LESSON 5: MEAT ALTERNATES C D C LABORATORY · PDF fileThese recipes were developed for...

Healthy Cuisine for Kids Culinary Manual

National Food Service Management Institute 102

LESSON 5: MEAT ALTERNATES CHEF DEMONSTRATION

• Egg cookery • Cheese cookery • Bean cookery

CULINARY LABORATORY TEAM ASSIGNMENTS

Team 1

• White Vegetable Pizza • Fiesta Chili Beans

Team 2

• Vegetable Frittata • Hummus with Pita

Team 3

• Macaroni and Cheese • Bean Burrito

Team 4

• Marinated Bean Salad • Grilled Vegetable Panini

These recipes were developed for training purposes and have not been tested or standardized for production.



CHEF DEMONSTRATION LESSON 5: MEAT ALTERNATES NOTES

Egg cookery

• Cooking in steamer and/or oven

• Holding eggs on steam table

• Function of eggs in cooking

• Correct temperatures for egg recipes

• Demo: cheese strata

Cheese cookery

• Correct temperatures for cheese recipes

• Different kinds of cheese and difference in melting points of cheeses

• Why macaroni and cheese becomes dry; seasonings that could be used

• Demo: cheese sauce

Pizza

• Types of sauces

• Types of toppings

Bean Cookery

• Cooking and seasoning beans and lentils

• Creative ways to use beans in menus

• Demo: Minestrone soup with refried beans



Broccoli and Cheese Strata

Ingredients 12 Servings 96 Servings

Weight Measure Weight Measure Bread cubes, dried 12 ounces 8 1/2 cups 6 pounds 4 gallons 1 quart Broccoli, frozen 1 pound 8 pounds Cheese, reduced fat, cheddar, shredded 6 ounces 1 1/2 cups 3 pounds 3/4 gallon Vegetable spray Eggs 2 pounds 18 each 16 pounds 12 dozen Milk, lowfat 1% 20 ounces 2 1/2 cups 10 pounds 5 quarts Salt 1/2 teaspoon 2 1/2 Tablespoons Dry mustard 1 teaspoon 2 1/2 Tablespoons Paprika As needed As needed

Directions 1. Cut bread into 1 1/2 inch cubes. 2. Toss bread, broccoli, and cheese together. Place in a half-size steam-table pan (10 x 12 x 2.5 inches) sprayed with vegetable spray. 3. Combine eggs, milk, salt, and dry mustard. Pour over bread mixture. Sprinkle with paprika. 4. Cover and refrigerate 2 to 4 hours, no longer than 12 hours. 5. Heat oven to 350 °F. Bake, covered for 45 minutes. Uncover; continue baking 20 to 25 minutes, until puffy and golden brown and

internal temperature reaches a minimum of 160 °F. Let stand 5 minutes before cutting each pan, 4 x 6. 1 serving provides 2-ounce equivalent meat/meat alternate, 1 serving grains/breads, 1 serving of vegetable Nutrients Per Serving

Calories 244 Saturated Fat 2.92 g Iron 2.89 mg Protein 17.93 g Cholesterol 276 mg Calcium 226 mg Carbohydrates 21.15 g Vitamin A 902 IU Sodium 513 mg Total Fat 8.64 g Vitamin C 21.45 mg Dietary Fiber 1.89 g

Adapted from Sunrise Strata, American Egg Board.



Cheese Sauce

Ingredients 1 Quart (16 - 2 ounce servings) 1 Gallon (64- 2 ounce servings)

Weight Measure Weight Measure Butter 1/4 cup 1 cup Flour 2 ounces 1/4 cup 8 ounces 1 cup Milk, lowfat, 1% 3 cups 3 quarts Cheese, reduced fat, shredded (Cheddar, American, etc.)

16 ounces 4 pounds

Suggested seasonings: Chili powder 1 Tablespoon Cumin, ground 2 teaspoons Paprika 1 teaspoon Onion powder 1 teaspoon Green chili, canned 2 Tablespoons

Directions 1. Melt butter. Add flour and salt. Stir until smooth. 2. Add milk gradually, stirring constantly. 3. Add shredded cheese. Cook for 12 to 15 minutes, stirring frequently, until smooth and thick. 4. Add desired seasonings

CCP: Hold for hot service at 135 °F or higher. This cheese sauce can be used as a sauce or as the base for a soup or soufflé.

