Culinary Skills Manual 2018

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© Culinary Nutrition Associates LLC, 2018

ACKNOWLEDGMENTS
This program was developed and written by:
Catharine Powers, MS, RDN, LD
Culinary Nutrition Associates, LLC
Graphics by:
Tami Petitto
Petitto Designs
CULINARY TRAINERS
Catharine Powers, MS, RDN, LD
Culinary Trainer, Culinary Nutrition Associates LLC
Cathy Powers is the owner of Culinary Nutrition Associates LLC and co-author of the textbook,
Essentials of Nutrition for Chefs, the IACP 2011 cookbook winner for the Health and Special Diet
category. She also is the co-author of Portion Photos of Popular Foods and Recipe Nutrient Analysis:
best practices for calculation and chemical analysis.
Cathy is a trainer with the Institute of Child Nutrition and was project manager for their award-
winning training program, Cooks for Kids and was project coordinator for the revision of their
online course, Culinary Techniques for Healthy School Meals. Cathy spent nearly 15 years at The
Culinary Institute of America (CIA) where she was instrumental in developing the Institute’s cutting-
edge nutrition program. She is currently chair of the CIA's Healthy Kids Collaborative.
She received her Bachelor of Science in Nutrition and Dietetics from Indiana University of
Pennsylvania and her Master of Science in Restaurant, Hotel and Institutional Management from
Purdue University.
Tracey Burg, RD
Culinary Nutrition Instructor, Boston Medical Center
Tracey Burg is a culinary and nutrition instructor in the Nutrition Resource Center at the Boston
Medical Center. She is also a trainer for the Institute of Child and Nutrition and the John C. Stalker
Institute of Food and Nutrition at Framingham State University.
Previously she owned a daycare center and was dietitian for an elderly nutrition program. She has
also held positions as clinical dietitian and chef/food production manager.
She is a graduate of the Culinary Institute of America and received her BS in food and nutrition
from Framingham State College. She is a member of the School Nutrition Association and the
Academy of Nutrition and Dietetics.
Samantha Cowens-Gasbarro
Chef and Nutrition Coordinator, Windham Raymond Schools
Chef Samantha Cowens-Gasbarro first discovered her love of food while studying in Madrid, Spain.
After returning stateside, she enrolled at Johnson & Wales University in the Culinary Nutrition
Program. She spent a few years working in commercial kitchens in Providence, RI until she was
asked to personal chef by her first client. This turned into a successful career as a personal chef in
the Boston Area where she worked with nutrition based clients, such as people managing diabetes,
celiac and professional athletes looking to improve their athletic function through diet. She also
taught and managed at a cooking school, teaching healthy cooking classes to kids and adults. A
After moving to Maine, she found her new passion in school nutrition. She is the district Chef and
Nutrition Coordinator at RSU 14 Windham Raymond Schools in Maine, creating new and healthy
recipes, training staff and teaching kids the importance of healthy diets and scratch cooking in the
classroom as well as during her afterschool cooking club. Her passion lies in connecting kids to real,
whole local foods. She believes that nutrition education and exposure to new and healthy foods is
crucial to changing children’s eating habits. In additional, she is a garden advocate for her school’s
gardens, trying to get students more involved as well as getting more of the produce from the
gardens into her school kitchen. Through school nutrition, she hopes to help change the food
culture in our country back to real, whole foods one child at a time.
Michael McGreal, CEC, CCE, CHE, FMP, CHA, MCFE

Department Chair, Culinary Arts, Joliet Junior College
Chef Michael J McGreal has worked in the foodservice industry for over 30 years, holding positions
at some of Chicago’s premier restaurants and hotels. He earned his chef training degree from
Washburne Culinary Institute in Chicago, his bachelor’s degree in hospitality organizational
management from the University of St. Francis, and his master’s degree in higher education
administration from Robert Morris University. Chef McGreal joined the prestigious Culinary Arts
program at Joliet Junior College as an instructor in 1996 and has served as the department
chairperson since 1999.
Chef McGreal serves as a chef consultant for the USDA’s Institute of Child Nutrition (ICN). In this
capacity, he conducts training on behalf of the USDA and ICN related to the Healthy Schools
Initiative for foodservice staff around the country. He also serves on the First Lady’s National
Advisory Council for the Chefs Move to Schools initiative.
Chef McGreal has earned many industry certifications including Certified Executive Chef, Certified
Culinary Educator, Certified Hospitality Educator, Foodservice Management Professional, Certified
Hotel Administrator and Master Certified Foodservice Executive. His awards include a 2011 ACF
Presidential Medallion, the 2009 FENI Postsecondary Educator of the Year, the Illinois Federation of
Teachers Everyday Hero award and the Professional Achievement Award from the University of St.
Francis.
Chef McGreal’s has authored and co-authored Culinary Arts Principles and Applications, Culinary
Math Principles and Applications, and the National Apprenticeship Program for Cooks.
Matthew John Poling
Executive Chef
Matthew Poling serves as the Executive Chef for Greeley-Evans Weld County School District 6. After
receiving an AAS in Culinary Arts from Paul Smith’s College in upstate New York, he went on to
become Sous Chef of the Tuscan Grill in Waltham, MA at the age of 21. Since then he has spent the
last 15 years working in all facets of the food service industry, including fine dining, mom n’ pop
pizza places, corporate fast-casual chains, and university dining halls.
While working for the school district, he oversees the central production kitchen, which prepares
around 10,000 meals a day from scratch for the students of the district. Matt works with the local
farmers to procure fresh produce for the meal programs and ensure good agricultural practices. In
addition, Matt helps to supervise the burgeoning Food Hub facility at District 6, supplying his and
other districts with farm fresh produce and value-added products. He is married to a teacher in the
district, and father to two beautiful daughters.
Table of Contents
Overview ....................................................................................................................................................... 9
Purpose of the Culinary Laboratory .............................................................................................................. 9
Lab Responsibilities ..................................................................................................................................... 11
Mise en place and Organization ............................................................................................................. 11
Preparation ............................................................................................................................................. 11
Tasting and Product Evaluation .............................................................................................................. 11
Culinary Basics ............................................................................................................................................ 14
Successful kitchen Production ................................................................................................................ 15
Cooking Guidelines ................................................................................................................................. 16
Mise en Place .......................................................................................................................................... 17
Knife Selection ........................................................................................................................................ 18
Knife Parts and Functions ....................................................................................................................... 19
Sharpening Knives ................................................................................................................................... 20
Using your knife ...................................................................................................................................... 21
Cutting Boards......................................................................................................................................... 22
Holding a Knife ........................................................................................................................................ 23
Cutting Techniques ................................................................................................................................. 24
Basic Knife Cuts ....................................................................................................................................... 26
Culinary Lab Experience: ......................................................................................................................... 27
Product Evaluation for Culinary Basics ................................................................................................... 34
Cooking Vegetables for Greater Appeal ..................................................................................................... 35
Vegetable Cookery .................................................................................................................................. 36
Various Forms of Vegetables .................................................................................................................. 37
Blanching Vegetables .............................................................................................................................. 38
Steaming ................................................................................................................................................. 39
Roasting/Baking ...................................................................................................................................... 40
Oven Roasted Potato Fries...................................................................................................................... 41
Sautéing and Stir-frying........................................................................................................................... 42
Braising and Stewing ............................................................................................................................... 43
Glazed Vegetables................................................................................................................................... 44
Team Assignments .................................................................................................................................. 50
Great Grains ................................................................................................................................................ 80
Simmering Grains .................................................................................................................................... 83
Cooking Rice in the Oven ........................................................................................................................ 84
Steaming Grains ...................................................................................................................................... 85
Pilaf ......................................................................................................................................................... 86
Cooking Pasta .......................................................................................................................................... 87
Team Assignments .................................................................................................................................. 91
Product Evaluation for Great Grains ....................................................................................................... 92
Build a Better Sandwich ............................................................................................................................ 125
Types of Sandwiches ............................................................................................................................. 126
Elements of a Sandwich ........................................................................................................................ 126
Types of Bread ...................................................................................................................................... 127
Spreads.................................................................................................................................................. 127
Body ...................................................................................................................................................... 128
Garnish .................................................................................................................................................. 128
Preparing Sandwiches ........................................................................................................................... 129
Team Assignments ................................................................................................................................ 135
Product Evaluation for Build a Better Sandwich ................................................................................... 170
Salads and Salad Bars ................................................................................................................................ 172
Salad Types ........................................................................................................................................... 173
Lettuce and Greens ............................................................................................................................... 174
Care of the Salad Greens....................................................................................................................... 175
Composed Salad.................................................................................................................................... 176
Types of Salad Dressings ....................................................................................................................... 177
Themed Salad Bars................................................................................................................................ 184
Team Assignments ................................................................................................................................ 193
Product Evaluation for Salads and Salad Bars....................................................................................... 219
Nutrition Matters ...................................................................................................................................... 221
The Dietary Guidelines for Americans 2015-2020 ................................................................................ 221
Principles of Healthy Eating Patterns.................................................................................................... 223
Food Groups.......................................................................................................................................... 224
Fiber and Health.................................................................................................................................... 230
Grains ................................................................................................................................................ 249
Reduce the Sodium ................................................................................................................................... 251
Sodium reduction in schools: timeline & amount ................................................................................ 254
Salt in Cooking....................................................................................................................................... 256
Steps for a Successful Cafeteria ................................................................................................................ 230
Smarter Lunchroom .............................................................................................................................. 230
Catchy names .................................................................................................................................... 232
Food Naming Word Bank .................................................................................................................. 233
Cues for Positive Communication with Students and Staff .............................................................. 234
Smarter Lunchroom Resources: ........................................................................................................ 238
Farm to School ...................................................................................................................................... 239
Benefits of Farm to School ................................................................................................................ 239
Getting Started.................................................................................................................................. 240
Resources .......................................................................................................................................... 242
Utilizing speed scratch .......................................................................................................................... 251
Speed Scratch Foods ......................................................................................................................... 252
Rules for Speed Scratch .................................................................................................................... 252
Speed Scratch Ideas .......................................................................................................................... 253
Enhancing Flavor in Foods .................................................................................................................... 258
The Five Senses ................................................................................................................................. 258
The Components of Flavor ................................................................................................................ 258
Flavor enhancers ............................................................................................................................... 260
Resources .............................................................................................................................................. 274
Weights and Measures ......................................................................................................................... 274
Scoops ................................................................................................................................................... 275
Ladles .................................................................................................................................................... 275
Can Size: Fluid Ounces and Cups........................................................................................................... 276
Hotel or Steamtable Pan Capacity ........................................................................................................ 276
Indiana School Menus (Cycle Menus) K-5……………………………………………………………………………………….……267
Indiana School Menus (Cycle Menus) 6-8…………………………………………………………………………………….………268
Indiana School Menus (Cycle Menus) K9-12…………………………………………………………………………………………269
Indiana School Menus (Cycle Menus) Grab N Go…………………………………………………………………………………270
Recipe Index .............................................................................................................................................. 283
CULINARY SKILLS FOR A+ SCHOOL MEALS
Overview
Like restaurants and other foodservice operations across the country, school nutrition
operations are transforming. School nutrition standards require schools to offer more fruits,
vegetables and whole grains. Students demand tastier, fresher and more contemporary menu
items. While this brings some challenges it also brings many opportunities to add new, exciting
items to your menu.
This class will focus on basic culinary skills needed to prepare and serve more fruits, vegetables,
whole grains and salads while enhancing flavors and meeting the demands of today’s guests.
These basic culinary skills will help schools offer foods and meals that support the Dietary
Guidelines for Americans and school nutrition standards.
The five culinary skills labs focus on healthier ways to prepare and present food at school.
These labs feature recipes related to school meal components. The culinary labs are:
1. Culinary Basics (mise en place and knife skills)
2. Preparing Vegetables for Greater Appeal
3. Whole Grains
4. Build a Better Sandwiches
5. Success with Salads and Salad Bars
Each laboratory involves preparing, presenting, tasting and evaluating items. You and your
team, along with the other teams, will prepare approximately 100 recipes selected from USDA's
revised recipe file and other child nutrition program resources. Each team will be responsible
for at least two recipes in each lab; however, all participants will taste and evaluate all of the
finished products.
Purpose of the Culinary Laboratory

The Culinary Skills for A+ School Meals workshop is about healthy cooking. These five labs
experiences will be fun and full of great ideas for you to practice in your own school nutrition
programs. In each culinary lab, you will work with a team of four participants. Each culinary
team will prepare at least two recipes in each lab to have hands-on experience in practicing
healthy cooking techniques. Each lab will focus on healthy cooking techniques, garnishing and
presenting food and evaluating food products prepared.
The culinary lab experiences will help you:

1. Apply the essential concept of mise en place and understand the benefits of kitchen
organization.
2. Explore healthier cooking methods that apply the nutrition principles of the Dietary
Guidelines for Americans.
3. Develop new techniques for presenting food.
Culinary Skills for A+ School Meals 9 Introduction

Culinary Skills for A+ School Meals is a 4 ½ - day, 6-hour a day workshop. The workshop day will start at 8 am and finish at 3 pm. The
morning section will be hands-on learning for the participant and the afternoon segment will be classroom learning.
Monday Tuesday Wednesday Thursday Friday

8 am to 12 noon Culinary basics Cooking vegetables Great grains Build a better Success with salads
Culinary skills Mise en place for greater appeal sandwich and salad bars
Knife skills
LUNCH 12 to 1 pm LUNCH 12 to 1 pm LUNCH 12 to 1 pm LUNCH 12 to 1 pm LUNCH 12 to 1 pm LUNCH 12 to 1 pm

1 pm to 1:30 pm Nutrition in school Farm-to-school Fiber and health Reduce the sodium
Nutrition matters meals tour
1:30 pm to 3 pm Smarter Utilizing speed Enhancing flavor in

Steps for a Lunchroom scratch foods
successful cafeteria techniques

LAB RESPONSIBILITIES
To help you to get the most out of the lab experience:
1. Go into the lab with a positive attitude to contribute and have fun.
2. Read the recipe carefully. Ask questions if something is not clear.
3. Select a team leader for each lab. Rotate among team members.
4. The team leader will keep everyone on task and time much like a manager in a school
would follow-up.
5. Team leader will coordinate responsibilities with each team member.
6. The team leader will present the product to the class for evaluation and discussion.
7. Each participant should taste the product as it is being prepared.
8. Each person should evaluate the product.
9. Each team member will help clean up and keep the station clean and organized.
10. Each team will “re-set” their workspace for the next lab.
Mise en place and Organization

Mise en place is about having everything in place for the task. It begins with the organization of
you and your team, making sure each member understands his/her assignment for the
laboratory. The team should read the recipes before beginning any preparation and make a
time and task schedule for each part of the task—including how the products will be presented.
After the team is organized, assemble all ingredients and supplies before beginning the
preparation. This is mise en place–getting it all together.
PREPARATION
Preparation begins with an understanding of the recipe or procedure to be followed. It involves:
1. assembling all ingredients and equipment
2. weighing and measuring ingredients
3. understanding the cooking method
4. preheating equipment if required
The recipe or procedure should be followed exactly unless the training team suggests a
modification. Preparation also includes a plan for how it will be presented on the service line
including how it will be portioned and served.
TASTING AND PRODUCT EVALUATION

Each team prepares its products for presentation on the service line with an appropriate
serving utensil. Each team will describe the products prepared by that team and discuss any
unique aspects of the preparation. The leader should also identify a nutrition principle involved
in the preparation, the cooking method used, flavor enhancing techniques, and special culinary
techniques used.

TEAM ROSTER
Team 1 Team 2
1 1
2 2
3 3
4 4
Team 3 Team 4
1 1
2 2
3 3
4 4
Team 5 Team 6
1 1
2 2
3 3
4 4
Team 7 Team 8
1 1
2 2
3 3
4 4

Day One
Culinary Basics
Lesson-at-a-glance
Introductions and Introductions 30 minutes
Orientation Culinary skills orientation
Team organization
Culinary demonstration Successful kitchen production 90 minutes

Kitchen organization (mise en place)
Knife use
• Selection
• Parts
• Sharpening
• Using your knife
• Cutting boards
• Holding a knife
• Knife cuts
• Cutting vegetables
• Cutting fruits
Produce Processing Equipment
Kitchen Demonstrations
• Spice rubbed chicken
• Fruit Salad
• Fruit Salsa
• Roasted Potatoes
• Roasted Sweet Potatoes
Hands on Preparing fruits and vegetables 90 minutes

Cutting vegetables
Cutting fruits
Evaluation and discussion 15 minutes
Clean up 15 minutes
Culinary Skills for A+ School Meals 14 Culinary Basics

Successful Kitchen Production
Staff Readiness
• Clean uniform, apron and hair covering.
• Hands washed.
• Comfortable, closed-toe, non-skid shoes.
• Attentive.
Game Plan Organization

• What I am going to make?
• How much am I going to make?
• How much space will I need?
• How much time will I need?
Equipment
• What equipment will I use to prepare the product?
• What equipment will I use to cook the product?
• What will I serve the product in?
• What utensils do I need?
Food
• Gather the ingredients needed in the correct amounts to produce the recipe.
• Keep perishable items refrigerated.
• Prevent cross contamination with proper sanitation practice.
Cooking
Pre-preparation:
• Washing.
• Cutting – slicing, dicing, etc.
• Seasoning.
Preparation:
• Start item with longest cooking times first.
• Clean as you go.
Finishing:
• Finish items as close to service as possible.
Serving
Set up line for service.
• Trays, bowls, serving spoons, etc.
Actual service
• Hot food hot, cold food cold.
• Food arranged properly on the tray.

COOKING GUIDELINES
Priorities in Food Preparation and Service
Taste
The single most important goal we have when preparing food is to make it taste GREAT.
Taste is affected by:

• Proper seasoning
• Execution of basic fundamentals
• Texture: consistency (viscosity), crunchiness, smoothness, etc.
• Freshness and quality of the product
Presentation
The appearance of food comes second only to taste in terms of importance. Some of the things
that impact on presentation are:
• Portion size
• Proper food placement or arrangement
• Composition (avoid repetition of the same colors, methods of preparation, etc.)
• Execution of basic fundamentals (properly and uniformly cut meats, vegetables, etc.)
Degree of Doneness / Proper Cooking

• Meats are cooked to the required temperature…but not overcooked
• Vegetables are tender but not mushy
• Grains are tender but not overcooked
Temperature
• Hot foods hot
• Cold foods cold, on cold plates
Summary:
Before we serve any meals from our kitchens, we should be able to answer "YES" to each of the
following questions:
1. Does it taste good?
2. Does it look good?
3. Is it cooked properly?
4. Is it the correct temperature?

Mise en Place
Everything in its place and a place for everything
Organization, of yourself and your workspace, is an essential skill and will make kitchen work
easier and more efficient. Mise en place, a French term commonly used to express kitchen or
workspace organization, takes planning and anticipation of the entire task.
Benefits of Mise en Place

• Increased speed and efficiency (e.g. cooks not running around gathering ingredients and
equipment throughout the production of a product).
• Professional appearance of work station--critical in open kitchens or other situations
where customers can view production.
• Sanitary conditions more easily maintained (e.g. products held at correct temperatures
and helps to avoid cross-contamination).
Kitchen organization should include:

1. The recipe(s) and ingredients needed to complete the task.
2. Food safety and sanitation needs.
3. Small and large equipment needed. Consider equipment needs throughout the
entire process, including the final container which will hold the product.
4. Planning the time allotted to the process.
5. When working in teams, identify how the tasks be divided among the team
members.
Workspace Organization
• Recipe
• Recipe ingredients
• Cutting board (set board on a wet paper towel or antiskid mat to prevent it from sliding)
• Chef knife and paring knife, peeler if needed
• Refuse pan
• Small equipment – utensils, pans, service pans
• Large equipment – ovens, steamers, steam jacketed kettles, tilt skillet
Organization and Work Flow

• Table height and cutting board at correct height for individual.
• Organization appropriate for individual preferences (e.g. right or left handed
individuals).
• Products maintained at appropriate temperatures

Knife Selection
Knives come in all shapes and sizes. Understanding the function of various knives will help you
pick the right too for the job.
Chef Knife: An all-purpose knife used for most cutting and dicing. Chef knives are versatile tools
that can be used for most tasks. They are available in sizes ranging from 6” to 12” (8” is
standard). You should choose a knife that you can grip securely –larger knives tend to fit best in
larger hands. Chef knives with forged blades can be used for heavy‐duty tasks such as cracking
and chopping, while thinner, more flexible stamped blades work best for delicate tasks such as
removing melon rinds.
Boning Knife: A knife with a narrow blade that is used to cut around the bones in meat during
butchering. Boning knives are specialized knives used to de‐bone poultry and smaller red meat
cuts, as well as filleting fish.
Paring Knife: Mostly used for peeling fruits and vegetables, but work well to slice small soft
foods such as olives and mushrooms.
Slicer: Long knife used for carving meats
Serrated knives are not designed for cutting or chopping tasks. These are highly specialized
knives that are designed for slicing breads and cakes. Slicers have less defined teeth and are
“smoother” than standard serrated knives. Slicers are typically used only for carving meats.
Utility knives are used primarily for slicing. They work well with delicate foods such as fruit and
small roasts or poultry.
Sharpening Steel: Used for honing the edge of a knife

Knife Parts and Functions
Blade
The most common blade material is stainless steel, which is either forged or stamped. Forged
blades are molded into shape and are generally heavier and more durable, with a prominent
heel at the base of the blade. Stamped blades are cut from a solid sheet of metal and are more
lightweight, but dull more quickly. Stamped blades are common on inexpensive, low‐quality
knives, but high‐quality stamped blades can also be found. Stainless blades of both types are
easily sharpened.
Handle
Wood has traditionally been used for knife handles, but is being replaced by plastics and
laminated woods. Wood warps when it is wet and can harbor bacteria, making it difficult to
clean. Plastic handles are found often in commercial kitchens because they are easy to clean
and require no special care. Plastic is used most often on stamped knives that do not have a full
tang, an extension of the blade that the handles are attached to. On forged knives, the tang
continues through the length and width of the handle. The handle is attached to the tang using
three rivets.
Tip or point used for small incisions, around bones, punctures and detailed work
Back or spine gives blade appropriate stability and flexibility, varies in thickness depending on
style of knife and intended uses
Heel the end of the guard, used to break through small bones or shells
Edge primary cutting surface of the knife
Bolster attachment point between the handle and the blade, provides stability and is
found on higher quality knives
Tang runs through the handle (full tang) and provides balance and stability to the knife
Rivets connects the handle to the tang

Sharpening Knives
A sharp knife is safer than a dull one. Sharp knives glide evenly through food. Dull knives tug so
it is necessary to apply more force.
Knife Sharpeners
Sharpening stones may be used to sharpen knives but require a certain skill.
Electric and hand‐held knife sharpeners are designed to imitate the motion of a sharpening
stone. When using knife sharpeners, the key is to use a single smooth motion as you pass the
blade through. Jerks or pauses result in an uneven, gouged blade that may require professional
attention to fix.
Despite their name, sharpening steels do not sharpen knives. Sharpening steels keep your knife
blade sharp in between sharpenings by re‐aligning the microscopic burrs that make up the fine
edge of your blade. Once the burrs are broken or bent, a sharpening steel will no longer help.
To use a sharpening steel, hold your knife at a 20° angle against the steel and run it from tip to
heel in one smooth motion.
The safest way to use a sharpening steel is to hold it point‐down against a countertop or work
table, sweeping your knife against it blade‐down.
Storing Knives
• Keep your knife sharp for a longer time by protecting the blade when it is stored.
Magnetic knife strips or commercial knife blocks work best. If knives are stored in a
drawer protect the knife blade.
• Snap‐on knife guards
• Slice‐in knife guards

Using your knife
Rules for Knife SAFETY

✓ Securely hold your knife
✓ Anchor cutting boards
✓ Fingertips curled back
✓ Eyes on the knife
✓ Take your time
✓ Yield to falling knives
Additional Safety Rules for Kitchen Cutlery
1. Always use a sharp knife. A sharp knife is safer than a dull knife because it requires
less pressure while cutting. If sharp, the knife will not slip as easily, and your hand
will not tire as quickly.
2. Use the correct size and type of knife for the job.
French knife - basic chopping and dicing
Boning knife - removing bones from meats and poultry
Slicer - slicing meats, poultry and breads
Paring knife - peeling fruits and vegetables
3. Hold the knife firmly in your hand and cut away from your body. Always use a
cutting board.
4. Always place knives on flat surfaces away from the edge of the table with the blade
facing away from you. Never cover a knife with towels or other materials, keep it in
sight of everyone.
5. Do not grab blindly for a knife: reach deliberately for the handle. If a knife falls off
the table, do not grab for it.
6. When handing another person a knife, point the handle toward them.

CUTTING BOARDS
Cutting boards come in many shapes and sizes. Choosing the correct cutting board is just as
important as choosing the correct knife!
There are three important characteristics you should look for when selecting a cutting board:
1. It should be easy to clean and sanitize.
2. It should protect the edge of your knife from becoming dull too quickly.
3. It should be rough enough to keep your food from moving around as you chop.
It is also important to prevent the cutting board from moving around during use.
• Cutting boards with rubber feet: Limits you to using only one side of the cutting board
• Cutting boards with grippers in the corners: both sides can be used.
• Non‐slip mats: used to secure any cutting board. If you do not have any of these
available, a good substitute is a damp (not wet!) dish cloth. Place it under the cutting
board, then try to slide the board around before you start cutting. If the cutting board
slides, re‐dampen the cloth.
Cutting Board Type Pros Cons

Plastics Does not dull knives Thinner boards (home-style)
High-density polyethylene or Can be washed in the cannot be resurfaced
PE dishwasher
Can be bleached
Can be resurfaced to remove
deep
grooves
Plastic chopping mats Cheaper than cutting boards Warp when washed in the
Easy to transfer cut foods dishwasher
Can be bleached Do not protect knife blade as
well as thicker cutting board
Wood Does not dull knives Cannot be washed in
Hard rock maple or cherry dishwasher
hardwoods are less porous Will not stand up to repeated
bleaching
Some cannot be resurfaced
Cheaper wooden boards
easily warp and crack
Heavier
Bamboo Absorbs little moisture Gets worn or “furry” after a
Harder and even less porous Resists scarring from knives lot of use. Splinter eventually
than the hardwoods

HOLDING A KNIFE
The most secure way to grip a knife is by gripping the top of the blade firmly between your
thumb and forefinger. Place your middle finger just behind the heel. This grip may take some
getting used to, but it gives you maximum control over your knife and allows you to pivot from
the wrist when chopping.
Top View - Grasp knife by the handle, allowing the thumb and index finger to rest on the blade
for support. This is a preference by some cooks. An individual preference to hold the knife in
other ways is acceptable.
Side View - Note: Finger is placed behind the blade to provide stability.
Note pos itio n of finger

behin d the blade for sup port

CUTTING TECHNIQUES
• Food cut to specific sizes and shapes can be very useful.
• Consistently sized pieces cook evenly and at the same rate.
• Decorative cuts are pleasing to the eye and allow the food to garnish itself.
Cutting Foods
1. Squaring off is helpful for most types of food. Holding with your fingers curled back,
make straight cuts to create a flat surface on all four sides. This also eliminates the need
for peeling vegetables before cutting them.
2. Make a series of slices or planks straight down through the food.
3. These slices can be stacked or cut individually into sticks – or batonnet or julienne.
4. Sticks can then be cut into cubes – or dices.
5. Cuts should be made by lifting the heel end of the knife off of the cutting board, then
slicing forward and down in a single smooth motion.
Onions:
1. Start by cutting the stem end off, leaving the hairy roots.
2. Place the onion on the newly‐cut flat side, and slice straight down through the middle of
the root end to cut the onion in half. Peel the onion.
3. Working close to the edge of the counter or work table, make a series of horizontal
slices through each onion half, working from the bottom up (depending on the size of
the onion, you should be able to make three or four cuts).
4. Make a series of vertical cuts through the fattest part of the onion. DO NOT cut all the
way through the root end – this is holding everything together to make the next step
easier.
5. To finish dicing the onion, make a second series of vertical cuts starting at the stem end
(where you made the first cut), and continuing back toward the root end (that is holding
everything together). If the root end becomes too small to hold onto securely, stop
cutting. Only cut back as far as you feel comfortable going!

Slicing, Julienne, Dicing
Slicing:
Cut vegetable lengthwise
into desired thickness
Julienne:
Stack slices and cut again
lengthwise into desired
thickness; this will yield
julienne
Dicing:
Lay julienne in a bundle, cut
crosswise into desired
thickness; this will yield dice

BASIC KNIFE CUTS
Brunoise (1/8" x 1/8" x 1/8")
Small Dice (1/4" x 1/4" x1/4")
Medium Dice (1/3" x 1/3" x 1/3")
Large Dice (3/4" x 3/4" x 3/4" x)
Fine Julienne (1/16" x 1/16" x 1 or 2")
Julienne/Allumette (1/8" x 1/8" x 1 or 2")
Battonet (1/4" x 1/4" x 2 or 2-1/2")
Paysanne (1/2" x 1/2" x1/8")

CULINARY LAB EXPERIENCE:
Set up work station:
1. Cutting board – anchored to prevent it sliding
2. Refuse container
3. Container for potatoes (with water)
4. Bag for onions
5. Bag for carrots
6. Bags for additional vegetables
7. Chef knife
8. Vegetable peeler
Each participant will cut:

1. Potatoes – 2 each, large dice (Teams 1 to 4)
2. Sweet Potatoes, 2 each, large dice (Teams 5 to 8)
3. Onion – 1 each, small dice
4. Carrots – 2 each, various cuts
Additionally, each team will cut:

Vegetable Small fruits Large fruit
Team 1 Broccoli Oranges Watermelon
wedges large dice &small dice
Team 2 Cauliflower Apples Cantaloupe
slices large dice &small dice
Team 3 Butternut squash/ Kiwi Honeydew
winter squash sliced large dice &small dice
Team 4 Zucchini / summer Strawberries Pineapple
squash small dice large dice &small dice
Team 5 Broccoli Oranges Watermelon
Slices large dice &small dice
Team 6 Cauliflower Apples Cantaloupe
diced large dice &small dice
Team 7 Butternut squash/ Kiwi Honeydew
winter squash large dice large dice &small dice
Team 8 Zucchini /summer Strawberries Pineapple
squash small dice large dice &small dice
From cut produce we will prepare:

• Fruit salad
• Fruit salsa
• Roasted potatoes with various seasonings

Day 1
YIELD: 5 CUPS
SEASONAL FRUIT SALSA
INGREDIENTS 20 SERVINGS DIRECTIONS
Fruit, small diced See chart 1. Gently mix ingredients.
Onion, diced 1 cup 2. Cover and refrigerate 2 hours to allow flavors to
Jalapeno pepper, fine diced 2 ounces blend.
Vegetable, diced 1 pound CCP: Cool to 41 °F or lower within 4 hours.
Herb, chopped ½ cup
Acid ½ cup
RECIPE NOTES: Seasonal Fruit Salsa
Spring Summer Fall Winter
Fruit Strawberries 8 ounces Watermelon 20 ounces Apples 12 ounces Mandarin oranges 15 ounces
Pineapple, crushed 20 ounces Cantaloupe 8 ounces Peaches 12 ounces Kiwi 14 ounces
Onion Red onion Sweet onion Sweet onion Red onion
Vegetable Red pepper Cucumber, peeled Red pepper Cucumber, peeled
Herb Cilantro Mint Parsley Mint
Acid Lime juice Lime juice Apple cider vinegar Lemon juice
Day 1
ONE PORTION PROVIDES: ½ cup vegetable
SEASONAL FRUIT SALAD
Fruit selections See chart below 1. Cut fruits into cubes or chunks. Combine chilled fruits.
Honey mint citrus dressing 1 cup 2. Toss with honey mint citrus dressing.
3. Chill for service.
CCP: Cool to 41 °F or lower within 4 hours.
SERVING NOTES:
1/2 cup (4 ounce spoodle or No. 8 scoop ) provides 1/2 cup of fruit
Spring - berry delight Summer - melon salad Fall - Waldorf style Winter - tropical fruit
Strawberries 1½ Watermelon 3 pounds Apples 1½ Pineapple, canned 40 ounces
pound pound
Banana 2 pounds Cantaloupe 2 pounds Grapes 1 pound Mango 1 ½ pound
Blueberries, IQF 12 ounces Honeydew 2 pounds Mixed fruit, 30 Kiwi 1 pound
canned ounces

Day 1
ONE PORTION IS 2 TABLESPOONS
HONEY MINT CITRUS DRESSING
INGREDIENTS 1 GALLON TEST PORTION –1 CUPS
MEASURE MEASURE
Orange juice 3 quarts ¾ cup
Lemon juice 1 quart ¼ cup
Honey ½ cup ½ tablespoon
Salt 4 teaspoons ¼ teaspoon
Mint, fresh, finely chopped 2 cups 2 tablespoons
DIRECTIONS
1. Mix the orange juice, lemon juice, honey, and salt with an immersion blender, food processor or blender, or wire whisk.
2. Add the chopped mint.
3. CCP: Cool to 41 °F or lower within 4 hours.
NUTRIENTS PER SERVING
Calories 115 Total Fat 11 g Vitamin A 166 IU Iron .21 mg
Protein .24 g Saturated Fat 1.6 g Vitamin C 6.8 mg Sodium 40 mg
Carbohydrate 3.4 g Cholesterol 0 mg Calcium 10.8 mg Dietary Fiber .35 g
Day 1
ONE PORTION PROVIDES: ½ cup starchy vegetable
ROASTED POTATOES WITH SEASONINGS
INGREDIENTS 50 SERVINGS 10 SERVINGS DIRECTIONS
Potatoes 12 pounds 2 ½ pounds 1. Preheat oven to 375°F.
Cut into desired shape 2. Scrub potatoes (and peel if desired) and cut them
Kosher salt 1 tablespoon 1 teaspoon into large dice or wedges.
Oil, olive or canola ½ cup 1 ½ tablespoon 3. Toss the potatoes with salt and oil. Place 8 pounds
of potatoes on each parchment-lined sheet pan.
4. Roast in the preheated oven for about 40 minutes,
or until they are browned and tender. Hold hot at
or above 140°F until ready to serve

Calories 90 Total Fat 2.2 g Vitamin A 2 IU Iron 1 mg
Protein 1.8 g Saturated Fat 0g Vitamin C 18 mg Sodium 270 mg
Carbohydrate 16 g Cholesterol 0 mg Calcium 11 mg Dietary Fiber 2g
SOURCE: United States Potato Board, www.potatogoodness.com/wp-content/uploads/2015/07/Roasted-Potatoes.pdf.
Ranch – for 50 servings Rosemary - for 50 servings BBQ – for 50 servings

Garlic powder 2 tablespoons Rosemary 3 tablespoons Cumin 2 tablespoons
Onion powder 2 tablespoons Garlic powder 2 tablespoons Smoked paprika 2 tablespoons
Dill weed 2 tablespoons Onion powder 2 tablespoons Garlic powder 2 tablespoons
Salt 2 teaspoons Salt 2 teaspoons Onion powder 2 tablespoons
Black pepper 1 ½ teaspoon Black pepper 1 ½ teaspoon Salt 2 teaspoons
Black pepper 1 ½ teaspoon

Day 1
ONE PORTION PROVIDES: ½ cup red/orange vegetable
CHILI-CINNAMON ROASTED SWEET POTATOES
Sweet potatoes, fresh 15 ½ pounds 3 pounds 1. Preheat oven to 400°F.
wedges or sticks 2. Scrub potatoes (and peel if desired) and cut them
into wedges or sticks.
Chili powder 1 tablespoon ¾ teaspoon 3. Combine seasonings: chili powder, cinnamon,
Cinnamon 2 teaspoons ½ teaspoon sugar, black pepper, white pepper, garlic and salt.
Sugar 1 tablespoon ½ teaspoon
Pepper, black, ground ½ teaspoon 1/8 teaspoon
Pepper, white, ground ½ teaspoon 1/8 teaspoon
Garlic, granulated ½ teaspoon 1/8 teaspoon
Salt, Kosher ½ teaspoon 1/8 teaspoon
Oil, olive or canola 1 cup 3 tablespoons 4. Drizzle sweet potatoes with oil and sprinkle with
seasonings. Mix well to coat evenly with oil and
seasonings.
5. Place on sheet trays. For 50 servings, use 2 full
sheet trays.
6. Bake at 400°F for 12 to 15 minutes, or until tender
and browned in spots.
CCP: Cook until internal temperature reaches 135°F or
above.
7. Serve immediately.
CCP: Hold for hot service at 135°F or above.
Calories 170 Total Fat 4.6 g Vitamin A 19627 IU Iron .8 mg
Protein 2.3 g Saturated Fat .7 g Vitamin C 12 mg Sodium 50 mg
Carbohydrate 31 g Cholesterol 0 mg Calcium 47 mg Dietary Fiber 2.5 g
Day 1
YIELD: 1 drumstick per serving provides 1.5 oz eq m/ma
BAKED CHICKEN DRUMSTICK
Chicken, drumsticks 11 pounds 5 pounds 1. Thaw chicken under refrigeration overnight.
(one 3.7 oz drumstick = 1.5 oz cooked chicken meat) 10 ounces 14 ounces 2. Toss chicken with seasoning blend.
CN Labeled to provide 1.5 oz eq m/ma 3. Lay thawed chicken in single layer on sheet pans
lined with parchment paper.
4. Bake until internal temperature reaches 165°F:
Conventional oven: 400F for 45-55 minutes.
Convection oven: 350F for 30-35 minutes.
CCP: Heat to 165F or higher for 15 seconds.
CCP: Hold at 135°F or higher.
Ranch – for 50 servings Rosemary - for 50 servings BBQ – for 50 servings

Garlic powder 2 tablespoons Rosemary 3 tablespoons Cumin 2 tablespoons
Onion powder 2 tablespoons Garlic powder 2 tablespoons Smoked paprika 2 tablespoons
Dill weed 2 tablespoons Onion powder 2 tablespoons Garlic powder 2 tablespoons
Salt 2 teaspoons Salt 2 teaspoons Onion powder 2 tablespoons
Black pepper 1 ½ teaspoon Black pepper 1 ½ teaspoon Salt 2 teaspoons
Serving Size 1 Serving Provides

K-8: 1 drumstick K-8: 1.5 oz equivalent M/MA
9-12: 2 drumsticks 9-12: 3.0 oz equivalent M/MA

Calories 91 Total Fat (g) 4 Vitamin A (IU) .38 Calcium (mg) .3
Protein(g) 12 Saturated Fat (g) 1 Vitamin C (mg) 0 Sodium (mg) 155
Carbohydrate (g) .2 Cholesterol (mg) 65 Iron (mg) .01 Dietary Fiber (g) 0

PRODUCT EVALUATION FOR CULINARY BASICS
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 Comments
Quality
Fruit salad A or NA A or NA A or NA A or NA
Fruit salsa A or NA A or NA A or NA A or NA
Roasted potatoes A or NA A or NA A or NA A or NA
Chili Cinnamon Roasted Sweet
A or NA A or NA A or NA A or NA
Potatoes
Baked Chicken Drumstick A or NA A or NA A or NA A or NA
Day Two
Cooking Vegetables for Greater Appeal
Lesson-at-a-glance
Culinary demonstration Vegetable cookery principles 60 minutes
Purchase forms of vegetables
Blanching
Steaming
Roasting
Oven-roasted potatoes
Sautéing and stir-frying
Braising and stewing
Glazing
Seasonings
DEMO:
Blanched broccoli
Roasted Brussels sprouts
Soy-glazed green beans
Hands on Blanched vegetables 2 ½ hours

Steamed vegetables
Roasted vegetables
Clean-up 15 minutes
Culinary Skills for A+ School Meals 35 Cooking Vegetables for Greater Appeal
VEGETABLE COOKERY
Proper selection, purchasing, handling and preparation of vegetables will enhance the taste,
presentation and nutritional value of vegetables.
• Purchase quality raw product
• Cut only when ready to use
• Cuts should enhance natural shape
• Cook as quickly as possible
• Cook as close to service as possible
• Cook small batches at a time
• Cook until tender
Effects of Overcooking
• Color loss
• Texture (mushy)
• Vitamin loss
Vegetables are packed with nutrients for children

1. Most vegetables are naturally low in fat and calories. None have cholesterol. (Sauces or
seasonings may add fat, calories, or cholesterol.)
2. Vegetables are important sources of many nutrients, including potassium, dietary fiber,
folate (folic acid), vitamin A, vitamin E, and vitamin C.
3. Diets rich in potassium may help to maintain healthy blood pressure. Vegetable sources
of potassium include sweet potatoes, white potatoes, white beans, tomato products
(paste, sauce, and juice), beet greens, soybeans, lima beans, winter squash, spinach,
lentils, kidney beans, and split peas.
4. Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce blood
cholesterol levels and may lower risk of heart disease. Fiber-containing foods such as
vegetables help provide a feeling of fullness with fewer calories.
Keeping the Nutrients

The way a vegetable is prepared can affect the nutrient content. Some nutrients can be
destroyed by heat and some dissolve in water. The culinary techniques described in this lesson
are based on culinary principles designed to keep the nutrients in vegetables.
Remember, to keep the nutrients in vegetables:

• Keep the vegetables in big pieces.
• Cook in just a little water (if any).
• Cook only a short time.
Additional Information
Green vegetables:
• Use plenty of water, vegetable should be covered by water. Exception to the rule:
tender spinach can be cooked using very little water in a covered pot.
• Do not cover the pot during cooking.
• Acid (such as vinegar or citrus juice) destroys color.
White vegetables:
• Acid intensifies the color of white vegetables.
• Alkaline (baking soda) makes white vegetables turn yellow.
Red / orange vegetables:

• Do not peel beets before cooking.
• Acid intensifies the red color.
• Beets can also be baked in their skins, then peeled.
• Acid will brighten the color of carrots slightly.
• Most orange vegetables are good for glazing.
PURCHASING FORMS OF VEGETABLES

Form Advantages Disadvantages Examples
Fresh vegetables • Taste good • Limited shelf life • Broccoli
• Good texture • Quality varies • Carrots
• Product • Requires • Green beans
acceptability preparation
Frozen vegetables • Year-round • Loss of texture • Peas
can be cooked by availability due to freezing • Corn
most of the methods • Less waste • Quality variance • Lima beans
used for fresh • Less labor between
vegetables. • Practical for some producers
types of vegetables • Flavor loss
Canned vegetables • Shelf life • Poor color (green • Beet

When using canned • Practical for some vegetables) • Beans (kidney,
vegetables, reheat vegetables • Mushy pinto, black)
them in the liquid • Poor flavor (taste
from the can, adjust canned)
seasonings.
Dry vegetables have • Shelf life • Takes time to • Dry beans

to be reconstituted in • Convenient reconstitute • Freeze-dried
a liquid. peppers
Blanching Vegetables
Blanching means to cook an item partially and very briefly, usually in water. This is a cooking
technique that brightens the colors and enhances the textures of fresh vegetables.
Examples
Used for carrots, broccoli, cauliflower, sugar snap peas, green beans, kohlrabi
Mise en place
• Prepare the vegetable: wash, peel, trim, cut
• Liquid: usually water
• Equipment: steam-jacketed kettle or large stock pot
• Ice bath
Quick steps for Blanching

1. Bring the water to a full boil.
2. Add the vegetable.
3. Cook it to the desired doneness. Usually between 2 and 4 minutes
4. Drain the water or remove vegetable from the water.
5. Shock the vegetable in an ice bath to stop the cooking process.
Tips
• Use plenty of water, much as you would boil pasta. This prevents the water from cooling
down when you add the vegetables, so they cook quickly and evenly.
• Test for doneness removing a vegetable with a pair of tongs. Rinse under cold water,
and take a bite. It should snap beneath your teeth but have lost some of its raw crunch.
• Drain immediately and then quick-chill (a technique known as “shocking”) by immersing
in an ice bath or rinsing with ice cold water. Shocking stops cooking and sets the color so
the vegetables remain vibrant.
• Once chilled, spread the vegetables out on tray to dry.
Steaming
Nearly all vegetables can be cooked by steaming and this method is frequently used because it
is easy and economical. This basic cooking method often requires additional steps to make the
product ready to serve. This may include adding sauces, seasonings and flavorings. Steaming is
especially good for vegetables that easily become broken or mushy when simmered.
Examples
Broccoli, carrots, peas, cauliflower, beans, snow peas
Mise en place
• Liquid: usually water
• Equipment: steam-jacketed kettle or large stock pot
• Optional components: aromatics: spices, herbs, citrus zest, sauces
Quick steps for steaming

Steaming Vegetables in a Steamer
1. Place approximately 25, ½ - cup serving of the fresh or frozen vegetable in a 12 X 20 X 2-
inch pan. Do not place a larger amount of vegetables in the pan in order to allow room
for the steam to circulate around the vegetables. Do not add any liquid.
2. Steam uncovered at 5 pounds pressure for a compartment steamer. Follow
manufacturer’s directions for steamers operating at other pressures or when using
convection steamers or combination ovens.
3. Drain the excess liquid from the cooked vegetable.
4. Season with herbs and spices. Limit salt to 1 teaspoon for 50, ½ - cup servings.
5. Serve the hot vegetable at once.
Steaming Vegetables in an Oven

1. Place approximately 50, ½ cup servings of the fresh or frozen vegetable in a perforated
12 X 20 X 2-inch counter pan. Then place the perforated pan in a 4-inch deep counter
pan that contains 2 cups of water. To allow room for the steam to circulate around the
vegetables, do not place a larger amount of vegetables in the pan.
2. Cover both pans tightly with foil. This arrangement of pans creates a steamer effect in a
perforated pan.
3. Place the covered pans in an oven at 350° F for approximately 20 minutes. Cook the
vegetable until it is fork tender. Times will vary with the vegetables.
4. Drain the excess liquid from the cooked vegetable.
5. Season with herbs and spices. Do not add butter or margarine. Limit salt to 1 teaspoon
for 50 servings.
6. Serve the hot vegetable at once.
Additional information
Season the vegetables with herbs and spices
Garnish the vegetables with various nuts or seeds
Use freshly chopped herbs for additional garnish and flavor
Roasting/Baking
Roasting vegetables in the oven gives them a caramelized exterior and flavor while keeping the
inside moist and tender.
Examples
Asparagus Mushrooms Summer squash
Beets Onions Sweet potatoes
Brussels sprouts Parsnips Tomatoes
Carrots Peppers Turnips
Corn Potatoes Zucchini
Eggplant Rutabagas
Mise en place
• Equipment: oven
• Optional components: marinade, seasonings or aromatics
Quick steps for roasting and baking
1. Preheat the oven to 375 °- 425 °F. The longer the vegetable needs to cook, the lower the
oven temperature. This will insure that the vegetable is thoroughly cooked without the
exterior burning.
2. Cut vegetables into uniform shape and size.
3. Toss vegetables with oil. Season with pepper, garlic, spices, or herbs. Use no more than
1 teaspoon of salt per 50 portions.
4. Place vegetables in a single layer on a sheet pan. Do not crowd the vegetables as this
will cause them to steam.
5. Bake until vegetables are tender.
Oven Roasted Potato Fries
Steps to better oven-baked potatoes:
1. Preheat the oven to 425 ° - 450 °F.
2. Remove from the freezer only the amount of French fries to be used within 1 hour.
3. Place a single layer of French fries on a sheet pan. For best results use 2 ½ pounds per
full sheet pan. Bake according to package instructions. Turn once for uniform cooking.
4. Season fries.
• Limit the salt to 1 teaspoon for 50 servings of fries. This would add an additional 45
mg of sodium. Try other seasonings instead of salt.
Seasoning variations Seasonings Amount needed per 10

pounds potatoes
Garlic and Herb Oregano leaves 1 ½ tablespoons
Paprika 1 ½ tablespoons
Thyme leaves 1 ½ tablespoons
Garlic powder 1 tablespoon
Onion powder 2 teaspoons
Southwest Paprika 1 tablespoon
Onion powder 1 ½ tablespoons
Garlic powder 1 ½ tablespoons
Adobo seasoning 1 teaspoon
Black pepper 1 teaspoon
Buffalo Onion powder 1 tablespoon
Chili pepper 1 ½ tablespoons
Red pepper 1 teaspoon
Paprika 1 teaspoon
Parmesan-Rosemary Rosemary, crushed 2 tablespoon
Parmesan cheese ½ cup
Barbecue Cumin 2 tablespoons
Smoked paprika 2 tablespoons
Garlic powder 2 tablespoons
Onion powder 2 tablespoons
Ranch Garlic powder 2 tablespoons
Onion powder 2 tablespoons
Dill weed 2 tablespoons
Sautéing and Stir-frying
Sautéing and stir-frying are similar techniques where the cooking is done quickly in a small
amount of fat.
Examples
Broccoli, carrots, peas, cauliflower, mushrooms, zucchini
Mise en place
• Oil
• Equipment: tilting skillet
• Optional components: aromatics: spices, herbs, citrus zest, sauces
Quick steps for Sautéing and Stir-frying

1. Heat the pan or tilt-skillet. Add the oil and heat it.
2. Add the vegetables that take the longest time to cook. Then add those that take a
shorter time. Vegetables should be in a single layer so they will not steam and then cook
in their own juices.
3. Stir the vegetables as they cook making sure all vegetables stay in contact with the
heated surface of the pan. The vegetables should not steam.
4. Add the flavoring ingredients. Some recipes suggest adding the flavoring, then covering
and steaming for 2 minutes. If this step is done, remain at the pan and time the
steaming, since overcooking will cause the vegetables to lose quality.
5. Serve the sautéed or stir-fry vegetables at once.
Tips
• Decide on the vegetables that will be used for sautéing or stir-frying and the amount of
each to be used.
• Make a list of the vegetables to be added in sequence beginning with those that take
the longest time to cook.
• Some vegetables may need to be blanched or steamed a short time before stir-frying.
• All the vegetables for stir-frying should be cut in bite-size pieces.
Braising and Stewing
Braising and stewing is a slow, moist-heat cooking method using a small amount of liquid. This
method involves cooking the vegetables in their natural juices.
Examples
Ratatouille, stewed tomatoes, cabbage, hearty greens, leeks
Mise en place
• Cooking medium: stocks, fruit and vegetable juices, water
• Equipment: oven or tilting skillet.
• Optional components: herbs, spices fruit juices
Quick steps for Stewing and Braising
1. Heat the oil in a tilting skillet or pan.

