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Chicken Breast Fillet and Biscuit
1 oz. eq. meat/meat alternate and 2 ½ oz. eq. whole grain
Number of Portions: 100 Size of Portion: 1 fillet and 1 biscuit
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken, Breast, Fillet, Breaded, 1 oz. eq. M/MA, #1036 | 100 fillets |
Biscuit, Whole Grain, #1202 | 100 biscuits-2 grain |
DIRECTIONS
1. | Prepare the chicken breast fillets from a frozen state according to the directions on the case and/or package. 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 temperatures, follow those recommendations. |
2. | Prepare the biscuits from a frozen state according to the directions on the case and/or package. 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. |
3. | Place the chicken breast fillets and biscusits on the heated portion of the service line for service. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. |
4. | Portion 1 chicken breast fillet and 1 biscuit for serving. Each portion provides 1 oz. eq. meat/meat alternate and 2 ½ oz. eq. whole grain. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. 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. |