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Great Tips for Great Trays - University of Minnesota Extension

1. Great Tips for Great Trays GREAT Great Tips for Great Trays Table of Contents Howto Holda Chef s Killer lote cidos 5 mite Cutting TEC MIG UC Seesen 7 TYDES Oi IIS aA O ee 9 MES PAC A E EEE 11 Washing Fresh PrFOQUuee iia daa 13 Brein AK ACT ON o PARA Po O o ue 15 Chopping OF DIEINE Calls 17 PFEDILIDE CA cama ia ainia 19 cute Head LettU cannot tabaco 21 Slicing or CHOPPING MEIONS ccccesssssseceecsssseceeceseseseeceecesseeaeeceseseeeeceecesessaeecessesesaneeeees 23 Chopping Dicing or Mincing Onions Shallots and Garlic cccecsssssseceeeeseeseeeees 25 Slicing Chopping Dicing or Mincing Bell Peppers coocooocooncncccnonanacananononinnncnanano nos 27 Peeling and Slicing Butternut SQUASD cccccccsssssceeceecesessseceecesceseseeeeeceeseseeseseeeeees 29 Measuring Liquid and Dry Ingredients Correctly cooccooccononooaccanonononancnnnonononrnononos 31 Measuring AO nennen een 33 Use Kitenen clas 35 How to Calibrate a TRErMOmMetel cccsscccssseccsssecesssecesssesescesesceeseecesseeceuaeesessenseesenaes 37 Checking Food Temperature mesias ii 39 Setting Up a Work Station cccsssscescssssceecesessseeceeceseseaeecesceseeaeeceseseeeeeeecessaesueeeeeesenes 41 Preparing Food JUSTO 43 Legumes Beans Peas and Len tl sica A5 Preparing Dry Beans and Dry Whole PeasS cccccnoccncccccnionanacincncnononcanananoncnononnnonanano nono 47 Basic Principles tor Preparing Pasta en
2. USDA Nondiscrimination Statement The U S Department of Agriculture USDA prohibits discrimination in all its programs and activities on the basis of race color national origin sex religion age disability political beliefs sexual orientation and marital or family status Not all prohibited bases apply to all programs Persons with disabilities who require alternative means for communication of program information Braille large print audiotape etc should contact USDA s TARGET Center at 202 720 2600 voice and TDD To file a complaint of discrimination write USDA Director Office of Civil Rights Room 326 W Whitten Building 14th and Independence Avenue SW Washington DC 20250 9410 or call 202 720 5964 voice or TDD USDA is an equal opportunity provider and employer Cooking Vegetables To maximize vegetable quality always cook vegetables just in time batch cook to serve To maintain safety cook all vegetables to at least 140 F MN Food Code Cooked vegetables are best when they are held less than 20 minutes Always evaluate food before placing it on the service line If they are not quality make a quick substitution Fresh Vegetables Maintaining Nutrients Cook vegetables in the smallest amount of liquid possible Cook vegetables in the shortest amount of time for the desired tenderness Cook most vegetables with a lid For vegetables that have a skin scrub well and cook with the skin on whenever possi
3. cover with cold water just long enough to cool The pasta does not need refrigeration for the short time it is cooling in the water When pasta is cool drain the water and toss pasta lightly with oil to prevent sticking or drying out Store covered in the refrigerator Do not combine hot pasta with cold ingredients for a salad 4 When pasta is cooked a day ahead for service in a heated dish drain and cover with cold water just long enough to cool The pasta does not need refrigeration for the short time it is cooling in the water When pasta is cool drain the water and toss lightly with oil to prevent sticking or drying out Store covered in the refrigerator When it is time to use the pasta immerse it in boiling water until just heated through Drain immediately and use according to the recipe The pasta should not be cooked more just heated to serving temperature 5 When pasta is to be used in a cooked dish slightly undercook the pasta Cooking Chart for Various Pasta Shapes Pasta Cooking Time Pasta Cooking Time h fP Shape of Pasta for al dente de for al dente Lasagna sine Bownes BE mim Wagon nE f A Macaroni Rigatoni 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted by Trina Barno Linda Dieleman and Mary Caskey University of Minnesota AR Extension is an equal opportunity educator and employer In accor
4. 49 COOKS DEF Pasta aimed loe netos 51 Basic Principles for Preparing Rice 53 PA 55 USDA Commodity Food Fact Sheet Brown Rice 25 Ib ccccnnnnnonncccnnncnananannnnoss 57 USDA Commodity Food Fact Sheet Brown Rice 24 2 lb o oonnccnnnnicinonanananinnancnos 59 COOKE V Pe E Sisa 61 How to Wrap SandwicheS ssesssesesessesssesreresrsserenrererresssesrerertssssesreresenseseurereneenensesesrerese 63 More Sandwich Wrapping Ideas oooooccnccnconananannnnnoninanancnononacanaranano cnn cnn nnnnan essen nono nano 65 Self Service Bar TOS tancia nen ee seele 67 2011 Regents of the University of Minnesota All rights reserved Reviewed February 2013 by Hannah Miller RD Project Coordinator Health and Nutrition This booklet was developed in conjunction with the AAN Great Trays Partnership by Trina Barno Linda Dieleman and Mary Caskey Extension Educators Health and Nutrition University of Minnesota Extension is an equal opportunity educator and employer In UNIVERSITY OF MINNESOTA accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit E X ENSION http www1 extension umn edu family health and nutrition school foodservice training and resources great trays How to Hold a Chef s Knife This is the proper chef s knife grip as seen from the Your
5. Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit Great Trays Toolkit for School Foodservice 22 td Step 1 Step 2 Remove each end of the melon Place melon on cutting board using a chefs knife with cut side down Trim away skin Slicing or Chopping Melons Step 5 Turn fruit one quarter turn and slice again Step 3 Cut melon in half then using a large spoon remove and discard seeds Step 4 Slice melon half into wedges 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted with permission by Trina Barno Linda Dieleman and Mary Caskey from Technical Assistance tools part of the lowa Gold Star Cycle Menus created in 2010 by the lowa Team Nutrition Project lowa Department of Education and lowa State University Extension University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit Great Trays Toolkit for School Foodservice 24 ST Step 2 Holding knife horizontally make cuts in onion parallel to board almost to root end Cut onion shallot garlic vertically in
6. Spread the filling over the wrap just shy about 1 2 of the border or as instructed in the recipe 2 Rollup the wrap fairly tightly like a jelly roll 3 Slice the wrap into thirds on the diagonal for appetizer size portions cut into 4 to 6 pieces Best Wraps Small soft corn or flour tortillas crepes wonton skins or rice papers Best Fillings Soft cheeses chutneys or spreads flat greens or lunch meats 63 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with Cornucopia 1 Spread the filling over the wrap just shy about 1 2 ofthe border or as directed in the recipe 2 Cutthe wrap crosswise into four wedges 3 Fold each wedge into a cone shape pressing the edges together to seal Best Wraps Medium to large soft flour or corn tortillas or crepes Best Fillings Diced vegetables mixed with rice smoked salmon or fruit Envelope 1 Spoon the filling slightly above the center of the wrap fold in both sides 2 Fold the top half of the wrap to the center 3 Fold the bottom half to the center covering all the edges Place seam side up on a plate Best Wraps Medium to large soft corn or flour tortillas lavash crepes or rice papers Best Fillings Spreads thinly sliced cheeses or meats or cooked fruits Half Moon 1 Spread one side of the wrap with filling on the diagonal if the wrap is square 2 Foldin the uncovered half If directed in the recipe pinc
7. Technique 2 For smaller items e g parsley celery or carrots start with the tip of the blade on the cutting board a A A Technique 3 A third technique uses a rocking motion it usually employed to mince herbs or garlic Place your guiding hand on top of the blade this will help you pivot the knife repeatedly along its curved edge Never lift the knife off your board lac i pra an A la M Y 7 M p A _ i he 1 m I a 1 i T Du gt i Ss h aA z hey L i LA 1 r i s i me un Jer I ee 17 e i en W rt a al A My Es ah A j Sa OR _ i a a A The Guiding Hand Whether you are dicing or making julienne cuts or straight slices your other hand has a key role to play It stabilizes the food you are cutting guides the knife and determines the size of your cut A ho AL AS Make certain that your fingers are curled inward and your thumb is A tucked underneath F pa gt The side of the blade should rest against your knuckles but NEVER the edge itself Remember to take things slowly at first It is all about technique With time practice and confidence your speed will increase but you do not need to look like a TV chef 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted with permission by Trina Barno Linda Dieleman and Mary Caskey fr
