299 IU
1.84 g
Vitamin C
3.2 mg
Dietary Fiber
1.5 g
E-04
Chicken or Turkey Salad Meat/Meat Alternate
Salads and Salad Dressings 50 Servings
Ingredients
100 Servings
Weight
Measure
Weight
Measure
*Cooked, chicken or turkey, chilled, chopped
6 lb 6 oz
1 gal 1 qt
12 lb 12 oz
2 gal 2 qt
*Fresh celery, chilled, chopped
1 lb 5 oz
1 qt 1 cup
2 lb 10 oz
2 qt 2 cups
*Fresh onions, chopped OR Dehydrated onions
12 oz OR 2 ¼ oz
2 cups 2 Tbsp OR 1 cup 2 Tbsp
1 lb 8 oz OR 4 ½ oz
1 qt ¼ cup OR 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
Dry mustard Reduced calorie salad dressing OR Lowfat mayonnaise
Directions
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.
1 Tbsp 1 tsp
1 Tbsp 1 ½ tsp
3 Tbsp
1 lb 9 ½ oz
3 ¼ cups
3 lb 3 oz
1 qt 2 ½ cups
OR 1 lb 9 ½ oz
OR 3 ¼ cups
OR 3 lb 3 oz
OR 1 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).
Comments: *See Marketing Guide. Serve on Salad greens or in sandwiches.
Marketing Guide for Selected Items Food as Purchased for
50 Servings
100 Servings
Chicken, whole, without neck and giblets 17 lb 12 oz OR OR Turkey, whole, without neck and giblets 13 lb 9 oz
35 lb 8 oz OR 27 lb 2 oz
Celery
1 lb 10 oz
3 lb 4 oz
Mature onions
14 oz
1 lb 12 oz
E-05
Chicken or Turkey Salad Meat/Meat Alternate
Salads and Salad Dressings
SERVING:
YIELD: 50 Servings:
½ cup (No. 8 scoop) provides 2 oz equivalent meat/meat alternate.
VOLUME: about 10 lb 14 ½ oz
100 Servings: about 21 lb 13 oz
50 Servings:
about 1 gallon 2 ¼ quarts 2 pans
100 Servings:
about 3 gallons 2 cups 4 pans
Edited 2004
Nutrients Per Serving Calories Protein
165 17.01 g
Saturated Fat
1.67 g
Iron
Cholesterol
58 mg
Calcium
17 mg
Sodium
257 mg
Carbohydrate
7.38 g
Vitamin A
68 IU
Total Fat
7.24 g
Vitamin C
1.4 mg
Text63:
Dietary Fiber
0.95 mg
0.6 g
E-05
Creamy Cole Slaw Vegetable
Salads and Salad Dressings 50 Servings
Ingredients
100 Servings
Weight
Measure
Weight
Measure
3 lb 11 oz
1 gal 2 qt
7 lb 6 oz
3 gal
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 OR Lowfat mayonnaise
14 oz
1 ¾ cups
1 lb 12 oz
3 ½ cups
OR 14 oz
OR 1 ¾ cups
OR 1 lb 12 oz
OR 3 ½ cups
*Fresh green cabbage, chilled, shredded *Fresh carrots, shredded
Sugar
2 Tbsp
¼ cup
Celery seed
2 tsp
1 Tbsp 1 tsp
Dry mustard
1 tsp
2 tsp
2 Tbsp
¼ cup
White vinegar
Directions
1. Place cabbage, carrots, and peppers (optional) in large bowl and toss lightly to mix.
2. Combine salad dressing or mayonnaise, sugar, celery seed, dry mustard, and vinegar.
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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
50 Servings
100 Servings
Cabbage
4 lb 4 oz
8 lb 8 oz
Carrots
8 oz
1 lb
Green peppers
4 oz
8 oz
E-06
Creamy Cole Slaw Vegetable
Salads and Salad Dressings
SERVING:
YIELD:
¼ cup (No. 16 scoop) provides ¼ cup of vegetable.
50 Servings:
VOLUME: about 5 lb 3 oz
100 Servings: about 10 lb 6 oz
50 Servings:
about 3 quarts ½ cup 1 pan
100 Servings:
about 1 gallon 2 ¼ quarts 2 pans
Tested 2004 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.
Nutrients Per Serving Calories
33
Saturated Fat
Protein
0.60 g
Cholesterol
Carbohydrate
4.52 g
Total Fat
1.63 g
Text63:
0.26 g
Iron
0.30 mg
3 mg
Calcium
19 mg
Vitamin A
1005 IU
Sodium
77 mg
Vitamin C
11.1 mg
Dietary Fiber
1.0 g
E-06
Macaroni Salad Grains/Breads
Salads and Salad Dressings 50 Servings
Ingredients Weight Water
100 Servings
Measure
Measure
2 Tbsp 2 tsp
3 ½ oz
⅓ cup
3 gal
Salt
Directions
Weight
6 gal
Enriched elbow macaroni
2 lb 10 oz
2 qt 1 ¼ cups
5 lb 4 oz
1 gal 2 ½ cups
Reduced calorie salad dressing OR Lowfat mayonnaise
1 lb 8 oz
3 cups
3 lb
1 qt 2 cups
OR 1 lb 8 oz
OR 3 cups
OR 3 lb
OR 1 qt 2 cups
*Fresh carrots, chilled, shredded
8 oz
¾ cup 2 Tbsp
1 lb
1 ¾ cups
*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 Dry mustard Salt Paprika
1 tsp
2 tsp
1 Tbsp
2 Tbsp
1 tsp
2 tsp
1 ½ tsp
1 Tbsp
1. Heat water to rolling boil. Add salt. 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. 3. Add salad dressing or mayonnaise. Mix.
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.
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-07
Macaroni Salad Grains/Breads
Salads and Salad Dressings
Comments: *See Marketing Guide.
SERVING: ½ cup (No. 8 scoop) provides 1 serving of grains/breads.
E-07
Marketing Guide for Selected Items Food as Purchased for
50 Servings
100 Servings
Carrots
10 oz
1 lb 4 oz
Celery
10 oz
1 lb 4 oz
Mature onions
5 oz
10 oz
YIELD: 50 Servings:
VOLUME: about 7 lb 11 oz
100 Servings: about 15 lb 6 oz
50 Servings:
about 1 gallon 2 ¼ quarts 2 pans
100 Servings:
about 3 gallons ½ cup 4 pans
Edited 2004 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.
Macaroni Salad Grains/Breads
Salads and Salad Dressings
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
144 3.67 g
Saturated Fat Cholesterol
0.49 g
Iron
1.18 mg
6 mg
Calcium
10 mg
Sodium
262 mg
25.03 g
Vitamin A
1330 IU
3.10 g
Vitamin C
1.0 mg
Dietary Fiber
1.7 g
E-07
Pasta Salad Vegetable-Grains/Breads
Salads and Salad Dressings 50 Servings
Ingredients Weight Water Salt
100 Servings
Measure
Directions
Measure
Weight
1 gal 1 ½ qt
2 gal 3 qt
2 Tbsp
¼ cup
1. Heat water to rolling boil. Add salt.
Enriched pasta spirals OR Enriched pasta shells, medium
1 lb 11 oz OR 1 lb 15 oz
2 qt 1 ¼ cups OR 2 qt 3 ¾ cups
3 lb 6 oz OR 3 lb 14 oz
1 gal 2 ½ cups OR 1 gal 1 ⅞ qt
Frozen mixed vegetables, thawed and drained OR Canned mixed vegetables, chilled, drained
2 lb 4 oz
1 qt 1 ½ cups
4 lb 8 oz
2 qt 3 cups
OR 2 lb 9 oz
OR 1 qt 1 ¾ cups (⅔ No. 10 can)
OR 5 lb 2 oz
OR 2 qt 3 ½ cups (1 ⅓ No. 10 cans)
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 Italian Dressing (see E-15)
1 tsp
2 tsp
2 cups
1 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. 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.
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).
SERVING: ⅜ cup (No. 10 scoop) provides ⅛ cup of vegetable and ½ serving of grains/breads.
YIELD: 50 Servings:
VOLUME: about 10 lb 2 oz
100 Servings: about 20 lb 4 oz
Edited 2006
50 Servings:
about 1 gallon 2 ¾ cups 2 pans
100 Servings:
about 2 gallons 1 ½ quarts 4 pans
E-08
Pasta Salad Vegetable-Grains/Breads
Salads and Salad Dressings
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
141 3.27 g
Saturated Fat Cholesterol
0.98 g
Iron
0.98 mg
0 mg
Calcium
17 mg 165 mg
16.83 g
Vitamin A
1309 IU
Sodium
7.00 g
Vitamin C
10.0 mg
Dietary Fiber
2.03 g
E-08
Potato Salad Vegetable
Salads and Salad Dressings 50 Servings
Ingredients Weight
100 Servings
Measure
Weight
Potatoes, as purchased
9 lb 5 oz
*Fresh celery, chopped
1 lb 2 oz
1 qt ¼ cup
2 lb 4 oz
2 qt ½ cup
*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, hardcooked, chopped (optional) Reduced calorie salad dressing OR Lowfat mayonnaise Salt Ground black or white pepper Dry mustard
18 lb 10 oz
12 each
Directions
Measure 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. 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.
24 each
1 lb 10 oz
3 cups
3 lb 4 oz
1 qt 2 cups
OR 1 lb 10 oz
OR 3 cups
OR 3 lb 4 oz
OR 1 qt 2 cups
1 Tbsp
2 Tbsp
1 tsp
2 tsp
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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
50 Servings
100 Servings
Celery
1 lb 6 oz
2 lb 12 oz
Mature onions
9 oz
1 lb 2 oz
E-09
Potato Salad Vegetable
Salads and Salad Dressings
SERVING:
YIELD:
⅔ cup (No. 6 scoop) provides ½ cup of vegetable.
50 Servings:
VOLUME: about 11 lb 1 ½ oz
100 Servings: about 22 lb 3 oz
50 Servings:
about 2 gallons 1 cup 2 pans
100 Servings:
about 4 gallons 2 cups 4 pans
Edited 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
102 1.45 g
Saturated Fat
0.48 g
Iron
0.38 mg
Cholesterol
6 mg
Calcium
10 mg
17.90 g
Vitamin A
26 IU
Sodium
309 mg
2.90 g
Vitamin C
9.2 mg
Dietary Fiber
1.6 g
E-09
Taco Salad Meat/Meat Alternate-Vegetable-Grains/Breads
Salads and Salad Dressings 50 Servings
Ingredients Weight Raw ground beef (no more than 20% fat)
6 lb 6 oz
*Fresh onions, chopped OR Dehydrated onions
5 oz OR 1 oz
100 Servings
Measure
Weight
Directions
Measure
12 lb 12 oz ¾ cup 2 Tbsp OR ½ cup
10 oz OR 2 oz
1. Brown ground beef. Drain. Continue immediately. 1 ¾ cups OR 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
Granulated garlic Ground black or white pepper Canned tomato paste
14 oz
Water Chili powder Ground cumin Paprika Onion powder *Fresh lettuce, shredded, chilled
2 Tbsp
1 Tbsp 1 ½ tsp
3 Tbsp
2 tsp
1 Tbsp 1 tsp
1 ½ cups 1 Tbsp (⅛ No. 10 can)
1 lb 12 oz
3 cups 2 Tbsp (¼ No. 10 can)
1 qt 1 cup
2 qt 2 cups
2 Tbsp
¼ cup
1 Tbsp 1 ½ tsp
3 Tbsp
1 ½ tsp
1 Tbsp
1 ½ tsp
1 Tbsp
4 lb
2 gal
8 lb
4 gal
*Fresh tomatoes, diced, chilled
1 lb 13 oz
1 qt
3 lb 10 oz
2 qt
Enriched taco shell pieces OR Enriched tostada shells (at least 0.9 oz each)
2 lb 13 oz OR 2 lb 13 oz
1 gal 2 ½ qt OR 50
5 lb 10 oz OR 5 lb 10 oz
3 gal 1 qt OR 100
Reduced fat Cheddar cheese, shredded
1 lb 10 oz
1 qt 2 ½ cups
3 lb 4 oz
3 qt 1 cup
3. Combine lettuce and tomatoes. Toss lightly. Refrigerate until ready to serve.
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-10
Taco Salad Meat/Meat Alternate-Vegetable-Grains/Breads
Salads and Salad Dressings 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.
Comments: *See Marketing Guide.
SERVING: 1 salad provides 2 oz equivalent meat/meat alternate, ¾ cup of vegetable, and 1 serving of grains/breads.
Marketing Guide for Selected Items Food as Purchased for
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
YIELD: 50 Servings:
VOLUME: about 17 lb 13 oz
100 Servings: about 35 lb 10 oz
Tested 2004
50 Servings:
1 gallon ½ cup (meat filling) 50 salads
100 Servings:
2 gallons 1 cup (meat filling) 100 salads
E-10
Taco Salad Meat/Meat Alternate-Vegetable-Grains/Breads
Salads and Salad Dressings
Special Tip: If desired, serve with taco sauce.
Nutrients Per Serving Calories
296
Saturated Fat
5.78 g
Iron
2.49 mg
Protein
18.38 g
Cholesterol
46 mg
Calcium
201 mg
Carbohydrate
20.11 g
Vitamin A
672 IU
Sodium
590 mg
Total Fat
16.18 g
Vitamin C
8.4 mg
Dietary Fiber
Text63:
3.2 g
E-10
Three Bean Salad Vegetable
Salads and Salad Dressings 50 Servings
Ingredients
100 Servings
Directions
Weight
Measure
Weight
Measure
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.
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).
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
Canned kidney beans, chilled, drained Canned wax beans, chilled, drained Canned cut green beans, chilled, drained
Vegetable oil
⅔ cup
White vinegar Sugar Dried basil
1 ⅓ cups
⅔ cup 2 ¼ oz
⅓ cup
3. Combine vegetable oil, vinegar, sugar, basil, pepper, and granulated garlic. Mix until well blended.
1 ⅓ cups 4 ½ oz
1 Tbsp
⅔ cup 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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
50 Servings
100 Servings
Mature onions
4 oz
8 oz
Green peppers
9 oz
1 lb 2 oz
E-11
Three Bean Salad Vegetable
Salads and Salad Dressings
SERVING:
YIELD:
¼ cup (No. 16 scoop) provides ¼ cup of vegetable.
50 Servings:
VOLUME: about 5 lb 12 ½ oz
100 Servings: about 11 lb 9 oz
50 Servings:
about 3 quarts 1 cup 1 pan
100 Servings:
about 1 gallon 2 ½ quarts 2 pans
Edited 2004
Nutrients Per Serving Calories
47
Saturated Fat
0.42 g
Iron
0.45 mg
Protein
0.93 g
Cholesterol
0 mg
Calcium
13 mg
Carbohydrate
4.56 g
Vitamin A
92 IU
Sodium
110 mg
Total Fat
2.99 g
Vitamin C
1.6 mg
Text63:
Dietary Fiber
1.0 g
E-11
Waldorf Fruit Salad Fruit
Salads and Salad Dressings 50 Servings
Ingredients
*Fresh apples, cored, unpeeled, chilled, diced
Directions
Measure
Weight
Measure
2 lb 2 oz
2 qt 1 cup
4 lb 4 oz
1 gal 2 cups
Frozen lemon juice concentrate, reconstituted Canned mixed fruit, chilled, drained
100 Servings
Weight
¼ cup
½ cup
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)
*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 OR Lowfat mayonnaise
6 oz
¾ cup
12 oz
1 ½ cups
OR 6 oz
OR ¾ cup
OR 12 oz
OR 1 ½ cups
Ground nutmeg (optional)
1. Sprinkle apples with lemon juice to prevent discoloration.
½ tsp
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.
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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
50 Servings
100 Servings
Apples
2 lb 6 oz
4 lb 12 oz
Celery
9 oz
1 lb 2 oz
E-12
Waldorf Fruit Salad Fruit
Salads and Salad Dressings SERVING:
YIELD: 50 Servings:
⅓ cup (No. 12 scoop) provides ¼ cup of fruit.
VOLUME: about 6 lb 14 oz
100 Servings: about 13 lb 12 oz
50 Servings:
about 1 gallon 1 pan
100 Servings:
about 2 gallons 2 pans
Edited 2004
Nutrients Per Serving Calories
70
Saturated Fat
Protein
0.94 g
Cholesterol
Carbohydrate
9.08 g 3.9 g
Total Fat Text63:
0.42 g
Iron
0.29 mg
1 mg
Calcium
9 mg
Vitamin A
109 IU
Sodium
32 mg
Vitamin C
2.1 mg
Dietary Fiber
1.3 g
E-12
Creamy Dip for Fresh Vegetables Salads and Salad Dressings 1 Quart
Ingredients Weight Lowfat plain yogurt Reduced calorie salad dressing OR Lowfat mayonnaise
1 Gallon Measure
Weight
Directions Measure
8 ¾ oz
1 cup
2 lb 3 oz
1 qt
1 lb 3 ½ oz
2 ½ cups
4 lb 14 oz
2 qt 2 cups
OR 1 lb 3 ½ oz
OR 2 ½ cups
OR 4 lb 14 oz
OR 2 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
1 ½ tsp
2 Tbsp
½ tsp
2 tsp
Salt Ground black or white pepper
1. Combine all ingredients. Blend well.
2. Cover. Refrigerate until service. For best results, refrigerate overnight to develop flavor. 3. Portion with 1 oz ladle (2 Tbsp).
SERVING: 2 Tbsp (1 oz ladle).
YIELD: 1 Quart:
about 32 1 oz servings
1 Quart:
about 1 quart
1 Gallon:
about 128 1 oz servings
1 Gallon:
about 1 gallon
Edited 2004 Special Tip: Serve with raw vegetables or tossed green salads.
VOLUME:
E-13
Creamy Dip for Fresh Vegetables Salads and Salad Dressings
Nutrients Per Serving Calories
52
Saturated Fat
0.61 g
Iron
0.18 mg
Protein
0.70 g
Cholesterol
8 mg
Calcium
22 mg
Carbohydrate
4.76 g
Vitamin A
27 IU
Sodium
269 mg
Total Fat
3.41 g
Vitamin C
0.2 mg
Text63:
Dietary Fiber
0.2 g
E-13
French Dressing Salads and Salad Dressings 1 Quart
Ingredients Weight Sugar Salt
1 Gallon
Directions
Measure
Weight
Measure
2 Tbsp
4 oz
½ cup
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 ¼ cups
2 qt 1 cup
½ cup
2 cups
½ cup 2 Tbsp
2 ½ cups
Vegetable oil Frozen lemon juice concentrate, reconstituted White vinegar Catsup
5 oz
½ cup
1 lb 4 oz
E-14
1. Combine sugar, salt, dry mustard, and paprika in a mixer.
2. Add onions. 3. Add oil, lemon juice, vinegar, and catsup. Blend in mixer for 3 minutes at medium speed.
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.)
