Beef packs needed protein into any school menu
1987
Beef's versatility, good taste, nutritional merits, and convenience make it a positive addition to school lunch menus. Practical tips on handling and cooking beef, and suggestions for reducing fat and sodium levels in school beef entrees include 1) allow 2 days for beef to thaw in a refrigerator, rather than leaving it out at room temperature; 2) do not thaw frozen ground beef or roasts in water; 3) trim all separable fat from beef before using in stews, casseroles, or soups; 4) chill soups and stews and skim off the surface layer of fat before reheating and serving; 5) cook roasts on a roasting rack so that the drippings drain off; 6) pour off fat drippings after browning ground or stew beef; 7) substitute spices and herbs for salt in recipes; 8) limit the number of dishes made with sauces and gravies; and 9) remove hardened fat from canned beef before using and prepare recipes using it without additional salt. A quantity food service recipe is provided for "Island Beef on a Bun."
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