8. amount of vegetables to place in each pan and how long to steam 2 Do not add water to vegetables nor cover when using a commercial steamer 3 Use perforated steamer pans for best results Cooking times will be longer for vegetables if placed in solid pans 4 Drain excess liquid from cooked vegetables 5 Season once cooked Serve at once Steaming Fresh Vegetables in an Oven 1 Preheat oven to 350 F 2 Place vegetables in a perforated pan Place perforated pan in a 4 deep pan that contains a minimum of 2 cups of hot water Cover perforated pan tightly with foil 4 Cook until vegetables are fork tender approximately 15 20 minutes depending upon the vegetable may be less time if the vegetable is frozen 5 Serve the hot vegetable at once Sal Roasting Fresh Vegetables 1 Preheat the oven to 325 F 350 F for soft vegetables 375 F for root vegetables Some recipes will call for even higher oven temperatures 2 Cut vegetables into uniform shape and size Toss vegetables with olive oil 4 Season with pepper garlic spices or herbs If no recipe use no more than 1 teaspoon per 50 portions 5 Place vegetables in a single layer on a sheet pan Do not crowd the vegetables as this will cause them to steam 6 Bake until vegetables are fork tender W Frozen Vegetables e Remember these products are already partially cooked Handle with care e DO NOT thaw small loosely packed frozen vegetables such as
9. and then reduce heat to simmer until the beans are done e Properly stored and soaked beans will be tender and ready to use after simmering for 45 60 minutes whole peas will be tender and ready to use after simmering for 25 35 minutes e Beans and peas are done when they can be mashed easily with a fork or spoon e Add acidic foods such as tomatoes to the beans and peas after they are tender because they tend to toughen the skin 8 Follow the recipe to use the cooked beans and peas 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted from the National Food Service Management Institute s Preparing Dry Beans and AN Peas 2009 Culinary Techniques for Healthy School Meals 2nd Edition The University of Mississippi by by Trina Barno Linda Dieleman and Mary Caskey University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request UNIVERS ITY OF MINNESOTA Direct requests to the Extension Store at 800 876 8636 For more information on Great Trays visit www extension umn edu family health and nutrition school food service training and resources great trays 48 Basic Principles for Preparing Pasta Pasta Shapes There are hundreds of shapes and sizes of pasta with each shape used f
10. are used in bean burritos bean tostadas nachos frijoles soups salad bar choice marinated salads and main dishes or side dishes such as vegetarian beans or baked beans Red beans include gt Pinto gt Redbeans gt Pink beans gt Peabeans gt Lightred kidney gt Blackbeans gt Darkred kidney White beans are used in soups salads salad bar choice or served as a vegetable White beans include gt Navy gt Cannellini white kidney bean gt Smallwhite gt Garbanzo chickpeas gt Great northern e Peas are round Peas are used in side dishes salads casseroles and soups gt Black eyed peas gt Whole peas gt Split peas are whole peas split in half e Lentils are flat disks Lentils are used in soups gt Green gt Red gt Yellow gt Black 45 Preparing Dry Beans Peas and Lentils Sorting Dry Beans Peas or Lentils Sorting means looking through the dry beans or peas to remove any foreign matter or shriveled beans or peas The foreign matter found most often in dry legumes is small stones about the size of a bean that get in the product during processing If this step is skipped a customer could break a tooth eating a delicious chili or bean soup Shriveled beans or peas should also be discarded since they have lost too much moisture and will not cook properly even after soaking Preparing Dry Beans and Whole Peas for Use Preparing dry beans and peas is a step by step process of so
11. by Trina Barno Linda Dieleman and Mary Caskey from Technical Assistance tools part of the lowa Gold Star Cycle Menus created in 2010 by the lowa Team Nutrition Project lowa Department of Education and lowa State University Extension University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit Great Trays Toolkit for School Foodservice 20 Step 2 Wash lettuce letting water run through the open core Drain core side down Step 1 Step 3 Remove the Ore by tapping it on i Cut lettuce head in half and the counter it will pop out Cutting Head Lettuce lay flat FE Step 5 Step 4 Lettuce may also be cut into inch strips Cut into 1 to 1 Y inch strips Turn lettuce one quarter turn and make 1 inch dice cuts 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted with permission by Trina Barno Linda Dieleman and Mary Caskey from Technical Assistance tools part of the lowa Gold Star Cycle Menus created in 2010 by the lowa Team Nutrition Project lowa Department of Education and lowa State University Extension University of Minnesota Extension is an equal opportunity educator and employer In accordance with the
12. chop or dice gather strips together and slice crosswise into desired size pieces Step 3 For strips cut pepper into halves Slice halves lengthwise into strips To mince cut thinner strips and then chop into smaller pieces 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted with permission by Trina Barno Linda Dieleman and Mary Caskey from Technical Assistance tools part of the Ilowa Gold Star Cycle Menus created in 2010 by the lowa Team Nutrition Project Iowa Department of Education and lowa State University Extension University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit Great Trays Toolkit for School Foodservice 28 67 W Step 1 Step 2 Step 3 Trim about 1 4 inch from top Use a sharp vegetable peeler to Make one long cut down the and bottom of squash peel off the outer layer of the middle from the top to bottom squash of the squash Peeling and Cutting Butternut Squash Step 5 Lay squash halves cut side down on Step 7 cutting board Step 4 Lay slices flat on board and Step 6 Scrape me pa and er Working with one section at a time cut nd A lengthwise cuts Then m
13. corn e Partially thaw bigger lightly packed vegetables such as broccoli spears e Fully thaw tightly packed vegetables such as spinach or kale and corn on the cob e COOK until crisp tender You can steam or roast be mindful of overcrowding e Cook vegetables just in time to serve on the line i e batch or staggered cooking Canned Vegetables e Remember these products are fully cooked during the canning process Handle with care e Heatin the canning liquid to preserve nutrients e Heat only enough to bring to the desired temperature of 140 F 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the AR Great Trays Partnership Adapted by Trina Barno Linda Dieleman and Mary Caskey from Catharine Powers Preparing Vegetables 2009 Culinary Techniques for Healthy School Meals 2nd Edition National Food Service Management Institute The UNIVERSITY OF MINNESOTA University of Mississippi and United States Department of Agriculture Team Nutrition s Fruits amp Vegetables Galore Helping Kids Eat More February 2004 www fns usda gov tn Resources fv_galore html University of Minnesota Extension is an equal EXTENSION opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit http www1 ext
14. ice Add clean tap water until the container is full STEP ONE Put the thermometer stem or probe into the ice water so that the sensing area is completely submerged Wait thirty 30 seconds or until the indicator stops moving STEP TWO Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 32 F 0 C STEP THREE 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted with permission by Trina Barno Linda Dieleman and Mary Caskey from Technical Assistance tools part of the lowa Gold Star Cycle Menus created in 2010 by the lowa Team Nutrition Project lowa Department of Education and lowa State University Extension University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit Great Trays Toolkit for School Foodservice Se 38 Checking Food Temperatures e Use a clean and sanitized thermometer each time a food item is checked to avoid cross contamination e Using designated alcohol wipes is acceptable e Thermometers can be stored in a sanitizing solution near the service area e Thermometers should be inserted into the food product so
15. stock reduce the time on HI accordingly Source Panasonic Sonic Steamer 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with AAN the Great Trays Partnership Adapted by Trina Barno Linda Dieleman and Mary Caskey University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this UNIVERSITY OF MINNESOTA material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit http www1 extension umn edu family health and nutrition school foodservice training and E X l ENSION resources great trays 56 LS FNS Food amp Nutrition Service last updated 07 24 07 Visit us at www fns usda qov fdd B545 RICE BROWN LONG GRAIN REGULAR DRY 25 LB CATEGORY e Grains Breads PRODUCT e Milled long grain brown rice is only U S Grade No 1 Brown rice is the whole DESCRIPTION unpolished grain with only the outer husks and a small amount of bran removed PACK YIELD 25 lb bag One 25 lb bag AP yields about 62 cups dry rice OR about 200 0 cups cooked rice and provides about 800 0 cup servings cooked rice OR about 400 0 cup servings cooked rice OR about 266 6 4 cup servings cooked rice One lb AP yields about 2 cups dry rice OR about 8 0 cups cooked rice and provides about 32 0 cup servings cooked rice
