Page 14 Recipe Sizing Report Mar 1, 2015 825524 - TACO FISH:K12 : rev 1/13 Components HACCP Process: #3 Complex Food Preparation Meat/Alt: 1.5 oz Number of Portions: 1 Grains: 2.25 oz Size of Portion: 1 taco Fruit: Alternate Recipe Name: Baja Fish Tacos Vegetable: 0.25 cup Milk: Ingredients Measures Instructions Street tacos with fresh cilantro lime slaw, crispy fish and fresh salsa. 825197R SALAD SLAW MEXICAN... 2 Tbsp 1. Prepare slaw and salsa according to recipes. CCP--Hold refrigerated at 40 F or below for use in recipe. 825384 HERB CILANTRO... 3/8 TSP (chopped) 2. Prepare fish according to recipe. 825422 JUICE LIME... 7/8 tsp CCP--Hold hot at 140 F or above for use in recipe. 825243 SUGAR GRANULATED... 3/8 tsp 825526 CABBAGE GREEN SHREDDED... 1/4 cup + 3/8 tsp 825783R SALSA BASE:cnd... 825076 TOMATO CRUSHED... 825384 HERB CILANTRO... 825016 ONION YELLOW... 825051 PEPPER JALAPENO SLICED CND... 825422 JUICE LIME... 2 Tbsp 1 1/2 Tbsp 1 TSP (chopped) 1 1/4 TSP (diced) 1/4 TSP (drnd) 1/2 tsp 825001 SPICE SALT KOSHER... 825313 SPICE CUMIN GROUND... 825243 SUGAR GRANULATED... 826149R POLLOCK NUGGETS:K12... 825699 FISH NUGGETS WG... 3 nuggets 3 NUGGET 1oz
Page 15 Recipe Sizing Report Mar 1, 2015 825030 TORTILLA CORN 4.5"... 2 TORTILLA 3. To assemble: -Layer two corn tortillas on top of each other. -Top tortillas with three (3 oz) fish nuggets. -Top fish nuggets with 2 TBSP cilantro slaw -Top cilantro slaw with 2 TBSP salsa -Serve taco immediately. Portion: Serve 1 taco Food Based Contribution: 1 taco provides 1.5 oz M/MA + 2.25 oz eq Grain + 1/4 cup other vegetable Shelf life: If left over, do not reuse. *Nutrients are based upon 1 Portion Size (1 taco) Calories 254 kcal Cholesterol 40 mg Sugars *N/A* g Calcium 63.04 mg 22.60% Calories from Total Fat Total Fat 6.38 g Sodium 403 mg Protein 13.70 g Iron 2.15 mg 0.03% Calories from Saturated Fat Saturated Fat 0.01 g Carbohydrates 34.79 g Vitamin A 157.8 IU Water¹ *N/A* g 0.00% Calories from Trans Fat Trans Fat² 0.00 g Dietary Fiber 3.50 g Vitamin C 7.6 mg Ash¹ *N/A* g 54.76% Calories from Carbohydrates 21.56% 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 16 Recipe Sizing Report Mar 1, 2015 826601 - NACHOS CHILAQUILES:G612 : rev 1/15 Components HACCP Process: #2 Same Day Service Meat/Alt: 2 oz Number of Portions: 1 Grains: 2 oz Size of Portion: 1 chilaquiles Fruit: Alternate Recipe Name: Chilaquiles Vegetable: 0.25 cup Milk: Ingredients Measures Instructions Corn Chips Tossed with Our Chunky Fire Roasted Salsa & Topped with Fresh Scrambled Eggs, Olives, and Cheese 825384 HERB CILANTRO... 1 TSP (chopped) 1. Wash cilantro and pat dry. Pull leaves off the stem and finely chop. ------------------------------------------------------------- 826415R SALSA ROJA... 825783R SALSA BASE:cnd... 825329 PEPPER CHIPOTLE IN ADOBO... 825314 SPICE ANCHO CHILI POWDER... 825577 VINEGAR CIDER... ------------------------------------------------------------- ------------------------------------------------------------- 825316R EGG SCRAMBLED:K12... 825221 EGGS LIQUID... ------------------------------------------------------------- 825111 CHIP TORTILLA ROUND... 825545 CHEESE MOZZARELLA SHRED... 825588 OLIVES BLACK SLICED... 1/4 cup 1/4 cup 3/4 tsp 1/4 tsp 1/4 tsp 7/8 oz 2 Tbsp + 5/8 tsp 2 ozs 1 oz 1 TBSP (drnd) 2. Prepare salsa according to recipe and heat. CCP--Hold salsa hot at 140 F or above for service or use in recipe. 3. Prepare eggs according to recipe. 4. Break eggs into smaller chunks and place in 2" half pan. Cover with plastic wrap. CCP--Hold eggs hot at 140 F or above for service or use in recipe.
