PORK CARNITAS (LR1017)

PORK CARNITAS (LR1017) Generated on: 5/17/2018 8:09:34 AM HACCP Process: Process 2: Same day service Meal Contribution: 2 Meat/MA Number of Servings: 80.00 Serving Size: 2 ounce Moisture gain/loss%: 0.0000 Yield: 11 pound, 7 1/3 ounce Waste gain/loss%: 0.0000 Fat gain/loss% : 0.0000 Total Recipe Cost: $14.7660 Cost Per Serving: $0.1846 Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity 1 9007 PORK ROAST LEG A672, Cooked From Frozen 2 1280 MIX FAJITA SEASONING, As Served 10 pound 11.7700 PORK ROAST LEG A672 LI100412 10 pound 6 5/8 ounce 2.9960 MIX FAJITA SEASONING LI100363 6 5/8 ounce 3 Beverages, water, tap, municipal 14429 2 cup Tips/Comments o 1. NOTICE: Quantity of ingredients does not increase in preparation instructions when recipe serving is increased for preparation. 2.Variation: Use Lawry's Fajita Seasoning Mix( use 6.6 oz seasoning mix per 10 lbs. of cooked meat). Still using 2 cups of water. Pre-Preparation Instructions o 1. Thaw Pork Roast and cook according to manufacturer s instructions. 2. Once roast is cooked cool enough to shred (or pull). Preparation Instructions o o o Serving Instructions o Nutritional Information 1. Thaw and cook pork roast and cool enough to shred (or pull) 2. Weigh cooked meat for correct seasoning measurement. 3. Mix seasoning mix with 2 cups water (for 10 lbs of meat) adjust accordingly based on pounds of cooked chopped or shredded meat. 4. Combine meat and prepared seasoning. 5. Place meat in the steamer for about 15 minutes to allow flavor to infuse the roast. 5. Mix with measured seasoning mix (6.6 oz per 10 lbs). 4. Hold at 135 degrees or higher until ready to serve. 5. Serve 2 oz weighted portion to = 2 oz M/MA (Determine your serving utensil by weighing which one will hold a 2 oz weighted portion). Fat SFat Carb Protein Sugar % of Calories 34.39 0.00 3.58 58.59 0.000 Nutrients per 100 g Calories (Kcal) Fat Sfat TFat Chol Na Carb TDF Sugars Pro Fe Ca A,IU VitC Mois Ash Powered by PrimeroEdge for: CLEVELAND CITY SCHOOLS Page: 1 of 1

140.21 5.358 0 0 66.965 141.829 1.256 0 0 20.536 3.857 0.314 0 4.286 10.43(M) 0.011(M) Nutrients per serving (56.7 g) Calories (Kcal) Fat Sfat TFat Chol Na Carb TDF Sugars Pro Fe Ca A,IU VitC Mois Ash 79.499 3.038 0 0 37.969 80.417 0.712 0 0 11.644 2.187 0.178 0 2.43 5.914(M) 0.006(M) (M) Indicates missing nutrient values. Powered by PrimeroEdge for: CLEVELAND CITY SCHOOLS Page: 1 of 1

Haywood County Schools Standardized Recipe Recipe Name: Jammin Jambalaya (9-12) Category: LUNCH ENTREE HACCP Process: 2 Same Day Serving Size: 1 cup Ingredients 100 Servings Directions Rice, Long Grain Brown 6 lbs.+ 4oz. Water, hot 1 gal. + 2 qt. No Salt 17 Seasoning 1 T. + 1 t. Chicken, FRZ, Diced Commodity 15 lbs. Oil, Canola 1 c. Peppers, Green Diced, FRZ Onions, Diced, FRZ Celery, Fresh, Diced Tomatoes, Diced, #10 can No Salt 17 Seasoning 1 T. Pepper, Cayenne 1 T. Garlic Powder 9 lbs. + 6 oz. 5 lbs. 3 lbs. + 6 oz. 2 qts ¼ cup Thyme, Dried 1 T. + 1 t. Parsley, Dried, Chopped Meal Contribution 1 serving provides: 2 oz. Meat/ Meat Alternative 1 oz. Grains ½ cup Other Veg. ½ cup Nutritional Information Calories 235 cal Sodium 125 mg Carbohydrates 26 g Trans Fat 0 g 1. To prepare rice: Place rice in a steam table pan. Add hot water to each pan. Add no salt seasoning to each pan and mix well. Steam for about 45 minutes or until tender and fluffy. Check at 30 minutes for water absorption. If needed add more water. Cover and place in a warmer until ready to serve. CCP: Hold and maintain at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. 2. Cook chicken in steamer. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. 3. Heat oil in a tilt skillet. Add chopped peppers, onions, celery, tomatoes, and seasonings. Cook until vegetables are tender. 4. Combine meat, rice and cooked vegetables. Toss gently to blend well and continue heating. Stir frequently. CCP: Heat to 145 degrees For higher for 15 seconds at the completion of the cooking process. 5. Place 3 gallons of Jambalaya in a steam table pan. Three gallons will yield about 45 1-cup servings. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. 6. Portion two #8 scoops for each serving.

