Lab for Meat Alternates

Transcription

1 Module 3: Healthy Cuisine for Kids Culinary Manual Lab for Meat Alternates This section contains the following information for this culinary laboratory: Team Recipe Assignments Equipment Needs by Team Food Lists by Team Information by Team o Recipes o Quality Score Cards Product Evaluation Forms Page 119

2 Healthy Cuisine for Kids Culinary Manual Lab for Meat Alternates Write notes here. Page 120

3 Lab for Meat Alternates Healthy Cuisine for Kids Culinary Manual Culinary Laboratory 2 for Module 3 Team Recipe Assignments for Meat Alternates Lab Team One Team Two Grilled Sandwich Spanish Quiche Bean Taco Nachos (Quesadillas) Bean Burrito Team Three Team Four Pizza with Cheese Topping Vegetable Chili Three Bean Salad Refried Beans Macaroni and Cheese Page 121

4 Healthy Cuisine for Kids Culinary Manual Lab for Meat Alternates Write notes here. Page 122

5 Lab for Meat Alternates Healthy Cuisine for Kids Culinary Manual Culinary Laboratory 2 for Module 2 Equipment for Meat Alternates Lab Recipes are adaptable to most equipment available in school and child care center food service facilities. See the next page for equipment needs common to all the culinary labs. For This Culinary Laboratory, Teams Need This Small Equipment Blender, food processor or small VCM Item Team 1 Team 2 Team 3 Team 4 Team 5 Total Ladle, 2 oz 1 1 Ladle, 6 oz 1 1 Mixing bowl, medium Mixing bowl, large 1 1 Scoop, No Scoop, No Scoop, No Scoop, No Sheet pan, half size Sheet pan, full size Skillet (tilting skillet, if available) 1 1 Steam table pan, half size (2") Steam table pan, full size (2") Steam table pan, full size, perforated 1 1 Stock pot or sauce pan 1 1 Stock pot, medium Wok or tilting skillet 1 1 Dough hook for mixer 1 1 Soufflé cups, No Convection oven temperature 325 F 350 F 400 F F 300 F 325 F Page 123

6 Healthy Cuisine for Kids Culinary Manual Lab for Meat Alternates For All Culinary Laboratories, Each Workstation Needs This Small Equipment Access To This Equipment Item Quantity Item Quantity Cutting board 1 Can opener 1 or 2 Knives 1 or 2 Dry measuring cups, pint, quart, gallon Measuring cups: 1/4 cup, 1/3 cup, 1/2 cup, 1 cup Measuring spoons: 1/4 tsp, 1/2 tsp, 1 tsp, 1 Tbsp 1 set Liquid measuring cups, pint, quart, gallon 1 set Scales to 32 oz, 1/4 oz increments 2 or 3 sets 2 or 3 sets 2 or 3 sets Spatula 1 Mixer, small, 5 qt with flat beater. (Breads lab needs wire whip or dough hook.) Spoon, large 1 Surface or stove top heat Thermometer 1 Refrigeration Wire whisk 1 Convection ovens Disposable gloves Dish towels 5 Page 124

7 Lab for Meat Alternates Healthy Cuisine for Kids Culinary Manual Culinary Laboratory 2 for Module 3 Food List for the Meat Alternates Lab Bread, Rice, and Pasta Item Team 1 Team 2 Team 3 Team 4 Team 5 Bread Crumbs, enriched, dry Bread Crumbs, enriched, soft Bread, whole wheat enriched, sliced Macaroni, elbow, enriched Pie Shells, 9" Pizza Crust, 18" x 13" x 1" Taco Shells, enriched, at least 0.45 oz Taco Shell Pieces, enriched Tortillas, flour, enriched, 0.9 oz 26 slices 50 each 4 oz 4 each 6 oz 2 each 3 oz 1 lb 5 oz 25 each Canned Goods Item Team 1 Team 2 Team 3 Team 4 Team 5 Beans, green, cut 1 lb 2 3/4 oz Beans, kidney 9 oz 2 lb 2 1/2 oz Beans, pinto Beans, wax Chicken Stock, low-fat, MSG free Corn, whole kernel 4 lb 3 1/2 oz 1 lb 1 oz 7 1/2 oz 3 lb 2 oz 3 lb 8 oz 1/4 cup 2 Tbsp Tomato Paste 7 oz 5 oz 14 oz 14 oz Tomatoes, chopped with juice Tomatoes, crushed 3 lb 10 oz 9 1/4 oz 3 lb 3 oz Page 125

8 Healthy Cuisine for Kids Culinary Manual Lab for Meat Alternates Dairy and Eggs Item Team 1 Team 2 Team 3 Team 4 Team 5 Cheese, Cheddar, reduced fat, shredded Cheese, mozzarella, reduced fat, shredded Cheese, Parmesan, reduced fat, grated Eggs, large 9 each 7 each 13 oz 2 lb 1 lb 14 1/2 oz 3 lb 2 oz 3 lb 3 1/2 oz Margarine or Butter 3 oz 6 oz Milk, low-fat 1% 1 cup 1 qt 2 qt 2 cups Yogurt, low-fat 1 lb 2 oz Fresh Fruits and Vegetables Item Team 1 Team 2 Team 3 Team 4 Team 5 Lettuce 1 lb 3 1/2 oz Onions 2 1/2 oz 1 cup 4 1/2 oz 5 oz 2 1/2 oz Pepper, green bell 13 oz 3 1/4 oz 3/4 cup 2 Tbsp Tomatoes, fresh 10 1/2 oz Frozen Food Orange Juice concentrate, frozen Item Team 1 Team 2 Team 3 Team 4 Team 5 3 Tbsp Page 126

