Protein Pack with Egg (CAR1005)

Transcription

1 Protein Pack with Egg (CAR1005) Generated on: 7/26/ :59:00 PM by Tommy Kham HACCP Process: Allergens: Process 1: No Cook Contains Egg, Gluten, Milk, Soy, Wheat; Meal Contribution: 2 WGR, 2 3/4 Meat/MA Number of Servings: 1.00 Serving Size: 1 Package Moisture gain/loss%: Yield: 5 1/4 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity x6x1 Clear Hinged Container, As Purchased 1 Each Container, clear plastic, hinged (clam shell), 6-inch by 6-inch SI Hard Boiled Eggs, As Purchased 1 medium Egg, whole, hard-boiled, Papettis/Sysco Classic, dry pack SI Each 1 medium Cheese Mozzarella String, As Purchased Honey Graham with Calcium, As Purchased Pretzel, Goldfish, Pkg, As Purchased Craisin, Dried, 1.16 oz. pkg, As Purchased 1 Stick Mozzarella Cheese, String, Great Lakes, low moisture part-skim SI Package Honey Graham with Calcium, Keebler CAI Package Pretzels, Goldfish, WG, Pepperidge Farms, package CAI Package Craisins, Cranberries, dried, 1.16 oz pkg CAI Stick 1 Package 1 Package 1 Package Tips/Comments Keep refrigerated at 40 degrees or below until service. Preparation Instructions Place open containers on work station to fill with ingredients. Close containers when all ingredients have been included. (1 large egg = 2 oz M/MA; 1 medium egg = 1.75 oz M/MA) Place 1 egg into container. Place 1 string cheese next to egg. Layer 1 graham cracker packet in front of pretzels Place 1 package pretzels next to cheese. 1 package = 1 grain equivalent Place 1 package Craisins next to graham cracker. Close container and label. Serving Instructions Serving size is 1 container. Powered by PrimeroEdge for: Cambrian School District Page: 1 of 54

2 CCP Name CCP Description Critical Temperature (F) Corrective Action Cold Hold Sodexo Cold Holding Discard the food if it cannot be determined how long the food temperature was above 40 ºF Nutritional Information Fat SFat Protein Sugar % of Nutrients per 100 g Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Nutrients per serving ( g) Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Indicates missing nutrient values. Powered by PrimeroEdge for: Cambrian School District Page: 2 of 54

3 Teriyaki Beef Dippers, Commodity (CAR1018) Generated on: 7/26/ :59:00 PM by Tommy Kham HACCP Process: Process 2: Same Day Service Allergens: Contains Soy, Wheat; Meal Contribution: 2 Meat/MA Number of Servings: 1.00 Serving Size: 4 Each Moisture gain/loss%: Yield: 2 7/8 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity Teriyaki Beef Dippers, Cooked 4 Each (2.80 oz.) Teriyaki Beef Dipper CAI Each (2.80 oz.) Pre-Preparation Instructions Serving Instructions Prepare rice first so it is ready to serve with beef dippers. Preparation Instructions CCP-Conventional oven- preheat to 350. Bake beef dippers for 7-9 minutes. Convection Oven- preheat to 350. Bake for 4-7 minutes to an internal temperature of 150 F for 15 seconds. CCP--Hold hot at 140 F or above for service. Serving size: 4 dippers Serve with Rice. 1- #8 scoop = 1 Grain 2- #8 scoops = 2 Grains Serve 4 dippers per student Offer with 1/2 cup or #8 scoop rice for 1 Grain Nutritional Information Fat SFat Protein Sugar % of Powered by PrimeroEdge for: Cambrian School District Page: 3 of 54

4 Nutrients per 100 g Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Nutrients per serving (79.38 g) Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Indicates missing nutrient values. Powered by PrimeroEdge for: Cambrian School District Page: 4 of 54

5 Teriyaki Chicken (CAR1038) Generated on: 7/26/ :59:00 PM by Tommy Kham HACCP Process: Process 2: Same Day Service Allergens: Contains Gluten, Soy, Wheat; Meal Contribution: 2 Meat/MA Number of Servings: Serving Size: 1 no. 12 scoop Moisture gain/loss%: Yield: 7 Pound, 7 7/8 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity Chicken Fajita, Cooked 1 Bag (4 lb oz.) Chicken Fajita Tyson CAI Bag (4 lb oz.) Teriyaki Glaze, As Purchased 1/2 Container Teriyaki Glaze CAI /2 Container Tips/Comments Thaw chicken under refrigeration for 1-2 days before needed. Pre-Preparation Instructions Mix chicken and glaze together. Preparation Instructions Conventional Oven: minutes at 350 degrees from frozen. Convection Oven: 5-8 minutes in a single layer at 400 degrees from frozen. Refrigeration after opening. Unopened shelf life of 12 months. Serving Instructions For grades K-8: Place 2/3 cup or #12 scoop chicken on top of 1/2 cup rice (#8 scoop). Serve immediately. For grades 9-12: Place 2/3 cup or #12 scoop chicken on top of 1 cup rice (Two #8 scoops). Serve immediately. CCP Name CCP Description Critical Temperature (F) Corrective Action Hot Hold Sodexo Hot Holding Discard the food if it cannot be determined how long the food temperature was below 140 ºF Nutritional Information Fat SFat Protein Sugar % of Powered by PrimeroEdge for: Cambrian School District Page: 5 of 54

6 Nutrients per 100 g Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Nutrients per serving ( g) Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Indicates missing nutrient values. Powered by PrimeroEdge for: Cambrian School District Page: 6 of 54

