Source: MRS 2021
MRS: 9125 — Breakfast Combinations (8500s)

Bagel and Choice of Yogurt

Meal Component Contribution:
1 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100  Size of Portion: 1 bagel and 1 yogurt
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Bagel, WGR Sliced, #1200
100  bagels
Yogurt, Berry, #1324
50  containers
Yogurt, Strawberry Banana, #1323
50  containers
DIRECTIONS

1.

Heat the bagels from a frozen state according to the package and/or case directions. The bagels may also be thawed and served at room temperature.

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.

2.

Place the bagels on the line for service.

Hold and maintain the product at a minimum temperature of 135 degrees F or higher.

3.

Place the choices of yogurt on a refrigerated line for service.

CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service.

4.

Portion 1 bagel and 1 4-ounce cup of yogurt per serving. Each portion provides 1 oz. eq. meat/meat alternate and 2 oz. eq. whole grains.

CCP:  Hold the yourt under refrigeration (41 degrees F or lower)  and the bagels at 135 derees F or higher. Check temperature every 30 minutes.  Cover, label, and date any leftover yogurt, discard any leftover bagels .

Nutrients Per Serving
Calories
210
Carbohydrates
43.00 g
Dietary Fiber
4.00 g
Protein
10.00 g
Sodium
240.00 mg
Total Fat
1.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g