Beef

Shepherds Pie

Beef
Lunch

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	9.4 oz	Elementary	N/A	Elementary	N/A
Secondary	9.4 oz	Secondary	N/A	Secondary	N/A

Recipe Total Yield
Weight	48.5 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	2.4	0	0.875
Secondary	2.4	0	0.875

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Recipe
Comments

Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume
Vegetable Oil		1 C, 4 Tbsp	9 oz	1 C, 4 Tbsp
Carrot, Whole	small dice, food processed	2.63 lb	2.31 lb	2 qt, 8 Tbsp
Celery	small dice, food processed	2.75 lb	1.88 lb	1 qt, 1.25 pt
Onion, Yellow	small dice, food processed	2.63 lb	2.31 lb	2 qt, 8 Tbsp
Pepper, Red	minced	8.5 oz	7 oz	1 C, 4 Tbsp
Tomato Paste		5.62 oz	5.62 oz	11 Tbsp, 1.56 tsp
Flour, All Purpose		2.8 oz	2.8 oz	11 Tbsp, 1.56 tsp
Salt, Kosher		5.4 oz	5.4 oz	8 Tbsp, 1.92 tsp
Black Pepper, Ground		1.1 oz	1.1 oz	4 Tbsp, 1 tsp
Beef, Ground Cooked			14.5 lb
Tomatoes, Diced Canned	undrained	9.13 lb	9.13 lb	1 gal, 1.5 pt
Potatoes, Mashed Yukon			18.5 lb	2 gal, 3.3 qt

Method

Heat oil in a tilt skillet or pan large enough to hold all ingredients (except potatoes).
Saute carrot, celery and onions until softened.
Add garlic, flour, tomato paste, salt and pepper to the vegetables and cook, stirring until tomato paste begins to darken, 5-10 minutes.
Add cooked beef and undrained diced tomatoes and simmer for 30 minutes.
Transfer to 2 inch hotel pans and cool according to HACCP SOP.
Make mashed potatoes according to the recipe.
While still warm, spread 4# 10oz of mashed potato over the cooled Shepard's pie mixture.
Cool each pan, then cut into portions - 6 x 4 per pan.
Cover pans with parchment and foil.
On day of service, reheat in a 350 degree oven, covered to an internal temperature of 165 degrees. Remove cover towards end of reheat time to brown top if desired.

Serving Guidelines

Type of Pans Needed:	2" Hotel Pan
Number of Pans Needed:	3.8
Weight Per Pan:	12.13 lb
Elementary Portions Per Pan:	26
Secondary Portions Per Pan:	26
Elementary Serving Utensil:	spatula
Secondary Serving Utensil:	spatula

Sandwich, Sloppy Joe

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	5 oz	Elementary	N/A	Elementary	1
Secondary	5 oz	Secondary	N/A	Secondary	1

Recipe Total Yield
Weight	25 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	2.5	2	0.25
Secondary	2.5	2	0.25

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Recipe
Comments

Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume	Prepped Each
Beef, Ground Cooked			13 lb
Vegetable Oil		4 Tbsp	2 oz	4 Tbsp
Onion, Yellow	peeled, medium dice	4.75 lb	4.5 lb	1 gal
Celery	Medium dice	6 lb	4.13 lb	1 gal
Tomato Paste		8 oz	8 oz	1 C
Tomato Sauce		2.44 lb	2.44 lb	1 qt
Sugar, Light Brown		1 lb	1 lb	1 pt, 1 C
Vinegar, Apple Cider		1 pt, 8 Tbsp	1.25 lb	1 pt, 8 Tbsp
Mustard, Dry		4.75 lb	0.63 oz	2 Tbsp, 0.25 tsp
Garlic, Fresh	chopped	9.08 oz	8 oz	1 pt
Worcestershire Sauce		12 Tbsp	6 oz	12 Tbsp
Salt, Kosher		4.7 oz	4.7 oz	8 Tbsp
Bun, Burger Whole Grain		80 BUN (1)			80

Method

Note - Beef Crumbles may be used instead of ground beef.
Heat a tilt skillet or largest pan available to accommodate the ingredients over medium high heat.
Add oil, onions and celery and saute until onions are translucent.
Add garlic, salt and pepper and saute another 3 minutes.
Add tomato paste and combine well with vegetables.
Cook until paste begins to darken.
Add remaining ingredients (except for rolls), bring to a boil, reduce to a simmer.
Simmer an additional 30 minutes.
Portion into 2-inch hotel pans
Hold hot for service or cool according to HACCP SOP.
Reheat, covered, in a 350 oven until internal temperature reaches 165 degrees.
Scoop filling into bun at time of service. Do not fill in advance.

