Beef

Shepherds Pie

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary9.4 ozElementaryN/AElementaryN/A
Secondary9.4 ozSecondaryN/ASecondaryN/A
Recipe Total Yield
Weight48.5 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary2.400.875
Secondary2.400.875
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Vegetable Oil1 C, 4 Tbsp9 oz1 C, 4 Tbsp
Carrot, Wholesmall dice, food processed2.63 lb2.31 lb2 qt, 8 Tbsp
Celerysmall dice, food processed2.75 lb1.88 lb1 qt, 1.25 pt
Onion, Yellowsmall dice, food processed2.63 lb2.31 lb2 qt, 8 Tbsp
Pepper, Redminced8.5 oz7 oz1 C, 4 Tbsp
Tomato Paste5.62 oz5.62 oz11 Tbsp, 1.56 tsp
Flour, All Purpose2.8 oz2.8 oz11 Tbsp, 1.56 tsp
Salt, Kosher5.4 oz5.4 oz8 Tbsp, 1.92 tsp
Black Pepper, Ground1.1 oz1.1 oz4 Tbsp, 1 tsp
Beef, Ground Cooked14.5 lb
Tomatoes, Diced Canned undrained9.13 lb9.13 lb1 gal, 1.5 pt
Potatoes, Mashed Yukon18.5 lb2 gal, 3.3 qt

Method

  1. Heat oil in a tilt skillet or pan large enough to hold all ingredients (except potatoes).
  2. Saute carrot, celery and onions until softened.
  3. Add garlic, flour, tomato paste, salt and pepper to the vegetables and cook, stirring until tomato paste begins to darken, 5-10 minutes.
  4. Add cooked beef and undrained diced tomatoes and simmer for 30 minutes.
  5. Transfer to 2 inch hotel pans and cool according to HACCP SOP.
  6. Make mashed potatoes according to the recipe.
  7. While still warm, spread 4# 10oz of mashed potato over the cooled Shepard's pie mixture.
  8. Cool each pan, then cut into portions - 6 x 4 per pan.
  9. Cover pans with parchment and foil.
  10. 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

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary5 ozElementaryN/AElementary1
Secondary5 ozSecondaryN/ASecondary1
Recipe Total Yield
Weight25 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary2.520.25
Secondary2.520.25
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Beef, Ground Cooked13 lb
Vegetable Oil4 Tbsp2 oz4 Tbsp
Onion, Yellowpeeled, medium dice4.75 lb4.5 lb1 gal
CeleryMedium dice6 lb4.13 lb1 gal
Tomato Paste8 oz8 oz1 C
Tomato Sauce2.44 lb2.44 lb1 qt
Sugar, Light Brown1 lb1 lb1 pt, 1 C
Vinegar, Apple Cider1 pt, 8 Tbsp1.25 lb1 pt, 8 Tbsp
Mustard, Dry4.75 lb0.63 oz2 Tbsp, 0.25 tsp
Garlic, Freshchopped9.08 oz8 oz1 pt
Worcestershire Sauce12 Tbsp6 oz12 Tbsp
Salt, Kosher4.7 oz4.7 oz8 Tbsp
Bun, Burger Whole Grain80 BUN (1)80

Method

  1. Note - Beef Crumbles may be used instead of ground beef.
  2. Heat a tilt skillet or largest pan available to accommodate the ingredients over medium high heat.
  3. Add oil, onions and celery and saute until onions are translucent.
  4. Add garlic, salt and pepper and saute another 3 minutes.
  5. Add tomato paste and combine well with vegetables.
  6. Cook until paste begins to darken.
  7. Add remaining ingredients (except for rolls), bring to a boil, reduce to a simmer.
  8. Simmer an additional 30 minutes.
  9. Portion into 2-inch hotel pans
  10. Hold hot for service or cool according to HACCP SOP.
  11. Reheat, covered, in a 350 oven until internal temperature reaches 165 degrees.
  12. 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