9 Lab for Meat Alternates Healthy Cuisine for Kids Culinary Manual Herbs and Spices Item Team 1 Team 2 Team 3 Team 4 Team 5 Basil, dried 1/8 tsp 2 1/2 tsp Black Pepper, ground 1 tsp 1/2 tsp 1 1/2 tsp 1 1/2 tsp Chili Powder 1 Tbsp 1 1/2 oz 2 1/2 tsp Cumin, ground 2 1/4 tsp 1/2 tsp 2 Tbsp 2 tsp 1 Tbsp 1 1/2 tsp 1 Tbsp Garlic Powder 2 1/4 tsp 1/2 tsp 1 3/4 tsp 2 tsp 1 1/2 tsp Marjoram Mustard, dry 1/4 tsp 1 1/2 tsp Onion Powder 3/4 tsp 1 1/2 tsp 1 1/2 tsp Oregano, dried 1 1/8 tsp Paprika 3/4 tsp 1/8 tsp 1/2 tsp 1 Tbsp Parsley, dried 1/2 tsp Salt 1/2 tsp 1 1/2 tsp 1 tsp 2 1/2 tsp Thyme, dried 1/4 tsp Meats and Poultry Item Team 1 Team 2 Team 3 Team 4 Team 5 Turkey Ham, 1 oz slices 1 lb 9 oz Miscellaneous - Condiments, Baking Supplies, and Dried Fruit Bulgur, No. 3 Flour, all-purpose, enriched Item Team 1 Team 2 Team 3 Team 4 Team 5 8 oz Oil, vegetable 1/3 cup 5 Tbsp Red Hot Sauce (optional) Sugar 3 Tbsp 2 Tbsp 1 Tbsp 2 tsp Sugar, brown Vanilla Vinegar, white Worcestershire Sauce 2 tsp 1/3 cup 2 Tbsp 2 oz 6 oz 1 tsp Page 127

10 Healthy Cuisine for Kids Culinary Manual Lab for Meat Alternates Culinary Laboratory 2 for Module 3 Team 1 Recipes and Quality Score Cards Culinary Lab for Meat Alternates In this culinary laboratory, Team 1 prepares and evaluates the following recipes: Grilled Sandwich Bean Taco This section contains the recipes and Quality Score Cards for Team 1 for this lab. Page 128

11 Grilled Sandwich Meat, Grains/Breads Sandwiches Ingredients 24 Servings Directions Weight Measure Low-fat 1% milk 1 cup 1. In a bowl, whisk together the milk, orange juice, eggs, sugar, salt, and vanilla. Whisk until smooth. Frozen orange juice concentrate, 3 Tbsp thawed Fresh large eggs 9 each Sugar 3 Tbsp Salt 1/2 tsp 2. Place 2 oz (2 slices) of turkey ham on a slice of bread. Cover with a second bread slice. Continue until all ham and bread slices have been used. Vanilla 2 tsp 3. Cover each with a second bread slice. Turkey ham slices 1 lb 8 oz 24 slices 4. Dip sandwiches in orange juice mixture to coat both sides. Enriched wheat bread slices (at least 0.9 oz each) 24 slices 5. Place 6 sandwiches on each lightly greased half-sheet (13 x 8 x 1 ) pan. For 26 servings use 2 pans. 6. Bake until lightly browned: Conventional oven: 400 F for minutes Convection oven: 325 F for minutes CCP: Heat to 155 F or higher for at least 15 seconds. 7. Cut each sandwich in half. CCP: Hold for hot service at 135 F or higher. Portion size: 1/2 sandwich. Servings Yield Volume 1/2 sandwich provides 1 ¼ oz of cooked lean meat and the equivalent of 1 slice of bread. 24 servings: 3 lb 10 oz Nutrients Per Serving Calories 168 Saturated Fat 1.36 g Iron 1.56 mg Protein g Cholesterol 99 mg Calcium 40 mg Carbohydrates g Vitamin A 162 IU Sodium 480 mg Total Fat 4.69 g Vitamin C 3.2 mg Dietary Fiber 1.2 g Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from Page 129

12 Bean Taco Meat/Meat Alternate, Vegetable, Grains/Breads Main Dishes Ingredients 25 Servings Directions Weight Measure Canned pinto beans, drained or 4 lb 3 1/2 oz or 2 qt 1 1/2 cups or 1. In a stockpot, cover beans with water and heat. Dry pinto beans, cooked 4 lb 3 ½ oz 2 qt 1 ¼ cups Fresh onions chopped or Dehydrated onions 2 1/2 oz 1/4 cup 3 Tbsp or ¼ cup Garlic powder 2 1/4 tsp 2. Drain beans. Puree beans to a smooth consistency. Ground black pepper 1 tsp Canned tomato paste 7 oz 3/4 cup 1 1/2 tsp Water 2 cups 3. Add onions, garlic powder, pepper, tomato paste, water, chili Chili powder 1 Tbsp powder, cumin, paprika, and onion powder to beans. Blend well. Ground cumin 2 1/4 tsp Bring to boil. Reduce heat and simmer for minutes. Paprika 3/4 tsp CCP: Heat to 165 F for at least 15 seconds. Onion powder 3/4 tsp CCP: Hold for hot service at 135 F or higher. Reduced fat Cheddar cheese, shredded 13 ½ oz 3 3/8 cups Fresh tomatoes, diced 10 1/2 oz 1 1/4 cups 3 Tbsp Fresh lettuce, shredded 1 lb 3 1/2 oz 2 qt 1 cup Enriched taco shells (at least 0.45 oz each) 4. For topping: Set cheese aside for step 5. Combine tomatoes and lettuce. Toss lightly and set aside for step each 5. Serving suggestions (2 tacos per serving) Before serving, fill each taco shell with No. 20 scoop (approximately 3 Tbsp) bean mixture. On each plate, serve 2 tacos, No. 10 scoop (3/8 cup) lettuce and tomato mixture, and 1/2 oz (2 Tbsp) shredded cheese. OR Pre-portion No. 10 scoop (3/8 cup) lettuce-tomato mixture and 1/2 oz (2 Tbsp) shredded cheese into individual soufflé cups. Refrigerate until service. Transfer bean mixture and taco shells to steam table pans. Serve 2 unfilled taco shells along with No. 10 scoop (3/8 cup) bean mixture, preportioned lettuce and tomato mixture, and preportioned cheese. Instruct children to build their own tacos. Page 130

