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Culinary Techniques for Healthy School Meals: Using Seasonings to Prepare Healthy School Meals Course Workbook National Food Service Management Institute The University of Mississippi Item Number 2009

This project has been funded at least in part with Federal funds from the U. S. Department of Agriculture, Food and Nutrition Service through an agreement with the National Food Service Management Institute at The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U. S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U. S. government. The University of Mississippi is an EEO/TitleVI/Title IX/Section 504/ADA/ADEA Employer. 2009, National Food Service Management Institute, The University of Mississippi Except as provided below, you may freely use the text and information contained in this document for non-profit or educational use providing the following credit is included Suggested Reference Citation: National Food Service Management Institute. (2009).Culinary techniques for healthy school meals: Using seasonings to prepare healthy school meals course workbook. University, MS: Author. The photographs and images in this document may be owned by third parties and used by the University of Mississippi under a licensing agreement. The University cannot, therefore, grant permission to use these images. For more information, please contact nfsmi@olemiss.edu. National Food Service Management Institute ii

National Food Service Management Institute The University of Mississippi Building the Future Through Child Nutrition The National Food Service Management Institute was authorized by Congress in 1989 and established in 1990 at The University of Mississippi in Oxford and is operated in collaboration with The University of Southern Mississippi in Hattiesburg. The Institute operates under a grant agreement with the United States Department of Agriculture, Food and Nutrition Service. PURPOSE The purpose of the National Food Service Management Institute is to improve the operation of child nutrition programs through research, education and training, and information dissemination. MISSION The mission of the National Food Service Management Institute is to provide information and services that promote the continuous improvement of child nutrition programs. VISION The vision of the National Food Service Management Institute is to be the leader in providing education, research, and resources to promote excellence in child nutrition programs. CONTACT INFORMATION Headquarters Administration Division The University of Mississippi Phone: 800-321-3054 Fax: 800-321-3061 www.nfsmi.org Education and Training Division Information Services Division The University of Mississippi 6 Jeanette Phillips Drive P.O. Drawer 188 University, MS 38677-0188 Applied Research Division The University of Southern Mississippi 118 College Drive #10077 Hattiesburg, MS 39406-0001 Phone: 601-266-5773 Fax: 888-262-9631 National Food Service Management Institute iii

Table of Contents Course 6 Checklist... 1 Handouts for Lesson 1: Introduction to Seasonings... 3 Handouts for Lesson 2: Using Seasonings to Build Flavors... 7 Handouts for Lesson 3: Testing New Flavors with Students... 17 National Food Service Management Institute iv

Course 6 Checklist Instructions: In the blanks provided, write the date that each assignment is completed. Planning 1. Set a schedule for completing the course. 2. Secure a 3-ring binder to use as a course notebook. 3. Gather a pen or pencil and note paper. Lesson 1: Introduction to Seasonings 1. Lesson 1 Pre-Quiz 2. Video Viewing Guide: Selecting Seasonings and Storage 3. Lesson 1 Post-Quiz Lesson 2: Using Seasonings to Build Flavors 1. Lesson 2 Pre-Quiz 2. Video Viewing Guide: Seasoning Usage 3. Seasoning Blends Activity Sheet 4. Video Viewing Guide: Enhancing Flavors 5. Culinary Practice Activity for Seasonings 6. Lesson 2 Post-Quiz Lesson 3: Testing New Flavors with Students 1. Lesson 3 Pre-Quiz National Food Service Management Institute 1

2. Marketing New Flavors Activity Sheet 3. Lesson 3 Post-Quiz 4. Certificate of Completion for Culinary Techniques for Healthy School Meals: Using Seasonings in Healthy School Meals Your signature National Food Service Management Institute 2

Handouts for Lesson 1: Introduction to Seasonings Spices... 4 Herbs... 5 Video Viewing Guide: Seasonings Selection and Storage... 6 National Food Service Management Institute 3

