DOCSLIB.ORG

Ideas to Grow Your Menu and Your Business

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Ideas to Grow Your Menu and Your Business bean’zine IDEAS TO GROW YOUR MENU AND YOUR BUSINESS Bread gnocchi with beans recipe, page 31 INNOVATIVE BEAN DISHES WHY LEGUMES ARE GLOBAL LESSONS ON FROM LEADING COMMERCIAL AND THE PROTEIN OF THE MOMENT— USING BEANS TO CREATE CRAVEABLE, NON-COMMERCIAL CHEFS AND THE FUTURE FILLING COMFORT FOODS Open Letter Contents FIRST FEATURED APPENDIX First off, thank you. Thank you for taking the time to learn more about the benefits and possibilities of beans. Beans Fall in Line with Today’s Big Bean on Campus Nutrition At Bush’s Best® we have a long and proud history of Biggest Dining Trends Innovative dishes from non-commercial kitchens bringing the highest-quality, best-tasting beans to our 4 14 26 Sustainability customers, but we also have a history of gratitude. Without Understanding Protein Prices foodservice professionals, like you, who have a desire to Beans Around the World 28 6 Lessons from global cuisine Recipes excite and entice guests through delicious and innovative Get Your Customers to Expect 16 Less Meat and More Legumes 29 menu items, our story would have been much shorter and 7 The Experience of Dining we wouldn’t be where we are today: sharing insights and How chefs are stimulating ideas about how beans are the perfect ingredient for a Canned vs. Dry 22 all the senses with craveable LETTERS brilliant future in foodservice. 8 bean dishes Differentiate Your Sandwiches A note from Bush’s Best® Throughout the following pages you will find educational 9 2 and inspiring information from The Culinary Institute Meet Aqua Faba Menus of Change from the Culinary Institute of America of America. As you will discover, beans are a nutritious, 10 32 flavorful and versatile ingredient that can open new Beans for Breakfast possibilities for menus in every foodservice segment. 12 And the latest bean trends and strategies can make a Roasted, Toasted & Fried difference in your operation immediately—such as how to 13 decrease protein costs, bring in global cuisines, pair flavors for signature dishes and much more. We’re also happy to share our story of responsible manufacturing. Beans offer several advantages over other crops in terms of their effect on the environment, and we’re constantly working to find and implement responsible manufacturing processes to make sure the biggest impact Bush’s Best has is always on the plate. If you’d like to learn more about Bush’s Best products and what beans can do for you, please visit bushbeansfoodservice.com or call 888-233-1115. Respectfully, Erik Henry This educational piece was created as an industry service by The Culinary Institute of America and CIA Consulting. 2 BEANZINE BEANZINE 3 FIRST // CUSTOMER SATISFACTION HEALTHY DINING authentic ethnic cuisine. Among the has ever had to cater to, and as such, Consumers continue to say healthy highest ranked within that category: their personas and need states are eating is important. And it should African, Middle Eastern and Latin equally diverse. To accommodate be. Last June, The Washington Post American cuisines, along with this, restaurants are no longer trying reported that two-thirds of American ethnic-inspired appetizers, dips to be all things to all people. Menu BEANS ARE adults are at an unhealthy weight. and breakfasts. sizes are shrinking, and restaurant Not surprisingly, according to a concepts are becoming more New Again 2015 Mintel survey, 61 percent of Beans fit squarely with all these simplified and focused on a specific consumers say they are trying to eat trends. African cuisine relies heavily dish, ingredient or service style. This LEGUMES FALL IN LINE healthier foods and 53 percent say on beans like black-eyed peas, mung allows consumers more opportunities WITH TODAY’S BIGGEST DINING TRENDS they are working on eating a well- beans and red kidney beans. Middle to customize their meals. balanced diet. Two big demographic Eastern sees fava beans boiled into blocks—aging boomers and one of Egypt’s most popular dishes, Millennials are price-conscious, It would be easy to say that beans are timeless, but it turns out the bean is thoroughly Hispanics (who suffer higher rates of ful medames; fava and chickpeas but value many things other than modern, a food that complements an array of current trends and demographic obesity than the general population in falafel; lentils and split peas also price. Environmental concerns, fair changes. That can of beans we are so familiar with is like the frumpy librarian and nearly 43 percent suffer from abound. And of course, killing two treatment of workers or growers and diabetes)—say they are particularly trends with one bean: chickpeas are traceability, as well as health and who takes off her glasses and lets down her hair and…oh! interested in healthier dining wellness are all things that