Meal preparation and handling safely guide
When it comes to group meals, Meal security should be embraced as a member of the family. Please be sure to follow these helpful steps from the USDA to prepare and store Meals safely.
Clean: Wash hands, utensils, and countertops with frequency.
Wash all fruits and vegetables under cold running water.
Separate: Prevent cross-contamination. Don't let raw meat, chicken or fish or their juices-touching other Meals. After cutting raw meats, wash hands, cutting boards, knives, and countertops with soap and hot water.
Cook: Cook Meal to safe internal temperatures. Use a Meal thermometer to check the internal temperature. Steaks and roasts should be heated to 145°F, burgers to 160°F, chicken and turkey breasts to 170°F, the whole chicken, and turkey to 180°F.
Transport of Meal: Keep Meal cold at or below 40°F. Put the Meal in the refrigerator with a source of cold as ice or gel freezing. Keep hot Meals at or above 140°F. Wrap well and place it in an insulated container.
Reheat Meals: use the stove, oven or microwave to heat the Meal to 165°F. Bring sauces, soups, and gravies to the boiling point of at least 1 minute.
Serve Meals: Keep hot Meals hot-at or above 140°F, cold Meals and cold-at or below 40°F.
Storage/: Leftovers Refrigerate or freeze perishable Meals within 2 hours, 1 hour in temperatures above 90°F. Use chilled, cooked leftovers within 2 days.
Dor does not put so much hot Meal in the refrigerator or freezer that raises the temperature and causes other Meals to spoil. When the refrigerator is overpopulated, the temperature can increase enough to cause increased bacterial action. Never place deep containers of hot Meal in the refrigerator. Put hot Meal in shallow containers and stir occasionally to be cooled quickly, then freeze as needed. Put the Meal in the refrigerator slows down the process of contamination; do not stop.
This guide will guide you through all the steps necessary to plan in a secure manner and serve Meal for a group.
How Much Is Enough?? The quantities of Meal
 |
|
Use disposable aluminum pan: toasters (e.g. 20" x 12" x 3") for the lighter elements.
For heavy items (meat, stew, chili, lasagna), click the pans or use 2 full-length (for example, two shallow containers 20" x 12" x 2") or 2 bins size medium (for example, two 10" x 12" x 4").
Of Health Needs: vegetables, low in fat, low in fresh fruits, spices, and sugar, not chewy or hard.
"Meal for 59", Sina Faye Fowler and Bessie Brooks West, John Wiley & Sons, 1985
Recipes and cooking tips for Meal 50
Melon salad and grapes for a crowd serves/makes 50
Ingredients:
Average 1 Watermelon, cut into cubes or balls
2 Honeydew Melon, cut into cubes or balls
3 cantaloupe melons, cut into cubes or balls
1 1/2 pound of grapes without seed
1 1/2 pound of red grapes without seeds
Directions:
Combine melons and grapes. Cover and let stand for 1 hour. Serve with a slotted spoon. Serving size: 1 cup
Microwave scrambled eggs by a crowd serves/makes 50
Ingredients:
50 eggs, approximately 2 ½ liters
1 1/4 liter of hot milk
1 1/3 teaspoon of salt
1/2 pound of butter
Directions:
Beat eggs slightly. Add the milk and salt and mix well. Pour the melted butter in baking bread (2 1/2 x 10 16 1/2 x 2 1/2 inches) with 1/2 cup for bread. Add the egg mixture. Bake at 350 degrees for 40 minutes. Stir after 20 minutes. Be sure to use bread 1 1/2 to 2 inches deep.
Green salad
6-9 lb. Vegetable salad, washed and cut into bite-size
Additions:
3 c. croutons
6 grated carrots
1 1/2 c. chopped red onion, chopped
4 c. the diced tomatoes or cherry
3 c. sweet mixture of red, green, orange and yellow peppers
3 cucumbers, cut them in half lengthwise and sliced
Other vegetables of your choice
Meat Pie for 50 serves/makes 50
Ready in: 1-2 hrs.