13 Servings Yield Volume 2 tacos provide 1 3/4 oz equivalent meat/meat alternate, 25 Servings 5 lb 9 ½ oz (filling) 2 quarts 2 cups (filling) ½ cup of vegetable, and 1 serving of grains/breads. Nutrients Per Serving Calories 251 Saturated Fat 2.75g Iron 2.67 mg Protein g Cholesterol 9 mg Calcium 231 mg Carbohydrate g Vitamin A 605 IU Sodium 540 mg Total Fat 9.41 g Vitamin C 8.6 mg Dietary Fiber 5.7 g Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from Page 131

14 Healthy Cuisine for Kids Culinary Manual Lab for Meat Alternates Write notes here. Page 132

15 Lab for Meat Alternates Healthy Cuisine for Kids Culinary Manual Prepared by: Team 1 Quality Score Cards for Meat Alternates Lab Grilled Sandwich Quality Scored by: Directions: Remember : When the food is ready to serve, use this Quality Score Card to evaluate the quality. Mark Yes when the food meets the standard and No when it does not. Mark NA (not applicable) when a specific quality standard does not apply to the food being evaluated. Use the Comments section to explain why a food does not meet a standard. If a food does not meet the quality standards, it should not be placed on the service line. Quality Standard Yes No NA Comments Appearance Bread is toasted golden brown If ham is visible around the side, it is only slightly Batter appears to be mixed well and uniformly applied No oil is visible on crust Sandwich is cut in half for easier eating Texture or Consistency Sandwich bread is slightly crisp and crunchy Sandwich is moist inside, not dry Sandwich portions are uniform Flavor Flavor is good Product is free from a scorched or burned taste Seasonings are well blended Holding Temperature Cold item, 41 F or below Hot item, 135 F or above Note: Follow state or local regulation. Page 133

16 Healthy Cuisine for Kids Culinary Manual Lab for Meat Alternates Write notes here. Page 134

17 Lab for Meat Alternates Healthy Cuisine for Kids Culinary Manual Team 1 Quality Score Cards for Meat Alternates Lab Bean Taco Prepared by: Quality Scored by: Directions: Remember: When the food is ready to serve, use this Quality Score Card to evaluate the quality. Mark Yes when the food meets the standard and No when it does not. Mark NA (not applicable) when a specific quality standard does not apply to the food being evaluated. Use the Comments section to explain why a food does not meet a standard. If a food does not meet the quality standards, it should not be placed on the service line. Quality Standard Yes No NA Comments Appearance Beans appear moist, but not watery Beans are pureed smoothly Shells are dry and free from seepage Shells are displayed in a pleasing manner Cheese is on top of the beans in the shell Garnish is edible and appropriate for the taco pan Texture or Consistency Beans are pureed smoothly Beans are moist, not dry Seasonings are evenly distributed throughout the meat Cheese is grated and loosely placed on taco (not pressed together) Shells are crisp Shells are filled uniformly Flavor The shells have a fresh taste Beans are free from a scorched or burned taste Seasonings enhance the taco, not too strong or salty Holding Temperature Cold item, 41 F or below Hot item, 135 F or above Note: Follow state or local regulation. Page 135

18 Healthy Cuisine for Kids Culinary Manual Lab for Meat Alternates Write notes here. Page 136

19 Lab for Meat Alternates Healthy Cuisine for Kids Culinary Manual Culinary Laboratory 2 for Module 3 Team 2 Recipes and Quality Score Cards Culinary Lab for Meat Alternates In this culinary laboratory, Team 2 prepares and evaluates the following recipes: Spanish Quiche Nachos (Quesadillas) This section contains the recipes and Quality Score Cards for Team 2 for this lab. Page 137

20 Healthy Cuisine for Kids Culinary Manual Lab for Meat Alternates Write notes here. Page 138

21 Spanish Quiche Meat Alternate, Vegetable-Grains/Breads Main Dishes Ingredients 24 Servings Directions Weight Measure Enriched 9-inch frozen pie shells, unbaked 3 lb 6 oz 4 each 1. Prick the bottom and sides of frozen pie shells. 2. Bake pie shells until lightly browned: Fresh onions, chopped or 4 oz 2/3 cup or Conventional oven: 425 F for 5-7 minutes Dehydrated onions ¼ cup 2 Tbsp Convection oven: 400 F for 5 minutes Fresh green bell peppers, diced 9 oz 1 3/4 cups Margarine or butter 3 oz 1/4 cup 2 Tbsp 3. In a small pan, sauté onions and green bell pepper in margarine or butter until tender, approximately 3-5 minutes. Set aside to cool. Low-fat 1 % milk 1 qt Fresh large eggs or Frozen whole eggs, thawed 12 oz 7 each or 1 ½ cups Salt 1/2 tsp Ground black pepper 1/2 tsp Dried oregano 1/8 tsp 4. In a bowl, combine milk, eggs, salt, pepper, oregano, paprika, parsley, and basil. Add onion and green bell pepper. Stir to blend. Paprika 1/8 tsp 5. Combine bread crumbs and shredded cheese. Sprinkle 1 cup 3 Tbsp of this crumb mixture in the bottom of each baked pie shell. Dried parsley 1/2 tsp 6. Pour 4 ½ oz (1/2 cup 2 ¼ tsp) of tomatoes over the bread Dried basil 1/8 tsp crumbs and cheese in each crust. Enriched dry bread crumbs 5 ½ oz 1 cup 7. Pour 15 oz (2 ¼ cups) of egg mixture over the tomatoes in each crust. Reduced fat Cheddar cheese, shredded 15 oz 8. Top each quiche with 2 oz (½ cup) Cheddar cheese and 1 oz Canned chopped tomatoes, with juice 1 lb 2 oz (3 Tbsp) green peppers. Reduced fat Cheddar Cheese, shredded 8 oz 2 cups Canned corn, whole kernel, drained 1 lb 1 oz ¾ cup 9. Pour 4 ¼ oz (3 Tbsp) corn over egg and tomato mixture in each pie crust. Fresh green bell peppers, diced 4 oz ¾ cup 10. Bake: Conventional oven: 375 F for 40 minutes Convection oven: 350 F for 35 minutes Bake until knife inserted in the center comes out clean. 11. CCP: Heat to 155 F or higher for at lest 15 seconds. Cut each pie into 6 slices. CCP: Hold for hot service at 135 F or higher. Page 139

