MEASURE (FOR 100 SERVINGS)
Corn Dog, WGR, #1104
100 corn dog(s)
Place corn dogs on sheet pan lined with pan liner (3 across and 9 down for a total of 27 servings per pan).
CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds.
Line up in half-size steamtable pan (12" x 10" x 4").
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
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.
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.
Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.
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