2-ounce ladle provides 1-ounce equivalent meat/meat alternate. Nutrients Per Serving

Calories 103 Saturated Fat 3.3 g Iron 0.3 mg Protein 8.58 g Cholesterol 15 mg Calcium 166 mg Carbohydrates 5.15 g Vitamin A 165 IU Sodium 191 mg Total Fat 5.27 g Vitamin C 0 mg Dietary Fiber 0.1 g

Adapted from Cheese Sauce, G-08A, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005). USDA recipes for schools. Retrieved April 7, 2010. Original recipe with nutrient analysis can be found at http://130.74.124.194/USDA_recipes/school_recipes/G-08A.pdf



Reduced Fat Cheese Sauce

Ingredients 1 Quart (16 - 2 ounce servings) 1 Gallon (64 - 2 ounce servings)

Weight Measure Weight Measure Cornstarch 1/4 cup 1 cup Milk, lowfat, 1% 3 cups 3 quarts White pepper 1/8 teaspoon 1/2 teaspoon Cayenne pepper pinch 1/8 teaspoon Cheese, reduced fat, shredded (cheddar, American, etc.)

1 pound 4 pounds

Directions 1. Combine cornstarch and milk in a sauce pan. Stir until smooth. Add salt, pepper, and cayenne pepper. Simmer over

medium heat for 1 minute, stirring constantly. 2. Remove from heat; stir in cheese.

CCP: Hold for hot service at 135 °F or higher. 2-ounce ladle provides 1-ounce equivalent meat/meat alternate. Nutrients Per Serving

Calories 75 Saturated Fat 1.51 g Iron 0.14 mg Protein 8.45 g Cholesterol 8 mg Calcium 175 mg Carbohydrates 4.65 g Vitamin A 80 IU Sodium 194 mg Total Fat 2.43 g Vitamin C 0 mg Dietary Fiber 0.02 g

Adapted from Cheese Sauce, G-08A, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005). USDA recipes for schools. Retrieved April 7, 2010. Original recipe with nutrient analysis can be found at http://130.74.124.194/USDA_recipes/school_recipes/G-08A.pdf



Minestrone Soup

Ingredients 20 Servings 100 Servings

Weight Measure Weight Measure Vegetable oil 1/4 cup 8 ounces 1 cup Onions, fresh, diced 4 ounces 2/3 cup 1 pound, 2 ounces 3 cups Carrots, fresh, diced 8 ounces 2 cups 2 pounds, 12 ounces 2 1/2 quarts Celery, fresh, chopped 3 ounces 3/4 cup 1 pound 1 quart Tomato paste, canned 6 ounces 3/4 cup 2 pounds 3 1/2 cups Black pepper, ground 1/2 teaspoon 2 teaspoons Oregano, dried 1/8 teaspoon 1/2 teaspoon Garlic, granulated 1 teaspoon 4 teaspoons Salt 1/2 teaspoon 2 teaspoons Marjoram, dried (optional) 1/8 teaspoon 1/4 teaspoon Stock, beef 1 gallon 4 gallons, 3 quarts Refried beans, lowfat, canned 1 pound, 12 ounces 3 16-ounce cans 7 pounds, 3 ounces 1 1/2 gallons,

1/2 cup (2 No.10 cans)

Parsley 1 Tablespoon 1/4 cup Cabbage, fresh, shredded 2 ounces 3/4 cup 12 ounces 1 quart, 1/4 cup Zucchini, fresh, chopped 3 ounces 3/4 cup 1 pound 3 3/4 cups Pasta, whole-wheat, rotini (spiral) 4 ounces 1 cup 1 pound, 6 ounces 1 quart, 1 cup

Directions 1. Heat oil in a stock pot or steam-jacketed kettle. Add onions, carrots, and celery. Sauté for 15 minutes until tender. Add tomato paste,

pepper, oregano, garlic, salt, and marjoram. Stir until well blended. 2. Add stock and simmer 20 minutes. 3. Add beans. Stir thoroughly.

