Module 4 Culinary Manual Lab for Breads by jzw16279

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									                            Healthy Cuisine for Kids
   Module 4:                Culinary Manual
                            Lab for Breads
This section contains the following information for this culinary laboratory:
    Team Recipe Assignments
    Equipment Needs by Team
    Food Lists by Team
    Information by Team
    o    Recipes
    o    Quality Score Cards
    Product Evaluation Forms




 National Food Service Management Institute                                     Page 175
Healthy Cuisine for Kids Culinary Manual                                Lab for Breads


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 Page 176                                  National Food Service Management Institute
Lab for Breads                                Healthy Cuisine for Kids Culinary Manual


             Culinary Laboratory 1 for Module 4
          Team Recipe Assignments for Breads Lab
                 Team 1                                    Team 2
    Banana Muffins                            Drop Biscuits

    Mexican Corn Bread Squares                Glazed Lemon Bars

                                              Rolls



                  Team 3                                   Team 4
    Banana Squares using Master Mix           Oatmeal Whole Wheat Raisin
                                              Cookies
    Oven Baked Whole Wheat Pancakes           Sweet Potato Plum Squares

    Master Mix                                Brownies




 National Food Service Management Institute                                 Page 177
Healthy Cuisine for Kids Culinary Manual                                Lab for Breads


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 Page 178                                  National Food Service Management Institute
Lab for Breads                                      Healthy Cuisine for Kids Culinary Manual


                  Culinary Laboratory 1 for Module 4
                      Equipment for Breads Lab
Recipes are adaptable to most equipment available in school and child care center food
service facilities.
         See the next page for equipment needs common to all the culinary labs.

             For This Culinary Laboratory, Teams Need This Small Equipment
          Item              Team 1    Team 2     Team 3     Team 4     Team 5         Total
Mixing bowl, small          2        1          1          1          2           7
Mixing bowl, medium         1                              1                      2
Mixing bowl, large                                                    1           1
Muffin pans, 24 count       1                                                     1
Scoop, No. 20               1        1                                            1
Scoop, No. 24                                              1                      1
Sheet pan, half size (2")            2          1          3          2           8
Steam table pan,            1                   1                     2           4
half size (2")
Wire whip attachment                            1                                 1
for mixer
Dough hook for mixer                                                  1
Shaker for cinnamon                                        1                      1
sugar
Convection oven             350°F    350°F      300°F      300°F      350°F
temperature                          400°F      400°F      350°F      300°F




 National Food Service Management Institute                                       Page 179
Healthy Cuisine for Kids Culinary Manual                                       Lab for Breads


                    For All Culinary Laboratories, Each Workstation Needs
            This Small Equipment                         Access To This Equipment
             Item                Quantity                   Item             Quantity
Cutting board                    1                 Can opener                  1 or 2
Knives                           1 or 2            Dry measuring cups,         2 or 3 sets
                                                   pint, quart, gallon
Measuring cups: 1/4 cup,         1 set             Liquid measuring cups,      2 or 3 sets
1/3 cup, 1/2 cup, 1 cup                            pint, quart, gallon

Measuring spoons: 1/4 tsp,       1 set             Scales to 32 oz,            2 or 3 sets
                                                     oz increments
                                                   1/4
1/2 tsp, 1 tsp, 1 Tbsp
Spatula                          1                 Mixer, small, 5 qt          5
                                                   with flat beater. (Breads
                                                   lab needs wire whip or
                                                   dough hook.)
Spoon, large                     1                 Surface or stove top heat
Thermometer                      1                 Refrigeration
Wire whisk                       1                 Convection ovens
Disposable gloves
Dish towels




 Page 180                                       National Food Service Management Institute
Lab for Breads                                     Healthy Cuisine for Kids Culinary Manual


                    Culinary Laboratory 1 for Module 4
                     Food List for the Breads Lab
 Canned Goods
 Item                     Team 1       Team 2       Team 3       Team 4        Team 5
 Applesauce                            5 oz
 Pepper, green chilies,   2 oz
 mild
 Sweet Potatoes,                                                 1 lb 10 oz
 mashed


 Dairy and
 Item                     Team 1       Team 2       Team 3       Team 4        Team 5
 Margarine or Butter                   5 oz                      6 oz
 Milk, low-fat 1%         1 3/4 cups                3 cups       3 Tbsp
                          2 Tbsp

 Eggs, large              6 each       2 each       6 each       6 each        4 each

 Cheese, Cheddar,         6 oz
 reduced fat, shredded

 Fresh Fruits and Vegetables
 Item                    Team 1        Team 2       Team 3       Team 4        Team 5
 Bananas                  8 oz                      13 oz

 Herbs and Spices
 Item                     Team 1       Team 2       Team 3       Team 4        Team 5
 Allspice                                                        3/4   tsp
 Cinnamon, ground                                                2 1/2 tsp
 Nutmeg, ground                                                  1 1/4 tsp
 Salt                     1 5/8 tsp    1 3/4 tsp    2 Tbsp       1 1/2 tsp     1 Tbsp
                                                    2 tsp                      3/4tsp




 National Food Service Management Institute                                      Page 181
Healthy Cuisine for Kids Culinary Manual                                              Lab for Breads


 Miscellaneous - Condiments, Baking Supplies, and Dried Fruit
 Item                   Team 1       Team 2       Team 3                  Team 4        Team 5
 Baking Powder             3 Tbsp          3 Tbsp            1/3 cup      1 Tbsp 1      1 1/2 tsp
                           1 tsp           1 1/2 tsp         2 Tbsp       3/4 tsp