7 Enchirito Bean & Cheese (CAR1059) Generated on: 7/26/ :59:00 PM by Tommy Kham HACCP Process: Allergens: Process 2: Same Day Service Contains Gluten, Milk, Soy, Wheat; Meal Contribution: 2 WGR, 2 Meat/MA Number of Servings: Serving Size: 1 Each Moisture gain/loss%: Yield: 10 Pound, 12 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity Enchilada Sauce Red, As Purchased Burrito Bean & Cheese Bulk Los Cabos, Cooked Enchilada Sauce Red, As Purchased Cheese Cheddar Shredded Great Lakes, As Purchased 32 fluid ounce Enchilada Sauce, Pace SI fluid ounce 20 Each Burrito Bean & Cheese Bulk, Los Cabos CAI Each 32 fluid ounce Enchilada Sauce, Pace SI fluid ounce 4 Ounce Cheese, cheddar, shredded, Great Lakes SI Ounce Tips/Comments Defrost the burritos under refrigeration one day prior to use. Pre-Preparation Instructions PREHEAT OVEN TO 350 F Preparation Instructions 1. Pour enchilada sauce into pan and spread evenly to cover the bottom. 2. Place burritos into the pan on top of sauce. 3. Pour enchilada sauce over the top of the burritos. 4. Cover & Bake at 350 F for about 30 minutes or until the internal temperature is 145F for 15 seconds. 5. Sprinkle cheese evenly over the top of the burritos and place back in the oven just until cheese melts. Serving Instructions Serve 1 per student. CCP Name CCP Description Critical Temperature (F) Corrective Action Hot Hold Sodexo Hot Holding Hold at 140 F or above until service and discard leftover. Nutritional Information Fat SFat Protein Sugar % of Powered by PrimeroEdge for: Cambrian School District Page: 7 of 54

8 Nutrients per 100 g Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Nutrients per serving ( g) Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Indicates missing nutrient values. Powered by PrimeroEdge for: Cambrian School District Page: 8 of 54

9 Hamburger, G6-12, Commodity (CAR1079) Generated on: 7/26/ :59:00 PM by Tommy Kham HACCP Process: Process 2: Same Day Service Allergens: Contains Gluten, Wheat; Meal Contribution: 2 WGR, 2 Meat/MA Number of Servings: 1.00 Serving Size: 1 Each Moisture gain/loss%: Yield: 4 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity Beef Steak Burger, As Purchased 1 patty Flamebroiled Beef Steak Burger, 2.01oz CAI Wheat (plain) Hamburger Bun 4", As Purchased 1 bun Wheat (plain) Hamburger Bun 4" CAI patty 1 bun Tips/Comments Serving Instructions Thaw beef under refrigeration 1-2 days before serving. Preparation Instructions 1A. Convection Oven: From thawed state: sleeve pack preparation, put a few small holes in top of bag. Place entire bag intact on sheet pan in preheated convection oven at 375 degrees f for 45 minutes. Heat to internal temperature of 145F. Remove from oven and let stand 3 minutes before opening bag. OR 1B. Shingle frozen hamburger patties like a loaf of bread in a hotel pan with no more than 1" of water in pan. Cover pan with foil. Cook from frozen state as close to service as possible. Batch cook as time allows. Convection Oven: Preheat oven to 375F. Cook in preheated convection oven for 45 minutes or until minimum internal temperature is 145F or above (for 15 seconds). 2. Remove from oven. Keep patties covered so they do not dry out. If burgers are held too long, this makes them susceptible to "pinking". 3. Place 1 hamburger patty on a heel of each bun. Close sandwich with crown of bun. Note: If preparing off site - send items separately, in bulk, burgers may be heated, but highly recommended that the burgers get cooked, and assembled at site. Wrap in 5 x 1 foil wrap if item is to be satellited or placed in a sandwich slide for service. Serve 1 sandwich per student. CCP Name CCP Description Critical Temperature (F) Corrective Action Hot Hold Sodexo Hot Holding Hold at 140 F or above until service and discard leftover. Cook 1st Time RTE Nutritional Information Sodexo Cooking Commercially Processed, Ready-to-Eat Food, Heated for the First Time Fat SFat Protein Sugar Continue cooking food until the internal temperature reaches the required temperature. % of Powered by PrimeroEdge for: Cambrian School District Page: 9 of 54

10 Nutrients per 100 g Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Nutrients per serving (113 g) Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Indicates missing nutrient values. Powered by PrimeroEdge for: Cambrian School District Page: 10 of 54

11 Cheeseburger, G6-12, Commodity (CAR1080) Generated on: 7/26/ :59:00 PM by Tommy Kham HACCP Process: Process 2: Same Day Service Allergens: Contains Gluten, Milk, Wheat; Meal Contribution: 2 WGR, 2 1/2 Meat/MA Number of Servings: 1.00 Serving Size: 1 Each Moisture gain/loss%: Yield: 4 1/2 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity Beef Steak Burger, As Purchased 1 patty Flamebroiled Beef Steak Burger, 2.01oz CAI Wheat (plain) Hamburger Bun 4", As Purchased Cheese, Cheddar, Slice, LOL, As Purchased 1 bun Wheat (plain) Hamburger Bun 4" CAI Slice (0.50 oz.) Cheddar, Cheese Slice, Land O Lakes, LB, 384 ct, 0.5 oz CAI patty 1 bun 1 Slice (0.50 oz.) Tips/Comments Serving Instructions Thaw under refrigeration 1-2 days before serving. Preparation Instructions 1A. Convection Oven: From thawed state: sleeve pack preparation, put a few small holes in top of bag. Place entire bag intact on sheet pan in preheated convection oven at 375 degrees f for 45 minutes. Heat to internal temperature of 145F. Remove from oven and let stand 3 minutes before opening bag. OR 1B. Shingle frozen hamburger patties like a loaf of bread in a hotel pan with no more than 1" of water in pan. Cover pan with foil. Cook from frozen state as close to service as possible. Batch cook as time allows. Convection Oven: Preheat oven to 375F. Cook in preheated convection oven for 45 minutes or until minimum internal temperature of 145F or above (for 15 seconds). 2. Remove from oven. Keep patties covered so they do not dry out. If burgers are held too long, this makes them susceptible to "pinking". 3. Place 1 hamburger patty on heel of each bun, Top with 1 slice of cheese. Close sandwich with crown of bun. 4. Wrap in 5x1 foil wrap if item is to be satellited or placed in a sandwich slide for service. Note: If preparing off site- send items separately, in bulk, burgers may be heated, but highly recommended that the burgers get cooked, and assemble at cite. Serve 1 sandwich per student. CCP Name CCP Description Critical Temperature (F) Corrective Action Hot Hold Sodexo Hot Holding Hold at 140 F or above until service and discard leftover. Cook 1st Time RTE Nutritional Information Sodexo Cooking Commercially Processed, Ready-to-Eat Food, Heated for the First Time Continue cooking food until the internal temperature reaches the required temperature. Powered by PrimeroEdge for: Cambrian School District Page: 11 of 54

