Page 8 Recipe Sizing Report Mar 1, 2015 825852 - SAND BURGER BAHAMA BEEF:G612 : rev 2/13 Components HACCP Process: #2 Same Day Service Meat/Alt: 2 oz Number of Portions: 24 Grains: 2 oz Size of Portion: 1 burger Fruit: Alternate Recipe Name: Bahama Burger Vegetable: 0.125 cup Milk: Ingredients Measures Instructions Juicy Beef Burger Topped with Marinated Onions, Tomato, and Our Zesty Jamaican Pineapple Pepper Relish -------------------------------------------------------------------- 825331R SAUCE JAMAICAN FUSION SPREAD... 825051 PEPPER JALAPENO SLICED CND... 825384 HERB CILANTRO... 825063 PEPPER RED BELL... 825108 PEPPER GREEN BELL... 825008 PINEAPPLE TIDBITS IN JUICE... 825422 JUICE LIME... -------------------------------------------------------------------- -------------------------------------------------------------------- 826412R ONIONS MEXICAN PICKLED... 825345 WATER MUNICIPAL... 825422 JUICE LIME... 825686 JUICE ORANGE... 825001 SPICE SALT KOSHER... 825039 ONION RED... -------------------------------------------------------------------- 3 cups 1 TBSP (drnd) 2 1/2 TBSP (chopped) 3 TBSP (diced) 3 TBSP (diced) 1 PINT,drnd 1 Tbsp 1 1/2 cups 1 1/2 CUPS (boiling) 3/4 cup + 4 Tbsp 1/2 cup 3/8 tsp 2 1/4 CUPS (sliced) 1. Prepare spread and onions according to recipes. CCP--Hold spread and onions refrigerated of 40 F or below for service or use in recipe. 2. Wash and slice 6x6 tomatoes into 8 slices. 825018 BEEF PATTY FLAMEBROILED (2M)... 825109 BUN HAMBURGER WW 4"... 24 PATTY 2.5oz 24 BUN 2oz 3. CCP--Bake burger patties in a single-layer on parchment lined sheet pan in a 350 F standard (conventional) oven for 18 minutes or until minimum internal temperature is 140 F or above for 15 seconds. 4. Transfer and shingle burger patties in 2" full size hotel pan. Cover with plastic wrap. CCP--Hold hot at 140 F or above for use in recipe.
Page 9 Recipe Sizing Report Mar 1, 2015 825207 TOMATO FRESH... 24 slice, 1/8" thick 3. To build burger: -Spread 2 TBSP Jamaican spread on heel of each bun -Top sauce with 1 burger patty -Top beef patty with 1 slice tomato -Top tomato with 1 TBSP marinated onions -Close sandwich with crown of bun 4. BUILT-TO-ORDER: -Serve immediately. BULK: -Assemble and display in 2" serving pan. -Cover with plastic wrap and CCP--hold sandwich hot at 140 F or above for service. SATELITE OR SANDWICH SLIDE: -Assemble and wrap in 5x1 foil wrap. CCP--Hold sandwich hot at 140 F or above for service. Portion: Serve 1 burger Food Based Contribution: 1 burger provides 2 oz M/MA + 2 oz eq grain + 1/8 cup other vegetable Shelf life: If leftover, do not reuse. *Nutrients are based upon 1 Portion Size (1 burger) Calories 315 kcal Cholesterol 37 mg Sugars *3.0* g Calcium 70.69 mg 40.02% Calories from Total Fat Total Fat 14.02 g Sodium 581 mg Protein 18.96 g Iron 3.21 mg 13.90% Calories from Saturated Fat Saturated Fat 4.87 g Carbohydrates 31.79 g Vitamin A 189.7 IU Water¹ *N/A* g 0.00% Calories from Trans Fat Trans Fat² 0.00 g Dietary Fiber 5.65 g Vitamin C 10.5 mg Ash¹ *N/A* g 40.33% Calories from Carbohydrates 24.05% Calories from Protein *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 optional nutrient values ² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
