LESSON 6: WHOLE GRAINS

Transcription

1 LESSON 6: WHOLE GRAINS CHEF DEMONSTRATION Whole-grain pilaf Grain salad Pasta CULINARY LABORATORY TEAM ASSIGNMENTS Tabouleh Corn and Barley Salad Apple Cinnamon Quinoa Polenta Whole-Wheat Couscous Salad Granola Team 1 Team 2 Team 3 Team 4 Pasta Vegetable Medley Not Fried Rice With Brown Rice These recipes were developed for training purposes and have not been tested or standardized for production. National Food Service Management Institute 131

2 CHEF DEMONSTRATION LESSON 6: WHOLE GRAINS NOTES Whole-grain pilaf Basic technique - Grain - Liquid Equipment Demo: Kasha (buckwheat) pilaf Grain salad Basic technique Flavorings Varieties of grains to use Demo: wheat berry salad Pasta Various shapes and sizes Cooking al dente Demo: whole-wheat angel hair with spinach, mushrooms, red pepper, olive oil, and garlic Ideas for including a variety of grains in menus National Food Service Management Institute 132

3 Kasha (Buckwheat) Pilaf 10 Servings 50 Servings Ingredients Weight Measure Weight Measure Kasha (buckwheat groats) 10 ounces 1 2/3 cups 3 pounds, 2 8 1/3 cups ounces Olive oil 1 1/2 Tablespoons 1/2 cup Onions, minced 1 ounce 5 ounces Chicken stock or water 3 1/3 cups 1 gallon Bay leaves 2 each 8 each Thyme sprigs 2 each 8 each Salt 1 teaspoon 1 1/2 Tablespoons Directions 1. Toast kasha over medium high heat, stirring constantly, until it darkens and starts to smell nutty, about 2 to 3 minutes. 2. Heat the oil. Add the onion and sweat, stirring frequently, until translucent, about 5 to 6 minutes. 3. Add the hot stock or water. Bring to a simmer. 4. Add the bay leaves, thyme, and salt. Cover the pot and turn the heat to simmer. 5. Cook for approximately 12 to 15 minutes, until the grain is tender. Uncover and using a fork, separate the grains and release the steam. Variations: Add diced, roasted red and yellow peppers; toasted almonds; sautéed mushrooms; or fresh chopped parsley. 1/2 cup provides 1 serving grain/cereal. Nutrients Per Serving Calories 147 Saturated Fat 0.72 g Iron 0.87 mg Protein 5.35 g Cholesterol 23 mg Calcium 7.99 mg Carbohydrates g Vitamin A 2.43 IU Sodium 350 mg Total Fat 3.82 g Vitamin C 0.37 mg Dietary Fiber 2.97 g Adapted from Brown Rice Pilaf, B-22, 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 133

4 Wheat Berry Salad 10 Servings 50 Servings Ingredients Weight Measure Weight Measure Water 1 1/2 quarts 2 gallons Salt 1 teaspoon 1 1/2 Tablespoons Wheat berries 14 ounces 4 pounds, 6 ounces Olive oil 2 Tablespoons 1/2 cup Vinegar, apple cider 2 Tablespoons 1/2 cup Apple juice 1/4 cup 1 1/4 cups Cinnamon 1/2 teaspoon 2 teaspoons Nutmeg 1/2 teaspoon 2 teaspoons Sweet potatoes, diced, cooked, cooled 2 cups 2 1/2 quarts Dried cranberries 1/2 cup 2 1/2 cups Walnuts, chopped 1/2 cup 2 1/2 cups Directions 1. Boil the water in a large pot and add salt. Add wheat berries and stir. Cover, reduce heat to a simmer, and cook for approximately 30 minutes. Do not overcook. Remove from heat. Drain excess water (if needed). 2. Mix dressing: Olive oil, apple cider vinegar, apple juice, cinnamon, and nutmeg. 3. Pour dressing over grains and toss lightly. 4. In a large bowl, toss cooked wheat berries, sweet potatoes, cranberries, and walnuts. 5. Cover and chill. Provides 1/2 cup grain/cereal. Nutrients Per Serving Calories 254 Saturated Fat 0.78 g Iron 1.98 mg Protein 7.5 g Cholesterol 0 mg Calcium mg Carbohydrates 42.09g Vitamin A 7688 IU Sodium 331 mg Total Fat 7.58 g Vitamin C 8.02 mg Dietary Fiber 7.2 g Adapted from Rice Salad, E-02, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005). USDA recipes for child care. Retrieved April 7, Original recipe with nutrient analysis can be found at National Food Service Management Institute 134