Ingredients:
10 pounds of lean ground beef or Meat Loaf Mix (beef and pork)
2 cup of milk
8 eggs
2 cans of tomato soup Campbell, without diluting
4 cups of fine dry bread crumbs
3 tablespoons of salt
1 1/2 teaspoon of cayenne pepper
1 1/2 cups of finely chopped onion
1/4 cup Worcestershire sauce
1 tablespoon poultry seasoning
2 tablespoons chopped parsley
Directions:
Combine with meat and condiments; mix well. Pat in 6 loaves of bread. Bake, cutlery, 2 hours at 325 degrees to an internal temperature of 160 degrees. They then discover to brown. Serve with a tomato sauce or another sauce if desired.
Meat Pie - St. The Church of Santo Tomás, Fairfield
Ready in: 2 hours
Ingredients:
12 lbs. lean ground beef or Meat Loaf Mix (beef and pork)
6 cups of oatmeal
12 eggs
3 cups of ketchup.
6 small onions, chopped
3 tablespoons of salt
3 teaspoon of cayenne pepper
Directions:
Combine with meat and condiments; mix well. Pat in 4 loaves of bread. Bake, from 1.5 to 2 hours at 350 degrees. Beginning with ketchup.
Roast beef stew (60 servings)
Beef Stew 12 lb.
20 medium-sized, carrots, peeled and cut into pieces
20 small potatoes, peeled, diced
6 to 8 large chopped onions,
10 stalks of celery, sliced
2 cloves of garlic (optional)
Boiling water 2 qt.
1 tablespoon of ginger powder (optional)
1 tablespoon of sugar.
1/4 tsp. each: savory, thyme, basil
4 laurel leaves, whole
1/4 c. or salt to taste
Pepper to taste
20 medium-sized, carrots, peeled and cut into pieces
20 small potatoes, peeled, diced
6 to 8 large chopped onions,
10 stalks of celery, sliced
2 cloves of garlic (optional)
Boiling water 2 qt.
1 tablespoon of ginger powder (optional)
1 tablespoon of sugar.
1/4 tsp. each: savory, thyme, basil
4 laurel leaves, whole
1/4 c. or salt to taste
Pepper to taste
Cube beef stew and brown in a small amount of grease. Add boiling water and carrots. Simmer for 30 minutes. Add the remaining ingredients. Simmer for 2 more hours to 325 degrees. This recipe fills an electric toaster. Remove the bay leaves whole before
To Serve. Serve with salad and bread.
To Serve. Serve with salad and bread.
Sloppy Joes during 50
13 pounds of lean ground beef
1 Every head of celery, diced
2 green pepper, diced
6 large or 3 dry onions Bermuda, bits
4 cups of tomato sauce
( 8 4 oz.) of cans of tomato sauce
3 boats ( 6 oz.) tomato paste
1/4 cup Worcestershire sauce
3 tablespoons chili powder
6 tablespoons of vinegar.
( 6 oz jar 1. ) Mustard Yellow
12 tablespoons brown sugar.
1 teaspoon of pepper.
1 Every head of celery, diced
2 green pepper, diced
6 large or 3 dry onions Bermuda, bits
4 cups of tomato sauce
( 8 4 oz.) of cans of tomato sauce
3 boats ( 6 oz.) tomato paste
1/4 cup Worcestershire sauce
3 tablespoons chili powder
6 tablespoons of vinegar.
( 6 oz jar 1. ) Mustard Yellow
12 tablespoons brown sugar.
1 teaspoon of pepper.
