VIRTUAL Culinary Directions Part II Recipe Book Arkansas
VIRTUAL Culinary Directions Part II Recipe Book Arkansas Department of Education Division of Elementary and Secondary Education Child Nutrition Unit 2021 1
Lab Instructor Demo Participant Recipe Yeast Breads Whole Grain Rich Yeast Rolls - 25 Fruits and Vegetables Knife Skills and Chopping Demo Poppyseed Dressing Salad Presentation - Discussion Apple Slices Fruit Sectioner Demo Anti-oxidant Solutions Smoothies - Discussion Broccoli Salad - 25 Steamed Broccoli - 25 Entrees and Quick Breads Roast Cheese Biscuits Serving Options - Discussion Arroz con Queso (Rice with Cheese) - 25 Banana Nut Bread - 25 Desserts Chocolate Chip Cookie Candy Corn Fruit Cup Garnishing Demo (fruit characters) Oatmeal Muffin Squares - 25 Oatmeal Raisin Cookie - 25 2
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School Lunch Meal Pattern Vegetable Sub-Groups Fact Sheet Dark Green Beans/Peas (Legumes) Red Orange Starchy Vegetables Bok Choy Broccoli Rabe Collard Greens Dark Green Leafy Lettuce Green or Red Leaf Lettuce Kale Mesclun Mustard Greens Romaine Spinach Turnip Greens Watercress Acorn Squash Butternut Squash Carrots Hubbard Squash Orange Peppers Pumpkin Red Peppers Sweet Potatoes* Tomato Juice Black Beans Black-eyed Peas (mature, dry) Garbanzo Beans (chickpeas) Kidney Beans Lentils Navy Beans Pinto Beans Soy Beans Split Peas White Beans Cassava Corn Fresh Cow Peas, Field Peas or Blackeye Peas (not dry) Green Banana Green Peas Green Lima Beans Plantains Taro Water Chestnuts White Potatoes Yams (white yams only)* Other Vegetables Artichokes Asparagus Avocado Bean Sprouts Beets Brussels Sprouts Cabbage Cauliflower Celery Cucumbers Egg Plant Green Beans Green Peppers Iceberg Lettuce Mushrooms Okra Onions Parsnips Purple Bell Peppers Turnips Wax Beans Yellow Peppers Zucchini * Yellow yams and sweet potatoes are both considered red/orange vegetables. Most of the products in the US are sweet potatoes, even if labeled “yams/sweet 7 potatoes. ”
Whole Grain Whole Wheat Oats Whole Wheat White Brown Rice What is a whole grain? Whole grains consist of the entire cereal grain seed or kernel. The kernel has three parts – the bran, the germ, and the endosperm. Usually the kernel is cracked, crushed, or flaked during the milling process. If the finished product retains the same relative proportions of bran, germ, and endosperm as the original grain, it is considered a whole grain. When you see the following wording, you will know that, by regulation (FDA Standards of Identity), they describe whole grains that are used as ingredients: • Cracked Wheat • Crushed Wheat • Whole Wheat Flour (including Whole Wheat White Flour) • Graham Flour • Entire Wheat Flour • Bromated Whole Wheat Flour • Whole Durum Wheat Flour Common and unusual names for other whole grains are noted below: • The word whole listed before a grain, for example, whole corn. • The words berries and groats are also used to designate whole grains, for example, wheat berries or oat groats. • Rolled oats and oatmeal (including old-fashioned, quick-cooking, and instant oatmeal). 8 rice. • Other whole grain products that do not use the word whole in their description, for example, brown rice flour, and wild
White Whole Wheat Flour White whole wheat flour has been becoming steadily more popular over the past few years as interest in whole grains and whole grain baking continues to rise. It has gone from a specialty item to a pantry staple for many. White whole wheat flour is made from a naturally occurring albino variety of wheat, so it has a whitish outer bran (hence the name, white whole wheat) where regular wheat has a darker brown or reddish bran. This bran usually contains tannins and phenolic acid, which are what give whole wheat flour the slightly bitter taste that is often associated with it, but white whole wheat contains none. As a result, it has a mild, sweet and slightly nutty flavor without a trace of bitterness and is much more similar in flavor and color to all purpose flour than to traditional whole wheat flour. White whole wheat still has all the same nutritional benefits of whole wheat flour because it is made in exactly the same way, and so it has more fiber, vitamins and minerals than most all purpose flours do. From Baking Bites http: //bakingbites. com 9
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Participant Recipes / Labs
