Healthy Cuisine for Kids
Culinary Manual
LESSON 3: MEATS
CHEF DEMONSTRATION
• Browning ground beef
• Sautéing chicken
• Pulling or shredding meat (pork or turkey)
CULINARY LABORATORY
TEAM ASSIGNMENTS
Team 1
•
•
Turkey Salad
Pork Stir-fry
Team 2
•
•
Fish Tacos with Jicama Coleslaw
Barbecued Pulled Pork Sandwich
Team 3
•
•
Honey Lemon Chicken
Beef Tamale Pie
Team 4
•
•
Tuna Patties
Beef and Vegetable Stew
These recipes were developed for training purposes and have not been tested or standardized for production.
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CHEF DEMONSTRATION
LESSON 3: MEATS
NOTES
Ground beef basics
•
Browning
•
Why?
- Flavor
- Moisture
How?
•
•
•
What?
- Beef
- Turkey
- Chicken
- Pork
Equipment
•
Mixing ground meat
•
Reasons meatloaf-type dishes are
dry
•
Demo: sloppy joes
Sautéing and stir-frying
•
Why?
•
How?
•
What?
•
Deglazing
•
Equipment
•
- Tilting skillet
- Griddle
Demo: chicken fajitas
Roasting
•
Meat salads and pulling meat
•
Demo: shredding or pulling pork or
turkey
•
Flavor development
•
Marinades
•
Layering flavors in roasts
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Sloppy Joes
Ingredients
Ground beef, 15% lean, raw
Onions, chopped
Garlic powder
Tomato paste
Tomato sauce
Ketchup
Water
Vinegar, apple cider
Dry mustard
Black pepper, ground
Brown sugar, packed
10 Servings
Weight
Measure
1 pound, 12 ounces
2 ounces
5 ounces
8 ounces
5 ounces
1/4 cup
1 teaspoon
1/2 cup
1 cup
1/2 cup
6 Tablespoons
3 Tablespoons
1 teaspoon
1/4 teaspoon
1 Tablespoon
50 Servings
Weight
Measure
8 pounds, 10 ounces
10 ounces
1 pound, 12 ounces
40 ounces
1 pound,12 ounces
1 2/3 cups
1 Tablespoon
3 cups
5 cups
3 cups
2 cups
1 cup
2 Tablespoons
1 teaspoon
3/8 cup
Directions
1. Brown ground beef. Drain. Add onions and garlic. Cook for 5 minutes. Add tomato paste, tomato sauce, ketchup, water, vinegar, dry
mustard, pepper, and brown sugar. Mix well and simmer for 25 to 30 minutes.
CCP: Heat to 155 °F or higher for at least 15 seconds.
CCP: Hold for hot service at 135 °F or higher.
2. Serve with a No. 12 scoop (1/3 cup).
1/3 cup serving provides 2-ounce equivalent of meat/meat alternate and 1/4 cup vegetables
Nutrients Per Serving (with 2-ounce bun)
345
Calories
20.95 g
Protein
35.93 g
Carbohydrates
12.77 g
Total Fat
Saturated Fat
Cholesterol
Vitamin A
Vitamin C
4.96 g
52 mg
560 IU
11.9 mg
Iron
Calcium
Sodium
Dietary Fiber
3.74 mg
98 mg
540 mg
2.4 g
Adapted from Sloppy Joe on Roll, F-05, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005).
USDA recipes for schools. Retrieved April 7, 2010. Original recipe with nutrient analysis can be found at http://130.74.124.194/USDA_recipes/school_recipes/F05.pdf
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Chicken Fajitas
10 Servings
Weight
Measure
Ingredients
Chicken breast, raw, skinless, boneless, ½-inch slice
Salt
Black pepper, ground
Vegetable oil
Garlic
Onion, sliced
Bell pepper, green, julienne
Bell pepper, red, julienne
Cumin, ground
Chili powder
Cilantro, fresh, chopped
Lime juice
Flour tortillas, small
1 pound, 12 ounces
50 Servings
Weight
Measure
9 pounds
1/2 teaspoon
1/4 teaspoon
1 Tablespoon