 Baking Soda                                                              2 Tbsp
                                                                          2 1/4 tsp
 Cocoa                                                                                  3 oz
 Coconut                                   4 oz
 Cornmeal                  8 oz
 Cream of Tarter                                             2 1/4 tsp
 Flour, all-purpose,       1 lb 7 oz       2 lb              3 lb 1 oz    1 lb 7 oz     2 lb
 enriched                                                                               4 1/2 oz
 Flour, whole wheat,                                         7 oz         10 oz
 enriched
 Lemon Juice                               1 Tbsp
 Milk, dry, instant        1 /3   cup         cup
                                           1 /2              3 oz         3 Tbsp        1 5/8 oz
                                           2 Tbsp
 Oats, rolled                                                             3 oz
 Oil, vegetable               cup
                           1 /2                              1 /4   cup                 1/4cup
                           2 Tbsp                                                       3 Tbsp
 Plums, dehydrated,                                                       3 3/4 oz
 pitted
 Raisins                                   3 oz                           6 oz
 Shortening                                5 3/4 oz          10 ½ oz      7 1/2 oz      4 1/2 oz
 Sugar                     10 2/3 oz       6 oz              10 1/2 oz    1 lb          15 7/8 oz
                                                                          5 1/4 oz
 Sugar, brown                                                             7 1/2 oz
 Sugar, powdered                           4 oz
 Vanilla                   2 tsp           1 /2   tsp                     1 1/2 tsp     ¾ tsp
 Walnuts                                                     3 1/4 oz     3 1/4 oz      4 1/4 oz
 Yeast, dry                                                                             2 Tbsp
                                                                                        2 tsp




 Page 182                                               National Food Service Management Institute
Lab for Breads                                       Healthy Cuisine for Kids Culinary Manual


              Culinary Laboratory 1 for Module 4
           Team 1 Recipes and Quality Score Cards
                   Culinary Lab for Breads

In this culinary laboratory, Team 1 prepares and evaluates the following recipes:
     Banana Muffins
    Mexican Corn Bread Squares
This section contains the recipes and Quality Score Cards for Team 1 for this lab.




 National Food Service Management Institute                                          Page 183
Banana Muffins                                                                                                                            Grains/Breads
          Ingredients                   25 Servings                                                       Directions
                                   Weight      Measure
Fresh bananas, peeled            8 oz                                  1. Using the paddle attachment, mash bananas for 2 minutes on low speed,
                                                                          until no large chucks remain.
                                                                          Remove the bananas from bowl and set aside.
Enriched all-purpose flour       15 oz            3 1/2 cups
Instant nonfat dry milk                           1/3 cup
Baking powder                                     2 Tbsp               2. Combine flour, dry milk, baking powder, sugar, and salt in the mixer. Mix for
Sugar                            8 oz             1 cup                   1 minute on low speed. Add bananas to dry ingredients.
Salt                                              1 tsp                   Mix for 30 seconds on low speed.
Fresh large egg whites or                         3 each or            3. In a separate bowl, whisk egg whites, water, and vanilla until frothy. Slowly
Frozen egg whites, thawed                         4 oz ½ cup              add to the banana mixture. Mix on low speed for 15-20 seconds, until all of
Water                                             1 1/4 cups 2 Tbsp       the dry ingredients are moistened.
Vanilla                                           2 tsp
Vegetable oil                                     1/4 cup 2 Tbsp       4. Slowly add oil and mix for approximately 30 seconds on low speed.
                                                                           Do not over mix. The batter will be lumpy.
                                                                        5. Using a No. 20 scoop (3 1/3 Tbsp), portion batter into muffin pans that has
                                                                           been lightly coated with pan release spray.
                                                                        6. Bake until lightly browned:
                                                                               Conventional oven: 425°F for 10-12 minutes
                                                                               Convection oven: 350°F for 10-12 minutes


                                 Servings                                                      Yield                                      Volume
1 muffin provides the equivalent of 1 slice.                                    25 muffins: 2 lb 13 oz                   1 qt 1   1/4   cups batter


                                                               Nutrients Per Serving
    Calories                              141          Saturated Fat                      0.5 g          Iron                                     0.95 mg
    Protein                              2.65 g        Cholesterol                        0 mg           Calcium                                   96 mg
    Carbohydrates                         25 g         Vitamin A                          29 IU          Sodium                                   194 mg
    Total Fat                            3.49 g        Vitamin C                         0.9 mg          Dietary Fiber                              0.7 g
0




Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from
http://www.nfsmi.org/Information/cc_recipe_index_alpha.htm




    Page 184                                                                                         National Food Service Management Institute
Mexican-Style Cornbread Squares                                                                                                   Grains/Breads
          Ingredients                          25 Servings                                               Directions
                                     Weight             Measure
Enriched all-purpose flour          8 oz          1 3/4 cups 2 Tbsp     1.   Combine flour, cornmeal, sugar, baking powder, and salt in mixer. Mix for
                                                                             1 minute on low speed.
Cornmeal                            8 oz          1 1/2 cups
Sugar                               2 2/3 oz      1/4 cup 2 Tbsp
Baking powder                                     1 Tbsp 1 tsp
Salt                                              5/8 tsp
Fresh large eggs or                               3 each or             2. In a separate bowl, mix eggs, milk, oil, cheese, and chili peppers.
Frozen whole eggs, thawed           4 oz          ½ cup                    Add to dry ingredients and blend for 30 seconds on low speed.
                                                                           Beat for 1 minute on medium speed.
Low-fat 1% milk                                   1 3/4 cup 2 Tbsp      3. Scrape down sides of bowl. Beat for 1-2 minutes on medium speed.
                                                                           DO NOT OVERMIX. Batter will be lumpy.
Vegetable oil                                     1/4 cup
Reduced fat Cheddar cheese,         6 oz          1 3/4 cups
shredded
Green chili peppers, chopped        2 oz          1/4   cup
                                                                        4. Pour batter into a half size steam table (9” x 13” x 2”) pan that has been
                                                                           lightly coated with pan release spray.
                                                                        5. Bake until lightly browned:
                                                                                 Conventional oven: 400°F for 30-35 minutes
                                                                                 Convection oven: 350°F for 20-25 minutes
                                                                        6. Cut each pan 5 x 5 (25 pieces).