SERVING: 2 Tbsp (1 oz ladle).
YIELD:
VOLUME:
1 Quart:
about 32 1 oz servings
1 Quart:
about 1 quart
1 Gallon:
about 128 1 oz servings
1 Gallon:
about 1 gallon
Tested 2004 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.
French Dressing Salads and Salad Dressings
Nutrients Per Serving Calories
146
Saturated Fat
Protein
0.16 g
Cholesterol
Carbohydrate
2.84 g 15.37 g
Total Fat Text63:
2.14 g
Iron
0.06 mg
0 mg
Calcium
2 mg
Vitamin A
105 IU
Sodium
125 mg
Vitamin C
2.2 mg
Dietary Fiber
0.1 g
E-14
Italian Dressing Salads and Salad Dressings 1 Quart
Ingredients Weight
1 Gallon Measure
Weight
Directions Measure
Vegetable oil
3 cups
3 qt
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 tsp 1 tsp ¾ tsp ¼ tsp
1 Tbsp 1 tsp 1 Tbsp 1 tsp 1 Tbsp 1 tsp
1. Combine all ingredients in mixer bowl.
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.
†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).
YIELD:
VOLUME:
1 Quart:
about 32 1 oz servings
1 Quart:
about 1 quart
1 Gallon:
about 128 1 oz servings
1 Gallon:
about 1 gallon
Tested 2004
E-15
Italian Dressing Salads and Salad Dressings
Nutrients Per Serving Calories
186
Saturated Fat
2.85 g
Iron
0.08 mg
Protein
0.10 g
Cholesterol
0 mg
Calcium
4 mg
Carbohydrate
1.47 g
Vitamin A
10 IU
Sodium
327 mg
20.46 g
Vitamin C
1.8 mg
Total Fat Text63:
Dietary Fiber
0.1 g
E-15
Thousand Island Dressing Salads and Salad Dressings 1 Quart
Ingredients
1 Gallon
Directions
Weight
Measure
Weight
Measure
1 lb 5 ½ oz
2 ¾ cups
5 lb 6 oz
2 qt 3 cups
OR 1 lb 5 ½ oz
OR 2 ¾ cups
OR 5 lb 6 oz
OR 2 qt 3 cups
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
Dehydrated onions
1 ½ tsp
¼ oz
2 Tbsp
Fresh large eggs, hardcooked, finely chopped (optional)
2 each
Pimientos, chopped (optional)
2 Tbsp
Reduced calorie salad dressing OR Lowfat mayonnaise
1. Combine salad dressing or mayonnaise and catsup. Blend well.
2. Add pickle relish, onions, chopped eggs (optional), and pimientos (optional). Mix well.
8 each
4 oz
½ cup 3. Cover. Refrigerate until service. For best results, refrigerate overnight to develop flavor. 4. Stir or shake well before using.
SERVING: 2 Tbsp (1 oz ladle).
YIELD:
VOLUME:
1 Quart:
about 32 1 oz servings
1 Quart:
about 1 quart
1 Gallon:
about 128 1 oz servings
1 Gallon:
about 1 gallon
Tested 2004
E-16
Thousand Island Dressing Salads and Salad Dressings
Nutrients Per Serving Calories
61
Saturated Fat
0.59 g
Iron
0.19 mg
Protein
0.26 g
Cholesterol
8 mg
Calcium
4 mg
Carbohydrate
7.02 g
Vitamin A
87 IU
Sodium
271 mg
Total Fat
3.66 g
Vitamin C
1.2 mg
Text63:
Dietary Fiber
0.3 g
E-16
Broccoli Salad Vegetable/Fruit
Salads and Salad Dressings 50 Servings
Ingredients
100 Servings
Directions
Weight
Measure
Weight
Measure
Reduced calorie salad dressing OR Lowfat mayonnaise
2 lb
1 qt
4 lb
2 qt
OR 2 lb
OR 1 qt
OR 4 lb
OR 2 qt
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
Raisins
2 lb 4 oz
1 qt 3 ¼ cups
4 lb 8 oz
3 qt 2 ½ cups
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
1. For dressing: Combine salad dressing or mayonnaise, sugar, vinegar, and milk. Mix well.
2. Cut broccoli into bite-size pieces. Add dressing. 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. 4. CCP: Cool to 41° F or lower within 4 hours. Cover. Refrigerate until service. 5. Portion with No. 8 scoop (½ cup).
Marketing Guide for Selected Items Food as Purchased for
SERVING: ½ cup (No. 8 scoop) provides ½ cup of vegetable and fruit.
50 Servings
100 Servings
Broccoli
4 lb 6 oz
8 lb 12 oz
Mature onions
7 oz
14 oz
YIELD: 50 Servings:
VOLUME: about 9 lb 2 oz
100 Servings: about 18 lb 4 oz
50 Servings:
about 1 gallon 2 ¼ quarts 2 pans
100 Servings:
about 3 gallons 2 cups 4 pans
E-17
Broccoli Salad Vegetable/Fruit
Salads and Salad Dressings Tested 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
154 1.77 g
Saturated Fat Cholesterol
0.61 g
Iron
0.82 mg
7 mg
Calcium
29 mg
Sodium
172 mg
31.06 g
Vitamin A
503 IU
3.67 g
Vitamin C
30.3 mg
Dietary Fiber
2.0 g
E-17
Clear Dressing Salads and Salad Dressings 50 Servings
Ingredients Weight Vegetable stock, non-MSG
100 Servings
Measure
Weight
Directions
Measure
1 ⅔ cups
3 ⅓ cups
3 Tbsp 1 tsp
¼ cup 2 ⅔ Tbsp
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.
Cornstarch
1. Dissolve cornstarch in vegetable stock in pot. 2. Bring to boil. 3. Remove from heat and allow to cool.
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.
SERVING: 2 Tbsp (1 oz ladle).
YIELD: 50 Servings:
VOLUME: about 3 lb 3 oz
100 Servings: about 6 lb 6 oz
Tested 2004 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.
50 Servings:
about 1 quart 2 ½ cups
100 Servings:
about 3 quarts 1 cup
E-18
Clear Dressing Salads and Salad Dressings
Nutrients Per Serving Calories
91
Saturated Fat
1.02 g
Iron
0.05 mg
Protein
0.06 g
Cholesterol
0 mg
Calcium
2 mg
Carbohydrate
6.98 g
Vitamin A
49 IU
Sodium
3 mg
Total Fat
7.29 g
Vitamin C
0.4 mg
Dietary Fiber
0.0 g
Text63:
E-18
Ranch Dressing Salads and Salad Dressings 50 Servings
Ingredients Weight Buttermilk Lemon juice
100 Servings
Measure
Weight
3 ¼ cups
1 qt 2 ½ cups
1 Tbsp 1 tsp
2 Tbsp 2 tsp
Lowfat plain yogurt
10 oz
1 ¼ cups
1 lb 4 oz
2 ½ cups
Light sour cream
4 oz
½ cup
8 oz
1 cup
Reduced calorie salad dressing OR Lowfat mayonnaise
13 oz
1 ⅔ cups
1 lb 10 oz
3 ⅓ cups
OR 13 oz
OR 1 ⅔ cups
OR 1 lb 10 oz
OR 3 ⅓ cups
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
Dried parsley
1 Tbsp
2 Tbsp
2 tsp
1 Tbsp 1 tsp
Salt
SERVING: 2 Tbsp (1 oz ladle).
YIELD: 50 Servings:
Directions
Measure 1. Combine buttermilk and lemon juice in a mixing bowl. Allow mixture to rest for 10 minutes. 2. Using a paddle attachment, blend in the yogurt and sour cream. Let mixture rest for 5 more minutes. 3. Add rest of ingredients to mixture in mixing bowl. Mix for 2-3 minutes on low speed until blended.
4. Chill at least 12 hours before serving to allow to thicken. Refrigerate until service.
VOLUME: about 3 lb 5 oz
100 Servings: about 6 lb 10 oz
Tested 2004 Special Tip: Add an additional 8 oz of reduced calorie salad dressing or lowfat mayonnaise per 50 servings for an excellent vegetable dip.
50 Servings:
about 1 quart 2 ¼ cups
100 Servings:
about 3 quarts ½ cup
E-19
Ranch Dressing Salads and Salad Dressings
Nutrients Per Serving Calories
35
Saturated Fat
0.52 g
Iron
0.10 mg
Protein
1.05 g
Cholesterol
5 mg
Calcium
35 mg
Carbohydrate
3.50 g
Vitamin A
26 IU
Sodium
181 mg
Total Fat
1.88 g
Vitamin C
0.5 mg
Text63:
Dietary Fiber
0.1 g
E-19
Honey Dressing Salads and Salad Dressings 50 Servings
Ingredients
Lowfat plain yogurt
Honey
Measure
Weight
Measure
1 lb 12 oz
3 ½ cups
3 lb 8 oz
1 qt 3 cups
1 lb
1 ⅓ cups
2 lb
2 ⅔ cups
Paprika
1 tsp
Orange juice Prepared yellow mustard
SERVING: 2 Tbsp (1 oz ladle).
100 Servings
Weight
¼ cup
1 cup 4 oz
YIELD: 50 Servings:
Special Tip: This makes a tasty dipping sauce for chicken or fish nuggets.
½ cup
2. For best results, chill at least 12 hours prior to serving. Refrigerate until service.
VOLUME: about 3 lb 2 oz
100 Servings: about 6 lb 4 oz
Tested 2004
1. Combine all ingredients in a mixing bowl. Using a paddle attachment, mix for 3-5 minutes on low speed.
2 tsp
½ cup 2 oz
Directions
50 Servings:
about 1 quart 2 ¼ cups
100 Servings:
about 3 quarts ½ cup
E-20
Honey Dressing Salads and Salad Dressings
Nutrients Per Serving Calories
40
Saturated Fat
0.16 g
Iron
0.09 mg
Protein
0.93 g
Cholesterol
1 mg
Calcium
31 mg
Carbohydrate
8.93 g
Vitamin A
40 IU
Sodium
25 mg
Total Fat
0.30 g
Vitamin C
1.1 mg
Text63:
Dietary Fiber
0.0 g
E-20
Marinated Black Bean Salad Vegetable or Meat/Meat Alternate-Vegetable
Salads and Salad Dressings 50 Servings
Ingredients
100 Servings
Directions
Weight
Measure
Weight
Measure
5 lb
2 qt 1 cup (1 ⅓ No. 10 cans)
10 lb
1 gal 2 cups (2 ⅔ No. 10 cans)
3 lb 8 oz
1 qt 1 ⅔ cups
7 lb
2 qt 3 ⅓ cups
OR 4 lb 2 oz
OR 1 qt 1 ⅞ cups (1 No. 10 can)
OR 8 lb 4 oz
OR 2 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
Canned black beans, drained Frozen whole-kernel corn, thawed OR Canned corn, whole kernel liquid packed, drained
Lemon juice
½ cup
Dried parsley
2 Tbsp
¼ cup
Ground cumin
1 Tbsp
2 Tbsp
2 tsp
1 Tbsp 1 tsp
Granulated garlic Canned salsa
1 lb 12 oz
Vegetable oil
3 ¼ cups 2 Tbsp
1 cup
3 lb 8 oz
¼ cup
1 qt 2 ¾ cups
1. Combine black beans, corn, green peppers, red peppers, and onions in a large bowl.
2. For dressing, combine the lemon juice, parsley, cumin, granulated garlic, salsa, and oil. 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. 4. Refrigerate until service.
½ cup 5. Portion with No. 8 scoop (½ cup).
Reduced fat Monterey Jack cheese, shredded (optional)
Comments: *See Marketing Guide.
1 lb
2 cups
2 lb
1 qt
6. Sprinkle Monterey Jack cheese (optional) on top before serving.
Marketing Guide for Selected Items Food as Purchased for
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
E-21
Marinated Black Bean Salad Vegetable or Meat/Meat Alternate-Vegetable
Salads and Salad Dressings
SERVING:
YIELD:
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.
50 Servings:
VOLUME: about 11 lb 14 oz
100 Servings: about 23 lb 12oz
50 Servings:
about 1 gallon 2 ¼ quarts 2 pans
100 Servings:
about 3 gallons 2 cups 4 pans
Edited 2004 Special Tips: 1) This salad is a colorful accompaniment for Tacos (D-13). 2) Black beans can be rinsed to brighten their color.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
157 5.07 g
Saturated Fat Cholesterol
0.26 g
Iron
1.70 mg
0 mg
Calcium
29 mg
Sodium
246 mg
16.73 g
Vitamin A
577 IU
1.64 g
Vitamin C
23.7 mg
Dietary Fiber
3.5 g
E-21
New Italian Dressing Salads and Salad Dressings 50 Servings
Ingredients Weight Chicken or vegetable stock, non-MSG
Measure
100 Servings Weight
1 ½ cups
3 cups
*Fresh carrots, minced
1 oz
¼ cup
2 oz
½ cup
*Fresh onions, minced
1 oz
3 Tbsp
2 oz
¼ cup 2 Tbsp
Fresh celery leaves, minced (optional)
¼ cup
Directions
Measure 1. Measure chicken or vegetable stock into pot. Add carrots, onions, celery leaves (optional), and cornstarch. 2. Heat to a boil, stirring constantly. Boil for 3 minutes or until thickened.
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 Dried parsley Dried oregano
½ tsp
1 tsp
1 Tbsp
2 Tbsp
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.
Comments: *See Marketing Guide.
SERVING: 2 Tbsp (1 oz ladle).
Marketing Guide for Selected Items Food as Purchased for
50 Servings
100 Servings
Carrots
2 oz
4 oz
Mature onions
2 oz
4 oz
YIELD: 50 Servings:
VOLUME: about 1 lb 15 oz
50 Servings:
about 3 ¾ cups
E-22
New Italian Dressing Salads and Salad Dressings 100 Servings: about 3 lb 14 oz
100 Servings:
about 1 quart 3 ½ cups
Tested 2004 Special Tip: Add imitation bacon bits and serve dressing hot over spinach or lettuce.
Nutrients Per Serving Calories
62
Saturated Fat
Protein
0.08 g
Cholesterol
Carbohydrate
0.95 g
Total Fat
6.56 g
Text63:
0.92 g
Iron
0.08 mg
0 mg
Calcium
2 mg
Vitamin A
169 IU
Sodium
4 mg
Vitamin C
0.2 mg
Dietary Fiber
0.1 g
E-22
Tabouleh (tah-BUHL-lee) Vegetable-Grains/Breads
Salads and Salad Dressings 50 Servings
Ingredients Weight Water
Measure
100 Servings Weight
2 qt 2 ½ cups
Salt
Directions
Measure 1 gal 1 ¼ qt
2 Tbsp
2 ½ oz
¼ cup
1. Add salt to water and bring to a boil.
No. 3 bulgur
3 lb 6 oz
2 qt 2 ½ cups
6 lb 12 oz
1 gal 1 ¼ qt
2. In a large bowl combine bulgur and boiling water. Let stand for 30 minutes or until water is absorbed. Do not drain.
*Fresh tomatoes, unpeeled, diced
4 lb 14 oz
2 qt 2 ½ cups
9 lb 12 oz
1 gal 1 ¼ qt
3. Add tomatoes, cucumbers, parsley, onions, mint, and cumin (optional) to the bulgur.
*Fresh cucumbers, peeled, seeded, diced
2 lb 8 oz
1 qt 2 ¾ cups
5 lb
3 qt 1 ½ cups
*Fresh parsley, chopped
3 oz
1 ½ cups
6 oz
3 cups
*Fresh onions, diced
12 oz
2 cups
1 lb 8 oz
1 qt
Fresh mint, chopped OR Dried mint Ground cumin (optional)
¼ cup OR 1 tsp
½ cup OR 2 tsp
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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
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
E-23
Tabouleh (tah-BUHL-lee) Vegetable-Grains/Breads
Salads and Salad Dressings
SERVING:
YIELD:
¾ cup (6 oz ladle) provides ⅜ cup of vegetable and ¾ serving of grains/breads.
50 Servings:
VOLUME: about 17 lb 8 oz
100 Servings: about 35 lb
50 Servings:
about 2 gallons 1 ½ quarts 3 pans
100 Servings:
about 4 gallons 3 quarts 6 pans
Tested 2004 Special Tip: For a tasty variation, add 2 cups of chopped black olives per 50 servings.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
141 4.43 g
Saturated Fat Cholesterol
0.41 g
Iron
1.13 mg
0 mg
Calcium
22 mg
Sodium
292 mg
26.96 g
Vitamin A
391 IU
2.81 g
Vitamin C
13.4 mg
Dietary Fiber
6.5 g
E-23
Hummus Meat/Meat Alternate
Salads and Salad Dressings 50 Servings
Ingredients
Canned garbanzo beans or chickpeas, drained
100 Servings
Weight
Measure
Weight
Measure
8 lb 8 oz
5 qt 1 cup (2 No. 10 cans)
17 lb
2 gal 2 ½ qt (4 No. 10 cans)
Frozen lemon juice concentrate, reconstituted
3 ¼ cups
Directions
1. Combine all ingredients in a food processor and puree to a smooth consistency.
1 qt 2 ½ cups
Peanut butter OR Tahini OR Sunflower seed butter
1 ½ lb OR 1 ½ lb OR 1 ½ lb
2 ½ cups OR 2 ½ cups OR 2 ½ cups
3 lb OR 3 lb OR 3 lb
1 qt 1 cup OR 1 qt 1 cup OR 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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for Garlic
SERVING: ½ cup (No. 8 scoop) provides 2 oz equivalent meat/meat alternate.
YIELD: 50 Servings:
100 Servings
17 cloves
34 cloves
VOLUME: about 13 lb 9 oz
100 Servings: about 27 lb 2 oz
Tested 2006
50 Servings
50 Servings:
about 1 gallon 2 ¼ quarts 2 pans
100 Servings:
about 3 gallons 2 cups 4 pans
E-24
Hummus Meat/Meat Alternate
Salads and Salad Dressings
Special Tip: Serve with pita bread; warning for service - contains peanut butter.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
182 7.49 g
Saturated Fat
1.44 g
Iron
1.38 mg
Cholesterol
0 mg
Calcium
37 mg
22.37 g
Vitamin A
21 IU
Sodium
301 mg
7.90 g
Vitamin C
7.7 mg
Dietary Fiber
4.4 g
E-24
Barbecued Beef or Pork on Roll (Using Canned Meats) Meat/Meat Alternate-Vegetable-Grains/Breads
Sandwiches 50 Servings
Ingredients
100 Servings
Weight
Measure
Weight
Measure
*Fresh onions, chopped OR Dehydrated onions
7 oz OR 1 ¼ oz
1 ¼ cups OR ½ cup 2 Tbsp
14 oz OR 2 ½ oz
2 ½ cups OR 1 ¼ cups
*Fresh celery, chopped
4 ¼ oz
1 cup 2 Tbsp
8 ½ oz
2 ¼ cups
2 lb 11 oz
1 qt ¼ cup
5 lb 6 oz
2 qt ½ cup (¾ No. 10 can)
12 oz
1 ⅓ cups
1 lb 8 oz
2 ⅔ cups
Granulated garlic Catsup Canned tomato paste
1 ½ tsp
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
Beef, canned with natural juices OR Pork, canned with natural juices
Directions
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.
