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Scratch CookingMake it Or Fake it
Scratch Cooking: Make it or Fake it
Presenters ~
Patricia Wall, SNS, Director of Nutrition
Holland City School District and Saugatuck Public Schools
Arletha Banks, District Chef, Production, Purchasing and Kitchen Manager Holland City School District
Scratch Cooking: Make it or Fake it
• Want to menu some scratch cooking recipes,
but not sure where to start?
• Think you don’t have the time, equipment, or labor?
• Discover recipe ideas & unique menu concepts that you can make from scratch, or make from “fake” scratch.
Want to menu some scratch cooking recipes, but not sure where to start?
Find recipes, concepts or ideas:
• Facebook (TIPS For School Meals That Rock)
• Peers
• “Stalk” Other Websites Online and Copy
Find the right products, knowledge and information
• CN Labels
• Food Buying Guide
• Manufacturers & Distributors
• Expand recipe or convert recipe to fit our programs
What is the food buying guide? Why use it?
• The Food Buying Guide for Child Nutrition Programs has all of the current information in one manual to help you
• Buy the right amount of food and the appropriate type of food for your program(s).
• Determine the specific contribution each food makes toward the meal pattern requirements.
• https://www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs
Think you don’t have the time, equipment, or labor?
Think you don’t have the time, equipment, or labor?
• Time: Most scratch items do not take any longer to make, just need to plan better.
• Labor: Time studies & work smarter, not harder. Positive attitudes go a long way.
A positive attitude gives you power over your circumstances instead of your circumstances having power over you.” Joyce Meyer
• Equipment: All of these ideas can be done whether you have a state of the art kitchen or just a regular oven.
Discover recipe ideas that you can make from scratch, or make from “fake” scratch
BBQ Ribs - Scratch HOLLAND/SAUGATUCK SCHOOLS RECIPE: Maple Bacon Spare Ribs
Scratch Method
Yield 84 servings per case Portion Size two bone serving / 4 oz equiv
Ingredient Measure 84 168
Pork Spare Rib 1 case 2 cases
BBQ Spices Coat ribs Coat ribs
Spicy BBQ Spices Coat ribs Coat ribs
Maple Bacon Glaze Glaze as need Glaze as need
Method: Thaw ribs 24-48 hours before cooking on sheet pans in cooler. Once ribs are thawed remove the silver skin from the back of the rib. See picture attached:
Season ribs with choice of rub, completely coating entire rib on both sides, wrap each rib in film wrap and aluminum foil to help retain the moisture for tenderness. Place wrapped ribs on sheet pan, cooking in a pre-heated oven of 350*F for about an hour, remove temp through wrapping for an internal temp of 165*F holding for 15 seconds. Allow ribs to rest for about 10 minutes, this will retain the juices when ribs are cut. Cut each slab of ribs into 2 bone pieces for a 2 oz. Meat/Meat Alternate serving. Serve with a grain/fruit/vegetable.
For hot service:
CCP: Hold for hot service at 140F or higher.
BBQ Ribs – Fake it HOLLAND / SAUGATUCK PUBLIC SCHOOLS RECIPE: Maple Bacon Ribs Fake it
Method
Yield 1 rib patty per meal Portion Size 4 oz rib patty
Ingredient Measure 40 80
Pork Rib Patty- Premade
1 case 2 cases
Maple Bacon Glaze Glaze as need Glaze as need
METHOD: Coat each rib patty with maple bacon glaze. Cook from frozen or slightly thaw state. Grill rib patty on medium high heat for 3 ½ minutes per side or bake it in 350*F oven for about 12-14 minutes. Drizzle ribs with more glaze after cooking. Serve with cole slaw and Texas toast for an authentic backyard BBQ lunch. The rib can also be served on a bun with cole slaw to make a great BBQ sandwich.
For hot service:
CCP: Hold for hot service at 140F or higher.
General Tso Chicken Scratch
HOLLAND / SAUGATUCK SCHOOLS RECIPE: General Tso Chicken – Scratch Method
Yield 120/3.9 oz servings
Ingredient Measure 120
Brown Sugar 7 ½ pounds
Hoisin Sauce 5 ¾ cups
Rice Wine Vinegar 5 ¾ cups
Ketchup 5 ¾ cups
Soy Sauce 3 ¾ cup
Water 3 ¾ cup
Corn Starch 5 ½ cups
B/S Chicken Breast Cut in 3” cubes 30 pounds
Canola Oil 2 ½ cups
Green Onion, Chopped 2 pounds
Ginger, minced 2 ½ cups
Red Pepper Flakes ½ cup
Sesame Oil ¾ cup
Instructions:
• In a bowl, mix together the brown sugar, hoisin sauce, rice wine vinegar, ketchup, soy sauce and water. Set aside.
• Place the cornstarch in a large bag. Add the chicken and seal the bag, then shake until the chicken is coated with the cornstarch.
• Heat 2 cups of the oil in a large tilt skillet or steam kettle medium-high heat, cook the chicken just until browned. Remove from the skillet/kettle to a steam table pan, cover to keep warm.
• Add the remaining ½ cup of oil to the skillet/kettle, add green onions, ginger and red pepper flakes. Cook until fragrant, about 1 minute. Add the sauce mixture and bring to a boil. Simmer for 8-10 minutes, or until the sauce thickens a bit. Add the chicken back into the skillet, toss to coat with the sauce, and continue to cook until the chicken is cooked through. Stir in the sesame oil. Serve over vegetable fried rice, garnished with additional green onions and sesame seeds.
