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Fish Melt - USDA Foods
2½ oz. eq. meat/meat alternate, 3 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Codfish, Rectangle, #1041 | 100 Squares |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Bun, Hamburger, WGR, #1228 | 100 buns |
Cheese, Blend, American, Low Fat, Sliced USDA Foods, #100036 | 3 pounds + 2 ounces |
DIRECTIONS
1. | Place the frozen fish patties on sheet pans lined with parchment paper or sprayed with food release spray. CCP: Internal temperature must reach 135 degrees F or higher for 15 seconds. |
2. | Follow package or case directions for baking fish patties. 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. |
3. | Assemble the sandwiches immediately or cover the pans and hold them in the warmer until ready for sandwich assembly. CCP: Hold in warmer at 135 degrees F or warmer until ready for assembly. |
4. | SANDWICH ASSEMBLY:
Serve immediately, or cover the pan with lid, foil or plastic wrap. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
5. | Portion 1 sandwich per serving. Each portion provides 2½ oz. eq. meat/meat alternate and 3 oz. eq. whole grains. 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. For best quality, assembled sandwiches should be discarded. 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
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for sandwiches.
Prepare only what can be served in a 30 minute period to maintain quality.
Serving Notes
Alternate instructions: Assemble sandwiches on the serving line.
Have condiments available for selection by students. Condiments have not been included in this nutrient analysis – remember to include them in the weekly menu nutrient analysis.