2. The vegetable is placed in the pan. It may or may not be cooked in the fat before the
liquid is added, depending on the recipe.
3. Add the liquid; it generally only covers the vegetables part way. Add any seasonings
or aromatics.
4. Cover and bring the liquid to a simmer.
5. Cook the stew or braise until the vegetables are tender.
6. Adjust the seasoning and finish the dish according to the recipe.
7. Serve the vegetable or hold it.
Glazed Vegetables
This method is best suited for root type vegetables. As the vegetables cook, the liquid draws
out their sugar and reduces to form a delicate glaze.
Example
Carrots, turnips, onions
Mise en place
• Liquid: water, juice, stock
• Equipment: tilting skillet
• Optional components: Aromatics like herbs, ginger or citrus zest will add some zing.
Quick steps for Glazed Vegetables

1. Blanch the vegetable, if necessary.
2. Place the vegetable in a shallow pot with liquid, seasonings and butter (if used).
Cover the vegetables half-way with the liquid.
3. Bring to a simmer and allow the liquid to reduce.
4. Shake the pot occasionally.
5. When vegetables are cooked, the liquid should have reduced enough to be syrupy.
NOTE:- Glazed vegetables are sometimes allowed to caramelize lightly
BLANCHED VEGETABLES
Blanching means dipping a food into boiling water for a very short time, only a minute or two. This method briefly and partially
cooks a food. Blanching is used to:
• Prepare vegetables for further cooking (example broccoli)
• Remove strong or bitter flavors (example kale)
• Soften firm foods (example carrots)
• Set colors of vegetables (example snow peas)
• Loosen skins for peeling (for example ripe tomatoes)
Ingredients:
1. Boiling water
2. Vegetables
3. Ice bath
Directions
1. Bring large pot of water to a boil.
2. Immerse vegetables in boiling water for 30 seconds to 1 minute, depending on ripeness or firmness desired.
3. Remove the vegetables from the boiling water.
4. Immediately immerse in ice water to chill.
Vegetable selection:
Broccoli, flowerets
Cauliflower, flowerets
Green beans, trimmed
Carrots, julienne (or small carrots)
Snow peas
ROASTING VEGETABLES
Directions:
1. Preheat the oven to 375 °- 425 °F.
2. Cut vegetables into uniform shape and size.
3. Toss vegetables with olive oil. Season with pepper, garlic, spices, or herbs. Use no more than 1 teaspoon of salt per 50 portions.
4. Place vegetables in a single layer on a sheet pan. Do not crowd the vegetables as this will cause them to steam.
5. Bake until vegetables are tender.
Try these vegetables for roasting:
Asparagus Mushrooms Summer squash
Beets Onions Sweet potatoes
Brussels sprouts Parsnips Tomatoes
Carrots Peppers Turnips
Corn Potatoes Zucchini
Eggplant Rutabagas
Day 2/ Chef Demo
ONE PORTION PROVIDES:
ROASTED BRUSSELS SPROUTS ½ cup other vegetable

Brussels sprouts, fresh 12 pounds 2 ½ pounds 1. Preheat oven to 400°F.
2. Trim the Brussels sprouts by cutting off the brown ends
of the Brussels sprouts and pulling off any yellow outer
leaves.
Olive oil 1 cup 3 tablespoons 3. Toss Brussels sprouts in a bowl with the olive oil, salt and
Salt, Kosher 1 tablespoon ¾ teaspoons pepper. Pour them on a sheet pan in an even layer (do
Pepper, black, ground 2 ½ teaspoons ½ teaspoon not overcrowd) and roast for 35 to 40 minutes, until
crisp on the outside and tender on the inside. Shake the
pan from time to time to brown the sprouts evenly.
Balsamic vinegar, optional ¼ cup 1 tablespoon 4. Remove the Brussel sprouts from the oven. Toss
Honey, optional ¼ cup 1 tablespoon with balsamic vinegar and honey, if desired.
NOTE: This dish works wonderfully with farm-fresh Brussels sprouts, but frozen is a good substitute in large food-service facilities.
SERVING NOTES:

Calories Total Fat Vitamin A Iron
Protein Saturated Fat Vitamin C Sodium
Carbohydrate Cholesterol Calcium Dietary Fiber
SOURCE: Culinary Nutrition Associates LLC
Day 2
ROASTED RADISHES ½ cup other vegetable
Radishes, fresh 10 pounds 2 pounds 1. Heat oven to 400°F.
2. Trim the radishes by cutting the end. Cut in half.
Oil, olive 1 cup 2 tablespoons 3. Toss radishes in a bowl with the olive oil, salt and
Salt, kosher 1 tablespoon ¾ teaspoon pepper. Pour them on a sheet pan in an even layer
Black pepper, ground 2 ½ teaspoons ½ teaspoon (do not overcrowd) and roast for 15 to 20 minutes,
until tender on the inside. Shake the pan from time
to time to brown the radishes evenly.
Lemon juice, fresh (optional) ¼ cup 1 tablespoon 4. Remove radishes from the oven and toss with lemon
Honey (optional) ¼ cup 1 tablespoon juice and honey, if desired.
SERVING NOTES:
Serving size Yield, weight
Pan size Yield, volume
RECIPE NOTES:
Day 2/ Chef Demo
SOY GLAZED GREEN BEANS ½ cup other vegetable

Green beans, ends trimmed 9 pounds 1 ¾ pound 1. Bring a large pot of water to a boil and season
generously with salt. Add the green beans and blanch
until crisp-tender, 2 to 3 minutes. Immediately transfer
to an ice bath to stop the cooking, and then remove to a
baking sheet lined with paper towels or a cooling rack
to drain.
Oil, canola 2/3 cup 2 tablespoons 2. In a large sauté pan over medium-high heat, add the
Butter 2/3 cup 2 tablespoons canola oil and butter.
Garlic, minced ¼ cup 4 cloves 3. When the butter is melted, add the garlic and stir until
fragrant, 1 to 2 minutes.
Soy sauce 1 cup ¼ cup
4. Add the green beans, soy sauce, sesame seeds, and
Sesame seeds, toasted 2/3 cup 2 tablespoons black pepper and sauté until the sauce reduces slightly
Pepper, black, ground 1 ½ teaspoon ¼ teaspoon and thoroughly coats the green beans, being careful not
to overcook beans.
SERVING NOTES:

SOURCE: Samantha Cowens-Gasbarro
COOKING VEGETABLES FOR GREATER APPEAL
TEAM ASSIGNMENTS
Vegetable Recipe 1 (Blanch/Saute) Recipe 2 (Roast) Recipe 3 (Steam)
Team 1 Broccoli Broccoli salad (using blanched Cumin-roasted broccoli Lemon zest broccoli
broccoli)
Team 2 Cauliflower Cauliflower salad (using Roasted cauliflower with Steamed cauliflower with
blanched cauliflower) turmeric buffalo sauce
Team 3 Carrots Moroccan carrot salad (using Lemon-roasted carrots Orange-glazed carrots
blanched carrots)
Team 4 Butternut squash Butternut squash soup Roasted butternut squash Mashed butternut squash
Team 5 Summer squash Zucchini fries Roasted summer squash Zucchini parmesan
Team 6 Corn Fiesta lime corn Chili & lime roasted corn Corn pudding
Team 7 Green beans Green beans with almonds Sesame-roasted green beans Tasty green bean toss
(using blanched green beans)
Team 8 Edamame Steamed edamame in shell Roasted edamame Edamame & corn salad
These recipes were developed for training purposes and have not been tested or standardized for production.
Day 2/ Team 1
BLANCHED BROCCOLI ½ cup dark-green vegetable

Broccoli, bite-size pieces 7 pounds 1 ½ pounds 1. Prepare the washed, cut broccoli.
Water, boiling 2. Use a steam kettle, tilting braising pan or stockpot. Bring
water to a boil. Place the broccoli in the boiling water and
cook for 2-3 minutes or just until the color of the vegetables
becomes brighter (green vegetables will become a brighter
green). For small amounts of vegetables to be blanched, the
vegetables may be placed in a colander and then the whole
colander set in the boiling water.
3. Immediately drain all hot water.
Ice bath 4. Immerse the vegetables into an ice bath (water with ice). Be
sure all the vegetables are submerged in the water. Leave
about 1 minute, to stop the cooking process.
5. Drain the vegetables well and store covered in the
refrigerator until time for use.
Day 2/ Team 1
BROCCOLI SALAD ½ cup provides 3⁄8 cup dark green vegetable and 1⁄8 cup fruit
Broccoli, bite-size pieces, 7 pounds 1 ½ pounds Trim broccoli and cut into bite-sized pieces. Blanch broccoli
blanched
Red onion, diced 1 medium 2 ounces Trim and peel onion. Cut into small dice.
Mayonnaise 1 quart ¾ cup Whisk mayonnaise, vinegar and sugar in a large bowl. Stir
Vinegar, cider ½ cup 2 tablespoons in the broccoli, onion and raisins.
Sugar, white ¼ cup 1 tablespoon
Raisins 1 pound, 5 ounces
8 ounces
Calories 130 Total Fat (g) 6.5 Vitamin A (IU) 339 Calcium (mg) 34
Protein(g) 2.2 Saturated Fat (g) .9 Vitamin C (mg) 49 Sodium (mg) 157
Carbohydrate (g) 17.9 Cholesterol (mg) 0 Iron (mg) .69 Dietary Fiber (g) 2
SOURCE: New School Cuisine Cookbook: Nutritious and Seasonal Recipes for School Cooks by School Cooks, Vermont Agency of
Education, School Nutrition Association of Vermont, USDA, Team Nutrition, and Vermont FEED. http://vtfeed.org/resource-library
Day 1/Team 2
CUMIN-ROASTED BROCCOLI ½ cup dark green vegetable

Broccoli florets, fresh 8 ¾ pounds 1 ¾ pounds 1. Preheat oven to 400°F.
Oil, olive or canola ½ cup 1 ½ tablespoon 2. Working in batches, toss the ingredients together in
Salt, kosher 1 tablespoon ½ teaspoon a large bowl until combined.
Ground cumin 2 tablespoons 1 teaspoon 3. Spread the broccoli out onto sheet pans that are
Oranges, grated zest and juiced 2 each ¼ each lined with sprayed parchment paper. Be sure that
the broccoli is not crowded together, as you want it
to gain some color, not to steam.
4. Roast the broccoli for about 15 to 20 minutes, or
until a nice golden brown color and it is somewhat
soft. Keep in mind that the broccoli will continue to
cook when it comes out of the oven.
5. Serve immediately or warm at room temperature.
NOTE: This dish works wonderfully with farm-fresh broccoli, but frozen is a good substitute in large food-service facilities.
SERVING NOTES:

Calories 54 Total Fat Vitamin A Iron
Protein Saturated Fat 3.42 % Vitamin C Sodium 102.38 mg
SOURCE: By Chef Nick Speros, School Food Chef, Let’s Cook Healthy School Meals, Project Bread.
http://www.projectbread.org/reusable-components/accordions/download-files/school-food-cookbook.pdf
Day 2/Team 1
LEMON ZEST BROCCOLI ½ cup dark green vegetable
Broccoli brunches 10 ½ pounds 2 pounds 1. Remove broccoli crowns from stems and chop. To use optional
2 ounces stems, remove bottom 1-2 inches, peel and slice thinly.
2. Steam the broccoli, with stems, if using them, in a steamer or in
a large pot with 2 inches of water, covered, over high heat, JUST
until bright green, 2-7 minutes, depending on method used.
CCP: Heat to 140°F or higher.
3. Drain thoroughly.
Lemons, fresh 2 each ½ each 4. Grate the outer yellow lemon skin with a zesting tool or on the
small grating side of a cheese grater.
Parmesan cheese, grated 3 ounces (¾ 3 tablespoons 5. Mix together the broccoli with the lemon zest, Parmesan
cup) cheese, salt, pepper and olive oil in hotel pans.
Salt 1 tablespoon ½ teaspoon CCP: Hold for hot service at 140°F or higher
Pepper 2 teaspoons ½ teaspoon
Oil, olive ¾ cup 3 tablespoons
RECIPE NOTES:
Broccoli cooking time: Cook until it turns bright green and is tender but firm, as it will continue to cook and become darker, mushy
and unappetizing.
Calories 68 Total Fat 4g Vitamin A 591 IU Calcium .8 mg
Carbohydrate 6.8 g Cholesterol 1 mg Calcium 64 mg Dietary Fiber 2.7 g
SOURCE: Fresh From the Farm: The Massachusetts Farm to School Cookbook, http://www.massfarmtoschool.org/wp-
content/uploads/2012/05/farm_to_school_cookbook.pdf
Day 2/Team 2
BLANCHED CAULIFLOWER ½ cup other vegetable

Cauliflower florets, fresh 7 pounds, 1 ½ pounds 1. Prepare the washed, cut cauliflower.
4 ounces
Water, boiling 2. Use a steam kettle, tilting braising pan or stockpot. Bring water to
a boil. Place the cauliflower in the boiling water and cook for 2-3
minutes. For small amounts of vegetables to be blanched, the
vegetables may be placed in a colander and then the whole
colander set in the boiling water.
Ice bath 4. Immerse the vegetables into an ice bath (water with ice). Be sure
all the vegetables are submerged in the water. Leave about 1
minute, to stop the cooking process.
5. Drain the vegetables well and store covered in the refrigerator
until time for use.
Day 2 / Team 2
CAULIFLOWER SALAD ½ cup provides ½ cup other vegetable
Cauliflower florets, fresh 7 pounds, 1 ½ pounds 1. Trim cauliflower and cut into bite-sized pieces. Blanch
blanched 4 ounces cauliflower.
Garlic, cloves, minced 4 cloves 1 clove 2. In a large bowl, mix together the garlic, parsley, capers,
Parsley, flat-leaf, chopped 1 cup ¼ cup vinegar, olive oil and salt.
Capers, chopped ¾ cup 2 tablespoons 3. Add the cauliflower and toss together. Marinate, stirring
Vinegar, cider ¾ cup 5 tablespoons from time to time, for 30 minutes if possible before
Oil, olive 5/8 cup 1/8 cup serving. Serve warm, cold or at room temperature.
Salt, Kosher 1 tablespoon ½ teaspoon
Calories 75 Total Fat (g) 6.5 Vitamin A (IU) Calcium (mg)
Protein(g) 1.2 Saturated Fat (g) 2 Vitamin C (mg) Sodium (mg) 290
Carbohydrate (g) 5 Cholesterol (mg) 0 Iron (mg) Dietary Fiber (g) 2
Day 2/Team 2
ROASTED CAULIFLOWER WITH TURMERIC 1⁄2 cup provides 1⁄2 cup other vegetable

Cauliflower, florets 12 pounds 2 pounds 6 1. Preheat convection oven to 400°F. Line 3 sheet pans with
ounces parchment paper.
2. Trim cauliflower and cut or break into 2-inch florets.
Olive Oil ½ cup 1/8 cup 3. Whisk olive oil, sesame oil, turmeric and salt in a large bowl.
Sesame Oil ½ cup 1/8 cup Add the cauliflower and toss to coat.
Ground Turmeric 3 tablespoons 2/3 tablespoon 4. Divide the cauliflower among the prepared sheet pans and
Kosher Salt 1 tablespoon ¼ tablespoon spread in a single layer. Roast until golden, 18 to 20
minutes.
5. Any combination of oil will work, including vegetable oil.
You’ll want 1 cup total for 50 portions.
6. Wear rubber gloves so the turmeric doesn’t stain your
hands.
DIRECTIONS
SERVING NOTES:
Serving size ½ cup Yield, weight
Pan size 3 Sheet Pans Yield, volume

Calories 67 kcal Total Fat 4.69 g Vitamin A 3.73 IU Iron
Protein 2.14 g Saturated Fat .69 g Vitamin C 52.51 mg Sodium 126.50 mg
Carbohydrate 5.63 g Cholesterol Calcium 25.78 mg Dietary Fiber 2.30 g
Day 2 / Team 2
BUFFALO CAULIFLOWER BITES ½ cup vegetable
INGREDIENTS 50 SERVINGS 10 SERVINGS TEST PORTION -
Cauliflower, fresh 11 pounds, 4 ounces 2 ¼ pounds 1. Preheat the oven to 400 F.
(1 medium head is about 6 cups) 2. Prepare the cauliflower into florets
Butter, melted ½ cup 2 tablespoons 3. Whisk the butter, hot sauce and lemon juice.
Hot sauce (such as Frank’s) 2 cup ½ cup 4. Toss the cauliflower in the hot sauce mixture
Lemon juice ¼ cup 1 tablespoon until well coated.
5. Spread the cauliflower onto a sheet tray and
roast until beginning to brown and tender,
about 20 minutes.
Day 2/Team 3
BLANCHED CARROTS ½ cup red-orange vegetable

Carrots, fresh, peeled and cut 8 pounds 1 pound 10 ounces 1. Prepare the washed, cut carrots.
Water, boiling 2. Use a steam kettle, tilting braising pan or
stockpot. Bring water to a boil. Place the
carrots in the boiling water and cook for 2-
3 minutes. For small amounts of
vegetables to be blanched, the vegetables
may be placed in a colander and then the
whole colander set in the boiling water.
Ice bath 4. Immerse the vegetables into an ice bath
(water with ice). Be sure all the vegetables
are submerged in the water. Leave about 1
5. Drain the vegetables well and store
covered in the refrigerator until time for
use.
Day 2/Team 3
MOROCCAN CARROT SALAD ½ cup red-orange vegetable and 1/8 cup fruit
Carrots, matchsticks 6 pounds 1 ¼ pound 1. Combine matchstick carrots, dried raisins
Raisins or dried cherries 1 pound 3 ½ ounces or cherries in a large mixing bowl and set
aside.
2. Dressing
Orange juice, fresh ¾ cup 2 ½ tablespoons 3. Combine orange juice, lemon juice, orange
Lemon juice, fresh ½ cup 1 ½ tablespoon zest, brown sugar, salt and cinnamon in
Orange zest 2 tablespoons 1 ½ teaspoons the bowl of a mixer. Mix on medium
Sugar, brown ¼ cup 1 tablespoon speed, using a wire whip, until well
Salt, kosher 1 teaspoon ¼ teaspoon blended. Or, with a whisk, mix by hand in a
Cinnamon, ground 2 teaspoon ½ teaspoon mixing bowl.
Oil, canola 1 cup 3 tablespoons 4. Slowly add the olive oil while mixing; whisk
until well combined.
5. Pour the citrus cinnamon dressing over the
carrot mixture and mix until carrots are
well coated with dressing.
6. Serve chilled.
7. CCP: Hold at 41°F or below for cold
service.
Protein(g) .7 Saturated Fat (g) .7 Vitamin C (mg) 4.6 Sodium (mg) 80
Carbohydrate (g) 13 Cholesterol (mg) 0 Iron (mg) .3 Dietary Fiber (g) 1.7
SOURCE: Washington State Schools “Scratch Cooking” Recipe Book, OSPI Child Nutrition Services, September 2013.
Day 2/ Team 3
LEMON-ROASTED CARROTS ½ cup red/orange vegetable

Carrots, fresh, peeled and cut 12 pounds 2 pounds 6 1. Toss carrots with oil, salt, and pepper.
(can use frozen) ounces 2. Grate the outer yellow lemon skin with a zesting tool
Vegetable Oil ½ cup 2 tablespoons or on the small grating side of a cheese grater.
Salt 1 tablespoon ½ teaspoon Squeeze the juice from the lemons. Add to the
Black Pepper 1 tablespoon ½ teaspoon carrots and toss.
Lemon 4 each 1 each 3. Place on sheet pan in a single layer and roast at
400°F for 20 minutes, until tender and golden brown.
4. Transfer to half hotel pans, and serve.

Calories 99
Sodium 235
SOURCE: Chef Kirk H. Conrad, Chef in Residence, Let’s Cook Healthy School Meals, Project Bread.
Day 2 /Team 3
ORANGE-GLAZED CARROTS ½ cup red/orange vegetables
Raisins 10 ounces 2 ounces 1. Plump raisins in a small amount of hot water.
Carrots, fresh, sliced on diagonal 12 pounds 2 ½ pounds 2. Place carrots in a steamtable pan (20" x 12" x 2 ½"). Use
OR 10 pounds 1 pan for 50 portions. Steam carrots for approximately 5
Carrots, frozen, sliced, thawed minutes.
Butter 8 ounces 1 ½ ounces 3. Make glaze by combining butter, brown sugar, orange
Brown sugar 10 ounces 2 ounces juice, cinnamon and nutmeg. Stir to blend. Bring to a
Orange juice 5 cups 1 cup boil. Simmer until slightly thickened. Remove from heat.
Add the raisins and allow to plump.
Ground cinnamon, lightly toasted 2 teaspoons ½ teaspoon
4. Pour glaze over pan of carrots. Cover.
Ground nutmeg, lightly toasted 2 teaspoons ½ teaspoon 5. Bake:
Conventional Oven: 375°F for 20-30 minutes OR
Convection Oven: 325°F for 15-20 minutes
CCP: Heat to 135°F or higher for at least 15 seconds.
CCP: Hold for hot service at 135°F or higher.
Serving size 2/3 cup provides ½ cup vegetable Yield, weight About 11 pounds 10 ounce
Pan size 2 steamtable pans Yield, volume 2 gallons, 1 ½ cup
RECIPE NOTES:
Calories 48 Total Fat 1.92 g Vitamin A 6496 IU Iron 14 mg
Protein .42 g Saturated Fat .39 g Vitamin C 6.8 mg Sodium 134 mg
Carbohydrate 7.65 g Cholesterol 0 mg Iron .33 mg Dietary Fiber .8 g
SOURCE: Adapted from Orange-Glazed Carrots, I-13A, U.S. Department of Agriculture, Food and Nutrition Service & The Institute of Child
Nutrition (2005). USDA recipes for schools. Original recipe with nutrient analysis can be found at
http://www.theicn.org/USDA_recipes/school_recipes/I-13A.pdf
Day 2/Team 4
BUTTERNUT SQUASH SOUP ½ cup red/orange vegetable

Butternut squash, peeled, diced 10 pounds 2 pounds 1. Toss with squash and onions with oil, pepper
Onion, quartered 1 pound 3 ounces and salt.
Oil, canola or olive 2 tablespoons ½ tablespoon 2. Place on 2 large roasting pans (for 50 servings)
Pepper, black ½ teaspoons ¼ teaspoon in an even layer. Bake at 400 degrees for 20
Salt, Kosher ½ tablespoons ½ teaspoon minutes or until tender.
Stock, vegetable or chicken 1 ½ gallons 1 quart, 1 cup 3. Remove squash from oven. Add to a large pot,
hotel pan or kettle. Add three-quarters of the
chicken or vegetable stock.
4. Puree with immersion blender. Add additional
stock as needed in stages to reach desired
consistency.
5. Serve warm.
SERVING NOTES:
Serving size 1 cup Yield, weight

Protein(g) 2.1 Saturated Fat (g) .1 Vitamin C (mg) 11.4 Sodium (mg) 93
Carbohydrate (g) 8.4 Cholesterol (mg) 2 Iron (mg) .5 Dietary Fiber (g) 1.4
SOURCE: adapted from Windham Raymond School Department, Windham, Maine
Day 2/Team 4
ROASTED BUTTERNUT SQUASH 1/2 cup vegetable
Butternut squash, peeled, seeded, 13 ½ pounds 2 pounds, 1. Spray 4 full sheets lightly with food release.
cut into ½ inch cubes 12 ounces Distribute the squash evenly among pans in a
single layer, being careful not to overcrowd the
pans.
Butter, unsalted ¼ pound 1 ounce 2. Melt the butter and combine with olive oil,
Olive Oil ¾ cup 1 ½ tablespoon brown sugar, salt, cinnamon and pepper. Mix
Brown Sugar 2 ¼ cups, packed ½ cup, packed thoroughly.
Salt 4 teaspoons ¾ teaspoon 3. Divide the butter mixture equally among pans.
Cinnamon, ground (Optional) 1 ½ tablespoons 1 teaspoon Stir until squash is well coated.
Black Pepper, ground 1 teaspoon ¼ teaspoon 4. Roast, uncovered, until cooked through and
lightly browned.
• Convection Oven: Bake at 350° F; about
20-30 minutes.
• Conventional Oven: Bake at 375° F; about
30-35 minutes.
CCP: Hold for hot service at 140° F or higher
Calories 72 Total Fat 2.6 g Vitamin A 1273 IU Iron
Protein 1 gram Saturated Fat .9 g Vitamin C 11 mg Sodium 99 Mg
Carbohydrate 13 g Cholesterol 2 mg Calcium 30 mg Dietary Fiber 1 gram
SOURCE: Owatonna Public Schools, Now We’re Cooking! A collection of Simple Scratch Recipes Served in Minnesota Schools, Minnesota
Department of Healthy. www.health.state.mn.us/divs/hpcd/chp/cdrr/nutrition/greattrays/pdfs/NowCooking.pdf
Day 2/Team 4
MASHED BUTTERNUT SQUASH ½ cup red/orange vegetable

Butternut squash 16 pounds 3 ¼ pounds 1. Steam squash until soft. Time will depend on how
small the pieces are and the type of steamer used, 10-
30 minutes. (Check after 10 minutes.)
2. Mash butternut in a mixer or food processor until
smooth.
Butter 6 ounces 2 tablespoons 1. Mix in butter, brown sugar, salt, cinnamon and pepper.
Salt 2 teaspoons ½ teaspoon CCP: Hold for hot service at 140°F or higher.
Sugar, brown ½ cup 1 tablespoon
Cinnamon 1 tablespoon ½ teaspoon

Protein 1.4 g Saturated Fat 1.8 g Vitamin C 17 mg Sodium 120 mg
Day 2 / Team 5
ZUCCHINI FRIES ½ cup other vegetable
Squash, summer, fresh 10 pounds 2 pounds 1. Preheat oven to 400 F.
2. Wash and cut zucchini into sticks, 3 inches by 1 inch.
Flour, all-purpose, enriched 2 ½ cups ½ cup 3. In the first bowl, combine flour, salt and pepper.
Salt, kosher 5/8 teaspoon 1/8 teaspoon
Pepper, black 5/8 teaspoon 1/8 teaspoon
Eggs, large 5 large 1 large 4. In a second bowl, whisk eggs well.
Bread crumbs, panko 1 quart, 1 cup 1 cup 5. In a third bowl, combine bread crumbs, cheese and
Parmesan, cheese, grated 2 ½ cups ½ cup Italian seasoning in a bowl. Mix well.
Italian seasoning 5 tablespoons 1 tablespoon
6. Breading:
• Set up a breading station by lining up your bowls in order of flour, egg, bread crumb mixture. Line a sheet pan with
parchment paper.
• Begin breading process by dipping zucchini stick in flour. Remove flour and shake off excess flour. Drop zucchini stick in egg
and cover with egg. Remove from egg and place zucchini stick in bread crumb mixture. Toss in mixture to coat.
• Once zucchini stick is nicely coated with breading, place on sheet pan.
• Repeat breading process with remaining zucchini sticks. Spacing about 1/2 inch apart on sheet tray.
7. Bake zucchini sticks for 15-20 minutes (rotating half way through), until outside is crispy and zucchini is cooked.
Serve immediately. (these do not hold well and need to be batch cooked)
Protein(g) 6.3 Saturated Fat (g) 1.4 Vitamin C (mg) 0 Sodium (mg) 243
Carbohydrate (g) 14.9 Cholesterol (mg) 25 Iron (mg) 1.04 Dietary Fiber (g) 1.63
Day 2/Team 5
ROASTED SUMMER SQUASH ½ cup other vegetable

Squash, summer, fresh, sliced into ¼ 13 ¼ pounds 2 ¾ pounds 1. Pre-heat convection oven to 350° (400° for
inch thick half-moons conventional oven)
Oil, vegetable ¾ cup 3 tablespoons 2. In a large mixing bowl, toss zucchini with olive oil,
Salt 1 tablespoon ½ teaspoon red pepper flakes (optional), salt and pepper. Mix
Black pepper ½ teaspoon 1/8 teaspoon ingredients thoroughly. Alternatively, the
Red pepper flakes, optional 1 teaspoon 1/8 teaspoon zucchini can be tossed directly on the parchment
paper lined sheet pans.
3. Spread zucchini on parchment paper lined sheet
trays in a single layer. Do not overcrowd the
sheet pans. Alternatively, for smaller batches the
zucchini can be tossed with the other ingredients
directly on the paper lined sheet trays.
4. Roast zucchini in preheated oven. Check zucchini
after 15 minutes. Continue roasting for 5-10
minutes if necessary until zucchini is slightly
caramelized and tender. Serve immediately, hold
or chill according to HACCP SOP.
CCP: Cool to 70° F within 2 hours and from 70° F to
41° F or lower within an additional 4 Hours
CCP: Hold at 135° F or higher.
SOURCE: School Food Initiative Recipe Collection, Orfalea Foundation, http://www.orfaleafoundation.org/wp-

content/uploads/2015/07/SFI-Recipe-Collection1.pdf
Day 2/Team 5
ZUCCHINI PARMESAN ½ cup other vegetable and .25 oz. eq. m/ma
Squash, summer, fresh, sliced 12 pounds 2 ¾ pounds 1. Preheat convection oven to 350°F. Coat two 2-inch full
Onions, peeled, sliced 2 pounds 6 ounces hotel pans with cooking spray.
Garlic, peeled, sliced thin 8 cloves 1 ½ cloves 2. Prepare vegetables.
Tomato sauce or marinara 1 gallon 3 cups 3. Dividing ingredients evenly between the two pans (for
50 servings), layer half the zucchini, all of the onion
and garlic, then the remaining zucchini. Divide sauce
between the pans. Cover and bake until just tender,
about 20 minutes.
Mozzarella, part-skim, shredded 1 pound 3 ounces 4. Uncover and sprinkle with mozzarella and Parmesan
Parmesan cheese, grated 1 quart ¾ cup cheeses. Bake, uncovered, until the cheese is melted
and bubbly, 5 to 10 minutes more.
Protein 8g Saturated Fat 2.2 g Vitamin C 3 mg Sodium 530 mg
Day 2/Team 6
FIESTA LIME CORN ½ cup starchy vegetable

Corn, frozen 9 ¼ pounds 2 pounds 1. Combine corn, red bell peppers and onion.
Red bell pepper, small diced 1 pound 3 ounces 2. To steam: Place corn mixture in steamtable pans (12"
Onion, fresh, small dice 1 pound 3 ounces x 20" x 2 ½"). For 50 servings, use 1 pan. For 100
servings, use 2 pans. Heat uncovered, in steamer at 5
pound pressure. For canned corn, heat 4-8 minutes.
For frozen corn, heat 9-13 minutes.
CCP: Heat to 140° F or higher.
Seasonings Chili powder 1 tablespoon 1 teaspoon 3. Add seasonings, cilantro and lime juice Stir lightly.
Ground cumin 2 teaspoons ½ teaspoon 4. CCP: Hold for hot service at 135° F or higher.
Smoked paprika 2 teaspoons ½ teaspoon
Onion powder 2 teaspoons ½ teaspoon
Cilantro, fresh, chopped 1 cup ¼ cup
Lime juice ¼ cup 1 tablespoon
SERVING NOTES:
Serving size ½ cup Yield, weight
Pan size 2 steamtable pans for 50 Yield, volume

Carbohydrate 7.7 g Cholesterol 0 mg Calcium 4 mg Dietary Fiber .9 g
SOURCE: Adapted from Mexicali Corn, I-12, U.S. Department of Agriculture, Food and Nutrition Service & The Institute of Child
Nutrition (2005) USDA recipes for schools. Original recipe with nutrient analysis can be found at
http://www.theicn.org/USDA_recipes/school_recipes/I-12.pdf
Day 2/Team 6
CHILI AND LIME CORN ½ cup starchy vegetable
Corn on the cob, fresh, medium, husked 50 each (medium) 10 each (medium) 1. Husk corn. Cut in half.
25 each (large) 5 each (large)
Lime juice 1/4 cup 1 tablespoon 2. Combine lime juice, zest, chili powder,
Lime zest 2 tablespoons 1 teaspoon oil and salt and pepper in a bowl.
Chili powder 2 tablespoons 1 teaspoon 3. Steam the corn in 2-1/2 inch steamer
Garlic, granulated 1 teaspoon ¼ teaspoon pans with the seasoning mix just until
Oil, vegetable ¼ cup 1 tablespoon cooked, about 7 minutes.
Salt 1 teaspoon ¼ teaspoon 4. Serve immediately.
Pepper, black ½ teaspoon 1/8 teaspoon
Carbohydrate 8.6 g Cholesterol 0 Calcium 1.8 mg Dietary Fiber 1.22 g
SOURCE: adapted from Fresh From the Farm: The Massachusetts Farm to School Cookbook, http://www.massfarmtoschool.org/wp-
Day 2/Team 6
CORN PUDDING 1/4 cup starchy vegetable

Milk, nonfat 2 cups 1 cup 1. Combine milk, flour, eggs, butter, sugar, pepper and
Flour, all-purpose, enriched 12 ounces 6 ounces nutmeg in the mixer bowl. Mix with whip on low for 2
Eggs, large 14 large 7 large minutes, 1 minute on medium speed, and 1 minute on
Butter 4 ounces 2 ounces high speed.
Sugar 2 tablespoons 1 tablespoon IF mixing by hand, soften butter.
Pepper, white 1 teaspoon ½ teaspoon
Nutmeg, ground 1 teaspoon ½ teaspoon
Corn, canned or frozen 2 quarts 1 quart 2. Change to paddle. Add whole-kernel corn and cream
Corn, cream style corn 2 quarts 1 quart style corn. Mix for 2 minutes on low speed.
3. Pour mixture into a steam table pan (12”x20”x2”) (50
portions) lightly coated with pan release spray. For 25
portions use one-half - 2 inch steamtable pan.
4. Bake until golden brown.
Conventional oven at 375ºF for 50-60 minutes
Convection oven at 325ºF for 30-40 minutes.
CCP: Heat to 145ºF or higher for 3 minutes.
CCP: Hold for hot service at 135ºF or higher.
5. . Cut pan 5x10 (50 pieces).
Calories 115 Total Fat 3.7 g
Protein 4.8 g Saturated Fat .9 g
Carbohydrate 17 g Sodium 125 mg
SOURCE: Menus that Move, Ohio Department of Education, http://education.ohio.gov/Topics/Other-Resources/Food-and-Nutrition/Resources-and-Tools-for-

Food-and-Nutrition/Menus-that-Move
Day 2 / Team 7
BLANCHED GREEN BEANS ½ cup other vegetable
Green beans, fresh, trimmed, whole 6 ¼ pounds 1 pound 4 ounces 1. Prepare the washed, cut green beans.
Water, boiling 2. Use a steam kettle, tilting braising pan or
stockpot. Bring water to a boil. Place the
green beans. in the boiling water and cook
for 2-3 minutes. For small amounts of
vegetables to be blanched, the vegetables
may be placed in a colander and then the
whole colander set in the boiling water.
Ice 4. Immerse the vegetables into an ice bath
(water with ice). Be sure all the vegetables
are submerged in the water. Leave about 1
Day 2 / Team 7
GREEN BEAN SALAD WITH ALMONDS ½ cup provides ½ cup other vegetable

Almonds, whole, roasted 2 cups ½ cup 1. Lightly toast over medium-high heat (or in an oven),
Tamari ½ cup 2 tablespoons about 3 minutes. Add half of the tamari and stir until
the almonds are coated evenly, about 30 seconds. Cool.
Chop almonds roughly.
Green beans, trimmed, 6 ¼ pounds 1 ¼ pound 2. Blanch the green beans.
blanched
Oil, sesame, toasted ½ cup 2 tablespoons 3. In a large bowl, combine the sesame oil, vinegar, garlic,
Vinegar, rice wine ¾ cup 3 tablespoon ginger, and remaining tamari. Add the drained green
Ginger, fresh, peeled, grated 2 tablespoons 2 teaspoons beans and toss to coat. Garnish with roasted almonds.
Serve cold.

Calories Total Fat (g) Vitamin A (IU) Calcium (mg)
Protein(g) Saturated Fat (g) Vitamin C (mg) Sodium (mg)
Carbohydrate (g) Cholesterol (mg) Iron (mg) Dietary Fiber (g)
Day 2 / Team 7
SESAME-ROASTED GREEN BEANS ½ cup other vegetable
Green Beans 12 pounds 2 pounds 6 ounces 1. Preheat convection oven to 300°F or
conventional oven to 325°F.
2. Trim green beans.
Oil, vegetable ¼ cup 1 tablespoon 3. Drizzle vegetables with 4 teaspoons oil and
Oil sesame 1 tablespoon 1 teaspoon sprinkle with 1 tsp salt and ½ tsp pepper. Toss to
Kosher salt 1 tablespoon ¾ teaspoon coat. Divide green beans among 4 full sheet
Black pepper, ground 2 teaspoons ½ teaspoon pans (for 50 portions) and spread in a single
layer. Bake for 15 minutes.
Sesame Seeds ½ cup 2 tablespoons 4. Stir 2 tablespoons sesame seeds into each pan
of vegetables and bake until the vegetables are
starting to brown, 4 to 5 minutes more.
SERVING NOTES:
Serving size ½ cup
Pan size 12x20x2 Steam Table Pan
Calories 50 Total Fat 2g Vitamin A 604 IU Iron .4 mg
Protein 2g Saturated Fat .25 g Vitamin C 10 mg Sodium 132 mg
Carbohydrate 7.7 g Cholesterol 0 mg Calcium 51 mg Dietary Fiber 3 g
Day 2 / Team 7
TASTY GREEN BEAN TOSS ½ cup other vegetable

Green beans, ends snipped 12 pounds 2 pound 6 1. Steam beans in a perforated pan with an insert, until
ounces tender but firm and still bright green, about 4-8
minutes, depending on intensity of steamer. Drain
well.
Oil, olive 2/3 cup 2 tablespoons 2. Combine olive oil and garlic in a small skillet and heat
Garlic, minced 3 tablespoons 2 teaspoons very briefly, over medium-low heat, just until garlic
starts to cook. Remove from heat. (Do not brown
garlic.)
Almonds, sliced 8 ounces (about 1 ½ ounce 3. Roast the almonds, just until they brown very slightly.
1 2/3 cup) (about 2 ½ (Take a look at the earliest time.)
tablespoon) Convection oven: 300°F about 2-5 minutes
Conventional oven: 325°F about 5-7 minutes
Salt 2 teaspoons ½ teaspoon 4. Toss the green beans with the garlic oil, nuts and salt
in a steamtable pan and serve.
CCP: Hold for hot service at 140°F or higher

Calories 82 Total Fat 2g Vitamin A Iron .8 mg
Protein 1.4 g Saturated Fat .2 g Vitamin C 5 Sodium 100
Day 2 / Team 8
STEAMED EDAMAME- IN SHELL ½ cup vegetable
Edamame, fresh, in shell or pod 15 pounds 3 pounds 1. STEAMER: Arrange entire bag of frozen vegetables in a
half-size hotel pan. Add 1/3 cup water. Steam for 7 to
8 minutes. Drain and serve.
2. STEAM JACKETED KETTLE: Bring 5-quarts water to boil
on High in a 7-quart pot. Add entire bag of frozen
vegetables into boiling water. Quickly return to boil,
cook 5 minutes longer. Do not cover. Drain and serve.
Oil, vegetable ½ cup 2 tablespoons 3. Combine oil, salt, pepper and lemon zest. Toss cooked
Kosher salt 1 teaspoon ¼ teaspoon edamame with seasoning mixture.
Black pepper, ground ½ teaspoon ¼ teaspoon
Lemon zest ¼ cup 1 tablespoon
Smoked paprika, optional 1 teaspoon ½ teaspoon 4. Garnish with smoked paprika.
RECIPE NOTES:
Calories 190 Total Fat 9g Vitamin A 308 IU Iron
Protein 9g Saturated Fat 1g Vitamin C 37 mg Sodium 75 mg
Carbohydrate 14 g Cholesterol O mg Calcium 232 mg Dietary Fiber 5g
Day 2 / Team 8
ROASTED EDAMAME ½ cup vegetable

Edamame, shelled 10 pounds 2 pound 1. Preheat oven to 400 F.
Garlic, minced 1 tablespoon 1 teaspoon 2. Place edamame, garlic, oil, salt and pepper on a
Oil, olive ¼ cup 1 tablespoon sheet pan and toss to combine. Roast in oven 10
Salt 2 teaspoons ½ teaspoon - 15 minutes, just until the edamame begins to
Black pepper, ground 1 teaspoon ¼ teaspoon brown.
3. Serve.
SERVING NOTES:
Calories 82 Total Fat 3.2 g Vitamin A 150 IU Iron 1.2 mg
Protein 5.6 Saturated Fat .3 g Vitamin C 20 mg Sodium 116 mg
Carbohydrate 9.2 g Cholesterol 0 mg Calcium 15 mg Dietary Fiber .52 mg
Day 2 / Team 8
EDAMAME AND CORN SALAD One portion provides: 1/2 cup vegetables
Dressing
Mayonnaise, Fat Free 14 ounces 2 ounces 1. Whisk together mayonnaise and lemon juice.
Lemon Juice 10 ounces 1 ½ ounces
Pepper, black 2 teaspoons 1/3 teaspoon 2. Add seasonings and stir until well combined. Let
Ginger root, raw, grated 1 tablespoon ½ teaspoon stand in refrigerator overnight.
Salad
Whole Kernel Sweet Corn 18 cups, drained 2 ¾ cups 3. Drain corn (thawed frozen corn may be
substituted).
Edamame, blanched 8 ¾ cups 1 1/3 cups 4. Combine corn, edamame, onion, red pepper and
Onions, chopped, raw 2 ½ cups 1/3 cups cilantro. Mix well.
Pepper, bell, red, diced 2 ½ cups 1/3 cups 5. Add dressing and mix until ingredients are well
Cilantro leaves, raw, chopped 1 cup 2 ½ tablespoons coated with dressing.
6. Label and date, then store in cooler overnight.
SERVING NOTES: serving size – ½ cup
Calories 91 Total Fat 3.53 g Vitamin A 51.26 IU Sugar
Protein 3.64 g Saturated Fat .51 g Vitamin C 5.29 milligram Sodium 181 mg
Carbohydrate 13.35 g Cholesterol 1.6 mg Calcium 18.7 milligram Dietary Fiber 2.25 g
SOURCE: Saint Paul Public Schools, Now We’re Cooking! A collection of Simple Scratch Recipes Served in Minnesota Schools, Minnesota
Product Evaluation for Cooking Vegetables for Greater Appeal
Quality
Broccoli salad A or NA A or NA A or NA A or NA
Cumin-roasted broccoli A or NA A or NA A or NA A or NA
Lemon zest broccoli A or NA A or NA A or NA A or NA
Cauliflower salad A or NA A or NA A or NA A or NA
Roasted cauliflower with turmeric A or NA A or NA A or NA A or NA
Steamed cauliflower/buffalo sauce A or NA A or NA A or NA A or NA
Moroccan carrot salad A or NA A or NA A or NA A or NA
Lemon-roasted carrots A or NA A or NA A or NA A or NA
Orange-glazed carrots A or NA A or NA A or NA A or NA
Butternut squash soup A or NA A or NA A or NA A or NA
Roasted butternut squash A or NA A or NA A or NA A or NA
Mashed butternut squash A or NA A or NA A or NA A or NA
Zucchini fries A or NA A or NA A or NA A or NA
Roasted summer squash A or NA A or NA A or NA A or NA
Zucchini parmesan A or NA A or NA A or NA A or NA
Fiesta lime corn A or NA A or NA A or NA A or NA
Chili and lime roasted corn A or NA A or NA A or NA A or NA
Corn pudding A or NA A or NA A or NA A or NA
Green beans with almonds A or NA A or NA A or NA A or NA
Sesame-roasted green beans A or NA A or NA A or NA A or NA
Tasty green bean toss A or NA A or NA A or NA A or NA
Steamed edamame in shell A or NA A or NA A or NA A or NA
Roasted edamame A or NA A or NA A or NA A or NA
Edamame and corn salad A or NA A or NA A or NA A or NA
Day Three
Great Grains
Lesson-at-a-glance
Culinary demonstration Uses of grains 60 minutes
Defining a whole grain
Variety of grains
Simmering grains
Cooking rice in the oven
Steaming grains
Pilaf
Cooking pasta
Seasonings
DEMO:
Roasted Cherry Tomato, Quinoa and
Chickpeas
Hands on Cooking grains: 2 ½ hours

• Rice
• Quinoa
• Wheat berries / bulgur
• Pasta
• Corn grits and corn meal
• Oats
• Sorghum
• Couscous
Clean-up 15 minutes
Grains are the fruit of a grass, grains have a pleasant taste, are inexpensive and readily
available, and provide a valuable and concentrated source of nutrients and fiber.
Uses:
Soups
Salads
Stuffings
Fillings for meats or vegetables
Thickeners
Culinary Skills for A+ School Meals 80 Great Grains

Whole Grains
Name Purchase Form Examples

Wheat
Wheat berries or Unrefined or minimally processed Wheat berry salad
kernels whole kernels
Cracked Coarsely crushed, minimally
processed kernels
Bulgur Hulled, cracked hard or soft wheat; Tabbouleh
parboiled and dried
Whole wheat Semolina pellets, often parcooked Whole wheat citrus cous
couscous cous salad
Whole wheat pasta Fresh, dry Thai peanut noodle salad
Various shapes and sizes
Rice
Brown Hulled grains, bran intact; short, Brown rice pilaf
medium, or long grain;
Red Rice
Wild Long, dark-brown grain not related Wild rice soup
to regular rice
Grits, whole grain Cracked hominy Creamy grits

Cornmeal, whole Medium-fine ground, hulled Corn muffin
grain kernels; white or yellow
Popcorn
Oats
Oat groats
Steel-cut oats
Oatmeal Cinnamon apple oatmeal
Other Whole Grains
Amaranth
Barley, whole Coarse, whole kernels; ground Barley and Corn Salad
(barley meal)
Buckwheat Buckwheat pancakes
Farro
Millet
Quinoa (red, white, Mediterranean Quinoa
black) Salad
Rye
Sorghum
Spelt
Teff
Triticale

Description Flavor, texture, and Major Uses
appearance
Amaranth An important grain in the Small, golden color grain. Flour- bread,
Aztec's diet. Amaranth can be boiled or popped pie crust,
provides a high-quality protein (like corn). Best used in pancakes;
as it is rich in lysine and baked dishes baked dishes
methionine. It is also rich in
calcium, iron, and fiber
Buckwheat Technically, not a grain, but the Kasha, roasted buckwheat, Whole: side
(kasha) fruit of a plant. has a slightly nutty aroma dish; flour:
and taste. When cooked, pancakes,
kasha is soft and fluffy. baked goods
Job's Tears Common in Japan and China. Appearance of large pearl stews, chili,
barley. Cooked grains are side dish
separate and not starchy.
Pleasant, beanlike flavor.
Millet Millet is primarily used for bird Small, round and golden- Side dish, flat
feed in the US. In Africa, China, yellow in color. Similar to breads
and India it is a dietary staple. mustard seed in
appearance Can be bitter in
taste.
Quinoa An ancient grain used by the Creamy beige in color; Side dish, flour:
Incas of Peru. Very high in small and round in shape. pasta,
protein. Mild, nutty taste.
Rye Rye is a staple in Russia, Rye berries are plump and Cracked: side
Scandinavia, and Eastern chewy with a faint sour dish; flour:
Europe. n the US we are most aftertaste. baked goods
familiar with it in the form of
rye and pumpernickel bread.
Sorghum Sorghum is a staple food in Sorghum has a hearty, It holds well on
India and Africa, yet is chewy texture similar to a steamtable
relatively unknown in many wheat berries. and is excellent
parts of the world. This gluten in both hot and
free grain is an excellent cold dishes.
source of dietary fiber,
Teff Teff is an ancient grain that has Tiny, reddish-brown seeds. Stuffing,
been used to make injera - the Similar to poppy seed in spoonbread.
national bread of Ethiopia. appearance. Pleasant taste Flour- scones,
with a natural sweetness. waffles
Triticale Triticale is a hybrid of wheat Rice-shaped and beige in side dish, salad
and rye color. Nutty and mild
flavor.

