II. Ingredients and Food Cost (from Webtrition): The EP of produce was factored into cost.

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Rose Morrison
5 years ago
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1 Authentic Recipe Project: The Winston-Salem area consists of predominantly white, black, and Hispanic ethnicities. I chose to use a recipe incorporating quinoa, which is a commonly used grain in South American countries. I paired it with kidney beans and a combination of vegetables and spices to reflect ingredients typically used in Hispanic countries. I. Description of the Recipe (from Webtrition): Recipe Name: Quinoa, Bean, and Vegetable Salad (Master Reference Number 45334) Short Name: Quinoa Salad Enticing Description: Spicy South American Quinoa & Bean Salad Description: The recipe includes one B/G serving of quinoa (1/2 cup cooked) and one M/MA serving of kidney beans (1/2 cup, drained and rinsed). It is prepared with olive oil, spices, and fresh vegetables to add texture, flavor, and color. Created: Monday, January 30, 2012 (Modified Monday, February 20, 2012) Preparation Time: 1 hour, not including chilling time (Includes time for preparing the vegetables and quinoa and mixing the salad s ingredients together.) Cooking Time: 12 minutes (to cook quinoa) Note: When preparing a dish with mixed chilled ingredients, all of the chilled ingredients need to have been chilled for 24 hours prior to preparation. Therefore, the quinoa should be made the day before and chilled overnight. It should however, reach 70 F within 2 hours and 40 F within 4 hours. II. Ingredients and Food Cost (from Webtrition): The EP of produce was factored into cost. Name of Quantity for 50 Quantity for 100 Cost ($) Portion Cost % Ingredient Servings Servings Cost Quinoa, dry 3.85 lbs lbs ; % Red kidney beans, 25 cups 50 cups ; % canned, drained, rinsed Green bell peppers, 2 cups 4 cups ; % fresh, whole Onion, yellow, 1 cup 2 cups ; % chopped Tomatoes, fresh, whole 2 cups (1 pound AP) 4 cups (2 pounds AP) ; % Olive oil cup 1.25 cups ; Ground black 2 Tbsp. 4 Tbsp ; pepper Cumin 2.5 Tbsp. 5 Tbsp ; Chili Powder 2 Tbsp. 4 Tbsp ; Garlic Powder 0.5 cup 1 cup Totals 22.76; % % % % % % Ingredients and Food Cost Using Pricing from Sysco and Marvin s produce (which supply the WSFC district):

2 I used the USDA Food Buying Guide to find the EP yield from the produce AP. For the quinoa, I also used the USDA Food Buying Guide to find how much dry product to order in order to have enough cups cooked. For spices I could not find in the Buying Guide, I looked up labels to convert tablespoons to ounces so that I could use the products ounces or pounds to calculate the cost. Costing the recipe through the Sysco and Marvin s Produce ordering guides resulted in a more expensive product than the Webtrition estimate. Sysco or Marvin s available products Quinoa, dry- 25# bag for $92.88 Red kidney beans, canned- 6/#10 cans/cs for $ # green pepper for $4.05 5# yellow onion for $ # tomatoes For $9.50 Olive oil- 3/1 gallon for $31.86/cs Ground black pepper- 3/5#/cs for $34.23 Cumin- 6/14 oz. pack for $5.10 Chili powder- 4/5.5#/cs for $13.36 Amount needed for 50 servings Cost for 50 servingsbased on AP ordered Amount needed for 100 servings Cost for 100 servingsbased on AP ordered Cost per portionbased on AP ordered 3.85 lb. $ lb. $28.60 $ #10 cans $ #10 cans $14.62 $ cups EP (0.80 lb. EP; 1.00 lb. AP) 1 cup EP (0.44lb. EP; 0.50 lb. AP) 2 cups EP (1.05 lb. EP; 1.25 lb. AP) $ cups EP (1.6 lb. EP; 2.0 lb. AP) $ cups EP (0.88 lb. EP; 1 lb. AP) $ cups EP (2.10 lb. EP; 2.5 lb. AP) $1.62 $ $0.38 $ $2.38 $ cup $ cups $0.82 $ Tbsp. $ Tbsp. $0.14 $ Tbsp. $ Tbsp. $0.06 $ Tbsp. $ Tbsp. $0.04 $ Garlic powder- 0.5 cup $ cup $0.27 $ /1 #/cs for $5.86 Totals $24.47 $48.93 $ I I I. Nutritional Analysis:

3 When analyzing my quinoa salad recipe in Webtrition, there was one item for which I could not find a perfect match. I was unable to find a cooked variety of quinoa; I went to the advanced search under the nutrition tab, but only a dry quinoa option was available. Nutrient Analyzed Per serving Total value Per 100 g Energy (kcal) , Total Fat (g) Saturates (g) Mono-unsaturates (g) Poly-unsaturates (g) Trans Fatty Acids (g) 0* 0* 0* Carbohydrates (g) , Total Sugars (g) 0.863* * 0.588* Cholesterol (mg) Protein (g) Alcohol (g) 0* 0* 0* Dietary Fiber (g) Minerals Sodium (mg) , Potassium (mg) , Calcium (mg) , Water (g) , Fluoride (µg) 0.451* 22.53* 0.307* Folate DFE (µg) , Magnesium (mg) , Phosphorous (mg) , Iron (mg) Copper (mg) Zinc (mg) Choline (mg) * 1, * * Selenium (µg) Manganese (mg) Fat Soluble Vitamins Vitamin A RAE (µg) Vitamin A (IU) , Retinol (µg) Alpha-carotene (µg) Beta-carotene (µg) , Vitamin D (IU) Vitamin E ATE (mg) Water Soluble Vitamins Thiamin (mg) Riboflavin (mg) Niacin (mg) Vitamin B6 (mg) Vitamin B12 (µg) 0 0 0

4 Vitamin K (µg) Folic acid (µg) Pantothenic acid (mg) 0.494* * 0.337* Caffeine (mg) 0* 0* 0* Vitamin C (mg) 7.528* * 5.129* Lycopene (µg) , Lutein + zeaxanthin , (µg) Cryptoxanthin,beta (µg) Calorie Breakdown Calories from Fat , Calories from sat. fat % Calories from Fat % Calories from Protein % Calories from Carbs % Calories from Sat Fat % Calories from M UFA % Calories from PUFA IV. Preparation Methods and HA C CP Considerations: Step 1: Cook the quinoa according to package directions. Once it is cooked, cool the quinoa. Separate it into smaller pans so that it will cool more rapidly. HAACP: Refer to HACCP Plan Form # 003: Prepared Hot, Chilled for Cold Service. The applicable section is below and is taken from Webtrition. Critical Control Points Monitoring Procedures Corrective Actions CCP2: Chill Chill hot food from 140 F to 70 F within 2 hours or less, and from 70 F to 41 F within an additional 4 hours or less. Methods used: cut large pieces of meat into 5 pounds or less; place food in shallow, uncovered pans (maximum 3-inch product depth) until food temperature reaches 41 F. Monitor cooler temperature according to noted policy. 1 If cooler temperature is over 45 F for more than 2 hours, move food to alternate cooler and check food temperature. Discard food if temperature is higher than 41 F for a total of 4 hours or more. Document reason for discarding food. Step 2: Drain and rinse the canned kidney beans so they will be ready to add to the salad. Wash and chop the onions, green peppers, and tomatoes into similarly sized pieces. Vegetables should be chopped, but not finely. Store the beans and vegetables in the refrigerator if you are not ready to prepare the salad yet. HACCP: Refer to HACCP Plan Form # 004: Prepared Cold for Cold Service. The applicable sections are below and are taken from Webtrition.

5 Critical Control Points Monitoring Procedures Corrective Actions CCP3: Prepare/Combine Ingredients Wash, peel, and/or chop vegetables and fruit with clean, gloved hands and sanitized equipment and utensils. Mix pre-chilled ingredients (chilled for 24 hours before use). Observe proper hand washing technique and use of gloves and sanitized equipment and utensils. Measure food temperature every 2 hours (standard is 41 F or less) using metalstemmed thermometer. Record time and temperature in Patient and Retail Production Forecasting Workbook or Production Sheets. If sanitary procedures were not used, discard food. If food temperature is higher than 41 F for 2 hours, then place food in pan and place pan in cooler. Discard food if temperature is higher than 41 F for a total of 4 hours or more. Document reason for discarding food. CCP5: Cold Storage Store covered/sealed pans or portions in enclosed racks in finished goods cooler kept at a temperature of 41 F or less. Label with Morrison label and expiration date. Monitor cooler temperature according to noted policy. 1 If cooler temperature is over 45 F for more than 2 hours, move food to alternate cooler and check food temperature. Discard food if temperature is higher than 41 F for a total of 4 hours or more. Check expiration date Discard out-of-date food. of food daily. Document reason for discarding food. Step 3: When the quinoa is cool, the kidney beans and vegetables may be mixed into it. Measure the spices and olive oil and mix all ingredients together thoroughly. If not serving immediately, store the salad appropriately in the refrigerator. HAACP: Refer to HACCP Plan Form # 004: Prepared Cold for Cold Service. The applicable sections are below and are taken from Webtrition. Critical Control Points Monitoring Procedures Corrective Actions CCP3: Prepare/Combine Ingredients Wash, peel, and/or chop vegetables and fruit with clean, gloved hands and sanitized equipment and Observe proper hand washing technique and use of gloves and sanitized equipment and utensils. Measure food temperature every 2 hours (standard is 41 F or less) using metalstemmed thermometer. Record time and If sanitary procedures were not used, discard food. If food temperature is higher than 41 F for 2 hours, then place food in pan and place pan in