Recipe Prep Sheet 990172 - Chicken and Waffle Sandwich Recipe HACCP Process: #2 Same Day Service Source: TCS Number of Portions: 1 Portion Size: 1 Each Tullahoma City Schools Ingredient # Ingredient Name Measurements Instructions 990538 Chicken Patty Comm# 6654 1 Patty CCP: Wash hands and put on gloves before touching food product. Cook chicken patties according to Box / MS sheet instructions. CCP: Heat to 165 F or higher for at least 15 seconds 990605 Belgian Waffle IWC# 11809 2 waffle Cook waffle according to box instructions. Place 1 waffle on the bottom. Place one chicken patty on the waffle. Place 1 waffle on top. CCP: Hold for hot service at 135 F or higher May serve IWC# 7303 Syrup cups as option. *Nutrients are based upon 1 Portion Size (1 Each) Calories¹ 764.000 kcal Total Fat 36.000 g Total Dietary Fiber 6.000 g Vitamin C 87.000 mg 42.408% Calories from Total Fat Saturated Fat¹ 14.000 g Trans Fat² 0.000 g Protein 23.000 g Iron 4.880 mg 16.492% Calories from Sat Fat Sodium¹ 698.000 mg Cholesterol 63.000 mg Vitamin A 1080.000 IU Water *N/A* g 0.000% Calories from Trans Fat Sugars 36.000 g Carbohydrate 87.000 g Calcium 20.000 mg Ash *N/A* g 45.550% Calories from Carbohydrates Moisture Change 0.000 % Fat Change 0.000 % Portion Cost $0.000 12.042% Calories from Protein Type of Fat - Components Meat/Meat ALT 2 oz eq Grain 2.5 oz eq Fruit cup Vegetable cup Milk cup *N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data ¹ - denotes required nutrient values ² - Trans Fat value is provided for informational purposes only, not for monitoring purposes. NOTICE: The data contained within this report and the Mosaic Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions. Page 1 Mar 13, 2018

Tullahoma City Schools Recipe Prep Sheet Allergens Milk Egg Soy Wheat *N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data ¹ - denotes required nutrient values ² - Trans Fat value is provided for informational purposes only, not for monitoring purposes. NOTICE: The data contained within this report and the Mosaic Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions. Page 2 Mar 13, 2018

Chicken, Fajita, Cheesy Rice, USDA (LR1398) Generated on: 4/18/2018 6:46:32 AM by Amber Buckner HACCP Process: Process 2: Same day service Meal Contribution: 2 WGR, 2 Meat/MA Number of Servings: 1.00 Serving Size: 1 3/4 cup Moisture gain/loss%: 0.0000 Yield: 12 1/8 ounce Waste gain/loss%: 0.0000 Fat gain/loss% : 0.0000 Total Recipe Cost: $1.0329 Cost Per Serving: $1.0329 Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity 1 0.3476 Rice, Mexican Fiesta LR1162 1 cup 2 100117 USDA FOODS, CHICKEN, FAJITA STRIPS, COOKED, As Purchased 3 6924 SAUCE, QUESO BLANCO, CANNED, As Purchased 3 1/2 ounce 0.4218 USDA Foods, Chicken, Fajita Strips, Cooked LI100013 1/4 cup 0.2635 Canned, Sauce, Cheese, Queso Blanco LI100241 3 1/2 ounce 1/4 cup Pre-Preparation Instructions This is a fully cooked ready to eat product. Thaw in cooler before reheating. Preparation Instructions Cook Mexican Fiesta Rice according to recipe. Place fajita chicken in a single layer on a baking sheet. Serving Instructions Bake @ 350 degrees F 8-10 minutes. (Times/temps may need adjusted based on type of equipment; Hydrovection, Combi or Convection Oven.) Heat cheese to proper internal temperature. During serving place 1 cup of rice on tray, top with chicken and queso. Students can decline chicken or rice; they do not have to choose both components. (Cheese cannot be served alone.) Serve rice with 8 oz (1 cup) solid portion server. Serve chicken with #8 (1/2 cup) slotted portion server. Portion weight = 3.4 oz. Serve cheese with 2 oz (1/4 cup) solid portion server. CCP Name CCP Description Critical Temperature (F) Corrective Action Cook Cooking 145.00 Continue cooking food until the internal temperature reaches the required temperature. Cook Cooking 165.00 Continue cooking food until the internal temperature reaches the required temperature. Hot Hold Hot Holding 135.00 Discard the food if it cannot be determined how long the food temperature was below 135 ºF Nutritional Information Powered by PrimeroEdge for: Wilson County Schools Page: 1 of 2