Simmering Grains
Grains properly cooked by simmering are relatively dry and fluffy, with a sweet, nutty flavor.
Commonly Simmered Grains

• Rices: • Barley
• Bulgur • Buckwheat
• Wheat • Quinoa
• Hominy • Millet
• Sorghum
Mise en place
• Grain
o Check the grain carefully and remove any debris
o Presoak as necessary
• Liquid
o Water
o Stock or broth
o Juice
o Any acid liquid (citrus juice) should be added during the final part of cooking to
avoid toughening the grain
• Optional components
o Spices or herbs
o Aromatics
• Equipment
o Steam jacketed kettle, tilt skillet, oven
Quick Steps for Boiling Grains and Legumes

1. Bring the liquid to a rolling boil.
2. Add the grain to the boiling liquid.
3. Establish a simmer and cook to the proper doneness.
4. Drain and serve them or hold in a warm place.

Cooking Rice in the Oven
1. Measure or weigh the amount of rice to be cooked. Pour into 12 x 20 x 2-inch pans. Use
no more than 3 pounds of rice per pan.
2. Bring the liquid to a boil in a separate container. If additional ingredients are to be used
in the rice, add them to the liquid. Pour the boiling liquid over the rice.
3. For added ingredients such as sautéed onions, garlic, celery, carrots, or mushroom use a
maximum of 3 cups of added ingredients for each 1 pound of rice. For each 1 pound of
rice, use 1 quart of water or stock.
4. Cover tightly with aluminum foil and either steam or bake in the oven. Times will vary
depending on the variety of rice used.
5. The times shown below are for brown rice, long grain (regular or parboiled) or medium
grain.
6. Compartment steamer – steam at 5 lb pressure for about 35minutes
7. Conventional oven – bake at 350 °F for about 35 minutes
8. Convection oven – bake at 350 °F for about 30 minutes
9. Remove from heat and let rice remain covered for 5 to 10 minutes. Fluff rice with a fork
before serving.
10. To hold rice before serving, cover tightly with aluminum foil and hold above 140 °F in
the warmer.

Steaming Grains
Few grains are truly cooked by steaming. Couscous and rice are a few of the grains actually
steamed - a couscoussiére is customarily used for this purpose.
Commonly Steamed Grains

Couscous
Short grain rice
Mise en place
• Main item
• Steaming Liquid
o Couscous is traditionally steamed over a stew
o Water or stock (rice)
o Salt and pepper
o Cooking fat to provide flavor and keep grains from clumping
• Equipment
o Steamer
Quick steps for Steaming Grains
1. Place the grain over simmering or boiling liquid.
2. Steam the grain until tender.
3. Adjust the seasoning to taste and serve or hold the item.

Pilaf
A grain dish and cooking method in which the grain is first heated in a pan (either dry or in an
oil) and then combined with a hot liquid. In this dish the grains tend to remain separate, with a
nutty flavor caused by the initial toasting or "parching "of the grain.
Common Pilaf Grains:

Rices, Buckwheat, Barley, Quinoa
Mise en place
• Main item
o Check the grain carefully - remove any debris
o Presoak as necessary
• Cooking oil
• Liquid
o Stock is generally preferred
o Fruit juice or vegetable coulis may be substituted for up to one-half of the liquid
• Onion
o Minced onion, shallots, scallions, or leeks
o Bay leaf, thyme
o Other herbs or spices
o Additional vegetables
Quick steps for the Pilaf Method

1. Heat a cooking fat or oil.
2. Add onions and sweat them.
3. Add the grain and sauté it.
4. Add the liquid and aromatics
5. Bring the liquid to a simmer
6. Cover the pot and place it in the oven.
7. Cook until individual grains are tender
8. Adjust the seasonings to taste and serve the pilaf.

Cooking Pasta
Boiling
1. Measure the water in a steam-jacketed kettle.

Basic recipe for pasta is 1 pound pasta, 1 gallon water, 1 teaspoon salt. Increase
all ingredients based on the number of pounds of pasta to be cooked.
2. Bring water to a rolling boil and add pasta gradually. Stir to separate the pieces.
When cooking filled pastas like ravioli, add to boiling water and then gently
simmer so filled pasta pieces are not broken.
3. Return water to a boil and begin timing. Cook uncovered until the pasta is al dente.
Do not stir the pasta while it is cooking. Be careful not to overcook. If pasta is to
be used in a recipe that will be cooked again, cooking can be reduced by about 2
minutes.
4. When pasta is done, drain immediately in a colander.

Do not rinse pasta that is to be served hot.
A small amount of oil can be tossed with the pasta to prevent sticking.
5. Serve hot pasta immediately.

To cool pasta, cover with cold water until chilled. Drain, cover, and refrigerate
until needed.
6. Pre-cooked pasta can be reheated by quickly immersing in boiling water.

Do not allow to cook. Drain. Add sauce or seasonings and serve immediately.

Grain cookery
Grain Grain Liquid Time USDA Food Buying Guide
Quantity Quantity
1 pound long grain, regular (about 2 ½ cups)
Brown rice, long grain 1 2 30 to 45 minutes makes about 4 3/8 cups cooked.
1 cup dry = about 1 ¾ cup cooked.
1 pound dry (about 2 ½ cups) makes about or 6 ½
Quinoa 1 2 12 to 15 minutes cups cooked.
Cook 45 to 60 1 pound dry (about 2 ¼ cups) makes 6 cups
Wheat berries 1 3 cooked.
minutes
1 pound dry (about 3 cups) makes 9 ¾ cups
Bulgur 1 2 10 to 12 minutes cooked.
1 pound dry is about 2 1/3 cups.
Sorghum 1 3 or 4 45 to 50 minutes 1 cup dry sorghum makes 3 cups cooked
sorghum.
1 pound dry (about 3 cups) makes about 10 7/8
Corn grits 1 4 25 to 30 minutes cups cooked.
1 pound dry (about 6 cups) makes about 11 3/8
Oats 1 2.25 varies cups cooked.
1 pound dry (about 2 1/3 cups) makes about 10 ½
Barley 1 3 60 minutes cups cooked.
1 1.5 10 minutes (heat off) 1 pound dry (about 2 ½ cups) makes about 6 ¾
Couscous, whole wheat cups cooked.
(1 cup) (2.75 cup) (USDA)
1 pound whole wheat penne (about 5 3/8 cups)
8 to 12 minutes makes about 8 5/8 cups cooked.
Pasta 1 6
(varies by size) 1 pound whole wheat spaghetti (about 4 ¾ cups)
equals about 8 ½ cups cooked.
Day 3/Chef Demo
ROASTED CHERRY TOMATO, QUINOA AND ½ cup grain
CHICKPEAS
Quinoa 12 ounces 1. Rinse the quinoa through a fine sieve for about a minute. Drain the quinoa and then place it
(1 7/8 cups) in an appropriate-sized pan or steam-jacketed kettle with 2 times the volume of water.
Bring the quinoa to a boil and reduce it to a simmer. Cover the quinoa and simmer for 15
minutes, or until all of the water has been absorbed. Turn off the heat and fluff the quinoa
with a fork. Cover it again and allow it to rest for ten minutes.
Cherry tomatoes, 2 pints 2. Preheat your oven to 375F. Toss the tomatoes and the chickpeas in the olive oil. Sprinkle of
halved salt and black pepper.
Chickpeas, cooked or 2 cups 3. Transfer the tomatoes and the chickpeas to a parchment-lined baking sheets (big enough to
canned hold them all in a single layer). Break the head of garlic into cloves. Without peeling the
cloves, nestle them in between the tomatoes and chickpeas on the baking sheets. Use all of
Oil, olive 1 tablespoon
the cloves. Roast the tomatoes and chickpeas for 15-25 minutes, or until the tomatoes are
Garlic, fresh 1 head browning and collapsing and the chickpeas are crispy. Check them once, halfway through,
Salt, Kosher ½ teaspoon gently nudging them around if they're sticking to the parchment.
Pepper, black, ground ½ teaspoon 4. Remove the garlic cloves from the roasted tomatoes and chickpeas. If the cloves are on the
bigger side, then you can squeeze them into the dish for extra garlicky flavor. Smaller cloves
will probably dry up in the cooking process, in which case you can just discard them.
Vinegar, balsamic 1 tablespoon 5. In a large mixing bowl, combine the cooked quinoa with the tomatoes, chickpeas, balsamic
Chives, fresh, chopped ¼ cup vinegar, and chives. Mix it all well, and then season to taste with additional salt and pepper
and an extra drizzle of olive oil, as well as any additional dried or fresh herbs you like
(oregano and thyme would be lovely). Serve. Quinoa will keep for up to three days in an
airtight container in the fridge.
SOURCE: Chef Samantha Cowens-Gasbarro

Day 3
CHEESE SAUCE 1 oz. eq. m/ma
Water, cold or milk 5 5/8 cups 1 1/8 cup 1. Combine cold water and sodium citrate. Whisk to
Sodium citrate 55 grams or 2 11 grams dissolve. Bring to a simmer over medium heat.
ounces (about 2
teaspoons
Cheddar cheese, grated 3 pounds 2 ounces 10 ounces 2. Add cheese to the simmering liquid gradually,
blending each addition with an immersion blender
until melted and completely smooth.
SERVING NOTES:
• Cheese sauce will keep for 1 week in the refrigerator or up to 2 months in freezer.
• Add salsa for queso sauce.
• Sodium citrate allows the proteins in the cheese sauce to become more soluble without lowering the pH of the sauce, which
creates a smooth emulsion without curdling.
RECIPE NOTES:
SOURCE: adapted from Modernist Cuisine and Chef Matt Poling
GREAT GRAINS
TEAM ASSIGNMENTS
Grain Recipe 1 (Hot) Recipe 2 (Cold) Recipe 3 (Shaker/Bowl/Bar)

Team 1 Brown rice Brown rice pilaf Brown rice & edamame salad Teriyaki chicken with oven-
fried rice
Team 2 Quinoa Quinoa & butternut squash Southwest quinoa salad Alaska Pollock Quinoa Poke
Bowl
Team 3 Wheat berries or Tabbouleh Wheat berry salad Southwest Chicken &
bulgur Wheat Berry Salad Wrap
Team 4 Pasta, whole wheat Asian noodle salad Ramen Noodle Bowl Chicken bruschetta pasta
Team 5 Corn grits, whole Polenta Mexican style cornbread Beef or pork tamale pie
grain
Team 6 Oats Overnight oats Homemade granola Blueberry oat bars
Team 7 Sorghum Toasted sorghum salad Sorghum & corn salad Chicken Carnitas and
Sorghum Burrito Bowl
Team 8 Couscous, whole Whole wheat citrus couscous Trail Mix Breakfast Bowl Whole wheat pearled
wheat salad couscous with chicken &
pearled couscous tomatoes

Day 3/Team 1
One portion provides:
BROWN RICE PILAF ½ cup grain
Ingredients 50 Servings 10 Servings Directions
Oil, canola ¼ cup 2 tablespoons 1. Heat the oil. Add the onion and sweat,
Onions, fresh, small diced 1 pound (3 cups) ¾ cup stirring frequently, until translucent, about
Garlic, minced 4 teaspoons 1 teaspoon 5 to 6 minutes. Add garlic.
Brown rice, long-grain, regular 3 pounds 2 ounces 10 ounces (1 ½ cups) 2. Add the brown rice and coat with the oil.
Water or chicken stock, low-sodium 1 gallon 3 cups 3. Add the hot stock or water and salt. Bring to
Salt 2 teaspoons ½ teaspoon a simmer.
4. Cover the pot and turn the heat to simmer.
5. Cook for approximately 40 to 50 minutes,
until the grain is tender. Uncover and using
a fork, separate the grains and release the
steam.
CCP: Heat to 135 °F or higher for at least 15
seconds.
CCP: Hold for hot service at 135° F or higher.
Parboiled brown rice will cook in about 25 minutes.
Serving Notes:
Serving size ½ cup, No. 8 scoop Yield, weight About 9 pounds
Pan size 2 steamtable pans for 50 Yield, volume About 1 ½ gallons for 50
Nutrients Per Serving
Calories 112 Total Fat .79 g Vitamin A 1 IU Iron .61 mg
Protein 2.76 g Saturated Fat .17 g Vitamin C .1 mg Sodium 54 mg
Carbohydrate 23.15 Cholesterol 0 Calcium Dietary Fiber 1.3 g
Source: Adapted from Brown Rice Pilaf, B-22, U.S. Department of Agriculture, Food and Nutrition Service & The Institute of Child
Nutrition (2007) USDA recipes for schools. Original recipe with nutrient analysis can be found at
http://www.theicn.org/USDA_recipes/school_recipes/B-22.pdf
Day 3/Team 1
BROWN RICE AND EDAMAME SALAD 1 oz. eq. grain

Water or stock 1 gallon 3 cups 1. Bring twice the volume of water (as rice) and
Rice, Brown, long grain, dry 3 pounds 2 ounces 10 ounces rice to a boil in a medium size sauce. Turn
(1 ½ cups) heat down to low and cover and cook for 40
minutes. Remove from heat and let sit for 20
minutes before fluffing lightly. Let cool
completely.
Carrots, raw, small dice 1 gallon 3 cups 4 cups 2. Add diced carrots, sliced scallions, almonds,
Scallions or spring onions, thinly cut 19 medium 4 medium edamame and cranberries to cooked and
Almonds, blanched, sliced 1 ½ cup ¼ cup cooled rice. Mix to combine.
Edamame (soybean) 3 pounds 2 ounces 10 ounces
Cranberries, dried 3 1/8 cups 1/2 cup
Oil, sesame 2 cups 1/3 cup+ 3. Mix sesame oil, vinegar, honey, salt, and
Vinegar, cider 1 ½ cups ¼ cup pepper in a large bowl. Mix until well
Honey 1/3 cup 1 tablespoon combined.
Salt, Kosher 1 tablespoon 5/8 teaspoon 4. Fold dressing into rice mixture adding a little
Pepper, black, ground 1 ½ teaspoon ¼ teaspoon bit at a time, to taste, serve chilled
Serving size: ¾ cup

Calories 372 kcal Total Fat 13.39 grams Vitamin A 8162 IU Iron 1.85 mg
Protein 8.63 grams Saturated Fat 1.68 grams Vitamin C 15.2 mg Sodium 138 mg
Carbohydrate 55.80 grams Cholesterol O mg Calcium 44.58 mg Dietary Fiber 4.31
SOURCE: Windham Raymond School Department, Windham, Maine

Day 3/Team 1
TERIYAKI CHICKEN WITH OVEN FRIED RICE 2 oz m/ma
Chicken, cooked, diced 6 pounds 1 pound 4
4 ounces ounces
Soy sauce ½ cup 2 tablespoons 1. Mix soy sauce, water, vinegar, brown sugar, garlic and ginger in a
Water, cold ¼ cup 1 tablespoon large sauce pot. Bring to a boil
Vinegar, cider 2 tablespoons 1 teaspoon
Brown sugar ¼ cup 2 teaspoons
Garlic, minced 1 teaspoon 1/8 teaspoon
Ginger, fresh 1 teaspoon 1/8 teaspoon
Cornstarch 1 tablespoon 5/8 teaspoon 2. In a small cup mix together the cornstarch and water (a slurry).
Water, cold 1 tablespoon 5/8 teaspoon Slowly add the slurry to the sauce pot and mix well. Simmer until
thickened. Add more slurry to reach desired thickness.
3. Pour half of sauce over chicken in a large steam table pan. MIx well.
4. Place chicken on a sheet pan in an even lay. Preheat oven to 400°.
Bake chicken for 20 minutes or until internal temperature reaches
165°.
5. Take the remainder of the sauce and boil down, creating a glaze.
6. Once chicken is remove from oven drizzle or brush glaze over fully
cooked chicken.
7. Any remaining sauce that hasn't come in contact with chicken can
be chilled properly, frozen and re used as marinade.
Protein 13.7 g Saturated Fat 1.2 g Vitamin C .5 mg Sodium 690 mg
Carbohydrate 9.7 g Cholesterol 34 mg Calcium 1 mg Dietary Fiber 0g
SOURCE: Windham Raymond School District
Day 3/Team 1
OVEN BAKED “FRIED” RICE ½ cup grain

Rice, brown, long-grain, cooked 1 ½ gallons, 1 cup 1 quart, 1 cup 1. Preheat oven to 400°
Pepper, bell, red, diced 2 cups ½ cup 2. Toss cooked rice, diced bell peppers, sliced
Onion, scallions, sliced thinly 2 cups ½ cup green onions, pineapple tidbits with juice
Pineapple tidbits in juice 1 quart ¾ cup and peas and carrots together in a large
Peas and carrots, frozen 1 quart ¾ cup bowl. Add sesame oil and soy sauce. Mix
Oil, sesame 1 cup 3 tablespoons well to combine.
Soy sauce 1 ½ cups ¼ cup 3. Line a full baking sheet with parchment
paper. Lay rice mixture on baking sheet in a
thin layer.
4. Bake for 45 minutes. Rotating and mixing
every 15-20 minutes to avoid outer edges
from burning.
5. Serve hot.
6. .
Long-grain brown rice: 1 pound dry (2 ½ cups) = about 4 3/8 cups cooked
Serving Notes:
Serving size ½ cup, No. 8 scoop Yield, weight
Pan size 2 steamtable pans for 50 Yield, volume

Calories 174 Total Fat .5.4 g Vitamin A 518 IU Iron .59 mg
Carbohydrate 27.8 Cholesterol 0 Calcium 18 mg Dietary Fiber 2.5 g

Day 3/Team 2
ONE PORTION PROVIDES: ½ cup provides 1 oz. eq. whole grain; ¼
QUINOA AND BUTTERNUT SQUASH cup red/orange vegetable;
Butternut squash, cubed 2 quarts, 2 cups 2 cups 1. Preheat oven to 425°
Oil, canola ¼ cup 2 teaspoons 2. Place cubed butternut squash in a large bowl and toss
Salt, Kosher 1 tablespoon ½ teaspoon with olive oil, salt and pepper until squash is well
coated.
Pepper, black, ground 1 tablespoon ½ teaspoon
3. Place seasoned squash on a parchment lined sheet
tray and roast the squash for 30 minutes or until
tender.
Note: to peel and cut whole butternut squash, pre-steam
whole squash for 10 minutes. remove from steamer, let
cool, peel and dice.
Quinoa 1 quarts, 2 ¼ 1 ¼ cups 4. In a steam-jacketed kettle or sauce pan, add quinoa
cups and water and bring to a boil over medium heat. Turn
Water 2 quarts, 2 cups 2 cups the heat to low, cover and simmer for 15 minutes.
5. Turn off heat and let sit for 10 minutes untouched.
Fluff with fork. Let quinoa cool to room temperature.
(can be done the day ahead).
Cranberries, dried, chopped 1 ½ cups 1/3 cup 6. In a large bowl, combine the quinoa, squash,
Scallions or green onions, sliced thinly ¾ cup 2 ½ tablespoons cranberries, scallion and sunflower seeds.
Sunflower seed kernels, oil roasted, 1 ½ cup 1/3 cup
w/o salt
Oranges (for juice and zest) 4 each 1 each 7. In a small bowl, whisk together the zest of the orange,
Oil, olive ¾ cup 2 ½ tablespoons the juice of the orange, olive oil and honey. Drizzle
Honey 3 tablespoons 2 teaspoons over quinoa salad. Toss until ingredients are well
dressed.
Calories 170 Total Fat (g) 7.8 Vitamin A (IU) 341 Calcium (mg) 28.8
Protein(g) 4.2 Saturated Fat (g) 1. Vitamin C (mg) 10 Sodium (mg) 102
Day 3/Team 2
SOUTHWEST QUINOA SALAD 1 oz. eq. grain, ¼ cup other vegetable

Quinoa 4 pounds 12 ounces 1. Cook quinoa - follow instructions on the package.
Beans, black, canned 1 no. 10 can 1, 15 ½ ounce can 2. Drain and rinse black beans.
Pepper, bell, red, diced 2 ½ pounds 8 ounces 3. Dice red peppers, cilantro and mix with corn.
Cilantro, chopped 4 ounces 1 ounce
Corn 2 ¼ pounds 8 ounces
Red wine vinegar 1 cup 3 tablespoons 4. Mix vinegar, oil, cumin, chili powder and crushed
Oil, olive ½ cup 1 tablespoon red pepper.
Cumin 1 ½ teaspoon 1/3 teaspoon 5. Once quinoa is cooled, mix all ingredients
Chili powder 1 tablespoon 1 teaspoon together. Chill.
Crushed red pepper 1 teaspoon 1/3 teaspoon
Salt, Kosher 2 teaspoons ¾ teaspoon
SERVING NOTES:
Serving size 3/4 cup Yield, weight 3 pounds

Calories 175 Total Fat 4.59 G Vitamin A 110.75 RE Iron 2.3
Protein 6.4 G Saturated Fat .52 G Vitamin C 20.9 Milligram Sodium 381 Mg
Carbohydrate 28.6 G Cholesterol 0 Calcium 37.8 Milligram Dietary Fiber 4G
SOURCE: The Lunch Box, http://www.thelunchbox.org/recipes-menus/recipes/SA901?#

Day 3/Team 2
ALASKA POLLOCK POKE BOWL 1 to 2 oz. eq. grain, 2 oz. eq. m/ma, ¾ cup vegetable
Quinoa 3 ¾ pounds 12 ounces 1. Cook quinoa - follow instructions on the package.
Alaska Pollock, raw 8 ½ pounds 1 ¾ pound 2. Bake Alaska pollock according to directions on
package. Chill.
Kikkoman Poke Sauce 3 ¼ cups ½ cup 3. Combine the chilled Alaskan pollock, Poke Sauce,
2 tablespoons green onions and sesame seeds. Stir gently until
Green onions, thinly sliced 3 ¼ cups ½ cup 2 evenly combined.
tablespoons
Sesame seeds, toasted 3 tablespoons 2 teaspoons
Rice vinegar 2 ½ cups ½ cup 4. Combine rice vinegar, sugar, and salt, stir until the
Sugar 5 tablespoons 1 tablespoon sugar and salt have dissolved. Pour over the
Salt 2 ½ teaspoons ½ teaspoon cucumbers and stir to combine. Let sit for 30
Cucumbers, sliced thin 1 ½ gallons, 1 cup 5 cups minutes.
Avocado, medium, firm ripe 15 each 3 each 5. To assemble:
Red cabbage, finely sliced 3 quarts, ½ cup 2 ½ cups • Place ½ cup of cooked quinoa for 1 oz. eq. whole
Shichimi Togarashi seasoning 5/8 cup 2 tablespoons grain (1 cup of quinoa for 2 oz. eq.) in the bottom
of a bowl.
• Place 3 ounces of the Alaska pollock poke
mixture on top of the quinoa to one side.
• Add ¼ avocado (3 slices) next to the fish.
• Pile ¼ cup each pickled cucumbers and red
cabbage next to the fish.
• Sprinkle with Shichimi Togarashi.
RECIPE NOTES:
Poke bowls are traditionally served with rice. This is easily substituted for quinoa.
1 pound dry quinoa = about 2-1/2 cups dry or 2.51 pound (6-1/2 cups) cooked quinoa when prepared with 2 parts water to 1 part dry quinoa
Calories 435 Total Fat (g) 11.5 Vitamin A (IU) Calcium (mg)
Protein(g) 22 Saturated Fat (g) 1.6 Vitamin C (mg) Sodium (mg) 654
Carbohydrate (g) 52 Cholesterol (mg) Iron (mg) Dietary Fiber (g) 8
SOURCE: Garrett Berdan, School nutrition consultant

Day 3/Team3
TABOULEH (TAH-BUHL-LEE) 3/4 cup (6 ounce ladle) provides 3/8 cup of vegetable and 3/4 oz. eq. grains
Water 2 quarts 2 ½ 2 cups 1. Add salt to water and bring to a boil.
cups
Salt 2 tablespoons 1 teaspoon
Bulgur, No. 3 2 quarts 2 ½ 2 cups (10 2. In a large bowl combine bulgur and boiling
cups ounces) water. Let stand for 30 minutes or until water is
absorbed. Do not drain.
Tomatoes, fresh, unpeeled, finely diced 5 pounds 1 pound (2 3. Add tomatoes, cucumbers, parsley, mint,
cups) onions, garlic, and cumin (optional) to the
Cucumbers, fresh, peeled, seeded, 2 ½ pounds 8 ounces bulgur.
finely diced (1 1/3 cup)
Parsley, fresh, chopped, packed 3 ounces 1/4 cup
(1 ½ cups)
Mint, fresh, chopped 1 cup 2 tablespoons
Onions, finely diced 2 cups ½ cup
Garlic, finely chopped 1 ½ tablespoon 1 teaspoon
Cumin, ground, optional 1 teaspoon ¼ teaspoon
Lemon juice 1 1/3 cup 1/4 cup 4. Add lemon juice and vegetable oil to salad
Vegetable oil ½ cup 1 ½ tablespoon mixture and toss to combine all ingredients.
5. Refrigerate until ready to serve.
SERVING NOTES:
Serving size 3/4 cup (6 ounce ladle) Yield, weight 17 ½ pounds (50 servings)
Pan size 3 pans Yield, volume 2 gallons 1 ½ quarts (50 servings)
RECIPE NOTES:
Calories 141 Total Fat Vitamin A 391 IU Iron 1.13 mg
Protein 4.43 g Saturated Fat .41 g Vitamin C 13.4 mg Sodium 292 mg
SOURCE: Adapted from Tabouleh, E-23, U.S. Department of Agriculture, Food and Nutrition Service & The Institute of Child Nutrition
(2005) USDA recipes for schools. Original recipe with nutrient analysis can be found at
http://www.theicn.org/USDA_recipes/school_recipes/E-23.pdf

Day 3 Team 3
WHEAT BERRIES SALAD 1 oz. eq. grain
Water 2 gallons 1 1/2 quart 1. Boil the water in a large pot and add
Salt 1 1/2 tablespoon 1 teaspoon salt. Add wheat berries and stir. Cover,
Wheat berries, dry 3 pounds 14 ounces reduce heat to a simmer, and cook for
approximately 30 minutes. Do not
overcook. Remove from heat. Drain
excess water (if needed).
Olive oil 1/2 cup 2 tablespoons 2. Mix dressing - olive oil, apple cider
Vinegar, apple cider 1/2 cup 2 tablespoons vinegar, apple juice, cinnamon, and
Apple juice 1 1/4 cup 1/4 cup nutmeg.
Cinnamon 2 teaspoons ½ teaspoon 3. Pour dressing over grain and toss
Nutmeg 2 teaspoons ½ teaspoon lightly.
Sweet potatoes, diced, cooked, cooled 2 1/2 quarts 2 cups 4. In a large bowl, toss cooked wheat
Dried cranberries 2 1/2 cups ½ cup berries, sweet potatoes, cranberries,
Walnuts, chopped 2 1/2 cups 1/2 cup and walnuts.
5. Cover and chill.
Protein 7.5 g Saturated Fat .78 g Vitamin C 8 mg Sodium .78 g
Carbohydrate 42.09g Cholesterol 0 mg Calcium 38 mg Dietary Fiber 0 mg
Adapted from Rice Salad, E-02, U.S. Department of Agriculture, Food and Nutrition Service & The Institute of Child Nutrition (2005).
USDA recipes for child care. Original recipe with nutrient analysis can be found at www.theicn.org/USDA_recipes/cc_recipes/E-02.pdf
Day 3/Team 3
SOUTHWEST CHICKEN & WHEAT BERRY 2 oz. eq. grain, 2 oz. eq. m/ma, ½ cup vegetable
SALAD WRAP
Wheat berries 2 pounds 2 7 ounces 1. Cook wheat berries according to package directions.
ounces The wheat berries should be very tender, yet still retain
their natural chewy texture.
2. Drain well and cool completely on a sheetpan.
Black beans, canned, drained 1 # 10 can 2 – No. 300 3. Add the wheat berries, black beans, red peppers, onion
cans and cilantro.
Bell pepper, red, diced 2 cups ½ cup
Onion, red, diced 1 cup ¼ cup
Cilantro, fresh, chopped ¾ cup 2 tablespoons
Cumin, ground 2 1 teaspoon 4. Whisk together the cumin, lime juice, oil, salt, pepper
tablespoons and oil in a bowl large enough to hold all ingredients.
Lime juice, fresh ½ cup 1 ½ tablespoon 5. Pour dressing over salad and mix well to combine using
Oil, vegetable ½ cup 1 ½ tablespoon a rubber spatula.
Salt, kosher 1 tablespoon ½ teaspoon 6. Refrigerate salad for at least 2 hours to allow the flavors
Black pepper, ground 1 teaspoon ¼ teaspoon to develop and meld. Mix again before serving.
Chicken meat, diced or shredded 6 ¼ pounds 1 ¼ pounds To assemble the wrap:
Lettuce, Romaine, chopped 6 ¼ quarts 5 cups • Spread ¼ c. wheat berry salad onto the center of the
Whole grain flour tortilla wrap 50 each 10 each tortilla.
• Top salad with 2 ounces chicken.
• Spread ½ c. romaine lettuce on top as the final layer.
• Fold the sides of the tortilla up to the center of the
filling.
• Holding the sides in place, roll the tortilla up from the
bottom all the way to the top.

SERVING NOTES:
1 lb dry = about 4-3/4 cups dry pieces of whole grain soba noodles; 1 lb dry = about 6-7/8 cups cooked
RECIPE NOTES:
SOURCE: In Harvest: Whole Grains, Rice and Legumes, www.inharvest.com/who-we-serve/k-12-foodservice/
SERVING NOTES:
RECIPE NOTES:
• The Meat/Meat Alternate contribution for the chicken is calculated on an ounce to ounce basis. If using a product that
requires more than 1 ounce to meet the ounce equivalent, the recipe will require adjustment in order to meet the stated
M/MA contribution.
Day 3 / Team 4
CHICKEN BRUSCHETTA PASTA 2.5 meat, 1.25 grain, ¼ cup red/orange vegetable

Penne Pasta, dry 4 pounds ¾ pound 1. Cook Pasta according to package to al
dente. (do not overcook pasta)
Chicken fajita meat 7.5 pounds 1 ½ pounds 2. Heat chicken in oven.
CCP: Heat chicken to reach 165 F for at
least 15 seconds (do not drain off juice)
Tomatoes, petite diced 1 ½ #10 Cans 30 ounces 3. Combine tomatoes, olive oil, garlic,
Garlic, minced ½ cup 1/8 cup and basil.
Basil, fresh, chopped 3 ¾ cup ¾ cup CCP: Heat Sauce to 145 F for at least 15
Olive oil 2 cups 1/3 cup seconds
Parmesan cheese, grated 3 ¾ cups ¾ cup 4. Combine all ingredients and gently
Balsamic vinegar 1 cup ¼ cup toss.
CCP: Hold for service at 140 F or higher
SERVING NOTES:
Serving size 1 cup Yield, volume 50 cups
Calories 288 Total Fat 16 g Vitamin A 826 IU Calcium 1.7 mg
Protein 18.8 g Saturated Fat 3.5 g Vitamin C 7.3 mg Sodium 575 mg
SOURCE: Warrick County School Corporation

Day 3 / Team 4
ASIAN NOODLE SALAD 2 oz. eq. m/ma, 2 oz. eq. grains, ½ cup vegetable
Spaghetti, whole grain, dry 6 pounds + 1 pound, 1. Drop pasta in boiling water and cook 10-12
11 ounces 6 ounces minutes. Drain in cool water.
Oil, sesame, salad or cooking 1 cup 3 tablespoons 2. While cooling, drizzle with sesame oil to prevent
sticking and toss.
Onions, spring or scallions, bias-cut 1 quart + ½ cups ¾ cup 3. Thinly slice all vegetables and toss in a large
Pepper, bell, red, julienne 3 cups 2/3 cup bowl.
Pepper, bell, green, julienne 2 ¼ cups ½ cup
Pea Pod, raw, thin sliced 1 quart + 3 cups 1 ½ cup
Celery, raw, thin sliced, biased 1 quart + 3 cups 1 ½ cup
Carrots, matchsticks 1 quart +2 cup 1 ¼ cup
Cilantro, chopped 2 cups ½ cup 4. Chop cilantro and toss with vegetables.
Ginger root, raw, minced 1/3 cup 1 tablespoon 5. Mince ginger and garlic. Mix with soy sauce and
Garlic, minced 2 tablespoons 1 ½ tsp vinegar until well combined.
Soy sauce 1 cup 3 tablespoons
Vinegar, distilled 1 cup 3 tablespoons
Chicken, diced or shredded 6 ¼ pounds 1 ¼ pound 6. Toss chicken with vegetables, pasta and dressing.
Mix thoroughly to combine. Serve chilled.
SERVING NOTES: Serving size - 2 cups
Calories (kcal) 372 Total Fat (g) 9.93 Vitamin A (RE) 525.1 Iron (mg) 2.9
Protein (g) 23.04 Saturated Fat (g) 2.05 Vitamin C (mg) 21.9 Sodium (mg) 512
Carbohydrate (g) 50.44 Cholesterol (mg) 44 Calcium (mg) 67.75 Dietary Fiber (g) 7.2
Day 3 / Team 4
RAMEN NOODLE BOWL 2 oz. eq. grain, 2 oz. eq. m/ma, ½ cup vegetable

Soba noodles or whole grain spaghetti 7 pounds 1 ½ pounds 1. Cook soba noodles or whole grain spaghetti
(6 pounds) (1 cup per portion) 6 ounces according to package directions. Hold warm.
Sesame oil ½ cup 5 teaspoons 2. In a large pot or steam jacketed kettle heat sesame
Garlic, fresh, minced ½ cup 5 teaspoons oil at medium heat. Add garlic and ginger and sauté
Ginger, fresh, minced or grated ½ cup 5 teaspoons for 1 minute.
Chicken or vegetable broth 1 ½ gallons 1 ¼ quart 3. Add broth and miso and whisk until miso is
Miso 1 cup 3 tablespoons dissolved.
Pork, pulled or chicken, pulled, cooked 6 ¼ pounds 1 ¼ pound 4. Heat pulled chicken or pulled pork with a small
amount of seasoned broth.
Carrot matchsticks 2 ½ pounds 8 ounces 5. This could be held on the serving line in 4 separate
Pea pods 2 ¼ pounds 8 ounces containers: noodles, broth, meat and vegetables.
Broccoli slaw 1 ¼ pound 4 ounces 6. To assemble in a noodle bowl:
Green onions, thinly sliced • 1 cup of noodles
• 2 ounces of meat
• ½ cup vegetables
• ½ cup of broth poured over bowl
SERVING NOTES:
1 lb dry = about 4-3/4 cups dry pieces of whole grain soba noodles; 1 lb dry = about 6-7/8 cups cooked

Calories (kcal) 394 Total Fat (g) 6.7 Vitamin A (IU) 7241 Iron (mg) 4
Protein (g) 16.6 Saturated Fat (g) .9 Vitamin C (mg) 12 Sodium (mg) 310
Carbohydrate (g) 72 Cholesterol (mg) 40 Calcium (mg) 70 Dietary Fiber (g) 10.6

Day 3 / Team 5
POLENTA 1 oz. eq. grain
Water 1 ¾ gallon 1 ½ quarts 1. Bring water and salt to a boil.
Salt 1 tablespoon ½ teaspoon
Corn grits, whole grain 2 pounds5 ounces 8 ounces 2. Add corn grits and reduce heat. Cook
(1 quart 3 cups) (1 ½ cups) slowly for about 30 to 40 minutes,
Butter 1 cup ¼ cup stirring occasionally. Stir in butter.
Remove from heat.
Parmesan cheese, grated 2 ½ cups ½ cup 3. Pour into a half-sheet pan (13" x 18" x
1") that has been sprayed with pan
release. Evenly sprinkle on Parmesan
cheese.
4. Cut 4 x 5 for service.
CCP: Hold for hot service at 135 °F or
higher.
RECIPE NOTES:
May be served with tomato sauce
SOURCE: Adapted from Cheese Grits, Burke County School Nutrition, Burke County, GA
Day 3 / Team 5
MEXICAN-STYLE CORNBREAD 1 oz. eq. grain
Ingredients 50 servings 20 Servings Directions

Flour, all-purpose, enriched 1 pound 4 ounces 1. Add flour, cornmeal, sugar, baking
(3 ¾ cup) (1 cup) powder, and salt and mix with mixer
Cornmeal, whole 1 pound 4 ounces for one minute with lowest speed.
(3 ¾ cup) (1 cup)
Sugar, granulated 5 ¼ ounces 4 ounces
(¾ cup) (1/2 cup)
Baking powder 2 ½ tablespoons 1 tablespoon
Salt 1 ¼ teaspoon ½ teaspoon
Eggs, large 3 each 2 each 2. In a separate bowl, mix eggs, milk, oil,
Milk, lowfat, 1 % 3 ¾ cup 1 1/2 cups cheese, chili peppers, and corn. Add
Oil, vegetable ½ cup 3 tablespoons to dry ingredients and blend for 30
Monterey Jack pepper cheese, shredded 12 ounces 4 ounces seconds on low speed. Beat for 1
(3 cups) (1 cup) minute on medium speed.
Peppers, green chili, canned, drained, 4 ounces 2 ounces 3. Scrape down sides of bowl. Beat for 1-
chopped (1 cup) (1/2 cup) 2 minutes on medium speed. DO NOT
Mexicorn 2 ½ cups 1 cup OVERMIX. Batter will be lumpy.
4. Pour batter into a half-steamtable pan
(10" x 12" x 2 ½") (for 20 portions)
that has been coated with pan release
spray.
5. Bake until golden brown:
Conventional oven at 400 °F for 30-35
minutes OR convection oven at 375 °F
for 30-35 minutes.
6. Cut.

Calories 126 Saturated Fat 1.58 g Iron 0.59 mg
Protein 3.83 g Cholesterol 25 mg Calcium 83 mg
Carbohydrates 18.06 g Vitamin A 97 IU Sodium 245 mg
Total Fat 4.84 g Vitamin C 1.52 mg Dietary Fiber .77 g
Adapted from Cornbread, B-09, U.S. Department of Agriculture, Food and Nutrition Service & The Institute of Child Nutrition (2006) USDA
recipes for schools. Original recipe with nutrient analysis can be found at http://www.theicn.org/USDA_recipes/school_recipes/B-09.pdf
Day 3 / Team 5
BEEF TAMALE PIE OR PORK TAMALE PIE 2 oz. eq. m/ma, ¾ cup vegetable, 1 oz. eq. grain
INGREDIENTS 50 SERVINGS 10 SERVING DIRECTIONS

Raw ground beef (no more than 15% fat) 6 pounds 1 pounds 1. Brown ground beef or ground pork. Drain.
Or raw ground pork 3ounces
Fresh onions, chopped 14 ounces (2 ½ cups) 3 ounces (½ cup) 2. Add onions, granulated garlic, pepper,
Garlic, granulated 2 tablespoons 1 ½ teaspoon tomato paste, tomatoes, water, and
Black pepper, ground 1 ½ teaspoon ¼ teaspoon seasonings. Blend well. Bring to boil. Reduce
Canned tomato paste 1 pound 6 ounces (¾ cup) heat and simmer for 20-25 minutes.
12 ounces (3 cups) CCP: Heat to 155 oF for at least 15
Tomatoes, canned diced, with juice 3 ¼ pounds 10 ounces seconds.
Water 1 quart 1 cup 1 cups 3. Pour mixture into a one-half steamtable pan
Seasonings Chili powder ¼ cup 1 tablespoons (12" x 10" x 2 ½") – for 10 portions
Cumin, ground 3 tablespoons 1 teaspoon
Paprika 1 tablespoon ¾ teaspoon
Onion powder 1 tablespoon ¾ teaspoon
Flour, all-purpose, enriched 1 pound (3 ¾ cup) 3 ounces (¾ cups) 4. For cornbread topping: Blend flour,
Cornmeal, whole grain 1 pound (3 ¾ cup) 3 ounces (¾ cups) cornmeal, sugar, baking powder, and salt in
Sugar, granulated 3 ½ ounces (½ cup) 2 tablespoons mixer for 1 minute on low speed.
Baking powder 2 1/3 tablespoon 1 ½ teaspoon
Salt ¾ teaspoon ¼ teaspoon
Eggs, large 4 each 1 each 5. In a separate bowl, mix eggs, milk, and oil.
Milk, low-fat, 1 % 3 ¾ cups ¾ cups Add to dry ingredients. Blend 2-3 minutes on
Vegetable oil ½ cup 2 tablespoons medium speed until dry ingredients are
moistened. Batter will be lumpy.
6. Pour batter over meat mixture in each pan
and spread into corners of pan.
Cheese, Cheddar, shredded 1 pound 10 ounces 5 ounces (¾ cup) 7. Bake:

Conventional oven: 400 °F for 30-35
minutes.
Convection oven: 350 °F for 25-30
minutes.
CCP: Heat to 165 °F or higher for at least
15 seconds.
8. Sprinkle cheese over cornbread.
CCP: Hold for hot service at 135 oF or
higher.
9. Cut 2 x 5.
If desired, serve with taco sauce.
RECIPE NOTES:
Calories 281 Total Fat Vitamin A 1008 IU Iron 2.9 mg
Carbohydrate 23.4g Cholesterol 58 mg Calcium 228 mg Dietary Fiber 2.4 g
SOURCE: Adapted from Beef Tamale Pie, D-15, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service
Management Institute (2005). USDA recipes for schools. Original recipe with nutrient analysis can be found at
http://www.theicn.org/USDA_recipes/school_recipes/D-15.pdf
Day 3 / Team 6
APPLE PIE OVERNIGHT OATS 1 oz. eq. grain, ½ cup fruit, 1 meat alternate

Oats, quick 3 quarts, ½ cup 2 ½ cups 1. In large mixer, combine quick oats, low-fat vanilla yogurt,
Yogurt, lowfat, vanilla 6 quarts, 1 cup 5 cups low-fat milk and cinnamon.
Milk, lowfat 6 ½ cups 1 ¼ cup
Cinnamon, ground 2 tablespoons 1 ¼ teaspoon
Applesauce, unsweetened 2 # 10 cans 5 cups 2. Stir in 2 #10 cans of unsweetened applesauce.
3. Using a measuring cup, portion overnight oats into cups (10
ounces). Place lids on cups and chill overnight, maintaining
a temperature of 41°F or below.
4. In the morning, serve chilled and garnish with a sprinkle of
cinnamon.
SERVING SIZE: 10 fluid ounces.

