RECIPE DETAILS
Item ID: SA020
Batch Quantity: 1
Serving Size: 4
Serving Measure: QUART
Serving Description: 4 QUART
Nutrition Link: 80318
Food Category: Grains
HACCP: SALAD
HACCP Process Category: Complex
Recipe Source: COOKB
RECIPE DETAILS
Item ID: SA020
Batch Quantity: 1
Serving Size: 4
Serving Measure: QUART
Serving Description: 4 QUART
Nutrition Link: 80318
Food Category: Grains
HACCP: SALAD
HACCP Process Category: Complex
Recipe Source: COOKB
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Yield Factors
Green onion yield = 83%
Olives, canned yield = 54%
Pepper yield = 80%
Garbanzo yield = 65%
Cook couscous per package directions. Chill.
Crumble feta.
Drain and chill olives and beans.
Preparation
Combine cooked couscous, olives, red peppers, and green onions.
In a separate bowl whisk together lemon juice, oil, and spices.
Toss all ingredients together.
Transfer to hotel pans. Cover, label, date.
Keep cold per HACCP until transported.
Serving
Keep salad cold until use on salad bar.
One recipe batch of 4 qts yields 32/0.5 cup servings 2 full salad bar 1/4 pans.
Transfer salad to salad bar 1/4 pan and place on salad bar.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 11.25 | Meat/Meat Alternative: 5.5 | Calories: 3783.64 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 7.64% | |
| Red Orange: 2 | Grains: 8 | Sodium: 11825.93 | |
| Legumes: 7.375 | |||
| Starchy: 0 | |||
| Other: 1.875 | |||
| 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.