Sal
Brown beef approximately 1/3 at a time, in a big frying pan. Drain off fat. Transfer sear the meat at an electric toaster or large pot. Saute the celery, green pepper and onion in enough oil to cover the bottom of the tray. Simmer until vegetables are tender. Mix the meat, tomato sauce, tomato sauce, tomato
Paste and Worcestershire sauce, chili powder, vinegar, mustard, brown sugar, salt, and pepper. Add salt begin with 1 tablespoon and add until you like the taste. Cook in the oven for roasting in low for several hours stirring often so as not to burn. If it is too thin add a little cornstarch
Dissolved in water and then stir in hot mixture.
Paste and Worcestershire sauce, chili powder, vinegar, mustard, brown sugar, salt, and pepper. Add salt begin with 1 tablespoon and add until you like the taste. Cook in the oven for roasting in low for several hours stirring often so as not to burn. If it is too thin add a little cornstarch
Dissolved in water and then stir in hot mixture.
Beef Taco for 50
10-12 pounds ground beef
C. 1/4 or 3/4 c. dried onion fresh onions, chopped }
1 1/2 teaspoon garlic powder. }
1 - 1 1/2 teaspoon ground cumin. }
1 1/2 teaspoon of paprika. } Or 10 Prepared condiment
1 1/2 teaspoon onion powder. } Packages
1 tablespoon. Chili powder }
2 teaspoon black pepper. }
1 1/2 c. tomato paste }
1 quart of water.
C. 1/4 or 3/4 c. dried onion fresh onions, chopped }
1 1/2 teaspoon garlic powder. }
1 - 1 1/2 teaspoon ground cumin. }
1 1/2 teaspoon of paprika. } Or 10 Prepared condiment
1 1/2 teaspoon onion powder. } Packages
1 tablespoon. Chili powder }
2 teaspoon black pepper. }
1 1/2 c. tomato paste }
1 quart of water.
Brown ground beef, ensuring that there is no rose left, drain off fat. Mix the onions and seasonings and simmer until the onion cook slightly and condiments release their flavor. Add the tomato paste and water and simmer for 15 - 20 minutes.
Serve with:
Cheddar cheese, tomatoes, the sauce, shredded lettuce, shredded taco shells
Or soft flour tortillas.
Or soft flour tortillas.
Depending on the size of the portions of beef taco wishes to serve, you may be able to get fewer servings of this recipe for 50. This recipe can be extended by agitation in a little bit of cooked rice and some refried beans ( spice ) that is especially good for tortillas Soft.
Baked Chicken #1 serves 50.
5 c. corn flakes crumbs
2 1/2 teaspoon of salt.
1 1/4 teaspoon pepper.
5 teaspoon of paprika.
2 1/2 teaspoon garlic salt.
2 1/2 teaspoon onion salt.
10 eggs
2 1/2 tbsp of lemon juice.
50 chicken breasts
Combine the crumbs with the seasoning. In a shallow container, mix the egg and lemon juice, stirring slightly. Dip the chicken in egg mixture and then cover it with the mixture of MIGA. Place in an ungreased baking dish. Bake uncovered for 1 to 1 1/4 hour to 350 or until chicken is to an internal temperature of 180.
Baked Chicken #2
32 lbs. of chicken (whole chicken cut into 8 pieces each).
2 1/2 qt. Salad Dressing (10 cups, Miracle whip type)
12 c. corn flakes crumbs
3 lb of parmesan cheese.
1 1/4 teaspoon of salt and pepper.
Brush chicken with salad dressing. Combine remaining ingredients
And it is used to coat chicken pieces. Place in greased baking bread
Uncovered for 1 to 1 1/4 hour or until done to 350 degrees. Serves 50
The hot chicken dish served (75)
5 pak wide, noodles cooked
16 c. cooked meat, chicken nuggets
4 cans of cream of mushroom soup
3 cans of mushrooms sm.
4 cans of peas, draining
1 lg. bunch celery, diced
1 chopped onion, lg.
Chicken Broth 6 c.
Pimento
Season to taste
Mix the chicken broth with the cream of soup. Add the remaining ingredients, stir it with care. Bake at 350 degrees until heated through.