and restaurants giving them Millennials will pay more for. information about healthy BEANS ARE ALL PART OF A They value transparency— dining. But even Gen X and where does this food come Gen Y are eating healthier: HEALTHIER PLANT-FORWARD DIET, from and how was it raised— 40 percent of each say they they are easy to prepare, more sustainable and and a wide variety of choices are ordering healthier options environmentally friendly than animal proteins in flavors, cuisines and flexible when they eat out compared and provide great value to the menu. dayparts. to last year, according to the Hartman Group. Beans and legumes are just the base for hummus. Read about as culturally diverse as Millennials The opportunity to address healthy beans for breakfast throughout the themselves. Nearly every popular dining by adding more beans to the world, and why U.S. restaurants and emerging food region includes menu is huge. Just look at fiber. Fiber should get on the bandwagon, on beans and legumes as part of their helps your digestive and heart health. page 12. flavor identity. Japanese Natto Women need 25 grams per day; men beans, Indian Mung Dal, French need 38. We eat about 15 on average. MILLENNIALS Flageolets, Italian Lupinis, Middle Just a half cup of cooked navy beans? One of the biggest trends hitting the Eastern Garbanzos, Mexican Pintos, Ten grams. restaurant industry and commerce in and North American Navys are all general is the emergence of examples of how beans and legumes Beans have a great health story to Millennials, the largest demographic span the globe. See our story on tell beyond fiber. Check out Sanna block in the country, and roughly beans around the world on page 16. Delmonico’s profile of bean nutrition defined as people 18 to 34 in 2015. on page 26. They are all part of a healthier Millennials are perhaps the most plant-forward diet, they are easy to GLOBAL CUISINE studied demographic group in the prepare, more sustainable and World cuisine continues to be a history of consumer insights. And environmentally friendly than major trend in foodservice. The rightly so: Millennials represent animal proteins and provide great National Restaurant nearly a quarter of the population, value to the menu. Having a variety Association’s 2016 culinary forecast and control over $170 billion in of bean preparations on the menu has global flavors and cuisines spending power. Millennials are can give Millennials the healthy and throughout. Ranked as the twelfth the largest, most culturally diverse sustainable choices they need. They BY CHEF DAVID KAMEN, CIA CONSULTING biggest trend in the forecast: group that the foodservice industry can also offer wide flavor diversity. 4 BEANZINE BEANZINE 5 FIRST // COST FIRST // MENU SUBSTITUTING UNDERSTANDING PROTEINS Protein Prices EASY WAYS TO TRAIN YOUR CUSTOMERS TO EXPECT LESS MEAT AND MORE BEANS COMPARED TO MEAT, BEANS OFFER A STABLE, LOW COST BY CHEF JOHN REILLY, ASSOCIATE PROFESSOR as the recent Avian Flu that has average price per pound for beans Making the change over pumpkin seeds and decimated chicken and turkey and legumes can be as much as from an animal-based lime-cilantro vinaigrette. flocks, or another recall of some 75 percent less than that of the diet to one of more plant This approach is a kind of meat product because it was average restaurant or foodservice proteins is not only healthy win-win as students are contaminated with salmonella or meat cuts. Beans and legumes for your body, but it can be encouraged to choose E. coli. Midwestern droughts, West are less likely to be impacted by healthy for your business as healthier options, and Coast wildfires and unpredictably diseases, and prices remain steady well. Plant-based proteins the college benefits from changing weather patterns threaten virtually year round. such as beans and legumes reduced animal-protein A traditional Brazilian Feijoada livestock and thereby cause are an easy substitute in consumption. BY CHEF THOMAS K. SCHNELLER instability in pricing. Recovery from According to USDA National many dishes and have a much lower ASSOCIATE$ PROFESSOR Another example of offering a non- livestock challenges can also take Agricultural Statistics Service cost and better yield than meats. At Google World Headquarters in meat alternative where meat was Nutritionally, beans are a great a long time. Rebuilding herds of surveys, the average wholesale California, the salad bar has been once common is in the caesar salad substitute for meat-based proteins. cattle after a drought or illness, for price for beef has risen $1.46 per An easy way to start is to look at redefined. Instead of the “Raw with chicken. In lieu of pan-fried But they also offer substantial cost instance, can take several years. pound or 63 percent over the last traditional dishes that have beans Vegetable Trough” as named by chicken, falafel can be substituted savings compared to other proteins.