Spices Spices are prepared from the roots, buds, flowers, fruits, bark, or seeds of plants. The chart shows some of the basic information about spices. Name Form Taste Uses Allspice Whole berries, The aroma Fruit cakes, pies, relishes, preserves, ground suggests a blend sweet yellow vegetables, such as of cloves, cinnamon, sweet potatoes and tomatoes and nutmeg; sweet flavor Cardamom seed Whole, ground Mild, pleasant, Baked goods, apple and pumpkin sweet ginger-like pies; an important ingredient in curry flavor Cinnamon Whole sticks, Warm, spicy Cakes, buns, breads, cookies, ground sweet flavor and pies Cloves Whole, ground Hot, spicy, sweet, Whole cloves for baking hams and penetrating flavor other pork, pickling fruits, and in stews and meat gravies; ground cloves in baked goods and desserts and to enhance the flavor of sweet vegetables, such as examples beets, sweet potatoes, and winter squash Ginger Fresh, whole, Aromatic, sweet, spicy, Baked goods; rubbed on meat, cracked, ground penetrating flavor poultry, and fish; in stir-fry dishes Mace Ground Strong nutmeg The thin red network surrounding flavor the nutmeg fruit; used in baked goods where a color lighter than nutmeg is desirable Mustard Whole seeds, Sharp, hot, very Meats, poultry, fish, sauces, salad powdered, pungent dressings, cheese and egg dishes; prepared whole seeds in pickling and boiled beets, cabbage, or sauerkraut Nutmeg Whole, ground Spicy, pleasant Seed of the nutmeg fruit for baked flavor goods, puddings, sauces, vegetables; in spice blends for processed meats; mixed with butter for corn on cob, spinach, and candied sweet potatoes Paprika Ground Sweet, mild, or A garnish spice, gives an appealing pungent flavor appearance to a wide variety of dishes; used in the production of processed meats such as sausage, salad dressings, and other prepared foods Peppercorns: black, Whole, ground, Hot, biting, very Many uses in a wide variety of foods; white, red, and pink coarse ground pungent white pepper ideal in light colored foods where dark specks might not be attractive Red pepper (Cayenne) Ground, crushed Hot, pungent flavor Meats and sauces Culinary Techniques for Healthy School Meals Seasonings 7

HerbsCulinary Principles Herbs come from the leaf or soft portions of plants. Name Form Taste Uses Anise seed Seeds Sweet licorice flavor Cookies, cakes, fruit mixtures, chicken Basil Fresh, dried Mint licorice-like Pizza, spaghetti sauce, tomato dishes, chopped leaves flavor vegetable soups, meat pies, peas, zucchini, green beans Bay leaves Whole, ground Flavor distinctly Fish, soups, tomato juice, potato salad different from celery dressing Caraway seed Whole Sharp and pungent Baked goods such as rye bread, cheeses, sauerkraut dishes, soups, meats, stews Celery seed Whole, ground Flavor distinctly Fish, soups, tomato juice, potato salad different from celery Chives Fresh, freeze dried In the onion family; Baked potato topping, all cooked green delicate flavor vegetables, green salads, cream sauces, cheese dishes Coriander seed Whole, ground Pleasant, lemon Ingredient in curry, ground form used orange flavor in pastries, buns, cookies, and cakes; in processed foods such as frankfurters Cilantro Fresh, dried Sweet aroma, Ingredient in Mexican foods mildly peppery Cumin Whole seeds, Warm, distinctive, Ingredient in chili powder and curry ground salty-sweet, powder; German cooks add to pork and resembles caraway sauerkraut and Dutch add to cheese Dill Fresh, dried, Aromatic, like Dill pickles; seeds in meats, sauces, seeds caraway but milder salads, coleslaw, potato salad, and and sweeter cooked macaroni; dill weed in salads, sandwiches, and uncooked mixtures Fennel seed Whole Flavor similar to Breads, rolls, apple pies, seafood, pork anise, pleasant and poultry dishes; provides the sweet licorice distinctive flavor to Italian sausage Marjoram Fresh, dried whole Faintly sage like, Vegetables, one of the ingredients in or ground slight mint poultry and Italian seasoning; aftertaste, delicate processed foods such as bologna Mint Fresh leaves or Strong and sweet Peppermint is the most common dried flakes with a cool variety; popular flavor for candies and aftertaste frozen desserts; many fruits, peas and carrots Oregano Fresh, dried leaves, More pungent Pizza, other meat dishes, cheese and egg ground than marjoram, dishes; vegetables such as tomatoes, reminiscent of zucchini, or green beans; an ingredient thyme in chili powder Culinary Techniques for Healthy School Meals Seasonings 8