16. that the sensing area is in the thickest part of the food Bimetallic thermometers will need 15 seconds to read Tip sensitive are instant reads 6E Bimetallic Thermometer Digital Thermometer Thin Tip Thermometer sensory area is from dimple on most are tip sensitive required for thin foods stem to tip 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted with permission by Trina Barno Linda Dieleman and Mary Caskey from Technical Assistance tools part of the lowa Gold Star Cycle Menus created in 2010 by the lowa Team Nutrition Project Ilowa Department of Education and lowa State University Extension University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit Great Trays Toolkit for School Foodservice 40 Tv Setting Up a Work Station Step 1 Step 2 Step 3 Clean and sanitize work area Obtain a clean damp cloth Use damp cloth to secure cutting board To do this place cutting board on top of cloth and close to table edge to reduce back injury while working ape Facing Cutting Board Step 4 Step 5 Step 6 Place a garbage container at Place folded towel next to Place required knives on top o
17. using rocking recipe make motion with narrow strips for knife small dices or wide for larger dices 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted with permission by Trina Barno Linda Dieleman and Mary Caskey from Technical Assistance tools part of the lowa Gold Star Cycle Menus created in 2010 by the lowa Team Nutrition Project lowa Department of Education and lowa State University Extension University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit Great Trays Toolkit for School Foodservice 18 6 Preparing Jicama Jicama is root vegetable also known as a Mexican potato It has a slightly sweet nutty taste en Step 1 m high in vitamin C with no fat Step 2 Se N f Its great peeled and eaten raw or Begin b i he ski elect jicamas that have few saut ed with other vegetables egin by peeling the skin grooves and minimal bruising Step 4 Step 3 Cut sections into strips or cubes Slice jicama into manageable sections 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted with permission
18. ARATION To retain vitamins do not rinse rice before or drain after cooking COOKING Carefully measure rice and liquid and adjust the cooking so that all moisture is absorbed Fluff cooked rice with fork INSTRUCTIONS or slotted spoon to allow steam to escape For 100 cup servings 4 steamtable pans yields about 3 gal 2 cups 6 lb 4 oz brown long grain regular rice 2 gal 134 qt water 1 Tbsp 1 tsp salt optional Boil water and add salt optional Place 1 lb 9 oz brown long grain regular rice per 12 x 20 x 212 steamtable pan and pour 2 qt 1 cups boiling water per steamtable pan Cover pans tightly Bake in conventional oven at 350 F for 50 minutes steamer at 5 lb pressure for 50 minutes Remove from oven or steamer and serve USES AND TIPS Serve brown rice cooked or use in soups salads stuffing or main dishes Use brown rice in any recipe calling for cooked rice In recipes specifying uncooked rice it may be necessary to increase the liquid and or the cooking time FOOD SAFETY Visually inspect for presence of foreign substances insects or molds before use INFORMATION Rice is a potentially hazardous food Hold hot rice at 135 F or above Cool to 70 F within 2 hours and from 70 F to 40 F within an additional 4 hours Hold cold rice at 41 F or below BEST IF USED BY For guidance on how to effectively manage store and maintain USDA commodities please visit the FDD Website at GUIDANCE http www fns usda gov fdd facts
19. Great Trays visit Great Trays Toolkit for School Foodservice eL Step 1 Label date and refrigerate fresh cut items Step 5 Scrub the surface of firm vegetables using a clean and sanitized brush designated for this purpose Wash hands using the Washing Fresh Produce Step 2 Wash rinse sanitize and air dry cutting boards knives sinks and any other equipment or utensils that will touch produce Step 3 Wash all raw vegetables thoroughly before combining with other ingredients wash both unpeeled and peeled varieties Even if you plan to peel your produce you still should wash it Bacteria on unwashed peelings can transfer to parts of produce you eat Step 4 Wash fresh produce vigorously under cold running water 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted with permission by Trina Barno Linda Dieleman and Mary Caskey from Technical Assistance tools part of the lowa Gold Star Cycle Menus created in 2010 by the lowa Team Nutrition Project lowa Department of Education and lowa State University Extension University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Grea
20. OR about 16 0 cup servings cooked rice OR about 10 6 cup servings cooked rice One cup dry rice yields about 3 cups cooked rice CN Crediting Y cup cooked rice provides 1 serving grains breads Store rice off the floor in a cool dry well ventilated place ideal temperature of 50 F and relative humidity between 50 and 70 STORAGE If ideal storage conditions are not available store rice under refrigeration Use First In First Out FIFO storage practices to ensure use of older product first USDA Commodity Food Fact Sheet for Schools amp Child Nutrition Institutions Grains Group Make half your grains whole ChooseMyPlate gov Nutrition Information Calories Protein Carbohydrate Dietary Fiber Sugars Total Fat Saturated Fat Trans Fat Cholesterol lron Calcium Sodium Magnesium Potassium Vitamin A Vitamin A Vitamin C Vitamin E Ya Cup dry 46 9 171 3 67 g 35 729 1 69 0 399 1 35 9 0 27 g N A 0 mg 0 68 mg 11 mg 3 mg 66 mg 103 mg O IU 0 RAE Omg 0 56 mg Rice brown long grain without salt Y cup cooked 98 9 108 2 52 g 22 399 1 89 0 34 g 0 88 g 0 189 N A 0 mg 0 41 mg 10 mg 5 mg 42 mg 42 mg 01U O RAE Omg 0 03 mg 8S FNS Food E Nutrition Service es USDA Commodity Food Fact Sheet for Schools amp Child Nutrition Institutions last updated 07 24 07 Visit us at www fns usda qov fdd B545 RICE BROWN LONG GRAIN REGULAR DRY 25 LB PREP
21. ake 5 cavity the squash into slices lengthwise crosswise cuts for cubes 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted with permission by Trina Barno Linda Dieleman and Mary Caskey from Technical Assistance tools part of the lowa Gold Star Cycle Menus created in 2010 by the lowa Team Nutrition Project lowa Department of Education and lowa State University Extension University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit Great Trays Toolkit for School Foodservice 30 Measuring Liquid and Dry Ingredients Correctly zug Measuring Cup Diy Measuring Cup Use a liquid measuring cup for fluids such Use a dry measuring cup for larger as water milk or oil amounts of powders such as sugar e Fill the cup to the appropriate line place salt and baking powder the cup on a flat surface then view it at e Spoon or scoop the powder lightly into eye level as you pour the liquid the measuring cup Run a knife or e Note Water surface curves downward spatula across the top to level the so view the bottom of the curve for surface accurate measurement not the edge e Scrape off excess against
22. aking finishing 13 minutes Line placement 2 minutes Total Prep Time 20 minutes Production Schedule Servings Needed 11 10 a m 11 30 a m 6 pans 96 servings 11 30 a m 11 50 a m 6 pans 96 servings 11 50 a m 12 10 a m 6 pans 96 servings 12 10 a m 12 30 a m 6 pans 96 servings 12 30 a m 12 50 a m 6 pans 96 servings 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted from the National Food Service Management Institute s Effect of Batch Cooking on Food AN Quality and Determining When to Batch Cook 2008 No Time To Train Short Lessons for School Nutrition Assistants The University of Mississippi by Trina Barno Linda Dieleman and Mary Caskey University of Minnesota Extension is an equal UNIVERSITY OF MINNESOTA opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit EXTENSION http www1 extension umn edu family health and nutrition school foodservice training and resources great trays 44 Legumes Beans Peas and Lentils What s the difference Beans peas and lentils are all seeds that grow in pods We can tell the difference by their shape e Dry beans are oval or kidney shaped There are two main types of dry beans Red beans
