Team 1. Team 2. Team 3. Team 4. These recipes were developed for training purposes and have not been tested or standardized for production.

Transcription

1 LESSON 3: MEATS CHEF DEMONSTRATION Browning ground beef Sautéing chicken Pulling or shredding meat (pork or turkey) CULINARY LABORATORY TEAM ASSIGNMENTS Turkey Salad Pork Stir-fry Fish Tacos with Jicama Coleslaw Barbecued Pulled Pork Sandwich Honey Lemon Chicken Beef Tamale Pie Team 1 Team 2 Team 3 Team 4 Tuna Patties Beef and Vegetable Stew These recipes were developed for training purposes and have not been tested or standardized for production. National Food Service Management Institute 46

2 CHEF DEMONSTRATION LESSON 3: MEATS NOTES Ground beef basics Browning Why? - Flavor - Moisture How? What? - Beef - Turkey - Chicken - Pork Equipment Mixing ground meat Reasons meatloaf-type dishes are dry Demo: sloppy joes Sautéing and stir-frying Why? How? What? Deglazing Equipment - Tilting skillet - Griddle Demo: chicken fajitas Roasting Meat salads and pulling meat Demo: shredding or pulling pork or turkey Flavor development Marinades Layering flavors in roasts National Food Service Management Institute 47

3 Sloppy Joes 10 Servings 50 Servings Ingredients Weight Measure Weight Measure Ground beef, 15% lean, raw 1 pound, 12 ounces 8 pounds, 10 ounces Onions, chopped 2 ounces 1/4 cup 10 ounces 1 2/3 cups Garlic powder 1 teaspoon 1 Tablespoon Tomato paste 5 ounces 1/2 cup 1 pound, 12 ounces 3 cups Tomato sauce 8 ounces 1 cup 40 ounces 5 cups Ketchup 5 ounces 1/2 cup 1 pound,12 ounces 3 cups Water 6 Tablespoons 2 cups Vinegar, apple cider 3 Tablespoons 1 cup Dry mustard 1 teaspoon 2 Tablespoons Black pepper, ground 1/4 teaspoon 1 teaspoon Brown sugar, packed 1 Tablespoon 3/8 cup Directions 1. Brown ground beef. Drain. Add onions and garlic. Cook for 5 minutes. Add tomato paste, tomato sauce, ketchup, water, vinegar, dry mustard, pepper, and brown sugar. Mix well and simmer for 25 to 30 minutes. CCP: Heat to 155 F or higher for at least 15 seconds. CCP: Hold for hot service at 135 F or higher. 2. Serve with a No. 12 scoop (1/3 cup). 1/3 cup serving provides 2-ounce equivalent of meat/meat alternate and 1/4 cup vegetables Nutrients Per Serving (with 2-ounce bun) Calories 345 Saturated Fat 4.96 g Iron 3.74 mg Protein g Cholesterol 52 mg Calcium 98 mg Carbohydrates g Vitamin A 560 IU Sodium 540 mg Total Fat g Vitamin C 11.9 mg Dietary Fiber 2.4 g Adapted from Sloppy Joe on Roll, F-05, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005). USDA recipes for schools. Retrieved April 7, Original recipe with nutrient analysis can be found at 05.pdf National Food Service Management Institute 48

4 Chicken Fajitas 10 Servings 50 Servings Ingredients Weight Measure Weight Measure Chicken breast, raw, skinless, boneless, ½-inch slice 1 pound, 12 ounces 9 pounds Salt 1/2 teaspoon 2 1/2 teaspoons Black pepper, ground 1/4 teaspoon 1 1/4 teaspoons Vegetable oil 1 Tablespoon 5 Tablespoons Garlic 1 teaspoon 5 teaspoons Onion, sliced 4 ounces 20 ounces Bell pepper, green, julienne 8 ounces 40 ounces Bell pepper, red, julienne 8 ounces 40 ounces Cumin, ground 1/2 teaspoon 2 1/2 teaspoons Chili powder 1/2 teaspoon 2 1/2 teaspoons Cilantro, fresh, chopped 2 Tablespoons 10 Tablespoons Lime juice 2 Tablespoons 10 Tablespoons Flour tortillas, small 10 each 50 each Directions 1. Season the chicken with salt and pepper. Heat oil and sauté chicken until golden brown. Add garlic, onions, and bell peppers. Continue to sauté until vegetables are tender. 2. Add lime juice to deglaze the pan. Season with cumin, chili powder, and cilantro. 3. Serve with a flour tortilla. 1 fajita provides 2-ounce equivalent meat/meat alternate, 1/4 cup vegetables, and 1 serving grains/breads. Nutrients Per Serving Calories 207 Saturated Fat 1.19 g Iron 1.49 mg Protein g Cholesterol 50.8 mg Calcium mg Carbohydrates g Vitamin A 150 IU Sodium 401 mg Total Fat 5.88 g Vitamin C mg Dietary Fiber 1.62 g Adapted from Chicken Fajitas, D-40, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005). USDA recipes for schools. Retrieved April 7, Original recipe with nutrient analysis can be found at National Food Service Management Institute 49

