Cooking: A World of New Tastes Volumes 1 through 5

Cooking a World of New Tastes S E G M E N Cooking With Skill • Basic Culinary Skills • Knife Skills T 1 S E ...

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Cooking a World of New Tastes S

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Cooking With Skill • Basic Culinary Skills • Knife Skills

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Cooking With Skill A

merica’s tastes are changing. As we become more ethnically diverse and health-conscious, we are discovering a whole new world of food in our homes, our communities, and in our schools. The USDA’s School Meals Initiative for Healthy Children encourages more exciting new approaches to serving healthier choices to our Nation’s children than ever before. The USDA’s Tool Kit for Healthy School Meals offers new recipes that are lower in fat, higher in flavor, and spiced up with an international flair. School Lunch Challenge recipes are also featured. Recipe suggestions are included at the end of each segment. This segment begins with the basic culinary skills that every food production professional should know: proper knife skills, knife safety, and knife cuts that make foods appealing. Here’s your chance to enhance your basic culinary skills. These techniques can add to your home cooking skills as well!

“Healthy Meals! Attractive Meals! Appetizing Meals! Meals that meet the Dietary Guidelines, but also meet the needs of our students.” — Jessie Yearwood, Skyline High School, Dallas, Texas

Learning Objectives • Apply culinary skills by demonstrating the proper knife techniques used with different types of fruits and vegetables • Correctly hold and use a chef’s knife • Identify major culinary tools used in professional kitchens • Demonstrate knife safety • Execute knife cuts, such as slicing, dicing, and cubing. • Define culinary terms • Identify priorities in food preparation and food service

Team with a chef and he/she can demonstrate knife skills and define culinary terms, such as: Mis en place: French term that means “everything in its place,” from equipment to food. Mirepoix:

a finely diced combination of onions, carrots, and celery; used for flavor.

Segment 1–Cooking With Skill • 3

Basic Culinary Skills Priorities in Food Preparation and Service 1. Taste The single most important goal we have when preparing food is to make it taste good. Taste is affected by • Proper seasoning • Execution of basic food preparation skills • Consistency • Freshness and quality of the product 2. Presentation The appearance of food comes second only to taste in terms of importance. Some of the things that impact on presentation are: • Portion size • Proper food placement or arrangement • Composition – Avoid repeating the same colors, methods of preparation, etc. • Execution of basic culinary knife skills – Properly and uniformly cut meats, vegetables, etc. 3. Degree of Doneness/Proper Cooking • Red meats cooked to proper internal temperature • White meats (fish and poultry) fully cooked with clear juices • Vegetables and starches - green vegetables should be bright 4. Temperature • Hot foods hot • Cold foods cold

Summary Before we serve any meals from our kitchens, we should be able to answer “Yes” to each of the following questions: 1. Does it taste good? 2. Does it look good? 3. Is it cooked properly? 4. Is it at the correct temperature?

4 • Cooking a World of New Tastes

Specifics in Food Preparation and Service 1. Always use produce that is in season. Seasonal produce is usually of better quality and less expensive. 2. On every plate or platter, provide contrast in • Colors: always serve one green vegetable and at least one non-green vegetable. Try not to serve vegetables that are the same color as the entree. • Cooking methods: Use a variety, such as steaming, baking, stir-fry. • Shapes: Arrange a variety of shapes on one plate. • Textures: Provide different textures, such as coarse, smooth, mashed, puree. • Flavoring or seasoning: Use an assortment of herbs, spices, vanilla, lemon flavoring. 3. Accompaniments should complement the entree. Example: Avoid combining fried vegetables and starches with fried entrees. A general rule is: The more complex the entree, the simpler the accompaniments. The simpler the entree, the more complex the accompaniments can be.


Knife Skills

Chef’s Tip “Using the right tool helps you get precision cuts and makes the job easier!”

Culinary Knife Kit and Kitchen Tools

French Knife:

An all-purpose knife used for most cutting and dicing – also known as a chef’s knife

Boning Knife:

A knife with a narrow blade that is used to cut around the bones in meat during butchering

Slicer:

Long knife used for carving meats

Paring Knife:

Small knife used for trimming and shaping vegetables

Fork:

Long tines used for picking up larger pieces of product

— Chef Ron De Santis, CMC Culinary Institute of America

Vegetable Peeler: Used to remove the skin from vegetables and fruit.

Zester:


This tool is used to remove the zest (skin) from citrus fruits

Safety Tip Channel Knife:

This tool is used to cut grooves in lemons or other firm-skinned fruit.

Sharpening Steel: Used for sharpening the edge of a knife

Wire Whip:

Kitchen Cutlery Safety Using sharp knives is important. They are safer because you do not have to exert as much pressure.

Used for mixing and whipping

Parisian Scoop: Also known as a melon scoop, used to shape melon or potatoes into round balls

Pastry Brush:

Used for brushing on glazes, butter, or other coatings

Pastry Bag and tips:

Used for piping potatoes or other soft foods into fancy shapes (ex. Duchesse potatoes)


Culinary Knife Kit and Kitchen Tools (continued)


Rubber Bowl Scraper:

Used to scrape food from pans or bowl

Skimmer:

Used to skim particles from liquids

Spider:

Used to remove food from liquids (ex. cut lettuce from washing center

Off-set Spatula:

Used for turning or removing foods from the grill.

Colander:

Used for draining large amounts of food

Box Grater:

Used to grate firm foods, size of grate determines how fine the food will be

Food Mill:

Used for pureeing foods, (ex. mashed potatoes)

Solid Serving Spoon:

Used to serve items or stir products

Slotted Serving Used to allow excess liquids to drain away Spoon:

Perforated Serving Spoon:

Used to allow excess liquids to drain away

Wooden Spoon:

Used for stirring food during the cooking process


Kitchen Cutlery Safety Rules The French Knife & Knife Safety Blade

Handle

Tang

Tip

Rivet Butt

Kitchen Cutlery Safety Rules 1. Always use a sharp knife. A sharp knife is safer than a dull one because it requires less pressure in cutting. If sharp, the knife will not slip as easily, and your hand will not tire as quickly. 2. Use the correct size and type of knife for the job. Hold the knife firmly in your hand and cut away from your body. Use a wood or polyethelene cutting board. 3. Make sure knives placed on flat surfaces are never covered with towels, napkins, or other materials. After handling a knife, place it in a cleared area with the blade pointed away from your body and away from the edge of the table or cutting area. 4. Do not grab blindly for a knife; reach deliberately for the handle. When handing a knife to another person, point the handle toward him or her.


How To Hold a Knife

Safety Tip

Top view

Knife Safety • Don’t cover knives • Keep knives on a flat service • Keep knives pointed away from you • Hold a knife behind the blade, curl fingers in, and use the knife as a guide.

Side view

Note position of finger behind the blade for support

Reference: Culinary Skills Workshop for Healthy School Meals, USDA/FCS l996 Continuing Education at the Culinary Institute of America


Safety Tip All fruits and vegetables must be washed before bringing them to any cooking area.

Knife Skills Demonstration of Apple Cubes Use a chef’s knife and cut straight down, leaving the core in. Rest apple on flat side, cut down, leaving core in again. Turn apple; cut, and soon apple is cored. Discard core. Turn apple 90 degrees, cut it again and then cut into cubes. Add a little lemon juice to prevent discoloration.

Demonstration of Cucumber - Deseeding/Slicing Trim the two ends of the cucumber. Use the peeler to peel the skin off. Use chef’s knife to cut the cucumber lengthwise. Take the back of the peeler and run it down the cucumber to deseed it. To slice, use chef’s knife and cut down vertically or slice on an angle for a more appealing cut.

Demonstration of Carrot - Cuts/Peeling Use peeler to peel carrots. Use both sides of the peeler. Oblique cut: Roll cut, or 1/3 turn cut. Roll carrot 1/3 of the way around, and cut on a sharp angle. This provides an interesting and different cut - a new look to carrots.

Demonstration of Red Pepper - a Julienne Cut Remove seeds from pepper. Rest red pepper on flat side and cut lengthwise. Red pepper is cut into thin strips. Julienne strips can be short or long. Use julienne strips on the salad bar.

Demonstration of Onion - Peeling/Slicing/Cubing Chill onion before cutting to keep eyes from watering! Use a chef’s knife and cut onion down the center, placing it flat. Take off root end and discard. Find the lines on the onion and begin to slice along the lines. Cut onion very fine. When onion feels wobbly, flip it down so that you a have a nice sturdy base, and cut. Turn onion 90 degrees and chop. Dicing refers to cutting in specific sizes, such as fine, small, medium, or large. Cubing is not as precise, just squaring off in uniform sizes.


Knife Cuts Brunoise

(1/8" x 1/8" x 1/8")

Small Dice

(1/4" x 1/4" x 1/4")

Medium Dice

(1/3" x 1/3" x 1/3")

Large Dice

(3/4" x 3/4" x 3/4")

Fine Julienne

(1/16" x 1/16" x 1 or 2")

Julienne/ (1/8" x 1/8" x 1 or 2") Allumette

Battonet

(1/4" x 1/4" x 2 or 2-1/2")

Paysanne (1/2" x 1/2" x 1/8")

Tornee

2" length with 7 sides

Reference: Culinary Skills Workshop for Healthy School Meals, USDA/FCS l996 Continuing Education at the Culinary Institute of America


Demonstration of Parsley Chopping Be sure parsley is washed. Place down and twist it into one small bunch. Use the chef’s knife with tip of the knife down, fingers bent upward, hold the tip down, and chop with rocking motion.

Demonstration of Cauliflower Cutting Take the chef’s knife and remove the bottom part of the cauliflower; break off the small leaves. Use paring knife and cut around the core. As you cut, you will see the florets pull off. Remove and take apart. If sizes are still too big, take the chef’s knife and cut into smaller pieces. Cauliflower is ready for the salad bar or for vegetable dip.

Demonstration of Broccoli Similar to cauliflower. Use chef’s knife and cut off broccoli stems (stems can be peeled and sliced - good for stir-fry). Cut a little bit more and broccoli florets keep separating off. Use paring knife or the chef’s knife to portion easily.

Demonstration of Carrot Sticks Use peeler to peel skin off carrots. (There is a knife on both sides.) Draw the peeler back and forth. Determine the length of the carrot stick. Cut the carrot in those lengths. Cut it so there is a flat surface, lay it on the flat surface and simply cut into the desired size of sticks. Great for snacks and vegetable dip.


Slicing, Julienne, Dicing

Slicing: Cut vegetable crosswise into desired thickness

Slicing: Cut vegetable lengthwise into desired thickness

Julienne: Stack slices and cut again lengthwise into desired thickness; this will yield julienne

Dicing: Lay julienne in a bundle, cut crosswise into desired thickness; this will yield dice


Questions & Answers 1. Question: How do you make foods eye-appealing? Answer: Use natural foods with lots of color. Presentation is important. Use two different colors, like broccoli and cauliflower. You can also use natural shapes or knife cut shapes to add interest. 2. Question: What is the purpose of using so many knives? Answer: Using the correct tool helps in getting precision cuts. It also makes the job easier. 3. Question: Is it important that knives be sharp? Answer: Yes. Sharp knives are safer. They cut easier with less pressure. You are less likely to cut yourself with a sharp knife. 4. Question: How do you prevent fresh cut-up fruit from turning brown? Answer: Add a few drops of lemon juice to the cut fruit. 5. Question: Does the lemon juice affect the taste? Answer: A little but you should just add enough to prevent discoloration. 6. Question: Is there a way to peel an onion so you don’t have tears? Answer: Chilling the onion will help. 7. Question: What is the difference between cubing and dicing? Answer: Cubing and dicing are the same except for the size of the finished pieces. Dicing is smaller than cubing. 8. Question: How do you cut fresh cauliflower? Answer: Remove green leaves. Cut out core. Cut pieces into correct size. 9. Question: How do you cut fresh broccoli? Answer: Cut stem at base of florets. Continue to cut stem until you reach the top. Cut pieces into correct size. 10. Question: How do you properly cut carrot sticks? Answer: Cut into desired length. Cut off one side to make a flat edge. Cut into sticks.


From the Kitchen of

Thick Vegetable Soup.............................. 59 Broccoli Salad ......................................... 61 Broccoli and Cauliflower Polonaise ............................................. 63 Recipes are from USDA’s Tool Kit for Healthy School Meals: Recipes and Training Materials.


