Recipe Modification

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Taylor Simpson

Recipe Modification Assignment (Vegan Diet)

Recipe #1: Asian Chicken Salad (High School Lunch Option)
Original Recipe: Asian Chicken Salad
-Teriyaki Chicken Breasts

1 each (3.5 oz breast)

-Canned Mandarin Oranges

2 ounces

-Canned Chow Mein Noodles

1 ounce

-Washed, Cut Romaine Lettuce

2 cups

-Fat Free Toasted Sesame Dressing

1 each (packet)

-Edamame Vegetable Blend

cup

Wash Hands.
1. Cook chicken according to package instructions. FROZEN - YOU WILL NEED TO PREHEAT OVEN
TO 350 DEGREES F AND COOK FOR 13-15 MINUTES. FRESH YOU WILL NEED TO
PREHEAT TO 350 DEGREES F AND COOK FOR 8-10 MINUTES.
CCP: FINAL INTERNAL COOKING TEMPERATURE MUST REACH A MINIMUM OF 135F, HELD
FOR 15 SECONDS.
2. Slice whole chicken breast.
3. Prepare edamame according to package instructions: STOVE: BRING 5 QUARTS WATER TO BOIL
ON HIGH IN A 7-QUART POT. ADD 2.5 LBS (ENTIRE BAG) OF FZ VEGETABLES TO WATER.
COOK 8 MIN. DRAIN & SERVE. STEAMER: ARRANGE BAG IN A HALF SIZE HOTEL PAN. ADD
1/3 CUP WATER. STEAM FOR 7-8 MIN. DRAIN & SERVE. MICROWAVE (2200 WATTS) PLACE
1.25 LBS (HALF BAG) (half bag) IN A MICROWAVE SAFE CONTAINER. ADD 2 TBSP WATER.
COVER TIGHTLY. MICROWAVE ON HIGH FOR 4 MINUTES, STIRRING AFTER 2 MINUTES.
DRAIN & SERVE. SAUTE: IN SAUTE PAN HEAT 2 TBSP OIL ON HIGH. ADD HALF BAG TO
HOT OIL. SAUTE FOR 5-8 MIN, STIRRING FREQUENTLY, SERVE.
4. In salad container place 2 cups of lettuce with 1 chicken breast, 2oz of mandarin oranges, cup of
edamame, and 1oz of chow mein noodles. Serve with 1 packet of Sesame Dressing.
CCP: COLD FOOD HELD FOR LATER SERVICE MUST NOT EXCEED A MAXIMUM INTERNAL
TEMPERATURE OF 41F.

Recipe Modification

Community/Business Rotation

Taylor Simpson

Modified Recipe: Asian Tofu Salad

-Baked, Teriyaki-flavored tofu (crumbled)

2 ounces

-Canned Mandarin Oranges

2 ounces

-Canned Chow Mein Noodles

1 ounce

-Washed, Cut Romaine Lettuce

2 cups

-Fat Free Toasted Sesame Dressing

1 each (packet)

-Edamame Vegetable Blend

cup

Wash Hands.
1. Bake tofu according to package directions and allow to cool.
2. Crumble baked tofu in bowl and set aside.
3. Prepare edamame according to package instructions: STOVE: BRING 5 QUARTS WATER TO BOIL
ON HIGH IN A 7-QUART POT. ADD 2.5 LBS (ENTIRE BAG) OF FZ VEGETABLES TO WATER.
COOK 8 MIN. DRAIN & SERVE. STEAMER: ARRANGE BAG IN A HALF SIZE HOTEL PAN. ADD
1/3 CUP WATER. STEAM FOR 7-8 MIN. DRAIN & SERVE. MICROWAVE (2200 WATTS) PLACE
1.25 LBS (HALF BAG) (half bag) IN A MICROWAVE SAFE CONTAINER. ADD 2 TBSP WATER.
COVER TIGHTLY. MICROWAVE ON HIGH FOR 4 MINUTES, STIRRING AFTER 2 MINUTES.
DRAIN & SERVE. SAUTE: IN SAUTE PAN HEAT 2 TBSP OIL ON HIGH. ADD HALF BAG TO
HOT OIL. SAUTE FOR 5-8 MIN, STIRRING FREQUENTLY, SERVE.
4. In salad container, place 2 cups of lettuce with 2 oz of crumbled tofu, 2 oz of mandarin oranges, cup
edamame and 1 oz of chow mein noodles. Serve with 1 packet of Fat Free toasted sesame dressing.
CCP: COLD FOOD HELD FOR LATER SERVICE MUST NOT EXCEED A MAXIMUM INTERNAL
TEMPERATURE OF 41F.