Culinary Directions Yeast Roll Yeast Bread Recipe # CD 23 Ingredients For _25__ Servings Weight Measure Sugar Salt Vegetable Oil ¾ tsp 2 2/3 Tbsp. 14. 5 oz 3 ¼ cups + 1 Tbsp. ½ cup + 2 2/3 Tbsp. ¼ cup + 3 Tbsp. 1 Tbsp. ¼ cup + 3 Tbsp. Water (68 F) 1 ¼ cup Active Dry Yeast Water, Warm (110 F) Enriched All Purpose Flour Whole Wheat Flour Instant Nonfat Dry Milk For _50__ Servings Weight 1 lb 13 oz 3 ¼ oz 5 ¾ oz Directions: Measure 1 ½ tsp 1/3 cup 1 qt 2 ½ cups 1 qt 2 ¾ cups 1 1/3 cups For best results, have all ingredients and utensils at room temperature. 1. Dissolve dry yeast in warm water. Let stand for 4 5 minutes 2. Place flour, dry milk, sugar, and salt in mixer bowl. Blend with dough hook for approximately 2 minutes on low speed. ¾ cup 2 Tbsp 3. Add oil and blend for approximately 2 minutes on low speed. 2 ½ cups 4. Add water. Mix for 1 minute on low speed. 5. Add dissolved yeast and mix for 2 minutes on low speed. 6. Knead dough on medium speed for 8 minutes. or until dough is smooth and elastic. 7. Place dough in warm area (about 90 F) for 45 60 minutes. 8. Punch down dough to remove air bubbles. 9. Form rolls from dough by pinching off 2 oz pieces and shaping. Place rolls in rows of 5 across and 10 down on sheet pans (18” x 26” x 1”) which have been lightly coated with pan release spray. For 50 servings, use 1 pan. For 100 servings, use 2 pans. 10. Place in a warm area (about 90 F) until double in size, 30 50 minutes. 11. Bake until lightly browned: Conventional oven: 400 F for 18 20 minutes Convection oven: 350 F for 12 14 minutes Margarine or Butter, Melted (optional) 12. Optional: Brush lightly with melted margarine or butter (approximately 1 Tbsp per pan) while warm. 15
Culinary Directions Yeast Roll Yeast Bread Recipe # CD 23 Serving Size 1 roll Nutrition information: (mg) Meal Pattern Contribution: Pan Size 18” x 26” x 1” 176 Calories 0. 6 Meat/Meat Alternate 0 oz Yield 50 or 100 servings Number of Pans 1 or 2 Saturated Fat 4. 2 Total Fat (g) Grains/Breads 2 oz eq. Fruit 0 cup 291 Sodium Vegetable 0 cup 16
Culinary Directions Broccoli Salad Vegetable Recipe # CD 2 Ingredients For _25__ Servings For _50__ Servings Mayonnaise, Low Fat Weight 1 lb Measure 1 ½ cups Weight 2 lbs Measure 3 cups Sugar 8 oz 1 cup 1 lb 2 cups White Vinegar ¼ cup Directions: 1. Dressing: Combine mayonnaise, sugar, vinegar, and milk in a medium bowl. Stir well. Set aside for step 3. ½ cup Milk, Low Fat (1%) Broccoli Florets, Fresh 2 lbs 1/3 cup 3 qt, 2 ¼ cups 4 lbs 2/3 cup 1 gal, 3 qt, ½ cup Walnuts, Chopped (optional) 8 oz 2 cups 1 lb 1 qt Red Onions, Fresh, Diced 3 oz ½ cup, 1 Tbsp, 6 oz 1 tsp 1 cup, 2 Tbsp, 2 tsp Dried Cranberries 8 oz 1 ½ cups, 1 Tbsp, 2 tsp 3 cups, 3 Tbsp, 1 tsp Serving Size ½ cup Pan Size 12” x 20” x 2 1/2” Nutrition information: 107 Meal Pattern Contribution: Calories Meat/Meat Alternate 0 oz 1 lb Yield 25 or 50 servings 0 Number of Pans 1 or 2 Saturated Fat Grains/Breads 0 oz eq. 2. Combine broccoli, walnuts (optional), onions, and dried cranberries in a large bowl. Toss lightly. Set aside for step 3. 3. Pour 3 cups (about 1 lb 8 oz) dressing over 1 gal (about 3 lb 1 oz) vegetable mixture. Stir well. 4. Transfer 3 qt (about 4 lb 8 oz) broccoli salad to steam table pan (12” x 20” x 2 ½”). For 25 servings, use 1 pan. For 50 servings, use 2 pans. 5. Critical Control Point: Cool to 40 F or lower within 4 hours. 6. Critical Control Point: Hold at 40 F or below. 7. Portion with No. 8 scoop (1/2 cup). 2 Fruit 1/8 cup Total Fat (g) Vegetable ½ 170 Sodium (mg) cup (Dark green) 17
Culinary Directions Steamed Broccoli Vegetable Recipe # CD 55 Ingredients For Broccoli, Spears, Frozen Margarine Weight 4 lbs 9. 5 oz 2 oz Salt, Table 25 Servings Measure For 100 Servings Weight 18 lbs 6 oz 8 oz Measure To Steam: 2 ¼ tsp Water, boiling Directions: 1. Place frozen broccoli in perforated steam table pans. 2. Steam for 2 3 minutes or until tender but firm. Place in steam table pan for serving. 3. Melt margarine; combine with salt. Add to broccoli. Toss lightly to distribute seasonings. Serve immediately. 3 Tbsp 3 cups 3 qt To Cook: 1. Bring water to boil in a stockpot or steam jacketed kettle. Add salt. 2. Add frozen broccoli and cook for 10 15 minutes or until tender but firm. Drain; place in 2” steam table pans. 3. Melt margarine; combine with salt and pour over cooked broccoli. Toss lightly to distribute seasonings. Serve immediately. Serving: serve with tongs for (1/2 cup serving). Serving Size ½ cup Nutrition information: Meal Pattern Contribution: Pan Size Calories Meat/Meat Alternate oz 12 x 20 x 2 ½” Yield Saturated Fat (%) Grains/ Breads oz eq. 100 Total Fat (g) Fruit cup Number of Pans Sodium (mg) Vegetable: 1/2 cup (Dark Green) 18
