Cheese Burger Meat/Meat Alternate-Grain/Bread Unassigned R0073 1 Each Burger 1 Each Cheeseburger 144 Servings 2271 BEEF PATTY ALL-NAT CHRBRLD 1 Case (144 Ea Pa 7102 CHEESE AMERICAN SLC (160CT) 5# 144 Each Slice 6014 HAMB BUN 51%WWHEAT 3" 48/PK 144 Each Bun Hamburger Bun - Gold Star Bread Co. 48/ pillow package fresh Temperature: 350 Cooking Time: Hours: 0 Minutes: 20 Pre- 1. Review recipe 24-48 hours in advance of production. 2. Shingle frozen beef charbroiled patties on paper lined full size sheet pan. 3. Cover prepped full size sheet pan with plastic wrap. 4. Label/Date and place under refrigeration. 1. Pre - heat oven to 350 F. 2. Set up all ingredients/equipment & place in work station. 3. Toast the hamburger buns (Re - modernized Schools see Toasting Procedure). 4. Remove prepped product from under refrigeration and remove plastic wrap. 5. Place in pre - heated 350 F oven. 6. Bake until internal temperatures reaches 160 F for 15 seconds. Remove full size sheet pan(s) from oven. 7. Transfer each cooked beef charbroiled patty onto heel of a toasted 3 hamburger, bun, 51% whole wheat. 8. Top cooked beef charbroiled patty with 1 slice cheese, then place crown of bun on top of cheese. 9. Place completed cheeseburger in wrap, sandwich, printed (4 point) and wrap per photo. 10. Serve immediately or place in a hot food cabinet and hold at a minimum temperature of 135 F. SPECIAL INSTRUCTION: Grade K - 8 sites can serve Cheeseburger directly on 5 Compartment Tray. TOASTING PROCEDURE: Pre - prep: 1. Set up equipment. 2. Obtain Teflon sheet and place in toaster. 3. Turn on toaster. 4. Set temp knob to 3-4 (starting point). 5. Equipment warm - up time is 30 minutes. 6. Obtain desired number of buns to be toasted. (c) 2005 Horizon Software International, LLC. All Rights Reserved. Page 1 of 10
Cheese Burger Meat/Meat Alternate-Grain/Bread Unassigned R0073 1 Each Burger 1 Each Cheeseburger 7. Place buns to the right area of the toaster. 8. Place a lined full sheet pan at the front of the toaster. 9. Place an empty speed rack to the left side of the toaster. 10. Place a stack of full sheet pans and pan liners at the bottom of the stainless table. Setting Toaster Bun Compression: Starting point Crush Adjustment setting is: Heel 2 ½ Crown - 2 1. Set the heel Crush Adjustment point at the left side of the toaster to 2 ½. 2. Put the heel in the appropriate slot in the toaster (left side). 3. Check quality of toasted heel. 4. If heel seemed too flattened, turn knob clockwise to widen gap. 5. Turn knob counter clockwise if the compression is too loose. 6. Set the crown Crush Adjustment point at the right side of the toaster to 2. 7. Put the crown in the appropriate slot in the toaster (right side). 8. Check quality of toasted crown. 9. If crown seemed too flattened, turn know clockwise to widen gap. 10. Turn knob counter clockwise if the compression is too loose. Toasting: 1. To start toasting cycle, initially place 5-6 buns in the toaster. 2. With the right hand, place the crown (facing person toasting) in the appropriate slot of the toaster (right side). 3. With the left hand, place the heel (facing person toasting) in the appropriate slot of the toaster (left side). TOASTING PROCEDURE: (continued) 1. Stage 2 toasted buns on the lined full sheet pan. 2. Immediately place 2 buns in the toaster. 3. Repeat steps 4 and 5 until 24 buns are toasted and staged on the tray. 4. Cover each tray with plastic. 