USDA School Lunch Recipes - 2007

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U.S. Department of Agriculture

Food and Nutrition Service

FNS-395 • April 2006

In accordance with Federal law and U.S. Department of Agriculture policy, this institution is

prohibited from discrimination on the basis of race, color, national origin, sex, age, or disability.

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400

Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or

(202) 720-6382 (TTY). USDA is an equal opportunity provider and employer.

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U S D A R e c i p e s f o r S c h o o l s

Introduction... 1. .

Reimbursable.Meal.Requirements... 2

What.the.Recipes.Will.Help.You.Do... 3

What.Is.Special.About.the.Recipes?... 4

Quality.-.Quality.–.Quality... 5

Working.With.the.Recipes... 6. .

. Recipe.Header... 6. .

. Ingredients... 7.

. On.All.of.the.Recipes... 8

. Alternate.Ingredients... 9

. Optional.Ingredients... 9

. Weights.and.Measures.for.50.and.100.Servings... 10. .

. Directions... 11. .

. Serving... 12

. Yield... 12

. Variations... 13. .

. Marketing.Guide.for.Selected.Items... 14. .

. Nutrients.per.Serving... 15. .

. Special.Tips... 16

Recipe.Adjustment.–.Method.1.(Factor.Method)... 17

. Nonstandardized.Recipes... 28

Recipe.Adjustment.–.Method.2.(Conversion.Charts)... 29. .

. Ounce.Chart... 30

. Pound.and.Ounce.Chart... 31

. Volume.Measures.Chart... 32

More.Information.on.the.Nutrient.Analysis... 33

Tips.on.Modifying.and.Standardizing.Recipes... 34. .

Weights.and.Measures.Equivalencies... 36

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continued

Metric.Tables... 37. .

. Metric.Conversion.Table... 37

. Metric.Equivalents.by.Weight... 37

. Metric.Equivalents.by.Volume... 37

Basic.Cuts.and.Shapes... 38

Decimal.Equivalents.for.Fractions.(of.1.Pound,.1.Cup,.or.1.Gallon)... 39

Handle.and.Store.Food.Properly... 40.

Cooking.Terms.and.Abbreviations... 42. .

Glossary.of.Terms.for.Processes.and.Methods... 43.

Weighing.and.Measuring.Ingredients... 45

Substitutions.of.Ingredients.in.Recipes... 46. .

Can.Sizes.(Common.Weights.and.Measures)... 47. .

Instant.Nonfat.Dry.Milk... 48

. To.Prepare.Sour.Milk... 48

. Reconstituting.Nonfat.Dry.Milk... 48

Shell.Eggs... 49

Dried.Eggs.(Storing,.Preparing,.and.Using)... 50

Frozen.Eggs.(Storing,.Thawing,.and.Using)... 51

Steamtable.Pan.Capacity... 52. .

Portioning.Diagrams... 53. .

Portion.Control... 54. .

Garnishing.Techniques... 55

Recipe.Index-Alphabetical.Order... 58

Recipe.Index-Numerical.Order... 60. .

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Breakfast.Burrito.with.Tomato.Salsa..

Tabouleh..Chicken.Stir-Fry..Baked.Cajun.Fish..

Vegetable.Chili..Sound.good?

These.are.just.a.few.of.the.more.than.150.

standardized.recipes.developed.by.USDA..

The.recipes.are.designed.to.help.you.serve.

quality.meals.to.your.young.customers..

Quality.meals.are.meals.that:

have.good.taste,

offer.good.nutrition,.and

are.attractive

USDA School Recipes

This.publication.is.made.up.of.two.

components:..this.printed.booklet.and.a..

CD-ROM.

CD-ROM

The.CD-ROM.contains.the.recipe.files..The.

files.are.listed.alphabetically.by.recipe.name.

as.well.as.by.recipe.number..Also,.recipes.

can.be.printed.from.the.disk.individually,..

by.recipe.category.(Grains/Breads,.Desserts,.

Main.Dishes,.etc.),.or.the.whole.recipe.file...

System.requirements.are.listed.on.the..

CD.face.

•

• The.recipes.from.the.1988.Quantity Recipes

for School Food Service.and.the.1995.Tool Kit

for Healthy School Meals.were.revised.using.

updated.yields.from.the.Food Buying Guide

for Child Nutrition Programs.and.using.the.

2005.Food.Code.for.the.Hazard.Analysis.

Critical.Control.Points.

These.updated.recipes.supersede.all.

previous.recipe.versions.and.provide.updated.

crediting,.nutrient.values,.and.critical.control.

points..Outdated.recipes.should.not.be.used...

To.avoid.using.the.wrong.recipe.version,.

schools.and.school.food.authorities.should.

discard.obsolete.recipes..Indices.of.the.

recipes.are.located.at.the.end.of.this.printed.

booklet.

Printed Booklet

The.printed.booklet.discusses.adjusting.

recipes,.nutrient.information,.safe.food.

handling,.and.contains.many.reference.

charts.helpful.for.foodservice.operations..

Introduction

Why are quality meals important?

Because.children’s.health.is.important!.

Schools.have.a.special.role.in.enhancing.and.

maintaining.children’s.health.since.roughly.

one-quarter.of.a.young.person’s.time.is.

spent.in.this.environment..School.meal.

programs.can.help.foster.healthful.behaviors,.

particularly.in.the.areas.of.nutrition.and.

physical.fitness.

By.serving.wholesome.and.attractive.meals.

at.school,.you.can.help.children.improve.their.

attitudes.towards.education.and.health..You.

can.also.help.them.have.healthier.lives...now.

and.in.years.to.come.

To help you use the recipes from USDA,

this guide:

provides.background.on.how.the.recipes.

were.selected,.developed,.and.field-tested..

takes.you.through.each.section.of.the.

recipe.format,.explaining.how.the.

information.is.organized..

explains.and.demonstrates.the.uses..

of.the.nutrient.analysis.provided.for..

each.recipe

includes.instructions.on.substituting.

ingredients.and.adjusting.recipes,.as..

well.as.tips.for.maximizing.quality

•

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Reimbursable.meals.for.the.National.School.

Lunch.and.School.Breakfast.Programs.have.

specific.requirements.based.on.the.type..

of.menu.planning.approach.used..The.three.

main.menu.planning.approaches.are.

Traditional.Food-Based,.Enhanced..

Food-Based,.and.Nutrient.Standard.Menu.

Planning.

Food-Based Menu Planning

The.two.food-based.menu.planning.

approaches.are.made.up.of.meal.patterns...

Based.on.the.type.meal.being.served.(lunch,.

breakfast,.or.afterschool.snack).a.school.

meal.must.contain.a.specified.quantity.by.

age/grade.group.for.each.of.the.food.

components:

Meat.or.meat.alternate

Vegetable.or.fruit

Grains/breads

Milk

The.crediting.contribution.toward.the.food.

components.is.provided.in.each.recipe.

•

• Reimbursable Meal Requirements

Nutrient Standard Menu Planning

Schools.using.Nutrient.Standard.Menu.

Planning.must.conduct.nutrient.analyses.to.

plan.school.meals..Instead.of.working.with.

specific.food.components.in.specific.

amounts,.the.menu.planner.analyzes.the.

nutrient.contributions.from.menu.items.

served.over.a.one.week.period..This.analysis.

must.meet.the.nutrition.requirements.for.the.

age/grade.group.served.

The.nutrient.values.per.serving.are.provided.

for.each.recipe..For.more.information.on.any.

of.the.menu.planning.approaches.see.A

Menu Planner for Healthy School Meals.at.

teamnutrition.usda.gov/Resources/

menuplanner.html.or.Book.7.of.the.Code.

of.Federal.Regulations.parts.210.and.220...