23. asta frequently so it does not stick together Cook at reduced temperature until desired level of doneness is reached Remove from water serve immediately or shock and reserve for future use Source Steps recommended by Panasonic Sonic Steamer USDA Recipes for Pasta Dishes Chicken or Turkey Noodles D 17 Chicken and Tomato Bake D 41 Ground Beef and Macaroni D 22 Chicken Tetrazzini 00 ees D 42 Lasagna and Ground Beef D 25 New Macaroni and Cheese D 51 A F ces D 26 Macaroni Salad cisco E 7 Pastasallad asen E 8 Spaghetti and Meat Sauce D 35 Tuna and Noodles D 37 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with AR the Great Trays Partnership Adapted by Trina Barno Linda Dieleman and Mary Caskey University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this UNIVERSITY OF MINNESOTA material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit http www1 extension umn edu family health and nutrition school foodservice training and E XTENSION resources great trays 52 Basic Principles for Preparing Rice Types of Rice There are many varieties of rice that differ in the size an
24. asta to prevent sticking Serve hot pasta immediately To cool pasta cover with cold water until chilled Drain cover and refrigerate until needed If you need to reheat quickly immerse the cooked pasta in boiling water Do not allow to cook Drain Add sauce or seasonings and serve immediately Combi Oven or Steamer 1 Cover the pasta with cold water Stir pasta occasionally Make sure pasta is adequately covered with water during cooking process Cooking times vary so follow the manufacturer s recommendations 51 Conventional or Convection Oven Foodservice recipes call for boiling water This can create a physical hazard when trying to work with pans containing large amounts of water Try this alternative method 1 Ls S Cover pasta with cold water Stir occasionally Make sure pasta is adequately covered with water during cooking process It should take about the same TOTAL time as starting with boiling water By using less water the risk of splashing boiling water as pans are removed from the oven is greatly reduced Source Harold McGee s On Food And Cooking The Science and Lore of the Kitchen 2004 New York NY Scribner Microwaves or Microwave Steamer 1 2 3 4 5 6 Fill pans to be used with 1 gallon boiling water to each 1 pound of pasta Add pasta to pan and stir Leave uncovered Bring water back to a boil on HI then reduce heat Pro I DEF Sonic Steamer MED Stir p
25. biubguidance htm For additional information on product dating see page 16 of Choice Plus Food Safety Supplement at http nfsmi org documentlibraryfiles PDF 20080206043207 pdf USDA Nondiscrimination Statement The U S Department of Agriculture USDA prohibits discrimination in all its programs and activities on the basis of race color national origin sex religion age disability political beliefs sexual orientation and marital or family status Not all prohibited bases apply to all programs Persons with disabilities who require alternative means for communication of program information Braille large print audiotape etc should contact USDA s TARGET Center at 202 720 2600 voice and TDD To file a complaint of discrimination write USDA Director Office of Civil Rights Room 326 W Whitten Building 14th and Independence Avenue SW Washington DC 20250 9410 or call 202 720 5964 voice or TDD USDA is an equal opportunity provider and employer FNS Food E Nutrition Service AAA USDA Commodity Food Fact Sheet for Schools amp Child Nutrition Institutions last updated 07 24 07 Visit us at www fns usda qov fdd B537 RICE BROWN LONG GRAIN QUICK COOKING 24 2 LB CATEGORY e Grains Breads U S Grade 1 long grain brown rice is the unmilled kernel with only the outer Grains Group Make half your grains whole ChooseMyPlate gov Nutrition Information 6S Don husk removed and is a 100 percent whole
26. ble Ifthe vegetable must be peeled peel as thinly as possible When vegetables are cut use a sharp blade and cut in the largest pieces that are desirable for the recipe Pieces should be uniform to allow for even cooking Follow the recipe or directions for cooking a vegetable Cook vegetables just in time to serve on the line i e batch or staggered cooking Maintaining Quality of Appearance Texture and Flavor Green vegetables gt Cook only until crisp tender overcooking will produce a dull olive green or yellow product gt To avoid the color change never add an acid such as lemon juice to a green vegetable during cooking gt Never add baking soda to green vegetables While it makes the green color brighter it destroys important nutrients and can make the vegetables slimy Orange and yellow vegetables gt The color is more stable than in green vegetables Cook only until crisp tender Red vegetables gt Addasmall amount of acid lemon juice or vinegar to beets or red cabbage to enhance color and flavor White vegetables gt Cook in a liquid that is neutral or slightly acidic covered to retain the color Cruciferous vegetables vegetables from the cabbage family gt Cruciferous vegetables develop a very strong sulfur like flavor when overcooked Cook only until crisp tender 61 Steaming Fresh Vegetables in a Steamer 1 Use instructions for your particular steamer boilerless or with boiler including the
27. bread batch cooking not necessary time when baked in batches need m X but breads fresh from the oven are most X not be wrapped in foil better E product take care not to run out l Sausage Links X Breaded Fish Portion X Pizza X Escalloped Ham and Potatoes X Garlic Toast X Oven Fried Chicken Pieces X Taco Filling X Oatmeal X 43 Just in Time Food Preparation Worksheet 1 Determine the number of portions for each service period e Whatis the estimated number of portions to be served for the whole meal A e How many 15 20 or 30 minute service periods during the meal period B Determine whether the product should be in batches for the amount served in a 20 to 30 minute service period Some foods will need to be cooked in batches served in a 15 minute time period e Calculate the number of portions needed for each service period A B C C 2 Whatis the total amount of time needed to finish pre preparation for one batch Consider the time needed for e Loading and unloading the equipment e Cooking e Finishing the product with seasoning sauces and or garnish e Taking the finished product to the service line 3 Determine the Start Time and the Service Time for each batch of the product Set up a production schedule for the convenience product Example Individual Cheese Pizza Estimated servings 500 Batch Pre Preparation Time Batch size 6 pans 96 servings Task Time needed Panning prepping 5 minutes B
28. ct requests to 612 626 6602 For more information on H X ENSION Great Trays visit http www1 extension umn edu family health and nutrition school foodservice training and resources great trays 65 66 Self Service Bar Tips Setting Up e Place items on both sides so no student has to reach over e Use size 2 inch deep so serving utensils do not go into the food e Use 1 6 or 1 9 size for items that are not used in great quantity such as cilantro e Use full size 6 inch deep for only items that do not need utensils such as bananas or a wrapped product e Use pans to cover empty spaces great for holding tongs or repeat an item that takes longer to self serve e Change out serving utensil with a clean utensil each lunch period or if continuous service every half hour e Change out containers as needed Try to avoid adding food on line from a can or a bag e Do you like to take the last cup of something from a buffet dish or do you wait for it to be replenished If there is only a little left bring back to kitchen place in the smallest container needed and refrigerate Save in case you need it for the last line e Dispose of any cut or peeled fruits and vegetables including canned used on serving line at the end of the total serving time To minimize waste using smaller containers and replenishing as needed reduces the amount that needs to be tossed e During service do not use any cleaning sprays Wipe up o
29. d shape of the grain When long grain rice is cooked it is fluffy and the grains separate easily Short grain rice is sticky and plump when cooked Brown rice still has a bran layer and so it takes longer to cook Follow the recipe for the correct amount of liquid for the kind of rice and culinary technique to be used Follow the directions on the recipe or the package of rice It is not necessary to rinse most rice as it is generally clean The standard ratio for cooking rice is two parts water to one part rice However follow the recipe exactly Seasoning Tips Instead of seasoning rice and other grains with butter or margarine consider these options e The flavor of rice can be enhanced by using chicken beef or vegetable stock as the cooking liquid e Added ingredients for good flavor include onions vegetable and fruit juices garlic herbs and Spices e Select a recipe that includes new and different flavors Follow the Recipe Rice can be cooked in the steamer or in the oven if a steamer is not available Cooking times vary with the culinary technique used Follow the recipe for a quality product Rice that is overcooked becomes mushy or sticky and the grains cling together Overcooking means the starch takes in too much water and the grain begins to lose its shape After rice is cooked it becomes highly perishable It should be served immediately kept heated or be chilled in shallow pans and kept refrigerated until time for use USDA R