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Cooking With Moist Heat • Steaming • Boiling • Glazing

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Cooking With Moist Heat Learning Objectives • • • •

Apply steaming techniques to fresh and frozen vegetables Use boiling method (green beans and pasta) Use glazing method (carrots) Demonstrate the rice pilaf method

There are many ways to cook foods. This segment explores cooking with moist heat. As the name implies, moisture or liquid is added to the cooking process. Moist heat cooking includes steaming, poaching, simmering, boiling, stewing, braising, and glazing. The video explores the most common methods of steaming, boiling, and glazing in school food service.

“We are seeing benefits from it; children are accepting the changes; but it isn’t just something that you can throw out at them, it has to be worked in gradually.” — Deanna Phillips, Healthy Kids Cuisine Workshop

Segment 2–Cooking With Moist Heat • 21

Steaming

Chef’s Tip “ If you don’t have a commercial steamer, use 3 steam table (hotel) pans, two solid, one perforated. In the deep one, put about 2 inches of water, set on cooking surface, and bring to rapid boil. Then, take the vegetables in the perforated pan; put over the boiling water, cover with lid, and you’ve got a little steamer.” — Chef Ron De Santis, CMC Culinary Institute of America


Steaming is a technique where items are cooked by surrounding them with a vapor bath or steam. Steam pressure can range from standard atmospheric pressure to 35 pounds per square inch (psi). The average range is from 15 to 20 pounds of pressure. Relatively little flavor and moisture are lost with this technique. Liquids used to produce steam (in a non-commercial steamer) can be flavored to enhance the taste of the end product. GREAT for batch cooking!

Basic Procedures for Steaming 1. Preheat the steamer. 2. Add the main items to the steamer on a rack in a single layer. 3. Cover the steamer or close the door (as with a pressure steamer). 4. Steam the items to the correct doneness. 5. Plate or pan items - use moist heat for holding.

Effects of Pressure on Steam Temperature • At sea level the temperature of steam is 212° F. • For each pound of pressure increased, the temperature increases by 3° F. Example 6 psi = 230° F. 25 psi = 287° F. At high altitude (lower pressure) the temperature of steam decreases. • Check steaming recommendations from manufacturer.

Equipment Used for Steaming • hotel pan steamer - perforated pan inserted into a solid pan with lid • convection steamer • pressure streamer • combination oven/steamer (also known as a combi-oven) now popular in schools

Glazing This method is best suited for root type vegetables. Carrots, turnips, and onions are vegetables that glaze well.

Chef’s Tip

Glazed (From Raw) Method 1. Wash and trim vegetables 2. Portion or cut 3. Place in a shallow pot with water, sugar, butter (optional) 4. Bring to a rapid simmer and allow the liquid to reduce 5. Stir occasionally 6. When vegetables are cooked, the liquid should have reduced enough to be syrupy NOTE – Glazed vegetables caramelize (brown) lightly.

Glazed (From Precooked) Method 1. Melt butter or margarine (if desired) in shallow pan, add sugar and allow to melt 2. Add precooked vegetables and reheat, season

Glazing Rule of thumb:

• 1 pound of vegetables • 1 cup of water • 1 teaspoon sugar • 1 tablespoon butter (optional)

NOTE – Squash may be covered with foil to prevent excessive caramelization.


Boiling Cooking Fresh Vegetables Green Vegetables (Beans, Broccoli) Method 1. Clean and trim vegetable 2. Portion or cut into bite-sized pieces 3. Cook in rapidly boiling salted (optional) water 4. When done, drain 5. Shock in cold or ice water, drain, store refrigerated 6. Finish in desired manner NOTE – Use plenty of water so the recovery time is quicker – Do not cover the pot during cooking – Acid destroys color – Do not use baking soda, it destroys vitamins and causes vegetables to be slimy EXCEPTION TO THE RULE – Tender spinach can be cooked using very little water in a covered pot.

Red Vegetables (Beets) Method 1. Wash the beets; trim root and leaf stalks from the beet 2. Cook in boiling water that contains an acid (such as lemon juice or vinegar) and salt 3. When tender, remove skins, cut or portion 4. Return beets to cooled cooking water, store refrigerated 5. Reheat in cooking water, or drain and reheat by sautéing NOTE – Do not peel beets before cooking – Do not shock – Acid intensifies the red color – Alkaline makes the red turn blue/green and breaks down cellulose – Beets can also be baked in their skins, then peeled


White Vegetables (Cauliflower) Method 1. Wash, clean, and trim vegetable 2. Portion or cut into bite-sized pieces 3. Cook in boiling water that contains an acid and salt 4. Drain and shock, or undercook and allow to cool in cooking liquid 5. Drain, store refrigerated 6. Reheat in desired manner NOTE – Acid intensifies the color of white vegetables – Alkaline makes white vegetables turn yellow

Yellow Vegetables (Squash, Sweet Potatoes) Method 1. Wash, clean, and trim the vegetable 2. Portion or cut into bite-sized pieces 3. Cook in small amount of water that contains salt 4. Shocking is optional (drain if shocked) 5. Store refrigerated 6. Finish in desired manner NOTE – Acid will brighten the color of carrots slightly – Most yellow vegetables are good for glazing

Cooking Fresh Vegetables by Other Methods Sauté (From Raw) This method may be used for vegetables that are tender and high in moisture. Mushrooms, tomatoes, and zucchini are examples of vegetables high in moisture. Method 1. Wash, clean, and trim the vegetables 2. Cut into desired shapes 3. Sauté in butter, margarine, or oil until done 4. Season


Sauté (From Precooked) This method is used to reheat precooked vegetables. Cooked beans and cooked carrots are examples of precooked vegetables. Method 1. Drain vegetable if necessary 2. Sauté in butter or oil, only long enough to reheat 3. Season

Braising This method uses dry and moist heat and can be used for many types of vegetables. Cabbage, beet greens, lettuce, and leeks are good examples. Method 1. Wash, clean, and trim vegetables 2. Portion or cut 3. The vegetable may be sautéed or blanched previous to braising (this step is optional) 4. Place vegetable in shallow pan and partially cover with seasoned liquid (additional seasonings and flavorings may also be added) 5. Bring the liquid to a simmer, cover 6. Bake in the oven until vegetable is tender 7. Braising liquid may be left as is, or it may be reduced and finished with butter NOTE – Braising is not used as a method of reheating precooked vegetables

Stewed Vegetables This method involves cooking vegetables in liquid or sauce. Good examples include ratatouille and stewed tomatoes. Method 1. Clean and trim vegetables 2. Portion or cut 3. Sauté lightly in butter, add other vegetables, seasonings, and flavorings 4. Add liquid, bring to a simmer 5. Simmer until vegetables are tender NOTE – The stewing technique is not generally used for precooked vegetables.


Cooking Canned Vegetables When using canned vegetables, reheat them in the liquid from the can, and adjust seasonings. What are the advantages of using canned vegetables? • Longer shelf life • Practical for some vegetables, such as beets and beans (garbanzo, kidney, black) What are the disadvantages of using canned vegetables? • Duller color (green vegetables) • Softer texture • Less flavor (taste canned)

From the Kitchen of

Orange Glazed Sweet Potatoes ............... 65 Orange Glazed Carrots (Variation) ........ 66 Chinese Style Vegetables......................... 67

Recipes are from USDA’s Quantity Recipes for School Food Service, PA-1371.

Cooking Pasta Pasta comes in all kinds of shapes and sizes. Students like elbow macaroni, wagon wheels, bow ties, butterfly pasta, and, of course, spaghetti. Always check the directions for the number of minutes to cook pasta. Cooking times vary—depending on the shape and size. USE PLENTY OF WATER.


Keep the pasta moving in the boiling water to prevent sticking. Stir constantly. Check for doneness. Pasta is ready when it is “Al dente”—or firm to the tooth, with some resistance but no dark or uncooked core. Taste it! Drain!

Cooking Rice Rice comes in a wide variety of types: white, wild, brown, basmati, enriched, converted, and in a wide variety of combinations. Cooking methods include boiling, steaming, simmering, and pilaf method. Pilaf Method 1 part rice: 2 parts liquid (can be flavored; for example, the Orange Rice Pilaf recipe on page 73 uses orange juice) Pour hot simmering liquid over the specified amount of rice. Cover with aluminum foil. Keep covered and bake until done. The flavored liquid is absorbed into the grain and nutrients are retained. Very flavorful!

From the Kitchen of

Spaghetti and Meat Sauce (Quantity Recipe)................................ 69 Stagecoach Spaghetti (School Lunch Challenge II) ............... 71 Orange Rice Pilaf (Tool Kit) .................... 73 Brown Rice Pilaf (Tool Kit) ...................... 75 Recipes are from USDA’s Quantity Recipes for School Food Service, School Lunch Challenge II, and the Tool Kit for Healthy School Meals


Questions & Answers 1. Question: Why do we cook vegetables? Answer: They taste better and are easier to digest. 2. Question: What is the importance of cooking properly? Answer: It is important to maintain a pleasing texture. Excessive cooking causes loss of nutrients. Proper cooking techniques help to preserve color 3. Question: Do we need to shock frozen vegetables? Answer: No. Frozen vegetables have already been blanched. 4. Question: Is it necessary to add oil to the water when cooking pasta? Answer: No. Rapid boiling water and stirring will keep pasta from sticking together. 5. Question: How do you know when pasta is done? Answer: Look at it and taste it. The texture should be firm at the center. This is known as al dente. 6. Question: What is the rice pilaf method? Answer: A culinary technique for cooking grain in liquid is known as pilaf. Rice pilaf is common. Use 1 part rice and 2 parts liquid.





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Cooking With Dry Heat • Stir-Frying • Roasting • Baking

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Cooking with Dry Heat Learning Objectives • Use the stir-fry cooking method • Demonstrate roasting and baking techniques

This segment explores cooking with dry heat or cooking with little or no fat or moisture, yet retaining a food item’s natural flavors and colors. Dry heat cooking includes stir-frying, roasting, and baking.

“ The food we eat comes from all corners of the world, which helps open our eyes to different things; we learn more even when we’re not in the classroom, but sitting at our tables talking to our friends in the cafeteria.” Student, Sudbrook Magnet Middle School, Baltimore, Maryland

Segment 3–Cooking With Dry Heat • 33

Stir-Frying Stir-frying is a cooking method similar to sautéing in which items are cooked over very high heat, using little fat. Usually this is done in a wok or tilt fry skillet and the food is kept moving constantly. A variety of foods may be combined with stir-frying • Beef, veal, pork, lamb, and poultry • Seafood • High-moisture vegetables • Precooked vegetables and potatoes (as a means to finish or reheat) Cooking Medium • Must be able to reach relatively high temperatures without breaking down or smoking • Peanut oil, because of its flavor and its high smoking point, traditionally used • Canola oil, low in saturated fat, can be used Liquid for sauce • soy sauce • meat glaze • other liquids Optional Components (for stir-fry) • aromatics herbs spices citrus zest • vegetable garnishes thin julienne dices oblique cut • thickeners arrowroot cornstarch flour


Quick Steps for Stir-Frying: 1. 2. 3. 4.

Heat the oil in a wok, large sauté pan, or tilt fry skillet. Add the main item. Stir-fry, keeping the food in constant motion. Add additional ingredients, including aromatics, in the proper sequence (longest cooking in first, shortest-cooking in last). 5. Add the liquid for the sauce; add the thickener. 6. Serve the food immediately.

Pre-preparation The pre-preparation time required for stir-frying is long but this is offset by the very short cooking time. It is important that foods be cut uniformly so that all foods will be properly cooked and at the same time. Consider the age of your customer when cutting meats and vegetables. Small children will require smaller pieces than high school students. Pre-prepare all ingredients before beginning to stir-fry. Pre-preparation time may be shortened by using frozen vegetables and raw diced chicken.

Preparation

Chef’s Tip “Now what’s real important ... you can HEAR it cooking. That’s important! You’ve got to hear food cooking as well as see it!” — Chef Ron De Santis, CMC Culinary Institute of America

Stir-fried foods must be prepared in small batches. USDA’s Toolkit recipe for Stir-Fry recommends batches no larger than 50 servings per batch. Weigh all ingredients in advance in the quantities needed for 50 servings.

Culinary Tip • Use a well-seasoned or Teflon pan so that no additional fat is needed • Serve with light, flavorful sauces • Use low-fat and low-calorie liquids to deglaze • Use arrowroot or cornstarch to thicken the sauce if necessary • When cooking several batches, as Tool Kit suggests: remove batch after step 4 and pour pre-prepared sauce on food in steam table tray.


Safety Tip Caution: Ingredients should be free of excessive amounts of water. This is very important when adding foods to hot oil to prevent spattering and excessive steaming.

Chef’s Tip Bake or brown beef cubes in oven; then add to stir-fry mixture of sauce and vegetables.