5 Turkey Salad Person Assigned Lesson 3 / Team 1 Meat 20 Servings Ingredients Weight Measure Turkey breast, cooked (4 pounds raw turkey) 2 pounds, 8 ounces 2 quarts Celery, fresh, chopped, 1/4 inch 8 ounces 2 cups Onion, fresh, chopped, 1/4 inch 5 ounces 3/4 cup Relish, sweet pickle, not drained 6 ounces 3/4 cup Black pepper, ground 1 teaspoon Mustard, dried 2 teaspoons Mayonnaise, lowfat 10 ounces 1 1/3 cups Salt 1/2 teaspoon Directions 1. Shred turkey and keep chilled until ready to mix salad. 2. Combine shredded turkey, celery, onions, pickle relish, pepper, and dry mustard. Add lowfat mayonnaise. Mix lightly until well-blended. Spread into a half-size steam-table pan (10 x 12 x 2.5 inches). 3. Cover. Refrigerate until served. CCP: Cool to 41 F or lower within 4 hours. Nutrients Per Serving Calories 117 Saturated Fat 0.62 g Iron 1.04 mg Protein g Cholesterol 47 mg Calcium mg Carbohydrates 6.0 g Vitamin A 155 IU Sodium 289 mg Total Fat 2.49 g Vitamin C 0.99 mg Dietary Fiber 0.41 g Adapted from Chicken or Turkey Salad, E-05, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005). USDA recipes for schools. Retrieved March 8, Original recipe with nutrient analysis can be found at National Food Service Management Institute 50

6 Quality Score Card for Turkey Salad Prepared by: Quality Scored by: Date: 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 or the statement is true and No when it does not meet the standard. 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 Comments Appearance Color of salad is appropriate. Salad appears moist. Salad ingredients are identifiable. The amount of salad dressing appears to be adequate, but not too much. Ingredients are blended, not mashed. Texture or Consistency Shreds of turkey are free of clumps. Turkey is tender and easy to chew. Ingredients are uniformly distributed. Flavor and Seasoning Flavors are blended and balanced. The flavor is fresh and good. Temperature is appropriate for Turkey Salad. National Food Service Management Institute 51

7 Pork Stir-Fry Person Assigned Lesson 3 / Team 1 Meat/ Vegetable/Main Dishes 20 Servings Ingredients Weight Measure Soy sauce, low-sodium 2 ounces 1/4 cup Water, cold 2 ounces 1/4 cup Cornstarch 2 ounces 1/2 cup Ginger, ground 1/4 teaspoon Garlic powder 1 1/2 Tablespoons Black pepper, ground 1 teaspoon Stock, chicken, MSG free 1 pound, 8 ounces 3 cups Fresh mixed vegetables: Carrots, fresh, peeled, ¼-inch coins Onions, fresh, thinly sliced Broccoli, fresh, chopped, very small florets, blanched 2 pounds, 4 ounces 8 ounces 1 pound, 10 ounces Oil, vegetable 2 ounces Pork loin, boneless, trimmed, 1-inch thin strips 4 pounds, 6 ounces Vegetable oil 2 ounces Directions 1. Combine soy sauce and cold water. Add cornstarch and stir to dissolve. Add ginger, garlic powder, and pepper. 2. Heat chicken stock to a boil and slowly stir in cornstarch mixture stirring continuously. Return to a simmer. Cook for 3 to 5 minutes, until transparent and thickened. Remove from heat. 3. Sauté carrots in oil for 10 minutes. Add onions, cooking for 1 minute. Add broccoli and cook for 5 minutes. Place in a steam-table pan (12 x 20 x 2.5 inches). 4. Sauté pork in oil for 3-5 minutes. Add pork to vegetables. Add sauce and mix to coat pork and vegetables. Nutrients Per Serving Calories 242 Saturated Fat 3.16 g Iron 1.47 mg Protein g Cholesterol 51 mg Calcium 48 mg Carbohydrates 11.2g Vitamin A IU Sodium 286 mg Total Fat g Vitamin C 29.6 mg Dietary Fiber 2.9 g Adapted from Pork Stir-Fry, D-39B, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005). USDA recipes for schools. Retrieved March 8, Original recipe with nutrient analysis can be found at 39B.pdf National Food Service Management Institute 52

