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Chicken Nuggets and Waffles
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 waffle and 5 chicken nuggets
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken Nuggets, Breaded, #1025 | 500 pieces |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Waffle, Round, WGR, #1206 | 100 waffles |
Syrup, Maple, Imitation, PC, #2227 | 100 packets |
DIRECTIONS
1. | Preheat oven for chicken and for waffles. |
2. | Count out the number of frozen chicken nuggets needed to provide 2 oz. eq. meat/meat alternate for the number of servings needed. |
3. | Place frozen chicken nuggets on sheet pans (18" x 26" x 1") coated with pan release spray or lined with parchment paper. |
4. | Bake according to package directions. 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. |
5. | Remove the chicken nuggets from the oven and place them in steamtable pans. Cover the steamtable pans with aluminum foil. Cut holes in the foil and palace the steamtable pans in the warmer until ready for service. CCP: Cover and hold for service at 135 degrees F or higher. |
6. | Heat the waffles according to the package directions. Hold them in the warmer until time for assembly. 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. |
7. | Assemble the Chicken and Waffles for service by placing one waffle on the tray and topping with five (5) chicken nuggets. |
8. | Portion one waffle with five () chicken nuggets and a packet of syrup per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 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. Unassembled leftovers 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. |
Production Notes
Prepare in batches to maintain quality.