5 Whole-Wheat Angel Hair With Spinach, Mushrooms, Red Pepper, Olive Oil, and Garlic 10 Servings 50 Servings Ingredients Weight Measure Weight Measure Whole-wheat angel hair pasta 10 ounces 4 pounds, 2 ounces Water 1 gallon 5 gallons Salt 1 Tablespoon 5 Tablespoons Olive oil 1 Tablespoon 5 Tablespoons Onion, diced 2 ounces 10 ounces Mushrooms, sliced 10 ounces 3 pounds Bell pepper, red, diced 10 ounces 3 pounds Carrots, shredded 10 ounces 3 pounds Spinach leaves 1 pound 5 pounds Tomatoes, diced, canned, with juice 1 cup 5 cups Olive oil 1 1/2 Tablespoons 1/2 cup Basil, fresh, chiffonade 2 Tablespoons 3/4 cup Oregano, fresh, chopped 1 teaspoon 2 Tablespoons Salt 1/2 teaspoon 1 Tablespoon Black pepper, ground 1/4 teaspoon 1 teaspoon Directions 1. Add pasta to boiling salted water. Cook to al dente, 5 to 6 minutes. Drain. 2. Heat oil in pan. Sauté onions until translucent. Add mushrooms, red peppers, and carrots. Sauté until vegetables are tender. Add spinach and tomatoes. 3. Add pasta to vegetables and toss with olive oil, basil, oregano, salt, and black pepper. 1 serving provides 1 serving grain/cereal and 1/2 cup of vegetables. Nutrients Per Serving Calories 178 Saturated Fat 0.55 g Iron 2.35 mg Protein 6.35 g Cholesterol 0 mg Calcium mg Carbohydrates g Vitamin A 9907 IU Sodium 319 mg Total Fat 4.7 g Vitamin C mg Dietary Fiber 5.29 g Adapted from Pasta Toss with Vegetables, D-14, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005). USDA recipes for child care. Retrieved April 7, Original recipe with nutrient analysis can be found at National Food Service Management Institute 135

6 Tabouleh (tah-buhl-lee) Person Assigned Lesson 6 / Team 1 Whole Grains 10 Servings Ingredients Weight Measure Water 16 ounces 2 cups Salt 1 teaspoon Bulgur, No ounces Tomatoes, fresh, unpeeled, finely diced 1 pound 2 cups Cucumbers, fresh, peeled, seeded, finely diced 8 ounces 1 1/3 cups Parsley, fresh, chopped, packed 1/2 ounce 1/4 cup Mint, fresh, chopped 1/2 ounce 1/4 cup Onions, finely diced 3 ounces 1/2 cup Garlic, minced 1 Tablespoon Cumin, ground (optional) 1/4 teaspoon Lemon juice 2 ounces 1/4 cup Vegetable oil 1 1/2 Tablespoons Directions 1. Add salt to water and bring to a boil. 2. In a large bowl combine bulgur and boiling water. Let stand for 30 minutes or until water is absorbed. Do not drain. 3. Add tomatoes, cucumbers, parsley, mint, onions, garlic, and cumin (optional) to the bulgur. 4. Add lemon juice and vegetable oil to salad mixture and toss to combine all ingredients. 5. Refrigerate until ready to serve. CCP: Cool to 41 F or lower within 4 hours. 3/4 cup (6-ounce ladle) provides 3/8 cup of vegetables and 3/4 serving of grains/breads. Nutrients Per Serving Calories 141 Saturated Fat 0.41 g Iron 1.13 mg Protein 4.43 g Cholesterol 0 mg Calcium 22 mg Carbohydrates g Vitamin A 391 IU Sodium 292 mg Total Fat 2.81 g Vitamin C 13.4 mg Dietary Fiber 6.5 g Adapted from Tabouleh, E-23, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005) USDA recipes for schools. Retrieved March 15, Original recipe with nutrient analysis can be found at National Food Service Management Institute 136