Serving Guidelines

Type of Pans Needed:	2" Hotel Pan
Number of Pans Needed:	2.5
Items Per Pan:	32
Elementary Portions Per Pan:	32
Secondary Portions Per Pan:	32
Elementary Serving Utensil:	#8 level disher
Secondary Serving Utensil:	#8 level disher

Meatloaf

Beef
Lunch

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	2 oz	Elementary	N/A	Elementary	N/A
Secondary	3 oz	Secondary	N/A	Secondary	N/A

Recipe Total Yield
Weight	14 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	1.9	0	0
Secondary	2.8	0	0

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Recipe
Comments

Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume
Bread Crumbs, Japanese Panko		8 oz	8 oz	1 pt, 1 C
Milk, 1 %		1 qt	2 lb	1 qt
Egg, Large		8 oz	8 oz	1 C
Cheese, Parmesan Grated		10 oz	10 oz	1 pt, 4 Tbsp
Black Pepper, Ground		0.33 oz	0.33 oz
Beef, Ground	80/20	12.5 lb	12.5 lb
Garlic, Fresh	peeled, finely chopped	1.12 oz	1 oz	4 Tbsp
Onion, Yellow	peeled, finely chopped	1.3 lb	1.19 lb	1 pt, 4 Tbsp
Salt, Kosher		2.3 oz	2.3 oz	4 Tbsp
Carrot, Whole	finely chopped/grated	1.46 lb	1.19 lb	1 qt

Method

Combine milk, bread crumbs and eggs, let sit 1-2 minutes so the breadcrumbs can soak up the liquid.
Combine all ingredients and mix well. This can be done in a mixer with the paddle attachment on low speed in batches.
Measure mixture into 5# loaves and place on parchment lined 2 inch hotel pans, 2 per pan.
Cook in a 350 degree oven until internal temp reaches 160 degrees.
Cool according to HACCP SOP.
Slice into 2 oz portions (each 5# loaf will yield 25 2 oz slices).
Transfer to 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.
*Meatloaf may be topped with bbq sauce for added color and flavor.
On day of service, reheat, covered to an internal temperature of 165 degrees.

Serving Guidelines

Type of Pans Needed:	2" Hotel Pan
Number of Pans Needed:	2
Elementary Portions Per Pan:	56
Secondary Portions Per Pan:	38
Elementary Serving Utensil:	spatula
Secondary Serving Utensil:	spatula
Elementary Cost per Serving:	$0.25
Secondary Cost per Serving:	$0.38

Sandwich, Hamburger

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	2.3 oz	Elementary	N/A	Elementary	N/A
Secondary	2.3 oz	Secondary	N/A	Secondary	N/A

Recipe Total Yield
Items	100

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	2.3	2	0
Secondary	2.3	2	0

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Recipe
Comments

Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume	Prepped Each
Beef Patty 3 oz	Raw	18.75 lb	18.75 lb		100
Bun, Burger Whole Grain	1.8 oz or greater	100 BUN (1)			100

Method

Thaw burgers under refrigeration for 2 days prior to cooking.
Lay out burgers on parchment lined sheetpans 24 to a pan (4x6).
Cook in a 350 degree oven until internal temperature reaches 160 degrees (approximately 15 minutes in a convection oven on high)
Portion into 2.5-inch hotel pans.
Cool according to HACCP SOP.
Reheat, covered, in a 350 degree oven to an internal temperature of 165 degrees.
Place one burger in a bun for service.

Serving Guidelines

Type of Pans Needed:	2.5" Hotel Pan
Number of Pans Needed:	2
Elementary Portions Per Pan:	50
Secondary Portions Per Pan:	50
Elementary Serving Utensil:	tongs
Secondary Serving Utensil:	tongs
Elementary Cost per Serving:	$0.57
Secondary Cost per Serving:	$0.57

Taco, Beef

Beef
Lunch

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	2 oz	Elementary	N/A	Elementary	1
Secondary	4 oz	Secondary	N/A	Secondary	2

Recipe Total Yield
Weight	12.5 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	2	1	0
Secondary	4	2	0

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Recipe
Comments

Ingredients	As Purchased	Prepped by Weight	Prepped Each
Cheese, Cheddar Shredded	3.13 lb	3.13 lb
Beef Taco Meat		12.5 lb
Tortilla, Flour 6 inch	100 TORTILLA (EA 1.4 OZ)		100

Method

Thaw shredded cheese and tortillas under refrigeration over night
Reheat taco filling:
Heat taco meat in a 350F oven until internal temperature reaches 165F. Hold hot for service according to HACCP SOP
Shingle tortillas into a hotel pan. Cover and place in a warmer to warm and soften
Serve: Using #16 disher, place one 2-oz portion of taco meat on each tortilla and top with 1/2 oz cheese. Fold over to serve.
Serving size elementary one taco, secondary two tacos.