Success in stir-frying depends upon the foods you are using and the order in which you introduce the different foods to the cooking process. The vegetables are added one at a time, starting with the one that requires the longest cooking time. When the additions are timed properly, all the vegetables finish cooking at the same time. Stir-frying time may be reduced for long cooking vegetables if they are steamed lightly before adding to the stir-fry. Stir-fried foods should not appear raw and should have an appropriate color. The texture should be moist and tender. Heat oil until it is very hot. The oil should be able to withstand high temperatures without breaking down or smoking excessively. Peanut oil, because of its flavor and high smoking point, is traditionally used. Using part sesame oil will yield an authentic Oriental flavor. Since sesame oil is expensive, use in small quantities for flavor only. Canola or vegetable oil may also be used. Add the vegetables and stir-fry. Use a gentle stir-and-toss motion with a spatula, being careful not to break vegetables. If more than one vegetable is used, add the harder one first, and the softer cooking ones last. If you wish to add all of the vegetables at one time, longer-cooking (harder) vegetables may be lightly steamed first. Remove from heat and hold at a temperature of 140° F or higher. Add meat and leave it untouched until it begins to brown. Then stir and toss it with a spatula so that it sears and cooks evenly. A quick sear is important in order to seal in the flavors and juices. Return vegetables to stir-fry and heat thoroughly with meat. Add sauce. Heat and serve immediately. At all times while stir-frying, keep food in constant motion by stirring, lifting, and tossing. Stir-fried foods should be served immediately. If allowed to stand too long, they will become flabby, soft, and greasy. Weak flavor indicates that the food was stir-fried at too low a temperature or that the pan was too crowded.


Seasonings Excess sodium was once the villain of Chinese cookery. Today lowsodium stocks and low-sodium soy sauces have tamed this beast. MSG (monosodium glutamate) is no longer a necessary ingredient and is usually omitted from any recipe. Refer to USDA’s Tool Kit recipe for Stir-Fry Sauce. This recipe can be made up to 2 days in advance. It makes an excellent sauce for stir-fried vegetables. Use 1 quart sauce for each 12 pounds of vegetables. This is a good “starter” recipe for learning stir-fry techniques with a single vegetable.

Presentation Display on school lunch tray with following menus: Menu #1

Menu #2

Stir-Fry Chicken Steamed Rice Fresh Pear Gingerbread Low Fat Milk

Stir-Fry Beef Lo Mein Noodles Broccoli & Cauliflower Polonaise Cherry Crisp Low Fat Milk

Use whole wheat spaghetti noodles for the lo mein noodles. Cooked, diced chicken may be substituted for the raw chicken specified in USDA’s Tool Kit recipe for Stir-Fry. Caution must be exercised to only heat the meat through. Overcooking will result in meat that is tough. STIR-FRY and GINGERBREAD recipes (See pages 77 & 83 from USDA’s Tool Kit)

Safety Tip Safe Food Practices • Wash hands thoroughly before handling foods and after any incident of potential contamination. • Use utensils that have been washed, rinsed, and sanitized properly. • Wash raw vegetables thoroughly under running water to remove soil and other contaminants before cutting them. • Hold all chilled foods at 40°F or lower until ready to cook. • Cook meats to proper internal temperatures. • Cutting board and utensils must be washed, rinsed, and sanitized properly after trimming and cutting chicken or other meat to avoid crosscontamination of other foods. Avoid handling other foods or utensils while handling raw meat. • Serve stir-fry at a temperature of 140° F or higher. See Resources, page 108, for more information about safe food handling and preparation.


Roasting Roasting is cooking by dry heat. This method is suitable for cuts of meat, poultry, and some seafood items that are larger than a single portion. Cuts of meat to be roasted are usually tender. Suitable foods that are roasted: • Beef • Veal • Lamb • Pork • Poultry • Seafood • Vegetables Mirepoix - A combination of vegetables (usually onions, carrots, and celery)

Culinary Tip Do’s • • • • • •

Flavor foods with marinades Use herbs and spices for seasonings Serve with au jus (natural juices) Trim excess fat before cooking Roast meats on a rack Remove skin of poultry after roasting

Don’ts • Don’t pierce the roast when turning or removing from the oven (loss of juices results). • Don’t cover the roast during cooking (it causes steaming and toughens fibers). • Don’t use higher heat than necessary during roasting (causes excessive shrinkage and drying). • Don’t add liquid during roasting.


Roasting Information • Meat that renders a lot of fat should be placed on a rack to prevent contact with the fats and juices. • The temperature of the oven must be regulated to suit the kind of meat being roasted and its size. • The type of roasting pan will vary according to the amount of meat or poultry to be roasted, its size and shape, whether or not a rack is used, and spacing of the oven shelves. • All roasts should have a resting period before carving. • All roasts should be sliced against the grain. • Baste the roast with fat drippings that collect in the pan, to prevent meat from drying out. Roasting is a great cooking method. Try it with potatoes for a new look. Here’s a winning recipe from the School Lunch Challenge: Spicy Italian Roast Potato Chunks (See page 85)

Chef’s Tip “It’s so easy to prepare Spicy Italian Roast Potato Chunks and the kids will love it.” — Aline Rogers, Food Production Assistant, Potowmack Elementary School, Sterling, VA


Baking

Chef’s Tip “It’s a real good dessert, easy to make. It’s Fruit Pan Dowdy...You can use a variety of fruits in this recipe. Fruit cocktail would also be great!”

Baking is a dry heat cooking method used for most food items. Baking cooks food by surrounding it with hot dry air. Baking uses no additional liquids, as well as a longer cooking time and lower oven temperatures compared to roasting. Try some Tool Kit recipes such as New Oatmeal Raisin Cookies and Royal Brownies. These recipes were standardized with the use of applesauce to make them lower in fat. Fruit Pan Dowdy (See page 87)

— Chef Ron De Santis, CMC Culinary Institute of America.

From the Kitchen of Stir Fry, (Chicken, Beef, Pork) (Tool Kit) ........................ 77 Stir Fry Sauce (Tool Kit).................................................. 79 Chicken Fajitas (Tool Kit) .............................................. 81 Gingerbread (Tool Kit) ................................................... 83 Spicy Italian Roast Potato Chunks ................................ 85 (School Lunch Challenge II) Fruit Pan Dowdy (School Lunch Challenge II) ............. 87

Recipes are from USDA’s Tool Kit for Healthy School Meals, and School Lunch Challenge II Recipes


Questions & Answers 1.

Question: How long do you cook stir fry? Answer: Preparation of meat, vegetables, and sauces can be long but the actual cooking time is very short.

2.

Question: How do you know when meat is done? Answer: Cook chicken until it looses the pink color. Cut a large piece in half. If it is no longer pink in the middle, and its juices are clear or yellowish, it is done. Be careful not to overcook because this will make the meat tough.

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Question: In stir fry, when do you add the vegetables and what kind first? Answer: When using fresh vegetables, add the vegetables requiring the longest time to cook first. Carrots and celery are examples. Then add vegetables that will cook quickly.

4.

Question: Can you substitute other fruits in the Pan Dowdy recipe? Answer: Any fruit or combination of fruits may be used in the Fruit Pan Dowdy recipe.

Chef’s Tip Chef’ Wipe the rim of the pan as a final touch before putting it in the oven, so that nothing burns on the edges. As it goes to the steam table, or serving line, it looks nice and clean. — Chef Ron De Santis, CMC Culinary Institute of America





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Food, Fun, and Flair Learning Objectives • • • • • •

Identify the “senses” of food Discover ways to make food attractive Discover different garnishing techniques Understand the difference between herbs and spices Encourage ways to link the classroom and the cafeteria Reach out to other resources (websites, local chefs, culinary classes)

The cafeteria in your school is really just another classroom... it’s a classroom where kids have fun while they learn. In the lunchroom, they get an education in nutrition and with new international menus, they learn about world culture and geography, too!

“What really impressed me, they put orange zest in it. It smelled so good shaving it off the orange. The aroma’s wonderful, it’s going to be something different, and I think the kids are really going to like it.” (Zesty Oatmeal Raisin Cookies) — Lorrie O’Neal, Culinary Workshop for Healthy School Meals at Johnson & Wales University.

Segment 4–Food, Fun, and Flair • 45

Food Makes “Sense” According to Chef Mike Moskwa, instructor at Johnson & Wales University in Providence, Rhode Island, “Food is something very sensual, and as human beings, we have five senses, we have taste, of course, and that’s what food’s all about. But interestingly enough, when you stop to think about it, it’s the very last one we use... • We hear food (some foods make noise) • We smell food • We see food • We feel food “You usually use all those senses before it gets to your mouth, so if the visual and other sensory elements of the food are attractive, even if the food is just less than inspired, it still tastes great, because you’ve hit all those wonderful sensory buttons!”

Make Food Attractive As we think about fun and flair in our cooking, we have to start by asking: • What foods do students like? • What makes them select certain foods? • What attracts students?

Some reactions from students: “I’m eating a chicken fajita. I really like them a lot because I eat a lot of Mexican food, because my mom cooks that way.” — Student, Sudbrook Magnet Middle School, Baltimore, Maryland

“That Tabouleh, it was a weird taste that I wanted to try; it was very good! — Student-taster, Healthy Kids Cuisine Workshop, Dallas, Texas

“This tastes really great, like real gingerbread, and I guess it’s also low fat?” — Student, Sudbrook Magnet Middle School, Baltimore, Maryland


In general, younger children are attracted by bright colors, so fruits and vegetables can be an eye-appealing treat. And every parent knows that kids of all ages are partial to finger foods— things they can pick up easily in their hands. So let’s say you decide to serve trays of fruit and vegetables for their eye appeal. If you cut them into pieces, instead of leaving them whole, kids will be more likely to grab a plateful. Kids also like main dish finger foods, like tacos, pizza, and fajitas. They are quick and easy to eat, and no utensils are needed. Choose textures, colors, flavors, and cooking techniques that complement each other. “Foods on a plate should show variety, but they should also be harmonious. Your millions and millions of taste receptors are all registering different things, so where that piece of pepper is in one part of my mouth, there’s a piece of rosemary somewhere else, and the tomato in another part, and it’s music. That’s what we talk to students about, is you’ve created a symphony.” — Chef Mike Moskwa, Johnson and Wales University

Garnishes Be bold with the garnishes. Add a special flourish that makes your presentation a little more appealing. Simple garnishes like just a little chopped parsley, or some curly lettuce leaves, under a tray of salad, or a little carrot curl, are probably the simplest things to do. A garnish can also be integrated into the meal, like a colorful vegetable that sets off a neutral color main dish, or it can be a special touch of creativity that stirs a child’s imagination.

Chef’s Tip • “Every time you build a meal, build a pyramid!” • “Select the highest quality ingredients like fruits and vegetables when they’re in season and cuts of meat that are lower in fat.” • “Select the cooking technique that brings out the flavor best!” — Chef Mike Moskwa Johnson & Wales University (Providence, RI)

Creative Seasonings “I work with a lot of fresh herbs and spices at home, but we don’t do that in school lunch, or I’m not used to doing it at school lunch, especially the fresh herbs and spices, and I know I’m going to be doing that!” — Holly McIntyre, Culinary Skills Workshop for Healthy School Meals, Johnson & Wales University


Chef’s Tip “If you need nutmeg, use the nut, and grate it on a grater - the flavor is extraordinary! It’s the same with a cinnamon stick, if you grate them you release the oils and that’s when the flavor is bursting!” — Chef Mike Moskwa Johnson & Wales University (Providence, RI)

Herbs and Spices Herbs

• flavorful leaves of aromatic plants • fresh, dried, or freeze-dried • Examples: Parsley Oregano Basil

Spices

• come from the bark and seeds of aromatic plants • intense and flavorful • Examples: Chili Powder Cumin

For more information on Herbs and Spices, contact the National Food Service Management Institute at 1-800-321-3054.

Partnerships With USDA Many organizations are supporters of USDA’s School Meals Initiative for Healthy Children. Some have joined to provide recipes and products for school food service professionals. For example: • The California Prune Board has developed many recipes that are available to you on the USDA’s Healthy School Meals Resource system. Try the low fat brownies using prune paste. http://schoolmeals.nal.usda.gov:8001 Click on Food Industry-Partners in Healthy School Meals. • The United Soy Bean Board offers an alternative to supplement meat. Soy can be an important part of the meat products kids like best, from chicken nuggets to pizza toppings, taco mixes to sloppy joes. Combination soy products and meat, fish, or poultry products are easy to get from your distributor.

