MEASURE (FOR 100 SERVINGS)
Burrito, Beef & Bean, Whole Wheat, #1103
Pan Release Spray, Vegetable Oil, #2514
Cheese, American, Grated/Shredded, #1307
3 pound(s) + 2 ounce(s)
Salsa, Bulk, #2823
Place burritos on a sheet pan that has been sprayed with pan release spray.
Bake according to package directions. (Prepare in batches to maintain quality.)
CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.
Sprinkle cheese over burritos just before serving.
Portion 1-ounce salsa into container for student selection.
Portion 1 burrito with 1 ounce salsa for serving. Each portion provides 2 1/2 oz. eq. of meat/meat alternate, 2 oz. eq. of whole grains, and 1/8 cup of red/orange vegetable.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.
Use USDA Foods products when available.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.
Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.