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BI BIM BAP K-8

RECIPE DETAILS

Item ID: PF006

Batch Quantity: 100

Serving Size: 1

Serving Measure: CUP

Serving Description: 1 cup

Nutrition Link: 80374

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: Complex

Recipe Source: PF

RECIPE DETAILS

Item ID: PF006

Batch Quantity: 100

Serving Size: 1

Serving Measure: CUP

Serving Description: 1 cup

Nutrition Link: 80374

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: Complex

Recipe Source: PF

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe source: Chef Ann Foundation Plant Forward

Carrots yield 76%
Peas yield 98%
Green onions yield 83%
Cabbage yields 87%
Cucumbers yield 98%

Preparation

1. Cook rice in steamer and cool prior to adding to recipe.
2. Over medium heat, scramble eggs until fully cooked, approximately 3-4 minutes. Cool prior to adding to recipe.
3. Heat oil in skillet.
4. Saute green onion and ginger in oil.
5. Add carrot and shredded cabbage and stir fry 3-4 minutes until just heated through but not soft.
6. Add tofu and stir fry.
7. Add chili sauce, sriracha, and soy sauce.
8. Add rice, mix and stir fry until rice has absorbed sauce.
9. Remove from skillet.
10. Stir in spinach, sesame seeds, and frozen peas.
11. Let cool, add cooked/cooled egg to cooled rice mix.
12. Mix all ingredients well and keep cool.
13. Portion servings in hotel pans (10 lbs. per pan).
15. To reheat, place pans in 325 degree oven until an internal temperature of 165 is reached.

Serving

Serving size is 1 cup (8 oz spoodle).
Garnish with sliced cucumbers.


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.125 Meat/Meat Alternative: 1 Calories: 200.39
Dark Green: 0 Milk: 0 Sat. Fat: 4.29%
Red Orange: 0 Grains: 1 Sodium: 445.27
Legumes: 0
Starchy: 0
Other: 0.125
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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