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Fish Sticks
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 4 sticks
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Breaded Fish Sticks, Pollock, WGR | 400 pieces |
DIRECTIONS
1. | Spray sheet pans (18" X 26" X 1") with pan release spray. |
2. | Count out the number of frozen fish sticks needed to provide 2 oz. eq. meat/meat alternate (4 fish sticks per portion). Place the frozen fish sticks on prepared sheet pans. |
3. | Bake the fish sticks according to package directions. (Prepare in batches to maintain quality.) CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
4. | Remove the fish sticks from the oven and place in steamtable pans. Serve immediately, or cover and place in warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil until ready for service. |
5. | Portion four sticks per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grain. Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
Prepare the Fish Sticks for just-in-time for service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
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.
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.