Recipe Modification

Community/Business Rotation

Taylor Simpson

Explanation for Ingredient Substitutions

The Asian Chicken Salad is a great option for high school students who are looking for something
light and unique, however the original recipe is not fitting for a student following a vegan diet. In order to
adjust the recipe to fit vegan dietary restrictions, substitutions were made to eliminate animal products.
As the name reveals, the recipe contains chicken; the 3.5-ounce teriyaki chicken breast from the original
recipe can be replaced with 2 ounces of baked, teriyaki-flavored tofu. Tofu is a great alternative for
animal protein, and the teriyaki flavoring would keep the flavor profile of the vegan option consistent
with the original recipe. Aside from the main source of protein, all other ingredients from this recipe are
suitable for an individual following a vegan diet.
Nutrition Analysis
To modify the original Teriyaki Chicken Salad recipe into a recipe fit for a vegan dietary lifestyle,
the nutrition content of the meal was altered. As seen in the table below, the modified, vegan recipe is
lower in total calories, sodium, carbohydrates and protein than the original recipe. In contrast, the
modified recipe provides more saturated fat sourced from the tofu that was chosen as the protein
replacement. With these nutrition facts in mind, it may be wise to add a whole-grain side such as
dairy/egg-free crackers served with a serving of protein-packed hummus; adding a piece of fruit to the
meal would be helpful in creating a balance in nutrients. By consuming the modified salad accompanied
by whole-grain crackers with hummus and a piece of fruit, a student would have a balanced meal of
protein, grains, vegetables and fruit.
Nutrient
Calories
Total Fat (g)
Saturated Fat (g)
Trans fat (g)
Sodium (mg)
Carbohydrates (g)
Protein (g)

Teriyaki
Chicken Salad
402
10
2.7
0
1,403
53.6
26.7

Modified
Recipe
350
12.5
3.2
0
934
45.6
21.7

Recipe Modification

Community/Business Rotation

Taylor Simpson

Recipe #2: Southwest Chicken Wrap (High school lunch option)

Original Recipe:
-Chicken Breast Fillet

1 each (3 oz)

-Flame Roasted Corn & Black Beans

cup

-Shredded Mild Cheddar Cheese

2 tbsp

-Diced Roma Tomatoes

1 ounce

-Lite Ranch Dressing

2 tbsp

-9 flour tortilla

1 each

Wash Hands.
1. Cook chicken (item #548132) according to package directions. Conventional oven: Bake for
10-12 minutes at 400 degrees F. Convection oven: Bake for 8-10 minutes at 375 degrees F.
CCP: FINAL INTERNAL COOKING TEMPERATURE OF CHICKEN MUST REACH A MINIMUM
OF 135 DEGREES F, HELD FOR 15 SECONDS.
CCP: HOT FOOD HELD FOR LATER SERVICE MUST MAINTAIN A MINIMUM INTERNAL
TEMPERATURE OF 135 DEGREES F.
2. Dice one whole chicken breast.
3. Assemble Wrap: Place wrap on flat surface and spread ranch dressing over wrap (first season ranch
dressing with preferred spices - recommend cumin, garlic powder, and cayenne pepper), then top with
chicken. Evenly distribute corn and black bean mixture, shredded cheddar cheese (item #150250), and
diced tomato over wrap.
4. Fold the right and left sides of the wrap into the center, and then roll the wrap.
CCP: COLD FOOD HELD FOR LATER SERVICE MUST NOT EXCEED A MAXIMUM INTERNAL
TEMPERATURE OF 41F.
5. Serve 1 whole wrap each.

Recipe Modification

Community/Business Rotation

Taylor Simpson

Modified Recipe: Southwest Bean Wrap

-Red Pepper Hummus

2 tbsp

-Low-sodium Black Beans

cup

-Sweet Corn, Frozen

cup

-Diced Roma Tomatoes

1 ounce

-Romaine Lettuce, washed/chopped

1/8 cup

-9 low sodium tortilla

1 each

Wash Hands.
1. Cook Corn and Black Beans according to packaging directions. Then, cool to 41F for use in wrap
assembly
3. Assemble Wrap: Place wrap on flat surface and spread red pepper hummus over wrap. Top the wrap
with black beans, corn, diced roma tomatoes and romaine lettuce.
4. Fold the right and left sides of the wrap into the center, and then roll the wrap.
CCP: COLD FOOD HELD FOR LATER SERVICE MUST NOT EXCEED A MAXIMUM INTERNAL
TEMPERATURE OF 41F.
5. Serve 1 whole wrap each.

Recipe Modification

Community/Business Rotation

Taylor Simpson

Explanation for Ingredient Substitutions

The Southwest Chicken Wrap is a nutritious lunch option for students looking for something
light, but filling. As the original recipe stands, it is not suitable for a student following vegan dietary
patterns. To modify the recipe, one must start by determining which ingredients contain animal products;
in this menu items case, these ingredients would be the chicken breast, shredded cheese and lite Ranch
dressing. The animal products within the original recipe provide protein and dairy, both very important
aspects of a healthy diet. A great way to substitute the original items with vegan-friendly items (while
maintaining a similar southwest flavor profile) is to incorporate black beans and hummus, each packed
with protein. Also, because the ranch dressing must be eliminated, the hummus may also serve as a
dressing/spread for desired mouth feel. Tomatoes, lettuce and corn are all great vegetables that can remain
in the recipe.
Nutrition Analysis
The substitutions made in this recipe are very suitable for a vegan diet and the nutrition content of
the altered menu item is fairly comparable to the original recipe. As seen in the table below, the modified
Southwest Bean Wrap recipe is lower in calories, total and saturated fat, sodium and protein. Aside
from the modified recipe being lower in protein, other nutrient alterations are favorable. To address the
drop in protein, one could add a side of southwest-flavored quinoa to add more grains and increase
protein content. Because there are a variety of vegetables in the modified wrap recipe, I believe
accompanying the meal with a side of fruit such as pineapple or citrus would pair very nicely.
Consuming this wrap with the accompanying sides of fruit and quinoa would provide a balanced meal.
Nutrient
Calories
Total Fat (g)
Saturated Fat (g)
Trans fat (g)
Sodium (mg)
Carbohydrates (g)
Protein (g)