Add pasta, parsley, cabbage, and zucchini. Continue simmering for 20 minutes. Serve. 1 cup (8-ounce ladle) provides 1/2-ounce equivalent meat/meat alternate, 1/4 cup vegetables, and 1/4 serving of grains/breads



Nutrients Per Serving


Adapted from Minestrone, H-07, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005). USDA recipes for schools. Retrieved May 27, 2010. Original recipe with nutrient analysis can be found at http://130.74.124.194/USDA_recipes/school_recipes/H-07.pdf



Lesson 5/ Team 1 White Vegetable Pizza Meat, Salad, and Salad Dressings

Person Assigned Ingredients 10 Servings

Weight Measure Corn meal 1 Tablespoon Whole-wheat pizza crust (from Bread lesson) Garlic powder 1 teaspoon Black pepper, ground 1/2 teaspoon Cheese, mozzarella, part skim, grated 15 ounces Broccoli florets, fresh 10 ounces Carrots, fresh, julienne 10 ounces Onions, fresh, chopped 5 ounces Tomatoes, fresh, chopped 12 ounces Mushrooms, fresh, sliced 8 ounces Zucchini, fresh, sliced 8 ounces Green peppers, fresh, diced 4 ounces Basil, fresh, chiffonade 2 Tablespoons

Directions 1. Spray sheet pan (18 x 13 x 1 inches) with pan release and sprinkle with cornmeal. 2. Roll dough to fit sheet pan and then transfer to sheet pan. Season crust with garlic and pepper. 3. Spread one-half of the cheese on crust. 4. Blanch broccoli until tender and shock. Blanch the carrots until tender. DO NOT OVERCOOK BROCCOLI. 5. Distribute broccoli, carrots, onions, tomatoes, mushrooms, zucchini, green peppers, and black olives on top of the cheese. Sprinkle chopped

basil on top of vegetables. 6. Top with the remaining one-half of the cheese.

• Bake until crust is lightly browned and cheese is melted. Bake in a conventional oven at 475 °F for 15 to 18 minutes or in a convection oven at 450 °F for 15 minutes.

1 piece provides 1 1/4-ounce equivalent meat/meat alternate, 1/2 cup vegetables, and 2 servings of grains/breads.





Adapted from Vegetable Pizza, D-30A, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005) USDA recipes for schools. Retrieved March 12, 2010. Original recipe with nutrient analysis can be found at http://130.74.124.194/USDA_recipes/school_recipes/D-30A.pdf



Quality Score Card for White Vegetable Pizza

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

Cheese is melted, but not brown.

Crust is light golden brown.

Toppings are evenly distributed.

Portions are uniform.

No excess fat is visible.

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Texture or Consistency

Crust is tender, but not soggy.

Cheese is not tough.

Vegetables are tender crisp.

Appropriate ratio of vegetables and cheese.

Slices or pieces hold their shape.

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Flavor and Seasoning

Flavors are balanced and blended.

The aroma of the pizza is inviting.

Pizza tastes good.

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Temperature is appropriate for White

Vegetable Pizza.

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Lesson 5/ Team 1 Fiesta Chili Beans Meat Alternate


Weight Measure Oil, vegetable 2 Tablespoons Onions, fresh, chopped 1 pound Garlic, chopped 3 cloves Hot chili peppers, fresh, chopped 1/2 ounce Tomatoes, canned, chopped 1 cup Cumin, ground 1 Tablespoon Cinnamon 1/2 teaspoon Cloves 1/2 teaspoon Black beans, canned, drained (reserve liquid) 2 cups Navy beans, canned, drained (reserve liquid) 2 cups Pinto beans, canned, drained (reserve liquid) 2 cups Kidney beans, canned, drained 2 cups Great Northern beans, canned, drained 1 cup Stock, vegetable 1 1/2 cups Water 1 1/2 cups Vinegar, apple cider 2 Tablespoons Sour cream, lowfat 3/4 cup

Directions 1. Heat oil in a heavy pot. Add the chopped onions, garlic, and chili peppers and sauté 3 minutes, until translucent. 2. Add the tomatoes, cumin, cinnamon, and cloves; cook 5 minutes. 3. Drain and rinse the beans in a colander to reduce some of the salt. Combine with the sautéed onion-garlic mixture. Add the stock and water.