New Menus As we come to the end of this century, we’re exploring menus that food service workers would never have dreamed of when the school lunch program started 50 years ago. America’s schools are serving up foods that taste and look great, and give children the nutrients they need to stay healthy and grow up strong. Through the USDA’s recipes and this video training series, we hope to provide you with the tools you need to create healthy, attractive meals that kids will love. But this is only a start; there’s always more to learn.


One Way Is Through .... “Practice, practice, practice, it’s a simple message! You know what you learn, keep practicing it, the food gets better! Another way is to improve your culinary skill. Always be on the lookout for fresh ideas you can learn, new cooking styles, and by taking culinary classes in your area. “ — Chef Ron De Santis, CMC, Culinary Institute of America

Check out your local community college or cooking school. They’ll give you the latest ideas in food preparation and presentation. See the Resources section for a list of cooking schools. Also, contact a local chef and show him this video. He may be glad to demonstrate these and other culinary techniques.

Connect With a Chef If you have questions as you explore the world of international flavors, use the Internet to access a team of chef experts, including those you met through these videos. Connect with us online! Go to http://schoolmeals.nal.usda.gov:8001 and Click on the Chef Connection.

Cafeteria - Classroom Link Students learn about different countries in school, and why not learn about the foods representing those countries from the school’s cafeteria. Teachers and food service staff can work together to promote special events. School food service staff can cook up some culturally diverse ethnic recipes and menu items for service in the cafeteria, or for taste tests in the classroom. Teachers can plan an international theme complete with decorations for the cafeteria and/or classroom, and include entertainment, displays, and typical music.

Chef’s Tip “Now it’s your turn to start Cooking a World of New Tastes for America’s students. These children are our customers, but they’re also our future. We want to give them the very best. These children eating properly today, learning what foods are all about, will be tomorrow’s customers.” — Chef Ron De Santis, CMC Culinary Institute of America


The Tabouleh Challenge Here’s one recipe that may still be unfamiliar to you. Try it out on your staff and students! First, try it as an item within a familiar menu. Get feedback from your customers!

The Challenge: Introduce an unfamiliar recipe - Tabouleh (USDA Tool Kit); another name is “Armenian Salad”. This recipe introduces an unfamiliar food (bulgur) with familiar foods (tomatoes and cucumbers), introduces an unfamiliar grain product, bulgur wheat, also a USDA commodity, and introduces a new grainvegetable combination. Skills Demonstrated: 1. Proper preparation of grains (bulgur wheat) a. appearance: raw product, properly cooked, overcooked b. preparation techniques c. chilling techniques 2. Assembling ingredients for recipe preparation 3. Dicing tomatoes 4. Peeling, deseeding, dicing cucumbers 5. Dicing onions 6. Chopping fresh parsley and mint 7. Whisking oil into dressing ingredients as an emulsifier rather than using eggs

Background Information Cracked wheat is made from whole wheat grains that have been cut into smaller, coarse pieces. Cracked wheat that has been partially cooked and then dried is called bulgur. It is most commonly used as an ingredient in side dishes and salads.

Storage Store grains in a dry area, away from moisture, light, and excessive heat.

Pre-preparation Check grains carefully and remove any foreign particles. Place grains in a large pot of cold water. Any grains that float are overly dry and should be discarded.


Preparation Bulgur wheat is properly cooked when it is tender to the bite. The grains should separate easily. Overcooked grains will be mushy and will clump together. Undercooked grains will be crunchy. USDA’s Tool Kit recipe for Tabouleh specifies that bulgur be soaked in boiling water for 30 minutes until the water is absorbed.

Seasonings Fresh herbs are preferred since the flavor is greatly superior. Bouquets of fresh herbs can be set into jars filled with an inch or two of water, covered loosely with plastic wrap, and refrigerated. They will last about 2 weeks. Herbs added to uncooked foods need several hours for flavors to be released and blended. When in doubt, use less than the recipe indicates. You can always add more but it is hard to remove what is not needed. Taste foods before serving and “adjust the seasoning.” Spearmint is the preferred mint rather than peppermint, which is used mostly for confections. Parsley may have dark green curly leaves or flat leaves. Both kinds make excellent garnishes. Dried herbs are acceptable but you must adjust the amount used. Use dried herbs at approximately one-half the amount specified for fresh herbs, depending on the strength of the herb. To develop the flavor of dried herbs, soak them several minutes in a liquid that can be used in the recipe, i.e. stock, oil, lemon juice, or vinegar. Use just enough liquid to cover. Dried mint or dried parsley may be soaked in the lemon juice or the vegetable oil in the Tabouleh recipe. Aroma is a good indicator of quality in both fresh and dried herbs. An herb’s scent can be tested by crumbling a few leaves between your fingers and smelling those leaves. If the aroma is stale or weak, the herbs are old and less potent. Fresh herbs may also be judged by appearance. They should have good color, fresh-looking leaves and stems, and no wilt, brown spots, sunburn, or pest damage. Cumin is ground from the seed of the plant and is a common ingredient in curry and chili powders.


Safety Tip Do not exceed the 2 hour limit (including preparation time) allowable for foods to be held in the temperature danger zone (40° - 140°F). You may also chill cooked bulgur to 40°F before adding to other salad ingredients. Serve salad chilled at 40°F.

Safe Food Practices Use utensils that have been washed, rinsed, and sanitized properly. Wash hands thoroughly before touching foods and after any incident of potential contamination. Raw vegetables should be thoroughly washed in water to remove soil and other contaminants before being cut.

Presentation Display on school lunch tray with following menus: Menu #1:

Menu #2:

Grilled Chicken Patty on Bun Tabouleh (Armenian Salad) Fresh Grapes Whole Wheat Sugar Cookie Low Fat Milk

Fish Nuggets Whole Wheat Roll Tabouleh (Armenian Salad) Fresh Orange Wedges Low Fat Milk

Note: recipes using whole wheat are a good way of increasing whole grains in your menus. Serving line: Portions served on lettuce leaf in individual containers for self-service. Served from steam table pan garnished with fresh parsley, fresh mint, or green onion tops. Food bar: Self-serve container garnished with fresh parsley, fresh mint, or green onion tops.

Other Bulgur is a main ingredient of the Armenian diet. Using the name Armenian salad would link the new menu item to a specific culture, as well as give the customers an indication that it will be a salad.

Culinary Tip There’s lots of ways you can promote new international tastes in your cafeteria. Explore the opportunities. Brainstorm with students, teachers, and parents on different foods to try next!


For More Training… For additional training in culinary skills, contact the National Food Service Management Institute (NFSMI). Look in the Resources section for a variety of food preparation video training packages and workshops that are held around the country, such as: – Culinary Techniques for Healthy School Meals – Cooking for the New Generation – Healthy Cuisine for Kids Workshops Just call the NFSMI at 1-800-321-3054. Again, for more information on the School Meals Initiative for Healthy Children, training and technical assistance materials, the chef connection and chef organizations, video clips, and other resources, visit the schoolmeals website:

USDA’s Healthy School Meals Resource System http://schoolmeals.nal.usda.gov:8001

From the Kitchen of Tabouleh (Tool Kit) ........................................................ 89 Baked Cajun Fish (Tool Kit) ........................................... 91 Vegetable Chili (Tool Kit) ............................................... 93 Whole Wheat Sugar Cookies (Tool Kit) ......................... 95 Zesty Oatmeal Raisin Cookies (Johnson & Wales) ....... 97 Lemon Tofu Chiffon (Johnson & Wales) ....................... 99

Recipes are from USDA’s Tool Kit for Healthy School Meals, and Johnson & Wales University




Cooking A World of New Tastes R

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Recipes Thick Vegetable Soup .................................................................... 59 Broccoli Salad ................................................................................ 61 Herbed Broccoli and Cauliflower Polonaise .................................. 63 Orange Glazed Sweet Potatoes ...................................................... 65 Orange Glazed Carrots (Variation) ............................................... 66 Chinese Style Vegetables ............................................................... 67 Spaghetti and Meat Sauce ............................................................. 69 Stagecoach Spaghetti .................................................................... 71 Orange Rice Pilaf ........................................................................... 73 Brown Rice Pilaf ............................................................................. 75 Stir Fry (Chicken, Beef, Pork) ......................................................... 77 Stir Fry Sauce ................................................................................. 79 Chicken Fajitas ..............................................................................81 Gingerbread ................................................................................... 83 Spicy Italian Roast Potato Chunks ................................................ 85 Fruit Pan Dowdy ............................................................................ 87 Tabouleh ........................................................................................89 Baked Cajun Fish ........................................................................... 91 Vegetable Chili............................................................................... 93 Whole Wheat Sugar Cookies ......................................................... 95 Zesty Oatmeal Raisin Cookies ....................................................... 97 Lemon Tofu Chiffon ...................................................................... 99

Recipes • 57


Thick Vegetable Soup Ingredients

50 Servings Measure

Weight

..................... 3 gal .............

100 Servings Weight

Measure

For ____ Servings

..................... 6 gal .............

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

8 oz ............... 11/4 cups ....... 1 lb ............... 21/2 cups ....... 8 oz ............... 11/4 cups ....... 1 lb ............... 21/2 cups ....... 1 lb 4 oz ....... 3 cups ........... 2 lb 8 oz ....... 1 qt 2 cups ....

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

Onions, finely diced .............. OR Dried onions .........................

1 lb ............... 31/2 cups ....... 2 lb ............... 1 qt 3 cups ....

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2 oz ...............

/4 cup ........... 4 oz ............... 11/2 cups .......

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Fresh carrots, 1/2" dice ........... Fresh celery, 1/2" dice ............. Fresh white potatoes, peeled, cubed ................................. Tomato paste ........................ White pepper ........................

2 lb ............... 1 qt 2 cups .... 4 lb ............... 3 qt ............... 8 oz ............... 31/2 cups ....... 1 lb ............... 1 qt 3 cups ....

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

1 lb ............... 3 cups ........... 2 lb ............... 1 qt 2 cups .... 8 oz ............... 1 cup ............ 1 lb ............... 2 cups ........... ..................... 1 tsp ............. ..................... 2 tsp .............

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

Frozen corn ........................... Frozen cut green beans ......... Fresh cabbage, shredded (optional) ..........................

1 lb ............... 3 cups ........... 2 lb ............... 1 qt 2 cups .... 1 lb ............... 1 qt ............... 2 lb ............... 2 qt ...............

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

1 lb ............... 1 qt 1/2 cup ... 2 lb ............... 2 qt 1 cup .....

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

Low-sodium vegetable stock . Dry pinto beans (see preparation note) .............. Dry lentils ............................. Pearled barley .......................

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Directions 1. Pour vegetable stock into steamjacketed kettle and bring to boil. 2. Add soaked pinto beans, cover, and simmer for 30 minutes. 3. Add lentils, barley, onions, carrots, celery, potatoes, tomato paste, and white pepper. Simmer, covered, for 20 to 25 minutes.

4. Add corn, green beans, and cabbage (optional) and simmer, covered, for 15 minutes.

(over)

Recipes • 59


Thick Vegetable Soup (continued, page 2 of 2) Serving:

1 cup (8 ounce ladle) provides 1 /4 serving of cooked dry beans, 3 /8 cup of vegetable, and 1 /2 serving of grains/breads

Yield:

50 servings: 28 lb 13 oz 100 servings: 57 lb 10 oz

Volume:

50 servings: 3 gal 1 qt 100 servings: 6 gal 2 qt

Special Tip:

Garnish with Parmesan cheese.

Preparation Note Soaking Beans ○

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Overnight method: Add 1 /4 qt cold water to every 1 lb of dry beans. Cover and let stand overnight in a refrigerator. Discard the water. Proceed with recipe. 3

Quick-soak method: Boil 13/4 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.

Nutrients Per Serving Calories

142

Saturated Fat

Protein

9g

Cholesterol

.4 g 0 mg

Carbohydrate 23 g

Vitamin A

477 RE/4767 IU

Total Fat

Vitamin C

7 mg

Source: USDA’s Tool Kit for Healthy School Meals: Recipes and Training Materials

1.8 g

Iron

1.8 mg

Calcium

35 mg

Sodium

86 mg

Dietary Fiber 6 g

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Broccoli Salad Ingredients

50 Servings Weight

Measure

100 Servings Weight

For ____ Servings

Measure

Directions

Fresh broccoli ........................

6 lb 12 oz ..... 2 gal 2 qt ...... 13 lb 8 oz ..... 5 gal .............

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1. Wash broccoli. Cut heads into florets. Dice stems.

Lowfat mayonnaise .............. Sugar ..................................... White vinegar ....................... Lowfat milk ...........................

2 lb ............... 1 qt ............... 4 lb ............... 2 qt ............... 1 lb ............... 2 cups ........... 2 lb ............... 1 qt ............... ..................... 1/4 cup ........... ..................... 1/2 cup ........... ..................... 1/4 cup ........... ..................... 1/2 cup ...........