These.regulations.may.be.viewed.online.at.

www.fns.usda.gov/cnd/Governance/

regulations.htm.

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The.standardized.quantity.recipes.provided.

for.you.in.this.packet.are.designed.to.help.

you.serve.healthy,.attractive.breakfasts.and.

lunches.that.will.appeal.to.your.student.

customers..To.meet.the.needs.of.today’s.

school.foodservice.programs,.recipes.must:

be.acceptable.to.students

be.economical.

be.lower.in.fat.and.moderate.in.the.use..

of.added.salt

use.a.minimum.number.of.ingredients.and.

steps.for.preparation

make.maximum.use.of.USDA-donated.

commodities

accommodate.regional.and.local.needs.

and.preferences

By.using.these.recipes,.you.will.be.able.to.do.

the.following:

) Ensure product quality.

The.recipes.developed.for.this.project..

were.designed.to.provide.quality.and..

yield.consistency..

Taste.panels.of.adults.and.students.rated.

products.for.texture,.taste,.aroma,.

appearance,.and.overall.quality..

•

• What The Recipes Will Help You Do

) Accurately predict the number

of portions.

This.will.allow.you.to.simplify.purchasing,.

reduce.the.amount.of.unnecessary..

inventory,.and.eliminate.excessive..

amounts.of.leftovers.

) Adjust the flavoring of each recipe to

meet the expectations of your students.

Many.of.the.recipes.provide.information.

concerning.additional.ingredients.that.can.be.

used.to.adjust.the.overall.flavor.of.a.recipe.to.

more.closely.meet.regional.preferences..You.

will.find.these.listed.on.individual.recipe.

cards.under.optional.ingredients.or.in.a.

section.called.“Special.Tips.”

4) Obtain maximum benefit from the use of

USDA-donated foods.

Because.schools.often.use.USDA-donated.

foods.in.preparing.meals,.many.of.the.

recipes.were.developed.and.tested.using.

available.USDA.commodities..This.will.help.

ensure.that.the.final.product.of.any.recipe.

produced.in.the.field.will.meet.the.same.high.

standards.for quality and.quantity.intended.

by.the.recipe.developers.

5) Understand the nutritional value of

each recipe.

A.nutritional.analysis.has.been.provided.for.

each.of.the.recipes..Many.of.these.new.or.

reformulated.recipes.have.reduced.added.fat.

and/or.sodium.and.some.have.increased.the.

amount.of.dietary.fiber.

6) Evaluate the specific contribution of

each recipe toward the reimbursable meal.

For.your.convenience,.the.food.contribution.

toward.the.reimbursable.meal.for.each.

portion.of.a.recipe.is.specified.on.the..

recipe.format.

7) ncrease employee confidence.

The.recipes.provide.clear,.concise.directions.

that.cover.all.aspects.of.production..This.will.

help.improve.employee.morale.by.reducing.

the.confusion.associated.with.non-standardized.recipes.

First-rate.results.will.also.boost.morale...

The.recipes.are.reliable.and.will.produce.

consistent,.high-quality.meals..Employees.

will.be.confident.and.proud.that.they.are.

serving.the.best.quality.products.available.

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4 Plenty! For one thing, the recipes reflect

what is happening with nutrition today.

You.will.find.many.of.them.to.be.as.low.in.fat.

as.possible,.without.losing.flavor.and.appeal..

Many.include.lots.of.fruits,.vegetables,.and.

grains,.and.they.will.help.you.add.variety.

A.menu.of.these.recipes.will.be.a.healthy.

experience.for.children..You.will.be.giving.

them.needed.nutrients.and.energy—.

without.a.lot.of.added.fat..You.will.also.be.

helping.them.learn.what.it.means.to.eat.for.

good.health.

The recipes will help you “win kids over”

with some exciting new flavors...and help

you prepare some of their all-time favorites

in healthier ways.

What Is Special About the Recipes?

A.palette.of.diverse.cultures.is.presented.

here..You.will.find,.for.example,.Chicken..

Stir.Fry.and.Teriyaki.Sauce.from.the.Orient.

and.Tabouleh.from.the.Middle.East.

Adding.a.taste.of.Europe.are.such.recipes..

as.French.Toast.Sticks.from.France,.Baked.

Fish.Scandia.from.the.Netherlands,.Herbed.

Broccoli.and.Cauliflower.Polonaise.from.

Poland,.and.Minestrone,.Vegetable.Lasagna,.

and.Chicken.Tetrazzini.from.Italy.

The.recipes.also.reflect.the.rich.diversity.of.

the.United.States..Southwest.flavor.is.

unmistakable.in.several..There.are.Chicken.

Fajitas,.Marinated.Black.Bean.Salad,.Taco.

Pie,.Vegetable.Chili,.and.Arroz.con.Queso.

(Rice.with.Cheese),.to.name.a.few..The.

popular.taste.of.New.Orleans.culture.is.found.

in.the.Baked.Cajun.Fish.

The recipes have been carefully developed

with both kids’ TASTES and their good

HEALTH in mind.

To.support.the.ideal.of.lowered.fat,.many.of.

the.recipes.call.for.reduced-fat.mozzarella.

and.cheddar.cheeses.as.well.as.reduced-fat.

mayonnaise,.lowfat.milk,.and.lowfat.yogurt..

Versions.of.lower-fat.Brownies.and.Chocolate.

Cake.are.included,.using.applesauce.as.a.fat.

substitute..The.taste.of.the.recipes.is.the.

same.familiar.one;.just.the.fat.content.has.

been.changed..

The.use.of.low-sodium.soup.stocks,.gravy.

bases,.and.soy.sauce.help.to.reduce.the.

sodium.level.in.the.recipes.

AND, the recipes have been designed with

YOU—the food preparer—in mind.

We.hope.that.as.you.read.through,.and.use,.

these.recipes.you.will.find.that.they.meet.

your.needs..We.have.written.the.recipes.with.

a.limited.number.of.steps,.bearing.in.mind.

the.equipment.that.you.might.have.available..

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5 The.items.you.serve.to.each.student.are.only.

as.good.as.the.quality.of.ingredients.and.

handling.put.into.each.recipe!...

To.ensure.first-rate.results:

Purchase the finest quality possible.

If.the.brand.of.lemon.gelatin.you.select.is.

weakly.flavored.because.it.is.inexpensive,.

you.will.not.have.a.strong.lemon.flavor.in.the.

end.product..

If.the.brand.of.chicken.base.has.“salt”.listed.

as.the.first.ingredient,.meaning.it.is.the.most.

prevalent.ingredient,.your.Cream.of.Chicken.

Soup.will.not.have.a.meaty.chicken.flavor.

Store and handle carefully.

If.the.broccoli.you.put.into.the.Broccoli.Salad.

is.old,.dried,.and.wilted,.the.salad.will.not.be.

crisp..And,.many.nutrients.will.be.lost.by.the.

time.you.serve.it..

If.the.frozen.green.beans.in.the.Corn.and.

Green.Bean.Casserole.have.been.improperly.

handled.by.either.the.distributor.or.you.—.for.

instance,.thawed.and.refrozen.—.your.end.

product.will.not.be.the.best.possible..

Purchase.from.reliable.sources.and.check.

your.storage.and.handling.procedures.to.

assure.topnotch

quality - quality - quality.

Check your cooking techniques.

If.your.cakes.and.brownies.are.overbaked.

because.you.are.not.using.an.oven.

thermometer.to.maintain.exact.oven.

temperatures,.they.will.be.dried.out,.tough,.

and.crumbly.

If.the.stir-fry.is.not.cooked.in.batches,..

or.if.it.is.held.for.a.long.period.of.time,..

the.vegetables.will.not.be.brightly.colored.

and.crispy..They.will.be.limp.and.uninviting.