Load more

Recommended publications
  • WINTER Warmers the PERFECT WINTER RECIPE COLLECTION
    WINTER Warmers THE PERFECT WINTER RECIPE COLLECTION What better time to chow down on hearty, soul-warming comfort food than winter? This Winter Warmers cookbook is the best collection of winter recipes around. It has soups, stews, casseroles and many more recipes to help get you through the winter blues with a satisfied stomach. TABLE OF CONTENTS Randall’s White Bean and Turkey Chili ..........................................................................................................................2 Slow Cooker White Beans with Smoked Turkey .............................................................................................................3 Great Northern Beans and Ham with Cornbread ...........................................................................................................3 Tortilla Soup with Chicken and Beans .............................................................................................................................4 Green Chili Pork Stew with Pinto Beans .........................................................................................................................5 Pinto Bean Chili Casserole ...............................................................................................................................................6 Spicy Shrimp and Corn White Bean Chowder .................................................................................................................7 Corned Beef and Bean Soup ...........................................................................................................................................8
    [Show full text]
  • Basic Beanery
    344 appendix Basic Beanery name(s) origin & CharaCteristiCs soaking & Cooking Adzuki Himalayan native, now grown Soaked, Conventional Stovetop: 40 (aduki, azuki, red Cowpea, throughout Asia. Especially loved in minutes. unSoaked, Conventional Stovetop: red oriental) Japan. Small, nearly round red bean 1¼ hours. Soaked, pressure Cooker: 5–7 with a thread of white along part of minutes. unSoaked, pressure Cooker: the seam. Slightly sweet, starchy. 15–20 minutes. Lower in oligosaccharides. Anasazi New World native (present-day Soak? Yes. Conventional Stovetop: 2–2¹⁄² (Cave bean and new mexiCo junction of Arizona, New Mexico, hours. pressure Cooker: 15–18 minutes appaloosa—though it Colorado, Utah). White speckled with at full pressure; let pressure release isn’t one) burgundy to rust-brown. Slightly gradually. Slow-Cooker: 1¹⁄² hours on sweet, a little mealy. Lower in high, then 6 hours on low. oligosaccharides. Appaloosa New World native. Slightly elongated, Soak? Yes. Conventional Stovetop: 2–2¹⁄² (dapple gray, curved, one end white, the other end hours. pressure Cooker: 15–18 minutes; gray nightfall) mottled with black and brown. Holds let pressure release gradually. Slow- its shape well; slightly herbaceous- Cooker: 1¹⁄² hours on high, then 6–7 piney in flavor, a little mealy. Lower in hours on low. oligosaccharides. Black-eyed pea West African native, now grown and Soak? Optional. Soaked, Conventional (blaCk-eyes, lobia, loved worldwide. An ivory-white Stovetop: 20–30 minutes. unSoaked, Chawali) cowpea with a black “eye” across Conventional Stovetop: 45–55 minutes. the indentation. Distinctive ashy, Soaked, pressure Cooker: 5–7 minutes. mineral-y taste, starchy texture. unSoaked, pressure Cooker: 9–11 minutes.