8 Quality Score Card for Pork Stir-Fry Prepared by: Quality Scored by: Date: 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 or the statement is true and No when it does not meet the standard. 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 Comments Appearance Pork appears moist. Pork has been trimmed of visible fat. Vegetables are brightly colored. Sauce is transparent. No oil is visible. Texture or Consistency Pork is tender and easily chewed. Pork can be pierced with a fork with minimum pressure. Pork is firm and moist. Vegetables are tender crisp. Product is juicy. Flavor and Seasoning Flavor is fresh and appropriate for stir-fry. Seasonings enhance, not overpower, the taste. Temperature is appropriate for Pork Stir-fry. National Food Service Management Institute 53

9 Fish Tacos with Jicama Coleslaw and Fresh Tomato Salsa Person Assigned Lesson 3 / Team 2 Meat 20 Servings Ingredients Weight Measure Taco seasoning 4 Tablespoons Lime juice 3 Tablespoons + 2 Tablespoons Orange juice 3 Tablespoons Halibut or cod 3 pounds, 10 ounces Cooking spray or vegetable oil As needed Corn tortilla, hard shell 20 each Directions 1. Combine taco seasoning, 3 tablespoons of lime juice, and orange juice. Mix well. 2. Spray a sheet pan (18 x 26 x 1 inches) with cooking spray. Spread fish in even layer. Pour seasonings on fish. Bake 8 to 10 minutes at 350 F. Break into chunks for tacos. 3. Heat tortillas according to package instructions. Place 2 ounces of fish in each taco. Spoon 1/4 cup of jicama coleslaw on top of fish. Top with 2 Tablespoons (1 ounce) fresh tomato salsa. Coleslaw and salsa can also be served on the side. 4. Finish with remaining lime juice. Adapted from Fish Tacos with Jicama Coleslaw and Fresh Tomato Salsa, National Food Service Management Institute (2010). Cooks for Kids, Season 3, Cooking Green Across America, Episode 3 Handouts. Retrieved March 8, Original recipe can be found at National Food Service Management Institute 54

10 Jicama Coleslaw Person Assigned Ingredients Jicama, julienne Carrots, shredded Green cabbage, shredded Green onions, chopped Mayonnaise, lowfat Sugar, granulated Dry mustard Vinegar, apple cider Directions 1. Place jicama, carrots, cabbage, and green onions in large bowl and toss lightly to mix. 2. Combine mayonnaise, sugar, dry mustard, and vinegar. 3. Pour dressing over vegetables. Mix thoroughly. 4. Cover. Refrigerate until ready to serve. CCP: Cool to 41 F or lower within 4 hours. 5. Mix lightly before serving. Portion with No. 16 scoop (1/4 cup). Vegetables 20 Servings Weight Measure 1 pound 4 ounces 3 ounces 3 each 5 ounces 2 teaspoons 1/2 teaspoon 1 Tablespoon 1 taco provides 2 ounces of meat/meat alternate, 1 bread/grain, and 3/8 cup vegetable Nutrients Per Serving Calories 197 Saturated Fat 0.5 g Iron 1.0 mg Protein 18.6 g Cholesterol 26.1 mg Calcium 49 mg Carbohydrates 20.6 g Vitamin A 1105 IU Sodium 238 mg Total Fat 4.0 g Vitamin C 11.9 mg Dietary Fiber 27.3 g National Food Service Management Institute 55