Glazed Ham serves/makes 35-40
2 fully cooked hams (preferably with bone)
Directions:
Preheat oven to 325 degrees. Cut the skin and trim the fat to a thickness of 1/4 to 1/2 of an inch. Place ham, fat side up, on a shallow baking pan. If you plan to glaze the ham, line the pan with aluminum foil, because the sugar in the varnish can burn. Fully cooked ham, roast about 10 minutes per pound (2 1/2 to 3 hours for a whole ham, 1 1/2 to 2 and a half hours). Can be served in this moment after stand for 20 minutes.
***Enamels:***
Packed in 2 cups of sugar or dark brown or:
1 cup of Dijon mustard +
Packed 1 cup sugar or dark brown or:
2 cups of brown sugar mixed with
3 tablespoons of dry mustard
1/4 teaspoon ground cloves
3 tablespoons of vinegar or fruit juice or:
2 cups of marmalade or jam, diluted with a little water or white wine
To glaze: When the ham hot enough, raise the temperature of the oven at 425 degrees. Remove the ham in the oven and qualification of the surface of the fat to make a grid criss-cross pattern. For a simple glazed, spray the surface with coffee or granulated sugar or use any of the enamels listed above, spreading the icing generously over the surface. Bake about 20 minutes, basting with the juices from the pan a couple of times and brush More frosting if you want. Remove the ham in the oven, lightly cover with aluminum foil and let stand for 20 to 30 minutes before cutting. These will work on one half of ham (which serves 8 to 10) or a whole ham (served from 16 to 20)
Cooked pork chops
5 pounds of onions
2- 32 oz btls tomato sauce
2 pounds of brown sugar
Salt and pepper.
50+ pork chops (thicker slices) allow one per person.
Pork chops season; organize on the tray of bread. Top each slice with a slice of onion. Cover each with several large tablespoons of tomato sauce. Beginning with several tablespoons brown sugar. Add
1 cup of water to the pan. Do not pour over pork chops (add to the sides).
Bake at 350 degrees in the oven until tender. If the water evaporates, add a little more.
2- 32 oz btls tomato sauce
2 pounds of brown sugar
Salt and pepper.
50+ pork chops (thicker slices) allow one per person.
Pork chops season; organize on the tray of bread. Top each slice with a slice of onion. Cover each with several large tablespoons of tomato sauce. Beginning with several tablespoons brown sugar. Add
1 cup of water to the pan. Do not pour over pork chops (add to the sides).
Bake at 350 degrees in the oven until tender. If the water evaporates, add a little more.
Easy Casserole of Rice and ham
6 c. rice, raw
12 c. boiling water
1 1/2 teaspoon of salt.
10 C. Cubed ham (or other
Meat)
12 stalks of celery
Onion 4 c.
2 green pepper
Carrots 4 lb.
Place the rice, water, and salt in the greased baking sheet. Add the diced ham, celery, onions, peppers and carrots with rice. Stir in 4 cans of cream of chicken soup and 3 cans of cream
A mixture of mushrooms in the pan. An indoor pool, bake at 350 degrees for 1 hour and 45 minutes. Serves 60.
12 c. boiling water
1 1/2 teaspoon of salt.
10 C. Cubed ham (or other
Meat)
12 stalks of celery
Onion 4 c.
2 green pepper
Carrots 4 lb.
Place the rice, water, and salt in the greased baking sheet. Add the diced ham, celery, onions, peppers and carrots with rice. Stir in 4 cans of cream of chicken soup and 3 cans of cream
A mixture of mushrooms in the pan. An indoor pool, bake at 350 degrees for 1 hour and 45 minutes. Serves 60.
Baked Ziti
6 eggs
4 lbs ricotta cheese
2 tablespoons of fresh thyme
2 tablespoons of fresh oregano
2 tablespoons fresh basil
Salt and pepper.
4 lbs ziti, cooked, cooled and drained
8 ounces of grated Parmesan cheese
3 quarts of fresh tomato sauce - or use a spaghetti sauce.