Culinary Directions Arroz Con Queso (Rice with Cheese) Entree Recipe # CD 21 Ingredients For _25__ Servings Weight Water Brown Rice, Long Grain, Regular, 1 lb Dry, Parboiled For _50__ Servings Measure Weight 1 qt 2 cups 2 ½ cups 1 Tbsp 2 lb Measure 3 qt 1 cup 2 Tbsp Directions: 1. Boil water. 2. Place 2 ½ cups 1 Tbsp brown rice in each steam table pan (12” x 20” 2 ½”). For 25 servings, use 1 pan. For 50 servings, use 2 pans. 3. Pour boiling water (1 qt 2 cups per steam table pan) over brown rice. Stir. Cover pans tightly. 4. Bake: Conventional oven: 350 F for 40 minutes Convection oven: 325 F for 40 minutes Steamer: 5 lb pressure for 25 minutes 5. Remove cooked rice from oven and let stand covered for 5 minutes. Stir rice. 6. Critical Control Point: Heat to 140 F or higher for at least 15 seconds. 7. Critical Control Point: Hold for hot service at 140 F or higher. 8. Set aside for step 11. 19
Culinary Directions Arroz Con Queso (Rice with Cheese) Entree Recipe # CD 21 Fresh Green Onions, Diced 3 Tbsp 1/3 tsp 2 oz Fresh Yellow Onions, Chopped 12 oz 2 1/3 cups 1 Tbsp 1 lb 8 oz Fresh Jalapeno Peppers, Chopped 2 oz ½ cup 4 oz Fresh Red Bell Peppers, Diced Frozen Corn, Thawed, Drained 1 lb 4 oz 12 oz 3 ¾ cups 2 cups 1 Tbsp 1 tsp 1 cup, 1 Tbsp, 1/3 tsp 1 qt ¾ cup 2 lb 8 oz 1 lb 8 oz 2 cups 2 Tbsp 1 tsp 2 ½ cups 1 qt 2/3 cup ¼ cup 1 Tbsp 2 lb 12 oz Canned Green Chiles, Mild, Chopped 6 oz Canned Pinto Beans, Low Sodium, Drained, Rinsed Sour Cream, Nonfat Low Fat (1%) Milk Low Fat Cheddar Cheese, Shredded Fresh Cilantro, Chopped Whole Wheat Flour Fresh Garlic, Minced Chili Powder Mexican Seasoning Mix (see recipe) 2 lb 2 oz 1 lb 6 oz 1 lb Garlic Powder Salt Sugar 12 oz 4 lb 4 oz 2 lb 2 tsp 1 Tbsp 1 qt 1 cup 2 Tbsp 9. Combine onions, jalapenos, peppers, corn, chilies, pinto beans, sour cream, milk, 2 cups (about 8 oz) cheese, cilantro, flour, minced garlic, ancho chili powder, garlic 1 qt 2/3 cup 1 powder, salt, and sugar in a large bowl. Stir well. Tbsp 1 tsp 10. Recommended to cook in batches of 25. 1 cup 11. Pour 1 gal (about 9 lb) vegetable mixture over each pan of rice. Stir well. 1 qt 3 ½ cups 1 qt 2 Tbsp 2 tsp 12. Sprinkle remaining 2 cups (about 8 oz) cheese over each pan. 2 cups 2 Tbsp 2/3 13. Bake: Conventional oven: 350 F for 25 30 minutes tsp Convection oven: 325 F for 25 30 minutes 2 qt 1 ½ cups 14. Critical Control Point: Heat to 165 F or higher for at 1 qt ¼ cup 2 tsp least 15 seconds. 15. Critical Control Point: Hold for hot service at 140 F or 1 qt 1 cup higher. 2 qt 16. Portion with No. 6 scoop (3/4 cup). 1 1/3 cups ½ cup 2 Tbsp ¼ cup 1 Tbsp 1 tsp 2 Tbsp Serving Size 3/4 cup Pan Size 12”x 20”x 2 ½ “ Yield 25 or 50 servings Nutrition information: 208 Calories 2 Saturated Fat 5 Total Fat (g) Meal Pattern Meat/Meat Alternate Grains/Breads Fruit Contribution: 1. 25 oz 0. 5 oz eq. 0 OR Meat/Meat Alternate 0. 5 oz Grains/Breads 0. 5 oz eq. Fruit 0 cup Number of Pans 1 or 2 407 Sodium (mg) Vegetable cup 1/8 + 1/8 cup (Red/orange + other) Vegetable 1/8 +1/8 cup (Red/orange + legume+ other + additional) 20
Culinary Directions Mexican Seasoning Mix Extra Ingredients For _N/A__ Servings Dried Oregano Weight Measure 1 Tbsp Garlic Powder 1 Tbsp For _N/A__ Servings Weight Directions: Measure 1. Combine all spices Makes approximately ¾ cup Ground Cinnamon ¼ tsp Sugar 2 tsp Chili Powder 2 Tbsp Ground Cumin 1 Tbsp Paprika 1 Tbsp 2 tsp Onion Powder 1 Tbsp 2 tsp Dried Minced Onion 2 Tbsp Salt 2 tsp
Culinary Directions Banana Nut Bread Quick Bread Recipe # CD 20 Ingredients For 24 Servings Weight 3. 75 oz Margarine For Measure 96 Servings Weight 15 oz Sugar, Granulated Egg, Whole, Raw 9. 75 oz Bananas, Raw Flour, Whole Wheat 9. 75 oz 6 oz 2 lbs + 7 oz 1 lb 8 oz Flour, Enriched, White 6 oz 1 lb 8 oz Directions: Measure 1. Cream margarine and sugar on medium speed for 5 minutes. 2. Add eggs to creamed mixture beat for 2 minutes. 3. Mash bananas; add to creamed mixture beat for 2 minutes. 4. Chop walnuts (or pecans). Combine Flour, baking powder, salt, baking soda, and chopped nuts. 5. Add dry ingredients and milk to creamed mixture, mix on low speed for 1 minute. 1 cup + 1 ½ tbsp 6. Scale batter into six (6) oiled load pans (approximately 2 lbs. per pan). 2 lbs + 7 oz 2 large 8 Large Baking Powder, Double Acting ¼ cup 3. 5 Tbsp. Salt, Table ¾ tsp. Baking Soda ¼ tsp. Walnuts, English 3 oz Milk, Red Fat, Fluid, 2% Milkfat, w/Vit A ¼ cup 1 tsp. 1/3 cup + 2 ¼ tbsp 12 oz ¾ tsp Bake: 350 for 50 minutes. Cut 16 slices per pan (1/2” thick slice). Serving Size 1 ½” slice Nutrition information: Meal Pattern Contribution: Pan Size 169 Calories Meat/Meat Alternate oz 5 x 9 x 12” ? Yield 24 or 96 6 Saturated Fat (%) Grains/ Breads. 75 oz eq. Number of Pans 2? 6. 52 Total Fat (g) Fruit cup 248. 48 Sodium (mg) Vegetable: cup (type subgrouping here) 22