1 teaspoon
4 ounces
8 ounces
8 ounces
2 1/2 teaspoons
1 1/4 teaspoons
5 Tablespoons
5 teaspoons
20 ounces
40 ounces
40 ounces
1/2 teaspoon
1/2 teaspoon
2 Tablespoons
2 Tablespoons
10 each
2 1/2 teaspoons
2 1/2 teaspoons
10 Tablespoons
10 Tablespoons
50 each
Directions
1. Season the chicken with salt and pepper. Heat oil and sauté chicken until golden brown. Add garlic, onions, and bell peppers.
Continue to sauté until vegetables are tender.
2. Add lime juice to deglaze the pan. Season with cumin, chili powder, and cilantro.
3. Serve with a flour tortilla.
1 fajita provides 2-ounce equivalent meat/meat alternate, 1/4 cup vegetables, and 1 serving grains/breads.
Nutrients Per Serving
Calories
Protein
Carbohydrates
Total Fat
207
19.73 g
18.02 g
5.88 g
Saturated Fat
Cholesterol
Vitamin A
Vitamin C
1.19 g
50.8 mg
150 IU
21.14 mg
Iron
Calcium
Sodium
Dietary Fiber
1.49 mg
50.17 mg
401 mg
1.62 g
Adapted from Chicken Fajitas, D-40, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005). USDA
recipes for schools. Retrieved April 7, 2010. Original recipe with nutrient analysis can be found at http://130.74.124.194/USDA_recipes/school_recipes/D-40.pdf
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Lesson 3 / Team 1
Meat
Turkey Salad
20 Servings
Person Assigned
Ingredients
Weight
Measure
2 pounds, 8 ounces
8 ounces
5 ounces
2 quarts
2 cups
3/4 cup
Relish, sweet pickle, not drained
Black pepper, ground
Mustard, dried
6 ounces
3/4 cup
1 teaspoon
2 teaspoons
Mayonnaise, lowfat
Salt
10 ounces
1 1/3 cups
1/2 teaspoon
Turkey breast, cooked (4 pounds raw turkey)
Celery, fresh, chopped, 1/4 inch
Onion, fresh, chopped, 1/4 inch
Directions
1. Shred turkey and keep chilled until ready to mix salad.
2. Combine shredded turkey, celery, onions, pickle relish, pepper, and dry mustard. Add lowfat mayonnaise. Mix lightly until well-blended.
Spread into a half-size steam-table pan (10 x 12 x 2.5 inches).
3. Cover. Refrigerate until served.
CCP: Cool to 41 °F or lower within 4 hours.
Nutrients Per Serving
Calories
Protein
Carbohydrates
Total Fat
117
17.33 g
6.0 g
2.49 g
Saturated Fat
Cholesterol
Vitamin A
Vitamin C
0.62 g
47 mg
155 IU
0.99 mg
Iron
Calcium
Sodium
Dietary Fiber
1.04 mg
14.38 mg
289 mg
0.41 g
Adapted from Chicken or Turkey Salad, E-05, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute
(2005). USDA recipes for schools. Retrieved March 8, 2010. Original recipe with nutrient analysis can be found at
http://130.74.124.194/USDA_recipes/school_recipes/E-05.pdf
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Quality Score Card for Turkey Salad
Prepared by:___________________________
Quality Scored by:______________________
Date:_________________________________
Directions: When the food is ready to serve, use this Quality Score Card to evaluate the quality.
Mark Yes when the food meets the standard or the statement is true and No when it does not
meet the standard. Use the Comments section to explain why a food does not meet a standard.
Remember: If a food does not meet the quality standards, it should not be placed on the service line.
Quality Standard
Yes
No