2 kilos of Mozzarella cheese, shredded
Combine the eggs, ricotta cheese, thyme, oregano, basil, salt, and pepper. Mix well and Reserve. Place the ziti in an hotel. Top even with a layer of cheese mixture, and parmesan cheese. Pour the tomato sauce on top of the upper layer and stir gently to distribute the sauce. Bake covered at 375 F for 1 hour. Sprinkle with the mozzarella evenly over the pasta and return to oven for 10 minutes. Serve.
4 lbs ricotta cheese
2 tablespoons of fresh thyme
2 tablespoons of fresh oregano
2 tablespoons fresh basil
Salt and pepper.
4 lbs ziti, cooked, cooled and drained
8 ounces of grated Parmesan cheese
3 quarts of fresh tomato sauce - or use a spaghetti sauce.
2 kilos of Mozzarella cheese, shredded
Combine the eggs, ricotta cheese, thyme, oregano, basil, salt, and pepper. Mix well and Reserve. Place the ziti in an hotel. Top even with a layer of cheese mixture, and parmesan cheese. Pour the tomato sauce on top of the upper layer and stir gently to distribute the sauce. Bake covered at 375 F for 1 hour. Sprinkle with the mozzarella evenly over the pasta and return to oven for 10 minutes. Serve.
Cook the green beans
12 lbs. green beans, cut
1/3 cup plus 3 tablespoons unsalted butter, melted
2/3 cup plus 2 tablespoons lemon juice.
Fit the green beans in the basket for steam over boiling water. Cover the pan and steam for 8-10 minutes or until tender. Dive into the water filled with ice. This will establish the color and stop the cooking. This can be done 2 days before.
To reheat immersed in boiling water drain, add the butter and lemon juice. Serves 50.
Glazed Carrots
Serves 45
12 lbs baby carrots or sliced -- cooked
Sugar 3 c.
1 c. light corn syrup
Butter 1/2 c.
The concentrated orange juice 1/4 c.
1 teaspoon of salt.
In a large pot, combine first 5 ingredients, bring to boil over medium heat. Boil for 5 minutes, stirring occasionally. Place the carrots in 2 - 9 x 13 baking pans; pour the mixture over the carrots. Bake uncovered 350 degrees in the oven for 30 - 40 minutes until warm.
Rice & Easy
3 1/2 qt. white rice
7 quart of hot water
7 teaspoon of salt.
In two large roasters or other cooking dishes, combine the rice, water, and salt. Bake, cutlery, to 350 degrees for 1 hour.
Scalloped Potatoes by a crowd
Potatoes for 10 lb.
1 qt. (4 c.) of whipped cream or half and half
4 cans of cream of chicken soup
Peel and cut the potatoes in a large pot or toaster.
Mix the cream and soup together and mix with the potatoes.
Bake at 350 degrees covered 1hr, discovered 20 minutes until done.
This recipe can be cut to 1/4.
Options: 4 onion cut into slices may overlap with the potatoes.
Baked potatoes for a crowd
50 large russet baking potatoes
The Toppings
4 - 5 lb. of sour cream 4-5 bunches of green onions, finely chopped
Bacon bits of 1 lb. 2 pounds of cheddar cheese.
2 pounds of butter.
Scrub the potatoes with a wire brush to remove all dirt and stains of rough skin.
Use a fork to poke holes in potatoes, but do not do this ahead of time, or potatoes will be filled with brown marks from oxidation.
Preheat oven to 400F, vaguely organize the potatoes in a baking tray (To ensure that none touching) and cook the potatoes for 30 minutes. Remove the potatoes out of the oven and use tongs to turn the potatoes, return to oven and continue baking for another 30 minutes. Check the point of cooking the potatoes with a toothpick. The potatoes should be sensitive through the center.
While your potatoes are baking, fill a cooler with hot water, when they are about to take your potatoes, drain the water and dry the cooler. Load the potatoes in the pre-heats the cooler. Your potatoes remain hot for a long time.