12 Fat SFat Protein Sugar % of Nutrients per 100 g Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Nutrients per serving ( g) Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Indicates missing nutrient values. Powered by PrimeroEdge for: Cambrian School District Page: 12 of 54

13 Sandwich, Crispy Chicken, G6-12, Tyson (CAR1082) Generated on: 7/26/ :59:00 PM by Tommy Kham HACCP Process: Allergens: Process 2: Same Day Service Contains Gluten, Soy, Wheat; Meal Contribution: 3 WGR, 2 Meat/MA Number of Servings: 1.00 Serving Size: 1 Each Moisture gain/loss%: Yield: 5 5/8 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity Crispy Chicken Patty, As Purchased Wheat (plain) Hamburger Bun 4", As Purchased 1 patty Breaded Chicken Patties, Tyson, whole grain, cooked, CN, CAI bun Wheat (plain) Hamburger Bun 4" CAI patty 1 bun Pre-Preparation Instructions Gather and organize ingredients and equipment in quantities needed to produce the number required for daily production. Preparation Instructions CHICKEN PATTY NOTES FOR ONSITE PRODUCTION: Heat and assemble sandwiches to order. FOR OFFSITE SERVICE: Ship bulk or on lined sheet pans or full size hotel pan to heat and serve at site. If transporting hot, transport sheet pans or 2-inch full size hotel pans and cover loosely with pan liner. ASSEMBLY: Step 1: Lay out the number of full size sheet pans needed for service. If space is limited, use a speed or file rack to help with organization. (1 full size sheet pan = 24 chicken patties) Step 2: Cover each sheet pan with parchment pan liner. Step 3: Portion chicken patties in single layer on sheet pan. Step 4: Place panned chicken patties on speed or file rack and roll into refrigerator/freezer until ready to bake. Or, cover each pan of chicken patties with an upside-down sheet pan and stack in refrigerator/freezer until ready to bake. COOKING NOTE: Batch cooking ensures optimum quality. Do not cover as the product will become soggy. Recommended holding time is no longer than 1 hour after cooking. Step 1: CCP--Bake chicken patties in 375 F convection oven for 6-8 minutes from frozen or until minimum internal temperature of 140 F or above for 15 seconds OR at 400 F in Conventional Oven for 8-10 minutes from frozen or until minimum internal temperature of 140 F. Step 2: Carefully transfer chicken patties to 2-inch half pan. If holding, cover with pan liner. (18 chicken patties = 2-inch half pan). Step 3: Place 1 chicken patty on heel of each bun. Serving Instructions Step 4: Close sandwich with crown of bun. Serve 1 sandwich per student. Powered by PrimeroEdge for: Cambrian School District Page: 13 of 54

14 CCP Name CCP Description Critical Temperature (F) Corrective Action Hot Hold Sodexo Hot Holding Hold at 140 F or above until service and discard leftover. Cook 1st Time RTE Nutritional Information Sodexo Cooking Commercially Processed, Ready-to-Eat Food, Heated for the First Time Fat SFat Protein Sugar Continue cooking food until the internal temperature reaches the required temperature. % of Nutrients per 100 g Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Nutrients per serving ( g) Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Indicates missing nutrient values. Powered by PrimeroEdge for: Cambrian School District Page: 14 of 54

15 Spicy Chicken Sandwich G6-12 (CAR1083) Generated on: 7/26/ :59:00 PM by Tommy Kham HACCP Process: Process 2: Same Day Service Allergens: Contains Gluten, Soy, Wheat; Meal Contribution: 3 WGR, 2 Meat/MA Number of Servings: 1.00 Serving Size: 1 Each Moisture gain/loss%: Yield: 5 5/8 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity Spicy Chicken Patty Tyson, Cooked 1 patty Hot & Spicy Breaded Chicken Patties, Tyson, whole grain, cooked, CN SI Wheat (plain) Hamburger Bun 4", As Purchased 1 bun Wheat (plain) Hamburger Bun 4" CAI patty 1 bun Preparation Instructions CHICKEN PATTY NOTES FOR ONSITE PRODUCTION: Heat and assemble sandwiches to order. FOR OFFSITE SERVICE: Ship bulk or on lined sheet pans or full size hotel pan to heat and serve at site. If transporting hot, transport sheet pans or 2-inch full size hotel pans and cover loosely with pan liner. PREPARATION: Gather and organize ingredients and equipment in quantities needed to produce the number required for daily production. ASSEMBLY: Step 1: Lay out the number of full size sheet pans needed for service. If space is limited, use a speed or file rack to help with organization. (1 full size sheet pan = 24 chicken patties) Step 2: Cover each sheet pan with parchment pan liner. Step 3: Portion chicken patties in single layer on sheet pan. Step 4: Place panned chicken patties on speed or file rack and roll into refrigerator/freezer until ready to bake. Or, cover each pan of chicken patties with an upside-down sheet pan and stack in refrigerator/freezer until ready to bake. COOKING NOTE: Batch cooking ensures optimum quality. Do not cover as the product will become soggy. Recommended holding time is no longer than 1 hour after cooking. Step 1: CCP--Bake chicken patties in 400 F convection oven for minutes or until minimum internal temperature of 140 F or above for 15 seconds. Step 2: Carefully transfer chicken patties to 2-inch half pan. If holding, cover with pan liner. (18 chicken patties = 2-inch half pan). Powered by PrimeroEdge for: Cambrian School District Page: 15 of 54