Color of salad is appropriate.
()
()

Salad appears moist.
()
()

Salad ingredients are identifiable.
()
()

The amount of salad dressing appears to be
adequate, but not too much.
()
()
Ingredients are blended, not mashed.
()
()
Comments
Appearance

Texture or Consistency

Shreds of turkey are free of clumps.
()
()

Turkey is tender and easy to chew.
()
()

Ingredients are uniformly distributed.
()
()
Flavor and Seasoning

Flavors are blended and balanced.
()
()

The flavor is fresh and good.
()
()
()
()
Temperature is appropriate for Turkey Salad.
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Lesson 3 / Team 1
Meat/ Vegetable/Main Dishes
Pork Stir-Fry
20 Servings
Person Assigned
Ingredients
Soy sauce, low-sodium
Water, cold
Cornstarch
Ginger, ground
Garlic powder
Black pepper, ground
Stock, chicken, MSG free
Fresh mixed vegetables:
Carrots, fresh, peeled, ¼-inch coins
Onions, fresh, thinly sliced
Broccoli, fresh, chopped, very small florets, blanched
Oil, vegetable
Pork loin, boneless, trimmed, 1-inch thin strips
Vegetable oil
Weight
Measure
2 ounces
2 ounces
2 ounces
1/4 cup
1/4 cup
1/2 cup
1/4 teaspoon
1 1/2 Tablespoons
1 teaspoon
3 cups
1 pound, 8 ounces
2 pounds, 4 ounces
8 ounces
1 pound, 10 ounces
2 ounces
4 pounds, 6 ounces
2 ounces
Directions
1. Combine soy sauce and cold water. Add cornstarch and stir to dissolve. Add ginger, garlic powder, and pepper.
2. Heat chicken stock to a boil and slowly stir in cornstarch mixture stirring continuously. Return to a simmer. Cook for 3 to 5 minutes, until
transparent and thickened. Remove from heat.
3. Sauté carrots in oil for 10 minutes. Add onions, cooking for 1 minute. Add broccoli and cook for 5 minutes. Place in a steam-table pan (12 x
20 x 2.5 inches).
4. Sauté pork in oil for 3-5 minutes. Add pork to vegetables. Add sauce and mix to coat pork and vegetables.
Nutrients Per Serving
242
3.16 g
1.47 mg
Calories
Saturated Fat
Iron
20.69
g
51
mg
48 mg
Protein
Cholesterol
Calcium
11.2g
11921 IU
286 mg
Carbohydrates
Vitamin A
Sodium
12.76 g
29.6 mg
2.9 g
Total Fat
Vitamin C
Dietary Fiber
Adapted from Pork Stir-Fry, D-39B, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2005). USDA
recipes for schools. Retrieved March 8, 2010. Original recipe with nutrient analysis can be found at http://130.74.124.194/USDA_recipes/school_recipes/D39B.pdf
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Quality Score Card for Pork Stir-Fry
Prepared by:___________________________
Quality Scored by:______________________
Date:_________________________________
Directions: When the food is ready to serve, use this Quality Score Card to evaluate the quality.
Mark Yes when the food meets the standard or the statement is true and No when it does not
meet the standard. Use the Comments section to explain why a food does not meet a standard.
Remember: If a food does not meet the quality standards, it should not be placed on the service line.
Quality Standard
Yes
No
Comments
Appearance

Pork appears moist.
()
()

Pork has been trimmed of visible fat.
()
()

Vegetables are brightly colored.
()
()

Sauce is transparent.
()
()

No oil is visible.
()
()
()
()
minimum pressure.
()
()

Pork is firm and moist.
()
()

Vegetables are tender crisp.
()
()

Product is juicy.
()
()
()
()
()
()
()
()
Texture or Consistency

Pork is tender and easily chewed.

Pork can be pierced with a fork with
Flavor and Seasoning

Flavor is fresh and appropriate for stir-fry.