Culinary Directions Oatmeal Muffin Squares Dessert Recipe # CD 33 Ingredients Whole wheat flour Enriched bread flour Oatmeal Baking Powder Baking Soda Ground Cinnamon Nutmeg Salt Whole Eggs For _25__ Servings For _50__ Servings Weight 7 ¾ oz 7 ½ oz 7 ¼ oz Measure 1 ¾ cups 1 2/3 cups 2 ¾ cups 2 tsp 1 ½ tsp 2 tsp ½ tsp 3 each Weight 15 ½ oz 15 oz 14 ½ oz Measure 3 ½ cups 3 1/3 cups 1 qt 1 ½ cups 1 Tbsp 1 tsp 1 tsp 5 each Sugar 4 oz ½ cup 8 oz 1 cup Bananas, Fresh, Mashed 1 lb 5 oz 2 1/3 cups 2 lb 10 oz 1 qt 2/3 cups Yogurt, Low Fat 12 oz 1 ½ cups 1 lb 8 oz 3 cups Vanilla Extract 1 Tbsp 2 Tbsp Blueberries, Frozen, Drained 7 oz 1 1/3 cups 14 oz 2 2/3 cups Golden Raisins 5 oz 2/3 cup 10 oz 1 1/3 cups Serving Size 1 square Nutrition information: Meal Pattern Contribution: 171 Directions: 1. Set aside 1 oz of flour for step 6. 2. Place flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute. Leave dry ingredients in a mixer. Set aside for step 5. 3. Combine egg and sugar in a large bowl. Stir well. 4. Add mashed bananas, yogurt, and vanilla extract. Stir well. 5. Combine egg mixture with dry ingredients. Mix for 30 seconds on low speed. Beat for 1 minute on medium speed. Do not overmix. 6. Coat blueberries with remaining flour. Fold in blueberries and raisins. Stir well. 7. Pour 2 qt (about 4 lb 5 oz) batter into a half steam table pan (12” x 10” x 2 ½”) lightly coated with pan release spray. For 25 servings use 1 pan. For 50 servings use 2 pans. 8. Bake until golden brown. Conventional oven: 375 F for 45 minutes Convection oven: 300 F for 40 minutes 9. Portion: Cut each pan 5 x 5 (25 pieces per pan) Pan Size 12”x 10”x 2 ½ “ Yield 25 or 50 servings Number of Pans 1 or 2 Calories 0 Saturated Fat 2 Total Fat (g) 187 Sodium (mg) Meat/Meat Alternate 0 oz Grains/Breads 1 oz eq. Fruit 1/8 cup Vegetable 0 cup 23
Culinary Directions Oatmeal Raisin Cookies Dessert Recipe # CD 10 Ingredients For _25__ Servings For _50__ Servings Directions: Sugar Weight 12 oz Measure 1 ½ cups Weight 1 lb 8 oz Measure 3 cups Margarine or Butter 4 oz ½ cup 8 oz 1 cup Fresh Large Eggs 3 each 5 each Lowfat 1% Milk Canned Applesauce Enriched All Purpose Flour ¼ cup ½ cup 1 ¼ cup + 2 Tbsp. ½ tsp 1 tsp ½ tsp 3 ½ cups 12 oz ½ cup 1 cup 2 ¾ cups 1 lb 4 oz 1 tsp 2 tsp 1 qt 3 cups 13 oz 2 ¾ cups 6 oz Baking Soda Salt Ground Cinnamon Ground Nutmeg Rolled Oats 10 oz Raisins 6. 5 oz 1 ¼ cup + 2 Tbsp. Serving Size 1 cookie Pan Size 18” x 26” x 1” Nutrition information: 188 Meal Pattern Contribution: Calories Meat/Meat Alternate 0 oz 1 1. Combine sugar and margarine or butter in mixer with a paddle attachment for 5 minutes or medium speed until smooth and creamy. 2. Add eggs slowly. Mix on medium speed for 1 minute. 3. Add milk and applesauce. Mix for 1 minute on medium speed. Scrape down sides of bowl. 4. Add the flour, baking soda, salt, cinnamon, and nutmeg. Mix for 2 minutes on low speed until blended. 5. Add oats and raisins. Mix on low speed for 30 seconds. 6. Lightly coat each sheet pan (18” x 26” x 1”) with pan release spray or line with parchment paper. For 50 servings, use 3 pans, one pan will have only 10 cookies. For 100 servings, use 5 pans. Portion with level No. 24 scoop (2 2/3 Tbsp) in rows of 4 across and 5 down. 7. Bake until lightly browned: Conventional oven: 350 F for 18 20 minutes Convection oven: 325 F for 10 12 minutes Yield 50 or 100 servings Saturated Fat Grains/Breads 1 oz eq. 5 Number of Pans 3 or 5 Total Fat (g) Fruit 0 122 cup 0 Sodium (mg) Vegetable cup 24
Instructor Demonstrations
Culinary Directions Lesson Plans Yeast Breads Review Objectives • Improve the quality of whole-grain yeast breads served to students. • Improve the variety of whole-grain yeast breads served to students. • Improve the appeal of whole-grain yeast breads served to students. Review Important Terms in Chapter Found in Culinary Techniques Curriculum Review Main Ideas in Chapter Found in Culinary Techniques Curriculum Review Meal Pattern Requirements – Grains See Recipe Book and Online Food Buying Guide Reading Assignment for Participants Culinary Techniques – Preparing Yeast Breads Recommended Videos Instructor may choose videos based on the needs of the group Bread Rolls - Yeast Discuss Culinary Practice Score Card – have participants complete for their product Found in Culinary Techniques Curriculum Dismiss participants to complete the assigned recipes. Lead discussion after products are prepared and participants rejoin Zoom meeting. Instructor Demonstrations WGR Yeast Rolls - 25 Using yeast roll recipe on the next page Purpose: to demonstrate yeast rolls using half whole wheat flour and half enriched all purpose flour to make a whole-grain rich product