Safety note: it is not recommended that the potatoes wrapped in aluminum foil. This wet area between the exterior part of the potato and the foil can be a breeding ground for bacteria.
Chili & Rice Bake
4 cups of rice, original become
6 pounds of lean ground beef
4 cups of onions, coarsely diced
4 cups of green pepper, seeded and diced largely
100 fl. oz. (2 cans) canned tomatoes, diced
100 fl. oz. of beans, canned goods, washed and drained
4 cups of beef broth
3-4 tablespoons chili powder (or packaged chili seasoning)
1 tablespoon cumin, ground
Salt and pepper to taste
6 c. cheddar cheese, shredded
Saute the meat, onion, and peppers in a large frying pan/pout until onion is softened and the meat is no longer pink. Drain the excess fat. Add the tomatoes, beans, meat, spices and convert the rice stock® brand. Bring to the boil on medium high heat, stirring frequently. Reduce heat and let simmer for 15 minutes.
Serve sprinkled with cheese.
During 70 Lasagna
Burger of 6 lb.
6 (6 oz.) of cans of tomato sauce
6 (6 oz.) tomato cans
12 teaspoon of salt.
9 teaspoon oregano.
6 teaspoon onion salt.
48 oz. small curd cottage cheese.
12 cloves of garlic, finely
Pinking
Chopped onion 6 c.
4 1/2 c. Parmesan cheese
4 lasagna noodles boxes
6 eggs
6 pkg. shredded Mozzarella Cheese (6 pounds).
Mix the cottage cheese with eggs. Brown the hamburger, onions, and garlic in butter. Add the rest of the condiments. Simmer 30 minutes. Cook lasagna noodles and layer in the frying pan; first, meat sauce; secondly, noodles; third, the cottage cheese mixed with eggs, parmesan cheese; fourth and fifth, mozzarella cheese. Repeat and finish with Mozzarella cheese or meat sauce. Bake at 350 degrees, uncovered, 20 minutes or more until hot and bubbly.
Let stand 20 minutes before cutting. Serves 72
Cooked Corned beef Dinner
35 lbs corned beef, cold water as needed
4 tablespoons of pickling spices
5+ lbs carrots, quartered (LG 25 carrots).
3 pounds of medium onions, quartered
12 lbs quartered white potatoes (25 lg, 50 small)
15 pounds cabbage, cut into 50 wedges
Place whole pieces of corned beef in large pots of 5 gallons.
Cover with water. Bring to the boil. Cover and simmer about 3 - 5 hours or until tender, depending on the size of the flesh. (How the meat is cooked, remove the scum that accumulates on the surface). Remove the tender corned beef with fluid. Remove any excess fat at the top of the liquid. Pour the liquid into a mold for baking bread or others with a greater upper surface that can be used for cooking vegetables. Bring to the boil the cooking liquid. Add the carrots and onions. Cook 10 minutes. Add the potatoes with vegetables. Bring to boil and cook other 10 min. fit shims of col on top of the vegetables in the broth and continue to cook for 15 minutes. other Drain when tender, do not let the potatoes sit in the water. Serve hot vegetables with thin slices of corned beef.
Corned beef roast dinner
6+ (5 ½ pounds) (35 lbs) total corned beef chest with a package of spices
44 small potatoes, peeled and diced
25 carrots, peeled and diced
18 cloves of garlic
6 medium onions, diced
Preheat oven to 300 degrees F (150 degrees C).
Place the chest in the center of a roasting pan. Arrange the potatoes and carrots around the sides. Place the onion and garlic on top of roasted meat, and season with salt and pepper. Pour the dressing over the roast, and pour enough water into the bowl up to almost cover the potatoes. Cover with a lid or aluminum foil heavy.
Roast during 5 to 6 hours in the preheated oven, until the roast is so tender can be flaked apart with a fork.
Comments
Post a Comment