Herbs, continued Culinary Principles Name Form Taste Uses Parsley Fresh, dried flakes Sweet, mildly spicy, A wide variety of cooked foods, salad refreshing dressings, and sandwich spreads Poppy seed Whole, crushed Nut flavor Whole as a topping for rolls, breads, cakes, cookie, and pastries; crushed in fillings for pastries; over noodles and pasta or rice; in vegetables such as green beans Rosemary Fresh, whole leaves Refreshing, pine, Chicken dishes and vegetables such as resinous, pungent eggplant, turnips, cauliflower, green beans, beets, and summer squash; enhances the flavor of citrus fruits Sage Whole, rubbed, Pungent, warm, Meats, poultry stuffing, salad dressings; ground astringent cheese; a main ingredient in poultry seasoning blend; an ingredient in a wide variety of commercial meat products Savory Fresh, dried whole Warm, aromatic, Beans, meats, soups, salads, sauces; an or ground resinous, delicate ingredient in poultry seasoning blend sage flavor Sesame seed Whole Toasted nut flavor Rolls, bread, and buns Tarragon Fresh, dried leaves An aroma with a Vinegar, salad dressings, chicken, tartar hint of anise; sauce, and egg salad licorice flavor, pleasant, slightly bitter Thyme Fresh, dried Strong, pleasant, New England clam chowder, Creole whole or ground pungent clove flavor seafood dishes, midwest poultry stuffing; blended with butter is good over green beans, eggplant, and tomatoes Turmeric (Tumeric) Dried, powder Aromatic, warm, Prepared mustards; a main ingredient mild in curry powder; chicken and seafood dishes, rice, creamed or mashed potatoes, macaroni; salad dressing for a seafood salad; in melted butter for corn on the cob Culinary Techniques for Healthy School Meals Seasonings 9

Culinary Techniques for Healthy School Meals: Using Seasonings for Healthy School Meals Lesson 1 Video Viewing Guide: Seasoning Selection and Storage Instructions: Fill in the blanks below to capture the main ideas as you watch the video, Seasoning Selection and Storage. Answers appear at the bottom of the handout. 1. Seasonings, herbs, and spices are used to add to meals served. 2. Seasonings include a. salt and ; b. sweeteners, like sugar; and c., like lemon juice and vinegar. 3. Herbs are and stems from plants. They are available fresh or dried. Tips for using storing and using herbs: a. Keep on hand the basic dried herbs, including, thyme, oregano, parsley, bay leaf, tarragon, and chives. b. Store dried herbs in containers. c. Store dried herbs away from direct and fluorescent light, which cause them to lose their flavor more quickly and shorten their shelf life. d. the containers for dried herbs when they come into the operation. e. Rinse and fresh herbs. Then wrap in a paper towel and store in a plastic bag. 4. Spices are made from root,, seeds, and fruits. Tips for storing spices: a. Store spices in airtight containers. b. Store spices away from direct. c. the containers when they come into the operation. 5. Using herbs and spices provides the opportunity to introduce students to a variety of. (Answers: flavor, pepper, acids, leaves, rosemary, airtight, sunlight, date, drain, bark, light, date, flavors) National Food Service Management Institute 6

Culinary Techniques for Healthy School Meals: Using Seasonings for Healthy School Meals Lesson 2 Handouts for Lesson 2: Using Seasonings to Build Flavors Video Viewing Guide: Seasoning Usage... 8 Common Blends of Herbs and Spices... 9 Seasoning Blends Activity Sheet... 10 Video Viewing Guide: Enhancing Flavors... 11 Culinary Technique: Enhancing the Flavor of a Salad Dressing for Fruit... 12 Culinary Technique: Enhancing the Flavor of a Salad Dressing for Baked Potatoes... 13 Culinary Technique: Enhancing the Flavor of Honey Lemon Chicken with a Marinade... 14 Culinary Technique: Enhancing the Flavor of Ground Beef Using Seasoning Blends... 15 Culinary Application and Practice Activity... 16 National Food Service Management Institute 7

Culinary Techniques for Healthy School Meals: Using Seasonings for Healthy School Meals Lesson 2 Video Viewing Guide: Seasoning Usage Instructions: Fill in the blanks below to capture the main ideas as you watch the video, Seasoning Usage. Answers appear at the bottom of the handout. 1. We use three senses to enjoy food sight,, and taste. 2. Seasonings, herbs, and spices all add, but each has a different purpose. 3. Seasonings include salt and pepper,, and acids. 4. Salt in brings out the natural flavors in food. 5. Herbs are and stems from plants. 6. Dried herbs are added in the recipe; fresh herbs are added towards the of the cooking. 7. Spices are added in the preparation of a recipe. (Answers: smell, flavor, sweeteners, moderation, leaves, early, end, early) National Food Service Management Institute 8