11 Quality Score Card for Fish Tacos Prepared by: Quality Scored by: Date: 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 or the statement is true and No when it does not meet the standard. 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. Appearance Quality Standard Yes No Comments Fish chunks are approximately the same size. Fish is flaky. Tortillas are free of breaks and chips. Texture or Consistency Ingredients are distributed uniformly in tortillas. Tortillas are crisp. Tortillas have the appropriate amount of filling. Flavor and Seasoning Flavors are blended and balanced. Seasonings enhance the flavor. The flavor is fresh and good. Temperature is appropriate for Fish Tacos. National Food Service Management Institute 56

12 Barbecued Pulled Pork Sandwich Lesson 3 / Team 2 Meat, Vegetable, Grains, Bread, Sandwiches 20 Servings Person Assigned Ingredients Weight Measure Pork shoulder roast, boneless 4 pounds Salt 1 teaspoon Black pepper, ground 1 teaspoon Cumin, ground 1 teaspoon Celery, fresh, finely chopped 2 ounces 3/8 cup Onion, fresh, finely chopped 3 ounces 1/2 cup Vegetable oil 1 teaspoon Tomato sauce, canned 20 ounces 2 1/2 cups Brown sugar, packed 2 Tablespoons Worcestershire sauce 1 teaspoon Mustard 1 1/2 teaspoons Vinegar, apple cider 2 Tablespoons Garlic powder 1/2 teaspoon Whole-wheat hamburger rolls (at least each Directions 1. Season pork roast with salt, pepper, and cumin. Roast at 350 F for 3 to 4 hours. 2. Remove from oven. Pull the pork. Chill and refrigerate. 3. To prepare the barbecue sauce: Sauté celery and onions in oil until lightly browned, about 5 minutes. Add tomato sauce, brown sugar, Worcestershire sauce, mustard, vinegar, and garlic powder to the vegetables. 4. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 15 minutes. CCP: Heat to 155 F or higher for at least 15 seconds. 5. Add sauce to pulled pork and combine. Heat for service. CCP: Hold for hot service at 135 F or higher. 6. Portion the meat mixture onto bottom half of each roll. Top with other half of roll. National Food Service Management Institute 57

13 Nutrients Per Serving Calories 269 Saturated Fat 2.98 g Iron 2.22 mg Protein g Cholesterol 58 mg Calcium mg Carbohydrates g Vitamin A 93.3 IU Sodium 475 mg Total Fat 9.84 g Vitamin C 2.38 mg Dietary Fiber 3.63 g Source: Adapted from Barbecued Pork on Roll, F-08, and Barbecue Sauce, C-06, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005). USDA recipes for schools. Retrieved March 8, Original recipe with nutrient analysis can be found at National Food Service Management Institute 58

14 Quality Score Card for Barbecued Pulled Pork Sandwich Prepared by: Quality Scored by: Date: 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 or the statement is true and No when it does not meet the standard. 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 Comments Appearance Pork appears moist. Color is rich and characteristic of BBQ. There is no visible fat or oil. Buns are not saturated with sauce. Portions are uniform. Texture or Consistency Pork has been pulled apart. Pork is tender and easy to chew. Product is moist with adequate sauce. Sauce is mixed uniformly throughout the pork. Flavor and Seasoning Flavors are blended and balanced. Seasonings enhance the flavor. The flavor is fresh and good. Temperature is appropriate for Barbecued Pulled Pork Sandwich. National Food Service Management Institute 59