Peaches N Cream Overnight Oats: Substitute diced, canned peaches
VARIATIONS
Oats Milk Yogurt Fruit Extras
¼ cup (credits as 1 grain) 1/8 cup ½ cup (credits as 1 /ma) ½ cup
Quick oats Low-fat white Flavored Apples Brown sugar
Fat-free white Plain Bananas Chocolate chips
Fat-free chocolate Vanilla Berries Cinnamon, nutmeg
Fat-free strawberry Greek Peaches Nut/seed butter
Dried fruit (1/4 cup) Cocoa powder

Protein(g) 9.4 Saturated Fat (g) 1.3 Vitamin C (mg) 1.5 Sodium (mg) 121
Carbohydrate (g) 39.4 Cholesterol (mg) 9 Iron (mg) .5 Dietary Fiber (g) 3.0
SOURCE: American Dairy Association Mideast

Day 3/Team 6
HOMEMADE GRANOLA ¼ cup provides 1 ounce whole grain
Oats, rolled 2 quarts, 2 cups 1 quart, 1 cup 1. Combine the rolled oats and coconut in a large
(1 pound 12 ounces) (14 ounces) bowl.
Nuts (coconut, shredded) 8 ounces (1 ½ cups) 4 ounces (3/4 cup)
Sugar, brown, packed 1 cup ½ cup 2. Mix the brown sugar, apple juice, vegetable oil,
Apple juice 1 cup ½ cup honey, salt, cinnamon, and vanilla in a stock
Oil, vegetable 5 tablespoons 2 ½ tablespoons pot. Stir well. Heat on medium for 4 minutes.
Honey 1 cup ½ cup Do not boil.
Salt 1 teaspoon ½ teaspoon 3. Add the brown sugar mixture to the oats and
Cinnamon, ground 1 tablespoon ½ tablespoon coconut. Toss to evenly coat.
Vanilla 1 tablespoon ½ tablespoon 4. Spread mixture on sheet pan (18" x 26" x 1").
For 50 servings, use 1 pan.
5. Bake:
Conventional oven: 250° F for 1 ¼ hours
Convection oven: 200° F for 1 ¼ hours Stir
granola every 15 minutes.
6. Remove from oven. Cool.
Fruit, dried (cranberries) 2 cups 1 cup 7. Mix in raisins.
8. Portion with No. 16 scoop (¼ cup).
Protein(g) 2.9 Saturated Fat (g) .4 Vitamin C (mg) .3 Sodium (mg) 49
Carbohydrate (g) 24.9 Cholesterol (mg) 0 Iron (mg) 1 Dietary Fiber (g) 2
SOURCE: Adapted from Granola, J-01, U.S. Department of Agriculture, Food and Nutrition Service & The Institute of Child Nutrition
(2005) USDA recipes for schools. Original recipe with nutrient analysis can be found at
http://130.74.124.194/USDA_recipes/school_recipes/J-01.pdf and Windham Raymond School Department, Windham, Maine
GRANOLA VARIATIONS
Granola Nuts Fruit Sweetener Juice Flavorings

Cherry almond Almonds Cherries, dried Brown sugar Cherry Cherry extract
Honey Cinnamon
Cranberry walnut Walnuts Cranberries, dried Brown sugar Cranberry Vanilla extract
Maple syrup Cinnamon
Blueberry almond Almonds Blueberries, dried Brown sugar Blueberry Vanilla extract
Honey Cardamom
Cinnamon-Raisin Walnuts Raisins Brown sugar Apple Vanilla extract
Honey Cinnamon
Honey Peanuts Peanut Golden raisins Brown sugar Apple Vanilla extract
Honey Cinnamon

Day 3 / Team 6
BLUEBERRY OAT BARS 1 oz. eq. grain
INGREDIENTS 50 SERVINGS 25 BARS DIRECTIONS
Rolled oats 3 quarts ½ cup 1 ½ quart 1. Preheat oven to 350° F. Spray a large cake pan
Flour, all-purpose, enriched 1 quart 2 ¼ cups 3 cups with vegetable oil spray.
Brown sugar, packed 3 1/8 cup 1 ½ cup 2. In a mixer with a flat paddle attachment, mix
Butter, unsalted, cold 2 pounds 6 ounces 1 pound 3 ounces oats, flour, sugar and cold butter until large
clumps form.
3. Transfer 1/2 the mixture to a prepared pan
and press down firmly to make the crust
Blueberries, frozen, not thawed 1 ½ gallon 1 cup 3 quarts ½ cup 4. For blueberry layer, in a large sauce pot, mix
Brown sugar 1 ½ cup ¾ cup all ingredients together over medium high
Lemon juice ¾ cup 3/8 cup heat. Stirring constantly. Boil for two minutes.
Cornstarch ¼ cup 2 tablespoons 5. Pour blueberry mixture over crust.
6. Sprinkle remaining crumb mixture on top of
blueberry and crust.
7. Bake in oven for 35-45 minutes. (checking at
20 mins).
8. Let cool completely before cutting into bars.
Calories 481 Total Fat (g) 20 Vitamin A (IU) 643 Calcium (mg) 47
Carbohydrate (g) 68 Cholesterol (mg) 46 Iron (mg) 3 Dietary Fiber (g) 6.7
Day 3 / Team 7
TOASTED SORGHUM SALAD 1 oz. eq. grain

Sorghum, whole grain 3 ½ pounds 12 ounces 1. Toast sorghum at 325ºF until golden
(1 2/3 cup) brown, approximately 10 minutes.
Water 2 gallons 1 cup 6 ½ cups 2. After sorghum is toasted, simmer in
water for 45 minutes.
Celery, small diced 1 cup ¼ cup 3. Add vegetables and continue
Carrots, small diced 1 cup ¼ cup simmering for 10 to 20 minutes, until
Red onion, small diced ½ cup 2 tablespoons sorghum is tender. Transfer to sheet
pan to cool.
Vinegar, raspberry ½ cup 2 tablespoons 4. Whisk together vinegar, mustard,
Mustard, Dijon 3 tablespoons 2 teaspoons honey and olive oil.
Honey 3 tablespoons 2 teaspoons
Oil, olive 1 cup 3 tablespoons
Cranberries, dried 2 cups ½ cup 5. Toss sorghum-vegetable mixture with
cranberries and mix in the dressing.
RECIPE NOTES:
SOURCE: adapted from Whole Grain Recipes for Foodservice, Whole Grains Council.
http://wholegrainscouncil.org/files/WGFoodserviceCookbook051512.pdf

Day 3 / Team 7
SORGHUM AND CORN SALAD ½ cup provides 1oz. eq. grains and ¼ cup vegetable
Ingredients 10 Servings Directions
Water 6 ½ cups 1. Bring water and salt to a boil.
Salt ½ teaspoon
Sorghum, whole grain 12 ounces (1 2/3 cup) 2. Add sorghum and stir gently. Reduce heat to medium
and let simmer for 50 to 60 minutes or until tender. Stir
occasionally. Refrigerate to cool.
Corn, frozen 9 ounces (1 ½ cups) 3. Combine cooled cooked sorghum, corn, scallions,
Scallions, sliced ½ cup tomato, cilantro, and jalapeno and toss well.
Tomato, chopped ½ cup
Cilantro, chopped ¼ cup
Jalapenos, canned, diced (optional) 1 teaspoon
Garlic 1 clove 4. Blend garlic, vinegar, vegetable oil, cumin, salt, and
Vinegar, apple cider 3 tablespoons pepper until smooth.
Olive oil 2 tablespoons 5. Pour over salad and toss well to combine. Refrigerate
Cumin, ground ½ teaspoon for at least four hours to let flavors blend.
CCP: Cool to 41° F or lower within 4 hours.
Salt ½ teaspoon
Black pepper, ground ¼ teaspoon
Calories 95 Total Fat 2.75 g Vitamin A 110.2 IU Iron .9 mg
Protein 2.75 g Saturated Fat .44 g Vitamin C 2.18 mg Sodium 262 mg
Carbohydrate 16.79 g Cholesterol 0 mg Calcium 13.58 mg Dietary Fiber 3.34 g
source: Adapted from St. Paul Public Schools Nutrition Services
Day 3 / Team 7
CHICKEN CARNITAS SORGHUM BURRITO BOWL 1 oz. eq whole grain, 2 oz. eq. m/ma. ¾ cup vegetables

Lime Cilantro Sorghum, cooked (recipe 1 gallon, 2 5 cups To assemble burrito bowl:
below) quarts, 1 cup ½ cup lime cilantro sorghum
Chicken Carnita (recipe below) 7 ½ pounds 1 ½ pounds 2 oz. chicken carnitas
Black Beans, Seasoned (recipe below) 1 quart ½ cup 2 ½ cups ¼ cup seasoned black beans
Roasted peppers, frozen ¼ cup roasted peppers (reheated according to package)
Avocado, diced 1/8 cup avocado
Salsa, canned 1/8 cup salsa
ONE PORTION PROVIDES: 2 oz. eq. m/ma

CHICKEN OR TURKEY CARNITAS
Chicken or turkey thigh, cooked 7 pounds 1 ½ pounds 1. Shred chicken or turkey thigh meat
Chili powder 3 tablespoons 2 teaspoons 2. Combine seasoning together.
Cumin, ground 2 tablespoons 1 ¼ teaspoon 3. Add onion, lime juice, orange juice and mustard.
Oregano, dried 2 tablespoons 1 ¼ teaspoon 4. Combine seasonings, sauce and chicken or turkey
Salt, Kosher 1 tablespoon ½ teaspoon meat.
Black pepper, ground 1 tablespoon ½ teaspoon 5. Spray 2 in steamtable pans with pan release.
Garlic, granulated 2 tablespoons 1 ¼ teaspoon 6. Place 6 pounds of meat in each pan.
Onion, diced 1 pound 3 ounces 7. Roast in 350 °F oven for 20 minutes until the top
Lime juice 1 cup ¼ cup is golden brown and edges are crisp.
Orange juice 1 cup ¼ cup 8. Stir half way through roasting.
Mustard, yellow ¼ cup 1 tablespoon

LIME CILANTRO SORGHUM ½ cup portion = 1 oz. eq. whole grain
Sorghum, whole grain 3 ½ pounds 12 ounces 1. Add sorghum to boiling salted water. Cook,
(1 2/3 cups) covered, for 50 to 60 minutes until sorghum
Water 2 gallons 1 cup 6 ½ cups is tender
Salt 1 tablespoon 1 teaspoon
Lime juice 1 cup 3 tablespoons 2. After sorghum is cooked add lime juice,
Cilantro, fresh, chopped 2 cups ½ cup cilantro, tomatoes and green onions.
Tomatoes, diced 3 cups ¾ cup
Green onions, thinly sliced 1 cup ¼ cup
SEASONED BLACK BEANS ¼ cup vegetable
Vegetable oil 2 tablespoons ½ tablespoon 1. Heat oil and sauté onions until opaque.
Onions, diced 1/2 pound 2 ounces
Black beans, canned, drained 1 ¾ # 10 can 1 quart 2. Add drained beans, drained tomatoes,
Tomatoes, diced, canned, drained ½ # 10 can 1 – 15 oz. can undrained peppers, cumin, and garlic powder.
Green chili peppers, mild, canned 12 ounces 3 ounces Simmer for 20 minutes, stirring often. Serve
Cumin ¼ cup 1 tablespoons with a slotted spoon to remove juices.
Garlic powder 2 tablespoons 1 ½ teaspoon
RECIPE NOTES:
1 No. 10 can (110 ounces) black beans = about 62.0 oz (6-7/8 cups) heated, drained beans;
1 No. 10 can (110 ounces) black beans = about 71.0 ounces (11-3/4 cups) drained, unheated beans
Day 3 / Team 8
WHOLE WHEAT CITRUS COUSCOUS SALAD 1 oz. eq. grains, ¼ cup fruit, ¼ cup vegetable

Water 3 quarts 2 1/2 cups 1. In a large saucepan heat water to a boil.
Couscous, whole wheat, dry 2 ½ quarts 2 cups 2. Add couscous, turmeric, and pepper. Cover.
Turmeric, ground 2 tablespoons 1 ½ teaspoon 3. Turn off heat and let sit covered for 5 minutes.
Pepper, black, ground 2 teaspoons ½ teaspoon Fluff with fork and let sit.
Chickpeas, canned, drained 6 ½ pounds 1 pound 4 ounces 4. In a large bowl combine chickpeas, oranges,
Mandarin oranges, canned, drained 3 pounds 10 ounces onion, and raisins.
Red onion, diced 3 ½ cups 3/4 cup
Raisins 1 quart 3/4 cup
Orange zest 1/3 cup 1 tablespoon 5. In a separate bowl whisk together orange zest,
Lemon juice 1 ½ cups 5 tablespoons lemon juice, olive oil, and chives.
Olive oil 2/3 cup 2 tablespoons 6. Pour dressing over chickpeas mixture in bowl.
Chives, fresh 2 tablespoons 2 teaspoons Once mixed, fold in the cooled couscous.
7. Cover and refrigerate at least 1 hour before
serving.
Serving Size: 1 cup serving

Calories 230 Saturated Fat 0g Iron 1.6 mg
Protein 7.5 g Cholesterol 0 mg Calcium 44.3 mg
Carbohydrates 43 g Vitamin A 5000 IU Sodium 90 mg
Total Fat 4g Vitamin C 15 mg Dietary Fiber 6.7 g
SOURCE: Fruit and Veggie Quantity Cookbook – Revised Edition, Oct 2011. NH Obesity Prevention Program, DHHS, DPHS.
http://www.dhhs.nh.gov/dphs/nhp/documents/cookbook.pdf. Original recipe source: Produce for Better Health Foundation.

Day 3 / Team 8
TRAIL MIX BREAKFAST BOWL 1 oz. eq. grain, ½ fruit
Couscous, whole wheat 3 pounds 13 12 ounces Combine all ingredients in a large bowl or steamtable
ounces (OR 1-7/8 cups) pan.
Water, hot 3 quarts 2 ½ cups Cover tightly with plastic wrap until water is completely
½ cup absorbed.
Cranberries, dried 5 cups 1 cup
Blueberries, dried 2 ½ cups ½ cup
Cherries, dried 2 ½ cups ½ cup
Raisins, golden 2 ½ cups ½ cup
Cinnamon 1 tablespoon ½ teaspoon
Nutmeg 1 ½ teaspoon ¼ teaspoon
Clove 1 ½ teaspoon ¼ teaspoon
Allspice 1 ½ teaspoon ¼ teaspoon
Salt, kosher 1 tablespoon ½ teaspoon
RECIPE NOTES:
FBG: 1 pound dry whole wheat couscous = about 2-1/2 cups dry whole wheat couscous; 1 pound dry = about 6-3/4 cups cooked
Carbohydrate (g) 68 Cholesterol (mg) 46 Iron (mg) 3 Dietary Fiber (g) 6.7
SOURCE: Oldways Whole Grain Council, Whole Grain Recipes for Restaurants & Foodservice. Charlotte Prep School in North Carolina
Day 3 / Team 8
WHOLE WHEAT PEARLED COUSCOUS WITH 1 oz. eq. grain, ¼ cup red/orange vegetable, 2 oz. eq. m/ma
CHICKEN AND TOMATOES
Oil, olive 1 tablespoon ½ tablespoon 1. Heat oil over medium-high heat in a stockpot large enough
to hold the first 7 ingredients.
Onion, medium diced 4 cups 2 cups 2. Sauté the onions and garlic until translucent.
Garlic clove, minced ¼ cup 2 tablespoons
Tomatoes, petite diced 6 cups 3 cups 3. Add tomatoes, Italian seasoning and salt to the pot and
Italian seasoning ¼ cup 2 tablespoons cook, stirring, for 5 minutes.
Kosher salt 2 teaspoons 1 teaspoon
Chicken stock, low sodium 2 quarts 1 quart 4. Add stock to the mixture and bring to a boil.
Whole wheat pearled couscous 1 ½ pounds 12 ounces 5. Into each 2½” hotel pan, place 12 ounces whole wheat
Chicken meat, cooked, diced 3 pounds 1 ½ pounds pearled couscous, 1 ½ pounds chicken and ½ cup Parmesan
Parmesan cheese, grated 1 cup ½ cup cheese. Stir to combine. Add the hot stock mixture.
6. Cover tightly with parchment paper and foil.
7. Cook in a 350°F convection oven for 25 minutes. (Couscous
may still be slightly underdone and there may be some
liquid remaining, but this will be absorbed during holding.)
8. Stir well using a rubber spatula before serving.
SERVING NOTES: 8 ounce spoodle; 9.2 ounces by weight

RECIPE NOTES:
1. This recipe is intended to be made in multiple hotel-pan batches. If the desired total is not a multiple of the hotel-pan yield, a partial pan may be made
with adjustments to the amounts listed in the procedure.
2. The Meat/Meat Alternate contribution is calculated on an ounce-to-ounce basis. If using a product that requires more than 1 ounce to meet the ounce
equivalent, the recipe will require adjustment in order to meet the stated M/MA contribution.
Calories 240 Total Fat 5g Calcium
Protein 25 g Saturated Fat 2g Sodium 596 mg
Carbohydrate 27 g Cholesterol 56 mg Dietary Fiber 3g
SOURCE: In Harvest: Whole Grains, Rice and Legumes, www.inharvest.com/who-we-serve/k-12-foodservice/

PRODUCT EVALUATION FOR GREAT GRAINS
Quality
Brown rice pilaf A or NA A or NA A or NA A or NA
Brown rice & edamame salad A or NA A or NA A or NA A or NA
Teriyaki chicken with oven-fried rice bowls A or NA A or NA A or NA A or NA
Quinoa & butternut squash A or NA A or NA A or NA A or NA
Southwest quinoa salad A or NA A or NA A or NA A or NA
Alaska pollock quinoa poke bowl A or NA A or NA A or NA A or NA
Tabbouleh A or NA A or NA A or NA A or NA
Wheat berry salad A or NA A or NA A or NA A or NA
Southwest chicken & wheat berry salad wrap A or NA A or NA A or NA A or NA
Asian noodle salad A or NA A or NA A or NA A or NA
Ramen noodle bowl A or NA A or NA A or NA A or NA
Chicken bruschetta pasta A or NA A or NA A or NA A or NA
Polenta A or NA A or NA A or NA A or NA
Mexican style cornbread A or NA A or NA A or NA A or NA
Beef tamale pie A or NA A or NA A or NA A or NA
Overnight oats A or NA A or NA A or NA A or NA
Homemade granola A or NA A or NA A or NA A or NA
Blueberry oat bars A or NA A or NA A or NA A or NA
Toasted sorghum salad A or NA A or NA A or NA A or NA
Sorghum and corn salad A or NA A or NA A or NA A or NA
Chicken carnitas & sorghum burrito bowl A or NA A or NA A or NA A or NA
Whole wheat citrus couscous salad A or NA A or NA A or NA A or NA
Trail mix breakfast bowl A or NA A or NA A or NA A or NA
Whole wheat pearl couscous with chicken A or NA A or NA A or NA A or NA
and tomatoes
Day Four
Build a Better Sandwich
Lesson-at-a-glance
Culinary demonstration Types of sandwiches 60 minutes
Elements of sandwiches
• Bread
• Spreads
• Body
• Garnishes
Types of bread
Preparing sandwiches
Demonstration:
• Sage White Bean Dip
• Quick Pickled Onions
• Quick Pickled Ginger Onions
Hands on Hot sandwiches 2 ½ hours

Cold sandwiches
Dips / spreads
Clean-up 15 minutes
Culinary Skills for A+ School Meals 125 Build a Better Sandwich

TYPES OF SANDWICHES
1. Cold sandwiches
2. Hot sandwiches
3. Wraps
4. Pocket sandwiches
5. Grilled sandwiches
ELEMENTS OF A SANDWICH
There are four basic parts to a sandwich. Once we know how a sandwich should properly be
constructed, we can then add a variety of the basic components to make any combination
imaginable.
Bread
The main function of bread in a sandwich is to encase the filling and create an edible
casing. Breads give us an opportunity to vary the textures and flavors in our sandwiches.
As with other ingredients, the choices are almost endless.
Spreads
The main purpose of spreads is to add moisture and flavor to the sandwich and create a
moisture barrier between the filling and the bread.
Body
The body of a sandwich can be comprised of any combination of meats, cheeses,
vegetables or grains. This is the heart of the sandwich. All of the other components
should complement the body and not overpower or take away from its flavor and
texture.
Garnish
The garnish complements the body of the sandwich and adds both texture and flavor.

TYPES OF BREAD
Loaf bread Buns and rolls
French loaves Buns
Herb breads English muffins
Rye Hamburger bun
Pumpernickel Hoagie rolls
Hotdog bun
Quick Breads Pretzel rolls
Fruit breads - banana
Nut breads
Vegetable breads – zucchini, carrot Specialty bread
Bagels
Flatbreads Biscuits
Corn tortillas Scones
Flatbreads Waffles
Flavored flatbreads
Flour tortillas Other sandwich holders
Focaccia Lettuce leaves
Lahvosh Cones
Naan Sandwiches
Pitas Egg Rolls
Sandwich wraps
SPREADS
The main purpose of spreads is to add moisture and flavor to the sandwich and create a
moisture barrier between the filling and the bread.
Almond butter Flavored mayonnaise

Bean purees (such as white bean spread) Ketchup
Butter Lowfat cream cheese
Cashew butter Mayonnaise
Cheese spreads Mustards
Chutneys Olive spreads
Cream cheese Pepper spreads
Dressings Pesto
Flavored butters Salad dressing
Flavored cream cheeses Vegetable purees (such as roasted pepper spread)

BODY
The body of a sandwich can be comprised of any combination of meats, cheeses, vegetables or
grains. This is the heart of the sandwich. All of the other components should complement the
body and not overpower or take away from its flavor and texture.
Beans
Beef
Pork
Chicken
Turkey
Fish
Chicken salad
Eggs
Grilled vegetables
Lowfat cheese
Meatballs
Nut butters
Peanut butter
Tuna salad
GARNISH
The garnish complements the body of the sandwich and adds both texture and flavor.
Bell peppers Onions

Cabbage Peppers
Cucumber Pickled salads
Grated carrot Pickles
Greens Radish
Grilled or roasted vegetables Relishes
Herbs Salad mix
Lettuces Salsas
Marinated vegetables Slaws
Mushrooms Sprouts
Olive salads Tomatoes

PREPARING SANDWICHES
Mise en place
• All sandwich breads, spreads, and filling ingredients should be prepared.
• Meat, poultry, or fish should be cooked, chilled, and sliced or chopped. Vegetables
should be washed, dried, and sliced.
• Spreads should be prepared and chilled.
• Breads should be sliced.
Quick Steps for Cold Sandwiches

1. Arrange preparation area. All sandwich ingredients should be within easy reach of the
work area.
2. Arrange sandwich bread on work area. Four rows of 12 slices is a manageable number.
3. Spread all bread slices to the edge with desired spread.
4. Portion filling with a dipper or spoon onto alternate rows of bread. Spread to the edges.
5. Arrange lettuce or other vegetable accompaniments on top of filling.
6. Place bread on top of sandwich.
7. Cut sandwiches as desired, being careful not to mash the bread.
8. Place sandwiches in sandwich bags or wrap in plastic wrap to maintain freshness.
9. Refrigerate until service.
Quick Steps for Grilled Sandwiches

1. Place sandwich bread on a sheet pan.
2. A full sheet pan (18" x 26") will accommodate 24 sandwiches in a 4 x 6 array.
3. Brush the outside with melted margarine or butter or vegetable oil.
4. A brush, roller, or spray may be used. Turn the bread over.
5. Add filling to all slices in the pan. Spread evenly.
6. Top with slices of bread. Brush the top with melted margarine or butter or vegetable oil.
7. Brown the sandwich on a griddle, in a hot oven, or under a broiler.
8. Serve immediately.
Quick Steps for Wraps

1. Arrange preparation area. All sandwich ingredients should be within easy reach of the
work area.
2. Lay wraps or tortillas on clean work surface.
3. Evenly distribute dressing or spread on tortilla wrap.
4. Toppings are placed in lower half of tortilla.
5. Evenly distribute your ingredients. Use meat, poultry, fish, beans, grains, vegetables, or
fruits. Hard-to-bite ingredients need to be cut small, but most ingredients should be
kept in bigger pieces for easiest rolling and eating.
6. Roll the wrap tightly and securely. Fold in the sides and bottom, roll up tightly, and seal
the edges with a dab of cream cheese or other spread.
7. Place wraps in sandwich bags or wrap in plastic wrap to maintain freshness.
8. Refrigerate until service.

QUICK PICKLES
Quick pickles, also known as refrigerator pickles, are simply vegetables or fruits that are pickled
in a vinegar, water, salt and sugar solution and stored in the refrigerator. Quick pickles don't
develop the deep flavor that fermented pickles do, but they also only require a few hours in the
brine before they can be enjoyed. Quick pickles are a lower-sodium version to a traditional
pickle. They offer a sweet-sour, flavor-packed addition to a sandwich or salad bar. Almost any
vegetable can be quick pickled.
Basic Quick Pickle Recipe (1 quart)

1 quart of brine will pickle about 2 pounds of vegetables.
INGREDIENTS AMOUNTS DIRECTIONS
Vinegar 2 cups 1. Bring vinegar, water, sugar, salt, and
Rice wine vinegar, red or seasonings to a boil in a medium pot
white wine vinegar, apple over high heat, stirring occasionally.
cider vinegar Reduce heat to medium-low and
Water 2 cups simmer 10 minutes.
Sugar 2 tablespoons 2. Place vegetable in a heatproof
Salt, Kosher 1 tablespoon container or jar. Pour hot brining liquid
Seasonings 1 tablespoon over vegetable. Cover and chill at least
2 hours before serving.
Flavoring Quick Pickles

Fresh herbs dill, thyme, oregano, and rosemary hold up well
Dried herbs thyme, dill, rosemary, oregano, or marjoram
Garlic cloves smashed for mild garlic flavor, or sliced for stronger garlic flavor
Fresh ginger peeled and thinly sliced
Whole spices mustard seed, coriander, peppercorns, red pepper flakes
Ground spices turmeric or smoked paprika are great for both color and flavor
Try these vegetables for pickling:

Asparagus Cucumbers Snap peas
Beets Eggplant Summer squash
Brussels sprouts Green beans Turnips
Carrots Onions Zucchini
Corn Peppers Mushrooms
Try these fruits for pickling:

Blueberries Grapes Plums
Strawberries Rhubarb Peaches
Cherries Watermelon rind

Day 4/ Chef Demo
SAGE WHITE BEAN DIP ¼ cup bean dip is 1 oz eq m/ma

Beans, cannellini, canned, drained, rinsed 3 cups 1. Place beans in the food process. Pulse to grind down.
Garlic cloves, minced 2 each 2. Add remaining ingredients and puree until smooth.
Lemon juice 2 tablespoon 3. Taste for flavor and seasoning.
Olive oil 1/3 cup
Sage, loosely packed ½ cup
Salt, Kosher 1 teaspoon
SERVING NOTES:


Day 4
QUICK PICKLED RADISHES ½ cup other vegetable
INGREDIENTS AMOUNTS DIRECTIONS
Radishes, fresh 2 pounds 1. Clean and slice radishes.
White vinegar 2 cups 2. Bring vinegar, water, sugar, and salt to a boil in a
Water 2 cups medium pot over high heat, stirring occasionally.
Sugar 2 tablespoons Reduce heat to medium-low and simmer 10 minutes.
Salt, Kosher 1 tablespoon 3. Place radishes in a heatproof container or jar. Pour
hot brining liquid over rasishes. Cover and chill at
least 2 hours before serving.
SERVING NOTES:
RECIPE NOTES:
SOURCE:
Day 4/ Chef Demo
QUICK PICKLED ONIONS
INGREDIENTS DIRECTIONS
Onion, thinly sliced 1 each 1. In a large bowl add onion and salt. Let sit for 30 minute
Salt, Kosher 1 tablespoon to 1 hour to help drain water from onion. Drain excess
water.
Sugar ½ tablespoon 2. Add sugar and toss. Let sit another 10-15 minutes.
Vinegar, apple cider ½ cup 3. Add vinegar and let sit for 30 minutes.
SERVING NOTES:


Day 4/ Chef Demo
QUICK PICKLED GINGER ONIONS
Water ½ cup 1. Bring water, apple cider vinegar, ginger and honey to a boil
Vinegar, apple cider 1/3 cup
Ginger 1 tablespoon
Honey 1 tablespoon
Onion, thinly sliced 1 each 2. Add onion. Let boil for 1 minute.
3. Remove from heat and let sit for 30 min to 1 hour. Drain onion from liquid
and chill.
SERVING NOTES:
BUILD A BETTER SANDWICH
TEAM ASSIGNMENTS
Hot Cold Spread / Dip

Team 1 Barbecued pulled pork sandwich Thai chicken & brown rice lettuce Black bean dip
wraps
Team 2 Falafel with hummus in pita Bahn mi Vietnamese sandwich Hummus
Team 3 Grilled vegetable panini Mediterranean chicken salad w/pita Tzatziki

Sun-butter hummus
Team 4 Chicken tikka masala with pita Spicy tuna sliders Buffalo hummus dip
Team 5 Fish street taco Turkey deli sub Spinach pesto
Team 6 Chicken Philly Vegetable wrap with spicy lemon Spicy lemon hummus
hummus
Team 7 Southwest chicken & cheese Spy Thai beef White bean dip
quesadillas
Team 8 Apple French toast bake Alaska Pollock Po’boy Honey mustard yogurt dip
Chocolate Greek yogurt dip
Buffalo Chicken Calzone

Day 4 / Team 1
BARBECUED PULLED PORK SANDWICH 2 oz. eq. m/ma, 2 oz. eq grain
Ingredients 50 Servings 20 servings Directions
Pork shoulder roast, boneless 10 ½ pounds 4 ¼ pounds 1. Season pork roast with salt, pepper and cumin. Roast at
Salt 2 teaspoons 1 teaspoon 350 °F for 3 to 4 hours. Remove from oven. Pull the
Black pepper, ground 2 teaspoons 1 teaspoon pork. Chill and refrigerate.
Cumin, ground 1 tablespoon 1 teaspoon
Onion, fresh, finely chopped 8 ounces 3 ounces 2. To prepare the barbecue sauce: sauté onions in oil until
Vegetable oil 1 tablespoon 1 teaspoon lightly browned, about 5 minutes.
Catsup 2 cups 1 ½ cups 3. Add catsup, tomato sauce, brown sugar, Worcestershire
Tomato sauce, canned 1 quart 20 ounces sauce, mustard, vinegar, and garlic powder to the
Brown sugar, packed ¼ cup 2 tablespoons onions. Bring to a boil over medium heat. Reduce heat
Worcestershire sauce 2 teaspoons 1 teaspoon and simmer, uncovered, for 15 minutes.
CCP: Heat to 155 oF or higher for at least 15 seconds
Mustard 2 tablespoons 1 ½ teaspoons
Vinegar, apple cider 1 cup 1/3 cup
Garlic powder 2 teaspoons 1/2 teaspoon
Whole-wheat hamburger rolls 50 each 20 each 4. Add sauce to pulled pork and combine. Heat for service.
(at least 1.8 ounces each) CCP: Hold for hot service at 135oF or higher. Portion the
meat mixture onto bottom half of each roll. Top with other
half of roll.
Calories 269 Total Fat (g) 9.8 Vitamin A (IU) 93 Calcium (mg) 72.6
Protein(g) 21,6 Saturated Fat (g) 2.98 Vitamin C (mg) 2.4 Sodium (mg) 475
Source: Adapted from Barbecued Pork on Roll, F-08, and Barbecue Sauce, C-06, U.S. Department of Agriculture, Food and Nutrition Service & The Institute of
Child Nutrition (2005). USDA recipes for schools. Original recipe with nutrient analysis can be found at http://www.theicn.org/USDA_recipes/cc_recipes/F-08.pdf
Day 4 / Team 1
THAI CHICKEN AND BROWN RICE LETTUCE WRAPS 1.25 oz M/MA + 1 grain

Chicken fajita meat 6 pounds 4 1 ¼ pound 1. Lightly coat 4-inch full size steam table pans with food release
ounces spray. Place 3 pounds 2 ounces chicken into each pan.
2. (1 pan per 25 portions)
Mango, diced or pineapple bits 4 pounds 12 ounces (2 ½ 3. Add to each pan 2 pound diced mango or pineapple, 1 pound
(3quarts) cups) red pepper strips, and 1 quarts prepared peanut sauce.
Pepper, bell, red, fresh, julienne 2 pounds (2 6 ounces (1 ½ 4. Cover and cook in a preheated 350°F oven for 30 minutes, or
quarts) cups) until the internal temperature reaches 135°F or above. Critical
Peanut sauce* 1 quart 2 ¼ 1 ¼ cup Point: Heat to 135°F or higher for at least 15 seconds.
cups
Brown rice, cooked 8 pounds (6 1.6 pounds (5 5. Stir 2 pound of hot, cooked brown rice into each pan. Critical
quarts, 1 cups) Point: Hold for service at 135°F or higher.
cup)
Cilantro, fresh, chopped 3 ounces (2 ¾ ounces (½ 6. Sprinkle 1⁄2 cup of chopped fresh cilantro over each pan just
cups) cup) before service.
7. Place 1 cup of the Thai Chicken and Rice mixture in a serving
container.
Lettuce- large whole leaves, Boston 100 each 20 each 8. Serve 2 large, fresh lettuce leaves with each serving for
or Bibb lettuce students to make their own lettuce wraps.
* For peanut free sauce whisk together 1 pint 2 ounces of sweet chili sauce and 1 pint 7 ounces of pineapple juice.
SERVING NOTES:
Serving size 1 cup plus 2 lettuce leaves Yield, weight 50 cups plus 100 lettuce leafs
Pan size 2, 4-inch full size steam table pans (for 50 portions) Yield, volume

Calories 292 Total Fat 7.6 g Vitamin A 113 RE Iron 1.75 mg
Carbohydrate 39.1g Cholesterol Calcium 66.3 mg Dietary Fiber 2.9 g
SOURCE: USA Rice Federation, http://thinkrice.com/wp-content/uploads/2014/06/Thai-Chicken-and-Brown-Rice-Lettuce-Wraps.pdf

Day 4 / Team 1
PEANUT SAUCE - MULTIPURPOSE .25 ounce meat/meat alternate
INGREDIENTS 40 SERVINGS 10SERVINGS DIRECTIONS
Peanut butter 2 cups ½ cup 1. Place the ingredients in a blender and blend on medium
(1 ¼ pound) speed until smooth, about 30 seconds.
Water 1 1/3 cups 1/3 cup 2. Alternately, place the ingredients into the bowl of a
Soy sauce, reduced sodium ½ cup 2 tablespoons stand mixer and mix, using the whip attachment. Begin
Brown sugar ½ cup 2 tablespoons mixing on low speed until the ingredients come
Lime juice 3/8 cup 1 ½ tablespoons together. Then increase speed to medium-high and
Toasted sesame oil ¼ cup 1 tablespoon whip until smooth, about 2 minutes.
Ginger, ground 2 teaspoons ½ teaspoon If using cold
Garlic powder 1 teaspoon ¼ teaspoon CCP: Hold for cold service at 41°F or below.
Cayenne pepper or red pepper ½ teaspoon 1/8 teaspoon If using hot
flakes (optional) CCP: Heat to 165°F or higher for at least 15 seconds.
CCP: Hold for hot service at 135°F or higher.
SERVING NOTES:
Serving size 1 ounce Yield, weight 40 servings – 2 pounds 12 ounces
Pan size Yield, volume 40 servings – 5 cups
Protein(g) 3 Saturated Fat (g) 1.5 Vitamin C (mg) 1 Sodium (mg) 183
Carbohydrate (g) 6 Cholesterol (mg) 0 Iron (mg) 0 Dietary Fiber (g) 0
SOURCE: National Peanut Board, nationalpeanutboard.org
Day 4 / Team 1
One portion provides: ¼ cup vegetable
BLACK BEAN DIP
Beans, black, canned 8 pounds, 12 1 pound, 12 ounces 1. Combine black beans, garlic, cumin,
ounces salsa, lime juice and water in a food
Garlic, minced 5 teaspoons 1 teaspoon processor and puree until smooth.
Cumin, ground 5 teaspoons 1 teaspoons
Salsa, mild 2 ½ pounds 8 ounces
Lime juice, fresh 3 tablespoons, 2 teaspoon
1 teaspoon
Water 2 tablespoons 1 teaspoon
Cilantro 1 ¼ cup ¼ cup 2. Stir in cilantro.
Serve with veggie sticks or chips.
This dip can be warmed in an oven with

1/4 cup of cheese on top for a warm dip!
Serving Notes:
Serving size ¼ cup

Calories 82 Total Fat (g) .3 Vitamin A (IU) 73 Calcium (mg) 50
Protein(g) 5.2 Saturated Fat (g) .07 Vitamin C (mg) 5 Sodium (mg) 458

Day 4 / Team 2
FALAFEL 3 pieces per portion for 2 oz. eq. m/ma
INGREDIENTS 40 servings 10 servings DIRECTIONS
Chickpeas, canned or cooked 2 #10 cans ½ #10 can 1. Heat the oven to 375 °F.
(21 cups) (5 ¼ cups) 2. Place chickpeas, onions, cilantro, parsley into the
Onions, diced 4 cups 1 cup bowl of a food processor fitted with a blade. Pulse the
Cilantro, fresh 2 ounces 1 ounce ingredients until the chickpeas become a coarse paste
Parsley, fresh 2 ounces 1 ounce and the herbs have incorporated. There should be
some texture from the chickpeas.
Cumin, ground ½ cup 2 tablespoons 3. Add spices, flour, oil and eggs to the chickpea
Coriander, ground 2 1 ½ teaspoon mixture.
tablespoons 4. Stir to combine thoroughly. The mixture should
Garlic powder 2 1 ½ teaspoon resemble a soft dough.
tablespoons 5. Prepare sheet trays(s) by coating with nonstick spray.
Salt 1 ¾ teaspoon 6. Scoop mixture into 2 tablespoons portion (no. 30
tablespoons scoop) onto prepared sheet tray. Gently flatten into a
Black pepper 1 tablespoon ¾ teaspoon patty.
Flour ¾ cup 3 tablespoons 7. Prior to baking, mist tops of falafel patties with
Oil ¾ cup 3 tablespoons vegetable spray.
Eggs, whole 4 each 2 each 8. Bake in oven for about 15 - 20 minutes, or until the
dough is browned on the bottom.
9. Serve with pita, hummus and yogurt sauce.
Protein(g) 9 Saturated Fat (g) .8 Vitamin C (mg) 5 Sodium (mg) 231
Carbohydrate (g) 29 Cholesterol (mg) 0 Iron (mg) 4 Dietary Fiber (g) 8
SOURCE: Garrett Berdan, School Nutrition Consultant and Matt Poling, Greeley-Evans Weld County School District 6.
Day 4 /Team 2
YOGURT SAUCE 2 tablespoons
INGREDIENTS 1 QUART 2 CUPS DIRECTIONS

Yogurt, plain, whole milk 3 cups 1 ½ cups Combine all ingredients in a bowl and mix thoroughly.
Tahini 6 ounces 3 ounces
Lemon juice ¼ cup 2 tablespoons
Coriander seed 1 teaspoon ½ teaspoon
Ginger, ground ½ teaspoon ¼ teaspoon
Sugar, white 1 tablespoon ½ tablespoon
Salt, Kosher 1 teaspoon ½ teaspoon
RECIPE NOTES:

Protein(g) 5.6 Saturated Fat (g) .8 Vitamin C (mg) 1.5 Sodium (mg) 183
Carbohydrate (g) 4.4 Cholesterol (mg) 1 Iron (mg) tr Dietary Fiber (g) tr
SOURCE: Matt Poling, Greeley-Evans Weld County School District 6.

Day 4 / Team 2
BAHN MI VIETNAMESE SANDWICH 2 ounce equivalents meat/meat alternate, 2 ounce equivalents
grains, 1/8 cup other vegetable, 1/8 cup red/orange vegetable
Water ½ cup ¼ cup 1. In a large bowl stir together the water, white
White vinegar 1 cup ½ cup vinegar and sugar until the sugar dissolves
Sugar 1 cup ½ cup
Carrots, matchstick 2 pounds 1 ½ cups 2. Add the carrots and daikon radish; mix well. To
(7 cups) marinate hold in the refrigerator at or below
Daikon radish, julienne 1 ½ pound 5 ounces 40˚F until service. This may be prepared a day in
(5 ½ cups) (1 cup) advance.
Mayonnaise 3 cups 2/3 cup 3. Mix together the mayonnaise and Sriracha. Hold
Sriracha 4 teaspoons 1 teaspoon chilled at or below 40˚F until service
Whole grain rich hoagie bun (2 ounce 50 each 10 each 4. Place whole grain hoagie on the prep surface
equivalent grains) and spread 1 tablespoon of the Sriracha
mayonnaise on one half of each flatbread.
Ham, deli, sliced 4 pounds 13 ounces 5. In each sandwich place 1 ¼ ounces of ham and
Turkey, deli, sliced 5 pounds 1 pound 1.6 ounces turkey over the mayonnaise. Add a
Red onion, fresh, thinly sliced 2 ½ cups ½ cup few strips or rings of sliced red onion and 4-5
slices English cucumbers over the top of the
Fresh English cucumber, thinly sliced 2 pounds 6 ounces
meat. Top with ¼ cup of the drained carrot and
(6 ¼ cups) (1 ¼ cup) radish slaw and a 3-4 fresh cilantro sprigs. Place
Fresh cilantro sprigs, leaves and tender stems 4 cups ¾ cup the sliced jalapeno on the service line available
Jalapeno, fresh, thinly sliced (optional) About 3 each About ½ each upon request. Serve immediately.
Carbohydrate (g) 36 Cholesterol (mg) 43 Iron (mg) .25 Dietary Fiber (g) 4
SOURCE: Garrett Berdan, School nutrition consultant
Day 4/Team 2
FRESH BAKED PITA 2 oz. eq. whole grain

Whole grain rich proof and bake pizza 50 each 10 each Stretch dough into large oval.
dough, 5-inch disk Bake at 325°F for 12 to 15 minutes and then cool for
service.
Remove frozen pizza piece from the freezer and place
on parchment lined sheet pans.
Cover the pan of frozen dough with a sheet of plastic
sprayed with pan release oil and thaw in the cooler
at 38 - 40°f (3-4°c) overnight.
The next day, remove covered pan of dough from the
cooler and set at room temperature for 45 minutes
to warm.
Stretch the 5-inch dough into a 8-inch oval. Allow a
second proof until dough is puffy.
Bake in a 325°F convection oven.
Bake for 12 - 15 minutes or until light golden brown.
RECIPE NOTES:

Calories 160 Total Fat (g) 1.50 Vitamin A (IU) 1.5 Calcium (mg) 13
Carbohydrate (g) 30 Cholesterol (mg) 0 Iron (mg) 1.5 Dietary Fiber (g) 3
SOURCE: Rich’s Foodservice

Day 4 / Team 2
HUMMUS ¼ cup provides 1 oz. eq. m/ma
½ cup provides 2 oz. eq. m/ma
INGREDIENTS 50 SERVINGS- 10 SERVINGS DIRECTIONS
(¼ cup servings) (¼ cup servings)
Beans, chickpeas or garbanzo, canned, 8 ½ pounds 1 pound 12 ounces 1. In a food processor combine all
drained (2-no. 10 cans) (3 - 15 ounce cans) ingredients and puree to a smooth
Lemon juice 1 ¼ cups ¼ cup consistency.
Tahini OR 1 ½ pounds 5 ounces 2. If the hummus is too thick, add a little
Peanut butter OR (2 ½ cups) (½ cup) of the liquid from the chickpeas –
Sunflower seed butter about a teaspoon at a time.
Garlic cloves, peeled 1 ½ - 2 tablespoons 1 to 2 teaspoons CCP: Chill to 41 °F or lower within 4 hours.
3. Cover. Refrigerate until service.
Water 3 cups ½ cup, 1 tablespoon
Oil, olive ½ cup 2 tablespoons
Protein 3.7 g Saturated Fat .75 g Vitamin C 3.8 g Sodium 150 mg
Adapted from Hummus, E-24, U.S. Department of Agriculture, Food and Nutrition Service & The Institute of Child Nutrition (2005)
USDA recipes for schools. Original recipe with nutrient analysis can be found at
http://130.74.124.194/USDA_recipes/school_recipes/E-24.pdf
Day 4 / Team 3
GRILLED VEGETABLE PANINI 2 ounces equivalent meat/meat alternate, 2 servings of
grains/breads, ¼

Zucchini, sliced 1 pound 1. Toss zucchini and red pepper in olive oil, spread in a single layer on a
Peppers, red, canned, strips 4 ounces sheet pan, and bake in a 350 °F oven for 10 minutes.
Olive oil or olive oil spray 4 tablespoons
Bread, whole wheat (at least 0.9 20 slices 2. Lightly brush or spray one side of each piece of bread with olive oil.
ounces each)
Cheese, provolone, reduced fat, 20 ounces 3. Place one slice of bread, oil side down, on the sheet pan (18" x 26" x
sliced (1 ounce slices) 1"). Place 1 slice of cheese on top of bread.
Pesto 3 tablespoons 4. Spread cheese with pesto and then layer with roasted zucchini and
red pepper strips. Top with 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 until lightly browned:
Conventional oven at 400 °F for 8-10 minutes
OR convection oven at 375 °F for 8-10 minutes until golden brown.
8. Cut each sandwich in half.

