Apple Cobbler

Category:    Desserts
Servings:     50 servings

Ingredients:
4 cup(s) flour, all-purpose
1 tsp. salt
1 1/2 cup(s) shortening
2/3 cup(s) water; cold
12 1/2 lb. canned apple slice; 2 # 10 cans
14 tbsp. cornstarch
3 1/2 cup(s) sugar
1 tbsp. ground cinnamon
2 tsp. ground nutmeg

1. SANITATION INSTRUCTIONS: Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.

2. GETTING READY: Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.

3. PERSONAL HYGIENE: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use.

4. BEGINNING TEMPERATURES: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.

5. For pastry topping combine flour and salt. Mix in shortening until size of small peas.

6. Add water and mix just until dry ingredients are moistened. Cover and set aside.

7. For 50 servings, add enough water to apple juice to make 2 qt liquid. For100 servings, add enough water to apple juice to make 1 gal liquid mixture.

8. Mix cornstarch with 1/4 the liquid mixture.

9. Bring remaining liquid to a boil. Add about 1/2 the sugar. Gradually add cornstarch mixture to boiling liquid. Cook stirring constantly until thickened. Mixture will be very thick but will thin down as recipe takes shape.

10. Remove from heat. Blend remaining sugar, cinnamon, and nutmeg thoroughly into mixture.

11. Add apples to thickened mixture. Stir lightly. Do not break up fruit.

12. Pour 3 3/4 qt. thickened apple mixture into each steam table pan12X20X2.5". 2 pans for 50 servings. For 100 servings use 4 pans.

13. Roll out pastry dough into rectangles about 12X20" on lightly floured surface. Use about 1 lb. dough for each pan.

14. Cover apples with pastry. Brush with pastry brush dipped in water. Cut slits in pastry.

15. Bake until pastry is brown and filling is bubbly Conventional oven 425 degrees 1 hour, Convection 375 degrees 40 minutes.

16. Cut each pan 5X5.

17. HOT HOLDING: All fully cooked foods being held for service will be maintained at or above a temperature of 140 degrees.

18. CORRECTIVE ACTION HOT FOODS: All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.

19. One serving provides 1/2 Cup Fruit.

Chicken Tetrazzin

Ingredients:
3-gallon water
2 tsp. salt
3 1/8 lb. spaghetti; broken in thirds 3 l
1/4 cup(s) vegetable oil
1 lb. onions; diced fresh
1 lb. carrot; diced fresh
8 oz. celery; diced fresh
4 oz. green pepper; diced fresh
1 1/4 lb. mushroom; sliced fresh
8 oz. pimento; diced & drained
8 oz. margarine; or butter
8 oz. all-purpose flour
2 1/2 quart low fat 1% milk
1 1/2 quart chicken stock
1 tsp. white pepper
2 tsp. onion powder
2 tsp. granulated garlic
6 1/4 lb. cooked chicken; diced
4 oz. Parmesan cheese; shredded

1. SANITATION INSTRUCTIONS: Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.

2. GETTING READY: Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.

3. PERSONAL HYGIENE: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use.

4. BEGINNING TEMPERATURES: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.

5. Boil water and salt in steam jacketed kettle or stockpot. Add spaghetti.

6. Cook until firm-tender 8minutes. Drain and hold in cold water. Set aside.

7. In a steam jacketed kettle or large saucepan, heat the vegetable oil. Add the vegetable mix or frozen vegetables, mushrooms, and pimentos (optional). Sauté vegetables 5minutes or until tender.

8. Set aside.

9. Melt the margarine or butter in a steam jacketed kettle or stockpot. Add flour and cook 3 minutes, stirring constantly.

10. Slowly add the milk to the flour mixture. Simmer stirring frequently, until mixture is thickened at 180degrees. Add chicken stock, pepper, onion powder, and garlic, and simmer 5 minutes.

11. In each 12X20X2.5" pan, combine 3 lbs 12 oz. (3 qts.) of cooked spaghetti (drained well) cooked chicken, 1 qt. cooked vegetables, and 2 qt. + 1 cup of sauce.

12. Sprinkle 1/2-cup Parmesan cheese on top each pan.

13. To Bake: Conventional 350 degrees 40 minutes, convection 350 degrees 30minutes. Bake until golden brown.

14. POULTRY & STUFFING FINAL COOKING TEMPERATURE: Must reach an internal temperature of 165 degrees or higher. Whole birds minimum temperature 180 degrees (Stuffing 165). These final cooking temperatures along with the time must be recorded on the temperature log.

15. Cut each pan 5X5.

16. HOT HOLDING: All fully cooked foods being held for service will be maintained at or above a temperature of 140 degrees.

17. CORRECTIVE ACTION HOT FOODS: All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees .Any food not eaten after reheating must be discarded.

18. Yield:"3/4 cup.

19. A serving provides 2 oz. meat, 1/8-cup vegetable, and 1 serving Grain/bread.

Country Fried Steak

Category:    Main Dish
Cuisine:       USDA
Servings:     50 servings

Ingredients:
1 3/4 cup(s) flour
1 tbsp. salt
1 tbsp. white pepper
9 lb. ground beef
3/4 cup(s) dehydrated onion flakes
1/2 cup(s) margarine
18 tbsp. flour, all-purpose

1. SANITATION INSTRUCTIONS: Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.

2. GETTING READY: Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.

3. PERSONAL HYGIENE: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use.

4. BEGINNING TEMPERATURES: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.

5. Combine flour, salt, pepper.

6. Combine about 1/2 of the seasoned flour with onions and ground beef in mixer bowl. Mix 2 minutes on low.

7. Place 4 1/2 lbs ground beef into each sheet pan 18X26X1" Pat or flatten meat with a rolling pin to cover pan evenly. For 50 servings 2 pans, for100 4 pans.

8. Sprinkle remaining seasoned flour evenly over meat, about 1/2 cup per pan.

9. Pat into meat.

10. Cut each pan 5X5.

11. Bake: conventional oven 375 for 15 minutes, convection 300 degrees for 10 minutes.

12. Transfer steaks, brown side up into steam table pan 12X20X2.5" 1 pan for 50 servings.

13. For brown gravy melt margarine or butter in stockpot. Blend in flour and cook on medium stirring frequently until golden brown. 18-20 minutes.

14. Slowly stir in beef stock, onion powder, and pepper. Blend well and bring to boil. Reduce heat. Simmer stirring constantly until thickened. 6-8 minutes.

15. Pour gravy over steaks, approx. 2 qts. per pan.

16. Bake conventional oven 375 degrees 15 minutes, convection oven 300 degrees10 minutes, and 165-degree minimum internal temp.

17. GROUND BEEF & ALL PORK ITEMS FINAL COOKING TEMPERATURE: Must reach an internal temperature of 160 degrees or higher and then that final cooking temperature along with the time must be recorded on the temperature log.

18. HOT HOLDING: All fully cooked foods being held for service will be maintained at or above a temperature of 140 degrees.

19. CORRECTIVE ACTION HOT FOODS: All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.

20. One portion provides 2 oz. cooked lean meat.