30. dance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit http www1 extension umn edu family health and nutrition school foodservice training and UNIVERSITY OF MINNESOTA sous area av EXTENSION 50 Cooking Dry Pasta If precooked pasta is too expensive or storage space is lacking for precooked listed below are directions for cooking pasta using various equipment Steam Jacketed Kettle 1 Measure the water in a steam jacketed kettle The basic recipe for pasta is 1 pound pasta 1 gallon water 1 teaspoon salt and 1 teaspoon oil Increase all ingredients based on pounds of pasta to be cooked Note Consider skipping the salt or oil at this point The sauce will give the pasta flavor 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 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 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 p
31. e Batch cooking can also help us prepare adequate amounts of foods and reduce waste For example if we batch cook and find that a food item is not as popular as we thought it would be we can scale back the amount we had planned to prepare On the other hand if a food item is selected by customers more than we had planned we can prepare additional batches to meet demand Although it takes a little more effort to batch cook itis easy to develop and execute a production plan The end result is well worth the time higher quality food for the students with a reduction in waste Are these foods appropriate for just in time cooking Menu Item Y N Menu Item Y N Syackanl Sance X Chicken Nuggets very important X to maintain texture Mashed Potatoes stiffen and thicken X Carrots broccoli corn green beans all X over time brightly colored cooked vegetables Hot Dogs split and curl over time X Corn on the Cob X Sloppy Joe Sandwich Filling X Beef Patties X Oven Prepared French Fried X Sausage Parties X Potatoes get limp quickly Dinner Rolls batch cooking not necessary but rolls fresh from the oven X Chili Con Carne non cream based soups X are most desirable Cheese Sauce kitchen made becomes very thick and may X break down Cinnamon Toast unless serving X period is very short Lasagna assembled all at one X Pork and Beans canned heated X time cooked in batches lose firm texture over time REO orale get ee Corn
32. e dead center mark For a digital scale refer to the user s manual for directions on how to calibrate the scale to zero as each manufacturer differs in its calibration setup 2 First weigh the container you will use to weigh food Using a permanent marker write the container weight on the bottom so you do not have to do this step again 3 Weigh each ingredient separately remembering to subtract the container weight from the total then adjust the amount of ingredient as needed Combine your ingredients after you have weighed each separately By using different bowls you can have all of your ingredients ready to go when you begin cooking 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted with permission by Trina Barno Linda Dieleman and Mary Caskey from Technical Assistance tools part of the lowa Gold Star Cycle Menus created in 2010 by the lowa Team Nutrition Project lowa Department of Education and lowa State University Extension University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit Great Trays Toolkit for School Foodservice 35 36 HOW TO CALIBRATE A THERMOMETER Fill a large container with crushed
33. ecipes for Rice Dishes COOKING Rice sect secse sens B 3 Fried Rice B 10 Rice Pudding C 15 Spanish Rice B 17 Orange Rice Pudding C 33 Orange Rice Pilaf B 21 Ground Beef amp Spanish Rice D 23 Brown Rice Pilaf B 22 Broccoli Cheese amp Rice Rice Vegetable Casserole B 23 Casseroles censos 1 8 53 Cooking Chart for Varieties of Rice Approximate Cooking Time Brown Rice Least processed form of rice mn Contains bran and inner germ layer Available as short medium long 50 60 minutes grain varieties or parboiled May be e enriched White Rice long grain Polished grains usually enriched 25 30 minutes Cooks up firm and fluffy White Rice medium Polished grains usually enriched grain Cooks up tender and moist with grains 25 30 minutes tending to stick together White Rice short grain Polished grains usually enriched PA 4 Cooks up very tender and sticky SEM A high starch content Good for sushi mu IN and rice pudding Parboiled to remove the surface starch Polished grains may be enriched Cooks more slowly than 30 40 minutes regular milled white rice Holds well after cooking Short grains polished An example is A io which i icky with rborio which is very sticky with a esse white color and mild flavor used for risotto Long dark brown seed that is prepared inthe same way as rice Has Jeanne a nuttier flavor and chewier
34. ension umn edu family health and nutrition school foodservice training and resources great trays 62 How to Wrap Sandwiches Wrapping Tips e Use room temperature tortillas If tortillas start to crack as you fold briefly heat to soften or place them in a steamer or colander you ve set over a pot of boiling water e For lining the wrap look for flat foods like spinach Boston lettuce radicchio romaine or fresh basil leaves lunch meats like fresh turkey or roast beef or jarred roasted peppers e Don t overfill the wrap 1 or 2 tablespoons of filling is plenty especially for smaller wraps Burrito 1 Arrange filling slightly below the center of the wrap 2 Foldin both sides 3 Starting at an unfolded end roll the wrap 4 Place the wrap seam side down on a plate 8 l 3 Best Wraps Medium to large soft corn or flour tortillas crepes rice papers vegetable leaves Best Fillings Shredded vegetables mixed with rice or grains or sliced meats Bi fold Roll 1 Spoon the filling down the center third of a round wrap or down the diagonal of a square wrap 2 Foldin one side of the wrap just past the center be sure to cover the filling entirely with the wrap 3 Foldin the other side of the wrap to overlap the first side Best Wraps Wonton skins rice papers small to medium soft corn flour tortillas lavash naan or crepes Best Fillings Sliced meats saut ed vegetables grains beans or cooked fruits Cylinder 1
35. f towel with edges work station cutting board for resting facing cutting board knives Step 7 Here s the properly arranged work station 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted with permission by Trina Barno Linda Dieleman and Mary Caskey from Technical Assistance tools part of the lowa Gold Star Cycle Menus created in 2010 by the lowa Team Nutrition Project lowa Department of Education and lowa State University Extension Based on the National Foodservice Management Institute Culinary Techniques for Healthy School Meals University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit Great Trays Toolkit for School Foodservice 42 Preparing Food Just in Time How to Plan for Just in Time Food Preparation There are many menu items particularly convenience foods that have their best quality when they are prepared just in time for service batch cooked The appearance texture or consistency flavor and nutritional value of many foods are negatively affected by holding them for an extended time The best way to ensure good food quality as well as safety is to prepare these foods just in time for servic
36. g combi or steamer Rice triples in volume Use cookware appropriate for the amount you are preparing Do not stir Stirring releases the starch resulting in rice that is sticky At the end of cooking time remove lid and test for doneness If rice is not tender or liquid is not absorbed cook 2 to 4 minutes longer If rice is still crunchy and the liquid is gone add additional liquid cover tightly and cook until tender When rice is cooked fluff with fork or slotted spoon to allow steam to escape and keep the grains separate 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 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 For added ingredients such as saut ed 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 Cover tightly with aluminum foil and either steam or bake in the oven Times will vary depending on the variety of rice used The times shown below are for white rice long grain regular or parboiled or medium grain e Compartment steamer steam at 5 lb pressure for 25 or 30 minutes e Conventional oven bake at 350 F for 25 30 minutes e Convection oven bake at 350 F for 20 25 minutes Remove from