Seasonings enhance, not overpower, the
taste.
Temperature is appropriate for Pork Stir-fry.
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Lesson 3 / Team 2
Meat
Fish Tacos with Jicama Coleslaw and Fresh Tomato Salsa
20 Servings
Ingredients
Person Assigned
Weight
Taco seasoning
Lime juice
Orange juice
Halibut or cod
Cooking spray or vegetable oil
Corn tortilla, hard shell
Measure
4 Tablespoons
3 Tablespoons +
2 Tablespoons
3 Tablespoons
3 pounds, 10 ounces
As needed
20 each
Directions
1. Combine taco seasoning, 3 tablespoons of lime juice, and orange juice. Mix well.
2. Spray a sheet pan (18 x 26 x 1 inches) with cooking spray. Spread fish in even layer. Pour seasonings on fish. Bake 8 to 10 minutes at 350
°F. Break into chunks for tacos.
3. Heat tortillas according to package instructions. Place 2 ounces of fish in each taco. Spoon 1/4 cup of jicama coleslaw on top of fish. Top
with 2 Tablespoons (1 ounce) fresh tomato salsa. Coleslaw and salsa can also be served on the side.
4. Finish with remaining lime juice.
Adapted from Fish Tacos with Jicama Coleslaw and Fresh Tomato Salsa, National Food Service Management Institute (2010). Cooks for Kids, Season 3,
Cooking Green Across America, Episode 3 Handouts. Retrieved March 8, 2010. Original recipe can be found at
http://www.nfsmi.org/documentlibraryfiles/PDF/20091111093357.pdf
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Jicama Coleslaw
Vegetables
20 Servings
Person Assigned
Ingredients
Jicama, julienne
Carrots, shredded
Green cabbage, shredded
Green onions, chopped
Mayonnaise, lowfat
Sugar, granulated
Dry mustard
Weight
1 pound
4 ounces
3 ounces
3 each
5 ounces
Measure
2 teaspoons
1/2 teaspoon
1 Tablespoon
Vinegar, apple cider
Directions
1.
2.
3.
4.
Place jicama, carrots, cabbage, and green onions in large bowl and toss lightly to mix.
Combine mayonnaise, sugar, dry mustard, and vinegar.
Pour dressing over vegetables. Mix thoroughly.
Cover. Refrigerate until ready to serve.
CCP: Cool to 41°F or lower within 4 hours.
5. Mix lightly before serving. Portion with No. 16 scoop (1/4 cup).
1 taco provides 2 ounces of meat/meat alternate, 1 bread/grain, and 3/8 cup vegetable
Nutrients Per Serving
Calories
Protein
Carbohydrates
Total Fat
197
18.6 g
20.6 g
4.0 g
National Food Service Management Institute
Saturated Fat
Cholesterol
Vitamin A
Vitamin C
0.5 g
26.1 mg
1105 IU
11.9 mg
Iron
Calcium
Sodium
Dietary Fiber
1.0 mg
49 mg
238 mg
27.3 g
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Quality Score Card for Fish Tacos
Prepared by:___________________________
Quality Scored by:______________________
Date:_________________________________
Directions: When the food is ready to serve, use this Quality Score Card to evaluate the quality.
Mark Yes when the food meets the standard or the statement is true and No when it does not
meet the standard. Use the Comments section to explain why a food does not meet a standard.
Remember: If a food does not meet the quality standards, it should not be placed on the service line.
Quality Standard
Yes
No
Fish chunks are approximately the same
()
()
size.
()
()
Fish is flaky.
()
()
()
()
()
()
()
()
Comments
Appearance


 Tortillas are free of breaks and chips.
Texture or Consistency

Ingredients are distributed uniformly in
tortillas.

Tortillas are crisp.

Tortillas have the appropriate amount of
filling.
Flavor and Seasoning

Flavors are blended and balanced.
()
()

Seasonings enhance the flavor.
()
()

The flavor is fresh and good.
()
()
()
()
Temperature is appropriate for Fish Tacos.
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Lesson 3 / Team 2
Meat, Vegetable, Grains, Bread, Sandwiches
Barbecued Pulled Pork Sandwich
20 Servings
Person Assigned
Ingredients
Pork shoulder roast, boneless
Salt
Black pepper, ground
Cumin, ground
Celery, fresh, finely chopped
Onion, fresh, finely chopped
Vegetable oil
Tomato sauce, canned
Brown sugar, packed
Worcestershire sauce
Mustard
Vinegar, apple cider
Garlic powder
Whole-wheat hamburger rolls (at least 1.8
Weight
Measure
4 pounds
2 ounces
3 ounces
20 ounces
1 teaspoon
1 teaspoon
1 teaspoon
3/8 cup
1/2 cup
1 teaspoon
2 1/2 cups
2 Tablespoons
1 teaspoon
1 1/2 teaspoons
2 Tablespoons
1/2 teaspoon
20 each
Directions
1. Season pork roast with salt, pepper, and cumin. Roast at 350 °F for 3 to 4 hours.
2. Remove from oven. Pull the pork. Chill and refrigerate.
3. To prepare the barbecue sauce: Sauté celery and onions in oil until lightly browned, about 5 minutes. Add tomato sauce, brown sugar,
Worcestershire sauce, mustard, vinegar, and garlic powder to the vegetables.
4. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 15 minutes.
CCP: Heat to 155 °F or higher for at least 15 seconds.
5. Add sauce to pulled pork and combine. Heat for service.
CCP: Hold for hot service at 135 °F or higher.
6. Portion the meat mixture onto bottom half of each roll. Top with other half of roll.
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Nutrients Per Serving
Calories
Protein
Carbohydrates
Total Fat
Culinary Manual
269
21.58 g
24.25 g
9.84 g
Saturated Fat
Cholesterol
Vitamin A
Vitamin C
2.98 g
58 mg
93.3 IU
2.38 mg
Iron
Calcium
Sodium
Dietary Fiber
2.22 mg
72.56 mg
475 mg
3.63 g
Source: Adapted from Barbecued Pork on Roll, F-08, and Barbecue Sauce, C-06, U.S. Department of Agriculture, Food and Nutrition Service & National Food
Service Management Institute (2005). USDA recipes for schools. Retrieved March 8, 2010. Original recipe with nutrient analysis can be found at
http://130.74.124.194/USDA_recipes/school_recipes/F-02.pdf
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Quality Score Card for Barbecued Pulled Pork Sandwich
Prepared by:___________________________
Quality Scored by:______________________
Date:_________________________________
Directions: When the food is ready to serve, use this Quality Score Card to evaluate the quality.
Mark Yes when the food meets the standard or the statement is true and No when it does not
meet the standard. Use the Comments section to explain why a food does not meet a standard.
Remember: If a food does not meet the quality standards, it should not be placed on the service line.
Quality Standard
Yes
No
Comments
Appearance