1 Tbsp
White vinegar
Cayenne
F-02
½ tsp
1 tsp
13 lb 2 oz
7 ¼ No. 2 ½ cans
26 lb 4 oz
14 ½ No. 2 ½ cans
OR 13 lb 2 oz
OR 7 ¼ No. 2 ½ cans
OR 26 lb 4 oz
OR 14 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.
Barbecued Beef or Pork on Roll (Using Canned Meats) Meat/Meat Alternate-Vegetable-Grains/Breads
Sandwiches
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
50 Servings
100 Servings
Mature onions
8 oz
1 lb
Celery
6 oz
12 oz
Chicken, whole, without neck and giblets 18 lb 1 oz OR OR Turkey, whole, without neck and giblets 13 lb 14 oz
SERVING: 1 sandwich provides 2 oz equivalent meat/meat alternate, ⅛ cup of vegetable, and 2 servings of grains/breads.
F-02
YIELD: 50 Servings:
36 lb 2 oz OR 27 lb 12 oz
VOLUME: 50 sandwiches
100 Servings: 100 sandwiches
50 Servings:
about 1 gallon 2 ½ quarts (filling)
100 Servings:
about 3 gallons 1 quart (filling)
Edited 2004 Variation A. 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
Barbecued Beef or Pork on Roll (Using Canned Meats) Meat/Meat Alternate-Vegetable-Grains/Breads
Sandwiches
F-02
Nutrients Per Serving Calories
276
Saturated Fat
2.33 g
Iron
3.40 mg
Protein
16.74 g
Cholesterol
39 mg
Calcium
87 mg
Carbohydrate
35.73 g
Vitamin A
427 IU
Sodium
789 mg
7.16 g
Vitamin C
8.0 mg
Dietary Fiber
Total Fat Text63:
2.1 g
Egg Salad Sandwich Meat/Meat Alternate-Grains/Breads
Sandwiches 50 Servings
Ingredients Weight Fresh large eggs, hardcooked, peeled, chilled *Fresh onions, chopped
*Fresh celery, chilled, chopped
Measure
100 Servings Weight
50 each
F-03 Directions
Measure 100 each
1. Finely chop eggs. 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.
8 oz
1 ⅓ cups
1 lb
2 ⅔ cups
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 OR Lowfat mayonnaise
14 oz
1 ¾ cups
1 lb 12 oz
3 ½ cups
OR 14 oz
OR 1 ¾ cups
OR 1 lb 12 oz
OR 3 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)
Comments: *See Marketing Guide.
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.
Marketing Guide for Selected Items Food as Purchased for
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)
Egg Salad Sandwich Meat/Meat Alternate-Grains/Breads
Sandwiches
SERVING:
YIELD: 50 Servings:
1 sandwich provides 2 oz equivalent meat/meat alternate and 2 servings of grains/breads.
F-03
VOLUME: about 8 lb (filling) 13 lb 10 oz
100 Servings: about 16 lb (filling) 27 lb 4 oz
50 Servings:
about 1 gallon ½ cup (filling) 50 sandwiches
100 Servings:
about 2 gallons 1 cups (filling) 100 sandwiches
Tested 2004
Nutrients Per Serving Calories
244
Saturated Fat
Protein
10.69 g
Cholesterol
Carbohydrate
30.05 g 8.69 g
Total Fat Text63:
2.15 g
Iron
2.29 mg
216 mg
Calcium
86 mg
Vitamin A
302 IU
Sodium
453 mg
Vitamin C
0.9 mg
Dietary Fiber
1.5 g
Pizzaburger on Roll Meat/Meat Alternate-Vegetable-Grains/Breads
Sandwiches 50 Servings
Ingredients Weight Raw ground beef (no more than 20% fat)
6 lb 6 oz
*Fresh onions, chopped OR Dehydrated onions
1 lb OR 3 oz
100 Servings
Measure
Weight
2 lb OR 6 oz
Directions
Measure
12 lb 12 oz 2 ⅔ cups OR 1 ½ cups
F-04
1. Brown ground beef. Drain. Continue immediately. 1 qt 1 ⅓ cups OR 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
1 tsp
2 tsp
Ground black or white pepper Canned tomato paste
1 lb 12 oz
Water †Seasonings Dried basil Dried oregano Dried marjoram Dried thyme Enriched hamburger rolls (at least 1.8 oz each)
3 cups 2 Tbsp (¼ No. 10 can)
3 lb 8 oz
1 qt 2 ¼ cups (½ No. 10 can)
1 qt 3 ½ cups
3 qt 3 cups
3 Tbsp 3 Tbsp 2 Tbsp 1 ½ tsp 1 ½ tsp
¼ cup 2 Tbsp ¼ cup 2 Tbsp ¼ cup 1 Tbsp 1 Tbsp
50 each
100 each
3. Place split rolls on sheet pan (18" x 26" x 1"), 25 halves per pan. For 50 servings, use 4 pans. For 100 servings, use 8 pans. 4. Portion meat mixture with No. 24 scoop (2 ⅔ Tbsp) onto 50 half rolls.
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.
Pizzaburger on Roll Meat/Meat Alternate-Vegetable-Grains/Breads
Sandwiches
Comment: *See Marketing Guide.
F-04
Marketing Guide for Selected Items Food as Purchased for
†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.
SERVING:
Mature onions
YIELD: 50 Servings:
1 sandwich (2 halves) provides 2 oz meat/meat alternate, ¼ cup of vegetable, and 2 servings of grains/breads.
50 Servings
100 Servings
1 lb 3 oz
2 lb 6 oz
VOLUME: about 11 lb (filling) 18 lb 3 oz
100 Servings: about 22 lb (filling) 36 lb 6 oz
50 Servings:
about 2 quarts ⅓ cup (filling) 100 halves
100 Servings:
about 1 gallon ⅔ cup (filling) 200 halves
Tested 2004 Special Tip: Can be served as 2 open faced half sandwiches.
Nutrients Per Serving Calories
313
Saturated Fat
4.80 g
Iron
3.58 mg
Protein
20.54 g
Cholesterol
43 mg
Calcium
207 mg
Carbohydrate
30.69 g
Vitamin A
502 IU
Sodium
546 mg
Total Fat
11.66 g
Vitamin C
10.0 mg
Text63:
Dietary Fiber
2.5 g
Sloppy Joe on Roll Meat/Meat Alternate-Vegetable-Grains/Breads
Sandwiches 50 Servings
Ingredients Weight Raw ground beef (no more than 20% fat)
8 lb 10 oz
*Fresh onions, chopped OR Dehydrated onions
10 oz OR 1 ¼ oz
100 Servings
Measure
Weight
Directions
Measure
17 lb 4 oz 1 ⅔ cups OR ¾ cup 2 Tbsp
1 lb 4 oz OR 2 ½ oz
F-05
1. Brown ground beef. Drain. Continue immediately. 3 ⅓ cups OR 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 White vinegar Dry mustard Ground black or white pepper Brown sugar, packed
2 cups
1 qt
1 cup 2 Tbsp
2 ¼ cups
2 Tbsp
¼ cup
1 tsp 2 ¾ oz
¼ cup 2 Tbsp
2 tsp 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.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for Mature onions
50 Servings
100 Servings
12 oz
1 lb 8 oz
Sloppy Joe on Roll Meat/Meat Alternate-Vegetable-Grains/Breads
Sandwiches
SERVING:
YIELD: 50 Servings:
1 sandwich provides 2 oz equivalent meat/meat alternate, ¼ cup of vegetable, and 2 servings of grains/breads.
F-05
VOLUME: 10 lb 12 oz (filling) about 15 lb 10 oz
100 Servings: 21 lb 8 oz (filling) about 31 lb 4 oz
50 Servings:
about 1 gallon ¼ cup (filling) 50 sandwiches
100 Servings:
about 2 gallons ½ cup (filling) 100 sandwiches
Tested 2004
Nutrients Per Serving Calories
345
Saturated Fat
4.96 g
Iron
3.74 mg
Protein
20.95 g
Cholesterol
52 mg
Calcium
98 mg
Carbohydrate
35.93 g
Vitamin A
560 IU
Sodium
540 mg
Total Fat
12.77 g
Vitamin C
11.9 mg
Text63:
Dietary Fiber
2.4 g
Stromboli Meat/Meat Alternate-Grains/Breads
Sandwiches 50 Servings
Ingredients Weight
100 Servings
Measure
Weight
F-06 Directions
Measure For best results, have all ingredients and utensils at room temperature.
Active dry yeast (see Special Tip)
2 Tbsp 1 ½ tsp
Water, warm (110° F) Enriched all-purpose flour
2 oz
3 cups 2 lb 10 oz
2 qt 2 cups
¼ cup 1 Tbsp 1 qt 2 cups
5 lb 4 oz
1 gal 1 qt
Vegetable oil
¼ cup
½ cup
Salt
1 tsp
2 tsp
Sugar
2 Tbsp
1. Dissolve dry yeast in warm water. Let stand for 4-5 minutes.
2 oz
2. Place flour in mixer bowl. Make well in the center. 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.
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
Dried oregano
1 tsp
2 tsp
Dried marjoram
¼ tsp
½ tsp
Dried thyme
⅛ tsp
¼ tsp
5. Combine basil, oregano, marjoram, and thyme in small bowl. Reserve for steps 7 and 8.
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
Stromboli Meat/Meat Alternate-Grains/Breads
Sandwiches 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-06
Stromboli Meat/Meat Alternate-Grains/Breads
Sandwiches
SERVING:
YIELD:
1 piece provides 2 oz equivalent meat/meat alternate 50 Servings: and 1 ½ servings of grains/breads.
F-06
VOLUME: 2 ½ stromboli rolls about 10 lb 2 oz
100 Servings: 5 stromboli rolls
about 20 lb 4 oz
50 Servings:
50 pieces 2 pans
100 Servings:
100 pieces 3 pans
Tested 2004 Special Tip: To use high-activity (instant) yeast, follow manufacturer's instructions.
Nutrients Per Serving Calories
221
Saturated Fat
2.72 g
Iron
1.79 mg
40 mg
Calcium
216 mg
Sodium
636 mg
Protein
18.33 g
Cholesterol
Carbohydrate
21.32 g
Vitamin A
43 IU
6.34 g
Vitamin C
0.0 mg
Total Fat Text63:
Dietary Fiber
0.8 g
Stromboli with Tomato Sauce Meat/Meat Alternate-Vegetable-Grains/Breads
Sandwiches 50 Servings
Ingredients Weight
100 Servings
Measure
Weight
F-06A Directions
Measure For best results, have all ingredients and utensils at room temperature.
Active dry yeast (see Special Tip)
2 Tbsp 1 ½ tsp
Water, warm (110° F) Enriched all-purpose flour
2 oz
3 cups 2 lb 10 oz
2 qt 2 cups
¼ cup 1 Tbsp 1 qt 2 cups
5 lb 4 oz
1 gal 1 qt
Vegetable oil
¼ cup
½ cup
Salt
1 tsp
2 tsp
Sugar
2 Tbsp
1. Dissolve dry yeast in warm water. Let stand for 4-5 minutes.
2 oz
2. Place flour in mixer bowl. Make well in the center. 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.
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
Dried oregano
1 tsp
2 tsp
Dried marjoram
¼ tsp
½ tsp
Dried thyme
⅛ tsp
¼ tsp
5. Combine basil, oregano, marjoram, and thyme in small bowl. Reserve for steps 8 and 9.
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)
3 lb 2 oz
3 qt ½ cup
Water Lite mozzarella cheese, sliced
1 lb 13 ½ oz
3 ¼ cups (¼ No. 10 can and 2 Tbsp)
6 lb 4 oz
1 gal 2 ¼ qt
1 cup
7. Combine tomato paste and water.
2 cups 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
Stromboli with Tomato Sauce Meat/Meat Alternate-Vegetable-Grains/Breads
Sandwiches 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-06A
Stromboli with Tomato Sauce Meat/Meat Alternate-Vegetable-Grains/Breads
Sandwiches
SERVING:
YIELD:
1 piece provides 2 oz equivalent meat/meat alternate, ⅛ cup of vegetable, and 1 ½ servings of grains/breads.
50 Servings:
F-06A
VOLUME: 2 ½ stromboli rolls about 11 lb
100 Servings: 5 stromboli rolls about 22 lb
50 Servings:
50 pieces 2 pans
100 Servings:
100 pieces 3 pans
Tested 2004 Special Tip: To use high-activity (instant) yeast, follow manufacturer's instructions.
Nutrients Per Serving Calories
228
Saturated Fat
2.72 g
Iron
1.97 mg
Protein
18.62 g
Cholesterol
40 mg
Calcium
219 mg
Carbohydrate
23.02 g
Vitamin A
351 IU
Sodium
638 mg
6.37 g
Vitamin C
4.8 mg
Dietary Fiber
Total Fat Text63:
1.2 g
Vegetable Stromboli Meat/Meat Alternate-Vegetable-Grains/Breads
Sandwiches 50 Servings
Ingredients Weight
100 Servings
Measure
Weight
F-06B Directions
Measure For best results, have all ingredients and utensils at room temperature.
Active dry yeast (see Special Tip)
2 Tbsp 1 ½ tsp
Water, warm (110° F) Enriched all-purpose flour
2 oz
3 cups 2 lb 10 oz
Vegetable oil
2 qt 2 cups
¼ cup 1 Tbsp
1. Dissolve dry yeast in warm water. Let stand for 4-5 minutes.
1 qt 2 cups 5 lb 4 oz
¼ cup
1 gal 1 qt ½ cup
2. Place flour in mixer bowl. Make well in the center. 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
Sugar
2 Tbsp
2 tsp 2 oz
¼ cup
Dried basil
2 Tbsp ¼ tsp
¼ cup ½ tsp
Dried oregano
1 Tbsp 2 tsp
3 Tbsp 1 tsp
Dried marjoram
1 ½ tsp
1 Tbsp
¼ tsp
½ tsp
Dried thyme *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
*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 *Fresh tomatoes, chopped
1 lb ¼ oz
3 ½ cups
2 lb ½ oz
1 qt 3 cups
1 lb 5 ¼ oz
¾ cup 3 Tbsp
2 lb 10 ½ oz
1 ¾ cups 2 Tbsp
5. Combine basil, oregano, marjoram, and thyme in small bowl. Reserve for step 9.
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.
7. Add tomatoes to vegetables and mix. Reserve for step 9.
Vegetable Stromboli Meat/Meat Alternate-Vegetable-Grains/Breads
Sandwiches 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-06B
Vegetable Stromboli Meat/Meat Alternate-Vegetable-Grains/Breads
Sandwiches
F-06B
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.
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.
Marketing Guide for Selected Items Food as Purchased for
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
YIELD: 50 Servings:
VOLUME: 2 ½ stromboli rolls about 10 lb 4 oz
100 Servings: 5 stromboli rolls
about 20 lb 8 oz
Tested 2004 Special Tip: To use high-activity (instant) yeast, follow manufacturer's instructions.
50 Servings:
50 pieces 2 pans
100 Servings:
100 pieces 3 pans
Vegetable Stromboli Meat/Meat Alternate-Vegetable-Grains/Breads
Sandwiches
F-06B
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
145 7.09 g
Saturated Fat Cholesterol
1.19 g
Iron
1.65 mg
5 mg
Calcium
123 mg 126 mg
22.28 g
Vitamin A
1205 IU
Sodium
3.01 g
Vitamin C
13.1 mg
Dietary Fiber
1.6 g
Toasted Cheese Sandwich Meat/Meat Alternate-Grains/Breads
Sandwiches 50 Servings
Ingredients
F-07
100 Servings
Directions
Weight
Measure
Weight
Measure
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.
Margarine or butter, melted
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.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for Bread, sliced
SERVING: 1 sandwich provides 2 oz equivalent meat/meat alternate and 2 servings of grains/breads.
YIELD: 50 Servings:
100 Servings
3 ¼ sandwich loaves (2 lb each)
6 ½ sandwich loaves (2 lb each)
VOLUME: about 11 lb 14 oz
100 Servings: about 23 lb 12 oz
Edited 2004
50 Servings
50 Servings:
50 sandwiches
100 Servings:
100 sandwiches
Toasted Cheese Sandwich Meat/Meat Alternate-Grains/Breads
Sandwiches
F-07
Nutrients Per Serving Calories
229
Saturated Fat
6.68 g
Iron
0.73 mg
Protein
16.01 g
Cholesterol
30 mg
Calcium
427 mg
Carbohydrate
16.00 g
Vitamin A
641 IU
Sodium
982 mg
Total Fat
11.62 g
Vitamin C
0.0 mg
Dietary Fiber
Text63:
0.6 g
Toasted Turkey Ham and Cheese Sandwich Meat/Meat Alternate-Grains/Breads
Sandwiches 50 Servings
Ingredients
100 Servings
F-07A Directions
Weight
Measure
Weight
Measure
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)
Margarine or butter, melted
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.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for Bread, sliced
50 Servings
100 Servings
3 ¼ sandwich loaves (2 lb each)
6 ½ sandwich loaves (2 lb each)
Toasted Turkey Ham and Cheese Sandwich Meat/Meat Alternate-Grains/Breads
Sandwiches
SERVING:
YIELD: 50 Servings:
1 sandwich provides 2 oz equivalent meat/meat alternate and 2 servings of grains/breads.
