While the pork is cooling, make the BBQ sauce by heating the ketchup, sugar, vinegar, Worcestershire sauce, and seasonings until the sugar is dissolved. Taste and adjust if necessary. Carefully remove the nets from the cooked pork and place the meat in a large mixing bowl with a paddle attachment. Once the bowl is up to ¾ full, mix the pork briefly on low speed to break up the product. Add the BBQ sauce all at once and mix briefly. If this product is over mixed, it will form a paste, and will be unusable. Place the BBQ Pork into 2” hotel pans, cover with a lid, and bake in a 350 degree oven until the internal temperature reads 165 degrees. Keep warm until production. Prior to service, build your slider sandwiches on sheet pans using 1½ ounces of BBQ Pork for each slider bun. Wrap or bag the finished pans of product and keep warm for service. ¼ Cup Ground Black Pepper 2 Quarts 9 Quarts Ketchup 4 Pounds Brown Sugar 2 Cups Cider Vinegar 1 Cup Worcestershire Sauce ½ Cup Granulated ¼ Cup Granulated Garlic 1 Tablespoon Ground Black Pepper 1 Tablespoon Chili Powder 17 Packages Whole Wheat Slider Buns (12 per pack) Nutritional Analysis Per Serving
1 #10 Can Beans, drained and rinsed Preheat oven to 375 degrees. Mix together the black beans, green peppers, onion, corn, and spices. Place in a sheet pan and roast at 375 degrees for about 10 minutes. Cool properly. Chop Chicken Fajita Meat in buffalo chopper. Combine bean mixture with chicken, tomatoes, cilantro, and cheese in a bowl and place 12 lbs of filling in each 2" steam table pan. Line sheet pans with parchment paper. Lay out tortillas on a clean work surface. Top half of one side of each tortilla with ¾ cup of the filling mixture. Fold the other half of the tortilla over top of the filling press down gently to seal. Place quesadillas on prepared sheet pans. Spray the tops of the tortillas with pan release spray to aid in browning. Cook in a convection oven at 375°F for about 10 minutes (until tops are lightly browned and internal temperature reaches 165°F). 1 6 Ounces Green Bell Pepper, chopped 1 Pound 2 Ounces Onion, chopped 2 Pounds Sweet Yellow Corn, frozen, kernals cut off the cob ¼ Cup Chili Powder 3 Tablespoons Ground Cumin 1½ Teaspoons Ground Paprika 1½ Teaspoons Onion Powder 2 Pounds 5 Ounces Chicken Fajita Breast, Gold Kist 1 Pound tomato, ripe, chopped 3 Tablespoons Cilantro, chopped 3 Pounds 2 Ounces Grated Low Fat Cheddar Cheese 50 10” flour tortillas Nutritional Analysis Per Serving Calories 397 Vitamin A (IU) 551 Iron (Mg) 4.5 Cholesterol (Mg) 29 Vitamin C (Mg) 14.8 Calcium (Mg) 438 Sodium (Mg) 1067 Protein (g) 22.3 Total Fat (g) 11.4 Fiber (g) 8.4 Carbohydrate (g) 53 Saturated Fat (g) 5.4 Spaghetti with Meat Sauce Kara Sample, RD, SNS, Administrative Dietitian, Weld County School District 6 Serving Size: 1 Cup Pasta, 1 Cup Sauce Number of Servings: 425 Servings Ingredients Procedure
3 Gallons Cool In a large mixing bowl with a dough hook, add the water, honey, liquid egg, oil, wheat flour, high gluten flour, sugar, yeast, salt, and milk solids (in that order). Mix on low speed until the ingredients are mixed. Mix on medium speed until a bread dough forms, approx. 10 minutes. Remove the from the mixing bowl and separate the dough into 2 lb increments. Place two of those measurements per sheet pan and proof until the dough doubles in size. Once doubled, remove the dough a sheet pan at a time and press out the air. Press each 2 lb increment into a rectangle and roll up into a loaf of bread to form a loaf approx 5 feet long and 1 inch in diameter. Cut the loaf into 30 equal portions, 2 inches in length. Place the pieces onto a greased sheet pan, approximately ½ inch apart, and proof until the product doubles in size. You should have 10 rows of 7 to yield 70 portions per sheet pan. Repeat these steps until all of the dough is formed and in the proof box. Once the rolls double in size, bake in a 350 degree oven until the rolls are done. Cool the bread completely before portioning the product into bags. Once cooled, cut the sheet pans of rolls in half (5 rows worth) and wrap each half well with plastic wrap. 1 Cup Honey 3 Cups Liquid Egg 1½ Cups Canola Oil 21 Pounds Whole Wheat Flour 20 Pounds High Gluten Flour 2 Cups 1½ Cups Yeast ½ Cup Salt 1½ Cup Milk Solids Nutritional Analysis Per Serving Calories 186 Total Fat (g) 1.8 Calories from fat 16 Saturated Fat (g) 0.4 Sodium (Mg) 146 Cholesterol (Mg) 7 Fiber (g) 3.6 Carbohydrate (g) 36 Protein (g) 6 “After a full belly all is poetry.” ― ; Tis: A Memoir The End!