Culinary Directions Yeast Roll Yeast Bread Recipe # CD 23 Ingredients For _25__ Servings Weight Measure Sugar Salt Vegetable Oil ¾ tsp 2 2/3 Tbsp. 14. 5 oz 3 ¼ cups + 1 Tbsp. ½ cup + 2 2/3 Tbsp. ¼ cup + 3 Tbsp. 1 Tbsp. ¼ cup + 3 Tbsp. Water (68 F) 1 ¼ cup Active Dry Yeast Water, Warm (110 F) Enriched All Purpose Flour Whole Wheat Flour Instant Nonfat Dry Milk For _50__ Servings Weight 1 lb 13 oz 3 ¼ oz 5 ¾ oz Directions: Measure 1 ½ tsp 1/3 cup 1 qt 2 ½ cups 1 qt 2 ¾ cups 1 1/3 cups For best results, have all ingredients and utensils at room temperature. 1. Dissolve dry yeast in warm water. Let stand for 4 5 minutes 2. Place flour, dry milk, sugar, and salt in mixer bowl. Blend with dough hook for approximately 2 minutes on low speed. ¾ cup 2 Tbsp 3. Add oil and blend for approximately 2 minutes on low speed. 2 ½ cups 4. Add water. Mix for 1 minute on low speed. 5. Add dissolved yeast and mix for 2 minutes on low speed. 6. Knead dough on medium speed for 8 minutes. or until dough is smooth and elastic. 7. Place dough in warm area (about 90 F) for 45 60 minutes. 8. Punch down dough to remove air bubbles. 9. Form rolls from dough by pinching off 2 oz pieces and shaping. Place rolls in rows of 5 across and 10 down on sheet pans (18” x 26” x 1”) which have been lightly coated with pan release spray. For 50 servings, use 1 pan. For 100 servings, use 2 pans. 10. Place in a warm area (about 90 F) until double in size, 30 50 minutes. 11. Bake until lightly browned: Conventional oven: 400 F for 18 20 minutes Convection oven: 350 F for 12 14 minutes Margarine or Butter, Melted (optional) 12. Optional: Brush lightly with melted margarine or butter (approximately 1 Tbsp per pan) while warm. 27
Culinary Directions Yeast Roll Yeast Bread Recipe # CD 23 Serving Size 1 roll Nutrition information: (mg) Meal Pattern Contribution: Pan Size 18” x 26” x 1” 176 Calories 0. 6 Meat/Meat Alternate 0 oz Yield 50 or 100 servings Number of Pans 1 or 2 Saturated Fat 4. 2 Total Fat (g) Grains/Breads 2 oz eq. Fruit 0 cup 291 Sodium Vegetable 0 cup 28
Culinary Directions Lesson Plans Fruits and Vegetables Briefly review the five step process in preparing quality foods in Culinary Techniques Introduction Review Objectives • Improve the quality of fruits, vegetables, and salads served. • Improve the variety of fruits, vegetables, and salads served. • Improve the appeal of fruits, vegetables, and salads served. Review Important Terms in Chapters – Fruits, Vegetables, and Salads Found in Culinary Techniques Curriculum Review Main Ideas in Chapters– Fruits, Vegetables, and Salads Found in Culinary Techniques Curriculum Review Meal Pattern Requirements – Fruits and Vegetables See Recipe Book and Online Food Buying Guide Reading Assignment for Participants Culinary Techniques – Preparing Fruits Culinary Techniques – Preparing Vegetables Culinary Techniques – Preparing Salads Recommended Videos Instructor may choose videos based on the needs of the group Preparing Fresh Fruits Preparing Green Salads Using the Chef’s Knife Discuss Culinary Practice Score Card – have participants complete for their product Found in Culinary Techniques Curriculum Dismiss participants to complete the assigned recipes. Lead discussion after products are prepared and participants rejoin Zoom meeting. Instructor Demonstrations CHOPPING LETTUCE – using iceberg and romaine lettuce Ingredients: 2 head; washed; not cored or cleaned Equipment: 2 small steam table pans, 2 cutting boards, 1 chef knife Purpose: demonstration of knife skills and coring technique POPPY SEED DRESSING - 25 Ingredients and Equipment: See recipe Purpose: demonstration of emulsion SALAD PRESENTATION - DISCUSSION Purpose: demonstrate how adding color, texture, and variety to a salad that is presented in an eye-appealing container can increase participation APPLE SLICES & ANTIOXIDANT SOLUTIONS Ingredients: apples (6) and antioxidant solutions See “Apple Wedges” recipe See “Antioxidation” handout for solutions Equipment: apple wedger with corer and/or fruit sectioner, 3 small steam table pans Purpose: demonstration of equipment and antioxidation solution SMOOTHIES – DISCUSSION Purpose: a popular way to increase breakfast participation
Culinary Directions Chopping Lettuce / Knife Skills Instructor Demo Ingredients Iceberg lettuce, heads, raw Romaine lettuce, heads, raw For Demonstration Weight Measure 2 large Directions: 1. Demonstrate chef knife skills and proper culinary technique for coring and chopping iceberg lettuce 2. Demonstrate chef knife skills and proper culinary technique for chopping romaine lettuce