15 Honey-Lemon Chicken Lesson 3 / Team 3 Meat 20 Servings Person Assigned Ingredients Weight Measure Apple juice or cider 1 1/2 cups Honey 9 ounces 4/5 cup Lemon juice 6 ounces 3/4 cup Chicken thighs, skinless, raw (4 ounces each) 5 pounds 20 each Salt 1 1/2 teaspoons Black pepper, ground 1/2 teaspoon Cornstarch 6 Tablespoons Directions 1. Combine apple juice, honey, and lemon juice in a bowl. Divide into 1 1/2 cup and 1 1/2 cup. Cover and set aside. 2. Place chicken thighs in steam-table pans (12 x 20 x 2.5 inches). Season chicken thighs with salt and pepper. 3. Bake in a conventional oven at 400 F for 20 minutes or in a convection oven at 375 F for 20 minutes. 4. Drain fat and discard. 5. Pour 1 1/2 cup honey-lemon mixture over each pan of chicken thighs. 6. Bake until golden brown in a conventional oven at 350 F for 15 minutes or in a convection oven at 325 F for 15 minutes. CCP: Heat to 165 F or higher for at least 15 seconds. 7. For glazed appearance, baste after 10 minutes. 8. Take 1 1/2 cup reserved honey-lemon mixture and combine with cornstarch. Heat to a boil. Remove from heat and use as a dipping sauce. CCP: Hold for hot service at 135 F or higher. Nutrients Per Serving Calories 124 Saturated Fat 1.74 g Iron 0.78 mg Protein 14.9 g Cholesterol 55 mg Calcium 8 mg Carbohydrates 1 g Vitamin A 38 IU Sodium 236 mg Total Fat 6.26 g Vitamin C 0.2 mg Dietary Fiber 0 g Source: Adapted from Honey-Lemon Chicken, D-44, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005). USDA recipes for schools. Retrieved March 8, Original recipe with nutrient analysis can be found at National Food Service Management Institute 60

16 Quality Score Card for Honey-Lemon Chicken Prepared by: Quality Scored by: Date: 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 or the statement is true and No when it does not meet the standard. 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 Comments Appearance Chicken is lightly browned. Chicken has a glazed and shiny appearance. Sauce is opaque. Portions are approximately the same size. Texture or Consistency Chicken is tender and easy to chew. Chicken releases from bone easily. Flavor and Seasoning Flavors are blended and balanced. Seasonings enhance the flavor. The flavor is fresh and good. Temperature is appropriate for Honey-Lemon Chicken. National Food Service Management Institute 61

17 Beef Tamale Pie Person Assigned Lesson 3 / Team 3 Meat 20 Servings Ingredients Weight Measure Raw ground beef (no more than 15% fat) 2 pounds, 6 ounces Fresh onions, chopped 6 ounces 1 cup Granulated garlic 1 Tablespoon Black pepper, ground 1 teaspoon Canned tomato paste 12 ounces 1 1/4 cup Canned diced tomatoes, with juice 1 pound, 4 ounces 2 1/2 cups Water 2 cups Seasonings Chili powder Cumin, ground Paprika Onion powder 3 Tablespoons 1 1/2 Tablespoons 1 1/2 teaspoons 1 1/2 teaspoons Enriched all-purpose flour 6 ounces 1 1/2 cups Cornmeal 6 ounces 1 1/2 cups Sugar, granulated 1 1/2 ounces 1/4 cup Baking powder 1 Tablespoon Salt 1/4 teaspoon Eggs, large fresh 1 each Milk, lowfat, 1% 1 1/2 cups Vegetable oil 1/4 cup Cheese, reduced-fat Cheddar, shredded 10 ounces 2 1/2 cups Directions 1. Brown ground beef. Drain. 2. Add onions, granulated garlic, pepper, tomato paste, tomatoes, water, and seasonings. Blend well. Bring to boil. Reduce heat and simmer for minutes. CCP: Heat to 155 F for at least 15 seconds. 3. Pour mixture into a steam-table pan (12 x 20 x 2.5 inches). 4. For cornbread topping: Blend flour, cornmeal, sugar, baking powder, and salt in mixer for 1 minute on low speed. 5. In a separate bowl, mix eggs, milk, and oil. Add to dry ingredients. Blend 2-3 minutes on medium speed until dry ingredients are moistened. National Food Service Management Institute 62