7 Quality Score Card for Tabouleh 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 Product is colorful. Product is moist, but not watery. Product looks appealing. No oil is visible. Texture or Consistency Grains are firm, tender, and fluffy (al dente). Ingredients are uniformly mixed. Tabouleh does not have lumps or clumps. Flavor and Seasoning Flavors are balanced and blended. Ingredients have a fresh, distinctive flavor. Flavor is good. Temperature is appropriate for Tabouleh. National Food Service Management Institute 137

8 Corn and Barley Salad Lesson 6 / Team 1 Whole Grains 10 Servings Person Assigned Ingredients Weight Measure Water 2 1/4 cups Salt 1/2 teaspoon Barley, hulled, whole-grain OR Barley, pearled 5 ounces 3/4 cup Corn, frozen 9 ounces 1 1/2 cups Scallions, sliced 1/2 cup Tomato, chopped 1/2 cup Cilantro, chopped 1/4 cup Jalapenos, canned, diced (optional) 1 teaspoon Garlic 1 clove Vinegar, apple cider 3 Tablespoons Olive oil 2 Tablespoons Cumin, ground 1/2 teaspoon Salt 1/2 teaspoon Black pepper, ground 1/4 teaspoon Directions 1. Bring water and salt to a boil. Add barley and cook for 50 to 55 minutes for hulled barley or 35 to 40 minutes for pearled barley. Refrigerate to cool or cool over a pan of ice. 2. Combine cooled cooked barley, corn, scallions, tomato, cilantro, and jalapenos and toss well. 3. Blend garlic, vinegar, vegetable oil, cumin, salt, and pepper until smooth. Pour over salad and toss well to combine. Refrigerate for at least four hours to let flavors blend. CCP: Cool to 41 F or lower within 4 hours. 1/2 cup provides 1/2 serving of grains/breads and 1/4 cup vegetables. Nutrients Per Serving Calories 95 Saturated Fat 0.44 g Iron 0.9 mg Protein 2.75 g Cholesterol 0 mg Calcium mg Carbohydrates g Vitamin A IU Sodium 262 mg Total Fat 2.75 g Vitamin C 2.18 mg Dietary Fiber 3.34 g Source: St. Paul Public Schools Nutrition Services National Food Service Management Institute 138

9 Quality Score Card for Corn and Barley 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 Salad is colorful. Salad looks appealing. Vegetables are identifiable. No oil is visible. Texture or Consistency Grains are tender, but firm (al dente). Barley and vegetables are uniformly mixed. Barley does not have clumps. Flavor and Seasoning Flavors are balanced and blended. Seasoning enhances flavor, but does not overpower flavor. Product tastes good. Balance of oil and vinegar is pleasant. Temperature is appropriate for Corn and Barley Salad. National Food Service Management Institute 139

10 Apple Cinnamon Quinoa Person Assigned Lesson 6 / Team 2 Whole Grains 10 Servings Ingredients Weight Measure Quinoa 12 ounces 2 cups Water 4 cups Cinnamon 2 teaspoons Honey 2 Tablespoons Raisins 1 cup Apple, granny smith, peeled and diced 2 cups Directions 1. Rinse the quinoa well in cold water. 2. Place quinoa in a saucepan with water. 3. Add cinnamon, honey, and raisins and bring to a boil. 4. Add chopped apples, cover and continue to simmer until all the liquid is absorbed. 3/4 cup serving provides 1 serving of bread/grains and 1/4 cup equivalent of fruit. Nutrients Per Serving Calories 189 Saturated Fat 0.27 g Iron 1.84 mg Protein 5.36 g Cholesterol 0 mg Calcium 24.9 mg Carbohydrates g Vitamin A 13 IU Sodium 5 mg Total Fat 2.16 g Vitamin C 1.36 mg Dietary Fiber 3.25 g National Food Service Management Institute 140

11 Quality Score Card for Apple Cinnamon Quinoa 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 Quinoa shape is intact and whole. Ingredients are easily identifiable. Dessert is visually appealing. Texture or Consistency Apple pieces are similar in size. Quinoa is firm and tender. Texture is moist, but not mushy or sticky. Apples and raisins are evenly distributed. Flavor and Seasoning Flavors are blended and balanced. Seasonings enhance the flavor but do not overpower it. Dessert has a good flavor. Temperature is appropriate for Apple Cinnamon Quinoa. National Food Service Management Institute 141