Serving Guidelines

Type of Pans Needed:	2" Hotel Pan
Number of Pans Needed:	1
Weight Per Pan:	12.5 lb
Items Per Pan:	50
Elementary Portions Per Pan:	100
Secondary Portions Per Pan:	50
Elementary Serving Utensil:	#16 disher
Secondary Serving Utensil:	#16 disher

Pasta, Beef Bolognese

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	4 oz	Elementary	10 Tbsp	Elementary	1
Secondary	8 oz	Secondary	1 C, 4 Tbsp	Secondary	1

Recipe Total Yield
Volume	8 gal, 1.2 qt
Weight	54 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	1.5	1	1
Secondary	2	2	1

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Recipe
Comments

Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume
Pasta, Penne	AL DENTE		21 lb	6 gal, 2.75 qt
Sauce, Bolognese Beef			34 lb	4 gal
Cheese, Mozzarella Shrd Low Fat	Elementary	12.5 lb	12.5 lb
Cheese, Mozzarella Shrd Low Fat	Secondary	6.25 lb	6.25 lb

Method

One day day prior to Service: Thaw Frozen Mozzarella cheese.
Mix beef bolognese sauce and keep refrigerated until use.
Cook and cool pasta per pasta cooking recipe - make sure not to overcook, pasta must be al dente!
Mix cold pasta with cold sauce.
Portion sauced pasta into 2.5- inch deep full hotel pans, 13.5# per pan. Loss due to evaporation during cooking will yield final weight 12.5# per pan.
Cover with parchment paper and foil (tightly wrapped) and reheat at 350 to an internal temperature of 165 degrees.
Hold hot for service according to HACCP SOP.
For Service: Before service, check that heaping spoodle of pasta product is appropriate weight in order to get correct pan yield.
Serve 1 oz shredded mozzarella with pasta per customer desire - offer versus serve.
Note: Purchase Cheese, Mozzarella based on either Elementary quantities or Secondary quantities even though the ingredient appears twice in the recipe.

Serving Guidelines

Type of Pans Needed:	2.5" Hotel Pan
Number of Pans Needed:	4
Weight Per Pan:	13.5 lb
Elementary Portions Per Pan:	50
Secondary Portions Per Pan:	25
Elementary Serving Utensil:	Spoodle Heaping
Secondary Serving Utensil:	Spoodle Heaping

Chili, Beef and Bean

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	6 oz	Elementary	12 Tbsp	Elementary	1
Secondary	8 oz	Secondary	1 C	Secondary	1

Recipe Total Yield
Volume	4 gal
Weight	32 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	2.2	0	0.33
Secondary	2.9	0	0.5

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Recipe
Comments

Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume
Vegetable Oil		8 Tbsp		8 Tbsp
Onion, Yellow	peeled, medium dice	4 lb	4.5 lb	1 gal
Pepper, Green	seeded, medium dice	1 lb	1 lb	1 qt, 8 Tbsp
Garlic, Fresh	chopped	9.08 oz	8 oz	1 C
Beef, Ground Cooked	cooked		5.5 lb	1 gal, 1 pt
Tomatoes, Diced Canned	drained	5 lb	5 lb	2 qt, 1 pt
Salt, Kosher		4.7 oz	4.7 oz	8 Tbsp
Black Pepper, Ground		0.5 oz	0.5 oz	2 Tbsp, 2 tsp
Coriander, Ground		1 oz	1 oz	4 Tbsp
Chili Powder		2 oz	2 oz	8 Tbsp
Oregano, Dried		0.25 oz	0.25 oz	2 Tbsp, 2 tsp
Beans, Black Canned	drained	35 lb	21 lb	3 gal

Method

In a tilt skillet or squarehead, heat oil over medium high heat.
Saute onions, peppers and garlic until translucent.
Add cooked beef to pan.
Add diced tomatoes and seasonings.
Add beans and simmer for 30 minutes.
Transfer into serving vessel and hold hot for service or cool according to HACCP SOP.
Reheat, covered, in a 350 degree oven to 165 degrees.