    [Show full text]
  • Garrett's Lunch Service 11:30Pm
    Garrett's Lunch Service 11:30pm - 12:45pm Garrett's Dinner Service 6:00pm - 7:15pm Date Monday, September 24, 2018 Date Tuesday, September 25, 2018 Class CUL 121 Modern Kitchen Class CUL 230 American Regional and Global Cuisines Menu Items Menu Items Appetizer Calamari w/ Remoulade Sauce and Bell Pepper Confit Appetizer 1 Pork Satay w/ Lemongrass & a Peanut Sauce Soup Tomato Soup w/ Cream and a Basil Oil Appetizer 2 Spring Roll w/ a Nuoc Cham Dipping Sauce Salad Garrett's Salad w/ a Shallot Vinaigrette Appetizer 3 Kachumber w/ Mixed Greens & a Spiced Lemon Dressing Sandwich Ham and Gruyere on Sourdough w/ Potato Chips Soup Indian Carrot & Split Yellow Pea Soup Entrée 1 Herb Chicken Breast w/ Rapini & Baby Potatoes Entrée 1 Mughlai Chicken w/ Basmati Rice & Peas Entrée 2 Pasta Primavera w/ House made Pasta Entrée 2 Saag Paneer w/ Cumin Scented Rice Signature Dessert That Chocolate Cake w/ Fudge Icing & Raspberry Sauce Entrée 3 Pad Thai w/ Shrimp, Egg & Bean Sprouts Dessert 2 Carrot Cake w/ a Cream Cheese Icing Entrée 4 Thai Style BBQ Chicken Gai Yang w/ Black Rice Dessert 3 Lemon Chess Pie w/ Whipped Cream Signature Dessert That Chocolate Cake w/ Fudge Icing & Raspberry Sauce Dessert 2 Pecan Pie w/ Whipped Cream Dessert 3 Carrot Cake w/ Cream Cheese Icing Garrett's Lunch Service 11:30am - 12:45pm Date Wednesday, September 26, 2018 Class CUL 120 Classical Kitchen Menu Items Appetizer Chicken Liver Pate w/ a Port Wine Gelee Soup French Onion Soup w/a Gruyere Cheese au Gratin Salad Salade Mimosa w/ a Red Wine Vinaigrette Entrée 1 Whitefish
    [Show full text]
  • Rice Recipe Book 2017.Pdf
    2017 recipe book 2017 2 United States Department of Agriculture, University of Arkansas and County Governments Cooperating. The Arkansas Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer. Living Well with Rice Sponsor Recipes Producers Rice Recipe: Cumin Rice...............................................................................................................5 Specialty Rice Recipe: Cheese Rice with a Kick .............................................................................................6 White versus Brown Rice ..............................................................................................................................7 Award Winning Recipes 2016 Rice Expo Recipe Contest Winner: Lemon Rice by Martha Feland .......................................................9 2016 Miss Arkansas Rice Madison Gibson’s Get Your Gumbo On!..............................................................10 Tips for Perfect Rice....................................................................................................................................11 Appetizers Cheesy Broccoli and Rice Squares ...............................................................................................................13 Southwestern Pepper Cups.........................................................................................................................14
    [Show full text]
  • Dried Beans & Peas in Wartime Meals
    Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices — Y | IN SANDWICHES i Hearty Sandwiches Season baked beans with plenty of minced §>. ^pjfcttivi u(V onion, pickle relish, or catsup, and moisten with salad dressing. Finely chopped peanuts and cooked beans make another good sandwich combination tasty and rich in food value. For an open-face sandwich, melt 2 table- spoons of fat in a saucepan, add 2 cups mashed beans, and stir over the fire for 5 minutes. Add about 1 cup of milk, 1 cup of grated cheese, salt and pepper to taste. Cook until the cheese is melted, stirring constantly. Serve on bread or toast, topping each with cress, sliced tomatoes, or onion if desired. Try some of the salad suggestions on the preceding page—many of them make excellent sandwich fillings. Issued by BUREAU OF HUMAN NUTRITION AND HOME ECONOMICS Agricultural Research Administration U. S. Department of Agriculture Washington, D. C. June 1943 This pamphlet supersedes the unnumbered one, AGRICULTURE Dried Beans and Peas in Low Cost Meals. U.S. DEPARTMENT OF For sale by Superintendent of Documents, Washington, D. C. 5 cents per copy,- $1 per 100 copies AWM7 if U. S. GOVERNMENT PRINTING OFFICE : 1»4S 16—35632~t r b PICK YOUR FAVORITE PICK YOUR FAVORITE North, East, South, West—every family has Hopping John, Southern Style its favorite way of fixing beans or peas. Here are a few of the favorites. Cook a ham bone or knuckle in 2 quarts of water for 2 hours. Then add 1 cup of dried peas or beans that have been soaked overnight Boston Baked Beans in cold water and cook until almost tender.