Total Fat 19.80 g Vitamin C 21.08 mg Dietary Fiber 4.58 g
Adapted from Toasted Cheese Sandwich, F-07, U.S. Department of Agriculture, Food and Nutrition Service & The Institute of Child Nutrition (2005) USDA
recipes for schools. Original recipe with nutrient analysis can be found at http://www.theicn.org/USDA_recipes/school_recipes/F-07.pdf

Day 4 / Team 3
MEDITERRANEAN CHICKEN FILLING 2 oz. eq. m/ma
Chicken, shredded or diced, fully cooked 5 ½ pounds 1 ¼ pound 1. Mix together chicken, cucumber,
Cucumber, fresh, medium dice 6 each 1 ½ each olives, onion, feta, and tomato. Add
Olive, black, sliced 1 pound 4 ounces Italian dressing.
Onion, red, fresh, sliced thin 1 pint, ¼ cup 1 cup 2. Store in cooler until ready to use.
Feta, crumble dry pack 1 pint, ¼ cup 1 cup
Pepper bell red, medium dice 2 quarts, ¾ cup 2 cups
Tomatoes, Roma, diced 2 quarts 2 cups
Italian dressing 1 quart ¾ cup
SERVING NOTES:
Serving size ¾ cup Yield, weight 20 pounds 6 ¾ ounces
Calories 205 kcal Total Fat 8.8 grams Vitamin A 1618IU Iron 1 mg
Protein 18 g Saturated Fat 3.1grams Vitamin C 55 mg Sodium 797 mg
SOURCE: South Madison Community School Corporation, Pendleton, IN
Day 4 / Team 3

MEDITERRANEAN CHICKEN WITH PITA 2 oz. eq. m/ma, ½ cup vegetable, 2 oz. eq. grain
INGREDIENTS 45 SERVING 10 SERVINGS 1 SERVINGS DIRECTIONS

Chopped Romaine Lettuce 1 gallon 6 ½ cups 5 cups ½ cup 1. Mix the lettuce and spinach together.
Spinach, fresh 5 ½ cups 5/8 cup 1/8 cup 2. Place the salad mix in one of the smaller
compartments of the serving container.
3. Place the chicken filling in the other
small compartment.
Pita Bread 23 each 5 each ½ each 4. Cut the pita bread in half. Place in the
Hummus 3 quarts 1 ¼ cup ¼ cup large compartment, along with the
Tzatziki 1 ½ quart 5 ounces 1 ounce hummus and tzatziki sauce, both in
Mediterranean Chicken Filling 2 quarts 2 cups 3 ¾ cups ¾ cup separate cups.
Alternatively, assemble the sandwich.
SERVING NOTES:

Calories 434.385 kcal Total Fat 17.727 grams Vitamin A 2304.35 IU Sugar
Protein 28.316 grams Saturated Fat 4.345 grams Vitamin C 61.251 mg Sodium 1550.44 mg
Carbohydrate 62.311 grams Cholesterol 55.655 mg Calcium 140.111 mg Dietary Fiber

Day 4 / Team 3
TZATZIKI SAUCE
Cucumber fresh 10 1 each 1. Grate the cucumber. Salt lightly and let
Salt, kosher 5 teaspoons ½ teaspoon sit for 5 minutes, then squeeze
between your hands to remove any
extra juice and seeds.
Yogurt, low-fat, plain 5 pounds 8 ounces 2. Mix all the ingredients together until
Garlic powder 1 tablespoon ½ teaspoon everything is well blended. Let sit
Vinegar apple cider 5 tablespoons ½ tablespoon refrigerated for 4-6 hours before
Oil, canola 1 cup 1 ½ tablespoon serving.
Dill weed 1 tablespoon ½ teaspoon Serve 1 ounce of sauce.
SERVING NOTES:
Serving size 1 ounce Yield, weight 12 pounds 9 ounces
Calories 40kcal Total Fat 2.65 grams Vitamin A 147 IU Sugar 2.3 grams
Protein .9 grams Saturated Fat .4 grams Vitamin C 1.4 mg Sodium 130 mg
Carbohydrate 3.8 grams Cholesterol 1.5 mg Calcium 30.51 grams Dietary Fiber
Day 4 / Team 3
SUN BUTTER HUMMUS 3/8 cup m/ma or vegetable

Beans, chickpeas or garbanzo, canned, 8 ½ pounds 1 pound 12 ounces 1. Drain garbanzo beans.
1 No 10 can – 72 ounces or 11 3/8 cups (2-no. 10 cans) (3 - 15 ounce cans)
drained beans
1 No 10 can – 110 ounces or 11 5/8 cup
pureed beans
Lemon juice, fresh, canned, or bottled 1 ¼ cups ¼ cup 2. Using a food processor with a steel
Sunflower seed butter, salt added 1 ½ pounds 5 ounces blade, mix all ingredients together
(2 ½ cups) (½ cup) and process until you have a smooth
Salt 1 ¼ teaspoon ¼ teaspoon texture.
Garlic, fresh 2 tablespoons 1 teaspoon
Water, warm As needed As needed 3. Slowly add warm water, as needed,
for desired consistency.
NOTE: You need a food processor or
immersion blender for this recipe.
SERVING NOTES: Serving size – 1/3 cup or a No. 12 scoop
Nutrients Per Serving (only hummus)

Total Fat 7.9 g Vitamin C 7.7 mg Dietary Fiber 4.4 g
SOURCE: By Jackie Morgan, Food Service Director, Milton School District, Let’s Cook Healthy School Meals, Project Bread.

Day 4 / Team 4
CHICKEN TIKKA MASALA WITH PITA 2 oz. eq. m/ma and ¼ cup red/orange vegetables, 2 oz. eq. grain
Tomatoes, diced, canned, low- 1 #10 can (102 oz) ¾ # 2 ½ can (20 oz.) 1. Preheat convection oven to 350°F or
sodium conventional oven to 375°F.
Tomato sauce 1 quart + 2 ¼ cups 1 ¼ cup 2. Bring tomatoes and their juice, tomato
Cumin, ground 1/4 cup 2 ½ teaspoons sauce, cumin, curry powder, paprika,
Curry powder 1/4 cup 2 ½ teaspoons turmeric, onion powder, pepper, garlic, salt,
Paprika 2 tablespoons 1 teaspoon cinnamon and cayenne to a simmer in a
Turmeric, ground 2 tablespoons 1 teaspoon large rondeaux over medium heat.
Onion powder 1 tablespoon ½ teaspoon 3. Simmer for 15 minutes. Remove from the
Black pepper, ground 1 tablespoon ½ teaspoon heat.
Garlic powder 1 teaspoon ¼ teaspoon
Kosher salt 1 ½ teaspoon ½ teaspoon
Cinnamon, ground 1 teaspoon ¼ teaspoon
Cayenne pepper, ground 1 teaspoon ¼ teaspoon
Yogurt, Greek 2 pounds (1 quart) ¾ cup 4. Stir in yogurt until smooth.
Chicken, cooked, sliced or 6 pounds 4 ounces 1 pound 4 ounces 5. Divide chicken between two 2-inch full
shredded hotel pans (for 50 portions). Divide the
(1 to 2 inch slices) sauce between the two pans. Stir to coat
the chicken with the sauce.
6. Cover and bake until the internal
temperature reaches 165°F, 30 to 45
minutes.
Pita pocket, whole grain, 2 oz. eq. 50 each 10 each 7. Serve with a pita pocket.
SERVING NOTES:
Serving size: ½ cup chicken plus pita
RECIPE NOTES:
• You can use USDA fajita strips in place of the cooked chicken.
• Adjust heat depending on your audience and/or serve hot sauce on the side.
• Serve over brown basmati rice or with naan or pita bread.
• This can be made with tofu or another type of protein (although not traditionally beef).
• Prepare sauce (Step 2) up to 1 day in advance.

Calories 148 kcal Total Fat 4.87 grams Vitamin A 811.71 IU Iron 2.09 mg
Protein 18.01 grams Saturated Fat 1.41 grams Vitamin C 7.31 mg Sodium 212.10 grams
Carbohydrate 7.31 grams Cholesterol 51.83 mg Calcium 70.82 mg Dietary Fiber 1.45 grams

Day 4 / Team 4
SPICY TUNA SLIDERS 2 sliders provide 2.25 oz equivalent meat/meat alternate, 2 oz eq grain
Tuna, canned, chunk style, 5 pounds 6 ounces 1 pound, 1. Preheat convection oven to 400ºF (conventional oven to
water-packed (2-43 oz. pouches) 2 ounces 425ºF).
Bread crumbs 2 quart 1 ½ cups 2. Combine tuna, ½ bread crumbs, cheese and scallions in a
Cheese, Cheddar, shredded 2 pounds 6 ounces large bowl. Reserve remaining ½ of bread crumbs.
Scallions, sliced thinly 1 ½ cup 1/3 cup
Mayonnaise 1 quart, 1 pint 1 cup 3. Mix mayonnaise and peppers in a mid-size bowl; Add
3 tablespoons mayonnaise mixture to tuna mixture.
Chipolte peppers, canned, 14 ounces 3 ounces 4. Form into patties – portion using a No. 16 scoop; Coat
drained, chopped each side of patties with reserved bread crumbs.
5. Spray baking sheets with cooking spray; place patties on
baking sheets.
6. Bake in preheated oven for 10 minutes; turn patties over
and bake for an additional 10 minutes or until patties
reach an internal temperature of 165ºF for 15 seconds.
Buns, whole-grain rich, slider 100 each 20 each 7. If prepared for immediate service, warm hamburger buns.
(1 oz. eq each) 8. Place one tuna patty between each bun; Place sliders in
12” x 20” x 2/1/2 baking or steam table pans. If sliders are
to be held in warming unit, cover pans with foil. CCP: Hold
above 135ºF
Offer optional accompaniments and garnishes as desired. Lettuce and tomato are recommended
Protein(g) 25 Saturated Fat (g) 4.3 Vitamin C (mg) 9 Sodium (mg) 988
Carbohydrate (g) 47.5 Cholesterol (mg) 43 Iron (mg) 3.1 Dietary Fiber (g) 4
SOURCE: Starkist Company, http://starkistfoodservice.com/recipes/spicy-tuna-sliders-0
Day 4 / Team 4
BUFFALO HUMMUS DIP ¼ cup provides 1 oz. eq. m/ma
INGREDIENTS 50 SERVINGS 3 CUPS DIRECTIONS

Beans, chickpeas or garbanzo, 4 pounds 4 ounces 2 – 15 ounce cans 1. Combine chickpeas, water, tahini, hot
canned, rinsed (1 No. 10 can) (3cup s) sauce, olive oil, lemon juice, garlic and
Water 1 ½ cups 1/3 cup salt in food processor. Cover; process
Tahini 1 cup 1/3 cup until very smooth.
Hot Sauce (Frank’s RedHot) 1 cup ¼ cup CCP: Chill to 41°F or lower within 4
Oil, olive 1 cup ¼ cup hours.
Lemon juice, fresh 1 cup 2 tablespoons 2. Cover. Refrigerate until service.
Garlic, chopped ¼ cup 3 cloves
Salt 2 teaspoons ½ teaspoon
RECIPE NOTES:

Protein 3.7 g Saturated Fat .75 g Vitamin C 3.8 g Sodium 150 mg
Adapted from Hummus, E-24, U.S. Department of Agriculture, Food and Nutrition Service & The Institute of Child Nutrition (2005)
USDA recipes for schools. Original recipe with nutrient analysis can be found at
http://130.74.124.194/USDA_recipes/school_recipes/E-24.pdf

Day 4 / Team 5
FISH STREET TACO 1.25 oz. eq. whole grain, 1 oz. M/MA and ¼ cup vegetable servings
Round flatbread, whole-grain, 1 oz. eq. 24 each 10 each 1. Thaw flatbread at room temperature until ready to
heat flatbread and assemble tacos. Place flatbread in
a 325°F oven 2-3 min. or until flatbreads are warm,
but do not let them bake, you want soft flatbreads.
Pollock fish sticks (1/2 oz. eq. meat/each) 48 each 20 each 2. Place frozen cooked whole grain breaded Pollock fish
sticks on a lined sheet pan. Heat pans of Pollock sticks
until they reach 145°F. Keep covered while
assembling the tacos.
Green onion, chopped 1 ½ cup ¾ cup 3. BUILDING A STREET TACO:
Cabbage, shredded 6 cups 2 ½ cups • Place a warmed flatbread on a foil square. Top with 2
Cilantro, fresh, chopped 1 ½ cups ¾ cup - ½ oz. heated fish sticks.
Queso fresco (Mexican style cheese) 1 ½ pounds 10 ounces • Top the fish with 1 tablespoon chopped green onion
Or mozzarella cheese and ¼ cup shredded cabbage.
Lime, fresh, cut into 8 wedges 3 each 1 ¼ each • Garnish taco with 1 tablespoon chopped fresh
Salsa 3 cups 1 ¼ cup cilantro and 1 Tbsp. (½ ounce.). crumbled cheese. (a
la carte tacos may be wrapped in the foil for serving.)
• Serve with 1/8 cup of salsa and a lime wedge
Optional condiments: Diced avocado, sour cream, diced
tomatoes.
NUTRIENTS PER SERVING – 1 TACO
Protein 12.3 g Saturated Fat 2.6 g Vitamin C 16.6 mg Sodium 450 mg
SOURCE: Rich’s Foodservice, http://richsfoodservice.com/
Day 4 / Team 5
TURKEY DELI SUB 2 oz. eq. m/ma, 2 oz. eq. grain, ½ vegetable

Sub roll – 7 .5 ounce, 12 inch 10 each 3 each Bake sub rolls:
Whole-grain rich 1. Panning: bulk 24 (12 x 2) on lined sheet pan. 8 (4 x 2) on lined sheet
pan or 4 channel pan insert.
2. Retard/thawing: 35 - 38 °F, 12 - 18 hours; or 60 minutes at room
temperature.
3. Temper/floor time: 15 minutes at room temperature.
4. Proofing: 95 °F, 85 % r.h., 40 - 50 minutes to template # 23 for sheet
pan or until rolls fill in and are 1/2" above top of channel insert.
5. Baking: rack oven: 375° F, 14 - 16 minutes deck oven: 400 °F, 14 - 16
minutes with 10 seconds steam convection oven: 325° F 14 - 16
minutes
Spinach pesto 3 ¾ cup 1 cup To make turkey deli sub:
6. Spread sub with spinach pesto (6 tablespoons per sub- # 10 scoop).
Turkey breast, sliced thin 3 pounds 1 pound 7. Place turkey across the length of each sub (4 ½ ounces for each sub).
Turkey bacon, fully cooked 10 ounces 4 ½ ounces Top with 1 ounce bacon. Add Swiss cheese (1 ½ ounce per sub).
Swiss cheese, sliced thin (½ 1 pound 4 ½ ounces Place 2 slices of tomatoes and ½ cup spinach on top.
ounce each) 8. Cut sandwich into 3 portions.
Spinach 2 pounds (1 10 ounces (5
gallon) ½ cups)
Tomato 5 pounds 1 ½ pounds
Calories 357 Total Fat 12.4 g
Protein 29 g Saturated Fat 4.7 g Sodium 691 mg
Carbohydrate 25 g Cholesterol 56 mg Dietary Fiber 5.5 g
SOURCE: adapted from South Madison Community School Corporation and Jennie-O Turkey Store, http://www.jennieofoodservice.com/k12/recipe-item.cfm?recid=11242

Day 4/ Team 5
SPINACH PESTO 2 tablespoons provides 1/8 cup dark green veg
Spinach 2 pound (1 gallon) 10 ounces (1 ½ 1. Fit a food processor with a steel blade.
quarts) Make pesto in batches by filling the
Oil, olive 1 ½ cups ½ cup food processor ½ full with spinach.
Add a drizzle of oil. Process until
smooth, adding a little more oil as
needed.
Parmesan cheese, grated ½ cup 3 tablespoons 2. Transfer to a large bowl. Repeat with
Lemon juice 2 tablespoons 2 teaspoons the remaining spinach and oil. When
Garlic, fresh, chopped 1 tablespoon 1 teaspoon you get to the last batch, add cheese,
Salt 1 tablespoon 1 teaspoon lemon juice, garlic, salt and pepper.
Black pepper, ground ½ teaspoon pinch Add to the bowl and stir well to blend
flavors.
RECIPE NOTES:
Protein 2g Saturated Fat 1.6 g Vitamin C 30 mg Sodium 192 mg
Carbohydrate 5g Cholesterol 0 mg Calcium 43 mg Dietary Fiber 1g
Day 4 / Team 6
CHICKEN PHILLY 3 oz-eq meat/meat alternate 2 oz-eq grains, ¼ cup other vegetables

Chicken fajita strips, cooked 11 ¼ pound 2 ¼ pounds 1. Preheat conventional oven to 350°F (or 400°F for convection
oven). Place frozen fajita strips in a single layer on sheet
pans. Bake fajita strips for 25 – 30 minutes in conventional
oven (or 15 – 20 minutes for convection oven).
CCP: Heat chicken to 165°F or higher for 15 seconds.
Pepper strip blend, frozen 1 ½ gallon, 5 cups 2. Place frozen pepper strip blend in a 12” x 20” x 2” counter
1 cup pan. Allow room for steam to circulate around the
vegetables. Do not add any liquid. Steam (uncovered at 5 lb
pressure) until tender (approximately 3 – 5 minutes). DO NOT
OVERCOOK. Drain excess liquid from vegetables.
CCP: Hold pepper strips for hot service at 135°F or higher.
Mozzarella cheese, part skim, 3 quart, 2 ½ cups 3. Assemble sandwiches during tray service: place open hoagie
shredded ½ cup bun on tray, top with 3 ½ ounces chicken fajita meat, ¼ cup
Hoagie bun, whole-grain rich 50 each 10 each pepper strips, and 1 ounce cheese.
SERVING NOTES:
Calories 386 Total Fat 13 g Vitamin A 304 IU Iron 4 mg
Protein 33 g Saturated Fat 5g Vitamin C 11 mg Sodium 1231 mg
SOURCE: Menus that Move, Ohio Department of Education, http://education.ohio.gov/Topics/Other-Resources/Food-and-

Nutrition/Resources-and-Tools-for-Food-and-Nutrition/Menus-that-Move

Day 4 / Team 6
VEGETABLE WRAPS WITH SPICY LEMON HUMMUS
Vegetable Wrap Spread
Cream cheese, low-fat 2 pounds 1 1/3 pounds 1. Prepare spread by mixing cream cheese and
Ranch dressing dry seasoning 1 ½ ounces 1 ounce dry ranch seasoning; mix very well. Add milk
Milk, nonfat As needed As needed until cream cheese will spread easily onto
tortilla.
Tortilla, whole wheat flour, 12 to 14 inch 15 each 10 each 2. Spread 1-2 ounces of the cream cheese
mixture on the tortilla depending on the size
of the tortilla.
Toppings
Green Peppers, cut in strips 2 each 1 1/3 each 3. In a bowl, combine all of the toppings, except
Salad greens, Romaine, diced 3 heads 2 heads tomato slices and mix well.
Carrots, matchsticks 6 ounces 4 ounces 4. Place 2 tomato slices and 1- 1 1⁄2 cups of the
Mushrooms, sliced 6 ounces 4 ounces vegetable topping mixture on the tortilla.
Tomato slices, ¼ inch thick 30 slices 20 slices 5. Top with 1 ounce cheese.
Cheese, Cheddar, shredded 15 ounces 10 ounces 6. Roll tortilla burrito style and cut in half on the
diagonal. Wrap each half in wrap and place
in cooler until serving time.
7. Serve with spicy lemon hummus.
SOURCE: Sizzling School Lunches, Indiana Department of Education, Office of School and Community Nutrition, September 2013
Day 4 / Team 6
SPICY LEMON HUMMUS

Chickpeas, drained and rinsed 4 pounds 2 2/3 pounds 1. Combine all ingredients in a food processor,
Lemon juice 1 ½ cup 1 cup or VCM and puree to a smooth consistency.
Oil, olive or canola/olive blend ¾ cup ½ cup For a large number of servings, multiple
Garlic, minced 2 tablespoons 1 1/3 tablespoons batches may need to be prepared. As an
Cumin, ground 2 tablespoons 1 1/3 tablespoons option, an immersion blender may be used
Cayenne pepper 1 ½ teaspoon 1 teaspoon to puree ingredients.
Jalapeno pepper 1 cup 2/3 cup 2. Spread the 5 pounds of mixture into a 12” x
Bell pepper, red 1 cup 2/3 cup 20” x 2 1⁄2 pan. 3. Sprinkle with paprika or
cayenne pepper for garnish.
Note: If tahini is available please add the
following amounts to the hummus recipe:
6 servings- 3 tablespoons
25 servings- 3⁄4 cup
50 servings- 1 1⁄2 cups
100 servings- 3 cups

Day 4 / Team 7
ONE PORTION PROVIDES: 2 ounce equivalent m/ ma, 2 ounce
SOUTHWEST CHICKEN & CHEESE QUESADILLAS equivalents whole grain, ¼ cup total vegetables
Chicken, cooked, shredded, 3 pounds 10 ounces 1. Preheat oven to 350°F.
diced or strips 2 ounces 2. Toss the chicken with taco seasoning.
Taco seasoning 5 tablespoons 1 tablespoon 3. Carefully warm the chicken in the steamer or oven until it
reaches an internal temperature of 165°F.
Mozzarella cheese, shredded 1 pound 5 ounces 4. Blend the mozzarella and cheddar cheeses. Stir in with the
9 ounces chicken until melted and creamy
Cheese, Cheddar, shredded 1 pound 5 ounces
9 ounces
Onions, small diced 8 ounces 2 ounces 5. Roast the onions, tomatoes and red peppers in the oven for
Tomatoes, diced 1 ½ pounds 5 ounces 5 minutes until a temperature of 145 °F.
Peppers, bell, red, diced 1 pound 3 ounces 6. Drain moisture from the vegetables.
7. Add to the chicken cheese mixture.
Whole-wheat tortillas, 10 50 10 8. Using a # 8 scoop, put the ½ cup of the mixture onto the
inch tortilla and spread to distribute. Fold the tortilla in half and
(2 ounce equivalent) place on a sheet pan covered in a piece of sprayed
parchment paper.
9. Spray the top of the quesadillas with pan release spray and
cook for 6 to 8 minutes, until golden brown.
10. Allow to sit for 5 minutes before cutting into three wedges.
Salsa 1 #10 cans 2 ½ cups 11. Serve with salsa.
Carbohydrate (g) 16.9 Cholesterol (mg) 70 Iron (mg) .78 Dietary Fiber (g) 2
SOURCE: Kansas School Recipes, Child Nutrition & Wellness, Kansas State Department of Education, Culinary Camp.
http://www.kn-eat.org/snp/SNP_Docs/SNP_Quantity%20Recipe_Sharing/Quantity_Recipe_Sharing_Main_Dishes.pdf
Day 4 / Team 7

SPY THAI BEEF 2 oz. eq. m/ma, 2 oz. eq. grain, each 1/8th cup optional toppings counted as vegetable

Ground beef, 80% lean 8 ½ pounds 1 ¾ pounds 1. Brown ground beef, breaking into 1/2-inch
crumbles and stirring occasionally until
internal temperature reaches160°F. Remove
drippings.
Water 1 pint ½ cup 2. Meanwhile, combine water, peanut butter,
Peanut butter, creamy (optional sunflower 1 ½ cups 1/3 cup lime juice, soy sauce, garlic powder, ground
butter) ginger and crushed red pepper. Set aside.
Lime juice ¾ cup 2 tablespoons 3. Stir peanut butter mixture into ground beef
Soy sauce, reduced-sodium ¾ cup 2 tablespoons mixture. Continue until heated through,
Garlic powder 2 tablespoons 1 teaspoon stirring occasionally and adding water as
Ginger, ground 2 tablespoons 1 teaspoon needed for desired consistency.
Crushed red pepper 1 teaspoon ¼ teaspoon CCP: Heat to 165°F for at least 15 seconds.
CCP: Hold hot for service at 135°F for up to 2
hours
Flatbread 50 each 10 each 4. Warm flatbread. Portion 1/3 cup (#12 scoop)
Toppings (optional): beef mixture onto flatbread and garnish with
Shredded carrots, sliced cucumber, red bell toppings, as desired.
pepper strips, sliced green onion, sliced
fresh peapods, chopped fresh cilantro
SERVING NOTES:
Serving size 1/3 cup - #12 scoop Yield, volume Generous 1 gallon (50)
RECIPE NOTES:

• Spy Thai Beef can be served over whole grain spaghetti. Plate 1/2 cup (#8 scoop) spaghetti. Top with 1/3 cup (#12 scoop)
beef mixture per serving. Garnish with toppings, as desired.
• Spy Thai Beef can be served in Romaine lettuce leaves. Divide 1/3 cup (#12 scoop) beef mixture between 2 small lettuce
leaves per serving. Garnish with toppings, as desired.
Calories 300 Total Fat 13 g Vitamin A 2708 IU Iron 3 mg
Protein 22 g Saturated Fat 5g Vitamin C 2 mg Sodium 296 mg
SOURCE: Beef for Foodservice Professionals, http://www.beeffoodservice.com/CMDocs/BFS/K12/Spy_Thai_Beef.pdf
Day 4 / Team 7
WHITE BEAN DIP 1⁄4 cup legume vegetable

Beans, great northern, dry 4 pounds 6 ounces 1. Soak the great northern beans overnight.
The next day, cook the beans for 1 1⁄2
(18 ounces hours in boiling water.
canned) 2. Cool completely
Garlic, minced 2/3 cups 1 tablespoon 3. Put beans, garlic, oil, lemon juice, pepper
Oil, canola 1 2/3 cups 3 tablespoons and salt in robot coupe with all of the
Lemon juice 1 2/3 cups 3 tablespoons other ingredients.
Black pepper, ground 1 ½ teaspoons 1/8 teaspoon
Salt 1 ½ tablespoons ½ teaspoon
Parsley, fresh, chopped 2 ½ cups ¼ cup 4. Lightly chop the parsley. Remove any
stems and process all together.
SERVING NOTES: Serving size – 1/3 cup
RECIPE NOTES:
Can use canned beans: 1 pound dry beans = 3 pounds cooked beans
Calories 58 Total Fat Vitamin A Sugar
Protein Saturated Fat 8.54% Vitamin C Sodium 108.58 mg
SOURCE: By Jackie Morgan, Food Service Director, Milton School District, Let’s Cook Healthy School Meals, Project Bread.

Day 4 / Team 8
APPLE FRENCH TOAST BAKE 1 serving provides 1.25-ounce equivalent grain/bread, 2-
ounce equivalent meat/meat alternate and 1⁄8 cup fruit.
Apples 3 pounds ¾ pound 1. Coat two 2-inch full steamtable pans with cooking
spray (for 48 portions). For 12 portions use ½
steamtable pan.
2. Core apples and cut each into 8 wedges.
Whole wheat or whole grain bread 4 pounds 1 pound 3. Cut bread into 1-inch cubes.
Eggs, large 50 large or 12 large or 4. Lightly beat eggs into a large bowl. Add milk, 1 cup
1 gallon 1 quart maples syrup (or brown sugar), cinnamon, nutmeg
Milk, low-fat 1 quart + 1 cup 1 ¼ cup and salt; whisk to combine. Stir in the apple slices,
Maple syrup or brown sugar 1 ½ cups, 3/8 cup then fold in the bread.
divided 5. Divide mixture evenly between the prepared pans.
Cinnamon, ground 4 teaspoons 1 teaspoon Lightly coat sheets of parchment paper with cooking
Nutmeg, ground 2 teaspoons ½ teaspoon spray and place on top of the French toast. Cover
Salt 1 teaspoon ¼ teaspoon
with foil. Refrigerate 6 to 8 hours or overnight.
6. Before baking, let the French toast stand at room
temperature for 30 minutes. Preheat convection
oven to 325°F or conventional oven to 350°F.
7. Bake for 30 minutes. Remove foil and parchment
and rotate the pans end to end. If using brown sugar,
sprinkle each pan with 1⁄4 cup. (If using maple syrup,
drizzle each pan with 1⁄4 cup after baking.) Bake,
uncovered, until set on top and the internal
temperature reaches 165°F, about 20 minutes more.
Let stand for 10 minutes. Cut each pan into 24
pieces.
SERVING NOTES: Serving size-1 piece
RECIPE NOTES:
• Cube leftover bread, even English muffins, and freeze. Make the recipe when you have 1 gallon.
• You can use frozen commodity apples (thaw before adding to the recipe) or one #10 can of prepared apple filling.
• You can add 2 pounds reduced-fat cream cheese, cut into ½-inch cubes. Fold it in with the bread in Step 4.
• Slightly frozen bread is easier to cube.
• Stir in 1½ quarts of raisins and the recipe will credit for an additional ¼ cup Fruit per serving.

Calories 220 kcal Total Fat 6.56 grams Vitamin A 348.44 IU Iron 1.9 mg
Carbohydrate 28.09 grams Cholesterol 196.02 mg Calcium 115.46 mg Dietary Fiber 3.41 grams

Day 4 / Team 8
ONE PORTION PROVIDES: 2 ounce equivalent lean meat/meat alternate,
ALASKAN POLLOCK PO’BOY 1⁄8 cup dark green vegetable, 3 ounce equivalent whole grain
Pollok fish sticks, frozen, 1 ounces 200 each 40 each 1. Cook Alaska pollock fish sticks according to
each manufacturer’s instructions and until internal
temperature is 145°F and breading is crispy.
Po’boy sauce (recipe below) 6 ¼ cup 1 ¼ cup 2. Spread top and bottom of roll with Po’Boy Sauce.
Whole grain-rich sandwich roll, split 50 each 10 each 3. Place fish sticks diagonally across the bottom of roll;
Spinach, baby 12 ½ cups 2 ½ cups top with spinach leaves and replace roll top.
Po’boy Sauce
Mayonnaise 6 ¼ cups 1 ¼ cup 4. Mix all ingredients together.
Mustard, yellow 2/3 cup 2 tablespoons 5. Make at least 2 hours prior to serving and
Mustard, Dijon 2/3 cup 2 tablespoons refrigerate.
Sweet pickle relish 2/3 cup 2 tablespoons 6. May be made 1 day ahead.
Worcestershire sauce 1 ¼ teaspoon ¼ teaspoon
SOURCE: Genuine Alaska Pollock Producers, http://www.greatfishforgreatkids.org/pdf-2017/GAPP-Recipe-Sheet_Alaska-Pollock-
Po'Boy_2017_Prf1.pdf
Day 4/Team 8
BUFFALO CHICKEN CALZONE 2 oz. eq. whole grain, 3 oz. eq. m/ma.

5” whole grain rich sheeted pizza 50 each 10 each 1. Remove 8 frozen doughs from the case and place doughs 2”
dough to 3” apart on oiled parchment pan liners on sheet pans. It is
VERY important to cover the pan of dough with plastic to
prevent dough from drying out during thawing.
2. Place the covered dough in the cooler to thaw 18-24 hours or
overnight. The next morning, allow covered thawed dough to
rise at room temperature 2-3 hours until it is light and fluffy.
Chicken fajita strips, diced 9 ½ pounds 30 ounces 3. Thaw 1 ½ lbs. chicken fajita strips and dice, then toss with
Buffalo wing hot sauce 3 cups 5/8 cup Buffalo wing hot sauce.
Ranch dressing 3 cups 5/8 cup 4. Spread 1 tablespoon of ranch dressing over the dough.
Pepper jack cheese 1 pound 9 5 ounces 5. Top with 3 ounces of the seasoned fajita strips and ½ ounce
ounces shredded pepper jack cheese.
Water 6. Spray or brush the edges the dough round with water then
fold the dough over the filling and crimp the edges with a fork.
7. Brush the top of the dough with oil and vent with a fork. Add a
little cheese to the top of the calzone.
8. Place in a 325°F Convection Oven. Bake until center reaches
165°F, cheese is melted and crust is golden brown. 12-15 min
RECIPE NOTES:

Calories 350 Total Fat (g) 9.0 Vitamin A (IU) 1115 Iron (mg) 2.8
Protein (g) 37.4 Saturated Fat (g) 3.3 Vitamin C (mg) 10.8 Sodium (mg) 724
Carbohydrate (g) 32.1 Cholesterol (mg) 90 Calcium (mg) 133 Dietary Fiber (g) 3.1
SOURCE: Rich’s, https://www.richsk12.com/pizzas-calzones

Day 4 / Team 8
HONEY MUSTARD YOGURT DIP ¼ cup
Yogurt, plain, whole milk 1 quart, 2 ¼ cups 1 ¼ cup 1. Mix all ingredients in a large bowl until combine.
Mustard, Dijon 5/8 cup 2 tablespoons 2. Keep chilled.
Honey 1 tablespoon + 2 1 teaspoon
teaspoons
Salt, kosher ¾ teaspoon 1/8 teaspoon
Pepper, black, ground ¾ teaspoon 1/8 teaspoon
Protein(g) 1.0 Saturated Fat (g) .6 Vitamin C (mg) .2 Sodium (mg) 62
Carbohydrate (g) 1.8 Cholesterol (mg) 4 Iron (mg) .02 Dietary Fiber (g) .0
Day 4 / Team 8
CHOCOLATE GREEK YOGURT DIP ¼ cup

Yogurt, Greek, plain, whole milk 6 pounds 1 pound 3. Mix all ingredients in a large bowl until combine.
4 ounces 4 ounces Keep chilled
Cocoa powder, unsweetened 1 ½ cups + 1 5 tablespoons
tablespoon
Sugar, brown, light 2 1/3 cups ½ cup
Vanilla extract 4 tablespoons 2 ½ teaspoons

Calories 90 Total Fat (g) 3.2 Vitamin A (IU) 8.5 Calcium (mg) 66
Protein(g) 5.6 Saturated Fat (g) 1.6 Vitamin C (mg) 0 Sodium (mg) 23
Carbohydrate (g) 10.6 Cholesterol (mg) 7 Iron (mg) .5 Dietary Fiber (g) .9

PRODUCT EVALUATION FOR BUILD A BETTER SANDWICH
Food Product Appearance Taste Texture Eating Quality Comments
Barbecued pulled pork sandwich A or NA A or NA A or NA A or NA
Thai chicken & brown rice lettuce wrap A or NA A or NA A or NA A or NA
Black bean dip A or NA A or NA A or NA A or NA
Falafel with hummus in pita A or NA A or NA A or NA A or NA
Bahn mi Vietnamese sandwich 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
Grilled vegetable panini A or NA A or NA A or NA A or NA
Mediterranean chicken salad w/pita A or NA A or NA A or NA A or NA
Tzatziki A or NA A or NA A or NA A or NA
Sun-butter hummus A or NA A or NA A or NA A or NA
Chicken tikka masala with pita A or NA A or NA A or NA A or NA
Spicy tuna slider A or NA A or NA A or NA A or NA
Buffalo hummus dip A or NA A or NA A or NA A or NA
Fish street taco A or NA A or NA A or NA A or NA
Turkey deli sub A or NA A or NA A or NA A or NA
Spinach pesto A or NA A or NA A or NA A or NA
Chicken Philly A or NA A or NA A or NA A or NA
Vegetable wrap w/ lemon hummus A or NA A or NA A or NA A or NA
Spicy lemon hummus A or NA A or NA A or NA A or NA
Southwest chicken & cheese quesadillas A or NA A or NA A or NA A or NA
Spy Thai beef A or NA A or NA A or NA A or NA
White bean dip A or NA A or NA A or NA A or NA
Apple French toast bake A or NA A or NA A or NA A or NA
Alaska Pollock Po’Boy A or NA A or NA A or NA A or NA
Buffalo chicken calzone A or NA A or NA A or NA A or NA
Honey mustard yogurt dip A or NA A or NA A or NA A or NA
Chocolate Greek yogurt dip A or NA A or NA A or NA A or NA

Day Five
Salads and Salad Bars
Lesson-at-a-glance
Culinary demonstration Salads 60 minutes
Parts of a salad
Base
Body
Dressing
Garnish
Lettuces
Care of salad greens
Composed salads
Types of salad dressings
Themed salad bars
DEMONSTRATION
Sesame ginger dressing
French dressing
Hands on Salad dressing 2 ½ hours

Composed salad
Side salad or salad bar component
Clean-up 15 minutes
Culinary Skills for A+ School Meals 172 Salads & Salad Bars
Salads are a refreshing component to a meal or may be served as a main course. The word
salad comes from the sal or salt because the lettuce leaves were originally preserved in brine,
then salt and vinegar.
There are four basic parts to a salad:
Base
Gives the definition to the salads placement on the plate or platter. It can be whole
leaves or shredded. Ex. The salad greens
Body
The main ingredient of the salad and the focal point of the presentation as it sets on top
of the base. Ex. A piece of grilled tuna
Dressing
Used to enhance the flavor, tossed with the body of the salad or served on the side. Ex.
Miso dressing
Garnish
Adds texture, color and form.
SALAD TYPES
Simple
A variety of one or more greens tossed with a light dressing. Care must be taken so as
not to mask or overshadow the delicate flavor of the greens.
Mixed
Composed of cooked or raw vegetables either marinated or served with a compatible
dressing. May also be fruits, grains, legumes, potatoes or protein items (chicken, tuna)
Composed
The ingredients are presented separately but on the same plate. They are arranged as
opposed to tossed. A Cobb Salad is an example of a composed salad. Served with a
variety of complimentary dressings, these salads are often used as an entree.
LETTUCE AND GREENS
Lettuce or Green Shape Color Texture Flavor
Romaine Oblong Dark Green Firm Mild
Iceberg Round Pale green Crisp Bland, watery
Spinach Arrow shaped Dark green Firm Mild
leaf
Bibb Round Medium green Soft Mild
Boston Lettuce Round Pale green Soft Mild
Belgian Endive Spear shaped White, pale Medium firm Bitter
green
Parsley Curly or flat Dark green Tough leaf Strong
leaf
Watercress Round leaf Bright green Medium soft Peppery
Scallion Long stalk Green leaf, Tender leaf Oniony
white base
Chives Thin stalks Green Mild onion
Escarole Loose leafed Green leaf, Tough leaf Strong
round head white stem
Napa Cabbage Cylinder like Pale green Medium firm Mild
Green Leaf Loose leafed Green Tender leaf Mild
head
Red Leaf Loose leafed Green with Tender leaf Mild
head red leaf tips
Chicory Loose curly Dark green Tough Bitter
leaf
Oak Leaf Oak shaped Green to Tender Mild
leaf bronze
Frisse Loose curly Pale green Crisp Slightly bitter
leaf
Radicchio Round head Red leaf white Firm Bitter
veins
Mache Small leaves Green Tender Mild
CARE OF THE SALAD GREENS
Trimming
• Remove outer tough leaves
• Trim discolored areas.
• Cut or break the leaves into bite size pieces or leave whole
Washing
• Under running water
• Whole
• Cut into pieces
Draining/ Drying
• Colander
• Lettuce Spinner
• Paper towels
Crisping
• Store in refrigerator, cover with damp towels
Salad Spinners
Home-style 5 gallon 20 gallon

$20 to $30 $100 to $150 About $3000
COMPOSED SALAD
A salad arranged on a plate rather than tossed in a bowl
Examples
Components Chef Chicken Caesar Taco Cobb Greek Nicoise
Main item or 2 ounces Turkey Chicken Taco filling Chicken breast Tuna
protein Ham Parmesan meat Hard cooked Feta cheese Hard cooked
Cheese cheese Cheddar egg egg
Hard cooked cheese Blue cheese
egg
Lettuces 1 cup Romaine, Romaine Mixed greens Mixed greens Boston or bibb
varies lettuce
Vegetables ½ cup Tomatoes Tomato Tomatoes Potatoes, red
or fruit Avocado Cucumber skinned
Red onion Green beans
Olives Tomatoes,
cherry
Crunch Croutons Taco chips or Bacon Nicoise olives
tortilla strips
Dressing ½ to 1 Caesar Salsa Red wine Red wine Vinaigrette
ounce vinaigrette vinaigrette
Seasonings Black pepper Chives Oregano
Parsley
TYPES OF SALAD DRESSINGS
1. Oil and vinegar dressings
2. Mayonnaise-based
3. Dairy-based
4. Vegetable coulis or puree
Emulsions
An emulsion is a mixture of two substances that do not normally mix, such as oil and water. A
vinaigrette is an example of an oil-and-water emulsion, meaning that the oil has been broken
up into very small droplets suspended throughout the vinegar.
Temporary emulsions are made by blending, shaking, or whisking ingredients together. The
ingredients begin to separate from each other as soon as you stop mixing them. The oil and
vinegar separate quickly, but the emulsion can be re-formed by whipping again.
Permanent or stable emulsion, like mayonnaise, contain emulsifiers that attract and hold both
oil and water in suspension. Some common emulsifiers used in the kitchen include egg yolks,
mustard, and starches.
Vinaigrette Salad Dressing

1 part oil 1 cup oil
1 part acid 1 cup acid
2 parts liquid 2 cups stock or juice
Cornstarch to lightly thicken liquid 2 tablespoons
Seasonings fresh herbs and spices
Dressing Acid Oil Liquid Seasoning

Apple Walnut Apple cider Walnut oil Apple Cider
vinegar
Italian Red wine vinegar Olive oil Vegetable Oregano, basil,
stock garlic, onion,
salt, pepper
Balsamic Balsamic vinegar Olive oil Tomato juice Garlic, parsley,
chives
Citrus Lemon juice Olive oil Orange juice Mint
Mustard-herb Cider vinegar Olive oil Vegetable Mustard,
stock parsley, garlic,
pepper
Pesto Red wine vinegar Olive oil Vegetable Pesto
stock
Curry Cider vinegar Olive oil Vegetable Curry, garlic,
stock ginger, onion
Sesame Cider vinegar Canola oil/sesame Stock Sesame seeds,
oil paprika, onion
Oils Vinegars Condiments Flavorings
Olive oil Red wine Mustards Herbs and Spices
Corn White wine Worcestershire Lemon
Soybean Cider Soy sauce Garlic
Safflower Herb Horseradish Ginger
Canola Sherry wine Catsup Curry
Walnut Balsamic Relish Other
Sesame Raspberry Other
Peanut Sherry wine vinegar
Other
SAFE USE OF SALAD BARS IN SCHOOLS
Indiana State Department of Health – Indiana Department of Education – Purdue Extension
https://www.in.gov/isdh/files/schoolsaladbarsafety.pdf
INTRODUCTION
Research and experience have shown that school children significantly increase their
consumption of fruits and vegetables when they are given a variety of choices at a school fruit
and vegetable salad bar. This experience can lead to a lifetime of healthy food choices.
Therefore, public and private agencies throughout the country are working together to expand
the use of salad choice bars. The Food and Nutrition Service of the U.S. Department of
Agriculture encourages schools to follow food safety standards and best practices with all foods
served in school meal programs. The addition of salad bars to these programs raises new
concerns. This fact sheet provides answers to frequently asked questions about regulatory and
food safety matters related to salad bars in Indiana schools.
PART ONE: REGULATORY MATTERS

Can any school have a self-service salad bar?
Yes. There has been some confusion that salad bars are only allowed in elementary schools if
the food is either pre-wrapped or served by a school nutrition employee. This is not the case.
Elementary students are allowed to self-serve from salad bars that are designed specifically for
small children. These salad bars must have a barrier (such as a plastic food shield) positioned at
the appropriate height for small children, and have a lower serving surface than full-sized salad
bars.
If a school serves meals to children in early and middle grades and only has a full-sized salad
bar, food for the younger children can be pre-packaged or served by an adult.
Will a new menu mean other new requirements from the health inspector?
Any time you add a new food process, equipment, or a time and temperature sensitive food
item, you should involve your state or local health inspector before and during the menu
change. The health inspector can help assess food safety risks and identify practices to reduce
those risks. They can also help you to decide if the changes you are planning will require plan
review by your regulatory authority.
When time and temperature sensitive foods are added to the menu, you will need standard
procedures to support your HACCP plan for safely handling these items. Such procedures might
include guidelines for purchasing, receiving, storage, washing, processing, holding, temperature
logging, serving and re-serving of fresh produce.
What kind of equipment will we need?
First, a culinary sink for washing fruits and vegetables is advisable; if not available the
warewashing sinks must be sanitized according to 410 IAC 7-24-293(b). (The sink in use cannot
be used for any other purpose such as washing dishes).
For the salad bar itself, you may use a mechanically cooled unit, or a non-mechanically cooled
salad bar. Equipment that meets ANSI standards such as NSF certified is recommended. You
may also use an existing refrigerated service line with cold wells and food shields. One-sided
service will be slower but will make it easier to monitor the salad bar and to assist younger
children. 410 IAC 7-24- 187 requires potentially hazardous food (PHF) (e.g., cut fruits and
vegetables, ready-to-eat meats, cottage cheese) be kept in mechanical refrigeration at 41°F or
below, and hot foods at 135°F or above.
If we plan to use time rather than temperature at the salad bar, what steps must we take to use
time as a public health control?
• First, submit prior written notification to the regulatory authority of your intention to
use time as a public health control. The plan must be preapproved.
• Maintain a written copy of your detailed plan to use time as a public health control and
educate employees on their responsibilities. The plan must include details about how
you will:
o Maintain food temperatures according to the Food Code.
o Clearly mark food containers to indicate the time that the food will expire (no
more than four hours after food is removed from temperature control)
o Discard food that is unmarked or for which the time has expired, and
o Discard food at the end of meal service, even if it has not been four hours
since the food was placed on the salad bar. Exception: whole fruits can be re-
washed and reused
Can salad bar foods be part or all of a reimbursable meal?