5. Place covered tray on a full size bun rack. 6. Use for sandwich assembly. Notes: Toasting cycle per bun: 20 seconds To toast 24 buns and stage on tray: 12 minutes. EQUIPMENT: Vinyl gloves (#513, #514, #515, #516), pan liner (#758), full size sheet pan (18x26), metal spatula, wrap, sandwich, printed (4 point) (#512), thermometer, plastic wrapl (#255), oven mitts (#511), 5 Compartment Tray (#229) 1 Each Cheeseburger = 1 Serving (c) 2005 Horizon Software International, LLC. All Rights Reserved. Page 2 of 10
Cheese Burger Meat/Meat Alternate-Grain/Bread Unassigned R0073 1 Each Burger 1 Each Cheeseburger 1. CCP: Heat to a minimum internal temperature of 160 F for 15 seconds. 2. CCP: Serve immediately or place in a hot food cabinet and hold at a minimum temperature of 135 F. M & C - 4/6/15 Serving Units Serving Units Serving Units Food Energy 277.5150 kcals Saturated Fat 3.1251 g Sodium 687.7025 mg Total Trans 0.0000 g Total Fat 9.0923 g Cholesterol 40.9612 mg Carbohydrate 29.8961 g Total Dietary Fiber 2.1001 g Protein 19.4871 g Vitamin A (RE) 6.0952 RE Vitamin A (IU) 30.4762 IU Vitamin C 6.0000 mg Calcium 161.9570 mg Iron 2.6009 mg Moisture 8.3491* g Ash 0.8505* g Sugars, Total 3.0000* g (c) 2005 Horizon Software International, LLC. All Rights Reserved. Page 3 of 10
Deluxe Mixed Green Salad(5/8C) Vegetable recipes Unassigned R4332 1 Serving Romaine Mx/Cherry Tom/Cucumber No Cook 64 Servings 3854 ROMAINE MIX 3 WAY 5 LB BAG 5 Pound 3879 TOMATO CHERRY 12/1 PINT 3 Pound + 9 Ounce 3828 CUCUMBER COINS CUT 5 LB 3 Pound Temperature: 0 Cooking Time: Hours: 0 Minutes: 0 Pre- 1. Review recipe 24-48 hours in advance of preparation. Equipment Needed: Vinyl Gloves (#513, #514, #515, #516), Pan Liners, Full Size Sheet Pans (18x26), 10 oz Black Bowl with Lid (CMS #4059/#4060), Scale 1. Gather all necessary ingredients and equipment and set up in work station 2. Place 10 oz. black bowls on paper - lined full size sheet pan(s). 3. Using a scale, weigh 1.25 oz. of Romaine Mix 3 - Way Salad and place in black bowl. 4. On top of Romaine Mix 3 - Way Salad, attractively place 2 whole cherry tomatoes and 2 slices of cucumber. 5. Cover bowl with lid. 6. Serve immediately or label and place under refrigeration at 41 F or lower until ready to serve. 1 salad (1.25 oz Romaine Mix 3 - Way, 2 whole cherry tomatoes, 2 slices cucumber Contribution per Serving: 5/8 c. Vegetable (3/8 c. dark green, 1/8 c. red/orange and 1/8 c. other) CCP Hold under refrigeration at 41 F or lower until ready to serve. M & C - 4/3/15 Serving Units Serving Units Serving Units Food Energy 13.6718 kcals Saturated Fat 0.0233 g Sodium 6.4533 mg Total Trans 0.0000 g Total Fat 0.1341 g Cholesterol 0.0000 mg Carbohydrate 3.0265 g Total Dietary Fiber 0.9265 g Protein 0.7065 g Vitamin A (RE) 92.6197 RE Vitamin A (IU) 992.3860 IU Vitamin C 6.9363 mg Calcium 13.8472 mg Iron 0.3074 mg Moisture 44.1088 g Ash 0.2070 g Sugars, Total * g (c) 2005 Horizon Software International, LLC. All Rights Reserved. Page 4 of 10