Pork appears moist.
()
()

Color is rich and characteristic of BBQ.
()
()

There is no visible fat or oil.
()
()

Buns are not saturated with sauce.
()
()

Portions are uniform.
()
()
Texture or Consistency

Pork has been pulled apart.
()
()

Pork is tender and easy to chew.
()
()

Product is moist with adequate sauce.
()
()

Sauce is mixed uniformly throughout the
()
()
pork.
Flavor and Seasoning

Flavors are blended and balanced.
()
()

Seasonings enhance the flavor.
()
()

The flavor is fresh and good.
()
()
()
()
Temperature is appropriate for Barbecued
Pulled Pork Sandwich.
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Lesson 3 / Team 3
Meat
Honey-Lemon Chicken
20 Servings
Person Assigned
Ingredients
Weight
Apple juice or cider
Honey
Lemon juice
Chicken thighs, skinless, raw (4 ounces each)
Salt
Black pepper, ground
Cornstarch
9 ounces
6 ounces
5 pounds
Measure
1 1/2 cups
4/5 cup
3/4 cup
20 each
1 1/2 teaspoons
1/2 teaspoon
6 Tablespoons
Directions
1.
2.
3.
4.
5.
6.
Combine apple juice, honey, and lemon juice in a bowl. Divide into 1 1/2 cup and 1 1/2 cup. Cover and set aside.
Place chicken thighs in steam-table pans (12 x 20 x 2.5 inches). Season chicken thighs with salt and pepper.
Bake in a conventional oven at 400 °F for 20 minutes or in a convection oven at 375 °F for 20 minutes.
Drain fat and discard.
Pour 1 1/2 cup honey-lemon mixture over each pan of chicken thighs.
Bake until golden brown in a conventional oven at 350 °F for 15 minutes or in a convection oven at 325 °F for 15 minutes.
CCP: Heat to 165 °F or higher for at least 15 seconds.
7. For glazed appearance, baste after 10 minutes.
8. Take 1 1/2 cup reserved honey-lemon mixture and combine with cornstarch. Heat to a boil. Remove from heat and use as a dipping sauce.
CCP: Hold for hot service at 135 °F or higher.
Nutrients Per Serving
Calories
Protein
Carbohydrates
Total Fat
124
14.9 g
1g
6.26 g
Saturated Fat
Cholesterol
Vitamin A
Vitamin C
1.74 g
55 mg
38 IU
0.2 mg
Iron
Calcium
Sodium
Dietary Fiber
0.78 mg
8 mg
236 mg
0g
Source: Adapted from Honey-Lemon Chicken, D-44, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management
Institute (2005). USDA recipes for schools. Retrieved March 8, 2010. Original recipe with nutrient analysis can be found at
http://130.74.124.194/USDA_recipes/school_recipes/D-44.pdf
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Quality Score Card for Honey-Lemon Chicken
Prepared by:___________________________
Quality Scored by:______________________
Date:_________________________________
Directions: When the food is ready to serve, use this Quality Score Card to evaluate the quality.
Mark Yes when the food meets the standard or the statement is true and No when it does not
meet the standard. Use the Comments section to explain why a food does not meet a standard.
Remember: If a food does not meet the quality standards, it should not be placed on the service line.
Quality Standard
Yes
No
Comments
Appearance

Chicken is lightly browned.
()
()

Chicken has a glazed and shiny appearance.
()
()

Sauce is opaque.
()
()

Portions are approximately the same size.
()
()
Texture or Consistency

Chicken is tender and easy to chew.
()
()

