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Corn Dog (Enriched)
2 oz. eq. meat/meat alternate, 2 oz. eq. enriched grains
Number of Portions: 100 Size of Portion: 1 corn dog
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Enriched Grain
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Corn Dog, WGR, #1104 | 100 corn dogs |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
DIRECTIONS
1. | Place the corn dogs on sheet pans (3 across and 9 down for a total of 27 servings per pan) lined with pan liner or sprayed with food release spray. Bake the corn dogs according to directions on the case or package until the desired temperature is reached. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
2. | Stand the corn dogs up in half -size steamtable pans (12" x 10" x 4"). 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. enriched 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.