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Bagel with Gravy, Sausage, and Cheese (WGR)
1 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 bagel
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Bagel, Breakfast, #1100 | 100 bagels |
DIRECTIONS
1. | Prepare the breakfast bagels from a frozen state according to the directions on the case and/or package. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
2. | Cover the bagels and hold them in the warmer until ready for service. CCP: Cover and hold for service at 135 degrees F or higher. |
3. | Place the bagels on the heated portion of the line for service. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. |
4. | Portion one bagel per serving. Each portion provides 1 oz. eq. meat/meat alternate and 2 oz. eq. whole grains. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers |
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.