New Hanover Co Schools

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					New Hanover Co. Schools
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Recipe: 000112 Egg Salad- nhcs Recipe Source: <XXX> Recipe Group: Salad Bar 1 Alternate Recipe Name: Egg Salad Ensalada del Huevo Number of Portions: 50.0000 Size of Portion: SERVINGS 001129 EGG,WHL,CKD,HARD-BOILED....... 011284 ONIONS,DEHYDRATED FLAKES.... 011143 CELERY,RAW................................... 002030 PEPPER,BLACK............................... 000088 MUSTARD ,DRY............................... 011945 PICKLE RELISH,SWEET.................. 900096 Mayo, Red Cal................................... 50 large egg(s) 1/4 CUP 3 1/2 CUP, diced 1 1/2 TSP 1 1/2 TSP 8 1/2 OZ 14 OZ

Recipe
Recipe HACCP Process: #3 Complex Food Preparation

Sep 18, 2008

1. Finely chop eggs. 2. Combine eggs, onions, celery, pepper, dry mustard, mayonnaise, and pickle relish. Mix lightly until well blended. 3. Cover. Refrigerate until ready to use. 4. Place salad in pans, cover, label, date and refrigerate until service. Refer to cycle procedure and Layout plan for required serving pan and utensil. Place on salad bar. Maintain a temperature of 41° or lower.

CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container. CCP: Produce (fruits and vegetables) Wash throughly before use. CCP: Wash Hands and clean all food preparation surfaces. CCP: Hold for cold service at 41° F or lower. CCP: Refrigerate until served.
Calories Cholesterol Sodium Dietary Fiber 113 217 mg 166 mg 0.24 g Iron Calcium Vitamin A Vitamin A Vitamin C 0.68 29.81 442.6 96.5 0.62 mg mg IU RE mg Protein Carbohydrates Total Fat Saturated Fat Trans. Fat 6.43 3.43 7.99 1.91 0.00* g g g g g 22.66% 12.09% 63.39% 15.11% % Calories from Prot Calories from Carb Calories from T Fat Calories from S Fat Calories from Trans. Fat

Miscellaneous Meat/Alt............... Grain/Bread......... F/V/J.................... Milk...................... Moisture & Fat Change Moisture Change. Fat Change......... oz. srv. cup fl. oz.

Attributes

Allergens Present Y - Egg

0% 0%

Allergens Absent N - Milk N - Peanut N - Tree Nut N - Fish N - Shellfish N - Soy N - Wheat

Allergens Unidentified

New Hanover Co. Schools
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Type of Fat.......... Production Specification I/R I I I I I I I Notes Production Notes: 8.4 doz eggs Serving Notes: Purchasing Guide: Miscellaneous Notes: Ing # 001129 011284 011143 002030 000088 011945 900096 Ingredient or Sub-Recipe EGG,WHL,CKD,HARD-BOILED ONIONS,DEHYDRATED FLAKES CELERY,RAW PEPPER,BLACK MUSTARD ,DRY PICKLE RELISH,SWEET Mayo, Red Cal Measure Measure Round

Recipe

Sep 18, 2008

New Hanover County School
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Recipe: 000416 Macaroni Salad nhcs Recipe Source: Recipe Group: Salad Bar 1 Alternate Recipe Name: Macaroni Salad Ensalada de Macarrones Number of Portions: 50 Size of Portion: 1/2 cup 000001 WATER,BOILING................ 002047 SALT,TABLE....................... 020099 MACARONI,DRY,ENR........ 075003 Mayo, Red Fat, Pkt.............. 011124 CARROTS,RAW................. 011143 CELERY,RAW..................... 011282 ONIONS,RAW..................... 011945 PICKLE RELISH,SWEET.... 002030 PEPPER,BLACK................. 000088 MUSTARD ,DRY................. 002047 SALT,TABLE....................... 002028 PAPRIKA............................. 3 GAL 2 TBSP + 2 TSP 2 LB + 10 OZ 3 CUP 3/4 CUP, shredded + 2 TBSP, shredded 2 CUP, chopped 4 OZ, chopped 4 OZ 1 TSP 1 TBSP 1 TSP 1 1/2 TSP

Recipe
Recipe HACCP Process: #3 Complex Food Preparation

Dec 19, 2008

1. Heat water to a rolling boil. Add salt 2. Slowly add macaroni. Stire constantly, until water boils again. Cool for 10-12 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well. Rinse under cold water. 3. Add mayonnaise. Mix. 4. Add carrots, celery, onions, pickle relish, pepper, dry mustard, and salt. Toss lightly. Place salad in pans, cover, label, date and refrigerate until service. Refer to cycle procedure and Layout plan for required serving pan and utensil. Place on salad bar. Maintain a temperature of 41° or lower.