Batch-cooking.is.cooking.in.small..

quantities.to.maintain.high.quality..

throughout.the.serving.period..Each.

preparation.should.not.exceed.what..

can.be.served.on.the.line.in.15.minutes...

This.means.there.will.be.

continuous.

cooking.throughout.the.meal..

to.guarantee.quality..

Quality–Quality–Quality

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6 On.the.following.pages,.we.will.take.a.close.

look.at.how.each.recipe.is.organized.

Working With the Recipes

The food components contributing credit

toward the reimbursable meal.

This.indicates.the.food.components..

of.a.particular.recipe.which.contribute.credit..

to.the.reimbursable.meal..Our.sample..

recipe,.Chicken.Stir-Fry.(D-39).contributes.

credit.to.both.the.Meat.and.Vegetable..

food.components.

Recipe Header:

This.area.contains.the.recipe.title,.credited.food.components,.and.file.location.

The recipe title

Recipe.titles.have..

been.kept.as.straight-forward.as.possible..

Descriptive.words.

related.to.regions,.

texture,.or.flavor..

have.been.avoided..

Phonetic.pronun-ciations.have..

been.provided.for..

the.recipes.when.

necessary.

The recipe file location

The.recipes.are.organized.by.food

categories.and.recipe.numbers..

The.food.categories.are:

B –. Grains/Breads.

C –. Desserts

D –. Main.Dishes

E –. Salads.and.Salad.Dressings

F –. Sandwiches

G –. Sauces,.Gravies,.and.Seasoning.Mixes

H –. Soups

I –. Vegetables

J –. Breakfast

Main.Dishes. .

.

D-39

Meat/Meat.Alternate.Vegetable

Chicken Stir-Fry

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7 ngredients:

In.this.next.example,.the.first column..

of.the.Chicken.Stir-Fry.(D-39).recipe..

is.highlighted.

First, note the order in which ingredients

are listed:

Ingredients.are.listed.in.the.same.order.as.

they.are.required.for.production..

Second, note the form in which ingredients

are listed.

You.will.see.that.our.sample.recipe.specifies:

Fresh carrots, peeled, 1/4” chopped.

This.tells.you.the.carrots.are.to.be.purchased.

fresh,.peeled,.and.then.chopped.into.1/4”-thick.pieces.prior.to.being.used.in.the.recipe.

Working With the Recipes

continued

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On All of the Recipes:

The.purchase.state.of.the.ingredient.(such.

as.fresh,.frozen,.canned).appears.before.the.

ingredient.name..And,.the.form.of.the.

ingredient.(such.as.peeled,.sliced,.etc.).

comes.after.the.ingredient.name...

In.order.to.obtain.the.maximum.possible.

quality.during.production,.it.is.

very

important.that.you.follow.the.recipe.exactly..

The.

purchase state.(fresh,.canned,.frozen,.

etc.).of.your.ingredients.and.

the form.

(peeled,.sliced,.etc.).should.always.be.the.

same.as.listed.in.the.recipe...

All of the recipes will be equally

successful whether USDA-donated

commodity foods or commercially

available ingredients are used.

However, where possible, the

recipes have been developed

and standardized using USDA

commodity products.

When.you.are.purchasing.ingredients,.

remember.to:

Select the best possible quality.

The.quality.of.the.final.product.will.rely.

heavily.on.the.quality.of.ingredients.used.

Purchase products that will produce the

“healthiest” overall product.

For.example,.our.sample.recipe.for.Chicken.

Stir-Fry.(D-39).calls.for.chicken.stock,.non-MSG.(without.monosodium.glutamate)..When.

purchasing.bases,.select.brands.that.do.

not

contain.MSG.and.have.a.moderate.level.of.

sodium.(salt)..

Read.food.labels.carefully..Food.

manufacturers.must.list.ingredients.in.

descending.order.of.predominance.by.weight..

So,.if.salt.is.the.first.ingredient.listed,.you.

know.that.the.product.contains.more.salt.

than.anything.else..

Working With the Recipes

continued

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Alternate ngredients:

Alternate.ingredients.are.listed.in..

many.of.the.recipes.to.give.you.flexibility..

when.ordering..They.may.also.help..

you.accommodate.limitations.in.labor..

or.equipment.

This.example.shows.how.alternate.

ingredients.appear.in.the.recipe.format..

Several.lines.are.highlighted.

As.you.can.see,.alternate.ingredients.are.

listed.on.separate.lines.separated.by.the.

word.“

OR.”..It.is.important.that.you.select.

only.

one.of.the.options.provided..Do.not.add.

both.the.primary.and.the.alternate.

ingredients.to.the.recipe..

n the Chicken Stir-Fry (D-) example:

You.may.choose.to.use.the.fresh.carrots,.

chopped,.listed.in.the.ingredients..

OR

You.may.choose.to.use.the.alternate,.frozen.

sliced.carrots..

Also,.you.may.choose.to.use.the.fresh.

broccoli,.chopped,.

OR

You.may.choose.to.use.the.alternate,..

frozen.mixed.Oriental.vegetables.

Optional ngredients:

Some.of.the.recipes.include.optional.

ingredients..These.are.typically.used.for.

seasoning.and.garnishing..If.an.ingredient.

is.optional,.the.word.“(optional)”.will.

immediately.follow.it.on.the.ingredient.list.

Optional.ingredients.may.be.used.to.increase.

a.recipe’s.appeal.in.a.particular.area.or.

region..While.certain.ingredients.may.be.

preferred.by.students.in.some.regions.of.the.

country,.they.may.not.appeal.to.others..

Optional.ingredients.may.also.be.used.to.

change.the.meal.pattern.contribution..

However,.it.is.important.to.note.that.optional.

ingredients.are.

not included.in.the.

contribution.to.the.reimbursable.meal.or.the.

Nutritional.Analysis.

The.instructions.under.Directions.will.indicate.

when.to.add.the.optional.ingredients..

Working With the Recipes

continued

OR Frozen.sliced.carrots OR Frozen.mixed.Oriental vegetables

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0 Weights and Measures for 50

and 00 servings:

In.this.example,.the.center.of.the.recipe.

format.is.highlighted..These.columns.show.

the.quantities.you.will.need.for.producing.50.

and.100.portions.of.the.recipe.

Weight measurements are given for dry and

solid ingredients.

The.weight.measurements.are.written.in.

pounds.(lb).and.ounces.(oz)..

.

Because.it.is.sometimes.necessary.to.use.

volume.measure,.the.volume.equivalents.

have.also.been.provided.for.the.dry.and.solid.

ingredients.if.the.amount.is.2.ounces.or.

more.

All.recipes.were.tested.using.weight.

measurements.unless.only.a.volume.

measurement.is.provided.

Volume measurements are given for liquid

ingredients.

The volume measurements include:

teaspoons.(tsp)

tablespoons.(Tbsp)

cups(c).

quarts.(qt)

gallons.(gal).

•

• Spices,.flavorings,.and.other.ingredients.of.

less.than.2.ounces.are.given.a.volume.

measurement.since.most.scales.are.not.able.

to.measure.such.a.small.quantity.accurately.

A note about baking:

When.measuring.dry.ingredients.you.will.be.

using.in.a.baked.product,.it.is.very.important.

that.you.measure.the.ingredients.by.

weight.

whenever.possible..This.is.because.even.

slight.variations.in.measurement.can.alter.

the.quality.of.the.final.product.

Consider the following:

One.pound.of.unsifted.all-purpose.flour.

can.range.from.2.1/2.cups.to.4.cups..

One.pound.of.sifted.all-purpose.flour.can..

range.from.3.cups.to.4.1/2.cups.