F-07A
VOLUME: about 13 lb 7 oz
100 Servings: about 26 lb 14 oz
50 Servings:
50 sandwiches
100 Servings:
100 sandwiches
Edited 2004
Nutrients Per Serving Calories
319
Saturated Fat
4.48 g
Iron
2.39 mg
Protein
20.27 g
Cholesterol
48 mg
Calcium
272 mg
Carbohydrate
34.42 g
Vitamin A
408 IU
Sodium
1231 mg
Total Fat
11.00 g
Vitamin C
0.0 mg
Dietary Fiber
Text63:
1.4 g
Tuna Salad Sandwich Meat/Meat Alternate-Grains/Breads
Sandwiches 50 Servings
Ingredients
100 Servings
Weight
Measure
Weight
Measure
8 lb 5 oz
1 gal 2 qt (2 66 ½ oz cans)
16 lb 10 oz
3 gal (4 66 ½ oz cans)
*Fresh onions, chopped
1 lb
2 ⅔ cups
2 lb
1 qt 1 ⅓ cups
*Fresh celery, chilled, chopped
2 lb
1 qt 3 ½ cups
4 lb
3 qt 3 cups
8 ¾ oz
1 cup
1 lb 1 ½ oz
2 cups
Canned chunk style, water packed tuna, chilled
Sweet pickle relish, undrained Dry mustard
1 ½ tsp
1 Tbsp
Fresh large eggs, hard cooked, peeled, chilled, chopped (optional)
8 each
16 each
Reduced calorie salad dressing OR Lowfat mayonnaise
2 lb 11 oz
1 qt 1 ½ cups
5 lb 6 oz
2 qt 3 cups
OR 2 lb 11 oz
OR 1 qt 1 1/2 cups
OR 5 lb 6 oz
OR 2 qt 3 cups
F-08 Directions
1. Drain and flake tuna. 2. Combine tuna, onions, celery, pickle relish, dry mustard, eggs (optional), and salad dressing or mayonnaise. Mix lightly until well blended.
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)
Comments: *See Marketing Guide.
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.
Marketing Guide for Selected Items Food as Purchased for
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)
Tuna Salad Sandwich Meat/Meat Alternate-Grains/Breads
Sandwiches
SERVING:
YIELD: 50 Servings:
1 sandwich provides 2 oz equivalent meat/meat alternate, ⅛ cup of vegetable, and 2 servings of grains/breads.
F-08
VOLUME: about 12 lb 6 oz (filling) 18 lb
100 Servings: about 24 lb 12 oz (filling) 36 lb
50 Servings:
about 1 gallon 2 quarts (filling) 50 sandwiches
100 Servings:
about 3 gallons (filling) 100 sandwiches
Edited 2004
Nutrients Per Serving Calories
304
Saturated Fat
1.21 g
Iron
33 mg
Calcium
76 mg
Sodium
806 mg
Protein
23.94 g
Cholesterol
Carbohydrate
34.41 g
Vitamin A
86 IU
7.19 g
Vitamin C
1.9 mg
Total Fat Text63:
Dietary Fiber
3.02 mg
2.0 g
Vegetable Wraps Meat/Meat Alternate-Vegetable-Grains/Breads
Sandwiches 50 Servings
Ingredients Weight Enriched flour tortilla, 12" soft (at least 1.8 oz)
Measure
100 Servings Weight
50 each
100 each
1. Steam tortillas for 3 minutes until warm. OR Place in warmer to prevent torn tortillas when folding. 2. For ranch dressing use Ranch Dressing recipe (see E-19) Spread 2 Tbsp ranch dressing down the center of each tortilla.
50 oz
1 qt 2 ¼ cups
100 oz
3 qt ½ cup
*Leaf lettuce
13 oz
1 qt 2 ¾ cups
1 lb 10 oz
3 qt 1 ½ cups
1 lb 10 oz
1 qt ¾ cup
3 lb 4 oz
2 qt 1 ½ cups
1 lb 13 oz 1 lb 5 oz
1 qt 1 cup 1 qt 1 cup
3 lb 10 oz 2 lb 10 oz
2 qt 2 cups 2 qt 2 cups
1 lb 9 oz
1 qt 1 cup
3 lb 2 oz
2 qt 2 cups
3 lb 2 oz
3 qt ½ cup
6 lb 4 oz
1 gal 2 ¼ qt
Reduced fat Cheddar cheese, shredded
Directions
Measure
Ranch dressing (E-19)
†Raw mixed vegetables * Raw green peppers, chopped * Raw onions, chopped * Raw carrots, peeled and sliced * Raw cucumbers, peeled and diced
F-09
3. Place about ¼ oz lettuce on top of ranch dressing. 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.
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.
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
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
Vegetable Wraps Meat/Meat Alternate-Vegetable-Grains/Breads
Sandwiches
SERVING:
YIELD: 50 Servings:
2 pieces provide 1 oz equivalent meat/meat alternate, ⅜ cup of vegetable, and 2 servings of grains/breads.
F-09
VOLUME: about 19 lb
100 Servings: about 38 lb
50 Servings:
1 gallon ⅞ quarts (vegetable filling) 100 halves
100 Servings:
2 gallons 1 ¾ quarts (vegetable filling) 200 halves
Tested 2004
Nutrients Per Serving Calories
299
Saturated Fat
4.72 g
Iron
2.04 mg
21 mg
Calcium
336 mg 636 mg
Protein
13.80 g
Cholesterol
Carbohydrate
36.52 g
Vitamin A
3707 IU
Sodium
Total Fat
10.80 g
Vitamin C
16.5 mg
Dietary Fiber
Text63:
2.9 g
Italian Seasoning Mix Sauces, Gravies, and Seasoning Mixes 1 Quart
Ingredients
1 Gallon
Directions
Measure
Weight
Dried basil
1 ¼ cups 2 Tbsp
8 ½ oz
1 qt 1 ½ cups
Dried oregano
1 ¼ cups 2 Tbsp
8 oz
1 qt 1 ½ cups
Dried marjoram
1 cup
4 oz
Dried thyme
¼ cup
Weight
Measure 1. Combine all ingredients.
1 qt 1 cup
2. Store in airtight container. Before using, stir or shake all ingredients well. (Ingredients may settle during storage.)
Nutrients Per Serving * 14
Calories
Saturated Fat
Protein
0.63 g
Cholesterol
Carbohydrate
3.21 g
Total Fat
0.37 g
* Nutrients are based upon 2 Tbsp of mix.
Text63:
0.07 g
Iron
3.00 mg
0 mg
Calcium
97 mg
Vitamin A
395 IU
Sodium
1 mg
Vitamin C
2.8 mg
Dietary Fiber
2.1 g
G-01
Mexican Seasoning Mix Sauces, Gravies, and Seasoning Mixes 1 Quart
Ingredients
Chili powder Ground cumin
1 Gallon
Directions
Weight
Measure
Weight
Measure
8 ¼ oz
1 ¾ cups
2 lb 5 ½ oz
1 qt 3 cups
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
1. Combine all ingredients.
2. Store in airtight container. Before using, stir or shake all ingredients well. (Ingredients may settle during storage.)
Nutrients Per Serving * 49
Calories
Saturated Fat
Protein
2.05 g
Cholesterol
Carbohydrate
7.99 g
Total Fat
2.41 g
* Nutrients are based upon 2 Tbsp of mix.
Text63:
0.32 g
Iron
4.35 mg
0 mg
Calcium
70 mg
Vitamin A
3444 IU
Sodium
82 mg
Vitamin C
6.2 mg
Dietary Fiber
3.3 g
G-01A
Barbecue Sauce Sauces, Gravies, and Seasoning Mixes 1 Quart
Ingredients Weight Chicken stock, non-MSG
1 Gallon Measure
Directions Measure
Weight
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 OR Dehydrated onions Catsup
1 lb 13 oz
Granulated garlic Brown sugar, packed
¼ cup OR 2 Tbsp 1 tsp
6 oz OR 1 oz
1 cup OR ½ cup 1 Tbsp
2 ¾ cups 2 Tbsp (¼ No. 10 can)
7 lb 3 oz
2 qt 3 ½ cups (1 No. 10 can)
½ tsp 6 oz
¾ cup
Comments: *See Marketing Guide.
2 tsp 1 lb 8 oz
3 ¼ cups
Marketing Guide for Selected Items Food as Purchased for Mature onions
SERVING: 2 Tbsp (1 oz ladle).
2. Add all other ingredients. Simmer for 15-20 minutes, stirring frequently. Use immediately.
YIELD:
1 Quart
1 Gallon
2 oz
8 oz
VOLUME:
1 Quart:
32 2 Tbsp servings
1 Quart:
about 1 quart
1 Gallon:
128 2 Tbsp servings
1 Gallon:
about 1 gallon
Edited 2004
G-02
Barbecue Sauce Sauces, Gravies, and Seasoning Mixes
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
48 0.45 g
Saturated Fat Cholesterol
0.02 g
Iron
0.30 mg
0 mg
Calcium
10 mg 309 mg
12.48 g
Vitamin A
261 IU
Sodium
0.10 g
Vitamin C
4.0 mg
Dietary Fiber
0.4 g
G-02
Brown Gravy Sauces, Gravies, and Seasoning Mixes 1 Quart
Ingredients
Margarine or butter
Enriched all-purpose flour Beef stock, non-MSG, hot
1 Gallon
Directions
Weight
Measure
Weight
Measure
2 oz
¼ cup
8 oz
1 cup
2 ½ oz
¼ cup 3 ½ Tbsp
10 oz
1 ¾ cups 2 Tbsp
1 qt ¼ cup
1 gal 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. 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
SERVING: 2 Tbsp (1 oz ladle).
YIELD:
3. CCP: Hold for hot service at 135° F or higher.
VOLUME:
1 Quart:
32 2 Tbsp servings
1 Quart:
about 1 quart
1 Gallon:
128 2 Tbsp servings
1 Gallon:
about 1 gallon
Edited 2004 Special Tip: Serve over mashed potatoes, noodles, rice, meat, or poultry.
G-03
Brown Gravy Sauces, Gravies, and Seasoning Mixes
Nutrients Per Serving Calories
23
Saturated Fat
0.33 g
Iron
0.12 mg
Protein
0.36 g
Cholesterol
0 mg
Calcium
2 mg
Carbohydrate
1.97 g
Vitamin A
66 IU
Sodium
35 mg
Total Fat
1.54 g
Vitamin C
0.0 mg
Text63:
Dietary Fiber
0.1 g
G-03
Chicken or Turkey Gravy Sauces, Gravies, and Seasoning Mixes 1 Quart
Ingredients
Margarine or butter
Enriched all-purpose flour Chicken or turkey stock, nonMSG, hot
1 Gallon
Directions
Weight
Measure
Weight
Measure
2 oz
¼ cup
8 oz
1 cup
2 ½ oz
¼ cup 3 ½ Tbsp
10 oz
1 ¾ cups 2 Tbsp
1 qt ¼ cup
1 gal 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. 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
SERVING: 2 Tbsp (1 oz ladle).
YIELD:
3. CCP: Hold for hot service at 135° F or higher.
VOLUME:
1 Quart:
32 2 Tbsp servings
1 Quart:
about 1 quart
1 Gallon:
128 2 Tbsp servings
1 Gallon:
about 1 gallon
Edited 2004 Special Tip: Serve over mashed potatoes, noodles, rice, meat, or poultry.
G-03A
Chicken or Turkey Gravy Sauces, Gravies, and Seasoning Mixes
Nutrients Per Serving Calories
23
Saturated Fat
0.31 g
Iron
0.12 mg
Protein
0.38 g
Cholesterol
0 mg
Calcium
3 mg
Carbohydrate
1.99 g
Vitamin A
64 IU
Sodium
35 mg
Total Fat
1.50 g
Vitamin C
0.1 mg
Text63:
Dietary Fiber
0.1 g
G-03A
Cream Gravy Sauces, Gravies, and Seasoning Mixes 1 Quart
Ingredients Weight Margarine or butter
Enriched all-purpose flour Instant nonfat dry milk, reconstituted, hot
1 Gallon
Directions
Measure
Weight
Measure
2 ½ Tbsp
5 oz
½ cup 2 Tbsp
¼ cup 2 Tbsp
6 oz
1 qt ¼ cup
1. Melt margarine or butter in stock pot. Blend in flour and cook on medium heat, stirring frequently until light brown, 5 minutes.
1 ½ cups 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
SERVING: 2 Tbsp (1 oz ladle).
YIELD:
3. CCP: Hold for hot service at 135° F or higher.
VOLUME:
1 Quart:
32 2 Tbsp servings
1 Quart:
about 1 quart
1 Gallon:
128 2 Tbsp servings
1 Gallon:
about 1 gallon
Edited 2004 Special Tip: Serve over mashed potatoes, noodles, rice, meat, or poultry.
G-03B
Cream Gravy Sauces, Gravies, and Seasoning Mixes
Nutrients Per Serving Calories
25
Saturated Fat
0.20 g
Iron
0.08 mg
Protein
1.35 g
Cholesterol
1 mg
Calcium
43 mg
Carbohydrate
2.80 g
Vitamin A
41 IU
Sodium
29 mg
Total Fat
0.93 g
Vitamin C
0.2 mg
Text63:
Dietary Fiber
0.0 g
G-03B
Nacho Cheese Sauce Meat/Meat Alternate
Sauces, Gravies, and Seasoning Mixes 50 Servings
Ingredients Weight Instant nonfat dry milk, reconstituted
Cheese blend of American and skim milk cheeses, shredded Margarine or butter
100 Servings Weight
3 cups
1 qt 2 cups
3 qt 1 ½ cups
6 lb 12 oz
1 gal 2 ¾ qt
4 oz
½ cup
8 oz
1 cup
2 Tbsp 1 Tbsp 1 ½ tsp 1 ½ tsp 1 ½ tsp 2 oz
¼ cup
Directions
Measure
3 lb 6 oz
†Seasonings (optional) Chili powder Ground cumin Paprika Onion powder Canned green chili peppers, chopped (optional)
Measure
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.
¼ cup 3 Tbsp 1 Tbsp 1 Tbsp 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.
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.
YIELD: 50 Servings:
VOLUME: about 4 lb 8 oz
100 Servings: about 9 lb
50 Servings:
about 2 quarts 1 ½ cups
100 Servings:
about 1 gallon 3 cups
G-04
Nacho Cheese Sauce Meat/Meat Alternate
Sauces, Gravies, and Seasoning Mixes Tested 2004
Special Tip: Serve over taco shell pieces, baked potato, broccoli, cauliflower, or other vegetables.
Nutrients Per Serving Calories
99
Saturated Fat
3.63 g
Iron
0.19 mg
Protein
8.21 g
Cholesterol
16 mg
Calcium
239 mg
Carbohydrate
3.30 g
Vitamin A
512 IU
Sodium
476 mg
Total Fat
6.26 g
Vitamin C
0.4 mg
Dietary Fiber
Text63:
0.1 g
G-04
Sweet and Sour Sauce Sauces, Gravies, and Seasoning Mixes 1 Quart
Ingredients Weight Chicken stock, non-MSG
1 Gallon Measure
1 ½ cups 2 Tbsp
Directions Measure
Weight
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 Brown sugar, packed
½ cup 2 oz
Low-sodium soy sauce Canned tomato paste Pineapple juice
¼ cup 1 ½ Tbsp ¼ cup
1 cup 9 ¼ oz
1 cup
6 oz
1 ¼ cups 2 Tbsp
1 ¼ cups ¼ cup 1 ½ Tbsp
Water, cold
¼ cup
2 Tbsp (1 oz ladle).
1 cup 2 Tbsp
¼ cup 2 ⅓ oz
Cornstarch
SERVING:
2 cups 8 oz
1 qt 1 cup
1 cup
YIELD:
2. Combine cornstarch and water. Mix until smooth. 3. Add to simmering mixture. Stir occasionally and cook over medium heat until thickened, 6-8 minutes. Use immediately.
VOLUME:
1 Quart:
32 2 Tbsp servings
1 Quart:
about 1 quart
1 Gallon:
128 2 Tbsp servings
1 Gallon:
about 1 gallon
Edited 2004
G-05
Sweet and Sour Sauce Sauces, Gravies, and Seasoning Mixes
Nutrients Per Serving Calories
21
Saturated Fat
0.01 g
Iron
0.16 mg
Protein
0.27 g
Cholesterol
0 mg
Calcium
5 mg
Carbohydrate
5.18 g
Vitamin A
52 IU
Sodium
83 mg
Total Fat
0.03 g
Vitamin C
2.3 mg
Text63:
Dietary Fiber
0.1 g
G-05
Tartar Sauce Sauces, Gravies, and Seasoning Mixes 1 Quart
Ingredients
1 Gallon
Directions
Weight
Measure
Weight
Measure
Reduced calorie salad dressing OR Lowfat mayonnaise
1 lb 5 oz
2 ½ cups 2 Tbsp
5 lb 4 oz
2 qt 2 ½ cups
OR 1 lb 5 oz
OR 2 ½ cups 2 Tbsp
OR 5 lb 4 oz
OR 2 qt 2 ½ cups
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
1. Combine all ingredients. Blend well.
2. Cover. Refrigerate until ready to use. 3. Serve with fish sandwiches, fish portions, or fish sticks.
SERVING: 2 Tbsp (1 oz ladle).
YIELD:
VOLUME:
1 Quart:
32 2 Tbsp servings
1 Quart:
about 1 quart
1 Gallon:
128 2 Tbsp servings
1 Gallon:
about 1 gallon
Edited 2004
G-06
Tartar Sauce Sauces, Gravies, and Seasoning Mixes
Nutrients Per Serving Calories
63
Saturated Fat
0.58 g
Iron
0.36 mg
Protein
0.23 g
Cholesterol
8 mg
Calcium
5 mg
Carbohydrate
7.94 g
Vitamin A
63 IU
Sodium
246 mg
Total Fat
3.59 g
Vitamin C
0.4 mg
Text63:
Dietary Fiber
0.4 g
G-06
Tomato Sauce (Meatless) Sauces, Gravies, and Seasoning Mixes 1 Quart
Ingredients Weight Vegetable oil
1 Gallon Measure
Weight
2 ¼ tsp
Directions Measure 3 Tbsp
*Fresh onions, chopped OR Dehydrated onions
3 ½ oz
½ cup 1 Tbsp OR ¼ cup 1 Tbsp
13 ½ oz OR 2 ½ oz
2 ¼ cups OR 1 ¼ cups
Canned tomato paste
9 ¼ oz
1 cup
2 lb 5 oz
1qt (⅓ No. 10 can)
1. Heat oil. Add onions and cook approximately 5 minutes.
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
¼ tsp ¼ tsp ⅛ tsp pinch
1 tsp 1 tsp ¾ tsp ¼ tsp
†Seasonings Dried basil Dried oregano Dried marjoram Dried thyme
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).
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.