12 Polenta Person Assigned Lesson 6 / Team 2 Whole Grains 20 Servings Ingredients Weight Measure Water 2 quarts, 2 cups Salt 2 teaspoons Corn grits, whole-grain 1 pound, 4 ounces 4 cups Butter 1/4 cup Parmesan cheese, grated 1 cup Directions 1. Bring water and salt to a boil. 2. Add corn grits and reduce heat. Cook slowly for about 30 to 40 minutes, stirring occasionally. Stir in butter. Remove from heat. 3. Pour into a half-size sheet pan (13 x 18 x 1 inches) that has been sprayed with pan release. Evenly sprinkle on Parmesan cheese. 4. Cut pan 4 x 5 to make 20 servings for service. May be served with tomato sauce. CCP: Hold for hot service at 135 F or higher. 1 serving provides 1 serving of bread/grains. Nutrients Per Serving Calories 159 Saturated Fat 3.61 g Iron 0.28 mg Protein 3.61 g Cholesterol 16 mg Calcium 46 mg Carbohydrates g Vitamin A 311 IU Sodium 294 mg Total Fat 5.75 g Vitamin C 0 mg Dietary Fiber 0.67 g Adapted from Cheese Grits, Burke County School Nutrition, Burke County, GA National Food Service Management Institute 142

13 Quality Score Card for Polenta 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 Top is smooth. Color is cream or yellow depending on type of cornmeal used. Cheese is distributed uniformly on top. Texture or Consistency Texture is similar to grits. Polenta has a smooth, thick consistency. No lumps are visible. Flavor and Seasoning Flavor is mild. Flavor is good. Temperature is appropriate for Polenta. National Food Service Management Institute 143

14 Whole-Wheat Citrus Couscous Salad Person Assigned Ingredients Water Couscous, whole-wheat Tumeric, ground Salt Chickpeas, canned, drained Mandarin oranges, canned, drained Red onion, diced Raisins Orange zest Lemon juice Olive oil Chives, fresh Directions 1. In a large saucepan heat water to a boil. Add couscous, turmeric, and salt. Cover. 2. Turn off heat and let sit covered for 5 minutes. Fluff with fork and let sit. 3. In a large bowl combine chickpea, oranges, onion, and raisins. 4. In a separate bowl whisk together orange zest, lemon juice, olive oil, and chives. 5. Pour dressing over chickpea mixture in bowl. Once mixed, fold in the cooled couscous. 6. Cover and refrigerate at least 1 hour before serving. CCP: Cool to 41 F or lower within 4 hours. 1 cup serving provides 1 serving bread/grains and 1/2 cup fruit/vegetables. Lesson 6 / Team 3 Whole Grains 10 Servings Weight Measure 2 1/2 cups 2 cups 1 Tablespoon 1 teaspoon 1 pound, 4 ounces 10 ounces 3/4 cup 3/4 cup 1 Tablespoon 5 Tablespoons 2 Tablespoons 2 Tablespoons Nutrients Per Serving Calories 276 Saturated Fat 0.5 g Iron 1.6 mg Protein 7.5 g Cholesterol 0 mg Calcium 44.3 mg Carbohydrates 52.6 g Vitamin A 380 IU Sodium mg Total Fat 4.5 g Vitamin C 17.8 mg Dietary Fiber 6.7 g Adapted from Orange Couscous Salad, Produce for Better Health National Food Service Management Institute 144

15 Quality Score Card for Whole-Wheat Citrus Couscous 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. Appearance Quality Standard Yes No Comments Salad looks appealing. Ingredients are identifiable. Vegetables and fruit are cut similar in size. Texture or Consistency Couscous grains are intact. Salad is not mushy. Vegetables and fruit are uniformly distributed. Flavor and Seasoning Seasonings enhance the flavor. Flavor is good. Balance of oil and acid is appropriate. Temperature is appropriate for Whole-Wheat Citrus Couscous Salad. National Food Service Management Institute 145

