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Crispy Onion Rings (WGR)
1 oz. eq. whole grains and ΒΌ cup of other vegetable
Number of Portions: 100 Size of Portion: 5 rings
Recipe HACCP Process: #2 - Same day service
- Whole Grains
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Onion Rings, Breaded, WGR, Frozen, #1630 | 500 pieces |
DIRECTIONS
1. | Preheat the oven to the temperature listed on the case or package. |
2. | Line sheet pans with parchment paper. |
3. | Place the frozen onion rings on parchment-lined sheet pans. Bake onion rings until crispy according to package directions. CCP: Heat to 165 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
4. | Serve the onion rings immediately. If that is not an option, place them under a heat lamp to keep onion rings crisp. The onion rings may also be covered with aluminum foil and placed in the warmer. Cut holes in the aluminum foil to allow the steam to escape. CCP: Cover and hold for service at 135 degrees F or higher. |
5. | Portion five onion rings per serving. Each portion provides 1 oz. eq. whole grains and ¼ cup of other vegetable. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
- 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.
- If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.