Serving Guidelines

Type of Pans Needed:	2.5" Hotel Pan
Number of Pans Needed:	4
Elementary Portions Per Pan:	21
Secondary Portions Per Pan:	16
Elementary Serving Utensil:	6 oz ladle
Secondary Serving Utensil:	8 oz ladle

Sauce, Bolognese Beef

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	N/A	Elementary	N/A	Elementary	N/A
Secondary	N/A	Secondary	N/A	Secondary	N/A

Recipe Total Yield
Volume	5 gal, 3 qt
Weight	48.75 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	0.8	0	0.33
Secondary	1.2	0	0.625

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Recipe
Comments

Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume	Prepped Each
Beef, Ground Cooked			9.38 lb
Sauce, Veggie Packed Marinara			42.38 lb	4 gal, 3 qt

Method

Combine cold cooked beef and cold tomato sauce.
Store refrigerated according to HACCP SOP for use in a different recipe.

Beef Taco Meat

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	2.7 oz	Elementary	N/A	Elementary	N/A
Secondary	2.7 oz	Secondary	N/A	Secondary	N/A

Recipe Total Yield
Weight	19 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	2	0	0
Secondary	2	0	0

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Recipe
Comments

Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume
Beef, Ground	Raw	20 lb	14 lb	2 gal, 2 qt
Vegetable Oil		4 Tbsp	2 oz	4 Tbsp
Onion, Yellow	Finely chopped	6 lb	5 lb	3 qt
Celery	Finely chopped	6 BUNCH(32 OZ)	4 lb	2 qt
Garlic, Fresh	Peeled, minced	5.4 oz	4.8 oz	1 C
Spice Rub			2.7 oz	8 Tbsp
Salt, Kosher		1.17 oz	1.17 oz	2 Tbsp
Black Pepper, Ground		0.25 oz	0.25 oz	1 Tbsp

Method

Defrost meat under refrigeration for 2-3 days prior to cooking.
Oven Method:
Divide ground meat between two 4-inch hotel pans (10 lbs per pan). Season with salt and pepper.
Cover and cook in the over at 350F degrees for about 1 hour until the meat reaches an internal temperature of 266. Drain fat from meat.
While browning meat, over low-medium heat, heat vegetable oil and add onions, celery, garlic and spice rub. Saute until tender.
Add drained browned meat to cooked vegetables. Mix well. Taste for seasoning and add additional seasoning if necessary.
Cool immediately according to HACCP SOP or hold above 135F for service.

Serving Guidelines

Type of Pans Needed:	2" Hotel Pan
Number of Pans Needed:	2
Weight Per Pan:	9.5 lb
Elementary Portions Per Pan:	56
Secondary Portions Per Pan:	56

Sandwich, Cheeseburger

Beef
Lunch

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	3.3 oz	Elementary	N/A	Elementary	1
Secondary	3.3 oz	Secondary	N/A	Secondary	1

Recipe Total Yield
Items	100

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	3.3	2	0
Secondary	3.3	2	0

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Recipe
Comments

Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped Each
Beef Patty 3 oz	raw	18.75 lb	18.75 lb
Bun, Burger Whole Grain	1.8 oz or greater	100 BUN (1)		100
Cheese, Cheddar Sliced	1 oz slices	6.25 lb	6.25 lb

Method

Thaw burgers under refrigeration for 2 days prior to cooking.
Lay out burgers on parchment lined sheetpans 24 to a pan (4x6).
Cook in a 350 degree oven until internal temperature reaches 160 degrees (approximately 15 minutes in a convection oven on high)
Portion into 2.5-inch hotel pans.
Cool according to HACCP SOP.
Reheat, covered, in a 350 degree oven to an internal temperature of 165 degrees.
Place one burger in a bun and top with a slice of cheese for service.

Serving Guidelines

Type of Pans Needed:	2.5" Hotel Pan
Number of Pans Needed:	2
Items Per Pan:	50
Elementary Portions Per Pan:	50
Secondary Portions Per Pan:	50
Elementary Serving Utensil:	tongs
Secondary Serving Utensil:	tongs
Elementary Cost per Serving:	$0.73
Secondary Cost per Serving:	$0.73

Shepherds Pie

Desired Servings

Method

Serving Guidelines

Sandwich, Sloppy Joe

Desired Servings

Method

Serving Guidelines

Meatloaf

Desired Servings

Method

Serving Guidelines

Sandwich, Hamburger

Desired Servings

Method

Serving Guidelines

Taco, Beef

Desired Servings

Method

Serving Guidelines

Pasta, Beef Bolognese

Desired Servings

Method

Serving Guidelines

Chili, Beef and Bean

Desired Servings

Method

Serving Guidelines

Sauce, Bolognese Beef

Method

Beef Taco Meat

Desired Servings

Method

Serving Guidelines

Sandwich, Cheeseburger

Desired Servings

Method

Serving Guidelines