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SUPERIOR HIGH SCHOOL FALL 2022 NEW MENU ITEMS
BY JAMIE WILSON, 2022-2023 SNA-WI LEGISLATIVE COMMITTEE CHAIR
These Superior High School Fall 2022 New Menu items with recipes that are here to stay!! The Crispy BBQ Mac & Cheese is super easy and our kids love it! Our students say this Build Your Own Beef Barbacoa Bowl w/WG Cilantro Lime Rice looks and tastes like a beef bowl from Chipotle or Qdoba!! We add this Superior Kale Salad to our salad bar weekly and it disappears every time. Lastly, our Vegetable Lo Mein uses whole grain linguine and fresh ginger for an added punch. This menu item is served with whole grain popcorn chicken drizzled with low sodium teriyaki, orange or honey sriracha sauce.
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Crispy BBQ Mac & Cheese
Number of Portions: 100 Size of Portion: 1 entree, 195.860gm
Entree, macaroni & cheese, rf, rs, wg, 6oz, frozen, usda c720, 6/5# – 37lb, 8oz
Whole grain, corn chips, fritos, 1oz, dry, sulf 203273, 8/16oz – 4lb
Preparations Instructions
Misc., bacon, crumbles, 3/8 inch, cooked, frozen, sulf 558536, 10# case – 1lb
Condiment, bbq sauce, sweet baby ray’s, dry, sulf 290059, 4/1 gallon – 1c, 2tsp
1. Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
2. 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. Remove frozen product from freezer using oldest pack date first. CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.
4. 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. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.
5. Prepare macaroni & cheese pouches: Place sealed bag in a steamer or in a boiling water
Heat approximately 45 minutes or until product reaches serving temperature. CAUTION: Open bag carefully avoid being burned.
CCP: Heat to 165°F or higher for at least 15 seconds
6. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
7. Open bacon package and place in serving container. Hold warm if desired.
8. Open fritos package and place near service area.
9. At time of service, assemble dish as described: Scoop 6oz of mac & cheese into serving vessel using 6ozscoop or spoodle. Garnish with 1/2 (0.5) ounce of fritos across top of mac and cheese. Top with 1/2 ounce of bacon crumbles. Optional: Drizzle 1 teaspoon of bbq sauce over top of crispy mac & cheese continued on page 33
10. Offer each student 6oz of mac & cheese topped with0.5 oz of fritos and 0.5 oz of bacon crumbles drizzled with 0.5 teaspoon of bbq sauce. CORRECTIVE ACTION HOT FOOD 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. CCP: Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product. CCP: Record time and internal temperature of completed recipe on daily log.
Sweet Kale Salad
Number of Portions: 80
Size of Portion: 1/2 cup
Vegetable, Kale, Chopped, Fresh, SULF 136231, 5# – 5 lb.
Vegetable, Carrots, Matchstick, Fresh, SULF 144024, 5# – 5 lb.
Vegetable, Brussels Sprouts, Shredded, Fresh, SULF 143388, 5# – 5 lb.
M/MA, Sunflower Seeds, Roasted & Salted, Dry, SULF 431627, 5# – 1 lb.
Fruit, Cranberries, Dried, Infused, Dry, SULF 430065, 5# – 1 lb.
Condiment, Dressing, Poppyseed, Dry, SULF 463480, 2/1 gallon – 2 qt
Preparations Instructions
1. Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
2. 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. Remove product from cooler and dry storage using oldest pack date first. CCP: 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. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.
4. Mix all ingredients together. Refrigerate. CCP: Ensure cold food is held at a temperature below 41° F.
5. Serve 1/2 cup salad using 4 oz disher to student to provide 1/8 cup Dark Green, 1/8 cup Red Orange, 1/8cup Other Vegetable, and 1/8 cup Fruit.
CORRECTIVE ACTION COLD FOOD: Any food item being served cold must be maintained at or below 41. In the event the temperature of the cold item rises above 41 it must be returned to a refrigerated or frozen atmosphere and temperature reduced to 41 or below.
CCP: Record time and internal temperature of completed recipe on daily log.
Rice
3. Combine rice, water, oil, salt, lime juice, and cilantro into a 2-inch steam table pan. Stir to combine. Cover tightly. For 100 servings use 4 pans.
4. OVEN METHOD: Cook in a 350 °F oven for 45 to 55 minutes. STEAMER METHOD: Cook in a steamer for 30 to 40 minutes.
5. Remove from oven or steam and let sit for 10 to 15 minutes.
6. Remove cover; fluff rice before serving. CCP: Hot hold, above 140 °F for service. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
Beef
7. Fill large stock pot with enough water to cover barbacoa. Bring water to boil. Place barbacoa in original bag in boiling water.