Bring to a boil, then reduce heat and simmer for 20 to 30 minutes. Make sure it doesn’t stick or burn. Just before serving, add vinegar. 4. Serve the chili with 1 Tablespoon sour cream on top. Note: If chili is too thick, add some of the bean liquid.

3/4 cup (6-ounce ladle) provides 2-ounce equivalent meat/meat alternate.





Adapted from Vegetable Chili, D-49, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005) USDA recipes for schools. Retrieved March 12, 2010. Original recipe with nutrient analysis can be found at http://130.74.124.194/USDA_recipes/school_recipes/D-49.pdf and from the ACF 1994 School Lunch Challenge.



Quality Score Card for Fiesta Chili Beans

Prepared by:___________________________


Date:_________________________________



Beans retained their shape.

Beans are moist without excessive moisture.

Varieties of beans make it colorful.

Dollop of sour cream adds interest.

No fat is visible.

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Beans are soft, but not mushy.

Beans are uniformly mixed.

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Seasonings are detectable, but not

overpowering.

Flavors are blended and balanced.

Beans taste good.

Chili is not too spicy for target audience.

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Temperature is appropriate for Fiesta Chili

Beans.

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Lesson 5/ Team 2 Vegetable Frittata Meat Alternate


Weight Measure Vegetable oil 2 teaspoons Onion, diced 6 ounces 1 cup Zucchini, grated 1 pound 2 1/4 cups Frozen whole eggs, thawed OR Eggs, whole fresh 14 1/2 ounces 1 3/4 cups OR 8 each Milk, lowfat, 1% 1 cup Salt 1/2 teaspoon Black pepper, ground 1/4 teaspoon Chili powder 1/2 teaspoon Potatoes, peeled, grated 10 ounces 1 1/4 cups Cheese, reduced fat, Cheddar, shredded 4 ounces 1 cup

Directions 1. Heat oil. Sauté onions until translucent. Add zucchini and sauté until tender and dry. 2. Combine eggs, milk, salt, pepper, and chili powder in a mixing bowl with a paddle attachment. Mix on low speed for 2 minutes. Add

potatoes, vegetables, and 1/2 cup of cheese. Mix until blended. 3. Spray a half-size steam-table pan (10 x 12 x 2.5 inches) with vegetable release. Pour the egg mixture into pan. 4. Bake until a knife inserted in the center will come out clean. Bake in a conventional oven at 375 °F for 30 minutes or in a convection oven

at 350 °F for 25 minutes. CCP: Heat to 155 °F or higher for at least 15 seconds.

5. Sprinkle 1/2 cup of cheese over each pan. Bake until cheese is melted, about 5 minutes. Cut each pan 4 x 3 to make 12 pieces. CCP: Hold for hot service 135 °F or higher.

1 piece provides the equivalent of 1 serving meat/meat alternate and 1/4 cup of vegetables.

Nutrients Per Serving Calories 112 Saturated Fat 1.47 g Iron 1.15 mg Protein 8.72 g Cholesterol 123 mg Calcium 95.07 mg Carbohydrates 8.64 g Vitamin A 352 IU Sodium 213 mg Total Fat 4.47 g Vitamin C 13.55 mg Dietary Fiber 0.9 g

Adapted from Vegetable Frittata, D-01, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2006) USDA recipes for child care. Retrieved March 24, 2010. Original recipe with nutrient analysis can be found at http://130.74.124.194/USDA_recipes/cc_recipes/D-01.pdf



Quality Score Card for Vegetable Frittata

Prepared by:___________________________


Date:_________________________________



Color is light yellow with shadows of

vegetables visible.

Cheese is melted on top.

Visual appearance is appealing.


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Frittata has a soft consistency without

accumulated moisture (weeping).

Vegetables are uniformly mixed

throughout.

Cheese is spread uniformly on top.

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Seasonings enhance flavor, but no one

flavor is overpowering.

Frittata has a good flavor.