22 Servings Yield Volume 1 piece provides the equivalent of 1 1/4 oz of cooked lean meat, 1/4 cup of vegetable, 32 servings: 8 lb 8 oz 4 pans and the equivalent of 2 slices of bread. Nutrients Per Serving Calories 343 Saturated Fat 6.93 g Iron 1.96 mg Protein g Cholesterol 77 mg Calcium 329 mg Carbohydrate g Vitamin A 746 IU Sodium 560 mg Total Fat g Vitamin C 16.2 mg Dietary Fiber 1.5 g Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from Page 140

23 Nachos Ingredients 25 Servings Directions Meat-Grains/Breads Snacks Weight Measure Enriched taco shell pieces 6 oz 1. Spread 6 oz of taco pieces on half-sheet pan that has been lightly coated with pan release spray. Salsa 12 oz 1 1/2 cups 2. Top with 12 oz (1 1/2 cups) of salsa and 13 oz (3 1/4 cups) of cheese. Reduced fat Cheddar cheese, shredded 13 oz 3 1/4 cups 3. Bake until cheese melts: Conventional oven: 375 F for 7 minutes Convection oven: 350 F for 5 minutes For best results, serve immediately. 4. Score each pan 5 x 5 (25 pieces). Servings Yield Volume 1 piece provides the equivalent of 1/2 oz of cooked lean meat and the equivalent of 25 servings: 2 lb 2 oz 1/4 slice of bread. Special Tip: For an attractive garnish, use 1 Tbsp of low-fat sour cream or plain low-fat yogurt and 1 Tbsp of salsa. Nutrients Per Serving Calories 77 Saturated Fat 1.93 g Iron 0.28 mg Protein 4.64 g Cholesterol 8 mg Calcium 148 mg Carbohydrates 5.46 g Vitamin A 115 IU Sodium 166 mg Total Fat 4.26 g Vitamin C 1.9 mg Dietary Fiber 0.7 g Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from Page 141

24 Salsa Vegetable Sauces, and Toppings Ingredients 25 Servings Directions Weight Measure Canned diced tomatoes, 1 lb 5 oz 2 ½ cups ½ Tbsp with juice Fresh onion, chopped or Dehydrated onions 1/4 cup or 2 Tbsp Canned tomato paste 6 oz 1/2 cup 2 Tbsp Water 1 cup 2 Tbsp Garlic powder 1/2 tsp Dried oregano 1 tsp Ground cumin 1/2 tsp Salt 1 tsp Sugar 2 Tbsp Canned diced tomatoes, with juice 14 oz 1 ½ cups 3 Tbsp 1. Place tomatoes, onions, tomato paste, water, garlic powder, oregano, cumin, salt, and sugar in a blender or food processor. Puree until smooth. 2. Mix pureed tomato mixture and diced tomatoes until blended. Refrigerate until ready to serve. 3. Portion with 2 oz ladle (1/4 cup). Servings Yield Volume 1/4 cup (2 oz ladle) provides 1/4 cup of vegetable. 25 servings: 3 lb 7 oz 1 qt 3 1/8 cups Nutrients Per Serving Calories 18 Saturated Fat 0.02 g Iron 0.41 mg Protein 0.64 g Cholesterol 0 mg Calcium 16 mg Carbohydrates 4.23 g Vitamin A 400 IU Sodium 157 mg Total Fat 0.11 g Vitamin C 8.5 mg Dietary Fiber 0.7 g Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from Page 142

25 Lab for Meat Alternates Healthy Cuisine for Kids Culinary Manual Prepared by: Quality Scored by: Directions: Remember : Team 2 Quality Score Cards for Meat Alternates Spanish Quiche When the food is ready to serve, use this Quality Score Card to evaluate the quality. Mark Yes when the food meets the standard and No when it does not. Mark NA (not applicable) when a specific quality standard does not apply to the food being evaluated. Use the Comments section to explain why a food does not meet a standard. If a food does not meet the quality standards, it should not be placed on the service line. Quality Standard Yes No NA Comments Appearance Pastry shell is golden brown Quiche is lightly browned Portions are uniform There is no excess fat visible Garnish is edible and appropriate Texture or Consistency Quiche is uniform thickness Vegetables are evenly distributed throughout Quiche is tender and not rubbery Quiche is not watery Flavor Flavor is good Product is free from a scorched or burned taste Seasonings are well blended Holding Temperature Cold item, 41 F or below Hot item, 135 F or above Note: Follow state or local regulation. Page 143

