MEASURE (FOR 100 SERVINGS)
Chicken, Patty, Frozen, Breaded, #1026
Bun, Hamburger, WGR, #1228
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007
2 pound(s) + 8 ounce(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
12 1/2 medium, whole , (2 3/5" diameter)
Pickles, Dill Slices, #2813
CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds.
Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in container.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label and date any leftovers.
Cover 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.
Portion 1 sandwich per serving. Offer trimmings for students to select. Each portion provides 2 oz. eq. meat/meat alternate and 3 oz. eq. whole grains.
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.
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.
Alternate instructions: Assemble sandwiches on serving line.
Individual sandwiches can be wrapped in aluminum foil.
1 serving of Chicken Patty Sandwich
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