                                     Servings                                                        Yield                         Volume
1 piece provides the equivalent of 1 slice of bread.                                     25 servings: 3 lb 1 oz batter   1 pan

                                                                Nutrients Per Serving
 Calories                              131              Saturated Fat                   1.40 g        Iron                                0.96 mg
 Protein                              4.73 g            Cholesterol                     24 mg         Calcium                             132 mg
 Carbohydrates                        18.28 g           Vitamin A                       138 IU        Sodium                              211 mg
 Total Fat                             4.4 g            Vitamin C                       1.0 mg        Dietary Fiber                        1.0 g
Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from
http://www.nfsmi.org/Information/cc_recipe_index_alpha.htm



 Page 185                                                                                          National Food Service Management Institute
Healthy Cuisine for Kids Culinary Manual                                Lab for Breads


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 Page 186                                  National Food Service Management Institute
Lab for Breads                                                  Healthy Cuisine for Kids Culinary Manual


                 Team 1 Quality Score Cards for Breads Lab
                                       Banana Muffins
 Prepared by:
 Quality Scored by:

 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 and No when it does not. Mark NA (not
               applicable) when a specific quality standard does not apply to the food being evaluated. 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    NA      Comments
 Appearance
      Color is evenly light to golden brown
      Muffins have slightly rounded tops with no cracks
      Muffins have rough, pebbled tops

 Texture or Consistency
      Crumb is tender
      Crumb is moist but not doughy
      Texture is even without large holes or tunnels
      Bananas are evenly mixed throughout the muffin
      Muffin breaks easily without crumbling

 Flavor
      Muffin has a fresh taste
      Spices enhance the flavor, not overpowering
      Muffins are free from foreign flavors (not scorched or
      burned)
 Holding Temperature
    Cold item, 41°F or below
    Hot item, 135°F or above
 Note: Follow state or local regulation.




 National Food Service Management Institute                                                          Page 187
Healthy Cuisine for Kids Culinary Manual                                Lab for Breads


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 Page 188                                  National Food Service Management Institute
Lab for Breads                                                   Healthy Cuisine for Kids Culinary Manual



                 Team 1 Quality Score Cards for Breads Lab
                    Mexican-Style Cornbread Squares
 Prepared by:
 Quality Scored by:

 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 and No when it does not. Mark NA (not
                 applicable) when a specific quality standard does not apply to the food being evaluated.
                 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      NA                Comments
 Appearance
      Color is evenly light to golden brown
      Thickness is uniform
      Portions are uniform

 Texture or Consistency
      Crumb is tender
      Crumb is moist but not doughy
      Texture is even without large holes or
      tunnels
      Cheese and pepper are evenly
      distributed
      Cornbread breaks easily without
      crumbling
 Flavor
      Cornbread has a fresh taste
      Pepper and cheese enhance flavor, is
      not overpowering
      Bread is free from foreign flavors (not
      scorched or burned)
 Holding Temperature
    Cold item, 41°F or below
    Hot item, 135°F or above
 Note: Follow state or local regulation.




 National Food Service Management Institute                                                           Page 189
Healthy Cuisine for Kids Culinary Manual                                Lab for Breads


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 Page 190                                  National Food Service Management Institute
Lab for Breads                                       Healthy Cuisine for Kids Culinary Manual


              Culinary 1 Laboratory for Module 4
           Team 2 Recipes and Quality Score Cards
                   Culinary Lab for Breads
In this culinary laboratory, Team 2 prepares and evaluates the following recipes:
     Drop Biscuits
     Glazed Lemon Bars
This section contains the recipes and Quality Score Cards for Team 2 for this lab.




 National Food Service Management Institute                                          Page 191
Drop Biscuits                                                                                                                         Grains/ Breads
           Ingredients                          25 Servings                                                      Directions
                                          Weight        Measure
Enriched all-purpose flour               1 lb 8 oz      1 qt 1 1/2 cups            1. Blend flour, dry milk, baking powder, and salt in mixer for 1 minute
                                                                                      on low speed.
Instant nonfat dry milk                                 1/2 cup 2 Tbsp
Baking powder                                           3 Tbsp 1 1/2 tsp
Salt                                                    1 1/2 tsp                  2. Add shortening and blend into dry ingredients for 2 minutes on low
Shortening                               5 3/4 oz       3/4 cup 2 Tbsp                speed. Mixture will be crumbly.
Water, cold                                             2 1/4 cups 2 Tbsp          3. Add water and mix on low speed for approximately 30 seconds.
                                                                                   4. Scrape down sides of bowl. Mix on low speed for 30 seconds to
                                                                                      form soft dough.
                                                                                   5. Portion dough with a level No. 20 scoop (3 1/3 Tbsp).
                                                                                      Place biscuits in rows of 5 across and 5 down onto half size sheet
                                                                                      (13” x 18” x 1”) pan that has been lightly coated with pan release
                                                                                      spray.
                                                                                   6. Bake until lightly browned:
                                                                                           Conventional oven: 450°F for 12–14 minutes
                                                                                           Convection oven: 400°F for 8-10 minutes

                              Servings                                                           Yield                                  Volume
1 biscuit provides the equivalent of 1 3/4 slices of bread.                   25 servings: 25 (2 1/2 inch) biscuits           1 qt 1 cup dough

                                                                   Nutrients Per Serving
 Calories                                     164             Saturated Fat                         1.68 g            Iron                       1.49 mg
 Protein                                     3.41 g           Cholesterol                            0 mg             Calcium                    168 mg
 Carbohydrate                                22.12 g          Vitamin A                              40 IU            Sodium                     302 mg
 Total Fat                                   6.80 g           Vitamin C                             0.1 mg            Dietary Fiber               0.7 g
Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from
http://www.nfsmi.org/Information/cc_recipe_index_alpha.htm