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

2. Combine lowfat mayonnaise, sugar, vinegar, and milk. Mix well. Add to diced broccoli.

Raisins ................................... Walnuts, chopped (optional) Red onions, sliced (optional)

2 lb 6 oz ....... 1 qt 31/2 cups 4 lb 12 oz ..... 3 qt 3 cups .... 1 lb ............... 33/4 cups ....... 2 lb ............... 1 qt 31/2 cups 6 oz ............... 1 cup ............ 12 oz ............. 2 cups ...........

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3. Add raisins, walnuts (optional), and onions (optional) to broccoli mixture. Stir to coat all pieces with dressing. 4. Chill before serving. (For best results, chill for at least 2 hours before serving.)

Serving: Yield: Volume:

1

/2 cup (No. 8 scoop) provides /8 cup of vegetable and fruit

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156

Saturated Fat


Protein

2g

Cholesterol

Carbohydrate 32 g

Vitamin A

78 RE/774 IU

50 servings: 21/2 gallons 100 servings: 5 gallons

Total Fat

Vitamin C

47 mg

Recipes • 61


3.8 g

.7 g 4 mg

Iron

.9 mg

Calcium

36 mg

Sodium

107 mg

Dietary Fiber 2 g


Herbed Broccoli and Cauliflower Polonaise Ingredients

100 Servings

50 Servings Measure

Weight

Weight

Measure

For ____ Servings

Directions

Margarine or butter, melted . Lemon juice ..........................

8 oz ............... 1 cup ............ 1 lb ............... 2 cups ........... ..................... 1/4 cup ........... ..................... 1/2 cup ...........

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1. Heat margarine or butter in a stock pot until browned. 2. Turn off heat and add lemon juice.

Onions, 1/4" diced .................. OR †Dried onions .......................

5 oz ............... 1 cup ............ 10 oz ............. 2 cups ...........

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/2 cup ...........

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Dried basil leaves ................. Dried parsley ........................ White pepper ........................ Onion salt ............................. Parmesan cheese, grated ...... Dry bread crumbs .................

..................... ..................... ..................... ..................... 4 oz ............... 10 oz .............

1 Tbsp .......... ..................... 2 Tbsp .......... ..................... 1 /2 tsp ............ ..................... 2 tsp ............. ..................... 3 /4 cup ........... 8 oz ............... 2 cups ........... 1 lb 4 oz .......

2 Tbsp .......... 4 Tbsp .......... 1 tsp ............. 1 Tbsp 1 tsp .. 11/2 cups ....... 1 qt ...............

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3. Add fresh or rehydrated onions, basil, parsley, white pepper, onion, salt, Parmesan cheese, and bread crumbs to the margarine or butter. Mix, then set aside.

Frozen broccoli spears .......... Frozen cauliflower ................

6 lb 4 oz ....... 6 lb 4 oz .......

..................... 12 lb 8 oz ..... ..................... 12 lb 8 oz .....

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/4 cup ...........

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Recipes • 63

†Rehydrate onions in an equal amount of water. Do not drain.

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4. Place broccoli and cauliflower in separate 12" x 20" x 21/2" steam table pans. Steam each pan in lowpressure steamer for 6 minutes or until vegetables are tender. Drain water from pans. 5. Combine 2 lb 13 oz of cooked broccoli and 2 lb 13 oz of cooked cauliflower in each 12" x 20" x 21/2" steam table pan. 6. Sprinkle 2 cups of bread crumb mixture over each pan of vegetables before serving. 7. Each pan serves 25.

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Herbed Broccoli and Cauliflower Polonaise (continued, page 2 of 2) Serving: Yield:

1

/2 cup (No. 8 scoop) provides 1 /2 cup of vegetable 50 servings: 12 lb 11 oz 100 servings: 25 lb 6 oz

Special Tip:

For best results, use perforated pans to steam vegetables.


97

Saturated Fat

1.3 g

Iron

1.1 mg

Protein

5g

Cholesterol

2 mg

Calcium

82 mg

Sodium

216 mg

Carbohydrate 10 g

Vitamin A

125 RE/927 IU

Total Fat

Vitamin C

54 mg


5.0 g

Dietary Fiber 3 g

Orange Glazed Sweet Potatoes Ingredients

50 Servings Measure

Weight Canned cut sweet potatoes, with light syrup ..................................

8 lb 7 oz

100 Servings Weight

11/4 No. 10 cans .......... 16 lb 14 oz.

Measure

21/2 No. 10 cans ..........

For ____ Servings

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

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 9 oz (31/2 qt) sweet potatoes into each steamtable pan (12”x20”x21/2“). For 50 servings, use 1 steamtable pan. For 100 servings, use 2 steamtable pans.

4 oz ............... 51/4 oz ...........

/2 cup ........... 8 oz ............... 1 cup ............ /2 cup 3 Tbsp 10 1/2 oz ........ 11/4 cups 2 Tbsp .......

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Undiluted frozen orange juice concentrate ............... Ground nutmeg (optional) Ground cinnamon ................

7 oz ............... 3/4 cup ........... 14 oz ............. 11/4 cups ....... ..................... 1 tsp ............. ..................... 2 tsp ............. ..................... 1 tsp ..................... 2 tsp .............

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

Raisins (optional) .................

..................... 1 cup ............ 10 oz ............. 2 cups ...........

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Butter or margarine .............. Brown sugar, packed ............

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3. For glaze: Combine butter or margarine, brown sugar, undiluted orange juice concentrate, sweet potato liquid, nutmeg (optional), and cinnamon. Stir to blend.

4. Bring to boil. Remove from heat. Add raising (optional). 5. Pour 23/4 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

Recipes • 65

6. Portion 1/4 cup per serving.

(over)


Orange Glazed Sweet Potatoes (continued, page 2 of 2) /4 cup provides /4 cup of vegetable.

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Yield:

50 servings: 1 steamtable pan 100 servings: 2 steamtable pans

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a. Orange Glazed Carrots 50 servings: Omit step 1. In step 2, omit sweet potatoes. Use 5 lb 5 oz (11/4 No. 10 cans) drained sliced carrots. In step 3, omit sweet potato liquid. Use 1 cup water mixed with 2 Tbsp 2 tsp cornstarch. Continue with steps 4-6. 100 servings: Omit step 1. In step 2, omit sweet potatoes. Use 10 lb 10 oz (21/2 No. 10 cans) drained sliced carrots. In step 3, omit sweet potato liquid. Use 2 cups water mixed with 1/3 cup cornstarch. Continue with steps 4-6.

Source: USDA’s Quantity Recipes for School Food Service

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Calories

102

Vitamin A 456 RE/3,361 IU

Iron

0.8 mg

Protein

1g

Vitamin C

11.6 mg

Calcium

16 mg

Carbohydrate 20 g

Thiamin

0.03 mg

Phosphorus24 mg

Fat

Riboflavin

0.04 mg

Potassium180 mg

Niacin

0.26 mg

Sodium

Cholesterol

2g 5 mg

53 mg

Chinese Style Vegetables Ingredients

50 Servings Measure

Weight

100 Servings Weight

..................... 12 lb 8 oz .....

Measure

For ____ Servings

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

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

1. Select a colorful assortment of 4 or more vegetables from vegetable list. (Frozen vegetables may be mixed with fresh vegetables.) Keep Group A vegetables separate from Grup B vegetables, as they require different cooking times in step 3. Clean, slice, and cut vegetables into bite-size pieces.

Directions

Assorted frozen and/or fresh vegetables GROUP A Broccoli Carrots Cauliflower Celery Onions GROUP B Cabbage Green beans Green peas Yellow summer squash Zucchini Optional vegetables Bean sprouts Snow peas Red or green peppers Pimientos Water chestnuts

6 lb 4 oz

Water .................................... Soy sauce .............................. Garlic powder .......................

..................... 1/2 cup ........... ..................... 1/4 cup ........... ..................... 2 tsp .............

..................... 1 cup ............ ..................... 1/2 cup ........... ..................... 1 Tbsp 1 tsp ..

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

2. Combine water, soy sauce, and garlic powder. Set aside for step 6.

Vegetable oil .........................

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

1

/2 cup ...........

..................... 1 cup ............

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

3. Heatj oil in steam-jacketed kettle.

Black pepper .........................

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

1

/2 tsp ............

..................... 1 tsp .............

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

4. Add pepper to oil and stir.

Recipes • 67

(over)


Chinese Style Vegetables (continued, page 2 of 2) Ingredients

50 Servings Weight

Measure

100 Servings Weight

For ____ Servings

Measure

Directions 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. 7. Cover, lower heat, and steam for 2-3 minutes. VEGETABLES SHOULD NOT BE OVERCOOKED as they will continue to cook on the steamtable. 8. Pour into serving pans. 9. Portion 1/4 cup per serving.

Serving: Yield:

1

/4 cup provides /4 cup of vegetable.

Nutrients Per Serving*

1

3

50 servings: about 3 /4 quarts 100 servings: about 2 gallons

Calories

37

Vitamin A

247 RE/2345 IU

Protein

1g

Vitamin C

Carbohydrate

4g

Fat

2g

Cholesterol Source: USDA’s Tool Kit for Healthy School Meals: Recipes and Training Materials

0 mg

Iron

0.5 mg

18.6 mg

Calcium

18 mg

Thiamin

0.03 mg

Phosphorus23 mg

Riboflavin

0.03 mg

Potassium143 mg

Niacin

0.20 mg

Sodium

121 mg

*Equal amounts of fresh broccoli, carrots, cabbage, green pepper, celery, onion, and canned bean sprouts are used in the nutrient calculation.

Spaghetti and Meat Sauce Ingredients

50 Servings Weight

Measure

100 Servings Weight

Measure

For ____ Servings

..................... 17 lb 4 oz ..... .....................

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

6 oz ............... 13/4 cup ......... 12 oz ............. 31/2 cups ....... OR OR OR OR 3 lb ............... 2 qt ............... 6 lb ............... 1 gal ............. ..................... 1 Tbsp 11/2 tsp ..................... 3 Tbsp ..........

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

..................... 1 Tbsp ..........

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

Raw ground beef ................... (no more than 24% fat) Dehydrated onions ............... OR Fresh onions, chopped .......... Garlic powder .......................

8 lb 10 oz .....

Black pepper ......................... Canned tomatoes, with liquid, chopped ................. Tomato paste ........................ Water .................................... Seasonings Flaked basil ....................... Flaked oregano .................. Flaked marjoram .............. Flaked thyme .....................

..................... 11/2 tsp

4 lb 4 oz ....... 2/3 No. 10 can 8 lb 8 oz ....... 11/3 No. 10 cans 1 1 lb 12 oz /4 No. 10 can 3 lb 8 oz ....... 1/2 No. 10 can ..................... 3 qt ............... ..................... 11/2 qt

1. Brown ground beef. Drain. Add onions and garlic powder. Cook for 5 minutes.

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

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

3 Tbsp 2 tsp .. 3 Tbsp 2 tsp .. 2 Tbsp 2 tsp .. 11/2 tsp ..........

..................... 1/4 cup 3 Tbsp ..................... 1/4 cup 3 Tbsp ..................... 1/4 cup 1 Tbsp ..................... 1 Tbsp ..........

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

Water .................................... Salt ........................................

..................... 3 gal ............. ..................... 1 Tbsp ..........

..................... 6 gal ............. ..................... 2 Tbsp ..........

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

Spaghetti, broken into thirds .................................

3 lb 1 oz .......

..................... 6 lb 2 oz ....... .....................

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

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

Directions

2. Add pepper, canned tomatoes, tomato paste, water, and seasonings. Simmer about 1 hour.

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. 5. Stir into meat sauce. 6. Pour into serving pans.

Recipes • 69

7. Portion 3/4 cup per serving.

(over)


Spaghetti and Meat Sauce (continued, page 2 of 2) /4 cup provides 2 ounces of cooked lean meat, 3/8 cup of vegetable, and 1 serving of bread alternate. 50 servings: about 23/4 gallons 100 servings: about 5 gallons

Yield:

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3

Serving:

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a. Spaghetti and Meat Sauce (Ground Beef and Ground Pork) 50 servings: In step 1, use 5 lb 10 oz raw ground beef and 3 lb raw ground pork (no more than 24 percent fat). Continue with steps 2-7. 100 servings: In step 1, use 11 lb 4 oz raw ground beef and 6 lb raw ground pork (no more othan 24 percent fat). Continue with steps 2-7.