26 Healthy Cuisine for Kids Culinary Manual Lab for Meat Alternates Write notes here. Page 144

27 Lab for Meat Alternates Healthy Cuisine for Kids Culinary Manual Prepared by: Team 2 Quality Score Cards for Meat Alternates Lab Nachos (Quesadillas) Quality Scored by: Directions: Remember: When the food is ready to serve, use this Quality Score Card to evaluate the quality. Mark Yes when the food meets the standard and No when it does not. Mark NA (not applicable) when a specific quality standard does not apply to the food being evaluated. Use the Comments section to explain why a food does not meet a standard. If a food does not meet the quality standards, it should not be placed on the service line. Quality Standard Yes No NA Comments Appearance Cheese and salsa are evenly spread Cheese is melted but not brown Garnish is edible and appropriate Texture or Consistency Cheese is melted, but not rubbery Taco pieces are crisp There is no excess moisture in pan Flavor Flavor is good Product is free from a scorched or burned taste Holding Temperature Cold item, 41 F or below Hot item, 135 F or above Note: Follow state or local regulation. Page 145

28 Healthy Cuisine for Kids Culinary Manual Lab for Meat Alternates Write notes here. Page 146

29 Lab for Meat Alternates Healthy Cuisine for Kids Culinary Manual Culinary Laboratory 2 for Module 3 Team 3 Recipes and Quality Score Cards Culinary Lab for Meat Alternates In this culinary laboratory, Team 3 prepares and evaluates the following recipes: Pizza with Cheese Topping Three Bean Salad This section contains the recipes and Quality Score Cards for Team 3 for this lab. Page 147

30 Pizza With Cheese Topping Meat/Meat Alternate, Vegetable-Grains/Breads Main Dish Ingredients 32 Servings Directions Weight Measure Pizza crust, purchased (18 x13 ) 2 pans 1. Use purchased pizza crust. Fresh onions 2 1/2 oz 1/4 cup 3 Tbsp 2. Combine onions, garlic powder, pepper, tomato paste, water, salt, basil, Garlic powder 1 1/4 tsp oregano, marjoram, and thyme. Simmer for 15 minutes. Ground black pepper 1 tsp Canned tomato paste 14 oz 1 1/2 cups 1 Tbsp Water 3 1/2 cups Salt 1 tsp Dried basil 1 tsp Oregano 1 tsp 3. Spray 2 half size sheet pans with pan release. Place pizza crusts in pans. Dried marjoram 1/4 tsp 4. Sprinkle 12 ½ oz (3 cups 2 Tbsp) shredded cheese evenly over each pizza crust. Dried thyme 1/4 tsp 5. Spread 3 cups 1 1/2 tsp of tomato mixture over each pizza crust. Reduced fat mozzarella cheese, shredded 3 lb 2 oz 3 qt 1 1/2 cups 6. Sprinkle 12 ½ oz (3 cups 2 Tbsp) shredded cheese evenly over topping in each pizza. 7. Bake until crust is slightly browned: Conventional oven: 450 F for minutes Convection oven: 425 F for 15 minutes CCP: Hold for hot service at 135 F or higher. 8. Cut each pizza 4 x 4 (16 pieces). Servings Yield Volume 1 piece provides the equivalent of 1 ½ oz of cooked lean meat, 1/3 cup vegetable. Crediting for crust is dependent on the product purchased. 32 servings: 32 pieces 2 pans Nutrients Per Serving Calories 219 Saturated Fat 3.25 g Iron 1.73 mg Protein g Cholesterol 15 mg Calcium 336 mg Carbohydrate g Vitamin A 492 IU Sodium 368 mg Total Fat 6.26 g Vitamin C 7.3 mg Dietary Fiber 1.5 g Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from Page 148

31 Three Bean Salad Vegetable Salads and Salad Dressings Ingredients 25 Servings Directions Weight Measure Canned kidney beans, drained 9 oz 1 1/2 cups 1. Rinse kidney beans in cold water and drain well. Drain wax beans and wax beans well. Canned wax beans, drained 7 1/2 oz 1 1/2 cups 2. Combine kidney beans, wax beans, green beans, onions, and green bell pepper (optional). Canned cut green beans, drained 1 lb 2 3/4 oz 3 3/4 cups Fresh white or red onions, chopped 1/4 cup Fresh green bell pepper, chopped (optional) 3 1/4 oz 1/2 cup 2 Tbsp Vegetable oil 1/3 cup 3. Dressing: Combine vegetable oil, vinegar, sugar, basil, pepper, and garlic powder. Mix or shake in a jar until well blended. White vinegar 1/3 cup Sugar 1 Tbsp 2 tsp Dried basil 1 1/2 tsp Ground black pepper 1/2 tsp 4. Pour dressing over beans. Toss lightly to combine and coat evenly. Spread into half size steam table pan. Cover. Refrigerate until ready to serve. Garlic powder 1/2 tsp CCP: Cool to 41 F or lower within 4 hours. 5. Refrigerate until ready to serve. 6. Mix lightly before serving. 7. Portion with No. 16 scoop (1/4 cup). Servings Yield Volume 1/4 cup (No. 16 scoop) provides 1/4 cup of vegetable. 25 servings: 2 lb 14 1/2 oz 1 qt 1 1/2 cups Nutrients Per Serving Calories 47 Saturated Fat 0.42 g Iron 0.43 mg Protein 0.92 g Cholesterol 0 mg Calcium 12 mg Carbohydrate 4.60 g Vitamin A 87 IU Sodium 110 mg Total Fat 2.98 g Vitamin C 1.6 mg Dietary Fiber 0.9 g Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from Page 149