Page 10 Recipe Sizing Report Mar 1, 2015 825443 - SAND BURGER MAX MEX BEEF:G612 : rev 2/13 Components HACCP Process: #3 Complex Food Preparation Meat/Alt: 2 oz Number of Portions: 1 Grains: 2 oz Size of Portion: 1 burger Fruit: Alternate Recipe Name: Maximum Mexican Burger Vegetable: Milk: Ingredients Measures Instructions ----------------------------------------------------------------- 1. Prepare salsa and chipotle lime mayonniase according to recipes. 825783R SALSA BASE:cnd... 1 Tbsp CCP--Hold refrigerated at 40 F or below for use in recipe. 825076 TOMATO CRUSHED... 2 1/4 tsp NOTE: Allow flavors to meld at least 30 minutes prior to use in recipe. 825384 HERB CILANTRO... 825016 ONION YELLOW... 825051 PEPPER JALAPENO SLICED CND... 825422 JUICE LIME... 1/2 TSP (chopped) 5/8 TSP (diced) 1/8 TSP (drnd) 1/4 tsp 825001 SPICE SALT KOSHER... 825313 SPICE CUMIN GROUND... 825243 SUGAR GRANULATED... ----------------------------------------------------------------- ----------------------------------------------------------------- 825307R SAUCE MAYO CHIPOTLE LIME... 825329 PEPPER CHIPOTLE IN ADOBO... 1/2 Tbsp 1/4 tsp 825384 HERB CILANTRO... 825538 MAYONNAISE LITE... 1 tsp 825328 MUSTARD YELLOW... 825422 JUICE LIME... 825080 HONEY... 825396 SPICE GARLIC POWDER... ----------------------------------------------------------------- 825018 BEEF PATTY FLAMEBROILED (2M)... 825109 BUN HAMBURGER WW 4"... 1 PATTY 2.5oz 1 BUN 2oz 2. CCP--Bake burger patties in a single-layer on parchment lined sheet pan in a 350 F standard (conventional) oven for 18 minutes or until minimum internal temperature is 140 F or above for 15 seconds. 3. Transfer and shingle burger patties in 2" full size hotel pan. Cover with plastic wrap. CCP--Hold hot at 140 F or above for use in recipe.
Page 11 Recipe Sizing Report Mar 1, 2015 3. To build burger: -Spread 1/2 TBSP chipotle lime sauce on heel of each bun -Top sauce with 1 beef patty -Top beef patty with 1 TBSP salsa -Close sandwich with crown of bun 4. BUILT-TO-ORDER: -Serve immediately. BULK: -Assemble and display in 2" serving pan. -Cover with plastic wrap and CCP--hold sandwich hot at 140 F or above for service. SATELITE OR SANDWICH SLIDE: -Assemble and wrap in 5x1 foil wrap. CCP--Hold sandwich hot at 140 F or above for service. Portion: Serve 1 burger Food Based Contribution: 1 burger provides 2 oz M/MA + 2 oz eq grain Shelf life: If leftover, do not reuse. *Nutrients are based upon 1 Portion Size (1 burger) Calories 315 kcal Cholesterol 37 mg Sugars *3.0* g Calcium 65.84 mg 43.84% Calories from Total Fat Total Fat 15.35 g Sodium 630 mg Protein 18.90 g Iron 3.21 mg 14.38% Calories from Saturated Fat Saturated Fat 5.03 g Carbohydrates 28.77 g Vitamin A 140.2 IU Water¹ *N/A* g 0.00% Calories from Trans Fat Trans Fat² 0.00 g Dietary Fiber 5.43 g Vitamin C 1.0 mg Ash¹ *N/A* g 36.52% Calories from Carbohydrates 23.99% Calories from Protein *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 optional nutrient values ² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
Page 12 Recipe Sizing Report Mar 1, 2015 825394 - SAND BURGER TRATTORIA BF:G612 : rev 1/13 Components HACCP Process: #3 Complex Food Preparation Meat/Alt: 2 oz Number of Portions: 1 Grains: 2 oz Size of Portion: 1 burger Fruit: Alternate Recipe Name: Trattoria Burger Vegetable: Milk: Ingredients Measures Instructions --------------------------------------------------------------- 825534R SAUCE MAYO PARMESAN... 825538 MAYONNAISE LITE... 825328 MUSTARD YELLOW... 825396 SPICE GARLIC POWDER... 825355 SEASONING ITALIAN... 825547 CHEESE PARMESAN GRATED... --------------------------------------------------------------- 1/2 Tbsp 1/2 Tbsp 1/8 tsp 1/8 tsp 1/8 tsp 1. Prepare parmesan sauce according to recipe. CCP--Hold refrigerated at 40 F or below for use in recipe. 825018 BEEF PATTY FLAMEBROILED (2M)... 825109 BUN HAMBURGER WW 4"... 1 PATTY 2.5oz 1 BUN 2oz 2. CCP--Bake burger patties in a single-layer on parchment lined sheet pan in a 350 F standard (conventional) oven for 18 minutes or until minimum internal temperature is 140 F or above for 15 seconds. 3. Transfer and shingle burger patties in 2" full size hotel pan. Cover with plastic wrap. CCP--Hold hot at 140 F or above for use in recipe.