Source: USDA’s Quantity Recipes for School Food Service

○

Calories

288

Vitamin A

75 RE/628 IU

Protein

18 g

Vitamin C

Carbohydrate 26 g Fat

12 g

Cholesterol 49 mg

Iron

3.0 mg

14.0 mg

Calcium

44 mg

Thiamin

0.20 mg

Phosphorus180 mg

Riboflavin

0.24 mg

Potassium526 mg

Niacin

4.73 mg

Sodium

191 mg

Stagecoach Spaghetti Ingredients

50 Servings Measure

Weight

100 Servings Measure

For ____ Servings

1 qt ...............

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

/4 cup ...........

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

Weight

Onions diced ......................... OR Dried onions .........................

15 oz ............. 2 cups ........... 1 lb 14 oz

Ground turkey ......................

4 lb 12 oz .....

..................... 9 lb 8 oz ....... .....................

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

Canned diced tomatoes ........

6 lb 8 oz ....... 3 qt ............... 13 lb ............. 1 gal 2 qt ......

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

Dried oregano leaf ................ Dried thyme leaf ................... Dried basil leaf ..................... Salt ........................................ Black pepper ......................... Granulated garlic .................

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

2 tsp ............. 2 tsp ............. 2 Tbsp .......... 1 Tbsp .......... 11/2 tsp .......... 1 Tbsp 1 tsp ..

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

Wagonwheel pasta ...............

2 lb 10 oz ..... 3 qt ............... 5 lb 4 oz ....... 1 gal 1 qt ......

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

Parmesan cheese, grated ......

2 oz ...............

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

..................... 2 Tbsp ..........

1 tsp ............. 1 tsp ............. 1 Tbsp .......... 11/2 tsp .......... 3 /4 tsp ............ 2 tsp .............

1

/2 cup

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

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

1

4 oz ............... 1 cup ............

Directions 1. Saute onions and turkey until no signs of pink remain. Drain fat and return to heat.

2. Add diced tomatoes, oregano, thyme, basil, salt, pepper and garlic to turkey mixture and simmer, covered, for one hour over low heat, stirring occasionally. 3. Cook pasta in boiling water until tender-firm, about 8 minutes. Drain.

Recipes • 71

4. Add drained, cooked pasta and parmesan to turkey mixture and blend. Heat to 165°F. Portion using a No. 6 scoop, (2/3 cup).

(over)


Stagecoach Spaghetti and Meat Sauce (continued, page 2 of 2) Serving:

Yield: Volume:

1

/3 cup Provides 1 oz of cooked poultry, 1 /4 cup of vegetable, and 1 serving of grains/breads


165

Cholesterol

Protein

11 g

Vitamin A

39 RE/372 IU


Carbohydrate 20 g

Vitamin C

9 mg

Fat

Iron

50 servings: 2 gal 100 servings: 4 gal

Saturated Fat 1.3 g

Source: School Lunch Challenge II Recipes

4.4 g

35 mg

1.8 mg

Calcium

43 mg

Sodium

216 mg

Dietary Fiber 2 g

Orange Rice Pilaf Ingredients

50 Servings Weight

Measure

100 Servings Weight

Measure

For ____ Servings

Fresh onions, chopped .......... OR Dried onions, minced ...........

8 oz ............... 12/3 cups ....... 1 lb ............... 31/3 cups .......

Water .................................... Orange juice ......................... Salt ........................................ White pepper ........................ Bay leaves .............................

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

1 gal ............. 1 gal ............. 1 Tbsp 1 tsp .. 2 tsp ............. 8 each ..........

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

White rice ..............................

3 lb 4 oz ....... 1 qt 3 cups .... 6 lb 8 oz ....... 3 qt 2 cups ....

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

2 oz ...............

3

/8 cup ........... 4 oz ...............

2 qt ............... 2 qt ............... 2 tsp ............. 1 tsp ............. 4 each ..........

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

3

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

/4 cup ...........

reads B 2 Directions 1. Place onions, water, orange juice, seasonings, and bay leaves in a stockpot. Boil for 5 minutes or until onions are tender. Remove bay leaves.

2. Weigh out 3 lb 4 oz of rice into each 12" x 20" x 21/2" steam table pan. Add 1 gal 1 cup of liquid per pan. Cover with foil or metal lid. 3. To Bake: Conventional Oven 350°F, 45 minutes Convection Oven 350°F, 30 minutes Compartment Steamer 30 minutes

(over)

Recipes • 73


Orange Rice Pilaf (continued, page 2 of 2) Serving: Yield:

1

/2 cup (No. 8 scoop) provides 1 serving of grains/breads

Special Tip:


One-half cup (2 oz) of toasted almonds may be added to each pan of pilaf, after cooking, for color and taste. To toast almonds, 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.


127

Saturated Fat

Protein

2g

Cholesterol

0g 0 mg

Carbohydrate 28 g

Vitamin A

3 RE/31 IU

Total Fat

Vitamin C

15 mg


.2 g

Iron

1.3 mg

Calcium

14 mg

Sodium

96 mg

Dietary Fiber 1 g

Brown Rice Pilaf Ingredients

100 Servings

50 Servings Measure

Weight

Weight

For ____ Servings

Measure

Brown rice ............................. White rice ..............................

1 lb 7 oz ....... 31/4 cups ....... 2 lb 14 oz ..... 1 qt 21/2 cups 1 lb 7 oz ....... 31/4 cups ....... 2 lb 14 oz ..... 1 qt 21/2 cups

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

Low-sodium chicken stock, non-MSG ........................... White pepper ........................

..................... 3 qt 1 cup ..... ..................... 1/2 tsp ............

1 gal 2 qt ..................... 2 cups ....... ..................... 1 tsp .............

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

Onions, 1/4" diced .................. OR †Dried onions, diced .............

4 oz ...............

3

/4 cup ........... 8 oz ............... 11/2 cups .......

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

1 oz ...............

3

/8 cup ........... 2 oz ...............

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

3

/4 cup ...........

Directions 1. Place 1 lb 7 oz of brown rice and 1 lb 7 oz of white rice in each 12" x 20" x 21/2" steam table pan. 2. Heat the chicken stock, white pepper, and onions in a pot. Bring to a boil.

3. Add 3 quarts 1 cup of hot chicken stock to each pan of rice and cover with lid or foil. 4. To Bake: Conventional Oven 350°F, 50 minutes Convection Oven 350°F, 40 minutes Compartment Steamer 40 minutes

†Rehydrate onions in an equal amount of water. Do not drain.

Serving: Recipes • 75

Yield:

1

/2 cup (No. 8 scoop) provides 1 serving of grains/breads 50 servings: 9 lb 6 oz 100 servings: 18 lb 12 oz



107

Saturated Fat

Protein

3g

Cholesterol

.2 g 0 mg

Carbohydrate 21 g

Vitamin A

0 RE/0 IU

Total Fat

Vitamin C

0 mg

.8 g

Iron

.9 mg

Calcium

10 mg

Sodium

20 mg

Dietary Fiber 1 g


Stir-Fry (Chicken, Beef, Pork) 50 Servings

100 Servings Measure

For ____ Servings

2 cups ........... 13/4 cups ....... 1 tsp ............. 6 Tbsp .......... 1 Tbsp 1 tsp ..

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

..................... 2 qt ...............

..................... 1 gal .............

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

5 lb 10 oz ..... 2 gal .............

11 lb 4 oz ..... 4 gal .............

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

5 lb 10 oz ..... 1 gal 2 cups .. 1 lb 4 oz ....... 1 qt ...............

11 lb 4 oz ..... 2 gal 1 qt ...... 2 lb 8 oz ....... 2 qt ...............

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

12 lb 8 oz ..... 3 gal 2 qt ......

25 lb .............

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

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

..................... 1 cup ............

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

Skinless, boneless chicken breasts, cut 2" x 2" 9 lb ............... ..................... 18 lb ............. ..................... Vegetable oil ..................... ..................... 1 cup ............ ..................... 2 cups ...........

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

Ingredients

Measure

Weight

Weight

Low-sodium soy sauce ........... ..................... 1 cup ............ ..................... Cornstarch .............................. 4 oz ............... 3/4 cup 2 Tbsp 8 oz ............... Ground ginger ........................ ..................... 1/2 tsp ............ ..................... Granulated garlic ................... ..................... 3 Tbsp .......... ..................... White pepper .......................... ..................... 2 tsp ............. ..................... Low-sodium chicken stock, non-MSG ............................

Fresh mixed vegetables: Fresh broccoli, chopped ......... Fresh carrots, peeled, 1 /4" slices ............................. Onions, diced .......................... OR †Frozen mixed Oriental vegetables ...................... Vegetable oil .....................

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

1

/2 cup ...........

Recipes • 77

†If using Oriental vegetables, add frozen vegetables to sauteed chicken in Step 5.

Directions 1. Dissolve cornstarch in soy sauce. Add spices.

2. Heat chicken stock to a boil and slowly stir in cornstarch mixture. Return to a simmer. 3. Cook for 3 to 5 minutes, until thickened. Remove from heat. Prepare no more than 50 portions per batch. 4. Saute sliced carrots in oil for 4 minutes. Add onions, cook for 1 more minute. Add broccoli and cook for 2 more minutes. Remove to steam table pan. Keep warm.

5. Saute chicken in oil for 3 to 5 minutes until no signs of pink remain. Add chicken to vegetables in steam table pan. Add sauce and mix to coat chicken and vegetables. Heat to serving temperature.


Stir-Fry (continued, page 2 of 2) Serving:

Yield:


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1 cup (2 No. 8 scoops) provides 2 ounces of meat and 5/8 cup of vegetable

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Calories

208

Saturated Fat

Protein

22 g

Cholesterol

1.4 g 47 mg

Iron

1.5 mg

Calcium

51 mg 251 mg

Carbohydrate 12 g

Vitamin A1355 RE/13640 IU

Sodium

Total Fat

Vitamin C

Dietary Fiber 3 g

○

a. Beef Stir-Fry 50 servings: Follow Steps 1-4. In Step 5, use 10 lb 4 oz of boneless beef top round, cut in 1/2" cubes. Saute beef cubes for 2 to 3 minutes, until no signs of pink remain. 100 servings: Follow Steps 1-4. In Step 5, use 20 lb 8 oz of boneless beef top round, cut in 1/2" cubes. Saute beef cubes for 2 to 3 minutes, until no signs of pink remain.

b. Pork Stir-Fry 50 servings: Follow Steps 1-4. In Step 5, use 11 lb 9 oz of boneless pork shoulder or loin, cut in 1/2" cubes. Saute pork cubes for 3 to 5 minutes, until no signs of pink remain. 100 servings: Follow Steps 1-4. In Step 5, use 23 lb 2 oz of boneless pork shoulder or loin, cut in 1/2" cubes. Saute pork cubes for 3 to 5 minutes, until no signs of pink remain. Special Tips: 1) For an authentic Oriental flavor, substitute 1 /4 cup of sesame oil for 1/4 cup of vegetable oil to saute chicken, for each 50 servings. 2) Fresh vegetable mixes can be varied to include combinations of bean sprouts, broccoli, cabbage, celery, Chinese pea pods, onions, peppers, and water chestnuts. Source: USDA’s Tool Kit for Healthy School Meals: Recipes and Training Materials

8.1 g

46 mg

Stir-Fry Sauce Ingredients

100 Servings

50 Servings Weight

Measure

Weight

Measure

Low-sodium soy sauce .......... Cornstarch ............................ Ground ginger ...................... Granulated garlic ................. White pepper ........................ Sesame oil (optional) ............

..................... 1 cup ............ ..................... 4 oz ............... 3/4 cup 2 Tbsp 8 oz ............... ..................... 1/2 tsp ............ ..................... ..................... 3 Tbsp .......... ..................... ..................... 2 tsp ............. ..................... ..................... 1/4 cup ........... .....................

Low-sodium beef, chicken, or vegetable stock, non-MSG

..................... 2 qt ...............

Serving: YIELD: Volume:

For ____ Servings

2 cups ........... 13/4 cups ....... 1 tsp ............. 1 /4 cup 2 Tbsp 1 Tbsp 1 tsp .. 1 /2 cup ...........

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

..................... 1 gal .............

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

3 Tbsp

Directions 1. Dissolve cornstarch in soy sauce. Add spices and sesame oil (optional) to this mixture.

2. Heat beef, chicken, or vegetable stock in pot to the boiling point. 3. Slowly stir in cornstarch-soy sauce mixture and return to boil. Continue cooking until sauce is smooth and thickened. Remove from heat.



Calories

16

Saturated Fat

Protein

1g

Cholesterol

50 servings: 2 qt 11/2 cups 100 servings: 1 gal 3 cups

Carbohydrate 3 g

Vitamin A

0 RE/1 IU

Sodium 388 mg

Total Fat

Vitamin C

0 mg

Dietary Fiber0 g

Special Tips: 1) This sauce can be made 1 to 2 days in advance.