These.examples.make.it.easy.to.see..

why.measuring.the.flour.for.a.baked..

product.only.by.volume.can.result.in..

an.

inconsistent product.

•

• Working With the Recipes

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Directions:

In.our.next.example,.the.far-right.column.is.

highlighted..This.section.lists.all.the.steps.

needed.to.prepare.the.recipe.

Each.step.is.numbered.in.sequence.and.is.

directly.across.from.the.ingredients.to.which.

it.applies..

The directions include:

mixing.speeds.and.times

cooking.procedures

panning.procedures

baking.times.and.temperatures

critical.control.points

portioning.directions

garnishing.and.serving.instructions

The.directions.

do not.account.for.any.

preproduction.work.that.must.be.done..

in.order.to.prepare.the.ingredients.for..

recipe.production..However,.it.is.important..

to.account.for.any.preproduction.tasks.in.

scheduling,.and.a.good.idea.to.take..

care.of.these.well.in.advance.of.the..

actual.production..

For.example,.if.you.complete.the.preproduc-tion.work.for.the.Baked.French.Toast.Strips,..

(J-03).recipe.

the day before it is to be

served,.you.will.get.a.better.quality.product.

in.

less.time..This.is.stated.in.Step.4.of.the.

directions.

•

• We.encourage.you.to.read.the.directions..

for.the.recipe.carefully.

before you begin

production..Use.them.as.you.would.a.road.

map.before.starting.out.on.a.trip,.and.keep.

in.mind.the.following:

In.order.to.obtain.the.maximum.possible.

quality.from.each.recipe.and.ensure.that.the.

reimbursable.meal.requirements.are.met,.all.

of.the.procedures.outlined.in.this.section.of.

the.recipe.must.be.followed.

precisely..

For.example,.when.you.read.the.recipe.for.

Chicken.Stir.Fry.(D-39).you.will.see.in.Step.4:..

“Prepare no more than 50 portions

per batch.”

This.is.important.because.if.you.prepare.

more.than.50.portions.per.batch,.you.will.be.

holding.the.product.too.long..It.will.lose.its.

crispness,.color,.and.nutritional.value.

Working With the Recipes

(17)

The recipe format also includes a variety of

other useful information, such as:

portion.size

the.specific.contribution.of.each.serving.

toward.the.reimbursable.meal..

yield.for.50.and.100.servings

variations. .

marketing.guide.for.selected.items

nutrients.per.serving

You.will.find.this.information.on.the..

last page of each recipe..Most.recipes..

are.two.pages.long;.however,.some.are..

three.or.four..

Again.using.the.Chicken.Stir-Fry.(D-39).

example,.let.us.first.look.at.portion.size,.

contribution.to.reimbursable.meal.

requirements,.and.yield..These.sections..

are.highlighted.

•

• Serving:

The.portion.size.and.the.suggested..

portioning.tools.are.listed.here.

Contribution to the reimbursable meal

This.section.of.the.recipe.format.provides.

information.on.the.specific.contribution.of.

each.serving.toward.the.reimbursable.meal..

Reimbursable.meals.contain.foods.that.

qualify.to.be.in.the.categories.of.Meat/Meat.

Alternate,.Vegetable/Fruit,.and.Grains/

Breads..

In.our.sample.recipe,.a.7.44-ounce.portion.of.

Chicken.Stir-Fry.(D-39).contributes.2.ounces.

of.

equivalent meat/meat alternate.and.

1/2.cup.of.

vegetable.

Yield:

The.total.recipe.yield.for.both.50.and.100.

servings.is.stated.by.weight.(pounds,.

ounces)..For.some.recipes,.the.total.yield.is.

also.stated.by.volume.(gallons,.cups)..

.

Working With the Recipes

(18)

Variations:

Some.of.the.recipes.in.the.collection.include.

instructions.for.a.Variation.(or.Variations).of..

the.basic.recipe,.and.others.do.not..In.our.

Ground.Beef.with.Macaroni.(with.Mexican.

Seasoning).(D-22).example,.one.variation.is.

given.and.is.highlighted.

If a recipe has a variation, follow all of

the standard directions in the basic

recipe, changing only those specified in

the variation instructions.

.

Working With the Recipes

continued

Variation: A..Ground.Beef.and.Macaroni.(With.Italian.. Seasoning) 50.servings:.Follow.steps.1-3..In.step.4,.omit. seasonings.(chili.powder,.ground.cumin,.paprika,. and.onion.powder)..Use.½.cup.2.Tbsp.Italian. Seasoning.Mix.(see.G-01,.Sauces,.Gravies,.and. Seasoning.Mixes).or.3.Tbsp.2.tsp.dried.basil,. 3.Tbsp.2.tsp.dried.oregano,.2.Tbsp.2.tsp.dried. marjoram,.and.1.½.tsp.dried.thyme..Continue. with.steps.5-7. 100.servings:.Follow.steps.1-3.In.step.4,.omit. seasonings.(chili.powder,.ground.cumin,.pa-prika,.and.onion.powder)..Use.1.¼.cups.Italian. Seasoning.Mix.(see.G-01,.Sauces,.Gravies,.and. Seasoning.Mixes).or.¼.cup.3.Tbsp.dried.basil,. ¼.cup.3.Tbsp.dried.oregano,.¼.cup.1.Tbsp.dried. marjoram,.and.1.Tbsp.dried.thyme..Continue.with. steps.5-7.

It.is.important.to.remember.that.the.

reimbursable.meal.credit.and.the.Nutrient.

Analysis.provided.in.the.recipe.apply.to.the.

(19)

4 Marketing Guide for

Selected tems:

The.Marketing.Guide.for.Selected.Items.

provides.special.purchasing.information..

on.foods.that.will.sustain.trimming.loss..

during.preproduction..These.foods.are..

marked.with.an.asterisk.(*).in.the..

ingredients.column.of.the.recipe.format....

In.the.Chicken.Stir-Fry.(D-39).example.below,..

you.will.see.information.given.for.three.

ingredients..Turning.back.

to page 7,

you will see each of these has an

asterisk preceding it.

What you need to know:

For.items.marked.with.an.asterisk,.the.

quantity.listed.under.“Weight”.and.

“Measure”.in.the.recipe.is.the.EP.(Edible.

Portion)..This.is.the.quantity.required.for.

production.and.therefore.does.not.account.

for.trimming.loss.

..

The.Marketing.Guide.shows.the.AP.(As.

Purchased).quantity.required.when.ordering..

In.our.example,.5.pounds.1.ounce.of.broccoli.

must.be.

purchased (AP).in.order.to.yield.4.

pounds.1.ounce.(EP),.the.amount.required.in.

the.recipe.to.produce.50.portions.of.Chicken.

Stir-Fry.(D-39).

Working With the Recipes

continued

Marketing Guide for Selected tems

Food as Purchased for 50 Servings 00 servings

Carrots. . . . 6.lb.13.oz. 13.lb.10.oz

Mature.onions. . . 1.lb.9.oz. 3lb.2.oz

(20)

5 Nutrients Per Serving:

As.you.can.see.in.the.Chicken.Stir-Fry.(D-39.).

example,.this.section.of.the.recipe.format.

provides.information.on.12.nutrients.

The nutrients shown on each recipe are:

Calories.

Protein

Carbohydrate

Total.fat

Saturated.fat

Cholesterol

Vitamin.A.

.

Vitamin.C

Iron

Calcium

Sodium

Dietary.fiber.

.

All.of.the.recipes.in.this.collection.were.

analyzed.for.their.nutritive.value..For.a.more.

detailed.explanation.of.the.nutrient.analysis.

of.these.recipes,.see.page.33.of.this.

manual..

