MEASURE (FOR 80 SERVINGS)
Chicken, Diced, Cooked, IQF, #1019
10 pound(s) + 12 ounce(s)
Sauce, BBQ, Hickory Smoke, #2253
Bun, Hamburger, WGR, #1228
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
Place sandwich in a steamtable pan (12" x 20" x 2½") lined with pan liners. Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service. Prepare in batches to maintain quality.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Portion 1 sandwich per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.
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.
Sandwiches may also be prepared ahead and wrapped in deli paper or aluminum foil.
1 serving of BBQ Chicken Sandwich
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