Chicken releases from bone easily.
()
()
Flavor and Seasoning

Flavors are blended and balanced.
()
()

Seasonings enhance the flavor.
()
()

The flavor is fresh and good.
()
()
()
()
Temperature is appropriate for Honey-Lemon
Chicken.
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Lesson 3 / Team 3
Meat
Beef Tamale Pie
20 Servings
Ingredients
Person Assigned
Raw ground beef (no more than 15% fat)
Fresh onions, chopped
Granulated garlic
Black pepper, ground
Canned tomato paste
Canned diced tomatoes, with juice
Water
Seasonings
Chili powder
Cumin, ground
Paprika
Onion powder
Enriched all-purpose flour
Cornmeal
Sugar, granulated
Baking powder
Salt
Eggs, large fresh
Milk, lowfat, 1%
Vegetable oil
Cheese, reduced-fat Cheddar, shredded
Weight
2 pounds, 6 ounces
6 ounces
12 ounces
1 pound, 4 ounces
6 ounces
6 ounces
1 1/2 ounces
10 ounces
Measure
1 cup
1 Tablespoon
1 teaspoon
1 1/4 cup
2 1/2 cups
2 cups
3 Tablespoons
1 1/2 Tablespoons
1 1/2 teaspoons
1 1/2 teaspoons
1 1/2 cups
1 1/2 cups
1/4 cup
1 Tablespoon
1/4 teaspoon
1 each
1 1/2 cups
1/4 cup
2 1/2 cups
Directions
1. Brown ground beef. Drain.
2. Add onions, granulated garlic, pepper, tomato paste, tomatoes, water, and seasonings. Blend well. Bring to boil. Reduce heat and simmer
for 20-25 minutes.
CCP: Heat to 155 °F for at least 15 seconds.
3. Pour mixture into a steam-table pan (12 x 20 x 2.5 inches).
4. For cornbread topping: Blend flour, cornmeal, sugar, baking powder, and salt in mixer for 1 minute on low speed.
5. In a separate bowl, mix eggs, milk, and oil. Add to dry ingredients. Blend 2-3 minutes on medium speed until dry ingredients are moistened.
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Batter will be lumpy.
6. Pour batter over meat mixture in each pan and spread into corners of pan.
7. Bake in a conventional oven at 400 °F for 30 to 35 minutes or in a convection oven at 350 °F for 25 to 30 minutes.
CCP: Heat to 165 °F or higher for at least 15 seconds.
8. Sprinkle cheese over cornbread.
CCP: Hold for hot service at 135 °F or higher.
9. Cut pan 4 x 5 to make portions.
10. If desired, serve with taco sauce.
Nutrients Per Serving
Calories
Protein
Carbohydrates
Total Fat
281
18.6 g
23.4g
12.8 g
Saturated Fat
Cholesterol
Vitamin A
Vitamin C
5.2 g
58 mg
1008 IU
12 mg
Iron
Calcium
Sodium
Dietary Fiber
2.9 mg
228 mg
430 mg
2.4 g
Source: Adapted from Beef Tamale Pie, D-15, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute
(2005). USDA recipes for schools. Retrieved March 8, 2010. Original recipe with nutrient analysis can be found at
http://130.74.124.194/USDA_recipes/school_recipes/D-15.pdf
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Quality Score Card for Beef Tamale Pie
Prepared by:___________________________
Quality Scored by:______________________
Date:_________________________________
Directions: When the food is ready to serve, use this Quality Score Card to evaluate the quality.
Mark Yes when the food meets the standard or the statement is true and No when it does not
meet the standard. Use the Comments section to explain why a food does not meet a standard.
Remember: If a food does not meet the quality standards, it should not be placed on the service line.
Quality Standard
Yes
No
Comments
Appearance

Topping is golden brown.
()
()

Topping is relatively smooth.
()
()

Topping remains on top of pie.
()
()

Topping covers the entire pan.
()
()

Portions are uniform.
()
()
pies.
()
()

Ingredients in the pie are distributed evenly.
()
()

Amount of moisture is good.
()
()
Texture or Consistency

Consistency of meat is appropriate for meat
Flavor and Seasoning

Flavors are blended and balanced.
()
()

Seasonings enhance the flavor.
()
()