Culinary Principles Culinary Principles, continued Short Cuts to Use Spices and Herbs as Seasoning Blends of seasoning foods, spices, and herbs can save time when assembling ingredients for food preparation. Some blends have been in use for a long time. The chart below identifies the ingredients in some of the blends you use in your kitchen. Many spice and herb mixtures can be purchased commercially, but school foodservice assistants can make their own blends to reduce the number of seasonings in inventory. If commercial blends are purchased, the amount of salt included should be evaluated. The Dietary Guidelines recommend moderate use of sodium (salt). Common Blends of Herbs and Spices Name Ingredient How It Is Used Apple pie spice Cinnamon, cloves, nutmeg, Baked pies, cakes, pastries mace, allspice, ginger Barbeque spice Cumin, garlic, cloves, paprika, Barbeque sauce, salad dressing, and other ingredients: chili meat casseroles, potatoes pepper, salt, sugar Chili powder Cumin, garlic, oregano, cloves, Chili con carne, gravy, allspice, powdered onion, and meat stews other ingredients: chili pepper, salt Curry powder Ginger, tumeric, cloves, Indian curry dishes, curry sauces, cinnamon, cumin, black and French dressing, scalloped red pepper, fenugreek seed ( a tomatoes, fish chowders, spice specific to this blend) split pea soup Poultry seasoning Sage, thyme, marjoram, savory, Poultry and other stuffing, meat sometimes rosemary loaf; biscuits served with poultry Pumpkin pie spice Cinnamon, nutmeg, cloves, Pumpkin pie, spice cookies and ginger cakes, gingerbread Culinary Techniques for Healthy School Meals Seasonings 11

Culinary Techniques for Healthy School Meals: Using Seasonings for Healthy School Meals Lesson 2 Seasoning Blends Activity Sheet Instructions: List ways that you have used the seasoning blends listed below. If you have not used a seasoning blend, list possible uses. Seasoning Blend Uses Possible Use(s) 1. Apple pie spice 2. Barbeque spice 3. Chili powder 4. Curry powder 5. Poultry seasoning 6. Pumpkin pie spice National Food Service Management Institute 10

Culinary Techniques for Healthy School Meals: Using Seasonings for Healthy School Meals Lesson 2 Video Viewing Guide: Enhancing Flavors Instructions: Fill in the blanks below to capture the main ideas as you watch the video, Enhancing Flavors. Answers appear at the bottom of the handout. 1. Think about the you are looking for in the finished item. 2. Look for steps in the recipe where you may be able to add of flavor that complement each other such as by using flavor enhancing ingredients, sweating, and browning. 3. Additional ingredients can be used to add flavor, such as. Mirepoix is made of carrots, celery, and onions cooked together in a small amount of oil, butter, or margarine. 4. Marinating meats and poultry can add additional flavor to meats before they are. 5. Juices,, oils, and stocks can add flavor. 6. Cooking methods, such as, browning, and caramelizing can add flavor. a. Browning can create a layer of flavor in the pan called a that can be loosened with liquid to flavor sauces and gravies. b. Roasting and baking creates a similar effect in savory items and baked goods. c. Toasting flour, seeds, and can bring out flavors in the ingredients. (Answers: flavor, layers, mirepoix, cooked, sauces, sweating, fond, browning, nuts) National Food Service Management Institute 11

Enhancing the Flavor of Salad Dressing for Fruit 1. Prepare Honey Dressing according to standardized recipe, USDA Recipes for Schools E- 20. 2. Identify the fruits in the salad on which the dressing will be used. 3. Decide whether you want to complement (blend with) or contrast with the flavor of the fruit. A contrast example: citrus juices or zest added to the dressing will contrast nicely with milder fruits like bananas. A complement example: light spices - like cinnamon complements apple slices nicely, or sweet herbs like mint complement citrus fruit such as orange slices. 4. Experiment by seasoning to taste. 5. Prepare the day before and refrigerate overnight to allow the flavors to fully develop. 6. Write down the changes you have made to create this new standardized recipe. 7. Serve the food to your students. Talk to the students about how the food tasted and smelled. 8. Decide if the change is acceptable to students. If the product is acceptable you now have a new recipe. If the change is not acceptable to students, repeat steps 4, 5, 6, and 7. Culinary Techniques for Healthy School Meals Seasonings 15