 Page 192                                                                                                National Food Service Management Institute
Glazed Lemon Bars                                                                                                           Desserts
          Ingredients               25 Servings                                               Directions
                                Weight      Measure
Sugar                          6 oz       3/4   cup             1. Cream sugar and margarine or butter in a mixer with paddle
                                                                   attachment for 5 minutes on medium speed. Scrape down sides of
                                                                   bowl. Mix for 1 minute on medium speed.
Margarine or butter            5 oz       1/2 cup 2 Tbsp
Fresh large eggs or                       2 each
Frozen whole eggs, thawed      3 oz       ¼ cup 2 Tbsp
Canned applesauce              5 oz       1/2 cup 2 Tbsp
Vanilla                                   1/2 tsp               2. Add eggs, applesauce, and vanilla. Mix for 2 minutes on low speed.
Enriched all-purpose flour     8 oz       1 3/4 cups 2          3. Add flour, baking powder, and salt. Mix for 30 seconds on low
                                          Tbsp                     speed. Scrape down sides of bowl. Mix for 3 minutes on medium
                                                                   speed, until well blended.
Baking powder                             1 tsp
Salt                                      1/4 tsp
Dried coconut, shredded        4 oz       1/2 cup 2 Tbsp        4. Add coconut and raisins. Mix for 30 seconds on medium speed,
Raisins                        3 oz       1/2 cup                  until combined.
                                                                5. Coat (13” x 18” x 1”) pan with pan release spray. Spread batter
                                                                   evenly into pan.
                                                                6. Bake until lightly browned:
                                                                          Conventional oven: 375°F for 18-20 minutes
                                                                          Convection oven: 350°F for 18-20 minutes
Powdered sugar                 4 oz       3/4cup                7. Glaze: In a small bowl, whisk powdered sugar, lemon juice, and water
Lemon juice                               1 Tbsp                   until smooth. While lemon bars are still warm, spread glaze evenly
                                                                   over pan.
Water                                     1 1/2 tsp
                                                                8. Cut each pan 5 x 5 (25 pieces).


                    Servings                                         Yield                                    Volume
1 piece                                          25 servings: 2 lb                            Approximately 3 1/2 cups batter, 1 pan



Page 193                                                                              National Food Service Management Institute
                                                           Nutrients Per Serving
 Calories                                   161        Saturated Fat                    2.48 g            Iron                 0.68 mg
 Protein                                   1.67 g      Cholesterol                      14 mg             Calcium               21 mg
 Carbohydrate                              24.4 g      Vitamin A                        225 IU            Sodium               108 mg
 Total Fat                                 6.64 g      Vitamin C                        0.4 mg            Dietary Fiber          0.7 g

Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from
http://www.nfsmi.org/Information/cc_recipe_index_alpha.htm




 Page 194                                                                                     National Food Service Management Institute
Lab for Breads                                                 Healthy Cuisine for Kids Culinary Manual



                 Team 2 Quality Score Cards for Breads Lab
                                         Drop Biscuits
 Prepared by:
 Quality Scored by:

 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 and No when it does not. Mark NA (not
                 applicable) when a specific quality standard does not apply to the food being evaluated.
                 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      NA               Comments
 Appearance
      Color is evenly light to golden brown
      Portions are uniform
      Biscuits have rough, pebbled tops

 Texture or Consistency
      Crumb is tender
      Crumb is moist but not doughy
      Texture is even without large holes or
      tunnels
      Biscuit breaks easily without
      crumbling
 Flavor
      Biscuit has a fresh taste
      Biscuits are free from foreign flavors
      (not scorched or burned)
 Holding Temperature
    Cold item, 41°F or below
    Hot item, 135°F or above
 Note: Follow state or local regulation.




 National Food Service Management Institute                                                          Page 195
Lab for Breads          Healthy Cuisine for Kids Culinary Manual


Write notes here.




 Page 196           National Food Service Management Institute
Lab for Breads                                                  Healthy Cuisine for Kids Culinary Manual



                 Team 2 Quality Score Cards for Breads Lab
                                   Glazed Lemon Bars
 Prepared by:
 Quality Scored by:

 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 and No when it does not. Mark NA (not
               applicable) when a specific quality standard does not apply to the food being evaluated. 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      NA                Comments
 Appearance
      Color is golden brown
      Bars have smooth surface
      Interior is fine-gained with small,
      evenly distributed cell walls
      Interior has uniform distribution of gas
      holes
      Bars are free from cracks and sags
      Portions are uniform in size
      Glaze covers entire bar or portion

 Texture or Consistency
      Crumb is tender
      Texture is soft, velvety and moist (not
      tacky or soggy)
      Crumb is so tender as to “melt in the
      mouth”
 Flavor
      Flavor is delicate, sweet, and well-
      blended (no foreign flavors such as oily,
      starchy, or burned flavor)
      Glaze enhances the flavor
      Glaze is fresh tasting

 Holding Temperature
    Cold item, 41°F or below
    Hot item, 135°F or above
 Note: Follow state or local regulation.



 National Food Service Management Institute                                                            Page 197
Lab for Breads          Healthy Cuisine for Kids Culinary Manual


Write notes here.




 Page 198           National Food Service Management Institute
Lab for Breads                                       Healthy Cuisine for Kids Culinary Manual


              Culinary Laboratory 1 for Module 4
           Team 3 Recipes and Quality Score Cards
                   Culinary Lab for Breads

In this culinary laboratory, Team 3 prepares and evaluates the following recipes:
     Master Mix
     Banana Squares using Master Mix
    Oven Baked Whole Wheat Pancakes
This section contains the recipes and Quality Score Cards for Team 3 for this lab.




 National Food Service Management Institute                                          Page 199
Master Mix                                                                                  Grains/Breads                           Grains/Breads
            Ingredients                      25 Servings                                                       Directions
                                        Weight        Measure
Enriched all-purpose flour        2 lb 10 oz            2 qt 1 5/8 cups       1. Place flour, baking powder, salt, cream of tarter, and dry milk in mixer.
                                                                                 Blend for 3 minutes on low speed.
Baking powder                     2 3/8 oz              1/3cup
Salt                                                    1 Tbsp
Cream of tarter                                         2 1/4 tsp
Instant nonfat dry milk           3 oz                  1 1/4 cups
Shortening                        10 1/2 oz             1 1/2 cups 1 Tbsp     2. Add shortening to dry ingredients and mix for 5 minutes on low speed, or
                                                                                 until evenly distributed. Mixture will be crumbly.
                                                                              3. Store in tightly covered container, in the refrigerator.