18 Batter will be lumpy. 6. Pour batter over meat mixture in each pan and spread into corners of pan. 7. Bake in a conventional oven at 400 F for 30 to 35 minutes or in a convection oven at 350 F for 25 to 30 minutes. CCP: Heat to 165 F or higher for at least 15 seconds. 8. Sprinkle cheese over cornbread. CCP: Hold for hot service at 135 F or higher. 9. Cut pan 4 x 5 to make portions. 10. If desired, serve with taco sauce. Nutrients Per Serving Calories 281 Saturated Fat 5.2 g Iron 2.9 mg Protein 18.6 g Cholesterol 58 mg Calcium 228 mg Carbohydrates 23.4g Vitamin A 1008 IU Sodium 430 mg Total Fat 12.8 g Vitamin C 12 mg Dietary Fiber 2.4 g Source: Adapted from Beef Tamale Pie, D-15, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005). USDA recipes for schools. Retrieved March 8, Original recipe with nutrient analysis can be found at National Food Service Management Institute 63

19 Quality Score Card for Beef Tamale Pie Prepared by: Quality Scored by: Date: 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 or the statement is true and No when it does not meet the standard. 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 Comments Appearance Topping is golden brown. Topping is relatively smooth. Topping remains on top of pie. Topping covers the entire pan. Portions are uniform. Texture or Consistency Consistency of meat is appropriate for meat pies. Ingredients in the pie are distributed evenly. Amount of moisture is good. Flavor and Seasoning Flavors are blended and balanced. Seasonings enhance the flavor. The flavor is fresh and good. Temperature is appropriate for Beef Tamale Pie. National Food Service Management Institute 64

20 Tuna Patties served with Fruit Salsa Lesson 3 / Team 4 Meats 20 Servings Person Assigned Ingredients Weight Measure Fresh celery, minced 3 ounces 3/4 cup Fresh carrots, shredded 3 ounces 1 cup Fresh onions, chopped 1 1/2 ounces 1/4 cup Vegetable oil 2 Tablespoons Salt 1/2 teaspoon Black pepper, ground 1/4 teaspoon Oregano, dried 1/2 teaspoon Lemon juice 2 Tablespoons Tuna, canned, water-packed, drained 1 pound, 10 ounces 2 1/2 cans (12 ounces each) Large eggs, fresh 4 each Mayonnaise, lowfat 10 ounces 1 1/2 cups Enriched dry bread crumbs 5 ounces 1 cup Enriched dry bread crumbs or panko bread crumbs 10 ounces 1 1/4 cups Directions 1. Sauté celery, carrots, and onions in vegetable oil for 5 minutes until tender. Stir in salt, pepper, oregano, and lemon juice. Set aside to cool slightly. 2. Mix cooked vegetables with tuna. Reserve for step five. 3. In a bowl, beat eggs with a wire whip until foamy. 4. Fold mayonnaise into eggs. 5. Combine tuna and egg mixture. Add 5 ounces bread crumbs. Mix until thoroughly blended. Cover and refrigerate 20 minutes. 6. Using a No. 16 scoop, portion fish mixture and shape into cakes. Roll cakes in 10 ounces of bread crumbs and place onto a sheet pan (18 x 26 x 1 inches) which has been lightly coated with pan release spray. Spray tops of cakes with pan release spray to aid the browning process. 7. Bake until golden brown in a convection oven at 350 F for 15 minutes. CCP: Heat to 155 F or higher for at least 15 seconds. CCP: Hold for hot service at 135 F or higher. SERVE WITH FRUIT SALSA LESSON TWO 1 patty provides the equivalent of 1 1/2 ounces of cooked lean meat and the equivalent of 1/2 slice of bread. National Food Service Management Institute 65

21 Nutrients Per Serving (Tuna Patty only) Calories 167 Saturated Fat 1.13 g Iron 1.82 mg Protein g Cholesterol 55 mg Calcium 50 mg Carbohydrates 15.52g Vitamin A 825 IU Sodium 400 mg Total Fat 5.76 g Vitamin C 0.8 mg Dietary Fiber 0.8 g Adapted from Tuna Patties, D-10, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2006) USDA recipes for child care. Retrieved March 8, Original recipe with nutrient analysis can be found at National Food Service Management Institute 66

22 Quality Score Card for Tuna Patties Prepared by: Quality Scored by: Date: 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 or the statement is true and No when it does not meet the standard. 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 Comments Appearance Patties are uniform. Patties are golden brown. Patties are intact and not crumbling. Texture or Consistency Patties are crunchy on the outside. Patties are moist inside. Flavor and Seasoning Flavors are blended and balanced. Seasonings enhance the flavor of tuna. The flavor is fresh and good. Temperature is appropriate for Tuna Patties. National Food Service Management Institute 67

