Standardized Recipe|Science
Task
Standardize Recipe with HACCP steps
Use the Lasagna Recipe in the text book picture below. Use the form to writ the recipe. Fill in the ingredients in the ingredient column, measurement in the measurement column. In the Directions place the written instructions but also add HACCP steps that would be appropriate.
ADDED Steps in the recipe:
It is common that the recipe also has instructions regarding holding, cooling (for leftover use) and reheating for leftovers.
Add these three steps:
Holding
Cooling
reheating
Chicken or Turkey Taco – USDA Recipe D-130C for Schools | What’s Cooking? USDA Mixing Bowl
https://whatscooking.fns.usda.gov/recipes/print/9933 1/5
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Chicken or Turkey Taco – USDA Recipe D-130C for Schools
Makes: 50 or 100 Servings
50 Servings 100 Servings Ingredients Weight Measure Weight Measure *Fresh onions, chopped 6 oz 1 cup 2 Tbsp 2 tsp 12 oz 2 1/4 cups 1 Tbsp 1 tsp Frozen corn 1 lb 2 3/4 cups 2 lb 1 qt 1 1/2 cups Garlic powder 1 Tbsp 1 1/2 tsp 3 Tbsp Salt 1 tsp 2 tsp Ground black pepper 2 tsp 1 Tbsp 1 tsp Canned no-salt-added tomato paste 14 oz 1 1/2 cups (1/8 No. 10 can) 1 lb 12 oz 3 cups (1/4 No. 10 can) Water 1 qt 2 cups 3 qt Chili powder 2 Tbsp 1/4 cup Ground cumin 1 Tbsp 1 1/2 tsp 3 Tbsp Paprika 1 1/2 tsp 1 Tbsp Onion powder 1 1/2 tsp 1 Tbsp Frozen cooked diced chicken, thawed, 1/2″ pieces 5 lb 12 oz 1 gal 1 qt 11 lb 8 oz 2 gal 2 qt Frozen cooked diced turkey, thawed, 1/2″ pieces 5 lb 12 oz 1 gal 1 qt 11 lb 8 oz 2 gal 2 qt Brown rice, long-grain, regular, dry, parboiled (B-03) (See Notes Section) 3 lb 10 oz 2 qt 1 cup 7 lb 4 oz 1 gal 2 cups *Fresh lettuce, shredded 2 lb 8 oz 3 qt 2 cups 5 lb 1 gal 3 qt *Fresh tomatoes, chopped 1 lb 6 oz 3 cups 2 lb 12 oz 1 qt 2 cups Reduced-fat Cheddar cheese, shredded 1 lb 4 oz 1 qt 1 cup 2 lb 8 oz 2 qt 2 cups Whole-grain yellow corn taco shells (.50 oz each) 2 oz 100 each 4 oz 200 each
Directions
8/21/2018 Chicken or Turkey Taco – USDA Recipe D-130C for Schools | What’s Cooking? USDA Mixing Bowl
https://whatscooking.fns.usda.gov/recipes/print/9933 2/5
1. Combine onions, corn, garlic powder, salt, pepper, tomato paste, water, and seasonings in a large stock pot. Heat uncovered over medium heat for 5 minutes. Stir well. Bring to a boil.
2. Add chicken. Reduce heat and simmer for 25-30 minutes, stirring occasionally.
3. Critical Control Point: Heat to 165 °F for 15 seconds or higher.
4. Critical Control Point: Hold for hot service at 135 °F or higher.
5. See B-03 for recipe ingredients and directions. Set rice aside for step 9.
6. For topping: Combine lettuce and tomatoes. Toss slightly. Set mixture aside for step 12.
7. Set cheese aside for step 13.
8. Assembly (2 tacos per serving):
9. First layer: Using a No. 8 scoop, divide equally between two tacos, 1/2 cup (about 4 oz) rice on bottom of taco shells.
10. Second layer: Using a No. 30 scoop, spread 1/8 cup (about 1 1/2 oz) chicken mixture in each taco shell.
11. Transfer tacos to a steam table pan (12″ x 20″ x 2 1/2″). For 50 servings, use 2 pans. For 100 servings, use 4 pans.
12. Third layer: Using a No. 10 scoop, divide equally between two tacos, 3/8 cup (about 1 1/2 oz) lettuce and tomato mixture on top of chicken mixture.
13. Fourth layer: Using a No. 40 scoop, divide equally between two tacos, 1 Tbsp 1 tsp (about 1/3 oz) shredded cheese on top of lettuce and tomato mixture.
14. OR
15. Instruct students to “build” their own tacos.
16. Serve each student: 2 tacos; 3/8 cup (about 1 1/2 oz – use No. 10 scoop) lettuce and tomato mixture in individual souffle cups; 1 Tbsp 1 tsp (about 1/3 oz – use No. 40 scoop) shredded cheese in individual souffle cups.
Notes
*Remove salt from B-03 Cooking Rice ingredients when including dish in D-13C Chicken or Turkey taco recipe.
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
*Cooking Process #2: Same Day Service
Serving
NSLP/SBP Crediting Information: 2 tacos provide 2 oz equivalent meat/meat alternate, 1/8 cup red/orange vegetable, 1/8 cup other vegetable, 1/8 cup additional vegetable, and 2 oz equivalent grains.
8/21/2018 Chicken or Turkey Taco – USDA Recipe D-130C for Schools | What’s Cooking? USDA Mixing Bowl
https://whatscooking.fns.usda.gov/recipes/print/9933 3/5
CACFP Crediting Information: 2 tacos provide 2 oz meat/meat alternate, 3/8 cup vegetable, and 2 servings grains/bread.
My Notes
8/21/2018 Chicken or Turkey Taco – USDA Recipe D-130C for Schools | What’s Cooking? USDA Mixing Bowl
https://whatscooking.fns.usda.gov/recipes/print/9933 4/5
Nutrients Amount
Calories 281
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 37 mg
Sodium 447 mg
Total Carbohydrate 29 g
Dietary Fiber 4 g
Total Sugars 2 g
Added Sugars included N/A
Protein 18 g
Vitamin D 1 IU
Calcium 61 mg
Iron 0 mg
Potassium 69 mg
N/A – data is not available
Meal Components
Vegetables
Red & Orange 1/8 cup
Other 1/8 cup
Grains 2 ounces
Meat / Meat Alternate
2 ounces
For more information on meal components and crediting, please visit the Food Buying Guide for Child Nutrition Programs.
Nutrition Information
http://www.fns.usda.gov/tn/food-buying-guide-school-meal-programs
8/21/2018 Chicken or Turkey Taco – USDA Recipe D-130C for Schools | What’s Cooking? USDA Mixing Bowl
https://whatscooking.fns.usda.gov/recipes/print/9933 5/5