Salad bar offerings can be part of a reimbursable meal for schools participating in the National
School Lunch Program. The salad bar can be utilized to provide all the meal components, or
salad bars can be limited to offering a selection of vegetables and fruits that will augment the
rest of the components of a reimbursable meal served elsewhere in the cafeteria line.
PART TWO: HEALTH AND HYGIENE

“Handwashing is the single most important means of preventing the spread of infection.”
(Centers for Disease Control)
Kitchen staff: School nutrition staff already understand the importance of handwashing. Hand
hygiene reminders must be reinforced when you introduce fresh fruit and vegetables to the
kitchen and the menu.
Kitchen staff must continue to wash hands thoroughly with soap and water after using the
toilet or changing tasks. Wash hands before handling or cutting fresh produce. Use gloves or a
clean utensil to touch ready-to-eat produce. Wash hands before putting on disposable gloves
and change gloves when they may have been contaminated or in-between tasks.
Re-train staff on the importance of illness reporting and the employee health policy. Make sure
that food service workers do not work while ill, and stay away from the kitchen for 72 hours
after their last episode of vomiting or diarrhea. To avoid non-food related outbreaks, re-train
maintenance staff on the correct way to clean-up after accidents involving feces or vomit.
We recommend a written plan for changing food service if the school has a very high number of
colds, flu or gastrointestinal illnesses. This plan could include prepackaging raw foods or
discontinuing self-serve during that period of time.
Students: You may prevent students from touching food at the salad bar but you cannot
prevent them from handling these foods while they eat. It is important that students come to
lunch with properly cleaned hands. It is recommended that a universal handwashing policy be
in place before your salad bar program begins.
Handwashing education must be included as part of the pre-salad bar education and
information campaign for families, staff, and students. Handwashing education that includes
family members will help reinforce good hygiene behaviors taught at school. Student
handwashing needs to be promoted, monitored, and reinforced by staff at all levels.
Remember, hand sanitizers are NOT a substitute for handwashing with soap and water.
PART THREE: FOOD SAFETY CONCERNS

Education
A successful salad bar program will include education and training before the salad bar arrives,
and continuing education as it is used in the school.
Before the salad bar arrives: Send information home to families about the salad bar, including
handwashing and salad bar etiquette. Discuss the salad bar and new menu at school meetings
and conferences.
In the kitchen: Provide fresh produce training for all food service staff. Discuss personal
hygiene, salad bar maintenance, cleaning, monitoring, and other changes to the mealtime
routine.
In the classroom: Spend time in the classroom to discuss new menu items and teach children
about salad bar manners. Teach them why they must use utensils to handle food and stay
behind the sneeze guard. Explain the importance of trying new foods and to take only as much
as they will eat.
Especially for the early grades (K-3), having classroom exercises incorporating the use of various
styles of tongs would help build student confidence in their use.
At the salad bar: Use signs with pictures to remind students about handwashing, salad bar
manners, and portion sizes. Provide adequate monitoring for when they forget.
Source, selection, and shipments

Good food safety practices begin when you select a vendor that not only provides quality food
at a good price but also delivers fresh, unblemished fruits and vegetables that are properly
dated, labeled, packaged and transported. Kitchen staff must carefully examine deliveries of
fresh produce and be prepared to reject food that is old, over-ripe, bruised or damaged. After
receipt, store produce immediately in dry or cold storage. Keep in original packaging or label to
identify source. Make sure to store produce away from chemical products in dry storage, and
away from raw meat, poultry and eggs in refrigerators or walk-in coolers. Store produce at least
six inches off the floor, below the ceiling and away from the wall.
“Shower, never bathe” fruits and veggies

All but pre-washed fresh fruits and vegetables must be washed before they are peeled, cut,
processed, served or eaten. Foodborne pathogens will spread easily from one fruit or vegetable
to others if they are soaked in water, 410 IAC 7-24-175. Always wash fresh fruits and vegetables
under a running tap.
• It is not necessary to rewash packaged produce labeled “ready-to-eat,” or “washed”.
• Wash all other produce - even those with skins and rinds that will not be eaten.
• Rub firm-skin fruits and vegetables under running tap water or scrub with a clean
vegetable brush while washing under a running tap.
• To wash tomatoes, the water temperature should be at least 10 ˚F warmer than the
tomatoes. This prevents the absorption of bacteria into the tomato.
• Dry fruits and vegetables with a clean paper towel.
• Never use detergent, bleach or the dishwashing machine to wash produce.
• Chemical washes, if used, must be approved for use on foods and used according to the
manufacturer’s directions.
Avoid cross-contamination
In the kitchen: Always separate raw foods from ready-to-eat and cooked foods. Store and
prepare each produce item separately. Document produce use on production record. Use a
different, clean cutting board and utensils (e.g., knives) for each food item. Wash, rinse, sanitize
and air-dry kitchen tools, utensils, cutting boards, other surfaces and containers that come into
contact with produce immediately after using them.
At the salad bar: Consider using longer handled utensils, especially for younger students. Use
separate utensils for each container. Be sure to change-out utensils every four hours or sooner
if the food contact area has been touched or the utensil has been dropped or placed in the
wrong container, and whenever you change-out the food container. If students return to the
salad bar, be sure they use a clean plate. Consider changing utensils after each individual class
or after each “run.”
Never add food to a partially full container on the salad bar. Replace food containers when they
are getting low in product, empty or have been contaminated.
Monitor salad bars to prevent students from ducking under sneeze guards, touching food with
their hands, returning food, using utensils in more than one food container, or taking
unmanageable portions.
Use reminder signs – with more pictures than words – to help students remember their salad
bar manners.
After meal service: Clean and sanitize the entire salad bar at the end of each day’s meal service.
Saving leftovers and minimizing waste

Keep time and temperature logs for all foods on any type of salad bar. All PHF foods from a
nonmechanically cooled salad bar and cold foods that have been out of the refrigerator or the
mechanically cooled salad bar for four hours must be discarded. You must also discard food
that has been mixed with other foods, or touched with bare hands.
You may choose to save leftover food from a mechanically cooled salad bar to reuse the next
day if the proper temperature has been maintained and has been recorded on the time and
temperature log.
However, given the high potential for contamination of food items on a salad bar, the IN State
Department of Health strongly recommends that leftovers only be saved to be used in a cooked
product the next day.
If you choose to save leftovers for any purpose, cover and store them immediately. Mark
containers with the date they were prepared. The food can be held for seven days, including
the day it was prepared, provided the PHF has been maintained at 41˚F or below, 410 IAC- 7-
24-191.
Never combine leftovers with a new batch of the same food. Leftover food must be put out
alone and used up before any new product is introduced.
To avoid waste, monitor portion size, particularly with smaller children. Use half-size or half-full
containers of less popular items and food items typically selected in smaller portions. Half-fill
containers near the end of service.
Themed Salad Bars
Mediterranean Salad Bar Schematic
Source: United States Potato Board, http://www.potatogoodness.com/wp-content/uploads/2015/09/USPB-saladbar-schematic-
Mediterranean-Farmers-Market-Bar.v3.pdf
THEMED SALAD BARS
BBQ Picnic Salad Bar Schematic

BBQ-Picnic-Farmers-Market-Bar.v3.pdf
THEMED SALAD BARS
Southwestern Salad Bar Schematic
Southwestern-Farmers-Market-Bar.v3.pdf
THEMED SALAD BARS
Create Your Own
____________________________________ Salad Bar Schematic
Day 5/ Chef Demo
ONE PORTION PROVIDES ¾ cup vegetable: ¼ cup other, ¼ cup
VEGGIE CRUNCHER CUP OR BOWL red/orange, ¼ cup dark green
Cucumber, pared, cut into sticks (3 10 pounds 1 pound
in by ¾ inch) 5 ounces
Carrots sticks 6 pounds 10 ½ ounces
(ready to use – 4 inch by ½ inch) 8 ounces
OR OR OR
Baby carrots 7 pounds 13 ounces
14 ounces
Broccoli, fresh, florets, ready-to-use 3 pounds 5 1/5 ounces
8 ounces
INGREDIENTS USDA FOOD BUYING GUIDE NOTES
Cucumber, pared, cut into sticks (3 in by ¾ inch) 3 sticks per serving
1 lb AP = about 2-3/8 cups ready-to-use raw, pared cucumber sticks
Carrots sticks 3 sticks per serving
(ready to use – 4 inch by ½ inch) 1 lb AP = about 3- 3/4 cups carrot sticks
Broccoli, fresh, florets, ready-to-use 1 lb AP = about 7- 1/8 cups ready-to-use broccoli
Day 5/ Chef Demo
ONE PORTION PROVIDES ¾ cup vegetable: ¼ cup red/orange, ¼ cup
HOOSIER SUPER SALAD dark green, 1/8 cup beans/peas, 1/8 cup starchy,

Lettuce, Romaine (½ cup per 6 pounds 10 ¼ ounces Wash and thoroughly dry lettuce. Cut into
person to credit as ¼ cup) 8 ounces bite-sized pieces.
Tomatoes, cherry (1/8 cup per 5 pounds 9 ounces Wash and dry tomatoes.
person- 2 each) 8 ounces
(12 ½ cups)
Carrots, matchstick (1/8 cup per 2 pounds 4 ounces
person) 8 ounces
(12 ½ cups)
Corn (1/8 cup per person) 4 pounds 8 ounces Thaw.
9 ounces
(12 ½ cups)
Beans, chickpeas or garbanzo, 5 pounds 9 ounces Drain and rinse. Can use roasted chickpeas
canned, (1/8 cup per person) 2 ounces 1- no. 300 can (15 ounces) if desired.
(12 ½ cups)
INGREDIENTS USDA FOOD BUYING GUIDE NOTES

Romaine lettuce 1 pound AP = .64 pound ready to serve lettuce
Cherry tomatoes 1 pound AP = about 3 cups stemmed, whole cherry tomatoes (about 3 cherry
tomatoes = ¼ cup vegetable
Broccoli, fresh, florets, ready-to-use 1 pound AP = about 7- 1/8 cups ready-to-use broccoli
Corn, frozen, whole kernel 1 pound is about 2 ¾ cups ready-to-serve raw tempered corn
Garbanzo beans or chickpeas, canned 1 No. 10 can = about 68.4 ounces (10-1/2 cups) unheated, drained beans
Day 5/ Chef Demo
FRENCH DRESSING
Oil, canola 5 ½ tablespoons 1 tablespoon 1. Combine all ingredients in mixer. Stir
Sugar, white 2 ½ cups ½ cup until blended. Must be kept
Ketchup 2 ½ cups ½ cup refrigerated.
Vinegar 1 ½ cups ¼ cup + 1 tablespoons CCP: hold for cold service at 41°F or lower
Worcestershire sauce ¼ cup 1 tablespoon
Onion powder 4 teaspoons 1 teaspoon
Garlic powder 2 tablespoons 1 ½ teaspoon
Celery salt 4 teaspoons 1 teaspoon
SOURCE: Warrick County School Corporation
Day 5/ Chef Demo
SESAME GINGER DRESSING
Garlic clove 1 each 1. Blend all ingredients in food processor until well combined.
Ginger, finely minced 1 teaspoon
Vinegar, rice 3 tablespoon
Soy sauce 1 teaspoon
Brown sugar 1 teaspoon
Oil, canola 5 tablespoons
Oil, sesame 2 tablespoons
Sesame seeds, toasted 1 tablespoon
SERVING NOTES:

Day 5/ Chef Demo
CROUTONS
Bread cubes 1. Place bread cubes in a bowl. Drizzle with olive oil and seasonings of your
Oil, olive choice. Toss to combine. (if bread is more than a day old, you may need to a
Seasonings little ¼ cup of water-a little at a time to bring moisture back to bread).
2. Preheat oven to 350. Line a sheet pan with parchment paper and bake for 15-
20 minutes or until croutons are crunchy and done!
Day 5/ Chef Demo
PITA CHIPS
Pita bread 1. Preheat oven to 350. Line a sheet pan with parchment paper.
Oil, olive 2. Cut pita bread in to wedges. Lay flat and evenly on sheet pan. Rub with olive
Seasonings and season with your choice of seasonings.
3. Bake for 10-15 minutes or until chips are crunchy and ready!
SALADS AND SALAD BARS
TEAM ASSIGNMENTS
Salad Dressing Composed Salad Salad Bar Item

Team 1 Ranch dressing Chef’s salad Mexican slaw
Team 2 Caesar dressing Chicken Caesar salad Black bean, corn & tomato fiesta
salad
Team 3 BBQ ranch dressing Taco salad Quick pickled vegetables
Team 4 Razzy ranch dressing Berry chicken salad Roasted chick peas
Team 5 Green goddess dressing Cobb salad Tuscan white bean salad
Team 6 Balsamic-maple dressing Strawberry, spinach and chicken salad Green bean, cranberry & sunflower
seed salad
Team 7 Lemony Greek vinaigrette Greek salad Melon, citrus & jicama salad with
mint
Team 8 Balsamic vinaigrette Nicoise salad Sweet potato salad with citrus
vinaigrette
Day 5 / Team 1
RANCH DRESSING
Buttermilk 3 ¼ cups 2/3 cup 1. Combine buttermilk and lemon juice in a
Lemon juice 4 teaspoons 1 teaspoon mixing bowl. Allow mixture to set for 10
minutes.
Yogurt, low-fat, plain 10 ounces (1 ¼ cup) ¼ cup 2. Blend yogurt and sour cream into the
Sour cream, low-fat 4 ounces (½ cup) 2 tablespoons buttermilk mixture. Let mixture set for 5
more minutes.
Mayonnaise, low-fat 13 ounces (1 2/3 cup) 1/3 cup 3. Add mayonnaise, onion powder, garlic
Onion powder 2 tablespoons 1 teaspoon powder, pepper, chives, parsley, and salt.
Garlic powder 2 tablespoons 1 teaspoon Mix with a wire whisk for 2-3 minutes
until blended.
White pepper, ground ½ teaspoon 1/8 teaspoon
4. Cover, label and refrigerate until served
Chives, fresh ¼ cup 1 tablespoon
Parsley, fresh ¼ cup 1 tablespoon
Salt 2 teaspoons ½ teaspoons
SERVING NOTES:
Serving size 1 ounce Yield, weight For 50- about 3 pounds 5 ounces
Yield, volume For 50- about 1 quart 2 ¼ cups
Adapted from Ranch Dressing, E-19, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005). USDA
recipes for schools. Original recipe with nutrient analysis can be found at http://www.theicn.org/USDA_recipes/school_recipes/E-19.pdf
Day 5 / Team 1
CHEF’S SALAD 1 cups of vegetable, 2 ½ oz. eq. meat/ma, ½ oz. eq. grain

Lettuce, Romaine or mixed dark greens 6 ½ pounds 1 ¼ pounds 1. Wash and chop lettuce, if needed.
(3 gallons 2 cups) (2 ½ quarts) Wash and prepare vegetables as
needed.
Tomatoes, cherry, halved (1/4 cup = about 3 4 ¼ pound 14 ounces 2. Portion into serving bowl in the
cherry tomatoes) following order:
Carrots, matchsticks 2 ½ pounds 8 ounces • Romaine lettuce – 1 cup
Cheese, Cheddar, shredded 1 pound 3 ounces • Tomatoes, cherry – ¼ cup
Turkey, deli, sliced 1 pound 9 ounces 5 ounces
• Carrots, matchsticks – ¼ cup
Ham, deli, sliced 1 pound 9 ounces 5 ounces
• Cheese, Cheddar, shredded – ¼
Eggs, hard-cooked 25 each 5 each
Croutons, whole grain 3 pounds, 2 ounces 10 ounces
ounce
Salad dressing (Ranch) 6 ¼ cups 1 ¼ cup • Turkey slice, rolled – ½ ounce
• Ham slice, rolled – ½ ounce
• Egg, hard cooked – ½ each
• Croutons – 1 ounce
3. Serve with 2 tablespoons salad
dressing.
CCP: Hold at or below 41 F
Calories 357 Total Fat 19.6 g Vitamin A Iron 2.26 mg
Protein 25 g Saturated Fat 7.4 g Vitamin C 52 mg Sodium 811 mg
Carbohydrate 26 g Cholesterol 48 mg Calcium 440 mg Dietary Fiber 4
SOURCE: adapted from Iowa Gold Star Cycle Menus- Iowa Department of Education. www.educateiowa.gov
Day 5 / Team 1
MEXICAN SLAW ½ cup vegetable
INGREDIENTS 50 SERVINGS 10 SERVINGS
Cabbage, red, raw, shredded 3 quarts + 3 ½ cups 3 1/8 cups 1. Add shredded cabbage, matchstick
Carrots, matchsticks 3 1/8 cups ½ cup + 2 tablespoon carrots, thinly sliced red bell pepper,
Pepper, bell, red, thinly sliced 3 1/8 cups ½ cup + 2 tablespoon chopped scallions and chopped
Onions, spring or scallions, chopped 1 ½ cups + 1 tablespoon ¼ cup + 1 tablespoon cilantro to a large bowl.
Cilantro, chopped 1 ½ cups + 1 tablespoon ¼ cup + 1 tablespoon
Oil, Olive, salad or cooking 1/3 cup + 1 tablespoon 4 teaspoons 2. Whisk olive oil, honey, juice of the
Honey 3 tablespoon + 1 teaspoon 1 7/8 teaspoon limes, cumin, garlic, salt, and pepper
Limes, raw 6 ¼ fruit 1 ¼ fruit in bowl until combined.
Cumin seed, ground 1 tablespoon 5/8 teaspoon 3. Pour dressing on slaw and toss well
Garlic, minced ½ tablespoon ¼ teaspoon so vinaigrette is thoroughly coating
Salt, Kosher ½ tablespoon ¼ teaspoon vegetables.
Pepper, black, ground ¾ teaspoon 1/8 teaspoon 4. Serve chilled.
SERVING NOTES: Serving size: ½ cup
Calories 34 kcal Total Fat 1.77 grams Vitamin A 353.4 RE Sugar
Protein .53 grams Saturated Fat .24 grams Vitamin C 23.9 mg Sodium 60 mg
Carbohydrate 5.05 grams Cholesterol Calcium 17.22 mg Dietary Fiber 1.03 grams
Day 5 / Team 2
CAESAR DRESSING
Mayonnaise, low-fat 10 2/3 cups 1 1/8 cup 1. In a large bowl, whisk together the
Mustard, yellow 1/3 cup 1/8 cup ingredients until smooth—salad
Garlic, fresh 4 teaspoons 1/3 teaspoon dressing consistency.
or garlic, powdered Or 2 teaspoons Or ¼ teaspoon 2. Chill.
Worcestershire sauce 4 teaspoons 1/3 teaspoon
Vinegar, cider or lemon juice 4 teaspoons 1/3 teaspoon
Milk, low-fat 2/3 cup 1/8 cup
Hot sauce 1 teaspoon 1/8 teaspoon
Parmesan cheese, grated 2/3 cup 1/8 cup
Salt 2/3 teaspoon 1/8 teaspoon
Pepper 2/3 teaspoon 1/8 teaspoon

Calories 59
Sodium 60g
SOURCE: By Chef Kirk H. Conrad, Chef in Residence, Let’s Cook Healthy School Meals, Project Bread.
Day 5 / Team 2
CHICKEN CAESAR SALAD 2 oz. eq. m/ma, 1 cup vegetable, ½ oz.eq. grain
Lettuce, Romaine 10 pounds 2 quarts 2 cups 1. Wash and chop lettuce.
(3 gallons 2 cups)
Pepper, bell, red, fresh, dice 3 quarts, ½ cup 2 ½ cups 2. Wash and prepare vegetables as needed.
Cucumber, medium diced 3 quarts, ½ cup 2 ½ cups
Chicken breast, cooked, sliced or 4 pounds 11 1 pound 3. Portion into serving bowl in the following order:
chicken fajita meat ounces • Romaine lettuce – 1 cup
Mozzarella cheese, shredded 1 pound 9 ounces 5 ounces • Red pepper – ¼ cup
Croutons, whole grain 3 pounds 10 ounces • Cucumber – ¼ cup
• Chicken breast – 1 ½ ounces
• Cheese, mozzarella, shredded – ½ ounce
• Croutons – 1 ounce
4. Serve with 2 tablespoons salad dressing.
CCP: Hold at or below 41 F
CCP: Serve chilled at 41° or below for cold service.
Day 5 / Team 2
BLACK BEAN, CORN AND TOMATO FIESTA SALAD ½ oz. eq. m/ma + 1/8 cup red/or + ¼ cup starchy veg or 1/8 cup
legumes and 1/8 cup red/or and ¼ cup starchy veg

Beans, black, canned 2 #10 cans 2, 15 ½ ounce can 1. Drain thawed black beans and corn in a
Corn, sweet yellow 12 pounds 1 pound 2 ounces colander.
Tomatoes, diced 6 pounds 8 ounces 10 ounces 2. In a large bowl, add drained corn, black
Onions, spring or scallions, chopped 2 cups 2 tablespoons beans, diced tomatoes and chopped
spring onion
Cilantro 3 cups ¼ cup 3. In a medium mixing bowl, add fresh
Olive Oil 3 cups ¼ cup cilantro leaves, olive oil, lime juice, cumin,
Lime Juice 3 cups ¼ cup salt, black pepper, and diced jalapenos.
Blend well
Cumin, ground ½ cup 2 tablespoons
4. Pour dressing over the bean, corn,
Salt, table 1 ½ tablespoon ½ teaspoon tomato and onion mixture. Blend well,
Pepper, black 2 tablespoons ½ teaspoon cover and refrigerate overnight. Stir well
Jalapeno peppers, raw diced 8 Peppers ¾ pepper before serving.
CCP: Hold for cold service at 41° F or lower.
SERVING NOTES: serving size – ½ cup

Calories 219 Total Fat 6.2 g Vitamin A 339 IU Sugar
Protein 6g Saturated Fat .9 g Vitamin C 8 mg Sodium 295 mg
Carbohydrate 20 g Cholesterol Calcium 36 mg Dietary Fiber 4g
SOURCE: Sartell-St. Stephen Public Schools, Now We’re Cooking! A collection of Simple Scratch Recipes Served in Minnesota Schools, Minnesota
Day 5 / Team 3
BBQ RANCH DRESSING
Buttermilk 3 ¼ cups 2/3 cup 1. Combine buttermilk and lemon juice in a
Lemon juice 4 teaspoons 1 teaspoon mixing bowl. Allow mixture to set for 10
minutes.
Yogurt, lowfat, plain 10 ounces (1 ¼ cup) ¼ cup 2. Blend yogurt and sour cream into the
Sour cream, lowfat 4 ounces (½ cup) 2 tablespoons buttermilk mixture. Let mixture set for 5
more minutes.
Mayonnaise, lowfat 13 ounces (1 2/3 cup) 1/3 cup 3. Add mayonnaise, onion powder, garlic
Onion powder 2 tablespoons 1 teaspoon powder, pepper, chives, parsley, smoked
Garlic powder 2 tablespoons 1 teaspoon paprika and BBQ sauce. Mix with a wire
whisk for 2-3 minutes until blended.
White pepper, ground ½ teaspoon 1/8 teaspoon
4. Cover, label and refrigerate until served
Chives, fresh ¼ cup 1 tablespoon
Parsley, fresh ¼ cup 1 tablespoon
Smoked paprika 1 teaspoons ¼ teaspoons
BBQ sauce 1 cup ¼ cup
SERVING NOTES:
Serving size 1 ounce Yield, weight For 50- about 3 pounds 5 ounces
Yield, volume For 50- about 1 quart 2 ¼ cups
Adapted from Ranch Dressing, E-19, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005). USDA
recipes for schools. Original recipe with nutrient analysis can be found at http://www.theicn.org/USDA_recipes/school_recipes/E-19.pdf
Day 5 / Team 3
TACO SALAD 2 oz. eq. m/ma; 1 ½ cups vegetable (1 cup dark green, ¼ cup red/orange, ¼ cup starchy)
INGREDIENTS 50 SERVINGS 10 PORTIONS DIRECTIONS

Romaine Lettuce, shredded 6 ½ pounds 1 pound 5 ounces 1. Wash and prepare the lettuce and tomatoes.
(3 gallons 2 cups) (2 quarts 2 cups)
Fresh tomatoes, chopped 3 pounds 1 ¼ cup
(6 ¼) cups
Corn, thawed 12.5 cups 2 ½ cups 2. Place 1 cup of lettuce on plate as a base. Sprinkle ¼
Cheese, Cheddar, shredded 6 ¼ cups 1 1/8 cups cup tomato, ¼ cup corn and 1/8 cup shredded
cheddar cheese on each plate.
Corn tortilla chips 3 pounds 2 10 ounces 3. Frame each plate with tortilla chips.
ounces
Beef, ground, 80% lean, raw 6 ½ pounds 1 ¼ pound 4. Sauté the ground beef and drain excess fat. Add
Taco seasoning 4 ounces 1 ounce water and taco seasoning to the ground beef and
Water 8 cups ¾ cup bring to a boil. Reduce heat, and simmer for 20 to
30 minutes.
Salsa 6 ¼ cups 1 ¼ cup 5. Spoon prepared 1⁄4 cup taco meat over vegetables
and serve with 1/8 cup salsa on the side.
Serving size ½ ounce cheese, 1 ½ ounce beef, 1 cup lettuce, 1⁄4 cup tomatoes and salsa, 1 ounce whole corn tortilla chips
Calories 300 Total Fat 16 g Vitamin A 672 IU Iron 2.5 mg
Protein 18 g Saturated Fat 5.8 g Vitamin C 8.4 mg Sodium 452 mg
SOURCE: By Jeanne Irwin, Former Food Service Director, Somerville Public Schools, Let’s Cook Healthy School Meals, Project Bread.
Day 5 / Team3
QUICK PICKLED VEGETABLES ½ cup other vegetables, 1/8 cup red/orange vegetables
Vinegar, red wine 5 cups 1 cup 1. Bring water, vinegar, salt and
Water 5cups 1 cup sugar to a boil in a small pot.
Salt 2 tablespoons 1 ½ teaspoon
Sugar 5 tablespoons 1 tablespoon
Zucchini, unpeeled, julienne 10 cups 2 cups 2. Place zucchini, carrots, green
Carrots, matchsticks 6 ½ cups 1 ¼ cup peppers and onions in a large
Bell pepper, green, raw, julienne 10 cups 2 cups bowl.
Onion, red, sliced 8 cups 1 ¾ cup 3. Pour pickling liquid over
vegetables.
4. Marinate 1-2 hours or refrigerate
up to 3 days.
CCP: Hold for cold service at 41
degrees or lower.
SERVING NOTES:
Serving size ¾ cup
Calories 14 Total Fat .3 g Vitamin A 44 IU Sugar
Protein .3 g Saturated Fat Vitamin C 1 milligram Sodium 60 milligram
Carbohydrate 3g Cholesterol Calcium 1 milligram Dietary Fiber
SOURCE: Adapted from Now We’re Cooking! A collection of Simple Scratch Recipes Served in Minnesota Schools, Minnesota Department of
Healthy. www.health.state.mn.us/divs/hpcd/chp/cdrr/nutrition/greattrays/pdfs/NowCooking.pdf
Day 5 / Team 4
RAZZY RANCH
INGREDIENTS 2 QUARTS 2 CUPS DIRECTIONS
Raspberries, frozen 1 quart 1 cup 1. Allow the bag of frozen red
raspberries to sit on the countertop at
room temperature for about 30
minutes.
2. Gently mash the raspberries (in the
sealed bag) with a rolling pin.
Mayonnaise 2 cups ½ cup 3. Place crushed raspberries,
Milk 1 cup ¼ cup mayonnaise, milk, yogurt, parsley,
Yogurt, plain 1 cup ¼ cup green onion, garlic, vinegar, salt and
Parsley, fresh, chopped ½ cup 2 tablespoons pepper in a bowl. Combine.
Green onion, chopped with green ½ cup 2 tablespoons 4. Cover and refrigerate until ready to
Garlic, finely minced 3 each 1 clove use.
Vinegar, raspberry ¼ cup 1 tablespoon
Salt, Kosher 1 teaspoon ½ teaspoon
Black pepper, ground ½ teaspoon ¼ teaspoon

Calories 50 Total Fat (g) 5 Vitamin A (IU) Calcium (mg)
Protein(g) 0 Saturated Fat (g) 1 Vitamin C (mg) Sodium (mg) 220
Carbohydrate (g) 1 Cholesterol (mg) 5 Iron (mg) Dietary Fiber (g) 2
SOURCE: National Processed Raspberry Council. www.redrazz.com
Day 5 / Team 4
BERRY CHICKEN SALAD 2 oz eq meat/meat alternates, ¼ cup dark green, ¼ other vegetables, ¼ cup fruit
Romaine blend 3 ¾ pound 1 pound 1. Portion into serving bowl in the following
Blueberries, raspberries or strawberries 3 quarts ¾ quart order:
Onions, red, raw, sliced 1 cup ¼ cup • 1 ¼ ounces Romaine blend
Sugar snap peas, raw 5 pounds 1 ¼ pound • 1/4 cup berries
Chicken, cooked, sliced or chicken fajita meat 5 pounds 1 ¼ pound • 2 slices red onion
• 2-3 sugar snap peas
• 2 ounces diced chicken
2. Dress with 2 tablespoons razzy ranch
dressing over top just prior to serving.
Calories 273 Total Fat 15.25 g Vitamin A 121.6 IU Iron
Protein 18.4 g Saturated Fat 2.24 g Vitamin C 48.19 milligram Sodium 111 mg
Carbohydrate 25.2 g Cholesterol 43 mg Calcium 43.75 mg Dietary Fiber 3.24 g
SOURCE: Sartell-St. Stephen Public Schools, Now We’re Cooking! A collection of Simple Scratch Recipes Served in Minnesota Schools, Minnesota
Day 5 / Team 4
ROASTED CHICK PEAS ¼ cup bean & peas vegetable

Chickpeas, canned 3 # 10 cans 2 ½ cups 1. Pre-heat oven to 350° F.
2. Open cans of beans, drain, and rinse beans well under cool
running water.
3. Drain beans well and pat dry with towel.
Oil, canola 1 ½ cup 2 ½ tablespoons 4. Mix oil and the remaining seasonings in a bowl.
Paprika 2 ½ tablespoons ¾ teaspoon 5. Add the beans and coat well. Pour them on the sheet pan and
Garlic powder 2 tablespoons ¾ teaspoon spread the beans out evenly.
Onion powder 3 tablespoons 1 teaspoon 6. Bake for 20 minutes at 350° F. Stir the beans around on the
Black pepper, ground 1 ½ tablespoon ½ teaspoon pan and bake for another 20 to 25 minutes until crisp and
Kosher salt 2 teaspoons ¼ teaspoon roasted. Beans will turn dark in color.
Serving size ¼ cup Yield, volume 25 cups
RECIPE NOTES:
• 1 #10 can fits perfectly on a sheet pan.
• Store at room temperature in an air tight container.
• Serve in soufflé cup, or use to top a salad, or serve as a healthy snack.
• If you bake ahead and they are not crisp at time of service, return them back in oven at 400° for 5 minutes to re-crisp.
• Can add cayenne pepper to make them spicy.
Carbohydrate 13 g Cholesterol 0 mg Calcium 25.3 mg Dietary Fiber 2.5 g
SOURCE: adapted from USDA Foods Recipe by Chef Deanna Olson (Crunchy Bonzo Beans), Iowa Department of Education.
https://www.educateiowa.gov/pk-12/nutrition-programs/quick-links-nutrition/learning-tools-nutrition/usda-foods-recipes-chef
Day 5 / Team 5
GREEN GODDESS DRESSING
INGREDIENTS 4 CUPS 2 CUPS DIRECTIONS
Mayonnaise, low-fat 2 cups 1 cup 1. Place all ingredients in bowl of
Sour cream, low-fat 1 cup ½ cup food processor fitted with metal
Chives or scallions, fresh, minced 1/2 cup ¼ cup blade.
Parsley, fresh, minced 1/2 cup ¼ cup 2. Pulse for 6 to 8 seconds, 4 or 6
Lemon juice, fresh 1 1/2 ounces 1 ½ tablespoon times or until well blended.
Vinegar, white wine 1 1/2 ounces 1 ½ tablespoon 3. Taste and adjust seasonings as
Worcestershire sauce 1 ounce 1 tablespoon necessary.
Avocado, fresh, peeled and seeded 2 each 1 each 4. Use immediately or cover and
Buttermilk 2 ounces 2 tablespoons refrigerate.
SERVING NOTES:
Serving size 2 tablespoons Yield 4 cups
Calories 70 Total Fat 6g Sodium 95 mg
Protein 1 gm Saturated Fat 1.5 g Dietary Fiber 1g
Carbohydrate 3 gm Cholesterol 5 mg
SOURCE: Powers C, Hess MA, Essentials of Nutrition for Chefs, 2nd edition, Culinary Nutrition Publishing LLC. 2012
Day 5 / Team 5
COBB SALAD 2 oz. eq. m/ma, 1 ½ cups vegetable

Mixed dark greens or romaine 6 ½ pounds 2 quarts 2 cups 1. Wash greens. Dry thoroughly.
(3 gallons 2 cups)
Chicken breast, cooked, diced 3 pounds 2 ounces 10 ounces 2. Portion into serving bowl in the following
Eggs, hard-cooked 25 each 5 each order:
Tomatoes, cherry 4 ¼ pounds 2 ½ cups • Mixed greens – 1 cup
Avocado, diced 6 pounds 1 ¼ pound • Chicken breast, diced – 1 ounce
Bacon bits 12 ounces 1 ounce • Egg, hard cooked – ½ each
• Tomatoes, cherry – ¼ cup
• Avocado, diced – ¼ cup
• Bacon bits - sprinkle
3. Serve with 2 tablespoons salad dressing.
Day 5 / Team 5
TUSCAN WHITE BEAN SALAD ½ cup vegetable
INGREDIENTS 50 SERVINGS 10 PORTIONS DIRECTIONS
Beans, great northern, canned, drained 13 pounds 4 ounces 2 pounds 10 ounces Combine drained and rinsed beans,
OR 3 # 10 cans OR 5 #300 cans (14 oz) diced tomatoes, chopped parsley, salt
Tomatoes, plum, small diced 3 pounds 2 ounces 10 ounces and pepper.
Parsley, flat leaf, fresh, chopped 1 ½ cups 1/3 cup
Salt, Kosher 1 tablespoon ½ teaspoon
Pepper, black, ground ½ tablespoon ¼ teaspoon
Oil, olive 1 ½ cups 5 tablespoons In a skillet over medium heat, heat
Garlic, minced 1/3 cup 1 tablespoons olive oil. Once hot, add onions and
Onions, red, small diced 3 cups 2/3 cup garlic and saute until onions are
translucent (3 to 5 minutes). Stir
frequently. Add onion, garlic and olive
oil mixture to beans. Mix well.
Chill until ready for service.
SERVING NOTES:
Day 5 / Team 6
BALSAMIC-MAPLE DRESSING

Vinegar, balsamic ½ cup 2 tablespoons 1. Combine vinegar, syrup, mustard, garlic
Maple syrup 6 tablespoons 4 teaspoons powder, salt and pepper in a food
Mustard, Dijon 1 tablespoon ½ teaspoon processor or blender.
Garlic powder ½ tablespoon ½ teaspoon 2. While motor is running, drizzle in oil
Salt, kosher 1 teaspoon ¼ teaspoon until combined.
Pepper, black, ground 1 teaspoon ¼ teaspoon
Oil, olive 1 cup ¼ cup CCP: hold for cold service at 41°F or lower
SOURCE: adapted from New School Cuisine Cookbook: Nutritious and Seasonal Recipes for School Cooks by School Cooks, Vermont
Agency of Education, School Nutrition Association of Vermont, USDA, Team Nutrition, and Vermont FEED.
http://vtfeed.org/resource-library
Day 5 / Team 6
STRAWBERRY, SPINACH AND CHICKEN SALAD 1¼ cups provides ½ cup dark green vegetable, 1⁄8 cup other
vegetable and 1⁄8 cup fruit and 2 oz. eq meat/ma
Sunflower or pumpkin seeds 1 ¼ pound 4 ounces 1. Toast sunflower (or pumpkin) seeds in a large skillet
over medium heat, stirring often, until fragrant and
beginning to brown, 4 to 5 minutes. Transfer to a
bowl and let cool.
Cucumbers 3 pounds 10 ounces 2. Peel cucumbers. Cut in half lengthwise then slice ¼-
inch thick.
Strawberries, fresh 3 pounds 4 10 ½ ounces 3. Hull strawberries and cut into ¼-inch thick slices.
ounces
Romaine lettuce 2 pounds 4 8 ounces 4. Trim romaine and cut into 1-inch pieces.
ounces
Spinach, baby 2 pounds 12 9 ounces 5. Mix spinach and romaine in a large bowl.
ounces 6. Add the strawberries, cucumbers and the toasted
Chicken, cooked, sliced or shredded or chicken 5 pounds 1 ¼ pound seeds to the greens.
fajita meat 7. Serve with 2 ounces chicken per serving.
8. Serve with balsamic maple dressing
SERVING NOTES:
SOURCE: adapted from New School Cuisine Cookbook: Nutritious and Seasonal Recipes for School Cooks by School Cooks, Vermont
Agency of Education, School Nutrition Association of Vermont, USDA, Team Nutrition, and Vermont FEED.
http://vtfeed.org/resource-library
Day 5 / Team 6
GREEN BEAN, CRANBERRY & SUNFLOWER ½ cup provides ¼ cup other vegetable, 1/8 cup fruit, and .25 oz.
SEED SALAD eq. m/ma

Garlic, peeled 3 cloves 1 clove 1. For the dressing: process the garlic, oil, vinegar,
Vegetable oil 2 cups 2/3 cup mustard, 1 teaspoon salt and pepper in a food
Balsamic vinegar ½ cup 2 tablespoons
processor or with an immersion blender until smooth
Mustard, Dijon ¼ cup 1 tablespoon
and creamy. Set aside.
Kosher salt 1 teaspoon ¼ teaspoon
Black pepper, ground 1 teaspoon ¼ teaspoon
Green beans, fresh 5 pounds 1 pound 2. Trim green beans and cut into 1-inch pieces.
Water 3 gallons 1 gallon 3. Place a bowl of ice water and long-handled strainer
next to the stove
4. Bring water to a boil in a large pot. Cook the green
beans until crisp-tender, 2 to 3 minutes. Remove with
the strainer and plunge into the ice water. Let sit for 5
minutes, then drain and transfer to a large bowl.
Dried cranberries 1 pounds 9 ounces 5 ounces 5. Add cranberries, sunflower seeds and the dressing to
(1 quart + 1 cup) (1 cup) the green beans.
Sunflower Seeds, toasted 15 ounces 3 ounces
(2 ½ cups) (½ cup)
RECIPE NOTES:
• Use another type of vinegar if you wish.
• Trimming green beans can take some time so enlist student helpers and make it a teachable farm to school moment.
• Use kitchen shears to trim the stem ends of the green beans.
Calories 180 kcal Total Fat 13.08 grams Vitamin A 251.81 IU Iron .86 mg
Carbohydrate 14.74 grams Cholesterol 0 mg Calcium 34.26.mg Dietary Fiber 2.70 grams
Day 5 / Team 7
LEMONY GREEK VINAIGRETTE DRESSING
INGREDIENTS 7 ½ CUPS 1 ½ CUPS
Lemon juice 3 cups 2/3 cups 1. Combine lemon juice and dried herbs.
Basil, dried 4 tablespoons 2 ½ teaspoons 2. Whisk until well blended.
Oregano, dried 4 tablespoons 2 ½ teaspoons 3. Slowly add the oil while whisking, and
Marjoram, dried 3 tablespoons 2 teaspoons whisk until well combined
Thyme, dried 2 teaspoons ½ teaspoon
Oil, olive 4 ½ cups ¾ cup
Day 5 / Team 7
GREEK SALAD 1 oz. eq. m/ma, 1 cup dark green vegetables, ½ cup other vegetables
Romaine lettuce, chopped 6 ½ pound 2 quarts 2 cups 1. Wash greens. Dry thoroughly.
(3 gallons 2 cups)
Tomatoes, cherry, halved (1/4 cup = about 3 cherry 4 ¼ pound 2 ½ cups 2. Mix together tomatoes, red
tomatoes) onion, red bell pepper, parsley,
Red onion, sliced thinly 2 pounds 1 ¼ cup feta cheese and black olives.
Red bell pepper, medium dice 2 ¾ pounds 1 ¼ cup 3. Toss tomato mixture with lemony
Parsley, fresh, chopped 2 cups ½ cup Greek vinaigrette dressing.
Feta cheese, crumbled 3 pounds 2 ounces 10 ounces 4. Portion 1 cup of Romaine lettuce
Black olives, pitted, drained (1/8 cup = about 4 1 ¾ pounds 3 ounces into salad container. Top with
olives) tomato salad mixture.
Day 5 / Team 7
MELON, CITRUS, AND JICAMA SALAD WITH MINT ONE PORTION PROVIDES:
1/8 cup other vegetables, ¼ cup fruits

Honeydew melon 7 pounds 1 ¾ pound 1. Peel, seed, and cut melon into ½-inch
(2 each) cubes.
Oranges 8 pounds 2 ounces 2 pounds 2. Peel and cut oranges into sections
(24 each)
Jicama 2 pounds 8 ounces 10 ounces 3. Peel and cut jicama into julienne sticks
(2 to 3 medium) (1 ½ inch long)
Mint, fresh 1 small bunch 2 tablespoons 4. Remove mint leaves from stems and
mince.
Lime Juice 8 ounces ¼ cup 5. Combine the melon, oranges, jicama,
(1 cup) mint, lime juice in a large bowl. Chill
for 30 minutes before serving.
SERVING NOTES: Serving size: ½ cup

RECIPE NOTES:
• Any variety of melon will work in this salad.
• Try peeled diced kohlrabi in place of the jicama.

Calories 57 Total Fat .2 g Vitamin A 326 IU Iron .34 mg
Protein 1g Saturated Fat .03 grams Vitamin C 44 mg Sodium 6.31 mg
Day 5 / Team 8
BALSAMIC VINAIGRETTE
INGREDIENTS 100 SERVINGS 10 SERVINGS TEST PORTION - 10 SERVINGS
Vinegar, balsamic 2 1/3 cups ¼ cup 1. Mix all ingredients in a large bowl with
Oil, olive 4 ½ cups ½ cup a whisk or immersion blender.
Garlic, granulated 2 teaspoons ¼ teaspoon 2. Store in an airtight container in the
Onion powder 2 teaspoons ¼ teaspoon refrigerator. It will keep for up to 3
Salt 1 teaspoon 1/8 teaspoon months.
Black pepper, ground ½ teaspoon pinch
SOURCE: Chef Kirk H. Conrad, Chef in Residence, Let’s Cook Healthy School Meals, Project Bread.
Day 5 / Team 8

NICOISE SALAD 2 oz. eq. m/ma, 1 ½ cups vegetable

Boston or Bibb lettuce 3 gallons 2 cups 2 quarts 2 cups 1. Wash greens. Dry thoroughly.
Tuna, canned in water, drained 1-66 ½ ounce can 2-6 ounce cans 2. Portion into serving bowl in the
Eggs, hard-cooked 25 each 5 each following order:
Potatoes, red skinned, cooked, diced 5 ¼ pounds 2 ½ cups • Boston or Bibb lettuce – 1 cup
Do not overcook • Tuna – 1 ounce
Green beans, fresh, blanched 2 ¼ pounds 1 ¼ cup • Eggs, hard-cooked – ½ each
Tomatoes, cherry 2 ¼ pounds 1 ¼ cup • Potatoes, diced – ¼ cup
Nicoise olives 1 pounds ¾ cup • Green beans, blanched – 1/8 cup
• Tomatoes, cherry – ½ cup
• Nicoise olives – 1 tablespoon
3. Serve with 2 tablespoons salad
dressing.
Day 5 / Team 8
SWEET POTATO SALAD WITH CITRUS VINAIGRETTE 3/8 cup vegetable, 1/8 cup fruit
Sweet potatoes 12 pounds 1 pound 3 ounces 1. Peel and dice sweet potatoes into ½” cubes,
roast sweet potatoes. Check often as you do
not want to overcook. Cook until just fork
tender. Drain and cool. Reserve for step 3.
Orange juice 6 ¼ cups 2/3 cup 2. Heat orange juice to boiling in saucepan.
Orange zest 4 tablespoons 1 teaspoon Add the orange peel and lemon juice.
Lemon juice 4 tablespoons 1 teaspoon Dissolve the cornstarch in water and add to
Cornstarch 4 tablespoons 1 teaspoon orange mixture. Continue to heat, stirring
Water ¾ cup 1 tablespoon until thickened. Reserve for step 3.
Celery, diced 2 pounds 4 ounces 3 ½ ounces 3. Add celery, pineapple tidbits and mandarin
(2 quarts 1 cup) (1 cup) oranges to sweet potatoes. Toss with warm
Pineapple tidbits, drained 2 pounds 13 ounces 1 cup vinaigrette.
(2 quarts (1 No. 10 can)) 4. CCP: Cool to 41 F or lower within 4 hours.
Mandarin oranges, drained 2 pounds 13 ounces 1 cup CCP: Hold at or below 41 F before and during
(2 quarts (approx. ¾ No. service.
10 can) 5. Portion with No. 8 scoop (1/2 c).
6
Calories 54 Total Fat <1g Vitamin A 3805 IU Iron .3 mg
Protein 1g Saturated Fat 0g Vitamin C 14 mg Sodium 16 mg
SOURCE: adapted from Iowa Gold Star Cycle Menus – Iowa Department of Education. www.educateiowa.gov
PRODUCT EVALUATION FOR SALADS AND SALAD BARS
Quality
Ranch dressing A or NA A or NA A or NA A or NA
Chef’s salad A or NA A or NA A or NA A or NA
Mexican slaw A or NA A or NA A or NA A or NA
Caesar dressing A or NA A or NA A or NA A or NA
Chicken Caesar salad A or NA A or NA A or NA A or NA
Black bean, corn & tomato fiesta salad A or NA A or NA A or NA A or NA
BBQ ranch dressing A or NA A or NA A or NA A or NA
Taco salad A or NA A or NA A or NA A or NA
Pickled vegetables A or NA A or NA A or NA A or NA
Razzy ranch dressing A or NA A or NA A or NA A or NA
Berry chicken salad A or NA A or NA A or NA A or NA
Roasted chick peas A or NA A or NA A or NA A or NA
Green goddess dressing A or NA A or NA A or NA A or NA
Cobb salad A or NA A or NA A or NA A or NA
Tuscan white bean salad A or NA A or NA A or NA A or NA
Balsamic-maple dressing A or NA A or NA A or NA A or NA
Strawberry, spinach & chicken salad A or NA A or NA A or NA A or NA
Green bean, cranberry & sunflower A or NA A or NA A or NA A or NA
seed salad
Lemony Greek vinaigrette A or NA A or NA A or NA A or NA
Greek salad A or NA A or NA A or NA A or NA
Melon, citrus & jicama salad with mint A or NA A or NA A or NA A or NA
Balsamic vinaigrette A or NA A or NA A or NA A or NA
Nicoise salad A or NA A or NA A or NA A or NA
Sweet potato w/ citrus vinaigrette A or NA A or NA A or NA A or NA
Culinary Skills for A+ School Meals 220 Nutrition in School Meals
Nutrition Matters
NUTRITION FOR A+ SCHOOL MEALS

THE DIETARY GUIDELINES FOR AMERICANS 2015-2020
The Dietary Guidelines is the cornerstone of federal nutrition guidance and is crucial in shaping
federal policies and programs related to food, nutrition, and health. While its purpose is to help
people eat healthfully and reduce the risk of chronic diet-related disease, the Dietary
Guidelines is not written for consumers directly.
The Dietary Guidelines are written for policymakers, nutrition educators, and health
professionals. It supports the development of science-based nutrition policy, nutrition
education messages, and consumer materials for the general public.
1. Follow a healthy eating pattern across the lifespan. All food and beverage choices
matter. Choose a healthy eating pattern at an appropriate calorie level to help achieve
and maintain a healthy body weight, support nutrient adequacy, and reduce the risk of
chronic disease.
2. Focus on variety, nutrient density and amount. To meet nutrient needs within calorie
limits, choose a variety of nutrient-dense foods across and within all food groups in
recommended amounts.
Healthy eating patterns include nutrient-dense forms of:
• A variety of vegetables: dark green, red and orange, legumes (beans and peas),
starchy, and other vegetables
• Fruits, especially whole fruits
• Grains, at least half of which are whole grains
• Fat-free or low-fat dairy, including milk, yogurt, cheese, and fortified soy
beverages
• A variety of protein foods, including seafood, lean meats and poultry, eggs,
legumes (beans and peas), soy products, and nuts and seeds
• Oils, including those from plants (canola, corn, olive, peanut, safflower, soybean,
and sunflower) and oils that are naturally present in foods (nuts, seeds, seafood,
olives, and avocados)
3. Limit calories from added sugars and saturated fats and reduce sodium intake. Consume
an eating pattern low in added sugars, saturated fats and sodium. Cut back on foods and
beverages higher in these components to amounts that fit within healthy eating patterns.
• Added Sugars: Limit to less than 10% of total calories daily. When sugars or syrups
are added to foods as they’re processed or prepared, they’re called added sugars.
Added sugars add calories without other nutritional value. (Natural sugars—in fruits,
vegetables, and milk—are not added sugars.)