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Temperature is appropriate for Vegetable

Frittatas.

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Lesson 5 / Team 2 Hummus served with Pita Meat Alternate


Weight Measure Garbanzo beans or chickpeas, drained (reserve

liquid) 3 15-ounce cans

Lemon juice 1 cup Peanut butter, Tahini, OR Sunflower seed butter 10 ounces Garlic cloves, peeled 1/3 cup Water 1 1/3 cups Black pepper, ground 1 teaspoon Pita, whole-wheat 10 each

Directions 1. In a food processor combine all ingredients and puree to a smooth consistency. 2. If the hummus is too thick, add a little of the liquid from the chickpeas – about a teaspoon at a time.

CCP: Chill to 41 °F or lower within 4 hours. 3. Cover. Refrigerate until service. 4. Serve with pita triangles. Note: Another way to thin hummus is by using olive oil.

1/2 cup (No.8 scoop) hummus provides 2-ounce equivalent of meat/meat alternate. Nutrients Per Serving (only hummus)


Adapted from Hummus, E-24, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005) USDA recipes for schools. Retrieved March 12, 2010. Original recipe with nutrient analysis can be found at http://130.74.124.194/USDA_recipes/school_recipes/E-24.pdf



Quality Score Card for Hummus

Prepared by:___________________________


Date:_________________________________



Relatively smooth.

Color is appropriate for hummus.

No excess fat is visible.

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Creamy.

Hummus is not dry or grainy.

Free of lumps or clumps.

Free of excess moisture.

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Flavors are balanced and blended.

Hummus has no bitter taste.

Flavor is good.

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Temperature is appropriate for Hummus.

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Lesson 5 / Team 3 Macaroni and Cheese Meat Alternate


Weight Measure Water, boiling 2 gallons Salt 1 Tablespoon Macaroni, elbow, whole-wheat 1 pound 3 3/4 cups Butter 4 ounces 1/2 cup Flour, all-purpose 4 ounces 1 cup Salt 1 teaspoon Mustard, dried 1 teaspoon White pepper, ground 1/4 teaspoon Paprika 1 teaspoon Milk, lowfat, 1% 2 quarts Worcestershire sauce 1 teaspoon Cheese, reduced fat, Cheddar, shredded 1 pound 1 quart Bread crumbs, soft 2 1/2 ounces 3/4 cup Cheese, reduced fat, Cheddar, shredded 6 ounces 1 1/2 cups Cheese, Parmesan, reduced fat, grated 2 ounces 3/4 cup

Directions 1. Cook macaroni in boiling, salted water until firm tender, 8 minutes. Drain well. 2. Melt butter in a stockpot or saucepan. 3. Combine flour, salt, mustard, pepper, and paprika and add to butter. Cook 2 minutes over medium heat, stirring constantly. Do not brown. 4. Slowly add milk to the flour mixture, stirring continuously. Cook until smooth and thickened. 5. Add Worcestershire sauce and 1 pound of cheddar cheese to the white sauce. Stir over low heat until cheese melts. 6. Combine macaroni and sauce. Mix well. Place into steam-table pan (12 x 20 x 2.5 inches) that has been lightly coated with pan release spray.

Cover with lid or foil. 7. Bake in a conventional oven at 350 °F for 30 minutes or in a convection oven at 325 °F for 25 minutes.

CCP: Heat to 140 °F or higher. 8. Combine the breadcrumbs and 6 ounces shredded cheddar cheese in a bowl. Sprinkle over macaroni and cheese. Bake an additional 5 minutes,

uncovered, until lightly browned. 9. After removing macaroni and cheese from the oven, sprinkle Parmesan cheese on top.

CCP: Hold for hot service at 135 °F or higher.



1 portion provides 1-ounce equivalent of meat/meat alternate and 1 serving of grains/breads Nutrients Per Serving


Adapted from New Macaroni and Cheese, D-51, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005) USDA recipes for schools. Retrieved March 15, 2010. Original recipe with nutrient analysis can be found at http://130.74.124.194/USDA_recipes/school_recipes/D-51.pdf



Quality Score Card for Macaroni and Cheese

Prepared by:___________________________


Date:_________________________________



Topping is lightly browned.