The flavor is fresh and good.
()
()
()
()
Temperature is appropriate for Beef Tamale
Pie.
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Lesson 3 / Team 4
Meats
Tuna Patties served with Fruit Salsa
20 Servings
Ingredients
Person Assigned
Fresh celery, minced
Fresh carrots, shredded
Fresh onions, chopped
Vegetable oil
Salt
Black pepper, ground
Oregano, dried
Lemon juice
Tuna, canned, water-packed, drained
Large eggs, fresh
Mayonnaise, lowfat
Enriched dry bread crumbs
Enriched dry bread crumbs or panko bread crumbs
Weight
Measure
3 ounces
3 ounces
1 1/2 ounces
3/4 cup
1 cup
1/4 cup
2 Tablespoons
1/2 teaspoon
1/4 teaspoon
1/2 teaspoon
2 Tablespoons
2 1/2 cans
(12 ounces each)
4 each
1 1/2 cups
1 cup
1 1/4 cups
1 pound, 10 ounces
10 ounces
5 ounces
10 ounces
Directions
1. Sauté celery, carrots, and onions in vegetable oil for 5 minutes until tender. Stir in salt, pepper, oregano, and lemon juice. Set aside to cool
slightly.
2. Mix cooked vegetables with tuna. Reserve for step five.
3. In a bowl, beat eggs with a wire whip until foamy.
4. Fold mayonnaise into eggs.
5. Combine tuna and egg mixture. Add 5 ounces bread crumbs. Mix until thoroughly blended. Cover and refrigerate 20 minutes.
6. Using a No. 16 scoop, portion fish mixture and shape into cakes. Roll cakes in 10 ounces of bread crumbs and place onto a sheet pan (18
x 26 x 1 inches) which has been lightly coated with pan release spray. Spray tops of cakes with pan release spray to aid the browning
process.
7. Bake until golden brown in a convection oven at 350 °F for 15 minutes.
CCP: Heat to 155 °F or higher for at least 15 seconds.
CCP: Hold for hot service at 135 °F or higher.
SERVE WITH FRUIT SALSA – LESSON TWO
1 patty provides the equivalent of 1 1/2 ounces of cooked lean meat and the equivalent of 1/2 slice of bread.
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Nutrients Per Serving (Tuna Patty only)
167
Calories
12.45 g
Protein
15.52g
Carbohydrates
5.76 g
Total Fat
Culinary Manual
Saturated Fat
Cholesterol
Vitamin A
Vitamin C
1.13 g
55 mg
825 IU
0.8 mg
Iron
Calcium
Sodium
Dietary Fiber
1.82 mg
50 mg
400 mg
0.8 g
Adapted from Tuna Patties, D-10, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2006) USDA
recipes for child care. Retrieved March 8, 2010. Original recipe with nutrient analysis can be found at http://130.74.124.194/USDA_recipes/cc_recipes/D-10.pdf
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Quality Score Card for Tuna Patties
Prepared by:___________________________
Quality Scored by:______________________
Date:_________________________________
Directions: When the food is ready to serve, use this Quality Score Card to evaluate the quality.
Mark Yes when the food meets the standard or the statement is true and No when it does not
meet the standard. Use the Comments section to explain why a food does not meet a standard.
Remember: If a food does not meet the quality standards, it should not be placed on the service line.
Quality Standard
Yes
No
Comments
Appearance

Patties are uniform.
()
()

Patties are golden brown.
()
()

Patties are intact and not crumbling.
()
()
Texture or Consistency

Patties are crunchy on the outside.
()
()

Patties are moist inside.
()
()
Flavor and Seasoning

Flavors are blended and balanced.
()
()

Seasonings enhance the flavor of tuna.
()
()

