MEASURE (FOR 100 SERVINGS)
Chicken Nuggets, Breaded, #1025
Pan Release Spray, Vegetable Oil, #2514
20 second spray
Preheat the oven.
Count out the number of frozen chicken nuggets needed to provide 5 nuggets per portion.
Place frozen chicken nuggets in a single layer on a lined sheet pan (18" x 26" x 1") coated with food release spray. Prepare in batches to maintain quality.
Bake according to package and/or case directions.
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.
Remove the chicken nuggets from the oven. Serve them immediately, or cover them and place them in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Portion 5 chicken nuggets per serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. of whole grain.
CCP: Hold and maintain the product at a minimum 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 within an additional 2 hours.
Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.
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 Meal" provides seasoning and serving ideas for poultry.
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.