    [Show full text]
  • Glycemic Index of Rajma Bean (Phaseolus Vulgaris) and Guar (Cyamopsis Tetragonoloba) Incorporated Noodles: a Volunteers Study
    Research Article 2015 iMedPub Journals International Journal of Digestive Diseases http://journals.imedpub.com Vol. 1 No. 1:1 Glycemic Index of Rajma Bean Srinivasan Bharath Kumar, (Phaseolus vulgaris) and Guar Pichan Prabhasankar (Cyamopsis tetragonoloba) Flour Milling Baking and Confectionery Incorporated Noodles: A Volunteers Technology Department, CSIR-Central Study Food Technological Research Institute, Mysore 570 020, India Corresponding author: Abstract Pichan Prabhasankar Context: Diabetes mellitus is one of the non-communicable disorders, affecting over 2.8% of the World’s population. As noodles are becoming popular diets now-a-days and is categorized as high glycemic index (GI) product this is not recommended for diabetics. [email protected] Objective:Current study focuses on the influence of low-GI ingredients on noodle GI. Flour Milling Baking and Confectionery Technology Department, CSIR-Central Methods: On basis of preliminary studies, rajma flour, whole guar and guar seed Food Technological Research Institute, powder incorporated noodles were selected for the study. Noodles were prepared, Mysore 570 020, India dried and cooked just before the test. 15 healthy and 10 diabetic subjects were chosen for the study. All the subjects were healthy except for diabetes. All the Tel: 91-821-2517730 subjects were given a test food after an overnight fasting. Fasting blood glucose was measured before the test. Blood glucose levels were measured at different Fax: 91-821-2517233 time intervals. Results: Results of the study indicated that with different ingredients incorporation there was significant difference in the GI of the noodles. Noodles with added ingredients showed significant reduction of GI value of 49, 32 and 25 with rajma, whole guar and guar seed powder respectively compared to control noodles.
    [Show full text]
  • Consumer Preference and the Technological and Nutritional Quality of Different Bean Colours
    Acta Scientiarum. Agronomy ISSN: 1807-8621 Editora da Universidade Estadual de Maringá - EDUEM Consumer preference and the technological and nutritional quality of different bean colours Kläsener, Greice Rosana; Ribeiro, Nerinéia Dalfollo; Casagrande, Cleiton Renato; Arns, Fernanda Daltrozo Consumer preference and the technological and nutritional quality of different bean colours Acta Scientiarum. Agronomy, vol. 42, 2020 Editora da Universidade Estadual de Maringá - EDUEM Available in: http://www.redalyc.org/articulo.oa?id=303062597015 DOI: 10.4025/actasciagron.v42i1.43689 PDF generated from XML JATS4R by Redalyc Project academic non-profit, developed under the open access initiative CROP PRODUCTION Consumer preference and the technological and nutritional quality of different bean colours Greice Rosana Kläsener Universidade Federal de Santa Maria, Brazil Nerinéia Dalfollo Ribeiro * Universidade Federal de Santa Maria, Brazil ORCID: hp://orcid.org/0000-0002-5539-0160 Cleiton Renato Casagrande Universidade Federal de Santa Maria, Brazil Fernanda Daltrozo Arns Universidade Federal de Santa Maria, Brazil Acta Scientiarum. Agronomy, vol. 42, 2020 ABSTRACT. : Beans can be found in different grain colours, and for this reason, it is Editora da Universidade Estadual de important to understand the technological and nutritional quality of the diverse types Maringá - EDUEM of beans that are consumed. e objectives of this work were to identify the traits that determine Brazilian consumer choice of different bean colours and to evaluate whether Received: 12 July 2018 Accepted: 03 September 2018 different bean colours present differences in technological and nutritional traits. For this purpose, beans of different colours (white, cranberry, matte red kidney, shiny red kidney, DOI: 10.4025/actasciagron.v42i1.43689 and black) were obtained from supermarkets.