1. Review standardized recipe for Ranch Dressing, USDA Recipes for Schools E- I 9. 2. Identify the dried herbs in the recipe that could be replaced with a fresh herb or seasoning food. Remember that chives, parsley, onions, and garlic can be purchased and used fresh. Enhancing the Flavor of Salad Dressing for Baked Potatoes 3. Review the rule for quantity of fresh seasoning that should be used in a recipe to replace the dried seasoning. The general rule is to use two times as much fresh seasoning as dried. 4. Prepare the recipe according to the directions, leaving out the dried seasonings you have selected to replace with fresh. 5. Add 2/3 of the quantity of fresh seasonings to the recipe and refrigerate overnight. 6. Taste the new salad dressing and decide if the remaining 1/3 of the fresh seasonings is needed. If needed, add the remaining fresh seasonings and refrigerate until meal service time. 7. Write down the changes you have made to create the new standardized recipe. 8. Serve the food to your students. Talk to the students about how the food tasted and smelled. 9. Decide if the change is acceptable to students. If the product is acceptable you now have a new recipe. If the change is not acceptable to students, repeat steps 2, 3, 4, 5, and 6. Culinary Techniques for Healthy School Meals Seasonings 16

1. Review the recipe for Honey Lemon Chicken, USDA Recipes for Schools D-44. 2. Remove the skin from the thighs. 3. Use your creativity to enhance the flavor of this product by creating a marinade for the chicken. Approximately 1 quart of marinade will be required per 50 servings. Potential ingredients for the marinade are pineapple juice, soy sauce, fresh garlic, and cilantro, if available. Start with 3 cups pineapple juice, 1 cup of soy sauce, 2 cloves of chopped fresh garlic, and 1/4 cup of chopped fresh cilantro. Taste the marinade and adjust the seasoning, if necessary. 4. Place the skinned chicken thighs in a food container and pour the marinade over the product. Refrigerate for a minimum of 2 hours or overnight. 5. Drain the marinade from the chicken and continue preparation according to the instructions on recipe. Be certain the marinade is discarded and not served or saved for future use. 6. Write down the changes you have made to create this new standardized recipe. Serve the food to your students. Talk to the students about how the food tastes and smells. 7. Decide if the change is acceptable to students. If the product is acceptable you now have a new recipe. If the change is not acceptable to students, repeat steps 2, 3, 4, and 5. It may be necessary to wait until chicken is on the menu again to revise the new recipe. Enhancing the Flavor of Honey Lemon Chicken with a Marinade Culinary Techniques for Healthy School Meals Seasonings 17

1. Choose your favorite ground beef recipe. 2. Decide what flavor you want to develop in the ground beef. Some suggestions are on USDA recipe G-l (Seasoning Mixes) and the seasoning blend chart in this module. 3. Prepare the ground beef according the recipe directions. Enhancing the Flavor of Ground Beef Using Seasoning Blends Add 1/4 cup of the seasoning blend selected per 5 lbs of ground beef. Taste and determine if the flavor developed is acceptable. The amount of seasoning blend required to fully develop the flavor will vary based on the blend selected and the food it is being mixed with. Remember the rule, start with a small amount and add until the desired flavor is achieved. 4. Complete the ground beef dish using the recipe selected. 5. Write down the changes you have made to create this new standardized recipe. 6. Serve the food to your students. Talk to the students about how the food tasted and smelled. 7. Decide if the change is acceptable to students. If the product is acceptable you now have a new recipe. If the change is not acceptable to students, repeat steps 2, 3, and 4. Culinary Techniques for Healthy School Meals Seasonings 18

Culinary Application and Practice Activity Culinary Practice is an activity designed to give foodservice assistants an opportunity to practice enhancing the flavor of foods with seasonings. This practice should be completed within 10 days after the lesson. Use the Culinary Practice Score Card* for the product (see Culinary Techniques lessons for example) for the activity. 1. Foodservice assistants may work as partners or individually, depending on the directions from the manager. One partner should be someone who cooks and the other, someone who has other responsibilities. Both foodservice assistants should work together to complete the Culinary Practice. 2. The manager and foodservice assistants should discuss the Culinary Practice for enhancing the flavor of foods with seasoning. Make a note of the date the Culinary Practice should be completed and discussed with the manager. 3. The manager will approve the recipe to be used or modified for the practice. The recipe should use one of the culinary techniques described in this lesson. To re view the steps of the culinary techniques, refer to: Culinary Technique: Enhancing the Flavor of Salad Dressing for Fruit Culinary Technique: Enhancing the Flavor of Ranch Dressing for Baked Potatoes Culinary Technique: Enhancing the flavor of Honey Lemon Chicken with a Marinade Culinary Technique: Enhancing the Flavor of Ground Beef with a Seasoning Blend 4. The manager and foodservice assistants who prepared the product will evaluate the product before it is placed on the service line. Use the Quality Score Card* for enhancing the flavor of foods with seasonings. Use the Quality Score Card for the product being prepared. (See Culinary Tecxhniques lessons for examples.) * The Culinary Practice Score Card and the Quality Score Card are not Included in this lesson. Culinary Techniques for Healthy School Meals Seasonings 19