37. grain food Its nutritious high Dn s fiber bran coating gives brown rice its light tan color nutlike flavor and En VER chewy texture This quick cook brown rice which has been partially dry p ia ae cooked then dehydrated cooks in just under 20 minutes 46 g 98 g Calories 171 108 PACK YIELD 24 2 lb bags per case Protein 3 679 2 529 One 2 lb bag AP yields about 8 cups dry rice OR about 14 cups Carbohydrate 33 729 22 399 cooked rice and provides about 57 6 14 cup servings cooked rice OR Dietary Fiber 1 69 189 about 28 8 cup servings cooked rice OR about 19 2 cup servings Sugars 0 39 g 0 34 g cooked rice Total Fat 1 359 0 88 g One lb AP yields about 4 3 8 cups dry rice OR about 7 1 8 cups cooked saturated Fat 0 27 g 0 18 g rice and provides about 28 8 cup servings cooked rice OR about 14 4 Trans Fat N A N A Y cup servings cooked rice OR about 9 62 34 cup servings cooked rice Cholesterol 0 mg 0 mg l l l Iron 0 68 mg 0 41 mg One cup dry rice yields about 1 2 3 cups cooked rice Calcium 11 mg 10 mg CN Crediting cup cooked rice provides 1 serving grains breads Sodium 3 mg 5 mg STORAGE Store rice off the floor in a cool dry well ventilated place ideal Magnesium 66 mg 42 mg temperature of 50 F and relative humidity between 50 and 70 Potassium 103mg 42mg If ideal storage conditions are not available store rice under refrigeration lan on an Vitamin A O RAE O RAE Use First In First Out FIFO storage practices to ensure u
38. h the edges to seal before baking 3 Ifthe wrap is very thick or if the filling is bulky secure it with a toothpick Best Wraps Pitas pocketless pitas or refrigerated pizza dough Best Fillings Cooked fruits or chunks of meat or large vegetables the Great Trays Partnership Adapted by Trina Barno Linda Dieleman and Mary Caskey from How to Wrap Sandwiches AR 2010 Dotti s Weight Loss Zone http www dwiz com HowToTips wrapshowto html and Guidelines for Making a Wrap Sandwich 5 25 2010 Hotel Mule http www hotelmule com forum viewthread php tid 1390 University of Minnesota UNIVERSITY OF MINNESOTA Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit http www1 extension umn edu family health and nutrition school foodservice training and EXTENSION resources great trays 64 More Sandwich Wrapping Ideas Triangle 1 Spread one half of the wrap with filling on the diagonal ifthe wrap is square 2 Fold the uncovered half of the wrap over the filling 3 Ifdirected in the recipe press the edges to seal or fold the wrap in half again Best Wraps Crepes or soft corn or flour tortillas Best Fillings Fruit spreads shredded cheeses or finely shredded or ground meats Purse 1 Place each wrap in a muffin tin
39. heat and let rice remain covered for 5 10 minutes Fluff rice with a fork before serving To hold rice before serving cover tightly with aluminum foil and hold above 140 F in the warmer gt High Wattage Microwave Be sure to follow your manufacturer s recommendations Recipes designed for household microwaves need to be adapted to the high wattage of foodservice microwaves Here s an example from Sonic Steamer CONVERTED RICE LARGE VOLUME EQUIPMENT e Sonic Steamer NE 3280 or NE 2180 NE 2157 NE 1757 NE 1257 8 or NE 1056 64 e Full size Sonic Steamer or Y size PRO I 4 hotel pan s with cover s e Serving spoons INGREDIENTS e 7 lbs Converted Rice for the Sonic Steamer e 3 lbs Converted Rice for the NE 2157 NE 1757 NE 1257 8 or NE 1056 64 e Butter or Margarine e 7 quarts of HOT 120 F water or well seasoned stock for Sonic Steamer e 3 quarts of HOT 120 F water or well seasoned stock for Pro I e Salt and pepper to taste if using water PROCEDURE 1 Combine all ingredients in the pans 2 Stir well 3 Cover and place in the microwave oven 4 Cook rice accordingly NE 2157 600 20 00 bs NE 1757 20 00 NE 1257 20 00 NE 1056 64 11 30 20 00 5 Hold for service or serve immediately NOTES e For double quantity allow double time on HI to allow water to boil e Cook on HI only until water begins to boil Then reduce to simmer on the lower power for 20 00 e fusing WARM water or chicken
40. il 4 Simmer for 2 3 minutes 5 Removefromheat 6 Cover the pot and soak for 1 hour until beans expand 2 3 times their dry size 7 Drain and discard the liquid 8 Place beans in stock pot with enough water to cover beans 9 Bring the liquid to a boil and then reduce heat to simmer until the beans are done e Properly stored and soaked beans will be tender and ready to use after simmering for 45 60 minutes whole peas will be tender and ready to use after simmering for 25 35 minutes e Beans and peas are done when they can be mashed easily with a fork or spoon e Add acidic foods such as tomatoes to the beans and peas after they are tender because they tend to toughen the skin 10 Follow the recipe to use the cooked beans and peas 47 Overnight Soak Stove Top Method 1 Sortthe beans or peas e Scoop and spread a layer of Dry beans peas in a metal pan e Examine and remove stones shriveled beans peas and other foreign matter e Pour that batch in another container e Repeatthis process until all the beans or peas have been examined scoop by scoop 2 Wash beans thoroughly in a colander to remove all traces of dirt and discard any damaged Seeds or debris 3 Pour the beans ina stock pot with enough water to cover beans 4 Refrigerate overnight 12 hours 5 Drain beans and discard the liquid 6 Place beans in stock pot with enough water to cover beans 7 Bring the liquid to a boil
41. milar to a chef s knife but features a Granton style blade that keeps particles from sticking to the knife edge and reduces friction to provide less drag when chopping for easier and faster motion Used for chopping dicing and slicing foods into narrow or fine pieces Serrated Knife Photo depicts a serrated knife with a long blade Used to slice through food hard on the outside and soft on the inside such as hard crusted bread A serrated knife with a short thin blade can be used for slicing fruits and vegetables Tomato Knife al lt lt A e Features a serrated edge used to slice food with tough exterior and softer middle such as tomatoes or salami Similar to a bread knife but smaller 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted with permission by Trina Barno Linda Dieleman and Mary Caskey from Technical Assistance tools part of the lowa Gold Star Cycle Menus created in 2010 by the lowa Team Nutrition Project Iowa Department of Education and lowa State University Extension based on How to Use a Chef Knife by Danilo Alfaro University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Tra
42. nly with an approved cleaner or quat e During break in service roll out cart with fresh product and utensils on top bucket for scraps and cleaning buckets on bottom of cart e Always remove immediately a container or utensil that has been contaminated e For salad dressings using squeeze bottles instead of ladles makes it easier for children They do not need to be placed under the breath guard Fill only 1 3 to Y full so you can have more bottles without wasting product Dispose of product daily and clean properly e Handle commercial bottled sauces or cryovac bags such as hot sauce ketchup or dressings according to manufacturer s food safety rules e Use attractive pans utensils and labels Monitoring and Observing e Determine the rules for self service How much or how many Will it be unlimited e Ask for help from the cafeteria monitors to help children choose Start out with instruction and adult supervision e Observe the students use of utensils Make sure utensils are easy to use Example A spaghetti server is great for carrots When students use tongs the carrots are likely to spring out and onto the floor 67 Choosing the Right Self Service Service Bar Before purchasing a self service bar ask yourself the following questions What type of bar is it gt Isita salad bar gt Isita fruit and vegetable bar gt Isitatoppings fixings bar to finish off sandwiches tacos or other entr e choice Whe
43. non knife hand is called your guiding hand Its job is to hold food thumb side of the cutting hand The thumb grips the steady on the cutting board and prevent injury Keep your fingertips knife around the top of the blade with the hand tucked safely away while still firmly holding the food The grip shown wrapped around the bolster of the knife here is called the claw grip The side of the knife blade actually rests against the first knuckle of the guiding hand which helps keep the blade perpendicular to the cutting board Here we see the same grip as above from the In this modified version of the claw grip the first knuckle of the guiding opposite side Note how the index finger is wrapped hand rests flat on the food with fingertips again safely curled inward fully around the blade The index finger and thumb This time the knife rests against the second knuckle rather than the first should be opposite each other on either side of the blade while the remaining three fingers are loosely Each of these claw grips is acceptable so use whichever one you feel curled around the handle comfortable with 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted with permission from Technical Assistance tools part of the Ilowa Gold Star Cycle Menus created in 2010 by the lowa Team Nutrition Project lowa Department of Education and lowa State Unive