16 Preparation Instructions Serving Instructions HOT SANDWICH BUILD: Step 1: Warm buns, in bags on sheet pans, in hot box warmer for 20 minutes prior to use or service. BUILT-TO-ORDER: Step 2a: Right before service, transfer buns to 2-inch half pan. (2-inch half pan = 11 buns). SANDWICH SLIDE: Step 2b: At work station, lay out warmed burger buns in groups of 24 on work surface. Step 3: Remove tops of bunch and stack to the side. Step 4: Immediately place ingredients on bottom bun. Step 5: Place bun crown on top. Step 6: Wrap immediately and place back in the warmer. Step 7: Start the next 24 sandwiches and repeat the steps. Serve 1 sandwich per student. CCP Name CCP Description Critical Temperature (F) Corrective Action Hot Hold Sodexo Hot Holding Hold at 140 F or above until service and discard leftover. Nutritional Information Fat SFat Protein Sugar % of Nutrients per 100 g Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Nutrients per serving (156 g) Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Indicates missing nutrient values. Powered by PrimeroEdge for: Cambrian School District Page: 16 of 54

17 Nachos, Bean and Cheese, K8 (CAR1090) Generated on: 7/26/ :59:00 PM by Tommy Kham HACCP Process: Process 2: Same Day Service Allergens: Contains Milk; Processed in a facility that also processes Soy; Meal Contribution: 2 WGR, 2 Meat/MA Number of Servings: Serving Size: 1 Each Moisture gain/loss%: Yield: 16 Pound, 2 3/4 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity Cheese Sauce, Cheddar, Cooked 1 Bag (5 lb. ) Cheese Sauce, cheddar, JTM Main Street Cafe SI Vegetarian Refried Beans, Cooked 7/8 no. 10 can Vegetarian Refried Beans CAI Bag (5 lb. ) 7/8 no. 10 can Tortilla Chips, IW, As Purchased 38 Bag (4 lb oz.) Tortilla Chips, IW CAI Bag (4 lb oz.) Pre-Preparation Instructions Serving Instructions Preparation: Step 1: Cheese Sauce - CCP--Thaw product in refrigerator at 40 F overnight. Step 2: Gather and organize ingredients and equipment in quantities needed to produce the number required for daily production. Preparation Instructions Step 1: Sauce- Place 1-2 bags of cheese sauce in a 4" hotel pan. Cover with just enough very hot tap water to cover the bags. Cover tightly with a lid or foil. Step 2: Sauce- Bake in 350F convection oven for minutes or until the sauce reaches a minimum of 140F (though hotter is better for consistency). NOTE: Check the temperature by placing a bag on a work surface then placing a thermometer in the center of the bag and folding the bag around it. CCP: Hold at 140F or above for use in recipe. Step 3 Beans- CCP--HEAT ON STOVE TOP OR IN HOTEL PAN IN THE OVEN TO INTERNAL TEMPERATURE OF 165 F TO ASSEMBLE NACHOS : Serve 1 each per meal. CCP Name CCP Description Critical Temperature (F) Corrective Action Hot Hold Sodexo Hot Holding Discard the food if it cannot be determined how long the food temperature was below 140 ºF Nutritional Information - PLACE #16 SCOOP (1/4 CUP) OF BEANS ON PLATE - PLACE 2 OZ LADLE OR #16 SCOOP (1MMA) OF HOT CHEESE SAUCE ON PLATE - PLACE IW 2 OZ BAG OF CHIPS ON PLATE Fat SFat Protein Sugar % of Powered by PrimeroEdge for: Cambrian School District Page: 17 of 54

18 Nutrients per 100 g Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Nutrients per serving ( g) Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Indicates missing nutrient values. Powered by PrimeroEdge for: Cambrian School District Page: 18 of 54