    [Show full text]
  • Microorganisms in Fermented Foods and Beverages
    Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11
    [Show full text]
  • Sonora: Productos Y Preparaciones Tradicionales
    SONORA: PRODUCTOS Y PREPARACIONES TRADICIONALES. (PALETA DE SABORES GRAFICA) CULINARY A R T SCHOOL . MAESTRÍA EN COCINAS DE MÉXICO. ACTIVIDAD 1 BLOQUE 1 UNIDAD 7 LIC. VÍCTOR JOSUÉ PALMA TENORIO. Cazuela o Caldillo. Cocido o Puchero. Gallina Pinta. Chivichangas.(Res, Frijol y Queso) Menudo. Chorizo con Carne de res con Hígado Papas. Chile. Caldo de Queso. Bistec Ranchero. encebollado. Quesadillas con Tortillas de y Ensalada de Pollo. Bistec trigo. Caldo de queso. Bistec Ranchero. Ranchero. Calabacitas con queso. Carne de res con chile. Ejotes con Chivichangas. Las Chivichangas. Zona Chile. Chorizo de puerco Norte Quesadillas con con papas. Caldo de pollo Zona del Zona con arroz. desierto del rio tortillas de Maiz. Caldo de queso. de Altar. Sonora. Chiles rellenos. Chorizo con papas. Guisado de machaca con Machaca Con Sonora. Sierra verdura. Tomate con carne. Albóndigas verdura. Sierra Sur. Cazuela. Pozole de maíz. Pozole de Trigo. Puchero. Norte. Cazuela. Hígado encebollado. Chivichangas. Costa Menudo. Bistec Ranchero. Zona Chicharrón de Quesadilla de trigo. Sur. Sur. res. Quelites. Carne de res con chile. Enchiladas. Habas Carne deshebrada guisada. Picadillo. Albóndigas con arroz. Frijoles. Frutas Gallina Pucheros Café Chiles rellenos. Atole. Pinta. Champurrado Machaca con Quesadillas de Mezcal. verdura. trigo. de chocolate. Tamales de elote. Picadillo. Tortillas de maíz y trigo. Chivichangas Cocinas de res. ESTADO DE SONORA. • En el estado de Sonora se encuentra una gran variedad de platillos dependiendo del estado que se encuentren aun que siempre hay una pequeña constante en todas las cocinas. Las amas de casa elaboran diariamente tortillas de harina de trigo, a mano, o pan de casa.
    [Show full text]
  • Livret De Recettes
    RESTAURATION SCOLAIRE EXPÉRIMENTATION DU MENU VÉGÉTARIEN LIVRET DE RECETTES CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE OCTOBRE 2020 LIVRET DE RECETTES – CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE 1 2 LIVRET DE RECETTES – CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE Préambule Dans le cadre du Groupe de Travail sur la Nutrition sous l’égide du Conseil National de la Restauration Collective (CNRC), le sous-groupe « recettes et menus » s’est constitué afin d’apporter aux acteurs de la restauration, un outil pratique pour faciliter la mise en œuvre de l’article n° 24 de la Loi EGALIM qui vient compléter « le Guide - Expérimentation du menu végétarien en restauration scolaire ». Guide - Expérimentation du menu végétarien (PDF, 1.97 Mo) https://agriculture.gouv.fr/telecharger/116169?token=88db1e987b4ae08d473c36ba66b9e- da400f70974f564a4bb2d45d5751a08063b Les membres de ce sous-groupe, provenant d’horizons divers se sont réunis à plusieurs reprises afin de concevoir ce document d’informations générales sur les aliments de la cui- sine végétarienne et de proposer une douzaine de recettes réalisables en restauration collec- tive. Les recettes choisies mettent toutes à l’honneur les légumes secs : lentilles, haricots, pois chiches et pois cassés. Nous tenons à remercier Hélène Garcia – gestionnaire des actions de restauration/Conseil départemental de Haute Garonne et Maryline Tosi – Diététicienne à la CDE – Paris 11 qui nous ont aidés dans la rédaction des recettes en vérifiant notamment tous les process et en nous faisant partager leurs
