Source: MRS 2020
MRS: 744 — Sandwiches (700s)

Corn Dog

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100  Size of Portion: 1 corndog
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Corn Dog, WGR, #1104
100  corn dog(s)
DIRECTIONS

1.

Place corn dogs on sheet pan lined with pan liner (3 across and 9 down for a total of 27 servings per pan).
Bake according to manufacturer's directions.

CCP:  Internal temperature must reach 140 degrees F or higher for 15 seconds.

2.

Line up in half-size steamtable pan (12" x 10" x 4").
Place in warmer until ready for service. (Prepare in batches to maintain quality.)

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

3.

Portion 1 corn dog per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals” provides seasoning and serving ideas for sandwiches.

Serving Notes

Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.

Nutrients Per Serving
Calories
247
Carbohydrates
27.08 g
Dietary Fiber
2.57 g
Protein
13.79 g
Sodium
668.30 mg
Total Fat
9.30 g
Sat. Fat
2.47 g
Trans Fat
0.00 g