MEASURE (FOR 100 SERVINGS)
Chicken, Patty, Frozen, Breaded, #1026
Bun, Hamburger, WGR, #1228
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007
2 pounds + 8 ounces
Tomatoes, Whole, Red, Ripe, Raw, #4110
12 1/2 medium, whole , (2 3/5" diameter)
Pickles, Dill Slices, #2813
CCP: Internal temperature must reach 135 degrees F or higher for 15 seconds at the completion of the cooking process.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label and date any leftovers.
Serve immediately, or cover pan until ready for service. If aluminum foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan 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 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 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.
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.
1 serving of Chicken Patty Sandwich
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