32 Healthy Cuisine for Kids Culinary Manual Lab for Meat Alternates Write notes here. Page 150

33 Lab for Meat Alternates Healthy Cuisine for Kids Culinary Manual Prepared by: Team 3 Quality Score Cards for Meat Alternates Lab Pizza with Cheese Topping Quality Scored by: Directions: Remember: When the food is ready to serve, use this Quality Score Card to evaluate the quality. Mark Yes when the food meets the standard and No when it does not. Mark NA (not applicable) when a specific quality standard does not apply to the food being evaluated. Use the Comments section to explain why a food does not meet a standard. If a food does not meet the quality standards, it should not be placed on the service line. Quality Standard Yes No NA Comments Appearance Cheese is melted but not brown Crust is a light golden brown Topping is evenly distributed No collection of fat is visible Texture or Consistency Crust is tender but not soggy Cheese is melted but not rough or rubbery The ratio of meat, cheese and sauce is appropriate. Slices hold their shape Pizza is tender to the bite Flavor Flavors are a tasty blend, without excess salt Holding Temperature Cold item, 41 F or below Hot item, 135 F or above Note: Follow state or local regulation. Page 151

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35 Lab for Meat Alternates Healthy Cuisine for Kids Culinary Manual Prepared by: Team 3 Quality Score Cards for Meat Alternates Lab Three-Bean Salad Quality Scored by: Directions: Remember: When the food is ready to serve, use this Quality Score Card to evaluate the quality. Mark Yes when the food meets the standard and No when it does not. Mark NA (not applicable) when a specific quality standard does not apply to the food being evaluated. Use the Comments section to explain why a food does not meet a standard. If a food does not meet the quality standards, it should not be placed on the service line. Quality Standard Yes No NA Comments Appearance Colors are bright, typical of beans Salad appears moist, not dry or excessively moist Salad ingredients are mixed uniformly Garnish is edible and appropriate for salad Texture or Consistency Beans give little resistance to bite Added vegetables are uniformly chopped Beans retain their shape (not mushy) Flavor Flavor is good Dressing is appropriate, not too tart or sweet Seasonings are well blended Holding Temperature Cold item, 41 F or below Hot item, 135 F or above Note: Follow state or local regulation. Page 153

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37 Lab for Meat Alternates Healthy Cuisine for Kids Culinary Manual Culinary Laboratory 2 for Module 3 Team 4 Recipes and Quality Score Cards Culinary Lab for Meat Alternates In this culinary laboratory, Team 4 prepares and evaluates the following recipes: Vegetable Chili Refried Beans This section contains the recipes and Quality Score Cards for Team 4 for this lab. Page 155

38 Vegetable Chili Meat Alternate, Vegetable, Grains/Breads Main Dishes Ingredients 25 Servings Directions Weight Measure Vegetable oil 2 Tbsp 1. Heat oil in a heavy pot. Fresh onions, chopped or 10 oz or 1 3/4 cups 2. Add the chopped onions and sauté 3 minutes, until translucent. Dehydrated onions 2 oz ½ cup Fresh green bell peppers, chopped or Frozen green pepper 5 oz 3/4 cups 2 Tbsp or 1 cup 3. Add chopped green bell peppers and sauté 2 minutes, until tender. Chili powder 1 1/2 oz 1/4 cup 2 Tbsp 4. Add chili powder, cumin, garlic powder, onion salt, red-hot sauce Cumin 2 Tbsp (optional), brown sugar, and tomatoes. Simmer 15 minutes, uncovered. Garlic powder 2 tsp 5. Add kidney beans, bulgur wheat, and water. Simmer 15 minutes, Onion powder 1 tsp uncovered. Red hot sauce (optional) 2 Tbsp 6. Add yogurt and stir to blend. Brown sugar, packed 2 oz 1/4 cup CCP: Heat to 135 F or higher for at least 15 seconds. Canned crushed tomatoes 3 lb 3 oz 1 qt 2 cups CCP: Hold for hot service at 135 F or higher. Canned chopped tomatoes in juice, drained 9 1/4 oz 1 cup 1 Tbsp 7. Portion with 6 oz ladle (3/4 cup). Canned kidney beans, drained 2 lb 12 1/2 oz 1 qt 2 3/4 cups 8. Sprinkle 1/4 cup of cheddar cheese on top of each serving. Bulgur, No. 3 8 oz 1 3/4 cups 2 Tbsp Water 2 cups Low-fat plain yogurt 1 lb 2 cups Reduced fat Cheddar cheese, shredded 1 lb 9 oz 1 qt 2 1/4 cups Servings Yield Volume 3/4 cup (6 oz ladle) provides the equivalent of 2 oz of cooked lean meat, 3/4 cup 25 servings: 10 lb 3 oz 1 gal 2 3/4 cups of vegetable, and the equivalent of 1/4 slice of bread. Nutrients Per Serving Calories 222 Saturated Fat 3.75 g Iron 2.36 mg Protein g Cholesterol 17 mg Calcium 333 mg Carbohydrate g Vitamin A 1297 IU Sodium 609 mg Total Fat 7.46 g Vitamin C 17.4 mg Dietary Fiber 6.4 g Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from Page 156

39 Refried Beans Meat Alternate, Vegetable Vegetables Ingredients 25 Servings Directions Weight Measure Canned pinto beans, drained, 3 lb 2 oz 1 qt 3 cups 1. Place beans, chicken broth or bean stock, oil, chili powder (optional), stock reserved Chicken or bean stock, MSG free 1/4 cup 2 Tbsp cumin (optional), paprika (optional), and onion powder (optional) in mixer. Blend on medium speed with paddle attachment for 3-5 minutes Vegetable oil 3 Tbsp until smooth or to desired consistency. Seasonings (optional): Chili powder 2 1/2 tsp Ground cumin 2 tsp 2 Pour mixture into a half size steam table pan that has been lightly coated with pan release spray. Paprika 1/2 tsp 3. Bake: Conventional oven: 350 F for 30 minutes Convection oven: 300 F for 20 minutes CCP: Heat to 140 F or higher. OR If using previously cooked and chilled beans or stock: CCP: Heat to 135 F for at least 15 seconds. Onion powder 1/2 tsp 4. Sprinkle cheese over bean mixture in pan. CCP: Hold for hot service at 135 F or higher. Reduced fat Cheddar cheese, shredded 5 1/2 oz 1 1/2 cups 2 Tbsp 5. Portion with No. 16 scoop (1/4 cup). Servings Yield Volume 1/4 cup (No. 16 scoop) provides 1/4 cup of cooked dry beans. 25 servings: 3 lb 5 oz 1 qt 2 1/4 cups Nutrients Per Serving Calories 81 Saturated Fat 0.99 g Iron 1.07 mg Protein 5.17 g Cholesterol 4 mg Calcium 85 mg Carbohydrates 8.88 g Vitamin A 46 IU Sodium 286 mg Total Fat 2.88 g Vitamin C 0.3 mg Dietary Fiber 2 g Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from Page 157