                             Servings                                                   Yield                                    Volume
1/2   cup                                                                 25 servings: 3 lb 11 oz                3 1/8 qt


                                                                 Nutrients Per Serving
 Calories                                      293            Saturated Fat                     3.06 g         Iron                             2.53 mg
 Protein                                      6.11 g          Cholesterol                       0.5 mg         Calcium                          247 mg
 Carbohydrate                                 38.93 g         Vitamin A                          80 IU         Sodium                           511 mg
 Total Fat                                    12.4 g          Vitamin C                         0.2 mg         Dietary Fiber                     1.3 g


Note: You are doing the pre-preparation work for speed scratch recipes using the master mix.


Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from
http://www.nfsmi.org/Information/cc_recipe_index_alpha.htm




 Page 200                                                                                                National Food Service Management Institute
Banana Bread Squares Using Master Mix                                                           Grains/Breads                        Grains/Breads
         Ingredients                       25 Servings                                                        Directions
                                      Weight        Measure
Master Mix                        1 lb 3 3/4 oz        1 qt                   1. Blend Master Mix with sugar in mixer for 1 minute on low speed.
Sugar                             8 1/2 oz             1 1/4 cups
Fresh large eggs or                                    3 each or              2. In separate bowl, combine eggs and water. Add to Master Mix and
Frozen whole eggs, thawed         4 oz                 ½ cup                     sugar and mix for 30 seconds on low speed.
Water                                                  1/2 cup 2 Tbsp         3. Scrape down sides of bowl. Mix for 1 minute on medium speed.
Fresh bananas, peeled, mashed     13 oz                1 1/2 cup 2 Tbsp       4. Add bananas and nuts (optional). Blend for 30 seconds on low speed.
                                                                                 Mix for 1 minute on medium speed. DO NOT OVERMIX. Batter will be
                                                                                 lumpy.
Walnuts, chopped (optional)       3 1/4 oz             3/4   cup
                                                                              5. Pour batter into a half size steam table (9” x 13” x 2”) pan that has been
                                                                                  lightly coated with pan release spray.
                                                                              6. Bake until browned:
                                                                                        Conventional oven: 350°F for 30-35 minutes
                                                                                        Convection oven: 300°F for 20-30 minutes
                                                                               7. Cool.
                                                                                  Cut each pan 5 x 5 (25 servings).


                           Servings                                                     Yield                                   Volume
1 piece provides the equivalent of 1 slice of bread.                    25 servings: 3 lb 3 oz batter           1 qt 1 cup batter


                                                                   Nutrients Per Serving
 Calories                                      151            Saturated Fat                     1.15 g        Iron                             0.93 mg
 Protein                                      2.68 g          Cholesterol                       19 mg         Calcium                           82 mg
 Carbohydrate                                25.60 g          Vitamin A                          48 IU        Sodium                           179 mg
 Total Fat                                    4.49 g          Vitamin C                         1.4 mg        Dietary Fiber                      0.8 g
Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from
http://www.nfsmi.org/Information/cc_recipe_index_alpha.htm




 Page 201                                                                                               National Food Service Management Institute
Oven-Baked Pancakes                                                                                                                Grains/Breads
        Ingredients                       25 Servings                                                     Directions
                                  Weight           Measure
Enriched buckwheat flour        5 oz          1 cup                    1. Combine flours, wheat bran, baking powder, sugar, salt, eggs, oil, and milk
Whole wheat flour               5 oz          1 cup                       in a mixer bowl. Using the whip attachment, mix for 30 seconds on low
                                                                          speed.
Wheat bran                      5 oz          1 cup
Baking powder                                 2 Tbsp
Sugar                           2 oz          1/4 cup
Salt                                          2 tsp
Fresh large eggs                              3 each
Vegetable oil                                 1/4 cup
Low-fat 1% milk                               3 cups                   2. Scrape down sides of bowl. Mix for 1 minute on medium speed until batter is
                                                                          smooth.
                                                                       3. Pour batter into (13” x 18” x 1”) pan that has been lightly coated with pan
                                                                          release spray.
                                                                       4. Bake until golden brown:
                                                                               Conventional oven: 450°F for 10 minutes
                                                                               Convection oven: 400°F for 8 minutes
                                                                       5. Cut each pan 5 x 5 (25 pieces).


                                Servings                                                   Yield                               Volume
1 piece provides the equivalent of 1 slice of bread.                          25 servings: 2 lb 9 oz            1 qt 1 cup batter, 1 half-sheet pan


Special Tip: For best results, after pouring the batter in the pan, spray the top with vegetable oil to obtain a golden brown color.

                                                              Nutrients Per Serving
Calories                                 98            Saturated Fat                    0.73 g          Iron                               1.26 mg
Protein                                3.90 g          Cholesterol                      20 mg           Calcium                            128 mg
Carbohydrates                          15.76 g         Vitamin A                         89 IU          Sodium                             295 mg
Total Fat                              3.47 g          Vitamin C                        0.3 mg          Dietary Fiber                       3.7 g

Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from
http://www.nfsmi.org/Information/cc_recipe_index_alpha.htm



 Page 202                                                                                              National Food Service Management Institute
Lab for Breads                                                 Healthy Cuisine for Kids Culinary Manual



                 Team 3 Quality Score Cards for Breads Lab
               Banana Bread Squares from Master Mix
 Prepared by:
 Quality Scored by:

 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 and No when it does not. Mark NA (not
                 applicable) when a specific quality standard does not apply to the food being evaluated.
                 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      NA               Comments
 Appearance
      Color is golden brown
      Bread has a rough, pebbled top
      Bread is free from cracks and sags
      Portions are uniform in size

 Texture or Consistency
      Crumb is tender
      Crumb is moist but not doughy
      Nuts are distributed evenly
      Texture is even without large holes or
      tunnels
      Bread breaks easily without crumbling

 Flavor
      Bread is fresh tasting
      Bread is free from foreign flavors such
      as rancid or sour taste
      Flavor is light and pleasing

 Holding Temperature
    Cold item, 41°F or below
    Hot item, 135°F or above
 Note: Follow state or local regulation.