Working With the Recipes

continued

For.information.on.the.steps.taken.to.reduce.

the.amount.of.fat.in.some.of.these.recipes,.

see.page.34..

(21)

6 Special Tips:

Some.of.the.recipes.include.Special.Tips..

On.the.Chicken.Stir-Fry.(D-39).recipe,.for.

example,.you.will.find.the.following:

Special Tips:

1).For.an.authentic.Oriental.flavor,.substitute.

1/4.cup.of.sesame.oil.for.1/4.cup.of.

vegetable.oil.to.sauté.chicken,.for.each..

50.servings.

2).Fresh.vegetable.mixes.can.be.varied.to.

include.combinations.of.broccoli,.cabbage,.

celery,.Chinese.pea.pods,.onions,.peppers,.

and.water.chestnuts.

3).Reduce.salt.if.using.regular.soy.sauce.

4).If.using.Oriental.vegetables,.add.frozen.

vegetables.to.sautéed.chicken.in.step.7.

Here.is.another.example.of.Special.Tips,..

this.one.from.the.recipe.for.Chicken.Fajitas.

(D-40):..

Special Tips:

1).If.a.grill.is.not.available,.a.steam.jacketed.

kettle.may.be.used.to.sauté.the.chicken.

2).Lowfat.sour.cream.(1.Tbsp.per.serving).

and.salsa.(2.Tbsp.per.serving).make.

excellent.garnishes.

3).This.makes.an.attractive.lunch.plate.when.

served.with.Refried.Beans.(I-15).

As.you.can.see.from.these.examples,.the.

Special.Tips.offer.information.that.can.help.

you.in.a.variety.of.ways..Some,.like.the.first.

Special.Tip.in.the.Chicken.Stir-Fry.(D-39),.

offer.advice.on.increasing.the.authenticity.of.

the.recipe..Others.may:

offer.ways.to.make.production.easier

suggest.optimal.methods.for.storage

provide.alternative.serving.suggestions

suggest.appropriate.garnishes

offer.ways.to.improve.the.nutrient.profile

•

• Working With the Recipes

(22)

7 Each.recipe.lists.the.quantities.you.will.need.

to.produce.50.and.100.servings..However,.to.

meet.your.specific.needs,.you.may.need.to.

adjust.the.number.of.servings..To.help.you.

do.this,.formulated.steps.and.a.worksheet.

are.provided.on.the.following.pages.

Let us convert an actual recipe from

the collection.

We.will.begin.by.describing.the.proper.

method.to.use..Then.we.will.go.through.each.

step.in.two.examples,.using.the.recipe.for.

Chicken.or.Turkey.Salad.(E-05)..

Recipe Adjustment – Method 1 (Factor Method)

In.one.example,.we.will.reduce.the.recipe.

yield..In.the.other,.we.will.

increase.it..

50 Servings 00 Servings Weight Measure Weight Measure

(23)

To adjust the yield of a USDA standardized recipe, use the following method:

Step 1:

Determine the total yield of the original recipe. Multiply.the.original.number.of.portions.by.the.original.portion.size.

.original.number.of.portions...

X. original.portion.size.

=.

original.yield

.

...

.

...

.

Step 2:

Determine the total new yield. Multiply.the.total.number.of.portions.you.want.by.the.desired.portion.size.

.

.desired.number.of.portions..

X. desired.portion.size...

=.

total.new.yield

.

...

.

Step 3:

Determine the “multiplying factor.” Divide.the.total.new.yield.by.the.original.yield.

.. total.new.yield..

÷

.

original.yield...

=.

multiplying.factor.

Step 4:

Determine the new quantity of each ingredient. Multiply.each.ingredient.by.the.multiplying.factor.

.

. multiplying.factor....

X. original.quantity...

=.

new.quantity

.

...

..

(of.each.ingredient)

On.page.26.you.will.find.a.blank.recipe.conversion.sheet.to.use.in.converting.entire.USDA.recipes.

Recipe Adjustment – Method 1 (Factor Method)

(24)

Now let us convert a recipe from the collection in these two examples:

Example : Reducing a Standardized Recipe

Using.the.recipe.for.Chicken.or.Turkey.Salad.(E-05),.we.are.going.to.reduce.the.yield.from.100.to.

80.servings..The.individual.portion.size.will.remain.3.49.ounces..

In.the.following.calculation,.we.use.fresh.celery.as.a.sample.ingredient..The.original.recipe..

calls.for.a.quantity.of.42.ounces.of.fresh.celery,.chopped,.for.100.servings..

. What is the total yield of the original recipe?

...

100...

X. 3.49.oz...

=.

349.oz

. original.number.of.portions...

.

original.portion.size...

.

original.yield

...

..

...

.

. What is the total new yield?

...

80...

X. 3.49.oz...

=.

279.2.oz

. desired.number.of.portions...

.

desired.portion.size...

.

total.new.yield

.

...

..

.

. What is the multiplying factor?

.

÷

...

279.2.oz...

.

349.oz...

=.

.0.80

.

total.new.yield.factor...

.

original.yield...

.

multiplying.factor

...

4. What is the quantity needed for 0 servings?

...

0.80...

X. 42.oz.celery...

=.

33.6.oz

.

multiplying.factor...

.

original.quantity...

.

new.quantity

On.page.22,.you.will.find.a.completed.conversion.worksheet.showing.the.conversion.for.the.entire.recipe.

Recipe Adjustment – Method 1 (Factor Method)

(25)

0 Example : ncreasing a Standardized Recipe

Using.the.recipe.for.Chicken.or.Turkey.Salad.(E-05).we.are.going.to.increase.the.yield.from.100.to.125.servings..

The.individual.portion.size.will.remain.3.49.ounces..

In.the.following.example,.we.use.fresh.celery,.chopped,.as.a.sample.ingredient...

The.original.recipe.calls.for.42.ounces.of.fresh.celery,.chopped,.for.100.servings.

. What is the total yield of the original recipe?

100.

X. 3.49.oz.

=.

349.oz

original.number.portions.

.

original.portion.size...

..

original.yield...

.

...

.

...

.

. What is the total new yield?

... 125.

X...

3.49.oz...

.=.

...436.25.oz

.desired.number.of.portions.

.

desired.portion.size...

.

....total.new.yield

.

...

.

...

. What is the multiplying factor?

.

436.5.oz.

÷

...

349.oz...

=.

1.25 . total.new.yield...

.

original.yield.factor....

.

multiplying.factor.

...

.

4. What is the quantity needed for 5 servings?

... 1.25...

X..

42.oz.celery...

=.

52.5.oz.

. multiplying.factor...

.

original.quantity...

.

new.quantity

...

On.page.24,.you.will.find.a.completed.conversion.worksheet.showing.the.conversion.for.the.entire.recipe.

Recipe Adjustment – Method 1 (Factor Method)

(26)

Notes:

(27)

Recipe Adjustment–Method 1 (Factor Method)

continued

Recipe Conversion Worksheet

Recipe Title: Chicken or Turkey Salad (E-05)

Number of Portions (Old Yield)

00 Ounces/Portion (Old Yield)

.4

Total Recipe Yield (oz)

4 .