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary2 ozElementaryN/AElementaryN/A
Secondary3 ozSecondaryN/ASecondaryN/A
Recipe Total Yield
Weight14 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary1.900
Secondary2.800
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Bread Crumbs, Japanese Panko8 oz8 oz1 pt, 1 C
Milk, 1 %1 qt2 lb1 qt
Egg, Large8 oz8 oz1 C
Cheese, Parmesan Grated10 oz10 oz1 pt, 4 Tbsp
Black Pepper, Ground0.33 oz0.33 oz
Beef, Ground80/2012.5 lb12.5 lb
Garlic, Freshpeeled, finely chopped1.12 oz1 oz4 Tbsp
Onion, Yellowpeeled, finely chopped1.3 lb1.19 lb1 pt, 4 Tbsp
Salt, Kosher2.3 oz2.3 oz4 Tbsp
Carrot, Wholefinely chopped/grated1.46 lb1.19 lb1 qt

Method

  1. Combine milk, bread crumbs and eggs, let sit 1-2 minutes so the breadcrumbs can soak up the liquid.
  2. Combine all ingredients and mix well. This can be done in a mixer with the paddle attachment on low speed in batches.
  3. Measure mixture into 5# loaves and place on parchment lined 2 inch hotel pans, 2 per pan.
  4. Cook in a 350 degree oven until internal temp reaches 160 degrees.
  5. Cool according to HACCP SOP.
  6. Slice into 2 oz portions (each 5# loaf will yield 25 2 oz slices).
  7. Transfer to 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.
  8. *Meatloaf may be topped with bbq sauce for added color and flavor.
  9. 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

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary2.3 ozElementaryN/AElementaryN/A
Secondary2.3 ozSecondaryN/ASecondaryN/A
Recipe Total Yield
Items100
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary2.320
Secondary2.320
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Beef Patty 3 oz Raw18.75 lb18.75 lb100
Bun, Burger Whole Grain1.8 oz or greater100 BUN (1)100

Method

  1. Thaw burgers under refrigeration for 2 days prior to cooking.
  2. Lay out burgers on parchment lined sheetpans 24 to a pan (4x6).
  3. Cook in a 350 degree oven until internal temperature reaches 160 degrees (approximately 15 minutes in a convection oven on high)
  4. Portion into 2.5-inch hotel pans.
  5. Cool according to HACCP SOP.
  6. Reheat, covered, in a 350 degree oven to an internal temperature of 165 degrees.
  7. 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

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary2 ozElementaryN/AElementary1
Secondary4 ozSecondaryN/ASecondary2
Recipe Total Yield
Weight12.5 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary210
Secondary420
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Cheese, Cheddar Shredded3.13 lb3.13 lb
Beef Taco Meat12.5 lb
Tortilla, Flour 6 inch100 TORTILLA (EA 1.4 OZ)100

Method

  1. Thaw shredded cheese and tortillas under refrigeration over night
  2. Reheat taco filling:
  3. Heat taco meat in a 350F oven until internal temperature reaches 165F. Hold hot for service according to HACCP SOP
  4. Shingle tortillas into a hotel pan. Cover and place in a warmer to warm and soften
  5. 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.
  6. 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

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary4 ozElementary10 TbspElementary1
Secondary8 ozSecondary1 C, 4 TbspSecondary1
Recipe Total Yield
Volume8 gal, 1.2 qt
Weight54 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary1.511
Secondary221
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Pasta, PenneAL DENTE21 lb6 gal, 2.75 qt
Sauce, Bolognese Beef34 lb4 gal
Cheese, Mozzarella Shrd Low Fat Elementary12.5 lb12.5 lb
Cheese, Mozzarella Shrd Low Fat Secondary6.25 lb6.25 lb

Method

  1. One day day prior to Service: Thaw Frozen Mozzarella cheese.
  2. Mix beef bolognese sauce and keep refrigerated until use.
  3. Cook and cool pasta per pasta cooking recipe - make sure not to overcook, pasta must be al dente!
  4. Mix cold pasta with cold sauce.
  5. 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.
  6. Cover with parchment paper and foil (tightly wrapped) and reheat at 350 to an internal temperature of 165 degrees.
  7. Hold hot for service according to HACCP SOP.
  8. For Service: Before service, check that heaping spoodle of pasta product is appropriate weight in order to get correct pan yield.
  9. Serve 1 oz shredded mozzarella with pasta per customer desire - offer versus serve.
  10. 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