16 Granola Person Assigned Lesson 6 / Team 3 Whole Grains 20 Servings Ingredients Weight Measure Rolled oats 11 ounces 1 quart Nuts (optional) 3 ounces 2/3 cup Brown sugar 2 1/2 ounces 1/3 cup Apple juice 1/2 cup Vegetable oil 1 Tablespoon Honey 1/2 cup Salt 1/4 teaspoon Cinnamon, ground 1 1/2 teaspoons Vanilla 1 1/2 teaspoons Raisins 4 ounces 3/4 cup Directions 1. Combine the rolled oats and nuts, if used, in a medium bowl. 2. Combine the brown sugar, apple juice, vegetable oil, honey, salt, cinnamon, and vanilla in a stock pot. Stir well to dissolve sugar. Heat on medium heat for 4 minutes. Do not boil. 3. Add the brown sugar mixture to the oats and nuts. Toss to evenly coat. 4. Spread in a half-size sheet pan (13 x 18 x 1 inches). 5. Bake, stirring granola every 15 minutes, in a conventional oven at 250 F for 45 minutes or in a convection oven at 225 F for 40 minutes. 6. Remove from oven and cool. 7. Mix raisins with granola. 1/4 cup (No.16 scoop) provides 1 serving of grains/breads. Nutrients Per Serving Calories 129 Saturated Fat 0.39 g Iron 1.04 mg Protein 2.89 g Cholesterol 0 mg Calcium 17 mg Carbohydrates g Vitamin A 1 IU Sodium 49 mg Total Fat 2.49 g Vitamin C 0.3 mg Dietary Fiber 2.0 g Adapted from Granola, J-01, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005) USDA recipes for schools. Retrieved March 16, Original recipe with nutrient analysis can be found at National Food Service Management Institute 146

17 Quality Score Card for Granola 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 Grains are still intact (still whole). Product is visually appealing. Ingredients are easily identifiable. No oil or fat is visible. Texture or Consistency Granola is not sticky. Granola has appropriate crunchiness. Ingredients are uniformly mixed together. Flavor and Seasoning Crunchiness is appealing. Flavorings enhance the granola. Product is free from a scorched or burned taste. Temperature is appropriate for Granola. National Food Service Management Institute 147

18 Pasta Vegetable Medley Lesson 6 / Team 4 Whole Grains 25 Servings Person Assigned Ingredients Weight Measure Rotini, whole-grain 19 ounces Olive oil 1/2 cup Onions, fresh, chopped 1 cup Seasonal vegetables 6 cups Basil, fresh, chopped 1 teaspoon Oregano, fresh, chopped 1 teaspoon Salt 3/4 teaspoon Garlic powder 2 teaspoons Black pepper, ground 3/4 teaspoon Black beans, drained, rinsed 15 ounces Directions 1. Cook pasta according to directions on package. Toss with 1/4 cup of olive oil. 2. Heat remaining 1/4 cup olive oil in a heavy pot and sauté onions for 5 minutes or until translucent. Add remaining vegetables according to the length of cooking needed (carrots need longer time than zucchini). 3. Add basil, oregano, salt, garlic powder, and pepper. 4. Add black beans. 5. Stir cooked pasta into vegetables. Spread into a steam-table pan (12 x 20 x 2.5 inches). Seasonal Vegetables Spring Summer Fall Winter Carrots, diced 1 1/4 pounds Green beans, 2 inches 9 ounces Butternut squash, diced 1 pound Sweet potatoes, diced 1 pound Asparagus, 2 inches 1 pound Corn, frozen 1 pound Swiss chard, chopped 8 ounces Broccoli, florets 1 pound Peas, frozen 1 pound Zucchini, diced 1 pound Mushrooms, sliced 8 ounces Celery, diced 10 ounces 1/2 cup provides 1/4 cup of vegetables and the equivalent of 1/2 slice of bread/grains. National Food Service Management Institute 148

19 Nutrients Per Serving Calories 171 Saturated Fat 0.87 g Iron 2.1 mg Protein 6.55 g Cholesterol 0 mg Calcium mg Carbohydrates g Vitamin A 4379 IU Sodium 107 mg Total Fat 6.05 g Vitamin C 4.91 mg Dietary Fiber 6.6 g Adapted from Vegetable Medley, I-02, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2006) USDA recipes for child care. Retrieved March 16, Original recipe with nutrient analysis can be found at Adapted from Pasta Toss with Vegetables, D-14, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2006) USDA recipes for child care. Retrieved March 16, Original recipe with nutrient analysis can be found at National Food Service Management Institute 149