5. Garnish with paprika. 6. CCP: Cool to 41 F or lower within 4 hours. Cover. Refrigerate until service.
0.88 13.05 405.9 59.2 0.49 mg mg IU RE mg Protein Carbohydrates Total Fat Saturated Fat Trans. Fat 3.25 22.91 5.20 0.07 0.00* g g g g g 8.73% 61.46% 31.36% 0.44% % Calories from Prot Calories from Carb Calories from T Fat Calories from S Fat Calories from Trans. Fat

Calories Cholesterol Sodium Dietary Fiber

149 6 mg 546 mg 0.99 g

Iron Calcium Vitamin A Vitamin A Vitamin C

New Hanover County School
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Miscellaneous Meat/Alt............... Grain/Bread......... F/V/J.................... Milk...................... Moisture & Fat Change Moisture Change. Fat Change......... Type of Fat.......... Production Specification I/R I I I I I I I I I I I I Notes Production Notes: 5# + 4 oz dry macaroni Serving Notes: Purchasing Guide: Miscellaneous Notes: Ing # 000001 002047 020099 075003 011124 011143 011282 011945 002030 000088 002047 002028 Ingredient or Sub-Recipe WATER,BOILING SALT,TABLE MACARONI,DRY,ENR Mayo, Red Fat, Pkt CARROTS,RAW CELERY,RAW ONIONS,RAW PICKLE RELISH,SWEET PEPPER,BLACK MUSTARD ,DRY SALT,TABLE PAPRIKA Measure Measure Round oz. srv. cup fl. oz. Attributes

Recipe
Allergens Present Y - Egg Y - Soy Y - Wheat Allergens Absent N - Milk N - Peanut N - Tree Nut N - Fish N - Shellfish Allergens Unidentified

Dec 19, 2008

0% 0%

New Hanover County School
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Recipe: 000138 Pasta Salad Recipe Source: <XXX> Recipe Group: Salad Bar 1 Alternate Recipe Name: Pasta Salad Ensalada de Pasta Number of Portions: 50 Size of Portion: 3/8 CUP 014429 WATER,MUNICIPAL........................... 002047 SALT,TABLE....................................... 900177 Pasta, Rotini........................................ 011583 VEGETABLES,MXD,FRZ,UNPREP.... 011092 BROCCOLI,FRZ,CHOPD,UNPREP... 002030 PEPPER,BLACK................................. 900178 Italian Dressing 05-06.......................... 1 1/4 GAL 2 TBSP 1 LB + 8 OZ 2 LB 1 LB + 6 OZ 1 TSP 2 cup

Recipe
Recipe HACCP Process: #3 Complex Food Preparation

Dec 19, 2008

1. Heat water to rolling boil. 2. Slowly add pasta spirals or shells while stirring constantly until water boils again. Cook for 8-10 minutes. DO NOT OVERCOOK. Drain well. Rinse under cold water. 3. Add mixed vegetables, broccoli, and pepper. Shake dressing. Pour over pasta and vegetables. Toss lightly to combine and coat evenly. Spread into 2 shallow pans (12" x 20" x 2 1/2") 4. CCP: Cool to 41 F or lower within 4 hours.Cover. Refrigerate until ready to serve. 5. Mix lightly before serving. 6. Portion with No.10 scoop (3/8 cup). Serving: 3/8 cup (No.10 scoop) provides 1/8 cup of vegetable and 1/2 serving of bread alternate. Salad Bar directions: Place salad in pans, cover, label, date and refrigerate until service. Refer to cycle procedure and Layout plan for required serving pan and utensil. Place on salad bar. Maintain a temperature of 41° or lower. CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container. CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F CCP: Wash Hands and clean all food preparation surfaces.