Culinary Directions Poppy Seed Dressing Instructor Demo Ingredients For 25 Weight Servings Directions: Sugar, granulated Measure 2/3 cup 1. Combine sugar, dry mustard, salt and vinegar in mixer bowl. Mustard, powder/dry 1 tsp 2. Dice onion into small pieces. Add to other ingredients in mixer bowl. Salt, table 1 tsp 3. Add oil slowly while beating on high speed. 1/3 cup 4. Add poppy seed; stir to combine. Vinegar, distilled Onion, spring or scallions (incl tops & bulbs) Oil, vegetable Poppy Seed 1 med 8 oz 1 ½ tbsp
Culinary Directions Salad Presentation Instructor Demo / Discussion 32
Culinary Directions Apple Slices Fruit Sectioner Demo Anti-oxidant Solutions Instructor Demo Ingredients Apples, raw, with skin Demonstration Weight Directions: Measure 6 apples 1. 2. 3. Slice apples into 6 wedges each, using apple wedger with corer. And/or demonstrate the use of a fruit sectioner. Lightly coat apples with anti oxidation solution from chart – using up to 6 different solutions. Discuss.
Culinary Directions Anti-oxidation in Fruits Instructor Demo Some fruits and vegetables discolor or “oxidize” when they are pared or sliced. This discoloration occurs when air (oxygen) comes in contact with cut surfaces. Contact with certain metals, such as iron and copper, will also cause the browning effect. Items that are particularly troublesome include bananas, apples, peaches, and potatoes. It is important to avoid this darkening in susceptible fruits and vegetables; this easily can be done by keeping the item under water, such as soaking potatoes or by dipping the cut pieces in a little acidic fruit juice such as orange, lemon, or pineapple juice. Adding salt to water may also help some but not much. This oxidative change can also be slowed by dipping the cut fruit or vegetable in a solution of ascorbic acid (vitamin C) and water. ANTI-OXIDATION SOLUTIONS Anti-Oxidant Water Directions 1. Lemon juice – 3 Tbsp. Salt – 1 tsp. 1 qt. Mix well and dip cut fruit into solution to prevent oxidation. 2. Orange Juice – 1 c. 3 c. Same 3. Pineapple Juice – 3 c. Same 4. Salt – ¼ c. 1 qt. Same 5. Vinegar – 2 Tbsp. 1 qt. Same 6. Control 7. Lemon Juice 8. Lemon-Lime Soda or Ginger Ale
Culinary Directions Smoothies Discussion 35
Culinary Directions Lesson Plans Entrees and Quick Breads Review Objectives • Improve the quality of meats/poultry/fish/eggs and quick breads served to students. • Improve the variety of meats/poultry/fish/eggs and quick breads served to students. • Improve the appeal of meats/poultry/fish/eggs and quick breads served to students. Review Important Terms in Chapters - Found in Culinary Techniques Curriculum • Preparing Meat, Poultry, and Fish • Preparing Eggs • Preparing Quick Breads Review Main Ideas in Chapters - Found in Culinary Techniques Curriculum • Preparing Meat, Poultry, and Fish • Preparing Eggs • Preparing Quick Breads Review Meal Pattern Requirements – Meat / Meat Alternates and Grains See Recipe Book and Online Food Buying Guide Reading Assignment for Participants Culinary Techniques – Preparing Meat, Poultry, and Fish Culinary Techniques – Preparing Eggs Culinary Techniques – Preparing Quick Breads Recommended Videos Instructor may choose videos based on the needs of the group Preparing Meat, Poultry, and Fish – Roasting and Baking Preparing Eggs – Hard Cooked Eggs Preparing Quick Breads – Muffins Preparing Quick Breads - Biscuits Discuss Culinary Practice Score Card – have participants complete for their product Found in Culinary Techniques Curriculum Dismiss participants to complete the assigned recipes. Lead discussion after products are prepared and participants rejoin Zoom meeting. Instructor Demonstrations ROAST (BEEF) – 1, approximately 5# Ingredients, Equipment, and Instructions: See Recipe and Roasting Meats Chart. Purpose: Weigh roast before and after cooking to demonstrate shrinkage of meat during cooking. CHEESE BISCUITS Purpose: to illustrate the mixing techniques of quick breads and how the technique differs with yeast breads SERVING OPTIONS – DISCUSSION Purpose: to provide simple and cost-effective ideas for serving foods in eye-appealing ways in order to increase student acceptance and participation
Culinary Directions Roast Beef Instructor Demo Ingredients For Demonstration Beef, Round, Lean, ¼” Fat, All Grades Weight 1 roast, 5# Directions: Measure 1. Weight roast before and after cooking. Show pan, grate, and roast. 2. Roast meat according to handout Roasting Meats (Consider oven space with other labs) 3. After slicing, pour roast drippings over meat to serve.
