Cafeteria Food often needs to cater to a large number of people, and understanding what goes into its preparation can be insightful. Looking at the components of a typical frozen pizza designed for institutional kitchens gives us a clearer picture of common cafeteria food elements.
The base of this pizza starts with a crust made from white whole wheat flour and enriched flour, incorporating ingredients like sugar, yeast, and vegetable oil for texture and flavor. Toppings feature cooked turkey pizza topping, including mechanically separated turkey and textured vegetable protein, along with mozzarella and substitute mozzarella cheeses. The sauce is a milk-based blend with modified food starch and cream.
Preparation instructions emphasize food safety, stating that the pizza must be cooked to an internal temperature of 165°F. For convection ovens, baking at 350°F for 15-17 minutes is recommended, with a rotation halfway through to ensure even cooking. These guidelines are crucial in cafeteria settings to guarantee both safety and consistent quality when serving food in large quantities. It’s important to note that cooking times may need adjustments based on oven variations.