Handouts for Lesson 3: Testing New Flavors with Students Sample Product Evaluation Form for Elementary School Students... 18 Sample Product Evaluation Form for Middle/High School Students... 19 Marketing New Flavors Activity Sheet... 20 Possible Responses to Marketing New Flavors Activity Sheet... 21 National Food Service Management Institute 17

Culinary Techniques for Healthy School Meals: Using Seasonings in Healthy school Meals Lesson 3 Sample Product Evaluation Form for Elementary School Students Instructions: Circle your response for each question. 1. Do you like the way this food looks? Yes No Don t know (insert neutral face) 2. Do you like the way the food tastes? Yes No Don t know (insert neutral face) 3. Would you eat this item if it were served in your school cafeteria? Yes No Don t know (insert neutral face) National Food Service Management Institute 18

Culinary Techniques for Healthy School Meals: Using Seasonings in Healthy school Meals Lesson 3 Sample Product Evaluation Form for Middle/High School Students Instructions: Please rate the food on the following qualities. Mark one box for each quality to indicate your response. Flavor Texture Color Overall acceptability Great Good OK Didn t like National Food Service Management Institute 19

Culinary Techniques for Healthy School Meals: Using Seasonings in Healthy school Meals Lesson 3 Marketing New Flavors Activity Sheet Instructions: Think about a new recipe you may like to test and offer in your operation. You may consider using one of the culinary techniques you learned about in Lesson 2. You may also use the recipe you adjusted in the Culinary Practice Activity in Lesson 2. In the first column, outline your strategy for testing the recipe with students. Refer to earlier screens in this lesson for help. In the second column, write down any ideas you might have for marketing the product. Recipe Name Testing the Recipe Marketing the Recipe National Food Service Management Institute 20

Culinary Techniques for Healthy School Meals: Using Seasonings in Healthy school Meals Lesson 3 Possible Response to Marketing New Flavors Activity Sheet Recipe Name Honey Lemon Chicken D-44 from USDA Recipes for Schools Testing the Recipe 1. Adjust the recipe to include a marinade consisting of 3 cups pineapple juice, 1 cup of soy sauce, 2 cloves of chopped fresh garlic, and ¼ cup of chopped fresh cilantro. 2. Adjust the recipe to yield 25 portions. 3. Prepare the recipe and test within the operation using the Quality Score Card for Meats, Poultry, and Fish. 4. Determine if the product is acceptable for service to students or if it needs further changes. 5. When satisfied with the product, prepare it for testing with students. 6. Offer samples of the product on the serving line. Ask students (elementary age) who take the product samples to complete a simple evaluation form to provide feedback. 7. Determine if the product is acceptable for service as an entrée. 8. When satisfied with the product, scale the recipe to produce the appropriate number of servings. Offer it on the serving line. Marketing the Recipe 1. Change the title of the recipe to Hawaiian Chicken, since pineapple juice and soy sauce are important to Hawaiian cuisine. 2. Make a sign to place on the serving line that encourages students to try the new recipe. Include a picture of a pineapple and a hula skirt. 3. Consider serving side dishes that contribute to the theme. Examples: Serve mashed sweet potatoes sprinkled with a small amount of toasted coconut. Call the recipe Sweet Potatoes Aloha. Serve rice alongside the chicken. Serve a simple fruit salad with mangoes, pineapple chunks, and bananas. 4. If desired, hold a theme day to celebrate Hawaiian cuisine. Invite students to wear hula skirts or leis. National Food Service Management Institute 21

National Food Service Management Institute The University of Mississippi P. O. Drawer 188 University, MS 38677-0188 www.nfsmi.org 2009 National Food Service Management Institute The University of Mississippi Item number ET