40 Healthy Cuisine for Kids Culinary Manual Lab for Meat Alternates Write notes here. Page 158

41 Lab for Meat Alternates Healthy Cuisine for Kids Culinary Manual Prepared by: Team 4 Quality Score Cards for Meat Alternates Lab Vegetable Chili Quality Scored by: Directions: Remember: When the food is ready to serve, use this Quality Score Card to evaluate the quality. Mark Yes when the food meets the standard and No when it does not. Mark NA (not applicable) when a specific quality standard does not apply to the food being evaluated. Use the Comments section to explain why a food does not meet a standard. If a food does not meet the quality standards, it should not be placed on the service line. Quality Standard Yes No NA Comments Appearance Chili is moist, thick, not watery Beans retain their shape Color is rich, reddish brown No oil or fat is visible Texture or Consistency Beans have a soft texture (not mushy) Beans give little resistance to bite Flavor Flavor is good, not too spicy or too bland Chili is free from scorched or burned taste Seasonings are well blended Holding Temperature Cold item, 41 F or below Hot item, 135 F or above Note: Follow state or local regulation. Page 159

42 Healthy Cuisine for Kids Culinary Manual Lab for Meat Alternates Write notes here. Page 160

43 Lab for Meat Alternates Healthy Cuisine for Kids Culinary Manual Prepared by: Team 4 Quality Score Cards for Meat Alternates Lab Refried Beans Quality Scored by: Directions: Remember: When the food is ready to serve, use this Quality Score Card to evaluate the quality. Mark Yes when the food meets the standard and No when it does not. Mark NA (not applicable) when a specific quality standard does not apply to the food being evaluated. Use the Comments section to explain why a food does not meet a standard. If a food does not meet the quality standards, it should not be placed on the service line. Quality Standard Yes No NA Comments Appearance Beans have a uniform smooth consistency Beans have a light taupe or brown color No oil or fat is visible Texture or Consistency Beans have a soft texture Beans are moist, not dry Flavor Flavor is good, not too spicy or too bland Beans are free from scorched or burned taste Seasonings are well blended Holding Temperature Cold item, 41 F or below Hot item, 135 F or above Note: Follow state or local regulation. Page 161

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45 Lab for Meat Alternates Healthy Cuisine for Kids Culinary Manual Culinary Laboratory 2 for Module 3 Team 5 Recipes and Quality Score Cards Culinary Lab for Meat Alternates In this culinary laboratory, Team 5 prepares and evaluates the following recipes: Macaroni and Cheese Bean Burrito This section contains the recipes and Quality Score Cards for Team 5 for this lab. Page 163

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47 Macaroni and Cheese Ingredients Meat Alternate, Grains/Breads Main Dishes 24 Servings Directions Weight Measure Enriched elbow macaroni 1 lb 5 oz 1 qt 1 cup 1. Cook macaroni in boiling water until firm tender, 8 minutes. Drain well. Margarine or butter 6 oz 3/4 cup 2. Melt margarine or butter in a stockpot or saucepan. Enriched all-purpose flour 6 oz 1 1/4 cups 2 Tbsp Salt 2 1/2 tsp 3. Combine flour, salt, dry mustard, pepper, and paprika in a bowl. Add to the margarine or butter. Cook for 2 minutes over medium heat, stirring continuously. Do not brown. Dry mustard 1 1/2 tsp Ground black pepper 1/2 tsp Paprika 1 1/2 tsp Low-fat 1% milk 2 qt 2 cups 4. In a stockpot or saucepan, heat milk to a simmer. Slowly add heated milk to the flour mixture, stirring continuously. Cook until smooth and thickened. Worcestershire sauce 1 tsp Reduced fat Cheddar cheese, shredded 1 lb 10 oz 1 qt 1 cup 5. Add Worcestershire sauce, Cheddar cheese, and Parmesan cheese to the white sauce. Stir over low heat until cheese melts. Reduced fat Parmesan cheese, grated 2 oz 1/2 cup 5. Combine macaroni and sauce. Mix well. Place into 2 (9 x 13 x 2 ) pan that has been lightly coated with pan release spray. Cover with lid or foil. 6. Bake: Conventional oven: 350 F for 25 minutes Convection oven: 325 F for 20 minutes Enriched soft bread crumbs 3 oz 1 cup 8. Combine the breadcrumbs and shredded Cheddar cheese in a bowl. Sprinkle over macaroni and cheese. Bake an additional 5 minutes, uncovered, until lightly browned. Reduced fat cheddar cheese, shredded 8 oz` 2 cups 9. CCP: Heat to 140 F or higher. CCP: Hold for hot service at 135 F or higher. Servings Yield Volume 1 piece provides 1 ½ oz of cheese and the equivalent of 1 1/2 slices of bread. 24 servings: 11 lb 4 oz 1 pan Page 165

48 Nutrients Per Serving Calories 359 Saturated Fat 7.04 g Iron 1.65 mg Protein g Cholesterol 28 mg Calcium 534 mg Carbohydrates g Vitamin A 847 IU Sodium 719 mg Total Fat g Vitamin C 1.1 mg Dietary Fiber 1.6 g Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from Page 166