Marketing Guide for Selected Items Food as Purchased for Mature onions
1 Quart
1 Gallon
4 oz
1 lb
G-07
Tomato Sauce (Meatless) Sauces, Gravies, and Seasoning Mixes SERVING:
YIELD:
2 Tbsp (1 oz ladle).
VOLUME:
1 Quart:
32 2 Tbsp servings
1 Quart:
about 1 quart
1 Gallon:
128 2 Tbsp servings
1 Gallon:
about 1 gallon
Tested 2004
Nutrients Per Serving Calories
16
Saturated Fat
Protein
0.56 g
Cholesterol
Carbohydrate
3.01 g
Total Fat
0.38 g
Text63:
0.05 g
Iron
0.36 mg
0 mg
Calcium
11 mg
Vitamin A
347 IU
Sodium
37 mg
Vitamin C
8.1 mg
Dietary Fiber
0.7 g
G-07
White Sauce Sauces, Gravies, and Seasoning Mixes 1 Quart
Ingredients
1 Gallon
Directions
Weight
Measure
Weight
Measure
1 oz
2 Tbsp
4 oz
½ cup
¼ cup 1 Tbsp
4 ½ oz
1 cup 2 Tbsp
THIN WHITE SAUCE: Margarine or butter Enriched all-purpose flour Salt Instant nonfat dry milk, reconstituted, hot
½ tsp
2 tsp
1 qt
1 gal
1. Melt margarine or butter. Add flour and salt. Stir until smooth. Cook 5 minutes.
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 Enriched all-purpose flour
2 oz
¼ cup
8 oz
1 cup
2 ¼ oz
½ cup 1 ½ tsp
9 oz
2 cups 2 Tbsp
Salt Instant nonfat dry milk, reconstituted, hot
½ tsp
2 tsp
1 qt
1 gal
THICK WHITE SAUCE: Margarine or butter Enriched all-purpose flour Salt Instant nonfat dry milk, reconstituted, hot
3 oz
¼ cup 2 Tbsp
12 oz
1 ½ cups
3 ⅓ oz
¾ cup 1 ½ tsp
13 ½ oz
3 cups 2 Tbsp
½ tsp
2 tsp
1 qt
1 gal
SUGGESTED USES THIN 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.
G-08
White Sauce Sauces, Gravies, and Seasoning Mixes SERVING:
YIELD:
2 Tbsp (1 oz ladle).
VOLUME:
1 Quart:
32 2 Tbsp servings
1 Quart:
about 1 quart
1 Gallon:
128 2 Tbsp servings
1 Gallon:
about 1 gallon
Tested 2004 Nutrients are based on MEDIUM WHITE SAUCE.
Nutrients Per Serving Calories
31
Saturated Fat
0.31 g
Iron
0.11 mg
Protein
1.34 g
Cholesterol
1 mg
Calcium
40 mg
Carbohydrate
3.15 g
Vitamin A
64 IU
Sodium
70 mg
Total Fat
1.47 g
Vitamin C
0.2 mg
Text63:
Dietary Fiber
0.1 g
G-08
Cheese Sauce Meat/Meat Alternate
Sauces, Gravies, and Seasoning Mixes 1 Quart
Ingredients Weight Margarine or butter Enriched all-purpose flour
2 oz
Salt Instant nonfat dry milk, reconstituted, hot Cheese blend of American and skim milk cheeses, shredded
10 oz
1 Gallon
Directions
Measure
Weight
Measure
3 Tbsp 1 ½ tsp
7 oz
¾ cup 2 Tbsp
½ cup
8 oz
1 ¾ cups
1. Melt margarine or butter. Add flour and salt. Stir until smooth.
¼ tsp
1 tsp
3 ¼ cups
3 qt 1 cup
2. Add milk gradually, stirring constantly.
2 qt 2 cups
3. Add shredded American cheese. Cook for 12-15 minutes, stirring frequently, until smooth and thick.
2 ½ cups
2 ½ lb
CCP: Hold for hot service at 135° F or higher.
SERVING: 2 Tbsp (1 oz ladle) provides ¼ oz equivalent meat/meat alternate.
YIELD:
VOLUME:
1 Quart:
32 2 Tbsp servings
1 Quart:
about 1 quart
1 Gallon:
128 2 Tbsp servings
1 Gallon:
about 1 gallon
Tested 2004
G-08A
Cheese Sauce Meat/Meat Alternate
Sauces, Gravies, and Seasoning Mixes
Nutrients Per Serving Calories
49
Saturated Fat
Protein
3.30 g
Cholesterol
Carbohydrate
3.30 g
Total Fat
2.53 g
Text63:
1.21 g
Iron
0.09 mg
5 mg
Calcium
95 mg
Vitamin A
138 IU
Sodium
175 mg
Vitamin C
0.2 mg
Dietary Fiber
0.1 g
G-08A
Spiced Apple Topping Fruit
Sauces, Gravies, and Seasoning Mixes 1 Gallon
Ingredients
Margarine or butter Honey
Directions
Measure
Weight
Measure
2 oz
¼ cup
4 oz
½ cup
1 lb 8 oz
3 cups
3 lb
1 qt 2 cups
Apple juice Cornstarch
2 Gallon
Weight
1 qt 1 ½ cups 2 ¼ oz
½ cup
2 qt 3 cups 4 ½ oz
1 Tbsp
2 Tbsp
Ground nutmeg
1 ½ tsp
1 Tbsp
2 tsp
1 Tbsp 1 tsp
Canned, unsweetened, sliced apples, drained
4 lb 2 oz
SERVING: ⅓ cup (No. 12 scoop) provides ¼ cup of fruit.
2 qt (⅔ No. 10 can)
8 lb 4 oz
3. Add apple juice mixture to honey and margarine. Stir constantly until it comes to a boil and the mixture is thickened and smooth. 4. Add drained apples and vanilla to mixture and simmer for 10 minutes to develop flavor.
1 gal (1 ⅓ No. 10 cans)
YIELD:
VOLUME:
1 Gallon:
about 8 lb 6 oz
1 Gallon:
about 1 gallon
2 Gallons:
about 16 lb 12 oz
2 Gallons:
about 2 gallons
Edited 2004 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.
2. Dissolve cornstarch in apple juice. Add cinnamon and nutmeg.
1 cup
Ground cinnamon
Vanilla
1. Melt margarine or butter and honey in stock pot or steam-jacketed kettle.
G-09
Spiced Apple Topping Fruit
Sauces, Gravies, and Seasoning Mixes
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
92 0.20 g
Saturated Fat
0.24 g
Iron
0.30 mg
Cholesterol
0 mg
Calcium
7 mg
21.70 g
Vitamin A
60 IU
Sodium
13 mg
1.17 g
Vitamin C
0.5 mg
Dietary Fiber
1.1 g
G-09
Honey Barbecue Sauce Sauces, Gravies, and Seasoning Mixes 50 Servings
Ingredients
Dehydrated onions
100 Servings
Directions
Weight
Measure
Weight
Measure
¼ oz
2 Tbsp
½ oz
¼ cup
Water, hot
2 Tbsp
Margarine or butter
6 oz
Honey
2 lb
¼ cup
¾ cup
12 oz
1 qt
4 lb
1 ½ cups
1 Tbsp
Paprika
2 Tbsp
¼ cup
Prepared yellow mustard
1 Tbsp
2 Tbsp
Worcestershire sauce
2 Tbsp
¼ cup
1 lb 13 oz
Granulated garlic
SERVING: 2 Tbsp (1 oz ladle).
2 Tbsp
3 lb 10 oz
1 tsp
White vinegar Canned tomato paste
2 ¾ cups (¼ No. 10 can)
1 qt 1 ¼ cups (½ No. 10 can) 1 cup
¾ cup 2 Tbsp
1 lb
YIELD: 50 Servings:
3. CCP: Hold for hot service at 135° F or higher.
2 tsp
½ cup 8 oz
2. Add remaining ingredients and allow to simmer, uncovered, for 20-30 minutes.
2 qt
Ground black or white pepper
Catsup
1. Reconstitute onions in an equal amount of hot water. Do not drain.
1 ¾ cups
VOLUME: about 4 lb 6 oz
100 Servings: about 8 lb 12 oz
Edited 2004 Special Tip: Use to baste chicken or meat during cooking, or use as a dipping sauce for chicken and fish nuggets.
50 Servings:
about 1 quart 2 ¼ cups
100 Servings:
about 3 quarts ½ cup
G-10
Honey Barbecue Sauce Sauces, Gravies, and Seasoning Mixes
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
103 0.58 g
Saturated Fat Cholesterol
0.57 g
Iron
0.39 mg
0 mg
Calcium
8 mg 242 mg
20.91 g
Vitamin A
554 IU
Sodium
2.86 g
Vitamin C
5.5 mg
Dietary Fiber
0.6 g
G-10
Stir-Fry Sauce Sauces, Gravies, and Seasoning Mixes 50 Servings
Ingredients Weight Low-sodium soy sauce
Cornstarch Ground ginger Granulated garlic
100 Servings
Measure
Weight
1 cup
4 oz
¾ cup 2 Tbsp
2 cups
8 oz
1. Dissolve cornstarch in soy sauce. Add ginger, granulated garlic, pepper, and sesame oil (optional) to this mixture.
1 ¾ cups
½ tsp
1 tsp
3 Tbsp
¼ cup 2 Tbsp
Ground black or white pepper
2 tsp
1 Tbsp 1 tsp
Sesame oil (optional)
¼ cup
½ cup
2 qt
1 gal
Beef, chicken, or vegetable stock, non-MSG
Directions
Measure
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.
SERVING: 3 Tbsp (1 ½ oz ladle).
YIELD: 50 Servings:
VOLUME: about 4 lb 14 oz
100 Servings: about 9 lb 12 oz
Edited 2004 Special Tip: Makes an excellent dressing for a vegetable stir-fry. Use 1 qt of sauce for each 12 lb of vegetables.
50 Servings:
about 2 quarts 1 ½ cups
100 Servings:
about 1 gallon 3 cups
G-11
Stir-Fry Sauce Sauces, Gravies, and Seasoning Mixes
Nutrients Per Serving Calories
15
Saturated Fat
Protein
0.47 g
Cholesterol
Carbohydrate
3.12 g
Total Fat
0.07 g
Text63:
0.02 g
Iron
0.18 mg
0 mg
Calcium
2 mg
Vitamin A
2 IU
Sodium
204 mg
Vitamin C
0.1 mg
Dietary Fiber
0.1 g
G-11
Teriyaki Sauce Sauces, Gravies, and Seasoning Mixes 50 Servings
Ingredients Weight Brown sugar, packed
4 oz
Granulated garlic
½ cup
8 oz
1 ½ tsp
1 qt
1 cup
1 Tbsp ¼ cup
5 lb
2 qt
Cider vinegar
½ cup
1 cup
Low-sodium soy sauce
1 cup
2 cups
SERVING: 2 Tbsp (1 oz ladle).
YIELD: 50 Servings:
Special Tip: Use to baste chicken or meat during cooking, or as a dipping sauce for chicken and fish nuggets.
2. Add Worcestershire sauce, catsup, cider vinegar, and soy sauce to the dry ingredients. Mix with wire whip until well mixed. 3. Cover and place in refrigerator overnight to develop flavors.
VOLUME: about 3 lb 12 oz
100 Servings: about 7 lb 8 oz
Edited 2004
1. Mix all dry ingredients in a bowl.
1 Tbsp 1 tsp 2 oz
2 Tbsp
2 lb 8 oz
Directions
Measure
1 Tbsp 2 tsp
2 tsp 1 oz
Worcestershire sauce
Catsup
Weight
2 ½ tsp
Onion salt Ground ginger
100 Servings
Measure
50 Servings:
about 1 quart 2 ½ cups
100 Servings:
about 3 quarts 1 cup
G-12
Teriyaki Sauce Sauces, Gravies, and Seasoning Mixes
Nutrients Per Serving Calories
39
Saturated Fat
Protein
0.73 g
Cholesterol
Carbohydrate
9.58 g
Total Fat
0.12 g
Text63:
0.02 g
Iron
0.40 mg
0 mg
Calcium
8 mg
Vitamin A
231 IU
Sodium
531 mg
Vitamin C
3.5 mg
Dietary Fiber
0.4 g
G-12
Cucumber Sauce Sauces, Gravies, and Seasoning Mixes 50 Servings
Ingredients Weight *Fresh cucumbers, peeled, seeded
Measure
1 lb 10 oz
100 Servings Weight
Directions
Measure
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
Reduced calorie salad dressing OR Lowfat mayonnaise
8 oz
1 cup
1 lb
2 cups
OR 8 oz
OR 1 cup
OR 1 lb
OR 2 cups
White vinegar Lowfat plain yogurt Dried parsley
2 Tbsp 1 tsp 1 lb
2 cups
2. In a separate bowl, mix together the rest of the ingredients.
¼ cup 2 tsp 2 lb
1 qt
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.
Comments: *See Marketing Guide.
SERVING: 2 Tbsp (1 oz ladle).
Marketing Guide for Selected Items Food as Purchased for
50 Servings
100 Servings
Cucumbers
2 lb 1 oz
4 lb 2 oz
Mature onions
3 oz
6 oz
YIELD: 50 Servings:
VOLUME: about 3 lb 2 oz
100 Servings: about 6 lb 4 oz
Tested 2004
50 Servings:
about 1 quart 2 ½ cups
100 Servings:
about 3 quarts 1 cup
G-13
Cucumber Sauce Sauces, 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.
Nutrients Per Serving Calories
20
Saturated Fat
0.24 g
Iron
0.12 mg
Protein
0.62 g
Cholesterol
2 mg
Calcium
20 mg
Carbohydrate
2.19 g
Vitamin A
31 IU
Sodium
58 mg
Total Fat
1.03 g
Vitamin C
0.6 mg
Text63:
Dietary Fiber
0.2 g
G-13
Bean Soup Meat/Meat Alternate-Vegetable
Soups 50 Servings
Ingredients Weight Chicken or ham stock, nonMSG
*Cooked dry Navy beans (see Special Tip)
100 Servings
Measure
Weight
2 gal 1 qt
4 gal 2 qt
1 gal 2 ½ qt
20 lb 4 oz
3 gal 1 qt
7 oz
¾ cup 1 Tbsp
14 oz
1 ½ cups 2 Tbsp
14 oz OR 2 ½ oz
2 ⅓ cups OR 1 ¼ cups
1 lb 12 oz OR 5 oz
1 qt ⅔ cup OR 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
*Fresh onions, chopped OR Dehydrated onions
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
Directions
Measure
10 lb 2 oz
Canned tomato paste
H-01
1 qt 2 cups
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.)
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 Water
4 ½ oz
1 cup 1 Tbsp
9 oz
1 cup
2 cups 2 Tbsp 2 cups
3. Combine flour and water. Mix until smooth. 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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
50 Servings
100 Servings
Dry Navy beans
4 lb 4 oz
8 lb 8 oz
Mature onions
1 lb
2 lb
Bean Soup Meat/Meat Alternate-Vegetable
SERVING: 1 cup (8 oz ladle) provides 2 oz equivalent meat/meat alternate and ⅛ cup of vegetable.
Soups
H-01
Celery
8 oz
1 lb
Carrots
8 oz
1 lb
YIELD: 50 Servings:
VOLUME: about 25 lb 6 oz
100 Servings: about 50 lb 12 oz
Edited 2004 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 Navy beans = about 2 ¼ cups dry or 5 ⅞ cups cooked beans.
50 Servings:
about 3 gallons 2 cups
100 Servings:
about 6 gallons 1 quart
Bean Soup Meat/Meat Alternate-Vegetable
Soups
H-01
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
159 9.28 g
Saturated Fat Cholesterol
0.22 g
Iron
2.66 mg
1 mg
Calcium
79 mg
Sodium
329 mg
29.37 g
Vitamin A
1073 IU
0.88 g
Vitamin C
4.4 mg
Dietary Fiber
6.4 g
Chicken or Turkey Noodle Soup Meat/Meat Alternate-Grains/Breads
Soups 50 Servings
Ingredients Weight Chicken or turkey stock, nonMSG
100 Servings
Measure
Weight
3 gal 3 ½ qt
7 gal 3 qt
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 OR Dehydrated onions
14 oz OR 2 ½ oz
2 ⅓ cups OR 1 ¼ cups
1 lb 12 oz OR 5 oz
1 qt ⅔ cup OR 2 ½ cups
¼ cup
Directions
Measure
*Fresh celery, chopped
Dried parsley (optional)
H-02
1. Combine stock, celery, carrots (optional), onions, parsley (optional), pepper, and poultry seasoning.
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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
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
Chicken or Turkey Noodle Soup Meat/Meat Alternate-Grains/Breads
Soups Chicken, whole, without neck and giblets 4 lb 7 oz OR OR Turkey, whole, without neck and giblets 3 lb 7 oz
SERVING:
YIELD:
1 cup (8 oz ladle) provides ½ oz equivalent 50 Servings: meat/meat alternate and ½ serving of grains/breads.
H-02 8 lb 14 oz OR 6 lb 14 oz
VOLUME: about 27 lb
100 Servings: about 54 lb
50 Servings:
about 3 gallons 2 cups
100 Servings:
about 6 gallons 1 quart
Edited 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
98 7.33 g
Saturated Fat
0.55 g
Iron
Cholesterol
26 mg
Calcium
26 mg
Sodium
207 mg
12.21 g
Vitamin A
33 IU
2.16 g
Vitamin C
1.7 mg
Dietary Fiber
0.87 mg
0.7 g
Chicken or Turkey Rice Soup Meat/Meat Alternate-Grains/Breads
Soups 50 Servings
Ingredients Weight Chicken or turkey stock, nonMSG
100 Servings
Measure
Weight
3 gal 3 ½ qt
7 gal 3 qt
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 OR Dehydrated onions
14 oz OR 2 ½ oz
2 ⅓ cups OR 1 ¼ cups
1 lb 12 oz OR 5 oz
1 qt ⅔ cup OR 2 ½ cups
¼ cup
Directions
Measure
*Fresh celery, chopped
Dried parsley (optional)
H-02A
1. Combine stock, celery, carrots (optional), onions, parsley (optional), pepper, and poultry seasoning.
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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
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
Chicken or Turkey Rice Soup Meat/Meat Alternate-Grains/Breads
Soups Chicken, whole, without neck and giblets 4 lb 7 oz OR OR Turkey, whole, without neck and giblets 3 lb 7 oz
SERVING:
YIELD:
1 cup (8 oz ladle) provides ½ oz equivalent meat /meat alternate and ½ serving of grains/breads.
50 Servings:
H-02A 8 lb 14 oz OR 6 lb 14 oz
VOLUME: about 27 lb
100 Servings: about 54 lb
50 Servings:
about 3 gallons 2 cups
100 Servings:
about 6 gallons 1 quart
Edited 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
112 6.70 g
Saturated Fat
0.47 g
Iron
Cholesterol
14 mg
Calcium
23 mg
Sodium
205 mg
16.79 g
Vitamin A
25 IU
1.73 g
Vitamin C
1.7 mg
Dietary Fiber
1.04 mg
0.5 g
Cream of Vegetable Soup Vegetable
Soups 50 Servings
Ingredients
100 Servings
Directions
Weight
Measure
Weight
Measure
1 lb
2 cups
2 lb
1 qt
*Fresh onions, chopped OR Dehydrated onions
14 oz OR 2 ½ oz
2 ½ cups OR 1 ¼ cups
1 lb 12 oz OR 5 oz
1 qt 1 cup OR 2 ½ cups
*Fresh celery, chopped (optional)
8 ½ oz
2 cups
1 lb 1 oz
1 qt
1 lb
3 ¾ cups
2 lb
1 qt 3 ½ cups
Margarine or butter
Enriched all-purpose flour
Instant nonfat dry milk, reconstituted, hot
2 qt
1 gal
2 gal 1 qt
4 gal 2 qt
1 tsp
2 tsp
Dried basil (optional)
1 Tbsp
2 Tbsp
Dried parsley (optional)
¼ cup
½ cup
Chicken stock, non-MSG Ground black or white pepper
Granulated garlic Canned mixed vegetables, drained
1 Tbsp 5 lb
2 qt 3 ¼ cups (1 ¼ No. 10 cans)
H-03
1. Melt margarine or butter. Add onions and celery (optional). Cook over medium heat for 5-10 minutes.
2. Blend in flour and cook over medium heat, stirring constantly until light brown, 5 minutes. 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.