6 utensils. Mix pre-chilled ingredients (chilled for 24 hours before use). temperature in Patient and Retail Production Forecasting Workbook or Production Sheets. cooler. Discard food if temperature is higher than 41 F for a total of 4 hours or more. Document reason for discarding food. CCP5: Cold Storage Monitor cooler temperature according to Store covered/sealed pans or noted policy. 1 portions in enclosed racks in finished goods cooler kept at a temperature Check expiration date of food daily. of 41 F or less. Label with Morrison label and expiration date. If cooler temperature is over 45 F for more than 2 hours, move food to alternate cooler and check food temperature. Discard food if temperature is higher than 41 F for a total of 4 hours or more. Discard out-of-date food. Document reason for discarding food. Step 4: Serve the quinoa salad in one-cup portions, using two scoops with the #8 scoop. Keep the salad on a bed of ice or on another piece of equipment appropriate to keep it cool. HACCP: Refer to HACCP Plan Form ACS# 021: Cold-Plating Trayline. The applicable sections are below and are taken from Webtrition. Critical Control Points Monitoring Procedures Corrective Actions CCP1: Portion onto Plates (at ACC or Account) Portion food with a temperature of 41 F or less onto plates or into bowls using clean, gloved hands and sanitized equipment and utensils. Place plates or bowls on patient trays. CCP2: Cold Storage (at ACC or Account) Store patient/resident trays in enclosed racks in finished goods cooler kept at a temperature of 41 F or less. Observe proper hand washing technique, use If sanitary procedures were not of gloves and use of sanitized equipment and used, discard food. Discard food if utensils. Measure temperature of random temperature is higher than 41 F foods every hour using metal-stemmed for more than 1 hour. thermometer (standard is 41 F or less) Document reason for discarding Complete Trayline Temperature Record or food. Temperature Log and Checklist. Monitor cooler wall or chart thermometer If cooler temperature is over 45 F every 2 hours if trays are at the ACC. Record for more than 2 hours, move food temperature on Storage Temperature to alternate cooler and check food Record. 1 Monitor cooler temperature temperature. Discard food if according to noted policy if trays are at an temperature is higher than 41 F account. 2 for a total of 4 hours or more. Document reason for discarding food. V. Methods Using the USDA Buying Guide:

7 I used the USDA Buying Guide to determine the amounts quinoa and vegetables that would need to be purchased for both 50 and 100 servings. The tomatoes needed to be ordered in weight (by the pound), but my recipe called for a certain number of cups. For the produce items that could be selected in terms of cups in Webtrition, I also listed how they appear in the buying guide and the relevant conversion (cups EP to pounds of AP to order). Quinoa was ordered and analyzed dry; I used the USDA Food Buying Guide to determine how much dry quinoa was needed for 25 and 50 cooked cups. The quantities listed below to explain my conversions are those needed for 50 servings. Quantities for both 50 and 100 servings are listed in the chart for ingredients and food cost (in section II of my paper). Ingredient Quantity Needed Listed in FBG As Quantity to Order 1) Green bell pepper 2 cups (raw EP) Peppers, Bell, fresh- Green or Red Medium or Large Whole; 1 lb. AP = 0.80 lb. ready-to-serve or -cook raw pepper The Food Buying Guide calculator suggested ordering 1 lb. of raw green bell pepper to ensure obtaining the 0.80 lb. needed to get 2 cups of edible raw green bell 2) Yellow Onion 1 cup (raw EP) Onions, Mature, fresh- All sizes, Whole; 1 lb. AP = 0.88 lb. ready-to-cook or serve raw onion 3) Fresh tomatoes 2 cups (raw EP) Tomatoes, fresh, whole, all sizes; 1 lb. AP = 0.87 lb. ready-to-serve raw, diced tomato 4) Dry quinoa 25 cups (cooked) Quinoa, cereal grains (group H), dry; 1 B/G serving = 0.9 oz. pepper. The Food Buying Guide calculator suggested ordering 0.5 lb. of raw onion to ensure obtaining the 0.44 lb. needed to get 1 cup of edible raw onion. The Food Buying Guide calculator suggested ordering 1.25 lb. of raw tomatoes to ensure obtaining the 1.05 lbs. needed to get 2 cups of raw edible tomato. The Food Buying Guide calculator suggested ordering 4.0 lb. of dry quinoa to ensure obtaining the 3.85 lb. needed to get 25 cups of cooked quinoa. V I. Serving Considerations: This item should be served with two #8 (1/2 cup) scoops. In order to provide enough quinoa for a bread/grains serving and enough kidney beans for a meat/meat alternate serving, there must be a ½ cup of each. The vegetables do not contribute significantly to the volume of the product and are not counted as a component. VIII. Report on Chef s Table: A total of 187 elementary school students tasted the recipe and filled out a comment card, which included the following questions: 1) Did you like the taste/flavor? Yes or No 2) Did you like the appearance? Yes or No

8 3) Would you get this menu item again? Yes or No 4) Would you recommend this menu item? Yes or No The results from the comment cards are displayed below: 1) 57 % said yes; 43 % said no 2) 56 % said yes; 44 % said no 3) 48 % said yes; 52 % said no 4) 52 % said yes; 48 % said no I would make a couple of modifications to this recipe in response to the Chef s Table event. Originally, the recipe I wanted to make had scallions rather than yellow onions. My FSD explained that he would not easily be able to order scallions; so, we had to substitute yellow onions. The plan was to sauté the onions; however, eventually it was decided to leave them raw along with the other raw vegetables (green peppers and tomatoes). Although less onion than green pepper and tomato was included in the recipe, the flavor of the onions still ended up much too strong once the salad was completed. The district chef and I added lemon juice in an attempt to lessen the strength of the onion flavor. At the Chef s Table event, much of the feedback from the kids, as well as teachers who tried the samples, was that the quinoa salad tasted too strongly of onions. In the future, I would experiment with either cutting down on the amount of onion or sautéing the onions before adding them to the quinoa salad. The FSD recommended that increasing the amounts of spices in the recipe or leaving the canned kidney beans in their liquid could make the quinoa salad more flavorful. The other modification that could be made to the recipe would consider its cost. Quinoa is a very expensive grain in the US and can be difficult to find. However, since the FSD had considered testing quinoa for a Chef s Table anyway, I wanted to use a recipe that featured it. Additionally, quinoa is so nutritionally rich, but many people do not know about it; so, I wanted to see how kids would respond to a recipe using it. According to the verbal and written comments from the students, many liked the quinoa itself, even if they did not like the overall flavor of the dish (due to the onions). I will be exploring the cost of adding this item to the menu in another project. If quinoa is in fact too costly, an adjustment could be made to decrease the recipe s cost. By using brown rice, rather than quinoa, a version of this grain, bean, and vegetable recipe could still be used. I provided the following information on a sign at the Chef s Table event: South American Quinoa, Bean, and Veggie Salad What is quinoa? Quinoa is a whole grain that you can cook with, similar to rice. Quinoa looks very soft when you cook it, but is a little bit crunchy when you chew it. Where does quinoa come from? Quinoa is a very old grain that was eaten by the Incas and has been called the gold of the Incas. Is quinoa good for you? Yes quinoa is a very healthy food! Since it is a whole grain, it gives you a lot of fiber, vitamins, and minerals. It also has a lot of protein, which your body needs to function and to grow!

9 Pictures from the Chef s Table Event: The district chef brought fresh vegetables, the quinoa boxes, and a display bowl of the salad to set up on the Chef s Table with the samples.

Sources: Black Pepper 2000-2012. The George Mateljan Foundation. Available from: http://www.whfoods.com/genpage.php?

10 Sources: Black Pepper The George Mateljan Foundation. Available from: Chef s Resources: Dry Spice Yields Available from: Quinoa The George Mateljan Foundation. Available from: USDA page on Hispanic Foods. Available from: Webtrition Software Whole grains: Hearty options for a healthy diet The Mayo Clinic. Available from:

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