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary6 ozElementary12 TbspElementary1
Secondary8 ozSecondary1 CSecondary1
Recipe Total Yield
Volume4 gal
Weight32 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary2.200.33
Secondary2.900.5
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Vegetable Oil8 Tbsp8 Tbsp
Onion, Yellowpeeled, medium dice4 lb4.5 lb1 gal
Pepper, Greenseeded, medium dice1 lb1 lb1 qt, 8 Tbsp
Garlic, Freshchopped9.08 oz8 oz1 C
Beef, Ground Cookedcooked5.5 lb1 gal, 1 pt
Tomatoes, Diced Canned drained5 lb5 lb2 qt, 1 pt
Salt, Kosher4.7 oz4.7 oz8 Tbsp
Black Pepper, Ground0.5 oz0.5 oz2 Tbsp, 2 tsp
Coriander, Ground1 oz1 oz4 Tbsp
Chili Powder2 oz2 oz8 Tbsp
Oregano, Dried0.25 oz0.25 oz2 Tbsp, 2 tsp
Beans, Black Canneddrained35 lb21 lb3 gal

Method

  1. In a tilt skillet or squarehead, heat oil over medium high heat.
  2. Saute onions, peppers and garlic until translucent.
  3. Add cooked beef to pan.
  4. Add diced tomatoes and seasonings.
  5. Add beans and simmer for 30 minutes.
  6. Transfer into serving vessel and hold hot for service or cool according to HACCP SOP.
  7. 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 WeightServing Sizes by VolumeServing Each
ElementaryN/AElementaryN/AElementaryN/A
SecondaryN/ASecondaryN/ASecondaryN/A
Recipe Total Yield
Volume5 gal, 3 qt
Weight48.75 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary0.800.33
Secondary1.200.625
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Beef, Ground Cooked9.38 lb
Sauce, Veggie Packed Marinara42.38 lb4 gal, 3 qt

Method

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

Beef Taco Meat

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary2.7 ozElementaryN/AElementaryN/A
Secondary2.7 ozSecondaryN/ASecondaryN/A
Recipe Total Yield
Weight19 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary200
Secondary200
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Beef, GroundRaw20 lb14 lb2 gal, 2 qt
Vegetable Oil4 Tbsp2 oz4 Tbsp
Onion, YellowFinely chopped6 lb5 lb3 qt
CeleryFinely chopped6 BUNCH(32 OZ)4 lb2 qt
Garlic, FreshPeeled, minced5.4 oz4.8 oz1 C
Spice Rub2.7 oz8 Tbsp
Salt, Kosher1.17 oz1.17 oz2 Tbsp
Black Pepper, Ground0.25 oz0.25 oz1 Tbsp

Method

  1. Defrost meat under refrigeration for 2-3 days prior to cooking.
  2. Oven Method:
  3. Divide ground meat between two 4-inch hotel pans (10 lbs per pan). Season with salt and pepper.
  4. 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.
  5. While browning meat, over low-medium heat, heat vegetable oil and add onions, celery, garlic and spice rub. Saute until tender.
  6. Add drained browned meat to cooked vegetables. Mix well. Taste for seasoning and add additional seasoning if necessary.
  7. 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

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary3.3 ozElementaryN/AElementary1
Secondary3.3 ozSecondaryN/ASecondary1
Recipe Total Yield
Items100
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary3.320
Secondary3.320
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Beef Patty 3 oz raw18.75 lb18.75 lb
Bun, Burger Whole Grain1.8 oz or greater100 BUN (1)100
Cheese, Cheddar Sliced1 oz slices6.25 lb6.25 lb

Method

  1. Thaw burgers under refrigeration for 2 days prior to cooking.
  2. Lay out burgers on parchment lined sheetpans 24 to a pan (4x6).
  3. Cook in a 350 degree oven until internal temperature reaches 160 degrees (approximately 15 minutes in a convection oven on high)
  4. Portion into 2.5-inch hotel pans.
  5. Cool according to HACCP SOP.
  6. Reheat, covered, in a 350 degree oven to an internal temperature of 165 degrees.
  7. 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
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