2 Tbsp 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).
Cream of Vegetable Soup Vegetable
Soups
Comments: *See Marketing Guide.
H-03
Marketing Guide for Selected Items Food as Purchased for
SERVING:
50 Servings
100 Servings
Mature onions
1 lb
2 lb
Celery
11 oz
1 lb 6 oz
YIELD: 50 Servings:
1 cup (8 oz ladle) provides ¼ cup of vegetable.
VOLUME: about 27 lb 6 oz
100 Servings: about 54 lb 12 oz
50 Servings:
about 3 gallons 2 cups
100 Servings:
about 6 gallons 1 quart
Edited 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
148 4.45 g
Saturated Fat Cholesterol
1.61 g
Iron
0.96 mg
1 mg
Calcium
77 mg
Sodium
281 mg
15.43 g
Vitamin A
5608 IU
7.83 g
Vitamin C
3.7 mg
Dietary Fiber
1.7 g
Vegetable Soup Vegetable
Soups 50 Servings
Ingredients Weight Chicken or beef stock, nonMSG Canned diced tomatoes, with juice
100 Servings
Measure
Weight
2 gal
4 gal
3 qt ½ cup (1 No. 10 can)
12 lb 12 oz
*Fresh celery, chopped
10 oz
2 ½ cups
1 lb 4 oz
1 qt 1 cup
*Fresh onions, chopped OR Dehydrated onions
1 lb OR 3 oz
2 ⅔ cups OR 1 ½ cups
2 lb OR 6 oz
1 qt 1 ⅓ cups OR 3 cups
1 tsp
Directions
Measure
6 lb 6 oz
Ground black or white pepper
H-04
1. Combine stock, tomatoes, celery, onions, pepper, parsley, and granulated garlic. Bring to boil.
1 gal 2 ¼ qt (2 No. 10 cans)
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 wholekernel corn, drained OR Frozen whole-kernel corn Canned diced carrots, drained OR Frozen sliced carrots Canned cut green beans, drained OR Frozen cut green beans Canned green peas, drained OR Frozen green peas
1 lb 2 ½ oz OR 1 lb 2 oz 1 lb 2 oz OR 1 lb 6 oz 15 oz OR 15 oz 1 lb 1 ½ oz OR 1 lb 4 oz
2 ¾ cups (¼ No. 10 can) OR 3 cups 2 Tbsp
2 lb 5 oz
2 ½ cups (¼ No. 10 can) OR 1 qt ¾ cup
2 lb 4 oz
OR 2 lb 4 oz
OR 2 lb 12 oz
3 ½ cups (¼ No. 10 can) OR 3 ½ cups
1 lb 14 oz
2 ½ cups (¼ No. 10 can) OR 1 qt
2 lb 3 oz
OR 1 lb 14 oz
OR 2 lb 8 oz
1 qt 1 ½ cups (½ No. 10 can) OR 1 qt 2 ¼ cups
3. Add corn, carrots, green beans, and green peas. (Frozen vegetables may be combined with canned vegetables.)
1 qt 1 cup (½ No. 10 can) OR 2 qt 1 ½ cups 1 qt 3 cups (½ No. 10 can) OR 1 qt 3 cups 1 qt 1 cup (½ No. 10 can) OR 2 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.
Vegetable Soup Vegetable
Soups
H-04
6. CCP: Hold for hot service at 135° F or higher. Portion with 8 oz ladle (1 cup).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
SERVING:
50 Servings
100 Servings
Celery
12 oz
1 lb 8 oz
Mature onions
1 lb 3 oz
2 lb 6 oz
YIELD: 50 Servings:
1 cup (8 oz ladle) provides ½ cup of vegetable.
VOLUME: about 27 lb 4 oz
100 Servings: about 54 lb 8 oz
50 Servings:
about 3 gallons 2 cups
100 Servings:
about 6 gallons 1 quart
Tested 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
58 3.24 g
Saturated Fat Cholesterol
0.12 g
Iron
1.08 mg
1 mg
Calcium
29 mg 369 mg
11.52 g
Vitamin A
1906 IU
Sodium
0.63 g
Vitamin C
13.3 mg
Dietary Fiber
1.8 g
Beef Vegetable Soup Meat/Meat Alternate-Vegetable
Soups 50 Servings
Ingredients Weight Raw ground beef (no more than 20% fat) OR Canned beef with natural juices, undrained
2 lb 2 ½ oz OR 3 lb 3 oz
Beef stock, non-MSG
Canned diced tomatoes, with juice
100 Servings
Measure
Weight
OR 6 lb 6 oz
1 gal 3 ½ qt
1. Brown ground beef. Drain. Continue immediately. 3 ½ No. 2 ½ cans 3 gal 3 qt
6 lb 6 oz
3 qt ½ cup (1 No. 10 can)
12 lb 12 oz
*Fresh celery, chopped
10 oz
2 ½ cups
1 lb 4 oz
1 qt 1 cup
*Fresh onions, chopped OR Dehydrated onions
1 lb OR 3 oz
2 ⅔ cups OR 1 ½ cups
2 lb OR 6 oz
1 qt 1 ⅓ cups OR 3 cups
Ground black or white pepper
1 tsp
Directions
Measure
4 lb 5 oz 1 ¾ No. 2 1/2 cans
H-04A
2. Combine stock, cooked ground beef or canned beef, tomatoes, celery, onions, pepper, parsley, and granulated garlic. Bring to boil.
1 gal 2 ¼ qt (2 No. 10 cans)
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 wholekernel corn, drained OR Frozen whole-kernel corn Canned diced carrots, drained OR Frozen sliced carrots Canned cut green beans, drained OR Frozen cut green beans Canned green peas, drained OR Frozen green peas
1 lb 2 ½ oz OR 1 lb 1 ½ oz 1 lb 2 oz OR 1 lb 6 oz 15 oz OR 15 oz 1 lb 1 ½ oz OR 1 lb 4 oz
2 ¾ cups (¼ No. 10 can) OR 3 ¼ cups
2 lb 5 oz
2 ½ cups (¼ No. 10 can) OR 1 qt 1 cup
2 lb 4 oz
OR 2 lb 3 oz
OR 2 lb 12 oz
3 ½ cups (¼ No. 10 can) OR 3 ½ cups
1 lb 14 oz
2 ½ cups (¼ No. 10 can) OR 1 qt
2 lb 3 oz
OR 1 lb 14 oz
OR 2 lb 8 oz
1 qt 1 ½ cups (½ No. 10 can) OR 1 qt 2 ½ cups 1 qt 1 cup (½ No. 10 can) OR 2 qt 2 cups 1 qt 3 cups (½ No. 10 can) OR 1 qt 3 cups 1 qt 1 cup (½ No. 10 can) OR 2 qt
4. Add corn, carrots, green beans, and green peas. (Frozen vegetables may be combined with canned vegetables.)
Beef Vegetable Soup Meat/Meat Alternate-Vegetable
Soups
H-04A
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).
Comments: *See Marketing Guide.
SERVING: 1 cup (8 oz ladle) provides ½ oz equivalent meat/meat alternate and ½ cup of vegetable.
Marketing Guide for Selected Items Food as Purchased for
50 Servings
100 Servings
Celery
12 oz
1 lb 8 oz
Mature onions
1 lb 3 oz
2 lb 6 oz
YIELD: 50 Servings:
VOLUME: about 27 lb 4 oz
100 Servings: about 54 lb 8 oz
Tested 2004
50 Servings:
about 3 gallons 2 cups
100 Servings:
about 6 gallons 1 quart
Beef Vegetable Soup Meat/Meat Alternate-Vegetable
Soups
H-04A
Nutrients Per Serving Calories
86
Saturated Fat
1.29 g
Iron
14 mg
Calcium
39 mg 282 mg
Protein
6.09 g
Cholesterol
Carbohydrate
8.97 g
Vitamin A
1918 IU
Sodium
Total Fat
3.21 g
Vitamin C
11.5 mg
Dietary Fiber
Text63:
1.28 mg
1.8 g
Chicken or Turkey Vegetable Soup Meat/Meat Alternate-Vegetable
Soups 50 Servings
Ingredients Weight Chicken stock, non-MSG
*Cooked chicken or turkey, chopped
100 Servings
Measure
Weight
1 gal 3 ½ qt
3 gal 3 qt
1 qt 1 cup
3 lb 3 oz
2 qt 2 cups
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 OR Dehydrated onions
1 lb OR 3 oz
2 ⅔ cups OR 1 ½ cups
2 lb OR 6 oz
1 qt 1 ⅓ cups OR 3 cups
Ground black or white pepper
1 tsp
Directions
Measure
1 lb 9 ½ oz
Canned diced tomatoes, with juice
H-04B
1. Combine stock, chicken or turkey, tomatoes, celery, onions, pepper, parsley, and granulated garlic. Bring to boil.
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 wholekernel corn, drained OR Frozen whole-kernel corn Canned diced carrots, drained OR Frozen sliced carrots Canned cut green beans, drained OR Frozen cut green beans Canned green peas, drained OR Frozen green peas
1 lb 2 ½ oz OR 1 lb 1 ½ oz 1 lb 2 oz OR 1 lb 6 oz 15 oz OR 15 oz 1 lb 1 ½ oz OR 1 lb 4 oz
2 ¾ cups (¼ No. 10 can) OR 3 ¼ cups
2 lb 5 oz
2 ½ cups (¼ No. 10 can) OR 1 qt 1 cup
2 lb 4 oz
OR 2 lb 3 oz
OR 2 lb 12 oz
3 ½ cups (¼ No. 10 can) OR 3 ½ cups
1 lb 14 oz
2 ½ cups (¼ No. 10 can) OR 1 qt
2 lb 3 oz
OR 1 lb 14 oz
OR 2 lb 8 oz
1 qt 1 ½ cups (½ No. 10 can) OR 1 qt 2 ½ cups
3. Add corn, carrots, green beans, and green peas. (Frozen vegetables may be combined with canned vegetables).
1 qt 1 cup (½ No. 10 can) OR 2 qt 2 cups 1 qt 3 cups (½ No. 10 can) OR 1 qt 3 cups 1 qt 1 cup (½ No. 10 can) OR 2 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.
Chicken or Turkey Vegetable Soup Meat/Meat Alternate-Vegetable
Soups
H-04B
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).
Comments: *See Marketing Guide.
SERVING: 1 cup (8 oz ladle) provides ½ oz equivalent meat/meat alternate and ½ cup of vegetable.
Marketing Guide for Selected Items Food as Purchased for
8 lb 14 oz OR 6 lb 14 oz
Celery
12 oz
1 lb 8 oz
Mature onions
1 lb 3 oz
2 lb 6 oz
VOLUME: about 27 lb 4 oz
100 Servings: about 54 lb 8 oz
Tested 2004
100 Servings
Chicken, whole, without neck and giblets 4 lb 7 oz OR OR Turkey, whole, without neck and giblets 3 lb 7 oz
YIELD: 50 Servings:
50 Servings
50 Servings:
about 3 gallons 2 cups
100 Servings:
about 6 gallons 1 quart
Chicken or Turkey Vegetable Soup Meat/Meat Alternate-Vegetable
Soups
H-04B
Nutrients Per Serving Calories
72
Saturated Fat
0.41 g
Iron
13 mg
Calcium
39 mg 281 mg
Protein
6.39 g
Cholesterol
Carbohydrate
9.01 g
Vitamin A
1911 IU
Sodium
Total Fat
1.62 g
Vitamin C
11.8 mg
Dietary Fiber
Text63:
1.00 mg
1.8 g
Thick Vegetable Soup Meat/Meat Alternate-Vegetable-Grains/Breads
Soups 60 Servings
Ingredients
120 Servings
Weight
Measure
Dry lentils
14 oz
Dry barley
Directions
Weight
Measure
2 cups 2 Tbsp
1 lb 12 oz
1 qt ¼ cup
1 lb 7 oz
3 1/4 cups
2 lb 14 oz
1 qt 2 ½ cups
1 lb OR 3 oz
2 ⅔ cups OR 1 ½ cups
2 lb OR 6 oz
1 qt 1 ⅓ cups OR 3 cups
*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)
Vegetable stock, non-MSG
*Fresh onions, diced finely OR Dehydrated onions
2 gal
4 gal
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 OR 5 lb 9 ½ oz
3 qt ½ cup (1 ⅓ No. 10 cans) OR 2 qt 2 ½ cups
11 lb 3 oz OR 11 lb 3 oz
H-05
1 gal 2 ¼ qt (2 ⅔ No. 10 cans) OR 1 gal 1 ¼ qt
1. Heat vegetable stock to a boil. 2. Add lentils and barley. Reduce heat and simmer for 20 minutes. 3. Add onions, carrots, celery, potatoes, tomato paste, pepper, and water. Simmer covered, for 25 minutes over low heat.
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).
Thick Vegetable Soup Meat/Meat Alternate-Vegetable-Grains/Breads
Soups
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.
Marketing Guide for Selected Items Food as Purchased for
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
YIELD: 60 Servings:
VOLUME: about 30 lb
120 Servings: about 60 lb
Tested 2004, Tested 2007 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.
H-05
60 Servings:
about 3 gallons 3 quarts
120 Servings:
about 7 gallons 2 quarts
Thick Vegetable Soup Meat/Meat Alternate-Vegetable-Grains/Breads
Soups
H-05
CCP: Hold for hot service at 135° F. OR 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 pinto beans.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
146 6.72 g
Saturated Fat Cholesterol
0.12 g
Iron
2.23 mg
0 mg
Calcium
58 mg 283 mg
29.96 g
Vitamin A
3396 IU
Sodium
0.62 g
Vitamin C
12.6 mg
Dietary Fiber
6.6 g
Cream of Chicken Soup Meat/Meat Alternate
Soups 50 Servings
Ingredients
100 Servings
Weight
Measure
Weight
Measure
Margarine or butter
12 oz
1 ½ cups
1 lb 8 oz
3 cups
Enriched all-purpose flour
12 oz
2 ¾ cups
1 lb 8 oz
1 qt 1 ½ cups
Chicken stock, non-MSG, hot
Lowfat 1% milk OR Instant nonfat dry milk, reconstituted *Cooked chicken, diced (see Special Tip)
3 lb 2 oz
H-06 Directions
1. Melt margarine or butter in steam-jacketed kettle. Whisk in flour and cook mixture for 5 minutes. Do not brown.
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.
2 gal 1 qt
4 gal 2 qt
3. While soup is cooking, heat the milk.
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.
2 qt 2 cups
6 lb 4 oz
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).
Marketing Guide for Selected Items Food as Purchased for
50 Servings
Chicken, whole, without neck and giblets 8 lb 11 oz OR OR Turkey, whole, without neck and giblets 6 lb 11 oz
100 Servings 17 lb 6 oz OR 13 lb 6 oz
Cream of Chicken Soup Meat/Meat Alternate
Soups
SERVING:
YIELD: 50 Servings:
1 cup (8 oz ladle) provides 1 oz equivalent meat/meat alternate.
H-06
VOLUME: about 26 lb
100 Servings: about 52 lb
50 Servings:
about 3 gallons 2 cups
100 Servings:
about 6 gallons 1 quart
Edited 2004 Special Tip: *Cooked turkey can be substituted for chicken.
Nutrients Per Serving Calories
204
Saturated Fat
2.89 g
Iron
0.78 mg
Protein
14.87 g
Cholesterol
33 mg
Calcium
225 mg
Carbohydrate
13.97 g
Vitamin A
619 IU
Sodium
201 mg
9.64 g
Vitamin C
1.9 mg
Dietary Fiber
Total Fat Text63:
0.2 g
Minestrone Meat/Meat Alternate-Vegetable-Grains/Breads 50 Servings
Ingredients Weight Water
100 Servings
Measure
Weight
1 cup
*Fresh onions, diced OR Dehydrated onions
9 oz OR 1 oz
*Fresh carrots, diced *Fresh cabbage, minced
Soups Directions
Measure 2 cups
1 ½ cups OR ½ cup
1 lb 2 oz OR 2 oz
3 cups OR 1 cup
1 lb 6 oz
1 qt 1 ¼ cups
2 lb 12 oz
2 qt 2 ½ cups
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
Canned tomato paste
2 gal 1 ½ qt
1 lb
1 ¾ cups
4 gal 3 qt
2 lb
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
⅛ tsp
Canned Great Northern beans, drained OR *Cooked dry Navy or pea beans (see Special Tips)
4 lb 4 ½ oz
Enriched elbow macaroni
1. Pour water into steam-jacketed kettle. Add onions, carrots, cabbage, celery, and zucchini (optional). Simmer for 15 minutes until tender.
2. Add beef stock, tomato paste, pepper, oregano, parsley, garlic, salt, and marjoram (optional). Simmer, uncovered, for 30 minutes.
3 ½ cups
Ground black or white pepper
Dried marjoram (optional)
H-07
¼ tsp 8 lb 9 oz
OR 4 lb 4 ½ oz
2 qt ¼ cup (1 No. 10 can) OR 2 qt 2 Tbsp
OR 8 lb 9 oz
1 gal ½ cup (2 No. 10 cans) OR 1 gal ¼ cup
11 oz
2 ½ cups
1 lb 6 oz
1 qt 1 cup
3. Add beans and macaroni. Continue simmering for 20 minutes. CCP: Heat to 165° F or higher for at least 15 seconds. 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).
Minestrone Meat/Meat Alternate-Vegetable-Grains/Breads
Soups
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.
Marketing Guide for Selected Items Food as Purchased for
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
Dry navy or pea beans
1 lb 6 oz
YIELD: 50 Servings:
1 lb 2 oz 2 lb 12 oz
VOLUME: about 31 lb
100 Servings: about 62 lb
Tested 2004 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.