44. o reduce added sodium and then added to a recipe at the step where the dry beans or peas have been cooked the Great Trays Partnership Adapted from the National Food Service Management Institute s Preparing Dry Beans and Peas 2009 Culinary Techniques for Healthy School Meals 2nd Edition The University of Mississippi by by Trina Barno Linda Dieleman and Mary Caskey University of Minnesota Extension is an equal opportunity educator and employer UNIVERSITY OF MINNESOTA In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit H X ENSION http www1 extension umn edu family health and nutrition school foodservice training and resources great trays 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with AR 46 Preparing Dry Beans and Dry Whole Peas Quick Hot Soak Stove Top Method 1 Sortthe beans or peas e Scoop and spread a layer of Dry beans peas in a metal pan e Examine and remove stones shriveled beans peas and other foreign matter e Pour that batch in another container e Repeatthis process until all the legumes have been examined scoop by scoop 2 Wash beans thoroughly in a colander to remove all traces of dirt and discard any damaged seeds or debris 3 Cover beans with water and bring to a bo
45. om Technical Assistance tools part of the lowa Gold Star Cycle Menus created in 2010 by the lowa Team Nutrition Project lowa Department of Education and lowa State University Extension University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit Great Trays Toolkit for School Foodservice Types of Knives Chef s Knife e Also called a cook s knife this all purpose kitchen knife is used for most types of chopping dicing mincing and slicing e The heft weight and balance of this knife allow it to be used for heavy duty work with thicker cuts of vegetables fruits and meats Paring Knife e Asmall knife with a straight sharp blade generally 3 5 inches long e Easy to handle works well for peeling and coring foods or mincing and cutting small items e Can be used with small ingredients such as Shallots garlic or fresh herbs Utility Knife e Small lightweight knife used for miscellaneous light cutting e Can cut food items too large for a paring knife but too small for a chef s knife such as cucumbers larger apples smaller squash and other mid sized items e Similar to the paring knife works well for herbs Shallots fruits vegetables and larger pieces of garlic Santoku Knife Very si
46. or different preparations based on how the sauce will cling the texture desired or how the product will be used For example e Pasta shapes with holes or ridges such as wagon wheels or rotini are perfect for chunkier sauces e Thin delicate pastas such as angel hair or vermicelli are better served with light thin sauces e Thicker pasta shapes such as fettuccine work well with heavier sauces e Very small pasta shapes like alphabet shapes and acini di pepe are good for soups Flavored pasta is available in a variety of shapes in both the dried and fresh forms Vegetable ingredients are added to pasta to provide both color and flavor An example of flavored pasta is spinach noodles that are green Follow the package directions for cooking flavored pastas Cooking Time Depends on the Shape It is important to be familiar with different shapes of pasta so cooking times can be adjusted The larger and fuller the pasta shape the longer the cooking time Most pasta recipes specify cooking times for pasta cooked al dente tender but firm Al dente is an Italian phrase that means to the tooth Some of the pasta shapes and cooking times are shown in the Cooking Chart for Various Pasta Shapes Just seeing this chart helps to emphasize how important it is to follow the recipe and cook pasta the right Way Pasta Gets Bigger and Heavier When Cooked Generally pasta doubles or triples in weight when it is cooked Likewise the volume inc
47. or individual ramekin carefully so as not to tear If you are using phyllo follow the recipe directions 2 Spoon ina bit of filling 3 Gather up the sides forming pleats at the top 4 Tie the purse closed with a length of chive or scallion green Best Wraps Crepes medium flour tortillas phyllo Best Fillings Creme fraiche or sour cream mixed with fresh fruit grains mixed with diced vegetables or saut ed vegetables and cheese Wrap to Go 1 Place the pre assembled wrap sandwich bottom side down in the center of a 6 wide strip of foil or wax paper 2 Fold up the bottom edge of the strip over the wrap 3 Fold the left side of the strip over the wrap continue folding rolling the wrap until it is enclosed Best Wraps Soft flour tortillas or lavash wrapped burrito style 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted by Trina Barno Linda Dieleman and Mary Caskey from How to Wrap Sandwiches 2010 Dotti s Weight Loss Zone http www dwiz com HowToTips wrapshowto html and Guidelines for Making a Wrap Sandwich 5 25 2010 Hotel Mule http www hotelmule com forum viewthread php tid 1390 University of Minnesota UNIVERSITY OF MINNESOTA Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Dire
48. re will you put it gt Will it serve all lines gt Is it part of the reimbursable meal and therefore in front of the point of sale gt Will you need to fit it through a door when not serving If so is it easy to move How much will it hold gt Do you have room for 4 5 or 6 wells gt Do you need to order dividers so you can use smaller pans How easy is it to clean gt Do the breath guards sneezeguards flip up gt Is there a drain Do you need it refrigerated and or lighted gt Do you have electrical where you want to place and store the bar gt How long is your food out Can you use the food safety time and temperature rule 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction ZA with the Great Trays Partnership Adapted by Trina Barno Linda Dieleman and Mary Caskey University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with UNIVERSITY OF MINNESOTA Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit http www1 extension umn edu family health and i X l NSION nutrition school foodservice training and resources great trays 68
49. reases 2 to 2 Ya times during cooking So if 1 gallon of dry pasta is measured the cooked pasta would measure 2 3 gallons Follow the recipe to cook the amount needed Follow the Recipe The general rule for cooking pasta in boiling water is for 1 pound of pasta use 1 gallon of water 1 teaspoon of salt and 1 teaspoon of oil For 100 servings of spaghetti 6 gallons of water 2 tablespoons of salt and 2 tablespoons of oil are needed to cook 6 pounds of dried spaghetti When pasta is to be used as an ingredient in a recipe that will be cooked more like macaroni and cheese it should be slightly undercooked This means reducing the cooking time by about 2 minutes Pasta that is not cooked enough is tough and chewy Pasta that is overcooked is soft and pasty When overcooked pasta is combined with a sauce it often breaks apart Handle pasta the right way after it is cooked Like most foods pasta is best when it is cooked and served right away However it is sometimes necessary to cook it ahead and hold it until time for service 49 Suggestions for Holding Pasta 1 When pasta is to be served immediately drain add the sauce and serve 2 When pasta is to be held a short time for service later drain toss with a small amount of oil to prevent sticking cover and hold in the warmer 3 When pasta is to be served as part of a salad cook the pasta a day ahead so it will be chilled when combined with all the other salad ingredients Drain
50. rsity Extension by Trina Barno Linda Dieleman and Mary Caskey University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit Great Trays Toolkit for School Foodservice Knife Cutting Techniques Most knives work best by using a forward cutting motion rather than a straight up and down motion The former lets the knife do the work the latter makes your arm apply more force e The best slicing motion begins by initiating the cut with the tip and pushing the knife forward across the food until you reach the heel e Only alight touch is required because the sharp edge is doing the cutting e Ifyou find yourself pushing down on the food or needing effort either you are not doing it right or your knife is dull e Follow all the way through the cut to achieve a fluid motion e Ifyou reach the heel before completing your cut pull straight back and repeat the forward motion Different Techniques There are three different techniques to use depending on the food Technique 1 For larger items that lay high on the cutting board e g potato or onion start with the tip of the blade on the object i LA a A N 7 i E A AL a A E Y A oN ane en u he A T m us ip l a LEN a ir p Y A So E LE L al a
51. rting soaking and cooking that is the same regardless of the kind of beans or whole peas See Preparing Dry Beans and Dry Whole Peas for more information Preparing Dry Split Peas and Lentils for Use Dry split peas and lentils must be sorted and cooked before using in most recipes See Preparing Dry Beans and Dry Whole Peas for more information Holding Legumes After Cooking Cooked legumes can be prepared 1 or 2 days before they are needed for use in a recipe After cooking the legumes should be chilled in the refrigerator in shallow pans They should remain in the cooking liquid Once chilled the pans should be covered and kept at 41 F and below until the next step of preparation Continued heating on a steam table will eventually cause a legume to have a floury or pasty taste Heat the amount needed in batches just in time for service and place on the steam table USDA Recipes that Include Dry Beans Peas and Lentils Main Course Dishes Side Dishes Beef and Bean Tamale Pie D 15A Baked Beans ues I 06 Chili con Carne with Beans D 20 Three Bean Salad ues E 11 Taco Pie with Beans D 45B Marinated Black Bean Salad E 21 Vegetable Chili asian D 49 HUMMUS sanaca api E 24 Vegetable Quesadilla D 52 Refried Beans uses 1 15 Preparing Pre cooked Canned Beans and Peas Canned beans and some peas are the dry product that has been cooked They should first be rinsed t