19 Hot Dog, Turkey frank on a bun, uncured (CAR1101) Generated on: 7/26/ :59:00 PM by Tommy Kham HACCP Process: Process 2: Same Day Service Allergens: Contains Gluten, Wheat; Meal Contribution: 2 WGR, 2 Meat/MA Number of Servings: Serving Size: 1 serving (1 hot dog) Moisture gain/loss%: Yield: 10 Pound, 1 7/8 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Cost Source Ingredient Quantity Bun, Hot Dog, Whole Grain, Giuliano's, As Purchased 40 Each California Cracked Wheat Hot Dog Bun Giuliano's CAI Turkey Frank Uncured, Cooked 1 Package California Turkey Frank, Jennie-O, reduced sodium, smoked, uncured, 5-inch, 2 oz SI Each 1 Package Tips/Comments 80 hot dogs per case 40 hot dogs per package Pre-Preparation Instructions One day prior to service thaw hot dogs (turkey franks) in a 4" hotel pan in the refrigerator at 40 or below until ready to heat. Preparation Instructions 68 hot dogs fit onto each sheet pan for heating. Assembly:, CCP--Keep frankfurters refrigerated at internal temperature of 40 F for use in recipe. Step 1: Lay out the number of full size sheet pans needed for service. If space is limited, use a speed or file rack to help, with organization. (1 full size sheet pan = 1 frankfurters package + 28 individual frankfurters or 68 frankfurters) Step 2: Cover each sheet pan with parchment pan liner. Step 3: Portion frankfurters in rows of 4x17 on sheet pan. Step 4: Place panned frankfurters on speed or file rack and roll into refrigerator/freezer until ready to bake. Or, cover each, pan of frankfurters with an upsidedown sheet pan and stack in refrigerator/freezer until ready to bake. Cooking:, NOTE: Batch cooking ensures optimum quality. Recommended holding time is no longer than 1 hour after cooking. Do not, steam or hold frankfurters in water. Step 1: Frankfurters: CCP--Bake hot dog franks in 500 F convection oven for 8-10 minutes or until minimum internal, temperature of 140 F or above for 15 seconds. Carefully transfer frankfurters to 2-inch half pan. If holding, cover with, aluminum foil. CCP--Hold hot at 140 F or above for service. (40 frankfurters = 2-inch half pan). Step 2: Buns: Warm buns, in original packaging, in hot box warmer for 20 minutes prior to service. Right before service,, transfer buns to 2-inch half pan. (2- inch half pan = 20 buns) Powered by PrimeroEdge for: Cambrian School District Page: 19 of 54

20 Serving Instructions Serve 1 hot dog with bun per student. CCP Name CCP Description Critical Temperature (F) Corrective Action Hot Hold Sodexo Hot Holding Hold at 140 F or above until service and discard leftover. Nutritional Information Fat SFat Protein Sugar % of Nutrients per 100 g Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Nutrients per serving ( g) Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Indicates missing nutrient values. Powered by PrimeroEdge for: Cambrian School District Page: 20 of 54

21 Cheesy Italian Dunkers (CAR1152) Generated on: 7/26/ :59:00 PM by Tommy Kham HACCP Process: Process 2: Same Day Service Allergens: Contains Egg, Gluten, Milk, Soy, Wheat; Meal Contribution: 2 WGR, 2 Meat/MA Number of Servings: Serving Size: 2 Each Moisture gain/loss%: Yield: 26 Pound, 3 7/8 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity Cheese Stuffed Sticks, Cooked 1 Case Stuffed Breadsticks 51% Whole Grain Mozz 200ct Cn CAI Case Pre-Preparation Instructions Preheat oven to 350 F. Preparation Instructions Serving Instructions 1.Place frozen breadstick sheets on parchment lined full sheet pan. 2.Convection Oven: Bake for minutes Conventional Oven: Bake for minutes 3. Heat to an internal temperature of 145 F or above. Serve 2 each per student CCP Name CCP Description Critical Temperature (F) Corrective Action Hot Hold Sodexo Hot Holding Hold at 140 F or above until service and discard leftover. Nutritional Information Fat SFat Protein Sugar % of Powered by PrimeroEdge for: Cambrian School District Page: 21 of 54

22 Nutrients per 100 g Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Nutrients per serving (119 g) Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Indicates missing nutrient values. Powered by PrimeroEdge for: Cambrian School District Page: 22 of 54

23 Protein Pack with Sunflower Seeds (CAR1159) Generated on: 7/26/ :59:00 PM by Tommy Kham HACCP Process: Allergens: Process 1: No Cook Contains Gluten, Milk, Soy, Wheat; May contain Egg, Peanuts, Tree nuts; Meal Contribution: 2 WGR, 2 Meat/MA Number of Servings: 1.00 Serving Size: 1 Package Moisture gain/loss%: Yield: 4 3/4 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity x6x1 Clear Hinged Container, As Purchased Sunflower Kernels Honey Roasted, As Purchased Cheese Mozzarella String, As Purchased Honey Graham with Calcium, As Purchased Pretzel, Goldfish, Pkg, As Purchased Craisin, Dried, 1.16 oz. pkg, As Purchased 1 Each Container, clear plastic, hinged (clam shell), 6-inch by 6-inch SI Package (1.00 oz.) Sunflower Kernels Honey Roasted CAI Stick Mozzarella Cheese, String, Great Lakes, low moisture part-skim SI Package Honey Graham with Calcium, Keebler CAI Package Pretzels, Goldfish, WG, Pepperidge Farms, package CAI Package Craisins, Cranberries, dried, 1.16 oz pkg CAI Each 1 Package (1.00 oz.) 1 Stick 1 Package 1 Package 1 Package Tips/Comments Keep refrigerated at 40 degrees or below until service. Preparation Instructions Place open containers on work station to fill with ingredients. Close containers when all ingredients have been included. 1 package of Sunflower Seeds = 1MMA Place 1 string cheese next to sunflower seeds. Layer 1 graham cracker packet in front of pretzels. Place 1 package pretzels next to cheese. 1 package = 1 grain equivalent Place 1 package Craisins next to graham cracker. Close container and label. Serving Instructions Serving size is 1 container. CCP Name CCP Description Critical Temperature (F) Corrective Action Cold Hold Sodexo Cold Holding Discard the food if it cannot be determined how long the food temperature was above 40 ºF Nutritional Information Powered by PrimeroEdge for: Cambrian School District Page: 23 of 54

24 Fat SFat Protein Sugar % of Nutrients per 100 g Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Nutrients per serving ( g) Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Indicates missing nutrient values. Powered by PrimeroEdge for: Cambrian School District Page: 24 of 54