H-07
50 Servings:
about 3 gallons 2 cups
100 Servings:
about 6 gallons 1 quart
Minestrone Meat/Meat Alternate-Vegetable-Grains/Breads
Soups
H-07
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 Navy or pea beans = about 2 ¼ cups dry or 5 ⅞ cups cooked Navy or pea beans.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
96 5.84 g
Saturated Fat Cholesterol
0.28 g
Iron
2.00 mg
1 mg
Calcium
55 mg
Sodium
201 mg
18.13 g
Vitamin A
3042 IU
0.89 g
Vitamin C
6.6 mg
Dietary Fiber
3.0 g
Preparing Instant Mashed Potatoes Vegetable
Vegetables 50 Servings
Ingredients Weight POTATO FLAKES: Water, boiling
Margarine or butter
100 Servings Weight
Directions
Measure 1. Pour water and milk into large bowl.
Instant nonfat dry milk, reconstituted, warm Potato flakes
Measure
I-05
1 gal 2 cups
2 gal 1 qt
1 qt 2 cups
3 qt
2 lb 1 oz 6 oz
Salt
4 lb 2 oz ¾ cup
12 oz
1 Tbsp
2. Add instant potato flakes, margarine or butter, and salt. 1 ½ cups 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
1. Pour water and milk into mixer bowl.
Instant nonfat dry milk, reconstituted, warm Potato granules Margarine or butter Salt
3 qt 2 cups
1 gal 3 qt
1 qt ¾ cup
2 qt 1 ½ cups
2 lb 1 oz 6 oz
4 lb 2 oz ¾ cup 1 Tbsp
12 oz
2. Add instant potato granules, margarine or butter, and salt. 1 ½ cups 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).
Preparing Instant Mashed Potatoes Vegetable
Vegetables
SERVING:
YIELD:
½ cup (No. 8 scoop) provides ½ cup of vegetable.
50 Servings:
I-05
VOLUME: 1 steamtable pan
100 Servings: 2 steamtable pans
50 Servings:
about 1 gallon 2 quarts
100 Servings:
about 3 gallons
Edited 2004 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
101 2.67 g
Saturated Fat Cholesterol
0.59 g
Iron
0.25 mg
1 mg
Calcium
45 mg
Sodium
210 mg
16.77 g
Vitamin A
123 IU
2.83 g
Vitamin C
15.9 mg
Dietary Fiber
1.3 g
Baked Beans (Using Canned Vegetarian Beans) Meat/Meat Alternate or Vegetable
Vegetables 50 Servings
Ingredients
Canned vegetarian beans
*Fresh onions, chopped OR Dehydrated onions Molasses
Measure
Weight
Measure
14 lb 10 oz
1 gal 2 ½ qt (2 ⅛ No. 10 cans)
29 lb 4 oz
3 gal 1 qt (4 ¼ No. 10 cans)
1. Pour 14 lb 10 oz (1 gal 2 ½ qt) canned vegetarian beans into each medium steamtable pan (12" x 20" x 4"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.
1 lb 8 oz OR 4 ½ oz
1 qt OR 2 ¼ cups
3 lb OR 9 oz
2 qt OR 4 ½ cups
2. Combine onions, molasses, dry mustard, brown sugar, water, tomato paste, and ham (optional). Blend.
11 oz
1 cup
1 lb 6 oz
2 cups
2 Tbsp 3 ¾ oz
¾ cup 1 ⅓ Tbsp
Water Canned tomato paste *Cooked ham, diced (optional)
Directions
Weight
Dry mustard Brown sugar, packed
100 Servings
I-06
¼ cup 7 ½ oz
2 cups
1 ⅔ cups 1 qt
9 ½ oz
1 cup 1 Tbsp
1 lb 3 oz
2 cups 2 Tbsp
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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for Mature onions
SERVING: ⅔ cup (No. 6 scoop) provides 2 oz equivalent meat/meat alternate OR ⅔ cup (No. 6 Scoop) provides ½ cup of vegetable.
YIELD: 50 Servings:
50 Servings
100 Servings
1 lb 12 oz
3 lb 8 oz
VOLUME: 16 lb 12 oz
50 Servings:
2 gallons 1 cup 1 medium steamtable pan
Baked Beans (Using Canned Vegetarian Beans) Meat/Meat Alternate or Vegetable
Vegetables 100 Servings: 33 lb 8 oz
100 Servings:
I-06 4 gallons 2 cups 2 medium steamtable pans
Tested 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
159 6.78 g
Saturated Fat Cholesterol
0.16 g
Iron
0.86 mg
0 mg
Calcium
86 mg 532 mg
35.99 g
Vitamin A
360 IU
Sodium
0.64 g
Vitamin C
7.8 mg
Dietary Fiber
7.0 g
Baked Sweet Potatoes and Apples Vegetable/Fruit
Vegetables 50 Servings
Ingredients
100 Servings
I-07 Directions
Weight
Measure
Weight
Measure
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)
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.
5 ¾ oz
¾ cup
11 ½ oz
1 ½ cups
3. Combine brown sugar, cinnamon, and nutmeg (optional).
Brown sugar, packed
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.
Ground cinnamon
1 tsp
2 tsp
Ground nutmeg (optional)
1 tsp
2 tsp
4. Sprinkle ¾ cup sugar mixture over apples in each pan.
⅔ cup
5. Dot each pan with ⅓ cup margarine or butter, and sprinkle remaining sugar.
Margarine or butter
2 ½ oz
Water
⅓ cup
5 oz
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).
SERVING: ¼ cup (No. 16 scoop) provides ¼ cup of vegetable and fruit.
YIELD: 50 Servings:
VOLUME: about 7 lb 15 oz
100 Servings: about 15 lb 14 oz
Tested 2004
50 Servings:
about 3 quarts ½ cup 1 steamtable pan
100 Servings:
about 1 gallon 2 ¼ quarts 2 steamtable pans
Baked Sweet Potatoes and Apples Vegetable/Fruit
Vegetables
I-07
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
78 0.56 g
Saturated Fat Cholesterol
0.28 g
Iron
0.39 mg
0 mg
Calcium
11 mg
Sodium
29 mg
16.56 g
Vitamin A
2637 IU
1.38 g
Vitamin C
3.5 mg
Dietary Fiber
1.9 g
Broccoli, Cheese, and Rice Casserole Meat/Meat Alternate-Vegetable-Grains/Breads 50 Servings
Ingredients
*Cooked enriched white rice
Frozen chopped broccoli, thawed, drained Canned condensed cream of mushroom soup
*Fresh onions, chopped OR Dehydrated onions
100 Servings
Weight
Measure
Weight
Measure
2 lb 3 oz
1 qt 2 ¼ cups
4 lb 6 oz
3 qt ½ cup
5 lb
3 qt 2 ½ cups
10 lb
1 gal 3 ¼ qt
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 Cheese blend of American and skim milk cheeses, shredded
Vegetables
3 cups 1 qt 2 ½ cups
3 lb 4 oz
3 qt 1 cup
8 oz OR 1 ½ oz
1 ⅓ cups OR ¾ cup
1 lb OR 3 oz
2 ⅔ cups OR 1 ½ cups
Ground black or white pepper Dried oregano (optional)
Directions
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).
1 qt 2 cups
1 lb 10 oz
Granulated garlic
I-08
1 ½ tsp
1 Tbsp
1 tsp
2 tsp
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.
Broccoli, Cheese, and Rice Casserole Meat/Meat Alternate-Vegetable-Grains/Breads
Vegetables
I-08
5. CCP: Hold for hot service at 135° F or higher. Portion with No. 12 scoop (⅓ cup).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
SERVING:
50 Servings
100 Servings
Enriched white rice long grain, regular
15 oz
1 lb 14 oz
Mature onions
10 oz
1 lb 4 oz
YIELD: 50 Servings:
⅓ cup (No. 12 scoop) provides ½ oz equivalent meat/meat alternate, ¼ cup of vegetable, and ¼ serving of grains/breads.
VOLUME: about 12 lb 5 oz 2 steamtable pans
100 Servings: about 24 lb 10 oz
4 steamtable pans
50 Servings:
about 1 gallon ½ cup
100 Servings:
about 2 gallons 1 cup
Tested 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
137 7.02 g
Saturated Fat Cholesterol
1.92 g
Iron
1.04 mg
8 mg
Calcium
156 mg
Sodium
390 mg
19.91 g
Vitamin A
979 IU
3.44 g
Vitamin C
23.5 mg
Dietary Fiber
1.6 g
Chinese Style Vegetables Vegetable
Vegetables 50 Servings
Ingredients Weight Assorted frozen and/or fresh vegetables
100 Servings
Measure
6 lb 4 oz
Weight
I-09 Directions
Measure
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.
Chinese Style Vegetables Vegetable
Vegetables
I-09
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).
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.
YIELD: 50 Servings:
VOLUME: 1 steamtable pan
100 Servings: 2 steamtable pans
Edited 2004
50 Servings:
about 3 quarts 3 cups
100 Servings:
about 1 gallon 3 ½ quarts
Chinese Style Vegetables Vegetable
Vegetables
I-09
Nutrients Per Serving Calories
37
Saturated Fat
Protein
0.82 g
Cholesterol
Carbohydrate
3.76 g
Total Fat
2.34 g
Text63:
0.33 g
Iron
0.32 mg
0 mg
Calcium
19 mg
Vitamin A
2440 IU
Sodium
66 mg
Vitamin C
10.1 mg
Dietary Fiber
1.3 g
Corn Pudding Meat/Meat Alternate-Vegetable
Vegetables 50 Servings
Ingredients Weight Instant nonfat dry milk, reconstituted
Enriched all-purpose flour
100 Servings
Measure
Weight
2 cups
Directions
Measure 1 qt
12 oz
2 ¾ cups
1 lb 8 oz
1 qt 1 ½ cups
Frozen whole eggs, thawed OR Fresh large eggs, beaten (see Special Tip)
1 lb 8 oz
3 cups
3 lb
1 qt 1 ⅔ cups
Margarine or butter, melted
4 oz
OR 14 each
Sugar Ground black or white pepper Ground nutmeg (optional)
½ cup
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.
OR 27 each 8 oz
1 cup
2 Tbsp
¼ cup
1 tsp
2 tsp
1 tsp
2 tsp
Canned liquid pack wholekernel 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)
Canned cream style corn
4 lb 8 oz
2 qt (⅔ No.10 can)
9 lb
1 gal (1 ⅓ No. 10 cans)
4 oz
⅔ cup
8 oz
1 ⅓ cups
OR 1 ⅓ oz
OR ¼ cup 2 Tbsp
OR 2 ⅔ oz
OR ¾ cup
*Fresh onions, chopped (optional) OR Dehydrated onions (optional)
I-10
2. Change to paddle. Add whole-kernel corn, cream style corn, and onions (optional). Mix for 2 minutes on low speed.
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).
Marketing Guide for Selected Items Food as Purchased for Mature onions
50 Servings
100 Servings
5 oz
10 oz
Corn Pudding Meat/Meat Alternate-Vegetable
Vegetables
SERVING:
YIELD: 50 Servings:
1 piece provides ½ oz equivalent meat/meat alternate and ¼ cup of vegetable.
I-10
VOLUME: about 10 lb 4 oz
100 Servings: about 20 lb 8 oz
50 Servings:
1 steamtable pan
100 Servings:
2 steamtable pans
Tested 2004 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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
117
Saturated Fat
0.87 g
Iron
Cholesterol
58 mg
Calcium
24 mg
18.46 g
Vitamin A
246 IU
Sodium
214 mg
3.69 g
Vitamin C
4.1 mg
Dietary Fiber
4.15 g
0.90 mg
1.2 g
Green Beans in Cheese Sauce Meat/Meat Alternate-Vegetable
Vegetables 50 Servings
Ingredients Weight Instant nonfat dry milk, reconstituted
Cheese blend of American and skim milk cheeses, shredded Margarine or butter
100 Servings
Measure 1 ½ cups
3 cups
1 lb 9 ½ oz
1 qt 2 ½ cups
3 lb 3 oz
3 qt 1 cup
2 oz
¼ cup
4 oz
½ cup
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
4 lb 9 oz
1 gal ¼ cup (1 ¼ No. 10 cans)
Directions
Measure
Weight
Onion powder
Canned cut green beans, drained
9 lb 2 oz
I-11
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.
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).
SERVING: ¼ cup (No. 16 scoop) provides ½ oz equivalent meat/meat alternate and ¼ cup of vegetable.
YIELD: 50 Servings:
VOLUME: 1 steamtable pan
100 Servings: 2 steamtable pans
50 Servings:
about 3 quarts 2 cups
100 Servings:
about 1 gallon 3 quarts
Green Beans in Cheese Sauce Meat/Meat Alternate-Vegetable
Vegetables
I-11
Edited 2004
Nutrients Per Serving Calories
56
Saturated Fat
1.73 g
Iron
0.41 mg
8 mg
Calcium
123 mg 327 mg
Protein
4.38 g
Cholesterol
Carbohydrate
3.41 g
Vitamin A
318 IU
Sodium
Total Fat
3.00 g
Vitamin C
1.9 mg
Dietary Fiber
Text63:
0.8 g
Mexicali Corn Vegetable
Vegetables 50 Servings
Ingredients
100 Servings
Weight
Measure
Weight
Measure
4 lb 2 oz
8 lb 4 oz
OR 3 lb 12 oz
2 qt 2 ⅔ cups (1 No. 10 can) OR 2 qt 2 ½ cups
OR 7 lb 8 oz
1 gal 1 ⅜ qt (2 No. 10 cans) OR 1 gal 1 ¼ qt
*Fresh green pepper, finely chopped
8 oz
1 ½ cups 2 Tbsp
1 lb
3 ¼ cups
*Fresh onions, chopped OR Dehydrated onions
6 oz OR 1 oz
1 cup OR ½ cup
12 oz OR 2 oz
2 cups OR 1 cup
Canned liquid pack wholekernel corn, drained OR Frozen whole-kernel corn,
I-12 Directions
1. Combine corn, green peppers, and onions.
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
Margarine or butter
2 oz
¼ cup
4 oz
½ cup
†Seasonings Chili powder Ground cumin Paprika Onion powder
1 ¼ tsp ¾ tsp ½ tsp ½ tsp
3. Add pimientos, margarine or butter, and seasonings. Stir lightly.
2 ½ tsp 1 ½ tsp 1 tsp 1 tsp 4. CCP: Hold for hot service at 135° F or higher. Portion with No. 16 scoop (¼ cup).
Mexicali Corn Vegetable
Vegetables
Comments: *See Marketing Guide.
I-12
Marketing Guide for Selected Items Food as Purchased for
†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.
SERVING:
50 Servings
100 Servings
Green peppers
10 oz
1 lb 4 oz
Mature onions
7 oz
14 oz
YIELD:
¼ cup (No. 16 scoop) provides ¼ cup of vegetable.
50 Servings:
VOLUME: about 5 lb 3 oz 1 steamtable pan
100 Servings: about 10 lb 6 oz
2 steamtable pans
50 Servings:
about 3 quarts ½ cup
100 Servings:
about 1 gallon 2 ¼ quarts
Tested 2004
Nutrients Per Serving Calories
42
Saturated Fat
Protein
1.10 g
Cholesterol
Carbohydrate
7.72 g
Total Fat
1.33 g
Text63:
0.25 g
Iron
0.41 mg
0 mg
Calcium
4 mg
Vitamin A
204 IU
Sodium
132 mg
Vitamin C
7.8 mg
Dietary Fiber
0.9 g
Orange Glazed Sweet Potatoes Vegetable
Vegetables 50 Servings
Ingredients
Canned cut sweet potatoes, with light syrup
100 Servings
Weight
Measure
Weight
Measure
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)
I-13 Directions
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
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
Ground cinnamon Raisins (optional)
2 tsp
1 tsp 5 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.
2 tsp 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).
SERVING: ¼ cup (No. 16 scoop) provides ¼ cup of vegetable.
YIELD: 50 Servings:
VOLUME: about 14 lb 6 oz 1 steamtable pan
50 Servings:
about 3 quarts ½ cup
Orange Glazed Sweet Potatoes Vegetable
Vegetables 100 Servings: about 28 lb 12 oz
100 Servings:
2 steamtable pans
I-13 about 1 gallons 2 ¼ quarts
Tested 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
96 0.85 g
Saturated Fat Cholesterol
0.41 g
Iron
0.49 mg
0 mg
Calcium
15 mg 46 mg
19.05 g
Vitamin A
4280 IU
Sodium
2.00 g
Vitamin C
11.1 mg
Dietary Fiber
1.7 g
Orange Glazed Carrots Vegetable
Vegetables 50 Servings
Ingredients
Canned sliced carrots, drained OR Frozen sliced carrots
100 Servings
Weight
Measure
Weight
Measure
5 lb 2 oz
3 qt (1 ¼ No. 10 cans) OR 1 gal
10 lb 4 oz
1 gal 2 qt (2 ½ No. 10 cans) OR 2 gal
OR 4 lb 8 oz
OR 9 lb
I-13A Directions
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
Sugar Frozen orange juice concentrate
4 oz
½ cup
8 oz
1 cup
5 ½ oz
¾ cup 1 Tbsp
11 oz
1 ½ cups 2 Tbsp
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 Dehydrated plums (prunes), chopped (optional) OR Raisins (optional)
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.
2 Tbsp 2 tsp
⅓ cup
5 oz
¾ cup 2 Tbsp
10 oz
1 ¾ cups
OR 5 oz
OR 1 cup
OR 10 oz
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).
Orange Glazed Carrots Vegetable
Vegetables
SERVING:
YIELD:
⅓ cup (No. 12 scoop) provides ¼ cup of vegetable.
50 Servings:
I-13A
VOLUME: about 5 lb 13 oz 1 steamtable pan
100 Servings: about 11 lb 10 oz
2 steamtable pans
50 Servings:
1 gallon ¾ cup
100 Servings:
2 gallons 1 ½ cup
Tested 2004
Nutrients Per Serving Calories
48
Saturated Fat
Protein
0.42 g
Cholesterol
Carbohydrate
7.65 g
Total Fat
1.92 g
Text63:
0.39 g
Iron
0.33 mg
0 mg
Calcium
14 mg
Vitamin A
6496 IU
Sodium
134 mg
Vitamin C
6.8 mg
Dietary Fiber
0.8 g
Potatoes Au Gratin (Using Dehydrated Sliced Potatoes) Meat/Meat Alternate-Vegetable
Vegetables 50 Servings
Ingredients
100 Servings
I-14 Directions
Weight
Measure
Weight
Measure
Dehydrated sliced potatoes
2 lb 1 oz
1 gal 1 qt
4 lb 2 oz
2 gal 2 qt
*Fresh onions, chopped OR Dehydrated onions
1 lb 3 oz OR 3 ¾ oz
2 ¾ cups 1Tbsp OR 1 ½ cups 2 Tbsp
2 lb 6 oz OR 7 ½ oz
1 qt 1 ⅝ cups OR 3 ¼ cups 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
Water
1 gal 2 ½ qt
Salt
1 ½ tsp
Ground black or white pepper Cheese blend of American and skim milk cheeses, shredded
1 qt 2 ½ 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.