Page 17 Recipe Sizing Report Mar 1, 2015 825547 CHEESE PARMESAN GRATED... 1/4 tsp 5. For service: Toss 20 chips (2 oz) with 2 fl oz ladle (1/4 cup) salsa and place on plate. Top chips with #30 scoop (1 oz) scrambled eggs. Top scrambled eggs with #16 scoop (1 oz) shredded cheese Garnish with 1 TBSP olives, 1 tsp chopped cilantro and 1/4 tsp grated parmesan. 6. Serve immediately. Portion: Serve 1 chilaquiles Food Based Contribution: 1 chilaquiles provides 2 oz M/MA + 2 oz eq Grains + 0.25 cup other vegetable Shelf life: If left over, do not reuse. *Nutrients are based upon 1 Portion Size (1 chilaquiles) Calories 448 kcal Cholesterol 127 mg Sugars *0.0* g Calcium 261.54 mg 49.50% Calories from Total Fat Total Fat 24.64 g Sodium 747 mg Protein 17.14 g Iron 1.81 mg 21.40% Calories from Saturated Fat Saturated Fat 10.65 g Carbohydrates 41.21 g Vitamin A 730.3 IU Water¹ *N/A* g 0.00% Calories from Trans Fat Trans Fat² 0.00 g Dietary Fiber 3.67 g Vitamin C 3.4 mg Ash¹ *N/A* g 36.80% Calories from Carbohydrates 15.30% 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 18 Recipe Sizing Report Mar 1, 2015 825768 - CHILI RELLENO:K12 : rev 1/13 Components HACCP Process: #2 Same Day Service Meat/Alt: 2 oz Number of Portions: 32 Grains: Size of Portion: 1/32 portion Fruit: Alternate Recipe Name: Chili Relleno Vegetable: 0.375 cup Milk: Ingredients Measures Instructions 825384 HERB CILANTRO... 1/4 CUP (chopped) 1. Wash cilantro and pat dry. Pull leaves off stem and chop. 825295 PEPPER GREEN CHILI CND... 2 qts + 1 cup 825548 CHEESE CHEDDAR SHRED... 1 lb 2. Drain chiles. Split chilies in half. 825545 CHEESE MOZZARELLA SHRED... 1 lb 3. Combine cheddar and mozzarella cheeses. Reserve 1 cup. 4. Spray 2" full size hotel pan with pan spray. 5. Spread half of the green chiles evenly on the bottom of pan. 825221 EGGS LIQUID... 825056 MILK LOWFAT 1%... 825410 SEASONING TACO... 825437 MUFFIN MIX CORN (non-wgr)... 825517 TOMATO DICED CND... 825016 ONION YELLOW... 825089 SAUCE ENCHILADA... 1 qt + 1/2 cup 1 cup 3 Tbsp 1 cup 2 CUPS (drnd) 2 CUPS (diced) 2 cups 6. Spread mixed cheese over green chiles. 7. In a non-reactive bowl, whisk eggs, milk, taco seasoning and corn mix until frothy. 8. Stir in tomatoes, cilantro and onions into egg mixture. 9. Pour egg mixture over the cheese. 10. Sprinkle the remaining chiles evenly over the top of the eggs. 11. CCP--Bake at 350 F for 50-55 minutes or until firly set and a minimum temperature of 160 F is reached. 12. Top each pan with enchilada sauce and 1 cup shredded cheese and bake for an additional 3-5 minutes or until the cheese melts and starts to lightly brown. CCP--Hold hot at 140 F or above for service. NOTE: Cut full size hotel pan into 4x8. Portion: Serve 1/32 portion Food Based Contribution: 1/32 portion provides 2 oz M/MA + 3/8 cup other vegetable NOTE: Corn mix is not whole grain rich. Shelf life: If left over, do not reuse. Original Recipe Yield: 1/32 portion = 12 pounds 1/32 (6 oz) = 2.125 oz M/MA + 0.32 cup other + 0.06 cup red/orange totaling 0.385 cup vegetable *Nutrients are based upon 1 Portion Size (1/32 portion)