49 Bean Burrito Meat/Meat Alternate, Vegetable, Bread Alternate Main Dishes Ingredients 25 Servings Directions Fresh onions, chopped or Dehydrated onions Weight Measure 2 1/2 oz 1/4 cup 3 Tbsp or ¼ cup Garlic powder 1 1/2 tsp Ground black pepper 1 tsp Canned tomato paste 14 oz 1 Tbsp Water 2 cups Chili powder 1 Tbsp 1 1/2 tsp Ground cumin 1 Tbsp Paprika 1 1/2 tsp Onion powder 1 1/2 tsp Reduced fat Cheddar 1 lb 9 1/2 oz 1 qt 3 3/4 cups cheese, shredded Canned pinto beans, drained 3 lb 8 oz 2 qt 2 Tbsp Enriched flour tortillas (at least 0.9 oz each) Reduced fat Cheddar cheese, shredded (optional) 1. Combine onions, garlic powder, pepper, tomato paste, water, chili powder, cumin, paprika, and onion powder. Blend well. Simmer for 15 minutes. 2. Using a mixer with paddle attachment, puree beans for 4-5 minutes on medium speed until beans are a smooth consistency. Combine ingredients from step 1, and shredded cheese with pureed beans. 25 each 3. Steam tortillas for 3 minute or until warm. OR Place in warmer to prevent torn tortillas when folding. 4. Portion bean mixture with No. 8 scoop (1/2 cup) onto each tortilla. Fold around beans envelope style. 5. Lightly coat 2 full size sheet pans with pan release spray. Place folded burritos seam side down on half sheet pans (13 x 18 x 1 ). Conventional oven: 375 F for 15 minutes Convection oven: 325 F for 15 minutes 7 oz 1 3/4 cups 2 Tbsp 7. Sprinkle shredded cheese (optional) evenly over burritos before serving. CCP: Hold for hot service at 135 F or higher. Portion size: 1 burrito. Page 167

50 Servings Yield Volume 1 burrito provides the equivalent of 2 oz cooked lean meat, 1/4 cup of vegetable, and the equivalent of 1 slice of bread. 25 servings: 25 Burritos 2 pans Nutrients Per Serving Calories 253 Saturated Fat 3.98 g Iron 2.85 mg Protein g Cholesterol 16 mg Calcium 342 mg Carbohydrates g Vitamin A 846 IU Sodium 631 mg Total Fat 7.95 g Vitamin C 10.1 mg Dietary Fiber 4.2 g Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from Page 168

51 Lab for Meat Alternates Healthy Cuisine for Kids Culinary Manual Prepared by: Team 5 Quality Score Cards for Meat Alternates Lab Macaroni and Cheese Quality Scored by: Directions: Remember: When the food is ready to serve, use this Quality Score Card to evaluate the quality. Mark Yes when the food meets the standard and No when it does not. Mark NA (not applicable) when a specific quality standard does not apply to the food being evaluated. Use the Comments section to explain why a food does not meet a standard. If a food does not meet the quality standards, it should not be placed on the service line. Quality Standard Yes No NA Comments Appearance Product appears moist, not watery Cheese is melted, but not stringy Cheese is not browned on top No oil or fat is visible Texture or Consistency Product is tender to fork Product is moist, not dry Pasta is cooked al dente Product is mixed without tearing pasta Flavor Ingredients have a balanced taste Product is free from scorched, burned taste, or off-flavor taste Seasonings are well blended Holding Temperature Cold item, 41 F or below Hot item, 135 F or above Note: Follow state or local regulation. Page 169

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53 Lab for Meat Alternates Healthy Cuisine for Kids Culinary Manual Prepared by: Team 5 Quality Score Cards for Meat Alternates Lab Bean Burrito Quality Scored by: Directions: When the food is ready to serve, use this Quality Score Card to evaluate the quality. Mark Yes when the food meets the standard and No when it does not. Mark NA (not applicable) when a specific quality standard does not apply to the food being evaluated. Use the Comments section to explain why a food does not meet a standard. Remember: If a food does not meet the quality standards, it should not be placed on the service line. Quality Standard Yes No NA Comments Appearance Tortillas are filled and wrapped uniformly Bean mixture has a smooth consistency Texture or Consistency Beans are pureed Tortillas are not soggy Flavor Flavor is good, not too spicy or too bland Burrito is free from scorched or burned taste Seasonings are well blended Holding Temperature Cold item, 41 F or below Hot item, 135 F or above Note: Follow state or local regulation. Page 171

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55 Healthy Cuisine for Kids Culinary Manual Lab for Meat Alternates Culinary Laboratory 2 for Module 3 Product Evaluation Form for Meat Alternates Lab Participants evaluate each food product as part of the tasting in this culinary laboratory. For each food product (row) and each evaluation category (column), circle either A (Acceptable) or NA (Not Acceptable). Food Product Appearance Taste Texture Eating Quality Comments Macaroni and Cheese A OR NA A OR NA A OR NA A OR NA Bean Burrito A OR NA A OR NA A OR NA A OR NA Bean Taco A OR NA A OR NA A OR NA A OR NA Nachos (Quesadillas) A OR NA A OR NA A OR NA A OR NA Spanish Quiche A OR NA A OR NA A OR NA A OR NA Grilled Sandwich A OR NA A OR NA A OR NA A OR NA Pizza with Cheese Topping A OR NA A OR NA A OR NA A OR NA Vegetable Chili A OR NA A OR NA A OR NA A OR NA Refried Beans A OR NA A OR NA A OR NA A OR NA Three Bean Salad A OR NA A OR NA A OR NA A OR NA The form shows the recipes/products prepared in this HCK laboratory. Page 173

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