Southwest
Chicken Wrap
465
15
7
0
972
53
30

Modified
Recipe
404
10
4
0
515
64
12

Recipe Modification

Community/Business Rotation

Taylor Simpson

Recipe #3: Cheeseburger (Lunch options for all school ages)

Original Recipe: Cheeseburger
- Beef Patty

1 patty (2.25 oz)

- Reduced-fat American Cheese

1 slice

-Aunt Millies Multigrain Bun

1 bun

Wash Hands
2. Cook hamburger patties according to package instructions.
CONVECTION OVEN: FROZEN AT 350 DEGREES F FOR 9-11 MINUTES. THAWED AT 350
DEGREES F FOR 5-7 MINUTES. CONVENTIONAL OVEN: FROZEN AT 375 DEGREES F FOR 1518 MINUTES. THAWED AT 375 DEGREES FOR 13-15 MINUTES. MICROWAVEABLE: FROZEN
ON HIGH FOR 60-70 SECONDS. THAWED ON HIGH FOR 40-45 SECONDS.
CCP: Final internal cooking temperature must reach a minimum of 135F, held for 15 seconds.
CCP: Hot food held for later service must maintain a minimum internal temperature of 135F.
3. Top each hamburger with 1 slice of cheese.

Recipe Modification

Community/Business Rotation

Taylor Simpson

Modified Recipe: Veggie Burger

-Vegan Veggie Burger Patty

1 patty

-Avocado, sliced

1/8 cup, 2 slices

-Leaf Lettuce

1 leaf

-Aunt Millies Multigrain Bun

1 bun

2. Cook veggie burger patties according to package instructions.

CONVECTION OVEN: FROZEN AT 350 DEGREES F FOR 9-11 MINUTES. THAWED AT 350
DEGREES F FOR 5-7 MINUTES. CONVENTIONAL OVEN: FROZEN AT 375 DEGREES F FOR 1518 MINUTES. THAWED AT 375 DEGREES FOR 13-15 MINUTES. MICROWAVEABLE: FROZEN
ON HIGH FOR 60-70 SECONDS. THAWED ON HIGH FOR 40-45 SECONDS.
CCP: Final internal cooking temperature must reach a minimum of 135F, held for 15 seconds.
CCP: Hot food held for later service must maintain a minimum internal temperature of 135F.
3. Place veggie burger patties on Muti-grain bun.
4. Top each veggie burger with 2 slices of avocado and 1 lettuce leaf.

Recipe Modification

Community/Business Rotation

Taylor Simpson

Explanation for Ingredient Substitutions

Most schools cant go wrong by serving a good, old-fashioned cheeseburger, unless they have
students following a vegan diet. Dietary restrictions can often eliminate items such as this from being
consumed, but making a few substitutions can change that. The original cheeseburger recipe served in the
school lunch line is simply a piece of American cheese, a beef patty and a multi-grain bun; this provides
protein, grains, dairy and fat. To mimic this meal item to meet vegan dietary restrictions, a vegan veggie
patty is a great option as it provides vegetables and a sense of satisfaction and familiarity from a similar
product. To increase that satisfaction, avocado can easily take place of the original recipes American
cheese slice; both ingredients provide fat, however the fat in avocados is the preferred unsaturated fat. A
lettuce leaf can easily be added for crunch and appeal.
Nutrition Analysis
As the nutrition facts show below, the modified vegan recipe of the original cheeseburger
provides more calories, total fat, sodium and carbohydrates. The modified is, however, lower in saturated
fat and lower in protein. The patty used in the modified recipe is solely a veggie patty, meaning it is much
lower in protein than the original recipes beef patty. Aside from the loss in protein, removing the beef
patty and American cheese slice decreases the saturated fat by two grams per serving. The modified
recipe seems to be suitable as a replacement considering the items used as substitutions, however it would
be important to find protein from another source to pair with this meal item. Meal sides for this entre
could include peanut butter with a sliced apple or celery with hummus; sides such as these would provide
a fruit or vegetable with another source of protein to assist the main entre.
Nutrient
Calories
Total Fat (g)
Saturated Fat (g)
Trans fat (g)
Sodium (mg)
Carbohydrates (g)
Protein (g)

Grilled
Cheeseburger
325
12
4
0
497
31
21

Modified
Recipe
377
15
2
0
632
52
11

Recipe Modification

Community/Business Rotation

Taylor Simpson