Multiplying Factor

0.0 Number of Portions (New Yield)

0 Ounces/Portion (New Yield)

.4

Total New Recipe Yield (oz)

7. ngredient

_{(from Recipe)}

Old Quantity

Old Quantity Times

Multiplying

_Factor

Equals New Quantity

_{(to be on Recipe)}

New Quantity

Cooked chicken or turkey, chopped 12 lb 12 oz 204 oz x 0.80 = 163.2 oz 10 lb 3 1/4 oz Fresh celery, chopped 2 lb 10 oz 42 oz x 0.80 = 33.6 oz 2 lb 1 3/4 oz

Fresh onions, chopped 1 lb 8 oz 24 oz x 0.80 = 19.2 oz 1 lb 3 1/4 oz

Sweet pickel relish 1 lb 14 oz 30 oz x 0.80 = 24.0 oz 1 lb 8 oz

Ground pepper 1 Tbsp 1 tsp 4 tsp x 0.80 = 3.2 tsp 1 Tbsp 1/4 tsp

Dry mustard 3 Tbsp 9 tsp x 0.80 = 7.2 tsp 2 Tbsp 1 1/4 tsp

Reduced calorie salad dressing 1 qt 2 1/2 cups 6.5 cups x 0.80 = 5.2 cups 1 qt 1 1/4 cups

(28)

Notes:

(29)

4 Recipe Adjustment–Method 1 (Factor Method)

continued

Recipe Conversion Worksheet

Recipe Title: Chicken or Turkey Salad (E-05)

Number of Portions (Old Yield)

00 Ounces/Portion (Old Yield)

.4

Total Recipe Yield (oz)

4 .

Multiplying Factor

.5

Number of Portions (New Yield)

5 Ounces/Portion (New Yield)

.4

Total New Recipe Yield (oz)

46.5 ngredient

_{(from Recipe)}

Old Quantity

Old Quantity Times

Multiplying

_Factor

Equals New Quantity

_{(to be on Recipe)}

New Quantity

Cooked chicken or turkey, chopped 12 lb 12 oz 204 oz x 1.25 = 255 oz 15 lb 15 oz Fresh celery, chopped 2 lb 10 oz 42 oz x 1.25 = 52.5 oz 3 lb 4 1/2 oz

Fresh onions, chopped 1 lb 8 oz 24 oz x 1.25 = 30.0 oz 1 lb 14 oz

Sweet pickel relish 1 lb 14 oz 30 oz x 1.25 = 37.5 oz 2 lb 5 1/2 oz

Ground pepper 1 Tbsp 1 tsp 4 tsp x 1.25 = 5 tsp 1 Tbsp 2 tsp

Dry mustard 3 Tbsp 9 tsp x 1.25 = 11.25 tsp 3 Tbsp 2 1/4 tsp

Reduced calorie salad dressing 1 qt 2 1/2 cups 6.5 cups x 1.25 = 8.125 cups 2 qt 1/8 cup

(30)

5 Notes:

(31)

6 Recipe Conversion Worksheet

Recipe Title:

Number of Portions (Old Yield)

Ounces/Portion (Old Yield)

Total Recipe Yield (oz)

.

Multiplying Factor

Number of Portions (New Yield)

Ounces/Portion (New Yield)

Total New Recipe Yield (oz)

ngredient Old Quantity

(from Recipe) Old Quantity Times Multiplying Factor Equals New Quantity (to be on Recipe)New Quantity

x = x = x = x = x = x = x = x = x =

Recipe Adjustment–Method 1 (Factor Method)

continued

(32)

7 Notes:

(33)

Nonstandardized Recipes:

As.we.have.already.seen,.the.total.yield.of.

each.of.the.recipes.has.already.been.

calculated.and.is.indicated.on.the.recipe..

However,.there.may.be.times.when.you.want.

to.use.this.same.method.to.adjust.the.yield.

of.a.nonstandardized.recipe..In.these.

instances,.you.may.need.to.do.some.extra.

calculations.

For.example,.in.working.with.nonstandardized.

recipes,.it.is.a.good.idea.to.confirm.the.total.

yield.of.the.recipe.by.adding.together.the.

quantities.of.all.ingredients.used..

In.addition,.you.may.need.to.convert.all.of.

the.quantities.to.ounces.before.you.can.

calculate.the.total.yield..For.your.

convenience,.this.manual.includes.a.chart.

with.basic.units.of.measure.and.their.

equivalencies.on.page.36.

Recipe Adjustment–Method 1 (Factor Method)

continued

(34)

Using.the.following.conversion.charts.(Ounce.

Chart,.Pound.and.Ounce.Chart,.and.Volume.

Measures.Chart),.it.is.simple.to.adjust.

ingredient.weight.and.volume.measures.in.

recipes.for.the.number.of.servings.needed.

To Use the Conversion Charts for Changing

the Numbers of Servings in a Quantity

Recipe by Weight or Volume:

1..Determine.how.many.servings.are.needed..

Use.the.conversion.charts.only.if.the.

number.of.servings.needed.is.evenly.

divisible.by.25.(e.g.,.50,.75,.100,.etc.)..

Otherwise,.use.Recipe.Adjustment.–.

Method.1.(Factor.Method).on.page.26.to.

determine.amounts.needed.

2..Find.the.column.headed.“Base.100.

servings”.and.move.down.the.column.to.

the.weight.or.volume.listed.in.the.100-serving.recipe.

Recipe Adjustment – Method 2

(Conversion Charts)

3..On.the.same.horizontal.line,.move.to.the.

appropriate.column.for.the.new.number..

of.servings:

For new servings more than 00,.such.as.

200,.300,.400,.etc.,.move.to.the.right...

Write.this.number.down.

For new servings less than 00,.such.as..

75,.50,.or.25,.move.to.the.left...Write.this.

number.down.

For new servings greater than 00 that are

not divisible by 00,.such.as.125,.250,.

375,.etc.,.you.will.move.to.the.left.for.the.

portion.less.than.100.and.then.move.to.the.

right.for.the.hundreds.portion.and.add.both.

figures.together.

Conversion Chart for Changing the Number

of Servings in a Quantity Recipe by Weight

Example:.A.100-serving.recipe.calls.for.4.

ounces.of.a.particular.ingredient..325.

servings.are.needed..On.the.Ounce.Chart,.

find.the.column.headed.“Base.100.servings”.

and.move.down.to.the.space.marked.“4.oz.”..

Then,.move.horizontally.to.the.right.to.the.

column.headed.“300.servings,”.which.shows.

that.“12.oz”.is.the.quantity.needed.for.300.

servings..Next,.move.across.to.the.left.on.

the.same.horizontal.line.to.the.column.

headed.“25.servings,”.which.shows.that.“1.

oz”.is.the.quantity.needed.for.25.servings..

The.1.oz.plus.the.12.oz.=.13.oz,.which.is..

the.amount.of.the.ingredient.needed.for..

325.servings.

Conversion Chart for Changing the Size of a

Quantity Recipe by Volume (Measure)

Example:.A.100-serving.recipe.calls.for.1/3.

cup.of.a.particular.ingredient..325.servings.

are.needed..On.the.Volume.Measure.Chart,.

find.the.column.headed.“Base.100.servings”.

and.move.down.to.the.space.marked.“1/3.

cup.”..Then,.move.horizontally.to.the.right.to.

the.column.headed.“300.servings,”.which.

shows.that.1.cup.is.the.quantity.needed.for.

300.servings..Next,.move.to.the.left.on.the.

same.horizontal.line.to.the.column.headed.

“25.servings,”.which.shows.that.1.1/3.Tbsp.

is.the.quantity.needed.for.25.servings..The..

1.1/3.Tbsp.plus.the.1.cup.=.1.cup.1.1/3.

Tbsp,.which.is.the.amount.of.the.ingredient.

needed.for.325.servings..