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Lab for Breads                                                 Healthy Cuisine for Kids Culinary Manual



                 Team 3 Quality Score Cards for Breads Lab
                              Whole Wheat Pancakes
 Prepared by:
 Quality Scored by:

 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 and No when it does not. Mark NA (not
                 applicable) when a specific quality standard does not apply to the food being evaluated.
                 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      NA               Comments
 Appearance
      Color is golden brown
      Interior is fine-gained with small,
      evenly distributed cell walls
      Interior has a uniform distribution of
      gas holes
      Portions are uniform in size

 Texture or Consistency
      Crumb is tender
      Texture is even without large holes or
      tunnels
 Flavor
      Pancakes are fresh tasting
      Pancakes are free from foreign flavors
      such as old oil, scorched or burned
      Flavor is light and pleasing

 Holding Temperature
    Cold item, 41°F or below
    Hot item, 135°F or above
 Note: Follow state or local regulation.




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 Page 206                                  National Food Service Management Institute
Lab for Breads                                       Healthy Cuisine for Kids Culinary Manual


              Culinary Laboratory 1 for Module 4
           Team 4 Recipes and Quality Score Cards
                   Culinary Lab for Breads

In this culinary laboratory, Team 4 prepares and evaluates the following recipes:
     Oatmeal Whole Wheat Raisin Cookies
    Sweet Potato Plum Squares
This section contains the recipes and Quality Score Cards for Team 4 for this lab.




 National Food Service Management Institute                                          Page 207
Oatmeal-Whole Wheat Raisin Cookies                                                                                                    Desserts
         Ingredients                     25 Servings                                                 Directions
                                     Weight       Measure
Margarine or butter               6 oz              3/4 cups          1. Cream margarine or butter and sugar in a mixer with the paddle
Sugar                             12 oz             1 1/2 cups           attachment for 10 minutes on medium speed.
Fresh large eggs or                                 3 each or         2. Add eggs, vanilla, and milk. Mix for 1 minute on medium speed until
Frozen whole eggs, thawed         4 oz              ½ cup                smooth. Scrape down sides of the bowl.
Vanilla                                             1 1/2 tsp
Low-fat 1% milk                                     3 Tbsp            3. In a separate bowl, combine flour, oats, baking powder, baking soda,
Whole wheat flour                 10 oz             2 cups               salt, nutmeg, and cinnamon.
Rolled oats                       3 oz              1 cup 2 Tbsp         Gradually add to the creamed mixture and mix for 1 minute on medium
                                                                         speed until well blended.
                                                                         Scrape down sides of the bowl. Mix for 30 seconds on low speed.
Baking powder                                       1 1/2 tsp         4. Lightly coat 3 (13” x 18” x 1”) pans with pan release spray. Portion with
Baking soda                                         3/4 tsp              a No. 24 scoop (2 2/3 Tbsp) in rows 3 across and 3 down. (One pan will
Salt                                                3/4 tsp              have only 7 cookies.
Ground nutmeg                                       1/2 tsp           5. Combine sugar and cinnamon in a shaker and sprinkle over cookies.
Ground cinnamon                                     1/2 tsp
Raisins                           6 oz              1 cup
                                                                      6. Bake until light brown:
Sugar                             2 oz              1/4cup                   Convectional oven: 375°F for 12 minutes
Ground cinnamon                                     1 tsp                    Convection oven 350°F for 16 minutes


                          Servings                                                   Yield                                   Volume
1 cookie                                                            25 servings: approximately 2 lb 10 oz        Approximately 1 quart 1/3 cup
                                                                    dough

                                                             Nutrients Per Serving
 Calories                            191                  Saturated Fat                   1.35 g            Iron                         0.90 mg
 Protein                             3.04 g               Cholesterol                     19 mg             Calcium                      38 mg
 Carbohydrate                        32.14 g              Vitamin A                       276 IU            Sodium                       201 mg
 Total Fat                           6.43 g               Vitamin C                       0.3 mg            Dietary Fiber                2.1 g
Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from
http://www.nfsmi.org/Information/cc_recipe_index_alpha.htm



 Page 208                                                                                       National Food Service Management Institute
Sweet Potato-Plum Bread Squares                                                                  Vegetable/Fruit                               Grains/Breads
           Ingredients                              25 Servings                                                      Directions
                                             Weight         Measure
Enriched all-purpose flour                 1 lb 7 oz              1 qt 1 1/4 cup        1. Blend flour, sugar, brown sugar, dry milk, baking powder,
                                                                                           baking soda, salt, allspice, nutmeg (optional), cinnamon, and
                                                                                           shortening in a mixer for 3-5 minutes on low speed.
Sugar                                      7 1/4 oz               1 cup
Brown sugar, packed                        7 1/2 oz               1 3/4 cups
Instant nonfat dry milk                                           3Tbsp
Baking powder                                                     1 Tbsp 1/4 tsp
Baking soda                                                       1 Tbsp 1 1/2 tsp
Salt                                                              3/4 tsp               2. Add 1/2 of the sweet potatoes and mix for 2 minutes on low speed.
Ground allspice                                                   3/4 tsp               3. Add eggs and water.
Ground nutmeg (optional)                                          3/4 tsp                  Mix for 1 minute on low speed.
Ground cinnamon                                                   1 tsp                 4. Add dehydrated plums, remaining sweet potatoes, and nuts
Shortening                                 7 1/2 oz               1 cup 2 Tbsp             (optional). Mix for 3 minutes on low speed.