8. Boil for 1 hour 15 minutes to 1 hour 25 minutes and until internal temperature reaches 140°F as measured by a meat thermometer.
9. Remove from water and place product in pan.
10. Remove bag and shred with fingers, tongs, or meat forks.
Build Your Own Beef & Rice Bowl
Number of Portions: 100
Size of Portion: 1 cup
Whole Grain, Rice, Brown, Parboiled, Dry, SULF 381542, 25# bag – 6 gal., 1 qt. cooked
Water, Tap, Drinking, 1 cup = 8 fl oz – 3 gal., 2 c.
Seasoning, Olive Oil, Extra Virgin, Dry, SULF 267667, 1 gallon – 2 c.
Misc, Lime Juice, Fresh, Cooler, SULF 227512, 1 gal – 1 qt.
Seasoning, Salt, Iodized, Dry, SULF
308702, 18/2.5# – 2 Tbsp., 2 tsp.
Seasoning, Cilantro, Fresh, Cooler, SULF 127712, 8 oz – 3 c.
Preparations Instructions
M/MA, Cheese, Cheddar, RF, Shredded, Cooler, SULF, USDA 100012, 6/5# – 6 lb. 4 oz.
M/MA, Barbacoa, Beef, FC, Frozen, SULF 553255, 4/5# bags – 12 lb. 8 oz. Vegetable, Tomato, Salsa, Fire Roasted, Canned, Dry, SULF 198486, 6/#10 – 1 gal., 2 qt., 1 c.
Vegetable, Mixed, Baja Roast, Frozen, SULF 760822, 12# – 3 gal., 2 c.
1. Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
2. 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. CCP: 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 andafter glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
11. Using kitchen scale, measure 2.0oz of barbacoa by weight. Determine proper serving size and utensil needed for assembly step. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°
Corn
12. Remove vegetable blend from freezer using oldest pack date first.
13. Place product in clean, 4” steam pan for heating.
14. Cook in steamer until internal temperature reaches 165° F, about 1 hour. Stir occasionally.
15. Remove from oven or steam and hold hot until bowl assembly. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
16. Remove canned salsa from dry storage using oldest pack date first.
17. Clean top of can before opening. Ensure that can has no dents or defects. Using, clean can opener, open can. Discard lid. Caution: Edges are sharp. Use caution when handling.
18. Place salsa in serving pan and chill until assembly step.
Assemble Rice Bowls
19. In a serving vessel, assemble the following:
Add one (1) cup of cilantro rice
Add 2.0 oz (by weight) of barbacoa on top of rice
Add 1.0 ounce of shredded cheese using 1 oz ladle
Add 1/2 cup of baja corn vegetable blend using #8 scoop
Add 1/4 cup of salsa continued on page 35
Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
Vegetable Lo Mein
Number of Portions: 100
Size of Portion: 1 cup
Misc., Sauce, Teriyaki, Jug, Dry, SULF 463070, 4/65 oz – 3 c.
Seasoning, Ginger, Fresh, Minced, Cooler, SULF 141068, 5# – 1/4c.
Vegetable, Carrots, Matchstick, Fresh, SULF 144024, 5# – 1 gal.
Vegetable, Cabbage, Shred with color, Fresh, SULF 143411, 5# – 5 lb.
Vegetable, Pea Pods, Fresh, SULF 141073, 5# – 5 lb.
Whole Grain, Pasta, Linguini, 2oz, dry, 2WG, Barilla, SULF Special Order,20/16oz – 12 lb. 8 oz. dry to cooked
Preparations Instructions
1. Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
2. 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. Remove products from cooler and dry storage using oldest pack date first. CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.
4. 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. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.
5. Wash all raw fruits and vegetables thoroughly before combining with other ingredients including:
Unpeeled fresh fruit and vegetables that are served whole or cut into pieces. Fruits and vegetables that are peeled and cut to use in cooking or served ready-to-eat.
Wash fresh produce vigorously under cold running water or by using chemicals that comply with the 2001 FDA Food Code. Packaged fruits and vegetables labeled as being previously washed and ready-to-eat are not required to be washed.
6. Remove any damaged or bruised areas. Cut peppers and onion into thin strips appropriate for stir fry.
7. Blanch cabbage and carrots in boiling water for about 2 minutes. Strain (reserve hot liquid to cook pasta)and chill in ice cold water, drain thoroughly.
8. Cook pasta in vegetable water for 8 minutes, strain. Rinse with cold water and mix with 1/4 cup vegetable oil.
9. In tilt skillet, stir in small amount of oil, cabbage, carrots, and pea pods. Add ginger and teriyaki sauce. Cook until tender but still have slight crunch.
10. Add noodles to tilt skillet. Toss vegetables with pasta noodles.
11. Remove product from skillet. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
12. Offer one (1) cup Vegetable Lo Mein to each student