(35)

0

5 servings

servings

50 servings

75 Base 00

servings

00 servings

400 servings

500 servings

600 servings

700 servings

00

-

1/4 oz /4 oz 1/2 oz 3/4 oz 1 oz 1 1/4 oz 1 1/2 oz 1 3/4 oz 2 oz - 1/4 oz 3/8 oz / oz 1 oz 1 1/2 oz 2 oz 2 1/2 oz 3 oz 3 1/2 oz 4 oz - 3/8 oz 5/8 oz /4 oz 1 1/2 oz 2 1/4 oz 3 oz 3 3/4 oz 4 1/2 oz 5 1/4 oz 6 oz

1/4 oz 1/2 oz 3/4 oz  oz 2 oz 3 oz 4 oz 5 oz 6 oz 7 oz 8 oz

1/2 oz 1 oz 1 1/2 oz  oz 4 oz 6 oz 8 oz 10 oz 12 oz 14 oz 1 lb

3/4 oz 1 1/2 oz 2 1/4 oz  oz 6 oz 9 oz 12 oz 15 oz 1lb 2oz 1lb 5oz 1lb 8oz

1 oz 2 oz 3 oz 4 oz 8 oz 12 oz 1 lb 1lb 4oz 1lb 8oz 1lb 12oz 2 lb

1 1/4 oz 2 1/2 oz 3 3/4 oz 5 oz 10 oz 15 oz 1lb 4oz 1lb 9oz 1lb 14oz 2lb 3oz 2lb 8oz 1 1/2 oz 3 oz 4 1/2 oz 6 oz 12 oz 1lb 2 oz 1lb 8oz 1lb 14oz 2lb 4oz 2lb 10oz 3 lb 1 3/4 oz 3 1/2 oz 5 1/4 oz 7 oz 14 oz 1lb 5oz 1lb 12oz 2lb 3oz 2lb 10oz 3lb 1oz 3lb 8oz

2 oz 4 oz 6 oz  oz 1 lb 1lb 8oz 2 lb 2lb 8oz 3 lb 3lb 8oz 4 lb

2 1/4 oz 4 1/2 oz 6 3/4 oz  oz 1lb 2oz 1lb 11oz 2lb 4oz 2lb 13oz 3lb 6oz 3lb 15oz 4lb 8oz 2 1/2 oz 5 oz 7 1/2 oz 0 oz 1lb 4oz 1lb 14oz 2lb 8oz 3lb 2oz 3lb 12oz 4lb 6oz 5 lb 2 3/4 oz 5 1/2 oz 8 1/4 oz  oz 1lb 6oz 2lb 1oz 2lb 12oz 3lb 7oz 4lb 2oz 4lb 13oz 5lb 8oz

3 oz 6 oz 9 oz  oz 1lb 8oz 2lb 4oz 3 lb 3lb 12oz 4lb 8oz 5lb 4oz 6 lb 3 1/4 oz 6 1/2 oz 9 3/4 oz  oz 1lb 10oz 2lb 7oz 3lb 4oz 4lb 1oz 4lb 14oz 5lb 11oz 6lb 8oz 3 1/2 oz 7 oz 10 1/2 oz 4 oz 1lb 12oz 2lb 10oz 3lb 8oz 4lb 6oz 5lb 4oz 6lb 2oz 7 lb 3 3/4 oz 7 1/2 oz 11 1/4 oz 5 oz 1lb 14oz 2lb 13oz 3lb 12oz 4lb 11oz 5lb 10oz 6lb 9oz 7lb 8oz

Ounce Chart

Recipe Adjustment – Method 2

(36)

5 servings

servings

50 servings

75 Base 00

servings

00 servings

400 servings

500 servings

600 servings

700 servings

00

4 oz 8 oz 12 oz  lb 2 lb 3 lb 4 lb 5 lb 6 lb 7 lb 8 lb

5 oz 10 oz 15 oz lb 4oz 2lb 8oz 3lb 12oz 5 lb 6lb 4oz 7lb 8oz 8lb 12oz 10 lb 6 oz 12 oz 1lb 2oz lb oz 3 lb 4lb 8oz 6 lb 7lb 8oz 9 lb 10lb 8oz 12 lb 7 oz 14 oz 1lb 5oz lb oz 3lb 8oz 5lb 4oz 7 lb 8lb 12oz 10lb 8oz 12lb 4oz 14 lb

8 oz 1 lb 1lb 8oz  lb 4 lb 6 lb 8 lb 10 lb 12 lb 14 lb 16 lb

9 oz 1lb 2oz 1lb 11oz lb 4oz 4lb 8oz 6lb 12oz 9 lb 11lb 4oz 13lb 8oz 15lb 12oz 18 lb 10 oz 1lb 4oz 1lb 14oz lb oz 5 lb 7lb 8oz 10 lb 12lb 8oz 15 lb 17lb 8oz 20 lb 11 oz 1lb 6oz 2lb 1oz lb oz 5lb 8oz 8lb 4oz 11 lb 13lb 12oz 16lb 8oz 19lb 4oz 22 lb

12 oz 1lb 8oz 2lb 4oz  lb 6 lb 9 lb 12 lb 15 lb 18 lb 21 lb 24 lb

13 oz 1lb 10oz 2lb 7oz lb 4oz 6lb 8oz 9lb 12oz 13 lb 16lb 4oz 19lb 8oz 22lb 12oz 26 lb 14 oz 1lb 12oz 2lb 10oz lb oz 7 lb 10lb 8oz 14 lb 17lb 8oz 21 lb 24lb 8oz 28 lb 15 oz 1lb 14oz 2lb 13oz lb oz 7lb 8oz 11lb 4oz 15 lb 18lb 12oz 22lb 8oz 26lb 4oz 30 lb

1 lb 2 lb 3 lb 4 lb 8 lb 12 lb 16 lb 20 lb 24 lb 28 lb 32 lb

1lb 1oz 2lb 2oz 3lb 3oz 4lb 4oz 8lb 8oz 12lb 12oz 17 lb 21lb 4oz 25lb 8oz 29lb 12oz 34 lb 1lb 2 oz 2lb 4oz 3lb 6oz 4lb oz 9 lb 13lb 8oz 18 lb 22lb 8oz 27 lb 31lb 8oz 36 lb 1lb 3oz 2lb 6oz 3lb 9oz 4lb oz 9lb 8oz 14lb 4oz 19 lb 23lb 12oz 28lb 8oz 33lb 4oz 38 lb 1lb 4oz 2lb 8oz 3lb 12oz 5 lb 10 lb 15 lb 20 lb 25 lb 30 lb 35 lb 40 lb 1lb 5oz 2lb 10oz 3lb 15oz 5lb 4oz 10lb 8oz 15lb 12oz 21 lb 26lb 4oz 31lb 8oz 36lb 12oz 42 lb 1lb 6oz 2lb 12oz 4lb 2oz 5lb oz 11 lb 16lb 8oz 22 lb 27lb 8oz 33 lb 38lb 8oz 44 lb 1lb 7oz 2lb 14oz 4lb 5oz 5lb oz 11lb 8oz 17lb 4oz 23 lb 28lb 12oz 34lb 8oz 40lb 4oz 46 lb

1lb 8oz 3 lb 4lb 8oz 6 lb 12 lb 18 lb 24 lb 30 lb 36 lb 42 lb 48 lb

1lb 12oz 3lb 8oz 5lb 4oz 7 lb 14 lb 21 lb 28 lb 35 lb 42 lb 49 lb 56 lb

2 lb 4 lb 6 lb  lb 16 lb 24 lb 32 lb 40 lb 48 lb 56 lb 64 lb

2lb 4oz 4lb 8oz 6lb 12oz  lb 18 lb 27 lb 36 lb 45 lb 54 lb 63 lb 72 lb 2lb 8oz 5 lb 7lb 8oz 0 lb 20 lb 30 lb 40 lb 50 lb 60 lb 70 lb 80 lb 3 lb 6 lb 9 lb  lb 24 lb 36 lb 48 lb 60 lb 72 lb 84 lb 96 lb 3lb 12oz 7lb 8oz 11lb 4oz 5 lb 30 lb 45 lb 60 lb 75 lb 90 lb 105 lb 120 lb

