INGREDIENT | MEASURE (FOR 40 SERVINGS) |
---|---|
Chicken Chunk Fritter, WGR FC #1037 | 10 pounds |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Sauce, Sweet Chili, Shelf Stable, #2265 | 1 quart + 3 1/2 cups |
1. | Preheat oven to temperature according to the directions on the chicken package. Prepare in batches of 10 pounds to maintain quality. (10 pounds of chicken chunks are mixed with 1 bag of sauce.) |
2. | Bake chicken chunks according to package and/or case directions.
CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
3. | Heat the sauce in a large pan according to the directions on the package and/or case instructions. |
4. | Just prior to service combine one 10-pound bag of chicken chunks with the prepared Sweet Chili Sauce. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. |
5. | Portion four chicken pieces with sauce per serving. Each portion provides 2 oz eq. meat/meat alternate, and 1 oz eq. whole grain. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. For best quality, leftovers should be discarded. If the facility keeps the leftovers, they should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |
For best quality, chicken chunks and sauce should be combined just prior to placing on the line. Place on the serving line immediately.
Refer to the item's product formulation statement for quantities to purchase if the recipe is altered.
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.