25 Tacos, Chicken Soft, Shredded, RECIPE (CAR1160) Generated on: 7/26/ :59:01 PM by Tommy Kham HACCP Process: Process 2: Same Day Service Allergens: Contains Gluten, Wheat; Meal Contribution: 2 WGR, 2 Meat/MA Number of Servings: Serving Size: 1 Double Taco Moisture gain/loss%: Yield: 10 Pound, 7 7/8 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Cost Source Ingredient Quantity Chicken Pulled Reverse Blend, Cooked 2 Distributor Label LJ Lime Juice, canned or bottled, unsweetened (1/2c = 1/2c fruit juice), As Purchased 1 Bag California Chicken Pulled CAI Bag 1 Cup Sodexo Shared Lime Juice, canned or bottled, unsweetened SI Taco Seasoning, As Purchased 1 tablespoon California Taco Seasoning Mix, Pacific Spice, dry CAI Garlic Powder, Domestic, As Purchased Tortilla 6" Mindful Grains, As Purchased 1 Cup 1 tablespoon 1 teaspoon California Garlic powder, dry CAI teaspoon 72 tortilla California Tortilla, flour, 6-inch, Mindful, Mission, low sodium, nongmo SI tortilla Tips/Comments Serving Instructions Defrost chicken under refrigeration 2 days before cooking. Preparation Instructions Preparation Of Shredded Chicken: 1. Line A 6 Inch Deep Hotel Pan With An Oven Bag. Place 5 Pounds Of Shredded Chicken In The Pan. 2. Add Lime Juice, Taco Seasoning And Garlic Powder. Mix Well. 3. Close The Bag Around The Chicken So The Chicken Will Steam And Not Dry Out. 4. Place The Chicken In A 300 F Oven And Heat For About 45 Minutes Or Until The Chicken Is 145 F Or Above. (Ccp) 5. Record The Temperature On The Production Record And Place In The Hot Holding Cabinet. Hold At 140 F Or Above. Place bag of tortillas in warmer prior to service or spread them out in a hotel pan and cover with clear wrap and place in warmer to warm prior to service. Split one # 12 scoop chicken between 2 tortillas or double up tortillas and place 1 # 12 scoop into the double tortilla. 1 #12 scoop = 2MMA. CCP Name CCP Description Critical Temperature (F) Corrective Action Cook 1st Time RTE Nutritional Information Sodexo Cooking Commercially Processed, Ready-to-Eat Food, Heated for the First Time Continue cooking food until the internal temperature reaches the required temperature. Powered by PrimeroEdge for: Cambrian School District Page: 25 of 54

26 Fat SFat Protein Sugar % of Nutrients per 100 g Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Nutrients per serving ( g) Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Indicates missing nutrient values. Powered by PrimeroEdge for: Cambrian School District Page: 26 of 54

27 Corn Dog, Whole Grain Lower Fat Chicken, CN (CAR1354) Generated on: 7/26/ :59:01 PM by Tommy Kham HACCP Process: Process 2: Same Day Service Allergens: Contains Egg, Gluten, Soy, Wheat; Meal Contribution: 2 WGR, 2 Meat/MA Number of Servings: Serving Size: 1 corn dog Moisture gain/loss%: Yield: 17 Pound, 12 1/2 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity Chicken Corn Dog, Cooked 1 Case Chicken Corn Dogs (corndog), Foster Farms/Sysco, whole grain, lower fat SI Case Pre-Preparation Instructions Thaw at 40 F or below one day prior to service Preparation Instructions 1. Lay thawed corn dogs on a lined sheet pan. 3 across and 14 down ( 42 per sheet pan) 2. Preheat oven to 350 F. In a convection oven at 350 from thawed state, heat for minutes to an internal temperate of 145 for at least 15 seconds. If corn dogs are transfered to a hotel pan for transport and service, 42 corn dogs will fit in a full size pan. Serving Instructions Serve 1 corn dog per student. CCP Name CCP Description Critical Temperature (F) Corrective Action Hot Hold Sodexo Hot Holding Hold at 140 F or above until service and discard leftover. Nutritional Information Fat SFat Protein Sugar % of Powered by PrimeroEdge for: Cambrian School District Page: 27 of 54

28 Nutrients per 100 g Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Nutrients per serving (112 g) Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Indicates missing nutrient values. Powered by PrimeroEdge for: Cambrian School District Page: 28 of 54

29 Pizza, Bold Cheese 8-cut, Big Daddy's 16-inch (CAR1390) Generated on: 7/26/ :59:01 PM by Tommy Kham HACCP Process: Process 2: Same Day Service Allergens: Contains Milk, Soy, Wheat; Meal Contribution: 3 WGR, 2 Meat/MA, 1/8 Veg-RO Number of Servings: 8.00 Serving Size: 1 slice regular Moisture gain/loss%: Yield: 2 Pound, 12 5/8 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity WG 16" Rolled Edged Cheese Pizza, Big Daddy's, As Purchased 1 pizza whole Big Daddy's Bold WG Cheese Pizza 16" CAI pizza whole Preparation Instructions 1. Cook from frozen state. 2. Preheat oven: - Impingement Oven: 420 F for 7-9 minutes. Bake directly on belt. - Convection Oven: 350 F for minutes on Low Fan. 2. Place pizza on parchment lined baking tray. 3. For even cooking, rotate pans part way through baking time. 4. Pizza is done when cheese begins to brown and is completely melted in the middle. 5. Cook to an internal temperature of 160 F or above. 6. Cut Pizza into 8 equal slices. Serving Instructions Serve 1 slice per student. CCP Name CCP Description Critical Temperature (F) Corrective Action Hot Hold Sodexo Hot Holding Hold at 140 F or above until service and discard leftover Nutritional Information Fat SFat Protein Sugar % of Powered by PrimeroEdge for: Cambrian School District Page: 29 of 54