The flavor is fresh and good.
()
()
()
()
Temperature is appropriate for Tuna Patties.
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Culinary Manual
Lesson 3 / Team 4
Meats
Beef and Vegetable Stew
20 Servings
Ingredients
Person Assigned
Raw beef stew meat, trimmed of fat, 1” cubes
Black pepper, ground
Salt
Vegetable oil
Onions, fresh, chopped
Enriched all-purpose flour
Garlic powder
Paprika
Black pepper, ground
Dried thyme
Worcestershire sauce
Stock, beef, non-MSG
Carrots, fresh, sliced
Potatoes, peeled, diced 1-inch cubes
Green peas, frozen
Weight
Measure
4 pounds
3/4 teaspoon
1 teaspoon
1/4 cup
8 ounces
4 ounces
1 cup
1 Tablespoon
1 1/2 teaspoons
3/4 teaspoon
1 teaspoon
1/4 cup
2 quarts
2 pounds
2 pounds
1 pound
Directions
1. Season the beef with pepper and salt. Brown beef cubes in hot oil. Drain. Continue immediately.
2. Add onions and sauté until lightly browned. Add flour, garlic powder, paprika, pepper, thyme, and Worcestershire sauce.
3. Add stock. Bring to a boil. Reduce heat and cover. Simmer for approximately 1 hour, or until meat is tender.
CCP: Heat to 165 °F or higher for at least 15 seconds.
4. Add carrots and potatoes. Cook until vegetables are tender, approximately 30 minutes.
5. Add peas and cook until heated thoroughly.
6. Pour into serving pans.
CCP: Hold for hot service at 135 °F or higher.
7. Portion with 8-ounce ladle (1 cup).
1 cup (8-ounce ladle) provides 2 ounces of cooked lean meat and 1/2 cup of vegetables.
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Nutrients Per Serving
Calories
Protein
Carbohydrates
Total Fat
Culinary Manual
218
19.80 g
16.48
7.80 g
Saturated Fat
Cholesterol
Vitamin A
Vitamin C
2.38 g
49 mg
5766 IU
5.9 mg
Iron
Calcium
Sodium
Dietary Fiber
3.06 mg
28 mg
409 mg
2.9 g
Adapted from Beef Stew, D-14, U.S. Department of Agriculture, Food and Nutrition Service & National Food Service Management Institute (2006) USDA
recipes for schools. Retrieved March 8, 2010. Original recipe with nutrient analysis can be found at http://130.74.124.194/USDA_recipes/school_recipes/D14.pdf
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Quality Score Card for Beef and Vegetable Stew
Prepared by:___________________________
Quality Scored by:______________________
Date:_________________________________
Directions: When the food is ready to serve, use this Quality Score Card to evaluate the quality.
Mark Yes when the food meets the standard or the statement is true and No when it does not
meet the standard. Use the Comments section to explain why a food does not meet a standard.
Remember: If a food does not meet the quality standards, it should not be placed on the service line.
Quality Standard
Yes
No
()
()
sauce.
()
()

Peas are bright green.
()
()

Potatoes and carrots remain intact.
()
()
Comments
Appearance

Ingredients are colorful.

Stew is moist with appropriate amount of
Texture or Consistency

Beef cubes are approximately the same size.
()
()

Beef is tender.
()
()

Vegetables are not mushy.
()
()

Amount of sauce or gravy is adequate.
()
()
Flavor and Seasoning

Flavors are blended and balanced.
()
()

Seasonings enhance the flavor of beef and
()
()
()
()
()
()
vegetables.

The flavor is rich and good.
Temperature is appropriate for Beef Vegetable
Stew.
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REVIEW OF LAB TECHNIQUES
Lab review for:
□
□
□
Culinary Basics lab
Fruits and Vegetables lab
Meats lab
□
□
□
Whole-Grain Breads lab
Meat Alternates lab
Whole Grains lab
Which culinary techniques demonstrated by the chef did you use today?
What three techniques demonstrated today can you use in your school?
What equipment do you have in your school to help you achieve the same results?
How can you use these culinary techniques to help you prepare speed-scratch foods to create the
image of fresh, made from scratch items?
What speed-scratch products could you use to prepare these recipes?
How can you introduce these new menu items to your students?
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PRODUCT EVALUATION FOR MEATS
Participants evaluate each food product as part of the tasting in this culinary laboratory. For each food product (row) and each
evaluation category (column), circle either A (acceptable) or NA (not acceptable).
Food Product
Appearance
Taste
Texture
Eating
Quality
Turkey Salad
A or NA
A or NA
A or NA
A or NA
Pork Stir-Fry
A or NA
A or NA
A or NA
A or NA
Fish Tacos
A or NA
A or NA
A or NA
A or NA
Barbecued Pulled Pork
Sandwich
A or NA
A or NA
A or NA
A or NA
Honey-Lemon Chicken
A or NA
A or NA
A or NA
A or NA
Beef Tamale Pie
A or NA
A or NA
A or NA
A or NA
Tuna Patties
A or NA
A or NA
A or NA
A or NA
Beef and Vegetable Stew
A or NA
A or NA
A or NA
A or NA
Comments
The form shows the recipes/products prepared in this Healthy Cuisine for Kids laboratory.
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