Recipes • 79

2) Makes an excellent dressing for a vegetable stir-fry. Use 1 qt of sauce for each 12 lb of vegetables.


.1 g

.1 g 0 mg

Iron

.1 mg

Calcium

3 mg


Chicken Fajitas Ingredients

50 Servings Weight

Measure

100 Servings Weight

Measure

For ____ Servings

Directions 1. Dissolve the cornstarch in the vegetable stock. 2. Heat over medium heat until thickened. Cool.

Marinade: Vegetable stock, non-MSG .... Cornstarch ............................

..................... 2 cups ........... ..................... 1/4 cup ...........

..................... 1 qt ............... ..................... 1/2 cup ...........

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

Vegetable oil .........................

..................... 2 cups ...........

..................... 1 qt ...............

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

3. Add the oil to the cooled, thickened stock mixture. 4. Combine the white vinegar, sugar, white pepper, garlic powder, chili powder, cumin, and oregano in a bowl. Whisk into the stock mixture.

White vinegar ....................... ..................... Sugar ..................................... 12 oz ............. White pepper ........................ ..................... Garlic powder ....................... ..................... Chili powder ......................... ..................... Ground cumin ...................... ..................... Dried oregano leaves ............ .....................

2 cups ........... 11/2 cups ....... 1 Tbsp 1 tsp .. 1 Tbsp 1 tsp .. 2 Tbsp .......... 11/4 tsp .......... 2 tsp .............

..................... 1 lb 8 oz ....... ..................... ..................... ..................... ..................... .....................

1 qt ............... 3 cups ........... 2 Tbsp 2 tsp .. 2 Tbsp 2 tsp .. 1 /4 cup ........... 21/2 tsp .......... 1 Tbsp 1 tsp

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

Raw, boned, skinless chicken breasts,1/2" slices ................ 9 lb ...............

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

18 lb .............

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

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

5. Pour marinade over the sliced chicken. Marinate overnight in the refrigerator. 6. Drain the chicken, reserving the marinade. 7. Preheat grill to 350° F. For each batch of fajitas, pour 2 cups of the marinade on the heated grill. Add 9 lb of the sliced chicken and saute about 10 minutes, until no signs of pink remain. Remove to steam table pan.

Recipes • 81

(over)


Chicken Fajitas (continued, page 2 of 2) Ingredients

Measure

Weight Canned corn, drained .......... 2 lb 4 oz ....... OR Frozen corn ........................... 2 lb 4 oz .......

1

Canned tomatoes, drained, chopped ............................. 1 lb ............... Canned salsa ........................ 1 lb ...............

Serving:

Yield:

Weight

Measure

For ____ Servings

/2 No. 10 can 4 lb 8 oz ....... 1 No. 10 can

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

Onions, diced ........................ 12 oz ............. 21/4 cups ....... Fresh green peppers, diced ... 8 oz ............... 12/3 cups .......

Flour tortillas, 7-inch ............

100 Servings

50 Servings

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

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

1 lb 8 oz ....... 1 qt 1/2 cup ... 1 lb ............... 31/3 cups .......

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

4 lb 8 oz .......

/2 No. 10 can .....................

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

..................... 100 each ......

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

/4 No. 10 can 2 lb ............... ..................... 2 lb ...............

1

..................... 50 each ........

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

1 fajita provides 2 ounces of cooked poultry, 1/8 cup of vegetable, and 1 serving of grains/breads 50 servings: 12 lb 4 oz (filling) 100 servings: 24 lb 8 oz (filling)

Special Tips: 1) If a grill is not available, a steam-jacketed kettle may be used to saute 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.

1

Directions 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.

9. For each serving, place 1/2 cup (31/2 oz) of filling on each tortilla. If desired, fold or roll tortilla over filling. Serve warm.

Nutrients Per Serving Calories 306 Protein 23 g Carbohydrate 33 g Total Fat 8.9 g

Saturated Fat 1.5 g Cholesterol 47 mg Vitamin A 29 RE/261 IU Vitamin C 8 mg


Iron 2.3 mg Calcium 68 mg Sodium 379 mg Dietary Fiber 2 g

Gingerbread Ingredients

50 Servings Weight

Measure

100 Servings Weight

13/4 cups ....... 1 lb 12 oz ..... 1 qt 23/4 cups 4 lb 8 oz ....... 2 Tbsp .......... ..................... 11/2 tsp .......... ..................... 1 Tbsp .......... ..................... 1 tsp ............. ..................... 1 tsp ............. .....................

Sugar ..................................... All-purpose flour ................... Baking soda .......................... Salt ........................................ Ground cinnamon ................ Ground cloves ....................... Ground ginger ......................

14 oz ............. 2 lb 4 oz ....... ..................... ..................... ..................... ..................... .....................

Vegetable oil .........................

..................... 13/4 cups .......

Measure

For ____ Servings

Directions

31/2 cups ....... 3 qt 11/2 cups 1 /4 cup ........... 1 Tbsp .......... 2 Tbsp .......... 2 tsp ............. 2 tsp .............

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

1. Combine dry ingredients in mixer bowl using a paddle attachment. Blend on low speed for 1 minute.

..................... 31/2 cups .......

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

Frozen egg whites, thawed OR Fresh large egg whites ..........

12 oz ............. 11/2 cups ....... 1 lb 8 oz ....... 3 cups ...........

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

..................... 10 each ........

..................... 20 each ........

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

Hot water .............................. Molasses ................................

..................... 33/4 cups ....... ..................... 31/2 cups .......

..................... 1 qt 31/2 cups ..................... 1 qt 3 cups ....

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

2. Mix vegetable oil, egg whites, hot water, and molasses in a bowl with a wire whip for 2 minutes or until blended. Slowly add the oil mixture to dry ingredients on low speed and mix for 1 minute or until blended. Scrape down the sides of the bowl. 3. Pour 1 gallon (8 lb 12 oz) of batter into each lightly greased and floured 18" x 26" x 1" sheet pan. To Bake: Conventional Oven 350°F, 35 minutes Convection Oven 325°F, 25 minutes 4. Cut each cake 10x5 into 50 pieces.

(over)

Recipes • 83


Gingerbread (continued, page 2 of 2) Serving: Yield:

1 piece 50 servings: 8 lb 2 oz 100 servings: 16 lb 4 oz

Special Tips: 1) To make pouring easy, place bottles of molasses in hot water for 5 minutes before using.


238

Saturated Fat

1.2 g

Iron

Protein

3g

Cholesterol

0 mg

Calcium 53 mg

Carbohydrate

40 g

Vitamin A

0 RE/1 IU

Sodium 242 mg

Total Fat

7.9 g

Vitamin C

0 mg

Dietary Fiber 1 g

2) Serve with Whipped Topping (C-19), powdered sugar, or Orange Glaze (C-24). 3) Cupcakes can be made for a special occasion. Using a No. 16 scoop (1/4 cup), portion into greased or paper-lined muffin tins. Bake in a 375°F conventional oven for 15 to 20 minutes. One gallon of batter makes approximately 50 cupcakes.


2.1 mg

Spicy Italian Roast Potato Chunks 50 Servings

Ingredients

Measure

Weight

100 Servings Weight

For ____ Servings

Measure

Baking potatoes, 80 count

16 lb 11 oz ... 25 80-count .. 33 lb 6 oz ..... 50 80-count ..

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

Vegetable oil ......................... OR Olive oil ................................

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

1

/2 cup ...........

..................... 1 cup ............

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

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

1

/2 cup ...........

..................... 1 cup ............

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

White pepper ........................ Granulated garlic ................. Paprika .................................

..................... 1 Tbsp 1 tsp .. ..................... 2 Tbsp .......... ..................... 2 Tbsp ..........

..................... 2 Tbsp 2 tsp .. ..................... 1/4 cup ........... ..................... 1/4 cup ...........

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

Serving: Yield:

1

/2 cup potatoes (with skin) Provides 1/2 cup of vegetable 50 servings: 13 lb 6 oz 100 servings: 23 lb 12 oz

Recipes • 85


Directions 1. Wash potatoes and cut into bitesized chunks, skin on. 2. Toss potatoes with oil to lightly coat surface. Spread 8 lb 6 oz (1 gal 2 qt 2 cups) of pieces evenly over each sheet pan. (18" x 26" x 1"). 3. Combine white pepper, garlic, and paprika. 4. Sprinkle 21⁄2 Tbsp of seasoning mix over each sheet tray of potatoes. 5. Bake in a 450°F conventional oven for 20 minutes or a 400°F convection oven for 20 minutes. 6. Portion potatoes using a No. 8 scoop (1⁄2 cup).


153

Saturated Fat

Protein

3g

Cholesterol

.4 g 0 mg

Carbohydrate 31 g

Vitamin A

5 RE/51 IU

Total Fat

Vitamin C

16 mg

2.3 g

Iron

1.7 mg

Calcium

13 mg

Sodium

10 mg

Dietary Fiber 3 g


Fruit Pan Dowdy 50 Servings

Ingredients

Weight

Measure

100 Servings Weight

Measure

For ____ Servings

Canned, sliced peaches ........ or Canned, mixed fruit .............

7 lb 2 oz ....... 3 qt 3 cups .... 14 lb 4 oz ..... 1 gal 3 qt ......

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

7 lb 2 oz ....... 3 qt 3 cups .... 14 lb 4 oz ..... 1 gal 3 qt ......

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

All purpose flour ................... Baking soda .......................... Salt ........................................ Sugar .....................................

3 lb ............... ..................... ..................... 1 lb 1 oz .......

2 qt 11/2 cups 6 lb ............... 1 gal 3 cups .. 3 Tbsp .......... ..................... 1/4 cup 2 Tbsp 1 Tbsp .......... ..................... 2 Tbsp .......... 21/4 cups ....... 2 lb 2 oz ....... 1 qt 1/2 cup ...

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

Frozen whole eggs, thawed .. or Fresh large eggs ....................

6 oz ...............

3

/4 cup ........... 12 oz ............. 11/2 cups .......

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

6 oz ............... 3 each ..........

..................... 6 each ..........

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

Reserved juice from peaches ........................ Water ....................................

..................... 11/2 cups ....... ..................... 1 qt 1/2 cup ...

..................... 3 cups ........... ..................... 2 qt 1 cup .....

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

Brown sugar .......................... Ground cinnamon ................

8 oz ............... 1 cup ............ 1 lb ............... 2 cups ........... ..................... 2 Tbsp .......... ..................... 1 Tbsp

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

Serving: Recipes • 87

Yield:

1 piece Provides 1/2 cup of fruit 50 servings: 12 lb 6 oz 100 servings: 24 lb 12 oz


Directions 1. Drain peach slices and reserve juice. Set aside. 2. Using the paddle attachment, blend flour, baking soda, salt, and sugar at low speed for 30 seconds. 3. Whisk eggs until smooth. Add eggs, reserved juice, and water to dry ingredients and mix at low speed for 1 minute. Scrape sides of bowl and mix at medium speed for 1 minute. 4. Spread 3 lb 12 oz (1 qt 2 cups) of batter in each lightly greased steam table pan (12" x 20" x 21⁄2"). 5. Distribute 3 lb 9 oz (1 qt 31⁄2 cups) of peaches evenly over each pan of batter. Blend brown sugar and cinnamon. Sprinkle 1⁄2 cup (4 oz) evenly over each pan. 6. Blend brown sugar and cinnamon. Sprinkle 1⁄2 cup (4 oz) evenly over each pan. 7. Bake in a 350°F conventional oven for 50 minutes or a 325°F convection oven for 50 minutes. 8. Cut each pan into 25 portions (5x5).

Nutrients Per Serving Calories 187 Protein 4g Carbohydrate 42 g Total Fat .6 g

Saturated Fat .2 g Cholesterol 14 mg Vitamin A 25 RE/205 IU Vitamin C 1 mg

Iron 1.6 mg Calcium 16 mg Sodium 376 mg Dietary Fiber 1 g


Tabouleh (tah-BUHL-lee) Ingredients

50 Servings Measure

Weight

100 Servings Weight

Measure

For ____ Servings

2 lb ............... 1 qt 2 cups .... 4 lb ............... 3 qt ............... ..................... 1 qt 2 cups .... ..................... 3 qt ...............

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

4 lb ............... 2 qt ............... 8 lb ............... 1 gal .............

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

1 lb 14 oz ..... 1 qt ............... 3 lb 12 oz ..... 2 qt ............... 3 oz ............... 3 cups ........... 6 oz ............... 1 qt 2 cups .... 12 oz ............. 2 cups ........... 1 lb 8 oz ....... 1 qt ...............