20 Quality Score Card for Vegetable Pasta Medley 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 Pasta has original shape. Vegetables have a bright color. Product is visually appealing. Ingredients are easily identifiable. No oil is visible. Texture or Consistency Pasta is firm, but tender (al dente). Ingredients are informally mixed, but not mashed. Product does not have clumps or lumps. Flavor and Seasoning Seasonings enhance flavor, but do not overpower it. Flavors are balanced and blended. Flavor is good. Temperature is appropriate for Vegetable Pasta Medley. National Food Service Management Institute 150

21 Not Fried Rice Lesson 6 / Team 4 Whole Grains 25 Servings Person Assigned Ingredients Weight Measure Rice, brown, medium grain 1 pound, 4 ounces 3 1/4 cups Water 7 cups Vegetable oil 2 Tablespoons Onions, fresh, chopped 3 ounces Garlic 2 Tablespoons Ginger, fresh 1 Tablespoon Peas and carrots, frozen 26 ounces 5 cups Soy sauce, low-sodium 1/4 cup Fresh large eggs, beaten 6 each Scallions 3 ounces Directions 1. Place rice and water in a half-size steam-table pan (10 x 12 x 2.5 inches). Cover with foil. Bake or steam in a conventional oven at 350 F for 50 minutes, in a convection oven at 350 F for 40 minutes, or in a steamer for 40 minutes. 2. Heat oil in a stockpot. Add onions and cook 3 to 5 minutes. Add garlic and ginger. 3. Add peas, carrots, and soy sauce. Cook 5 to 10 minutes over medium heat until fork tender. 4. In a separate pan that has been lightly coated with pan release, cook eggs until set, stirring frequently. 5. Combine hot cooked rice, vegetable mixture, cooked eggs, and scallions. Pour into half-size steam-table pan (10 x 12 x 2.5 inches) that has been lightly coated with pan release spray. Cover with foil. CCP: Hold for hot service at 135 F or higher. 1/2 cup serving (No.8 scoop or 4-ounce spoodle) provides the equivalent of 1/2 ounce meat/meat alternate, 1/8 cup vegetables, and 1 serving bread/grains. Nutrients Per Serving Calories 116 Saturated Fat 0.61 g Iron 1.33 mg Protein 4.76 g Cholesterol 58 mg Calcium 17 mg Carbohydrates g Vitamin A 2662 IU Sodium 216 mg Total Fat 2.63 g Vitamin C 2 mg Dietary Fiber 1.5 g Adapted from Not-Fried Rice, A-08, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005) USDA recipes for child care. Retrieved March 16, Original recipe with nutrient analysis can be found at 08.pdf and Whole-Grain Fiesta Rice, Barnstable P.S. Hyannis Elementary, MA National Food Service Management Institute 151

22 Quality Score Card for Not Fried Rice 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 Rice grains are intact (still whole). Rice is moist, but not watery. Product is visually appealing. Peas are bright green. Ingredients are easily identifiable. No oil is visible. Texture or Consistency Rice is firm, tender, and fluffy. Rice does not have lumps or clumps. Eggs are cut in uniform strips. Carrots, peas, and eggs are distributed evenly. Flavor and Seasoning Flavors are balanced and blended. Seasonings enhance flavor, but do not overpower flavor. The flavor is good. Temperature is appropriate for Not Fried Rice. National Food Service Management Institute 152

23 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 153

24 PRODUCT EVALUATION FOR WHOLE GRAINS 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 Tabouleh A or NA A or NA A or NA A or NA Corn & Barley Salad A or NA A or NA A or NA A or NA Apple Cinnamon Quinoa A or NA A or NA A or NA A or NA Polenta A or NA A or NA A or NA A or NA Whole-Wheat Couscous Salad A or NA A or NA A or NA A or NA Granola A or NA A or NA A or NA A or NA Pasta Vegetable Medley A or NA A or NA A or NA A or NA Not Fried Rice With Brown Rice 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 154