Canned mashed sweet potatoes               1 lb 10 oz             3 cups 2 Tbsp         5. Lightly coat (12” x 20” x 2 ½”) pan with pan release spray. Pour
                                                                                           batter into steam table pan.
Fresh large eggs                                                  3 each                6. Bake:
Water                                                             1 cup                         Conventional oven: 350°F for 1 hour
Dehydrated plums without pits              3 3/4 oz               1/2 cup 2 Tbsp                Convection oven: 300°F for 40 minutes
(prunes), chopped
Chopped walnuts                            3 1/4 oz               3/4   cups 1 Tbsp

                                         Servings                                                            Yield                             Volume
1 piece provides   1/8   cup of vegetable and fruit and 1   3/4   servings of grains/breads.      25 servings: 3 lb 11 oz       1 qt 2   1/2   cups

                                                                         Nutrients Per Serving
 Calories                                       283               Saturated Fat                     2.33 g           Iron                             2.05 mg
 Protein                                       4.14 g             Cholesterol                       19 mg            Calcium                           66 mg
 Carbohydrate                                 46.49 g             Vitamin A                        4586 IU           Sodium                           391 mg
 Total Fat                                     9.31 g             Vitamin C                        1.8 mg            Dietary Fiber                     1.6 g

Adapted from: United States Department of Agriculture. (2005). USDA recipes for schools. Retrieved July 10, 2007, from
http://www.nfsmi.org/Information/school_recipe_index_alpha.html



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Healthy Cuisine for Kids Culinary Manual                                Lab for Breads


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 Page 210                                  National Food Service Management Institute
Lab for Breads                                                 Healthy Cuisine for Kids Culinary Manual



                     Team 4 Quality Score Cards Breads Lab
                 Oatmeal Whole Wheat Raisin Cookies
 Prepared by:
 Quality Scored by:

 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 and No when it does not. Mark NA (not
                 applicable) when a specific quality standard does not apply to the food being evaluated.
                 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     NA               Comments
 Appearance
      Color is golden brown
      Top is rough
      Raisins can be seen in each cookie
      Portions are uniform in size

 Texture or Consistency
      Crumb is tender
      Raisins are mixed uniformly throughout
      Cookie breaks easily without crumbling

 Flavor
      Cookie tastes fresh
      Cookie is free from foreign flavors such
      as rancid, scorched or burned taste
      Spices enhance taste, do not overpower

 Holding Temperature
    Cold item, 41°F or below
    Hot item, 135°F or above
 Note: Follow state or local regulation.




 National Food Service Management Institute                                                        Page 211
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 Page 212                                  National Food Service Management Institute
Lab for Breads                                                 Healthy Cuisine for Kids Culinary Manual



                 Team 4 Quality Score Cards for Breads Lab
                          Sweet Potato Plum Squares
 Prepared by:
 Quality Scored by:

 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 and No when it does not. Mark NA (not
                 applicable) when a specific quality standard does not apply to the food being evaluated.
                 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      NA               Comments
 Appearance
      Color is rich, golden brown
      Surface is smooth
      Squares are free from cracks and sags
      Portions are uniform in size

 Texture or Consistency
      Crumb is tender
      Sweet potatoes and plums are uniform
      throughout
      Squares are free from large holes and
      tunnels
 Flavor
      Squares taste fresh
      Squares are free from foreign flavors
      such as rancid, scorched or burned taste
      Spices enhance taste, do not overpower

 Holding Temperature
    Cold item, 41°F or below
    Hot item, 135°F or above
 Note: Follow state or local regulation.




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 Page 214                                  National Food Service Management Institute
Lab for Breads                                       Healthy Cuisine for Kids Culinary Manual


              Culinary Laboratory 1 for Module 4
           Team 5 Recipes and Quality Score Cards
                   Culinary Lab for Breads
In this culinary laboratory, Team 5 prepares and evaluates the following recipes:
     Rolls
     Brownies
This section contains the recipes and Quality Score Cards for Team 5 for this lab.




 National Food Service Management Institute                                          Page 215
Rolls (Yeast)                                                                                                                      Grains/Breads
      Ingredients                  24 Servings                                                        Directions
                               Weight    Measure
                                                                For best results, have all ingredients and utensils at room temperature.
Active dry yeast                            2 Tbsp 2 tsp         1. Dissolve dry yeast in warm water. Let stand for 4-5 minutes.
Water, warm (110°F)                         3/4 cups             2. Place flour, dry milk, sugar, and salt in mixer bowl. Blend with dough hook for
Enriched all-purpose flour     1 lb 13 oz   1 qt 2 1/2 cups         approximately 2 minutes on low speed.
Instant nonfat dry milk        1 5/8 oz     1/4 cup 3 Tbsp       3. Add oil and blend for approximately 2 minutes on low speed.
Sugar                          2 7/8 oz     1/4 cup 1 Tbsp       4. Add water. Mix for 1 minute on low speed.
                                            1 tsp
Salt                                        1 Tbsp               5.  Add dissolved yeast and mix for 2 minutes on low speed.
Vegetable oil                               1/4 cup 3 Tbsp       6.  Knead dough on medium speed for 8 minutes or until dough is smooth and elastic.
Water (68°F)                                1 1/4 cups           7.  Place dough in warm area (around 90°F) until it doubles in size.
                                                                 8.  Punch down dough to remove air bubbles.
                                                                 9.  Lightly coat (18’’ x 26” x 1”) sheet pan. Form rolls from dough by pinching off 2 oz
                                                                     pieces and shaping. Place rolls in rows of 4 across and 6 down on sheet pan.
                                                                 10. Place in a warm area (around 90°F) until double in size.
                                                                 11. Bake until lightly browned:
                                                                         Conventional oven: 400°F for 18-20 minutes
                                                                         Convection oven: 350°F for 12-14 minutes
Margarine or butter                         1 ½ tsp              12. Optional: Brush lightly with melted margarine or butter.
melted (optional)


                             Servings                                                  Yield                                     Volume
1 roll provides 2 servings of grains/breads.                          24 servings: approximately 3 lb 2 oz        24 rolls
                                                                      dough

                                                                 Nutrients Per Serving
 Calories                                     176             Saturated Fat                 0.60 g           Iron                          1.75 mg
 Protein                                     4.53 g           Cholesterol                    0 mg            Calcium                        29 mg
 Carbohydrate                               29.80 g           Vitamin A                      44 IU           Sodium                        291 mg
 Total Fat                                   4.21 g           Vitamin C                     0.1 mg           Dietary Fiber                   1.2 g
Adapted from: United States Department of Agriculture. (2005). USDA recipes for schools. Retrieved July 10, 2007, from
http://www.nfsmi.org/Information/school_recipe_index_alpha.html