Page 13 Recipe Sizing Report Mar 1, 2015 825388 PEPPER ROASTED RED CND... 1 TBSP (drnd, chopped) 3. To build burger: -Spread 1/2 TBSP parmesan sauce on heel of each bun -Top sauce with 1 beef patty -Top beef patty with 1 TBSP chopped roasted red peppers -Close sandwich with crown of bun 4. BUILT-TO-ORDER: -Serve immediately. BULK: -Assemble and display in 2" serving pan. -Cover with plastic wrap and CCP--hold sandwich hot at 140 F or above for service. SATELITE OR SANDWICH SLIDE: -Assemble and wrap in 5x1 foil wrap. CCP--Hold sandwich hot at 140 F or above for service. Portion: Serve 1 burger Food Based Contribution: 1 burger provides 2 oz M/MA + 2 oz eq grain Shelf life: If leftover, do not reuse. *Nutrients are based upon 1 Portion Size (1 burger) Calories 319 kcal Cholesterol 38 mg Sugars *3.0* g Calcium 68.86 mg 45.19% Calories from Total Fat Total Fat 16.00 g Sodium 641 mg Protein 18.84 g Iron 3.17 mg 14.53% Calories from Saturated Fat Saturated Fat 5.14 g Carbohydrates 27.92 g Vitamin A 91.1 IU Water¹ *N/A* g 0.00% Calories from Trans Fat Trans Fat² 0.00 g Dietary Fiber 5.15 g Vitamin C 5.6 mg Ash¹ *N/A* g 35.05% Calories from Carbohydrates 23.65% Calories from Protein *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 optional nutrient values ² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.
Page 22 Recipe Sizing Report Mar 1, 2015 825455 - SAND BURGER BUFFALO CKN:G612 : rev 2/13 Components HACCP Process: #2 Same Day Service Meat/Alt: 2 oz Number of Portions: 1 Grains: 2.5 oz Size of Portion: 1 burger Fruit: Alternate Recipe Name: Buffalo Chicken Burger Vegetable: Milk: Ingredients Measures Instructions 825536 DRESSING RANCH LITE... 1 Tbsp 1. Combine dressing with hot sauce. 825193 SAUCE RED HOT... 1 Tbsp CCP--Hold refrigerated at 40 F or below for service. 825622 CHICKEN PATTY WG BRD... 1 PATTY 3.15oz 3. CCP--Bake burger patties in a single-layer on parchment lined sheet pan in a 350 F standard (conventional) oven for 18 minutes or until minimum internal temperature is 140 F or above for 15 seconds. 4. Transfer and shingle burger patties in 2" full size hotel pan. Cover with plastic wrap. CCP--Hold hot at 140 F or above for use in recipe. 825109 BUN HAMBURGER WW 4"... 1 BUN 2oz 3. To build burger: -Spread 2 TBSP spicy dressing on heel of each bun -Top sauce with 1 burger patty -Close sandwich with crown of bun 4. BUILT-TO-ORDER: -Serve immediately. BULK: -Assemble and display in 2" serving pan. -Cover with plastic wrap and CCP--hold sandwich hot at 140 F or above for service. SATELITE OR SANDWICH SLIDE: -Assemble and wrap in 5x1 foil wrap. CCP--Hold sandwich hot at 140 F or above for service. Portion: Serve 1 sandwich Food Based Contribution: 1 sandwich provides 2 oz M/MA + 2.5 oz eq grain Shelf life: If leftover, do not reuse. *Nutrients are based upon 1 Portion Size (1 burger) Calories 380 kcal Cholesterol 60 mg Sugars 3.5 g Calcium 60.00 mg 41.45% Calories from Total Fat Total Fat 17.50 g Sodium 1335 mg Protein 22.00 g Iron 3.24 mg 7.70% Calories from Saturated Fat Saturated Fat 3.25 g Carbohydrates 30.00 g Vitamin A 117.5 IU Water¹ *N/A* g 0.00% Calories from Trans Fat
Page 23 Recipe Sizing Report Mar 1, 2015 Trans Fat² 0.00 g Dietary Fiber 5.00 g Vitamin C 0.0 mg Ash¹ *N/A* g 31.58% Calories from Carbohydrates 23.16% Calories from Protein *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 optional nutrient values ² - Trans Fat value is provided for informational purposes only, not for monitoring purposes.