Page 19 Recipe Sizing Report Mar 1, 2015 Calories 193 kcal Cholesterol 152 mg Sugars *N/A* g Calcium 233.07 mg 54.72% Calories from Total Fat Total Fat 11.73 g Sodium 479 mg Protein 12.70 g Iron 0.70 mg 25.67% Calories from Saturated Fat Saturated Fat 5.50 g Carbohydrates 8.73 g Vitamin A 974.6 IU Water¹ *N/A* g 0.00% Calories from Trans Fat Trans Fat² 0.00 g Dietary Fiber 0.67 g Vitamin C 22.1 mg Ash¹ *N/A* g 18.11% Calories from Carbohydrates 26.34% 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 20 Recipe Sizing Report Mar 1, 2015 825853 - ENCHILADA CHICKEN SUIZA:K12 : rev 1/13 Components HACCP Process: #3 Complex Food Preparation Meat/Alt: 2 oz Number of Portions: 12 Grains: 1.75 oz Size of Portion: 2 enchiladas Fruit: Alternate Recipe Name: Enchilada Suiza Vegetable: 0.125 cup Milk: Ingredients Measures Instructions Classically Seasoned Chicken Enchilada Doused in Cheesy White Sauce, Sprinkled with Olives and Scallions -------------------------------------------------------------- 825379R CHICKEN MEXICAN... 825783R SALSA BASE:cnd... 825516 CHICKEN DICED... 825410 SEASONING TACO... -------------------------------------------------------------- -------------------------------------------------------------- 825304R SAUCE ENCHILADA WHITE... 825783R SALSA BASE:cnd... 825152 GRAVY CHICKEN MIX... 825345 WATER MUNICIPAL... 825545 CHEESE MOZZARELLA SHRED... 825396 SPICE GARLIC POWDER... 825315 SPICE ONION POWDER... -------------------------------------------------------------- 825119 TORTILLA CORN 6"... 2 lbs 1 1/2 cups + 1 Tbsp 1 lb + 2 3/4 ozs 1 Tbsp + 1 5/8 tsp 3 cups 1/3 cup + 1 1/2 Tbsp 3 1/2 ozs 2 1/2 cups + 1 TBSP (cold tap) 1 3/4 ozs 5/8 tsp 5/8 tsp 24 TORTILLA 1. Prepare filling and sauce according to recipes. CCP--Hold hot (140 F or above) for use. NOTE: Large quantities of sauce and filling may be made in advance. Prepare enchiladas in batches as needed. 2. Soften tortillas by warming them in a microwave oven for 1 minute or placing unopened package of tortillas in steamer for 5-10 minutes until they are soft and heated through. 825548 CHEESE CHEDDAR SHRED... 5 ozs 3. To assemble enchiladas: Dip softened corn tortilla in white sauce. Place one #30 scoop (1.3 oz) of filling in center of tortilla and roll the tortilla up jelly-roll style. Place seam side down in a 2" steamtable pan that has been sprayed with pan spray (not listed). Note: A 2" half pan will hold 12 enchiladas (2 rows x 6). A 2" full pan will hold 24 enchiladas (2 rows x 12). Arrange enchiladas in a single layer. Do not stack. 4. After all enchiladas have been placed in pan, pour remaining sauce over the top. 5. Sprinkle top with 1.25 cup (5 oz) shredded cheese. 6. Cover the pan with foil and CCP--bake at 300 F convection oven for 15 minutes or until internal temperature of 165 F (for 15 seconds). 7. Uncover and bake an additional 5-7 minutes or until golden brown.
Page 21 Recipe Sizing Report Mar 1, 2015 825427 ONION GREEN... 825588 OLIVES BLACK SLICED... 825384 HERB CILANTRO... 1/4 CUP (sliced on bias) 1/4 CUP (drnd) 1/4 CUP (chopped) 8. Garnish pan with black olives, green onions and cilantro. Portion: Serve 2 enchiladas Food Based Contribution: 2 enchiladas provide 2 oz M/MA + 1.75 oz eq Grains + 1/8 cup other vegetable Shelf life: If left over, do not reuse. *Nutrients are based upon 1 Portion Size (2 enchiladas) Calories 300 kcal Cholesterol 51 mg Sugars *N/A* g Calcium 138.61 mg 28.34% Calories from Total Fat Total Fat 9.45 g Sodium 476 mg Protein 21.91 g Iron 2.03 mg 9.32% Calories from Saturated Fat Saturated Fat 3.11 g Carbohydrates 33.26 g Vitamin A 526.5 IU Water¹ *N/A* g 0.00% Calories from Trans Fat Trans Fat² 0.00 g Dietary Fiber 3.06 g Vitamin C 2.4 mg Ash¹ *N/A* g 44.34% Calories from Carbohydrates 29.20% 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.