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Chicken Patty and Biscuit (WGR)
1 oz. eq. meat/meat alternate, 2ΒΌ oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 biscuit and 1 chicken patty
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken Patty, Breakfast, Breaded, #1027 | 100 patties |
Biscuit, Whole Grain, #1202 | 100 biscuits-2 grain |
DIRECTIONS
1. | Prepare the chicken patties from a frozen state according to the directions on the case and/or package. Place the cooked chicken patties in steamtable pans. Cover the pans and place them in the warmer until time for service. 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. | 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 the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
3. | Place the chicken and biscuits on the heated portion of the line for service. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. |
4. | Portion one chicken patty and one biscuit for 1 oz. eq. meat/meat alternate and 2¼ oz. eq. whole grains. CCP: Hold and maintain the qq product at a minimum temperature of 135 degrees F or higher. Check the 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. |
Production Notes
Prepare the Breakfast Chicken Patty Biscuits for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.