Tender cuts of meat can be roasted in an open pan without added liquids. Beef for roasting should be of choice grade; beef of lower grades is often better pot-roasted or braised. Suggested meat cuts for roasting are included in the timetable. Directions 1. Trim fat from roasts. 2. Place roasts on racks in shallow open roasting pans. When more than one pan is needed, group roasts by size. Allow space between roasts. Do not cover pan or add liquid. 3. Insert a meat thermometer into the center of the smallest roast so that the tip is not touching bone, fat, or gristle. 4. Roast at 325 ⁰F (slow oven) until the meat is tender and thermometer registers the temperature given in the timetable. For roasting temperature and time in a convection oven, follow manufacturer’s instructions. DO NOT START COOKING ONE DAY AND FINISH ON THE NEXT. 5. Remove roast from pan. Move thermometer to the next larger roast; follow this procedure until all the meat is cooked. 6. Let roasts stand 15 to 20 minutes; then slice and serve. Roasting Meats Timetable for Roasting Meats at 325 ⁰F (Slow Oven) Type of Meat Approximate Weight of Each Cut Approximate Roasting Time * (Hours) Internal Temperature of Meat When Done (⁰F) Beef: Round, boneless, top or inside Rump, boneless 5 ¼ to 8 lb 4 to 6 lb 3 ¼ to 4 2 to 2 ½ 160 Lamb: Leg, boneless Shoulder, boneless 4 to 7 lb 3 ½ to 5 lb 2 ¼ to 3 ½ 2 ¼ to 3 180 Pork, fresh: Ham, boneless, rolled Shoulder (Boston butt), boneless Shoulder (picnic), bone in Spareribs, bone in 10 to 14 lb 4 to 6 lb 5 to 8 lb 2 to 3 lb 4 ½ to 5 ½ 3 to 4 1 ½ to 2 ½ 170 170 Well done Pork, cured, cook-before-eating: Ham, whole, bone in Shoulder (Boston butt), boneless Shoulder (picnic), bone in 10 to 14 lb 2 to 4 lb 5 to 8 lb 3 to 4 1 to 2 3 to 4 160 170 Pork, cured, fully cooked: Ham, canned 6 to 10 lb 1 ½ to 2 ½ 140 Veal: Leg, boneless 3 ½ to 7 lb 2 to 3 170 *Frozen meat may be roasted without thawing first. Increase roasting time by up to 1 ½ times. Insert meat thermometer after meat is thawed in the oven and cook to recommended internal temperature.