5 lb 10 lb 15 lb 0 lb 40 lb 60 lb 80 lb 100 lb 120 lb 140 lb 160 lb

Pound and Ounce Chart

Recipe Adjustment – Method 2

(37)

5 servings

50 servings

75 servings

Base

100 servings

00 servings

400 servings

1/4 tsp (1/4 tsp) 3/8 tsp (1/2 tsp) 1/2 tsp 5/8 tsp 3/4 tsp 7/8 tsp 3/4 tsp (1 tsp) 1 1/8 tsp (1 1/4 tsp)  tsp  /4 tsp  / tsp  /4 tsp 2 tsp 2 1/2 tsp 1 Tbsp 1 Tbsp 1/2 tsp 1 Tbsp 1 Tbsp 3/4 tsp 1 1/2 Tbsp 1 Tbsp 2 1/4 tsp 1 1/3 Tbsp 1 2/3 Tbsp 2 Tbsp 2 1/3 Tbsp 1/2 tsp (1/2 tsp) 5/8 tsp (3/4 tsp) 1 tsp 1 1/8 tsp 1 1/4 tsp 1 3/8 tsp 1 1/2 tsp (1 3/4 tsp) 1 7/8 tsp (2 tsp)  tsp  /4 tsp  / tsp  /4 tsp 1 1/3 Tbsp 1 1/2 Tbsp 1 2/3 Tbsp 1 Tbsp 2 1/2 tsp 2 Tbsp 2 1/3 Tbsp 2 1/2 Tbsp 2 2/3 Tbsp 2 2/3 Tbsp 3 Tbsp 3 1/3 Tbsp 3 2/3 Tbsp 3/4 tsp 1 1/2 tsp 2 1/4 tsp 1 Tbsp 1 1/2 tsp 1 Tbsp 1 1/2 Tbsp 2 Tbsp 2 1/4 tsp 1 1/2 Tbsp 2 Tbsp 3/4 tsp 3 Tbsp  Tbsp  Tbsp  Tbsp /4 cup 2 Tbsp 1/4 cup 1/4 cup 2 Tbsp 1/2 cup 3 Tbsp 1/4 cup 2 Tbsp 1/2 cup 1 Tbsp 3/4 cup 1/4 cup 1/2 cup 3/4 cup 1 cup 1 1/3 Tbsp 2 Tbsp 2 2/3 Tbsp 3 Tbsp 2 2/3 Tbsp 1/4 cup 1/3 cup 1/4 cup 2 Tbsp 1/4 cup 1/4 cup 2 Tbsp 1/2 cup 1/2 cup 1 Tbsp / cup / cup / cup /4 cup 2/3 cup 1 cup 1 1/3 cups 1 1/2 cups 1 cup 1 1/2 cups 2 cups 2 1/4 cups 1 1/3 cups 2 cups 2 2/3 cups 3 cups 1/4 cup 1/2 cup 3/4 cup 1 cup 1/2 cup 1 cup 1 1/2 cups 2 cups 3/4 cup 1 1/2 cups 2 1/4 cups 3 cups  cup  cups  cups  qt 2 cups 1 qt 1 1/2 qt 2 qt 3 cups 1 1/2 qt 2 1/4 qt 3 qt 1 qt 2 qt 3 qt 1 gal 2 cups 3 cups 1 qt 2 qt 1 qt 1 1/2 qt 2 qt 1 gal 1 1/2 qt 2 1/4 qt 3 qt 1 1/2 gal  qt  qt  gal  gal 1 gal 1 1/2 gal 2 gal 4 gal 1 1/2 gal 2 1/4 gal 3 gal 6 gal 2 gal 3 gal 4 gal 8 gal 3 qt 1 gal 1 1/4 gal 1 1/2 gal 1 1/2 gal 2 gal 2 1/2 gal 3 gal 2 1/4 gal 3 gal 3 3/4 gal 4 1/2 gal  gal 4 gal 5 gal 6 gal 6 gal 8 gal 10 gal 12 gal 9 gal 12 gal 15 gal 18 gal 12 gal 16 gal 20 gal 24 gal

USDA School Lunch Recipes - 2007

U.S. Department of Agriculture

Food and Nutrition Service

FNS-395 • April 2006

In accordance with Federal law and U.S. Department of Agriculture policy, this institution is

prohibited from discrimination on the basis of race, color, national origin, sex, age, or disability.

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400

Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or

(202) 720-6382 (TTY). USDA is an equal opportunity provider and employer.



Table of Contents

Introduction... 1. .

Reimbursable.Meal.Requirements... 2

What.the.Recipes.Will.Help.You.Do... 3

What.Is.Special.About.the.Recipes?... 4

Quality.-.Quality.–.Quality... 5

Working.With.the.Recipes... 6. .

. Recipe.Header... 6. .

. Ingredients... 7.

. On.All.of.the.Recipes... 8

. Alternate.Ingredients... 9

. Optional.Ingredients... 9

. Weights.and.Measures.for.50.and.100.Servings... 10. .

. Directions... 11. .

. Serving... 12

. Yield... 12

. Variations... 13. .

. Marketing.Guide.for.Selected.Items... 14. .

. Nutrients.per.Serving... 15. .

. Special.Tips... 16

Recipe.Adjustment.–.Method.1.(Factor.Method)... 17

. Nonstandardized.Recipes... 28

Recipe.Adjustment.–.Method.2.(Conversion.Charts)... 29. .

. Ounce.Chart... 30

. Pound.and.Ounce.Chart... 31

. Volume.Measures.Chart... 32

More.Information.on.the.Nutrient.Analysis... 33

Tips.on.Modifying.and.Standardizing.Recipes... 34. .

Weights.and.Measures.Equivalencies... 36



Table of Contents

continued

Metric.Tables... 37. .

. Metric.Conversion.Table... 37

. Metric.Equivalents.by.Weight... 37

. Metric.Equivalents.by.Volume... 37

Basic.Cuts.and.Shapes... 38

Decimal.Equivalents.for.Fractions.(of.1.Pound,.1.Cup,.or.1.Gallon)... 39

Handle.and.Store.Food.Properly... 40.

Cooking.Terms.and.Abbreviations... 42. .

Glossary.of.Terms.for.Processes.and.Methods... 43.

Weighing.and.Measuring.Ingredients... 45

Substitutions.of.Ingredients.in.Recipes... 46. .

Can.Sizes.(Common.Weights.and.Measures)... 47. .

Instant.Nonfat.Dry.Milk... 48

. To.Prepare.Sour.Milk... 48

. Reconstituting.Nonfat.Dry.Milk... 48

Shell.Eggs... 49

Dried.Eggs.(Storing,.Preparing,.and.Using)... 50

Frozen.Eggs.(Storing,.Thawing,.and.Using)... 51

Steamtable.Pan.Capacity... 52. .

Portioning.Diagrams... 53. .

Portion.Control... 54. .

Garnishing.Techniques... 55

Recipe.Index-Alphabetical.Order... 58

Recipe.Index-Numerical.Order... 60. .



Breakfast.Burrito.with.Tomato.Salsa..

Tabouleh..Chicken.Stir-Fry..Baked.Cajun.Fish..

Vegetable.Chili..Sound.good?

These.are.just.a.few.of.the.more.than.150.

standardized.recipes.developed.by.USDA..

The.recipes.are.designed.to.help.you.serve.

quality.meals.to.your.young.customers..

Quality.meals.are.meals.that:

have.good.taste,

offer.good.nutrition,.and

are.attractive

USDA School Recipes

This.publication.is.made.up.of.two.