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Corn Dog
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 corn dog
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Corn Dog, WGR, #1104 | 100 corn dogs |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
DIRECTIONS
1. | Spray sheet pans with food release spray. Sheet pans may also be lined with parchment paper. |
2. | Place the corn dogs on a sheet pan, 3 across and 9 down for a total of 27 servings per pan. |
3. | Bake the corn dogs according to the directions on the case or package until the desired temperature is reached. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
4. | Stand the corn dogs up in half -size steamtable pans (12" x 10" x 4"). CCP: Cover and hold for service at 135 degrees F or higher. |
5. | Portion one corn dog per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. enriched grains. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
Prepare the Corn Dog for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
Serving Notes
Have condiments available for students to select. Condiments have not been included in this nutrient analysis – remember to include them in the weekly menu nutrient analysis.
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.