Step by Step Instructions to Introducing Soy

Soy is a smart solution for restructuring today's meals. Because your staff may not be familiar with the benefits and great taste of today's soy, you'll want to give them plenty of information. Just follow these simple steps.

Note: All contents in the kit can be photocopied and distributed as needed. To order the kit, call 1-800-TALK-SOY.

REACH OUT TO STAFF

When it comes to reaching out to foodservice staff, getting them enthused about soy and its uses is the best place to start. Consider using this outline for your next in-service training.

Step One: Why Soy?

Give staff members a brief introduction to soy explaining that soy cuts fat, increases nutritional quality, contains costs and tastes good.

Resources: Make copies of "Soy Steps Up to the Plate" in the section titled "The Soy Story"to distribute to foodservice staff.

Step Two: The Shapes of Soy

Soy has changed throughout the years! Showing staff members the newest soy ingredients and soy-enhanced products can build their knowledge. Explain the various soy protein products that are on the market and their characteristics.

Explain that soy protein can be used in two ways: as an ingredient to be mixed with meat on-site or in reprocessed commodity meat or finished products from manufacturers or processors. Either way, using soy is simple.

Resources: "Soy Protein at a Glance" in the section titled " The Soy Story" one can help explain and show the distinction between various soy protein products. You can also exhibit samples of each product as you discuss them.

Step Three: Seeing Is Believing

Show staff members how easily soy can be used in meals by setting up a demonstration and a taste test.

Instructions for a quick demonstration (if you scratch cook):

Set up a demonstration showing how to mix soy protein with commodity ground meat. You can show staff members the mixing process or you can ask for volunteers. If you have the resources, setting up two or three sites around the room can help get more people actively involved. Have each group follow these directions:

To make a meat product that equals one pound raw, soy-enhanced ground beef you will need:

11 oz. (scant 3/4 lb) 80 percent lean ground beef
1.1 oz. textured soy concentrate flakes (about 1/2 cup)
0.16 oz. functional concentrate (about 2 tsp.) or isolated soy protein
4 oz. water (1/2 cup), room temperature

Directions:

1. Hydrate soy concentrate by combining the textured soy concentrate with water and let stand for 15 minutes.

2. Combine soy concentrate mixture, ground beef and functional concentrate or isolated soy protein and mix thoroughly.

3. Brown the meat, drain and season.

Resources: "How to Use Soy to Enhance Ground Meats in Your Recipes" in section titled "The Soy Story."

Setting Up a Taste Test:

Staff members can try the meat browned and seasoned during the demonstration or have them try a variety of ready-made, soy-enhanced foods such as soy-enhanced chicken patties or low-fat peanut butter.

More Ideas:

Have a blind taste test and see if staff members can distinguish the soy-enhanced food from all-meat counterparts.

Provide small samples of soy protein and challenge staff to develop recipes based on soy-enhanced meats. Let a student panel select the winners.

Step Four: Everybody Should Know

Give staff sample recipes and menu plans as well as any relevant information they can use to respond to questions from students, faculty or parents. It is important that foodservice staff be as knowledgeable on soy and its uses as you are.

Resources: Menu plans in "Menu Plans" section, recipes in "Recipes" section and three and "Simply Soy: Common Questions and Answers" and "Soy Makes Good Meals Better" in this section.