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Brownies                                                                                                                               Desserts
           Ingredients                         25 Servings                                              Directions
                                          Weight        Measure
Vegetable oil                          4 1/2 oz          ¼ cup 2 Tbsp       1. Cream oil, sugar, salt, vanilla and applesauce in mixer using the
                                                                               paddle attachment for 5 minutes on medium speed. Scrape
                                                                               down sides of bowl.
Sugar                                  13 oz             1 ¾ cup 2 Tbsp     2. Add egg whites and beat for 1 minute on medium speed. Scrape
                                                                               down sides of bowl.
Salt                                                     3/4tsp             3. In a separate bowl, combine flour, cocoa, and baking powder.
Vanilla                                                  3/4tsp
Canned applesauce                      10 oz             1 ¼ cups
Fresh large egg whites or                                5 each or          4. Add dry ingredients to egg mixture. Mix for 30 seconds on low
Frozen egg whites, thawed              6 oz              ¾ cup                  speed, then for 1 minute on medium speed. Scrap down sides of
                                                                                bowl. Batter will be very thick.
Enriched all-purpose flour             7 ½ oz            1 3/4 cups         5. Spread batter into (9” x 13” x 2”) pan which has been lightly
Cocoa                                  3 oz              ¾ cup                  coated with pan release spray.
Baking powder                                            1 1/2 tsp          6. Sprinkle nuts (optional) over batter.
Chopped walnuts (optional)             2 oz              1/2 cup            7. Bake until set but moist in the center.
                                                                                    Conventional oven: 350°F for 20-30 minutes
                                                                                    Convection oven: 300°F for 18-25 minutes
                                                                                DO NOT OVERBAKE.
                                                                            8. Cut into (5 x 5) 25 pieces. Portion is 1 piece.


                             Servings                                                  Yield                                  Volume
1 piece. For Enhanced Meal Pattern only: 1 piece provides 1/2             25 servings: approximately 2 lb         Approximately 1 qt batter
serving of grains/breads.                                                 8 oz


                                                            Nutrients Per Serving
 Calories                                  144         Saturated Fat                      0.96 g            Iron                       1.04 mg
 Protein                                  2.42 g       Cholesterol                        29 mg             Calcium                     26 mg
 Carbohydrate                            25.48 g       Vitamin A                           45 IU            Sodium                     109 mg
 Total Fat                                4.52 g       Vitamin C                          0.2 mg            Dietary Fiber               1.5 g
Adapted from: United States Department of Agriculture. (2006). USDA recipes for child care. Retrieved July 10, 2007, from
http://www.nfsmi.org/Information/cc_recipe_index_alpha.htm



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Page 218                                   National Food Service Management Institute
Lab for Breads                                                  Healthy Cuisine for Kids Culinary Manual



                 Team 5 Quality Score Cards for Breads Lab
                                                  Rolls
 Prepared by:
 Quality Scored by:

 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 and No when it does not. Mark NA (not
                 applicable) when a specific quality standard does not apply to the food being evaluated.
                 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 NA                 Comments
 Appearance
      Color of crust is golden brown
      Crust is smooth, free from air bubbles
      Rolls are uniform in size
      Color of interior is creamy white (or light
      brown, depending on type of flour)
 Texture or Consistency
      Crust is tender
      Crumb is moist
      Grain is fine and even (free from holes)
      Bread is fresh, not dried out or tale
      Crumb is elastic

 Flavor
      Bread is fresh-tasting with a nut-like flavor
      Bread is free from flavors such as rancid fat
      or sour taste
 Holding Temperature
    Cold item, 41°F or below
    Hot item, 135°F or above
 Note: Follow state or local regulation.




 National Food Service Management Institute                                                         Page 219
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Page 220                                   National Food Service Management Institute
Lab for Breads                                                 Healthy Cuisine for Kids Culinary Manual



                 Team 5 Quality Score Cards for Breads Lab
                                             Brownies
 Prepared by:
 Quality Scored by:

 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 and No when it does not. Mark NA (not
                 applicable) when a specific quality standard does not apply to the food being evaluated.
                 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     NA               Comments
 Appearance
      Top has a smooth surface
      Interior has uniform distribution of gas
      holes
      Brownie is free from cracks and sags
      Portion sizes are uniform

 Texture or Consistency
      Texture is soft, velvety and moist (not
      tacky or soggy)
      Brownie is free from holes and tunnels

 Flavor
      Brownie is sweet and rich tasting
      Brownie is free from foreign flavors such
      as rancid, scorched, or burned taste
      Chocolate and flavoring enhances flavor
      (not bitter)
 Holding Temperature
    Cold item, 41°F or below
    Hot item, 135°F or above
 Note: Follow state or local regulation.




 National Food Service Management Institute                                                        Page 221
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Page 222                                   National Food Service Management Institute
Lab for Breads                                                                            Healthy Cuisine for Kids Culinary Manual


                                Culinary Laboratory 2 for Module 4
                              Product Evaluation Form for Breads Lab
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       Comments
 Mexican Corn Bread Squares            A   OR   NA        A   OR   NA       A   OR   NA       A   OR   NA
 Oven Baked Whole Wheat                A   OR   NA        A   OR   NA       A   OR   NA       A   OR   NA
 Pancakes
 Rolls                                 A   OR   NA        A   OR   NA       A   OR   NA       A   OR   NA
 Drop Biscuits                         A   OR   NA        A   OR   NA       A   OR   NA       A   OR   NA
 Banana Muffins                        A   OR   NA        A   OR   NA       A   OR   NA       A   OR   NA
 Banana Squares using Master           A   OR   NA        A   OR   NA       A   OR   NA       A   OR   NA
 Mix
 Sweet Potato Plum Squares             A   OR   NA        A   OR   NA       A   OR   NA       A   OR   NA
 Glazed Lemon Bars                     A   OR   NA        A   OR   NA       A   OR   NA       A   OR   NA
 Oatmeal Whole Wheat Raisin            A   OR   NA        A   OR   NA       A   OR   NA       A   OR   NA
 Cookies
 Brownies                              A OR NA           A OR NA           A OR NA            A OR NA

The form shows the recipes/products prepared in this HCK laboratory.




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