Calories Cholesterol Sodium Dietary Fiber

70 0 mg 444 mg 1.35 g

Iron Calcium Vitamin A Vitamin A Vitamin C

0.72 19.52 1050.4 118.0 8.93

mg mg IU RE mg

Protein Carbohydrates Total Fat Saturated Fat Trans. Fat

2.64 13.75 0.52 0.02 0.00*

g g g g g

15.10% 78.69% 6.74% 0.30% %

Calories from Prot Calories from Carb Calories from T Fat Calories from S Fat Calories from Trans. Fat

New Hanover County School
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Miscellaneous Meat/Alt............... Grain/Bread......... F/V/J.................... Milk...................... oz. 0.500 srv. 0.125 cup fl. oz. Attributes

Recipe
Allergens Present Y - Wheat Allergens Absent N - Milk N - Egg N - Peanut N - Tree Nut N - Fish N - Shellfish N - Soy Allergens Unidentified

Dec 19, 2008

Moisture & Fat Change Moisture Change. Fat Change......... Type of Fat.......... Production Specification

0% 0%

I/R I I I I I I I Notes Production Notes: 3# dry pasta, 4# mix, fzn veg Serving Notes: Purchasing Guide: Miscellaneous Notes:

Ing # 014429 002047 900177 011583 011092 002030 900178

Ingredient or Sub-Recipe WATER,MUNICIPAL SALT,TABLE Pasta, Rotini VEGETABLES,MXD,FRZ,UNPREP BROCCOLI,FRZ,CHOPD,UNPREP PEPPER,BLACK Italian Dressing 05-06

Measure

Measure

Round

New Hanover Co. Schools
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Recipe: 000242 Potato Salad nhcs Recipe Source: NHCS Recipe Group: Salad Bar 1 Alternate Recipe Name: Potato Salad Ensalada de Papas Number of Portions: 50.0000 Size of Portion: 2/3 cup 011367 POTATOES,BLD,CKD WO/ SKN,FLESH,WO/ SALT... 011143 CELERY,RAW................................................................ 011945 PICKLE RELISH,SWEET............................................... 001129 EGG,WHL,CKD,HARD-BOILED.................................... 900096 Mayo, Red Cal................................................................ 002030 PEPPER,BLACK............................................................. 000088 MUSTARD ,DRY............................................................. 900319 ONIONS,RAW................................................................ 9 LB + 5 OZ 1 LB + 2 OZ 6 OZ 12 large egg(s) 1 LB + 10 OZ 1 TSP 1 TBSP 7 1/2 OZ

Recipe
Recipe HACCP Process: #3 Complex Food Preparation

Sep 23, 2008

1. Steam potatoes at 5-6 pounds of pressure for 30-40 minutes. Cool, peel, and dice into 1/2" cubes or place diced potatoes in cold water bring to a boil and test for tenderness. Drain potatoes after cooking process is finished and chill in refrigerator. 2. Once chilled add other ingredients. Mix lightly until well blended. 3. Place salad in pans, cover, label, date and refrigerate until service. Refer to cycle procedure and Layout plan for required serving pan and utensil. Place on salad bar. Maintain a temperature of 41° or lower. CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container. CCP: Wash Hands and clean all food preparation surfaces. CCP: Produce (fruits and vegetables) Wash throughly before use. CCP: Hold for cold service at 41° F or lower.

Calories Cholesterol Sodium Dietary Fiber

mg mg g

Iron Calcium Vitamin A Vitamin A Vitamin C

mg mg IU RE mg

Protein Carbohydrates Total Fat Saturated Fat Trans. Fat

g g g g g

% % % % %

Calories from Prot Calories from Carb Calories from T Fat Calories from S Fat Calories from Trans. Fat

Miscellaneous Meat/Alt............... Grain/Bread......... F/V/J.................... Milk...................... oz. srv. 0.66 cup fl. oz.

Attributes

Allergens Present Y - Egg

Moisture & Fat Change Moisture Change. Fat Change......... Type of Fat..........

0% 0%

Allergens Absent N - Milk N - Peanut N - Tree Nut N - Fish N - Shellfish N - Soy N - Wheat

Allergens Unidentified

New Hanover Co. Schools
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Production Specification I/R I I I I I I I I Notes Production Notes: see recipe Serving Notes: Purchasing Guide: Miscellaneous Notes: Ing # 011367 011143 011945 001129 900096 002030 000088 900319 Ingredient or Sub-Recipe POTATOES,BLD,CKD WO/ SKN,FLESH,WO/ S CELERY,RAW PICKLE RELISH,SWEET EGG,WHL,CKD,HARD-BOILED Mayo, Red Cal PEPPER,BLACK MUSTARD ,DRY ONIONS,RAW Measure Measure Round

Recipe

Sep 23, 2008


				
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