For hot service:
CCP: Hold for hot service at 140F or higher
General Tso Chicken Fake itHOLLAND / SAUGATUCK SCHOOLS RECIPE: General Tso Chicken
– Fake it Method
Yield 120/3.9 oz servings
GD General Tso Chicken 3.9 oz =2 oz M/MA 4 ½ bags
General Tso Sauce Packet 4 ½ packets
Preheat oven to 350*F for Convection oven, 400*F for conventional Oven. Place chicken on a sheet pan for approximately 30 minutes until golden brown. For sauce; pleace bag in boiling water for 10-12 minutes. Combine chicken and sauce mix well until chicken is coated, return to oven to crisp edges of chicken. Serve over Vegetable Fried Rice. Garnish the chicken and rice with shredded carrots, chopped green onion and sesame seeds before serving.
Guacamole - Scratch7/29/2019 3:18 PM
HOLLAND / SAUGATUCK SCHOOLS RECIPE: Fabulous Guacamole Scratch Method Yield 20 – 4 oz. Portion Size Portion Utensil
Ingredient Measure
Avocados, mashed 15 each
Limes, juiced 5 each
Salt 1 ¼ tablespoon
Onion, diced 2 ½ cups
Cilantro, chopped ¾ cup
Roma tomatoes, diced 10 each
Garlic, minced 1 ¼ tablespoon
Jalapeno pepper, minced; seeds removed 3 each
Cumin 1 tablespoon
METHOD: In mixing bowl combine all ingredients mixing well, refrigerate for at least 1 hour before serving.
For cold service: CCP: Hold for cold service at 40*F or lower.
.
Guacamole -Fake itHOLLAND / SAUGTAUCK SCHOOLS RECIPE: Fabulous Guacamole Fake it Method
Avocado Chunks 789942 6 pounds
Pico de Gallo 434526 2 pounds
METHOD: Combine all ingredients together; mix well, refrigerate 1 hour before serving. Top guacamole with cilantro and drizzle lime juice over top right before service.
For cold service: CCP: Hold for cold service at 40*F or lower
Stir Fry Rice - Scratch7/31/2019 12:51 PM
HOLLAND/SAUGATUCK SCHOOLS RECIPE: Vegetable Fried Rice –
Scratch Method
Yield 60/120 servings Portion Size 1 cup
Ingredient Measure 60 120
Water 2 ¾ gallons 5 ½ gallons
Brown Rice 11 ¼ pounds 22 ½ pounds
Canola oil 1 2/3 cup 3 ¾ cup
Yellow Onion, dice 2 cups 4 cups
Green Pepper 2 cups 4 cups
Garlic, minced ¼ cup ½ cup
Red Pepper Flakes 1 tablespoon 2 tablespoon
Green Onion, chop ½ cup 1 cup
Soy Sauce 2 ½ cup 5 cups
Green Peas, frozen 5 pounds 10 pounds
Sesame Oil ¾ cup 1 ¼ cup
Method: Combine water and rice together cook in covered Steam Table pan(s) for about 35-40 minutes until fluffy. Toss onion, green pepper, garlic and red pepper flakes together with canola oil, spread out on a parchment paper lined sheet pan. Roast in oven for about 10 minutes stir to coat entire pan, return to oven roast another 8-10 minutes (DO NOT ALLOW VEGETABLE TO BURN). Combine rice, roasted vegetables, green onion, peas and soy sauce stir together return to oven for about 10 minutes to combine flavors. Remove from oven stir in Sesame oil before serving. For hot service:
CCP: Hold for hot service at 140F or higher.
Stir Fry Rice -Fake itHOLLAND / SAUGATUCK RECIPE: Vegetable Fried Rice-Fake
It Method
Yield 60/120 servings Portion Size 1 cup
Ingredients Measure 60 120
Uncle Ben’s Asian Brown Rice 5 boxes 10 boxes
Season Packet 5 packets 10 packets
Prepare product according to package instructions with these few suggestions:
Oven:
1. Combine 1 ½ quarts (6 cups) HOT water (190°F) or chicken broth and contents of seasoning packet in a deep half size steam table pan. Stir well to disperse seasoning in water. Add rice and and 2 ounces butter or sesame oil(optional) and mix well. Add left over frozen veggies (at least 4 cups)
2. Cover and bake at 400°F for 25 minutes or until MOST of the water is absorbed. 3. Stir well. Serve immediately or keep warm (160 °F).
Fluff with fork, drizzle soy sauce and sesame oil and top with Asian herbs and spices (sesame seeds, ginger, curry, Herbes de Provence)
Stove Top
1. Combine 1 ½ quarts (6 cups) water or chicken broth and contents of seasoning packet in a stock pot. Stir well to disperse seasoning in water. Add rice and 2 ounces butter or sesame oil (optional) and mix well.
2. Bring to a vigorous boil. Remove from heat. Cover tightly until MOST of the water is absorbed (about 25 minutes).
3. Stir well. Serve immediately or transfer to serving pan and keep warm (160 °F). 4. Fluff with fork, drizzle soy sauce and sesame oil and top with Asian herbs and
spices (sesame seeds, ginger, curry, Herbes de Provence, fresh green onion)
For hot service:
CCP: Hold for hot service at 140F or higher
Find “fake it” scratch seasonings, herbs, spices
• https://www.tradeeastspices.com/(Trade East Spices)
• https://www.flavormeansbusiness.com/(Minor’s)
Learn unique menu concepts that are sure to be a hit whether you make it or fake it.
Asian Inspired
Candy Cane Roasted Beets
Omelet Bar
Questions? Comments.