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

Fresh mint, chopped ............. OR Dried mint ............................

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

/2 cup ...........

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

..................... 1 tsp .............

..................... 2 tsp .............

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

Cumin (optional) ..................

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

/2 tsp ............

..................... 1 tsp .............

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

Salt ........................................ Lemon juice .......................... Vegetable oil .........................

..................... 2 Tbsp .......... ..................... 11/3 cups ....... ..................... 1/2 cup ...........

..................... 1/4 cup ........... ..................... 22/3 cups ....... ..................... 1 cup ............

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

No. 3 Bulgur ......................... Water ....................................

Fresh tomatoes, unpeeled, diced .................................. Fresh cucumbers, peeled, seeded, diced ..................... Fresh parsley, chopped ......... Onions, diced ........................

1

1

/4 cup ...........

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

1

Directions 1. Combine bulgur and boiling water in a large bowl. Let stand for 30 minutes or until water is absorbed. Do not drain. 2. Add tomatoes, cucumbers, parsley, onions, mint, and cumin (optional) to the bulgur.

3. For dressing, combine salt and lemon juice in a small bowl. Whisk in the oil. 4. Add dressing to salad and toss to combine all ingredients. 5. Can be served either chilled or at room temperature.

(over)

Recipes • 89


Tabouleh (continued, page 2 of 2) Serving:

1

/2 cup provides 3/8 cup of vegetable and 3/4 serving of grains/breads

Yield:


Volume:

50 servings: 11/2 gal 100 servings: 3 gal

Special Tip:

For a tasty variation, add 2 cups of chopped black olives per 50 servings.



96

Saturated Fat

Protein

3g

Cholesterol

Carbohydrate17 g Vitamin A Total Fat

2.6 g

Vitamin C

.4 g

Iron

.8 mg

0 mg

Calcium 17 mg

33 RE/334 IU

Sodium 289 mg

12 mg

Dietary Fiber4 g

Baked Cajun Fish Ingredients

50 Servings

100 Servings

For ____ Servings

Weight

Measure

Weight

Measure

Paprika ................................. Granulated garlic ................. Onion salt ............................. Red pepper ............................ Black pepper ......................... White pepper ........................ Ground oregano ................... Ground thyme ......................

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

2 tsp ............. 2 tsp ............. 2 tsp ............. 3 /4 tsp ............ 3 /4 tsp ............ 3 /4 tsp ............ 1 tsp ............. 1 tsp .............

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

1 Tbsp 1 tsp .. 1 Tbsp 1 tsp .. 1 Tbsp 1 tsp .. 11/2 tsp .......... 11/2 tsp .......... 11/2 tsp .......... 2 tsp ............. 2 tsp .............

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

Frozen fish portions (3 oz each) ......................... Margarine or butter, melted . Lemon juice ..........................

9 lb 7 oz ....... 50 each ........ 6 oz ............... 3/4 cup ........... ..................... 1/2 cup ...........

18 lb 14 oz ... 100 each ...... 12 oz ............. 11/2 cups ....... ..................... 1 cup ............

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

Directions 1. Mix seasonings in a small bowl. Place in a spice shaker.

2. Place 25 fish portions into each ungreased 12" x 20" x 21/2" steam table pan. 3. Sprinkle 1/4 cup of lemon juice and 3 Tbsp 1 tsp of seasoning mix over the top of each pan. 4. Drizzle 3/8 cup of melted margarine over the seasonings. 5. To Bake: Conventional Oven 350°F, 20 minutes Convection Oven 350°F, 15 minutes Until fish flakes easily with a fork.

(over)

Recipes • 91


Baked Cajun Fish (continued, page 2 of 2) Serving: Yield:

1 portion provides 2 ounces of cooked fish 50 servings: 7 lb 14 oz 100 servings: 15 lb 12 oz

Special Tips: 1) For best results, batch-cook fish throughout the meal. 2) Boneless, skinless chicken breasts or thighs may be substituted for the fish.



141

Saturated Fat

Protein

16 g

Cholesterol

1.3 g

Iron

.4 mg

51 mg

Calcium 25 mg

Carbohydrate 0 g

Vitamin A

69 RE/275 IU

Sodium 136 mg

Total Fat

Vitamin C

1 mg

Dietary Fiber0 g

7.8 g

Vegetable Chili 50 Servings

Ingredients

Weight

100 Servings

Measure

Weight

/4 cup ...........

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

Measure

For ____ Servings

/2 cup ...........

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

Vegetable oil .........................

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

Onions, chopped OR †Dehydrated onions .............

1 lb 4 oz ....... 1 qt ...............

2 lb 8 oz ....... 2 qt ...............

31/2 oz ........... 1 cup ............

7 oz ............... 2 cups ...........

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

9 oz ............... 2 cups ...........

1 lb 2 oz ....... 1 qt ...............

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

/3 cup ...........

1 oz ...............

/3 cup ...........

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

3 oz ............... 3/4 cup ........... 1 oz ............... 1/4 cup ........... ..................... 1 Tbsp 1 tsp .. ..................... 2 tsp ............. ..................... 1/4 cup ........... 4 oz ............... 1/2 cup ........... 6 lb 11 oz ..... 1 No. 10 can

6 oz ............... 2 oz ............... ..................... ..................... ..................... 8 oz ............... 13 lb 6 oz .....

11/2 cups ....... /2 cup ........... 2 Tbsp 2 tsp .. 1 Tbsp 1 tsp .. 1 /2 cup ........... 1 cup ............ 2 No. 10 cans

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

1 lb ............... 21/2 cups .......

2 lb ............... 1 qt 1 cup .....

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

8 lb 1 oz ....... 1 lb ............... ..................... 2 lb ...............

16 lb 2 oz ..... 2 lb ............... ..................... 4 lb ...............

1 gal 2 qt 1 cup .. 1 qt 2 cups .... 2 qt ............... 2 qt ...............

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

6 lb 4 oz ....... 1 gal 2 qt 1 cup ..

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

Fresh green peppers, chopped ............................. OR †Dried green peppers ............ Chili powder ......................... Cumin ................................... Granulated garlic ................. Onion salt ............................. Red hot sauce (optional) ...... Brown sugar .......................... Canned crushed tomatoes .... Canned diced tomatoes, drained .............................. Canned kidney beans, drained .............................. No. 3 bulgur wheat ............... Water .................................... Lowfat plain yogurt .............. Lowfat cheddar cheese, shredded ............................

1

/2 oz .............

1

1

3 qt 1/2 cup ... 3 cups ........... 1 qt ............... 1 qt ...............

3 lb 2 oz ....... 3 qt 1/2 cup ...

1

2

1

Directions 1. Heat the oil in a steam-jacketed kettle. 2. Add the chopped onions and saute 3 minutes, until translucent. 3. Add the chopped green peppers and saute 2 minutes, until tender.

4. Add the chili powder, cumin, granulated garlic, onion salt, brown sugar, and tomatoes. Simmer 15 minutes, uncovered.

5. Add the kidney beans, bulgur wheat, and water. Simmer 15 minutes, uncovered. 6. Add yogurt and stir to blend. 7. Sprinkle 1/4 cup of cheddar cheese on top of each serving.

†When using dried vegetables, rehydrate in an equal amount of water. Do not drain before using.

(over)

Recipes • 93


Vegetable Chili (continued, page 2 of 2) Serving:

3

/4 cup (6-oz ladle) provides the equivalent of 2 ounces of cooked lean meat, 3 /8 cup of vegetable, and 1 /4 serving of grains/breads

Yield:


Volume:

50 servings: 1 gal 3 qt 2 cups 100 servings: 3 gal 3 qt

Special Tip:


201

Saturated Fat

1.7 g

Iron

Protein

15 g

Cholesterol

7 mg

Calcium 214 mg

Carbohydrate 27 g

Vitamin A126 RE/1130 IU

Sodium 637 mg

Total Fat

Vitamin C

Dietary Fiber 7 g

This dish can be used as a filling in Tacos (D-13), Taco Salad (E-10), or Burritos (D-12).


4.5 g

17 mg

2.5 mg

Whole Wheat Sugar Cookies Ingredients

50 Servings Measure

Weight

100 Servings Weight

Measure

For ____ Servings

Directions

Recipes • 95

Margarine or butter .............. Sugar .....................................

12 oz ............. 11/2 cups ....... 1 lb 8 oz ....... 3 cups ........... 1 lb 8 oz ....... 3 cups ........... 3 lb ............... 1 qt 2 cups ....

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

1. Cream margarine or butter and sugar in a mixer, using a paddle attachment on medium speed for 10 minutes.

Frozen whole eggs, thawed .. OR Fresh large eggs ....................

6 oz ...............

/4 cup ........... 12 oz ............. 11/2 cups .......

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

..................... 3 each ..........

..................... 6 each ..........

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

2. Add eggs, vanilla, and milk. Mix for 1 minute or until smooth. Scrape down sides of the bowl.

Vanilla .................................. Lowfat milk ...........................

..................... 1 Tbsp .......... ..................... 3/8 cup ...........

..................... 2 Tbsp .......... ..................... 3/4 cup ...........

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

Whole wheat flour ................ Baking powder ...................... Baking soda .......................... Salt ........................................ Ground nutmeg .................... Ground cinnamon ................

1 lb 13 oz ..... ..................... ..................... ..................... ..................... .....................

3 qt ............... 2 Tbsp .......... 1 Tbsp .......... 1 Tbsp .......... 2 tsp ............. 2 tsp .............

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

3. Mix all dry ingredients. Add gradually to the creamed mixture. Mix for 1 minute or until well blended. Scrape down sides of the bowl.

Sugar ..................................... Ground cinnamon ................

4 oz ............... 1/2 cup ........... 8 oz ............... 1 cup ............ ..................... 2 tsp ............. ..................... 1 Tbsp 1 tsp ..

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

4. Portion with a No. 30 scoop (4x5) on lightly greased or paperlined 18" x 26" x 1" sheet pans. 5. Combine sugar and cinnamon in a salt shaker and sprinkle over cookies. 6. To Bake: Conventional Oven 375°F, 12 minutes Convection Oven 350°F, 16 minutes Bake until light brown.

3

1 qt 2 cups .... 3 lb 10 oz ..... 1 Tbsp .......... ..................... 11/2 tsp .......... ..................... 11/2 tsp .......... ..................... 1 tsp ............. ..................... 1 tsp ............. .....................

(over)


Whole Wheat Sugar Cookies (continued, page 2 of 2) Serving: Yield: Volume:

Special Tip:

1 cookie



Calories

173

Saturated Fat

Protein

3g

Cholesterol

50 servings: 1 qt 1/4 cup (dough) 100 servings: 2 qt 1/2 cup (dough)

Carbohydrate 28 g Total Fat

For a lighter texture, substitute all-purpose flour for half of the whole wheat flour.


6.2 g

1.3 g

Iron

.8 mg

15 mg

Calcium 30 mg

Vitamin A

75 RE/251 IU

Sodium 207 mg

Vitamin C

0 mg

Dietary Fiber 2 g

Zesty Oatmeal Raisin Cookies SERVINGS: 72 Directions

Ingredients

Nutritional Information Flour ...................................... 4 cups Rolled oats ............................ 4 cups Baking powder ...................... 4 tsp Cinnamon ............................

1

/2 tsp

Raisins ................................... 2 cups Sugar ..................................... 2 cups Brown sugar .......................... 1 cup Unsalted butter, melted ........

1

/2 cup

Applesauce ........................... 11/2 cups Honey .................................... 2 Tbsp Orange zest ........................... 2 Tbsp Fresh orange juice ................. 2 Tbsp Cooking spray ....................... As needed

Preheat oven to 400°F. Combine all the dry ingredients in a large mixing bowl and mix. Drizzle in the melted butter, applesauce, honey, orange zest, and juice. Mix well, being sure to evenly distribute raisins or other dried fruits throughout the batter. (Batter should have the consistency of moist play dough.) Lightly coat cookie sheets with cooking spray and roll small amounts of the dough into “golf balls”. Place them a few inches apart on the cookie sheets, place in the preheated oven and bake for about 12 to 15 minutes until golden brown. Remove and cool before handling.

Note: Once you have made this recipe a few times, you can experiment by adding more oats and less flour, different fruits, different spices, choclate chips, cocoa, etc.

Recipes • 97

Source: Johnson & Wales University (Providence, Rhode Island)

Calories

99

Total fat

1.7 gm

Percent of calories from fat

15%

Colesterol Sodium Fiber

3 mg 19 mg 1.01 gm


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