Product is golden yellow.

Cheese is melted, but not stringy.

No fat is visible.

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Pasta is tender, but not mushy or gummy (al

dente).

Cheese sauce is creamy.

Ingredients are blended uniformly.

Topping is spread uniformly.

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Seasonings enhance flavor, but do not

overpower it.

Macaroni and Cheese has a good flavor.

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Temperature is appropriate for Macaroni and

Cheese.

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Lesson 5 / Team 3 Bean Burrito Meat/Meat Alternate


Weight Measure Pinto beans, canned, drained (reserve liquid) 14 ounces Black beans, canned, drained 8 ounces Tomato paste, canned 5 ounces Garlic powder 1/2 teaspoon Black pepper, ground 1/4 teaspoon Chili powder 1 teaspoon Cumin, ground 1/2 teaspoon Paprika 1/2 teaspoon Onion powder 1/2 teaspoon Salt 1/2 teaspoon Water 1 Tablespoon Onions, fresh, chopped 1 ounces Tortillas, flour, whole-wheat, 8” (at least 1.5

ounces) 10 each

Cheese, reduced fat, Cheddar, shredded 10 ounces 2 1/2 cups Directions

1. Puree 1/3 of the total beans. Mix in the remaining 2/3 whole beans to pureed bean mixture. 2. Combine tomato paste, garlic powder, pepper, chili powder, cumin, paprika, onion powder, and salt with 1 tablespoon of water to make a

paste. 3. Add spice paste, onions, and 1/2 cup liquid from pinto beans to bean mixture. Blend well. Bring to a boil. Reduce heat and simmer for 25 to

30 minutes. 4. Warm tortillas. 5. Portion bean mixture with No.8 scoop (1/2 cup) onto each tortilla. Sprinkle 3 Tablespoons of cheddar cheese on top of beans. Fold around

beans. 6. Lightly coat steam-table pan (12 x 20 x 2.5 inches) with pan release. Place folded burritos seam side down. 7. Bake in a conventional oven at 375 °F for 15 minutes or in a convection oven at 350 °F for 15 minutes. 8. Sprinkle remaining cheese evenly over burritos before serving.



How to Roll a Burrito

1. 2. 3. 4.

1. Place filling just below center. 2. Fold bottom over filling. 3. Fold right side over bottom. 4. Roll upward and serve.

1 burrito provides 2-ounce equivalent of meat/meat alternate, 1/4 cup vegetables, and 1 1/2 servings of grains/breads Nutrients Per Serving


Adapted from Bean Burrito, D-12A, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005) USDA recipes for schools. Retrieved March 15, 2010. Original recipe with nutrient analysis can be found at http://130.74.124.194/USDA_recipes/school_recipes/D-12A.pdf



Quality Score Card for Bean Burrito

Prepared by:___________________________


Date:_________________________________



Tortillas are intact with no cracks.

Tortillas are folded appropriately.

Cheese is melted on top.

Visual appearance is appealing.

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Burritos have a soft, moist texture inside.

Flour tortilla is pliable with no dried edges.

Burritos do not have any liquid oozing

outside.

A few whole beans are inside.

Mixture inside the burrito is uniformly

mixed.

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Burrito has a good flavor.

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Temperature is appropriate for Bean Burritos.

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Lesson 5 / Team 4 Marinated Bean Salad


Weight Measure Black beans, canned, drained, rinsed 15 1/2 ounces 1 No.300 can Kidney beans, canned, drained 15 1/2 ounces 1 No.300 can White great northern beans, canned, drained 14 ounces 1 No.300 can Carrots, shredded 8 ounces Corn, canned 8 ounces Red bell pepper, diced 8 ounces Parsley, fresh, chopped 2 Tablespoons Vinegar, apple cider 4 ounces 1/2 cup Sugar, granulated 2 teaspoons Celery seed 1 teaspoon Dry mustard 1 teaspoon

Directions 1. Combine beans, carrots, corn, red bell pepper, and parsley in a large bowl. 2. For dressing combine vinegar, sugar, and seasonings. 3. Add to bean mixture. Mix lightly. 4. Cover and refrigerate until service.