Fat SFat Carb Protein Sugar % of Calories 27.76 14.95 45.44 25.62 4.737 Nutrients per 100 g Calories (Kcal) Fat Sfat TFat Chol Nutrients per serving (342.53 g) Na Carb TDF Sugars Pro Fe Ca A,IU VitC 123.02 3.794 2.044 0 28.903 519.034 13.974 0.291 1.457 7.878 0.524(M) 41.954 (M) Mois Ash 0(M) 2.619(M) 37.22(M) 0.037(M) Calories (Kcal) Fat Sfat TFat Chol Na Carb TDF Sugars Pro Fe Ca A,IU VitC 421.382 12.996 7 0 99 1777.85 47.866 0.996 4.99 26.984 1.794(M) 143.704 (M) Mois 0(M) 8.972(M) 127.488 (M) Ash 0.128(M) (M) Indicates missing nutrient values. Powered by PrimeroEdge for: Wilson County Schools Page: 2 of 2

BEEF BUBBLE Crust is frozen Pillsbury Southern Style Biscuits dough thawed and rolled in a 5 inch circle Meat Filling 40 pound ground beef 2 cups prepared yellow mustard 2 quarts mayonnaise 15 pounds grated cheese 4 pound chopped onion 1 Can of Nacho Cheese sauce Cook meat till temp of 165 drain excess fat from meat add, onion, mustard, salad dressing cheese and nacho cheese sauce. Mix well then scoop meat with a #12 scoop and put in refrigerator overnight. Thaw the amount of biscuits according to the number of scooped meat. Roll out biscuits next morning on lightly floured table. Put one scoop of meat on top and fold over biscuit. Place fold down on baking sheet. Bake at 350 approximately 20 minutes or till golden brown and internal temp is at least 165. For home version 2 pound ground beef 1 ½ tablespoons mustard ½ cup salad dressing I cup grated cheese 1-10 ounce can nacho cheese soup ¾ cup chopped onion Yields approximately 12

Smothered Chicken Black Oak Elementary 180 Grilled Chicken Patties Angie Morris, Manager/Chef 5 lb, 10 oz Mozzarella Cheese 731-538-2102 6 Sliced Red Onions Judy Denman, Supervisor 10 Pounds Pre-Sliced Fresh Mushrooms 731-885-9743 ext:2026 2pkgs Butter Buds Obion County Schools 1 Cup Water 2 Cups Soy Sauce 4 TBSP Granulated Garlic We put this meal with Green Beans/Glazed Carrots or with Green Beans/Romaine Salad, Fruit and a Roll with Choice of Chocolate, Strawberry or White Milk. This meal provides: 2oz Meat (note we are not crediting mozzarella) ¼ Cup Sauteed Mushrooms/Onions-credits as ¼ cup Other vegetable ½ Cup Green Beans - credits as ½ cup Other vegetable ½ Cup Glazed Carrots - credits as ½ cup Red/Orange vegetable OR 1 Cup Romaine Salad - credits as ½ cup Dark Green vegetable ½ Cup Fruit 1oz Whole Grain Roll Directions: Place Grilled Chicken Patties on sheet pans, brush lightly with soy sauce, these will be cooked in batches in time that allows. Cook 10-12 minutes in a 350degree oven, once meat is at temperature add 1/8 cup of mozzarella cheese to each piece of chicken, place in warmer to allow cheese to melt. IT IS VERY IMPORTANT to have a pan of water at the bottom of your warmer to keep the chicken moist at all times. Sauteed Onions/Mushrooms: Mix 2pkgs Butter Buds with 1 Cup of Warm Water, mix well, divide between 2 cornbread pans that have been placed on top of your cook stove, ADD 6 sliced onions divided among both pans(3 to each), 2 TBSP Granulated Garlic per pan, cook until onions are good and tender, ADD 5 pounds of sliced mushrooms to each pan, ADD 1 Cup of Soy Sauce to each pan. Cook this mixture until the mushrooms release, pan up and serve on the side beside the chicken with a 2oz scoop. We leave our grilled chicken patties covered in mozzarella on a sheet pan and serve with a pizza server. This meal is absolutely delicious! My ladies LOVE it! Teachers/Staff brag about the aroma that travels through the school when the vegetable mixture is being sautéed! It is time consuming but can be done! If other schools decide to try this recipe, they may find easier ways to fix it according to how many kids they have. I always preach don t knock it until you try it! GOOD LUCK!