23 Beef and Vegetable Stew Lesson 3 / Team 4 Meats 20 Servings Person Assigned Ingredients Weight Measure Raw beef stew meat, trimmed of fat, 1 cubes 4 pounds Black pepper, ground 3/4 teaspoon Salt 1 teaspoon Vegetable oil 1/4 cup Onions, fresh, chopped 8 ounces Enriched all-purpose flour 4 ounces 1 cup Garlic powder 1 Tablespoon Paprika 1 1/2 teaspoons Black pepper, ground 3/4 teaspoon Dried thyme 1 teaspoon Worcestershire sauce 1/4 cup Stock, beef, non-msg 2 quarts Carrots, fresh, sliced 2 pounds Potatoes, peeled, diced 1-inch cubes 2 pounds Green peas, frozen 1 pound Directions 1. Season the beef with pepper and salt. Brown beef cubes in hot oil. Drain. Continue immediately. 2. Add onions and sauté until lightly browned. Add flour, garlic powder, paprika, pepper, thyme, and Worcestershire sauce. 3. Add stock. Bring to a boil. Reduce heat and cover. Simmer for approximately 1 hour, or until meat is tender. CCP: Heat to 165 F or higher for at least 15 seconds. 4. Add carrots and potatoes. Cook until vegetables are tender, approximately 30 minutes. 5. Add peas and cook until heated thoroughly. 6. Pour into serving pans. CCP: Hold for hot service at 135 F or higher. 7. Portion with 8-ounce ladle (1 cup). 1 cup (8-ounce ladle) provides 2 ounces of cooked lean meat and 1/2 cup of vegetables. National Food Service Management Institute 68

24 Nutrients Per Serving Calories 218 Saturated Fat 2.38 g Iron 3.06 mg Protein g Cholesterol 49 mg Calcium 28 mg Carbohydrates Vitamin A 5766 IU Sodium 409 mg Total Fat 7.80 g Vitamin C 5.9 mg Dietary Fiber 2.9 g Adapted from Beef Stew, D-14, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2006) USDA recipes for schools. Retrieved March 8, Original recipe with nutrient analysis can be found at 14.pdf National Food Service Management Institute 69

25 Quality Score Card for Beef and Vegetable Stew Prepared by: Quality Scored by: Date: 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 or the statement is true and No when it does not meet the standard. 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 Comments Appearance Ingredients are colorful. Stew is moist with appropriate amount of sauce. Peas are bright green. Potatoes and carrots remain intact. Texture or Consistency Beef cubes are approximately the same size. Beef is tender. Vegetables are not mushy. Amount of sauce or gravy is adequate. Flavor and Seasoning Flavors are blended and balanced. Seasonings enhance the flavor of beef and vegetables. The flavor is rich and good. Temperature is appropriate for Beef Vegetable Stew. National Food Service Management Institute 70

26 REVIEW OF LAB TECHNIQUES Lab review for: Culinary Basics lab Whole-Grain Breads lab Fruits and Vegetables lab Meat Alternates lab Meats lab Whole Grains lab Which culinary techniques demonstrated by the chef did you use today? What three techniques demonstrated today can you use in your school? What equipment do you have in your school to help you achieve the same results? How can you use these culinary techniques to help you prepare speed-scratch foods to create the image of fresh, made from scratch items? What speed-scratch products could you use to prepare these recipes? How can you introduce these new menu items to your students? National Food Service Management Institute 71

27 PRODUCT EVALUATION FOR MEATS 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 Turkey Salad A or NA A or NA A or NA A or NA Pork Stir-Fry A or NA A or NA A or NA A or NA Fish Tacos A or NA A or NA A or NA A or NA Barbecued Pulled Pork Sandwich A or NA A or NA A or NA A or NA Honey-Lemon Chicken A or NA A or NA A or NA A or NA Beef Tamale Pie A or NA A or NA A or NA A or NA Tuna Patties A or NA A or NA A or NA A or NA Beef and Vegetable Stew A or NA A or NA A or NA A or NA The form shows the recipes/products prepared in this Healthy Cuisine for Kids laboratory. National Food Service Management Institute 72