30 Nutrients per 100 g Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Nutrients per serving ( g) Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Indicates missing nutrient values. Powered by PrimeroEdge for: Cambrian School District Page: 30 of 54

31 Pizza, Bold Pepperoni 8-cut, Big Daddy's 16-inch (CAR1547) Generated on: 7/26/ :59:01 PM by Tommy Kham HACCP Process: Process 2: Same Day Service Allergens: Contains Milk, Soy, Wheat; Meal Contribution: 3 WGR, 2 Meat/MA, 1/8 Veg-RO Number of Servings: 8.00 Serving Size: 1 slice regular Moisture gain/loss%: Yield: 2 Pound, 14 1/2 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity WG 16" Rolled Edged Cheese Pizza, Big Daddy's, As Purchased Pepperoni, Sliced, Pork, As Purchased 1 pizza whole Big Daddy's Bold WG Cheese Pizza 16" CAI Slice (1.92 oz.) Pepperoni, beef and pork, Farmland, sliced SI pizza whole 32 Slice (1.92 oz.) Preparation Instructions 1. Place 32 slices of pepperoni on pizza so that each slice has 4 pieces of pepperoni. 2. Cook from frozen state. 3. Preheat oven: - Impingement Oven: 420 F for 7-9 minutes. Bake directly on belt. - Convection Oven: 350 F for minutes on Low Fan. 4. Place pizza on parchment lined baking tray. 5. For even cooking, rotate pans part way through baking time. 6. Pizza is done when cheese begins to brown and is completely melted in the middle. 7. Cook to an internal temperature of 160 F or above. 8. Cut Pizza into 8 equal slices. Serving Instructions Serve 1 slice per student. CCP Name CCP Description Critical Temperature (F) Corrective Action Hot Hold Sodexo Hot Holding Hold at 140 F or above until service and discard leftover Nutritional Information Fat SFat Protein Sugar % of Powered by PrimeroEdge for: Cambrian School District Page: 31 of 54

32 Nutrients per 100 g Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Nutrients per serving ( g) Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Indicates missing nutrient values. Powered by PrimeroEdge for: Cambrian School District Page: 32 of 54

33 Chicken Nuggets, Tyson, 5 each (CAR1555) Generated on: 7/26/ :59:01 PM by Tommy Kham HACCP Process: Process 2: Same Day Service Allergens: Contains Gluten, Soy, Wheat; Meal Contribution: 1 WGR, 2 Meat/MA Number of Servings: Serving Size: 5 Each Moisture gain/loss%: Yield: 32 Pound, 3 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity Chicken Nugget Tyson, As Purchased 1 Case (32 lb oz.) Breaded Chicken Nuggets, Tyson, 0.69 oz whole grain, cooked, CN SI Case (32 lb oz.) Preparation Instructions Serving Instructions Hot production: Step 1: Lay out the number of full size sheet pans needed for service. If space is limited, use a speed or file rack to help with, organization. Serve 5 chicken nuggets. CCP Name CCP Description Critical Temperature (F) Corrective Action Hot Hold Sodexo Hot Holding Discard the food if it cannot be determined how long the food temperature was below 140 ºF Nutritional Information Step 2: Cover each sheet pan with parchment pan liner. Step 3: Portion chicken nuggets in single layer on sheet pan. Step 4: Place panned chicken nuggets on speed or file rack and roll into refrigerator/freezer until ready to bake. Or, cover each, pan of chicken nuggets with an upside-down sheet pan and stack in refrigerator/freezer until ready to bake. Cooking: Chef's Tip: Cook chicken nuggets as close to service as possible. Batch cooking ensures optimum quality. Step 1: CCP--Bake chicken nuggets in 375 F convection oven for 6-8 minutes or until minimum internal temperature of 140 F or, above for 15 seconds. Step 2: Carefully transfer chicken nuggets to 2-inch or 4-inch half pan. (1 full size sheet pan with 2 bags chicken nuggets = 4-inch half pan). CCP--Hold hot at 140 F or above for service. NOTE: Do not cover, except with a pan liner, as the product will become soggy. Recommended holding time is no longer than 1, hour after cooking. Cold production: Follow steps above and quickly cool below 40 before service. Offer a breadstick or a roll as noted on menu for additional grains. Powered by PrimeroEdge for: Cambrian School District Page: 33 of 54

34 Fat SFat Protein Sugar % of Nutrients per 100 g Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Nutrients per serving ( g) Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Indicates missing nutrient values. Powered by PrimeroEdge for: Cambrian School District Page: 34 of 54