1/2 cup (No.8 scoop) provides 1-ounce equivalent meat/meat alternate and 1/4 cup vegetables. Nutrients Per Serving

Calories 90 Saturated Fat 0.01 g Iron 1.14 mg Protein 5.11 g Cholesterol 0 mg Calcium 36.54 mg Carbohydrates 1642 g Vitamin A 2548 IU Sodium 311 mg Total Fat 0.38 g Vitamin C 1.6 mg Dietary Fiber 4.72 g

Adapted from Marinated Black Bean Salad, E-21, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005). USDA recipes for schools. Retrieved April 7, 2010. Original recipe with nutrient analysis can be found at http://130.74.124.194/USDA_recipes/school_recipes/E-21.pdf



Quality Score Card for Marinated Bean Salad

Prepared by:___________________________


Date:_________________________________


Quality Standard Yes No Comments Appearance Beans and vegetables are colorful. Colors are complimentary. Beans are whole and free from mushy

appearance. Salad dressing appears appropriate for

amount of salad.

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Texture or Consistency Beans and vegetables are mixed uniformly

throughout the salad. Crunchy vegetables compliment beans. Vegetables are cut in uniform pieces.

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Flavor Variety of vegetables and beans

complement each other. Salad dressing enhances the flavor. No one flavor is overpowering.

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Temperature is appropriate for Marinated Bean Salad.

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Lesson 5 / Team 4 Grilled Vegetable Panini Meat Alternate


Weight Measure Zucchini, sliced 1 pound Red peppers, canned, strips 4 ounces Olive oil or olive oil spray 4 Tablespoons Bread, whole-wheat (at least 0.9 ounces each) 20 slices Cheese, provolone, reduced fat, sliced 20 ounces 20 1-ounce slices Pesto 3 Tablespoons

Directions 1. Toss zucchini and red pepper in olive oil, spread in a single layer on a sheet pan, and bake in a 350 °F oven for 10 minutes. 2. Lightly brush or spray one side of each piece of bread with olive oil. 3. Place one slice of bread, oil side down, on the sheet pan (18 x 26 x 1 inches). Place 1 slice of cheese on top of bread. 4. Spread cheese with pesto and then layer with roasted zucchini and red pepper strips. Top with another slice of cheese. 5. Cover with a second slice of bread, olive oil side out. 6. Cover with 3 sheet pans to press sandwiches. 7. Bake in a conventional oven at 400 °F for 8 to 10 minutes or in a convection oven at 375 °F for 8 to 10 minutes until golden brown. Cut each

sandwich in half. 1 sandwich provides 2-ounce equivalent meat/meat alternate and 2 servings of grains/breads. Nutrients Per Serving


Adapted from Toasted Cheese Sandwich, F-07, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005) USDA recipes for schools. Retrieved March 15, 2010. Original recipe with nutrient analysis can be found at http://130.74.124.194/USDA_recipes/school_recipes/F-07.pdf



Quality Score Card for Grilled Vegetable Panini

Prepared by:___________________________


Date:_________________________________



Bread is golden brown.

Vegetables are tender crisp.

Vegetables and cheese are contained within

the bread (not oozing out).

Sandwich is cut into portions for easier

eating.


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Bread is toasted without visible signs of

excessive oil.

Bread is not soggy.

Vegetables are uniformly mixed.

Cheese is melted.

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Panini has a good flavor.

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Temperature is appropriate for a Grilled

Vegetable Panini.

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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?



PRODUCT EVALUATION FOR MEAT ALTERNATES 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

White Vegetable Pizza A or NA A or NA A or NA A or NA

Hummus A or NA A or NA A or NA A or NA

Vegetable Frittata A or NA A or NA A or NA A or NA

Fiesta Chili Beans A or NA A or NA A or NA A or NA

Macaroni & Cheese A or NA A or NA A or NA A or NA

Bean Burrito A or NA A or NA A or NA A or NA

Marinated Bean Salad A or NA A or NA A or NA A or NA

Grilled Vegetable Panini 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.

LESSON 5: MEAT ALTERNATES C D C LABORATORY · PDF fileThese recipes were developed for...

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