52. se of older Vitamin C O mg 0 mg product first Vitamin E 0 56mg 0 03 mg 09 FNS E Food E Nutrition Service AAA USDA Commodity Food Fact Sheet for Schools amp Child Nutrition Institutions last updated 07 24 07 Visit us at www fns usda qov fdd B537 RICE BROWN LONG GRAIN QUICK COOKING 2 LB PREPARATION To retain vitamins do not rinse rice prior to cooking COOKING Carefully measure rice and liquid and adjust the cooking so that all moisture is absorbed Fluff cooked rice with fork INSIROCTIONS or slotted spoon to allow steam to escape USES AND TIPS Serve brown rice cooked or use in soups salads stuffing or main dishes Use brown rice in any recipe calling for cooked rice In recipes specifying uncooked rice it may be necessary to increase the liquid and or the cooking time FOOD SAFETY Visually inspect for presence of foreign substances insects or molds before use INFORMATION Rice is a potentially hazardous food Hold hot rice at 135 F or above Cool to 70 F within 2 hours and from 70 F to 40 F within an additional 4 hours Hold cold rice at 41 F or below BEST IF USED BY For guidance on how to effectively manage store and maintain USDA commodities please visit the FD Website at GUIDANCE http www fns usda gov fdd facts biubguidance htm For additional information on product dating see page 16 of Choice Plus Food Safety Supplement at http nfsmi org documentlibraryfiles PDF 20080206043207 pdf
53. t Trays visit Great Trays Toolkit for School Foodservice 14 Step 1 Step 2 Trim off the stem Cut carrot in half Dicing a Carrot SI Step 3 Step 6 Slice carrot on four sides so it Gather strips cut horizontally into resembles a block small dices Step 4 Step 5 Lay carrot on Cut each one side cut plank into lengthwise into Ya inch Ya inch planks strips 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted with permission by Trina Barno Linda Dieleman and Mary Caskey from Technical Assistance tools part of the lowa Gold Star Cycle Menus created in 2010 by the lowa Team Nutrition Project lowa Department of Education and lowa State University Extension University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit Great Trays Toolkit for School Foodservice 16 LI Step 2 Trim bad ends Step 1 Step 3 Wash celery Separate stalks and Cut stalk into even cross sections in remove any remaining soil Chopping or Dicing preparation for making lengthwise strips Celery Step 5 Step 4 Slice across Cut sections into strips to lengthwise strips make dices Depending on
54. texture than traditional rice Should be rinsed Actual cooking times vary with the culinary technique used 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted from National Food Service Management Institute s Preparing Pasta Rice and Grains 2009 Culinary Techniques for Healthy School Meals 2nd Edition The University of Mississippi by Trina Barno Linda Dieleman and Mary Caskey University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit http www1 extension umn edu family health and nutrition school foodservice training and resources great 54 SA UNIVERSITY OF MINNESOTA EXTENSION Cooking Rice Tips for Perfect Rice Sources Uncle Ben s Riceland US Rice Federation Steamer or Oven 1 Accurately measure rice and liquid One pound of uncooked rice equals approximately 2 cups uncooked or 6 cups cooked If more separate grains are desired saut rice in small amount of butter or margarine before adding liquid Set timer to prevent under over cooking See Basic Principles for Preparing Rice A lid helps prevent steam from escaping Cover rice if baking leave it uncovered if usin
55. the measuring cup Measuring Spoons and Dry Measuring Spoons and Liquids Ingredients e Measure a liquid in a measuring e Use measuring spoons for small amounts spoon by filling it full to the edges of powders spices and other dry ingredients e Fill and level the amount with the straight edge of a spatula or knife e Many containers for baking powder and other dry ingredients come with built in edge for leveling 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted with permission by Trina Barno Linda Dieleman and Mary Caskey from Technical Assistance tools part of the lowa Gold Star Cycle Menus created in 2010 by the lowa Team Nutrition Project lowa Department of Education and lowa State University Extension University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit Great Trays Toolkit for School Foodservice 31 Ja ce This is the WRONG way to measure flour What does flour weigh 4 cups 1 lb of flour rough equivalent Step 1 Step 2 Lightly spoon the flour directly Keep spooning the flour into into the measuring cup the cup until it mounds Wi x This is the CORRECT way
56. to measure flour Step 3 Measuring Flour Level off the top with a flat edged utensil such as a table knife Step 4 Make a true level surface Do not simply pack down 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted with permission by Trina Barno Linda Dieleman and Mary Caskey from Technical Assistance tools part of the lowa Gold Star Cycle Menus created in 2010 by the lowa Team Nutrition Project lowa Department of Education and lowa State University Extension University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit Great Trays oa TM Th oll E P Cla onal F Anncarviro IN nnlli AN SN IAA FAAOANCOrVICO I OOIKIT TOF SCNO ooaservice JUI I UV 34 Using Kitchen Scales Why use a kitchen scale Using a scale to measure weight for baking and other types of cooking instead of using measuring cups gives you a more accurate amount of ingredients Many recipes now list the weight of ingredients along with the measure How to use a kitchen scale 1 Set the scale to zero On a mechanical scale turn the knob to set the dial indicator to the zero mark Balance scales require setting the pointer to th
57. to thin slices holding it with fingers Step 1 Peel skin Cut onion shallot garlic in half through the root with utility knife Place crosswise to root end The closer the cuts onion half cut side down on cutting are spaced the finer the onion will be board chopped Repeat with remaining half Step 3 Turn onion shallot garlic and cut Chopping Dicing or Mincing Onions Shallots and Garlic Step 4 To mince run knife across the pile a few times chopping as you go 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted with permission by Trina Barno Linda Dieleman and Mary Caskey from Technical Assistance tools part of the lowa Gold Star Cycle Menus created in 2010 by the lowa Team Nutrition Project lowa Department of Education and lowa State University Extension University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on Great Trays visit Great Trays Toolkit for School Foodservice 20 Step 1 Make circular cut with paring knife around top of pepper Step 2 Slicing Chopping Dicing Pull stem from pepper scoop out Or Mincing Bell Peppers seeds and membrane with a spoon LC Step 4 To
58. ys visit Great Trays _Toolkit for School Foodservice 10 IT Step 1 Step 2 Step 3 Plan your work Prioritize your work Collect tools amp preparation equipment Mise en Place Pronounced meez ahn plahs this French phrase means to put in place Step 6 Set up your work station Food professionals use this phrase to describe the process of setting up everything you ll need to prepare a dish or menu item Everything you prepare in your kitchen is done in steps Often these steps are outlined in a recipe so consult it for guidance in conducting your mise en place Step 4 Collect all ingredients for recipe Step 5 Prep all ingredients 2011 Regents of the University of Minnesota All rights reserved This tip sheet was developed in conjunction with the Great Trays Partnership Adapted with permission by Trina Barno Linda Dieleman and Mary Caskey from Technical Assistance tools part of the lowa Gold Star Cycle Menus created in 2010 by the lowa Team Nutrition Project lowa Department of Education and lowa State University Extension based on the National Foodservice Management Institute Culinary Techniques for Healthy School Meals University of Minnesota Extension is an equal opportunity educator and employer In accordance with the Americans with Disabilities Act this material is available in alternative formats upon request Direct requests to 612 626 6602 For more information on

Great Tips for Great Trays - University of Minnesota Extension

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