Culinary Directions Cheese Biscuits Instructor Demo Ingredients For _25__ Servings Enriched All Purpose Flour Weight 12 oz. Whole Wheat Flour 12 oz. Instant Nonfat Dry Milk 1. 5 oz. ½ cup + 2 Tbsp. 3 oz 1 ¼ cups Baking Powder 1. 4 oz 3 ¼ Tbsp. ¼ cup 2 ½ Tbsp. Salt Shortening 5. 75 oz. 1. 5 tsp. ¾ cup + 2 Tbsp. 11 ½ oz 1 Tbsp. 1 ¾ cups 1 ¾ cup + 2 Tbsp. 3 ¾ cups Water, Cold Cheddar Cheese, Shredded, Reduced Fat Serving Size 1 biscuit Nutrition information: Meal Pattern Contribution: 6 oz. For _50__ Servings Measure 1. Blend flour, dry milk, baking powder, and salt in mixer for 1 minute at low speed. 1 lb 8 oz 1 ¾ cup Pan Size 18” x 26” x 1” Calories Meat/Meat Alternate 0 oz Weight 1 lb 8 oz Directions: 2 ¾ oz 12 oz 3 ½ cups Yield 50 servings Saturated Fat Grains/Breads 1. 5 oz eq. 2. Add shortening and blend into dry ingredients for 2 minutes at low speed. Mixture will be crumbly. 3. Add water and cheese and mix for approximately 1 minute on low speed to form soft dough. Scrape bowl as necessary during mixing. 4. Turn out onto lightly floured surface. For 50 servings, knead ball of dough lightly for 1 minute. 5. Roll or pat out each ball of dough to ½” thickness. Cut with floured 2 ½” biscuit cutter and place on sheet pan (18” x 26” x 1”) in rows of 5 across and 10 down. For 50 servings, use 1 pan. 6. Bake until lightly browned: Conventional oven: 450 F for 12 14 minutes Convection oven: 400 F for 8 10 minutes Number of Pans 1 Total Fat (g) Fruit 0 cup Sodium (mg) Vegetable 0 cup
Culinary Directions Serving Options Sandwiches Serving Boats Single Servings Grab and Go 40
Culinary Directions Lesson Plans Cakes, Cookies, and Pastry Review Objectives • Improve the quality of cakes, cookies, and pastries served to students. • Improve the variety of cakes, cookies, and pastries served to students. • Improve the appeal of cakes, cookies, and pastries served to students. • Improve the nutrition profile of cakes, cookies, and pastries served to students. Review Important Terms in Chapter Found in Culinary Techniques Curriculum Review Main Ideas in Chapter Found in Culinary Techniques Curriculum Review Meal Pattern Requirements – Grains (specifically grain-based desserts) See Recipe Book and Online Food Buying Guide Reading Assignment for Participants Culinary Techniques – Preparing Cakes, Cookies, and Pastry Recommended Videos Instructor may choose videos based on the needs of the group Preparing Cookies Preparing Cakes Preparing Pastry Dough Discuss Culinary Practice Score Card – have participants complete for their product Found in Culinary Techniques Curriculum Dismiss participants to complete the assigned recipes. Lead discussion after products are prepared and participants rejoin Zoom meeting. Instructor Demonstrations CHOCOLATE CHIP COOKIE - 25 Ingredients and Equipment: See Recipe Purpose: demonstrate basic principles of preparing granola from scratch to be used in parfaits for breakfast and/or lunch CANDY CORN FRUIT CUP Ingredients and Equipment: See Recipe Purpose: demonstrate the basic principles of preparing quality pie dough Students mix/play with one-fourth of the pie dough, use the rest for apple cobbler GARNISHING DEMO – FRUIT CHARACTERS Purpose: to illustrate that simple fruit desserts can be eye-appealing, fun, and accepted by students
Culinary Directions Chocolate Chip Cookie Instructor Demo Ingredients Whole Wheat Flour White, Enriched, Flour Baking Soda (Leavening Agent) Salt, Table Sugar, Granulated Sugar, Brown Shortening, Vegetable Margarine Egg, Whole, Raw, Fresh Vanilla Extract For _50__ Servings Weight Measure 7. 5 oz 7 oz ¾ tsp. 3. 5 oz. 9 ¼ oz. 5 oz 4 large ½ Tbsp. For _100___ Servings Weight Measure 15 oz 14 oz 1 ½ tsp 7 oz 1 lb + 2 ½ oz 10 oz 8 large 1 TBSP Candies, Semisweet, Chocolate 7 oz. 14 oz Directions: 1. Blend flour, baking soda, salt, sugar, and brown sugar for 2 minutes in mixer on low speed. 2. Add shortening, margarine or butter, eggs, and vanilla. Mix for 1 minute on medium speed. 3. Add chocolate chips. Blend for 30 seconds on medium speed. 4. Portion with level No. 40 scoop (1 2/3 TBSP) in rows of 5 across and 5 down onto each sheet pan (18 x 26 x 1”) For 50 servings, use 2 pans. For 100 servings, use 4 pans. 5. Bake until lightly browned: Conventional oven: 375 degrees for 10 12 minutes Convection oven: 325 degrees for 6 8 minutes CRITICAL: Do not overbake. Watch closely. 6. Cool for one minute. Remove from sheet pans. Serving Size 1 cookie Nutrition information: Meal Pattern Contribution: Pan Size 127 Calories Meat/Meat Alternate oz 18 x 26 x 1” Yield 1. 96 Saturated Fat (g) Grains/ Breads 1/4 oz eq. 50 or 100 6. 77 Fruit cup Number of Pans 2 or 4 Total Fat (g) 82 Vegetable: cup (Red/Orange) Sodium (mg)
Culinary Directions Candy Corn Fruit Cup Instructor Demo Ingredients For Demonstration Directions: Weight 1 Container of Each Mandarin Oranges, canned Pineapple, canned. diced chunks Measure 1. 2. 3. 4. Prep desired # of clear plastic containers on sheet pan. Open cans of pineapple and mandarin oranges. Drain liquid. Scoop ¼ cup of mandarin oranges into each cup. Scoop ¼ cup of pineapple on top of the ¼ cup of mandarin oranges in each container. Whipped Topping 1 Container 5. Top with ½ oz of whipped topping. Candy Corn 1 Container 6. Top with single candy corn, if desired. Serving Size ½ cup Nutrition information: Meal Pattern Contribution: Pan Size Calories Meat/Meat Alternate oz Yield Saturated Fat (g) Grains/ Breads 1/4 oz eq. Number of Pans Total Fat (g) Fruit 1/2 cup Sodium (mg) Vegetable: cup (Red/Orange) Note: 1 #10 can drained pineapple has 31. 8 ¼ cup servings 1 #10 can drained mandarin oranges has 39. 6 ¼ cup servings 43
Culinary Directions Garnishing Instructor Demo 44
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