Fruit Cup (1 C) Fruit Side R3260 2 Disher #8 2, #8 dishers Fruit Cup No Cook 20 Servings 1084 PINEAPPLE TIDBIT JC, CS/6/#10 1 EACH #10 CAN 3800 APPLES FRESH FANCY RED 125 CT 5 Each Whole App 3873 STRAWBERRIES WHOLE NO STEM 1 Pound Temperature: 0 Cooking Time: Hours: 0 Minutes: 0 Pre- 1. Review recipe 24-48 hours in advance of production. Equipment needed: Vinyl gloves (Small #513, Medium #514, Large #515, #516), can opener, #8 Disher, 8 oz black bowl (CMS #4058) 1. Gather all necessary ingredients and equipment and set up work station. 2. Place 8 oz. black bowls (CMS #4058) on lined sheet pans. 3. Clean tops of unopened cans of pineapple. Carefully open cans with a clean can opener. 4. Place the contents of the entire can of pineapple tidbits (pineapple and liquid) in a large bowl. 5. Wash and drain apples. Remove core and apple seeds. Cut apples into 1" chunks. Place in bowl with pineapple. Stir to coat apples with the liquid from the pineapples. 6. Wash and drain strawberries. Remove tops of strawberries. Slice strawberries into bite size pieces. Add strawberries to bowl with pineapple and apples. 7. Place 2, #8 dishers of the pineapple/apples/strawberry mixture (including liquid) into each black bowl. Place lid on bowl. 8. Serve immediately or label and store under refrigeration at 41º F or lower until service. 2, #8 Dishers Fruit Cup Contribution per serving: 1 cup Fruit 1. CCP: Hold under refrigeration at 41º F or lower until ready to serve. M & C - 4/27/15 Serving Units Serving Units Serving Units Food Energy 105.5627 kcals Saturated Fat 0.0034 g Sodium 11.1619 mg Total Trans 0.0000 g Total Fat 0.0681 g Cholesterol 0.0000 mg Carbohydrate 25.4514 g Total Dietary Fiber 2.8272 g Protein 0.1520 g Vitamin A (RE) 7.0804 RE Vitamin A (IU) 34.7215 IU Vitamin C 99.0008 mg Calcium 10.0289 mg Iron 0.9956 mg Moisture 20.6275* g Ash 0.0908* g Sugars, Total 19.1490* g (c) 2005 Horizon Software International, LLC. All Rights Reserved. Page 5 of 10
Fruit Cup (1/2 C) Fruit Side R3259 1 #8 disher #8 disher Fruit Cup No Cook 40 Servings 1084 PINEAPPLE TIDBIT JC, CS/6/#10 1 EACH #10 CAN 3800 APPLES FRESH FANCY RED 125 CT 5 Each Whole App 3873 STRAWBERRIES WHOLE NO STEM 1 Pound Temperature: 0 Cooking Time: Hours: 0 Minutes: 0 Pre- 1. Review recipe 24-48 hours in advance of production. Equipment needed: Vinyl gloves (Small #513, Medium #514, Large #515, #516), can opener, #8 Disher, 5 oz black bowl (CMS #4057) 1. Gather all necessary ingredients and equipment and set up work station. 2. Place 5 oz. black bowls (CMS #4057) on lined sheet pans. 3. Clean tops of unopened cans of pineapple. Carefully open cans with a clean can opener. 4. Place the contents of the entire can of pineapple tidbits (pineapple and liquid) in a large bowl. 5. Wash and drain apples. Remove core and apple seeds. Cut apples into 1" chunks. Place in bowl with pineapple. Stir to coat apples with the liquid from the pineapples. 6. Wash and drain strawberries. Remove tops of strawberries. Slice strawberries into bite size pieces. Add strawberries to bowl with pineapple and apples. 7. Place 1, #8 disher of the pineapple/apples/strawberry mixture (including liquid) into each black bowl. Place lid on bowl. 8. Serve immediately or label and store under refrigeration at 41º F or lower until service. 1, #8 Disher New Fruit Cup Contribution per serving: 1/2 cup Fruit 1. CCP: Hold under refrigeration at 41º F or lower until ready to serve. M & C - 4/3/15 Serving Units Serving Units Serving Units Food Energy 52.7813 kcals Saturated Fat 0.0017 g Sodium 5.5809 mg Total Trans 0.0000 g Total Fat 0.0340 g Cholesterol 0.0000 mg Carbohydrate 12.7257 g Total Dietary Fiber 1.4136 g Protein 0.0760 g Vitamin A (RE) 3.5402 RE Vitamin A (IU) 17.3608 IU Vitamin C 49.5004 mg Calcium 5.0144 mg Iron 0.4978 mg Moisture 10.3138* g Ash 0.0454* g Sugars, Total 9.5745* g (c) 2005 Horizon Software International, LLC. All Rights Reserved. Page 6 of 10