• Saturated & Trans Fats: Limit saturated fats to less than 10% of total calories daily
by replacing them with unsaturated fats and limit trans fats to as low as possible.
Diets high in saturated and trans fats are associated with heart disease. Foods high
in saturated fats include butter, whole milk, and meats that aren’t labeled lean.
Trans fats are in processed foods, like desserts and frozen pizza.
• Sodium: Limit to less than 2,300 mg daily (for adults and children 14 years and
older). Most Americans get 50% more sodium than recommended. Diets high in
sodium are associated with high blood pressure and heart disease.
4. Shift to healthier food and beverage choices. Choose nutrient-dense foods and
beverages across and within all food groups in place of less healthy choices. Consider
cultural and personal preferences to make these shifts easier to accomplish and
maintain.
5. Support healthy eating patterns for all. Everyone has a role in helping to create and
support healthy eating patterns in multiple settings nationwide.
• At home, families can try out small changes to find what works for them like adding
more veggies to favorite dishes, planning meals and cooking at home, and
incorporating physical activity into time with family or friends.
• Schools can improve the selection of healthy food choices in cafeterias and vending
machines, provide nutrition education programs and school gardens, increase
school-based physical activity, and encourage parents and caregivers to promote
healthy changes at home.
• Workplaces can encourage walking or activity breaks; offer healthy food options in
the cafeteria, vending machines, and at staff meetings or functions; and provide
health and wellness programs and nutrition counseling.
• Communities can increase access to affordable, healthy food choices through
community gardens, farmers’ markets, shelters, and food banks and create walkable
communities by maintaining safe public spaces.
• Food retail outlets can inform consumers about making healthy changes and provide
healthy food choices.

PRINCIPLES OF HEALTHY EATING PATTERNS
• An eating pattern represents the totality of all foods and beverages consumed
– It is more than the sum of its parts; the totality of what individuals habitually eat and
drink act synergistically in relation to health.
• Nutritional needs should be met primarily from foods
– Individuals should aim to meet their nutrient needs through healthy eating patterns
that include foods in nutrient-dense forms.
• Healthy eating patterns are adaptable
– Any eating pattern can be tailored to the individual’s socio-cultural and personal
preferences.
Source: adapted from 2015-2020 Dietary Guidelines for Americans

FOOD GROUPS
Eating an appropriate mix of foods from the food groups and subgroups—within an appropriate
calorie level—is important to promote health.
• Each food group and subgroup provides an array of nutrients.
• Recommended amounts reflect eating patterns associated with positive health
outcomes.
• Foods from all of the food groups should be eaten in nutrient-dense forms.
Food Group Amount in the 2000 Calorie Pattern

Vegetables 2 ½ cup-equivalents/day
Dark Green 1 ½ cup-equivalents/week
Red & Orange 5 ½ cup-equivalents/week
Legumes (Beans & Peas) 1 ½ cup-equivalents/week
Starchy 5 cup-equivalents/week
Other 4cup-equivalents/week
Fruits 2 cup-equivalents/day
Grains 6 ounce-equivalents/day
Whole Grains More than 3 ounce-equivalents/day
Refined Grains Less than 3 ounce-equivalents/day
Dairy 3 cups/day
Protein Foods 5 ½ ounce-equivalents/day
Seafood 8 ounce-equivalents/week
Meats, Poultry, Eggs 26 ounce-equivalents/week
Nuts, Seeds Soy Products 5 ounce-equivalents/week
Oils 27 grams per day
Limit on Calories for Other Uses 270 calories/day (14%)
(% of Calories)
Other Components
In addition to the food groups, it is important to consider other food components when making
food and beverage choices.
• Added sugars
• Saturated fats
• Trans fats
• Cholesterol
• Sodium
• Alcohol
• Caffeine

a
In the SBP, the above age-grade groups are required beginning July 1, 2013 (SY 2013-14). In SY 2012-2013 only, schools may continue to use
the meal pattern for grades K-12 (see § 220.23).
b Food items included in each food group and subgroup and amount equivalents. Minimum creditable serving is ⅛ cup.
c One quarter-cup of dried fruit counts as ½ cup of fruit; 1 cup of leafy greens counts as ½ cup of vegetables. No more than half of the fruit or
vegetable offerings may be in the form of juice. All juice must be 100% full-strength.
d For breakfast, vegetables may be substituted for fruits, but the first two cups per week of any such substitution must be from the dark green,
red/orange, beans and peas (legumes) or “Other vegetables” subgroups as defined in §210.10(c)(2)(iii).
e
The fruit quantity requirement for the SBP (5 cups/week and a minimum of 1 cup/day) is effective July 1, 2014 (SY 2014- 2015).
f Larger amounts of these vegetables may be served.
g
This category consists of “Other vegetables” as defined in §210.10(c)(2)(iii)(E). For the purposes of the NSLP, “Other vegetables” requirement
may be met with any additional amounts from the dark green, red/orange, and beans/peas (legumes) vegetable subgroups as defined in
§210.10(c)(2)(iii).
h Any vegetable subgroup may be offered to meet the total weekly vegetable requirement.
i At least half of the grains offered must be whole grain-rich in the NSLP beginning July 1, 2012 (SY 2012-2013), and in the SBP beginning July 1,
2013 (SY 2013-2014). All grains must be whole grain-rich in both the NSLP and the SBP beginning July 1, 2014 (SY 2014-15).
j In the SBP, the grain ranges must be offered beginning July 1, 2013 (SY 2013-2014).
k There is no separate meat/meat alternate component in the SBP. Beginning July 1, 2013 (SY 2013-2014), schools may substitute 1 oz. eq. of
meat/meat alternate for 1 oz. eq. of grains after the minimum daily grains requirement is met.
l
Fluid milk must be low-fat (1 percent milk fat or less, unflavored) or fat-free (unflavored or flavored).
m The average daily amount of calories for a 5-day school week must be within the range (at least the minimum and no more than the
maximum values).
n Discretionary sources of calories (solid fats and added sugars) may be added to the meal pattern if within the specifications for calories,
saturated fat, trans fat, and sodium. Foods of minimal nutritional value and fluid milk with fat content greater than 1 percent milk fat are not
allowed.
o In the SBP, calories and trans fat specifications take effect beginning July 1, 2013 (SY 2013-2014).
p Final sodium specifications are to be reached by SY 2022-2023 or July 1, 2022. Intermediate sodium specifications are established for SY 2014-
2015 and 2017-2018. See required intermediate specifications in § 210.10(f)(3) for lunches and § 220.8(f)(3) for breakfast

Steps for a Successful Cafeteria
Smarter Lunchroom
The Smarter Lunchrooms Movement was established as part of the Cornell Center for
Behavioral Economics in Child Nutrition Programs (BEN Center) in 2010 through a grant from
the USDA. Smarter Lunchrooms helps us understand how environmental cues influence
decision-making with the goal of promoting healthy choices in school lunchrooms. Strategies
focus on making small changes to influence students’ daily food choices.
Smarter Lunchrooms strategies are simple, no cost or low-cost changes to the school
lunchroom environment to:
• Increase selections of reimbursable school meals
• Increase selections of healthy foods such as vegetables and fruits
• Promote healthier a la carte options
• Improve school meal participation and profits while decreasing waste.
Principles of Smarter Lunchroom

1. Manage portion sizes
2. Increase convenience– easy to reach
3. Improve visibility – easy to see
4. Enhance taste expectations
5. Use suggestive selling
6. Set smart pricing strategies
Areas of Intervention
1. Fruit
2. Vegetable
3. Dairy
4. Targeted main course
5. Reimbursable meal
6. Creating school synergies
Culinary Skills for A+ School Meals 230 Smarter Lunchroom Techniques

4 STEPS TO A SMARTER LUNCHROOM
• Ways to Spot changes you may want to make:

Spot 1.Complete the Smarter Lunchroom Scorecard
2.Take Photographs
• To develop your Smarter Lunchroom Action Plan:

1. Review your Smarter Lunchroom Scorecard results and
Plan closely examine the photos of the lunchroom.
2. Choose 3-5 Smarter Lunchroom Strategies to try.
3. Create a plan for each strategy.
•Be sure everyone on the lunchroom staff is aware of the changes

that are going to be made. Give them a chance to ask questions and
offer suggestions to the plan, it helps create buy-in.
Do •Make sure communication and training is a part of your plan!

•Make the changes!
•Small changes can be made overnight or over the weekend.
•Larger changes are better made over the summer or after a
vacation.
• Get your new Smarter Lunchroom score by repeating the

instructions in Step 1 on how to complete the Scorecard.
• Take your after-photos. A picture is worth a thousand words.
Prove Take photos of the areas that changes. Try to take them from
the same location/angle as your pre-photos, to make
comparisons easy. Date, label and save your photos.
• Share your successes with school administration and
parents!

CATCHY NAMES
K-5 grade students enjoy imaginative, playful names.
For example: X-ray Carrots, Big Bad Bean Burrito
Match the adjective to the menu item:

Green beans Sweet Talking
Baked sweet potatoes Fiesta
Baked apples Snappy
Black bean soup Green lantern
Peas Power
Veggie pizza Rainbow
6-12 grade students are attracted to descriptive sensory words.

For example: Spiced Butternut Squash, Fluffy Mashed Potatoes, Warm Baked Apples
Match the adjective to the menu item:

Green beans Harvest
Baked sweet potatoes Homestyle
Baked apples Spiced
Black bean soup Fresh
Peas Garden
Veggie pizza Texas
Add your own adjectives to these common menu items:

Baked chicken:
Turkey Sub:
Chef Salad:
Grilled Cheese Sandwich:
Hamburger:
Sides:
Corn:
Kale:
Kiwi:
Salad Bar:
Rice:
Squash:
Mixed/Steamed Veggies:
Your Favorite Menu Items:

Food Naming Word Bank
Food Properties Sensory – Taste/Smell Appeal Silly
Bubbly Aromatic Bright Cool
Cheesy Bitter Colorful Crazy
Chewy Delectable Delightful Dazzling
Chunky Delicious Fresh Dynamite
Creamy Fiery Gorgeous Extraordinary
Crisp(y) Flavorful Green/Red Fabulous
Crunchy Fruity Intense Famous
Flaky Gingery Luscious Fantastic
Fluffy Lemony Mouth-Watering Heavenly
Frosty Mild Pure Hip
Glazed Nutty Refreshing Jazzy
Gooey Peppery (ed) Robust Jolly
Hearty Savory Sunny Lively
Hot Scrumptious Vivid Snappy
Juicy Spicy Appetizing Snazzy
Moist Sugary Delicious Spectacular
Plump Sweet Local Splashy
Rich Tangy Smothered Superb
Ripe Tart Marvelous Tantalizing
Saucy Yummy Wonderful Wild
Seasoned Zesty Delectable Wow
Silky Zingy Bubbling Zippy
Sizzling Chilled Infused Zesty
Sparkling Cold Zingy
Sticky Mellow
Toasy (ed) Icy
Velvety Refreshing
Whipped
Food Naming Examples

Fruits Veggies Main Dishes
Berrilicious Fruit Smoothie Crazy Carrot Sticks Fiery Chicken Fajitas
Savory Cinnamon Apples Wild Potato Wedges Tasty Turkey Burger
Jazzy Juice Zesty Zucchini Pasta Dynamite Turkey Dog
Outstanding Oranges Tangy Vegetable Stir-Fry Intense Chicken Chili
Super Power Strawberries Snazzy Sugar Snap Peas Dynamite Deli Sandwich
Sun-Ripened Kiwi Luscious Leafy Greens Chillin’ Chicken
Peppy Pears Cool Corn on the Cob Surfs Up Fish Sandwich
Pump Me Up Pineapple Spectacular Spinach Touchdown Turkey Wrap
Energy Boosting Edamame Super Salad
Be Strong Beans Sporty Spaghetti w/ Meatballs
Home Plate BBQ
Fiesta Nachos
Big Muscle Burger
Tasty Taco Salad
Strong Body Stir Fry
Big Brain Burrito
Top Score Tacos
Adapted from Ohio Smarter Lunchroom Movement,
https://ohiosmarterlunchrooms.files.wordpress.com/2015/11/food-naming-word-bank.pdf

Cues for Positive Communication with Students and Staff
Occasion Goal Examples
Greeting • Create a welcoming • “Good morning! What would you like to try today?”
atmosphere • “Hello! Would you like to try the [entrée]?
• Take the first step to building • “Welcome to lunch! The [entrée] is popular today.
Would you like to try it?”
rapport
• “Today is [entrée] day. Would you like some?”
• Promote a reimbursable meal • "Welcome to the lunchroom! What can I get for you
and/or targeted food item today? The [targeted item] is a great choice."
Serving • Create a reimbursable meal • “The [vegetable] goes well with the [entrée].”
• Promote healthy sides • “Which vegetable/side would you like with that?”
• “The [fruit] is perfectly ripe.”
• “If you don’t like [first side offered], how about
trying the [other side]?”
• "You can make [the entree] a meal with some
[fruit/vegetable sides]."
• "Today we're serving [list items]. Can I get you come
[target item]?"
• "We have a great new recipe: [list targeted item(s)].
Would you like to try it? Tell us what you think!"
Cash • Create a reimbursable meal • “I see you don’t have all of your items. Why not grab
Register • Prompt students to “fill out” a [handheld fruit in nearby basket]?”
• “You get 3 sides with your meal. You can still take
an incomplete meal
one – go ahead and pick.”
• “Your meal’s not complete! Don’t forget to take a
[fruit, vegetable, or juice] as a side.”
• “You forgot milk! It’s included with your lunch. How
about getting some now?”
• “It’s not too late, go back and get [missing item].”
• • "You can make that a meal with [missing item(s)]."
Special • Ensure all students are able to • To staff (discretely): “I see that [student] has a
Requests eat a complete meal special diet. I will try to set aside a [preferred item];
however, to ensure he/she gets the correct meal,
• Assist new readers
please bring him/her to the front of the line.”
(elementary, special needs,
• To students still mastering reading: “Today’s specials
and ELL students) are [read menu].”
• To students still mastering reading: “Here is a menu
(show picture menu). What would you like today?
What looks the best to you?”
• To students still mastering reading: “Today’s specials
are [list items]. Would you like to try [target
item(s)]?”
Conflict • De-escalate situation • “I’m sorry you don’t like [first item offered]; how
• Avoid creating or allowing about [other entrée option] instead?”
lasting negative feelings on • “I’d be happy to explain what makes a reimbursable
meal.”
either side
• “The USDA defines what counts as a reimbursable
• Keep serving line moving meal, we aren’t allowed to make substitutions [ex.
smoothly and quickly soda for milk, snack for fruit].”
Adapted from Iowa Department of Education
https://www.educateiowa.gov/sites/files/ed/documents/1415_np_lt_SLunch_PositiveCommunicaton.pdf

HOW CAN YOU IMPROVE?
60 Ways to Become a Smarter Lunchroom
Review this list to see where you are excelling and where you could improve. Identify new ideas
that you can do at your school.
Focusing on Fruit Will Try

A+ C
1. At least two types of fruit are offered daily
2. Sliced or cut fruit is offered daily
3. A variety of mixed whole fruits are displayed in attractive bowls or
baskets (instead of stainless steel pans).
4. Fruit is offered in at least two locations on all service lines, one of which
is right before each point of sale.
5. At least one fruit is identified as the featured fruit-of-the-day and is
labeled with a creative, descriptive name at the point of selection.
6. A fruit taste test is offered at least once a year.
Vary the Vegetables
7. At least two types of vegetable are offered daily
8. Vegetables are offered on all service lines.
9. Both hot and cold vegetables are offered.
10. When cut, raw vegetables are offered, they are paired with a low-fat dip
such as ranch, hummus. or salsa.
11. A serving of vegetables is incorporated into an entree item at least once
a month (e.g., beef and broccoli bowl. spaghetti. black bean burrito).
12. Self-serve spices and seasonings are available for students to add flavor
to vegetables.
13. At least one vegetable is identified as the featured vegetable of-the-day
and is labeled with a creative. descriptive name at the point of
selection.
14. A vegetable taste test is offered at least once a year.
Highlight the Salad
15. Pre-packaged salads or a salad bar is available to all students.
16. Pre-packaged salads or a salad bar is in a high traffic area.
17. Self-serve salad bar tongs. scoops. and containers are larger for
vegetables and smaller for croutons, dressing. and other non-produce
items.
18. Pre-packaged salads or salad bar choices are labeled with creative.
descriptive names and displayed next to each choice.
Moving More White Milk
19. Milk cases/coolers are kept full throughout meal service.
20. White milk is offered in all beverage coolers.
21. White milk is organized and represents at least 1/3 of all milk in each
designated milk cooler.
22. White milk is displayed in front of other beverages in all coolers.

23. 1% or non-fat white milk is identified as the featured milk and is labeled
with a creative, descriptive name.
Boost Reimbursable Meals
24. Cafeteria staff politely prompt students who do not have a full
reimbursable meal to select a fruit or vegetable.
25. One entree is identified as the featured entree-of-the-day. is labeled
with a creative name next to the point of selection, and is the first
entree offered.
26. Creative, descriptive names are used for featured items on the monthly
menu.
27. One reimbursable meal is identified as the featured combo meal and is
labeled with a creative name.
28. The combo meal of the day or featured entree-of-the-day is displayed
on a sample tray or photograph.
29. A (reimbursable) combo meal is offered as a grab-and-go meal.
30. Signs show students how to make a reimbursable meal on any service
line (e.g ., a sign that says "Add a milk. fruit and carrots to your pizza for
the Power Pizza Meal Deal!")
31. Students can pre-order lunch in the morning or day before.
32. Students must use cash to purchase a la carte snack items if available.
33. Students have to ask a food service worker to select a la carte snack
items if available.
34. Students are offered a taste test of a new entree at least once a year.
Lunchroom Atmosphere
35. Staff smiles and greets students upon entering the service line
continually throughout meal service
36. Attractive, healthful food posters are displayed in dining and
service areas
37. A menu board with today’s featured meal options with creative
names is readable from 5 feet away when approaching the service
area
38. The lunchroom is branded and decorated in a way that reflects
the student body
39. Cleaning supplies or broken/unused equipment are not visible
during meal service
40. All lights in the dining and service work and are turned on
41. Compost/recycling and trcsh cans are at least 5ft away from
dining students
42. There is a clear traffic pattern. Signs, floor decals, or rope lines are
used when appropriate
43. Trash cans are emptied when full.
44. A menu board with tomorrow’s featured meal with creative
names is readable from 5 feet away in the service or dining area
Student Involvement

45. Student artwork is displayed in the service area or dining space
46. Students, teachers and/or administrators announce today’s menu
in daily announcements
47. Students are involved in the development of creative and
descriptive names for menu items.
48. Students have the opportunity to volunteer in the lunchroom.
49. Students are involved in the creation of artwork or marketing
materials to promote menu items
50. Students provide feedback (informal-“raise your hand if you
like…” or formal – focus groups, surveys) to inform menu
development
School Community Involvement
51. A monthly menu is posted in the main office
52. A menu board with creative, descriptive names for today’s
featured meal options is located in the main office
53. A monthly menu is provided to students, families, teachers and
administrators
54. Information about the benefits of school meals is provided to
teachers and administration at least annually.
55. Nutrition education is incorporated into the school day
56. Students are engaged in gorwing food (for example, gardening,
seed planting, farm tours, etc.)
57. Elementary schools provide recess before lunch
58. The school participates in other food program promotions such
as: Farm to School, Chefs Move to Schools, Fuel Up to Play 60,
Share our Strength etc.)
59. The school has applied or been selected for the Healthier US
School Challenge
60. Smarter Lunchrooms strategies are included in the Local School
Wellness Policy.
Adapted from Smarter Lunchrooms Scorecard 2.0

©Smarter Lunchrooms Movement, Cornell University 2017
Funded in part by USDA FNS/ERS
SmarterLunchrooms.org

SMARTER LUNCHROOM RESOURCES:
At the Cornell Center for Behavioral Economics in Child Nutrition Programs (BEN Center)
Smarterlunchroom.org
USDA Team Nutrition, Healthy Meals Resource System, Smarter Lunchrooms

https://healthymeals.nal.usda.gov/healthierus-school-challenge-resources/smarter-
lunchrooms
Connecticut State Department of Education. Smarter Lunchrooms Action Guide. January 2016
http://www.sde.ct.gov/sde/lib/sde/PDF/DEPS/nutrition/smartlunch/SLAG.pdf
Iowa Department of Education

https://www.educateiowa.gov/smarter-lunchrooms
Ohio Smarter Lunchrooms

https://ohiosmarterlunchrooms.com/

Farm to School
The Healthy, Hunger-Free Kids Act of 2010 formally established a Farm to School Program
within USDA to improve access to local foods in schools.
Farm to school enriches the connection communities have with fresh, healthy food and local
food producers by changing food purchasing and education practices at schools and preschools.
Farm to school implementation differs by location but always includes one or more of the
following:
1. Procurement: Local foods are purchased, promoted and served in the cafeteria or as a
snack or taste test
2. Education: Students participate in education activities related to agriculture, food,
health or nutrition
3. School gardens: Students engage in hands-on learning through gardening. Farm to
school empowers children and their families to make informed food choices while
strengthening the local economy and contributing to vibrant communities
Benefits of Farm to School

Research shows that farm to school provides many benefits:
• Improves student health and achievement
• Improves K-12 eating behaviors, including choosing healthier options in cafeteria
and consuming more fruits and vegetables through farm to school meals and at
home.
• Increases knowledge and awareness about gardening, agriculture, healthy
eating, local foods and seasonality.
• Lowers Food Service Costs & Increases Revenues
• Improves food service operations such as increased cafeteria offerings of fruits
and vegetables, development of new seasonal recipes, and changes in cafeteria
waste management policies.
• Increases student meal participation from 3% to 16% (average +9%) due to farm
to school programming, generating increased revenue through school meal
programs.
• Benefits Farmers, Communities & the Local Economy
• Supports farming families by increasing market opportunities for farmers,
fishers, ranchers, food processors and food manufacturers.
• Strengthens the community. Farm to School programs create opportunities for
developing meaningful community relationships between schools, parents and
local farmers. Money spent on local food in schools stays within the local
economy.
Culinary Skills for A+ School Meals 239 Farm to School

SUMMARY OF FARM TO SCHOOL BENEFITS
Students
Fruit & vegetable Increased +0.99 to +1.3 servings/ day
consumption
Physical activity Reduced screen time and increased physical activity
Food-system awareness Increased knowledge regarding: gardening, agriculture, healthy food, local
food, seasonality
Food choices Willingness to try new and healthy food; choosing healthier options in the
cafeteria and at home
Academic achievement Overall improvement (K-12)
Behavior Improved life skills, self-esteem and social skills
Schools
Meal participation Average increase of 9% (range 3% to 16%)
Local Sourcing Up to 50% of all produce purchases in season
Improved cafeteria Increased offerings of fruits and vegetables, new seasonal recipes, new
operations waste management policies
Food service staff Improved morale, increased knowledge
Teachers Positive diet and lifestyle changes
Farmers
Income Average increase of 5%
Markets Increased diversification and new opportunities
Community
Economy $2.16 economic activity generated for every $1 spent
Job creation Each new farm to school job contributes to the creation of additional 1.67
jobs
Families Increased food security and positive diet changes
Public Health Farm to school activities provide healthy food options and nutrition and food-based
education to influence healthy eating behaviors and healthy lifestyles in children and
families. Through the use of school and community gardens, farm to school can
contribute to healthy neighborhoods where communities have a better
understanding of how food is grown and how food affects their health and wellness.
Economy Farm to school provides economic development opportunities to producers (e.g.
farmers, ranchers, fishers) and laborers, distributors, processors, cooks and
foodservice staff, as well as others who support the local food system.
Education Farm to school can support educational outcomes for students by increasing student
access to healthy foods in schools and promoting food and agriculture-based
learning activities to enhance the quality of the educational experience. Farm to
school curriculum and experiential activities are a platform to teach core content
areas such as science, math and language arts.
Environment Farm to school activities can support environmentally sound, sustainable and socially
just approaches to food production, processing, packaging, transportation and
marketing. Farm to school activities may promote an ecological ethic among
participants, develop infrastructure that supports healthy environments and
promote agriculture and food distribution practices that mitigate climate change.

Getting Started
Farm to school offers multiple strategies to improve the health of children and communities.
But getting started can be a daunting endeavor. This list provides some simple first steps to
develop a lasting farm to school program in your community.
Look at where you

•Procurement of local foods to be served in school?
are and think •Establishing a school garden?
about where •Integration of farm to school within the curriculum?
•All of the above?
you’d like to be.
•Many have an important role:
•School food service staff
•Teachers
Form a team and •Administrators
collaborate. •Local farmers
•Students
•Parents
•Community organizations
Establish one or •Identify menu items that could use local products.
•Find a farmer or distributor to connect you to local items.
two attainable •Plan a local meal event.
goals to get •Bring a school garden planning team together.
•Identify curricular connections to a school garden.
started. •Plan a farm field trip or a tasting event with local produce.
•Some places to connect and learn from others include:

Learn from •The National Farm to School Network
(www.farmtoschool.org).
others. •Indiana Farm to School Network
Promote farm to •Signage in the cafeteria

•Bulletin boards throughout the school
school in your •School newsletters (print and electronic)
school and •School website
•School events / PTA /etc.
community. •Local media
Adapted from the National Farm to School Network, Getting Started with Farm to School

10 FACTS ABOUT LOCAL FOOD IN SCHOOL CAFETERIAS
1. USDA supports and encourages the procurement of local foods. In USDA’s vision, school
cafeterias championing U.S. agriculture and proudly promoting locally sourced foods are the
norm, not the exception.
2. The definition of “local” is different from school to school. Definitions for local vary widely
depending on the unique geography and climate where a school is located and on the
abundance of local food producers and manufacturers.
3. Many local products are easy to find and source. Some products are more likely to be local than
others.
4. Food distributors and food service management companies can be great partners for local
sourcing.
5. Locally sourced fruits and vegetables are available through the DoD Fresh Program. Schools can
elect to spend a portion of their USDA Foods entitlement money on fresh fruits and vegetables
through the DoD Fresh Fruit and Vegetable Program, operated by the Department of Defense.
6. The small purchase threshold determines whether to use a formal or informal procurement
method and is key to understanding options for buying local.
7. Schools are free to choose from three or more local vendors in an informal procurement. When
the value of a purchase falls below the small purchase threshold, schools can get quotes
exclusively from local producers instead of issuing a formal IFB or RFP.
8. Certain product specifications can help when sourcing local foods.
9. In any solicitation for unprocessed agricultural products, schools can indicate (and put a
monetary value on) a preference for local foods
10. Buying local foods is about more than fruits and vegetables. Local offerings can span the school
meal tray and include everything from the salad bar and fresh fruit and vegetable servings to the
wheat in the pizza crust, beans in the chili, rice in the stir fry, turkey in the sandwiches, and
cheese in the quesadillas. Local buying includes all types of producers, such as farmers,
ranchers, and fishermen, as well as many types of food businesses, including food processors,
manufacturers, distributors and other value-added operations that enable school meals to
showcase the full range of food products available in their respective regions.
Source: USDA Farm to School Program

MICRO-PURCHASE (NONCOMPETITIVE PURCHASE)
Micro-purchases (less than $3000) enable schools to purchase supplies or services without
soliciting competitive quotes, if the school considers the price reasonable. Micro-purchases may
also prove especially useful when purchasing local products. Perhaps a district is committed to
purchasing a variety of products seasonally and has built flexibility into its menu to enable the
district to purchase small quantities of produce when local farmers might have a surplus
Five Basic Steps of a Micro-Purchase

1. Develop written specifications and required terms, conditions, and contract provisions
2. Conduct market research
3. Contact a vendor and make the purchase
4. Manage the contract
5. Distribute micro-purchases equitably among qualified suppliers
INFORMAL PROCUREMENT PROCESS

Schools may use the informal process when the estimated amount of the purchase falls below
the applicable small-purchase threshold (the lowest of the federal, state and local thresholds.
Federal threshold is less than $150,000).
Even though the informal procurement method is less rigorous, it is important to note that
competition is still required, and the regulations must be followed. Schools must develop and
provide written specifications to the vendor(s), and acquire bids from at least three vendors.
Although bids might be received over the phone or face-to-face at a market, schools should
document all bids. The award is made to the responsive and responsible bidder with the lowest
price.
Five Basic Steps of Informal Procurement

1. Draft specifications in writing
2. Identify and gather at least 3 quotes from suppliers that are eligible, able, and willing to
provide product
3. Evaluate bidder’s responses to your specifications
4. Determine most responsive and responsible bidder at lowest price and award contract
5. Manage the contract.
Bid Documentation Chart example

Vendor Date Received Responsive and Price per Pound
Responsible
Tom’s Toms July 1 Yes $2.20
Vickie’s Vines July 1 Yes $2.05
Fresh Network July 10 No, can only deliver 5 $2.75
months of year

INFORMAL PROCUREMENT LOG AND EVALUATION MATRIX
(Purchases costing less than $150,000)
Supplier Name:
Items to be Purchased: Quantity Extended Extended
Extended
• Delivery Frequency: __________ estimate Unit Price Unit Price
Unit Price *BS *BS *BS
• Bid will be honored for: ________ d to be
Price (Quantity x (✓)
Price (Quantity
(✓)
Price (Quantity
(✓)
(number of day(s)/week(s)/month(s)) (school purchase x Unit x Unit
will state time period) Unit Price)
d Price) Price)
1. Product name & specification:
  
  
  
  
  
  
Total: $ $ $
*Bidder Selected (BS)   
*Bidder Selected (BS); school can award all items to one bidder (lowest total price) or award purchase on a line item basis (lowest line item price). School
need to tell the bidders which option they will use for awarding the purchase when they are asking for pricing. Schools can state that either option may be
used by the school to award the purchase.
Method of contact: Email/Fax/Mail/In person/Phone
Name of person quoting pricing:
Date contacted:
Additional Notes:
Signature of person completing this form: Date:
Source: scnweb.doe.in.gov/Instruction/KaleTemplate.doc
Resources
Indiana Department of Education, School Nutrition, Farm to School Toolkit

http://www.doe.in.gov/nutrition/farm-school
Maggie Schabel
Indiana Farm to School State Lead
Indiana Department of Education School & Community Nutrition
(317) 232-2130
[email protected]
USDA Farm to School, http://www.fns.usda.gov/farmtoschool/farm-school
National Farm to School Network

www.farmtoschool.org
The Farm to School Census, https://farmtoschoolcensus.fns.usda.gov/

Fiber and Health
Dietary fiber is a form of carbohydrate in plant foods that is edible but not digested.
• Fiber adds no calories to the diet, it performs many vital functions important to health.
• Fiber is a mixture of several components including cellulose, hemicellulose and lignin.
These substances, which act as the structural building materials in the cell walls of
plants, are chains of glucose units connected by chemical bonds that human digestive
enzymes cannot break down. Other components of fiber – pectins and gums – are part
of plant cell structure and metabolism.
• The proportion of these fiber components varies considerably from food to food.
Factors such as plant species, stage of plant maturity and parts of the plant have a
strong influence on a food’s fiber composition.
The fiber in food is divided into two basic types: soluble and insoluble. Each type has different
and important functions in the body. For optimal health, it is best to eat foods that provide
both types. It is better to eat a wide variety of foods rather than focus on any single food as a
source of fiber in the diet.
• Soluble fibers dissolve in water and are found in beans (such as kidney or black
beans), some fruits and vegetables, and oats and barley. These fibers play a role in
lowering blood cholesterol by binding with bile acids in the intestinal tract.
Cholesterol is then excreted from the body along with the bile acid molecules.
Reduced blood cholesterol levels are associated with the prevention of heart
disease. In addition, some soluble fibers, such as those found in vegetables of the
cabbage (brassica) family, may reduce the incidence of some forms of cancer.
Soluble fibers, such as those in oatmeal, also help regulate the body’s use of sugars,
slowing their digestion and absorption and delaying the sensation of hunger. This
function helps control blood glucose levels in people with diabetes.
• Insoluble fibers do not dissolve in water. Instead, they absorb water and provide
bulk in the diet, thus adding to the feeling of fullness after a meal, helping the body
remove waste and lessening constipation. Adequate intake of insoluble fiber has
been found to decrease risk of colon cancer. Foods such as wheat bran, whole
grains, fruits with many small seeds, and vegetables also contain this type of fiber.
Eating fruits and vegetables with their skins, such as apples, eggplant, pears, pota-
toes, etc., adds valuable fiber to the diet.
Culinary Skills for A+ School Meals 246 Whole Grains, Fiber & Health
Fiber Content in Select Grains, Beans, Nuts Fruits and Vegetables
Grains Fiber Cereal Fiber

(per 1 cup cooked) (grams) (per 1 cup) (grams)
Wheat, bulgur 8.2 100% bran cereal 17.2
Wheatberries 8 Bran flakes 7.0
Kamut 6.7 Raisin bran 5.2-6.8
Pearl barley, pearled 6 Shredded wheat squares 5.7
Teff 5.5 Oatmeal 4.0
Quinoa 5.2 Wheat flakes 3.5
Amaranth (a seed) 5.2 Wheat squares 3.2
Oatmeal 4.0 Oat circles 3.0
Rice, brown 3.5 Seeds Fiber
(per 1 ounces) (grams)
Rice, wild 3.0 Flax 7.7
Millet 2.3 Sesame 3.3
Rice, white 0.6 Sunflower 2.4
Beans Fiber Pumpkin 1.7
(per 1 cup, cooked) (grams)
Navy 19.1 Nuts Fiber
(per 1 ounce) (grams)
Split peas 16.3 Almonds 3.5
Lentils 15.6 Pistachios 2.8
Pinto beans 15.4 Filberts, hazelnuts 2.7
Black beans 15.0 Pecans 2.7
Lima beans 14.0 Macadamia 2.4
Garbanzo beans 12.5 Peanuts 2.4
Kidney beans 11.3 Brazil 2.1
Black-eyed peas 11.2 Walnuts 1.9
Soybeans 7.6 Pine nuts or pignolia 1.1
Cashews 0.9
Fruit Fiber Vegetables Fiber
(per 1 cup) (grams) (per 1 cup, cooked) (grams)
Prunes 12.4 Peas 8.8
Dates 11.8 Artichokes 7.7
Apricots, dried 9.5 Brussels sprouts 6.4
Raspberries 8.0 Winter squash 5.7
Raisins, seedless 5.8 Broccoli 5.2
Banana 3.9 Sweet potatoes 3.2
Strawberries 3.0 Potatoes 1.8
Apples 3.0
Fiber Lost in Processing
When foods are processed, fiber is sometimes lost. This table shows the effect of processing on
select foods, comparing 100 gram portions.
Wheat berry 12.5

Whole wheat flour 10.7
All-purpose flour 2.7
Brown rice 3.4

White rice, dry 2.8
Rice noodles, dry 1.6
Cornmeal, whole-grain 7.3

Cornmeal, enriched 3.9
Corn flakes 1.1
Apple with peel 2.4

Applesauce 1.1
Apple juice 0.2
0 2 4 6 8 10 12 14
grams of fiber per 100 grams of food
Grains
Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain
product. Bread, pasta, oatmeal, breakfast cereals, tortillas and grits are examples of grain
products.
Grains are divided into two groups:

• Whole grains contain all essential parts of the grain seed– the bran, germ and
endosperm. In addition to fiber, whole grains provide protein, vitamins and minerals, as
well as protective antioxidants in surprisingly large amounts — similar to levels in fruits
and vegetables. An unprocessed grain in its whole, natural form in which all parts of the
kernel remain is called an intact grain (Examples include: barley, quinoa, and wheat
berries).
• Refined grains have been milled, a process that removes the bran and germ. Milling
gives grains a finer texture and improves their shelf life but also removes dietary fiber,
iron and many B vitamins. Most refined grains are enriched. This means certain B
vitamins (thiamin, riboflavin, niacin and folic acid) and iron are added back after
processing. Fiber is not added back to enriched grains. Check the ingredient list on
refined-grain products to make sure that the word “enriched” is included in the grain
name.
Many food products are made from mixtures of whole grains and refined grains. Read labels
carefully; “made with whole grain” is not the same as “whole-grain” bread. The ingredient list
on the food label lists ingredients in order of weight, so it is easy to determine if there is more
refined or whole grain in a product. Some brown breads have caramel color added. Breads and
rolls with seeds (sesame, poppy, caraway, flax or millet) on top or within generally have more
fiber.
Whole Grains
Whole grains:
• Whole (whole wheat, whole rye, whole cornmeal)
• Berries (wheat berries, rye berries)
• Groats (oat groats, buckwheat groats)
• Kernels (wheat kernels)
Bran The multi-layered outer skin of the kernel that helps to protect the other
two parts of the kernel from sunlight, pests, water, and disease. It contains
fiber, important antioxidants, iron, zinc, copper, magnesium, B vitamins, and
phytonutrients.
Germ The embryo which, if fertilized by pollen, will sprout into a new plant. It
contains B vitamins, vitamin E, antioxidants, phytonutrients, and
unsaturated fats.
Endosperm The germ's food supply, which, if the grain were allowed to grow would
provide essential energy to the young plant. As the largest portion of the
kernel, the endosperm contains starchy carbohydrates, proteins, and small
amounts of vitamins and minerals.
Whole grains can be whole, cracked, crushed, flaked or ground
Utilizing speed scratch
Speed scratch is a system of combining value-added food products with fresh fruits, vegetables
and other components to create unique, signature dishes. It is the use of prepared products to
enhance or finish fresh ingredients.
Meal Advantages Disadvantages

Preparation
Scratch 1. Ingredient control 1. Takes more time to plan
2. Provides maximum variety and 2. Takes more time to purchase
Uses all creativity in meal preparation. 3. Takes more time to prepare
ingredients in 3. Control ingredients based on
nutrition concerns.
the most basic
4. Fewer additives and preservatives
form.
5. Usually less waste in packaging
6. Uses quality fresh ingredients
ALL cooking and 7. Lower ingredient costs
assembly takes 8. Increased sales
place on site. 9. Flexibility with addressing allergy
concerns
Speed Scratch 1. Saves time and energy by 1. Flavor may not be what you
providing short cuts wanted (example: too strongly
Uses value- 2. Adds variety and creativity to flavored in some ways and not
added or recipes enough in others)
3. Usually less expensive than 2. Mixes tend to be higher in fat, salt
minimally
convenience foods and sugar.
prepared
4. Easier for inexperienced cooks to 3. Less meal appeal than scratch
ingredients. prepare recipes with more 4. More preservatives and additives
confidence than scratch recipes than scratch
MOST assembly 5. Uses resources of food companies 5. Extra packaging
takes place on to improve ingredients 6. Costlier than scratch
site. 6. Consistent product
7. Less waste
Finished/ 1. Convenient 1. More expensive than the other
Convenience 2. Time saving meal preparation strategies
3. Energy saving 2. Highest sodium/fat content than
4. Fear of cooking success is the other meal preparation
minimized strategies
3. Flavor and appearance may not
compare as well as the other meal
preparation strategies
4. More additives and preservatives
than all other meal preparation
strategies
5. More packaging than the other
meal preparation strategies
Culinary Skills for A+ School Meals 251 Speed Scratch

Speed Scratch Foods
Foods that are fully or partially prepared in advance by the manufacturer or by the processor to
o save on-site preparation time,
o reduce on-site labor costs,
o take advantage of culinary skills, and
o conserve energy.
These foods may be called value-added, ready prepared, or convenience.
Rules for Speed Scratch

Follow package instructions.
Use the recommended
Equipment,
Temperature,
Time, and
Holding Procedures.
Poor quality comes from:
Overcooking
Wrong temperature
Improper holding
Nutrition of Speed Scratch

Calories, Fat and Sodium in 1 Ounce of Salad Dressings
Calories Fat Sodium
(grams) (milligrams)
French dressing 130 12.7 240
French dressing, reduced-calorie 55 3.7 285
Ranch dressing 140 14.5 230
Ranch dressing, reduced-fat 55 3.5 260
Blue cheese dressing 135 14.5 265
Blue cheese dressing, low-calorie 30 2.0 340
Italian salad dressing 80 8.0 470
Italian salad dressing, reduced-fat 20 1.8 390
House-made ranch dressing 35 2.5 50
House-made vinaigrette-style dressing 65 7.0 40
Spaghetti sauce Sodium in ½ cup

Classico 350 mg
Prego 420 mg
Ragu 530 mg
Hunts 610 mg
Made on-site 40 mg

Speed Scratch Ideas
Stocks
• Enhance purchased bases or canned broths with vegetables, herbs and seasonings.
• Use commercial bases to prepare grains, such as rice.
Soups
• Add fresh vegetables to enhance purchased soups.
• Add fresh herbs to purchased soups.
Sauces
• Use premade sauces to enhance vegetables
• Use premade sauces with school made pizza
Sandwich Spreads
• Season purchased mayonnaise with various flavorings such as wasabi, Buffalo sauce
• Enhance purchased ketchup with chipotle seasoning
Baked Goods
• Bake frozen pizza dough
• Bake school-made rolls from frozen dough
Main Courses
• Use premade stir-fry sauce to enhance school-made stir-fry
• Use premade meatballs with premade sauce.
• Purchase main course kits – such as a fajita kit.
Pizza
• Any component of pizza can be purchased premade and assembled
o Dough
o Sauce
• Add fresh vegetables for a customized pizza

Reduce the Sodium
What is sodium?
Sodium is a mineral which everyone needs to regulate body fluids. Sodium also helps nerves
and muscles to function properly. Sodium is abundant in our food supply.
Salt or sodium
• Sodium chloride is the chemical name for salt.
• 90 % of the sodium we consume is in the form of salt. Most of this is found in processed
food and foodservice operations.
• Salt (NaCl) is 40% sodium (Na) and 60% chloride (CL)
The problem with too much sodium

• Too much sodium is the leading risk factor for high blood pressure.
• High blood pressure is the major risk factor for heart disease and stroke, both are
leading causes of death in the US.
• Americans consume substantially more sodium than recommended, more than 3400 mg
of sodium daily
Recommendations
• The 2015 Dietary Guidelines for Americans recommend limiting sodium to less than
2300 mg per day.
• Recommend 1500 mg per day for the following groups:
o individuals over 51
o African Americans
o Individuals with hypertension, diabetes, or chronic kidney disease
SODIUM REDUCTION IN SCHOOLS: TIMELINE & AMOUNT

Age/Grade Baseline: average (mg) current Target 1: (mg)
Group sodium levels as offered July 1, 2014
SY 2014-2015
School Breakfast Program
K-5 573 (elementary) < 540
6-8 629 (middle) < 600
9-12 686 (high) < 640
National School Lunch Program
K-5 1,377 (elementary) < 1,230
6-8 1,520 (middle) < 1,360
9-12 1,588 (high) < 1,420
source: http://www.fns.usda.gov/sites/default/files/sodium.pdf
Culinary Skills for A+ School Meals 254 Reducing Sodium

Schools may be required to meet lower sodium targets in future years. USDA will complete
research and additional analyses before those targets are implemented in 2017.
Where is it found
• Salt, or sodium chloride, is the primary source of sodium in the diet.
• Processed foods
Sodium-Rich Ingredients
Sodium is in a variety of compounds used as food ingredients. Sodium both preserves food and
enhances flavor. Look for added sodium in ingredient lists. Check labels for sodium content.
Ingredient Function
Monosodium glutamate (MSG) Flavor enhancer
Sodium benzoate Preservative
Sodium caseinate Thickener and binder
Sodium citrate Buffer used to control acidity in soft drinks
Sodium nitrite Curing agent in meat
Sodium phosphate Emulsifier and stabilizer
Sodium propionate Mold inhibitor
Sodium saccharin Artificial sweetener
Sodium labeling
Label term Definition
Sodium free Less than 5 mg per serving.
Very low sodium 35 mg or less per serving and, if the serving is 30 g or less
or 2 tablespoons or less, per 50 g of the food.
Low sodium 140 mg or less per serving and, if the serving is 30 g or
less or 2 tablespoons or less, per 50 g of the food.
Reduced or Less sodium At least 25 percent less per serving than the reference
food.
Unsalted or no salt added no salt added during processing; however, the product
may still contain sodium
Label Reading
Sodium

SALT IN COOKING
• Tastes good and is inexpensive.
• Our taste (sensory preferences) for salt can be decreased.
• Make gradual changes to lessen the amount of sodium over time.
Functions of Salt
• Added salt improves the sensory properties of virtually every food. It makes the food
“taste” better.
• Salt was found to improve the perception of product thickness
• Salt will enhance other tastes, such as sweetness
• Used in curing meat, brining products
• Used in baking to control yeast
• Retains moisture
• In cheeses, salt removes excess water, creating a firmer texture and contributes to
characteristics such as meltability, shredding, stretching, and flow
• Enhancing raw poultry, beef, pork, and seafood products with sodium-containing (salt,
sodium phosphates) solutions to improve the tenderness (juiciness) of leaner cuts of
meat.
o A regular serving of meat (4 ounces) without enhancement contains 68 mg of
sodium
o Same serving of meat injected up to 10 percent of its weight with brine contains
384 mg sodium per serving
Strategies for sodium reduction

• Gradual reduction without students' knowledge
• Use of low-sodium foods
• Modification of the size and structure of salt particles
• Use of substitutes and enhancers
Salt
Salt Amount Weight Sodium
(mg)
Table salt 1 teaspoon 6 grams 2325
Diamond Crystal kosher salt 1 teaspoon 2.8 grams 1120
Diamond Crystal sea salt 1 teaspoon 5.6 grams 2160
Morton kosher salt 1 teaspoon 4.8 grams 1920
Morton sea salt 1 teaspoon 5.6 grams 2240
Diamond Crystal Salt Sense 1 teaspoon 4 grams 1560
Ingredients: salt, silicon dioxide, tricalcium
phosphate, sodium bicarbonate, dextrose,
potassium iodine
Morton Salt Substitute 1 teaspoon 5 grams No
Ingredients: potassium chloride sodium

Sodium in condiments, sauces, salad dressings
Ingredients naturally low in sodium

Vegetables, fresh, frozen House-made stocks
Vegetable juices (fresh made) Sun-dried tomatoes
Fruits and fruit juices Herbs
Vinegars Spices
Citrus juices
Ingredients high in sodium

Pre-prepared salad dressings Spice salts (garlic salt, celery salt, etc.)
Pre-prepared sauces Pre-prepared mayonnaise
Food bases (chicken, beef, vegetable, etc.) Canned vegetable juices
Some high-sodium condiments

Onion salt Soy sauce Mustard
Celery salt Steak sauce Worcestershire sauce
Garlic salt Barbeque sauce Salad dressings
Seasoned salt Catsup Pickles
Meat tenderizer Chili sauce
Bouillon Relish
Mean Sodium Content of Condiments, Sauces and Salad Dressings
Packaged food category mg sodium (mean value)

Barbecue sauce, ketchup, steak sauce, marinades 1081 mg / 100 gm
Salsa, dips, dipping sauces, tartar sauces, mustard sauce, 712 mg / 100 gm
sweet and sour sauce
Asian-style condiments 706 mg/ tbsp
Salad dressing 1019 mg / 100 gm
Mayonnaise and mayonnaise-type dressing 713 mg / 100 gm
Entree sauces (tomato-based pasta sauces) 442 mg / 100 gm
Entree sauces (gravy, cheese, pizza, Alfredo) 550 mg / 100 gm
Dry seasoning mixes 415 mg / serving

Enhancing Flavor in Foods
It Makes Sense
The popping of corn, the crunch of a crusty bread, the sight of vibrant red strawberries, the
aroma of cinnamon rolls, and the taste of juicy oranges. All five of our senses provide us with
perceptions, when collected, become "flavor". It is this collective flavor that is the primary
reasons why we eat what we do. Taste is the most important influence on our food choices.
Concern about food not tasting good is the most often mentioned obstacle to buying healthful
foods. Your message to students should focus on flavor while delivering healthful food!
The Five Senses

1. Hearing
2. Sight
3. Touch
4. Smell
5. Taste
The Components of Flavor

Taste
Our sense of taste comes from the chemical receptors, or taste buds, in our mouth.
These some 10,000 taste buds record five basic tastes:
• sweet
• salty
• sour
• bitter
• umami
Additionally, the insides of our mouths feel such sensations as the burn of hot chiles, the
cooling effect of mint, or the fizz of carbonated beverages.
Smell
Although the sense of taste is most often given credit for the appeal or dislike of a food, the
sense of smell is most often the guilty party. Unlike our limited repertoire of tastes, the number
of odors we can detect seems to be unlimited. When we put food in our mouth the chewing
process releases volatile compounds that pass to the olfactory receptors cells at the top of our
nasal passages. Our sense of smell is thought to be 10,000 times more sensitive than our sense of
taste. Think about the last time you had a cold. Did you complain about foods having no taste?
Visual
When food is placed in front of us one of the first senses that gives you flavor clues is sight. We
can anticipate the sweetness of strawberries by the intensity of red color. Steam rising off the
vegetables indicates they are piping hot. The golden brown of toast hints at its crispness. It is
certainly true that "we eat with our eyes" Just by looking at a tray your students can anticipate
how the food will feel and taste, even before the first bite.
Culinary Skills for A+ School Meals 258 Enhancing Flavor

Texture
A piece of poached salmon that flakes away under the gentle prodding of a fork hints at the
tenderness of the fish. On the contrary, when a blade of a knife refuses to penetrate a piece of
meat it indicates that the meat will be tough and chewy. The velvet smoothness of a mousse,
the crunchy crust of a bread, and the snap of a sugar snap pea are all texture indicators that
give us insight into the "taste" of a food.
Temperature
The temperature of our food affects our perception of its taste. Coldness suppresses
sweetness. Bitterness is more intense with in cold solution. Sourness is more intense with a
warm solution
Sound
The sizzle of onions when they hit the sauté pan is a sign that tells us the pan is just the right
temperature. The snap of a carrot tells of its freshness. There are many sounds in our culinary
world that add to the enhancement of the flavor of foods.
What can school nutrition operators do?

