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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) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Codfish, Rectangle, #1041 | 100 Squares |
Bun, Hamburger, WGR, #1228 | 100 buns |
Cheese, Blend, American, Low Fat, Sliced USDA Foods, #100036 | 3 pounds + 2 ounces |
DIRECTIONS
1. | Thaw the hamburger buns according to the package directions. |
2. | Spray sheet pans (18" x 26" x 1") with food release spray or line them with parchment paper. |
3. | Bake the frozen fish squares according to the package directions. Overcooking the patties will cause them to be dry. CCP: Heat to 135 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. | Cover the pans with aluminum foil. Cut holes in foil and place the pans in a warmer until ready for assembly. CCP: Hold in warmer at 135 degrees F or higher until ready for assembly. |
5. | SANDWICH ASSEMBLY:
Serve the sandwiches immediately, or cover the pan with a 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 a warmer until ready for service.
|
6. | Portion one 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. 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. Leftover assembled sandwiches do not have good quality when reheated. For best quality, assembled sandwiches should be discarded. |
Production Notes
- Thaw the hamburger buns according to package directions.
- See MRS Recipe #4170 for a recipe that uses USDA Foods sliced cheese, instead of the purchased sliced cheese.
- Use USDA Foods products when available.
- Prepare the Fish Melts for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
Serving Notes
- 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.
- Alternate serving instructions: Fish Melts can be assembled on the service line.
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.