Let Us Tomato (1/2 C) Vegetable Side R4369 1 serving 2 Leaf Lett/1 Slc Tomato No Cook 100 Servings 3123 LETTUCE GREEN LEAF CS/2/5 LB 200 Each leaf 3086 TOMATOES SLCD 5X6 5 LB 100 Each slice Temperature: 0 Cooking Time: Hours: 0 Minutes: 0 Pre- 1. Product must remain refrigerated. 2. Review recipe 24-48 hours in advance of production. 3. On full size sheet pan place ½# tray boats (CMS #4231) based on the production records. 1. Gather all necessary ingredients, equipment, and service ware. 2. Locate the full size sheet pans (18x20) with the prepped ½# tray, boats (CMS #4231). 3. Place 2 each green lettuce leaf into each ½# tray, boat. 4. Top green lettuce leaves with 1 slice of tomato. 5. Place tray boat containing lettuce & tomato in 7x7 cello bag (CMS #4144) 6. Serve under refrigeration at 41ºF or lower. EQUIPMENT: Vinyl gloves (#513, #514, #515, #516), ½# tray, boat, food (#4231), 7x7 cello bag (CMS #4144), full size sheet pan (18x26) 2 Green Leaf Lettuce & 1 Slice Tomato = 1 Serving Provides: 1/2 C Dark Green Vegetable 1. CCP: Hold under refrigeration at 41ºF or lower until ready to serve. M & C - 10/20/14 Serving Units Serving Units Serving Units Food Energy 13.8024 kcals Saturated Fat 0.0198 g Sodium 19.2780 mg Total Trans 0.0000 g Total Fat 0.1426 g Cholesterol 0.0000 mg Carbohydrate 2.6970 g Total Dietary Fiber 1.1146 g Protein 1.0809 g Vitamin A (RE) 137.1816 RE Vitamin A (IU) 4,987.3644 IU Vitamin C 14.5443 mg Calcium 25.5960 mg Iron 0.6185 mg Moisture 83.0379 g Ash 0.5152 g Sugars, Total 0.0000 g (c) 2005 Horizon Software International, LLC. All Rights Reserved. Page 7 of 10
Tater Wedges (1/2 c) Vegetable Unassigned R4370 1 Serving 2.9 oz Potato Wedges 164 Servings 2188 POTATO WEDGE CRSPY (COMM'L) 30 Pound Temperature: 350 Cooking Time: Hours: 20 Minutes: 0 Pre- 1. Review recipe 48 hours in advance. 2. Gather all necessary ingredients and equipment and set up work station. 3. Remove product from the freezer the day before service. 4. Open cases and bags. 5. Place pan liner on sheet pan. 6. Place crispy potato wedges on lined sheet pan. Spread out evenly. 7. Cover, label, date and place back into the freezer. 1. Pre - heat oven to 350 F. 2. Remove sheet pan from freezer. 3. Remove cover and place pan into pre - heated oven. 4. Heat to a minimum internal temperature of 160 F. for 15 seconds and until golden brown, approximately 20-25 minutes. 5. Remove from oven. 6. For each portion, use a scale to weigh 2.9 oz. of potato wedges and place into 1/2 lb tray boat (CMS #4231). 7. Serve immediately or place in hot food cabinet and hold at a minimum temperature of 135 F until service. 1, 2.9 oz. serving provides 1/2 cup starchy vegetable. M & C - 12/10/14 Serving Units Serving Units Serving Units Food Energy 121.9512 kcals Saturated Fat 0.5081 g Sodium 142.2765 mg Total Trans 0.0000 g Total Fat 4.0651 g Cholesterol 0.0000 mg Carbohydrate 20.3252 g Total Dietary Fiber 2.0325 g Protein 2.0325 g Vitamin A (RE) 20.3252 RE Vitamin A (IU) 101.6260 IU Vitamin C 3.6586 mg Calcium 0.0000 mg Iron 0.3658 mg Moisture * g Ash * g Sugars, Total 0.0000 g (c) 2005 Horizon Software International, LLC. All Rights Reserved. Page 8 of 10