    [Show full text]
  • Menu Planning & Meal Service Ideas Using USDA Foods
    Menu Planning & Meal Service Ideas Using USDA Foods Classic & New Ideas with a focus on High Inventory Items This institution is an equal opportunity provider. Florida Department of Agriculture and Consumer Services Menu Planning/Meal Service Ideas – Table of Contents BREAKFAST MENU LUNCH MENU DESSERTS/SOUPS/SAUCES COMPONENT ITEM # USDA FOODS ITEM PACK (Numbers correlate to recipes on the following pages) (Numbers correlate to recipes on the following pages) (Numbers correlate to recipes on the following pages) 110860 Strawberries 30# Frozen 5, 8, 10, 19, 20, 25, 33, 35, 49 5, 10, 19, 20, 26, 49 5, 10, 19, 20, 33, 35, 49 100243/ Blueberries 30#/24# Frozen 5, 8, 10, 19, 20, 22, 25, 33, 35, 49 5, 10, 19, 20, 22, 26, 35, 49 5, 10, 19, 20, 33, 35, 49 100242 100220 Peaches, Diced 6/#10 8, 20, 25, 36, 49 18, 20, 36, 49 18, 20, 36, 49 100206 Apples Slices 6/#10 3, 8, 30, 33, 54 3, 30, 50, 54 3, 30, 33, 50, 54 FRUIT 110541 Applesauce, Canned 6/#10 5, 19, 32, 36 5, 19, 32, 36 5, 19, 32, 36 110723 Cranberries, Dried 300/1.16oz 8, 49, 57 26, 40, 44, 49, 57, 59 49, 57 100225 Pears, Diced 6/#10 54, 57, 58 54, 58, 57, 59 54, 57, 58 100212 Mixed Fruit 6/#10 25, 53, 58 53, 58 58 110872 Cherries, Sweet 12/2.5# Frozen 8, 20, 49, 54 20, 49, 54, 59 20, 49, 54 DARK GREEN 110473 Broccoli, Frozen 30# 4, 6, 7, 39 100359 Black/Turtle Beans 6/#10 14, 24 13, 14, 16, 18, 55 16, 18 BEANS/PEAS 100370 Kidney Beans 6/#10 14 14, 16, 23, 55 16 (LEGUMES) 110362 Refried Beans 6/#10 17 2, 16, 17, 18, 31 16, 18 100348 Corn 30# Frozen 11 1, 2, 11, 12, 16, 18, 38, 43, 51, 56
    [Show full text]
  • The Importance of Dry Beans in Your Diet August 2005
    The Importance of Dry Beans in Your Diet August 2005 The purpose of this lesson is to: Learn more about the nutritional value of dried beans Learn ways to stretch food dollars with dried beans Learn ways to incorporate dried beans, peas, and legumes in family meals Walworth County Association for Home and Community Education Jenny M. Wehmeier Family Living Educator UW-Extension, Walworth County 1 What is a dry bean? Dry beans are produced in pods and belong to the family of plants called legumes. A legume is a plant that produces seeds in a pod (fruit). The physical shape of the seed helps distinguish beans from peas and lentils. Usually, beans are kidney-shaped or oval, peas are round, and lentils are flat disks. Most dry beans grown in this country belong to the species Phaseolus vulgaris, or common bean. The term "dry beans" refers to beans that are dry-packaged in sealed bags and sacks or rehydrated and pre-cooked in cans. Dry beans include popular beans like pinto, navy, kidney (dark and light red), and black beans. Green beans, string beans or soybeans are not considered dry beans. What is the history of the dry bean? Beans have been a staple food for thousands of years. Beans were first domesticated over 7,000 years ago in Peru and southern Mexico. Both centers of domestication have a wide array of colors. In fact, in Mexico, the Indians developed white beans, black beans, and all other colors and color patterns. In the Andes, the same is true, but very lively and bright colors were developed.
    [Show full text]