1 Tbsp
1 tsp 1 lb 10 oz
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.
2 tsp 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
Enriched dry bread crumbs (optional)
12 oz
3 ¼ cups
1 lb 8 oz
1 qt 2 ½ cups
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.
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).
Potatoes Au Gratin (Using Dehydrated Sliced Potatoes) Meat/Meat Alternate-Vegetable
Vegetables
Comments: *See Marketing Guide.
I-14
Marketing Guide for Selected Items Food as Purchased for Mature onions
SERVING:
YIELD: 50 Servings:
½ cup (No. 8 scoop) provides ½ oz equivalent meat/meat alternate and ½ cup of vegetable.
50 Servings
100 Servings
1 lb 6 oz
2 lb 12 oz
VOLUME: 2 steamtable pans
100 Servings: 4 steamtable pans
50 Servings:
about 1 gallon 2 ¼ quarts
100 Servings:
about 3 gallons 2 cups
Edited 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
144
Saturated Fat
1.66 g
Iron
1.51 mg
Cholesterol
10 mg
Calcium
228 mg
22.48 g
Vitamin A
138 IU
Sodium
595 mg
2.40 g
Vitamin C
6.2 mg
Dietary Fiber
8.74 g
0.5 g
Refried Beans Meat/Meat Alternate or Vegetable
Vegetables 50 Servings
Ingredients
Canned pinto beans (Undrained) OR *Cooked dry pinto beans, drained (see Special Tip)
100 Servings
Weight
Measure
Weight
Measure
13 lb 6 oz
2 gal (2 ⅓ No. 10 cans) OR 1 gal 2 qt
26 lb 12 oz
4 gal (4 ⅔ No. 10 cans) OR 3 gal
OR 10 lb
OR 20 lb
Chicken or bean stock, nonMSG
1 cup
2 cups
Vegetable oil
½ cup
1 cup
2 Tbsp 1 Tbsp 1 ½ tsp 1 ½ tsp 1 ½ tsp
¼ cup 3 Tbsp 1 Tbsp 1 Tbsp
†Seasonings (optional) Chili powder Ground cumin Paprika Onion powder
I-15 Directions
1. Heat canned pinto beans. Drain.
2. Place beans, stock, oil, and seasonings (optional) in mixer. Blend for 3-5 minutes on medium speed until smooth or to desired consistency.
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).
Refried Beans Meat/Meat Alternate or Vegetable
Vegetables
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
†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 OR ⅓ cup (No. 12 scoop) provides ¼ cup vegetable.
I-15
Dry pinto beans
YIELD: 50 Servings:
50 Servings
100 Servings
5 lb 1 oz
10 lb 2 oz
VOLUME: about 12 lb
100 Servings: about 24 lb
Edited 2004 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.
50 Servings:
about 1 gallon ½ cup
100 Servings:
about 2 gallons 1 cup
Refried Beans Meat/Meat Alternate or Vegetable
Vegetables
I-15
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
111 6.88 g
Saturated Fat Cholesterol
1.32 g
Iron
1.61 mg
4 mg
Calcium
113 mg 381 mg
12.19 g
Vitamin A
208 IU
Sodium
4.12 g
Vitamin C
0.7 mg
Dietary Fiber
2.8 g
Scalloped Potatoes (Using Dehydrated Sliced Potatoes) Vegetable
Vegetables 50 Servings
Ingredients
Dehydrated sliced potatoes
100 Servings
Weight
Measure
Weight
Measure
2 lb 4 oz
1 gal 1 ½ qt
4 lb 8 oz
2 gal 3 qt
I-16 Directions
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
*Fresh onions, chopped OR Dehydrated onions
14 oz OR 2 ½ oz
2 ⅓ cups OR 1 ¼ cups
1 lb 12 oz OR 5 oz
1 qt ⅔ cup OR 2 ½ cups
Enriched all-purpose flour
6 ¾ oz
1 ½ cups 1 Tbsp
13 ½ oz
3 cups 2 Tbsp
Instant nonfat dry milk, reconstituted
1 gal 2 qt
3 gal
Salt
2 Tbsp
¼ cup
Ground black or white pepper
1 ½ tsp
1 Tbsp
Dried parsley (optional)
½ cup
1 cup
3. Melt margarine or butter. Add onions and cook over medium heat for 5-10 minutes.
4. Blend in flour and cook over medium heat, stirring constantly until golden brown, 6-8 minutes. 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.
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
Enriched dry bread crumbs (optional)
12 oz
3 ¼ cups
1 lb 8 oz
1 qt 2 ½ cups
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.
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.
Scalloped Potatoes (Using Dehydrated Sliced Potatoes) Vegetable
Vegetables
I-16
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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for Mature onions
SERVING:
YIELD:
½ cup (No. 8 scoop) provides ½ cup of vegetable.
50 Servings:
50 Servings
100 Servings
1 lb
2 lb
VOLUME: 2 steamtable pans
100 Servings: 4 steamtable pans
50 Servings:
about 1 gallon 2 ¼ quarts
100 Servings:
about 3 gallons 2 cups
Edited 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
150 6.36 g
Saturated Fat Cholesterol
0.68 g
Iron
1.68 mg
2 mg
Calcium
161 mg 661 mg
24.69 g
Vitamin A
126 IU
Sodium
3.10 g
Vitamin C
6.7 mg
Dietary Fiber
0.5 g
Scalloped Potatoes (Using Fresh Potatoes) Vegetable
Vegetables 50 Servings
Ingredients
Fresh potatoes, as purchased
100 Servings
Weight
Measure
Weight
Measure
8 lb 2 oz
1 gal 2 qt
16 lb 4 oz
3 gal
I-16A Directions
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
*Fresh onions, chopped OR Dehydrated onions
14 oz OR 2 ½ oz
2 ⅓ cups OR 1 ¼ cups
1 lb 12 oz OR 5 oz
1 qt ⅔ cup OR 2 ½ cups
Enriched all-purpose flour
6 ¾ oz
1 ½ cups 1 Tbsp
13 ½ oz
3 cups 2 Tbsp
Instant nonfat dry milk, reconstituted
1 gal
2 gal
Salt
2 Tbsp
¼ cup
Ground black or white pepper
1 ½ tsp
1 Tbsp
Dried parsley (optional)
½ cup
1 cup
3. Melt margarine or butter. Add onions and cook over medium heat for 5-10 minutes.
4. Blend in flour and cook over medium heat, stirring constantly until golden brown, 6-8 minutes. 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.
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
½ cup
8 oz
1 cup
12 oz
3 ¼ cups
1 lb 8 oz
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).
Scalloped Potatoes (Using Fresh Potatoes) Vegetable
Vegetables
Comments: *See Marketing Guide.
I-16A
Marketing Guide for Selected Items Food as Purchased for Mature onions
SERVING:
YIELD:
½ cup (No. 8 scoop) provides ½ cup of vegetable.
50 Servings:
50 Servings
100 Servings
1 lb
2 lb
VOLUME: 2 steamtable pans
100 Servings: 4 steamtable pans
50 Servings:
about 1 gallon 2 ¼ quarts
100 Servings:
about 3 gallons 2 cups
Edited 2004
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
117 4.33 g
Saturated Fat Cholesterol
0.62 g
Iron
0.42 mg
2 mg
Calcium
109 mg 358 mg
18.74 g
Vitamin A
124 IU
Sodium
2.91 g
Vitamin C
5.0 mg
Dietary Fiber
1.2 g
Quick Baked Potatoes Vegetable
Vegetables 50 Servings
Ingredients
Fresh white or russet potatoes, 80 count
100 Servings
Weight
Measure
Weight
Measure
15 lb 10 oz
25 each
31 lb 4 oz
50 each
Granulated garlic
½ tsp
1 tsp
Celery salt
½ tsp
1 tsp
Ground black or white pepper Paprika
I-17
1 tsp
2 tsp
1 Tbsp 1 tsp
2 Tbsp 2 tsp
Salt
1 tsp
2 tsp
Vegetable oil
½ cup
1 cup
Directions
1. Wash potatoes and cut in half lengthwise, skin on. 2. Mix granulated garlic, celery salt, pepper, paprika, and salt. Place in spice shaker.
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.
SERVING: ½ potato, with skin provides ½ cup of vegetable.
YIELD: 50 Servings:
VOLUME: 50 half-potatoes
100 Servings: 100 half-potatoes
Edited 2004
50 Servings:
4 steamtable pans
100 Servings:
8 steamtable pans
Quick Baked Potatoes Vegetable
Vegetables
I-17
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
128 2.94 g
Saturated Fat Cholesterol
0.35 g
Iron
1.31 mg
0 mg
Calcium
18 mg
Sodium
58 mg
24.72 g
Vitamin A
113 IU
2.35 g
Vitamin C
11.3 mg
Dietary Fiber
2.6 g
Herbed Broccoli and Cauliflower Polonaise Vegetable
Vegetables 50 Servings
Ingredients
Margarine or butter, melted
Directions
Weight
Measure
Weight
Measure
8 oz
1 cup
1 lb
2 cups
1. Heat margarine or butter in a stock pot until browned.
½ cup
2. Turn off heat and add lemon juice.
Lemon juice *Fresh onions, diced 1/4 " OR Dehydrated onions
100 Servings
¼ cup 5 oz OR 1 oz
¾ cup 2 Tbsp OR ½ cup
10 oz OR 2 oz
1 ¾ cups OR 1 cup
Dried basil
1 Tbsp
2 Tbsp
Dried parsley
2 Tbsp
4 Tbsp
½ tsp
1 tsp
Ground black or white pepper Onion salt Grated Parmesan cheese Enriched dry bread crumbs Frozen broccoli spears
I-18
2 tsp 4 oz
1 ½ cups
10 oz
2 cups
6 lb 4 oz
3. Add onions, basil, parsley, pepper, onion salt, Parmesan cheese, and bread crumbs to the margarine or butter. Mix, then set aside.
1 Tbsp 1 tsp 8 oz
3 cups
1 lb 4 oz
1 qt
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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for Mature onions
50 Servings
100 Servings
6 oz
12 oz
Herbed Broccoli and Cauliflower Polonaise Vegetable
Vegetables
SERVING:
YIELD:
½ cup (No. 8 scoop) provides ½ cup of vegetable.
50 Servings:
I-18
VOLUME: about 12 lb 11 oz
100 Servings: about 25 lb 6 oz
50 Servings:
about 1 gallon 2 ¼ quarts
100 Servings:
about 3 gallons 2 cups
Edited 2004 Special Tip: For best results, use perforated pans to steam vegetables.
Nutrients Per Serving Calories
92
Saturated Fat
Protein
4.26 g
Cholesterol
Carbohydrate
9.56 g
Total Fat
4.83 g
Text63:
1.27 g
Iron
1.00 mg
2 mg
Calcium
84 mg
Vitamin A
1176 IU
Sodium
216 mg
Vitamin C
38.8 mg
Dietary Fiber
3.3 g
Corn and Green Bean Casserole Vegetable
Vegetables 50 Servings
Ingredients
100 Servings
Weight
Measure
Weight
Measure
1 lb 4 oz
2 ½ cups
2 lb 8 oz
1 qt 1 cup
OR 1 lb 4 oz
OR 2 ½ cups
OR 2 lb 8 oz
OR 1 qt 1 cup
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
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
Margarine or butter, melted
4 oz
½ cup
8 oz
1 cup
Reduced calorie salad dressing OR Lowfat mayonnaise Reduced fat Cheddar cheese, shredded
I-19 Directions
1. In a large bowl, mix salad dressing or mayonnaise, reduced fat Cheddar cheese, celery, and onions (optional).
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.
3. Mix bread crumbs with melted margarine. Sprinkle 1 qt 1 cup of the bread crumb mixture on top of each steamtable pan. 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).
Comments: *See Marketing Guide.
Marketing Guide for Selected Items Food as Purchased for
50 Servings
100 Servings
Celery
1 lb 4 oz
2 lb 8 oz
Mature onions
10 oz
1 lb 4 oz
Corn and Green Bean Casserole Vegetable
Vegetables
SERVING:
YIELD:
½ cup (No. 8 scoop) provides ½ cup of vegetable.
50 Servings:
I-19
VOLUME: about 15 lb 3 oz
100 Servings: about 30 lb 6 oz
50 Servings:
about 1 gallon 2 ¼ quarts
100 Servings:
about 3 gallons 2 cups
Edited 2004 Special Tip: For best results, thaw vegetables overnight in a refrigerator.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
129 3.67 g
Saturated Fat Cholesterol
1.21 g
Iron
0.89 mg
7 mg
Calcium
67 mg 208 mg
18.80 g
Vitamin A
381 IU
Sodium
5.20 g
Vitamin C
3.5 mg
Dietary Fiber
2.7 g
Granola Grains/Breads
Breakfast 50 Servings
Ingredients
Rolled oats Peanut granules (optional) Brown sugar, packed
100 Servings
Directions
Weight
Measure
Weight
Measure
1 lb 12 oz
2 qt 2 cups
3 lb 8 oz
1 gal 1 qt
8 oz
1 ½ cups
1 lb
3 cups
6 ½ oz
¾ cup 2 Tbsp
13 oz
1 ¾ cups
Apple juice
J-01
1. Combine the rolled oats and peanut granules (optional) in a large bowl. 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.
1 cup
2 cups
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
Vegetable oil
Ground cinnamon
1 Tbsp
2 Tbsp
Vanilla
1 Tbsp
2 Tbsp
Raisins
10 oz
2 cups
1 lb 4 oz
1 qt
3. Add the brown sugar mixture to the oats and peanuts. Toss to evenly coat.
5. Remove from oven. Cool. 6. Mix in raisins. 7. Portion with No. 16 scoop (¼ cup).
SERVING: ¼ cup (No. 16 scoop) provides 1 serving of grains/breads.
YIELD: 50 Servings:
VOLUME: about 5 lb 2 oz
100 Servings: about 10 lb 4 oz
Tested 2004
50 Servings:
about 3 quarts ½ cup
100 Servings:
about 1 gallon 2 ¼ quarts
Granola Grains/Breads
Breakfast
J-01
Special Tips: 1) Store in a tightly covered container in a cool place. 2) Serve over puddings, yogurt, or ice cream.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
129 2.89 g
Saturated Fat Cholesterol
0.39 g
Iron
1.04 mg
0 mg
Calcium
17 mg
Sodium
49 mg
24.85 g
Vitamin A
1 IU
2.49 g
Vitamin C
0.3 mg
Dietary Fiber
2.0 g
Breakfast Burrito with Salsa Meat/Meat Alternate-Vegetable-Grains/Breads
Breakfast 50 Servings
Ingredients
100 Servings
Weight
Measure
Weight
Measure
Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
5 lb
2 qt 1 ½ cups
10 lb
1 gal 2 ¾ cups
Frozen whole-kernel corn
1 lb
2 ¾ cups
8 oz
OR 45 each
OR 90 each 2 lb
1 qt 1 ½ cups
1 ½ cups 2 Tbsp
1 lb
3 ¼ cups
OR 14 oz
OR 2 ½ cups
OR 1 lb 12 oz
OR 1 qt 1 cup
14 oz OR 2 ½ oz
2 ⅓ cups OR 1 ¼ cups
1 lb 12 oz OR 5 oz
1 qt ⅔ cup OR 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
Lowfat 1% milk *Fresh green peppers, diced OR Frozen green peppers *Fresh onions, diced OR Dehydrated onions
¾ cup
Directions
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.
1 ½ cups
Granulated garlic
2 tsp
1 Tbsp 1 tsp
Hot pepper sauce
1 Tbsp
2 Tbsp
2 tsp
1 Tbsp 1 tsp
Salt
J-02
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 Enriched flour tortillas, 8-inch (at least 1.5 oz each)
10 oz
2 ½ cups
50 each
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).
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.
Breakfast Burrito with Salsa Meat/Meat Alternate-Vegetable-Grains/Breads
Breakfast
J-02
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)
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.
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.
Marketing Guide for Selected Items Food as Purchased for
50 Servings
100 Servings
Green peppers
10 oz
1 lb 4 oz
Mature onions
1 lb
2 lb
Tomatoes
3 oz
6 oz
YIELD: 50 Servings:
VOLUME: about 9 lb (filling)
100 Servings: about 18 lb (filling)
Tested 2004 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.
50 Servings:
2 steamtable pans
100 Servings:
4 steamtable pans
Breakfast Burrito with Salsa Meat/Meat Alternate-Vegetable-Grains/Breads
Breakfast
J-02
Nutrients Per Serving Calories
258
Saturated Fat
2.91 g
Iron
2.95 mg
196 mg
Calcium
143 mg 564 mg
Protein
12.22 g
Cholesterol
Carbohydrate
31.32 g
Vitamin A
552 IU
Sodium
9.06 g
Vitamin C
5.4 mg
Dietary Fiber
Total Fat Text63:
2.3 g
Baked French Toast Strips Meat/Meat Alternate-Grains/Breads
Breakfast 50 Servings
Ingredients
100 Servings
Directions
Weight
Measure
Weight
Measure
"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
Frozen whole eggs, thawed OR Fresh large eggs (see Special Tip)
2 lb 15 oz
1 qt 1 ½ cups
5 lb 14 oz
2 qt 3 ⅛ cups
Lowfat 1% milk Sugar
10 oz
Vanilla
OR 27 each
OR 53 each
1 qt 2 cups
3 qt
1 ¼ cups
Salt
1 lb 4 oz
1. Cut each slice of bread into 3 even strips. Arrange 35 of these strips of bread in each steamtable pan (12" x 20" x 2 ½") which has been lightly coated with pan release spray. For 50 servings, use 3 pans. For 100 servings, use 6 pans. 2. 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. 3. Pour 1 qt 1 cup of egg mixture over each pan of bread strips.
2 ½ cups
1 ½ tsp
1 Tbsp
1 Tbsp 1 tsp
2 Tbsp 2 tsp
2 tsp
1 Tbsp 1 tsp
Ground cinnamon
J-03
4. Cover pans with plastic wrap and chill for 4-24 hours. 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.
SERVING: 2 strips provide 1 oz equivalent meat/meat alternate and 1 serving of grains/breads.
YIELD: 50 Servings:
VOLUME: about 9 lb
100 Servings: about 18 lb
Edited 2004
50 Servings:
3 steamtable pans
100 Servings:
6 steamtable pans
Baked French Toast Strips Meat/Meat Alternate-Grains/Breads
Breakfast
J-03
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.
Nutrients Per Serving Calories Protein Carbohydrate Total Fat Text63:
155 6.76 g
Saturated Fat Cholesterol
1.18 g
Iron
1.35 mg
115 mg
Calcium
83 mg 280 mg
22.38 g
Vitamin A
229 IU
Sodium
4.07 g
Vitamin C
0.3 mg
Dietary Fiber
0.7 g
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