The first thing you can do as a foodservice operator is to take a moment and note the different
ways in which all five of the senses are interacting in your operation and in the foods you are
serving. Look for ways to enhance all of the aspects of flavor!
The “Tastes”
• Sweet
• Sour (Acid)
• Salty
• Bitter (Alkaline)
• Umami
Flavor in cooking is developed through...

• the selection of quality ingredients
• the appropriate use of seasonings and flavorings
• the application of processes that capture flavor
• the proper execution of cooking techniques

FLAVOR ENHANCERS
Herbs Fresh, Dried, Pestos
Spices Whole, Ground, Toasted
Aromatic ingredients Onions, Shallots, Garlic, Leeks, Ginger
Peppers Hot:
ancho, chipolte, jalapeno, poblano, serrano,
habanero, Scotch bonnets
Sweet
green, red, yellow, orange, purple
Acidic Ingredients Vinegars:
malt, cider, balsamic, fruit, herb, garlic
Citrus:
zest or peel, juice
Tomatoes:
Juice, fresh, canned
Flavorful liquids Stocks:
vegetable, chicken, beef, fish
Juices:
fruit or vegetable
Other Condiments Horseradish, Wasabi, Ginger, Mustards, Pickle Relishes,
Olives, Salsas (Fruit & Vegetable), Ketchup, Infused Oils
Cooking processes Extraction

Infusion
Marination
Reductions
Cooking methods Sauteing

Searing
Poaching
Roasting
Baking
Toasting
• Toast nuts and seeds to bring out the flavor.

• Roast vegetables for unique, robust flavors.

HERBS
Herbs: The leaves of annual and perennial low growing shrubs

Aromatic seeds: The seeds of graceful lacy annual plants (anise, caraway, coriander)
CULINARY HERBS
Variety Description Peak Season Uses/Affinities
Basil leaves are pointed, Summer/ Flavoring for sauces, pesto
green. Purple varieties, year-round sauce, dressings, infusing
large or small-leafed oils, vinegars etc. Also
varieties available, also available in dried-leaf form.
specialty types with Chicken, fish and pasta
cinnamon, clove and dishes
other flavors
Bay leaf Smooth, rigid leaf Summer Available dried year-round.
Used to flavor soups, stews,
stocks, sauces and grain
dishes
Chervil Similar in shape to Summer Component of “fines
parsley, with finer herbes” often used in
leaves, licorice flavor “pluches” to garnish dishes.
Egg, chicken, shellfish,
dishes.
Cilantro Similar in shape to Mid to late Component of Asian and
parsley, with summer South/Central American
pronounced, unique dishes; flavoring for salsas
flavor and other uncooked sauces.
Dill Feathery shape with Late summer Fresh is used to flavor
strong aroma sauces, stews, braises
(especially Central and
Eastern European dishes).
Seeds used in pickles.
Marjoram Small, rounded leaves Throughout Used in Greek, Italian and
with a flavor similar to summer Mexican dishes. Especially
oregano suitable for vegetable
dishes.
Mint Pointed, textured Throughout Used to flavor sweet dishes,
leaves. Size varies by summer beverages, as a “tisane” and
type, as does particular in some sauces. Mint jelly is
flavor. traditional with lamb.
Oregano Small, oval leaves Throughout Used with a variety of
summer sauces, with poultry, beef,
veal, lamb and vegetables

Parsley Feathered leaves; may Year-round Component of “fines herbs”
be curly or flat and of bouquet garni.
Flavoring for sauces, soups,
dressings, and other dishes.
Garnish.
Rosemary Leaves shaped like pine Year-round Large branches used as
needles with a pine skewers. Popular in Middle
aroma and flavor Eastern dishes, grilled foods
and in marinades. Dried is
nearly as intense in flavor as
fresh.
Sage Large leaves, may be Summer Popular as flavoring in
furry or velvety. Sage- stuffings, sausages and
green color some stews. Dried, rubbed
sage also available.
Savory Summary savory has Summer and Used in salads, stuffings,
flavor similar to thyme. fall sauces.
Winter savory is more
like rosemary
Tarragon Narrow leaves with Summer Another component of
pronounced licorice “fines herbs.” Used with
flavor chicken, fish, veal and egg
dishes.
Thyme Very small leaves. Summer Part of bouquet garni. Dried
Varieties available with leaves may occasionally be
special flavors (nutmeg, used in place of fresh. Used
mint, lemon, etc.) to flavor soups, stocks,
stews and braises.
source: The New Professional Chef (6th edition). The Culinary Institute of America. New York:
Van Nostrand Reinhold. 1996.

SPICES
Derived from the bark, root, fruit or berry of perennial plants
Examples:
Bark - cinnamon
Root - ginger
Berry - pepper
Fruit -nutmeg
SPICES
Name Uses/Affinities
Allspice Braises, forcemeats, fish, pickles, desserts
Anise Desserts and other baked goods, liqueur
Caraway Rye bread, pork, cabbage, soups, stews, some cheeses,
Cardamom Curries, some baked goods, pickling
Cayenne Sauces, soups, most meats, some fish, and poultry
Celery seed Salads (including cole slaw), salad
Chili powder Chili and other Mexican dishes, curries
Cinnamon Desserts, some baked goods, sweet potatoes, hot beverages, curries,
pickles, and preserves
Cloves Stocks, sauces, braises, marinades, curries, pickling, desserts, some
baked goods
Coriander seeds Curries, some forcemeats, pickling, some baked goods
Cumin Curries, chili, and other Mexican dishes
Dill seeds Pickling, sauerkraut
Fennel seeds Sausage, fish and shellfish, tomatoes, some baked goods, marinades
Fenugreek Curries, meat, poultry, chutney
Ginger Fresh: Asian dishes, curries, braises: ground dry: some desserts and
baked goods
Horseradish Sauces (for beef, chicken, fish), egg salad, potatoes, beets
Juniper Marinades, braises (especially game), sauerkraut, gin, and liqueurs
Mace Some forcemeats, pork, fish, spinach, other vegetables, pickles,
desserts, and baked goods
Mustard Pickling, meats, sauces, cheese and eggs, prepared mustard
Nutmeg Sauces and soups (especially cream), veal, chicken, aspics, spinach,
mushrooms, potatoes, other vegetables, desserts (especially custards),
baked goods
Paprika Braises and stews (including goulash), sauces, garnish
Pepper Stocks, sauces, meats, vegetables, many other uses
Saffron Poultry, seafood, rice pilafs, sauces, soups, some baked goods
Star anise Asian dishes, especially pork and duck
Turmeric Curries, sauces, pickling, rice

Pepper
Black peppercorns Available as whole berries, cracked, or ground. The Telicherry
peppercorn is one of the most prized. Mignonette or shot pepper is a
combination of coarsely ground or crushed black and white
peppercorns.
White peppercorn Black peppercorns are allowed to ripen and then husks are removed.
May be preferred for pale or lightly colored sauces. Available in same
form as black peppercorns.
Green peppercorns Unripe peppercorns that are packed in vinegar or brine; also available
freeze-dried (they must be reconstituted in water before use).
Cayenne A special type of chili, originally grown in Cayeene in French Guiana.
The chili is dried and ground into a fine powder. The same chili is used
to make hot pepper sauces.
Chili flakes Dried, whole red chili peppers that are crushed or coarsely ground.
Paprika A powder made from dried sweet peppers (pimientos). available as
mild, sweet, or hot. Hungarian paprikas are considered superior in
flavor.
source: The New Professional Chef (6th edition). The Culinary Institute of America. New York:
Van Nostrand Reinhold. 1996.

SEASONINGS BLENDS Yield: 1 quart
Mexican Onion powder 1/3 cup Barbecue Onion powder 1 cup

adapted from USDA Garlic powder 1/3 cup Garlic powder 1 cup
Recipe, Mexican Paprika, smoked 1/3 cup Paprika, smoked 7/8 cup
Seasoning Mix, G- Cumin, ground 1 ¼ cup Cumin, ground 7/8 cup
01A Chili powder 1 ¾ cup Black pepper ¼ cup
Buffalo Onion powder 1 cup Ranch Garlic powder 1 ¼ cup
Garlic powder 1 ¼ cup Onion powder 1 ¼ cup
Paprika ¼ cup Dill weed 1 ¼ cup
Chili pepper 1 ¼ cup Black pepper ¼ cup
Red pepper ¼ cup
Italian Basil, dried 1 1/3 cup Parmesan-Rosemary Garlic powder ½ cup
adapted from USDA Oregano, dried 1/3 cup Rosemary, crushed ¾ cup
recipe, Italian Marjoram, dried 1 cup Parmesan cheese 2 ¾ cups
Seasoning Mix, G-01 Thyme, dried 1/3 cup
Caribbean Spice Ginger, ground 1 cup Spice Rub Onion powder 5/8 cup
Black pepper, ground 1 cup Garlic powder 5/8 cup
Orange peel, dried, ground 7/8 cup Paprika 5/8 cup
Mace, ground 1 tablespoon Cumin, ground 5/8 cup
Cloves, ground 1 tablespoon Chili powder 5/8 cup
Brown sugar 1 cup Black pepper 2 tablespoons
Brown sugar ¾ cup
Garlic & Herb Onion powder 1/3 cup Tandoori Paprika 2/3 cup
Garlic powder 2/3 cup Cumin, ground 2/3 cup
Paprika 1 cup Coriander 2/3 cup
Oregano leaves 1 cup Cayenne Pepper 2/3 cup
Thyme leaves 1 cup Ginger, ground 2/3 cup
Turmeric 2/3 cup
ADDING SALT Salt may be added to any of these seasoning blends according to the flexibility you have.
Using 1 teaspoon of salt for 50 portions adds about 45 mg of sodium per portion.
Using 1 tablespoon of salt for 100 portions adds about 70 mg of sodium per portion.

VINEGAR
The term "vinegar" comes from the French vin aigre, or sour wine. Vinegar is an acidic liquid
produced through fermentation. Souring is a natural process that occurs when an alcoholic
liquid is exposed to the air. Bacteria present in the air converts the alcohol into a natural acetic
acid, and it is this acid that gives vinegar its characteristic sharpness.
Vinegar is an essential ingredient in the kitchen and a highly versatile flavoring. Keep vinegars in
a cool place away from light; they do not need to be refrigerated. Most vinegars can be kept
almost indefinitely if stored correctly.
TYPES OF VINEGAR
Vinegar Acetic Acid Flavor Uses
Wine vinegar At least 6 % Produced from both red Wine vinegars are ideal for
France, Italy, Spain acetic acid and white wines, the mayonnaise and all kinds of
quality of the vinegar salad dressings. They are
Champagne depends on the quality of also used in many classic
Sherry the wine. There are almost butter sauces, such as
Balsamic as many types of wine béarnaise.
vinegar as there are wines.
Malt vinegar 4-8 % Malt vinegar is made from Often used as a pickling
England grain (malted barley) and vinegar for onions and
is strongly flavored. other vegetables. It is also
used in the manufacture of
sauces and chutneys. Best
with straight forward food
such as fish and chips, cold
meats, or when preparing
relishes and chutneys.
Cider vinegar 5-6 % It has a strong, sharp Apple cider vinegar is best
North America flavor and so should only for salads, dressings,
be used where it marinades, condiments,
complements the other and most general vinegar
ingredients. needs Cider vinegar is the
best choice for deglazing
pork chops accompanied
by sautéed apples. Used in
fruit pickling.
Rice wine vinegar 2-4 % Japanese rice vinegars are Rice vinegar is popular in
Far East mellow and mild, while Asian cooking and is great
vinegar from China is sprinkled on salads and
sharp and sometimes stir-fry dishes. Its gentle
slightly sour. flavor is perfect for fruits
and tender vegetables.

VINEGAR TASTING
Vinegar Visual Smell Taste Application

White wine
Red wine
Sherry
Balsamic
Balsamic, white
Apple cider
Malt
Rice wine

CITRUS
• Lemon
• Lime
• Orange
• Grapefruit
• Kumquat
• Tangerine
Zest Use Tool Examples

Fine Zest Dressings, sauces, Microplane
cookies
Coarse zest Muffins or salads Zester
Citrus peel Flavoring soups, water Vegetable

Lemon extract powder peeler
Zesting citrus:
• Wash and dry fruit thoroughly before zesting.
• Remove zest from the fruit BEFORE cutting or juicing the fruit.
• Remove ONLY the outer part of the peel; do not include the bitter white pith.
Citrus Salt
Kosher salt 1/4 cup
Lemon zest 1 tablespoon finely grated
Lime zest 1 tablespoon finely grated
Orange zest 1 tablespoon finely grated
adapted from: www.chow.com
Citrus Sugar
Lemon zest 1 teaspoon
Lime zest 1 teaspoon
Grapefruit zest 1 teaspoon
Orange zest 1 teaspoon
Granulated sugar 1 cup
adapted from: www.marthastewart.com

COOKING PROCESSES AND COOKING METHODS
Processes to capture flavor

Flavor is an expensive commodity - something that has a value. Look at processes that help
capturing flavors as opposed to loosing flavors.
Process Examples Examples

Extraction Fruit juices
Vegetable juices
Coulis
Purees
Infusion Vinegars
Oils
Stocks
Herb infused juices
Marination Submerge
Brush
Dry rubs
Wet rubs
Reduction and Enhancing flavor through

concentration concentrating

PROPER EXECUTION OF COOKING TECHNIQUES
Which has more flavor - the char-broiled burger or the griddle burger? Does a hot smoked chicken
breast taste different from a poached, or sautéed or grilled chicken breast? You can start with
the same products but through the cooking process end up with completely different tasting
products.
Caramelization
Caramelization is the browning reaction that occurs when sugar is heated. This occurs with sugars
(such as table sugar) and with high-sugar vegetables and fruits.
Caramelizing vegetables by slowly cooking them until they are richly browned is a wonderful way
to pull flavor out of a simple ingredient. High-sugar vegetables include carrots, beets, parsnips
and onion.
Maillard Reaction
One of the most important flavor-producing reactions in cooking is the Maillard reaction. It is
sometimes called the “browning reaction” but should really be called "the flavor reaction". The
Maillard reaction creates brown pigments in cooked meat by rearranging amino acids and certain
simple sugars.
The Maillard reaction occurs in cooking of many kinds of foods, although the simple sugars and
amino acids present produce distinctly different aromas. This is why baking bread doesn’t smell
like roasting meat or frying fish, even though all these foods depend on Maillard reactions for
flavor. The Maillard reaction, or its absence, distinguishes the flavors of boiled, poached, or
steamed foods from the flavors of the same foods that have been grilled or roasted. Dryness and
temperature, are the key controls for the rate of the Maillard reaction.
One of the challenges to getting the Maillard reaction going is getting the surface hot and dry
enough without overcooking the underlying flesh or at least overcooking it as little as possible.
Raising the temperature above 355 °F risks burning (or pyrolysis). People typically like foods a
little charred, but with too much burning comes bitterness.
The Maillard reaction is responsible for many colors and flavors in foodstuffs:
• caramel made from milk and sugar
• the browning of bread into toast
• the color of beer, chocolate, coffee, and maple syrup
• the flavor of roast meat
• the color of dried or condensed milk

FLAVOR POINTS FOR COOKING
Poaching
Although the image of a poached salmon filet or chicken breast often conjures a picture of a
bland, or insipid product nothing could be further from the truth. If done properly you can create
elegant, tasty dishes.
Important taste points with poaching:
• use a flavorful liquid (stock or broth, wine, vegetable or fruit juices)
• add aromatics to the liquid (herbs, spices, citrus zest, vegetables)
• reduce the poaching liquid to prepare the sauce
• en papillote is another moist cooking method that "steams" the item encased in
parchment paper; the natural juices from the product are captured in the paper;
the aroma is released in front of the guest - the smell romances the taste buds.
Braising
Braising and stewing are not generally thought to be healthful cooking methods, but if executed
properly the dishes can be lower in fat and very flavorful. To lower the fat in braised and stewed
dishes use lean products or trim away excess fat, dry sear in minimal fat, and use cornstarch or
arrowroot in place of roux.
Important taste points with braising:
• marinate product prior to braising
• use a flavorful liquid for braising
• add tomato product (tomato puree, tomato paste, tomato concasse) to tenderize
and add flavor
• add other vegetables for texture and flavor variation
Broiling and Grilling

Grilled foods carry a unique smoky, slightly charred flavor resulting from the flaring of juices and
fats rendered out as the items cooks. Almost any product can be grilled - meat, fish, poultry,
vegetables and fruits.
Important taste points with grilling:
• marinate the product prior to grilling
• add special wood to introduce special flavor
• baste with flavorful sauce during cooking (such as barbecue)
• "rub" the product with a spice blend prior to grilling

Roasting
Roasting or baking is a technique that cooks food by surrounding them with dry air. All items
should be roasted on a rack or a bed of vegetables to allow the fat to drip away from the product.
Important taste points with roasting:
• season the product with herbs or spices prior to roasting
• sear meat to develop flavor prior to roasting
• stuff the product with a lean, flavorful product
• do not overcook to create a tender and moist product
Dry Sautéing
This is a version of a traditional sauté where you cook the product over high heat using little or
no added fat. The pan used should be well-seasoned, wiped lightly with oil, or have a non-stick
coating.
Important taste points with dry sautéing:
• use high heat to allow the product to sear properly
• deglaze the pan with stock, wine or cognac to capture the fond
• add shallots, garlic, peppercorns or other seasonings to the sauce

Culinary Skills for A+ School Meals 273 Resources
RESOURCES
WEIGHTS AND MEASURES
1 gallon = 4 quarts = 8 pints = 16 cups
1 gallon=128 oz. 1 qt.=32 oz. 1 pt.=16 oz. 1 cup=8 oz.
Weights and Measures Equivalencies

dash ............... less than 1/8 teaspoon
3 teaspoons (tsp.) ............... 1 Tablespoon (1/2 fl. oz.)
2 Tablespoons (Tbsp.) ............... 1/8 cup (1 fl. oz.)
4 Tablespoons ............... 1/4 cup (2 fl. oz.)
8 Tablespoons ............... 1/2 cup (4 fl. oz.)
16 Tablespoons ............... 1 cup (8 fl. oz.)
1 gill ............... 1/2 cup
2 cups ............... 1 pint
2 pints ............... 1 quart (approx. 1 liter)
4 quarts ............... 1 gallon
8 quarts ............... 1 peck
4 pecks ............... 1 bushel

SCOOPS
The number on the scoop indicates how many level scoops make one quart.
Scoop Number Measure Weight in Fluid Scoops per Cup
Ounces (fl oz)
4 1 cup 8 fl oz 1
5 3/4 cup 6.4 fl oz 1.25
6 2/3 cup 5.3 fl oz 1.5
8 1/2 cup 4 fl oz 2
10 3/8 cup 3.2 fl oz 2.5
12 1/3 cup 2.6 fl oz 3
16 1/4 cup 2 fl oz 4
20 3 1/3 tablespoons 1.6 fl oz 5
24 8 teaspoons 1.33 fl oz 6
30 2 tablespoons 1 fl oz 7.5
40 1 2/3 tablespoons .75 fl oz 10
50 3 3/4 teaspoons .64 fl oz 12.5
60 1 tablespoon .5 fl oz 15
70 2 3/4 teaspoons .45 fl oz 17.5
100 2 teaspoons .32 fl oz 25
LADLES
Ladles are labeled "oz." "fl oz", fluid ounce, would be more accurate since they measure
volume, not weight.
Ladle (Fluid ounce) Approximate measure

1 oz 1/8 cup
2 oz 1/4 cup
3 oz 3/8 cup
4 oz 1/2 cup
6 oz 3/4 cup
8 oz 1 cup
12 oz 1 1/2 cups
Source: adapted from National Food Service Management Institute. (2004). Basics at a glance
poster. Available at http://www.nfsmi.org.

CAN SIZE: FLUID OUNCES AND CUPS
Can Size Fluid Ounces Cups

(approximate)
Number 1 (picnic) 10.5 – 12 1 1/4 – 1 1/3
Number 300 14 – 16 1 3/4
Number 303 16 – 17 2
Number 2 20 2 1/2
Number 2 1/2 27 – 29 3 1/2
Number 3 cylinder 50 – 51 5 3/4 – 6 1/8
Number 5 56 7 – 7 1/3
Number 10 104 – 116 12 – 13
HOTEL OR STEAMTABLE PAN CAPACITY
Pan Size Approximate Pan Capacity Approximate Pan Capacity

Full 85 Percent
Quarts Cups Quarts Cups
Full Size 12" x 20" x 2 1/2" 8 1/4 33 7 28
4" 14 56 12 48
6" 21 84 18 72
Half Pan 12" x 10" x 2 1/2" 4 16 3 1/2 14
4" 6 1/2 26 5 1/2 22
6" 9 1/2 38 8 32
Third size 12' x 6" x 2 1/2" 2 2/5 9 3/5 2 8
4" 3 7/8 15 1/2 3 1/4 13
6" 6 24 5 20 1/2
Fourth size 10' x 6" x 2 1/2" 1 7/8 7 1/2 1 1/2 6 3/8
4" 3 12 2 1/2 10
6" 4 1/2 18 1/4 3 7/8 15 1/2
Sixth size 6' x 6" x 2 1/2 1 1/4 5 1 4 1/4
4" 1 7/8 7 1/2 1 1/2 6 3/8
6" 2 3/4 11 2 1/3 9 1/3

Indiana School Menus K-5 Cycle Menus
Meatball Sub Sandwich Baked Potato Bar BBQ Chicken Drumstick Baked Penne or Ziti Beef/Cheese Street Taco
Roasted Turmeric Chili Cinnamon-Chili Roasted Zucchini Fries with Refried Black Bean
Cauliflower Cheese Sauce Sweet Potato Wedges Marinara Salsa
Roasted Cinnamon Steamed Broccoli Corn Pudding Breadstick Orange Wedges
Peaches Dinner Roll Applesauce Frozen Grapes
Dried Cranberries
Breakfast for Lunch Chicken Bruschetta Pasta Italian Flatbread Teriyaki Chicken Over Chili
French Toast Sticks OR Tuscan White Bean Salad Oven-Fried Rice Cornbread
Apple-French Toast Bake Garlic Breadstick Tomato Soup Sugar Snap Peas Spinach & Strawberry
Turkey Sausage Patty Frozen Blueberries Sesame Breadstick Salad
Potato Wedges Roasted Pear Crumble Pineapple Chunks Mandarin Oranges
Cinnamon Baked Apples
Cheeseburger on Bun Chicken & Noodles Pulled BBQ Pork Southwestern Turkey Cheese Pizza
Lettuce/Tomato Mashed Potatoes Homestyle Baked Beans Burrito Bowl Broccoli Salad
Pickled Carrots Green Bean, Cranberry & Confetti Coleslaw Brown Rice Banana
Ranch Roasted Potato Sunflower Seed Salad Quick Pickle Cukes Fiesta Lime Corn
Wedges Small Roll Peaches Pico de Gallo
Mixed Fruit Fresh Red Grapes Mango
Chicken Tenders Pasta Bar (Meat Sauce, Beef Tamale Pie Chicken & Cheese Alaska Pollock Po’Boy
Dipping Sauces Chicken & Garlic) Orange Glazed Carrots Quesadilla Roasted Potato Wedges
Brown Rice Garden Salad with Blueberry Oat Bars Salsa Roasted California Blend
Lemon Zest Broccoli Chickpeas Black Bean, Corn & Sliced Pear
Strawberry Cup Garlic Bread Tomato Fiesta Salad
Apple Wedges Oranges
Daily Offer: Veggie Cruncher Cup
*Recipes prepared in class

Indiana School Menus 6-8 Cycle Menus
Meatball Sub Baked Potato Bar BBQ Chicken Drumstick Baked Penne Chipotle Chicken Street
Roasted Turmeric Chili Chipotle-Cinnamon Zucchini Fries Taco
Cauliflower BBQ Pork Roasted Sweet Breadstick Refried Beans
Roasted Cinnamon Cheese Sauce Potato Wedges Frozen Grapes Salsa
Peaches Steamed Broccoli Cornbread Orange Wedges
Dinner Roll Applesauce
Dried Cranberries
Breakfast for Lunch Chicken Bruschetta Pasta Italian Flatbread Teriyaki Chicken Over Chili
French Toast Sticks Tuscan White Bean Salad Tomato Soup Oven-Fried Rice Mexican-style Cornbread
Turkey Sausage Patty Garlic Breadstick Roasted Pear Crumble Sugar Snap Peas Spinach & Strawberry
Roasted Potato Wedges Frozen Blueberries Sesame Breadstick Salad
with Garlic & Herbs Pineapple Mandarin Oranges
Cinnamon Baked Apples
Cheeseburger on Bun Chicken & Noodles Pulled BBQ Pork Burrito-Build Your Own Cheese Pizza
Lettuce/Tomato Mashed Potatoes Homestyle Baked Beans Turkey Carnitas
Pickled Onions/Pickles Green Bean, Cranberry & Confetti Coleslaw Cilantro & Lime Brown Broccoli Salad
Pickled Carrots Sunflower Seed Salad Quick Pickle Cukes Rice
Ranch Roasted Potato Small Roll Peaches Fiesta Lime Corn Banana
Wedges Fresh Red Grapes Pico De Gallo
Mixed Fruit Mango
Chicken Tenders Pasta Bar Beef Tamale Pie Southwestern Chicken & Alaska Pollock Po’Boy with
Dipping Sauce (Marinara, Meat Sauce, Orange Glazed Carrots Cheese Quesadilla Cajun Mayo
Brown Rice Chicken & Garlic) Blueberry oat bars Black Bean, Corn and Ranch Roasted Potato
Lemon Zest Broccoli Garlic Bread Tomato Fiesta Wedges
Strawberry Cup Garden Salad Oranges Roasted California Blend
Sliced Apples Sliced Pear
Veggie Cruncher Bowl: cucumber, carrots, broccoli
Indiana School Menus 9-12 Cycle Menus
Meatball Sub Baked Potato Bar BBQ Chicken Drumstick Baked Penne Chipotle Chicken Street
Roasted Turmeric Chili Chipotle-Cinnamon Marinated Cucumber Taco
Cauliflower BBQ Pork Roasted Sweet Potato Salad Refried Black Bean
Roasted Cinnamon Queso Blanco Wedges Breadstick Salsa
Peaches Steamed Broccoli Cornbread Frozen Grapes Pineapple Salsa
Apples Dinner Roll Applesauce Smoothie Orange Wedges
Dried Cranberries Watermelon
Banana
Breakfast for Lunch Chicken Bruschetta Pasta Spicy Italian Flatbread Teriyaki Chicken Over Chili
Egg, Ham & Cheese Tuscan White Bean Salad Tomato Soup Oven-Fried Rice Cornbread
Sandwich Garlic Breadstick Roasted Pear Crumble Asian Pineapple Slaw Spinach & Strawberry
Roasted Potato Wedges Frozen Blueberries Orange Wedges Sesame Breadstick Salad
with Garlic & Herbs Mixed Fruit Pineapple Mandarin Oranges
Cinnamon Baked Apples Melon, Citrus & Jicama Red Grapes
Banana Salad with Mint
Cheeseburger on Bun Chicken & Noodles Pulled BBQ Pork Burrito-Build Your Own Cheese Pizza
Lettuce/Tomato Mashed Potatoes Homestyle Baked Beans Turkey Carnitas Broccoli Salad
Pickled Onions/Pickles Green Bean, Cranberry & Confetti Coleslaw Cilantro & Lime Brown Banana
Pickled Carrots Sunflower Seed Salad Quick Pickle Cukes Rice Smoothie
Ranch Roasted Potato Small Roll Peaches Fiesta Lime Corn
Wedges Fresh Red Grapes Watermelon Pico De Gallo
Mixed Fruit Mandarin Oranges Mango
Apples Tropical Fruit Salad
Chicken and Waffles Pasta Bar Beef Tamale Pie Southwestern Chicken & Alaska Pollock Po’Boy
Chicken Tenders (Marinara, Meat Sauce, Orange Glazed Carrots Cheese Quesadilla with Cajun Mayo
Waffles Chicken & Garlic) Blueberry Oat Bars Marinated Black Bean & Ranch Roasted Potato
Lemon Zest Broccoli Garlic Bread Banana Corn Salad Wedges
Spiced Peach Compote Garden Salad Mojito Fruit Salad Roasted California Blend
Strawberry Cup Apples Oranges Sliced Pear
Raisins Green Grapes
Daily- Hoosier Super Salad: Romaine(½), diced tomatoes(⅛), matchstick carrots(⅛), corn (⅛) , black beans(⅛)

Indiana School Menus Grab and Go Menus
SALADS
*Asian Noodle Salad
Buffalo Chicken & Rice Shaker Salad
*Chicken Caesar Salad
*Chef’s Salad
*Taco Salad
Southwest –Chipotle Chicken, Cilantro-Lime Rice, Lettuce, Black Bean, Corn & Tomato Fiesta
Salad
SANDWICHES
*Turkey Deli Sub (turkey, Swiss cheese, bacon, spinach pesto)
*Thai Chicken and Brown Rice Lettuce Wraps
*Bahn Mi Vietnamese Sandwich
*Mediterranean Chicken Salad with Pita
Buffalo Wrap
Italian Sub

School Nutrition Recipe Resources
Alaska Pollock http://www.greatfishforgreatkids.org/resourcesRecipes.html
Beyond Fish and Chips
C.H.E.F. Cookbook and Promising Practices https://healthymeals.nal.usda.gov/hsmrs/Maryland/CHEF_Cookbook.pdf
Maryland’s 2009 Team Nutrition Grant
Fresh from the Farm: The Massachusetts Farm to School Cookbook http://www.massfarmtoschool.org/wp-
Fruit and Veggie Quantity Cookbook, revised edition http://www.dhhs.nh.gov/dphs/nhp/documents/cookbook.pdf
New Hampshire Obesity Prevention Program/HHS
Healthier Kansas Menus http://www.kn-eat.org/snp/snp_menus/snp_resources_healthier_kansas_menus.htm
Child Nutrition & Wellness, Kansas State Department of Education
Iowa Gold Star Cycle Recipes https://www.educateiowa.gov/sites/files/ed/documents/1314_np_lt_goldstar_cycleRecip
Bureau of Nutrition and Health Services, Iowa Dept. of Ed- 2013 es_v2.pdf
John Stalker Institute http://johnstalkerinstitute.org/recipes/recipes.pdf
Food Service Created, Kid Approved Commodity Recipes
Ohio Department of Education http://education.ohio.gov/Topics/Other-Resources/Food-and-Nutrition/Resources-and-
“Menus that Move” Tools-for-Food-and-Nutrition/Menus-that-Move
Oklahoma F2S Cooking http://www.kidchenexpedition.com/cookbook-download/
Oklahoma State Department of Health and Human Services
On, Wisconsin! Menus http://dpi.wi.gov/sites/default/files/imce/school-nutrition/pdf/lunch-recipes-on-wi-cycle-
Wisconsin Department of Public Instruction menu.pdf
OSPI Child Nutrition Services http://www.k12.wa.us/ChildNutrition/Programs/NSLBP/pubdocs/ChildNutritionRecipeBoo
“Washington State Schools Scratch Cooking Recipe Book” k.pdf
Project Bread http://www.projectbread.org/reusable-components/accordions/download-files/school-
“Let’s Cook Healthy School Meals” food-cookbook.pdf
Sizzling School Lunches: Indiana Cooks with Chef Cyndie http://www.doe.in.gov/sites/default/files/nutrition/sizzling-school-lunches-chef-
Indiana Department of Education cyndie.pdf
The Institute of Child Nutrition http://theicn.org/Templates/TemplateDefault.aspx?qs=cElEPTEwMg==
USDA Recipes
VT Feed http://vtfeed.org/download/165/New_School_Cuisine_Cookbook.pdf?redirect=node/330
“New School Cuisine: Nutritious and Seasonal Recipes for School
Cooks by School Cooks”
Now We’re Cooking http://www.health.state.mn.us/divs/hpcd/chp/cdrr/nutrition/greattrays/pdfs/NowCookin
A Collection of Simple Scratch Recipes Served in Minnesota Schools g.pdf
RECIPE INDEX
Alaska Pollock Poke Bowl, 98 Cumin-Roasted Broccoli, 53

Alaskan Pollock Po’boy, 166 Edamame and Corn Salad, 78
Apple French Toast Bake, 164 Falafel, 140
apple pie overnight oats, 113 Fiesta Lime Corn, 69
Asian Noodle Salad, 106 Fish Street Taco, 154
Bahn Mi Vietnamese Sandwich, 142 French Dressing, 190
Baked Chicken Drumstick, 33 Greek Salad, 214
Balsamic Maple Dressing, 209 Green bean Salad with Almonds, 73
Balsamic Vinaigrette, 216 Green Bean, Cranberry & Sunflower Seed Salad,
Barbecued Pulled Pork Sandwich, 136 211
BBQ Ranch Dressing, 200 Green Goddess Dressing, 206
Beef Tamale Pie, 111 Grilled Vegetable Panini, 145
Berry Chicken Salad, 204 Homemade Granola, 114
Black Bean Dip, 139 Honey Mint Citrus Dressing, 30
Black Bean, Corn and Tomato Fiesta Salad, 199 Honey Mustard Yogurt Dip, 168
Blanched Broccoli, 51 Hoosier Super Salad, 189
Blanched Carrots, 59 Hummus, 144
Blanched Cauliflower, 55 Lemon Zest Broccoli, 54
Blanched Green Beans, 72 Lemon-Roasted Carrots, 61
Blanched Vegetables, 45 Lemony Greek Vinaigrette Dressing, 213
Blueberry Oat Bars, 116 Mashed Butternut Squash, 65
Broccoli Salad, 52 Mediterranean Chicken Filling, 146
Brown Rice and Edamame Salad, 93 Mediterranean Chicken with Pita, 147
Brown Rice Pilaf, 92 Melon, Citrus, and Jicama Salad with Mint, 215
Buffalo Cauliflower Bites, 58 Mexican Slaw, 196
Buffalo Chicken Calzone, 167 Mexican-Style Cornbread, 109
Buffalo Hummus Dip, 153 Moroccan Carrot Salad, 60
Butternut Squash Soup, 63 Nicoise Salad, 217
Caesar Dressing, 197 Orange-Glazed Carrots, 62
Cauliflower Salad, 56 Oven Baked, 95
Chef’s Salad, 195 Pickled Vegetable, 202
Chicken Bruschetta Pasta, 105 Pita Chips, 192
Chicken Caesar Salad, 198 Polenta, 108
Chicken Carnitas Sorghum Burrito Bowl, 119 Quick Pickled Ginger Onions, 134
Chicken Philly, 157 Quick Pickled Onions, 133
Chicken Tikka Masala with Pita, 150 Quinoa and Butternut Squash, 96
Chili and Lime Corn, 70 Ramen Noodle Bowl, 107
Chili Roasted Sweet Potatoes, 32 Ranch Dressing, 194
Chocolate Greek Yogurt Dip, 169 Razzy Ranch Dressing, 203
Cobb Salad, 207 Roasted Brussels Sprouts, 47
Corn Pudding, 71 Roasted Butternut Squash, 64
Croutons, 192 Roasted Cauliflower with Turmeric, 57

Roasted Cherry Tomato, Quinoa and Chickpeas, Steamed Edamame- in Shell, 76
89 Strawberry, Spinach and Chicken Salad, 210
Roasted Chick Peas, 205 Sun Butter Hummus, 149
Roasted Edamame, 77 Sweet Potato Salad with Citrus Vinaigrette, 218
Roasted Potatoes with Seasonings, 31 Tabouleh, 100
Roasted Radishes, 48 Taco Salad, 201
Roasted Summer Squash, 67 Tasty Green Bean Toss, 75
Roasting Vegetables, 46 Teriyaki Chicken with oven fried rice, 94
Sage White Bean Dip, 131 Thai Chicken and Brown Rice Lettuce Wraps, 137
Seasonal Fruit Salad, 29 Toasted Sorghum Salad, 117
Seasonal Fruit Salsa, 28 Trail Mix Breakfast Bowl, 122
Sesame Ginger Dressing, 191 Turkey Deli Sub, 155
Sesame-Roasted Green Beans, 74 Tuscan White Bean Salad, 208
Sorghum and Corn Salad, 118 Tzatziki Sauce, 148
Southwest Chicken & Cheese Quesadillas, 160 Vegetable Wraps with Spicy Lemon Hummus, 158
Southwest Chicken & Wheat Berry Salad Wrap, Veggie Cruncher Cup or Bowl, 188
103 Wheat Berries Salad, 102
Southwest Quinoa Salad, 97 White Bean Dip, 163
Soy Glazed Green Beans, 49 Whole Wheat Citrus Couscous Salad, 121
Spicy Lemon Hummus, 159 Whole Wheat pearled Couscous with Chicken and
Spicy Tuna Slider, 152 Tomatoes, 123
Spinach Pesto, 156 Zucchini Fries, 66
Spy Thai Beef, 161 Zucchini Parmesan, 68

Culinary Skills for A+ School Meals
Plan for Success
Day _______ Team _______
Team Leader: ___________________________
Task: Tips for success Person assigned: Completed

Team meeting Leader

PERSONAL REFLECTION
Topic What did I learn? How am I going to use this information?
Culinary Basics
Vegetable Cooking
Great Grains
Build a Better Sandwich
Salads and Salad Bars
ACTION PLAN
From your Personal Reflection notes, identify your top 3 priorities that you want to address when you return to your school. Develop
an action plan for accomplishing each one.
Goal Action Steps People who can help me Date to
Resources needed accomplish
Priority One
Priority Two
Priority Three

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In accordance with Federal civil rights law and U.S.

Department of Agriculture (USDA) civil rights regulations

(1) mail: U.S. Department of Agriculture

(2) fax: (202) 690-7442; or

(3) email: [email protected].

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© Culinary Nutrition Associates LLC, 2018

Michael McGreal, CEC, CCE, CHE, FMP, CHA, MCFE

Purpose of the Culinary Laboratory

The culinary lab experiences will help you:

Culinary Skills for A+ School Meals 9 Introduction

Monday Tuesday Wednesday Thursday Friday

LUNCH 12 to 1 pm LUNCH 12 to 1 pm LUNCH 12 to 1 pm LUNCH 12 to 1 pm LUNCH 12 to 1 pm LUNCH 12 to 1 pm

1:30 pm to 3 pm Smarter Utilizing speed Enhancing flavor in

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Mise en place and Organization

TASTING AND PRODUCT EVALUATION

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Culinary demonstration Successful kitchen production 90 minutes

Hands on Preparing fruits and vegetables 90 minutes

Evaluation and discussion 15 minutes

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Game Plan Organization

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Priorities in Food Preparation and Service

Taste is affected by:

Degree of Doneness / Proper Cooking

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Benefits of Mise en Place

Kitchen organization should include:

Organization and Work Flow

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Slicer: Long knife used for carving meats

Sharpening Steel: Used for honing the edge of a knife

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Rules for Knife SAFETY

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Cutting Board Type Pros Cons

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Note pos itio n of finger

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Small Dice (1/4" x 1/4" x1/4")

Medium Dice (1/3" x 1/3" x 1/3")

Large Dice (3/4" x 3/4" x 3/4" x)

Fine Julienne (1/16" x 1/16" x 1 or 2")

Julienne/Allumette (1/8" x 1/8" x 1 or 2")

Battonet (1/4" x 1/4" x 2 or 2-1/2")

Paysanne (1/2" x 1/2" x1/8")

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Each participant will cut:

Additionally, each team will cut:

From cut produce we will prepare:

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NUTRIENTS PER SERVING