Turkey Taco Bean Dip Main dish recipes Entree R0541 1 serving #8 meat/bean mix+.5 oz cheese 61 Servings 2318 TURKEY SAVORY CRUMBLE CS/8/5 4 Pound 1947 PINTO BEANS LOW NA+ CS/6/#10 2 EA #10 CAN 1929 TOMATO PASTE CS/6/#10 12 Ounce 1118 TACO SEASONING 10 OZ 7 Ounce 9999 Tap Water 1 quart 2117 CHEESE SHRED CHEDDAR CS/4/5# 1 Pound + 15 Ounce Temperature: 350 Cooking Time: Hours: 0 Minutes: 45 Pre- 1. Review recipe 24-48 hours in advance of production. 2. Equipment needed: Vinyl Gloves, Full Size Sheet Pans, Pan Liners, #200/4" Pan, Aluminum Foil, Oven Mitts, Thermometers Pre - preparation of Turkey Savory Crumbles: 1. One day before service, remove needed amount of turkey savory crumbles from the freezer. 2. Place unopened bags of frozen turkey savory crumbles on lined sheet pan(s). 3. Label, date, and place in refrigerator at 41 F. or lower to thaw. 1. Gather all necessary ingredients and equipment and set up work station. 2. Preheat convection oven to 350 F.. Preparation of Meat and Bean Mixture: 1. Clean tops of unopened can(s) of pinto beans and tomato paste. 2. Using a colander, drain pinto beans. 3. Remove bag(s) of thawed turkey savory crumbles from the refrigerator. 4. In an appropriately sized pan (1, #200, 4" pan for 61 servings), mix together turkey savory crumbles, drained pinto beans, tomato paste, taco seasoning and water. Mix. 5. Cover pan(s) with a paper pan liner and aluminum foil. 6. Place pan(s) in pre - heated convection oven. Cook for 20 minutes. 7. Remove pan(s) from oven and stir. Re - cover pan(s) and put back in oven. 8. Continue heating until mixture reaches a minimum internal temperature of 160 F., approximately 20-25 minutes. 9. Assemble portions of Turkey Taco Bean Dip immediately. If not assembling immediately, place covered pan(s) of meat/bean mixture in hot food cabinet set to maintain food temperature at 140 F. Food may be hot - held for no longer than 1 hour.. Assembling Turkey Taco Bean Dip 1. Assemble each serving in an 8 oz. black bowl (CMS #4058) with lid (CMS #4060). (c) 2005 Horizon Software International, LLC. All Rights Reserved. Page 9 of 10
Turkey Taco Bean Dip Main dish recipes Entree R0541 1 serving #8 meat/bean mix+.5 oz cheese 2. Place 1, #8 disher of meat and bean mixture in bowl. 3. Sprinkle 1/2 oz. of cheddar cheese on top of meat/bean mixture. 4. Place lid on bowl. 5. Serve immediately. If not serving immediately, place assembled bowls of Turkey Taco Bean Dip in hot food cabinet set to maintain food temperature at 140 F. Food may be hot - held for no longer than 1 hour. Serving Temperatures: 135-137 F. (EECs, State Pre - Schools, Pre K through 5th Grades) 135-160 F. (Grades 6-12) 1 serving Turkey Taco Bean Dip (1, #8 disher Meat/Bean mixture + 1/2 oz. Shredded Cheese) Contribution per serving: 2-1/2 oz. M/MA 1. CCP: Thaw under refrigeration at 41º F or lower until ready to serve. 2. CCP: Heat to a minimum internal temperature of 160 F. for 15 seconds. 3. CCP: Serve immediately or place in a hot food cabinet and hold at a minimum temperature of 140 F. for 1 hour maximum. M & C: 4/2/15 Serving Units Serving Units Serving Units Food Energy 181.5735 kcals Saturated Fat 2.2718 g Sodium 550.2847 mg Total Trans 0.0000 g Total Fat 5.1553 g Cholesterol 28.9854 mg Carbohydrate 17.7165 g Total Dietary Fiber 8.2792 g Protein 14.6270 g Vitamin A (RE) 225.9705 RE Vitamin A (IU) 1,129.8527 IU Vitamin C 2.9614 mg Calcium 175.4591 mg Iron 2.3560 mg Moisture 15.0785* g Ash 0.5324* g Sugars, Total 0.8778* g (c) 2005 Horizon Software International, LLC. All Rights Reserved. Page 10 of 10