MEASURE (FOR 100 SERVINGS)
Chicken Nuggets, Breaded, #1025
Pan Release Spray, Vegetable Oil, #2514
Count out number of frozen chicken nuggets needed to provide 5 nuggets per portion.
Place frozen chicken nuggets on lined sheet pan (18" x 26" x 1") coated with food release spray.
Bake according to package and/or case directions.
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
Remove from oven and cover pans with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service.
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 product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.
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.
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