35 Pizza, Bold Hawaiian 8-cut, Big Daddy's 16-inch (CAR1601) Generated on: 7/26/ :59:01 PM by Tommy Kham HACCP Process: Process 2: Same Day Service Allergens: Contains Milk, Soy, Wheat; Meal Contribution: 3 WGR, 2 1/4 Meat/MA, 1/8 Veg-RO Number of Servings: 8.00 Serving Size: 1 Slice Moisture gain/loss%: Yield: 3 Pound, 3 7/8 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity Turkey Ham Uncured Sliced, As Purchased Pineapple Tibits in Juice, As Purchased WG 16" Rolled Edged Cheese Pizza, Big Daddy's, As Purchased 4 Slice Turkey Ham All Natural Uncured, Jennie-O, deli-sliced 0.76 oz, prepackaged, CN CAI Slice 1/2 Cup Pineapple Tibits in Juice CAI /2 Cup 1 pizza whole Big Daddy's Bold WG Cheese Pizza 16" CAI pizza whole Pre-Preparation Instructions Preparation Instructions Serving Instructions Cut 4 slices of ham in half. Place 8 pieces of ham (1/2 piece per each slice of pizza) on top of pizza. Spread one #8 scoop of drained pineapple evenly over entire pizza. COOKING INSTRUCTIONS: COOK BEFORE SERVING. Best if cooked from Frozen state. PREHEAT OVEN. FOR FOOD SAFETY AND QUALITY COOK BEFORE EATING TO AN INTERNAL TEMPERATURE OF 160 F. IMPINGEMENT OVEN: 420 F for 7-9 minutes. CONVECTION OVEN: 350 F for minutes on High Fan. Place pizza on parchment lined baking tray. For even cooking, rotate pans part way through baking time. NOTE: Due to variances in oven regulators, cooking time and temperature may require adjustments. Pizza is done when cheese begins to brown and is completely melted in the middle. Cut each pizza into 8 even wedges. Serve immediately or within 10 minutes of cooking. Serve 1/8th slice Uncooked pizzas may be carried over for next day's production. CCP Name CCP Description Critical Temperature (F) Corrective Action Cook 1st Time RTE Nutritional Information Sodexo Cooking Commercially Processed, Ready-to-Eat Food, Heated for the First Time Fat SFat Protein Sugar Continue cooking food until the internal temperature reaches the required temperature. % of Powered by PrimeroEdge for: Cambrian School District Page: 35 of 54

36 Nutrients per 100 g Nutrients per serving ( g) Fat Sfat TFat Chol Fat Sfat TFat Chol Na Na TDF Pro Fe Ca A,IU VitC TDF Pro Fe Ca A,IU VitC Mois Mois Ash Ash Indicates missing nutrient values. Powered by PrimeroEdge for: Cambrian School District Page: 36 of 54

37 Orange Chicken with Nuggets, Tyson (CAR1649) Generated on: 7/26/ :59:01 PM by Tommy Kham HACCP Process: Allergens: Process 2: Same Day Service Contains Gluten, Soy, Wheat; Meal Contribution: 1 WGR, 2 Meat/MA Number of Servings: Serving Size: 5 Each Moisture gain/loss%: Yield: 41 Pound, 3 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Cost Source Ingredient Quantity Chicken Nugget Tyson, As Purchased 1 Case (32 lb oz.) California Breaded Chicken Nuggets, Tyson, 0.69 oz whole grain, cooked, CN SI Zesty Orange Sauce, As Purchased 18 Cup California Sauce Orange CAI Cup 1 Case (32 lb oz.) Tips/Comments Minimum 750 pieces per case. Minimum 125 pieces per bag. Preparation Instructions 1. Portion chicken nuggets in single layer on a parchment lined sheet pan. Serving Instructions 2. Bake chicken nuggets in 375 F convection oven for 6-8 minutes. Heat to an internal temperature of 145 F or above. 3. Carefully transfer chicken nuggets to 2-inch or 4-inch serving pan. NOTE: Cook chicken nuggets as close to service as possible. Batch cooking ensures optimum quality. Do not cover cooked chicken, except with a pan liner, as the product will become soggy. Recommended holding time is no longer than 1, hour after cooking. Shake bottle of orange sauce and pour into a hotel pan. Heat in oven to internal temperature of 145. For transport, cover pan. Just before service, pour orange sauce onto chicken and mix well. Serve immediately. Serving size is 5 nuggets= 2MMA and 1Grain. Offer with 1/2 cup or #8 scoop rice for an additional 1 Grain CCP Name CCP Description Critical Temperature (F) Corrective Action Hot Hold Sodexo Hot Holding Discard leftover hot food. Nutritional Information Fat SFat Protein Sugar % of Powered by PrimeroEdge for: Cambrian School District Page: 37 of 54

38 Nutrients per 100 g Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Nutrients per serving ( g) Fat Sfat TFat Chol Na TDF Pro Fe Ca A,IU VitC Mois Ash Indicates missing nutrient values. Powered by PrimeroEdge for: Cambrian School District Page: 38 of 54

39 Belgium Waffle & Sausage, San Mateo (CAR1674) Generated on: 7/26/ :59:01 PM by Tommy Kham HACCP Process: Process 2: Same Day Service Allergens: Contains Egg, Milk, Soy, Wheat; Meal Contribution: 2 WGR, 1 Meat/MA Number of Servings: Serving Size: 1 Each Moisture gain/loss%: Yield: 20 Pound, 10 1/3 Ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity Waffle Belgian, Cooked 1 Case Waffle Belgian CAI Case Pork Sausage Patty, As Purchased 72 patty Pork Sausage Patty CAI patty Madeira Farms Pancake Syrup Packet, As Purchased 72 pouch Madeira Farms Pancake Syrup Single Serve CAI pouch Preparation Instructions Serving Instructions 1. Bake waffles on lined sheet pan and cook to 350 degrees to minimum internal temperature of 140 F. or above (for 15 seconds). 2. Heating Instructions for Sausage Patties: Conventional Oven: From frozen state, bake on a pan in a preheated conventional oven at 350 degrees f for 8-10 minutes. Serve 1 Waffle with 1 patty and Syrup per student. CCP Name CCP Description Critical Temperature (F) Corrective Action Hot Hold Sodexo Hot Holding Discard the food if it cannot be determined how long the food temperature was below 140 ºF Nutritional Information Convection Oven: From frozen state, bake on a pan in a preheated convection oven at 350 degrees f for 5-8 minutes Fat SFat Protein Sugar % of Powered by PrimeroEdge for: Cambrian School District Page: 39 of 54